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Home My WebLink AboutHYANNIS FARMERS MARKET - CLOSED TEMP FOOD PERMITS _ i33(�ph��neysll�-a�4-oc8�tt FARMER'S MARKET-HYANNIS f� FPS 2>me �s PO � 5 t� I � March 28,2018 Vanessa Beck Town Of Barnstable Health Department 200 Main Street Hyannis,MA 02601 Dear Vanessa, Enclosed please find a check in the amount of$180 for our Farmer's Market application. You should have already received via email the following: • overall APPLICATION form for the whole market. • overall description of our market. • Floor plan for the market • Operational Guidelines • My ALLERGEN AND SERV SAFE certification in case necessary as the MARKET MANAGER. If you need anything further please let me know. Thanking you in advance, Beth Marcus Cape Cod Beer Inc Work:5 08-790-4200 Ext 102 Cell: 774-836-5206 Beth cgCapeCodBeer.com Cape Cod Beer • 1336 Phinney's Lane Hyannis, MA 0260l 508-790-4200 www.CapeCodBeer.com FARMERS MARKETS - HYANNIS & OSTERVILLE 6/6/18 Allen Giles, Farmer "Let Us" Farms East. Falmouth Will be participating in both farmers markets but does not need permit. Only selling produce. p4Y t0 � a Barnstable o� Town of Barnstable Barnstable C'''+" i A1-Al11CftCe Giiy BA NSTAMASS.L A i639 � Board of Health Tecru•�A 200 Main Street, Hyannis MA 02601 2007 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi July 20, 2015 Ms. Beth Marcus 1336 Phinney's Lane Hyannis MA 02601 RE: Mid-Cape Farmer's Market Approval to Sell Foods at 1336 Phinney's Lane, Hyannis Dear Ms. Marcus, You are granted permission to sell foods at the Farmer's Market located at the parking lot of 1336 Phinney's Lane Hyannis each Friday afternoon during the summer months and into the early Fall. This permission is granted with the following conditions: (1) PERMIT - Each food vendor shall complete a separate food permit application. An applicant proposing to sell processed foods shall seek a retail food permit. Each food vendor shall set-up his/her table for inspection and shall satisfactorily pass an inspection, as well as obtain a food permit from the Health Division Office prior to opening for business. The overall fee, for all retail permits combined, is set at a reduced rate of $180.00 for 18 weeks maximum. If additional weeks are requested after 18 weeks, the reduced combined rate for additional weeks is set at $35 per week. (2) RESTRICTED FOOD ITEMS - The menu is limited to whole fruits and vegetables, eggs, honey, frozen packaged beef, frozen packaged pork, wine, jelly, baked goods, bottled juices, frozen ice-cream pops, cookies, live shellfish and kettle corn. No other foods are authorized to be served or sold. (3) SERVSAFE CERTIFICATION - At least one food handler at each table where potentially hazardous foods are sold, shall be Servsafe certified or equivalent. Copies of Servsafe certification shall be submitted to the Q:\WPFILES\Beth Marcus MidCapeFarmersMarket2015.doc Health Division prior to obtaining temporary food permits from the Health Division. (4) GLOVES — If any foods are being sampled, (e.g. jellies on crackers) the foods shall be properly handled with tongs, tissue, and/or the server must wear disposable gloves while sampling any unwrapped food items. Gloves shall be changed often during the event. (5) HANDWASH STATIONS - Each food table where unwrapped or uncovered foods are sampled (with the exception of whole fruits and vegetables), shall be equipped with a handwash station consisting of a minimum two gallon capacity water dispenser, dispenser soap, and paper towels. The handwash station shall be located in close proximity to (within twelve feet of) the food table without any obstacles or obstructions to the handwash station. (6) THERMOMETERS — Thermometers shall be provided inside every cooler used to store meats and other cold foods. The temperature shall be maintained at 41 degrees Fahrenheit or colder. (7) POSTING OF PERMIT - The food permits issued from the Health Division Office shall be posted at each food vendor table during the time of each event in an easily accessible location to be viewed by a health inspector during site inspections. (8) All the other regulations contained in 105 CMR 590.000: State Sanitary Code, Chapter X - Minimum Sanitation Standards for Food Establishment and of the Town of Barnstable Board of Health sanitation regulations shall be strictly adhered to. (9) SHELLFISH SALES — Prior to selling any live shellfish, the applicant shall seek and obtain the approval of the MA Department of Public Health, the MA Division of Marine Fisheries, and any other State agency which has jurisdiction regarding shellfish sales. Sincerely yours, U Wayne Miller, M.D., Chairman Q:\WPFILES\Beth Marcus MidCapeFarmersMarket2015.doc Town of Barnstable 1 Regulat ory g y Department Public Health Division p >039. 200 Main Street, Hyannis MA 0 O1 ti, 1h J J OFFICE: 508-862- 4 `1 464 +� 4 � Thomas F.Geiler,Director FAX: 508-790-6304 Thomas A.McKean CHO -----TEMPORARY FOOD EVENT INSPECTION FORM 0 r. Name of Special Event a e Table/Cart/Trailer Identifi tion Name 6- 3i Telephone Permit Holder's Name 2 Telephone DESCRIPTION OF VIOLATION PERMIT INFORMATION Valid Permit/Displayed i _ Pre approved Menu Items Offered Only FOOD PROTECTION MANAGEMENT _ PIC Assigned/Present Onsite PROTECTION FROM CONTAMINATION Food Contact Surfaces Cleaning and Sanitizing Foods Covered Proper&Adequate Handwashing/Temporary Handwash Station Location Good Hygienic Practices(Use of gloves,use of tongs or tissues) TIME/TEMPERATURE CONTROLS Cooking Temperatures _ Reheating _ Cooling Hot and Cold Holding Food and Food Protection CONSUMER ADVISORY _ Posting of Consumer Advisories OTHER REQUIREMENTS Refuse Container(s)Provided/Covered _ Adequate Toile ac ' 'es Provided All n Y 0 Inspector's Signature r.' t r PIC's Signature Print J �. Town of Barnstable Regulatory Services Department Public Health Division 200 Main Street, Hyannis MA 02601 OFFICE: 508-862-4644 Thomas F.Geiler,Director FAX: 508-790-6304 Thomas A.McKean,CHO TEMPORARY FOOD EVENT INSPECTION FORM Name of Special EvensArd Ai I . V . I- F%.7- ate Table/Cart/Trailer Identificati n Name elephone Permit Holder's Name Telephone DESCRIPTAON OF VIOLATION PERMIT INFORMATION lf6 _ Valid Permit/Displayed -fom) _ Pre approved Menu Items Offered Only FOOD PROTECTION MANAGEMENT PIC Assigned/Present Onsite PROTECTION FROM CONTAMINATION Food Contact Surfaces Cleaning and Sanitizing Foods Covered _ Proper&Adequate Handwashing/Temporary Handwash Station Location _ Good Hygienic Practices(Use of gloves,use of tongs or tissues) TIME/TEMPERATURE CONTROLS _ Cooking Temperatures _ Reheating _ Cooling Hot and Cold Holding Food and Food Protection CONSUMER ADVISORY Posting of Consumer Advisories OTHER REQUIREMENTS _ Refuse Container(s)Provided/Covered _ Adequate Toilet Facilities Provided Inspector's Signature in PIC's Signature Print r , Town of Barnstable Regulatory Services Department Public Health Division xsTasra�, * ' 200 Main Street, Hyannis MA 02601 OFFICE: 508-862-4644 Thomas F.Geiler,Director FAX: 508-790-6304 Thomas A.McKean,CHO TEMPORARY FOOD EVENT INSPECTION FORM Name of Special Event III Date ` Table/Cart/Trailer Identification Name Telephone Permit Holder's Name Telephone DESCRIPTION OF VIOLATION PERMIT INFORMATION Valid Permit/Displayed _ Pre approved Menu Items Offered Only equ FOOD PROTECTION MANAGEMENT r PIC Assigned/Present Onsite PROTECTION FROM CONTAMINATION _ Food Contact Surfaces Cleaning and Sanitizing Foods Covered _ Proper&Adequate Handwashing/Temporary Handwash ' Station Location _ Good Hygienic Practices(Use of gloves,use of tongs or tissues) TIME/TEMPERATURE CONTROLS Cooking Temperatures _ Reheating Cooling Hot and Cold Holding Food and Food Protection CONSUMER ADVISORY _ Posting of Consumer Advisories OTHER REQUIREMENTS Refuse Container(s)Provided/Covered _ Adequate Toilet Facilities Provided C Inspector's Signature ® /int PIC's Signature Print Town of Barnstable Regulatory Services Department • ntvsrx�IE. - Public Health Division ass 200 Main Street, Hyannis MA 02601 OFFICE: 508-862-4644 Thomas F.Geiler,Director FAX: 508-790-6304 Thomas A.McKean,CHO TEMPORARY FOOD EVENT INSPECTION FORM Name of Special Event Date C� Table/Cart/Trailer Identification'Name Telephone Permit Holder's Name Telephone DESCRIPTION OF VIOLATION PERMIT INFORMATION _ Valid Permit/Displayed Pre approved Menu Items Offered Only FOOD PROTECTION MANAGEMENT _ PIC Assigned/Present Onsite PROTECTION FROM CONTAMINATION Food Contact Surfaces Cleaning and Sanitizing Foods Covered Proper&Adequate Handwashin;/Temporary Handwash Station Location Good Hygienic Practices(Use of;loves,use of tongs or tissues) TIMEJEMPERATURE CONTROLS Cooking Temperatures Reheating _ Cooking Hot and Cold Holding Food and Food Protection CONSUMER ADVISORY _ Posting of Consumer Advisories OTHER REQUIREMENTS Refuse Container(s)Provided/Covered Adequate Toilet Facilities Provided Inspector's Signature PIC's Signatu a Print Town of Barnstable ' Regulatory Services Department } Public Health Division MAW � 200 Main Street, Hyannis MA 02601 OFFICE: 508-862-4644 Thomas F.Geiler,Director FAX: 508-790-6304 Thomas A.McKean,CHO TEMPORARY FOOD EVENT INSPECTION FORM Im�yv Name of Special Event Date _ Table/Cart/Trailer Identification Name Telephone Permit Holder's Nam Telephone DESCRIPTION OF VIOLATION PERMIT INFORMATION _ Valid Permit/Displayed Pre approved Menu Items Offered Only AUIC , FOOD PROTECTION MANAGEMENT PIC Assigned/Present Onsite PROTECTION FROM CONTAMINATION _ Food Contact Surfaces Cleaning and Sanitizing Foods Covered _ Proper&Adequate Handwashing/Temporary Handwash Station Location _ Good Hygienic Practices(Use of gloves,use of tongs or tissues) TIME/TEMPERATURE CONTROLS _ Cooking Temperatures Reheating Cooling _ Hot and Cold Holding _ Food and Food Protection CONSUMER ADVISORY _ Posting of Consumer Advisories OTHER REQUIREMENTS Refuse Container(s)Provided/Covered _ Adequate Toilet F . t Provided A IPA Inspector's Signature t l PIC's Signature Town of Barnstable Regulatory Services Department 1 Public Health Division SAWWAHLE KASS. 200 Main Street, Hyannis MA 02601 OFFICE: 508-862-4644 Thomas F.Geiler,Director FAX: 508-790-6304 Thomas A.McKean,CHO TEMPORARY FOOD EVENT INSPECTION FORM A .4 A,/110 W /- ,/,-/ Name of Special Event Date Table/Cart/Trailer Identification Na a Telephone Permit Holder's Name Telephone DESCRIPTION OF VIOLATION PERMIT INFORMATION _ Valid Permit/Displayed Pre approved Menu Items Offered Only r o FOOD PROTECTION MANAGEMENT r _ PIC Assigned/Present Onsite PROTECTION FROM CONTAMINATION _ Food Contact Surfaces Cleaning and Sanitizing Foods Covered Proper&Adequate Handwashing/Temporary Handwash Station Location Good Hygienic Practices(Use of gloves,use of tongs or tissues) TIME/TEMPERATURE CONTROLS Cooking Temperatures _ Reheating _ Cooling _ Hot and Cold Holding Food and Food Protection CONSUMER ADVISORY Posting of Consumer Advisories OTHER REQUIREMENTS Refuse Container(s)Provided/Covered Adequate Toilet WI fle vided Inspector's Sign t e f rint I PIC's Signatu a Print Town of Barnstable Regulatory Services Department Public Health Division 200 Main Street, Hyannis MA 02601 OFFICE: 508-862-4644 Thomas F.Geiler,Director FAX: 508-790-6304 Thomas A.McKean,CHO TEMPORARY FOOD EVENT INSPECTION FORM Name of Special Eve I a e Table/Cart/Trailer Identification Nam o Permit Holder's Name Telep one DESCRIPTION OF VIOLATION PERMIT INFORMATION _ Valid Permit/Displayed PAC�K I J/) — Pre approved Menu Items Offered Only hW) FOOD PROTECTION MANAGEMENT — PIC Assigned/Present Onsite PROTECTION FROM CONTAMINATION Food Contact Surfaces Cleaning and Sanitizing Foods Covered iz _ Proper&Adequate Handwashing/Temporary Handwash Station Location — Good Hygienic Practices(Use of gloves,use of tongs or tissues) TIME/TEMPERATURE CONTROLS _ Cooking Temperatures _ Reheating — Cooling Hot and Cold Holding Food and Food Protection CONSUMER ADVISORY Posting of Consumer Advisories OTHER REQUIREMENTS _ Refuse Container(s)Provided/Covered — Adequate Toilet Fa ' ' ' s Provided Inspector's Signature PIC's Signature / Print Town of Barnstable Regulatory Services Department Public Health Division &VWg9tM= = 200 Main Street, Hyannis MA 02601 OFFICE: 508-862-4644 Thomas F.Geiler,Director FAX: 508-790-6304 Thomas A.McKean,CHO TEMPORARY FOOD EVENT INSPECTION FORM J Name of Special Even Date Table/Cart/T railer Identific 'on Na Telephone Permit Holder's Name Telephone DESCRIPTION OF VIOLATION PERMIT INFORMATION �. Valid Permit/Displayed Pre approved Menu Items Offered Only FOOD PROTECTION MANAGEMENT _ PIC Assigned/Present Onsite PROTECTION FROM CONTAMINATION Food Contact Surfaces Cleaning and Sanitizing Foods Covered _ Proper&Adequate Handwashing/Temporary Handwash Station Location Good Hygienic Practices(Use of;gloves,use of tongs or tissues) TIME/TEMPERATURE CONTROLS Cooking Temperatures _ Reheating Cooling Hot and Cold Holding Food and Food Protection CONSUMER ADVISORY Posting of Consumer Advisories OTHER REQUIREMENTS Refuse Container(s)Provided/Covered Adequate Toilet Facili ' Provided Inspector's Signature IV V i PIC's Signature /", Print Town of Barnstable Regulatory Services Department Public Health Division • WANSTMM MA . 200 Main Street, Hyannis MA 02601 OFFICE: 508-862-4644 Thomas F.Geiler,Director FAX: 508-790-6304 Thomas A.McKean,CHO TEMPORARY FOOD EVENT INSPECTION FORM Name of Special Event Date Table/Cart/Trailer Identification Name Telephone Permit Holder's Name Telephone DESCRIPTION OF VIOLATION PERMIT INFORMATION _ Valid Permit/Displayed Pre approved Menu Items Offered Only FOOD PROTECTION MANAGEMENT _ PIC Assigned/Present Onsite PROTECTION FROM CONTAMINATION Food Contact Surfaces Cleaning and Sanitizing Foods Covered Proper&Adequate Handwashing/Temporary Handwash Station Location Good Hygienic Practices(Use of gloves,use of tongs or tissues) 1Z TIME/TEMPERATURE CONTROLS _ Cooking Temperatures Reheating Cooling _ Hot and Cold Holding Food and Food Protection CONSUMER ADVISORY Posting of Consumer Advisories OTHER REQUIREMENTS _ Refuse Container(s)Provided/Covered Adequate Toilet Facilities Provided Inspector's Signature Print PIC's Signature Print Town of Barnstable 01r(, Regulatory Services Department Public Health Division " 200 Main Street, Hyannis MA 02601 OFFICE: 508-862-4644 Thomas F.Geiler,Director FAX: 508-790-6304 Thomas A.McKean,CHO TEMPORARY FOOD EVENT INSPECTION FORM r Name of Special Event ate , R Table/Cart/Trailer Identificatioji Name Telephone Permit Holder's Name mfigm . Telephone DESCRIPTION OF VIOLATION `, P IT INFORMATION V id Permit/Displayed Pre approved Menu Items Offered Only �J FOOD PROTECTION MANAGEMENT PIC Assigned/Present Onsite PROTECTION FROM CONTAMINATION Fq4 Contact Surfaces Cleaning and Sanitizing r oods Covered _ Proper&Adequate Handwashirl Temporary Handwash tation Location Good Hygienic Practices(Use of gloves,use of tongs or tissues) TIME/TEMPERATURE CONTROLS Cooking Temperatures Reheating _ Cooling Hot and Cold Holding Food and Food Protection CO UMER ADVISORY Postin f Consumer Advisories OT QUIREMENTS fuse Container(s)Provided/Covered Adequate Toilet F rovided Ar Inspector's Signature ® rint PIC's Signature Print Town of Barnstable Regulatory Services Department Public Health Division , ` 200 Main Street, Hyannis MA 02601 Ian" 'i OFFICE: 508-862-4644 Thomas F.Geiler,Director FAX: 508-790-6304 Thomas A.McKean,CHO TEMPORARY FOOD EVENT INSPECTION FORM H VAa Nk Name of Special Event Date Table/Cart/Trailer Identification Name Telephone v' Permit Holder's Name U ) 1 Telephone DESCRIPTION OF VIOLATION PERMIT INFORMATION Valid Permit/Displayed Pre approved Menu Items Offered Only OOD PROTECTION MANAGEMENT PIC Assigned/Present Onsite P OTECTION FROM CONTAMINATION Food Contact Surfaces Cleaning and Sanitizing Foods Covered Proper&Adequate Handwashing/Temporary Handwash Station Location Good Hygienic Practices(Use of gloves,use of tongs or tissues) TIME/TEMPERATURE CONTROLS _ Cooking Temperatures Reheating Cooling Hot and Cold Holding Food and Food Protection CONSUMER ADVISORY Posting of Consumer Advisories HER REQUIREMENTS Refuse Container(s)Provided/Covered Adequate Toilet Fa ' ities Provided Q I c Inspector's Signature Print ks PIC's Signature Print doS Town of Barnstable Regulatory Services Department Public Health Division = 200 Main Street, Hyannis MA 02601 OFFICE: 508-862-4644 Thomas F.Geiler,Director FAX: 508-790-6304 Thomas A.McKean,CHO TEMPORARY FOOD EVENT INSPECTION FORM Name of Special Event �ARAl� r-- NYANNQte 1119 Table/Cartfrrailerldentiifikcation Name rr ff Telephone Permit Holder's NameVA ILL i/' Telephone DESCRIPTION OF VIOLATION PERMIT INFORMATION _ Valid Permit/Displayed _ Pre approved Menu Items Offered Only V FOOD PROTECTION MANAGEMENT PIC Assigned/Present Onsite PROTECTION FROM CONTAMINATION Food Contact Surfaces Cleaning and Sanitizing Foods Covered Proper&Adequate Handwashing/Temporary Handwash Station Location Good Hygienic Practices(Use of gloves,use of tongs or tissues) TIME/TEMPERATURE CONTROLS _ Cooking Temperatures Reheating Cooling Hot and Cold Holding Food and Food Protection ONSUMER ADVISORY Posting of Consumer Advisories OTHER REQUIREMENTS Refuse Container(s)Provided/Covered Adequate Toilet Fa ' ' ' Provided r ' Inspector's Signature ® / Print PIC's Signature Print Town of Barnstable Regulatory Services Department 1 Public Health Division ' 200 Main Street, Hyannis MA 02601 OFFICE: 508-862-4644 Thomas F.Geiler,Director FAX: 508-790-6304 Thomas A.McKean,CHO TEMPORARY FOOD EVENT l INSPECTION FORM 4 Name of Special Event IA ate Table/Cart/T railer Identific n Na e e phone i Permit Holder's Name Telephone DESCRIPTION OF VIOLATION VPre MIT INFORMATION lid Permit/Displayed approved Menu Items Offered Only OD PROTECTION MANAGEMENT 'IC Assigned/Present Onsite JA PROTECTION FROM CONTAMINATION mFod Contact Surfaces Cleaning and Sanitizing oods Covered ?� Pro er&Adequate Handwashing/Temporary Handwash S non Location Good Hygienic Practices(Use of gloves,use of tongs or tissues) TIME/TEMPERATURE CONTROLS ooking Temperatures Reheating Cool' g and Cold Holding yFooand Food Protection ER ADVISORY g of Consumer Advisories 1OAT�H QUIREMENTS e se Container(s)Provided/Covered Adequate Toilet Fa i iti Provided Inspector's Signatu - rint 12-a PIC's Signature Print v�� Town of Barnstable Regulatory Services Department Public Health Division 200 Main Street, Hyannis MA 02601 1"9.•� OFFICE: 508-862-4644 Thomas F.Geiler,Director FAX: 508-790-6304 Thomas A.McKean,CHO TEMPORARY FOOD EVENT INSPECTION FORM l� Name of Special Event Per, J Table/Cart/Trailer Identif ation Name WICA 10 e phone Permit Holder's Name / Telephone DESCRIPTION OF VIOLATION RMIT INFORMATION Valid Permit/Displayed \YPre approved Menu Items Offered Only 0FOD PROTECTION MANAGEMENT PIC Assigned/Present Onsite 4� OTECTION FROM CONTAMINATION Food Contact Surfaces Cleaning and Sanitizing nods Covered Proper&Adequate Handwashing/Temporary Handwash Station Location Good Hygienic Practices(Use of gloves,use of tongs or tissues) dTME/TEMPERATURE CONTROLS Cooking Temperatures Reheating Cooling VHot and Cold Holding 'VFood and Food Protection NSUMER ADVISORY /7HE Posting of Consumer Advisories REQUIREMENTS se Container(s)Provided/Covered uate Toilet Facilities Provided a Inspector's Signatur Print PLC's Signature Print tv�7t: L� it , -�`MTq�ti� Town of Barnstable Barnstable mmmaicacft IARNSfABLE = Board of Health ► Atfa Ma.�°i 200 Main Street, Hyannis MA 02601 2007 Office: 508-862-4644 Wayne Miller,M.D. FAX: 508-790-6304 Paul Canniff,D.M.D. Junichi Sawayanagi July 20, 2015 Ms. Beth Marcus 1336 Phinney's Lane Hyannis MA 02601 RE: Mid-Cape Farmer's.Market Approval to Sell Foods at 1336 Phinney's La e, Hyannis Dear Ms. Marcus, You are granted permission to sell foods at the Farmer's Market located at the parking lot of 1336 Phinney's Lane Hyannis each Friday afternoon during the summer months and into the early Fall. This permission is granted with the following conditions: (1) PERMIT - Each food vendor shall complete a separate food permit application. An applicant proposing to sell processed foods shall seek a retail food permit. Each 'food vendor shall set-up his/her table for inspection and shall satisfactorily pass an inspection, as well as obtain a food permit from the Health Division Office prior to opening for business. The overall fee, for all retail permits combined, is set at a reduced rate of $180.00 for 18 weeks maximum. If additional weeks are requested after 18 weeks, the reduced combined rate for additional weeks is set at $35 per week. (2) RESTRICTED FOOD ITEMS - The menu is limited to whole fruits and vegetables, eggs, honey, frozen packaged beef, frozen packaged pork, wine, jelly, baked goods, bottled juices, frozen ice-cream pops, cookies, live shellfish and kettle corn. No other foods are authorized to be served or sold. (3) SERVSAFE CERTIFICATION - At least one food handler at each table 1 where potentially hazardous foods are sold shall be Servsafe certified or p Y equivalent. Copies of Servsafe certification shall be submitted to the Q:\WPFILES\Beth Marcus MidCapeFarmersMarket2015.doc Health Division prior to obtaining temporary food permits from the Health Division. (4) GLOVES — If any foods are being sampled, (e.g. jellies on crackers) the foods shall be properly handled with tongs, tissue, and/or the server must wear disposable gloves while sampling any unwrapped food items. Gloves shall be changed often during the event. (5) HANDWASH STATIONS - Each food table where unwrapped or uncovered foods are sampled (with the exception of whole fruits and vegetables), shall be equipped with a handwash station consisting of a minimum two gallon capacity water dispenser, dispenser soap, and paper towels. The handwash station shall be located in close proximity to (within twelve feet of) the food table without any obstacles or obstructions to the handwash station. (6) THERMOMETERS — Thermometers shall be provided inside every cooler used to store meats and other cold foods. The temperature shall be maintained at 41 degrees Fahrenheit or colder. (7) POSTING OF PERMIT - The food permits issued from the Health Division Office shall be posted at each food vendor table during the time of each event in an easily accessible location to be viewed by a health inspector during site inspections. (8) All the other regulations contained in 105 CMR 590.000: State Sanitary Code, Chapter X - Minimum Sanitation Standards for Food Establishment and of the Town of Barnstable Board of Health sanitation regulations shall be strictly adhered to. (9) SHELLFISH SALES — Prior to selling any live shellfish, the applicant shall seek and obtain the approval of the MA Department of Public Health, the MA Division of Marine Fisheries, and any other State agency which has jurisdiction regarding shellfish sales. Sincerely yours, Wayne Miller, M.D,, Chairman Q:\WPFILES\Beth Marcus N1idCapeFarmersMarket2015.doc Town of Barnstable THE T[b_ Barns!-table Board of Health i1 I 1►► BARNSTABLE. : 200 Main Street, Hyannis MA 02601 2007 y XASS. Q i639. FB MA'S A Wayne Miller,M.D. FEvc: Ms=/91J-153104 Paul Canniff,D.M.D. Junichi Sawayanagi TEMPORARY OUTDOOR FOOD VENDING REQUIREMENTS Weekly Events Applicants who wish to provide free samples of food or sell any food at a fixed location for a period of time occurring once per week, once every other week, monthly, or some other variation of frequency(herein called"weekly events")shall apply for temporary food permits/retail food permits from the Board of Health. Applicants who request a temporary food permit/retail food permit to serve or sell food from an outdoor booth,table, or cart for more than eighteen dates within a calendar year will not be approved. Also, applicants who request to operate a temporary booth,table or cart which would not be operating in conjunction with a pre-approved events or celebrations will not be approved. Weekly event food permit/retail permits do not allow for food service. The Board prohibits the preparation of any foods onsite at weekly events. Each weekly event food permit/retail permit application must be submitted to the Board of Health at least fifteen days before the date of the next scheduled public meeting of the Board. The Board meets once monthly. Fees— The selling of fresh uncut fruits, fresh uncut vegetables, refrigerated farm fresh eggs, maple syrup and unprocessed honey are considered farm products according to MA DPH, and are therefore exempt from licensure and inspections. Food products and processed foods other than those listed above require a retail food permit. The fee for a retail food permit is $100.00 per vendor if the weekly event is held during non-business hours(i.e. after 4:30 p.m.,week-ends, holidays). However, a discounted rate of$180.00 overall for all food vendors combined will be charged if all of the following criteria are met: , 1)The weekly event shall be held during normal business hours-during a weekday between the hours of 8:00 a.m. and 4:30 p.m., 2)The weekly event shall be held at the same location each week, 3)The same food vendors shall participate at the event each week, 4) Each food vendor shall sell the same menu items each week, and 5)The weekly event shall not exceed 18 weeks. After 18 weeks,additional fees will be assessed at$35.00 per week which is a discounted rate for all of the food vendors combined. NOTE: Organizations selling foods in order to donate the funds to charity will be charged a fee of only$5.00. Applicants who wish to sell potentially hazardous foods shall demonstrate compliance with the following criteria: A. Sinks/Gloves-Depending upon the length of-time of the event and the types of foods proposed to be sold,the Director of Public Health may require handwash sinks at the site. If there are no hand wash sinks available,potentially hazardous foods should not be approved for sale at events which occur for extended periods of time(greater than four hours). During those special events which occur for shorter time periods, the applicant shall provide,at a minimum, temporary handwash stations,moist sanitizing"hand-wipes"and a sufficient number of gloves to be worn by all food handlers all times food is prepared and served. B. Tongs/Disposable Napkins for sales of unwrapped-foods(without using bare hands). C. Refrigeration/Cooler-Electronic refrigerator or coolers with ice packs and ice to keep potentially hazardous foods below 41 degrees F. D. Thermometers(Stem-type)for testing the internal temperature of potentially hazardous foods. E. Refuse Containers for the disposal of trash and garbage: F. Sneeze Guards for the protection of unwrapped foods from the public and patrons during sales and serving. G. Covers/Plastic Wrapping of some sort to keep unwrapped foods covered during storage or display. H. Trained and Certified Person in Charge/Food Sanitation Training-The applicant must submit evidence of a trained and certified person in charge(e.g. Servsafe or equivalent)who must be present during the duration of the event. PER ORDER OF THE BOARD OF HEALTH Wayne Miller,MD. Paul Canniff,DMD Junichi Sawayanagi Q:\POLICIES\TempFoodWeeklyEvents 2015.doc 04-28-'15 14:29 FROM- Cape Cod Beer 5088153454 T-076 P0001/0004 F-079 r Apr�128,201 S Sharon Crocker Town Of Barnstable Health Department 200 Main Street Hyannis, MA 02601 Dear Sharon, Thanks so much for your help earlier today. It will be a bit of a scramble but we will get everythixag to you ASAP, hopefully Thursday. I have already gotten some forms back—believe it or not? I have attached a partially completed application form and will submit the final all together when I have it. The market will run FRIDAYS from 3pm to 6pm at Cape Cod Beer at 1336 Phinney's Saxe Hyannis MA. We hope to run from 5.22.15 through 10.9.15 but because we have never done this before we have no idea if it will be successful or that we will want to continue that late into the fall. The following vendors hope to participate: • Barnstable Sea Farms—Raw Bar and Shellfish • Cape Cod Organic Farm—Veggies,pone,Chicken,eggs • Crow Farm—Vegetables and Plants * Eldredge Farm—Fruit,Vegetables and Plants + First Crash Winery—Wine(dependent on state license) Kayak Cooldes--Packaged Baked Goods • Pizza Barbone—Wood Fired Pizza/Mobile Pizza Oven • Seawind Meadows—Beef,Pork and Eggs • The Local Juiee-Juice • The Local Scoop—Crepes and Frozen Ice pops • Underground Bakery—Packaged Baked Goods • Wicked Good Kettle Corn,—Kettle Corn As we discussed I will be gathering all necessary paperwork from each vendor and packaging it together for you.I will make every effort to have it to you on Thursday. I will plan to attend the S.12.15 meeting at 200 Main from 3-6pm Thanks again for your help. Cheers, Beth Marcus Cape Cod Beer Inc 508-790-4200 Ext 102 beth@CapeCodB=.com Cape Cod Beer - 1336 Phinney's Lane Hyannis, MA 02601 508-790-4200 www.CapeCodBeer.com - 04-28-'15 14:29 FROM- Cape Cod Beer 5088153454 T-076 P0002/0004 F-079 r r 'Town of Barnstable Regulatory Services r Richard Y.Scali,Director Public .wealth Division BAMSTABLE Thomas McKe=,Director n�g•�� 200 Main Stxeet,Hyannis,MA 02601 Office. 508-862-4644 Fax. 508-790-6304 MAIL TO:TOWN OF DARNSTA13LZ S i+�vaY.C`Wt`LP,, PUBLIC BEALTFI DWISION 200 MAIN MEET HYA1 MIS,MA 02601 OAX 909 790-6304 LEASE INCLUDE CHECK FOR$35.00 DOLLAW AND A COPY OF YOUR FOOD SANITATION TRAINING (E.G.ServSde)CERTIFICATE,ALLOW SIXTY DAYS TO PROCESS(Please see instructions on the next page) APPLICATION FOR TEWORARY FOOD SERVICE PERMIT DAB 5/1/15 NAM OF SP'ECIAI,E Farmers Marlmt at Cape Cod 8agr tnc. WAS TFHS EVENT APPROVED BY THE BOARD AT A Pf3BUC MEETING? ✓ON NAMM OF PERSONS)REQUESTING PE ��Marcos/Cape Cod Beer Inc_ TEE) HONE 508-790-4200 Ext 102 CELL#774-836-52M HOMEADDRESS 1336 Phinneys Lane yn,LAGE yannis MA NAME OF ORGAYIZr3.TIO CONTACT PERSU LEPHOi�11; ADDRz:S FOOD TO RE SERVED(LIST EXACT FOODS) (ATTACH COPIES OF SERVSAFE&ALLERGEN CERTIFICATES) ADDRESS IYHERE TO BE SKRVE 336 Phinneys Lane Hyannis MA DATE TO BE SERVED I Fri fts 5.22 true 10.9(tent'I TM 3 epm RAW DATP, none WHAT TIME WELL ALL XQUIPMENT BE SET-UP&READY FOR INSPECTION?13PM HOW WILL FOOD BE RAPT BELOW 41 DEGREE'S F i HOW WILL FOOD BE HELD AT 140 DEGREES 1HEOVV 18 FOOD COVERED HOW Is*Fool)SERVED r TYPE OF G ACUJTy on site (SI MAxrrn�OFAPPLICANT') QAApplieatlon Fom1TEMPF0ODJ)0C Q Cape Cod Beer—existing building PRIMARY PLANNED LAYOUT o CT1 Houses bathrooms, hand washing sinks etc. fV co T O 9 10 a Former SEARS o Currently Vacant These are cement planters that w ave 1 Whether we have to accommodate used for the past 2 access to this years to define and loading dock is Cn contain the beer o garden 3 dependent on if the 88 space gets rented w and if the dock will 4 need to be used 3- 6pm on Fridays. 5 r+ a See ALT PLAN for this concept GCID m a� 7 � 0 * o Q r i C) V � � We envision this being a r table/station manned by a r �1 die clotted lines would be Police staff member to welcome C�, style ba rricades—saw horse style— guests and"police" to co that we would be able to remove make sure people are not before and after market. departing with alcohol' 0 Alternative LAYOUT to ' I Cape Cod Beer--existing building accommodate access to Cn Houses bathrooms,hand washing sinks etc. former Seaes Loading dock. N A / CD Q M - I C7 {p Former SEARS o w Currently Vacant These are cement Whether we have planters that we have - 1 used for the past 2 � to accommodate � access to thisyearsto define and loading dock is cn contain the beer o dependent on if the 88 garden space gets rented w 4 and If the dock will 10 -4 need to be used 3- D y 6pm on Fridays. oThis plan is for this • F concept 6 +� � m 7 I o 0 We envision this being a table/station manned by a CD staff memberto welcome T The dotted lines would be Police guests and "police" to style barricades-saw horse style- make sure people are not co that we would be able to remove departing with alcohol hafnra anrd aftar market Town of Barnstable y�,oFtME'�ti� Regulatory Services P Richard V. Scali, Director BARNS LE BARNSTABLE, +� Ass. $ Public Health Division u,-is ,a- T-�.�,.�,; 163q�p�0 n: cr nIy IE39n`1 o14:::scisii.= Thomas McKean, Director 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 TEMPORARY FOOD SERVICE PERMIT DATE: April 3, 2018 Event: Farmer's Market k Cape Cod Beer Permission is hereby granted to: Cape Cod Beer Name of Person: Beth Marcus Address: 1336 Phinney's Lane, Hyannis, MA. 02601 To serve: Examples, Jams, Jellies, Flowers, Baked Goods, Homemade Olive Oils, Ice Cream Pops, Fruits & Vegetables, Hot Sauce Wine & Spirits, Hummus & Chips, Tomato Sauce & and Hone ServSafe certified: Beth Marcus Allergen Certificate: Beth Marcus Only at the following location: 1336 Phinney's Lane, Hyannis, MA. 02601 VALID ONLY ON THE FOLLOWING DATES: Friday's 5/25 — 09/14 Remarks: *All food must be kept at 140 degrees F. or below 41 degrees F. during preparation, transit and serving. *All food handlers shall use disposable gloves while serving ready-to-eat foods. APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF BARNST BLE BOARD OF HEALTH Thomas . McKean Director of Public HealthTMcK/slc gAfood&food handlers instructors\2018 temp food permits\mastendoc March.28,2018 Vanessa Beck Town Of Barnstable .Health Department 200 Main Street Hyannis,MA 02601 Dear Vanessa, Attached is the required documentation for the Vendors for the"Fanners Market at Cape Cod Beer. CAPEABILITIES: Basil,Tomatoes,Cucumbers,Salt,other fresh vegetables as the season merits. No additional. certificates needed. CAPE COD CRANBERRY HARVEST:jams,jellies and preserves. Sery Safe and Allergen included. COONAMESSETT FARM:Arugula, Basil, Blueberries, Carrots,.Cucumbers,,Decorative Flowers,Herbs; Kale, Leeks,Lettuce, Oriental Greens,Peas,Peppers,;Raspberries; Scallions, Strawberries,Swiss.Chard, Tomatoes,and Turnip.. No additional certificates needed. CROW FARM: Apples,Bedding plants,Beets, Broccoli,Brussel Sprouts,Cabbage,Carrots,Cauliflower,Corn, Cranberries,Cucumbers,Eggplant, Herbs,Kale,Lettuce, Parsnip, Peaches;Pears,Peppers; Spinach,Squash,.Strawberries, Swiss Chard,Tomatoes,and Turnip.No additional certificates needed. FOSS FARMS: Tomato sauce sold in jars. Sery Safe and Allergen included. KALA-MATTA: Hummus and chips. Sery Safe and Allergen.included. LOCAL SCOOP:Frozen Pre-packaged Ice Cream Pops. Sery Safe,Allergen, Ice.Cream Truck Vending Cert. included. MONOPATI Extra Virgin Olive Oil, Black Olives, Figs, Wine and Spirits, Grapes, Honey and many other types of fruit, vegetable, or spices. Sery Safe and Allergen included N.OBSKA FARMS: Hot Sauce,Jelly,Chocolate,Honey, Coffee,Chili Seasoning Mix. Sery Safe and Allergen included, RON'S VEGETABLE GARDEN:Arugula,'Kale, Lettuce, Spinach,Swiss Chard,'Beets,'Beans, Corn,Tomatoes, Broccoli,Squash,Peppers,,Carrots,Scallions, Microgreens and Pea-Shoots.No additional certificates needed. SURREY.FARM: Eggs, Greens,Honey, Carrots;Fingerling Potatoes, Beets,Beans, Tomatoes, Kohl Rabi, Chill Peppers, Peppers, Mustard Greens Onions,-Leeks Scallions PP PP , , Spinach,_Summer Squash,Winter Squash,: Peaches, Asian Pears; Flowers and other farm raised veggies as in season/available. No additional certificates needed. Cape Cod Beer - 1336 Phinney's Lane • Hyannis, MA - 026ol 508-790-4200 www.CapeCodBeer.com UNDERGROUND BAKERY:Foccia Bread, Spent.Grain Bread, Cookies,Coffee Cake, and Whoopie Pies,all pre- packaged. Sery Safe.and.Allergen included. WICKED,GOOD KETTLE CORN: Popping and Selling Kettle Corn on site,sold in twist tied,bags. Certificates includes.Liability Insurance;Allergen and Sery Safe included I.have also included at the FRONT OF THE PACKET the following; • overall APPLICATION form for the whole market. • overall description of our market. • Floor plan for the market • Operational Guidelines • My ALLERGEN AND SERV SAFE certification in case necessary as the MARKET MANAGER. • A check.for ' If you need anything further please let me know. Thanking you in advance, Beth.Marcus Cape Cod Beer Inc Work:508-790-4200 Ext 102 Cell: 774-836-5206 beth@,CaReCodBeer.com r 0 � r 0 Farmers Market Meets Happy Hour at Cape Cod Beer Mission and Guidelines Dates: Fridays from 3-6pm starting 5.25.18 through 9.14.18 Fees: With the.success of last season's market we have decided to continue to absorb the fees for our vendors for-2017.. All vendors should note that this shay change;but.that fees wil l be.in line with those charged with other local markets. Priorities: • The safety of our visitors • The upholding of-all applicable town and state regulations • The enhancement of our guests experience • The profitability of the market itself for all participants Goals: • To promote locally made, locally grown,and local producers. • To uphold Cape Cod Beer's commitment to Customer Service,Environment, Quality and Community—and have the market reflect these"pillars"in how it is operated and perceived by its visitors. • To educate Cape Cod Beer's visitors on the importance of supporting local producers&growers. Operational Guidelines Vendor Equipment:Each vendor is responsible for providing and removing any and all equipment and supplies that he or she requires doing business at the site,including signs,tables,chairs and the like. The use of canopies(l Ox10 only)and umbrellas are allowed however,each vendor must provide secure anchoring of:all canopies and umbrellas using weights and or tie downs. In addition, all vendors are responsible for removing all garbage from their site. Recycling is mandatory —ask us where to recycle your stuff if you need to. Signs: All individual vendor signs must remain within the allotted vendor's exhibit space and.must not block traffic.or pedestrian's right of way or interfere with other vendor's displays..Al1 items Ioffered for sale will be clearly labeled and priced and each vendor will post a sign of'the farm/company name..Source/Origin is required if notgrown by your farm. Scales:In addition,all vendors must utilize legal scales with a current weights and measures stamp.If,selling`pze-packed" produce,weight/price must be posted. Permitted Market Items:Vendors shall sell only agricultural,horticultural*or food items that they themselves have grown,produced or processed. Baked goods and other processed or specialty foods can be sold with the approval of the Market Manager and require a permit from the Barnstable Board of Health. Please disclose all products when filing your application with Market Manager. Changes may require additional approval from Board of Health.The Market Manager will maintain a file of all Board of Health Permits. The Market Manager has the right to ask that products be removed from.stalls by the vendors if they detract from the overall quality of the Market.Items not produced by the vending farm or business shall be clearly marked, stating where they are grown or produced and must be approved by the Market Manager. Enforcement.of Rules: The Market Manager is responsible for enforcingthe market rules.Possible violations or unresolved issues will be discussed prior to the next.market date.If a vendor fails or refuses to adhere to any decision duly made,then the:vendor may be expelled for the balance of the market season. Participation: Vendors may miss up to three weekly markets in the 2017 season;they must notify the Market Manager: by Wednesday that week prior to the date of absence.More than three missed dates or"no call no show"will result in losing:yo.ur.spot. Cape Cod Beer - 1336 Phinney's Lane - Hyannis, MA - 026ot 50$790-4200 www.CapeCodBeer.com Cape Cod Beer—existing building PRIMARY PRIMARY PLANNED LAYOUT Houses bathrooms, hand washing sinks etc. 9 10 � a qq # Former SEARS' Currently Vacant These are cement �. Whether we have planters that we have to accommodate used for the past 2 access to this years to define and � 2 loading dock is contain the beer garden 3 dependent on if the space gets rented and if the dock will 4 need to be used 3- N Wn on Fridays: 5 =3See.ALT PLAN for 0 s this concept 6 7 '�-'- We envision this being a *' table/station manned by a -"1'5e dotted lines would be Police staff member to welcome style barricades—saw horse style guests and"police" to that we would be able to remove make sure.people are not before and after market. departing.with alcohol Thomas McKean,Director Town of Barnstable y�� dos •Regulatory Services yr t BARNSTABU, saeuvsrnsi a Richard V. Scali, Director v i<snss. g, ��f0M1A'la`e Public Health Division 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 MAIL TO:TOWN OF BARNSTABLE PUBLIC HEALTH DIVISION 200 MAIN STREET HYANNIS,:MA 02601 FAX 508 790-6304 PLEASE INCLUDE A CHECK FOR S40.00 ONE DAY;S5.0.00 (2+DAYS)AND A COPY OF YOUR FOOD SANITATION TRAINING(E.G.ServSafe)CERTIFICATE AND ALLERGEN CERTIFICATE ALLOW SIXTY DAYS TO PROCESS(Please see instructions on the next page) APPLICATION FOR TEMPORARY FOOD SERVICE PERMIT DATE. March 28, 2018 NAME OF SPECIAL EVENT Farmer's Market at Cape Cod Beer WAS THIS EVENT APPROVED BY THE BOARD AT A PUBLIC MEETING? Y X N NAME OF PERSON(S)REQUESTING PERMIT Beth Marcus/°Cape Cod Beer TELEPHONE# 508-790-4200 x 102 CELL# 774-836-5206 HOME ADDRESS 1336 Phinney's Lane VILLAGE Hyannis NAME OF ORGANIZATION CONTACT PERSON TELEPHONE ADDRESS FOOD TO BE SERVED(LIST EXACT FOODS) See attached letter NAMES OF TRAINED FOOD HANDLERS(TO BE,ONSITE DURING EVENT):_ See Attached (ATTACH COPIES OF SERVSAFE&ALLERGEN CERTIFICATES) ADDRESS WHERE TO BE SERVED 1336 Phinney's Lane, Hyannis, MA DATE TO BE SERVED Fridays 5/25-9/14 TIME .3pm 6pm RAIN DATE None WHAT TIME WILL ALL EQUIPMENT BE SET-UP&READY FOR INSPECTION? 3 pm HOW WILL FOOD BE KEPT BELOW 41 DEGREES F Coolers/Freezers/Ice Packs HOW WILL-FOOD BEHELD AT 140 DEGREES F. see attached where applicable HOW 7S FOOD COVERED food will be covered or prepackaged HOW IS FOOD SERVED see attached TYPE OF HAND-WASH rG FACILITY on site GN O APPLICANT) Riv NEY s°dF'Fy„ay� t yXI ,j`x'Y7 �,�+3'A� °'r• s; yl�k}+Y't '6 yt ,gryjt^,, r �# a1 !Ltait�{ �'� '4`.`� r S"Sir §.�i '��{• -t t� f;1�tr� � �� `*�'° nJ n a C Y" i ih4.' 'K �§�:,d rb+�o'4F e1§„� �„, sy/ '� 9 : i.r ';�a a d�''� 'l"`k•v�, " {k e 3 q '>B d gS. �tfi's�k�"� a 1i� �'�� 1a In s� ',' ,� Fti s �1I I ¢�FFlY �.ff i r i 14 d B'F a Pam F4y� tF]� L • . L �((�! e`er' 'o-�" ;:f {' ,•. - n i 'f � 1 �i` ryaYe..W y e. �f .I [ [ s • [ [ [ �a r iw;L!wp, l:Frn'Fatrti row l'Ibtal:Ut>7i• +' >� s� .c{ .),,+ 17 ? win � FICATE OF ALLE--,,' RGEN AWART'NESS Name.c Uf Recap nt: IL, ABI;TIT MA 2 CC 7 C:crrific4ttc iurnbcx X.10 037 5 Date of Cc�� ipl�rri�i 5%.10/20�3 Da c cifxii��1k> >r 5/10%0:1$ r �a /ni Ciwrifile�tn�,�rnt rrlli»gcn pAL zt�t(4•I7r cs trntunl�+�,�� r�irr f rcrcarnrrxcr�by the /Vlc„sn�hrst��t�l�c�ir,� u,t„�of F'i rin../lenitlt �. '°°` IL AN7`. AagAuldht �o,opt�yon -r`iV�J A IONS to roc-cost/�ttcC zu��/a Z(15 CUR 'S96009 f; 3 !JJ. ��4assgt�husGtts i2c,tauraiu c,gciation. )( l 333 furttEukti Rutd,S jt f.02 7/ci ccrai�ralc u�t/l Lii�=iia�rlr"%�frtc"(.,51,{'c�r�r,;j�o�{!tlula o/chi;��,l��ron. S��ttthbu►ax� h;N11 U1771 +v+vtvrest;jurjnfj?}g `, 1 S08 3b3=99U5 '• .>�. . -.� .` Syr a utruthjssn Town of Barnstable pFSNE Tp� Regulatory Services N�V ti� Richard V. Scali, Director BARfts, + BARNSCABLE, ' Ass. Public Health Division ,Ta. .�Mtu.15TI MI15e..F.1639•MThomas McKean, Director 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 TEMPORARY FOOD SERVICE PERMIT DATE: April 3, 2018 Event: Farmer's Market @ Cape Cod Beer Permission is hereby granted to: Cape Cod Beer Name of Person: Cape Abilities Address: 1336 Phinney's Lane, Hyannis, MA. 02601 To serve: Basil, Tomatoes, Cucumbers, Salt, Fresh Veggies ServSafe certified: James Barnes Allergen Certificate: James Barnes Only at the following location: 1336 Phinney's Lane, Hyannis, MA. 02601 VALID ONLY ON THE FOLLOWING DATES: Friday's 5/25 — 09/14 Remarks: *All food must be kept at 140 degrees F. or below 41 degrees F. during preparation, transit and serving. *All food handlers shall use disposable gloves while serving ready-to-eat foods, APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF BARNST BLE BOARD OF HEALTH Thoma McKean Director of Public HealthTMcK/slc q:\food&food handlers instructors\2018 temp food permits\master.doc I rK THIS SECTION INCLUDES APPLICATION AND PAPERWORK FOR CAPEABILITIE S Plans to Sell:.Basil,Tomatoes,Cucumbers,Salt;other fresh vegetables as the season merits. No additional certificates needed. Certificates:No additional certificates needed. Thomas McKean,Director oFi r Town of Barnstable 0 Regulatory Services ` ❑{n{T��{+s r *`��'�M i Richard V. Scali,Director BARNSTABLE a�vrwccy!Siini°'w�wxi;.a. .263qv0. Public Health Division 200 Main Street, Hyannis, MA 026-01 Office: 508=862-4644 Fax:: 508-79'0.6304 MAIL TO:TOWN OF BARNSTABLE PUBLIC HEALTH DIVISION 200!MAIN STREET HYANNIS',MA 02601 FAX.508 790-6304 PLEASE INCLUDE A CHECK FOR S40.00 ONE DAY,S50.00 (2+DAYS)AND A COPY OF YOUR FOOD SANITATION TRAINING(E.G.ServSafe)CERTIFICATE AND ALLERGEN CERTIFICATE ALLOW SIXTY DAYS TO PROCESS(Please see instructions on the next page) APPLICATION FOR TEMPORARY FOOD SERVICE PERMIT DATE March'28, 2018 NAME OF SPECIAL EVENT Farmer's Market at Cape Cod Beer WAS THIS EVENT APPROVED BY THE BOARD AT A PUBLIC MEETING? Y X N NAME OF PERSONS)REQUESTING PERMIT Beth Marcus/"Cape Cod Beer TELEPHONE# 508-790-4200 x 102 CELL# 774-836-5206 HOME ADDRESS 1336 Phinney's Lane VILLAGE Hyannis NAME OF ORGANIZATION Cape Abilities CONTACT PERSON James Barnes TELEPHONE 5087785040 ADDRESS 895 Mary Dunn Road, Hyannis, MA 02601 FOOD TORE SERVED(LIST EXACT FOODS) Produce, Salt NAMES OF TRAINED.FOOD HANDLERS(TO BE ONSITE DURING EVENT): James Barnes (ATTACH COPIES OF SERVSAFE&ALLERGEN CERTIFICATES) ADDRESS WHERE TO BE SERVED 1336 Phinney's Lane, Hyannis, MA DATE TO BE SERVED Fridays 5/25-9/14 TIME 3pm-6pm RAIN DATE None WHAT TIME WILL ALL EQUIPMENT BE &READY FOR INSPECTION? 3 pm HOW WILL FOOD BE KEPT BELOW 4I DEGREES F n/a HOW WILL FOOD BE HELD,AT 140 DEGREES F.. n/a HOW IS FOOD COVERED n/a HOW IS FOOD SERVED gloves TYPE O NAND-WASHING FACILITY on site li /IZ SIGNATUR OF APPLICANT) Town of Barnstable �oFt► ,ow� Regulatory Services Richard V. Scali, Director BARNSTABLE, Public Health Division BARNSTABLE 9 Mass. y;,�utac:e-cer:r=::rv-•cc-_r•r-aisr pr 039. a Thomas McKean, Director �g 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 TEMPORARY FOOD SERVICE PERMIT DATE: April 3, 2018 Event: Fanner's Market @ Cape Cod Beer Permission is hereby granted to: Cape Cod Beer Naive of Person: Cape Cod Cranberry Harvest—Deb Greiner/ Tina Labrossiere Address: 33 Rocky Way, Harwich, MA. 02645 To serve: Jellies, Jams, and Preserves ServSafe certified: Deb Greiner/ Tina Labrossiere Allergen Certificate: Deb Greiner/Tina Labrossiere Only at the following location: 1336 Phinney's Lane, Hyannis, MA. 02601 VALID ONLY ON THE FOLLOWING DATES: Friday's 5/25 —09/14 Remarks: *All food must be kept at 140 degrees F. or below 41 degrees F. during preparation, transit and serving. *All food handlers shall use disposable gloves while serving ready-to-eat foods. APPLICANT MUST CONFORM TO ALL ZONING REGULATIONS IN ADDITION, IF SOCIAL GATHERING IS IN TOWN PROPERTY, PERMITS MUST BE SECURED FROM APPROPRIATE AGENCY. TOWN OF BARNSTABLE BOARD OF HEALTH Thomas A. McKean Director of Public HealthTMcK/slc q:\food&food handlers instructors\2018 temp food pennitsWanners market cape cod beer\cape cod cranberry harvest.doc THIS SECTION INCLUDES APPLICATION AND PAPERWORK FOR CAPE COD CRANBERRY HARVEST Plans to Sell:jams,jellies and preserves. Sery Safe and Allergen included. Certificates:Allergen Certification and Sery Safe included. Thomas McKean, Director Town of Barnstable vDFSHE 1p�� o Regulatory Services swxxSTABLZ Richard V. Scali Director BARNSTARULE f MASS.. $ ia n.:Knvzi!2W=511 9`�iDT 0 39. Public. Health Division 6 200 Main Street,Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 MAIL TO:TOWN OF BARNSTABLE PUBLIC HEALTH DIVISION 200 MAIN STREET HYANNIS,MA 02601 FAX 508 790-6304 PLEASE INCLUDE A CHECK FOR S40.00 ONE DAY;:SS0.00' (2+DAYS):AND A COPY OF YOUR.FOOD SANITATION TRAINING(E.G..ServSafe)CERTIFICATE AND ALLERGEN CERTIFICATE ALLOW SIXTY DAYS TO PROCESS(Please see, instructions on the next page) APPLICATION FOR TEMPORARY FOOD SERVICE PERMIT' DATE March 28, 2018 NAME OF SPECIAL EVENT Farmer's Market at Cape Cod Beer WAS THIS EVENT APPROVED BY THE BOARD AT A PUBLIC MEETING? Y X N NAME OF PERSON(§)REQUESTING PERMIT Beth Marcus/Cape Cod Beer TELEPHONE# 508-790-4200 X 102 CELL# 774-836-5206 HOME ADDRESS 13.36 Phinney's Lane VILLAGE Hyannis NAME OF ORGANIZATION Cape Cod Cranberry Harvest CONTACT PERSON Deb Greiner, Tina Labossiere TELEPHONE 5082808237 ADDRESS 33 Rocky Way, Harwich, MA 02645 FOOD TO.BE SERVED(LIST'EXACT FOODS) Jellies, Jams, Preserves NAMES OF TRAINED FOOD HANDLERS(TO.BE ONSITE DURING EVENT): Deb Greiner Tina Labossiere (.ATTACH COPIES OF SERVSAFE&ALLERGEN CERTIFICATES) ADDRESS WHERE TO BE SERVED 1336 Phinney's Lane, Hyannis, MA DATETO BE SERVED Fridays 5/25-9/14 TIME 3pm-6pm RAIN DATE None WHAT TIME WILL ALL EQUIPMENT BE SET-UP&'READY FOR INSPECTION? 3.pm HOW WILL FOOD BE KEPT BELOW 41 DEGREES F Coolers/Freezers/Ice Packs HOW WILL FOOD BE HELD AT 140 DEGREES F. see attached where applicable HOW IS FOOD COVERED food will be covered or prepackaged SHOW IS FOOD SERVED see attached TYPE OF HAND-WASHING FACILITY on site (SIGNATURE 9T APPLICANT) i y,»=4'�j �:�-� � �`'cv`?.o''� �' 'ems r'��L,� :)?�9rar•T~-�c'�r`t`4� ;��. ;rn h � Ya-� � ,.�;;�:!r�3rr�,.ate�a:ri�;y a= �?t�;x� •°� 3�.�z'yG,a� t�la i .x:,<,rd..i [�`. s'-a ..�i:.k ..?irr 1 :i 4.•�'•1.,., .la:fa�.� 1. r>' +7 <Jt+] 1'F:'S r•y r£} \ 9i y y1 'i i a a i� 't' 1' "! ri .7"Nz F'- 'g' 2 S, •t-,hy i �!!'>= tiut,, FR ' , 'f .tisd3Eaa� ,'i" gl�fi';" E .-t ,k a� 1Y� �r 4o ayY J3;%, 6�e 5�,f k5J *,• f�fi'r1 F;; ,li,.tL c�'•�y �.}.`y$� �:tT.;s - t r �. {`r�!3� � .� +� r�� Jt r,�.�;�;`r* y -r� ��'1,•rl a''A'yEJyrt'Tcy aF •,t "*ds 5�{ .,�e,d �• � <ih �^!� {lJ a 3 f +, .lyssnk'yo-��+ N.f7l�rS.: r At St7i .�b � { ��r f2r. .e� .uJ kti�rcr :4m • .s 35��C�1,� 8�e�G$�E�U��t I�5$Q*A!3�Q17 Mi i � u '..' rF eJ 4r zi. "°v� •. .kit 4 x T:�zt r s 't✓ i 4 3My ; }•�T•( F< �,�........ r yuuvvt••••• {Zl Y y�.Y io+#��44=... :M1 ! ro 1.Z••�5.. 'y :� }' . 41 M a `•tad k � ,�]!y es?arp� o-��yr' .}Y•"s'1�'Y�".�''r# l�T'2RJd c�1.��Qr r i+�:i7 .... '� r y3 1 aa,ii.�.-axflt.,ut s1v.�arek•S .. ..,�`e 4M,am ACCRFpIJE�PRCGRPhJ-'�•�'- Amb=NaUaW SUadwds truvil; f 4i �g1ra •s. ti�P } - fir. aaelhecmuname la FwdPmtxuan' bpy `o-'�'r,�'l.F�J e'y�•S.•��'�.�3nay)�.;�r Y�� 'aJ - a� 4".:s' CERTIFICATE OF �- ALLERGEN AWARENESS TRAINING y� f Name of-! ec,' ent "I ' TIN.LABOSSIERE 'v. ' Certificate Number 2s,asso 4 A x Date of Completion 10l12;2016 n F r P Date of Explratlon ;10/1;2J202t - -- # -,_ f � J Issued By: The above-namedfierson is hereby isszted this certificate { _ �� or coin letin r an alley yen awareness trainin ro gram 1� NATIONAL. + .f 1' b b g� b RESTAURANT • recognized bytheAlassacbmetts Department of Public Health _...... ASSOCIATION. in accordance with 105 CMR 590.009(G)(3)(a). Massachusetts Restaurant Association 800.765.2122 333 Turnpike.Road,Suite 102, w mvxestaurant.org Southborough,MA 01772 ?his certi':cate will be valid for five(5)years f rom date ofcompletion. 508-303-9905 wivw.marestaurantassoc.org t 'S