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BARNSTABLE TUSCAN CUISINE - FOOD
,Barnstable Tuscan Cuisine 3176 Main St, Barnstable FORMERLY- BARNSTABLE r tiE BOARD OF HEALTH Town of Barnstable „ John T.Norman Board of Health Donald A.Gaudagnoli,M.D. ` B F.P.(Thomas)Lee,. �A � Daniel Luczkow M.D. Alt. 1639. 200 Main Street, Hyannis, MA 02601 rEa"' a Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstablems Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 305 Issue Date: 01/01/2022 DBA: BARNSTABLE TUSCAN CUISINE OWNER: THE BARNSTABLE DINER INC. Location of Establishment: 3180 (aka 3176) MAIN STREET BARNSTABLE„ MA 02630 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 98 OutdoorSeating: 32 Total Seating: 130 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: CQ� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: RESTRICTED TO 130 SEATS ONLY • � Town of Barnstable For Office Use—Only, Initials: �" Date Paid Al�d$ BARN9rABM ; Inspectional Services "M ,� o�p Public Health Division Check# ash 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 N— -J—D-`L f NEW OWNERSHIP c RENEWAL L-` NAME OF FOOD ESTABLISHMENT: 9 0.V h l (To,, b(� ADDRESS OF FOOD ESTABLISHMENT: /(L1 t ✓i 4T- a y n S T\ b� Y14 2 G MAILING ADDRESS(IFDIFFERENT FROM ABOVE): /� E-MAIL ADDRESS:%7�Y 11,9--N �(p-1v S COd1 C u 1 S/(�--1`5�_ C.o TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (2—cz)a�2-`2 u TOTAL NUMBER OF BATHROOMS: c?i WELL WATER: YES NO y... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: 4,--' SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)?V ` l TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE 92) *** 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 2020Aoc OWNER INFORMATION: C FULL NAME OF APPLICANT SOLE OWNER: YES/NO D.O.B D o OWNER PHONE # �— ADDRESS Spy )7Yc� k Gp Q r V16 L 2 ,ItKj- -22 3 Z CORPORATE OWNER: I_ ✓l S X o/i1T r O / CORPORATE ADDRESS: by Ly 'J b U C`A72y PERSON IN CHARGE OF DAILY OPERATIONS: List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. i Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. C,� S ���, '� l2 i 22 i �.�z�11. F4he 2. All SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townotbarnstable.us/healthdivisionlat)plications.ast). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec.31s`each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. Q\Application FormsTOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. WiRNSTABLE, 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: 305 Issue Date: 01/01/2021 DBA: BARNSTABLE TUSCAN CUISINE OWNER: THE BARNSTABLE DINER INC. Location of Establishment: 3180 (aka 3176) MAIN STREET BARNSTABLE„ MA 02630 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 98 Outdoor5eating: 32 Total Seating: 130 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: RESTRICTED TO 130 SEATS ONLY Towm,of B ar n, s x le Pub gffi Division Thp as� an�'Dire (.)'fct 543 9 ? Fes, JXESTABLISMINJEN7 JOYT in A tT 9','. A ti ql i)lei+F,te iN'i,";6 R' m;A13k)v5� ,, .�u'tt°�R.,�.P ON.L LN, �17. O ]FD,'OD.E ABLISH —N°a JG i Y ate. �&TIL'!�.TX E;YYa° PT-7 .. T�I f^' .......�Aa� b' Y yA>;� 6'I fY Ti Y'Y� 0t r� �'.tilw a ;�►' "� ,All". lIm Y� ,4`t���.:t�.1�IL�.'1V ..,�::UNS FRMUO ��If'�C� �'a, ear.a a7 x • a s �-a € : .a^ .txt. A C .i` tki TH MVr :SN5.,LA � t y 7. V'F$ �DINl Ty. OFF, PX R Aa T U'l 'A'Ou Q C" ' caOD,ZR. zitj89.1. kOOD' -'0NLY aregs rrd-crr T 5 c' [aac s reed is iaq r r. a ii�nra+{E i s} z_-_,__C,�°<�t,�L*�•�C��D��t���1 .r�i.ir:'p��cic�,ar�9u acf��f��T�t��c€r 9 BfLEf,G F'ROZE D-k DE&SEA.NiA,cHI�S f.�N Off, L L�sts;A ALYSIs R—E GTRED) pFy]Qp�yl'��i tppgg--i',l it SYp,{ry�tt i7jppG7}p�,yi'i, wgJFy■9.:.J' �^Y .i�iy'rp:+{iffi. i`.'xF �7i�.pg����`.4dri %Fs,Y+Lf�'��Fa•C.i4+�'1♦�,_i°'X i.&D4�1.9�!'l.�a�;6,FL'i.E�.T'�Cl!'.A!_1{T°x ��k=;�4$��S��°�� J.`,V.#'.i�+�'tA i.e3Jie'T+.fJ': C�'�i�i -;�ii.c,�Tesr-ss;;� TAR�F�''T2Ti,dn�•`': i OWNER INFORAIATT TIP m lt�a�n r ,��Y`I3 �t��� �€le �► it I) F BZA N�'S' I?'I� ACT TAtRH C 5 ', i,-, L 71G'll=°rfaTF�*�.-The,,,He -,N T U�; a e �.s et `c�S...' '&u t2xustIps, uew- dies:anal POST TITF �*O! �11"his at youk I a�tsY�r9 hr���t 1i(SgerS, 0Ip,944 @ DATE SIGNATURE ,mow 41flkW)'NAVi��`Yf'ln,,1?;6tV9f_�' �l4 seasi�raa�'E ��xtnhCiah�nrst�.;arc iae3 i�r�rriieft�.En1�:5',ic�ai�a h�;'i�c��� E��i I�w qM"w,��+�r�l�s C9�v arr to �Onvha!r I e1 o.. I i lk..a 146 D iviz aOsQ�=��rz�G. tr,'stk,,d 1 vq r b�a��ra-1! �l�ast ll:;a�t ?�dsv�i�a�f,41 M ti{9Zi: > .�.i4t�t DE rn�xrs��� at�i Sic Pl resialts=u t� `ts the i it DJv,,. i':��rs��•'���:�ii��y�lt`L�Iiie'suspems h`Qr re�a�c�ti��i.���� Fni.�n 3'ec^rtiat�i,cri the a���� rtw* . «IExsG.> 1 r�c� Crlese ,r�c,:awkir 1 �fHrl 'rur€,t � b;[it.arral prrta ��* a rvi i'o�� ors' ix lets ,rEzt :i t s �,s��n,I t :71 r�# uar air�ssd i l a ale 3i erg,Rs eas�dsa MCA Vns ss ." . iui � rUCiyr ro e a� i df s ti TI E I'errt7 �s gun a3murdIv'f"vT 1'mMuz, isty lcu 3 eadi*,,pldir'D€ : '1':1 1 YgiD ' fi dD?��k'3 L'ITMUI C Dl:PL1 C4TIG5 Est + icstr�n�tm's'}!-n1,)134Ni'tt�vy'��7Jr..: St�E BOARD OF HEALTH Town of Barnstable John T.Norman Board of Health Donald A.Gaudagnoli,M.D. axnbrstxuL& + Paul J.Canniff,D.M.D. mma 1619. 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: 305 Issue Date: 12/10/2019 DBA: BARNSTABLE TUSCAN CUISINE OWNER: THE BARNSTABLE DINER INC. Location of Establishment: 3180 (aka 3176) MAIN STREET BARNSTABLE, MA 02630 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 98 OutdoorSeating: 32 Total Seating: 130 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: C,iA FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: RESTRICTED TO 130 SEATS ONLY `4 For Office Initials: Town of Barnstable _ � Date Paidid gAmLPd$ Inspectional Services % sniwaTneLe, % � s639. �`� Public Health Division Check# F „� AW �6nµp�a Thomas McKean, Director 200 Main Street,Hyannis,MA 02601 1r- Office: 508-862-4644 Fax: 508-790-6304 -� C y APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE I -1 NEW OWNERSHIP RENEWAL t-' NAME OF FOOD ESTABLISHMENT: i-n aY. 0,U L lr-C ADDRESS OF FOOT;ESTABLISHMENT: .7 1 1 U L5...i VI 37 /S Q V-'n /al b MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: C'L)i - (A.ie e TELEPHONE NUMBER OF FOOD ESTABLISHMENT: - TOTAL NUMBER OF BATHROOMS: _ WELL WATER:YES NO y.. (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/ /_ TO NUMBER OF SEATS: INSIDE: OUTSIDE:3.?—TOTAL: 0 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)? 'x TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE _RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) ` MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE &NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV FOR INSPECTION PRIOR TO PERMIT BEING ISSUED ` PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020.doc OWNER INFORMATION: , FULL NAME OF APPLICANT Q r� j l�d�I Q-._ VJ ,w l / L u t ) ffolllr4rJ SOLE OWNER: YES/NO D.O.B 2 S OWNER PHONE# 1 ADDRESS ��� �P;U! / CORPORATE OWNER: L V C S >/n117 r C� CORPORATE ADDRESS: 156 SU n 1 1V 0 0 d y r cv,v/./ -'�1/(6,14 .// - C 3z PERSON IN CHARGE OF DAILY OPERATIONS: List(2) Certified Food Protection Managers AND at least (1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date a .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 htta://www.townofbarnstable.us/healthdivision/auulications.asl). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec. 31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. QMpplication FormsTOODAPP REV3-2019.doc oFIHE TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: � �V� V'�1� 0� Date: �l I Page: of b OFFICE HOURS P ° PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. = 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS,639• `0 HYANNIS, MA 02601 MON.-FRI. No Reference R-Red Item PLE RI CLEARLY �A 508-862-4644 'FDN1P�p FOOD ESTABLISHMENT INSPECTION REPORT -cam J. Name 1 � w< Date 1 1 j- 1 Tyoe of Ins c ion P Routine Address �( Risk od Servic spection "��� Level Retai Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness O ©� C� I` Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: 1 Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. ` - ll°� 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 _ [\.n,-Q 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 �L J ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY / ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Lb Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations a 1 I Critical(C)violations marked must be corrected immediately. (blue&red items) I Corrective Action Required: ❑ No :::*Yes: Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ® Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations 6=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils ' (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically o la hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. . f critical water,sewage back-up,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 g 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 tion,4 to 8 non-cr'" lations=C. 29.Special Re 'rements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's tug nn 31.D p r screened from public view t/ Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI 's Signature Print: / Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N !� A Dumpster Screen? Y N CC�i t Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 1 q Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 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 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 7-]02.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* P g 20 Time as a Public Health Control 3-302.11(A) Food Protection* 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* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and * 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 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* * g8 Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg""°°iurzoot 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* faces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Chemical* * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g� P �' 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. radicsshould be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination Whcn Tasting* 3-403 11 C * (Blue Items 23-30) 3-202.15 Package Integrity ( .) 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 fiound in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* Ili Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 3-501.14 A 3-202.18 Shellstock Identification Handwashing Facilities ( ) Cooling Cooked PHFs from 140°F to 70°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.008 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. 71 oF.NE TOWN OF BARNSTABLE HEALTH iNSPECTOR's Establishment Name: ( ? �� 1 V"S Date:--�Q- Page: of p� 0 OFFICE HOURS .. PUBLIC HEALTH DIVISION e:60-9:30A.M. ' BARNSTABLE. • 200 MAIN STREET 3:30-4:30 RM. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF C ECTION Date Verified HYANNIS,MA 02601 soa-8' -4644 No Reference R=Red item' PLEASE PRINT CLEARLY: FOOD ESTABLISHMENT INSPECTION REPORT Name Date T e o Type of Inspection p Routine AddressR) �� Risk =Fo.drvice Re-inspection Level Previous Inspection Telephone Residential Kitchen Mobile !Pre-opera-tion" Owner HACCP Y/N Temporary ess Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. i �v 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 a TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source Vf 5,- ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition �1T 11❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ` ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans 9J' ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION 1;110 ❑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: o El Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined b the Board of H 1� Overall Rating ry P ❑ Employee ❑ P ❑ Emergency P y yK4,❑ Voluntary Compliance Em to ee Restriction/Exclusion Re-inspection Scheduled Emer enc Suspension C N � Official Order for Correction:Based on an inspection tod ,the items Embargo ❑ Emergency Closure Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results.in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than 4nori-critical violations 26.Water,Plumbingand Waste if no critical violations observed,4 to 6 non-critical violations=B. seriously Critical Violation=F is scored automatically if: no hot (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,27.Physical Facility (FC-6)(590:007) aggrieved by this order,you have a right to a hearing. Your request must g p,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements ��J(590.009) within 10 days of receipt of this order. vio n,4 to 8 n ical violations=C. 30.Other �o`' � DATE OF RE-INSPECTION: In ector' na a int: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's ignature + Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N J f 5 �J 0 Dumpster Screen? Y N b�/ 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* 6 Cross-contamination Law Cooled to 41°F/45°F Within 4 Hours* 14 Food or Color Additives * * 3-501.15 Cooling Methods for PI-IF's 590.003(B) Demonstration of Knowledge 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties Cooked and RTE Foods. 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* g3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* p g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Wash 3-501.19 Time as a Public Health Controing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* l*Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* * Pe 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 Wazewashing-Hot Water Monitoring 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 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* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ey-""°innom 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 rf ces of qui of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing Ratites-165°F 15 sec*3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* * Blue Items 23-30) 3-202.15 Package Integrity 8 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* 16 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Convenienily 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 3 402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' I 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 1 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* S:590Formback6-2doe *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. ZuI212a Antipasto Lobster Bisque Asparagus & Prosciutto 8 roasted asparagus wrapped with Pasta Fagioli prosciutto,topped with asiago cheese 6 & grilled artichokes with an aged balsamic glaze 40 Insalata 12 Pan-Seared Crab Cakes Antipasto Salad served with fresh fruit salsa classic assortment of meats, cheese & 12 vegetables served over baby greens 12 Sauteed Calamari served in a creamy garlic marinara Caesar Salad sauce, with a parmesan crostini Pecorino Romano, white anchovy dressing 12 9 Clams Pecorino baked littleneck clams topped with Spinach Salad garlic, spinach, d peppers, Pecorino g P - re P Pp - white balsamic vinaigrette, caramelized Romano, &a lemon thyme sauce pecans, sun-dried cranberries &goat 12 cheese 9 Steamed Mussels Bianco served in a garlic white wine lemon Baby Arugula Salad sauce, with a garlic parmesan crostini baby arugula tossed with pomegranate vinaigrette, topped with goat cheese, 12 Roma tomatoes &-caramelized pecans Chilled Shrimp Cocktail 10 cooked and chilled to perfection, served with cocktail sauce Tuscan Salad 12 mixed greens tossed with feta vinaigrette, olives, tomatoes, Eggplant Rollatini cucumbers, & roasted red peppers *NM Gluten Free 10 baked eggplant rollatini, stuffed with ricotta, spinach and fresh herbs in a Roma Caprese marinara sauce vine ripe tomatoes, buffalo mozzarella, 9 baby arugula with aged balsamic glaze 10 Oysters on the Half Shell 1/2 dozen chilled oysters served with Roasted Beet Salad cocktail sauce baby greens tossed in a white balsamic 12 vinaigrette, topped with roasted beets, cherry tomatoes &goat cheese Artichoke & Prosciutto 10 marinated artichokes wrapped in parma prosciutto, with asiago crisp & balsamic glaze, over baby greens 12 Q , Specials de la Casa Fruta de Pescatore littleneck clams, mussels, calamari, shrimp, scallops, & grilled lobster tail in a light saffron tomato broth, served over linguini 29 Shrimp fra Diavolo sauteed shrimp in a spicy tomato sauce over house-made linguini 23 Eggplant Rollatini rolled eggplant stuffed with ricotta & spinach, topped with marinara sauce &melted mozzarella, served over fettuccine 18 Clams Florentine littleneck clams sauteed in a garlic white wine lemon sauce with tomatoes and spinach served over fettuccine and topped with fresh mozzarella 22 Day Boat Scallops pan-seared scallops on a bed of fruit risotto, made with apples, sun- dried cranberries,& peppers,drizzled with a pomegranate-ginger reduction 27 Salmon Provencal grilled salmon filet topped with sauteed mushrooms, Kalamata olives, spinach, & Bermuda onions, in a garlic white wine sauce with fingerling potatoes 24 Seafood Cacciatore shrimp and scallops sauteed with onions, garlic, peppers, & mushrooms served with a Madeira pomodoro sauce 28 Carne Primes Sirloin grilled 12 oz sirloin, topped with garlic mushroom butter, roasted potatoes, and house vegetables 30 Filet Mignon grilled 8 oz filet topped with a demi glace, served with fingerling potatoes and house vegetables 30 New Zealand Rack of Lamb pan seared, dijon-encrusted rack of Iamb with fingerling potatoes,sauteed spinach, &a port demi glace 30 Lamb Osso Bucco slow oven-roasted Iamb shank in a Barolo wine, with roasted vegetables, over parmesan risotto 28 Steak au Poivre grilled 12 oz sirloin, topped with peppercorn cognac sauce, served with fingerling potatoes and house vegetables 30 Vitello Vitello & Aragosta Picatta veal scallopini sauteed in a white wine caper sauce, topped with fresh lobster meat&sauteed spinach,over angel hair pasta 28 Vitello Saltimbocca veal scallopini with prosciutto, spinach, and asiago cheese, in a marsala sage demi glace,served with roasted potatoes&house vegetables 23 Vitello Milanese pan fried veal cutlet with grilled asparagus, baby arugula, cherry tomatoes, roasted tomato caper vinaigrette, &shaved Pecorino Romano cheese 22 Vitello ala Parmesan pan fried breaded veal cutlet topped with marinara and mozzarella cheese over linguini 23 Vitello ala Marsala veal scallopini, sauteed in a mushroom marsala demi glace, roasted potatoes&house vegetables 23 I Pastas & Risotto Chicken & Shrimp Pesto chicken breast & shrimp saut6ed with mushrooms, roasted red peppers, and baby spinach in a basil pesto cream sauce over angel hair pasta 27 Shrimp Scampi saut6ed shrimp in a garlic white wine lemon sauce with cherry tomatoes & fresh basil, served over linguini 23 Ravioli di Aragosta house made ravioli stuffed with ricotta cheese, fresh lobster meat & spinach, in a white wine caper sauce& Pecorino Romano cheese 24 Portofino Ravioli short rib ravioli with roasted shallots in a mushroom madeira gorgonzola cream sauce 24 Gnocchi ala Vodka potato gnocchi in a prosciutto vodka sauce with Pecorino Romano 18 Fettuccine Carbonara fettuccina tossed with pancetta in a Parmigiano Reggiano cream sauce 18 Risotto con Aragosta grilled half lobster tail, fresh lobster meat, spinach, tomatoes and romano cheese 26 Vegetable Risotto saut6ed mushrooms, spinach, grilled asparagus, artichokes, and Pecorino Romano cheese 18 Polio Polio Piccata saut6ed chicken breast in a garlic lemon caper sauce, served with roasted potatoes and house vegetables 22 Polio Marsala pan seared chicken breast in a mushroom marsala demi glace, served with roasted potatoes and house vegetables 22 Polio ala Tuscan pan seared chicken breast in a white wine lemon sauce with Kalamata olives, capers, artichokes, roasted red peppers&spinach,served over linguini 23 Polio con Aragosta saut6ed chicken breast in a garlic saffron broth, fresh basil, tomatoes and half grilled lobster tail served over fettuccine 28 Polio ala Parmesan pan fried chicken breast topped with marinara and mozzarella cheese. served over linguini 21 Sides Roasted Potatoes 4 • Grilled Asparagus 5 • Parmesan Risotto 6 House Vegetables 4 • Saut6ed Spinach 6 • House Made Pasta 8 ***$4 split plate charge *** Consuming raw or uncooked meats, poultry, seafood, or shellfish may increase your risk of food-borne illness. Before placing your order, please inform your server if any person in your party has a food allergy. ( 15aA Y 3 die S'� ZUPPA '40"ANTIPASTO HOUSE MADE LOBSTER BISQUE 7 ASPARAGUS&PROSCIUTTO PASTA FAGIOLI S ROASTED ASPARAGUS WRAPPED WITH PROSCIUTTO, TOPPED WITH ASIAGO CHEESE AND GRILLED ARTICHOKES, ROASTED SHALLOT VINAIGRETTE 10 INSALATA PAN SEARED CRAB CAKES SERVED WITH FRESH FRUIT SALSA ANTIPASTO SALAD 12 A CLASSIC ASSORTMENT OF MEATS,CHEESE AND SAUT9ED CALAMARI VEGETABLES,SERVED OVER BABY GREENS GARLIC MARINARA SAUCE WITH A TOUCH OF CREAM, 12 SERVED W/PARMESAN CROSTINI CAESAR SALAD 12 PECORINO ROMANO,WHITE ANCHOVY DRESSING CLAMS PECORINO 8 BAKED LITTLENECK CLAMS,GARLIC,SPINACH,RID SPINACH SALAD PEPPER,PECORINO ROMANO,LEMON THYME SAUCE WHITE BALSAMIC VINAIGRETTE,CARAMELIZED 11 PECANS,SUN DRIED CRANBERRIES AND GOAT STEAMED MUSSELS BIANCO CHEESE GARLIC WHITE WINE LEMON SAUCE,SERVED WITH 9 GARLIC PARMESAN CROSTINI BABY ARUGULA SALAD 11 BABY ARUGULA TOSSED WITH POMEGRANATE GINGER VINAIGRETTE,TOPPED WITH GOAT CHEESE, CHILLED SHRIMP.COCKTAIL ROMA TOMATOES AND CARAMELIZED PECANS COOKED AND CHILLED TO PERFECTION,SERVED 9 WITH COCKTAIL SAUCE 12 TUSCAN SALAD MIXED LETTUCE TOSSED IN A FETA VINAIGRETTE EGGPLANT ROLLATINE WITH OLIVES,TOMATOES,CUCUMBER,ROASTED RED BAKED EGGPLANT ROLLATINE,STUFFED WITH PEPPER RICOTTA,SPINACH AND FRESH HERBS 9 9 ROMA CAPRESE OYSTERS ON THE HALF SHELL VINE RIPE TOMATO,BUFFALO MOZZARELLA,BABY HALF DOZEN CHILLED OYSTERS SERVED ARUGULA,AGED BALSAMIC GLAZE WITH TRADITIONAL COCKTAIL SAUCE 10 12 ARTICHOKE AND PROSCIUTTO ROASTED BEET SALAD SUNFLOWER OIL MARINATED LONG STEM BABY GREENS,TOSSED IN A WHITE BALSAMIC ARTICHOKE WRAPPED WITH PARMA PROSCIUTTO VINAIGRETTE,TOPPED WITH ROASTED BEETS, TOPPED WITH ASIAGO CRISP AND AGED BALSAMIC CHERRY TOMATOES AND GOAT CHEESE GLAZE,OVER BABY GREENS 10 10 10-11 GLUTEN FREE OPTIONS f CARNE PRIME SIRLOIN,GRILLED 12 OZ SIRLOIN,TOPPED WITH ROASTED GARLIC SHITAKE MUSHROOM BUTTER ROASTED POTATOES,HOUSE VEGETABLES 30 FILET MIGNON,GRILLED 8 OZFILET,DEMI GLACE,FINGERLING POTATOES,HOUSE VEGETABLES 30 NEW ZEALAND RACK OF LAMB,PAN SEARED,DIJON ENCRUSTED RACK OF LAMB,FINGERLING POTATOES SAUTEED SPINACH PORT DEMI GLACE 29 LAMB OSSO BUCCO,SLOW OVEN ROASTED LAMB SHANK,IN A BAROLO WINE,ROASTED VEGETABLES,OVER PARMESAN RISOTTO 28 STEAK AU POIVRE,GRILLED 12 OZ SIRLOIN,TOPPED WITH PEPPERCORN COGNAC SAUCE,FINGERLING POTATOES AND HOUSE VEGETABLES 30 VITELLO VITELLO & ARAGOSTA PICATTA, VEAL SCALLOPINI SAUTEED IN A WHITE WINE CAPER SAUCE,TOPPED W/FRESH LOBSTER MEAT AND SAUTEED SPINACH,OVER ANGEL HAIR PASTA 28 VITELLO SALTIMBOCCA, VEAL SCALLOPINI WITH PROSCIUTTO,SPINACH,AND ASIAGO CHEESE,IN A MARSALA SAGE DEMI GLACE,SERVED WITH ROASTED POTATOES AND HOUSE VEGETABLES 23 VITELLO MILANESE,PAN FRIED VEAL CUTLET WITH GRILLED ASPARAGUS,BABY ARUGULA,CHERRY TOMATOES, ROASTED TOMATO CAPER VINAIGRETTE,SHAVED PECORINO ROMANO CHEESE 22 VITELLO ALA PARMESAN,PAN FRIED BREADED VEAL CUTLET TOPPED WITH MARINARA AND MOZZARELLA CHEESE SERVED WITH HOUSE MADE LINGUINI 22 VITELLO ALA MARSALA,VEAL SCALLOPINI,SAUTEED IN A MUSHROOM MARSALA DEMI GLACE,ROASTED POTATOES AND HOUSE VEGETABLES 23 SPECIAL DE LA CASA FRUTA DE PESCATORE,LITTLENECK CLAMS,MUSSELS,CALAMARI,SHRIMP,SCALLOPS,GRILLED LOBSTER TAIL IN A LIGHT SAFFRON TOMATO BROTH SERVED OVER HOUSE MADE LINGUINI 29 SHRIMP FRA DIAVOLO,SAUTEED SHRIMP IN A SPICY TOMATO SAUCE,OVER HOUSE MADE LINGUINI 23 EGGPLANT ROLLATINI,ROLLED EGGPLANT WITH RICOTTA AND SPINACH TOPPED WITH MARINARA SAUCE AND MELTED MOZZARELLA,SERVED WITH HOUSE MADE FETTUCCINE 18 CLAMS FLORENTINE,LITTLENECK CLAMS SAUTEED IN A GARLIC WHITE WINE LEMON SAUCE WITH TOMATOES AND SPINACH,TOPPED WITH FRESH MOZZAERLLA,OVER HOUSE MADE FETTUCCINE 22 I DAY BOAT SCALLOPS,PAN SEARED SCALLOPS,OVER FRUIT RISOTTO TOPPED WITH POMEGRANATE GINGER REDUCTION 27 SALMON PROVENCAL,GRILLED SALMON FILET,FINGERLING POTATOES,TOPPED WITH SAUTEED MUSHROOM,CALAMATA OLIVE,SPINACH,BERMUDA ONIONS,IN A GARLIC WHITE WINE SAUCE 24 PASTAS & RISOTTO CHICKEN & SHRIMP PESTO,SAUTEED CHICKEN BREAST&SHRIMP,MUSHROOMS,ROASTED RED PEPPERS, AND BABY SPINACH,BASIL PESTO CREAM SAUCE,SERVED WITH ANGEL HAIR PASTA 27 SHRIMP SCAMPI,SAUTEED SHRIMP IN A GARLIC WHITE WINE LEMON SAUCE WITH ROMA TOMATOES AND FRESH BASIL,SERVED OVER HOUSE MADE LINGUINI 23 RAVIOLI DI ARAGOSTA,HOUSE MADE LOBSTER RAVIOLI,STUFFED WITH RICOTTA CHEESE,FRESH LOBSTER MEAT AND SPINACH,IN A WHITE WINE CAPER SAUCE WITH SHAVED PECORINO ROMANO CHEESE 24 ? a GNOCCHI ALA VODKA,HOME MADE POTATO GNOCCHI,IN A PROSCIUTTO VODKA SAUCE WITH PECORINO ROMANO CHEESE 18 FETTUCCINE CARBONARA,PANCETTA,PARMESAN REGIANO CREAM SAUCE,TOSSED WITH HOUSE MADE FETTUCCINE 18 4 ,RISOTTO CON ARAGOSTA,GRILLED HALF LOBSTER TAIL,FRESH LOBSTER MEAT,SPINACH,TOMATOES, AND ROMANO CHEESE 22 I )VEGETABLE RISOTTO,SAUTEED MUSHROOMS,ASPARAGUS,SPINACH,GRILLED ARTICHOKES,AND PECORINO ROMANO CHEESE 17 POLLO POLLO MARSALA,PAN SEARED CHICKEN BREAST IN A MUSHROOM MARSALA DEMI GLACE,ROASTED POTATOES AND HOUSE VEGETABLES 22 POLLO ALA TUSCAN,PAN SEARED CHICKEN BREAST IN A WHITE WINE LEMON SAUCE,WITH CALAMATA OLIVES,CAPERS,ARTICHOKES,ROASTED RED PEPPERS AND SPINACH,OVER HOUSE MADE LINGUINI 23 POLLO CON ARAGOSTA,SAUTEED CHICKEN BREAST IN A GARLIC SAFFRON BROTH,FRESH BASIL,TOMATOES AND HALF GRILLED LOBSTER TAIL SERVED OVER HOUSE MADE FETTUCCINE 26 POLLO ALA PARMESAN,PAN FRIED BREADED CHICKEN BREAST TOPPED WITH MARINARA AND MOZZARELLA CHEESE SERVED WITH HOUSE MADE LINGUINI 19 SIDES ROASTED POTATOES 4 1 GRILLED ASPARAGUS S I PARMESAN RISOTTO 6 HOUSE VEGETABLES 4 1 SAUTEED SPINACH 6 1 HOUSE MADE PASTA 6 CONSUMING RAW OR UNCOOKED MEATS POULTRY SEAFOOD OR SHELLFISH MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS.PLEASE,BEFORE PLACING YOUR ORDER,INFORM YOUR SERVER IF ANY PERSON IN YOUR PARTY HAS A FOOD ALLERGY. XA C STiq-GLE Ze-S Town of Barnstable Barnstable Board of Health ;MO 1 &UWSTABM 200 Main Street, Hyannis MA 02601 MASS. 9�a 1639. 2007 Paul J.Canniff,D.M.D. Office:508-862-4644 Donald A.Guadagnoli,M.D FAX: 508-790-6304 John T.Norman F.P.(Tom)Lee,P.E.,Alternate BOARD OF HEALTH MEETING RESULTS Tuesday, January 22, 2019 at 3:00 PM Town Hall, Hearing Room 367 Main Street, 2nd Floor, Hyannis, MA I. Public Comment: No comments. II. Hearing - Regulation: Proposed Amendments to Town of Barnstable Code, Section 360-45 Interim Saltwater Estuary Protection Regulation - to modify the existing interim regulation to limit its applicability to the Craigville Beach Zoning District. CONTINUE TO JUNE 25, 2019 MEETING. Given summaries of previously discussed views. Mark Ells said his main interest at this time is the corridor of Rte 28 and a portion of West Main St, Hyannis for housing. The Board voted to continue this to the June 25 meeting. III. Hearing — Dumipster: Bob Murphy, Portside Tavern, 72 North Street, Hyannis, dumpster location, failure to locate dumpster on subject property. CONTINUE TO JUNE 25, 2019 MEETING. Mr. Murphy said he and the abutter have both had the land surveyed. Regarding enclosing dumpster, he said it is 3/4 surrounded by fence on three sides and he waiting to resolve location before finishing fencing in. The end result was that he found the land is not his but the fence has been there for 20 years. He hopes that the land owner will give him an easement and if not, they will go to civil court to obtain the rights through adverse possession. This process could take a year. The Board continued this to June 25, 2019 and will get an update at that time. IV. Show Cause Hearing — Stable Kathy Woodbury, stable location — 365 Sampsons Mill Road, Cotuit, Map/Parcel 038-003, failure to remove accumulated manure from property. Page 1 of 2 BOH 1/22/19 r CONTINUE TO FEBRUARY 26, 2019 MEETING. The manure was removed last week and her daughter is the new operator of the farm. Mr. McKean would like to see how the new operator handles the farm before a stable license is issued. The Board continued item to February 26, 2019. V. Clarification of Bedroom Count: Attorney John Kenney representing Damon and Natalie Fieldgate, owners — 67 Lakeside Drive East, Centerville, Map/Parcel 252-096, continued from November 27, 2018 with owners' feedback. DETERMINED. The Board voted to determine the property as a six-bedroom. VI. Minutes: Minutes — October 23, November 27, and December 18, 2018. ADOPTED. The Minutes for December 18, 2018 Board meeting were adopted. --_Vll Old-/ New Business: A. Susan Finegold and Bob Calderone, Barnstable Restaurant and Tavern, 31763 with Board of Health conditional variance. Main�Street-Barnstable compliance _UPDATE. j The owners have decided to replace the Big Dipper and remain at 130 Seats. B. Status of cleanup of yard — Karen Zappula, 32 Skunknet, Centerville CONTINED. The Board voted to continue to February 26, 2019 meeting for update. Page 2 of 2 BOH 1/22/19 Town of Barnstable ,AMSr"�. Board of Health Asa � �e3� .m 200 Main Street,Hyannis MA 02601 rED MA'1 Office: 508-862-4644 Paul J.Canniff,D.M.D. FAX: 508-790-6304 Donald A.Guadapoli,M.D. John T.Norman F.E.(Thomas)Lee,P.E. January 2, 2019 Ms. Susan Finegold Barnstable Restaurant and Tavern 3176 Main Street Barnstable,MA 02630 Dear Ms. Finegold: This letter is to notify you that your food establishment, Barnstable Restaurant and Tavern, is not in compliance with conditional variance decision letter dated May 2, 2005 (copy of letter attached). Recall that this variance allowed you to increase the seating capacity to 130 with conditions. Condition number one required you to install a grease recovery device. However, it has been brought to our attention that you or your plumber removed the grease recovery device from your establishment. Failure to maintain an operational grease recovery device shall result in revocation of the variance granted by the Board of Health, resulting in a seating reduction to 66 maximum. At this time, you have the following options: (a)reduce the number of seats to 66, (b)re- install the grease recovery device, or (c)replace the existing 1,000 gallon grease trap with a 2,000_gallon grease trap (which is sufficient for 130 seats).. If you wish to increase the number of seats above 130,you may be required to install a larger in-ground grease trap. (NOTE: A 3,000 gallon grease trap is required for 134 to 200 seats). You will first be required to submit your request in writing. You will also be required to consult with a local plumbing inspector to ensure you provide a sufficient number of toilets and lavatories for males and females in compliance with the MA Plumbing Code. If you should have any additional questions,please feel free to contact me at 508 862- 4640. Sincerely, s cKean, R.S., CH Agent of the Board of Health Cc: Richard Scali Griffin(Philip)Beaudoin Q;\WPFILES\Bamstable Restaurant and Tavern BOH 12-18-18.doc /l �1N8 _t�Z� ,:rcrizr DATE 0� *$95.00 FEE : P a r + BAIMSPABM ' 9� 1639. � Town of Barnstable REC.BY: RFD MA'I a ` SCHED.DATE: G ( f Board of Health ; c 200 Main Street,Hyannis MA 02601 �- Office: 508-8624644 Paul J.Canniff,D.M.D. k f FAX: 508-790-6304 Donald A.Guadagnoli,M.D. Junichi Sawayanagi 3 f 20 VARIANCE REQUEST FORM LOCATIO Property Ad Assessor's Map and Parcel Number: ' Size of Lot: Wetlands Within 300 Ft. Yes Business Name: No Subdivision Name: 'rcz d V) APPLICANT'S NAME: L u Q S p h'r&M Phone 36 7- 1 Did the owner of the property authorize you to represent him or her? Yes No PROPERTY OWNER'S NAME CONTACT PERSON Name: _l l Yj{'� .��l_'?J 1k C n _�Y Name: -, I,I Address: bun-re a , � u) �•dP✓ Address: ujog d, Phone: E�/� 7 192,44 Phone: � '1 ram' C % � 6 EMAIL: C.ae VARIANCE FROM REGULATION(Incl.Res.Code u) REASON FOR VARIANCE(May attach separate sheet if more sp a needed) �o �3 •a NATURE OF WORK: House Addition House Renovation LJ Repair of Failed Septic System Checklist (to be completed by office staff-person receiving variance request application) Please submit first four on list as S collated packets. A. Five(5)copies of the completed variance request form fU/r'i- B. Five(5)copies of MA DEP approval letters for Innovative/Alternative septic system(when proposing an I/A system or secondary treatment unit(S.T.U.). NO., C. Five(5)hard copies of engineered plan submitted(e.g.septic system plans)and one(1)electronic version submitted to email: health@town.bamstable.ma.us - D.Five(5)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans)and one(1)electronic version. A completed seven(7)page checklist confirming review of engineered septic system plan by submitting engineer or-R.S. Signed letter stating that the property or business owner authorized you to represent him/her for this request �} Applicant must notify abutters by certified mail at least ten days prior to meeting date at applicant's expense(for Title V and/or local sewage regulation variances only). Full menu—Five(5)copies of full menu submitted(for grease trap variance requests only). Fee Submitted*$95.00 for the following variances: 1)New construction, 2) Septic repairs with increase in flows, and 3)New owner/new lessee applying for food, pool or body art variances. Exemptions from Variance Fee: 1) Septic repair without an increase in flow and variances granted at the counter,2)Monitoring Plans,and 3)Temporary Food(not a"variance"). Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Paul J.Canniff,Chairman NOT APPROVED Donald A.Guadagnoli,M.D. REASON FOR DISAPPROVAL Junichi Sawayanagi Q:\Application Forms\VARIREQ Rev APR 4-2018.docx f Town of Barnstable Barnstable �ZF1E TL7y,_ Board of Health acac" ' 200 Main Street Hyannis MA 02601 t r sn�vsrAst�, � � Y y MASS. 2007 �a�t Paul J.Canniff,D.M.D. Office:508-862-4644 Donald A.Guadagnoli,M.D FAX: 508-790-6304 John T.Norman F.P.(Tom)Lee,P.E.,Alternate BOARD OF HEALTH MEETING RESULTS Tuesday, February 26, 2019 at 3:00 PM Town Hall, Hearing Room 367 Main Street, 2nd Floor, Hyannis, MA I. Show Cause Hearing — Motel: Knights Inn (Craigville Motel), 8 Shootflying Hill Road, Centerville, Map/Parcel 234- 059, violations of agreement. ORDERED CLOSED IMMEDIATELY WITH 60 DAY REVIEW. The Board voted to revoke the motel license immediately for not following the settlement agreement as listed under "J" in the agreement. The revocation is subject to a 60-day review. Once the Board of Health is presented with inspections from the Building Dept, Fire Dept, and Health, and if they are satisfied, the license may be reissued. II. Show Cause Hearing — Stable Kathy Woodbury, stable location — 365 Sampsons Mill Road, Cotuit, Map/Parcel 038-003, failure to remove accumulated. manure from property. RESOLVED PRIOR TO MEETING. III. Variances — Septic: A. Peter McEntee, Engineering Works, representing James and Holly Ditroia, owners — 122 Annable Point Road, Centerville, Map/Parcel 211-017, 22, 000 square feet parcel, repair of failed septic system, multiple variances requested. GRANTED WITH CONDITIONS. The Board voted to approve the variances (later, reopened vote and added...) with the following condition: must record a 3 bedroom deed restriction at the Barnstable- County Registry of Deeds. B. Dan Ojala, Down Cape Engineering, representing Hyannis Rotary LLC, owner— 10 Hyannis Avenue, Hyannis, Map/Parcel 287-131, 44,131 square feet parcel, repair of failed septic system, multiple variances requested. Page 1 of 4 BOH 2/26/19 CONTINUED TO MARCH 26, 2019. The Board would like the engineer to move the water line and expand the leaching field to its full size. The Board voted to continue to the March 26, 2019 meeting. C. Peter McEntee, Engineering Works, representing Estate of Thomas Hazlett, owner— 600 South Main Street, Centerville, Map/Parcel 186-043, 43,960 square feet parcel, repair of failed septic system, multiple variances requested. GRANTED WITH CONDITIONS. It was recommended, but not required, to suggest to the owners that H2O be used to protect the system from the weight of snow plows, etc., as the system is only 5 feet from road. Mr. McEntee said in his experience, when a drip dispersal system is combined with a secondary pretreatment unit, such as MicroFAST, the total cost is 35-40K. The Board voted to approve with the septic plan dated 2/5/19 with the following condition: 1) record a four-bedroom deed restriction at the Barnstable County Registry of Deeds. IV. Innovative / Alternative System: A. Sean Riley, Coastal Engineering, representing Assembly Required LLC, owners — 617 Main Street (formerly 617 and 633 Main Street), Osterville, Map/Parcel 141-104- 001, 2.68 acre parcel, no variances requested, propose septic system with Perc Rite system. , GRANTED. The Board voted to approve the plan which includes a drip-dispersal system. B. Tristram Weller, Weller Associates, and Thomas Smith, potential owner— 260 Old Mill Road, Marstons Mills, Map/Parcel 046-097, 0.48 acre parcel, proposing a Fast System, no variances. GRANTED WITH CONDITIONS. The Board voted to grant the allowance of the Fast System Innovation Alternative (I/A) system in accordance to the MA State approval letter for General Use. (Unanimously, voted in favor.) (Along with all the items required in the MA State approval letter are the following two: 1) Innovative Alternative (I/A) Deed Notification and 2) Notification to the owner as to the cost of operation and maintenance of the system.) V. Hearing — Underground Storage Tank: Linda Whitcomb, Charles, Marie, Cara, Donna, owner(s) — 88 Greenwood Avenue, Hyannis, underground storage tank over 30 years old, (Cont. from December 18, 2018) Page 2 of 4 BOH 2/26/19 ORDERED TO EMPTY REMNANT IN TANK, RETURN TO BOARD IN APRIL. Linda Whitcomb said that Bennett Environmental had come over and found there is still liquid in the tank- moisture. The quote to remove the liquid in the tank was $400 and Linda Whitcomb said she would be able to pay for this. Bennett had told her that they would hire a subcontractor to abandon it in place for $4,000. The bid she received to remove the tank was only $3,000. She reiterated that she was turned down for the County Loan and thought her husband might be able to qualify for the loan as he is not part of the Chapter 13 filing. The Board voted to have the moisture and oil removed from the tank within 10 days and then to.come back to the Board in 60 days (April 23, 2019 meeting) and every 60 days until the issue has been resolved. (Vote: Two in favor, Dr. Canniff voted opposed.) VI. Variance — Food: A. Luis Montero, owner of Barnstable Diner Inc (formerly Barnstable Tavern) — 3180 (aka 3176) Main Street, Barnstable, Map/Parcel 300-048, requesting grease trap variance for 130 seats with existing 1,000 gallon grease trap and grease recovery device (GRD). WITHDREW VARIANCE REQUEST. Luis Montero will be installing a 2,000 gallon tank (to meet 130 seat requirement). The Board voted to accept the applicant's request to withdraw the variance request without prejudice. B. Brian Yergatian, BSC Group and Mario Mariani, Pain D'Avignon, 15 Hinckley Road, Hyannis, Map/Parcel 311-020, requesting a grease trap variance for 82 seats with the existing 1,000 gallon grease trap DENIED. Pain D'Avignon would like to enclose the 19 seats on patio creating a total of 82 year- round seats. The Board voted to deny the grease trap variance and recommended compliance with Department of Public Works (DPW) to install a 1,500 gallon grease tank. VII. Body Artist— Variance: A. Emma Zavaski, new artist for Pincushion, 600 Main Street, Hyannis, Map/Parcel 308- 067, with anatomy and physiology course, body artist and piercing permit, no variance requested. GRANTED — NO CONDITIONS. The Board acknowledged that all the requirements were met including the anatomy and physiology course and two+ years of training at Pincushion. The Board voted to grant the Body Artist and Piercing Permit for Emma Zavaski. Page 3 of 4 BOH 2/26/19 B. Jase Parker, new artist for Spilt Milk Tattoo, 548 Main Street, Hyannis, Map/Parcel 308-074, variance request for body artist license with Quincy skin course, requests permission to perform tattoo only. GRANTED. The Board voted to grant the variance to Jase Parker (a trainee for 18 months- expiring August-2020). Vill. Presentation: Laura Kelley, President of Protect Our Cape Cod Aquifer (POCCA). Laura Kelley did a presentation on the harm of the chemical glyphosate (found in Roundup weed killer, etc.) and asked that the Board consider adopting a regulation stating the Town will not use this chemical on all Town-owned land including conservation, parks, etc. similar to Town of Marlborough's regulation. She asked to put this item on the March 26, 2019 agenda for a vote. IX. Minutes: Minutes — January 22, 2019. Moved to March 26, 2019 meeting. X. Old / New Business: A. Status of cleanup of yard — Karen Zappula, 32 Skunknet, Centerville. MOVED TO MARCH 26, 2019. This item was moved to the March 26, 2019, meeting as the owner had a family emergency. XI. Old/New Business: A. Future committee/workshop on estuary regulation. No DETERMINATION MADE. B. Cape Cod Commission, correspondence -offer of assistance, estuary topic. Page 4 of 4 BOH 2/26/19 c Town of Barnstable Board of Health 200 Main Street,Hyannis MA 02601 Office: 508-862-4644 Susan G.Rask,R.S. FAX: 508-790-6304 Sumner Kaufman,MSPH Wayne Miller,M.D. May 2, 2005 Ms. Susan Finegold 24 Gingerbread Lane Yarmouthport, MA We Barnsfabe RestaruanaidTern .�� * � ; Dear Ms. Finegold: You are granted a conditional variance from the Town of Barnstable Health Regulations, Section 322-3. Grease Traps, and 322- 4,Toilet Facilities to operate a food establishment with 130 seats at the Barnstable Restaurant and Tavern located at 3176 Route 6A, Barnstable, Ma.,with the following conditions: (1) The applicant shall hire a plumber to properly install a grease recovery device in compliance with the State Plumbing Code. (2) The applicant must meet all of the provisions of Section 322-5, Outside Dining regulations. Failure to do so will result in revocation of your outside dining privilege. (3) The applicant must install air curtains and screen doors at all doorways, serving windows, and apertures used in serving food or drink. (4) The overall total number of indoor and outdoor seats cannot exceed 130. (5) The outdoor seating capacity shall not exceed 56 seats. (5) The electronic air-curtain shall be turned on all times the door(s) is open. The doorways which are not screened and which are not provided with electron=c air-curtains shall be kept closed or shall be screened. freeman This variance is not transferable and will be voided if the establishment has a change in use, c a ge of ownership, or is leased to a party other than the applicant. S' e ely, acne i ler, M.D. hai an Board of Health Town of Barnstable freeman RM /act J��� Town of Barnstable Board of Health " 200 Main Street,Hyannis MA 02601 Susan G.Rask,R.S. Office: 508-862-4644 Sumner Kaufman. FAX:508-790-6304 MSPH Wayne Miller, M.D. May 2,2005 Ms. Susan Finegold 24 Gingerbread Lane Yarmouthport,MA R E: Barnstable Restaurant and Tavern Dear Ms.Finegold: You are granted a conditional variance from the Town of Barnstable Health Regulations, Section 322-3, Grease Traps, and 322-4,Toilet Facilities to operate a food establishment with 130 seats at the Barnstable Restaurant and Tavern located at 3176 Route 6A,Barnstable,Ma.,with the following conditions: (1) The applicant shall hire a plumber to properly install a grease recovery device in compliance with the State Plumbing Code. - (2) The applicant must meet all of the provisions of Section 322-5, Outside Dining - regulations. Failure to do so will result in revocation of your outside dining privilege. (3) The applicant must install air curtains and screen doors at all doorways,serving windows,and apertures used in serving food or drink (4) The overall total number of indoor and outdoor seats shall not exceed 130. (5) The outdoor seating capacity shall not exceed 56 seats. (5) The electronic air-curtain shall be turned on all times the door(s)is open.The doorways which are not screened and which are not provided with electronic air- curtains shall be kept closed or shall be screened. Q:\wp\freeman Barnst Tavern 3176 Main St Barn BOH 419-05.docx freeman This variance is not transferable and will be voided if the establishment has a change in use,change of ownership,or is leased to a party other than the applicant. S' ely, a ' le r,, D. Board of Health Town of Barnstable Q:\wp\freeman Barnst Tavern 3176 Main St Barn BOH 419-05.docx freeman oFI E *'=E: . ° • � FEE: S Z BARMABIA • REC. BY rE°MAC' Town of Barnstable CHED. TE: Board of Health 200 Main Street,Hyannis MA 02601 Office: 5084624644 Susan 0.Rask,R.S. FAX: 508-790-6304 Sumner Kaufman,MS.PJL Wayne A Miller,M.D. VARIANCE REQUEST FORM LOCATION �/�,�,� Property Address: r r ti(ll� 5 Assossor's1V1ap•andParcelNumber. ?�a y Siie•dfLof f 6m Wetlands Within 300 Ft. Yes Business Name:1 S�y 6S t:t,4i1I J /fir W411 No -Subdivision Name: APPLICANT'S NAME: �-�/�t v� ht _ Phone " Did the owner of the property authorize you toJepresent him or her? Yes ti/" No Phi'OWNER'S NAME CONTACT PERSON Name: 3o Co,�JXD v%C Name: u Address-.�)I 6•f G k vvhk Address: G` c4 vN-4 Phone a L t L Phone: 3Lt W4 W TV VARIANCE FROM REGULATION(list Res.) REASON FOR VARIANCE(May attach if more space needed) og in.'n ( S V-, . vnwt wcc 1,VGl w NATURE OF`Vy RK House Addition M House Renovation ❑ Repair of Failed Septic System ❑ 8eclrlist(to be completed by office staff-person receiving variance request application) Four(4)copies'of the completed variance request form - Four(4)copies of cnghmmd plan submitted(e.g.septic system plans) Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans o -:4 . Signed letter stating that the property owner authorized you to represent himiher for this request cam ' Applicant understands tbatthe abutters must be notified by certified mail at least ten days prior to meeda date at a lcant'�expense (for Tile V and/or local sewage regulation variances only) , Full menu submitted(for grease trap variance requests only) �7 Variance request application fee collected (no fee for .lifeguard modification renewals, grease d# variancb—renew17J bwacrAcasee only],outside dining variance renewals{same owner/leasee only],and variances to rep ' 'ed sewage dispos (only if no expansion to the building proposedu _ Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Susan 0. k,RS., . NOT APPROVED Sumner an,MgEPJL rn REASON FOR DISAPPROVAL Wayne A er,MD. p:\HEALTH\Application Forms\VARIRE4•DOC i • 3.08.05 To the Board of health committee: This letter will serve to state that I, susan Finegold, one of the owners of the Barnstable Restaurant and Tavern, will be representing myself at the variance meeting.. Sincerely, Susan Finegold i I i c n Ll 0 O 0 0 0 ° oo 0 0 0. o ooc Cl El El ZT cj �J M 3 2 to 0,'vo dak ° " oM 'o lvnc d°r v 0 Z En rr Ile- G{'}. • Ec shes^ ;,g WSJ (u 1 AD q F114E T DATE: I FEE: * BARNSTABLE. • MASS. 9gjp 1639. `0� REC. BY rFDMA'ta' n of Barnstable Z7Board —SCHED. DATE: of Health vg�� ain Street,Hyannis MA 02601 Office: 508-862-4644 _ Susan G.Rask,R.S. FAX 508-790-6304 Sumner Kaufman,M.S.P.H. Wayne A.Miller,M.D. VARIANCE REQUEST FORM LOCATION S / 76 MQfq �7�1 61,rA T�7 Property Address: Assessor's Map•and Parcel Number: Tg Size•of Lot: Wetlands Within 300 Ft. Yes Business Name: V�r �G►�C[a y"i, No QQ Subdivision Name: qq APPLICANT'S NAME: 44 Phone 1) Did the owner of property4#thorize you to repXes�ent him or her? Yes No PROPER Y O TS N E CONTACT P ON Name: d{�N � ^j Name: a �(�_ i Address: hot (0 eilh h 4— Address: Phone: SOX 1 Phone: VARIANCE FROM REGULATION(cast Reg.) REASON FOR VARIANCE(May attach if more space needed) S o S u sll NATURE OF WORK: House Addition ❑ House Renovation ❑ Repair of Failed Septic System ❑ Checklist(to be completed by office staff`-person receiving variance request application) _ Four(4)copies of the completed variance request form _ Four(4)copies of engineered plan submitted(e.g.septic system plans) Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or r au�kiltchenSigned letter stating that the property owner authorized you to represent himlher for Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's.expense (for Title V and/or local sewage regulation variances only) _ Full menu submitted(for grease trap variance requests only) Variance request application fee collected (no fee for .lifeguard modification renewals, grease trap variance renewals [same owner/leasee only],outside dining variance renewals[same owner/leasee only],and variances to repair failed sewage disposal systems [only if no expansion to the buildin ro osed]) Variance request submitted least 15 days pr r to meeting date VARIANCE APPROVED Susan G.Rask,R.S.,Chairman NOT APPROVED Sumner Kaufman,M.S.P.H. REASON FOR DISAPPROVAL Wayne A Miller,M.D. Q:\HEALTH\Application Forms\VARIREQ.DOC �rrTHE Tp� DATE:k * BARNSrABLE, *� 9 MASS. $ �t �A 039• R C.it _ rE°^�rA Town of Barnstable Y o �: S� ED. Board of Health �~ 367 Main Street, Hyannis MA 02601 �' 4 Office: 508-862-4644 Susan G.Rask,R.S. FAX: 508-790-6304 Sumner Kaufman,M.S.P.H. Ralph A.Murphy,M.D. VARIANCE REQUEST FORM LOCATION 0 /1 Property Address: - Assessor's Map and Parcel Number: -�0 - 0 4/- Size of Lot: Z Wetlands Within 300 Ft. Yes Business Name: "4tj No ,/ Subdivision Name: APPLICANT'S NAME: 22:— Phone Did the owner of the property authorize you to represent him or her? Yes No PROPERTY OWNER'S NAME CONTACT PERSON Name: =f�lL{ r��R_ / fit— Name: P,� Address: Address: Phone: - /� 10� Phone: VARIANCE FROM REGULATION(List Reg.) REASON FOR VARIANCE(May attach if more space needed) Al Checklist(to be completed by office staff-person receiving variance request application) Four(4)copies of engineered plan submitted(e.g. septic system plans) Four(4)copies of floor plan submitted(e.g.house plans or restaurant kitchen plans) Signed letter stating that the property owner authorized you to represent him/her for this request Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense(for Title V and/or local sewage regulation variances only) Full menu submitted(for grease trap variance requests only) Variance request application fee collected(nu fee for lifeguard modification renewals,grease trap variance renewals[same ownerneasee only],outside dining variance renewals[same owner/lessee only],and variances to repair failed sewage disposal systems[only if no expansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Susan G.Rask,R.S., Chairman NOT APPROVED Sumner Kaufman,M.S.P.H. `( REASON FOR DISAPPROVAL Ralph A. 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') .,,.,<;,•c%+'�iy .,:.• ,<{•::,� :./:'' < /fi.Cr'.X;S' �:• ''7 ✓: ✓ T:.�.'.{ r /tJ:•J.:'i�l;{: [J , ![} �I}���I�1{�{�I��1�.}E�{� � ��{I �{ -ti 11��}Itt�r��r ! t I I 1 [ r,(t.j i.� �i-}.j 1� .t l i i ,/ , .. r ; � if if I TOWN OF BARNSTABLE OFtMETO OFFICE OF i HAHHSTAHL i BOARD OF HEALTH MAMM. pj pp 039. ��� 367 MAIN STREET OMFY� HYANNIS, MASS.02601 June 21, 2000 Patricia O'Mara 56 Tower Hill Road Osterville, MA 02655 RE: Barnstable Tavern Dear Ms. O'Mara: You are granted a conditional variance on behalf of your client Northside Tavern Corporation, from Regulation 14, of the Town of Barnstable Health Regulations, to have outside dining at the Barnstable Tavern located at 3176 Route 6A, Barnstable, Ma., with the following conditions: (1) The applicant must meet all of the criteria contained in paragraphs A through O of the Board of Health criteria for variances for outside dining. Failure to do so will result in revocation of your outside dining privilege. (2) The applicant must install air curtains and screen doors at all doorways, serving windows, and apertures used in serving food or drink. (3) The overall total number of indoor and outdoor seats cannot exceed 130. (4) When patrons are seated outdoors, like number of seats indoors shall be taken away from the dining room or blocked from use. (5) The electronic air-curtain shall be turned on all times the door(s) is open. The doorways which are not screened and which are not provided with electronic air-curtains shall be kept closed or shall be screened. omara i This variance is not transferable and will be voided if the establishment has a change in use, change of ownership, or is leased to a party other than the applicant. The Board reserves the right to terminate your outside dining should any unsanitary conditions be observed. Very truly yours, Susan G. Ask, R.S. Chairman Board of Health Town of Barnstable SGR/bcs Enclosure omara r • TOWN OF BARNSTABLE �pF THE — ^��� OFFICE OF Brxa9TeBL BOARD OF HEALTH i639. \gym 367 MAIN STREET �D MAY HYANNIS, MASS. 02601 May 13, 1996 Peter Freeman, Esquire P. O. Box 578 Barnstable,-MA 02630 RE : Barnstable Tavern Dear Mr. Freeman: You are granted a conditional variance on behalf of your client Northside Tavern Corporation, from Regulation 14, of the Town of Barnstable Health Regulations, to have outside dining at the Barnstable Tavern located at 3176 Route 6A, Barnstable, Ma., with the following conditions: (1) The applicant must meet all of the criteria contained in paragraphs A through O of the Board of Health criteria for variances for outside dining. Failure to do so will result in revocation of your outside dining privilege. (2) The applicant must install air curtains and screen doors at all doorways, serving windows, and apertures used in serving food or drink. (3) The total indoor seating capacity shall not exceed 101 seats. The total outdoor seating capacity shall not exceed 29 seats. (4) The overall total number of indoor and outdoor seats cannot exceed 130. (5) The electronic air-curtain shall be turned on all times the door(s) is open. The doorways which are not screened and which are not provided with electronic air-curtains shall be kept closed or shall be screened. This variance is not transferable and will be voided if the establishment has a change in use, change of ownership, or is leased to a party other than the applicant. freeman • reserves the right to terminate our outside dining should an unsanitary The Board s � y � Y conditions he observed. Very truly yours, Susan G. Ras, R.S. Chairman [Board of Health Town of Barnstable SGR/bcs Enclosure Iceman 0 TOWFI OF DA"NSTABLE DATE � Orr1cE OF FEB • e t IAII,tIItt ! DOMIU or HEALTH RFCF1iVFn'nY _-- •r.. '^. �d)9• r 341 MAIN s1nEET IIYA111119,MASS.02601 VARIANCE REUU68T FORH bt& u ALT, VARIANCES MUST nE SUBMITTED FIFTEEN L15) b a N p t�n-O i'IIP, :i(:ill;I)Ur,r;U 110AIII► OF IIEWA II MEETING. NAME OF APPLICANT NORTHSIDE TAVERN CORP. T$L. NO. 362-2355 ADDRESS OF APPLICANT 581 Main Street, West Dennis, MA 02670 John J. Meldon, Trustee of NAME OF OWNER OF PROPERTY Barnstable Inn Realty Trust SUBDIVISION NAME N.A. BATH APpROVHD N.A. ASSESSORS MAP AND PARCEL, NUMBER 300 - 048 LOCATION OF REQUEST 3176 Main Street, Barnstable SIZE OF JOT 0.46 Acres SQ.FT WETLANDS WITHIN 200 FT.YBS NO x VARIAIICR FROM RrGU1,ATION(LiAt Regulation) Regulation 14 - Outside Seating - Restaurant REASON FOR VARIA110E(May nttach if more space is needed) Restaurant is licensed for seasonal outside patio seating for 29; this seating is important for the restaurant's business and contributes to the atmosphere of the Village P1,AN - FOtIR COPIES OF PLAN MUST BE SUBMITTED CLEARLY OUTLINING VARIANCE REQUEST. VARIANCE APPROVED NOT APPROVED REASON FOR DISAPPRUVAL � ] BRIAN R. GRADYt R.S. t CRAIRMAN v� . �i�•/�-� �y'' ^�7 � ��1, <a f— SUSAN G. RUSK, R.S. PETER L. FREEMAN -3 6,1 - JOSBPII C. SNOW, N.D. 3180 MAIN ST. P.O.-BOX 578 BOARD OF HEALTH BARNSTABLE,MA 02630 TO"N OF BARNSTABLE El V1------------ V � •r•b. f L? r �.., t •• '1 b ,, � Fi,'. gi >tA- ♦ •� :.-:,� s 5 s +%'.,� rr ':Zr�•� ,}.�. tze t r r 'A' t � ...s r a * ,. , .ti, ri t.r• h +• ,,:.'� ��*- hh rta'Q.,} � � 1 n L t:. y 4 r r �,...�L'4}�i ��. �w ,f. '�.. ey$, � .ek. i ,J•c".� t,+r9"'t Zt °4. ' :.,• !" ,. a. Pt� C re'^ ` ., S ,.° t ,pf � '�� _ ., ti � , t t r.��'' r .•. j� ,• •: t��°° •� -��,�� r:�.3 Fa, � •r a +r r�?4 �' .ir4a -•�< ..j. � � .:S••. 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L*,r+1 «Fw•,,,e ,r".p �f t 15'� tee '. ` T.; y ti,' " ' , cr! •. t• s a� st ` ry, x v i,two t k s y cS n F ._yK iV Y srt rt r M r 3• .< `^. r ri r Kh,4 tV!{ t• V ! ' e'3 t ,,�s •t a 1r,i ., (Ma �7,- 1 986' y•''�� * �.� r i h .y a} -t r��`„y� .Y i �t x. r.�� f�".�'�',.5;� x:� ' ``� a '�r t {�� .�j. t-+ ...y. �.dt L ., •" L is•.:{ L L ?7 A,Srv� k: k +° �{` fart'�.q 'S.' y t�' '' 'p.. F� C ✓} " "! { .tt `''" s-'{ 'r '., a�i• w; tit -A } E is r._ t'a•y t a K•' * f`i. ? W. *1 a.� t y;l�iF4 P• Y ; t t d v 'n v ' L� t, !` ti t- s Ltlr s' L atriCk;,Radford: L t<: ,t�,F - 3.+. a - 7 i ,; - _ �y�.e a' � .. � �ft a 1 y �,yC. ..a",.•t. �� . t � t l `g, t t Barnstable'Inn and Taverns �, :,, n; ;q 318 t:. ks,. i•a r ✓ °•� � '{ r r• .r'R' �'�" `• � »Ta * 44«`} t r �� ;0-Route 6A _ h h t r z y� 1 g x Tt w ill a t S y t � Barnstiable, MA.'02630• ;: t: L..< <ti �� . K ' , t - ,� to .r ,� �,t r _"' + t r r as. fs'�,� ,�_`..4r y '{*'' L r `'i � t, r��L ,.± , •�r�.c;tt'.�1� '' :+t �' 4 r . •S'..• s ;�t � r.�t f s r•-.,� r a J'. t "rh .s � � .. st+ 1 ,kc.. y, r�*.:•'' ti ¢�ti r s '�Dear ., + 4, 1� t>r � a • r apt' ` t:. -'( r .n ,. •s '.t l ". , yr ,rr - r 3 ,d ,tj'.i4 t ,: .r G �.•.!'t�.. 3 ,�'• wi . �� t." _• Yourt'request hfor a"°`var'iancet'from rRegulation 14q^of the' revised Supplement yto jtt .rc i �4 as t •..n { ,'I >,. Minimum Aanrtti aon Standards•for, Food Service 'Establishments to.have 'outside f. �, ' ` rt = k 'i. ,dining at"the Barnstable Inn and Taver'n,'31 g0 Route 6A;a Barnstable; isr granted T Iwith.the following,conditions:, 5- .`.• a �, 3 ;�! ,.rt ,;eu k! '�-. X•..,". .• � r >� f.ya r Jf` y,�' * ..,r .e.a}ti t. -,�Y a:4;f ,,sY, All ;the -Board of-1Health c't1teria. for consideration.�of vanance�stfor outside :1�, :1 �,r b,a.' t'-• ,}t. *#. '. t r•L:, h y •: r i '•�^r r * dining designated as 'paragraphs (Or through" (o) must,be strictly*complied t �$ with:t(copy enclosed) ,. t ; .,. °. ,, c 7 , . 4 a a; t, ,.•� � .`..s ',^; *:. ` Nfi* t Of ' * ; . ; Lt'.�'"` z•'.wi*�'t� t,,'.f}� , �'�LR �,1 rs 'You are granted conciittonal .approval bf 24 seats for Routsids' dining t They t M K - Boards .reserves the right to reduce'"seating if'Health or.sanitation'?p obiems l; occur • '�,/,1 • t• s ! .{N r t�j ( t • S 4 -'rf, r y 2• I p l' ';1`;F `'YL { r " ., s ! t.F 's ,r' P � . .i, r '�.,�YP ' •'�'+ ^s ty^ � L- (3)' `You are restricted t6,406;'ind . ` h e .r ,e `:, }. oor seats This figure includes bar�seatsior` t bar•standing space s: J L •,,�J S•F.t,r y' , a. ti'kla t.',. + ! :� hr�.., � n .•,. 'Y tr'„ 1k 7•�a••':> '4r,,, .4a+�' t * '{� •. S�r • (4)frr 'The total number of indoor and outdoor seats,cannot=exceed { ., Aa " ::} u'' r." , 14+,; J" � r •�i ,.':• i ,,r. +_ �`�'1+•Y• twx. r�. �,,�- .. 's 4�''t' '�".},�F,� ti".7 � ,k r >� The,Board reserves, tbe-'right to+revoke 'your...outside,diningt:privileges for,,L failure^to`comply Gwith paragraphs' (a)ato {o)'4k,the.M'inimum''Cri'teria�ai dy >; r • n,the t;Regulations,contained ;;my'Article ,X„ :M murn. anitation 'Standards rr1 for,,Food Service Establishments Y ' s qE ' x= - wand Lthe Town tof Barnstable Health r r k Regulations =*• 14 R .� l:y ,r >, ��r t�:!` it a� t`-,, � ♦ . r �.ti. , :,y a `` , u h..t m� �a�i•v t `Y� y r � •pn-rt,L `:i L r 4.. '• 1 - � "� a •' iF a ,^ � a t� r da4„��, � ,s Le � i •a v . :, '•'rt:+ r rXerB, -L �., `•! f sD ,, t >4 y ° . 5 .t C:�•" - z rk, lds"i'� 'a � �a d :•'., i.! ,�' k t L I �='r�Gx� i ! L f.t't 1+ > ♦' � Y , :BO'AtD'OF:HEAITH ',� >* •'_ ,_� _; x t'r. '°` Y 4� �r � :� f. =kt�� b• , ,Lt ;TOWN OF B.ARNSTABL•E t= • � t• S. . 7 I - L ,C C r` * r +` f{�`�A a - t - � � + ` •„ _R , t h L, r p. '3 F y .. 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L v ,t L, C . r'^� .�,t t .`. r� � 'w*� � r' � � ��.t Lr,e �� td ,t r y', '0, - r ,� .L -Y a +w♦"�'�. x' -'Z'�r�1 T?t'. �.#1 :i♦ s ,k }reC+�,ry, �f•,i��W ar t. q' i a {' ..rr' �,; -scf t f r ' ^t�, t•.. *:l.: .. �, rw� �'�'., e ` f:d r µ a t`'i+ '* " � u�^' sz .e _�b ,a• '�. t its.j:f_ yri � a •t Ri�l,r:" - ; e .s�. 6 ba d Fs t� �. jJ� ! } C 2 "@" i r L} No OfTMEt TOWN OF BARNSTABLE FEEo�-�,,C� OFFICE OF i BABa9TABLS, MU& BOARD OF HEALTH _ 1639. `�� 367 MAIN STREET HYANNIS, MASS. 02601 VARIANCE REQUEST FORM All variance requests must be submitted five (5) days prior to the scheduled Board of Health meeting. NAME OF APPLICANT Barnstable Inn Restaurant and Tavern TEL. NO. )617)362-2355 ADDRESS OF APPLICANT 3180 Route 6A, Barnstable, MA 02360 NAME OF OWNER OF PROPERTY Barnstable Nominee Trust, Stephen Tones, Trustee SUBDIVISION NAME DATE APPROVED ASSESSORS MAP & PARCEL NO. 300 Parcel 48 & 49 LOCATION OF REQUEST 3180 Route 6A, Barnstable MA VARIANCE FROM REGULATION (List regulation)regulation 14 VARIANCE REQUESTED (Specific request) Outside Cafes REASON FOR VARIANCE (May attach letter if more space needed) To create outside dinning during the warm months ' PLANS - Two copies of plan must be submitted clearly outlining variance requested. VARIANCE APPROVED NOT APPROVED r REASON FOR DISAPPROVIAL ; 4 .l Robert L.. Childs, Chairman i Ann Jane Eshbaugh Grover C.M. Farrish, M. D. BOARD OF HEALTH TOWN OF BARNSTABLE I\ 5' k aw ` 3 ayv �� Miorandi, Donna From: McKean, Thomas Sent: Wednesday, December 5, 2018 10:50 AM To: io Subject: W: Barnstable Restaurant &Tavern FYI From: McKean, Thomas Sent: Wednesday, December 05, 2018 10:48 AM To: Scali, Richard; Florence, Brian Subject: RE: Barnstable Restaurant&Tavern Hi Richard, Unfortunately, you were not present yesterday afternoon when we were attempting to assist the owners with the seating and violation issues. Maggie informed us that the number of seats needs to be determined before the owners can file with your Office, which may cause the hearing to be delayed until February. We were informed the seating cannot be a "fluid" number nor a range. Is there any flexibility from your Office in this regard?temporarily until the Board of Health meets on December 18th? We advised the owners that the inspection violations (i.e. rat infestation,flooring violations, etc) may be corrected before January 7, 2019. If more time is needed, we can work with them and establish reasonable deadlines. The grease trap capacity/seating became an issue due to the owners' own actions. We were informed yesterday that the owners removed the grease recovery device which was required by the Board of Health in 2005 for the additional seats. It is possible,worst case scenario, that they will have to reduce the seating back down to 100 due to the limited capacity of the cement inground grease trap which is connected to public sewer. We assisted the owners yesterday in their filing for a variance request before the Board of Health to request an increase in seating (from 100 to 175). The owners informed us that they will be meeting with Griffin Beaudoin of DPW this morning to request their support with the variance request. Our objective is to assist them anyway we can. If DPW has no problem with 175 seats for the existing 1500 gallon grease trap which is designed for a maximum of 100 seats,we will forward the information to the Board members and will continue to assist the owners with the variance request-which is scheduled to be heard by the Board on December 18tn From: Scali, Richard Sent: Wednesday, December 05, 2018 10:06 AM To: Florence, Brian; McKean,Thomas Subject: FW: Barnstable Restaurant &Tavern Brian and Tom, Would it be possible to have Building and Health look at this to see what they can do? Richard From: Bowers, Edwin Sent: Wednesday, December 05, 2018 8:50 AM To: Scali, Richard; Flynn, Margaret; Miorandi, Donna Cc: McKean, Thomas; Bellaire, Dianna; Crocker, Sharon; Duffy, Robert; O'Donnell, Stephen; i i RPFAUTZ@ BARNSTABLE.FIRE.ORG; Florence, Brian; Gallant, Therese; Gallant, Therese Subject: RE: Barnstable Restaurant &Tavern FYI Certificate of inspections for total of 172 have been issued since at least 2016 From: Scali, Richard Sent: Tuesday, December 04, 2018 1:43 PM To: Flynn, Margaret; Miorandi, Donna Cc: McKean, Thomas; Bellaire, Dianna; Crocker, Sharon; Bowers, Edwin; Duffy, Robert; O'Donnell, Stephen; RPFAUTZ@ BARNSTABLE.FI RE.ORG; Florence, Brian; Gallant, Therese; Gallant, Therese Subject: RE: Barnstable Restaurant &Tavern Hello all, I called the proposed buyer for the premises who has filed an application for transfer to be heard in January. I let him know that there is a discrepancy with the seating numbers( he has applied for 119 inside and 29 outside) Health's numbers are 130 total. Also advised him to contact the current owner on the sanitary issues. We therefore have a hold on the application until these matters are resolved in order to advertise it correctly. Donna, can you also confirm that you are placing this licensee on Hold for renewal for 2019? We would have to contact Susan on that matter. Thanks very much all! Richard From: Flynn, Margaret Sent: Tuesday, December 04, 2018 8:43 AM To: Miorandi, Donna; Scali, Richard Cc: McKean, Thomas; Bellaire, Dianna; Crocker, Sharon; Bowers, Edwin; Duffy, Robert; O'Donnell, Stephen; RPFAUTZ@ BARNSTABLE.FIRE.ORG Subject: RE: Barnstable Restaurant&Tavern Thank you Donna We will follow up with the potential new buyer; specifically on the number of seats to ensure he is aware of the proper number of seats he is purchasing and ensure that he follows up with the Health Department regarding the inspection. Maggie From: Miorandi, Donna Sent: Monday, December 3, 2018 4:25 PM To: Flynn, Margaret Cc: McKean, Thomas; Bellaire, Dianna; Crocker, Sharon; Bowers, Edwin; Duffy, Robert; O'Donnell, Stephen; RPFAUTZ@ BARNSTABLE.FIRE.ORG Subject: Barnstable Restaurant&Tavern Good afternoon: Just an FYI that I was sent to do this facility for a seat count. Currently they have a variance on file with the Board of Health since 2005 for a total of 130 seats counting both inside and outside. Today, I counted 117 seats inside and 56 sets outside for a total of 173 seats-40 more than the stated 130 seats. In addition, while there I did a long inspection. The facility needs a lot of work both structurally and from the aspect of sanitation-deplorable. The flooring in many areas of the facility are very weak and must be repaired. This past summer I spent much time there due to a RAT problem. I monitored it for a while and it seemed to be going along fine. Today, there is much evidence that the RATS are back and Bob Calderone seems to be nonchalant about it. I have many pictures to document this if anyone needs them or is interested. 2 I realize there are potential new owners for this facility. This place needs a lot of work! Also copying plumbing since they have an outstanding plumbing problem at this new bar that was built this past spring/summer. Thanks!! Donna Miorandi 3 SPLIT�SYSTEM i � r S— vj�'•y ! C n i P+� Dimensions (L x D x H) 21375 x 24 87 x 38.25 inches .-2 543 x 632 x'972 mm Net Internal Volume 62.7 Cu ft 78 L k W Flat Shelf18 62 x 18 inches r x� Number of Shelves ` 2 M 'Yf PackOut Bottles 206z (600mL) Flat Shelves 96rM x FaCIngS - Flat SheIf,200z (Rows°'x Levels); g. �� Packout - Bottles 20oz (600mL) Organizer Shelves N/A Facings Organizer Shelf 20oz (Rows x Levels) N/A k Voltage US (Intl ) 115 220 Amps US (Intl ) 30 (1.8) y f s Compressor 1/5 R Door Style Hinged Reversible Shipping Weight 142 Ibs 65 K / g No of Coolersy/ 40 ft Container 150 No. of Coolers'/ 53'ftTraler 192 4 Miorandi, Donna From: compactappliance.com <tellafriend@compactappliance.com> Sent: Thursday, March 29, 2018 9:47 AM To: Miorandi, Donna Subject: Bob Calderone has recommended a product at compactappliance.com CAA C Y 4 Login in to Account A P P L I A N C E 800-297-6076 ( Live Chat Donna Miorandi, Bob Calderone saw this 206 Can and 10 Bottle Side-by-Side Beverage Coolers with Extreme Cool at com_pactagpliance.corn and thought you'd be interested. This is a one-time email sent by Bob Calderone.You won't receive any future emails from us unless you sign up for our promotional emails. You can si1gn up for our emails and receive exclusive deals,discounts,and news from compactappliance.com Happy Home Improving, compactappliance.com i3uild.com Network Store EdgeStar BWC120DUAL 206 Can and 10 Bottle EOGESTAR` Side-by-Side Beverage Coolers with Extreme Cool $0.00 "Mailable in I finish 90 E2 0 Be the first to review this product In Stock Shipping: Free Shipping! See Details Price and availability were accurate at the time this email was sent.It's possible they may dier from what you see when you visit compactappliance.com. 1 v i a L' TA A i • i SHOP NOW > 4 p VALID THROUGH 3-31-18 •5. 5 Log In to Account Contact Us Our Network Please add customerservice@compactappliance.com to your address book. 800-297-6076 1 402 Otterson Dr, STE 100, Chico, CA 95928 2 Regency 18"x 36" Vnderbar Ice Bin with 7 Circuit Post-Mix Cold PI... https://www.webstaurantstore.com/regency-l8-x-36-underbar-ice-bin... t susan's Rapid Account- Reorder http://www.gotowebstore.com/6001BIS36CP IM-Fast&Free Shi�pin ! Learn More ► Regency 18" x 36" Underbar Ice Bin with 7 Circuit Post-Mix Cold Plate and Bottle Holders - 119 lb. Item#: 6OOIB1836CP . ...... .. ......... ........................._......... ............. .. ...................... ...... ........... ............... ..._. ......_..... Buy 5 or more $76�.2�/Each Buy 1-4 $839.00/Each N V 20 gauge stainless steel bin; 119 lb. capacity New V Galvanized steel legs Shipping: V Includes two bottle holders Ships via Common Carrier V Chills up to 7 different beverage lines Usually Ships in 1 Business Day V Insulated with foaming polyurethane When will I receive my item? V 3" backsplash helps limit messes V 5/8" I.D. drain 1 of 7 3/20/2018, 10:18 AM Regency 18"x 36"Underbar Ice Bin with 7 Circuit Post-Mix Cold PI... https://www.webstaurantstore.com/regency-l8-x-36-underbar-ice-bin... Condition: V Adjustable plastic bullet feet Regency 18"x 36" Regency Plastic Bottle f Stainless Steel Holder for Ice Bins Underbar Ice Bin $62.99/Each Plus $12.49/Each I Streamline cocktail service at your bar with the Regency 18" x 36" underbar ice bin with 7 circuit post- mix cold plate. g Whether you're serving up a delicious cocktail or a refreshing �� soda ensure you have a steady supply of cold beverages at your „ s bar thanks to this Regency ice bin. It not only holds plenty of ice but also boasts a post-mix cold plate that allows you to run up to 7 soda lines through the bin to chill them before KU serving. This item meets the standards imposed by NSF International, which focuses on public safety,health,and the environment. I 2 of 7 3/20/2018, 10:18 AM Regency 18"x 36"Underbar Ice Bin with 7 Circuit Post-Mix Cold PI... https://www.webstaurantstore.com/regency-l8-x-36-underbar-ice-bin... With its 119 lb. ice capacity, this bin holds plenty of ice to keep your operation going, customer after customer. Additionally, it boasts an attractive 20 gauge stainless steel construction that looks great at your bar or pub, and it's easy to keep clean. Stainless steel is also an excellent material for retaining cold temperatures, making it perfect for ice storage. This ice bin features seven stainless steel, Two plastic bottle holders help keep your mixers beverage-grade tubing circuits that run your nice and cold throughout your busy shifts, and soda through the icy unit to ensure colder, more the dividers are removable to allow for various refreshing beverages! configurations. The poly foam insulation helps keep this ice To keep your bar protected from potential water bin's contents cool, saving you money by damage,this ice bin is built with a 3" backsplash. wasting less ice. 3 of 7 3/20/2018, 10:l 8 AM Regency 18"x 36"Vnderbar Ice Bin with 7 Circuit Post-Mix Cold A... https://www.webstaurantstore.com/regency-l8-x-36-underbar-ice-bin... The galvanized, cross-braced Adjustable plastic bullet feet A 5/8" I.D. drain pipe safely steel legs offer superior allow you to level your bin on drains melted ice water from stability and further protection uneven surfaces for the best the unit so you're only left against corrosive substances. possible stability. with solid pieces. Compare to Other Products 4 of 7 3/20/2018, 10:18 AM Regency 18"x 36"Underbar Ice Bin with 7 Circuit Post-Mix Cold PI... https://www.webstaurantstore.com/regency-l8-x-36-underbar-ice-bin... ITEM#:6001B1836CP ITEM#:600IB1824 ITEM Regency 18"x 36" Underbar Ice Regency 18"x 24" Underbar Ice Regency 18": Bin with 7 Circuit Post-Mix Cold Bin-77 lb. Bit Plate and Bottle Holders-119 lb. 00$839. /Each $34 PRICE $287.99/Each LENGTH 36 Inches 24 Inches 3C ICE BIN LENGTH 34 Inches 22 Inches 2E BACKSPLASH Yes Yes BOTTLE STORAGE Yes Yes CAPACITY 119 lb. 77 lb. INSTALLATION TYPE Freestanding Freestanding FreE LEG CONSTRUCTION Galvanized Steel Galvanized Steel Galva MATERIAL Stainless Steel Stainless Steel Stair NSF LISTED Yes Yes TYPE Ice Bins With Cold Plate Ice Bins Without Cold Plate Ice Bins Wi Overall Dimensions: Bin Dimensions: Length: 361nches Length: 341nches Width: 18.5Inches Width: 15.25Inches Height: 331nches Depth: 8Inches Work Surface Height: 30 Inches Capacity: 119 lb. Lb. Backsplash Height: 3 Inches 5 of 7 3/20/2018, 10:18 AM Regency 18"x 36"Underbar Ice Bin with 7 Circuit Post-Mix Cold PI... https://www.webstaurantstore.com/regency-l8-x-36-underbar-ice-bin... This Item Ships via Common Carrier. For more information and tips to help your delivery go smoothly, click here. W WARNING: This product contains chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm. View replacements or accessories for this item Resources and Downloads Resources m NSF International SPECS Length 36 Inches Width 181/2 Inches Height 33 Inches Ice Bin Length 34 Inches Ice Bin Width 151/4 Inches Ice Bin Depth 8 Inches Backsplash Yes Bottle Storage Yes Capacity 119 lb. Installation Type Freestanding Leg Construction Galvanized Steel Material Stainless Steel NSF Listed, Yes Number of Cold Plate Circuits 7 6 of 7 3/20/2018, 10:18 AM Regency 18"x 36"Underbar Ice Bin with 7 Circuit Post-Mix Cold PL. https://www.webstaurantstore.com/regency-1 8-x-36-underbar-ice-bin... SPECS Type Ice Bins With Cold Plate Related Items Ice Scoops,Shovels, Glassware Jiggers Liquor Pourers Rakes and Paddles 64 Products 7 Categories 42 Products 68 Products Get paid to review this product! If you've used this product, Write a text review Post a product Post a product simply share your text, Earn $2.00 photo video video, and photo reviews Earn $4.00 Earn $10.00 of it. Earn up to $16.00 per product! 7 of 7 3/20/2018, 10:18 AM Regency 12"x 16"Wall Mounted Hand Sink with Gooseneck Faucet... https://www.webstaurantstore.com/regency-l2-x-16-wall-mounted-h... susan's Rapid Account- Reorder c � http://www.gotowebstore.com/600HS12SP fiff-Fast&Free Shipping! Learn More ► Regency 12" x 16" Wall Mounted Hand Sink with Gooseneck Faucet and Sidesplash ***** Read 59 reviews Item#: 60OHS12SP I ....... ........ ......... .. ._...... ........ Buy 5 or more $88.84/Each Ships free with Buy 1 4 $95.99/Each `r s s. r uI ,�, wt rRj u� a `s yr i * 8" gooseneck faucet included New v* 18-gauge type 304 stainless steel side splashes and a wall mounted clip Shipping: V 20-gauge type 304 stainless steel Usually Ships in 1 Business Day When will I receive my item? V Perfect for hand washing throughout the workday V Holes punched on 4" centers 1 of 9 3/18/2018, 10:46 AM IRegency 12"x 16"Wall Mounted Hand Sink with Gooseneck Faucet... https://www.webstaurantstore.com/regency-l2-x-16-wall-mounted-h... `Condition: V Includes 11/2" IPS drain baskets �tv Single 9"x 9"x 4" bowl V 8" high backsplash r Tate R i Regency PTRAP 13" Regency Hands Free 1 Pshrome P-Trap-1 1/2" Faucet Wand $13.99/Each Plus $24.99 1Eech Efficiently wash and sanitize your hands with this Regency 12" x 16" wall mounted hand sink with gooseneck faucet and sidesplash! Keep your restaurant up to code without sacrificing space with this r hand sink with a single 9" x 9" x 4" ybowl and 8" high back and side splashes. This easy-to-clean, compact sink easily fits in tight aces s and secure) attaches to the p y wall or a surface to open up floor space for other uses. Its attractive, yet simple design will be sure to .f encourage cleanliness in the kitchen. 2 of 9 3/18/2018, 10:46 AM � Regency 12"x 16"Wall Mounted Hand Sink with Gooseneck Faucet... https://www.webstaurantstore.com/regency-12-x-16-wall-mounted-h... � ~~~~~ �m-~ -~— @ewreplacements or accessoriesfor this item �Resources and Downloads ' Resources ITI How to Clean Stainless Steel W NSF International SPECS Length 13 |nches Width 16 |nches Height 13 |nches Bowl Depth 4 |nches Bowl Front toBack B |nches � � Bowl Left to Right 9 Inches Faucet Centers 4 |nches Faucet Included Yes Features Side Splashes Gauge 20Gnuge Installation Type Wall Mounted Material Stainless Steel NSF Listed Yes Number of Compartments 1 Stainless Steel Type Tvoe304 Type Hand Sinks Other Products from this Line 3/18/2018' 10:46AM 3 Compartment Sink with 2 Qrainboards(Regency 16 Gauge Three... https://www.webstaurantstore.com/regency-58-16-gauge-stainless-ste... susan's Rapid -Account- �-Reorder y / http://www.gotowebstore.com/600S31014212 Fast&Free Shipping! Learn More ► Regency 58" 16-Gauge Stainless Steel Three Compartment Commercial Sink with 2 Drainboards - 10" x 14" x 10" Bowls **** Read 46 reviews Item #: 60OS31014212 ..._............. ............ ..... ...................................... ....... .......... Buy 5 or more $328.,96/Each Buy 1-4 $344.99/Each Accessories&Options Front/ Back Cross Bracing Upgrade Leg Upgrade Side Cross Bracing Upgrade ........ .. ......... -- ct6 It "Ve —IJ k ik (� Sink 5 ,� 1 of 10 3/18/2018, 10:48"-AM 3 Compartment Sink with 2 Drainboards I Regency 16 Gauge Three... https://www.webstaurantstore.com/regency-58-16-gauge-stainless-ste... V 16-gauge type 304 stainless steel sink New V Galvanized steel legs . Shipping: V Two 12 drainboards Ships via Common Carrier d Three 31/2" basket strainers included Usually Ships in 1 Business Day V Three 11/2" IPS drain connections When will I receive my item? V Accepts wall-mounted faucets on 8" centers (sold separately) V Designed for a wash, rinse, and sanitize operation V Adjustable plastic bullet feet Condition: View All Items >;r Regency 1.42 GPM Regency Wall Mount Regency Twist Handle } Chrome-Plated Wall- Faucet with 8"Centers Waste Valve-31/2" . Mounted Pre-Rinse and 8"Swing Spout " Sink Opening ` Plus $146.99/Each $39.99 /Each $29.99/Each Keep all of your dishes clean while saving space using this 58" Regency 3 compartment commercial sink with two drainboards. 2 of 10 3/18/2018, 10:48 AM 3 Compartment Sink with 2 Drainboards I Regency 16 Gauge Three... https://www.webstaurantstore.com/regency-58-16-gauge-stainless-ste... This versatile Regency three compartment stainless steel commercial sink features three divided 10" deep bowls for t ' completing your daily dishwashing tasks. Made of 16-gauge type 304 s.. �4 stainless steel, it gives you the durability you need in a smaller m, profile than most other three compartment models, making it ideal for establishments with limited space. Its two drainboards give you valuable utility space for drying dishes or piling up dirty ones. This item meets the standards imposed by NSF International, which focuses on public safety,health,and the environment. "We don't have a lot of space in our kitchen so when we needed an extra 3 compartment sink we were delighted to find this space saving model from Regency at a great price." 3 of 10 3/18/2018, 10:48 AM 3 Compartment Sink with 2 Drainboards I Regency 16 Gauge Three... https://www.webstaurantstore.com/regency-58-16-gauge-stainless-ste... View replacements or accessories for this item Resources and Downloads Resources m How to Clean Stainless Steel 49 Types of Compartment Sinks m NSF International SPECS Length 58 Inches Width 191/2 Inches Height 43 3/4 Inches Drainboard Length 12 Inches Bowl Depth 10 Inches Work Surface Height 361/2 Inches Basket Drain Size 31/2 Inches Bowl Front to Back 14 Inches Bowl Left to Right 10 Inches Drain Outlet Size 11/2 Inches Faucet Centers 8 Inches Gauge 16 Gauge Leg Construction Galvanized Steel Material Stainless Steel 7 of 10 3/18/2018, 10:48 AM 3 Compartment Sink with 2 Drainboards Regency 16 Gauge Three... https://www.webstaurantstore.com/regency-58-16-gauge-stainless-ste... SPECS NSF Listed Yes Number of Compartments 3 Number of Drainboards 2 Stainless Steel Type Type 304 Style 2 Drainboards Type Straight/Line Sinks Related Items Wet Area Floor Mats Scrubbers&Sponges Dishwashing and Sanitizing Pails Janitorial Gloves 96 Products 73 Products 78 Products 21 Products Frequently Purchased Together Regency 12"Wall T&S B-1128 Wall Watts WD-10 20 lb. Regency 12"x 16" Rege Mounted Swink. Mounted Swivel Grease Trap Wall Mounted Hand Wall N Spout Swivel Faucet Faucet with 8" Sink with Gooseneck Sink w $34.49 /Each $95.99 /Each $205.99 /Each $95.99 /Each $6 Customer Reviews 8 of 10 3/18/2018, 10:48 AM CAPE ARCHITECTURE ° ' Q PO BOX 849.BARNSTABLE. ° MASSACHUSCTTS 02430 \ Q T•90B 387 9900 E KMB@CAPEA RCHITECTU RE.NET `.� Q SEATING WWW.CAPEARCHITECTURE.NET QGENERAL NOTES: INTERNAL - 98 SEATS Q 1.ALL EXTERIOR WALLS SHALL EXTERNAL — 32 SEATS - BE 2X6@,b D.D.UNLESS NOTED OTHERWISE. i !•, Q 2.ALL INTERNAL WALLS SHALL ZX TOTAL SEATS - 1 30 BE , UNLESS NE ED OTHERWISE E !, O O 3.LCONTRACTOR SHALL VERIFY Q AL WINDOW OPENING PRIOR TO ORDERING WINDOWS. f - ••-.--.-_-� BAR 4.CONTRACTOR SHALL VERIFY _ ALL DIMENSIONS PRIOR TO CT CONSTRUCTION.RESPONSIBILITY FO 9 26 BEATS OR ASSUMES RESPONSIBILITY FOR ANY MISSING OR INCORRECT BUILDINGS AGENT DIMENSIONS NOT BROUGHT TO BUILDINGS THE DESIGNERS ATTENTION. LAD IE6 - - --- ENGINEER: SPARTAN ENGINEERING LLC MEANS HOLLISTON MA "i FROw % SA6w WAIT STATION COVERED COLONADE WAITING AREA 1 KITCHENdi 0 it] / / REV. NOTES. DATE REVISIONS: u I SCALE:}°-I FT RESTAURANT 1 DATE:ottots 72 SEATS —'•---------- _-_.j / Q w..o PROJECT: I I �— EXTERNAL Q j k PROPOSED BRICK PATIO / ' SEATING LAYOUT i 32 SEATS i Q 1 LOCATION: BARNSTABLE TAVERN 3176, MAIN ST COVERED R SST'URAIINT COLONADE BARNSTABLE 02630 .R i QI y DWG.TITLE: COVER T Qo. _ Q Q PROJECT NO. 1835 DWG. NO. R Al ' COPYRIGHT CAPE ARCHITECTURE EXPRESSLY � RESERVES ITS COMMON LAW LAW 1 COPYRIGHT THESE PLANS ARE NOT TO BE REPRODU CEO OR COPIED IN ANY FORM WITHOUT FIRST OBTAINING THE W;jTj EN CONSENT OF CAPE ARCH 1 t PHILBROOK ENGINEERING 107 BEACH STREET FOR PERMITTING DENNIS.MA 02638 Project: BARNSTABLE TAVERN 1.608-385-8682 Project No: P18-06 Date: 25 February 2018 DESIGN LAYOUT NOTES-Revise Bar&Congregate Areas Sheet =_ESIG-- ----------- Note Description =—_---- Al --- --- --- Al ------ --------- --------- -------- Use & Narrative: The Floor Plan for this building is being modified to add a second bar and - -nu'-- Life / Safety Use 8 congregate space. There will be no net increase in space or use. There will Life/Safety be a minor decrease in the seating occupancy- A plan for the alterations is FA Ass attached for reference. 45H OF M Currently the building has a reportable T VARIJUM9cyG� adequate at the present time for its,crrent Occupancy.yem which is deemed 0 PHILBROOK audit was conducted to specifically address the econfigurat onsr restrooms MECHANICAL and any deficient items. These locations and equipment requirements are 13 P�°•306900 shown. Fire alarm work will require a separate permit from the Bldg.Dept. IEBC 2015: Compliance Method-Prescriptive Compliance Method for Alterations using / \ Summary Para.301.1.1 and Chp.4 Sec,403 Alterations&410 Accessibility, There are no /ONA L ENG MA Amends for this section. Para,401.2-Building Elements and Materials to meet the IBC 2015 require- ments. Existing materials already in use may remain unless deemed unsafe. Para.403.1 -Alterations being made will not make the building less conforming than the building was prior to the alteration. Para.403.2-These alterations do not constitute a'substantial improvement' so additional floodzone compliance is not required Para.403.3&4-There will be no changes systems. TAW Para to the gravity or lateral load resisting .403.3.1 there is no increase to the design live load. Therefore the current structural construction is deemed to comply. ose a requirement for an Para.410.3-The extent of the alterations does not p / ty to access greater accesslblity. The alterations do not reduce accessibli ^ \f or use of either the space or its,use. Sheet Note Description No. Al IEBC 2015 Bldq.Code-Structure,Fire,Life/Safe - _ ou1-9th Use& &IBC 2015 Wood Frame-2 Sto ty'NO Change,Existing Uses remain Life/Safety w/MA Amend ry Type of Construction'-V-A Protected Uses;A-2r(Restaurant)&B(Offices) x No Change in levels of Protection or use. O Egress/Life Safety xx Use&Occupancy-Assembly;Restaurant-Seating= No change to existing occupancy -103 down from -110 patrons Travel Distance&Eg ge ressway Widths-NO Chan xxx No change to existing travel paths. All <100 if 6 <250 if Doors-Out-Swing w/Closers(Energy)&Panic Hardware(US) 4x '`No change to egress doors - Outswing w/ Push Bars Fire Signaling Si Fire Detection 5x, OF-ire Signaling 6 Fire Detection Horn/StrObe and related si - Systems in-place. upgrades to should ho u ld not be needed. Fire Framinq .6x 'No Change in Total Areas or quirementS ace. Y meet the base re p Any new construction will s of 5/8" GWB/5/8" Plaster on ceiling CMR 521 ADA Access-maintain all compliances,some upgrades 7x The proposed reconfigurations maintains entrances, dining areas and direct access to the CMR 548 Plumbing-Fixture Count based upon o cu estooms. No change to restrooms Bx A-2r; No Change to existingpancy use/load IMC 2009 Natural vs.Mechanical Vent!9x lation: <4%Opening areas -; A-2r; No Change to existing, restaurant or restrooms i L 1B TRAVEL LINES FIRE ALARM CONTROL PANEL 1 _� a 5 P bP i_— OSED N BAR ® EMERGENCY LIGHT A i AUTO FIRE SUPRESSON t—_ GAS VALVE-MAN.RESET I ` -�" `�77 FIRE EXTINGUISHER � EMERGENCY HORN STROBE © EMERGENCY STROBE �--- .5 4 (- (E] FIRE ALARM PULL ` .__.. - _ -_ • .. -- _ -- EXIT SIGN BARNSTABLE TAVERN FLOOR PLAN 1/8" = i,-oil UPGRADE BAR AND EXISTING AREA USE Al The Barnstable Restaurant and Tavern Use & 3176 Main Street Life / Safety Barnstable, MA 02630 Plan View - Use & Life Safety February 19, 2018 Scale: Y8 i tH aFnzyss�cy ('1$ O 1� T VARNUM GN PHILBROOK �+ MECHANICAL a No.30690 N L \ t,. To /E STING. . `•r, BAR A FA 3 b 10. 6-2" a > CP GAS LINE '- - - - - - - - - - - - - r 17'-11" E IT --- 4'-8" 14'-11 rn x TRAVEL LINES ® FIRE ALARM CONTROL PANEL N i P POSED BAR—� N� ® EMERGENCY LIGHT A ® AUTO FIRE SUPRESSON ® GAS VALVE-MAN.RESET ?p ~1 I ® FIRE EXTINGUISHER EMERGENCY HORN STROBE -t- EMERGENCY STROBE FIRE ALARM PULL CFp EXIT SIGN BARNSTABLE TAVERN FLOOR PLAN 1/8" = 1'-0' � I { i , r 17 i S /L. ,- r j Y �i 'tip ,. ,"� •'• ,'� �.- .- '- , _ t - ! i f ' I V NN _ KN i w` ; \. _._....... ... ._.._ ..._. ._ _. •_.+-�'�~� ' 1. 1 +t • w ro 4 � I 1 _ - ' t ,