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MATTAKEESE WHARF - FOOD
/' .. MATTAKEESE WHARF — - - -- t 273 Millway, Barnstable MATTAKEESE WIHARF - - _ Barnstable Harb. Town of Barnstable BOARD OF HEALTH John T. Norman Board of Health Donald A.Gaudagnoli,M.D. t RA,RNSTABLE. F.P.(Thomas)Lee MAS& Daniel Luczkow,M.D. Alt. +639• , 200 Main Street, Hyannis, MA 02601 ra 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: 233 Issue Date: 01/01/2022 DBA: MATTAKEESE WHARF OWNER: VENDITTI ENTERPRISES, INC. Location of Establishment: 273 MILL WAY BARNSTABLE, MA 02630 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 150 OutdoorSeating: 0 Total Seating: 150 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2®22 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 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 I Restrictions: 44 •oFtuE For Office Use Only: Initials: ' .� Town of Barnstable Date Paid3% $ STABLE, Inspectional Services Public Health Division Check# 2.L(o� P �fD MA'S A Thomas McKean, Director 301 -00-1 200 Main Street, Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 V"-'APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: M AT'TA Kjaz C.S ' u)z{4/4: ADDRESS OF FOOD ESTABLISHMENT: 2-7 2,> M I LV (j R-Y A i2,N �rAij& MAILING ADDRESS(IF DIFFERENT FROM ABOVE): T 0 25 U X E-MAIL ADDRESS: Tv 1Vt k'TT l�i4=E�L e ( rm,L, r Cd x\ , TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (Sd )� i-"l l TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO V1... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: Ve", DATES OF OPERATION: "r/ I llivl O t® / NUMBER OF SEATS: INSIDE: 110 OUTSIDE: TOTAL: t f-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)? 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 -PPO L U 6 AJ 0 ITT 1 SOLE OWNER: YE O OWNER PHONE # ADDRESS_ ASS 14 C- 14 d U, At ?AP-AI 5PSA I L /IAA. ®Z�o CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: 'F,4U L-- �e&32) ITT-1 List (2) Certified Food Protection Managers AND at least (1) Allergen Awareness Certified Staff AWFOOD 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 L ZAQ ��f �sal /Z / 1. Za P4246 » - y 24 21,o 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 1 st to Dec. 3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. i Q:\Application FonnsTOODAPP REV3 2019.doc BOARD OF HEALTH Town of Barnstable John T. Norman Board of Health Donald A.Gaudagnoli,M.D. earoaE :'' Paul J.Canniff,D.M.D. MAS& F.P. Thomas Lee Alternate 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A,a permit is hereby granted to: Permit No: 233 Issue Date: 01 01 2021 DBA: MATTAKEESE WHARF OWNER: VENDITTI ENTERPRISES, INC. Location of Establishment: 273 MILL WAY BARNSTABLE, MA 02630 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 150 OutdoorSeating: 0 Total Seating: 150 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2®21 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: -- - - - ------ --- MOBILE-FOOD: MOBILE- ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: J 1 Town of Barnstable For Office Use Only: Initials: dal AmLP_cI$3007-, BAMSfABLE; : Inspectional Services a MAS& ,0r Check# ��as 33 16 9. 0. Public Health Division Thomas McKean, Director 200 Main Street;Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: (V,,*T tR �- ADDRESS OF FOOD ESTABLISHMENT: 2-7 2;, 'V &J L t, Yk�,/ MAILING ADDRESS(IF DIFFERENT FROM ABOVE): 70 A/pX 47 C7,2 N` E-MAIL ADDRESS: ?\1 A Ar-M Yk�'ts5,e= t�@ 67 MA r L- TELEPHONE NUMBER OF FOOD ESTABLISHMENT: di ) - q15,1 f�Y TOTAL NUMBER OF BATHROOMS: 7p WELL WATER:YES NO ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: " DATES OF OPERATION:±l 1/-"TO ® l a� ,1100 6 SD 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)? 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 FonnsTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT �A-j'L- "ITT-1 - SOLE OWNER: YES/NO *� '® b OWNER PHONE# b� � s er "51 ADDRESS I4"1W 3�AV-s-%5 7Lt C� CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: List (2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 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.asi). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January I st to Dec.3 1"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 L 1" dot BOARD OF HEALTH Town of Barnstable John T.Norman Board of Health Donald A.Gaudagnoli,M.D. �►RNsr,►UM Paul J.Canniff,D.M.D. AM �. 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, 30513, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 233 Issue Date: 01/01/2020 DBA: MATTAKEESE WHARF OWNER: VENDITTI ENTERPRISES, INC. Location of Establishment: 273 MILL WAY BARNSTABLE, MA 02630 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 150 OutdoorSeating: 0 Total Seating: 150 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2®2.O RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: � QA FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: f t For Office Initials: Town of Barnstable Date Paid Amt ra$,!Shr - BA"ffrABLE. : Inspectional Services � 16 �0� �fn 9. Public Health Division Thomas McKean, Director . 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 r APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE "t? W NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: 2 73 M $L L, LJl� ;A- ` it AJ 51 14 L L MAILING ADDRESS(IF DIFFERENT FROM ABOVE): `_a 4-;�, � E-MAIL ADDRESS: 1*0 A lL_Pw @ � tlf ®`NeT TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: WELL WATER: YES_NO ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:/0/ PO-/24/2� NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: /del 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)? TYP + 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 I s OWNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNER: YES/NO OWNER PHONE # �Q 7 7b n ADDRESS_ 4V 46kC 14, a b , CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: r` �J� 1G OAJ T 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. ��+�/��� �%T��'t-Sow' �i l� i 2� 1. �►�� ��i � i �� /� 7�j 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 httv://www.townofbarnstable.us/healthdivision/applications.asi). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.3I't each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-22-019.doc µy, Town of Barnstable BOARD OF HEALTH Paul J Canniff,D.M.D. Board of Health Donald A.Gaudagnoli,M.D. RARNSTABLL John T. Norman M A S'SL �b F.P. Thomas Le Alternate 3�. 1 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 233 Issue Date: 03/01/2019 DBA: MATTAKEESE WHARF OWNER: VENDITTI ENTERPRISES, INC. Location of Establishment: 273 MILL WAY BARNSTABLE, MA 02630 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 150 OutdoorSeating: 0 Total Seating: 150 FEES -- 1 FOOD SERVICE ESTABLISHMENT: $300.00 YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: --_----- ----------- - MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: i l C> of saE roy� For Office Use On Initials: Town of Barnstable Date Paia Amt Pd$ I BAR�N�BLE, . Inspectional Services sbg9. ♦0 ��A�FCMAyA Public Health Division Check# 71 Thomas McKean,Director 200 Main Street, Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 „" i APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: I I't Wes{ MAILING ADDRESS(IF DIFFERENT FROM ABOVE): PO 930 "j S Imo✓A 1 �T�kC /'�JA. 83® ! E-MAIL ADDRESS: 13koL Alb L+vAG V A)b,, / /w ocole sr TELEPHONE NUMBER OF FOOD ESTABLISHMENT: - Sl/ TOTAL NUMBER OF BATHROOMS: -� u WELL WATER:YES NO ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: /` DATES OF OPERATION: 7'/J/19TO tP t i NUMBER OF SEATS: INSIDE: f-e) OUTSIDE: )'� TOTAL: PW SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. 1 14 �t ***OUTSIDE DINING REMINDER*** f OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING t. REQUIREMENTS. : IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? r IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)?„1014 t TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) G, BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) ** SEASONAL,MOBILE &NEW FOOD ONLY*** z REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED Q:Wpplicatim FomisTOODAPPRLV2018.doc 9 A 1 Z L i PLEASE CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT AAA, U J5�&Jh I r/ SOLE OWNER: YES/NO OWNER PHONE# ADDRESS C?' I;-C 9-C &c L- CORPORATE OWNER: FEDERAL ID NO. : CORPORATE ADDRESS: x PERSON IN CHARGE OF DAILY OPERATIONS: �d4 t!(— 8/ ��J bz7-r I ed Food Protection Managers AND at least 1 Allergen Awareness Certified Staff . List(2) Certified g ( ) ;a All FOOD ESTABLISHMENTS must have I Certified Food Protection Manager PER SHIFT. r **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 ManalZers Expiration Date Allergen Awareness Expiration Date E i. b 2/11 � J63- SIGNATURE OF APPLICANT DATE r ti ***FOOD POLICY INFORMATION*** i SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div, r prior to openinel! 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 F event. You must complete a catering notice found at http://www townofbarnstable.us/lienitlidivision/applications.asp. f OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. TOBACCO ESTABLISHMENTS: All tobacco establishments must complete an Application for Tobacco Sales Permit and Employee Signature Form. i i NOTICE: Permits run annually from January Ist to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN u THE COMPLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1 st. 1 Q:1Application Forms\F00DAPPREV2018.doc r o y _ ,,� °FINE►q, TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: 10� �- Date: G ,f;mil/ age: of 'I OFFICE HOURS PUBLIC HEALTH DIVISION 8-00-9,30 A.M. BARNSTABLE. ` 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified mass. �r MON.-FRI. HYANNIS,MA 02601 sob-882 asaa No Reference. R-Red item PLEASE PRINT CLEARLY 'FDN1P` FOOD ESTABLISHMENT INSPECTION REPORT Name Tyne of Type of Inspection t o s Routine Address ' j G Risk Ice Re-inspection Level Retail Previous Inspection Telephone Residential Kitchen Date: � Mobile re-o eration � & Owner HACCP Y/N Temporary Suspec ness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: '88 Other Inspecto Out: 1 Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Y P 4 Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ d FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 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.ProperAdequate 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 8,red items) Corrective Action Required: No Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items Embargo Emergency Closure checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ 9 ❑ g Y ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations 9 ardless 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 non-critical violations re if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) PY within 10 days of receipt of this order. violation,4 to 8 .'cal violations=C. 36.Other DATE OF RE-INSPECTION: nspector ur I 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N �1 V/✓Y ' �, #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Siggalre 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* F 8 Cross-contamination 14 Food or Color Additives _ Law Cooled to 41*F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 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 Sub`starices 3-501.16(B) Cold PIIFs Maintained At or Bclow 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* g7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 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) Exclusions and RestrictionsR�e 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 strictions 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* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501.111 Manual Wazewashin Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 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 5-101.11 Drinking Water from an Approved System* 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* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) 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* g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g. P �' 1p 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. * 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 590.004(C) Wild Mushrooms ( )( )( ) 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* 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 found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 13 Handwashing Facilities 3-202.18 Shellstock Identification* 3-501.14(A) 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 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance S upplied with Soap and hand Drying Devices Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision ` 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. j FTHE r TOWN OF BARNSTABLE HEALTHH INSPECTOR s Establishment Name: e �� "V' Date: J/��/�JPage: of °yq £ 'OFFICE HOURS 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 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY MASS. $• HYANNIS, MA 02601 �p .a3v sum 508-862-4644 - rFDM FOOD ESTABLISHMENT INSPECTION REPORT Name Dat Tvne of Tvne of Inspection tion Routine Address l ( �` Risk d Se Re-inspection Level Retail Previous Inspection Telephone Residential Kitchen Date: Mobile < Pre-o Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ 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 P EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling C 1 l ❑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 Itemsl Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) L Corrective Action Required: ❑ No Yes Non critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 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. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (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,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 violations observed,7 to 8 non-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 vi cr I violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: spector's ign t e PH 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 Sign re Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted -Y N f �� 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) [Demonstration gnment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41'F/45`F Within 4 Hours* 590.003(B) 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 EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 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* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage*g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use** 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 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 WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 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* eff afve iiuzoo1 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 P 3-401.11(B)(1)(2) Pork and Beef Roast-130'F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155'F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 590.009 A D Violations of Section 590.009 A 3-20L15 Molluscan Shellfish from NSSP Listed Chemical* ( )-( ) ( )-(D)in cater- Ratites-165°F 15 sec* Sources* 10 Proper,Adequate Handwashing, ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145'F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165'F* foodborne illness interventions and risk factors. * 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 590.004(C) Wild Mushrooms ( )( )( ) 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* 3-403.11 Crocesseoo - (Blue Items 23-30) 3-202.15 Package Integrity ( ) Commercially P d RTE Fd 140'F* Critical and non-critical violations,which do not relate to the foodborne * 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70`17 to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41'F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients` Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. 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. Ftr TOWN OF BARNSTABLE:. HEALTH INSPECTOR,s Establishment Name: Date: I l Page: of. .� $ OFFICE HOURS TH B,a'H' LE,o'• PUg2 0 MA NLIC LSTREEETSION 3:3:30-4:30 P.M. -4:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified � >td39• `0� HYANNIS,MA 02601 MON.-FRI.-8624644 No Reference R-Red Item PLEASE PRINT CLEARLY. ArED a• _ - 508 FOOD ESTABLISHMENT INSPECTION REPORT e-A Name a) Date Re of Type of Inspection fl Routine Address Risk F d Sery Re-inspection Level P"Mi Previous Inspection Telephone Residential Kitchen Date: Mobile e-operation Owner HACCP Y/N Temporary ne Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: _ Other �t Inspector Out: ( Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑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 Violatio Critical(C)violations marked must be corrected immediately. (blue&red items) tz Corrective Action Required: ❑No ❑ Yes y Non-critical(N)violations must be corrected immediate) or within 90 days as determined by the Board of Health. Overall Rating ❑ 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 13=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=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no 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 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violation,4 to Snon-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view, Lju��", -4 < 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 - AIIN Dumpster Screen? Y N L CA)) D 0 Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41'F/45°F EMPLOYEE HEALTH, 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other 7-102.11 Common Name-Working Containers** 3-501.16(A) Hot PHFs Maintained At or Above 140°F* P g 2 Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* 590.003(G) Reporting by Person in Charge* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) lExclusions and Restrictions*590.003(E) Removal of Exclusions and Restrictio 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reted of Food* 7-204.12 Chem g Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP ns Disposition of Adulterated or orContaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* -- 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) I 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. 18 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 Not Otherwise Processed to Eliminate * Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* * gg Equipment 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg cn°°mrzoo1 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 Surfaces of Equipment* 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009 3-201.1.5 Molluscan Shellfish from NSSP Listed Chemical* (A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential Authority 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and A Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Aut 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12. Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 3-401.11 2-301.14 When to Wash* A 1 All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( )ro) 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 When Tasting* 3-403.11 C * (Blue Items non-critical 23-30) 3-202.15 Package Integrity ( ) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A Cooling 3-202.18 Shellstock Identification ( ) g Cooked PHFs from 140°F to 70°17 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 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41'F/45°F 25. Equipment and Utensils . FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback5-2doc *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. °p INC r TOWN OF BARNSTABLE .HEALTH INSPECTOR'S Establishment Name: �\ 6`tom Date: �1 Page: of OFFICE HOURS PUBLIC HEALTH DIVISION. 8:00=9:30A.M. % BARNSTABLE. ` 200 MAIN STREET 3:30-4:30 P.M. - Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 2639. � HYANNIS,MA 02601 508-s2-4R644 No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT Name Date /p� liype of Type of Inspection Qx` er tion Routine Address �'� l �)) \ Risk ood Service Re-inspection �� Level Retail Previous Inspection Of 4KJA_C2J-,Y� Telephone Residential Kitchen Date: O Mobile re-operatio Owner HACCP Y/N Temporary u 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. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures - ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 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 Critical(C)violations marked must be corrected immediately. (blue&red items) rrective Action Required: ❑ 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 regardless of the number of critical,results in an F B=One critical violation and less than Orion-critical violations re 9 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 6rion-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 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have,a right to a hearing. Your request must C=2 critical violations and,less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous -7 g be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. or Toxic Materials (FC )(590 00 ) violation,4 to anon-critical violations=C. within 10 days of receipt of this order. 29.Special R 590.009 y p p Requirements ( ) - 30.Other DATE OF RE-INSPECTION: I pector's I re n 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 �i^ ' ^ 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* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* PHF Hot and Cold Holding Contamination from Raw Ingredients 15 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* 7-201.11 1 Separation-Storage* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use** 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) 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 Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE 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.I1A(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 E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Battled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* E�°"1L inrzooi 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 3-401.1 l(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 Stuffing Containing Fish,Meat,Poultry or .- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* ing,mobile food,temporary and residential Sources* 10 Proper,Adequate Handwashing 3-40L11(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. * 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 590.004(C) Wild Mushrooms ( )( )( ) 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* 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 * 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated ( ) g 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 * Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained 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 Within 4 Hours* 26. Water,Plumbing and Waste F 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance C-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 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:590Forrnback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. _4�� �p 114E ram, TOWN OF BARNSTABLE. ". HEALTH INSPECTORS Establishment Name:. 1 Wf�Date: 4 / � Page: Of 1 OFFICE HOURS P ° PUBLIC HEALTH DIVISION 8:00-9.30 A.M. RARNSfABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MON.-FRI. .. �P .e,v,per• HYANNIS,MA 02601 508-862A644 No Reference R-Red Item PLEASE PRINT CLEARLY . FOOD ESTABLIS ENT INSPECTION REPORT Name Date' by Tyre of Type of Inspection O Routine Address Risk -rood Servi Re-inspection \ 1 _/� �� M) Level Previous Inspection ` ,w . Telephone Residential Kitchen Date: ® P Mobile a ope a Owner HACCP Y/N Temporary uspect Illness 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. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ 1 t)"D 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 �� 1 ❑3.-Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with.Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control � L) ❑ 8.Separation/"Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP tol ❑.10,Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices Blue Items ( 1 Total Number of Critical Violations. Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No Yes Non-critical(N)violations must be corrected immediately or Overall Rating 4-a6-I q within 90 days as determined by the Board of Health. V luntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items OL:❑ 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 6=One critical violation and less than 4nori-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. Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical VC=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects, f: lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8 non critical violations=C. 29.Special Requirements - (590.009) Y P . 30.Other DATE OF RE-INSPECTION: Inspector tur n 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 PICMture Print: ✓ Self Service Wait Service Provided Grease Trap Size Variance Letter Posted. Y N ZyC„n, ��� Dumpster Screen? Y N. "l l.J�_ YY Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-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 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* g7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* ' Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130'F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* 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) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 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* 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 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* TIMEITEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 1 g Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(l)(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 E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Equipment* gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* ey criw 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 of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3401.12 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 5' Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* Requirements. 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* 3-403.11 C Commercial] Processed RTE Food-140°F* Blue Items 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.1 A Cooling Cooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification 4( ) g Item I Good Retail Practices FC 1590.000 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 Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 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. Bellaire, Dianna From: McKean, Thomas Sent: Thursday, June 11, 2020 11:09 AM To: Desmarais, Donald; Miorandi, Donna; McKenzie, Marybeth; Scali, Richard Cc: Bellaire, Dianna Subject: Fw: Outdoor tent clarification From: McKean, Thomas <Thomas.McKeanCa�town.barnstable.ma.us> Sent: Thursday, June 11, 2020 11:07 AM To: Nober, Karen Subject: Re: Outdoor tent clarification I agree it is not 50 percent open as shown in the pictures. From: Nober, Karen Sent: Thursday, June 11, 2020 11:02 AM To: McKean, Thomas Subject: FW: Outdoor tent clarification Tom —please see below. Karen I.,. Nobcr Town.Attorney Towta of.Barnstable 367 Main Street Hyannis, iN1A 02601 508-862-4620 (telepbozE) 508-862-4724 (lira) The information contained in this electronic transmission ("e-mail"),ulcludi ng any attachment (the "Information"), may be confidential or otherwise exempt from disclosure. It is for the addressee only. This IInformadon may be privileged and confidential attorney,work-product or a privileged and confidential attorney-client communication. The Information may also be deliberative and pre-decisional.in nature—As such., it is fox internal use only. The. Information nnay not be disclosed without the prior written consent of the Town.Atto.rney's Office of the Town of Barnstable. If you have received this e-mail by mistake, please notify the sender and.delete it from your system. Please do not copy or forward.it. 'Thank you for your cooperation. From: Ells, Mark Sent: Thursday, June 11, 2020 10:59 AM To: Scali, Richard; Jenkins, Elizabeth; Florence, Brian Cc: Nober, Karen; Clyburn, Andy; Milne, Mark Subject: FW: Outdoor tent clarification FYI 1 From: Laforest, Margaret (SEA) [mailtoImargaret.laforest state_._ma.us] Sent: Thursday, June 11, 2020 10:52 AM To: Group - Reopening Task Force Subject: Outdoor tent clarification Wanted to follow up to be sure you have Saturday's Executive Order, which defines "outdoor table service" as "service that is provided outside.-the restaurant building envelope, whether on a sidewalk, patio, deck, lawn, parking area, or other outdoor space. Outdoor table services may be provided under awnings or table umbrellas or other cover from the elements, provided however, that at least 50 percent of the perimeter of any covered dining space must remain open and unobstructed by any form of siding or barriers at all times." Take care, Margaret Margaret Laforest Regional Director, Greater Boston Massachusetts Office of Business Development margaret.laforest@mass.gov Cell: 617-939-3097 1515 Hancock Street, Suite 402 Quincy, MA 02169 www.mass.gov/mobd CAUTION This email originated from outside of the Town of Barnstable! Do not click links; open attachments or reply, unless you recognize the sender's email address and know the content is safe! 2 Town of Barnstable BAMIrABM Department of Health, Safety, and Environmental Services NAM Public Health Division �s 1IYYI�P 367 Main Street, Hyannis MA 02601 Office: 308-790-6263 Thomas A.McKean FAX: 508-775-3344 Director of Public Health SEATING_// ANN AL SEASONAL ASSESSORS MAP AND PARCEL NO. ' :30/ -- oo7 DATE / APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT FULL NAME OF APPLICANT /J.D I-rT i NAME OF FOOD ESTABLISHMENT MATTAKEESE r ADDRESS OF FOOD ESTABLISHMENT BOX 558 a 7 �L U)A A BRN TAB AAA GM-0 TELEPHONE NUMBERIoaZ TYPE OF ESTABLISHMENT: FOOD SERVICE RETAIL FOOD BED AND BREAKFAST CONT.BR. RES.KITCHEN MOBILE FOOD SOLE OWNER: /YES NO IF APPLICANT IS A PARTNERSHIP,FULL NAME AND HOME ADDRESS OF ALL PARTNERS: IF APPLICANT IS A CORPORATION: FEDERAL IDENTIFICATION NO /' -oY- STATE OF INCORPORATION 47A S S FULL NAME AND HOME ADDRESS OF: /J PRESIDENT 1e 6 27- `�� P � � `7-Tl TREASURER C G /� 2�'� h"• 446 , 7-/ CLERK / , /A n/ ti SIGNATURE OF APPLICANT RESTRICTIONS: HOME ADDRESS AC HOME TELEPHONE# c'3( 15��. LUNCH 11 30-4- (Partial Menu Sample) APPETIZERS NEW ENGLAND CLAM CHOWDER ...........cup$5...bowl$8 LOBSTER GASPACHO.................................cup$7...bowl$9 STUFFED.QUAHOGS(2)....................................................$8 CHILLED LITTLENECKS on the half shell(6) $10 CHILLED OYSTERS on the halfshell(6).........................$12 VEGETARIAN SPRING ROLLS..................:.....................$8 FRESH TOMATO BRUSCHETTA......................................$8 \� DEEP FRIED CALAMARI With Cherry Peppers.............$12 a FRESH MARYLAND CRAB CAKES........................:.....$13 � HOMEMADE POTATO CHIPS with MeltedBleu Cheese..........$8 su �� !, MNfa �-' *ice SHRIMP COCKTAIL(5) ...............$12 i o NATIVE STEAMER CLAMS.....................MARKET PRICE CAA SALADS SALAD PLATE with Mixed Greens........................$12 LOBSTER SALAD PLAl`F:.................................Market Price CRUNCHY ICEBERG WEDGE......................................$9.50 CLASSIC CAESAR Anchovies optional....... . 1� Add Shrimp............$17 Add Sliced Steak..................... $17 ♦ ( �. � j Add Chicken.:.........$15 Add Smoked Salmon............... $15 !t � � , Add Lobster Salad....... +h1ark et price \•l SANDWICHES 0 LOBSTER SALAD ROLL...................................Market Price WATERFRONT GRILLED TURKEY OR PASTRAMI REUBEN On Rye..$10 � GRILLED CHICKEN WRAP ............................................$11 ° ti TUNA SALAD.................. . ..$9 E G RESTAURANT FRIED WHOLE BELLY CLAM ROLL..............Market Price FRIED SEA SCALLOP ROLL............................................$13 � RIB EYE STEAK SANDWICH..........................................$16 o e Spectacular n Focaccia with Lettuce&Tomato .� o M W.HAMBURGER...................... ................................$9.50 v At o 0 00 .ti w o Waterviews & Sunsets! VT-GGIE WRAP Goat cheese, tomato, arugula. ................ $10 p o o h roasted red&yellow peppers, basil pesto&shredded carrots cv ce, TURKEY BLT WRAP Lettuce, Tomato,Bacon&Mayo.....$10 U �� .�o o itz U ENTREES LUNCH, DINNER � o � � � � � a ~ :��°ti FISH AND CHIPS...............................................................$15 Q �° SUNDAY BRUNCH Y. BROILED COD with Herbed Cracker Topping.................$16 FRESH BROILED SEA SCALLOPS.................................$18 For Reservations Ca11508-362-4511 BROILED FRESH"HOOKED"SWORDFISH.................$21 GRILLED NORTH COAST SALMON FILLET...............$16 Purveyors of Fresh Native Seafood STUFFED,FILLET OF SOLE............................................$18 FRIED WHOLE BELLY CLAM PLATE.............Market Price •� ,� � ��p//��Gk2¢£Ziy� �%CJIX/J�yz2��Cz�J�P �_%�GCY/i�� FRIED SEA SCALLOP PLATE..........................................$18 O OVEN POACHED CHICKEN BREAST............................$16 �/ Also Available Personal Size Pizza www.mattakeese.com APPETIZERS DINNER FROM 4:30 DAILY SEAF( I): LOCAL FRESH OYSTERS on the 112 Shell(6)................$12 FRESH BROILED DAY BOAT SCHROD..........................$21 LOCAL FRESH LITTLENECKS on the 1/2 Shell(6)........$10 PASTA With Seasoned Crumbs&Lemon Butter CHILLED SHRIMP COCKTAIL(5)..................................$12 BROILED FRESH SEA SCALLOPS.............................. $21 GRILLED FRESH LITTLENECKS(6)..............................$11 VERMICELLI WITH CLAMS ..........................................$20 With Seasoned Crumbs or GRILLED FRESH OYSTERS(6)..................................$13 Served with White or Red Sauce BROILED FRESH"HOOKED"SWORDFISH..................$23 With Lemon Thyme Butter PASTA LIVORNO ..............................................................$24 With Seasoned Crumbs and Lemon Butter DEEP FRIED CALAMARI ....... ..::::::: ......... .....$12 Sauteed Scallops,Jumbo Shrimp,Lobster, GRILLED FRESH"HOOKED"SWORDFISH................. $23 With Cherry Peppers,Lemon,&Shredded Parmesan Cheese Marsala,Fresh Tomato, &Roasted Garlic, With Fresh Tomato Cilantro Salsa STUFFED QUAHOGS(2) ....................................................$8 finished with a Shrimp and Lobster Broth GRILLED FRESH SALMON FILET .................................$22 With Linguica, Onions&Sweet Red Pepper LOBSTER RAVIOLIS .........................................................$23 On Field Greens with Lemon Ynaigrette SMOKED SALMON PLATE..............................................$13 Roasted Garlic Puree and Tomato Butter OVEN POACHED FILETS OF SOLE................................$24 Served with Red Onion, Capers, Creme Fraiche, Shiitake and Crab Filling with White Wine Butter Sauce and Rye Bread FARFALLE BOLOGNESE Amazing Meat Sauce..............$17 CRISPY PAN FRIED SOLE MATTAKEESE BAKED OYSTERS..:...............................$14 CHEESE TORTELLINI......................................................$17 Minced Red Onion,Lemon, Capers and Brown Butter 6 Baked Oysters on the 112 Shell with Smoked Salmon, With Cream&Basil Walnut Pesto POTATO CRUSTED SALMON .........................................$22 Seasoned Crumbs and Lemon Butter Crusted with Shredded Idaho Potato,Pan Fried, PAN ROASTED VEGETABLES........................................$17 with a Citrus Butter Sauce 4 VEGETARIAN SPRING ROLLS..................:......................$8 Olive Oil,Roasted Garlic,with Freshly Grated Romano Crispy and Light, Served with Spicy Plum Sauce SHRIMP AND SCALLOP PICATTA..................................$24 Fresh Red and Golden Tomatoes, Olive Oil, FRESH MARYLAND CRAB CAKES...............................$13 SHRIMP SCAMPI ..............................live.Oil,*...................$24 Pan Seared Shrimp and Scallops,with Shallots, Capers, Served with Remoulade Garlic, Lemon and Sweet Butter, with Vermicelli FRESH TOMATO BRUSCHETTA.......................................$8 White Wine,Lemon and Fresh Herbs over Vermicelli SWEET AND SPICY SHRIMP...........................................$22 Olive Oil, Garlic,Fresh Tomato,Fresh Basil, (Pasta dishes do not include potato or vegetable) Pan Seared with Grain and Dijon Mustard, Garlic, and and Shredded Parmesan Sweet Jalapeno Jelly Glaze POT OF NATIVE STEAMERS............................Market Price MEATS & POULTRY Local Steamed Clams with Clam Broth and Butter QMM ROASTED'1/2 CHICKEN .................................................$18 SOUPS semi Boneless, with Pan Jus Lie HOUSE SPECIALTIES NEW ENGLAND CLAM CHOWDER cup...$5 bowl..$8 FILET OF BEEF .................................................................$28 CIOPINNO $26 CHILLED LOBSTER GASPACHO Cup...$7 bowl..$9 Pomegranate,Port Wine Glaze with Roasted Shallots, Fresh Clams,Scallops,Shrimp, and Fish simmered with Classic Gaspacho with Fresh Lobster Meat(Seasonal) Shiitake Mushrooms, Oven Roasted Tomatoes Red and Yellow Pepper, Tomato,Roasted Garlic in a Add:FRESH LOBSTER MEAT .........................................$36 Shrimp and Lobster Broth.Finished with Fresh Basil, SOUP OF THE DAY cup...$4 bowl..$7 Ask Your Server GRILLED RIB EYE STEAK ..... Aiolli and Croutons. Add:1/2 a Lobster.....Market Price ........................................$27 With Roasted Shallots, Shiitake Mushrooms, LOBSTERS SALADS Oven Roasted Tomatoes, and Red Wine Demi 1 1/4 OR 2 LB BOILED BAKED STUFFED: With Se CLASSIC CAESAR.................. . ADD:FRESH LOBSTER MEAT $9 Scallops and Sherried Cracker Crumbs......Market Pri (Topped with Anchovies Upon Request)Romaine, OR GRILLED SHRIMP .......................................:...........:.$35 LAZY:Fresh Picked Lobster Meat Sauteed with Sweet Creamy Caesar Dressing,Parmesan Cheese,and Croutons BREAST OF CHICKEN PICATTA ................................. .$19 Butter.....Market Price MIXED GREENS ................. ••.•.._..••..$10 With Lemon, Capers,Shallots and Sweet Butter, Chopped Romaine with Baby Greens, Grape Tomatoes, over Vermicelli Red Onion, Cucumbers,Roasted Red and Yellow Peppers ROAST 1/2 DUCK .............................................................$23 FRIED SPECIALTIES with Creamy Goat Cheese Semi Boneless 1/2 Duck with Sun Dried Cherry Sauce FRESH WHOLE BELLY CLAMS...............MARKET PRICE CRUNCHY ICEBERG WEDGE......................................$9.50 OVEN POACHED BREAST OF CHICKEN.................... $20 JUMBO SHRIMP .......................:.......................................$21 With Bleu Cheese Dressing,Sprinkled with Bleu Cheese Stuffed with Spinach, Goat Cheese,Sun Dried Tomatoes, FISH AND CHIPS............. .. . ......... ... ......................... Crumbles,Bacon, and Grape Tomatoes Madeira Shiitake Demi A11 Fried Items served.with... ..a Choice.. .of 2:Cole Slaw, $17 HOUSE SALAD....................................................................$5 WITH ENTR> E ........................................ Potato Salad, Cucumber Salad or Fries. ..............:.............$4 A LA CARTE ITEMS Mixed Lettuces,Baby Field Greens with Grape Tomato, NO SEPARATE CHECKS,PLEASE Red Onion, and Cucumbers ROASTED POTATOES........................................................$3 For your convenience on parties ofsix or more an FRENCH FRIES,BAKED POTATO or RICE.....................$3 18%gratuity will be added to the check. Dressings:Balsamic Vinaigrette,Creamy Ranch, VEbETABLE OF THE DAY................................................$3 SIDE OF PASTA with Marinara or Garlic&Oil.................$5 CHILDREN'S MENU AVAILABLE Orange Rod Onion a($1.5r0tt0, Consuming raw or undercooked meats,poultry,seafood,shel�sh&eggs may Or Chunky B10u Cheese($1.50 Extra) increase your risk offood borne illness. LUNCHEON 11:30 - 4:30 APPETIZERS CLAM CHOWDER — MATTAKEESE Cup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3.75 Bowl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6.50 BOUILLABAISSE FISH SOUP Cup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3.75 Bowl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6.50e SOUP&HOUSE SALAD SPECIAL it Choose Chowder or Bouillabaisse 1 _ Cup . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . .6.95 Bowl . . . . . . . . . . . . . . : . . . . . . . . . . . . . . . . . . . . .8.95 • z:. .R-..=..F III... _..-.,� �_. .. .�... SHRIMP COCKTAIL. . . . . . . . . . . . . . . . . . . . . . . . J.95AV SCALLOPS wrapped in BACON. . . . . . . . . . . . . . . . . .6.95 -- - - CLAMS CASINO. . . . . . . . . . . . . . . . . . . . . . . . . . . . .7.95 P O SKINS. 5.75 i 1a Cheddar Cheese&Bacon II i o NA STEAMED CLAMS(when available) . . . . . . . . . .11.95 -- - - HOT SEAFOOD SAMPLER. . . . . . . . . . . . . . . . . . . .10.75 ` z Includes:Stuffed Mushrooms,Clams Casino, \ ' -- Scallops in Bacon,Stuffed Quahogs SALADS o TiTNA.tiAT,ADmithAWMD GREENS. . . . . . . . . . . . .8.93 1 N �; i • ✓ �' �� �' LOBSTER&CRABMEAT SALAD PLATE. . . . . . . . .13.25 CHILLED SEAFOOD ANTIPASTO SALAD. . . . . . . . .10.95 P o l Includes:Shrimp,Clams,Mussels, 1 � Scallops&Vegetables in Red one Vinaigrette ��� STAURA ,T T CLASSIC CAESAR SALAD(Anchovies Optional). . . . . . . .6.00 GLORIFIED CAESAR SALAD. . . . . . . . . . . . . . . . . . .8.50 Grilled Chicken slices adorn a Classic Salad SALMON CAESAR SALAD . . . . . . . . . . . . . . . . . . . . .9.95 { GREEK SALAD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6.50 F SANDWICHES ' 0 0 > " 0 tu 0 0) SANDWICHES 016 < � -a � oc WA TRADITIONAL REUBEN. . . . . . . . . . . . . .6.95 W �- »- cfl -5 _ 3 p REUBEN. . . . . . . . . . . . . . . 6.95 c J sELT on FRENCH BREAD. 6.95CM LO d ''_ •- N — CLAM STRIP ROLL. . . . . . .. . . . . . . . . . . . . . . . . . .7.50 L .- c oald FISH SANDWICH . . . . . . O "� cov � o o _� N 1 . . . . . . . . . . . . . . . . . . .6.75 f— co a) ca cc Q c -2 'M ca = � � � . FRIED SCALLOP ROLL. . . . . . . . . . . . . . . : . . . . . . .7.75 U — o " co o a) r= co M FRIED CLAM ROLL. . . . . . . . . .. . . . . . . . . . . . . . .11.50 W e := ai Cn c o = w / BACON CHEESEBURGER with lettuce&tomato. . . . . .6.95 j, p c c o CHEESEBURGER. . . . . . . . . . . . . . . . . . . . . . . . . . . .6.50 0 2 Cr- J 0 CO 0 to U BROILED HAMBURGER with lettuce&tomato. . . . . . .6.00 c/) GRILLED MARINATED CHICKEN BREAST. . . . . . . .7.50 J C ITALIAN SWEET SAUSAGE SANDWICH. . . . . . 6.95 1 with Sweet Vinegar Peppers&Onions Cj on French Bread G // GG//�� SIRLOIN STEAK SANDWICH on Garlic Toast. . . . . . 10.95 } p� OG 03� a WCUmka' CWWAo'�' TUNA SALAD ROLL. . . . . . . . . . . . . . . . . . . . . . . . .6.50 {( LOBSTER&CRABMEAT ROLL. . . . . . . . . . . . . . . .9.75 SMOKED TURKEY BREAST. . . . . . . . . . . . . . . . . . .6.95 with Pepper Jack Cheese p PIZZA•LOBSTER•FRESH NATIVE SEAFOOD SPECIALS - t Lite Meals in the Cafe 11:30 to Closing Also Full Course Luncheons `� APPETIZERS DINNER 4E:30 - SEAFOOD CHILLED LITTLENECKS on the half shell. . . . . . . . . . .7.50 PASTAS BROILED or BLACKENED BLUEFISH . . . . . . . . . .13.75 CHILLED OYSTERS on the half shell. . . . . . . . . . . . . . .7.95 FRIED FISH and CHIPS. . . . . . . . . . . . . . . . . . . . . .11.95 OYSTERS ROCKERFELLER. . . . . . . . . . . . . . . . . . . .8.95 VEGETARIAN ALFREDO. . . . . . . . . . . . . . . . . . . . .12.95 BROILED SCROD. . . . . . . . . . . . . . . . . . . . . . . . . . .13.75 SHRIMP COCKTAIL. . . . . . . . . . . . . . . . . . . . . . . . . .7.95 In a light Parmesan&Cream Sauce sauteed POTATO SKINS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5.75 Scallion, Carrot, Broccoli,Mushroom&Tomato with Herbed Cracker Topping with cheddar cheese&bacon MUSSELS MARINARA. . . . ... . . . . . . . . . . . . . . . . .15.50 BROILED HADDOCK . . . . . . . . . . . . . . . . . . . . . . .14.50 STEAMED MUSSELS DIJON. . . . . . . . . . . . . . . . . . .7.75 Freshly cultivated Mussels steamed open in a with Herbed Cracker Topping CLAMS CASINO. . . . . . . . . . . . . . . . . . . . . . . . . . . . .7.75 lightly Spiced Marinara Sauce over Linguini STUFFED HADDOCK . . . . . . . . . . . . . . . . . . . . . .15.95 GARLIC BREAD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.95 SEAFOOD FETTUCINI. . . . . . . . . . . . . . . . . . . . . .18.00 Crabmeat Stuffing&Lobster Sauce BAKED STUFFED QUAHOGS . . . . . . . . . . . . . . . . . .5.75 Shrimp,Scallops and Snow Crab tossed in a BROILED or FRIED SCALLOPS. . . . . . . . . . . . . . . .14.95 Parmesan Cream Sauce served on Fettucini Portugese Style FRIED CLAMS. . . . . . . . . . . . . . . . . . . . . . . . Market Price SCALLOPS&BACON EN BROCHETTE. . . . . . . . . .6.95 SAUTEED SHRIMP. . . . . . . . . . . . . . . . . . . . . . . . . .17.95 SEAFOOD NEWBURG . . . . . . . . . . . . . . . . . . . . . . .15.95 HOT SEAFOOD SAMPLER. . . . . . . . . . . . . . . . . . .10.75 Shrimp sauteed in Olive Oil,Garlic,Wine and SOLE FLORENTINE . . . . . . . . . . . . . . . . . . . . . . . . 14.95 Includes:Stuffed Mushrooms,Clams Casino Spices with a Choice of Marinara or Dijon Scallops in Bacon,Stuffed Quahogs Sauce on Linguini A delightful combination of Spinach, SWEET ITALIAN SAUSAGES. . . . . . . . . . . . . . . . . . .6.50 MATTAKEESE SHRIMP SCAMPI. . . . . . . .. . . . . . .17.95 Romano Cheese and Sole, Baked 1 0 with Marinara With Garlic,Olives,Tomatoes,White Wine& with Mornay Sauce GRILLED PORTABELLO . . . . . . . . . . . . . . . . . . . . . .7.50 Olive Oil served on a bed of Linguini LOBSTER 11/4 Pound or 2 Pound . . . . . . . . . Market Price Oversized mushroom stuffed with Vine served with a Fresh Garden Salad Boiled or Baked Stuffed with Ripened Tomato&Mozzerella,drizzled Scallops&Sherried Cracker Stuffing with Fresh Basil Olive Oil BAKED STUFFED SHRIMP. . . . . . . . . . . . . . . . . . .1.7.95 SOUPS Crabmeat Stuffing NG CAPE COD QUAHOG CHOWDER MEATS and POULTRY SCALLOPS&U GR CRAB AU GRATIN. . . . .. . . . .19.95 Cup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.75 KING-CRAB AU GRATIN. . . . . . . . . . . . . . . . . . . . .195 BROILED SEAFOOD PLATTER . . . . . . . . . . . . . . .23.95 Bowl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.50 CRISPY ROASTED 1/2 CHICKEN. . . . . . . . . . . . . . .13.95 BOUILLABAISSE FISH SOUP with Rosemary,Garlic&White Wine A sampling of the Cape's Finest Seafood: Cup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3.75 BONELESS BREAST OF CHICKEN. . . . . . . . . . . . .13.95 Scallops,Stuffed Shrimp,Cod&Half of a Lobster Bowl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6.50 ATLANTIC SALMON(Pan Seared). . . . . . . . . . . . . . .1.7--50 Stuffed with Sausage,Leeks and Herbs,CLAM SOUP roasted golden brown and served with BROILED SWORDFISH . . . . . . . . . . . . . . . . . . . . . 18.95 Bowl . . . . . . . . . . . . : . . . . . . . . . . . . . . . . . . . . . . .8.95 with Seasoned Crumbs Fresh Littlenecks Steamed in a Spicy Home Style Sauce Tomato and Wine Sauce CHICKEN PARMESAN. . . . . . . . . . . . . . . . . . . . . . .13.75 BAKED FRENCH ONION SOUP AU GRATIN with Linguini Marinara Crock . . . . . . . . . . . . . . .5.75 MIXED GRILL . . . . . . . . . . . . . . . . . . . . . . . . . . , . .14.95 Sweet Italian Sausages and Grilled LUNCHEON, DINNER SALADSChicken served with Chef's Pasta Marinara CAESAR SALAD(Anchovies Optional) . . . . . . . . . . . . .6.00 GRILLED CHICKEN BREAST(Marinated) . . . . . . . . .15.50 AND SUN DAY BRUNCH GREEK SALAD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6.50 , Topped with Roasted Red Peppers, Mixed Greens,Onions,Tomatoes, Scallions and Portabello Mushrooms Greek Olives and Crumbled Feta Cheese BROILED BONELESS PORK CHOPS. . . . . . . . . .14.95 served with Greek Dressing Twin Chops Broiled,Blackened Tor Reservations Call 362-4511 SEAFOOD ANTIPASTO. . . . ... . . . . . . . . . . . . . . . .10.95 Cajun Style or Barbecued Clams,Shrimp,Scallops,Mussels& SURF and TURF . . . . . ... . ... . . . :.. . . . . . . . . . . . . .25.95 Veggies Marinated in a Red Wine Full size 9oz. Filet Mignon with Demi Glace Purveyors of Fresh Native Seafood Vinaigrette on a bed of Mixed Greens &Two Baked Stuffed Shrimp - - BROILED N.Y.SIRLOIN. .. . . . . . . . . . . . . . . . . . . .20.95 BOUILLABAISSE-HOUSE SPECIALTY with Demi Glace Sauce or An assortment of Native Seafood preps with Fresh Fish, Blackened Cajun,Style Parties of 6 or more a 17%gratuity will be added to the check Scallops,Littlenecks Clams,Mussels,Crab,Monkfish and FILET OF BEEF TNDERLOIN . . 21.95 Shrimp in a Tomato Saffron flavored broth and Garlic Bread. Broiled and served with Mushroom No Separate Checks,Please. Serves One . . . . . . . . . . . . ... . . . . . . . . . . . . . 21.95 Caps and Demi Glace An ample serving for Two. . . . ROASTED 1/2 DUCKLING. . . . . . . . . . . . . . . . . . .18.95 . . . . . . . . . . . . .37.95 with Chefs Sauce L' No. 2003 'l b � Fee T OMMONWEALTH OF MASSACHUSET !` HEALTH DIVISION - BARNSTABLE MASSACHUSETTS f PUBLIC s Migaq;al *pztem Conotructfon Vermtt Permission is hereby granted to Construct( . )Repair( Upgrade( )Abandon System located at r /C L A-- a e wk Ar and as described in the above Application for Disposal System Construction Permit. The applicant recognizes his/her duty to comply with Title 5 and the following local provisions or special conditions. Provided:CT03 truction must be completed within three years of the date of this rmlt. Date: Approved by T40 . Za uj u aq APPROVAL NOT REQUIt RED UidDl:3 TABLE + z ft EOARt? ZL ABLE Iq PLAN OF= L ANa Its! L3,A �° BAPaPq5-rAE5,LF-, MASS. ; O 8 E 1. O N C,— I.N G TO �A -rAKMF-5E U V HAP F, PF.5�'AIJ QAN'T, B N C. . A vVf SCALE 9 IN=20 F:�: MAR 23 1%5. Np S-TV �� Tt NELSON SEARS— RICNARD LAW, SuRYErORS C�l�tTERVf L-Lf= MASS. 5 7K TOWN OF BARNSTABLE LOCATION ~( I SEWAGE# VILLAGE��, r-;�y,�„ �� ASSE SOR'S MAP&PARCEL INSTALLERS NAME&PHONE NO. W44-Ic—TANK CAPACITY S®OCO o�n` S LEACHING FACILITY:(type) (size) NO. OF BEDROOMS OWNER PERMIT DATE: COMPLIANCE DATE: Separation Distance Between the: Maximum Adjusted Groundwater Table to the Bottom of Leaching Facility Feet Private Water Supply Well and Leaching Facility(If any wells exist on site or within 200 feet of leaching facility) Feet Edge of Wetland and Leaching Facility(If any wetlands exist within 300 feet of leaching facility) Feet FURNISHED BY �ra.Qc �� ��< t-r , Z.ec..,FO-10 0 1 V. ,yam ® � i jGc�7Cl' \•\.ti �0 4 TOXIC AND HAZARDOUS MATERIALS REGISTRATION FORM NAME OF BUSINESS: MATrAKEESE:WHARF,INC. Mail To: BUSINESS LOCATION: Box 558 �/ j�zt (VAY Board of Health MAILING ADDRESS: BARNSTABLE,MA 02630 Town of Barnstable P.O. Box 534 TELEPHONE NUMBER: ,16. Hyannis, MA 02601 CONTACT PERSON: B0 k/C ND/ %�> EMERGENCY CONTACT TELEPHONE NUMBER: Does your firm store jany of th toxic or hazardous materials listed below, either for sale or for your own use, in quantities alli , at any time, more than 50 gallons liquid volume or 25 pounds dry weight? YES NO This form must be returned to the Board of Health regardless of a yes or no answer. Use the enclosed envelope for your convenience. If you answered YES above, please indicate if the materials are stored at a site other than your mailing address: ADDRESS: TELEPHONE: LIST OF TOXIC AND HAZARDOUS MATERIALS The Board of Health has determined that the following products exhibit toxic or hazardous character- istics and must be registered regardless of volume. Please estimate the quantity beside the product that you store: Quantity/Case Quantity/Case Antifreeze (for gasoline or coolant systems) Drain cleaners Automatic transmission fluid Toilet cleaners Engine and radiator flushes Cesspool cleaners Hydraulic fluid (including brake fluid) Disinfectants Motor oils/waste oils Road Salt (Halite) Gasoline, Jet fuel Refrigerants -�" Diesei'fu2t;-kerssene—��nea Ing ou es Icl es (insecticides, herbicides, Other petroleum products: grease, lubricants rodenticides) Degreasers for engines and metal Photochemicals (fixers and developers) Degreasers for driveways & garages Printing ink Battery acid (electrolyte) Wood preservatives (creosote) Rustproofers Swimming pool chlorine Car wash detergents Lye or caustic soda Car waxes and polishes Jewelry cleaners Asphalt & roofing tar Leather dyes Paints, varnishes, stains, dyes Fertilizers (if stored outdoors) Paint & lacquer thinners PCB's Paint & varnish removers, deglossers Other chlorinated hydrocarbons, Paint brush cleaners (inc. carbon tetrachloride) Floor & furniture strippers Any other products with "Poison" labels Metal polishes (including chloroform, formaldehyde, Laundry soil & stain removers hydrochloric acid, other acids) (including bleach) Other products not listed which you feel may Spot removers & cleaning fluids be toxic or hazardous (please list): (dry cleaners) Other cleaning solvents Bug and tar removers Household cleansers, oven cleaners White Copy- Health Department/ Canary Copy-Business goaMWf 61AAO �i�hW1 ALFRED L. FRECHETTE, M.D. TThh Commissioner March 25 f 1964 Barnstable Health Department Re: BARNSTABIE = WPC Barnstable,. Massachusetts Sewage Disposal at Proposed Restaurant of Allan Jones Gentlemen: The Department of Public Health, in response to your request, has caused an examination to be made of the site of the proposed restaurant of Allan Jones to determine whether or not adequate sewage disposal facilities can be installed to properly dispose- of the sanitary sewage aid other liquid waste from the restaurant. The examination shows that suitable works for sewage and waste disposal maybe installed to serve the proposed restaurant. It is recommended that the -:,owner engage the services of a registered professional engineer skilled in matters of sewage disposal to design the sewage disposal facilities. Plans should be submitted to this Department for final approval. Very truly yoyrs, Worthen H. Taylor Director Division of Sanitary Engineering T/Ecl #459 cc: Barnstable County Health Department Barnstable Allan J ones Hyannis Road Barnstable /S7 dx� e to, I's On 4 AF- 71 • .. II Ar THE, COMMONWEALTH OF MAaaACHUSETTS �- DEPARTMENT OF, ` :PUBLIC_ HEALTH r . STATE HOUSE, •BOsTON Sewage U, RoadMs al for eased ' aft OA ` a� tfa, as a arse ' s ma r asrp .n��)e fearSenator.Y ". a= Uri, a. y . x eY pa tat at of �?"Libllt� klealth$ la, a to the reqixeif in let ftte� 4�, t43 1 4, � baad, o of ite eO#riri er e ° e '� s€� 1paal at the site of the bject:_restavrmt etc 'dee m .its eta b�ili, �� ba face seeage dis a1.+and:' Q e e sd ev SSE 1h su , s . Kim, RV IS10111 i A 0`0 A 4,44s it ,ow of the i2 in the ema.prop.med :rer Oewage dfispcoa3."shm. �., tat tale $oil, be til the clan f�:1.. 001L sts �� e�ean �ne� um ��� damn`tA' 4levation .� fee. 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J046�r .y ° .'_•+ �} a ' ` ^~uS .s s- �.: RV TiS_ - F r. f}•K V. e 2'�t,,`5� ..:i�... 'c. + Y�� :� fi ,' r.. � f.`r,� a ,, < e ;E - •*y� a .�" }r«� ��dy ',�;' �a _44xf�s 3S.�• � yz `^ � w.. a�4 .y !F * t. .r'�.'. 5•� +t r' d^ `� L 3'`f r t •. r.�xi Y S x r�. �'•. 'Y �'s /Y ♦ 9.� '.4S ekr-- ,i2 }°*� i �w.. i � •'--� � a �.f.• 4 x. a r? S,,�" � dew r, - � ��� a ! �}' ¢ •,�a T. 4•• r � a +�4 _ r ":�y K,:,',+y} NC � , .A, r � ':'^4 p a "...� "�. Y + 1Ai1197ABL J � rug 'fOYA`1�/ 36 7 Main St"d, Aunnil, mass. 02601 4 1 - k Date: December 12, 1985 NOTICE OF HEARING TRANSFER OF AN ALCOHOLIC LICENSE: In accordance with Chapter 138 of the General Laws, as amended, ROBERT VENDITTI d/b/a MATTAKEESE WHARF has made application to transfer its Seasonal , common victualer, all alcoholic license toVENDITTI ENTERPRISES, INC. d/b/a MATTA KEESE WHARF REST- AURANT, Robert Venditti , Mgr. Said application is for the same premises as currently licensed and i located at 271 Mill Way, Barnstable A public hearing on this application will be held in the Town Office Building, 367 Main Street, Hyannis, Ma. onTuesday, December 31 , 1985 at 10:00 a.m. C�:7S Jeffrey D. Wilson i John•C. Klimm Martin J. Flynn Board of Selectmen Town of Barnstable . Legal Ad: Barnstable Patriot 12/18/85 PLEASE BILL LEGAL AD TO: Stephen C. Jones, Esq. 436 Main Street Hyannis, Ma. 02601 A-j l�5 �CG�6e J�Cr/l� :�/J�S�Q l�- � ` SFp 1 Z� V ova 95 c � d UI�OY11 ✓t� �PIY��/2/JS, g q � � l/%a�le� owl /rf��Cu��la,/J� loc�ay �ee2 ,Pun Ole .,Cukk �-n aryl and imy f✓i�?, /.Uho /�' ter/ h ����v✓1 c� Gl��� ch � CLa�aai,Gr�7y � �z � �ian� �a i!�' visiao-0y� 16Ae -*�um2i �( atit V�/1e�1 fie, �e�cP mow clev aw ell��r%� 54 y kda4/?.�-tom .RAC P d-dC�G Ot� way or���CCc� t After five days return to. DEPARTMENT OF ENVIRONMENTAL; PROTECTION BUREAU OF RESOURCE PROTECTION CIGAI Q6 TONE WINTER STREET ��1 U.5.PuS1AGEBOSTON,MASSACHUSETTS 02108 4 % 0 A 7A Pb.METE"s04an1 3 G - "" CA Board of Health Town Hall 367 Main Street x= cb Hyannis, Massachusetts e 02601 I hill fill litlllfl I Ili It 11111 111 it 1 ill 1 1 -' 0��, -.J'a:l �i L�1��.�1:.1:'F�f� ali�:S{���It:1����1�:�1�:s�i6��l��ilj41� '�'I i.lsll sill M. H N 1 3 i Massachusetts Depa t dOnvironmenthl Protection' Erdorcement Notice•: Waterways 10 ice of.Honcontpii ape e r M.G.L c. 2 1 A sec. 16 and 310 CMR 5.00 FNON Sd- Note: General Information A Copy of this form Site Information: will be mailed to the '! II j Rim Licensee/owner. �QA iI lr -C�.3T tU r[aYl r r r r Prokd Name ri Add � darn 40 ge, s1D ly/fown Bp Code 4710nq ahner nrn4-rl i n Cree Title War w3D5Gi j l 1 f Issued to(Pd q 5 e ffi Pnd l 5 tw -Trutl c l sz ao Title . i Waai signarum(a*owiedw me(pt only) npCode 5y8 36.,E Telep Number lndidlnp Area Code VG By: Hand ❑ Mail escription of Violation M,G.L. c.91 On 6'5-94 .DEP personnel observed O Failure to provide documentation as required by license the following violations of the terms of the c.91 license and condition for specified deadline[310 CMR 9.18 and 310 - 31 CMR 9.00: CMR 9.191.In violation of Special Condition(s): T Obstruction of public access 1310 CMR 9.351.Violation of the following Special Condition(s): = s J' tap wile0.�aq 4W 0164 0rb� Within days: ❑correct violation; O submit plan' - U CllAO Q Within V days: correct violation; ❑submit plan' 0 Fail die to properly maintain licensed structures[310 CMR- 9.221,In violation of Standard Condition 15 and Special-. ❑ Public facilities closed during scheduled hours of public Condition(s): _ >. access[310 CMR 9.351. In violation of Special Condition: - Note:A follow-up inspection may be performed to assess Within days: ❑correct violation; O submit plan' our compliance Within days: O correct violation; ❑submit plan' Failure to post or maintain proper sign 1310 CMR 9.351. In violation of Special Condition(s): Cc: -AD 6"WL (. We aeeG c164 r>or nrn gtde off"aeon- �¢tnO�L 41 1 je l• d BoarddHea/di (Within _days: correct violation; ❑subm' plan' - l i htA iftwj e& VIDE woode ednser►aaoncornrnlrssllon. `'� ►.q-P�►o n e;e0f'0i6b'1ih a¢�ruaste � Wdhin Udo hs rre rf© or, ��. Important Information Please Toad eardulty. This Is in Impoifent nodmwith-polenflal-lepl censequdnees: � OEPRepimll)lredor _ An administrative penalty may be assessed fore very day from now on that you are in noncompliance with the requirements DEPOrOcaalEnrordemed described in this NON.Notwithstanding this NON,the Department reserves the right to exercise the full extent of-its legal authority in order to obtain full compliance with all applicable requirements;including,without limitation,criminal prosecution,civil action - - including,court-imposed civil penalties or administrative penalties assessed by the Department. 'Following this inspection and within the deadline(s)identified in section B either:a)correct all violations or b)submit a written proposal for oming into compliance.Within days following this FIELD NON inspection,submit confirmation in writing to the 0 o» Re iona e that you have corrected the above violations.If you have any questions about this: ------ FIELD NON,please contactrra�le[lu of the- J);;�6e1 Regional Office at((A7) Z�7s�itot':to .The _ regional office addresses are list d on the back for your convenience. Rev.7/94 Page 1'of