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HomeMy WebLinkAboutOSTERVILLE FISH TOO - FOOD OSTERVILLE FISH TOO — 34>1-o63-ooj 2frMillway,Barnstable IWE Town of Barnstable BOARD OF HEALTH aJohn T. Norman Board of Health Donald A.Gaudagnoli,M.D. ` SARNSTABLE. F.P.(Thomas)Lee MM Daniel Luczkow,M.D. Alt. '$ sb}q. �� 200 Main Street, Hyannis, MA 02601 �aw�a�a 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: 318 Issue Date: 01/01/2022 DBA: OSTERVILLE FISH TOO OWNER: CANAL FISH & LOBSTER INC. Location of Establishment: 275 MILL WAY BARNSTABLE, MA 02630 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 66 OutdoorSeating: 0 Total Seating: 66 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: $30.00 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: MUST POST VARIANCE LETTER. Variance: Bathrooms: The onsite bathroom (located within food facility bidg), shall be made available for patrons-free of mops,broom, boxes. Directional signs shall be conspicuously posted to clearly direct customers to the two bathrooms located: one at the Millway Realty Trust Bldg and second, onsite. All tables and seats removed if Millway Realty Trust bathrooms are closed to public. Adding one on-site bathroom; seating shall be limited to 66. `I'Own of Barnstable4�r.._Q!.ffceU�.Oxd�` Initials:- - - .RaPasiV - aaxxsrnaM Inspectional Services HAS& Public Health Division Oj .. Thomas McKean, Director 200 Main Street, fI annis,N11 A 02601 Office: 508-862-4644 Fax: 508-90-6304 .APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE ` f :' NEW OWNERS141P RENEWAL -� -� NAME OF FOOL)ESTABLISHMENT: � `'r e�°% Ile-,e- /`Z.5/, ��a ADDRESS OF FOOD ESTABLISHMF..NT: IV 17 1'11 1/ MAILING ADDRESS(IF DIFFERENT FROM ABOVE): ��� ��I e�a 5' E-MAIL ADDRESS: f 1 C'4t a,/�( .Sz Ae- /7e, TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: - WELL WATER: YES NO ...(ANNUAL.WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OIL OPERATION:'�-I/IuWro NUMBER OF SEATS: INSIDE.: OUTSIDE: "TOTAL.: SEATING: MUST OBTAIN A COMMON VIC'TUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,,MUST BF APPROVED BY THE HEALTH DIV.AND LICENSING—AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? /70 IS AN AIR CURTAIN PROVIDED AT WAITST°AFF SERVICE DOO.R(S)'? /t/A TY,�PE OF.ESTABLI:S I-IM:ENT: (PLEASE CHECK ALL THAT APPLY BELOW) V/FOOD SERVICE V RIt:'I'AIL FOOT)-ONLY required for TCS foods(foods requiring refrigeration/freezer) i BED& BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD -7FROLEN 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 INSPEC"I`ION PRIOR TO PE:REMI'r BEING ISSUED PLEASE CALL 508-862-4644 Q AApplicatian formstFt:)ODAPP 2020.dac OWNER INFORMATION: FULL NAME OF APPLICANT xal /9 SOLE OWNER:(-�j5)NO D.O.11 OWNER PHONE ADDRESS CORPORATE OWNER: 4a CORPORATE ADDRESS: Id PERSON IN CHARGE OF DAILY OPERATIONS: List(2) Certified Food Protection Managers AND at least(1)Allerger �wareness 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 0 i 'y_-'2yl. 2. /la A- SIGNATURE OF APPLICANT DATE, ***FOOD POLICY INFORMATION"* SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div, prior to openin !I 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, Failine;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 htti)://www.townoft)arnstable.us/healtlidivision/`applications.ast). OI)TDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits rur,annually from January .1 st to Dec.3 1"each calendar year, IT IS YOUR RESPONSIBILITY TO RETURN THE COMPI-ETED APPLICATION(S)AND REQU I[tED FEES BY DEC I st. Q\Application FornsTOODAPP REV3-2019.doe I O4iME Town of Barnstable BOARD OF HEALTH John T. Norman Board of Health Donald A.Gaudagnoli,M.D. aMLNSTAB.e. Paul J.Canniff,D.M.D. +ass F.P. Thomas Lee Alternate s� 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: 318 Issue Date: 01/01/2021 DBA: OSTERVILLE FISH TOO OWNER: CANAL FISH & LOBSTER INC. Location of Establishment: 275 MILL WAY BARNSTABLE, MA 02630 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 66 OutdoorSeating: 0 Total Seating: 66 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: — - ------ - - MOBILE-FOOD: MOBILE-ICE CREAM: CQ� FROZEN DESSERT: $30.00 Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE l Restrictions: MUST POST VARIANCE LETTER. Variance: Bathrooms: The onsite bathroom (located within food facility bldg), shall be made available for patrons -free of mops,broom, boxes. Directional signs shall be conspicuously posted to clearly direct customers to the two bathrooms located: one at the Millway Realty Trust Bldg and second, onsite. All tables and seats removed if Millway Realty Trust bathrooms are closed to public. Adding one on-site bathroom; seating shall be limited to 66. C op�NE For Office Use Only: Initials: Town of Barnstable _` � �,,,�.AB,E, Date Paid Amt I'd$ : . Inspectional Services D 9eb ,' �m� � ` 3 t '°rEnµor► Public Health Division Check# 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 a?Da/ NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: A.�ke-V/ I 1 B: f"7 S k / 00 ADDRESS OF FOOD ESTABLISHMENT: 7S /V/1A`eJAVjd-,-n`-CAh t� MAILING ADDRESS(IF DIFFERENT FROM ABOVE): /d .Tan lfe ham, _ -ia. j'ye, o(Mi 74- �.S�dulic%, E-MAIL ADDRESS: 1pd-A- e-Ze- n 6.4 S.i C. TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (S491) 36 a- as TOTAL NUMBER OF BATHROOMS: .0-- WELL WATER:YES NO—Z...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:O.'l-4l°I TO- # II /a NUMBER OF SEATS: INSIDE: OUTSIDE: -k�TOTAL: 66 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? /f 0 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 'Z"-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 z OWNER INFORMATION: FULL NAME OF APPLICANT ��IL � �Z L r11-- SOLE OWNER:NO D.O.B /Y IF 4J -d OWNER PHONE# ADDRESS 14 a-n Se- -&L,n 01- CORPORATE OWNER: CORPORATE ADDRESS: /D c J a�'1 y 6 t�ST/1�r1 Dom! 1�C� (�1 3 l./Gt h�ta�/ Ing 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 1.�GLr»eS /I')a rn%�9 Oy l e.2 l.AWy 1. ��M s /jU 17 ' d 2. �� �3 � d8ia2a�l SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div, prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asy. 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 V each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. QAApplication FormsWOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BARNSTAUL, Paul J.Canniff,D.M.D. mma 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: 508 790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 3056, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 318 Issue Date: 01/01/2020 DBA: OSTERVILLE FISH TOO OWNER: PAUL DEAN Location of Establishment: 275 MILL WAY BARNSTABLE, MA 02630 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 66 OutdoorSeating: 0 Total Seating:,66 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: c� Gr�A FROZEN DESSERT: $30.00 Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: MUST POST VARIANCE LETTER. Variance: Bathrooms: The onsite bathroom (located within food facility bldg), shall be made available for patrons -free of mops,broom, boxes. Directional signs shall be conspicuously posted to clearly direct customers to the two bathrooms located: one at the Millway Realty Trust Bldg and second, onsite. All tables and seats removed if Millway Realty Trust bathrooms are closed to public. Adding one on-site bathroom; seating shall be limited to 66. oFW rqy For Office Use Initials: Town of Barnstable Pai Date d V Amt Pd$ 2-2?6 BARNSPABLE, : Inspectional Services KAss. s639. � Public Health Division HE'D MAC 0 Thomas McKean, Director 200 Main Street, Hyannis,ILIA 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: ADDRESS OF FOOD ESTABLISHMENT: 7� ��AJ j y JCc-/'n S7' �._ c� MAILING ADDRESS(IF DIFFERENT FROM ABOVE): `�a� CSe�G'sl��► 0tiye Gzn,-V- 3 6✓jC� E-MAIL ADDRESS: 6L I g�C/1 f7,7z .,eS',- --r n�� A7,4 0�S63 TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS:/ WELL WATER: YES_NO V ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: V DATES OF OPERATION: yl�6/-OTO �O NUMBER OF SEATS: INSIDE: 0 OUTSIDE: 6 6 TOTAL: 66 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? CI 0 IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? 41 T 0-- '-TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) OOD 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 L f - +r ' OWNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNER: &NO D.O.B OWNER PHONE # 31� -7-9-V14 ADDRESS GI�A C� /�7/� D�ST. CORPORATE OWNER: GZGt CORPORATE ADDRESS: IQ �a r) 34A,,T-h r-n orl' e &,j,,;4-2 jAnWle�. /h,4 dgs73 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 OA l.24ay 1. -/rt1S /ylG�nn:n 0 2. )Od ao-?-y Pawl LA a►/\ SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec.3151 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:Wpplication FormsTOODAPP REV3-2019.doc I BOARD OF HEALTH Of �� Town Of Barnstable Paul JCanniff,D.M.D. Board of Health Donald A.Gaudagnoli,M.D. BARM ABLL = John T. Norman 1 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate AS& 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: 318 Issue Date: 03/01/2019 DBA: OSTERVILLE FISH TOO OWNER: PAUL DEAN Location of Establishment: 275 MILL WAY BARNSTABLE MA 02630 Type of Business Permit: FOOD SERVICE Annual: Seasonal: YES IndoorSeating: 66 OutdoorSeating: 0 Total Seating: 66 FEES — - FOODSERVICEESTABLISHMENT: $250.00 YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: - MOBILE- FOOD: MOBILE-ICE CREAM: FROZEN DESSERT: $30.00 Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS INOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: MUST POST VARIANCE LETTER. Variance: Bathrooms: The onsite bathroom (located within food facility bldg), shall be made available for patrons -free of mops,broom, boxes. Directional signs shall be conspicuously posted to clearly direct customers to the two bathrooms located: one at the Millway Realty Trust Bldg and second, onsite. All tables and seats removed if Millway Realty Trust bathrooms are closed to public. Adding one on-site bathroom; seating shall be limited to 66. l E 3 S C Op sNe rok FQc'Offices se Only: Initials; „ o Town of Barnstable ' t Date Paid fl9Amt Pd S� qfl^:mhASS. Inspectional Services ff�, (� � w� i679' A�� C1�cic# �V� I3 P1MAy Public Health Division [� � en! V ry g. Thomas McKean, DirectorLX ;E, °:, 200 Main Sheet, Hyannis,MA 02601 Office: 508-862-4644 Fax; 508-790-6304 ' r (i APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT E DATE(,� � NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: &4-5 ler-ill��� Asti 7a ADDRESS OF FOOD ESTABLISHMENT: p� ��� /1/17% MAILING ADDRESS (II DIFFERENT{ROM ABOVE): E-MAIL ADDRESS: �j�/a-/ ' o✓Y7'. 4't S TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (�2fgg TOTAL NUMBER OF BATHROOMS: 0?1 � WELL WATER:Y:S NO V ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: V DATES OF OPERATION: 0 9/Oro NUMBER OF SEATS: INSIDE: a 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) r V/OOD SERVICE RETAIL FOOD- ONLY required for TCS foods(foods requiring;refrigeration/.Freezer) I, BED & BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitcherr) MOBILE FOOD —VRROZEN 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 *drk REQUIIZFD TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED Q:\Application Forms\P00DA11PRt V2018.doc t F C i rr'P k f t PLEASE CALL 508-862-4644 OWNER INFORMATION: t FULL NAME OF APPLICANT lc�� De�✓I'.� SOLE OWNER: YE /NO D.O.B // D.�� OWNER PHONE# � •'" �, ADDRESS CORPORATE OWNER: �Q &6Z-�EDERAL ID NO. : y3 y 73a CORPORATE ADDRI(,SS: t i f€ PERSON IN CHARGE OF DAILY OPERATIONS: List (2) Certified Food Protection Managers AND at least(1) Allergen Awl eness Certified Staff f' All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Maziager PER SHIFT. **ATTACPI 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 llerven Awareness Expiration Date 1. V�rr►!/e/ /'ylohro� �� l D 3/ o?Oa 1. �m-c:� /I�ar�n��}_Oy/ l/ l �a� � ' J � 2. �a�/ .-•�_� l �aaay /�aA V SIGNATURE OF APPLICANT DATE ti ***FOOD POLICY INFORMATION**^ SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. r)l or to onenin !! 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://wwry,townofbarnstable us/healthdivision/appiications.asp. F OUTDOOR COOKING: Outdoor coolculg,preparation,or display of any food product by a food establishment is prohibited, t TOBACCO ESTABI.,ISHMENTS; All tobacco establishments must complete an Application for Tobacco Sales Permit and Employee Signature Form. r NOTICE.; Permits nin atnnually from.January Ist to Dec. 31"each calendar year. IT IS YOUR RESPONSIBILITY TO ItE,TURN TH E;CONITLE`I E'D A:PPUCATION(S)AND REQUIRED FGL;S BY DEC I st. QAApplication 1'orms\POODAPPRrV7.018.doc I'r i; h I `oF.NE► TOWN OF BARNSTABLE HEALTH INSPECTOR-s Establishment Name. 91k2ci1 Date: I' Page: of v do OFFICE HOURS _ PUBLIC HEALTH DIVISION 800-9:30A.M. BARNSTABLE. ` 200 MAIN STREET 3 30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified Mbsv �0� HYANNIS,MA 02601 MON.-FRi. No Reference R-Red Item PLEASE PRINT CLEARLY �A a 508-862-4644 'EDA FOOD ESTABLISHMENT IN§PEIPTION REPORT Name \ o Type of Inspection O s Routine Address �.Y", Risk Food Servi Re-inspection Level a ai Previous Inspection Telephone Residential Kitchen Date: Mobile < Pre-opera Ion Owner HACCP Y/N Temporary StlgpUffWness Caterer General Complaint Person' arge(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. L 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 TIMEITEMPERATURE 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 I ❑ 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) O` �` Corrective Action Required: ❑ No s 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 re ardless of the number of critical,results in an F. B=One critical violation and less than 4 non-critical violations 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 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 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 violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008) be in writing and submitted to the Board of Health at the above address ( )( within 10 days of receipt of this order. ion 4 to 8non-critical violations=C. 29.Special Requirements (590.009) 30.Other DATE OF RE-INSPECTION: Inspe or' ign ur rint 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 i ature Print:_ Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N cf „„ Dumpster Screen Y N V� 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* i ; 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 1 g 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* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-20L11 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) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g ( ) 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 Warewashing-Hot Water 7.206.12 Rodent Bait Stations * 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* I 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* 3-401.11 A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of Eggs 5-101.11 Drinking Water from an Approved System* 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 Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef cave tiu2ooi 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 1 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 StuffingContainingFish,Meat,Poultryor 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* 590.009(A)-(D) Violations of Section temporary and - ide in cater- 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 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165*F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eatin Drinkin or Usin Tobacco* * Requirements. $ Receiving/Condition g g g 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) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity 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* 1 g 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 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* * 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours 9 5-20411 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 FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. `oF� ► TOWN OF BARNSTABLE _ HEALTH INSPECTOR s Establishment Name: I'.C� I K Dater Page: _of v 'lo OFFICE HOURS 3 BAR E. PUBLIC 2 0 MAN ST DIVISION - .s 00=9:30A.M.3.30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 059. �•� HYANNIS,MA 02601 eos-sz-4 No Reference R-.Red item PLEASE PRINT CLEARLY ,EOMP,e FOOD ESTABLISHMENT INSPECTION REPORT Name A Date Type of 441- Ryooe of Inspection Address t-,L 2 �� DS Risk e-inspec(io 1 Level Retail revious Inspection lat Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint � � Person in Charge(PIC) Time Bed&Breakfast HACCP r C]�1L cm In: 311� Other Inspector Out:3' 4 Each violation checked re uires 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 ( , d ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals /�raze FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) 6 yy ❑ 11 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ IX.Cooling L ❑ 7.Conformance with Approved Procedures/HACCP Plans 19.Hot and Cold Holding UT PRO.7 FROM CONTAMINATION ❑ 20.Time As a Public Health Control Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) L ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP � 1 ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY l �l ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories 1 1( Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined by the Board of Health. Overall Rating ❑ Voluntary Compliance Volunta Com ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items Embar o checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ g ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board_ of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. B=One critical violation and less than 4non-critical violations re 9 25.Equipment and Utensils (FC4)(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 9non-critical. If no critical water,sewage back-up,27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must g p, infestation of rodents or insects,or lack of 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) g = 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to Snon-critical violations C. 30.Other DATE OF RE-INSPECTION: Inspector's ture Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines:. Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y. N Dumpster Screen o Y N i.•w.�_.�..'r:.�. ,,a"!ti.^+--•r r.,.�Y+--' �..�:•--_•.`-�+ - .♦ -.�-ti-�_- _ .r_ _-.�..r-'_- v- � .-.--. - y �-.� y _..-.s'_(. -- .._-_.. .rw - .�_w '.-y. -: -- � �._ _.. 's ..� �. ,- � -. _ -_ - �--'-.'ti+�-�+t__v-fir-. r-a -..,.vr`-'•_ - .. Wit_" �- Violations related to Foodborne Illness - - } Violations Related to Foodborne Illness Interventions Interle4ritions 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 for P Food or Color Additives Law Cooled to 41 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' Protectiomfrom'Uiiapproved Additives*- Contamination from Raw Ingredients 5 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 Fodds Separated from Each 7-101.11 Identifying Information-Original Containers* Other* g3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person--in-Charge to - 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination:from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* - - - - 3-302.11(A) Food Protection* 7-201.11 Separation-Storage*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 Requirements 3-304.11 Food Contact with Equipment and Utensils * ( ) q 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 Reservice of Food* 7-204.12 Chemicals for Washin Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g 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 '' ' ' y 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 4-501.141 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations * 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y P F206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-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. 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 Eggs 5-101.11 Drinking.Water from an Approved System* 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 _ _ Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef cfi a 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 StuffingContainingFish,Meat,Poultryor 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources Ratites-165°F 15 sec* * - '-' - `- �- --- - ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should 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* foodbome illness interventions and risk factors. 2-301.14 When to Wash* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* practices should be debited under#29-Special * Good Hygienic Practices 17 Reheating for Hot Holding � 3-201.17 Game Animals Requirements. 5 Receiving/Condition - - - - 2.401.1.1 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) _1' Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3 403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity 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 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 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 * 5-205.11 Accessibility,Operation and Maintenance 3-402.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or,105 CMR 590.000. °p IME r TOWN OF BARNSTABLE . . HEALTH INSPECTOR's Establishment Name: Date: Page: of• l 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 �p 9. �0� HYANNIS,MA 02601 sos-862-4644 No Reference R--,Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT Name �,. ,')p Date T e o Tvoe of Inspection SH a ions Routine Address Risk F Re-inspection Level Retail Previous Inspection Telephone LIJ Residential Kitchen Dab- Mobile re-o Owner HACCP Y/N Temporary Suspect.11lness Caterer General Complaint Person in C e(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) Corrective Action Required: 'No El Yes Non-critical(N)violations must be corrected immediately or lr within 90 days as determined by the Board of Health. Overall Rating ❑ Voluntary Compliance Com ❑ Employee Restriction/Exclusio ❑ 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. 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 4 non-critical violations 9 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6 non-critical violations=B. 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 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) within 10 days of receipt of this order. v'olatio I violations=C. 30.Other DATE OF RE-INSPECTION: Inspe or' t e t: 31.Dumpster screened from public view e Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's S' n ture Print: Self Service Wait Service Provided Grease Trap Size. Variance Letter Posted Y N / .n/ . Dumpster Screen? Y N f ti H V �.-r.. . _.`�r_'ti.I'+."_._-•..�...�-.k,�w....y.�•�`-'••_>.":`'3"v^ �`� �.r�T.rT..��... �-r�-.-J/'.�.rr'-...�- -s.�- •- �-. ,� - .Y--� r�- •r-w .. .. � • .' ..^�+.Z.,�K'�. �. w•- i . ..a � - _ - n • . �...� '- .- .-..+r...r. .. _ � • r- .r-r���._...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* * * 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives 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 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 15 Poisonous or Toxic Substances EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11--,_ Identifying Information-Original Containers* 590.003(C) Responsibility of the Person-in-Chazge.to 7=102.11 Common Name-Working Containers* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F ' 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* 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 Requirements - 3-304.11 Food Contact with Equipment and Utensils * ( ) q 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 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 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 Warewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* _ Sanitization Temperatures* _ TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Not Otherwise Processed to Eliminate Equipment* ( )( ) Pathogens*590.006(A) Bottled Drinking Water* 3-401.11 A 2 Comminuted Fish,Meats&Game g * Effective iiuzooi 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 temporary and a ide in cater- Sources Ratites-165°F 15 sec* * - ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should 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* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail * 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 3-201.17 Game Animals 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 PreventingContamination When Tastin * * (Blue Items 23-30) 3-202.15 Package Integrity* g 3 403.11(C) 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 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°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11. Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 Labeling of In Supplied with Soap and hand Drying Devices 590.004(J) g Ingredients* . 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 1 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. TOWN OF BARNSTABLE .. HEALTH INSPECTOR'S Establishment Name: y`" v 11,,S' Pate: C 'J Page: of OFFICE HOURS Aa E PUBLIC 0 MAIN STREET 8:oo-.ssoa.M. s:3o-a:so P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �p 6)q.s�0� - HYANNIS, MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY 508-862-4644 'FD1% FOOD ESTABLISHMENT INSPE TI N REPORT +.�1 Name Q Datejlq of Tyoe of Inspection // Oi3eratiow Routine Address �� / Risk oo Service Re-inspection Level Retail Previous Inspection Telephone Residential Kitchen Mobile e Owner HACCP YIN Temporary Suspect Illness sc-:MkQ-Q Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: In 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 (1 ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations IJ,^ Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: o ❑ 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 Jy,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than anon-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 One critical violation and less than 4non-critical violations regardless of the number of critical,results in an F. B= 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 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 iolat violations. If 1 critical refrigeration. ( )( ) within 10 days of receipt of this order. vio a' n,4 to 8 itical violations=C. 29.Special Requirements (590.009) 30.Other DATE OF RE-INSPECTION: Inspect s nat 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N 1 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 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 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 7-102.11 Common Name-Working Containers*ated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 3-501.16(A) 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)Resumed 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 Warewashing-Hot Water 17.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a 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 I 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`17 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* eq cnve rmzoor 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 ofP 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 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* Proper,Adequate Handwashing ing' P �'mobile food,temporary and residential 10 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 ro riate 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 * 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special _ 9 3 201.17 Game Animals 5 Receiving/Condition 2-0Ol.l1 Eating,Drinking or Using Tobacco* F 3-403.11(A)&(D) PHFs 165 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 12 Prevention of Contamination from Hands 3-101.11 Food Safe and Unadulterated* 3-003.11(E) Remaining Unsliced Portions of Beef Roasts illness interventions and risk factors listed above,can be found in the 590.004(E) Preventing Contamination from Employees* Proper Cooling of PHFs Tags/Records:s/Records:Shellstock 18 P g. llowin sections o the Food Code and 105 CMR 590.000 6 9 � 8 f * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140'F to 70°F 3-202.18 Shellstock Identification ( ) 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 P 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* 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. oF. ro TOWN OF BARNSTABLE _ HEALTH INSPECTOR'S Establishment Name:A,- y-//`P ! I D, Toe) Date: / Page: of OFFICE HOURS c PUBL 0 MAIN SH DETSION 8:00-9:30A.M. 3:30-4:30 P.M. AR E Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �A 263q.a�0� HYANNIS, MA 02601 - 50e-86246644 No Reference R-Red Item - PLEASE P INT REARLY 'EDM FOOD ESTABLISHMENT INSPECTION REPORT Name �� �� Date T e o Tyne of Inspection Operation(s) Routine `�Ir w Address '� L,r1// Risk Food Service Re-inspection Level Retail Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other ` Inspector Out: ��► '�"\��`�"v��i Vim_ 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) ❑ �- l �. � ��_ 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 t� 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 FRecords/Accuracy of Ingredient Statements ❑ 18.Cooling ❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time Asa 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 01 CONSUMER ADVISORY ❑ 11.Good Hygienic Practices n 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) U I Corrective Action Required: No Yes Non-critical(N)violations must be corrected immediately or Overall Rating I I q 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 tod he items Embargo Emergency Closure Voluntary Disposal checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ g ❑ g y ❑ rY p ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations g 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 26.water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 too 6 von-critical violations=B. 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 or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 t 8 non-critical violations. If 1 critical refrigeration. ' lation,4 to 8non-criical violations C. 29.Special Requirements (590.009) within 10 days of receipt of this order. = 30.Other DATE OF RE-INSPECTION: Zlns�pecto s i a re Fri n. 0. 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI, 's Ignature Print: Self Service Wait Service Provided Grease Trap Size Variance.Letter Posted Y N �. Dumpster Screen? Y N i 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* 3-50 L15 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 7 5 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 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 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils * ( ) 9 590.003(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 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* 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* 3-401.11 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 Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Equipment* 8g Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* effe crave 1/112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-20 1.15 Molluscan Shellfish from NSSP Listed Chemical* g g �' 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Proper,Adequate Handwashing Ratites-165°F 15 sec* ing' PtuTY mobile food,temporary and residential Game and Wild Mushrooms Approved By 10 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. * 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 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 12 Prevention of Contamination from Hands 3-403.11E Remaining 3-101.11 Food Safe and Unadulterated* ( ) g 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 CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) 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. 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 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. .2� Qjyj � q � oF, row TOWN OF BARNSTABLE HEALTH wsPEcroR's Establishment Name:I?5 �Lf I 1 1YT� ),/r� Date: Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. _ BARHSTAe,E. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. $, MON.-FRI. ,ass.Aim HYANNIS,MA 02601 sos-ss2 4saa No Reference R-Red Item L E INT CLEA Y .. / 'FDN1P` OOD ESTABLISHMENT 1NSPEjCT1ON REPORT Name Date a of o ns ection154 g Routm VOW Address Risk oo Sery spe i n - a Level et Previo n pec n Telephone Residential Kitchen Date: Mobile Pre-op i Owner u HACCP Y/N Temporary Suspect II ss Caterer General Complaint Person in Charge(PIC) v Bed&Breakfast HACCP17 Other Inspector Each violation checked requires an explanation on the narrativ p ge(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 Ffi 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) p� ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP )❑ 10.ProperAdequate Handwashing CONSUMER ADVISORY V` %go, ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories G ryViolations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No TO Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. F] Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the I ems ❑ 90 Voluntary Disposal ❑ Other:Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. Emergency Closure ❑ 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4 590.005 B=One critical violation and less than 4 non-critical violations 9 )( ) 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 27.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,27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must g p,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 no ritical violations. If 1 critical refrigeration. l 4 to 8 non-critical vi 29.Special Requirements (590.009) within 10 days of receipt of this order. violation, atio C. � 30.Other DATE'OF RE-INSPECTION: I ctor' tur N Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N �J #Seats Observed Frozen Dessert Machines: Outside Dining Y N IC' Si re 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* 15 Cooling 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501. g Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Chazge 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* Other* g3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to - I 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* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Em 7-202.11 Restriction-Presence and Use*its 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 Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations * 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 Wazewashing-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 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 Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef°tiw 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 ofP 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 I 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* in mobile food,temporary and residential ~Sources 10 Proper,Adequate Handwashing g' P mTY Game and Wild Mushrooms Approved By * 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under � Gamea and Wild 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 All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms ( )( )(b) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements.practices ld 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) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity* rocesse Critical and non-critical violations,which do not relate to the foodborne 12 Prevention of Contamination from Hands 3-403.11E Remainin 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* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.12 Shellstock Identification ( ) 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 � TagsiRecords: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 Accelied ith Soap h 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 6-301.11 Handwashin Cleanser,Availability 27.8. Physical Facility FC-6 .008 7 Conformance with Approved Procedures/ g ty 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 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. i °p IME r TOWN OF BARNSTABLE - HEALTH INSPECTORS Establishment Name: Date: Page, of 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 �p 639. �0� HYANNIS,MA 02601 8-8MON -46 No Reference R-Red Item PLEASE PRINT CLEARLY soa-as2-4saa - "" FOOD ESTABLISHMENT INSPECT N REPORT Name Dat a of f Ins ection r O S Routine Address Risk Foo Servi on JUIV Level' Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other � � n RAP Inspector Out: Each violation chlil6ked requires an e'plana Ion 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) ❑ i 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 TIMEITEMPERATURE 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 jr ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY y ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items o checked indicate violations of 105 CMR 590.000/Federal Food Code. ElEmbar g ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations 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. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically if: la hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical vi observlatiurised, 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$non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE INSPECTION: In Signatur I Pr t: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PI 's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) "- FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 .590.003(A) 1 Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* * 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives 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* Applicants* - 3-302.11(A) Food Protection* - 7-20 Separation-Storage* 20 Time as a Public Health Control 7-202.11.11 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 Requirements * 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 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 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* I 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 5-101.11 Drinking Water-from an Approved.System* Eggs 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 Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* E{f cti-1/1r2001 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* * -. 3-401.11(A 3)O Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Shellfish 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish Meat Paul 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 10 Proper,Adequate Handwashing g' P 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 9 rY 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 2�01.11 Eating,Drinking or Using Tobacco* * Requirements. $ Receiving/Condition g• g g 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) Commercially Processed RTE Food-140°F* (Blue Items non-critical 23-30) 3-202.15 Package Integrity - 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* Lu 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°F to 41'F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 sn 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3�02.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 * 5-205.11 Accessibility,Operation and Maintenance , 3-402.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients` Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 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 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. oF.NE rq� TOWN OF BARNSTABLE _ HEALTH INSPECTOR•s Establishment Name: Date: Page: of�3 1 OFFICE HOURS aAa�srAa�E PUBLIC 2 0 MAINLSH DIVISION 3:30-4:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:30-4:30 P.M. MASS, 'g, MON.-FRI. �p .639,a 0 HYANNIS,MA 02601 508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY 'F0M FOOD ESTABLISHMENT INSP C ION REPORT Name ate yi2e of Tvoe of Inspection Op er i s Routine Address Risk oo sem Re-inspection / Level Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness F Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation c ecked re ires a 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 i W / PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined b the Board of Health. Overall Rating ry p ❑ ❑ p ❑ y y ❑ Voluntary Compliance Employee Restriction/Exclusion Re-inspection Scheduled Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ 9 ❑ Emergency Closure ❑ Voluntary Disposal Other: ❑ 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC 4 590.005 B=One critical violation and less than 4non-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. 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 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) within 10 days of receipt of this order. violation-4 to 8 non- ritical iola•ons=C. 30.Other DATE OF RE-INSPECTION: Inspect u Pr' 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 Signatu a 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 n R'sk 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* Other* g3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables * 590.00411 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*- tensils* 7-203.11 Toxic Containers-Prohibitions* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge 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 F y 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 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* 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.]IA(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of * 4-601.1](A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef crier 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 3-401.1](B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 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* 2-301.11 Clean Condition-Hands and Arms* ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under 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* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 2-0Ol.11 Eating,Drinking or Using Tobacco* * Requirements. $ Receiving/Condition g. g g 3-403.1](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 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* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 3-501.14 Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement B) g 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 .REA HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 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. AIWICATION FOR SITE PLAN-VIEW SP# — 0 ~` Date: LOCH Business Name: Osterville Fish Too Subdivision Plan Assessor's 63 Parcel# 1 ANR Plan LandCourt Cert 122055 Property Address: #275 Millway Road Site Plan 4/29/08 by down cape engineering,inc. Barnstable,MA OWNER OF PROPERTY APPLICANT Name: Henry E. Blair TR.et.al. Name: Henry E.Blair TR. et.al. Address: P.O.Box 648 Address: P.O.Box 648 Bamstable,MA,02630 Barnstable,MA, 02630 Telephone: 1-508-362-2178 Telephone 1-508-362-2178 Fax Fax A Rei!!TEeTJT1EVE ,,,,Ei GE), T-p.eTe LNGINEER AGENVATTeRNE-Y Name: Daniel A. Oiala PE,PLS Name: Atty.Ted Schilling Address: Down Cape Engineering,Inc. Address: 1185 Falmouth Road 939 Rt. 6a Yarmouthport,MA 02675 Centerville,MA 02632 Telephone: 1-508-362-4541 Telephone 1-508-775-0700 Fax 1-508-362-9880 Fax 1-508-775-0792 STORAGE TANKS(HAz MAT/FUEL OR WASTE OIL)` ZONING DISTRICT CLASSIFICATION District MB-13 Overlay(s) - Existing 0 Proposed 0 Lot Area 13,500 sf Sq. Ft. 0.31 ac. Ac. Number Number Fire District Barnstable Size Size Setbacks (ft.) Above Ground Above Ground Front 10 Side 30'sum,10 minRear 30' Underground Underground Contents Contents Number of Buildings Existing 1 Proposed no change Demolition 0 UTILITIES TOTAL FLOOR AREA BY USE Sewer- ®Public ❑Private Size gal Existing(sq.ft.) Proposed(sq.ft.) Water- ®Public ❑ Private Basement 0 0 Electric- N Aerial ❑ Underground Residential 0 0 Gas- N Natural ❑ Propane Restaurant 0 0 Grease Trap - ® Size 1000 gal Retail 0 0 Sewage Daily Flow * 2310 gpd Office 0 0 Medical Office 0 0 PARKING SPACES CURB CUTS Commercial (specify) 928 sf no change Required 29 Existing 1 Wholesale (specify) 0 0 Provided 32 Proposed no change Institutional(specify) 0 0 On-Site 32 To Close Industrial (specify) 0 0 Off-Site 0 Totals 1 All Other Uses On Site 0 0 Handicapped 2 Gross Floor Area 928 sf no change *GP or WP areas restrict wastewater discharge to 330 gallons per acre per day into on-site system. Q:SiteP1an:SPRPG3-02/20/2002 Estimated Project Cost: Fee: Under$5,000.00 Is100.00 Old King's Highway Regional Historic District File # Approved? ® Yes ❑No Hyannis Main Street Waterfront Historic District File# Approved? ❑ Yes No Listed in National and/or State Register of Historic Places? ❑ Yes ®No Previous Site Plan Review File# Approved? ® Yes ❑No Previous Zoning Board of Appeals File# Approved? ❑ Yes ❑No Is the site located in a Flood Area(Section 3-5.1) ❑ Yes ®No In Area of Critical Environmental Concern? ❑ Yes ®No Is the Project within 100' of Wetland Resource Area? ❑ Yes ®No Site sketch—informal presentation ❑ Yes ®No Site Plan prepared,wet stamped and signed by a Registered PE and/or PLS. ® Yes ❑No Parking and Traffic Circulation Plan ® Yes ❑No Landscape Plan and Lighting Plan ® Yes ❑No Drainage Plan with calculations and Utility Plan ® Yes ❑No Building Plans, (all floor plans, elevations and cross sections) ® Yes ❑No Note that all signage must be approved by Code Enforcement Officer at the Building Department Lot area in sq. ft. 13,500 sq. ft Total Building(s) footprint 928 sq. ft. Maximum Lot Coverage as % of Lot 7 % GROUND WATER PROTECTION OVERLAY DISTRICT REQUIREMENTS: DISTRICT: AP Lot Coverage (%) Required Proposed Site Clearing Required Proposed PRINCIPAL BUILDING ACCESSORY BUILDING(S) ❑ Yes ®No Number of floors 1 Height: 10'plate ft. Number of floors Height: ft. FLOOR AREA: FLOOR AREA: Basement sq. ft. Second 0 sq. ft. Basement sq. ft. Second Sq. ft. First 928 sq. ft. Attic 0 sq. ft. First sq. ft. Attic sq. ft Other(Specify) sq. ft. Please provide a brief narrative description of your proposed project: Proposal is to expand use from fish market to fish market with restaurant and seating. Parking was constructed similar to 4/10/00 plan which is attached for reference. Indicated parking will be dedicated to fish market/restaurant use by signage and management onsite. All landscaping improvements are in place,no physical changes to site proposed. I assert that I have completed(or caused to be completed)this page and the Site Plan Review Application and , e best of my kilo.yledge, the information submitted here is true. Signature of Applicant Date PRINTED NAME OF APPLICANT Daniel A. Ojala PE,PLS Q:SiteP1an:SPRPG4 02/20/2002 - J Town of Barnstable NAM Board of Health 200 Main Street,Hyannis MA 02601 Utnee: -'M-S32-4644 Susan G.Rask,R.S. FAX: 508-790-6304 Sumner Kaufman,MSPH Wayne Miller,M.D. July 11, 2005 Ms. Lynn Whiting Hamlyn Hamlyn Consulting 690 Thousand Oaks Drive Brewster, MA 02631 Dear Ms. Hamlyn: You are granted a variance, on behalf of your client Henry Blair, to provide outdoor tables at Osterville Fish Too, Barnstable. (1) The conveniently located onsite bathroom (located within the food facility building) shall be made available for patrons. This restroom shall be kept free of mops, brooms, boxes, and any other obstructions which are inconsistent with restroom use. (2) Directional signs shall be conspicuously posted to clearly direct customers to the two bathroom locations; one at the Millway Realty Trust Building the other onsite within this food establishment. (3) All the tables and seats shall be removed whenever Millway Realty Trust bathrooms are closed to the public. (4) All other regulations of the Board of Health, the Federal Food Code, and the State Sanitary Code for Food Establishments, shall be strictly adhered to. (5) This permission is not transferable to another operator of this food establishment. (6) This variance decision letter shall be posted on the wall adjacent to the food establishment permit in an area that is easily accessible for viewing by a health inspector. This variance is granted because the applicant stated he cannot provide two separate toilet facilities to patrons. onsite at this time. One bathroom is located within the food establishment itself and another is located within the Millway Realty Trust building. In additio , the applicant testified that there is a portable toilet already provided outdoors adjac t to this site available for anyone to use. Sin erely yo , yn Ml ler, M.D. C. Giovana Odao representing Hermes Santa Rosa- 27 George Street, Hyannis, 0.27 acre parcel, proposed increase from three bedrooms to six bedrooms. Applicant was not present. McKean stated 6 bedrooms were counted at a previous site visit. Rask stated the Board has no authority to write a letter OK'ing 6 bedrooms. Motion by Rask/Kaufman not to write a letter regarding the 6—bedroom issue and to decline taking any action. So Voted. D. Josue De Souza — 127 Bristol Avenue, Hyannis, 0.27 acre parcel, proposed increase from four bedrooms to six bedrooms (two bedrooms in basement), septic system evaluated by Peter Sullivan, P.E. Peter Sullivan explained that he evaluated the septic in accordance with Title V. McKean stated the Assessors show 4 bedrooms. Rask explained the approved capacity is what's stated on the permit. Motion by Kaufman/Rask to deny. So Voted. Miller wants the applicant to attend a show-cause hearing in July. Vill. Food Establishments; Variance Requests A, Lynn-Whiting Hamlyn representing Osterville Fish Too- 275 Millway Road, Barnstable, requests a variance from Section 322-4, Toilet facilities, proposal to utilize 32 seats without providing separate male and female restrooms. Ms. Hamlyn explained this facility is take-out food with one bathroom in the building. Patrons have utilized the bathrooms at Millway Realty Trust in the past. A variance was previously granted to the previous owner. The current owner is willing to add a port-a- potty. Motion by Kaufman/Rask to approve one bathroom and a seasonal port-a-potty with signage within the facility directing patrons to the bathroom. So Voted. B. Susan Gincauskis- The Dog Shack, 569 Main Street, Hyannis, requests permission to add pizza to the menu, existing BIG DIPPER grease recovery device maintained onsite. Motion by Kaufman/Rask to approve. So Voted. C. Mark H. Boudreau representing Susan Taylor, Women's Workout Company- Attucks Lane, Hyannis, preparation of protein shakes and juice drinks, without a double-bay or triple-bay sink provided. Attorney Boudreau explained a variance was given to Ms. Taylor's ex-husband and would like her name on the variance. Ms. Taylor has run the facility ultimately. Miller and Rask need to know the location of the slop sink and hand wash sink. Continued to August 2, 2005. D. Patrick Butler representing Chrisco Realty, LLC- Dunkin Donuts, 156 lyannough Road, variance requested from Section 322-4, Toilet Facilities, proposal to construct one restroom, no seating for patrons proposed. Rask recused herself. Page 5 of 8 —1 UTEE?ARNS TABLE » eARN9MLE, MASS. a v� 1639. `0a, REC. BY Town of Barnstable-------- S H �I& Board of Health 200 Main Street,Hyannis MA 02601 Office: 508-862-4644 Susan G.Rask,R.S. FAX: 508-790-6304 Sumner Kaufman,M.S.P.H. Wayne A.Miller,M.D. VARIANCE REQUEST FORM LOCATION _ Property Address: 5 W` I (,,jli� r Assessor's Map and Parcel Number: 3 y 1 t C: 'S Size of Lot: Wetlands Within 300 Ft. Yes ✓ Business Name: SA zr u No Subdivision Name: APPLICANT'S NAME: _ l r•�I a i ^ Phone Did the owner of the property authoriA you to represent him or her? Yes No PROPERTY OWNER'S NAME CONTACT PERSON Name: `-�1 z.'\r�l �• �1C,—ir Name: �`(r���e LJ�:-� •.�� cti �. n Address: �-d• `l� 0 A 6i.41 y Address: fSn^NS-�e.1�1t°� M� OZv1 i? A p 2-U1 Phone: Phone: C S��) �9 _ �2 a S VARIANCE FROM REGULATION(List Reg) REASON FOR VARIANCE(May attath if more space needed) e1.� ^(Yu 1Llt,�l (..fit' ht�'�111'O.L M 1 n �.f t l t,n• '4 tt7�'�Lf r-y.r2 d C-I�V•-.)C.�' se CtrAT—lbke + USc 6t ho�ll.=u w� opt vr�ttt-ac�� 12e�1�� NATURE OF WORK House Addition 0 ????? House Renovation 0 Repair of Failed Septic System 0 Checklist (to be completed by office staff-person receiving variance request application) Please submit copies in 4 separate completed sets. _ Four(4)copies of the completed variance request form _ Four(4)copies of engineered plan submitted(e.g.septic system plans) _ Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) Signed letter stating that the property owner authorized you to represent him/her for this request Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense (for Title V and/or local sewage regulation variances only) Full menu submitted(for grease trap variance requests only) C:\Documents and Settings\decollik\Local Settings\Temporary Internet Fi1es\0LK3\VARIREQ.D0C e� a .S"im t c� JAY 3 OFFICE .. 3 HALL , �...... 8 9 10 ' SALES Ae SERVICE ENTRAnCE i i 11 STEP UP --- WALL!KZC0W*i N'AJJ. f i -- �ppp r N'A.F.F. ` 41 21 22 I 43 _ - 38 4b 27 28 24 23 30 / 26 39 29 J1 47 a SO 49 � SCREENED i COOLER FR Z g 52 52 -UP OSI;,2�1 l I'llr F�! S 1- �I o O - a'l f!)NZISS-W>Lr r 12 1,A-*) i� o� HAMLYN CONSULTING _ - J� =�- 690 Thousand Oaks Drive, Bre7wster, MA 02631 • Fhone & Fax: (508) 896-5203 May 31, 2005 Barnstable Board of Healtz 200 Main Street Hyannis, MA 02601 Reference: Osterville Fish Too, 275 Millway Road, Barnstable, MA Request for Variance Dear Board Members: Osterville Fish Too requests a variance from Section 322-4 of Town of Barnstable Regulations requiring separate toilet facilities for male and female patrons and employees, where seating is provided. Variances from this regulation have been granted in the past to Millway Fish and Lobster Market,prior tenants of the building. Osterville Fish Too sells fresh seafood and take-out meals to the public. No service is provided to the outdoor picnic tables on the patio adjacent to the fish market; the seating is provided as a convenience to people who want to eat on site. Presently, there is one full-size bath in the fish market. As part of past Board of Health approvals, an alternate bathroom was made available in the Millway Realty Trust building, also on site. Due to the extensive use of the facilities by the general public enjoying the area, including people from the whale watch tours and those accessing the town beach, a portable facility was brought on site during the tourist season. Patrons of the fish market, as well as anybody else needing relief,were able to access the portable toilet. The present tenant of the fish market offers to bring in a portable facility this year to provide services to the patrons of the fish market and those others enjoying recreation in the area. The unit would be set up oehind the existing stockade fencing to the north of the entrance to the parking area(see photo). - The applicant looks forward to discussing the variance request with you at the June 14, 2005 Board of Health hearing. If you have any questions or require additional information before the hearing date, please call me at(508)896-5203. Yours truly, Lynne Whiting Hamlyn Environmental Consultant cc: Osterville Fish Too Henry Blair John Alger, Esq. 4fit �3 . man 7-7 �\�VI t m* h V l yy'l� n ......... 'I W-W lam, i v. Pu�, IN e. .,Y ...E .-; f / r y�` < sm, lot too I dY 2 f �ddIS Y �n f 77 I mill v � i 3 n j� P / l nfY Sl% L H.E. BLAIR CONSULTING 215 Mill Way PO Box 648 Barnstable, MA 02630 i� G ��_,_". _- _�' � -- A lu1 F BARKSTABLE JUN -1 Aft l 1� S5 ON BARNSMLE HARBOR June 2, 2005 To: Barnstable Board of Health 200 Main Street Hyannis, MA 02601 I authorize Lynn Hamlyn to represent me before the Barnstable Board of Health for a variance request at my Millway property, presently occupied by Osterville Fish Too. Signed: Z Henry E. Blau MILLWAY REALTY TRUST • 275 MILL WAY • PO Box 648 • BARNSTABLE • MASSACHUSETTS • 02630 . 508-362-2178 SEE 4/18/00 DRAINAGE do PARKING SITE PLAN FOR I PARKING AREA DETAILSPLA NnNG ED 80077-1 COBBLE EDGE i . (TYP-) j B�nN��. 2 12\ 2 �. 3 _27 ! BIT. CONC. 1 ( DRIVEWAY CATCH Q -28 4 24 .�` N7 G BED G D .w \ • C 5 29 (GRAVEL ��� .'2 23 PARKING P�nNG BED 30 �__ 21 6 h O Q D 22 WHEE� STOP (TYP.) AN71NG BEDN 1 20 2 EDGE OF GRAVEL SIGN 1 HCP a / PARKING (TYP.) (CUSTOMER. SIGN 19 < p PARKING i ��E "" CK ONLY) ► r 18 9C+u-7Jcu -`E7 (T7tP.) S J 8 9 10 11 12 #17 3rhi; O 13 i Q 14 � o16 ExrsnNc a s u w r LD � 1 IV 0 o ' FF>14 9 N6 I DRAINAGE . 'p 40�1y p�Nn�jG � 2 MANHOLE ?67 00 . BEDS./ y A PATIO :�; r� / 32 . � .,k , : - {`( / �'P FIELDSTONE �z x WALL (TCD YP.) GATE M GRANITE STOCKADE FENCE CURB STOP SIGN b� i i 1 F ' --- wn of Barnstabl Barnstable r- TKf Board of Health * ssrnsLE: * 200 Main Street,Hyannis MA 02601 MA rEG►�` " 2007 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi BOARD OF HEALTH MEETING RESULTS Tuesday, September 9, 2008 at 3:00 PM Town Hall, Hearing Room 367 Main Street, Hyannis, MA A regularly scheduled and duly posted meeting of the Barnstable Board of Health was held on September 9, 2008. The meeting was called to order at 3:00 pm by Chairman Wayne Miller, M.D. Also attending were Board Members Paul Canniff, D.M.D. and Junichi Sawayanagi. Thomas McKean, Director of Public Health, and Sharon Crocker, Division Assistant, were also present. I. Hearing — Septic: Celia Freitas, owner—69 Wayland Road, Hyannis, Map/Parcel 271-229, 0.35 acre lot, requests an extension on a repair of septic failure until October 31, 2008. Upon a motion duly made by Dr. Canniff, seconded by Mr. Sawayanagi, the Board approved the extension of septic repair until October 31, 2008. The Board requested a contact name and number at the mortgage company, who will be doing the repairs, be submitted. II. Septic Variances (Cont.): A. Joe Henderson, Horsley Witten Group, representing Mark Ellis, owner- 239 lyannough Road, Hyannis, Map/Parcel 328-206, 0.66 acre lot, five variances requested. No one was present. The Board is aware the owner indicated a willingness to hook up to town sewer which has been made available to them. Upon a motion made by Dr. Canniff, seconded by Mr. Sawayanagi, the Board voted on the proposal to pass the variances requested. (Unanimously voted No) (Did not approve.) B. Brian Yergatian, BSC Group, representing Mark Holmquist, owner- 59 Nyes Point Way, Centerville, Map/Parcel 233-018, 0.15 acre lot, multiple variances for repair of septic system. Brian Yergatian, BSC Group, presented the plan and expressed it would most likely be done in two phases. The second phase would be done if sewer did not become available within the three years. Upon a motion duly made by Dr. Canniff, seconded by Mr. Sawayanagi, the Board voted to approve the plan with the work to be done in two phases with two Pagel of 3 ' septic permits. One permit for two-compartment septic tank. The second permit • will cover the installation of a pump chamber in the second compartment and the leaching field (second permit expected to be taken out within three years, if sewer not available.) with the following conditions: (1) Must have an alarm system on tank, (2) Two-Bedroom Deed Restriction recorded and copy to Health Division - prior to issuance of certificate of compliance, (3) No tank shall be utilized - until the owner has submitted to the BOH written certification by a MA Registered Professional Engineer or Registered Sanitarian that the tank has been constructed and installed in accordance with the approved plan, (4) Must submit a copy of an executed two-year service contact with a septage hauler licensed in our community, which identifies the disposal location(s) of the tank contents, (5)Within 30 days of a sewer becoming available to facility, owner shall connect to sewer and shall abandon tank properly, (6) an O & M plan, shall be implemented which requires monitoring the system as a minimum of once every three months during periods which the property is occupied to ensure proper Operation and Maintenance, and (7) owner shall submit to BOH copies of pumping records within 14 days of each pumping date. (Unanimously voted in favor.) III. Septic Variances (New): A. Peter Sullivan, Sullivan Engineering, representing C.M. Gregory and Mary Wells, owners — 312 Smoke Valley Road, Osterville, Map/Parcel 096- 003, 5.20 acre lot, variance for setback to coastal bank. Mr. Sullivan presented the plans for the variance to setback of coastal bank. The size of the lot was, as well, taken into consideration. Upon a motion duly made by Dr. Canniff, seconded by Mr. Sawayanagi, the Board voted to approve without conditions. (Unanimously voted in favor.) B. David Coughanowr representing Philip Noyce, owner—48 Harrison Road, Centerville, Map/Parcel 229-072, 37,900 square feet lot, four variances from bordering vegetated wetlands due to lot limitations. David Coughanowr presented the plans. The Board noted the plans need to show an F1 (effluent) filter. Upon a motion duly made by Dr. Canniff, seconded by Mr. Sawayanagi, the Board voted to approve with the following conditions: (1) a revised plan must be submitted which shows an F1 (effluent) filter, and (2) a three-bedroom Deed Restriction must be properly recorded at the Registry of Deeds and a copy submitted to the Public Health Division. (Unanimously voted in favor.) IV. Variance — Food Establishment: A. Henry Blair, owner-OstervilIe-Fish Too;275:Millway"Road;-Barnstable! V---- _� Map/Parcel 063-001, toilet facilities variance, for 66 seats outdoors with Page 2 of 3 two on-site restrooms and multiple restrooms facilities at other businesses on the property. The owner had the plans presented. Discussion took place regarding the extend of availability of toilet facilities on the same parcel, yet, in another building. Obviously, the would want to keep non-customer/ beach traffic down as the are located near Y p Y the beach. Upon a motion duly made by Dr. Canniff, seconded by Mr. Sawayanagi, the Board voted to approve to maintain the 66 seats outdoors with the following conditions: (1) there are two bathrooms in food establishment and two in realty office on same property and they must have all restrooms available during all hours the food establishment is open (owner has option of how to make the toilet facilities available, i.e., hand out key to real estate office as needed, etc.), and (2) they must be very clear to patrons on how to gain access to restrooms in separate building (i.e., map directions on key chain) (Unanimously voted in favor.) V. Variance —Temporary Food Permit: Susan Beaudry for Member Appreciation BBQ, to be held at Willy's Gym- outdoors, 865 Attucks Lane, Hyannis on September 23, 2008. Susan Beaudry requested the Temporary Food Permit. The BBQ would be in back parking lot of Willy's Gym. Upon a emotion duly made by Mr. Sawayanagi, seconded by Dr. Canniff, the Board voted to approve the permit as an annual event. (Unanimously voted in favor.) VI. License: Disposal Works (Septic Installer) Ryan Smith, Oak Street, West Barnstable. All references endorsed him as a good candidate and he passed the exam for Disposal Works Installer. Upon a motion duly made by Mr. Sawayanagi, seconded by Dr. Canniff, the Board voted to approve Dennis Earle as a licensed Disposal Works Installer. (Unanimously voted in favor.) Voted to Adjourn. Page 3 of 3 G' ' yOFtHE fp�� DATE: O FEE: * BARNSTABLE, ' 9 MASS. i6gq. �0 REC. BY AlF1639 Town of Barnstable SCHED. DATIs —:Z 4 Board of Health 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 Wayne A.Miller,M.D. FAX: 508-790-6304 Paul J.Canniff,D.M.D. Junichi Sawayanagi ANCE REQUEST FORM LOCATION Property Address: Assessor's Map and Parcel Nun r: Size of.-Eot. — Wetlands Within 300 Ft. Yes Business Na e: No Subdivision ame: APPLICANT'S NAME: Phone Did the owner of the property authorize you to represent him or her? Yes No PROPERTY OWNER'S NAME CONTACT PERSON Name: Name: r� Address: 2 77 {j � L<<��y Address: z� Phone: 2 1 '7 Phone: VARIANCE FROM REGULATION(List Reg.) REASON FOR VARIANCE(May attach if more space needed) le� NATURE OF WORK: House Addition 13 00000 House Renovation ❑ Repair of Failed Septic System El Checklist (to be completed by office staff-person receiving variance request application) Please submit copies in 4 separate completed sets. _ Four(4)copies of the completed variance request form _ Four(4)copies of engineered plan submitted(e.g.septic system plans) _ Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) _ Signed letter stating that the property owner authorized you to represent him/her for this request _ Applicant understands that the abutters must'be notified by certified mail at least ten days prior to meeting date at applicant's expense (for Title`✓and/or local sewage regulation variances only) _ Full menu submitted(for grease trap variance requests only) Variance request application fee collected (no fee for lifeguard modification renewals, grease trap variance renewals [same o,.�mer/leasee only], outside dining variance renewals [same owner/leasee only], and variances to repair failed sewage disposal systems [only if no expansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Wayne Miller,Chairman NOT APPROVED Paul J.Canniff,D.M.D. REASON FOR DISAPPROVAL Junichi Sawayanagi Q:\Application Forms\VARIREQ.DOC __ 1 ti MAIL-IN REQUESTS Please mail the completed variance application form to the address below. Also include four copies of engineering plans, house plans, authorization letter, etc .(see check-list below). In addition, please include the required fee amount (see fees at bottom of this page). Make $85.00 check payable to: Town of Barnstable. Our mailing address is: Town of Barnstable Public Health Division I 200 Main Street Hyannis, MA 02601 Checklist _ Four(4)copies of the completed variance request form _ Four(4)copies of engineered plan submitted(e.g.septic system plans) Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen•plans) _ Signed letter stating that the property owner authorized you to represent him/her for this request _ Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense (for Title V and/or local sewage regulation variances only) _ Full menu submitted(for grease trap variance requests only) $85.00 variance request application fee (no fee for lifeguard modification renewals, grease trap variance renewals [same owner/leasee only], outside dining variance renewals[same owner/leasee only],and variances to•repair failed sewage disposal systems [only if no expansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date FOR FAXED REQUESTS Our fax number is (508) 790-6304. Please fax a completed application form. Also, you must mail the required $85.00 fee. Please make the check payable to: Town of Barnstable. The check must be mailed to the address listed above. In addition, please mail four copies of engineered plans, house plans, authorization letter, etc. .(see check-list below): Checklist _ Four(4)copies of engineered plan submitted(e.g.septic system plans) _ Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) _ Signed letter stating that the property owner authorized you to represent him/her for this request _ Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense (for Title V and/or local sewage regulation variances only) _ Full menu submitted(for grease trap variance requests only) _ $85.00 variance request application fee (no fee for lifeguard modification renewals, grease trap variance renewals [same owner/leasee only], outside dining variance renewals[same owner/leasee only],and variances to repair failed sewage disposal systems[only if no expansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date For further assistance on any item above, call (508) 862-4644 Back to Main Public Health Division Page 9 k/ , f Town of Barnstable 63;9. Board of Health 200 Main Street,Hyannis MA 02601 utrice: 3WS-ZSb2-4(YK Susan G.Rask,RS. FAX: 508-790-6304 Sumner Kaufman,MSPH Wayne Miller,M.D. July 11, 2005 Ms. Lynn Whiting Hamlyn Hamlyn Consulting 690 Thousand Oaks Drive Brewster, MA 02631 Dear Ms. Hamlyn: You are granted a variance, on behalf of your client Henry Blair, to provide outdoor tables at Osterville Fish Too, Barnstable. (1) The conveniently located onsite bathroom (located within the food facility building) shall be made,available for patrons. This restroom shall be kept free of mops, brooms, boxes, and any other obstructions which are inconsistent with restroom use. (2) Directional signs shall be conspicuously posted to clearly direct customers to the two bathroom locations; one at the Millway Realty Trust Building the other onsite within this food establishment. (3) All the tables and seats shall be removed whenever Millway Realty Trust bathrooms are closed to the public. (4) All other regulations of the Board of Health, the Federal Food Code, and the State Sanitary Code for Food Establishments, shall be strictly adhered to. (5) This permission is not transferable to another operator of this food establishment. (6) This variance decision letter shall be posted on the wall adjacent to the food establishment permit in an area that is easily accessible for viewing by a health inspector. This variance is granted because the applicant stated he cannot provide two separate toilet facilities to patrons onsite at this time. One bathroom is located within the food establishment itself and another is located within the Millway Realty Trust building. -In Id the applicant testified that there is a portable toilet already provided outdoors to this site available for anyone to use. y yoMiller, M.D. 7 vE dw 1 �e S 7 tsw •a, 9t r � s�4'3�n..; � w�":��. �� `_-FL ,. •.' .tea' �zn `'. s A•��"�.� s. �� `°r "�',` {I ! t - - .t:• � ,,.,ySr�.. .x -�q,�„,. ,� f �, , r,,.��,�, .. � rs fin: ip„ y; k I . r�r � `v ����� *�!'�ya�*^� }�+ per^.'+--sn[,•• �` f•:. ', � ,+� "�:� ���'R` ' � �@ r k x ' s -+••Aaw ��"'tt�V' >�' }�� a .` rc % U � 3 �x to r �� � r5` },r� �stl�: A' � a' rev ray[ £ >. '{ 'ti �r x �x r`d x.� ,�`i>�: n''£ ,Qy a;S � < �• e Y ehYF U ar:r `�ys - r s Y �F c �. ��`�eiA Trim ,, �'F4'a+'uc�'�f, `i`•� ��r�'' �'' :•'.3� c .X d"����` +c�rx .`�ziF � � Lks_ �yv��,: � ram! rt - +s'+ts, VY V �I - _e ,f`"i7. �1 e. r'}y '� fesi v� �'� ��.�:�9''#"'�rS"�iv� aA "� ? �S„ ,s; Mt�s .y'y. i•,�'a +c•xF ti �.. n ,�F �� -R'� ;� fxSa� `x'��rf��� ' + w '��� $i �, �`� 4*r f3a. ,3.,sn.-�.-, .� �-�. '� > +ar.'h -t�.z .,f, r a- �'fir. ,y�,^tr f>,�-•� i [�.t ,� ie P✓c �r- "S .w �.s���.t '��.Y-.�v 4,'"i�a. x�f��': ,�;' fir+ -r.?fs r.+�3ti .rss Town of Barm'table Growth Management Department RegulatoryI2!'view 200 Main SS�-cct,Hyannis,MA 02601 508-862-4679 fax 508-862-4725 Initial Site Plan Review Issues & Concerns Applicant: Osterville Fish Too SPR#: 029-08 Property Address: 275 Millway Road,Barnstable Map/Parcel: Map 063,Parcel 001 Zoning: MB-B Proposal: Expansion of use from fish market to fish market with restaurant and seating. Dedicated parking to each use to be indicated by signage. No physical changes to site proposed. The above application was reviewed by SPR staff on June 17, 2008 and the following comments and issues were raised: • An outdoor seating plan will need to be provided. • Automatic screen doors and electronic air curtain will need to be provided. • If not already existing, 2 ADA compliant restrooms will be necessary. • A conditional use special permit for the restaurant will need to be granted by the Zoning Board of Appeals. An original, stamped, engineered site plan approved by the SPR Committee is required for application to the Zoning Board of Appeals. Next SPR staff meeting, June 24, 2008 FORMAL SITE PLAN REVIEW: June 26, 2008 0 • McKean, Thomas From: McKean, Thomas Sent: Monday, August 18, 2008 12:17 PM To: Traczyk, Art; Swiniarski, Ellen Subject: Osterville Fish Too Four bathrooms are required for the proposed 66 seats. Two restrooms are required for patrons and two separate bathrooms are required for employees. Presently, there are not enough restroom facilities provided for the proposed number of seats. i N r JL � N � I TOWN OF BARNSTABLE .-;THErO OFFICE OF i BAMXSTABL4 ? I BOARD OF HEALTH �o i639• ��� 367 MAIN STREET cMnY� HYANNIS, MASS.02601 April 9, 2001 Ralph Binder P. O. Box 1015 Barnstable, MA 02630 Dear Mr. Binder: You are granted permission to provide outdoor tables at Millway Fish and Lobster Market, Barnstable. (1) At least one toilet facility shall be provided onsite for patrons. (2) A sign shall be conspicuously posted which states that a bathroom is available to patrons. (3) The owner/operator shall ensure that no patrons travel through food preparation areas. (4) All the tables and seats shall be removed whenever Millway Realty Trust bathrooms are closed to the public. (5) All other regulations of the Board of Health and of the State Sanitary Code for Food Establishments, Article X, shall be strictly adhered to. (6) This permission is not transferable to another operator of this food establishment. Permission is granted because the applicant stated he cannot provide two separate toilet facilities to patrons onsite at this time. Only one is located within the establishment. W Sincerely yours, �usanG. , R.S. Chairman Board of Health Town of Barnstable SGR/bcs binder RECEIVED f Of*WEr MAR 7 2001 DATE: TOWN OF BARNS TABLE FEE: 13MMSTABLE HEALTH DEPT. 9 1639• REC. BY Town of Barnstable SCHED. DATE: Board of Health 367 Main Street, Hyannis MA 02601 Office: 508-862-4644 Susan G.Rask,R.S. FAX: 508-790-6304 Sumner Kaufman,M.S.P.H. Ralph A.Murphy,M.D. VARIANCE REQUEST FORM LOCATION Property Address: "] �," M j L lu)t V to IS n e iygy 4 a z r m 4 Assessor's Map and Parcel Number: 301 6-3— / Size of Lot: 13 . CC 9 ('E Wetlands Within 300 Ft. Yes Business Name: M ,L L Lt/ , ytq No X Subdivision Name: y ' APPLICANT'S NAME: 0,,1P1, Phone Stud q 112>-1-7 7-3 Did the owner of the property authorize you to represent him or her? Yes ,/ No PROPERTY OWNER'S NAME CONTACT PERSON Name: r W R. ),l3 I Name: (�,q L 40 h 0l Address: Z7S I t1�Q (P•0,2ny- (04� rnStali Address: VZ w �°` 5ou'Il� ac�, Phone: 08 362 - ,2)78 Phone: 6OR VARIANCE FROM REGULATION(List Reg.) REASON FOR VARIANCE(May attach if more space needed) ling Qll1' S 100 aPYUIIV( i/f9trC1A A,1Cr NATURE OF WORK: House Addition ❑ House Renovation ❑ Repair of Failed Septic System ❑ Checklist(to be completed by office staff-person receiving variance request application) _ Four(4)copies of the completed variance request form Four(4)copies of engineered plan submitted(e.g.septic system plans) Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) Signed letter stating that the property owner authorized you to represent him/her for this request Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense (for Title V and/or local sewage regulation variances only) _ Full menu submitted(for grease trap variance requests only) Variance request application fee collected(no fee for lifeguard modification renewals,grease trap variance renewals[same owner/Ieasee only],outside dining variance renewals[same owner/leasee only],and variances to repair failed sewage disposal systems [only if no expansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date ' VARIANCE APPROVED Susan G.Rask,R.S.,Chairman NOT APPROVED Sumner Kaufman,M.S.P.H. REASON FOR DISAPPROVAL Ralph A.Murphy,M.D. Q:/WP/VARIREQ MILLWAY ON BmmTABLE HARBOR April 2, 2001 Mir. raiph Binder Mill Way Fish Market MillWay Barnstable, MA 02630 Dear Mr. Binder: I send you this letter to reiterate the situation with your customers needing to use the handicapped and regular tenant bathrooms in the adjoining office buildings at Mill Way. As in the past, your customers will continue to be able to use the bathrooms in these two adjoining buildings. These buildings are Millway Realty Trust properties, as is the building you lease for the Market. I hope this will keep the matter clarified for anyone needed information on your continued.use of the property. Sincerely,my4st—e—e -- BEB/bj MILLWAY REALTY TRUST • 275 MILL WAY • PO Box 648 • BARNSTABLE • MASSACHUSETTS • 02630 . 508-362-2178 NO. �. . TOWN OF BARNSTABLE *DATE / OFFICE OF FEE p R »rer.nr, i BOARD OF HEALTH RECEIVED BY MAIL t63%, MAIN STREET HYANNIS, MASS.02601 VARIANCE REQUEST FORM_ _. ALL VARIANCES MUST BE SUBMITTED FIFTEEN (15) DAYS-PRIOZ TO 11`9'9 THE SCHEDULED BOARD OF HEALTH MEETING. Vl ' NAME OF APPLICANT Mtl� vIA-y h6o `t L-0�SXA /4k*r TEL. NO. r �� e 40 ADDRESS OF APPLICANT 27.5 Hill wn'y CPU . 60,x 101,S NAME OF OWNER OF PROPERTY H h [ lr t r SUBDIVISION NAME_ DATE APPROVED ASSESSORS MAP AND PARCEL NUMBER 30I LOCATION OF REQUEST 2-T5 ill wA`-� � SIZE OF LOT I3"I 3F SQ.FT WETLANDS WITHIN 200 FT.YES NO +/ VARIANCE FROM REGULATION(List Regulation) �u�SiU� _Ji4nneng - REASON FOR VARIANCE(May attach if more space is needed) AT PPE-:SUJ-T - ;M& RmueSts \/Af?1A1JC6- Tl /j Cnwhor' ?z To terse-4tc 7W0 6) bar0i&PDd PLAN - FOUR COPIES OF PLAN MUST BE SUBMITTED CLEARLY OUTLINING VARIANCE REQUEST. ` VARIANCE APPROVED NOT APPROVED REASON FOR DISAPPROVAL BRIAN R. GRADY, R.S. , CHAIRMAN SUSAN G. RASR, R.S. JOSEPH C. SNOW, M.D. BOARD OF HEALTH TOWN OF BARNSTABLE FFF ' JAY 2 3 ' OFFICE ........................... . ....... ....... id, 5 6 _ 7 1 8 9 10 SALES & SERVICE ENTRANCE v 11 12 13 14 15 18 .y i SnP UP wul eEoc+allo`+I N•AlJ. WALL ROW4♦N'IVJ. 41 21 ' 22 23 }} } } 42 -- r } I19 � 32 _ 33 } 1s 37 ---- �% 38 46 2? 28 24 25 30 26 i 39 _ 29 } 31 47 8 49 - Lo "ORwODIrCVANDOW w SCREENED I COOLER FR ZE 52 52 —UP r TOWN OF BA RNSTABLE �FTHETOy --- �� �� OFFICE OF ? eARI9TSHL BOARD OF HEALTH Mnee. °o +639 ,0m 367 MAIN STREET �o Mny HYANNIS, MASS. 02601 May 10, 1996 Ralph Binder Millway Fish & Lobster Market 275 Millway Road P. O. Box 1015 Barnstable, MA 02630 Dear Mr. Binder: RE: Millway Fish & Lobster Market You are granted temporary permission to install 20 seats outdoors at 275 Millway Road. Barnstable with the following conditions. (1) "fhe chairs and tables shall be at least ten (10) feet from the front sidewalks and other public access ways. Plants, fencing, or some other marker must be installed to clearly indicate the location of the 10 feet setback. (2) All tables and chairs shall be constructed of smooth easily cleanable materials. (3) All other regulations contained in 105 CMR 590.000: State Sanitary Code, Chapter X - Minimum Sanitation Standards for Food Establishment and of Town of Barnstable Board of Health sanitation regulations shall be strictly adhered to. (4) No waiter or waitress service is authorized. (5) "Phis variance may be revoked anytime unsanitary conditions are observed. binder v w (6) This permission expires October 15, 1996. On or before October 15, 1996, you shall install male and female restrooms which will be accessible to your patrons. Very truly yours, Susan G.tg . Chairman Board of Health 'town of Barnstable SG R/bcs binder P�oFT a rot♦ TOWN OF BARNSTABLE OFFICE OF Revised = HAMSTM BOARD OF HEALTH MAMSa p� 16 MpY*k�+O 367 MAIN STREET HYANNiS, MASS.02601 July 23, 1991 Mr. Henry Blair Millway Fish and Lobster 775 Millway Road Barnstable, MA 02630 Dear Mr. Blair: You are granted a conditional variance from the Board of Health "Revised Supplement to Minimum Sanitation for Food Service Establishments" Regulation 10 that requires a minimum of a 1000 gallon grease intercepter at all food establishments. This variance will allow you to operate a food service establishment at 775 Millway Road Barnstable Massachusetts, with the following conditions: ( 1) The cooking of foods is not authorized, only steaming of lobsters, filleting of fish, and preparation of clam chowder, salads, and sandwiches is allowed onsite. (2 ) Only disposable single service paper, plastic, and other disposable dishes and utensils are authorized. (3) You must install an under-sink grease interceptor under the triple compartment sink approved by the Town Plumbing Inspector. (4) This grease interceptor shall be cleaned monthly (instructions enclosed) . (5) You must install a water flow restrictor device at the triple compartment sink approved by the plumbing_ inspector. (6) Waste fish and shellfish parts shall be kept frozen until disposal off-site. (7) A smooth, non-absorbent, easily cleanable floor shall be installed in the food preparation area within .three (3) months (on or before October 19, 1991) . (8) All other regulations contained in 105 CMR 590.000: State Sanitary Code, Chapter % - Minimum Sanitation Standards for Food Establishment and of Town of Barnstable Board of Health sanitation regulations shall be strictly adhered to. This conditional variance expires December 31, 1991. This variance is not transferable, and will be voided if the establishment has a change in use, change of ownership or leased to a party other than an applicant. Very truly yours, Gt� lauu— Ann Jane Eshbaugh, Chairman Board of Health Town of Barnstable AJE/lls Enc. :4 R For office use only TOWN OF BARNSTABLE THE, Received by w OFFICE OF Date hA 61qJ ) BARISTABL •' BOARD OF HEALTH M AEI G i639. 367 MAIN STREET HYANNIS,MASS.02601 VARIANCE REQUEST FORM All variance requests must be submitted fifteen (15) days prior to the scheduled Board of Health Meeting. NAME OF APPLICANT `�(.ud �s Lo s eP TEL.# 3�5 Z ADDRESS OF APPLICANT �,. �'YI ► j(q) NAME OF OWNER OF PROPERTY 3v2 Z►�S SUBDIVISION NAME DATE APPROVED ASSESSORS MAP A PARCEL NUMBER LOT SIZE LOCATION OF REQUEST �A01 W 4' ,ti h o VARIANCE FROM REGULATION (List Regulation) y _ REASON FOR VARIANCE (May attach letter if more space is needed) nn � PLAN - FOUR COPIES OF PLAN MUST BE SUBMITTED CLEARLY OUTLINING VARIANCE REQUEST. VARIANCE APPROVED NOT APPROVED REASON FOR DISAPROVAL Ann Jane Eshbaugh, Chairman Susan G. Rask Joseph C. Snow, M.D. BOARD OF HEALTH TOWN OF BARNSTABLE ll �Pos T r t I F J Y rU Yv rn�ll��y T�q^ .%t .'-"lam-_�, "•y._ �La9SLAe f \ j q�X 7 5/� x 8'` � 42 � Tig i O t,� IL cl /sue if i 40 V, 10 lie lz 30 -10 ' I .�� 2 W/N1;CY,� W/NOU�aI. Wy..�70d /, ��`,L ///��1�I�3•j� / IS� fl��.p�C,�'L � f �� �� C� L/v/GP�T• /��� �+�_�taT� � / - -',� �ALt�hl �t/1.TC2 y _' ✓q I)►„vt,t�xd nI' RY�I) P>r'�) pKuc;�; , , , 105 vxjnr sr. 0 1, I�tiole�r�le Dealer Retail Slore JA-MWICA PIJIIN, MA 0,'. 110 '(617)• .727-2670 Wholesale Truck ❑ Master Digger ❑ APPROVM ❑ DISAPPIUno ❑ 17 Date• 'C, - �t Tel 1.no. - 7 Tinm of Business lkldress: ,-7.c;- /{� ,'/( �fa,�, Permit no. Inspec.�f,A d:j j City/Town: ��DP�f. `� Driver of Vehicle: Daner of Vehicle/Establislmr_nt: Make/Year of Vehicle: Vehicle Registration: 4 no INTERSTATE Type of Establis1mr-nt: Retail Wholesale ❑ Fish Proc easlns- :jes M DEALER f`ItOIx1C[ ACTIVITIES: SHELLFISH SHIPPER 1 . Finf ish ❑ 5.Loh-,ter/Cra►wet ❑ 9.Bay Scallop Shucking ab.Shucker Packer SP 2. Sca l loos ❑ 6,Live Lobsters 0 0 Wet Storage OV4•Shellstock Shipper SS[�_ 3, Live Shellfish ❑ 7.Live 11.zit: , .Picking Lob. Meat ,,Reship Shellfish RS 4, Shucked Shellfish ❑ g.Frozen gait 02.Picking Cralaneat 6.Repacking Shucked Rp Un- Un- Sat. Sat. Sat. Sat. -_-5.- DIPLnYEES--- Amrov_od source Good hygienic practices Pronwerl y labelled Clean clothes, hair restraints 2. FVOD PR0I•IL110N 6. TQILCT & HANI)KASHIMi FACILITIES Display cases Adequate, in good repair Term. req. maintained Self-closing door, hand cleanser Thermometers accurate _ Sanitary towels, tissue Refrigeration facilities - 7. SEWAGC Freezer facilities 8. PLUMBING 3. WANE` 9. F'LCiORS WALTZ t CE I LING Approved i 10. INSCCT & RODENP CON17ROL Ajog.supoly hot/cold 1470 .11. GrMAGE & RUBBISH DISPOSAL 4. WRPMENI` AND U'11INSILS � 12. TOXIC I1113,10 Construction Properly labelled, stored, used Sanitized 13. S10J FISH TAGS & RIX IU)S 77 ,/1_�ZJ% iUlflnf i�� �.. rf Omer or Per,;(�j1 in C11.I1•tju:.. 1flti�} C(.•��I 1)y: _ UIVIStiX1 nf' R.ti�l) M•'I) plliX;': .� i 105 Sw11t Sr. Wholesale Dealer Retail Store JA,\WICA PLAIN, MA 02110 '(617) 327-2670 Wholesale Truck [] M3ster Digger [� ��PPROVEO OISAPPROVE'D E] i t N,v:,e: AA �7=j,fZ sate: �;.. I /_ Tel.no.Time of Business Address: a75- 17le -11tY24 Permit no. Inspec. I/71 City/Town: , ,,, .�Qfl �� �,;��� Driver of Vehicle: D.,ner of Vehicle/Establislmr_nt: Make/Year of Vehicle: Vehicle Registration: a no 1= INTERSTATE Type of EstablislvTl^nt•: Retail Wholesale Fish Proc essIng. Je5 r_-3 DEALER F'It`IX1Cl ACPIVITIES: ISHELLFISH SHIPPER 1 , Finf ish B/5.Loh.•fter/Cralwet [jg,Bay Scallop Shucking 3 Shucker Packer SP 2, Scallops FJ/6,I.ive' Lobsters �O Wet Storage M4,Shellstock Shipper SS[ t 3, Live Shellfish .Live H.iit 1 .Picking Lob. Meat Reship Shellfish RS [ 4, Shucked Shellfish .Frozen gait 02,Picking Crahneat 0E.Repacking Shucked Rp Q4 Un- Un- Sat. Sat. Sat. Sat. o4 5. DIPInYEES.. .. _.._ Amroved source Good hygienic practices Pror.--rly libelled Clean clothes, hair restraints 2. FVOD PROI"X'1'ION 6. 7mi.EP & HAN[AIASHING FACILITIES Display cases Adequate, in good reraair Tbmo. req. miintainecl Self-closing door, hand cleanser Thern meters accurate _ Sanitary towels, tissue � Refrigeration facilities / 7. SEVAGE z Freezer facilitic4 8. PLUMBING 3' WATEn 9. FIMRSI WALLS, CEILING , Approved 10. INSWr & RODENT CONI'ROL Acicq.supoly hot./cold 1-170 11. GARBAGE & RUBBISH DISPOSAL 4. p?I I PME"r ANO U'I'ENS I LS 12. TOXIC I1113Ms Construction Prooerly labelled, stored, used i Sanitized 13. SHELLFISH TAGS & RMURDS co I O `ii(iniit 1T'C' rt. O mor or in ( 11,11"JU .. •;;. A ;th a•. .. • i• / /S LP Ass � • �}lij!iSS J x • , 3 / As �•'Sr r �..� : yi•&. ,Nr c .. ,• . fly Y H`�Y•kµ� , 3 t 1F, �11 -�,,.>i. ••rr r It � �411 4 c► • ,fit�,gfi���yh.� � � •• 7 s ` • i i� �y q-Z�ti � '• • 1 `:'�.�•u •• '� .� �•,• ri%!lam'• ;. 1 I 1 • r. �.. gd6i� YT r , 1�•`�` er e. �,�'- ; + � • • it to • • . tioii' I Q1/V) 6 1 I - I - -- Fish Market Site Plan Sc f 0 Cracker, Sharon From: Miorandi, Donna Sent: Thursday, April 28, 2005 9:53 AM To: Health Office Subject: New Osteville Fish TOO New facility cannot open. They need variances that are not transferrable. Therefore they will have to come before the board. Once again, do not give them their permit. ,t I 1 ��jj � ov No....!_ ...._....... Fps.. ........._ THE COMMONWEALTH OF MASSACHUSETTS tr ` BOAR® OF HEALTH TOWN OF BARNSTABLE Appliration for Disposal Works Tonotrnrtion ramit Application is hereby made for a Permit to Construct ( ) or Repair ( ) an Individual Sewage Disposal System at - q Locat' Ada ss or Lot No. ........... k_ 2 .. �x..d ............. ...............................-•------- ----------------------------...........------- Owner al Address a .............. . c-----.. _...... Installer Address d Type of Building Size Lot............................Sq. feet U Dwelling No. of Bedrooms.............................. .....Ex Expansion Attic a g— __._.___. p ( ) Garbage Grinder ( ) aOther—Type of Building ............................ No. of persons............................ Showers ( ) — Cafeteria ( ) dOther fixtures -----------•-----------------------------------------•--------------••--•••-•---------•----•-------------------.....•-•--------......_..------------ W Design Flow............................................gallons per person per day. Total daily flow............................................gallons. WSeptic Tank—Liquid capacity............gallons Length................ Width................ Diameter................ Depth................ x Disposal Trench—No..................... Width.................... Total Length.................... Total leaching area....................sq. ft. Seepage Pit No--------------------- Diameter.................... Depth below inlet.................... Total leaching area..................sq. ft. Z Other Distribution box ( ) Dosing tank ( ) p Y ---•--•-•P•--••---•••-••---•--------------------------------- -•--- ground ._ - '� Percolation Test Results Performed b ._ Date.....................:.................. Test Pit No. 1................minutes er inch Depth of Test Pit.................... Depth to ound�wat'er........................ f=, Test Pit No. 2................minutes per inch Depth of.Test Pit...:................ Depth to ground water..&CY:-'' ... . r` a -••-------•-••-----••••-----••-••-••-•-------•---------------------------------------------------------- '........d. O Description of Soil................................................................................................................ a ` A.1 y w F. V Nature o pairs or s—Answer when applicable...-----•-------------- -------------------------------------------=----------------- a�Z� 1'- ----- .................................. Agreement. 1 C70D �(�0� �- !/a ``�� The undersigned agrees to install- xfo ivi ua Sewage Disposal System in acc`orda cn with the provisions of TITLE 5 of the State Environmental Code—The undersigned further agrees not to place the system in operation until a Certificate of Compliance as be C� y the rd he ' Signed ........ `� " .7.....-5. rto Application Approved By .. ..................... 20/ L Dare Application Disapproved for the following reasons- ------------------ ---------------------------- -----------------------..........................................--------------- ------ ---- ---------- ------------------ ------------------- -- --------------------------- --------------- - --------------------------------------- ------------------------------- ---------------------.................. Permit No. --.. ., - -Q.pL......... Issued .f 2C'12--..�.e------ / Dare No....!. ..._ ! THE COMMONWEALTH OF MASSACHUSETTS . _ BOARD OF HEALTH TOWN OF BARNSTABLE Appliratiun for Uiipnuttl Works C omaurtiun thrmit Application is hereby made for a Permit to Construct ( ) or Repair ( } an Individual Sewage Disposal System at: 31 - -------------------------------------------------- ---------------------------------------------- Locati n5Addr� / or Lot No. ...........j r' '� - �� _4hk---------- ............................... Owner Address 1. 11.....�1 �. ........... .... Installer Address Type of Building Size Lot............................Sq. feet U Dwelling—No. of Bedrooms............................................Expansion Attic ( ) Garbage Grinder ( ) Other—T e of Building ..... No. of persons............................ Showers a YP g ----------------------- P ( ) — Cafeteria ( ) dOther fixtures ..................................................................................................................................................... W Design Flow............................................gallons per person per day. Total daily flow............................................gallons. WSeptic Tank—Liquid capacity............gallons Length................ Width................ Diameter-_.__-__-___: - Depth................ x .Disposal Trench—No..................... Width.................... Total Length.................... Total leaching area....................sq. ft. Seepage Pit No..................... Diameter.................... Depth below inlet.................... Total leaching area..................sq. ft. Z Other Distribution box ( ) Dosing tank ( ) aPercolation Test Results Performed bY----------- ------------•-----•---•---------•-----------------------•----- Date....................................... Test Pit No. 1________________minutes per inch Depth of Test Pit.....................Depth to ound water........................ rzq Test Pit No. 2................minutes per inch Depth of Test Pit................. ..__._._......±_c Depth to ground water........................ W ..----•-•----•----.....--•-•----•---••..............................................:.... : '. -----....----------------------.......................... D Description of Soil....................................................................................... ` �' ! s x ---------•--------------•--------------•-------------•-•-----•---- __. W 1_! ) 1 0 )-Ar - a -----------------------------•---------------------------------- ...... U Nature of�2epa rs or Alt—erations—Answer-when applicable. .._.---._-----------.....................................................................: �� fcc# --m.------------- -------------------------------------•--•---•-------=--- A reement: r " u The undersigned agrees to install-the'aforedescribed Irdividual Sewage Disposal System in accordance with " the provisions of TITLE 5 of the State Environmental Code,The undersigned further agrees not to place the system in operation until a Certificate of Compliance s been/2'su y the board of-health-- Signed 1 -5 ----------- -- ---- --- ----------- - ------ --------�--,-'-/-J---_-�------� ..-------------- -..------------------------------------- _ 5 - i�_.._.._,_,,.,...- � 1761A.1-- DA lication A r oved B PP PP Y "— - .. te - Application Disapproved for the following reasons:` ....................................................1__:......... .................................................. sf ------------------ ...................... ----................................... Dat Permit No. .... ..'. Q ''fu.t(---:. ,- -'' t— )-Is ed7 0/(�2- e...... ---- 1...7 Date `V `THE COMMONWEALTH OF MASSACHUSETTS 1 BOARD OF HEALTH } , � TOWN OF►BARNSTABLE-. V �.C��e�x�t�tctt#P �£-C�oxrr�lt�tncP' ✓ ' THIS}�CTO CERTIFY,�That-the Individual Sewage Disposal System constructed O or Repaired ( ) by - '' � `�� / '-'^ U Q ------------------------�-------- ...........--_--------- ..- ----------- -----�--------------- at ............. ` '...... 1 )--.t:...-. ... ��-------------i��I Installer n .. . �•�C, has been installed in wi the provisions of TITLE 5 of e State Environmental Code as described in the application for Disposal Works Construction Permit-'NO. ,/.....`. .�.c'.�1.------- dated Z.v..................Z. THE ISSUANCE OF THIS CERTIFICATE SHALL NOT BE CONSTRUED AS A GUARANTEE THAT THE SYSTEM WILL FUNCTION SATISFACTORY. V - DATE...-...... ~'^'.. 'Inspector f- ........................... -. ------ THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH �2v TOWN OF BARNSTABLE 1 No...... FEE. ...... r �i��ru��t1 urk� � � n��r, iun rrixtii . - Permission is hereby granted...................... ....•-.-----.__ -------------?e J1 to Construct (,><.) or Repair ( ) an Individual Sewage - isposal System atNo.-----.. . ......D_!�.......- ----------------------------------------------------------------•------•----••- r Street as shown on the application for Disposal Works Construction Permit No..Z....,2P.?__Dated.....- ?. ..................... ..................................' �''� x- �--� •---•---•--•_Board of Health DATE. _7................................................... FORM 36508 HOBBS&WARREN.INC..PUBLISHERS .mow SEWER PERMIT , TOWN OF BARNSTABLE DEPARTMENT OF PUBLIC WORKS CERTIFICATE OF COMPLIANCE THIS IS TO CERTIFY THAT aA_0 A C-Pt'x� has installed a sewer connection at the following address — !4 Date: `� `/r Z SEWER ACCOUNT NO. oZo 0� STREET NO. �s� STREET NA `��� VILLAGE: pqa,�-lZo ASSESSOR'S: MAP ';FO / PARCEL 6 3 —Z The work has been done in conformance with the provisions of Article XXXVI,Town of Barnstable General By-La nd Specifications of the Department's Road Opening Permit Signature: _ Date: epartment f Public Works SEWER INSTALLATION SKETCH - N J N, v `GI ew c. v V� r i 4s ` �`" E FUEL,INC. c31 -`0-ilia STREET r :d-LE, FOA 02355-2094 April 14, 1.994 Jerry Dunning Barnstable Health Department P 0 Box 534 Hyannis, MA 02601, Dear Mr Dunning: I enclose a copy of our customers with above ground fuel oil tanks, per our recent telephone conversation.. It is correct to the best of my knowledge. If any others turn up I'll advise you. Sincerely, Donald L. Harding Enc. t `A. ' GARAGE FUEL, INC. 981 MAIN STREET GSTERVILLE, PJIA 02655-2094 OBOVEGROUND FUEL OIL TANKS 0 1 LOCATION MAILING ADDRESS DAVID BARBOZA 183 W BARNSTABLE RD � �' SAME O 'OSTERVILLE BUSH GARDENS 192 W BARNSTABLE RD OSTERVILLE SAME �1 MRS JOHN GALLOWAY 581 OLD POST ROAD 45 POPHAM ROAD COTUIT b - SCARSDALE, NY 10583 MARINERS LODGE AF & AM MAIN ,STREET EARL WILLIAMS, TREAS COTUIT 131 OLD POST RD CENTERVILLE 0 FRANKLIN PERRY 1740 SOUTH COUNTY RD BOX 82 OSTERVILLE MARSTONS MILLS CAYTONT SOARES 4309 ROUTE 28 BOX 1266 SANTUIT MARSTONS MILLS CAZEAULT ROOFING 1031 MAIN STREET SAME OSTERVILLE O RICHARD DWYER POND STREET (CAMP) 687 COUNTRY WAY OSTERVILLE ACITUATE, 02066 G MRS HALLETT GARDNER WINTERGREEN' CIRCLE OSTERVILLE SAME O MID-WAY GARAGE 981 MAIN STREET OSTERVILLE SAME G OSTERVILLE POST OFFICE.- 42 WIANNO AVENUE OSTERVILLE SAME MARJORIE RANKIN 113 POND STREET OSTERVILLE SAME O JOSEPH HINKLE 229 MAIN STREET 33 REVERE STREET OSTERVILLE BOSTON 02114 BEN PERRY 481A OLD MILL ROAD OSTERVILLE ,SAME JOHN J COOK 969 SEAVIEW AVENUE 43 MONADOCK ROAD OSTERVILLE WELLESLEY 02181 MRS JOHN DINKELOO 959 SEAVIEW AVENUE 145 BLUE TRAIL OSTERVILLE MT CARMEL, CN 06518 0 PAUL DONAHUE 44 GARRISON LANE (POOL) 170 NEWBURY ST OSTERVILLE BOSTON 021.16 CLINTON' FERGUSON 18 GARRISON LANE SAME OSTERVILLE hiD-WAY GARAGE FUEL, INC. 981 MAIN STREET • 0 OSTERVILLE, MA 02655-2094 v+ ' of BRI97 LASS 7 NECK POND ROAD BOX 744 OSTERVILLE OSTERVILLE O J SANFORD MILLER 507 SEAVIEW AVE 3232 PACIFIC AVE OSTERVILLE SAN FRANCISCO CA 94118 PAUL K GERMANI 114 FIRST AVE OSTERVILLE SAME O BRUCE OLD EAST AVE 1.0 LONGWOOD DR #106 OSTERVILLE WESTWOOD 02090 CALVIN P LIMPTON 466 PARKER RD (COTTAGE) 4600 PALISADE AVE OSTERVILLE RIVERDALE, NY 10471 LOCKETT ROACH 1.9 WOODLAND AVE BOX 2450 OSTERVILLE OLYMPIA VALLEY, CA 95730 \J MRS LEO ROGERS 22 THIRD AVENUE OSTERVILLE SAME DONALD'RUSK 80 WEST STREET SAME OSTERVILLE DAWITT HORNOR 194 EEL RIVER RD 1.220 PARK AVE OSTERVILLE , NEW YORK, NY 10128 O TOWNSEND HORNOR 239 EEL RIVER RD OSTERVILLE SAME RONALD MILLER 455 BRIDGE ST 465 CALIFORNIA ST, SUITE 707 OSTERVILLE SAN FRArCISCO, 8A 941.04 O MATTHEW MITCHELL SAND POINT BOX 2003 OYSTER HARBORS OSTERVILLE G DR LAWRENCE McCARTIN 498 GRAND ISLAND DRIVE 743 MAIN ST OYSTER HARBORS TEWKSBURY 01876 OYSTER HARBORS SERVICES INC MAINTENANCE SHOP BOX 2064 OYSTER HARBORS OSTERVILLE JOSEPH SWAN 208 OYSTER WAY BOX 783 OYSTER HARBORS RANDOLPH 02368 - r { ofEro a Town of Barnstab l' Department o�"`f Health De P 1 D.WSM&M'e` 367 Main Street, Hyannis, MA 02601 039 t67q. ` �0 V Office 508-790-6265 Thomas A. McKean FAX 508-775-3344 Director of Public Health April 22, 1994 NOTICE TO ALL OWNERS OF ABOVE GROUND AND UNDERGROUND TANKS The Town of Barnstable Board of Health voted to require all owners of both above ground and underground fuel and chemical storage tanks to register with the Health Department. Please complete the enclosed card and return it in the attached self-addressed stamped envelope within 60 days. If you should have any questions, please telephone Jerome Dunning at 790-6265 between the hours of 8:30 - 9:30 a.m. or 1:00 p.m. to 2 :00 p.m. Thank you. No......................... Fus... ... � THE COMMONWEALTH OF MASSACHUSETTS (D) BOARD OR HEALTH Barnstable . Massachusetts .......__... ._ ...._............OF..................................... . ...._....--------.......------------ Applirtttiott -for R_gpoottl Works Tottotrttrtiott Vrrulit Application is hereby'made for a Permit to Construct ( ) or Repair ( } an Individual Sewage Disposal System at: M llway,- Barnstable, Ma. Lot 35 ----------------------------•-------............----•------•--------------...........------..--•-- .......-•-••••-•-••-••----•••-•--•-•---••---------••-•.....-•••-•-•--••......--•-•._.....--•-•••- Location-Address or Lot No. -De-an4&-.S.- lain=enee-------------------------------/.......-•--•-----.... Apt...124..Sarhera-.Villag.e-,...West...L.eb=on,..N-li. 03784 n r � Ma.p .. Address .1 J/ 61 Osterville Installer Address Q Type of Building Size Lot..15s90Q-----------Sq. feet U Dwelling—No. of Bedrooms_________________________ --------__Expansion Attic ( ) Garbage Grinder ( ) 114 Other—Type of Building brine__Bl_d.- No. of persons.....16------------------- Showers (X ) — Cafeteria ( ) 04 Other fixtures .---• none•---------------------------------------------------------------------------------------------------------------------------•-•------ , WDesi n Flow---------------------15 ` 22� ......--....• 111ons er etson er daTotal dail flow.............. __ _ _. Mons. R; Septic Tank—,��Tlid capacity-1000_gallons Length$!.-611_._. Widtli-.4 t_-10 t. Diameter----...... Deptli_1.'.-4.T'--. Disposal 'rnTkrlT—No..................... Width-----2Q_'........ Total Length---V........... Total leaching area__4QQ-----------sq. ft. Seepage Pit No--------------------- Diameter.................... Depth belo met_......____... Total ching area--- sq. ft. Z Other Distribution box ( ) Dosing tank ( }---- U' 1"GI 4 — A observed b PJ1r� � � Oc ... Test Pit No. 1.2"A-----minutes per inch Depth of Test Pit...12Q---------- Depth to ground water.102--------------- (X4 Test Pit No. 2________________minutes per inch Depth of Test Pit-------------------- Depth to ground water--.-..-.--_--__-___-.___ 9 --------------•-----------------------•-------------•----------------------------.-_-•-----_.................................................................... ODescriPtion f Soil Not Layer of or SO �eatto be rem as per_ .f - - ---- - --------------------------------------------------------------------------------------------------------------------i - 2 �U Nature of Repairs or Alterations—Answer when applicable.------------------------------------------------------------------------_____--.-..____..-_ --- --------------------------------------------- Agreement: The undersigned agrees to install the aforedescribed vidual Sewag isposal System in accordance with the provisions of Article XI of the State Sanitary Code— h u e signe r ler agrees not to place the system in operation until a Certificate of Compliance has been iss d the o rd lth. Sign- . .......... ... Date Application Approved BY-------�.. -----L.�-- - -- --- -�r -�--------------- ---J-� ------- -- -7---------- Date Application Disapproved for the following reasons-------------------•-------- --------------------------------------------------------------------------- •--•••••-•-•--•--•----•----•••--•--•---------•-••--••---••----••----••--••--•------•-----•--•--•--•-•••...._..•-----------•-----••••-•---•------•-------••----------•-------•-------- --------------- Date PermitNo......................................................... Issued,........................................................ Date _ r..-..«...............••....•.....................••.....-.....••..••.••.•...•............................. •..•.•...•.•.J_.....-A THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH str. ..............OF.............. 1 ................ IWITrrtifirtttr of f.T.OrAphattrr THI IS 0 C "f FY That the Individual Sewage Disposal System constructed (�or Repaired ( ) by-- -- ---• -•--•- ---------------------- ----- In�I� - at .- --.. ._tl�kd"�2�t�2 '.- t+ Jr` --� .G_.>. .....e� --------------------------•-•-------•----------- has been instal ed in accordance with the provisions of A XI of The State Sanitary Code as described in the application for Disposal Works Construction Permit No--- -_--_-__7---------------------- dated__�� THE ISSUANCE OF THIS CERTIFICATE SHALL. NOT.EE CONSTRUE® AS A GUARANTEE THAT THE SYSTEM WILL FUNCTION SATISFACTORY. DATE................................................................................ Inspector.................................................................................... ............................................................................................................................. THE COMMONWEALTH OF MASSACHUSETTS BOARD OF HEALTH 7 _ ......... ...............O F.......46..... .- � No.......... ......... FEE--------•--•----•---.... %svoli �t' o k� n tr�trtiott rrtttit Permission is herebyranted- ----- g . to Constr t o Rg ( ) an Individua Sew Disposal Syste {f at No- -'f n %fitllt / ram Street as shown on the application for isposal Works Construction P mit N ___ _____ _______ Dated_:__ `.Z-©--�_ .............. ✓ � f.,rd f He DATE.................................................................. FORM 1255 HOBBS & WARREN. INC.. PUBLISHERS TE --:•1" ar:�.i_:_ " VILLAGiE s P EXC-TOR77 _i.4♦.F'J F-y OF 1` l.t�.l.�.J✓ OR PIT.___.`�...�.M-V LV.TCt. __ 1 - ,.. .- T �S TEST TiREA'; YES O y :jU!..'I'Ft1;> oa --OR .S-l' i(G F3'173LD n/v T p T J S"Tj-TT3'—"- LJRFAC.E L3 w'L GE: i t' PECTOIR r GENERAL NOTES: t BARNSTABLE S- -H-20 F&O EL9.6t * HARBOR _ SEE PAVEMENT CROSS SECTION 2'x 2'GRATE(TYP.) 1.THE LOCATION OF EXISTING UNDERGROUND UTILM SHOWN ON THIS PUN IS i M ,e R FABRIC o,ER APPROXIMATE PRIOR TO ANY EXCAVATION ON THIS SITE,THE EXCAVATING `, CONTRACTOR SHALL MANE THE REQUIRED 72 HOUR NmIFlGTION TO DIG SAFE(1- . O'PEASt0t2 888-344-7233)AND ANY..0IHER UTILITIES WHICH MAY HAVE CABLE,PIPE OR - 12.4 SCORED H-M SLOTTED H-20 NM EQUIPMENT IN THE CONSTRUCTION MCA FOR VERIFICATION OF LOCATIONS. R CORRU_HDPE PVE 12.E HDPE ACT rv-12 OR EOWL ° 2 RICK AOJIITIIND COURSE CONSTRUCTION MATERWS,COMPONENTS,AND METHODS EMPLOYED ON THIS ADS N-,2 OR E0. 2 ALL CONS LOCUS MORTAR PROJECT WORK SMALL CONFORM TO THE TOWN OF BARNSTABLE REGULATIONS (TYPJ AND/OR THE MASSACHUSETS DEPARTMENT MPUBM WORKS STANDARD SPECIFICATIONS COMMONWEALTH OF wA6MRD 6NNE FOR.BRIDGES AND HIGHWAYS AS AMENDED TO.PRESENT. MASSACHUSETTS INV.LEVEL AT ELB.Bt- n 12-i �IPE J.ALL RUNOFF TO BE CONTAINED ON LOCUS._ O 4.ALL DRAINAGE COMPONENTS MUST BE CAPABLE OF WITHSTANDING H-20 WHEEL LOADS. ED BOTTOM LEVEL AT EL3.8t- �OPDSm 5.4'LOAM AND SEED ALL DISTURBED AREAS,EROSION CONTROL NETTING ON SLOPES>1OX. STONE w OF PA O 1 ., ♦`-J'-{ LOAN O,LLLON PRECAST WALL S R-2G-BASIN B.DRAINAGE PITS TO BE SET IN CLEW SAND ONLY.5'REMOVAL UNSUITABLE MATERIAL. '4X5'-B'SHORCY SOU 7.VERTICAL GTIM:ASSUMED FROM(FEINT)ROOD INSURANCE RATE NAP. , 1 _ BARNSTABLE TRENCH CROSS SECTION PROPOSED LEACHING TRENCH -1N H-20 OR EQUAL BABNSTML2 COMMUNITY=PANEL NUMBER 250001 0001 0.REVISED JULY 2.1982 \R4 J\I OA PALE O VILLAGE (BOTH SIDES) CDONAL PLATE ELEVATION REFERENCE NARK RM 5(k1.12.2,(NOVID) BCRM TOP BOLT OF HYDRANT(!OVER MAIN OISCHAAC AT NORTHEAST 1 __ ,,6-WASHED STONE UNDERNEATH/ CORNER OF JUNCTION 0 COMMERCE ROMAN MILL STRUCNRE.COMPACTED 8.REFERENCE:PLAN BY RICK LAMB ASSOCIATES LANDSCAPE TEL 817 865 L.WO PLANNING+DESIGN `.__.��. _/ 73 ATHENT STREET,CAMBRIDGE,Ll4 02138,Ail,B17-668-1939,FAX.617-J54-338Y, COLLECTOR DRAIN CROSS SECTION LA 3 GRSING PUN /'+ LA 4 LAYOUT PLAN.PLANTING CONCEPT PLAN P� 1 \ LOCUS MAP TRENCH DRAINAGE SYSTEM 9.USE GRAVEL FOR PROPOSED PARKING AREAS(SEE DETAIL). d? e I , \ scA1E 1'=loon 10.USE REINFORCED FOR ENTRANCE(SEE DETAIL). A' 9/ _ --- ----- _ NOT TD SQA E 11.USE REINFORCED CONCRETE FOR DUMPSIER LANDINGS(SEE DETAIL). 0 -1 / FLOOD ZONE A3(ELIl)&C. BARNSTABLE PANEL Ql 11FLOOD ZONE SHOWN AS OEUNEATED FROM(FEJAA-FIRM)BARNSTABLE PANEL 1 1 MO CONTOUR UNE ELII NORM PANNING LOT IS UTILIZED FOR WINTER BOAT STORAGE.COLD STORAGE ONLY,NO REPAIRS. - ; e.°' � / •ZOMMG DMMCT. MB-B 1$ _ •-vl FRONT. 10' RIDE 10-HD4. 30'SUM RE HFAW DUTY N-20 -TO BE CONFIRMED BY BUILDDTC C01161f.5S10NER COVER OF # LABELED'DRAIH' BARNSTABLE PROP,H-20 TE FACs 6 !'' DRILL(2)1.4 HDLET IN CWFIR SEE GRAVEL CROSS SECIIO 2•%2•CRAZE ITYP.) : PROPOSED \4 ` 3.00 ' MjRAFl 140N FABRIC OVER - PARKING MCA ( /- 240-E 2 MIN.PEASTONE PRE SOLID H-20 SOLID H-20 RISERS 12-P HDPE oo 18 I I I I 12'0 HDPE M RED. MS N-12 OR E0. , HOLFS(2)'_4 Y `BRICK ApIUSIINe COURSE I ; MORIM IS• ICI EXISTI G I `�6 •y'tiM PARKING a 19.0. og I 1 I PROPOSED I n 1Yi�� IPE „I 7uX*�OE 1 H-20 ; I^ W I SIDEWALK 60D&L ON i REIATA/E FILL k 1,000 GALLON I 1,�P P CAULDN C� ryryNN•- 2 ' I F Io I o BI BED OLD TOP&SUBSOIL LEACHPIT / H-2O CATCH BACK 1 FOR 5'MIN. 6'AX._2 OR°E pC " GRANTED AROUND STONE UP OR E. ,-,�•1 I '•%6'-8-SHOREY , ✓• ' I P �N 1 G 2 J_� / / V , TOWN OF L REPV&E'WRH � � OR BRAIN H-20 OR EOUK Fy,., C W BARNSTABLE CLEAN SAND ,4 6'AX6'-e-SMOREY SECTIONAL PLATE LIKNf D'A•9' 2 p !' I o 1 LPIOOOH-20 OR _� C•S71XFnr MINI 2 / VV 1 / Q Fi 5'MIN. ___ _�. 5'MIN. JB' _ m 1 6'WASHED STONE UNDERNEATH A' WASHED STONE UNDERNEATH *'�6 2 .) ) a D; Y SIDEWALK fS'MIN MOUND PIT I SNUG URE_COMPAL ED 0"171t IV2j 1 } 4 � I EASEMENT :�\ A i ..� ``57RUCNRE COMPACTED_/ / 4__.__. -__/ S 1 �� \ C3 U 1 SKETCH aL_--------------------- 1/4--1 1/Y J y STALE:1'-20' f WASHED STONE(T'P COLLECTOR DRAIN CROSS SECTION �o I 't LEACH PIT CROSS SECTION Ts �� �, I I ; , \\( i A `CEMENT LEACH PIT DRAINAGE SYSTEM .l _ 17 L�; A1 � bTY rnsPL?,9p. r Nm ro SCALE �• _ y° I GKOPJ7VF LOWAw r 1-'� I CAT 1RA'II/0'3701E •T \ 7 O Del I6 A[)IPOiL'm LUIOl7. I NW RCS E212..04 12" L 9'X 9'REINFORCED CONCRETE 1M01NC �9 _ `� r a. (71P• - E)B yE -// 141$ e'19911MY SEES I NY Nam.!!NY OVf-Gt2 ryyp ) gip. q�� ��f/' 1 - I _____ 8-THICK PORTUND CEMENT `B �pr /w9w \ I ) PAN �12'J pr ffi /' / ,r LEGEND WITH W.W.F.WHERE SHOWN �> V Ci• `\ \ ,1.0t , WITH J'MIN P�HLFARMCE ALL MOUND � `I". � � �\ \ ) !017 01L/AsID N IN .TOWARD AREA DRAIN \ BOAT JJ.>)( ^w1C \ 13 •` A`_Jv I O�1 YY LIGHT M LICK POST t- e, - "�srzol ' ` it I am o PARKING SIGH �s g `per�.:/ . /--------� Ao°.�Fs3+zs' JJT i - 1 \ �� - ' w�ipavrRss » .:.a ...... \4 cl t �t 11 111L '''•'�F'�14TS ; 7P.4 xry ..Q 0 O 0 OOO 0•O 0 O 0 ••0 O B'PROCESSED GRAVEL ,> % /, \ i I ry o 3 O CATCH FIASIN O�OQODO0o�000�000°o°O°000�o�0�MA55 DPW N1.01.,COMPACTED T v N / T2 ry [T UTILITY POLE O O O 000 O O oO0°O°o°O O O O 9955SH BVI RAT DORY DROLLER MOD.PR TEST I y ,Y i ". ,.P- Z PROPOSED ISLAND WITH I A / T o/ y �I `� Ep T,T1G ISLAND •� ttO-G B. COBBLESTONE BORDER L T'�` X \ / "1/ �I - KHAN". E,RpMNG GRA55/yDIRT USE REINFORCED CONCRETE FOR DUMPSiER LANDING \ < I 7' (TIFF) rm.) J - PARKING PMKIIiG AREA CONCRETE CROSS SECTION �', i `i f T' i -14- EXITING CONTOURS _ • NOT TO SCALE '�'`� EXISTING t,\ � h2�4. /Y WALL m M BURDINC i I ` ,,,Y,) 1 Iz PINE 1 'ND` I \ -T4-- PROPOSED CONTOURS FF s 129' I / -14 ( 1:12 ACCESSIBLE CURB COBBLESTONE BORDERS ON ISLANDS 4 ` 1 I , CUT(TYPICAL) 112,4 PROPOSED SPOT GRADE WHERE INDICATED BY DOUBLE UNE %, A ' ^ �p ` 0275 MILLWAY A F OSR 0 PITCH 2X 0`f �\ rAlBOM' `J 1 SIGN -�� EDGE OF PAVEIAEM TOWARD AREA DRAIN `�- 19 (!♦ �,',',JJ �_ R ) GAS UNE WRNEfl FOUND AT POST 12/70/9B �F pOSRN� ,.5-PEASTONE ROLLER COMPACTED ` _S / G(UNRE CURBING •: •• •:� +a:••:•oD:COG�o OO o e'PROCESSED GRAVEL S OG..f"__-_-___ ;B,, AWMICSIND STO I LC1fLZE S/D1E S / POST- I O°O°O0° Opo pOQo°Oo�MAST OPW M1.03.1 COMPACT PROCTOR \f ----- •) PAC --- ' ... 00000 0 000 000000 00Tl'P ^ASAROUT 1✓ A S E Ain a"M .. o 0 0°0 95X MAX..MA%.DRY DENSITY OR TEST � %T T• �-- � Q WITH VIBRATORY ROLLER ( \' u ' I ) l OC19 00//-,� - °e•\•, z cns ^t\ ;' q os , PARKING CALCULATIONS: REMOVE TOPSOIL(FROST SUSCEPTIBLE SOILS) DECK - METERS ,\ }/' S� OW SEC CUM - OFFICE USE LE P CONSULTANTS / I !T i� 29 DAL.PROFESSIONAL AS RE LAIR `` \n l4-d]Rf'Q.10Gt 0 ED j '� ) E1f1511NC GAL OR E OFFICE USE 7I/ SF(1 SSU SF) 25 RED. _-1 NY OT?7.Of O � ERE. COMPACT SUBCRAOE WITH VIBRATORY -12 +1 SEP I MATE SUITE 8 Q 1 B'y EE ' () e ., �� •- � ROLLER.ALL FILL COMPACTED IN 6"LIFTS. ) , II / ' ,}/ � S \ ` \ , GU7RND.grFiV AV AM 1 ACCESSORY ARARMEM 1S/APT.-2 RED. M REQUIRED ZLO T T \ 'I 24. RETAIL FlSNMMKET:B16 SF(I/200)�5 flEQ. ,4 ^ 23 BEAT SUPS(I SPAC(fj&P) -23 MO. USE GRAVEL FOR PROPOSED PARKING AREAS = '�� rQT�'w` .) `y 7 _ +! ( 'I i\ °I WHALE WATCH PARKING(SEASONAL) 0 AVAILABLE GRAVEL CROSS SECTION ;2f -P®a� J°�) T �,�,�� h I / I 147 SPADE NOT M SCALE / - / % 1 - \\ 20q Jb GG(�1 II ONES \ NORTH LOT TOTAL PARKING SPACET-82 EXISTING FEN ` \ ✓' l !'IE y W WEST LOT TOTAL PARKING SPACES-35 /, WGOD BUILDING AR ` ` FA'RS %, \( I \\ ) l 'b .) E%'STING R IDES S. qy p CENTER R FAST LOTS TOTAL PARKING SPACES M ON PIUNGS (\ TIN / 'Y \ ' 'V DECK •; \ B 12 daAl-C I CR;\KL "4 LF N14 TOTAL SPACES�1DE FF- 47 129' \\X/ _ F�P�;[AROAw�,t,A�,/ '� j( , \ n( t.j TO REM J7 X E S•XI•I0I RLIf./D1E 521 CMR 2J.21 5 HCP ACCESSIBLE SPACES PROVIDED I"TOPCOATMASS DPW hA}..` �R0 ` i// .J / Ewsr. G T'( i l b GRRarnvEic F> i X .7TO TIE1,wN. 01 � /I:lf TYPE 11 A PITCH 5i - £`, IryryEE��/ SHED \- /\ �/ PARKING ^ TOWARD ABEA DRAM 2'BINDER V ' R°°t \-/,BE �./ 11 , DRAINAGE CALCULATIONS: O ' EXISTING GRAVEL PARKING AREA 41.S38 SF BARNSTABLE 4, ) t` _- - \ . ! = VS I�s<�` a ���T PROPoOS^GGRAVEL RAVEL PARKING ARIEk AREA:e.is°SF °o°o°000000°0000°o°o° INNER HARBOR ^.j / �`' \ / .) CD OLER AEIWW E7957 TOTAL ORAINAGE AREA(PROPOSED PARKING AREA):49,56E SF /Ir- t l ru 'ram WAA PFew it mV i TFtI RY 1R-sa 12'PROCESSED GRAVEL / i __ EXLNC �f MDPW N1.03.,VI8.ROl1ER COMPACTED WRH(2)6-UFIS B� � / �0p \ _ '�P❑ -IiiDmtOE� RESIGTI 510pM F�EOUENCY�20 YFM9 . y 26 _ Y^ BU'0'NG 24 HOUR SC TYPE,III TWNFALI:.$.58 IN USE ASPHALT AT ENTRANCE Laa7 WE A/-X! 4 - e7Ele4t £Gi4® )so s zofi CPM DRAINAGE A 1 ARID AREA -1.7-5 SF / _ yrnENO..JJ7, xEl 1 A'b'r BT S MX PEAT( .6 CF p Mac PAVEMENT CROSS SECTION t`v °X°5"0110'A A1Lvv ""°� FAL19Z pAe�Ala"E AS Axa KING h I 2USE 1M-8 e GLPvR 4-STONE-(1)(41a SF)-415 SF O.K. NOT TO SCALE Aw�' /aC! Apy q( a F•i"Is y.'n ^ TT SX6'W/I/I'Sl01E h DEAKAGE MF02( PMKNG AREA 5,78I SF .T� RC IL/AOt _*_vJ 1C Q_/Im 1 N/F w 1 PEN(FLOW:(0.25 CFI(80 S/M)A 48�'O 112 CPM C /W 9K 7.t AY M 7.li , 1 2 \ - BY X S'ow jvISwv.X f1LFAMVI 112 GPM/0.5 GPM/ 3-S 9F("FOUL" ROBERT VENDITTI (2.7 7D 9E 066vw M DF lO�FI' USE 7-6Xe'LPR w/a'STONE (1)(41e SF)-41B SF O.K. DRAINAGE AND PARHING �O AT�utta 1I PAIR o,mN .>TI�M 7W AII�F CONIM P DRA N4CE AREA 3(EAST PARKING AR% 5,3C5 SF r PEAK RpW:(0.19 CF/5 60 8//)(7.4488 G CF)-65 GPM SITE PLAN OF LAND �0 7A ARM 0B41V , i ____ es GPM-6'X GPM/sF-�I- TC�R.(1)� �� ; USE 1-8'%6'IPIT W/4'STONE m(1)(41B SO 418 SF O.N. 'I/ A !0)V at M-V V(O - PAR G STONE DRAINAGE 4(NO PARK C MFA) ¢S,O76 SF LOCATED: MILL WAY, BARNSTABLE, MA A4�RO# m Q, 8191 P\ ; SIGN i BENCHMARK Top PEV(ROW G.,CF/R�((BO s/IMN)(7.48 G/CF)- 6 GPM 2 \ ✓ T P 7 CONCRETE BOUND J14 GPM/0.4 GPM/SF<B2B TF(REOUIflEO) PREPARED FOR: HENRY GLAIR sy 1'4i p G'/'-'; ; iI / ELEV_12.15 USE 2-B'X4' PR W/i'SON (2)(3]0 TO BBO OII 508-}82-4541 ..! �� / N NGKJ NOTE OWNER TO CONTRACT FOR CLEWING h INSPE'CRON P.O. BOX 648 IDX 508 J62-9080 'PJ- 'L W i/ OF AREA GRAN CATCH BASINS ON A YEAR 10 YEAR BASIS. BARNSTABLE, MA 02630 A/�� DRAINAGE AND PARKING SITE PLAN ; , DATE: AUGUST 18, 1999 I SCALE: I" = 20' A`I< LANDSCAPE CALCULATIONS: REVISED:1�13 99 ADDED OFFSETS.SIDEWALK ANTI MISC. down cape engineering, inc. - , o% � '/ / LANDSCAPE PERIMETER AREA(AT 10'BUFFM)�63,213.51 SF REVISED:1 14 OD MISC. I / Y TOTAL LANDSCAPE INTERIOR ISLAND AREA 15,092.8J SF RMSEO:J/J OO LABELED GA.FISH MARKET SPACES AND WHEELSTOPS s / REVIISED:JZ29Z.M WIDTH SPACES,I S/r�ESNM,DUMPTi RK FENCE,MISC. ?�TN OF _ Tx 01,y0 2\ •(' 8/ tN OF O G'{ 6J.213A1 SF HEVITEO:4/10/00 REMOVE DECK CIVIL ENGINEERS t ARNE EEy orU NINE Lim y' AN W' ,( -IS.092e3 SF 0WA# HS ARNE ! i 'V _L.��' ... 48,120.7E SF LAND SURVEYORS CIVIL $ s AA , eo-E OF PAS PERCENT LANDSCAPE INTERIOR ISAND. 15,092.83 SF/53,213.61 SF-0.241-24ta 20 0 20 40 60 Feet FIu MAI` � .. E SCALE: 1" = 20' 939 main St. yarmouthport, ma 02675 199-064.1 DATE ;H. OJALA, P.E:, L.S.. S s J�4LL LADS 1 A1 � I L E G E N D BARNSTABLE HARBOR cCATCH BASIN SEWER MANHOLE O DRAINAGE MANHOLE ❑ ER ROAD L❑CUS METAL COVER �I (0 GAS METER 3 cOo GAS SHUTOFF VALVE J -r CO-) UTILITY POLE HANDICAP PARKING BARNSTABLE FIRE HYDRANT VILLAGE SEE 4/18/00 DRAINAGE do PARKING - 6 SITE PLAN FOR _ PARKING AREA DETAILS PANT►NG LOCUS MAP BED \` — SCALE 1"=1000't ` GRANITE f CURB ASSESSORS MAP 301 PARCEL 063-001 1 OOTH `��� \1` COBBLE EDGE 1 ® (TYP.) P�N71Nb LOCUS IS WITHIN FEMA FLOOD ZONE _ BED � DIRT DRIVE N A3 (EL 11) AS SHOWN 2 /2 2 ON COMMUNITY PANEL #250001 0001 D -----_ DATED 7/2/1992 BIT COf'•.C. CAPE COD DRIVE'VAY 11 CATCH BASIN (TYP.) BERM 28 , ZONING. 2\ 1 1 \ I 4 ZONING.DISTRICT: MB—B 24 \ N� -� P G BED GRANITE SETBACKS: 5 29 1 so�, "W -'° 1' CURB FRONT: 10' _\GRAVEL PLAN71NG BED DIRT DRIVE SIDE: 10' MIN. & 30' SUM 23 BARKING M Q 30 1 21 - REAR: 30'6 h O a 22 WHEE� STOP (TYP.) -AN1iNG BED APRON NC. ' OWNER: i 20 O 1 �G a 7 EDGE OF GRAVEL SIGN II HCP DIRT DRIVE HENRY E. BLAIR, TR. & PARKING (TYP.) (CUSTOMER 1 SIGN 19 DEc. RAYMOND M. MURPHY, TR.PAR + PAL�KIINc i �• _ . �. BARNSTABLE MA 02630 80 18 FREEZER Q (TNP.) rt_ REFERENCE: 8 9 10 11 & 17 a 5o J LANDCOURT CERTIFICATE #122055 ' O 12 13 ,� O 31 14 )/5 E)gspt,�, . / 16 CYi FI BUI INAr tf N?4'S0 p / 0 FFa14.96 I^ n DRAINAGE 267�,.w BE�DN�G MANHOLE PATIO SITE PLAN REVIEW PLAN 32 FIELDSTONE O F �k WALL (TYP.) GATE x x GRANITE STOCKADE FENCE CURB #275 MILLWAY ROAD METAL COVER STOP SIGN PARKING: BOULDERS BARNSTABLE, MA 6"X6" WOOD SIGN POS'i 66 SEATS / 3 = 22 SPACES (SIGN IS SEASONAL) CROSS WALK PREPARED FOR 1/2 EMPLOYEES *4 = 2 SPACES TAKEOUT = 5 SPACES REQUIRED = 29 SPACES HENRY BLAIR PROVIDED = 32 SPACES (INCL. 2 HCP) SEWER MANHOLE O-', DATE: APRIL 29, 2008 DRAINAGE: S Scale:l"= 20' SEE ATTACHED DESIGN PLAN— SEwcR-) DRAINAGE.,AND PARKING SITE PLAN OF LAND 0 10 20 30 40 50 FEET DATED 4/18/00 HOFLf ��SHOFMAS. off 508-362-4541 fax 508-362-9880 DANIELS9cf� DANIELA �yGN downcape.com �� A. �� o OJALA �, v OJALA N " CIVIL N down cope engineering, inc. No.46502 �a os8�� P ,� ,S ��� civil engineers qt r,.� {9 sska o� �S EN land surveyors 1 w� N� Rv�� _� 939 Main Street ( R to 6A) DATE DANIEL A. OJALA, P.E., P.L.S. YARMOUTHPORT MA 02675 DCE #08-056 08-056 BLAIR.DWG