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Home My WebLink AboutBUTTERCUP CAFE - FOOD Buttercup Cafe 3224 Main Street Barnstal3le �g'ay yaq, is pFrt '1C Town of Barnstable BOARD OF HEALTH John T. Norman Board of Health Donald A.Gaudagnoli,M.D. BA.RNSTABLE. F.P.(Thomas)Lee,. + a9 200 Main Street, Hyannis, MA 02601 IDaniel Luczkow,M.D. Alt. Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 3056, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 1121 Issue Date: 01/01/2022 DBA: BUTTERCUP CAFE, THE OWNER: THE BUTTERCUP CAFE LLC Location of Establishment: 3224 MAIN STREET BARNSTABLE, MA 02630 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 49 OutdoorSeating: 0 Total Seating: 49 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE- FOOD: MOBILE- ICE CREAM: FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: For Office nl Initials: 49 Tr�r Town of Barnstable � `�Q A Date Paid 8 l Amt I'd$ BARNSTABLE, : Inspectional Services MASS. S 4, 1639' Public Health Division Check# ,� ptFD MA'S A 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 ( NEW OWNERSHIP RENEWAL ✓ NAME OF FOOD ESTABLISHMENT: fe h1/� �'i{ 'LI�IJJ C 2 ADDRESS OF FOOD ESTABLISHMENT: kiT r11 S T�h (► Q Z,�e 3 MAILING ADDRESS(IF DIFFERENT FROM ABOVE):_(�b Wx 14 62tm S I E 02jp'�4 E-MAIL ADDRESS: E`+�.h kc hA 1hZ AP [-3 TELEPHONE NUMBER OF FOOD ESTABLISHMENT: L - 4L2� TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NOS ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL:�_ SEASONAL: DATES OF OPERATION:_/ /_ TO NUMBER OF SEATS: INSIDE: 4461 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)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) X FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD i 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 I '� 1 a/1 fU S ICE SOLE OWNER: YES NO D.O.B OWNER PHONE # t ADDRESS IJ ObS�2 W� ?S�/l�i Mll a �2b�'q CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: OA&T' 55 01A)S List (2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years'-records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness 'Expiration Date 1 Z • Zv�IGo�u S lQ� 3) Alert P4/%4 ate- -- SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establislunents,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://w, w.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec. 3151 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q\Application FormsTOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTH JohnT.Norman Board Of Health Donald A.Gaudagnoli,M.D. BAR =� PaulJ.Canniff,D.M.D. 9 � F.P.tis�� ti' 200 Main Street, Hyannis, MA 02601 Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 1121 Issue Date: 01/01/2021 DBA: BUTTERCUP CAFE, THE OWNER: THE BUTTERCUP CAFE LLC Location of Establishment: 3224 MAIN STREET BARNSTABLE, MA 02630 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 49 OutdoorSeating: 0 Total Seating: 49 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: ,,\\ Initials: Town of Barnstable Date Paid' V i Amt Pd$�� Inspectional Services �xsTeai,e. : p� MASS. Check# I V 1 1639 Public Health Division AtfO MAC A 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 At•s��<D NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: 'GI//t, ADDRESS OF FOOD ESTABLISHMENT: 3 Z2.4 rA a i h S-�• MAILING ADDRESS(IF DIFFERENT FROM ABOVE): S 4 ,,,eO i60X B+�ri?—+JS '�C•v 026 3 O E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: Csa y 31 - 3)?� TOTAL NUMBER OF BATHROOMS: 2— WELL WATER: YES NO/ ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: / /_ TO NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: 41 SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) 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:Wpplication FormsTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT �� 1 Ss a y✓� `vf.�.lr4�tti Sze �� v SOLE OWNER: YCK/NO D.O.B 4 L-70) OWNER PHONE# �z} (p ADDRESS Li be l--'? M tf-- %A A- C)2 r�144 � CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: 11rn�1 fi List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. wt,�,V%SS 2 ��11�-a / / ?�� 1. cS Wut�i 2. I��►�""�1 i 2 A& / Zq / 2 )L .� 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.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec.31"each calendar year..IT IS YOUR RESPONSIBILITY TO RETURN' THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. QAApplication FormsTOODAPP REV3-2019.doc i OF Town of Barnstable BOARD OF HEALTH John T. Norman Board of Health Donald A.Gaudagnoli,M.D. HA8PtMBUL = Paul J.Canniff,D.M.D. 200 Main Street, Hyannis, MA 02601 P• Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 1121 Issue Date: 06/09/2020 DBA: BUTTERCUP CAFE, THE OWNER: THE BUTTERCUP CAFE LLC Location of Establishment: 3224 MAIN STREET BARNSTABLE MA 02630 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 49 OutdoorSeating: 0 Total Seating: 49 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: - - - - — -- - MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: I F 7M For Im ,f Town of Barnstable OfficeInitials: T Date Paid Pd$ Le7V� BAMSTABM Inspectional Services •�� Public Health Division S heck# (y 6 p l Thomas McKean,Director -\, 200 Main Street,Hyannis,MA 02601 V� Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE - L O NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: a�I/► r/1�-�i '(iu W G 2� ADDRESS OF FOOD ESTABLISHMENT: �7 Za=kg VGA 'ai Vl S'1 0 L(P 3 C' MAILING ADDRESS(IF DIFFERENT FROM ABOVE): 6 0<:>X 314 E-MAIL ADDRESS: �G�-�� (� V IJL G.✓ TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (22)4 3-1 TOTAL NUMBER OF BATHROOMS: rL WELL WATER:YES NO ^' ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/ / TO NUMBER OF SEATS: INSIDE: 4'1 OUTSIDE: TOTAL: LF 9 SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) ✓ 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 f OWNER INFORMATION: 1, FULL NAME OF APPLICANT IM SOLE OWNER: I�/NO D.O.B '?01 OWNER PHONE ADDRESS_ 'L.S ►� 1L 2 t�-al— i�/1 '�S LA-12� Z Co 4 q CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: M ko Gr.2 �n V\ 1 ,O t,.)S W--A 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 2. V� a �z 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. yrior 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 htty://www.townofbarnstable.us/bealthdivision/aaalications.asa. 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. Q:\Application FormsTOODAPP REV3-2019.doc License Period: ^- _ Q _ Application TOW Sta ( Tl . . �ewal Date: -- - `nsfer LICEN r � IIC ` dl�h%+�ogq N �S TASL Amend . _ _ ..�_.� .•._.....m_.�...... .. __:.__.... .... � .. The undersigned hereby applies for a License to conduct business in the Town of Barnstable in accordance with the Statues of the Commonwealth of Massachusetts and subject to the Ordinances of the License Authorities. NO BUSINESS MAY OPERATE WITHOUT A VALID LICENSE ON THE PREMISES Name of Applicant/Corporation: IL r eg p 1 et ,0 Business phone# S t�VL �-F 3'1 3 i 2 Address of Applicant/Corporation; 59.i d _1Lffi t_._. Cell Phone# Email Address: I f,aIt P to ? Federal ID# 1 0 llast digits`d 4y]' D/B/A: VL V. Map/Parcel # _ 0 2- Business Address: 910 W A •' ?At Property Owner .kr Vk ` w e Business Mailing Address: ►ZT o y , c Length of Lease .;. ;� —� Name of Manager: - Manager's Email t--"4 " 4-- ,C � License Type: ay,� v� L t�Annual Oseasonal Hours of Operation: a Entertainment: F-1 Yes zi o If yes,the entertainment license application form is required ONLY if previously licensed. New applications must be tiled separately. NOTICE:Any misstatement in this application or violation of the applicable town ordinances,bylaws or regulations shall be considered sufficient cause for refusal,suspension,or revocatio =of any and ail ' . es. I warrant the truth of the forgoing statement under a penalty of erjury Signature of applicant: r - For Town use only _ R.E.Tax Paid G.Mgmt Notified i Cons Com Notified': USE PERMITTED WITHIN THIS ZONE?[]YES ❑NO I l Yes No❑ Yes ❑ No Yes❑No i Special Permit Granted YES❑ NO Attach Comment i Attach Comment Attach Comment If yes,include with application „ _ _ Approved Floor Plan on File YES [:] NO Fire District Police Dept Town Clerk I1 Date Date Business Cert Filed Occupancy Number of Units or Rooms Comments: Comments: Yes No❑i �;' - 01 Seating Capacity _.; ................ �..................... Board of Health Grease Trap last pumped. I Building/Zoning Date Date Date: I Comments: Comments:— `— ;must show proof of pumping) __.._....... License Period: %� - - ❑New Application [ Tow1m,F Stable I IH , ❑Renewal Date: ENTERT LICENSE ❑Transfer P� 'ION ❑Amend No business may operate any form of entertainment without a valid license on the premise and all changes MUST be aR rp oved by the Licensing Authority and cannot be made at renewal time Name of Applicant/Corporation: �? usiness phone# --ti Iaq Business Address: %A i re OZL3 ell Phone# t D/B/A: u L2 Federal ID# tasF4 digits QNLY Name of Manager. `,mac, . . �SIL6 Map/Parcel# - b z- Manager's Email Annual Seasonal ❑ LOCATION OF EACH CATEGORY SHOULD BE DELINEATED ON FLOOR PLAN. s DANCING BY PATRONS F I CINEMA-#SCREENS DANCE FLOOR-SIZE 0 LIGHT SHOW-describe ❑LIVE MUSIC-describe []POOL TABLES -#❑*' #PERFORMERS =COIN-OP MACHINES- # # PIECES ❑VIDEO GAMES -#❑' =AMPLIFIEDD ON-AMPLIFIED =JUKEBOX STAGE-describe I' 0 MUSIC VIDEO FLOOR SHOW-describe; 52<ECQ,RDED MUSIC/CD PLAYER/RADIO COMEDY SHOW-described; BELOW CONY. LEVEL THEATRE-describe 1_�_ E-1 AT CONVERSATION LEVEL ❑ KARAOKE" ❑ABOVE CONY. LEVEL I�T.V.'S-# ❑ ALL ENTERTAINMENT MUST CEASE AT 12:45 A.M. PER LICENSING AUTHORITY s � Sunday ; Monday Tuesday Wednesday Thursday Frida Saturday _..__. . .._.___.. I hereby certify that I(we)do not allow games of chance,po er games,vide/poke vide/pokej or other gaming devices on the licensed premises. Signature of owner/applicant separate license$100.00 t $75/table Z $100/machine or game t ` The Commonwealth of Massachusetts Department of Industrial Accidents ZZ Office of Investigations ,r 1 Congress Street, Suite 100 t Boston,MA 02114-2017 www mass.gov/dia Workers' Compensation Insurance Affidavit: General Businesses Aliplicant,Information _.. Please Print Legibly Business/Organization Name:._........._ . _...��_ ...... Address: '9 ,9 . V mYj�-. S+- 4 v wS- 2�1� �[2 v2-(o 3 u -v; ... City/State/Zip:._.._...m.�..._._____............._.........._..._-_ _..._ Phone# `��_g?. � T7�� '.�-�.�..2- Are you an employer? Check the appropriate box: Business Type(required): 1.['I am a employer with t3 employees (full and/ 5. ❑ Retail or part-time).* 16. [t�.'Restaurant/Bar/Eating Establishment 2.❑ I am a sole proprietor or partnership and have no 7. ❑ Office and/or Sales (incl.real estate,auto,etc.) employees working for me in any capacity. [No workers' comp. insurance required] 8• ❑Non-profit 3.❑ We are a corporation and its officers have exercised 9. ❑Entertainment their right of exemption per c. 152, §1(4),and we have 10.❑ Manufacturing no employees. [No workers' comp. insurance required]** 11.❑ Health Care 4.❑ We are a non-profit organization, staffed by volunteers, with no employees. [No workers' comp. insurance req.] 12.0 Other *Any applicant that checks box#I must also fill out the section below showing their workers'compensation policy information. **If the corporate officers have exempted themselves,but the corporation has other employees,a workers'compensation policy is required and such an organization should check box 41. I am an employer that is providing workers'compensation insurance for my employees. Below is the policy information. Insurance Company Name:_ t1._._ ................_. _ _: p. .:1 _._. : _ _ � __ t :►v_`' __.4�:t.._ ..11! -�� "' --.,: Insurer's Address: O ` .. ?'2._'... ... :.: _ .... .. _.._..: .......... _.._m. ._._ ........... : ....-_ ... . YNN City/State/Zip:.... .... ....i ......._.............._ ._'�'......_.... . . +' ..... ''_ .. ...... ...... - .. .......:.. Policy#or Self-ins. Lic. # _ { - ,...,.._._.....,,_........_...______._ Expiration Date:. Attach a copy of the workers' compensation policy declaration page(showing the policy number and expiration date). Failure to secure coverage as required under Section 25A of MGL c. 152 can lead to the imposition of criminal penalties of a fine up to$1,500.00 and/or one-year imprisonment, as well as civil penalties in the form of a STOP WORK ORDER and a fine of up to$250.00 a day against the violator. Be advised that a copy of this statement may be forwarded to the Office of Investigations of the DIA i.r insuran• c`verage verification. I do hereby certify, and the pain an .penalties of perjury that the information provided above is true and correct. ftw! ture Date: Phone# _....... .— � 6-f ,..._ ... � f� C L t4A Official use only. Do not write in this area,to be completed by city or town official. City or Town: Permit/License# Issuing Authority(circle one): 1.Board of Health 2.Building Department 3. City/Town Clerk 4.Licensing Board 5.Selectmen's Office ' 6.Other Contact Person: Phone#: _ _ _ _ www.niass.gov/dia _ .HEr° The Commonwealth.of Massachusetts Town of Barnstable �STAB� � `t63 2018 TFO MA{a�0� Certificate of Inspection The Blue Plate Diner Certificate No. Issued to Patrick Sullivan Type: Building -Certificate of Inspection IC-17-381 y Identify property address including street number, name, city or town and country Certificate Expiration Located at Map/Lot 299-029 12/31/2018 in the Town of Barnstable 3224 MAIN STJRTE 6A(BARN.), BARNSTABLE Location Use Group Classifications) Allowable Occupant Load 1st A-2: Banquet halls, night clubs, restaurants, bars 55 Restrictions 50 Maximum Seating Capacity This Certificate of inspection is hereby issued by the undersigned to certify that the premise, structure or portion thereof as herein specified has been inspected for general fire and life safety features. This certificate shall be framed behind clear glass and\or laminated and posted in a conspicious place within the space as directed by the undersigned, Failure to post or tampering with the contents of the certificate is strictly prohibited. Name of Municipal Building Commissioner Brian Florence Date of Inspection 7/23/2018 Signature of Municipal Building Date of Issuance Commissioner 7/23/2018 F.ME r TOWN OF BARNSTABLE r HEALTH INSPECTOR'S Establishment Name: Date: / Page:. of OFFICE HOURS P ° PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSrABLE, f 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS,MA 02601 MON.-FRI. No Reference R--_Red Item PLEASE PRINT CLEARLY �ar fD Mo p 508 862-4644 FOOD ESTABLISHMENT INSPECTION REPORT Name Date e o Type of Inspection p Routine Address - R' od Service Re-inspection Leve Retail Previous Inspection Telephone Residential Kitchen Date: Mobile C Pre-operation Owner HACCP Y/N Temporary Tu-sp--M ness Caterer General Complaint Person in Charge(PIC) )�ssq (Time Bed 8 Breakfast HACCP In. Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. 9 ^^ �- 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 Chemicalsr� FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR.HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations 1� Critical(C)violations marked must be corrected immediately. (blue&red items) / p1� D _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 checked indicate violations of 105 CMR 590.000/Federal Food Code. ® g g y ❑ rY P Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4 590.005 B=One critical violation and less than 4npn-critical violations g )( ) cited in this report may result in suspension or revocation'of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than violations observed,7 t anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address within 10 days of receipt violation,4 to 8npn-criical violations=C. t of this order. 29.Special Requirements (590,009) y p 30.Other DATE OF RE-INSPECTION: nspector's na ur 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 Signature "' Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* $ Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 590.004(F) 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* * 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Require Reporting by Food Employees and Contamination from the Environment 7- Hot PHFs Maintained At or Above 140°F 7-2001.11.11 Separation-Storage*Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* P g * 20 Time as a Public Health Control 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use 590.003(F) Responsibility of A Food Employee or An 3-501.19 Time as a Public Health Control*Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 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 Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewaslan Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y Pe 7-206.13 Tracking Powders,Pest Control and * 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* I Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 1 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 A11 4-601. Clean Utensils and Food Contact Surfaces of * Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* ( ) Eggs-Immediate Service 145°F 15 sec Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* EB cti-1112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* 8 590.009(A)-(D) Violations of Section 590.009(A)-(D)in_cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g• P *�' 10 Proper,Adequate Handwashing Game and Wild Mushrooms Approved By * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* 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*17 15 sec* Other 590.009 violations relating to good retail practices 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements]d be debited under 929-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 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3 403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1$ Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140'F to 70°F 3-202.18 Shellstock Identification ( ) kern 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 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and MaintenanceWithin 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 Handwastvng Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 1 16-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6.2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. • Town of Barnstable Regulatory Services Barnstable pF ZFIE 1p� i ericajity p� Public Health Division I BARNSTABLE, v MASS. g Thomas McKean, Director 2007 1639. 10 200 Main Street Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 CERTIFIED MAIL: 7015 1730 0001 4987 5394 August 16, 2018 Mr. Patrick Sullivan The Blue Plate Diner P.O. Box 633 Barnstable, MA 02630 NOTICE TO ABATE VIOLATIONS OF 105 CMR 590.000,STATE FOOD CODE, AND FROM 1999 FEDERAL FOOD CODE. The restaurant known as The Blue Plate Diner, owned by you'and located at 3224 Main Street, Barnstable, MA, known as Assessor's Map 299, Parcel 029 was inspected on August 13, 2018, by Donna Z. Miorandi, R.S., Health Inspector, for the Town of Barnstable. The following violations of the Federal Food Code and the State Food code, 105 CMR 590.000 was observed: Regulation 6-101.11: Surface Characteristics. Materials for indoor floor, wall and ceiling surfaces under conditions of normal use shall be: 1) smooth, durable and easily cleanable for areas where food establishment operations are conducted; 2) Closely woven and easily cleanable carpet for carpeted areas. The ceiling is not smooth and easily cleanable. In some areas there is cardboard on them in lieu of an approved washable, cleanable, fire resistant ceiling tile. Regulation 2-401.11: Eating, Drinking, or Using Tobacco. (A) Except as specified in ¶ (B) of this section, an EMPLOYEE shall eat, drink only in designated areas where the contamination of exposed food; clean equipment, utensils and linens or other items needing protection cannot result. I T , 2 The waitstaff woman was eating breakfast at the counter area instead of in an approved designated area for employee dining. Regulation 4-204.112(B): Temperature Measuring Devices. Cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. No visible thermometer in the juice refrigerator nor the upright refrigerator/freezer. Regulation 4-202.16: Nonfood-Contact Surfaces. Nonfood-contact .surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. The horizontal freezer has duct tape on exterior and interior holding together the insulation of this unit. Duct tape is not a washable, cleanable surface. Regulation 4-601.11(A): Equipment, Food-Contact Surfaces and Utensils. Equipment food-contact-surfaces and utensils shall be clean to sight and touch. Dishwasher used knife to cut potatoes on a dirty cutting board and then proceeded to rinse knife off under sprayer arm and place in knife rack. Stainless steel work table in kitchen has a lower shelf that is covered with dirty cardboard. This is not a washable, cleanable surface. Recommend a sheet of FRP(fiberglass reinforced plastic) and attach this so it becomes a washable surface. Regulation 4-602.11 (5): Equipment Food-contact surfaces and Utensils. (5) At any time during the operation when contamination may have occurred. The slicer has much foreign debris on and in the slicer. Has not been broken down to be washed, rinsed and sanitized adequately. Regulation 3-305.11: Food Storage. Except as specified in ¶¶ (B) and (C) of this section, food shall be protected from contamination by storing the food: (1) In a clean, dry location; (2) where it is not exposed to splash, dust, or other contamination. Q:\Order lettersTood Violations\The Blue Plate Diner 3224 Main Street,Barnstable August 2018.DOC 3 The vent fans of the walk-in cooler are loaded with dust-dirt which is above uncovered food in walk-in cooler. The uncovered foods were cooked sausages and potatoes and tomatoes. Regulation 47401.11 (A)(8):Equipment, —Contamination Prevention. Except as specified in ¶ (B) of this section, Equipment, a cabinet used for the storage of food, or a cabinet that is used to store cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be located: under other sources of contamination. Ceiling is leaking water from an unknown source at this time onto cleaned and sanitized equipment. Regulation 4-903.12 (8): Prohibitions. Except as specified in ¶ (B) of this section, cleaned and sanitized equipment, utensils laundered linens, and single-service and single-use articles may not be stored: (8) Under other sources of contamination. Ceiling is leaking water from an unknown source at this time onto cleaned and sanitized equipment. Regulation 6-202.15: Outer Openings, Protected. Except as specified in ¶¶ (B), (C), and under ¶ (D) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight fitting doors. The rear exterior screen door is not tight and thereby allowing fly entry. Regulation 6-201.17: Walls and Ceilings, Attachments. Except as specified in ¶ (B) of this section, attachments to walls and ceilings such as light fixtures, system components, vent covers, wall mounted fans, and other attachments shall be easily cleanable. The ceiling vent fan in men's bathroom is loaded with dust and debris. Regulation 6-202.11: Light Bulbs, Protective Shielding. Except as specified in ¶ (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils and linens, or unwrapped single-service and single-use articles. Lighting in kitchen at the end of the line by horizontal freezer is not shielded. Regulation 6-301.12: Hand Drying Provision. Q:\Order letters\Food Violations\The Blue Plate Diner 3224 Main Street,Barnstable August 2018.DOC 4 Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels. There was no paper towels provided in the men's room. Regulation 6-201.11: Floors, Walls, and Ceilings. Except as specified under § 6-201.14, the floors, floor coverings, walls, ...shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE, except that antislip floor coverings or applications may be used for safety reasons. The floor contains debris build-up and is and worn through in several places. There is dirty cardboard on floor along with sections of diamond plate flooring which does not meet code. The rug at the entryway and the carpeting in the dining area has much foreign debris. It is not being maintained clean. You are hereby ordered to correct the floor and ceiling violations within 60 days of receipt of this order and to correct all other non- critical violations within 30 days. All critical violations must be corrected within 24 hours, such as the uncovered foods, utilizing used knife and unclean slicer. . It is also noted that you are required to comply with the order from the Plumbing/Gas Inspector with respect to the water heater. You may request a hearing before the Board of Health if written petition requesting same is received within then (10) days after the order is served. PER ORDER OF THE BOARD OF HEALTH � l Thomas A. McKean, R.S. C.H.O. Director of Public Health Town of Barnstable Q:\Order lettersTood Violations\The Blue Plate Diner 3224 Main Street,Barnstable August 2018.DOC Ca snacks Parmesan Fries garlic,and cherry pepper aioli dipping sauce 11 Hummus celery,cucumber,carrot,pita 11 Fried Mozzarella hand cut and breaded with marinara 10 lunch bowls add grilled chicken,or chicken salad or tuna salad +6 Simple mixed greens,cucumber,fresh tomato,carrots,house vinaigrette 10 Caesar romaine,parmesan,croutons,ceasar dressing 11 Chef greens,hard boiled egg,turkey,ham,tomato,cucumber,carrot,mozzarella,croutons,ranch 12 That Beet greens,roasted beet,goat cheese,fresh orange,sherry vinaigrette 12 B.L.A.T. crumbled bacon,romaine,avocado,tomato,blue cheese dressing 12 Greek romaine,tomato,feta,cucumber,olive,red onion,pepperoncini,Greek vinaigrette 12 Big Apple spinach,fresh apple,crumbled bacon,pecan,dried cranberry,creamy blue cheese 12 Creamy Tomato Soup house made,croutons,parmesan cheese cup 5....bowl 7 Mac and Cheese house recipe 10....Add crumbled bacon+2 Tortellini Salad chilled cheese tortellini,red and green bell pepper,carrot,parmesan,zesty vinaigrette 10 sandwiches Choice of fries,fruit,tossed greens,pasta salad,or potato salad Cuban black forest ham,pork,provolone,pickle,dijon 12 Roast Veggie Wrap marinated peppers,carrot,asparagus,spinach, mushroom,hummus,tortilla 12 Standard Burger hand made patty,lettuce,tomato,pickle,bun 11......add cheese or bacon+2 Classic Chicken Salad white meat,celery,onion,salt,black pepper,mayo croissant 11 Barnstable Roast Beef cheddar,horseradish aioli,lettuce,tomato,ciabatta 12 Avo-Turkey Wrap sliced turkey,avocado,bacon,provolone,lettuce,tomato,spicy aioli,tortilla 12 Steak and Cheese sauteed,thin sliced prime rib,onion,peppers,mushroom,provolone 12 Ham and Swiss black forest ham,swiss cheese,lettuce,dijon,ciabatta 12 Turkey Club sliced turkey,bacon,lettuce,tomato, mayo,toast 12 Tuna Salad white meat,celery,salt,black pepper,mayo,multigrain bread 11 Ruben thin sliced pastrami,swiss,sauerkraut,Russian aioli,marble rye toast 12 -please alert staff if you or someone in your group has a food allergy- --consuming raw or undercooked meat poultry,fish,or eggs increases the risk of food-borne illness-- U C G41- breakfast plates Pancakes two large fluffy,buttermilk 8...add blueberry,chocolate chips,or crumbled bacon+2 Brioche French Toast powdered sugar,whipped cream 9 ...add fresh fruit or nutella+2. Belgian Waffle powdered sugar,whipped cream 9 ...add fresh fruit or nutella+2 The Go-TO 2 eggs,homefries,choice of meat 11. Commissioner's Plate 2 pancakes,2 eggs,sausage,bacon,toast and homefries 11. Eggs Benedict poached eggs,grilled black forest ham,hollandaise,English muffin and homefries 12 share worthy: Basket of Biscuits warm,with honey-butter,and house jam 11 Fruit Board seasonal options;served with mascarpone sweet cream 11 breakfast bowls The Freshy mixed greens,egg,avocado,fresh tomato,asparagus,carrots,house vinaigrette 11 Sausage Scramble house sausage,pepper,onion,cheddar,eggs 11 Queenie's vanilla yogurt,honey,house granola 9 Oaties steele cut oats,with milk,cream,or almond milk 7 ...add fresh fruit or nuts+2 Farmstand Scramble spinach,bell pepper,onion,mushroom,asparagus,eggs,gruyere 11 Southern Love warm biscuits,scrambled eggs,country sausage gravy 11 add homefries to any bowl+2 breakfast sandwiches Choice of homefries,fruit,or tossed greens Ham&Cheese Croissant black forest ham,melted swiss,egg,buttery croissant 10 Monte Cristo black forest ham,turkey,swiss,on brioche dipped in egg batter;pan fried until golden 11 Barnstable Burrito scrambled egg,onion,tomato,salsa,avocado,cheddar,wrapped in a tortilla 9 B.L.E.T. bacon,lettuce,egg,tomato,and spicy mayo on toast 10 Breakfast Burg sausage patty,caramelized onion,spinach,egg,American cheese,bagel 11 The Veggie sauteed veggies,fried egg,gruyere,English muffin 10 -please alert staff if you or someone in your group has a food allergy- --consuming raw or undercooked meat,poultry,fish,or eggs increases the risk of food-borne illness-- REAR PARKING AREA LAVATORY Z. �o O WALK-IN `\ � ;' PREP KITCHEN I HALL LAVATORY . WAIT STATION BACK DINI R 60 , --' "'------- ------- ---- - .._------ - -- --- - - --- -------------- -_. ---------- ---"-- ----- v ---------- -- -- -- -- "------ ----- :o a M LON V �I �o 2 �o N DINi`'= r fl RHO! JO CHANGE IN USE OR OCCUPANCY LIMIT ENDORSEMENT IS FOR LICENSING BOARD HEARING ONLY ENDORSEMENT DOES NOT CERTIFY BUILDING CODE OR ZONING COMPLIANCE FOYER MUST COMPLY W/ALL BUILDING CODE, ACCESSI LIB.& ZONING REOUIREMENTS BY DATE-1I 'L6 SIDEWALK