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Miscellaneous - 109 MAIN STREET 4/30/2018 (8)
_\ ���� .�.r i � U/ TSP.FOOD PERMIT j I I I Page 1 of 1 Grant,4lflichele From: Sawyer, Susan Sent: Friday, January 18, 2008 12:01 PM To: 'stephenpost@bostonchowda.com; 'richardlamattina@hotmail.com'; 'LLAMATTINA@comcast.net' Cc: Grant, Michele; DelleChiaie, Pamela;Anne L. Brennan(abrennan@wingatehealthcare.com); Francis P. MacMillan (fpmacmillan@comcast.net); Joe McCarthy Qoemccvam@comcast.net); Larry Fixler (Ifboardofhealthnorthandover@yahoo.com); Tom Trowbridge(tat.boh@comcast.net) Subject: Boston Chowda Dear Boston Chowda Representatives, Please find the attached document regarding upcoming discussion of your establishment with the Board of Health.A hard copy is being sent to Mike, as I do not have an email for him. If someone could forward it to him as soon as possible, that would be appreciated. Sincerely, Susan Sawyer,REHS/RS Public Health Director 978 688-9540 1/18/2008 Q ,-Cue* 61 o _ 4L T t b � C. 14 4TV0 e:wu�'�� PUBLIC HEALTH DEPARTMENT Community Development Division January 18, 2008 Mike Lamattina Boston Chowda 108 Main Strom North Andover,MA 01845 Dear Mike, Please be advised that discussion regarding Beeston Chowda,located at the address above,has been schednted for the next North Aver Board of Health Meering,Your presmwe is requested at the meeting so that we may discuss the outstanding issues in regards to the recent health inspectiems. The meeting will be held in the second floor semen's room at the Town Hall,120 Main Street,at 7PhL At that time the current status of this establishment will be discussed.You have the right to present any information to the board as it relates to the compliance to the Health Codes.The board will be supplied with the previous inspection domumeutsUon and you recent submissions.If you have additional information that you wish the board to see, Please bring b copies of each document with you for presentation to the board. Z for your m.this important matter of pubic health.yer,public Health Director Cc: Board of Health Ric hard Ila attina Steve Ped Lindsey L mattina 1600 Osgood Street,North Andover,Massachusetts 01645 Phone 978.688.9540 Fax 978.688.8476 Web www.towno€northandover.com Update Page 1 of 2 Grant, Michele From: Stephen Post[stephenpost@bostonchowda.com] Sent: Wednesday, January 16, 2008 2:09 PM To: Grant, Michele Cc: Richard Lamattina; Ilamattina@comcast.net; michaellamattina@bostonchowda.com Subject: FW: Update From: Stephen Post[mailto:stephenpost@bostonchowda.com) Sent: Wednesday,January 16, 2008 1:24 PM To: 'Grant, Michele' Cc: Richard Lamattina (richardlamattina@hotmail.com); 'Ilamattina@comcast.com; 'michaellamattina@bostonchowda.com' Subject: RE: Update Hi Michelle, The following is an update to the actions as stated in your e-mail dated 1/9/08: 1. A complete walkthrough done by a Boston Chowda representative or a hired consultant to list all Code Violations as well as area's in need of a thorough cleaning. A walk through was completed by a Boston.Chowda representative which resulted in a thorough cleaning list and addressed Health Code Violations-Completed Z g �- r{"And 2. Cleaning lists that are specifically devised for the store in No over. (Please see example attached at below) A Cleaning list was submitted to you which detailed daily, weekly, and monthly cleaning duties-Completed"MOT S� 3. List Staff Training indicating, what type of training has been done as well as what will be done to ensure the future `"K« cleaniness of this establishment. Training is being done with Karina on how she needs to implement the cleaning lists and accountability of employees for completing the tasks. Mike will be attending a Newburyport Boar of Health ponsored seminar on 2/11/08 to review current health code.Nl �4 af-�,h _W� 'I 5'tV*\ pac1�21�(N�L- Suggested Monthly Audits, comp) t d y a corpor sanitation individual-dr a hired consultant. Monthly store evaluations will be performed using the current Boston Chowda Co. Store Evaluation Form. The form addresses all cleaning, equipment, and operational issues. Completed 5. An immediate punch list on faulty equipment, floors, ceilings, walls, etc. Punch List is completed and is being continually updated, current version is attached. 6. An Action Plan on all the items with a timeline. The timeline is incorporated into the Punch List 7. A proposed plan to future alterations of Boston Chowda. -� ��(4 , A Remodel plan is not currently in place due to the fact that land rd i sing alterations to our existing space. We also do not know when the Remodel will take place because the timeline is contingent on the landlord's contractor as to when they will be ready to work on our side of the building. The initial plan that we have been told is that it will be sometime in June and July. We will remodel in conjunction with the buildings remodel. The general plan for Boston Chowda Co. is that we be replacing the ceiling tiles, replacing the floor tile, replacing existing counterwork, new dining room furniture and upgrading and or adding new lighting. N-LQ,CA—, C dvc . It is my assumption that we have met the expectation of the oard of Heath'and that hearing is not needed. If there are issues that need further explanation, please call me so we can get those addressed as soon as possible. We will continue to be diligent with the Punch List and implementing the cleaning guides. Thank you, Stephen Post COM 1)18/2008 ja," oV-9 U 6 , REPAIR PUNCHLIST FOR NORTH ANDOVER: Update: 1/15/07 1. Remove the tin pans from under the table of the lemonade machine, and replace with casters.—DONE,replaced leg 2: Fix the handle or spout to the steam table so that it is no longer just dangling. - l� DONE 3. Replace or repair the cold display unit. • Contractor will install new metal grate when he begins work,work expected to start week of 1/14/08 l 4-/Tear down the soda station and use our plumber and electrician to evaluate c/ construction and wiring. This includes removing that entire section all together. • Contractor will work on with electrician when they begin work, electrician expected to evaluate job by 1/10/08 • 1/14/07: Thursday 1/17 Coke is terminating lines to the fountain unit in preparation for removal 5. Repair the tiling in the back of the house where the wooden storage cabinets were removed. • Contractor will repair when he begins work J1� ;Keplace back door handle and lock set. -DONE 7. Sand and Paint patch on wall behind the cash register. • Contractor will repair when he begins work 8. Repair and paint area where the single door display freezer is located. • Contractor will repair when he begins work 9. Look for a replacement of the single door freezer with a new 2 door display freezer for out front. • Looking for a used piece of equipment 10. For the sandwich unit,we will not repair this but we will be replacing it all together with another unit that we also have in storage. • contractor will replace with a unit we have in storage when he starts work U 11. We already have set up an appointment to have a Professional Tile and Grout cleaner come out to the restaurant and clean the floors.-DONE 1/8/08 I �^ 12. Cash Register Station-wood shelving needs to be replaced with a non porous material Cabinet will be replaced during the remodel,which will be in June p 13. SS table behind the register station-need covers for the electric outlets Awi 6 Electrician will be in to evaluate on 1/10/08 - 1r4:Clean behind the oven-DONE ,-JS.Clean inside the oven - DONE 16. Block corner next to the ice cream'freezer • Contractor evaluated on 1/8/08 and will repair. He will let me know when he can start work ja replace unit used for a shelf next to the sandwich unit • order shelving from Eastern Bakers 1/9/08 • DONE 1/14/08 18.metal trim around door needs to be painted • painting will done during remodel 19. ceiling tiles behind sandwich station need to be cleaned-DONE 1/16/08 20. clean ceiling tiles in the kitchen area-DONE 1/16/08 21.replace broken ceiling tiles and ones that are permanently stained • contractor will install new tiles where needed when he starts work ,L,22.rinse/wash/sanitize signs-will be ordered on 1/9/08-DONE 1/14/08 23.pull Coke BIB unit out and clean-done by 1/11/08-DONE 1/14/08 24. dining room-cover all holes in the ceiling tiles • electrician will cover when he starts work 25. repair/replace all cove base • contractor will repair when he starts work 26. replace incorrect screen on the back door • contractor will repair when he starts work 27. order new cutting boards for prep tables • measurements taken and on order of replaced shelving in walk-in refrigerator—DONE 1/14/08 29. order Day Dots—ordered on 1/16/08 z REPAIR PUNCHLIST FOR NORTH ANDOVER: Update: 1/22/08 1. Remove the tin pans from under the table of the lemonade machine, and replace with casters.—DONE,replaced leg 2. Fix the handle or spout to the steam table so that it is no longer just dangling. - DONE 3. Replace or repair the cold display unit. • Contractor will install new metal grate when he begins work,work expected to start week of 1/14/08 • DONE,COMPLETED ON 1/20/08 4. Tear down the soda station and use our plumber and electrician to evaluate construction and wiring. This includes removing that entire section all together. • Contractor will work on with electrician when they begin work, electrician expected to evaluate job by 1/10/08 • 1/14/07: Thursday 1/17 Coke is terminating lines to the fountain unit in preparation for removal—DONE o Contractor& electrician to work on Wed. night 1/23/08 5. Repair the tiling in the back of the house where the wooden storage cabinets were removed. • Contractor will repair when he begins work • DONE—COMPLETED ON 1/20/08 6. Replace back door handle and lock set. -DONE 7. Sand and Paint patch on wall behind the cash register. • Contractor will repair when he begins work o Work to begin Wed. night 1/23/08 8. Repair and paint area where the single door display freezer is located. • Contractor will repair when he begins work o Work to begin Wed. night 1/23/08 i Y 9. Look for a replacement of the single door freezer with a new 2 door display freezer for out front. • Looking for a used piece of equipment 10. For the sandwich unit,we will not repair this but we will be replacing it all together with another unit that we also have in storage. • contractor will replace with a unit we have in storage when he starts work o DONE, new unit in operation 1/22/08 11. We already have set up an appointment to have a Professional Tile and Grout cleaner come out to the restaurant and clean the floors. Tile Bright$671.00— DONE 1/8/08 12. Cash Register Station—wood shelving needs to be replaced with a non porous material • Cabinet will be replaced during the remodel,which will be in June 13. SS table behind the register station—need covers for the electric outlets • Electrician will be into evaluate on 1/10/08 c Electrician scheduled for Wed. night 1/23/08 14. Clean behind the oven—DONE 15. Clean inside the oven -DONE 16. Block corner next to the ice cream freezer • Contractor evaluated on 1/8/08 and will repair. He will let me know when he can start work o Work scheduled for Wed. night 1/23/08 17. replace unit used for a shelf next to the sandwich unit • order shelving from Eastern Bakers 1/9/08 • DONE 1/14/08 18. metal trim around door needs to be painted • painting will done during remodel 19. ceiling tiles behind sandwich station need to be cleaned—DONE 1/16/08 20. clean ceiling tiles in the kitchen area—DONE 1/16/08 21. replace broken ceiling tiles and ones that are permanently stained • contractor will install new tiles where needed when he starts work o work scheduled for Wed. night 1/23/08 22.rinse/wash/sanitize signs—will be ordered on 1/9/08—DONE 1/14/08 23.pull Coke BIB unit out and clean—done by 1/11/08—DONE 1/14/08 24. dining room—cover all holes in the ceiling tiles electrician will cover when he starts work O work scheduled for Wed. night 1/23/08 25. repair/replace all cove base • contractor will repair when he starts work o repaired cove base around front counter on Sun. 1/20/08 26.replace incorrect screen on the back door • contractor will repair when he starts work o screen door was removed on Sun. 1/20/08 and was taken off sight to repair, will be installed on Wed. night 1/23/08 27. order new cutting boards for prep tables • measurements taken and on order c new boards ordered on 1/17/08 from PDF Inc. in Haverhill, order number 29788 $496.00, to be delivered on Fri. 1/25/08 28. replaced shelving in walk-in refrigerator—DONE 1/14/08 29. order Day Dots—ordered on 1/16/08 pO R TH • O Z. O f� O cocwcnwncw 1' �9SSAC HUS���� PUBLIC HEALTH DEPARTMENT Community Development Division January 18, 2008 Mike Lamattina Boston Chowda 108 Main Street North Andover, MA 01845 Dear Mike, Please be advised that discussion regarding Boston Chowda,located at the address above,has been scheduled for the next North Andover Board of Health Meeting.Your presence is requested at the meeting so that we may discuss the outstanding issues in regards to the recent health inspections. The meeting will be held in the second floor selectmen's room at the Town Hall, 120 Main Stet,at 7PM.At that time the current status of this establishment will be discussed.You have the right to present any information to the board as it relates to the compliance to the Health Codes.The board will be supplied with the previous inspection documentation and your recent submissions.If you have additional information that you wish the board to see, ti please bring 6 copies of each document with you for presentation to the board. Thank u for your coupe on in this important matter of public health. usan Sawyer, HS/RS Public Health Director Cc: Board of Health Richard Lama na' Steve Postst Lindsey Lamattina 1600 Osgood Street,North Andover,Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com Page 1 of 2 Grant, Michele From: Grant, Michele Sent: Wednesday, January 09, 20081:46 PM To: 'llamattina@comcast.net; 'stephenpost@bostonchowda.com'; 'richardlamattina@hotmail.com; 'richardiamattina@bostonchowda.com' Subject: FW: Our punchlist for North Andover -----Original Message----- From: Grant, Michele Sent: Wednesday,January 09, 2008,1:41 PM To: 'LLAMATTINA@comcast.net; 'stephenpost@bostonchowda.com; 'richardlamattina@bostonchowda.com'; 'richardlamttina@hotmail.com' Cc: Sawyer, Susan Subject: RE: Our punchlist for North Andover Good Morning, I'd like to thank you both for taking the time to come to North Andover and meet with us last Wednesday. To recap our meeting, please note the items the Health Department is looking for. - 1. A complete walkthrough done by a Boston Chowda representative or a hired consultant to list all Code Violations as well as area's in need of a thorough cleaning. 2. Cleaning lists that are specifically devised for the store in North Andover. (Please see example attached at below) 3. List Staff Training indicating, what type of training has been done as well as what will be done to ensure the future cleaniness of this establishment. 4. Suggested Monthly Audits, completed by a corporate sanitation individual or a hired consultant. 5. An immediate punch list on faulty equipment, floors, ceilings,walls, etc. 6. An Action Plan on all the items with a timeline. 7. A proposed plan to future alterations of Boston Chowda. It is the hope of the Health Department that this can resolved quickly and efficiantly. If in fact the lists do not seem to be comprehensive enough to the Health Director it will her decision at that time as whether it is neccessary to enlist in an another inspector as well as be place on the next Board of Health meeting agenda. Please don't hesitate to call with questions. Regards Michele E. Grant Health Inspector Town of North Andover Office Phone 978-688-9540 mgrant@townofnorthandover.co_m -----Original Message----- From: LLAMATTINA@comcast.net[mailto:LLAMATTINA@comcast.net] Sent: Wednesday,January 02, 2008 5:00 PM To: Grant, Michele Subject: Our punchlist for North Andover Hello Michele, I have now attached our immediate cleaning list for our North Andover location which will be completed 1/18/2008 -------------------- ------ ----- ----------------------- I. i . . . . . . . . . . . . . . I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I II II I I I I I I µ I I 6 3 2-81 I I I I I I I I I I I I i J I I I I I I I I I I I I I I I I I I I I I I I I � I I I I I I I1 . . . . . . . . . . . . . . . . . . . I I I I I P-JRA Job H.H. Morant & Co., Inc. n essM1c1�8 cJ��p�� Center 08-005 € Architects I - 123 I"Ic�t1 5tr st D" P.O. Box 4485 North Andover, MA 01/23/06 221 Washington Street �L Salem, Massachusetts 01970 U? Building A - First Floor 1/a• _ 1I-0n (978) 744-5354 - E9 (978) 740-9161 fax I I I W4k-IIJ C�1� �ci y _ . . ... -- - . Ilk LJ _.. _ i 01 Ire or (I DO 5��Uo t - �II I (' � ---�•1: .�„ '��� �,;` � till-I��b_!?G'Gf�_I '_ II 000 I Y I , l i &.' 1 , II LAN1rFLOOR PLAN- 1 rUm Um dF 74� ,ty - Id-3 /yiQl/U -6 eE&T A. i I� ����,VGA Iia-I�iG�,�,� �/��,• . ,1 I Ali xt ..; e t , Mru d 1,... 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OAIf�! i ul" 'Mita i Sym a fir`. r ISI �' ''�� bA"( �if1J k �C1gf 1►� D 1 G �I Mv� �Ir-iK EXiyfil►Jf, -- _ t- I ST A)lf 1-13 IdAtwo C;X ST,rJ d' I I NORT11 � O h.. 1^ ti I C" C.— 41 1 n eb O � 1' �9SSAC HUs���y PUBLIC HEALTH DEPARTMENT Community Development Division Richard Lamattina 101 Phoenix Avenue Lowell,MA 01852 August 12,2008 Re:Boston Chowda, 109 Main Street,North Andover Dear Mr.Lamattina, This correspondence is in regards to the outstanding issues at Boston Chowda Co.in North Andover.Your food establishment file has recently been reviewed and has identified that you have not contacted the Health Department or submitted renovation plans as agreed upon.As a follow up,I requested that Michele Grant call our contact, Stephen Post,as the company representative and signature on a document dated February 1,2008. She did so today, August 12,2008. Stephen indicated to Ms.Grant that the proposed renovation of the food establishment at 109 Main Street is not going to occur as planned,nor have the items in his last correspondence been corrected.Please see the attached copy of the document and action plan for clarification.Our records do not show any requests for further time extensions, therefore this work should have been completed in good faith by July 1,2008. Due to this new information,this document should be considered an official Order to Correct for failure to complete the"installation of a separate prep sink and ceiling tile work"as agreed upon.The next Board of Health meeting will be held in September.If these corrections are not completed and inspected by the Health Department before September 8,2008,the issue will be placed on the Board of Health agenda for discussion and possible further action in this matter. Anticipating your cooperation in this matter,please have the store manager contact Ms.Grant when the facility is ready to be inspected.If you have any questions regarding this document,please contact me at the Health Office. T ;;,"ou,usan Sawyer,RE /R Public Health Director Cc: Stephen Post Michael Lamattina Encl. Letter to the BOH dated February 1,2008 Plan of Action 1600 Osgood Street,North Andover,Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com a Remove all equipment and supplies broken Corrected i To be evaluated and appropriate actions taken i 2/01/2008 or not in current use and discard or store in a clean condition Make black storage bins easily cleanable j Corrected PIC to correct 2/01/2008 and keep in a clean condition. i I Replace all light bulbs directly above open Open ! District Manager(DM) to find source of products, ;purchase 2 08./2008 food containers or prep areas with shielded and have installed. Ordered see PO fixtures and/or shatterproof bulbs ice cream scoops need "'Dipper Well'" Open j Seasonal product. District Manager to evaluate. If we � TBD i continue to offer product, we will either purchase & install "Dipper Well" or establish policy of keeping scoops in the frozen product. i Under cash register gaunter, area cluttered Open { DM and PIC to evaluate items stored. discard if necessary, i 2/08-2008 � and non-food contact surface is worn and clean and repaint surfaces ! not cleanable Replace Acoustic ceiling tiles in all food Open During major renovations anticipated this summer all ceiling TBD prep or food service areas with a smooth tiles will be reviewed and replaced as necessary to come in to finished cleanable tile code. To be done during remodel or by 7/l/08 Food service employee must have hair Corrected Discuss policies w/PIC and/or Employees Monitor daily 2/01/2008 ' restraints as appropriate Wall penetration in kitchen area must be Corrected District Manager(DM) to find source of products, purchase 2/08/21008 closed. and have installed Out-of date dairy products must be Corrected Discuss policies w/PIC and/or Employees Monitor daily 2/01/2008 discarded Soups, once thawed, must be dated as to Open DM to develop policy base on code or manufacture 2/01/2008 use-by date recommendations. Discuss policies w/PIC and/or Employees Monitor daily Food prep sink with drainboard to be Open During major renovations anticipated this summer redesign TBD installed will include a prep sink separate from 3 comp. sink. To be done during remodel or by 7/1/08 Employee illness reporting agreement must Open Explanation of policy will be included in February employee TBD become company policy in service training program now in planning. Documents S ve e� toY T-c_' ce eY� co N,,c r � �r c�h Eris S o Last revised 1/30/2008 9.tib Ute 08 ()s.:i: J8,3 Oostlon C howdy c--:0 p. � R p N Ci J j ply � I`chruar'.• 1, 2008 Susan S;l.WVc I OX..N:n atl'Norlb Artdo%ci Board t.rl'1 Ica)tII Dc:ar Str;2all, 13ay Statc C'how�la (.'u. i: schrcl, lccl to 1)�_ rclYaodelrct ir1 the sumruer of 2008. As you arc aware, Mcssina"s Playa i:, uudcigoinl_a renovation of their•own. They plan oil rc:rlovaaling not only Ille (_'y,S as you sce now. but they Will I)c• working their way around thc buiIdIng;and our ellcl of the ImuildIgo, u,, pkirinc;d for.lunc or July of 2008_ We have 11CCI1 uulilicd that we will have; lei egos: lilr a period of l:wo months. We would like to take x:lv,lnttlg,c:ol'this dor.,n 1111X: (0(lo �t rclauacicl oVour apace. •l.'his is (he reason as to why there llwnot l)ceri it dctiilitc" d arc. 11s to arty archilectural plznis that _yin( would like to sec:, we are also dealing with our landlord, `pan Lau Rtxdty, oil a Inodd Ical lot) to our existing floor plan. 'They would gigs to rc;rllcrve the c:xist.in�"; � I r ARGASSOCIATES,LLC Food Service Solutions 11 Heard Drive,Ipswich,MA 01938 (978)356-4942 fax(978)356-3218 www.argassociates.com arg2000@jnsn.com Stephen Post Boston Chowda Co. 101 Phoenix Ave Lowell, Ma 01852 Stephen, As required by the North Andover Board of Health, and at your request, I performed a food safety inspection of the Main Street,North Andover store this morning,January 28, 2008. In general, I found the operation to be relatively clean and well organized and all food holding temperatures to be in Code compliance. The store was not open at the time,but food was being prepared for opening. The following are my observations and recommendations for correction, in no particular order: • Public bathrooms. Women's toilet must have a covered trash receptacle. • In the public store area, remove unused equipment from around the self-serve freezer, i.e., 4 ft. florescent light bulb&outside umbrellas. • Behind the customer service counter area; o Black plastic bins used to hold bags are screwed in place and have food crumbs/debris. Not easy to clean. o All lights above the open food pans, (hot holding, cold holding, food assembly and service areas) must either be shielded from breakage or of a"shatter-proof'manufacture so as to prevent the possibility of accidentally broken bulbs dropping glass into food product. o Ice cream service requires either a scoop held in storage in each container/flavor or scoops to be held in an NSF approved"Dipper Well"to keep them in a"clean" condition between use. o In a number of areas; it is evident that the floors and spaces under and between equipment are not being cleaned routinely and as often as necessary to prevent the build-up of dust/dirt/food debris. o An under-counter storage area near the cash register is cluttered and unclean; the painted shelf surface is worn in some areas. Clean, organize all minor equipment and supplies held in this area, discard anything not currently in daily use,repaint the shelf with a durable epoxy or enamel paint,keep clean and organized. The white cutting boards appear relatively"clean"but have an odd"tacky"feel to them. I understand that these are to be replaced shortly. Check with manufacturer as to which chemical sanitizers and cleaners are suitable for their products. Food Safety Certification programs/HA CCP Plan Services/Food Establishment Inspections/Employee Training Programs ARGASSOCL4TES,LLC Food Service Solutions II Heard Drive,Ipswich,MA 01938 (978)356-4942 fax(978)356-3218 www.argassociates.com arg2000 msn.com • Acoustic ceiling tile in the cash register/food service area must be replaced with a smooth washable ceiling tile. • Food Service employees engaged in food handling must have hair restraints suitable and as required to prevent loose hair as a potential contaminant. • A wall penetration surrounding a junction of protruding sewerage pipes in the back kitchen area must be sealed to prevent a possible harborage area for pests. • In the Walk-In refrigerator, several containers of dairy product, (cream) is out of code (Jan. 22, 2008) and must be discarded. • Soup supplied in a thawed condition, or thawed at the store, must be date coded as to "Use By" date as determined by the manufacturer or seven days after thawing or processing. • New sweeps must be installed on the back/outside door to prevent an entrance by pests. In addition, I would recommend the following be considered as a condition of the re-permitting process; o That the store operation adopt and make use of the Mass. DPH employee agreement of reporting symptoms of and diagnosed food borne illnesses as a condition of hire and continued employment. o That a designated food preparation sink with drainboard be purchased and installed to properly separate the tasks of food preparation, i.e.,washing of produce, from the tasks of equipment cleaning and sanitization. If you have questions regarding this report,please feel free at any time to contact me at(978) 356 4942. Thank you, Allen Gromko Food Safety Certification programsIHACCP Plan Services/Food Establishment Inspections/Employee Training Programs I HOLDING TEMP. LOG DATE: RECOMMENDED TIME: 10:00 AM 2:00 PM 6:00 PM . ACTUAL TIME: PRODUCT TEMP./INITIAL TEMP./INITIAL TEMP.I INITIAL SOUPS CLAM CHOWDA LOB.BISQUE CHILI MA'S CHICKEN CORN CHOWDA CREAM OF BROC. 1. 2. 3. 4. 5. POT PIES CHICKEN SHEPHERD TURKEY MAC&CHEESE 1. 2. 3. M/SC. 1. 2. 3. DOCUMENT AND INITIAL CORRECTIVE ACTIONS HERE: "COLD HOLDING=41 F MAXIMUM.ONLY THAW FROZEN PRODUCT UNDER REFRIGERATION •HOT HOLDING=140F MINIMUM.SOUPS MUST MAINTAIN A MINIMUM TEMPERATURE OF 160F •RECORD ACTUAL PRODUCT TEMPERATURES DON'T ROUND OFF NUMBERS COMPLETE LOG ENTRY AT LEAST EVERY 4 HOURS FOR EACH PRODUCT IN COLD OR HOT HOLDING TEMPERATURE LOG CIRCLE ONE: FREEZER / WALK-IN / SANDWICH UNIT / REFRIG.DISPLAY WEEK OF: DAY TIME AIR TEMP ACTION TAKEN INITIALS MONDAY 9:00 AM 2:00 PM 6:00 PM TUESDAY 9:00 AM 2:00 PM 6:00 PM WEDNESDAY 9:00 AM 2:00 PM 6:00 PM THURSDAY 9:00 AM 2:00 PM 6:00 PM FRIDAY 9:00 AM 2:00 PM 6:00 PM SATURDAY 9:00 AM 2:00 PM 6:00 PM WEEKLY CLEANING ASSIGNMENTS 1. MONDAY CLEAN THE OVEN INSIDE AND OUT 2. TUESDAY DRAIN, CLEAN AND SANITIZE RETHERMALIZER 3. WED DRAIN, CLEAN AND SANITIZE SOUP STATION 4. THURS DRAIN, CLEAN AND SANITIZE JET SRAY 5. FRIDAY_ AFTER CLOSING CLEAN ALL AIR VENTS 6. SAT CLEAN THE GREEN FRAME WORK UNDER ALL BOOTHS MONTHLY CLEANING ASSIGNMENTS e (FIRST SATURDAY) CLEAN THE DUST FROM THE FOLLOWING CONDENSORS 1. SANDWICH STATION 2. SALAD STATION 3. NECTAR COOLER 4. SINGLE DOOR FREEZER 5. WALK IN COOLER (SECOND SATURDAY) CLEAN BOTH HOOD FANS 1. POLISH THE STAINLESS STEEL INSIDE AND OUT 2. PULL THE LOUVERS DOWN AND DEGREASE 3. CLEAN THE ANSUL SYSTEM PIPES (THIRD SATURDAY) 1. PULL ALL TABLES AND EQUIPTMENT AWAY FROM WALLS AND CLEAN BEHIND. FLOORS AND WALLS (FOURTH SATURDAY) 1. DUST AND REMOVE COBWEBS FROM ALL LIGHTING FICTURES, CORNERS AND MENU BOARDS BEVEnACE COOLEIR CLEC F.IIST UNIT RUNNING AND AT 40 DEGREES. INSIDE UNIT CLEANED. —OUTSIDE UNIT CLEANED. 4• BOTTLE DRINKS RESTOCKED AND FACED TO CUSTOMER. 5• LEMONADE/ICED TEA RESTOCKED. 6 SALAD LD. TAGS CLEANED. 7• CHIPS RESTOCKED. 8 COOKIES AND BROWNIES RESTOCKED. 1.__ FLOORS SWEPT AND MOPPED. 2. COUNTERS WIPED DOWN. 3. WALLS WIPED DOWN. 4. SHUT-OFF DESIGNATED LIGHTS. r 5.— TRASH BARREL WASHED, SANITIZED.AND RELINED. 6. LOCK FRONT DOOR. CONDIMENT STATION CLOSING CHECKLIST 1. NAPKINS RESTOCKED. # •. 2 KNIVES STOCKED. . 3: FORKS RESTOCKED, 4. SPOONS RESTOCKED. 5. SALT& PEPPER RESTOCKED. 6. SWEET-N-LOW RESTOCKED. 7._ SUGAR RESTOCKED. 8. STRAWS AND COFFEE STIRRERS RESTOCKED. 9. TRASHBARRELS EMPTIED, CLEANED, SANITIZED AND RELINED. 10. MARBLE TOP CLEANED. 11. INSIDE AND OUTSIDE OF UNIT CLEANED. 4 BATHROOM CLEANING CHECK LIST 1• STOCK'TOILETTE PAPER 2. STOCK PAPER HAND TOWELLS 3. STOCK ANTI BACTERIAL HAND SOAP 4. CLEAN AND SANITIZE SINKS 5. CLEAN AND SANITIZE TOILETTES 6. WINDEX MIRRORS 7. EMPTY TRASH, SANITIZE THE BUCKET AND REPLACE THE LINER 8• SWEEP AND MOP THE FLOORS SANDWICH ICH DELII UNIT CHECULIST �. CLEAN UNIT INSIDE AND OUT, 2._ SWEEP AND MOP UNDERNEATH UNIT. CUTTING BOARDS SANITIZED. 4. CAMBRO INSERTS/FLIP/SANITIZE/COVER. S. FOOD PRODUCTS RESTOCKED. 6. LEFTOVER ROLLS WRAPPED AND REFRIGERATED. 7. SANITARY GLOVES RESTOCKED. 8. ALL FOOD PRODUCTS WRAPPED. 9. REMOVE ALL CUTLERY.-WASH, SANITIZE AND RETURN TO KNIFE HOLDER. 710T PRE S1i't1L8ION CL®SINC CHECKLIST �. INVENTORY LEFTOVER POT PIES. 2. RE-TOP SHEPHERDS&TURKEY PIES(POTATO TOPS.) 3- PLACE LEFTOVER PIES ON A CLEAN SHEET PAN,COVER WITH FOIL AND LABEL W/MAGIC MARKER. 4._ LABEL LEFTOVER PIES AND RECORD ON WASTE SHEET, 5. STAINLESS CLEANED&POLISHED. 6. SNEEZE GUARDS CLEANED. 7. CLEAN PIE UNIT INSIDE AND OUT e. UNDERCOUNTER STORAGE CLEANED. ' 9. FOIL SHEETS RESTOCKED. 10. WAXED DELI PAPER RESTOCKED. 11. CLEAN AND SANITIZE POT PIE CASE. SOUP STATION CLOSING CHECKLIST 1 SNEEZE GUARDS CLEANED. SOUP I.D.TAGS CLEANED. 3' STAINLESS OVERLAYS WASHED AND SANITIZED IN 3-BAY SINK. 4. WAXED DELI PAPER RESTOCKED. S. 11" BREAD SOULE PLATTERS AND 6"PIE PLATES RESTOCKED. 6. 8 OZ. CUPS RESTOCKED. 7. 16 OZ. CUPS RESTOCKED. 8. 12 OZ.CUPS RESTOCKED. 9. 16 OZ. LIDS RESTOCKED. 10. 12 OZ. LIDS RESTOCKED. 11. UNDER COUNTER STORAGE CLEANED. 12. TILE WALLS CLEANED. 13. WHITE SOUP CROCKS CLEANED AND SANITIZED, 14, SOUPS BROKEN DOWN 15 MINUTES BEFORE CLOSING, 15. LEFT OVER SOUPS STORED IN CLEAN SANITIZED CONTAINERS, THEN COVERED AND VENTED. 16. LEFT OVER BAGS OF SOUP ICED. 17. 8 OZ. LADLES CLEANED AND SANITIZED. 18. TRASH EMPTIED. 19. TRASH BARREL CLEANED, SANITIZED AND RELINED. KITCHEN CLOSING CHECKLI.RT ALL CUTTING BOARDS CLEANED AND SANITIZED. 2. ALL PREP TABLES CLEANED AND SANITIZED. 3, TRASH EMPTIED. 4. TRASH BARRELS CLEANED AND SANITIZED AND RE-BAGGED. 5, ALL BOXES BROKEN DOWN AND REMOVED TO DESIGNATED TRASH AREA. 6. SLICER CLEANED AND SANITIZED. (SHARPENED AT REGULAR INTERVALS ACCORDING TO MFG. SPECS.) 7. SPICE SHELVES CLEANED AND ORGANIZED. 8. PAPER STORAGE SHELVES ORGANIZED. 9. DRY GOODS SHELVES ORGANIZED. OVEN CLEANED INSIDE AND OUT. 11• FREEZER ORGANIZED AND CLEANED.(ENSURE PROPER PRODUCT ROTATION) 12• SWEEP UNDER ALL UNITS. 11 FRP WALLS WIPED DOWN. 14._. SOUP RETHERMALIZER SHUT DOWN AND CLEANED. 15. _ LEFTOVER SOUP BAGS PLACED IN ICE BATH. 16, SOUP CROCKS AND SMALL WARES WASHED AND SANITIZED IN 3-BAY SINK. 17.- ALL LEFT OVER FOOD PRODUCTS DAY-DOTTED AND STORED. 18. DIRTY LINENS STORED IN LAUNDRY BAG. 1 s. ICE MACHINE CLEANED INSIDE AND OUT. 20.__ _SWEEP UNDER ICE MACHINE AND MOP. a 21. _ MOP ALL FLOORS. 2 - - WALK-IN. 23..CLEAN 3-BAY SINK, SACKLINE CLOSING CHECKLIST 1. BUTCHER BLOCK CLEANED&SANITIZED. 2. PREP TABLE CLEANED AND SANITIZED. 3. MICROWAVE CLEANED INSIDE AND OUT, PAY SPECIAL ATTN.TO INSIDE CIELING. 4. TILE WALLS CLEANED. 5•_,,,, UNDER COUNTER STORAGE SHELVES CLEANED& RESTOCKED. 6. CUTTING BOARDS CLEANED & SANITIZED. 7. 2 OZ.TASTING CUPS RESTOCKED. 8• BACK UP 8 OZ. CUPS AND LIDS. 9. BACK UP 12 OZ.CUPS AND LIDS. 10. BACK UP 16 OZ. CUPS AND LIDS. 11. BACK UP 32 OZ. CUPS AND LIDS. 12. 8 LB. BAGS RESTOCKED. 13. 12 LB.BAGS RESTOCKED. 14. LEMONADE REFILLED, 15. LEMON DISPLAY RESTOCKED. 16• SLICED LEMON GARNISH RESTOCKED. 17. CLEAN OUTSIDE OF JETSPRAY, DRIP TRAY ETC. 18.--,- BREAKDOWN AND CLEAN JETSPRAY INSIDE AND OUT ON SCHEDULED NIGHTS. � 3 x � � ARGASSOCIATES,LLC Food Service Solutions 11 Heard Drive,Ipswich,MA 01938 (978)356-4942 fax(978)356-3218 www.argassociates.com arg2OOO@,imn.com To: Michael Lamattina, Stephen Post,Boston Chowda From: Allen Gromko, ARG Associates Subject: Plan of Action; Operational Improvements Date: 1/30/2008 My goal is to help your operation to focus more clearly on the issues of greatest impact to reduce risks of food contamination and thereby best assure a safe and wholesome product for your customers. The first step is to provide management and all food handlers with appropriate training to give them the information and skills necessary for safe food handling. Basic food safety training topics can be broken down to cover four areas: • Personal Hygiene • Receiving and storing food safely • Food handling,preparation and service • Proper cleaning and sanitizing of utensils and the kitchen environment I propose a monthly training program given one topic per month at the store and made as mandatory attendance for all employees. The training sessions will be brief, (a 10 minute video, short discussion and handout/take home supplementary information. Probably not more than 30 minutes in length). At this same time I would conduct an audit of the store, and would provide you with a written report; results and recommendations. Additionally, I propose to work with you during this same period to develop and implement operational policies and procedures where and if needed, that support and reinforce these principles. My approach would be to concentrate on the "Risk Factors" (the RED items on the Massachusetts Food Establishment Inspection Report). This is a HACCP style approach of making sure that our most CRITICAL issues are kept under control. If you have comments, questions or need further information,please feel free to contact me at any time. Allen Gromko, President ARG Associates, LLC Food Safety Certification programs/HACCP Plan Services/Food Establishment Inspections/Employee Training Programs ,� s REPAIR PUNCHLIST FOR NORTH ANDOVER: Update: 1/30/08 1. Remove the tin pans from under the table of the lemonade machine, and replace with casters. —DONE, replaced leg 2. Fix the handle or spout to the steam table so that it is no longer just dangling. - DONE 3. Replace or repair the cold display unit. • Contractor will install new metal grate when he begins work,work expected to start week of 1/14/08 • DONE, COMPLETED ON 1/20/08 4. Tear down the soda station and use our plumber and electrician to evaluate construction and wiring. This includes removing that entire section all together. • Contractor will work on with electrician when they begin work, electrician expected to evaluate job by 1/10/08 • 1/14/07: Thursday 1/17 Coke is terminating lines to the fountain unit in preparation for removal—DONE • Contractor& electrician to work on Wed. night 1/23/08 • COMPLETED 1/23 5. Repair the tiling in the back of the house where the wooden storage cabinets were removed. • Contractor will repair when he begins work • DONE—COMPLETED ON 1/20/08 6. Replace back door handle and lock set. - DONE 7. Sand and Paint patch on wall behind the cash register. • Contractor will repair when he begins work • Work to begin Wed. night 1/23/08 o Contractor to come back on 1/31/08 8. Repair and paint area where the single door display freezer is located. • Contractor will repair when he begins work • Work to begin Wed. night 1/23/08 o Contractor to come back on 1/31/08 �I 9. Look for a replacement of the single door freezer with a new 2 door display freezer for out front. • Looking for a used piece of equipment • COMPLETED—CLEANED EXISTING UNIT 10. For the sandwich unit, we will not repair this but we will be replacing it all together with another unit that we also have in storage. • contractor will replace with a unit we have in storage when he starts work • DONE, new unit in operation 1/22/08 11. We already have set up an appointment to have a Professional Tile and Grout cleaner come out to the restaurant and clean the floors. Tile Bright$671.00— DONE 1/8/08 12. Cash Register Station—wood shelving needs to be replaced with a non porous material • Cabinet will be replaced during the remodel, which will be in June o Cabinet to be cleaned and painted 2/2/08 13. SS table behind the register station—need covers for the electric outlets • Electrician will be into evaluate on 1/10/08 • Electrician scheduled for Wed. night 1/23/08 • COMPLETED 1/23 14. Clean behind the oven—DONE 15. Clean inside the oven - DONE 16. Block corner next to the ice cream freezer • Contractor evaluated on 1/8/08 and will repair. He will let me know when he can start work • Work scheduled for Wed. night 1/23/08 • COMPLETED 1/23/08 17. replace unit used for a shelf next to the sandwich unit • order shelving from Eastern Bakers 1/9/08 • DONE 1/14/08 18. metal trim around door needs to be painted • painting will done during remodel 19. ceiling tiles behind sandwich station need to be cleaned—DONE 1/16/08 20. clean ceiling tiles in the kitchen area—DONE 1/16/08 21. replace broken ceiling tiles and ones that are permanently stained • contractor will install new tiles where needed when he starts work • work scheduled for Wed. night 1/23/08 o Contractor to come back on 1/31/08 22. rinse/wash/sanitize signs—will be ordered on 1/9/08—DONE 1/14/08 23. pull Coke BIB unit out and clean—done by 1/11/08—DONE 1/14/08 24. dining room—cover all holes in the ceiling tiles • electrician will cover when he starts work • work scheduled for Wed. night 1/23/08 • COMPLETED 1/23/08 25. repair/replace all cove base • contractor will repair when he starts work o repaired cove base around front counter on Sun. 1/20/08 o COMPLETED 1/23/08 26. replace incorrect screen on the back door • contractor will repair when he starts work • screen door was removed on Sun. 1/20/08 and was taken off sight to repair,will be installed on Wed. night 1/23/08 0 COMPLETED—SCREEN DOOR WAS REMOVED 27. order new cutting boards for prep tables • measurements taken and on order • new boards ordered on 1/17/08 from PDF Inc. in Haverhill, order number 29788 $496.00, to be delivered on Fri. 1/25/08 • to be in stock on 2/1/08—see work order 28. replaced shelving in walk-in refrigerator—DONE 1/14/08 29. order Day Dots—ordered on 1/16/08—DONE 1/23/08 i i ST°N e° WpA CNO January 30, 2008 Susan Sawyer Town of North Andover Board of Health RE: Remodel Plan Dear Susan, Bay State Chowda Co. is scheduled to be remodeled in the summer of 2008. As you are aware, Messina's Plaza is undergoing a renovation of their own. They plan on renovating not only the CVS as you see now,but they will be working their way around the building and our end of the building is planned for June or July of 2008. We have been notified that we will have to close for a period of two months. We would like to take advantage of this down time to do a remodel of our space. This is the reason as to why there has not been a definite date. As to any architectural plans that you would like to see,we are also dealing with our landlord, San Lau Realty, on a modification to our existing floor plan. They would like to remove the existing stair well that is in the front of the store and relocate that in the area that is currently our storagee area in the back of the restaurant. They also might move some interior walls and also create a new storage area to replace the one that have P taken. We are currently working with Tina Messina and their architect as to acceptable plans. Once we agree on the new floor space,we can then have our own set of remodel plans put together. This is ongoing and I can update you as I receive information. The remodel will also be a conversion to our Boston Chowda Co. concept. There is a design package that is standard and it will be applied to the store. The materials that are used are marble, cherry wood work, stainless steel, and white wall tile to create a clean and upscale look. The areas that will be addressed are the following: ceiling tiles, wall covering, floor tiles, new cabinetry,new equipment where needed,new menu boards, new signage. This will all be submitted with a new Plan Review at the appropriate time. Please call with any questions. Thank you, Stephen Post 101 Phoenix Avenue . Lowell,Massachusetts 01852 . Tel:978.970.1144 . 1.800.4530228 . Fax:978.970.0450 IGT 11111111 11111111 i C " i // ------------------------------------------------------ I I I I I I — I ---------- I I I I . . . . . . . . . . . . . . . . . . . . . I I I I I I I I ' I I . I I I I I I I I I I I I II II I : I I . ... I I I I I I I r— I I I I • I I I I I I I I i I I I � I I I � I : . . . . 1 . . . . . . . . . . . . . . . . . . . . I I I I �rJob H.H. Morant & Co., Inc. I I Me881n8�5pp�q Center. 0$-005 €'s€ Architects I 109 - 123 MMIn t'S reet Do, € P.O. Box 4485 North Andover, MA 01/23/08 221 Washington Street Salem, Massachusetts 01970 Buildwig A - First Floor (978) 744-5354 (978) 740-9161 fax I I I �---------------------------------------------------J San Lau Realty Trust 109-123 MAIN STREET,SUITE E2-1 NORTH ANDOVER,MA 01845 TELEPHONE(978)686-8683 FAX(978)681-8498 January 30, 2008 Mr. Mike Lamantina BayState Chowda 109-123 Main Street North Andover, MA 01845 Dear Mike, As you know we will be starting our second phase of the construction to complete the Shopping Center. I would like to get together to discuss scheduling the restaurant into our construction plans. At our last meeting, you indicated to me since we will be removing and relocating staircases, BayState Chowda will be undertaking a major interior renovation. It would be in both of our best interest to coordinate our construction schedules so as to minimizeY our downtime. Please let me know when you can schedule some time to meet. SanLau would like to complete its construction in the next two weeks. I can be reached at 978-835- 2841. Thank You. Sincerely, Tina Messina i pORTH O �ttto � '9ti ?, ey L O coc-c"s .cw160 1 ��SSACHus���� PUBLIC HEALTH DEPARTMENT Community Development Division January 22,2010 Boston Chowda Company 109 Main Street Attn: Mike Lamattina NORTH ANDOVER,MA 01845 Re: ORDER TO CEASE AND DESIST OPERATIONS To Whom It May Concern: Please be advised that as of December 31,2009,your Food Service Permit allowing you to prepare and/or sell food products has expired.As such,you are currently in violation of 105 CMR 590.012, which requires a permit to operate from the Board of Health. You are hereby ORDERED to CEASE AND DESIST FORTHWITH all food service operations, and to remove all food products from sale in your establishment. In order to reopen,you must do the.following: 1. Submit a completed application for a permit. 2. Submit food safety certificates of at minimum(2)two Full Time employee equivalent's(FTE's). Provide cash or check in the amount DOUBLE the pre-expiration fee(for example, if your renewal fee was$100.00,you will pay a penalty of$100.00 for a total due of$200.00). 3. Receive a Permit to Operate from this office. Please note that courtesy renewal notices were sent with this information in early November.Your failure to renew as required has caused additional work for this office to issue this closure order.Failure to come into compliance to this order within 48 hours shall result in additional monetary fines. You have the right to appeal these orders by requesting a hearing before the Board of Health. Said request shall be in writing and received in this office within 7 DAYS of receipt of this notice.At said hearing,you will have the right to be represented and to present witness and documentary evidence as to why these orders should be amended or withdrawn.You also have the right to review and obtain copies of all documents in the possession of this office relative to this matter. Sincerely, Susan Y. Sawyer,REHS/RS Public Health Director SERVED IN HAND: Date: Remove all equipment and supplies broken Corrected To be evaluated and appropriate actions taken 2/01/2008 or not in current use and discard or store in a clean condition Make black storage bins easily cleanable Corrected PIC to correct 2/01/2008 and keep in a clean condition. Replace all light bulbs directly above open Open District Manager(DM)to find source of products, purchase 2/08/2008 food containers or prep areas with shielded and have installed. Ordered see PO fixtures and/or shatterproof bulbs Ice cream scoops need"Dipper Well" Open Seasonal product. District Manager to evaluate. If we TBD continue to offer product, we will either purchase & install - "Dipper Well"or establish policy of keeping scoops in the frozen product. Under cash register counter; area cluttered Corrected DM and PIC to evaluate items stored, discard if necessary, 2/01/2008 and non-food contact surface is worn and clean and repaint surfaces not cleanable Replace Acoustic ceiling tiles in all food Open During major renovations anticipated this summer all ceiling TBD prep or food service areas with a smooth tiles will be reviewed and replaced as necessary to come in to finished cleanable tile code. To be done during remodel or by 7/1/08 Food service employee must have hair Corrected Discuss policies w/PIC and/or Employees Monitor daily 2/01/2008 restraints as appropriate Wall penetration in kitchen area must be Corrected District Manager(DM)to find source of products,purchase 2/08/2008 closed. and have installed Out-of date dairy products must be Corrected Discuss policies w/PIC and/or Employees Monitor daily 2/01/2008 discarded Soups, once thawed, must be dated as to Corrected DM to develop policy base on code or manufacture 2/01/2008 use-by date recommendations. Discuss policies w/PIC and/or Employees Monitor daily Food prep sink with drainboard to be Open During major renovations anticipated this summer redesign TBD installed will include a prep sink separate from 3 comp. sink. To be done during remodel or by 7/1/08 Employee illness reporting agreement must Open Explanation of policy will be included in February employee TBD become company olic in service training program now in planning. Documents Last revised 1/30/2008 Cited Violation Current Plan of Action To be ' Status done by No towels at Kitchen handsink Corrected Discuss policies w/PIC and/or Employees Monitor daily 2/01/2008 Cutting boards stained, scored Corrected New boards on order show PO 2/04/2008 Gaps around outside door Open Sweeps purchased, must be installed. Additional strips will be 2/01/2008 added if required for total seal. Floor at threshold of storeroom needs Corrected None Required repair Paper products directly on floor Corrected Discuss policies w/PIC and/or Employees Monitor daily 2/01/2008 Ceiling tile missing in storeroom Corrected None Required Thorough cleaning needed in walk-in, Corrected Routine cleaning schedule not being maintained. Discuss w/PIC. 2/01/2008 inc. floor and shelves District Manager to monitor. Floors throughout need better cleaning Corrected Conduct thorough cleaning. Routine cleaning schedule not being 2/01/2008 including under and between maintained. Discuss w/PIC. District Manager to monitor. equipment Personal/employee drink held in Corrected Discuss policies w/PIC and/or Employees Monitor for 2/01/2008 product refrigerator compliance as needed Dirty knives put into clean knife rack Corrected Discuss policies w/PIC and/or Employees Monitor for compliance as needed No towels at handsink in restroom Corrected Discuss policies w/PIC and/or Employees Monitor daily 2/01/2008 Hot water temp 90 F,must be—110 F Corrected Check heater thermostat and adjust, make repairs as needed 2/01/2008 Punch list of 1/30/2008 to be completed Open Complete all items or show work order/PO's for work yet to be 2/01/2008 completed but scheduled Women's public toilet: must have a corrected None Required i covered waste receptacle i 1 fI Last revised 1/30/2008 I r reviewed and signed by employees Clean around gasket of the sandwich unit Oen Conduct cleaning of the gaskets 2/4/08 Gaps around front door need to be sealed Oen Contractor to close all gaps 2/8/08 Coving needs to be repaired/installed by Open Contractor to install coving 2/8/08 the front door area Employee toilet has a gap that is leaky at Open Contractor to reseal toilet 2/8/08 the bottom of the toilet Install wall mounted soap dispensers in Open Purchase and install units 2/8/08 bathrooms Cracked glass on the bakery display case Oen Replace broken glass 2/8/08 1 Gas stove seems to be leaking as Oen Contractor to repair or replace valve 2/8/08 Hoods need to be professionally cleaned Oen Service call to be placed for cleaning 2/8/08 Oven door does not properly close Oen Contractor to repair 2/8/08 Clean the outside area around the trash and Open Employees to clean area 2/8/08 condenser units Install vinyl coving in the storage area and Open Contractor to install 2/8/08 around the sewer pipe box Repair leaky 3 bay sink Oen Contractor/plumber to repair 2/8/08 ' Attach CO2 tanks to the wall Oen Contractor to install 2/8/08 Install a new"ball" on the closing Open Order part 2/8/08 mechanism of the walk in Replace rack in the walk in Oen Order new racks and install 2/8/08 Place small sanitizer buckets at the Open Designate the correct containers and set up 2/4/08 appropriate stations Last revised 1/30/2008 NORTFI EO /6 q�O O v � p O cu.n OAr PX9 SSAC HUS���y PUBLIC HEALTH DEPARTMENT Community Development Division Michael Lamattina Boston Chowda 109 Main Street North Andover, MA 01845 October 27, 2008 Re: Plan review of Boston Chowda Dear Mr. Lamattina, The Health Department has received your information regarding the renovation of your establishment submitted on September 25, 2008. A plan and specifications for the new equipment was submitted. This letter is a review of the information and a follow up and outline of our conversation held on October 21, 2008. Please read carefully and call with any questions. 1) When the establishment is cleared of old equipment. The tile floor will be checked for any broken or damaged tiles. The floor and or curved coving will be repaired as needed. Please note that edges should have curved coving on any in place equipment that meets the floor with a right angle and that is not on wheels. 2) The plan needs to have the final location of stainless steel racks placed on it 3) The plan needs to have the new location of the existing freezer unit located 4) The plan must show the preparation sink recently installed. 5) The walls of all food preparation areas should be upgraded to FRP behind all splash zones,prep and assembly areas etc. (to be sure which walls please highlight on the plan all walls that will receive FRP coverings.) Thank you for your commitment to serving safe food in the Town of North Andover. The Inspector of Buildings, Jerry Brown, has been informed of your planned renovation. He is expecting your building permit application and will work with you through the process. The plan you submit to Building Department must be revised to reflect the added items#'s 2 through 5 listed above. The Health Office also needs the updated plan at that time. If the plan is accurate, the Health Dept. will be able to sign off on the renovation. 1600 Osgood Street,North Andover,Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com If you have any concerns or questions about this communication or you make any changes other i than approved please contact the Health Office so that we avoid any questions. Sincerely, / S san Sawyer, REHS/RS Public Health Director Cc: Building Dept. 1600 Osgood Street,North Andover,Massachusetts 01845 Phone 978.688.9540 fax 978.688.8476 Web www.townofnorthandover.com FDA/CFP: Food Establishment Plan Review Igui ,- Sections I Page 1 of 19 Food and Drug Administration and Conference for Food Protection FOOD ESTABLISHMENT PLAN REVIEW GUIDE 2000 SECTION I FOOD ESTABLISHMENT PLAN REVIEW APPLICATION TO BE COMPLETED BY THE OPERATOR AND SUBMITTED TO THE REGULATORY AUTHORITY Regulatory Authority Date: X O FOOD ESTABLISHMENT PLAN REVIEW APPLICATION NEW REMODEL X CONVERSION Name of Establishment: gav Sle-le Owes. Category: Restaurant , Institution , Daycare , Retail Market , Other Address: /6q S red- 6P d Phone if available: 9 7 FS "��/o Name of Owner: V C.4?/6 lij k3ja�-e, Mailing Address:—/o Ale Z o )Ci// 44d . olff Z Telephone: q,281 970 qq Applicant's Name: gi 01--d .C.GZma #1n0- Title (owner,manager, architect, etc.): Mailing Address: 5ka e Telephone: I have submitted plans/applications to the following authorities on the following dates: http://www.cfsan.fda.gov/-dms/Prev-l.htrnl 1/28/2008 FDA/CFP: Food Establishment Plan Review Guide- Sections I Page 2 of 19 Governing Board of Council Plumbing Zoning Electric Planning Police Building Fire Conservation Other( ) Hours of Operation: Sun Thurs / 7 Mon Fri Tues Sat //S Wed //—7 Number of Seats: Number of Staff:_ (Maximum per shift) Total Square Feet of Facility: Number of Floors on which operations are conducted Maximum Meals to be Served: Breakfast (approximate number) Lunch Dinner Projected Date for Start of Project: Projected Date for Completion of Project: Type of Service: Sit Down Meals (check all that apply) Take Out Caterer Mobile Vendor Other Please enclose the following documents: Proposed.Menu(including seasonal, off-site and banquet menus) Manufacturer Specification sheets for each piece of equipment shown on the plan a uis � Site plan showing location of business in building; location of building on site includi g alleys, streets; and location of any outside equipment(dumpsters,well, septic system- if applicable) `e k I S r Plan drawn to scale of food establishment showing location of equipment,plumbing, electrical services and mechanical ventilation http://www.cfsan.fda.gov/—dms/Prev-l.htrnl 1/28/2008 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 3 of 19 Equipment schedule (!X 1 CONTENTS AND FORMAT OF PLANS AND SPECIFICATIONS �k�6�>�1. C %�J lTu�►e) S�� 1. Provide plans that are a minimum of 11 x 14 inches in size including the layout of the floor plan accurately drawn to a minimum scale of 1/4 inch= 1 foot. This is to allow for ease in reading plans. 2. Include: proposed menu, seating capacity, and projected daily meal volume for food service operations. 3. Show the location and when requested, elevated drawings of all food equipment. Each piece of equipment must be clearly labeled on the plan with its common name. Submit drawings of self-service hot and cold holding units with sneeze guards. 4. Designate clearly on the plan equipment for adequate rapid cooling, including ice baths and refrigeration, and for hot-holding potentially hazardous foods. 5. Label and locate separate food preparation sinks when the menu dictates to preclude contamination and cross- contamination of raw and ready-to-eat foods. 6. Clearly designate adequate handwashing lavatories for each toilet fixture and in the immediate area of food preparation. 7. Provide the room size, aisle space, space between and behind equipment and the placement of the equipment on the floor plan. 8. On the plan represent auxiliary areas such as storage rooms, garbage rooms,toilets, basements and/or cellars used for storage or food preparation. Show all features of these rooms as required by this guidance manual. 9. Include and provide specifications for: a. Entrances, exits, loading/unloading areas and docks; b. Complete finish schedules for each room including floors, walls, ceilings and coved juncture bases; c. Plumbing schedule including location of floor drains, floor sinks, water supply lines, overhead waste-water lines, hot water generating equipment with capacity and recovery rate,backflow prevention, and wastewater line connections; d. Lighting schedule with protectors; (1)At least 110 lux(10 foot candles)at a distance of 75 cm(30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; (2)At least 220 lux(20 foot candles): (a)At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (b)Inside equipment such as reach-in and under-counter refrigerators; http://www.cfsan.fda.gov/—dms/Prev-l.httnl 1/28/2008 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 4 of 19 (c)At a distance of 75 cm(30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and (3)At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. e. Food Equipment schedule to include make and model numbers and listing of equipment that is certified or classified for sanitation by an ANSI accredited certification program(when applicable). f. Source of water supply and method of sewage disposal. Provide the location of these facilities and submit evidence that state and local regulations are complied with; g. A color coded flow chart demonstrating flow patterns for: -food(receiving, storage,preparation, service); -food and dishes(portioning,transport, service); -dishes (clean, soiled, cleaning, storage); -utensil (storage,use, cleaning); -trash and garbage (service area,holding, storage); h. Ventilation schedule for each room; i. A mop sink or curbed cleaning facility with facilities for hanging wet mops; j. Garbage can washing area/facility; k. Cabinets for storing toxic chemicals; 1. Dressing rooms, locker areas, employee rest areas, and/or coat rack as required; in. Completed Section 1; n. Site plan(plot plan) FOOD PREPARATION REVIEW Check categories of Potentially Hazardous Foods (PHF's) to be handled, prepared and served. CATEGORY* (YES) (NO) 1. Thin meats,poultry, fish, eggs (hamburger; sliced meats; fillets) ( ) 2. Thick meats,whole poultry (roast beef; whole turkey, chickens,hams) 3. Cold processed foods (salads, sandwiches, vegetables) (K) ( ) 4. Hot processed foods (soups, stews, rice/noodles, gravy, chowders, casseroles) (V0 ( ) 5. Bakery goods(pies, custards, cream fillings&toppings) 60 ( ) 6. Other * A generic HACCP plan for.each category of food may be available from the regulatory authority for reference. PLEASE CIRCLE/ANSWER THE FOLLOWING QUESTIONS http://www.cfsan.fda.gov/—dms/Prev-l.btml 1/28/2008 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 5 of 19 FOOD SUPPLIES: 1. Are all food supplies from inspected and approved sources?0/NO 2. What are the projected frequencies of deliveries for Frozen foods MC)A &UP94k Refrigerated foods M 4)r , and Dry goods M w r- 3. 3. Provide information on the amount of space (in cubic feet) allocated for: Dry storage 5 C�9 G y Refrigerated Storage , and Frozen storage 4. How will dry goods be stored off the floor? On �She]0 n (, Of iC Y-e fir COLD STORAGE: 1. Is adequate and approved fr er and refrigeration available to store frozen foods frozen, and refrigerated foods at 41°F (5°C) and below? NO Provide the method used to calculate cold storage requirements. hu; l-' I n )' etmc, '. 2. Will raw ats,poultry and seafood be stored in the same refrigerators and freezers with cooked/ready-to-eat foods/NO If yes,how will cross-contamination be//prevented? `ST0reok 4n a� S�a�0 /Cs S ee 6�E lsealed a. d/c�s4ic- CinalnPr tu/ rl© i' S1o�e, / Ove r or rime r A ¢ Cori Jai e_ 3. Does each refrigerator/freezer have a thermometer?�/NO Number of refrigeration units: 3 Number of freezer units: C 4. Is there a bulk ice machine available&NO THAWING FROZEN POTENTIALLY HAZARDOUS FOOD: Please indicate by checking the appropriate boxes how frozen potentially hazardous foods (PHF's)in each category will be thawed. More than one method may apply. Also, indicate where thawing will take place. Thawing Method *THICK FROZEN FOODS *THIN FROZEN FOODS Refrigeration i n W ci K o n cooler i i W q,s k i n coolcr- hftp://www.cfsan.fda.gov/-dms/Prev-l.htrnl 1/28/2008 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 6 of 19 Running Water Less than 70'F(21' C) Microwave (as part of cooking process) Cooked from Frozen state 1 e m P brouq - to i$D' YeM P br d oq b + -10 1506 ,a(mat;2er ih f*L,,�,(lie � r Other(describe) *Frozen foods: approximately one inch or less=thin, and more than an inch=thick. COOKING: 1. Will food product thermometers be used to measure final cooking/reheating temperatures of PHF' . YES NO What type of temperature measuring device: 0 of/h,-C f,0,A 404e4 1�erm o Minimum cooking time and temperatures o(product utilizing convection and conduction heating equipment beef roasts 130°F (121 min) solid seafood pieces 145T (15 sec) other PHF's 145T (15 sec) eggs: Immediate service 145°F (15 sec) pooled* 155°F (15 sec) (*pasteurized eggs must be served to a highly susceptible population) pork 145°F (15 sec) comminuted meats/fish 155T (15 sec) poultry 165T (15 sec) reheated PHF's 165T (15 sec) 2. List types of cooking equipment. r)00r j!� ,s f`-Aer mc"(1 Z Lor , Ai c.rowave' c r byrne(' cook HOT/COLD HOLDING: 1. How will hot PHF's be maintained at 140°F (60°C) or above during holding for service?Indicate type and number of hot holding units. 36L.05 are �Pdd al6ue /'VC)" ;A tOe-J6 S http://www.cfsan.fda,.gov/-dms/prev-1.html 1/28/2008 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 7 of 19 are M hoUe A�Cc �ealer,,t q1101c y eQsP- 2. How will cold PHF's be maintained at 41°F (5°C)or below during holding for service?Indicate type and number of cold holding units. an i of e held ` Q.rIW a 6r,",pre / o COOLING: Please indicate by checking the appropriate boxes how PHF's will be cooled to 41°F (5°C)within 6 hours (140°F to 70° F in 2 hours and 70°F to 41'F in 4 hours). Also, indicate where the cooling will take place. COOLING THICK THIN MEATS THIN SOUPS/ THICK RICE/ METHOD MEATS GRAVY SOUPS/ NOODLES GRAVY Shallow Pans Ice Baths p u4 1 n P !1 U)C,;l k walk - ► h Reduce Volume or Size Rapid Chill Other (describe) REHEATING: 1. How will PHF's that are cooked, cooled, and reheated for hot holding be reheated so that all parts of the food reach a temperature of at least 165°F for 15 seconds. Indicate type and number of units used for reheating foods. SoLt4s are ads o /900 J/) a-- http://www.cfsan.fda.gov/—dms/Prev-l.html 1/28/2008 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 8 of 19 2. How will reheating food to 165°F for hot holding be done rapidly and within 2 hours? Sov�s a�e v f jslf� �- ate�ie��e Gurx��r rbai a /80° PREPARATION: 1. Please list categories of foods prepared more than 12 hours in advance of service. 2. Will food employees be trained in good food sanitation practices i S NO Method of training: Pm er,s ?r Ae �� c��l, �p ids���� o� c�aIX,�asclS Number(s) of employees: G� /2 �q Ll nc%se y Zallal ,1) Dates of completion: 0�/ 1- 005- r���ct OS f .d �11/d P vy �� 3. ill disposable gloves and/or utensils and/or food grade paper be used to prevent handling of ready-to-eat 4 ds? 6� /NO 4. Is there a written policy to exclude or restrict food workers who are sick or have infectpd cuts and lesions?YES NO Al&m creo itko ),5 policy Us a. l�r�l�n policy -f 0 go cuar cvl a if empoloyees- Please describe briefly: , _jkW 0161 S �IhN �iJ l�S 0� �E'cS/D�I,S Gt1��� �� �•rCSSC'f,� anr( �ye�e� aryl cdol)4er Will employees have paid sick leave G>NO 5. How will cooking equipment, cutting boards,counter tops and other food contact surfaces which cannot be submerged in sinks or put through a dishwasher be sanitized? ChemicalType: Clean 9rce QVq� �► Concentration: 2(20 �p� 61 Test Ki •& YES NO http://www.cfsan.fda.gov/-dms/Prev-l.httnl 1/28/2008 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 9 of 19 6. Will ingredients for cold ready-to-eat foodsstjOkas tuna,mayonnaise and eggs for salads and sandwiches be pre- chilled before being mixed and/or assembled? O If not, how will ready-to-eat foods be cooled to 41'F? 7. Will all produce be washed on-site prior to us YES /NO Is there a planned location used for washing produce9 NO Describe 4e 4,e hay JS Y 1wea( CliPdn pram c',� 5ur41 z e-r A'A oaw( e c jakr fS run �o -Q,6� ova 1,ec!L t S wPrit- If not, describe the procedure for cleaning and sanitizing multiple use sinks between uses. 8. Describe the procedure used for minimizing the length of time PHF's will be kept in the temperature danger zone (41 T - 140T)during preparation. T ken om �Zee d r oe F r Y 1 a J' n tjoi- % �o 4-ora ocJ ° ar C al !n a. h© Vnj':" a /ND 0 or Q,o✓G' 9. Provide a HACCP plan for specialized processing methods such as vacuum packaged food items prepared on-site or otherwise required by the regulatory authority. 10. Will the facility be serving food to a highly ysusceptible population?YE N If yes,how will the temperature of foods be maintained while being transferred between the kitchen and service area? http://www.cfsan.fda.gov/—dms/Prev-l.html 1/28/2008 FDA/CFP: Food Establishment Plan Review Guide- Sections I Page 10 of 19 A. FINISH SCHEDULE Applicant must indicate which materials (quarry tile, stainless steel,4" plastic coved molding, etc.)will be used in the following areas. Kitchen FLOOR COVING WALLS CEILING Bar Food Storage I " Other Storage 2CCOv64;C- Toilet Rooms 1 uF ry Ce'C m it C- 6L(-c00S4 t�- 1—i `` n 1 Y I L s 'CJ Dressing Rooms Garbage& Refuse Storage Mop Area Service Basin �. IF, P . P Warewashing Area Walk-in rej�U Icy, &t S hSU iG deck Refrigerators and 0., T � �� �� Freezers P M e-W Po 21S httP g P://www.cfsan.fda. ov/-dms/ rev-l.html 1/28/2008 FDA/CFP: Food Establishment Plan Review Guide- Sections I Page 11 of 19 B.INSECT AND RODENT CONTROL APPLICANT: Please check appropriate boxes. YES NO NA 1. Will all outside doors be self-closing and rodent proof? ( ( ) ( ) 2. Are screen doors provided on all entrances left open to the outside? 3. Do all openable windows have a minimum#16 mesh screening? ( ) ( ) (�/w b c 4. Is the placement of electrocution devices identified on the plan? ( ) ( ) 5. Will all pipes& electrical conduit chases be sealed; ventilation systems exhaust and ( ( ) ( ) intakes protected? 6. Is area around building clear of unnecessary brush, litter,boxes and other V ( ) ( ) harborage? 7. Will air curtains be used?If yes,where? ( ) ov� ( ) C. GARBAGE AND REFUSE Inside 8. Do all containers have lids? c �� i ti s"J L„ 9. Will refuse be stored inside? c ( ) ( ) If so,where? 10. Is there an area designated for,garbage cfn or floor mat cleaning? mop s;n i` Outside 11. Will a dumpster be used?- Number sed?Number Size f Frequency of pickup Once ca, W eek cm pn Contractor �i�4��,� I� GkS e- 12. Will a compactor be used? Number Size Frequency of pick up Contractor 13. Will garbage cans be stored outside? ( ( ) ( ) http://www.efsan.fda.y.y/—dms/prev-l.htmi 1/28/2008 FDA/CFP: Food Establishment Plan Review Guide- Sections I Page 12 of 19 14. Describe surface and location where dumpster/compactor/garbage cans are to be stored 15. Describe location of grease storage receptacle >( 00 9A1 9reasc= ��j I.5 /07� 16. Is there an area to store recycled containers? Indicate what materials are required to be recycled; ( ) Glass ( )Metal ( )Paper ( ) Cardboard ( )Plastic 17. Is there any area to store returnable damaged goods? //f damage �.®oo(s are 1,&1orn eat jol Deli✓,er y D. PLUMBING CONNECTIONS AIR GAP AIR *INTEGRAL *"P" VACUUM CONDENSATE BREAK TRAP TRAP BREAKER PUMP 18. Toilet 19. Urinals 20. Dishwasher http://www.cfsan.pa.gov/—dms/prev-1.htmi 1/28/2008 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 13 of 19 21. Garbage Grinder 22. Ice machines j n d j(t+ WgS4-�, 23. Ice storage / bin V 24. Sinks a. Mop b.Janitor c. Handwash d. 3 Compartment e. 2 Compartment f. l Compartment g. Water Station 25. Steam tables 26. Dipper wells 27. Refrigeration condensate/ drain lines 28. Hose connection 29.Potato peeler 30. Beverage Dispenser http://www.cfsan.fda.gov/—dms/Prev-l.htrnl 1/28/2008 FDA/CFP: Food Establishment Plan Review Guide- Sections I Page 14 of 19 w/carbonator V - ✓^ D ' r 1.1 31. Other ,o ,� * TRAP: A fitting or device which provides a liquid seal to prevent the emission of sewer gases without materially affecting the flow of sewage or waste water through it. An integral trap is one that is built directly into the fixture,e.g., a toilet fixture. A ?P?trap is a fixture trap that provides a liquid seal in the shape of the letter?P.?Full ?S?traps are prohibited. 32. Are floor drains provided& easily cleanable, if so, indicate location: One 4'e- J01'e9 Gtr�cv E. WATER SUPPLY 33. Is water supply public( or private ( ) ? 34. If private,has source been approved?YES ( )NO ( ) PENDING( ) Please attach copy of written approval and/or permit. 35. Is ice made on premises V5110'r purchased commercially ( ) ? If made on premise, are specifications for the ice machine provided?YES (V�INO ( ) Describe provision for ice scgp storage: $`fO��°o( '#n a. at rO✓ek 1C. 6AeaA� Provide location of ice maker or bagging operation J,/) ba ('porn, 36. What is the capacity of the hot water generator? 37. Is the hot water generator sufficient for the needs of the establishment?Provide calculations for necessary hot water (see Part 5 &Part 9 Under Section III in this manual) y 38. Is there a water treatment device?YES ( )NO ((� If yes, how will the device be inspected& serviced? http://www.cfsan.fda.gov/—dms/prev-1.html 1/28/2008 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 15 of 19 39. How are backflow prevention devices inspected& serviced? F. SEWAGE DISPOSAL 40. Is building connected to a municipal sewer? YES (VNO ( ) 41. If no, is private disposal system approved?YES ( )NO ( )PENDING( ) Please attach copy of written approval and/or permit. 42. Are grease traps provided?YES (V/ NO( ) If so, where? /i1 Parking Jo J000 AI�/�OnS Provide schedule for cleaning& maintenance Unc�e. 0- G. DRESSING ROOMS 43. Are dressing rooms provided?YES ( )NO 44. Describe storage facilities for employees'personal belongings(i.e.,purse, coats,boots,umbrellas,etc.) aOct, ram A,xCCk /DDm H. GENERAL 45. Are insecticides/rodenticides stored separately from cleaning& sanitizing agents? YES ( )NO ( ) Indicate location: DO f j t,ye )4 e,� / -eInS r/1 hDoS e 46. Are all toxics for use on the premise r for retail sale (this includes personal medications), stored away from food preparation and storage areas?YES (VNO ( ) 47. Are all containers of toxics including sanitizing spray bottles clearly labeled? YES( NO ( ) 48. Will linens be laundered on site?YES ( )NO http://www.cfsan.fda.gov/—dms/Prev-l.htrnl 1/28/2008 FDA/CFP: Food Establishment Plan Review Guide- Sections I Page 16 of 19 If yes, what will be laundered and where? If no,how will linens be cleaned? 2 Ale W n o n Seg 49. Is a laundry dryer available?YES ( )NO (� 50. Location of clean linen storage: 0/1 GS T ('Cr c* 1 n back rootx S 4i'aM Ae ssoAC'- e dN^\S o4- aNtV\bt v*eek 51. Location of dirty linen storage: / r) 6L- /2yn ciry hff'5ke f 1") haJi'-U 0m. 52. Are containers constructed of safe materials to store bulk food products? YES (rc�0 ( ) Indicatetype: Gill )-los plas41IC ea'rrhro caldoln erS 53. Indicate all areas where exhaust hoods are installed: LOCATION FILTERS SQUARE FIRE AIR AIR WOR FEET PROTECTION CAPACITY MAKEUP EXTRACTION CFM CFM DEVICES 54. How is each listed ventilation hood system cleaned? http://www.cfsan.fda.gov/-dms/Prev-l.htrnl 1/28/2008 FDA/CFP: Food Establishment Plan Review Guide- Sections I Page 17 of 19 I. SINKS 55. Is a mop sink present?YES (/NO ( ) If no,please describe facility for cleaning of mops and other equipment: 56. If the menu dictates, is a food preparation sink present?YES ( )NO (� J. DISHWASHING FACILITIES 57. Will sinks or a dishwasher be used for warewashing? Dishwasher( ) Two compartment sink( ) Three compartment sink 58. Dishwasher Type of sanitization used: Hot water(temp. provided) /�(7 Booster heater Chemical type Ouc,,+ Ga,',4 i z e r Is ventilation provided?YES (✓�NO ( ) 59. Do all dish machines have templates with operating instructions?YES ( )NO O A . !4 60. Do all dish machines have temperature/pressure gauges as required that are accurately working? YES ( )NO (�(� 61. Does the largest pot and pan fit into each compartment of the pot sink?YESXNO (. If no, what is the procedure for manual cleaning and sanitizing? tolz wiI LAP* 62. Are there drain boards on both ends of the pot sink? YES (X0_110 ( ) 63. What type of sanitizer is used? j UGL� and h 1 ti°ack h"://www.cfsan.fda.gov/-,dms/prev-l.html 1/28/2008 j FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 18 of 19 Chlorine ( t� Iodine ( ) Quaternary ammonium Hot Water Other ( ) 64. Are test papers and/or kits available for checking sanitizer concentration? YES ( NO ( ) K. HANDWASHING/TOILET FACILITIES 65. Is there a handwashing sink in each food preparation and warewashing area?YES (/O ( ) 66. Do all andwashing sinks, including those in the restrooms, have a mixing valve or combination faucet? YES t� NO (00 67. Do self-closing mete g faucets provide a flow of water for at least 15 seconds without the need to reactivate the faucet?YES ( )NO 68. Is hand cleanser available at all handwashing sinks?YES (/O O 69. Are hand drying facilities (paper towels, air blowers, etc.) available at all handwashing sinks?YES ('/)NO ( ) 70. Are covered waste receptacles available in each restroom? YES (0 NO ( ) 71. Is hot and cold running water under pressure available at each handwashing sink?YES (/O ( ) 72. Are all toilet room doors self-closing? YES (V/ NO( ) 73. Are all toilet rooms equipped with adequate ventilation?YES (vllN'*O ( ) 74. If required, is a handwashing sign posted in each employee restroom?YES (/ ( ) L. SMALL EQUIPMENT REQUIREMENTS 75. Please specify the number, location, and types of each of the following: Slicers / 0-1 (Holqar� Mailao-I Cutting boards 3 on Sandwich on't a n ci dl-) �2- act l' ess- o/V Can openers , on 64din lns� , rea -7W)e Mixers Floor mats Other http://www.cfsan.fda.gov/—dms/Prev-l.httnl 1/28/2008 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 19 of 19 STATEMENT: I hereby certify that the above information is correct, and I fully understand that any deviation from the above without prior permission from this Health Regulatory Office may nullify final approval. Signature(s) v owner(s) or responsible representative(s) Date: S g Approval of these plans and specifications by this Regulatory Authority does not indicate compliance with any other code, law or regulation that may be required--federal, state, or local. It further does not constitute endorsement or acceptance of the completed establishment(structure or equipment).A preopening inspection of the establishment with equipment in place & operational will be necessary to determine if it complies with the local and state laws governing food service establishments. Home I Plan Review:_Table of Contents Hypertext updated by dms/ces 2000-MAR-30 http://www.cfsan.fda.gov/—dms/prev-l.html 1/28/2008 i MANUFACTURING ` ITEM NO. BUILT-IN MODULAR WARMERS Features Y` ` • Individual controls on each well give the warmers 4 _ '40 }�x r maximum versatility. ' ' Wellslok allows for9 uick and easyinstallation in stainless r ' r steel countertops. MOD-200TDM Designed for wet or dry operation. ~ Fully insulated for greater efficiency. • Thermostat m models with higher wattage provide MOD-400 more accurate temperature control. Each well is one-piece,deep-drawn, stainless steel construction for maximum strength and durability. MM The MOD series Warmers are Underwriters 1.:;.: Laboratories, Inc. LISTED and meet the National Sanitation Foundation and Canadian standards. �• ,,. A one-year warranty against defects covers parts and labor. Accessories / Options Specifications Wellslok Extension Kit,designed for installation in a variety of countertops up to 1"thick,refer to Weights: Lbs. KG installation instructions, 22593 MOD-100 series: T�9 Drain Valve Extension Kit,extension from drain Installed 19 to counter front with remote handle,for use with Shipping 21 "D"models only, excluding"DM" models, 20385 MOD-200 series:Installed 46 Drain Screen,21709 Shipping 56 Optional 72"Wiring, infinite or thermostatically MOD-300 series: controlled warmers, priced per well Installed 64 29 Individual drain (D),for all models Shipping 78 35 MOD-400 series: Individual thermostat(T),for all models Installed 81 37 Individual drain connected to the manifold (DM), Shipping 98 44 MOD-500 series: for all models except MOD-100 Installed 101 46 Individual thermostat and drain connected to Shipping 122 55 the manifold(TDM),for all models except MOD-100 Explanation of Built-In Warmer Suffixes: D ... . with drain T . .. .thermostatically controlled Export TD . . . .thermostatically controlled/with drain The following models are available for export and meet DM . . .with drain/connected to drain manifold/ the standards for CE: infinite control TDM . .thermostatically controlled/with drain/ ' MOD-1 OOEUT, 220-240V, 1 fd, 1650 watts connected to drain manifold MOD-100EUTD, 220-240V, 10, 1650 watts None . .infinite control R A 1 S 1 N G T H E S T A N D A R D WELLS, MANUFACTURI I NG ELS MOD-100, M DOD00D LISTED SFDA E6070 EXPORT MOD-1100T, MOD-1 0 0 T D E6070 MODELS ONLY BUILT-IN MODULAR WARMERS DIMENSIONS: INCH (MM) MINIMUM CLEARANCE REQUIRED FROM UNIT TO THE NEAREST SURFACE. BACK SIDE BOTTOM FRONT 1 1 63/4 41/8 (25) (25) (171) (105) 21 3/4 21/4 (552) (57) L4 67/8 (175) 133/4 (349) 61/4 (159) 93/4 a O (248) -• --------------------------------- 'S 1 3/4 57/8 1/2 INCH (44) INTERNAL N.P.T. (149) 'D' MODELS ONLY MOD-100, MOD-100D, MOD- 100T AND MOD-100TD ELECTRICAL SPECIFICATIONS: MOD-100 120 1200 10.0 SINGLE NONE MOD-100 208 900 4.3SINGLE NONE MOD-100 240 1200 5.0 SINGLE NONE MOD-100T 120 1650 13.8 SINGLE NONE MOD-100T 208 1240 6.0 SINGLE NONE MOD-100T 240 1650 6.9 SINGLE NONE ® MOD-100EUT 220-240 1650 6.9 SINGLE NONE All models with a'D'or'DM'suffix have the same electrical specs as the standard MOD-100 or MOD-1 OOT models. Denotes export(EU) products. NOTE: Specifications are subject to change without notice. See installation instruction sheet prior to installing the unit. This document is not for installation purposes. WELLS MANUFACTURING COMPANY 2 ERIK CIRCLE,PO BOX 280,VERDI,NV 89439 U.S.A. • USA PHONE:(775)689-5700•FAX:(775)689-5972 FOR ORDERS ONLY:(888)356-5362•FAX:(800)356-5142•www.wellsbloomfield.com A SPECIALTY EQUIPMENT COMPANY 2000 WELLS MANUFACTURING • PRINTED IN THE U.S.A. • 7/00 • REV(G) • PART NO.37099 ` MODELS MOD-200, MOD-200D LISTED STD.4 E6070 MOD-200T, MOD-20OTD E6070 MOD-200DM, MOD-20OTDM DIMENSIONS: INCH BUILT-IN MODULAR WARMERS (MM) MINIMUM CLEARANCE REQUIRED FROM UNIT 14 TO THE NEAREST SURFACE. BACK SIDE BOTTOM FRONT (356) 1 1 63/4 41/8 (25) (25) (1 11) (105) 21/4 23 5/8 (57) (600) r 73/4 (197) 1 (77 49) � 61/4 (159) 93/4 (248) —••----------------------------------- 9701 14 I 1/2 INCH F4— INTERNAL N.P.T. 13/4 (356) 'D'MODELS ONLY (44) MOD-200, MOD-200D, MOD-200T, MOD-20OTD, MOD-20ODM AND MOD-20OTDM ELECTRICAL SPECIFICATIONS: e e MOD-200 208 1800 8.7 SINGLE NONE MOD-200 240 2400 10.0 SINGLE NONE MOD-200T 208 2480 11.9 SINGLE NONE MOD-200T 240 . 3300 13.8 SINGLE NONE All models with a'D'or'DM'suffix have the same electrical specs as the standard MOD-200 or MOD-200T models. NOTE:Specifications are subject to change without notice. See installation instruction sheet prior to installing the unit. This document is not for installation purposes. The Drain Manifold with Valve (1" internal N.P.T.) is supplied for DM &TDM models only. WELLS MANUFACTURING COMPANY 2 ERIK CIRCLE,PO BOX 280,VERDI,NV 89439 U.S.A. • USA PHONE:(775)689-5700•FAX:(775)669.5972 FOR ORDERS ONLY:(888)356-5362•FAX:(800)356-5142•www.wellsbloomfield.com , A SPECIALTY EQUIPMENT COMPANY • 2000 WELLS MANUFACTURING • PRINTED IN THE U.S.A. • 7/00 • REV(G) PART N0.37099 t i I i I WILLS MANUFACTURING. MODELS V� * C@ MOD-300, MOD-300D LISTED STDA E6070 MOD-300T, MOD-3 0 0 T D E6070 MOD-30ODM, MOD-30OTDM DIMENSIONS: INCH BUILT-IN MODULAR WARMERS (MM) MINIMUM CLEARANCE REQUIRED FROM UNIT TO THE NEAREST SURFACE. 14 BACK SIDE BOTTOM FRONT (356) 7 3/4 1 1 4 4 1/8 (25) ( (171) (105) (197) __7 21/4 23 5/8 (57) (600) 0 0 0 43 1/2 (1105) 61/4 (159) 93/4 O 0 O (248) `------------------------------------:. I 18 13/4 ho--- (457) 1/2 INCH INTERNAL N.P.T. (44) 'D'MODELS ONLY MOD-300, MOD-300D, MOD-300T, MOD-300TD, MOD-30ODM AND MOD-30OTDM ELECTRICAL SPECIFICATIONS: I ' Iii � •jl In 4 ;JILIM 11;1:j u MOD- 300 208 2700 7.5 7.5 Z5 13.0 NONE MOD-300 240 3600 8.7 8.7 87 15.Q NONE MOD-300T 208 3720 10.3 10.3 10.3 17.9 NONE MOD-300T 240 4950 11.9 11.9 11.9. 20.6 _ .. . NONE All models with a'D'or'DM'suffix have the same electrical specs as the standard MOD-300 or MOD-300T models. NOTE: Specifications are subject to change without notice. See installation instruction sheet prior to installing the unit.This document is not for installation purposes. The Drain Manifold with Valve (1"internal N.P.T.) is supplied for DM &TDM models only. WELLS MANUFACTURING COMPANY 2 ERIK CIRCLE,PO BOX 280,VERDI,NV 89439 U.S.A. - USA PHONE:(775)689-5700•FAX:(775)689.5972 -� FOR ORDERS ONLY:(888)356-5362•FAX:(800)356-5142.www.wellsbloomfield.com ' A SPECIALTY EQUIPMENT COMPANY - 2000 WELLS MANUFACTURING • PRINTED IN THE U.S.A. • 7/00 • REV(G) • PART NO.37099 1 WELLS MANUFACTURING MODELS S O CS MOD-400, MOD-400D LISTED STD.4 E6070 MOD-400T, MOD-40OTD E6070 MOD-400DM, MOD-40OTDM DIMENSIONS: INCH BUILT-IN MODULAR WARMERS (MM) FBACK CLEARANCE REQUIRED FROM UNIT AREST SURFACE. SIDE BOTTOM FRONT 1 63/4 6 14 (25) (171) (152) (356) 73/4 (197)97) 235/8 (600) 0 0 0 0 571/2 21/4 (1461) (57) 93/4 (248) ------------------- (00 i 18 (457) 61/4 1/2 INCH 13/4 35 (159) INTERNAL N.P.T. (44) (889) 'T' MODELS 'D' MODELS ONLY MOD-400, MOD-400D, MOD-400T, MOD-400TD, MOD-40ODM AND MOD-40OTDM ELECTRICAL SPECIFICATIONS: MOD-400 208 3600 11.2 11.2 7.5 17.3 " NONE MOD-400 240 4800 13.0 13.0 .8.7 20.0 NONE MOD-400T 208 4960 14.5 14.5 9.8 23.8 NONE MOD-400T 240 6600 17.8 17.8 11.3_ ' 27.5 NONE All models with a'D'or'DM'suffix have the same electrical specs as the standard MOD-400 or MOD-400T models. NOTE: Specifications are subject to change without notice. See installation instruction sheet prior to installing the unit.This document„ P is not for installation purposes. The Drain Manifold with Valve (1 Internal N.P.T.) Is supplied for DM &TDM models only. WELLS MANUFACTURING COMPANY 2 ERIK CIRCLE,PO BOX 280,VERDI,NV 89439 U.S.A. • USA PHONE:(775)689-5700•FAX:(775)689-5972 FOR ORDERS ONLY:(88B)356-5362.FAX:(800)356-5142.www.wellsbloomfield.com A SPECIALTY EQUIPMENT COMPANY 2000 WELLS MANUFACTURING PRINTED IN THE U.S.A. • 7/00 REV(G) PART NO.37099 *,,* i WELLS MANUFACTURING MODELS U� O c@ MOD-500, MOD-SOOD MOD-SOOT, MOD-500TD LISPED sro.4 Eao7o E6070 MOD-500DM, MOD-500TDM DIMENSIONS: INCH BUILT-IN MODULAR WARMERS (MM) MINIMUM CLEARANCE REQUIRED FROM UNIT TO THE NEAREST SURFACE. BACK SIDE BOTTOM FRONT 1 1 63/4 6 14 (25) (25) (171) (152) (356) 3 ( (1977 ) __T 235/8 (600) 0 0 0 0 0 71 1/2 21/4 (1816) (57) 93/4 OO 00 OO OO (248) ;- -- 1813/4 61/4 1/2 INCH (457) (159) INTERNAL N.P.T. (44) 'D' MODELS ONLY 35 (889) 'T' MODELS MOD-500, MOD-500D, MOD-SOOT, MOD-500TD, MOD-500DM AND MOD-500TDM ELECTRICAL SPECIFICATIONS: Gaza= MOD-500 208 4500 15.0 11.2 11.2 21.6 NONE MOD-500 -.240 6000 17.0 13.0 13.0 25.0 NONE. MOD-500T 208 6200 19.5 14.6 14.6 29.8 NONE MOD-500T 240 8250 `' 22.1. 16.9 16.9 34.4 NONE All models with a'D'or'DM'suffix have the same electrical specs as the standard MOD-500 or MOD-500T models. NOTE: Specifications are subject to change without notice. See installation instruction sheet prior to installing the unit.This document is not for installation purposes. The Drain Manifold with Valve (1" internal N.P.T.) is supplied for DM &TDM models only. WELLS MANUFACTURING COMPANY ' 2 ERIK CIRCLE,PO BOX 280,VERDI,NV 89439 U.S.A. • USA PHONE:(775)689-5700•FAX:(775)689-5972 FOR ORDERS ONLY:(888)356-5362•FAX:(800)356-5142•www.wellsbloomfield.com A SPECIALTY EQUIPMENT COMPANY - 2000 WELLS MANUFACTURING • PRINTED IN THE U.S.A. • 7/00 • REV(G) • PART NO.37099 �' She As f-= - LA IL tJ 55c GCit► �' �J �J �_� � `` �� i am f _ L 4 Io �,)4( -07 II FLOOR PLAN i I. JAN-29-2008 11:08A FROM:NORTHEAST EQUIPT 9786642407 70:19789700450 P.1/2 tau 1lti.:ar ,'�.*7nr'���"�k� {r: 6�:er.:4i3:.4X.�.iwr�` :�,t. '�:eSf�•a{':.1"�� ,.;,,,,, ' ' 'R��f{ • Up to 290*Ibs. (132 kgs.) ice production 'Pradaction rating aulm the Scope of"Satndard 820, on up to • Stainless steel exterior with { .e •prodnet{ ,ntodeis the fit and finish of an eater a{r.co°led °dela appliance offers Rig,j�o .1110',for r coolPd 'n ♦ 1�o�u more f u�a • Rugged,corrosion free base ♦ • Patented cleaning and sanitizing technology • New batch water system ` delivers better ice cube s f, formation <' • R-404A CFC free refrigerant ' „'y` : • Warranty f ,rt 5-year parts and 5-year labor coverage on ice machine evaporator -5-year parts and 3'-year .labor coverage on ice machine compressor -3 year parts-and-labor coverage on all other ice machine, dispenser.;and_ stor e::bs cm/►!)onertts; r'y •.` £%_(ems 1?q;:.�kl..`. ',f i,a'. LS ✓ ; ;, .?. frW - e<Y,;,:i.;¢a ..{:- +•k�H "?r:.�, 7,'.>.r<,(t}. •r.' `'�Ca iSr �t ' �•"'b"ff' R. � i� - g . Y_ RIGHT • / • • owoc Te .. 'f' JAN-29-200B 11:WA FROM:NORTHEAST EC>NJIPT 9786642407 T0:19789700450 P.2/2 4 A -'" Manitowoc Q - Model 280 Series A seamless blend of thoughtful design, new technology and rugged construction. Ice production Power . PRODUCTION Model Cube size lbs./ .24 hours kWh/100lbs. AIR-COOLED UNIT WATER-COOLED UNIT QR-0289A regt/ar 210 bs./95 Kgs. 10.0 air temp water temp air temp water temp QR-0281 W regular 23D lbsJ105 Kgs. 7,9 ,F 50' 70' 90' 'F 50' 70' 90' OD-0282A coca 225 b91102 Kgs. 9.3 C 10' 21' 32' 'C 10' 21' 32' OD 0283W dee 2501bs.1113 Kgs. 7.2 70' 290 285 250 11 711 290 280 235 OY 0284A haN•dloe 225Itis./102 Kr. 9.3 21' 132 120 113 21' 132 118 116 OV-0286W half-dice 1 250 lbs./113 Kgs. 7,2 8' 270 245 230 80• 285 255 230 Water usagef100 LbsJ45,4 ns.of Ice 21' 123 111 104 27' 129 1 t s 104 Po)atlle Water.34.8 gallons,132 Liters 90' 250 225 210 90' 280 250 225 water-cooled Condenser:1969aoonS.741Uters 32' 113 102 e5 32' 127 113 102 •Order Ice storage bin sepandety. Vroduction for ince and Half Dice cubes.Regular cube Is 7%less than chin and kWh/100 lbs.increases 7%. •'A'm'WfolknMnamodelnumbcNdisealnAU"ar`Water'eondensin6untt. Space-Saving Designs Q-2110 Q-280 ®Ct r f in-Lr.r.( n, qr/ !..I+ f: �. .. t u: r,a..t�r.!'..,:o p �i 9.771) S-40f) (&itch-Type)Carttfication Program,which is based on ARI Standard 810 Height 41.50' 54,50" 105.41 cm138.43 cm IM T _w - - 30.00•...._<- 30.00" -- Ice Machine Electric 76.20 cm 76,20 cm Depth 28.50" 34.00° 115/60/1 standard.(208-230/60/1 also available. 74.93 cm 86.30 Cm For 230/50/1 see 50 cycle literature.) ' _ - cY Bin 150 lbs.- 2901bs.� Minimum circuit ampacity: Storage 68.1 kgs. 131,7 kgs. Air-cooled-12.6 amps. Water-cooled-11.7 amps. Height Includes adjustable bit legs 6.00•to 7.00:(15.24 to 17.78 cm)set at 6.00.115.24 cm).For comparison Maximum fuse size: purposes multiply ARI opacity by L3(30%)to arrive at apptmdmate'Application Rating QltaclV Air and Water-cooled--20 amps. HACR-type circuit breakers can be used in place of fuses. Q-280 on S-170 Storage Bin 2450.(62,23em) Specifications Air Flow Top View n� (4i.9cm) BTU Per Hour. rgo (Accts) 3,800(average)6,000(peak) l.9rt4,78e1n) Compressor: 2.5o(93scm) Nominal rating-1/2 HP « p:. G Cupra-Nickel Condenser, Air-cooled L38'ta05cm) 14136eem► (Water-cooled models) B 3.39°18.59om) Adds protection from . AuCSO Accessory f a,ltl team) corrosive water elements. C Operating limits: AuCSe D 10,39•126Xcm► •Ambient 7b/tperature Range: Automatic tt�t cml n s 110" 35'4107(1.7-43.3'C) Cleaning (15.f4cm) •Water lbnpe+atureRange. - System 6,75'pa.8lcall iso(39icm) 33'-90T(0.6'-32.YC) : •Water Pressure Ice Maker Ila°ani) i2 OB c,n) Witerhl: 3 Cube Sizes to Choose Froin Min 80 psi(551.1 PA) ®Electrical I%95cmIF.eee `\ 30OV_f7620dn) Max 80 psi(551.1 kPA) Half Dice ®us't0.95 cn{F.P.T. •Condenser lrtlet Water In: %,x It/a°x W its Making Water InIN (.95 x 2.86 z 2.22 crit) ®AoCS®Acaessnry No out (Wafer cooled only) r Dice 0112.1127 cml F.PT.lee Mekinit Water Orcin M•u1.20 psi(137,9 JcM) r, , , ,„ Q afe(1.e1 cat)Bin awn Max 150 psi(1,039.2 VA) h x h x A ( tlt'lu7 aml F.K.Water Condemer Outlet(water-cooled unite) `�f- (2.22 x 2.22 x 2.22 cm) ®Ng'(0,9S cm)FP.T.Water Condenser Islet(water•csofed snits) Regular IA"c Ul uallrtuo QD Vr -�';� (2,8 x 2.8x+/a Installation Note-Minimum Installation Clearance:To /Sides are 8" _,�' (2,86 x 2.86 x 2.22 c+n) P CE (20.32 cm),Back is V(12.7 cm). THE RIGHT CLIMATE FOR LEADERSHIP ManifmiocIce,Inc. Cmrsuh your ksral Manitowoc Representative: 2I10 Saudi 26th Street,P.O.Bax r720•Mrmirorooa,Wl 54221-1720,USA r Ph:924.682-0161°Fax:920.683-7589 WWW.manitowocice.cam Owaawarkmx will An CA+Ilmbia rRra:r(vy+saanunt m+y rt[¢RIRrr r±un;rryryrdJAnnons Gehwn,wrhr Item Number.- `J Merco Savory2-TierHot Food Merchandisers 122a2-3P, 122a3-4P, 122a45P, 122a54P Holds more food longer in less standard Features space!Ideal for cafeterias, •"'�0S patented EZ-in-%f heat tubes in upperlarximiddle levels •lnsulatedheat cable inbottamlevel delicatessens, markets, •llviv I,infinitelyadustable/mtcomiswM#lotlights for each level convenience stores, etc. ��i steel' l minim on •Ad�ble4-inch NSFlegs •Removable sliding glass doors on cook side �� � ," ,- r x` „• • Pan radcs(pansoptianal) } .,x x a � •6-footcor&a } r . Merco 2-Tier Hot Food Merchandisefs allowyou to offer larger selection offood while using less ofyourvaluable counter space a Heavy-dutystain/esssteelandaluminum alloyconshuction for" fifeandeasycleaning.MercospatentedEZ-)nsartheattubesinthe upper levels arematdied with the insulatedheatcable in Mebottom M " ` level to provide ffaw9ft even heating vv Un t corned cooking or drying.Individual,in6nkelyadustab/eheat cormo/sfor each level let you'dial-in"the precise temperature to keep any food atitspeak flavor.Brightincandescentilluminabon isirrcludedinboth upperand e, middle levels to enhance the appearance ofprepared food. y Removable sliding glass dm on cook side for easyaccess and • `wk. pop-artglass panels are provided on frontarrd end panels Pan racks are standardequiprnent(pansopdonal).A64aotcadsetisprovided for easy installation. Model 12217-2-3PShlov�m with St3ndardFbnRacks(pansareop6ona0 Forrrstandardmodelsareavailable tomatch anyfoodwrvicerequire- merit Available options irrc/udeself-serviceslarrtand/orsled Iegs, heat shields acrd sign holders Electrical Requirements All models available in 120,12YIGl3or 12D240 VAC,single phase only (except 1220-5-6P not available in 127 VAC). Merco Savory 1111 North Hadley Road *toP.O. Box 1229 Fort Wayne, IN 46801-1229 Phone:(219)459-8200/Fax. (219)459-8240 Printed in USA, TOII Free 800 547-2513 Designs and specifications are subject to change w thout notice 1001 Merco Products,Inc,All Rights Reserved I I �1 2=rier plot Food Merchandisers 1220-2-3P, 1220-3-4P, 1220-4-5P, 1220-5-6P Dimensions (inches/cm) 30-114176.8 O0oOo O IV LENGTH 26/66 (See Table) -Sowifications (Standard models) 715.1 1220-2-3P 7.6 6.6 1500 33/83.8 79/35.9 146/66.3 19/0.54 1210-3-4P 9.6 8.3 1820 44/111.8 118/53.6 1910/86.3 25.13/0.71 1220- -5P 23.8 13.8 11.9 2740 60/152.4 154/69.9 255/115.8 33.40/0.94 1220-5-6P N/A 17.3 15.0 3440 73.75/187.3 188/85.4 290/131.7 4075/1.15 "Measurements are approximate Bid Specifications for Options &Accessories Mot Food Merchandisers 51antlegs The 2-Ter Hot Food Merchandiser shall be a MercoModel Sled legs number .ratedat watts,-vo/M single phaseAC. Slandsled legs Standard equipment shall include Two-way mirror-back doors •EZ-Insert heat tubes in middle and upper level Sliding front doors •Insulated heat cable in bottom level Hinged(litt-up)doors •Individual,infinitely adustable heat controls-pilot lights Sign holder for each level •Bright incandescentillumination with orn/offswitches Heatshields •Removable sliding glass doors on cook-side and pop-out Full-andhalf--size stainless steel pans glass panels in front and ends Full- dhalf-size grates •Adjustable 4-inch NSF legs •Pan rack as required • 6-foot cordset Merco Guarantee v Ninety(90)day warrantyonlabor,one(1).Maronpansfromdm?of Merco Savory purchase Three(3)yearwarranty from date ofpurchase on heat tubes (exduding light bulbs). 1111 North Hadley Road P.O. Box 1229 Fort Wayne, IN 46801-1229 Phone:(219)459-8200/Fax.(219)459-8240 Toll Free 800 547-2513 Item No. Quantity BEVERAGE-AIR FOOD PREPARATION SERIES MODELS: CUTTING TOP SP27-C SP48-C SP SERIES SP60-C COMMERCIAL REFRIGERATION EQUIPMENT SP72-C GENERAL SPECIFICATIONS SP SERIES"CUTTING"SANDWICH UNITS Cabinet insulation is CFC free foamed-in-place polyurethane of Larger 17"wide cutting board prep table."Cold Air Blanket" two-inch minimum thickness. Six-inch corrosion resistant, assures that product in open containers is kept under 41°F adjustable legs are standard.Casters are available as optional. and above freezing."Cold Air Blanket"eliminates unsanitary An 8'cord set is provided with 115-volt models. defrosting associated with "Cold Wall" construction. Front breathing design feature allows unrestricted placement of Cutting board supplied with cabinet is 17"wide constructed of unit...e.g.backed against walls and even installed on curbs. high density white polyethylene plastic. It is readily removable for cleaning.Two epoxy coated steel wire shelves are supplied CABINET CONSTRUCTION behind each door. Shelves are adjustable in 1/2"increments. Exterior construction includes heavy-duty stainless steel with Pans furnished are 4"deep and made of polycarbonate plastic. #3 finish on front, sides, top, door(s) and grille. Removable REFRIGERATION hood and insulated lid assembly are made of matching stain- less steel.Cabinet back and bottom are constructed of galva- Systems are designed using CFC free R134a refrigerant and nized steel. Interior liner is made of anodized aluminum for capillary tube between condenser and evaporator.Recirculated, superior resistance to corrosion. forced air from evaporator is moved slightly over and mostly under pans,which are recessed 2"from top of cabinet. Forced Doors are mounted to face of cabinet on gravity hinges per- air over condenser is drawn through grilles under door(s)as well mitting them to self close under their own weight.Hinges also as the back and bottom of cabinet. Automatic condensate evap- allow doors to stay open at 120 degrees and permit easy orator is provided to eliminate the need of floor drains. door removal for service and cleaning if required.A plug in type vinyl magnetic gasket is attached to each door for posi- fT fi�— SP72-18C five seal.Door handle is made from extruded aluminum with a black anodized finish.It is contoured to permit easy open- ing of doors with fingers from both top and bottom of handle. SP60 16C A _ ? .. t 'I SP48-12C_ '� SP27-8C Made in USA http://www.Beverage-Air.com 4IM1urBEVERAGE-AIR http://CCR.Carrier.com P.O.Box 5932,Spartannaburg,S.C.29304-5932 1-800.845.9800 FAX#864-582-5083 File # i Spec. BEVERAGE-AIR SP27,SP48,SP60, SP72 CUTTING TOP UNITS DIMENSIONS — 71Q1 45 /�O�NLD SP278TOPVIEW SP488TOPVIEW T11 27/82911!SP CUTTING SP27 FRONT VIEW SP60 FRONT VIEW COMMON ENDVIEW SP48-10TOPVIEW SP48.12TOPVIEW7 W ram SP60-8 TOP VIEW SP60-10TOPVIEW SP60-12TOPVIEW SP60-16 TOP VIEW SP48 FRONT VIEW SP72 FRONT VIEW SP72-8 TOP VIEW SP72-IOTOPVIEW SP72-12TOPVIEW SP72-18TOPVIEW ❑SPECIFICATIONS FOOD PREPARATION CUTTING SANDWICH UNITS OVERALL EXT... OVERALL INT STANDARD PANS MODEL CRATED WL F.O.B. - DOORS .FINISH Cu.FT. y W D H W 'D H VOLTS AMPS HP SHELVES 4"DEEP SP27C 212 B 1 SIS 7.3 27"x29'/•"x411/•" 23"x23'/-"x23" 115 4.0 1/6 2 6.1/6 size/2-1/9 size SP48-8C - 255 B _ 2 S/S 13.9 48"x291/rx41'/M_ .44"x23'/-"x23" 115 4.5 115 4 8-1/6 size SP48-10C 255 B 2 S/S 13.9 48"x29'/1x41'/-" 44"x23'h'x23" 115 4.5 1/5 4 10.1/6 size SP4812C 255 B _ 2 S/S 13.9 48"x2911Px41'h" 44"x23'/-"x23" ' 115 4.5 1/5 4, 12-1/6 size SP60.8C 318 B 2 S/S 17.1 60"x29'1-"x41'/-" 56"x23'h"x23" 115 6.5 1/4 4 8-1/6 size SP60-10C 318 B 2 S/S 17.1 60"x29'/-"x41'/-", ;,56"x23Wx23" 115 6.5 1/4 4 -1/6 size SP6012C 318 B 2 S/S 17.1 60"x29'/•"x411!' S6"x23'/'x23" 115 6.5 1/4 4 12-1/6 size SP60-16C 318 B 2 S/S 17.1 -' .60"x2911•"x41'/-" 56"x23'h"x23" 115 6.5 114 . 4 16-1/6 size SP72-8C 382 B 3 S/S 21.5 72"x29'/-"x41'/•" 68"x231h"x23" 115 6.5 1/4 6 8.1/6 size SP72-IOC 382. B ., 3 _ SIS 21.5 72"x29'1•"x41'/-" 68"x23'/-"x23" . . 115 6.5 1/4� 6 - _ 10.1/6 siie ' SP72-12C 382 B 3 S/S 21.5 72"x29'1-"x41'1•" 68"x23'/-"x23" 115 6.5 1/4 6 12-116 size SP72-ISC 382 B_ ,;,v, 3 S/S 21.5 ''72"x29'/•"x41'/•" 68"x231h"x23"_ 115 -_ .6.5 1A 6 18-1/6 size FEATURES OPTIONS ■Available in 27", 48", 60", and 72"widths ❑Swivel casters with locks ■36"working height ❑ Sneeze guard ■Stainless steel exterior (front and sides) ❑ Door thermometer ■ Pans, 17"cutting board and 6"legs are standard ❑ Factory installed door locks ■ Interior finish is anodized aluminum. Epoxy ❑Single overshelf coated steel shelves are standard ❑ Double overshelf ■ Removable hood and lid assembly N Energy efficient forced-air refrigeration system ❑ Free standing rod rack(1/2 size sheet pan) circulates cold air under and slightly over the pans ■Lift-out refrigeration system ® 4 BEVERAGE-AIR P.O.Box 5932,Spartanburg,S.C.29304-5932 SPC-27486D72-BW 1-800-845-9800 FAX#864-582-5083 ECPC-135451-4/03 Jr106 ® Project . n Item No. Q Quantity N O MODEL DFG-200 Extra c ts five 18"x Full-size Dual Flow Gas Convection Oven baking pansth bn left to rght orlfront-to-bapck positions. 26"standard full-size All data is shown per oven section,unless otherwise indicated. Refer to operator manual specification chart for listed model name. EXTERIOR CONSTRUCTION r. ■ Full angle-iron frame uF ■ Stainless steel front,top,and sides �? r ■ Dual pane thermal glass windows encased in stainless steel door frames =_ ® ■ Porcelain door handle with simultaneous door operation ■ Triple-mounted pressure lock door design with turnbuckle assembly ■ Modular slide out front control panel for easy access ■ Solid mineral fiber insulation at top,back,sides and bottom INTERIOR CONSTRUCTION ■ Double-sided porcelainized baking compartment liner(14 gauge)for easy cleaning IN Aluminized steel combustion chamber ■ Dual inlet blower wheel OPTIONS AND ACCESSORIES ■ Five chrome-plated racks,eleven rack positions with a minimum of 1-5/8" (AT ADDITIONAL CHARGE) (41 mm)spacing ■ Legslcasterslstands: IN Interior lights ❑4-1/4"(108mm)low profile casters(double only) OPERATION ❑6"(152mm)seismic legs ■ Dual Flow Gas system combines direct and indirect heat ❑6"(152mm)casters ■ Electronic spark ignition control system ❑25"(635mm)stainless steel open stand with ■ Removable dual tube burners rack guides ■ Pressure regulator ■ Venting: ■ Manual gas service cut-off switch located on the front of the control panel ❑Draft diverter ■ Air mixers with adjustable air shutters ❑ Draft hood ■ Solid state thermostat with temperature control range of 200°F(930C) ■ Gas hose with quick disconnect and restraining to 500°F(260°C) device: ■ Two speed fan motor(60 Hz only,not available in 50 Hz)* ❑48"(1219mm)hose ■ 1/3 horsepower blower motor with automatic thermal overload protection ❑36"(914mm)hose IN Control area cooling fan ❑ Solid state digital control with LED display,cook ■ Two 50 watt commercial bake oven lamps and hold,and Pulse Plus® El Stainless FEATURES Stainless steel oven liner ❑ Extra oven racks ■ Solid state manual with separate dials to control thermostat and timer ❑ Solid stainless steel back ■ 25"(635mm)adjustable stainless steel legs(for single units) ❑ Gas manifold(for double sections) ■ 6"(152mm)adjustable stainless steel legs(for double sections) ❑ Prison package(inlcudes security control panel and ■ Two year oven parts and one year labor warranty* stainless steel back) ■ Five year limited oven door warranty* ❑ Security control panel ❑ Flue connector * For all intemational markets, contact your local distributor. OPTIONS AND ACCESSORIES oEs��H (AT NO ADDITIONAL CHARGE) ❑Solid stainless steel doors sn a us CIP ®GUS BLODGETT OVEN COMPANY www.blodgett.com 44 Lakeside Avenue,Burlington,VT 05401 Toll Free:(800)331-5842*Phone:(802)860-3700•Fax:(802)864-0183 6r r� -.1 K�el ad I il MODEL DFG-200 APPROVAL/STAMP TWO SPEED FAN 7•(178) DRAFT HOOD SINGLE ADD 12-3/4"(324) DOUBLE ADD 16-1/2"(419) 17" 2-112°(64) DRAFT (432) © DIVERTER 70-5/8"(1794)- 2"(51) �6"(152) — ____—_----- T 57"(1450)— 91� 1(413)" 51-3/4"(1315)— `__=__- (2 36-7/8' -- 36-7/8" 6"(152)dia. -----� --= ------A ° ®41-15/16" (937) SINGLE OVEN 35-1/2"(902)— ___ ___- 38-9/16"(979)— (1065) dia. 3'(76) ---- 33-1/4"(845)— _= ------ 8"(203) p Q DOUBLE OVEN 1 25"(635)-77 28-3/8" —� 17-3/8" (721) 17"(432)— (441) (E 9.7/6" 6-1/2"(165)— (251) K—38-1/4"(972) 0"(0}— 0.(0) TOP °(0)TOP VIEW SINGLE DOUBLE Dimensions are in inches(mm) SHORT FORM SPECIFICATIONS Provide Blodgett full-size convection oven model DFG-200,(single/double)compartment.Each compartment shall have(porcelainized/stainless)steel liner and shall accept five 18"x 26"standard full-size bake pans in left-to-right or front-to-back positions.Stainless steel front,top and sides.Doors shall(be solid stainless steelthave dual pane thermal glass windows) with single porcelain handle and simultaneous operation.Unit shall be gas heated with electronic spark ignition and shall cook by means of a dual-flow system combining direct and indirect heat with a gas shutoff switch on the front of the control panel.Air in baking chamber distributed by dual inlet blower wheel powered by a two-speed,1/3 HP motor with thermal overload protection.Each chamber shall be fitted with two commercial lamps and five chrome-plated removable racks.Control panel shall be recessed with Cook/Cool Down mode selector,solid state(manual/digital)infinite thermostat(200-500°F),and 60 minute timer.Provide options and accessories as indicated. DIMENSIONS: POWER SUPPLY Floor space 38-1/4"(972mm)wide x 36-718"(936mm)long 3-wire,6 Amp, 115 VAC, 1 phase,60 Hz.1/3 H.P.,2 speed motor, Product clearance 6"from combustible and non-combustible construction. 1140 and 1725 RPM Interior 29"(737mm)W x 20"(508mm)H x 28-1/4"(718mm)D 2-wire,3 Amp,220/240VAC, 1 phase,50 Hz. 1/3 H.P., 1 speed If oven is on casters add to all height dimensions: motor,1425 RPM DFG-200 single 4"(114mm) 6'(1.8m)electric cord set furnished on 115 UAC ovens only. DFG-200 double 2"(57mm) MINIMUM ENTRY CLEARANCE: GAS SUPPLY: Uncrated 32-1/16"(814mm) 3/4"NPT(Single/Double) Crated 37-1/2"(953mm) Manifold Pressure: SHIPPING INFORMATION: •Natural —3.5"W.0 •Propane—10"W.C. Approx.Weight: Inlet Pressure: DFG-200 Single 650 lbs.(295 kg) •Natural—7.0"W.C.min.—10.5"W.C.max. DFG-200 double 1230 lbs.(558 kg) •Propane—11.0"W.C.min.—13.0"W.C.max. Crate sizes: MAXIMUM INPUT: 37-112"(952mm)x 43-1/2"(1105mm)x 51-314"(1315mm) Single 60,000 BTU/hr Double 120,000 BTU/hr(60,000 ea.section) NOTE:The company reserves the right to make substitutions of components without prior notice BLODGETT OVEN COMPANY www.blodgeft.com 44 Lakeside Avenue,Burlington,VT 05401 Toll Free:(800)331-5842•Phone:(802)860-3700•Fax:(802)864-0183 Printed in U.S.A. NOTE:FOR COMMERCIAL USE ONLY P/N 35024 Rev K(1/07) 0 �• KelvinatorIce Crea M Cabinets The • legendary for quality; performance • reliability and has set the standard in the industryfor over •0 wKelvinator ice cream cabinets designed to be free • provide whis•- quiet operation via the radiant non-clogging • •- - product line features(2)tw• U L &L single row and (5)double row 8DF models to choose from. STANDARD FEATURES: • Cold Wall Evaporator • Radiant Shell,non-clogging condenser requires • Reliable capillary tube refrigerant control no maintenance • Supplied with 6'1 5A power cord with • Exterior and interior shells made of heavy'.. NEMA 5-15P plugs j .,guage.high grade steel;bonderiied;for Bottom drain,for easy cleaning makes corrosion resistance' defrosting a:anap •'Lids are foamed m place and have tight OPTIONAL`ACCESSORIES: .: r seal vinyl Chamber guard`s to keep cold m, ;: 4 ' moisture out,and prevents power robbing Casters frost buildups' a Leg KItS 'zb s Stainless Steel cabmet'rim protects cabinet x z ny p Lld LOCkS' Y e F req z during�oadmg and unload�ri n f • 1 hY » eA � b tr F fVo condenser€a s require can �� osts�a'i °ev n Qipperuvelt'Ad ter: _.� - .�-E{�,a�� COS . •�° .tea Honea Path.SC 29654 Quantity: REFRIGERATION COMPANY :�� Specified: O SCIENTIFICApproval: RI �:... . ;`5.,..�,.�'.'>*6...t..,.0 ,4;z. G .._;.,.w":*,-.aw,...Maiu:3�c'..s„n.. ..:.4 71 +^nr',d .... ':'.'r,e,.� _°3 R: .,�.• MODEL 2SF 45F 4DF 6DF 8DF 1ODF 14DF Temp Range 0"F to-20707to-207 07to-20°F 07 to-20-F0-F to-207 0°F to-20-F 0°Fto 207 Exterior Dimensions Length 321/8" 5511/16" 305/8" 431/16" 543/16" 665/8" 891/8" Depth 2015/16" 2015/16" 30 9/16" 30 9/16" 30 9/16" 30 9/16" 30 9/16" Height 341/16" 341/16" 341/16" 341/16" 341/16" 341/16" 341/16" Capacity 5.4 cuff 11.3 cuff 9.1 cu.ft 141 cu ft 18.6 cu ft 23.6 cu ft. 315 cu ft Capacity(3 gal tubs) 4 10 9 16 21 29 40 Facings(3 gal tubs) 3 6 - 6 9 12 6 22 Storage(3 gal tubs) 1 4 3 7 9 13 18 Compressor Hermetic Hermetic Hermetic Hermetic Hermetic Hermetic Hermetic Unit HP 1/5 1/5 1/5 1/3 1/3 1/3 (2)1/3 Shipping Weight 265 lbs 370 lbs 290 lbs 370 lbs 380 lbs 475 lbs 600 Itis Condenser Type Radiant Shell Radiant Shell Radiant Shell Radiant Shell Radiant Shell Radiant Shell Radiant Shell Electrical 115 115 115 115 115 115 115 Rated Amps 1.5 1.7 2.0 13.0 3.0 3.1 5.4 SIDE VIEWS Himf".66D�nND 1 ffiI6I16 {3.0�9116—fH4m • ,GPVINGSe--1W!TC �� I ---- -- , tIr•--zsvl"� -I 1L--1x69}I319�1 � � NEMA urs __ n'39 Nvaes I u� wars 5-15P r----ti I I r-- I nae I liffac ZI CORD i� UOET ]1Y6fla4ET Ar 1"�T 11609ET--y 71fiA1bTAt gnfiy5F DF 2SF 4DF —— 1]Infi urvm s1 YIe cl9elx6 S611nfi TlPWNC 1012 1169�'� n5A0VBiNG ]'� 21 S'60PENING z1�— ----------- ----- -- --------- -------- -� UD m may'IUWA WWNG INSIDE I MYI QHIW� 1351 UfMNLF I3 L1�---'A IYI UMR UD"'M j~U�6 ffi]b ]I Infi 331fi M11916 32916 1118'16•{ IS IR &T UHnNIrE VW66V 119Y6 I 9t➢DE DJ91 (Nal P N91fY➢ L___ 1 IRHI U., }}YY"��ar—{- i Nf61 IWgfS I i IWAE$ IIIN 1 16 Y1 II yO 1 UYt / II OR4klIm9G II TIBiN�IAT�II tlM34M ID II 11BOTAT II DW1NFi11m �• 11BU1D,TAi Sf3filil4---��II IIIII'I{^"_--__ J—._'1111' IIIIIr•--I'rIrlr X2nfOBfET @6 1---51 Tb B0.ff @ tY16 U89E1 9 LYI6 CVYET 4SF 6DF 8DF 66.o1 M .1R DA9 w SPECIFICATIONS oue ms9 zt 6eoerrc Mw 2, a6e ass ae]6D — Item: SFor DF _ _ --- -------- Fumish( quanfity.lce Cream Cabinet,Kelvinator �------- r--MW U,,,,,, �1. -' ---- model The unit consuucfionshall TW6 I ffi.1m arW, Imo-- —uvllu111E .� consist ofa20ga.whitepowder coat finished gahanitedsteel interior and foamed in ace.The unitwilbew lied 4 place. pop 1 (� �-, u�9 I w4dl a heated stainless steel to capping baled by a sub-top mvl II37 I� I for ma>umlrtn support _ ---- Cabinet asspedfiedtouseR-Q4aorR-134arefrigerant dependant upon model.Refiigeration control shall be thermostatic control with a temperature raNeof0'Fto-207 Cabinet to be furnished with a drain conneafort ]ODF 14DF National Refrigeration company reserves the right to change specifications,terms,and prices without notice. KEVUNATOR-UNIVERSAL NOUN-KELVINATOR SCIENTIFIC 563 Corbin Road - Honea Path,SC 29654 °"^•f10«�" +«+ 800-486-8369 - Fax 864-369-1668 • www.kelvinaw us ka Z�lvFalcon Project Fabricators,Inc, Item Manufacturingfor the Nezv Millennium Qty. 1 r; :!I I A I 1 P Ir;-, I RTB-74 Rethermalizer Model RTB-14 The Falcon Series a ¢ c of Rethermralizers A 11aft will rethermalize or return the heat"without `5 '` � ;` recooking your cooked and chilled, refrigerated r `s �tzf + ` or frozen food products quickly to a "ready Vir, X „sf Ah �r'x serve” temperature above 165 degree F. This t y ,, - "Friend In The Kitchen" Falcon Rethermalizer � �. is a simple, easy, safe and efficient method for i r } handling your hot foods. ^; v Previous methods, using pots and stove, " 's�� : ' Pans and ovens or steamers, or containers and microwave resulted in over cooked, left-over flavors, labor intensive systems that resulted in *Conforms to NSF Standard 4 Perfomance 2000 poor food quality and unsatisfactory results. MY a Falcon Rethermalizer? These foods were obviously not fresh prepared. Product Quality, Food Safety and Economy • Controlled temperature and constant thermostir • Protects Wholesomeness Refrigerated or frozen ready to serve in about Temperature- thermostatic controlled. 1 hour(above 165 degree F.) without recooking. Digital temperature gauge. No product texture or flavor change. Easy product tracking. Will hold ready to serve for hours. Maintains"ready to serve"for hours. Can add refrigerated or frozen while continuing to hold ready to serve with no adverse effect. • Maintenance Heating system can be replaced in minutes. • Product Holding Rack Provides for central agency servicing nationwide. Reduce rethermalization time. All stainless steel construction. Allows addition of more product without mixing. Provides for years of trouble free service. Allow holding of ready to serve product. Protects against package breakage. • Installation-Simple Provides relocation for different size packages. Drop in your existing counter or.. • Saves Labor On wheels- easy mobility or... No attention time... NO STIRRING. On legs-match your equipment line-up. Can not overheat, overcook or burn product. • Simple To Train Easy selection, rotation or segregation of products. Training aids available. Little training-- simple to use. Video training available. • Other customized and optional features available NSF 04 � Note:Falcon Rethermalizors and portions thereor are covered RETHERNIALIZER by one or more U.S.Patents or patents pending. 75YN Falcon Fabricators, Inc, 1236 Clough Pike,Batavia,CH 45103 catalog/Page NO-_ Phone 513-752-1894 800-888-7415 Fax 513-752-1891 Revision bite a 1 u a ` Falcon Fabricators,Inc. Rethermalizer. Manufacturing for the New Millennium RTB-14 One Gallon Pouch Capacity I---30—{ Top SPECIFICATIONS � ° -- • Model RTB-14 o I I I Capacity 14-One Gallon Pouches N o Size Overall 30"W, 34" H, 30" D Construction All Stainless Steel #304 zo.000 Circuit Front Electrical 208V 3 Phase 9000 W 25.0 Amps 30 Amp Options 240V 3 Phase 9000 W 21.6 Amps 30 Amp I 240V 1 Phase 9000 W 37.5 Amps 50 Amp J Electric Heater • On/Off switch provided at heater E 1 Controls • Front digital thermometer display I I • 6' 14/4 rubber cord, NEMA rated twist lock plug • Thermostat adjustment remoted with temperature display 30----.-.1 Side • Set point range 100 degree- 190 degree F. i Water/Drain • Hot water hose bib behind unit • 6'hose to connect to hot water included t i • Faucet w/back flush hose included • Floor sink drain required (Hose and bucket drain option available) Approvals • UL accepted and listed • Conforms to NSF Standard 4 Performance 2000 Customized Product Holding Rack Options • Numerous options and alternatives are readily available to accommodate your needs vr.': :. 1. Over-flow drain,with threaded end .. (drains to floor beneath unit) 2. On wheels, on legs, or"drop-in" countertop _.-_ .: . , Shown:1 ea.lEight Pouch Rack Model RTB-14 Holds 1-8 Pouch Rack and 1-6 Pouch Rack • Speeds rethermalization. • Holds&compresses package product. • Tailored to your food packaging. • Eases handling. • Protects package from breakage. Information and specifications are subject to change without notice.Please confirm at time of order. HOT PLATE COUNTER/FLOOR MODEL Gas Operated ONSF. , FLOOR MODEL I Model RDHP-224-C K L: Model RDHP-212-C COUNTER MODEL was Model RDHP-36-F-C 41. ° Pictured With Optional Casters. A heavy duty open burner that fits the needs of the most demanding kitchen but is styled and sized to meet any space requirements. The 10" cooking height matches the height of the RDGM manually controlled griddle. Other heights are available to match the GT griddle & RB-8 Broiler. The Hot Plate is standard with a heavy cast iron grate, with a precision ground top for easy pan movement. Each burner is made of heavy duty cast ironand rated at 20,000 BTU's with a full range of settings to satisfy any cooking requirement. The floor model features an enclosed cabinet base furnished with b" adjustable legs (casters optional). Quality at an affordable price.. Designed for Commercial Use Only B-8 HOT PLATE RDHP SERIES T B.T.U. SHIP 1 MODEL tuTvwL rnoouts YYT 11 RDHP-t1LC 20,0W 17,5W 43 is" RDHP-212-C 40,000 35,000 74 1 RDHP-224-C 40,000 35,000 74 RDHP•336-C 60.000 52.500 105 RDHP424-C 80,000 70,000 125 RDHP-112-C RHD P-224-C P 336 C I RDHP-636-C 120.000 105.000 260 RDHP-948-C 160,000 140,000 26p NSF,AGA,k CGA Approved.Rtpolator Fambhed l314"Gas Pipe ~I I� Jill I 17P.--a{�24" 36" 8, RDHP 212 C I RDHP-42� RDHP 636-0 RDHP-648.0 Optional Back Splash —24"� Add the some F to the model raurtter when a nnnr model with Pat See price Ilst for stainless steel ®i CA— cabinet base is desired. ends on the RDRP Hot Plate. i e EXAMPLE l�" d 518' RDHP•24-F-C 4- RDHP-36.F-C I- RDHP<8-F•t 1'^--19314"'--c ----pvorallwidthLess1 V2"^-+i For stainkas steel cabinet base with 36" c/1 cA stainless sled ends on the Hot Plate. Side View-Counter Model Front View cA Addrhesumx SS to the floor model MODEL RDHP-424-C SHOWN number. EXAMPLE RDHP-24-F•SS.0 RDHPJ6-FSS-C RDHP da F sn c NOTE: �- RDHP counter models are available, at additional 6' cost,to match the height of the GT griddle and the RB-8 broiler. Add a"G"to the model number when Side View-Floor Model ordering(EXAMPLE RDHP-G-212-C), refer to the 5'Castrn ate available at additional cost price list for extra cost. Other heights available. CLEARANCES TO: SIDES BACK COMBUSTIBLES: 6' 8' NONCOMBUSnBLES: 0" 0' Speeiflcatiom are subject to change without notice. FINISH: Stainless Steel nosing and front panel. Balance in"Deluxtone DRIP PAN: Furnished with a full width drip pan under the burners which Electro Finish, is easily removable for leaning. CONSTRUCTION: All welded heavy gauge steel body. VALVES: Each burner is equipped with a smooth action valve for BURNERS: Easily removable heavy cast iron burners,each controlled by maximum heat control. burner valve and equipped with constant pilot. Each burner is rated at GAS INLET: 3/4"gas connection(w/pressure regulator)is located on the 20,000 B.T.U. and has both a cross and circle flame pattern for even right rear. distribution of the heat. OPTIONAL BACK SPLASH: 6"stainless steel furnished at extra cost PILOTS: Automatic lighting from stainless steel tip constant pilot. (see price list) GRATES: Heavy Cast Iron Top grates are 12"x 12"&12"x 24",easy LEGS: 4"Chrome adjustable legs on counter model. 6"adjustable legs slide tops, finished in Deluxtone Electro Finish furnished on floor model •Deltutone electro Finish is a special granite like finish of a charcoal grey color.'!Itis finish is electrostatically applied and teat fused to the metal for an extra durable scratch resistant finish. DESIGNED FOR COMMERCIAL USE ONLY FORM RDHP 297•SM ( Rankin-Delux,lnc. REFRIGERATED MERCHANDISER (Full Serve) FLUORESCENT TEMPERED OPENED O 'SLIMLINE'LIGHT I-�11'— GLASS TOP �L• POSITION GLASS ENO GABLES CUTTING DING DOORED S FRONTGLASJ ` LTEMPERED T. BOARD Q Q Q Y tit8r TWOTIERa[ HINGEDISPLAY DECK (OPTIONAL) STAINLESS STEEL SOLID END EXTERIOR GABLES (OPTIONAL) REMOVABLE 35' GRILL HT PLASTIC LAMSWITCHFRONT COMPRESSOR SOUDENDLISTABLE GABLES 353' 31' '1 Model # CLD 09/2002 CLD-3748 37-38-48 __=1 im 120/1/60-10.6 1/3 395/55.8 CLD-4848 48-38-48 120/1/60-13.4 1/2 455/70.4 CLD-7448 74-38-48 120/1/60-13.7 1/2 635/105.0 CLD-8548 85-38-48 120/1/60-14.4 1/2 695/119.6 CLD-9648 96-38-48 120/1/60-14.6 1/2 735/134.2 Specifications are subject to change without notice. Q.CDs6"') C� It I L I • satin white, almond or black plastic laminate • special colour plastic laminate front front • plastic laminate solid end gables • stainless steel exterior sides and back 0 one way or regular mirrored glass rear doors • stainless steel interior . powder-coated or coloured anodized • operable tempered front glass with bottom aluminum front hinge, rear door frame and hinge track and lighting valance • removable tempered glass end gables • stainless steel two tier display deck • tempered glass top and sliding rear doors • defogger kit • clear satin anodized aluminum front hinge, • remote compressor rear door frame and track and lighting . display case available in custom depth and valance height • one slimline fluorescent top light • four year extended compressor warranty • self-contained cooling system with R22 or R1 34A refrigerant and forced air cooling coil • removable white cutting board • 8'-0"long cord with plug • one year parts and labour warranty(excludes lights and glass) 0131)display cases are designed to operate under normal store conditions of 75OF (24°C)with 50%relative humidity ® �:. MODULAR SYSTEMS INC. 1400- 005(g ) 453-009 31 BRAMSTEELE ROAD. BRAMPTON,ONTARIO, CANADA L6W 3K6 FAX: (905) 453-1478 WWW.QBD.COM info@gbd.ccm ✓.r TRUE FOOD SERVICE Project Name: AIA# EQUIPMENT, INC. Locadon: 2001 East Terra Lane•P.O.Box 970.O'FalIon,Missouri 63366 (636)240-2400•Fax(636)272-2408•(800)325-6152•Intl Fax#(001)636-272-7546 Item #.` Qty. SIS# Parts Dept.(800)424-TRUE•Parts Dept.Fax#(636)272-9471 •www.truemfg.com I Model#: Model.���G lass boo , iser GDM-26 . .., •- ,- . , lll� The world's#1 manufacturer of glass door merchandisers. (► Oversized,factory balanced, refrigeration system holds 33°F to 38°F(.5°C to 3.3°0. 1 � Exterior aminatednvinyl;p du ableeel or lwhite and permanent. Interior-attractive,NSF approved, ► 'L white aluminum interior liner with g 300 series stainless steel floor. (w Self closing doors. Positive seal, torsion type closure system. ' • ll� "Low-E",double pane thermal } insulated glass door assembly with extruded aluminum frame. The latest in energy efficient technology. k. .4 � 1 Patented integrated door light evia� ee illumination. ation.m for righter,shadow f ll� Entire cabinet structure is foamed- in-place using high density,CFC r: ► 1 free,polyurethane insulation. � t � 1' : "*x 0 Bottom mounted units feature Illo "No stoop" lower shelf to maximize product visibility. 4� , Storage on top of cabinet. j Easily accessible condenser coil for cleaning. Shown, /with optional True^Trac4 gravity feed organizer. -- ROUGH-IN V DATH Specifications subject to change without notice. Chart dimensions rounded up to the nearest 1/8"(millimeters rounded up to next whole number). Cabinet Dimensions Capacity (inches) Cord Crated (Cu.Ft.) (mm) Length Weight NEMA (total ft.) (lbs.) Model Doors (liters) Shelves f L D H HP Voltage Amps Config. (total m) (kg) GDM-26 1 26 4 30 5/8 1/3 115/60/1 7.2 5-15P 9 325 737 1 762 759 1998 1/3 230-240/50/1 1 4.0 A 2.74 148 t Depth does not include 11/8'(29 mm)for door handle. A Plug type varies by country. c �� u Os NSE CE APPROVALS. AVAILABLE AT.- O 8/07 Printed in U.S.A. Model: GDM-26 • ••• •- . • STANDARD FEATURES DESIGN • Welded,heavy duty galvanized frame rail • Convenient clean-out drain built in cabinet • True's commitment to using the dipped in rust inhibiting enamel paint for floor. highest quality materials and oversized corrosion protection inside and out. • Listed under NSF-7 for the storage and/or refrigeration systems provides the user with • Frame rail fitted with leg levelers. display of packaged or bottled product. colder product temperatures,and lower • Illuminated exterior sign panel.Variety of utility costs in an attractive merchandiser sign options available. ELECTRICAL that brilliantly displays packaged food and DOOR Unit completely pre-wired at factory and beverages. • "Low-E",double pane thermal insulated ready for final connection to a 115/60/1 REFRIGERATION SYSTEM glass door assembly with extruded phase,15 amp dedicated outlet. Cord and • Factory engineered self-contained,capillary aluminum frame.The latest in energy plug set included. tube system using environmentally friendly efficient technology. (CFC free)134A refrigerant. • Self closing door. Positive seal,torsion type115/60/1 • Extra large evaporator coil balanced with closure system. (�� NEMA-5-15R higher horsepower compressor and large • Door fitted with 12"(305 mm)long condenser;maintains cabinet temperatures extruded handle. OPTIONAL FEATURES/ACCESSORIES of 33"F to 38"F(.5"C to 3.3"C). • Magnetic door gaskets of one piece Upcharge and lead times may apply. • Sealed,cast iron,self-lubricating evaporator construction,removable without tools for O 230-240W50 Hz. fan motor(s)and larger fan blades give ease of cleaning. O Black exterior. True merchandisers a more efficient low SHELVING O Rosewood exterior. velocity,high volume airflow design. This . Four(4)adjustable,heavy duty PVC coated O Stainless steel exterior. unique design ensures faster temperature wire shelves 2511/16"L x 231/4"D(653 mm x O Black aluminum interior with black shelving. pull down of warm product,colder holding 591 mm). Four(4)chrome plated shelf clips O Stainless interior liner. temperatures and faster recovery in high included per shelf. 116' (153 mm)standard legs. use situations. • Shelf support pilasters made of same O 6" (153 mm)seismic/flanged legs. • Bottom mounted condensing unit material as cabinet interior;shelves are O 21/2"(64 mm)diameter castors. positioned for easy maintenance. "No adjustable on 1/2"(13 mm)increments. O 4" (102 mm)diameter castors. stoop" lower shelf maximizes visibility O Red wine thermostat. by raising merchandised product to higher LIGHTING p White wine thermostat. level. • Safety shielded fluorescent interior O Chocolate thermostat. lighting. Door utilizes full-length,patented, CABINET CONSTRUCTION O Barrel locks. • Exterior-non-peel or chip white laminated integrated doors light(IDL)system.. Cabit lighting utilizes electronic ballast O Additional shelves. ne vinyl;durable and permanent. and ne bulbs for brighter illuminationCl T'ueTrac4 gravity feed organizers. , • Interior-attractive,NSF approved,white O 11/4"(32 mm)pricing strips. aluminum liner with 300 series stainless longer bulb fife and increased energy p Remote cabinets(condensing unit supplied steel floor. efficiency. by others;system comes standard with • Insulation-entire cabinet structure is MODEL FEATURES 404A expansion valve and requires R404A foamed-in-place using high density,CFC • Evaporator is epoxy coated to eliminate the refrigerant). Consult factory technical free,polyurethane insulation. potential of corrosion. service department for BTU information. • See our website www.truemfg.com for latest color and sign offerings. PLAN VIEW (7622mm)---* 3029/32" 7615/16" / (786 mm) (1955 mm) - 2913/16° (758 mm) 573/4" 785/8" r I 0467 mm) / (1998 mm) i / 8 mm(228 mm) i 2715/16" i (710 mm) 1 ' 13/8° ELEVATION 5/16" PLAN VIEW (35 mm) (8 mm) WARRANTY METRIC DIMENSIONS ROUNDED UP TO THE One year warranty on all parts NEAREST WHOLE MILLIMETERModel Elevation Right I Plan 3D &labor and an additional 4 year I Ka warranty on compressor. SPECIFICATIONS SUBJECT TO CHANGE GDM-26 TFAY09E TFAY09S TFAY09P TFAY093 (U.S.A.only) WITHOUT NOTICE TRUE FOOD SERVICE EQUIPMENT 2001 East Terra Lane•P.O.Box 970.O'Fallon,Missouri 63366•(636)240-2400-Fax(636)272-2408•(800)325-6152•Intl.Fax#(001)636-212-7546-www.truemfg.com 09/2412008 15:45 9789700450 BOSTON CHOWDA CO PAGE 02110 SQ MARKET DELITM � a REFRIGERATED DELT CASE OPTION -L-AC CESWR1rES: * Special Case height(50" or 52") -"j 200 ma wry * Front Bumper-Rail 14 Etas (Black,White,Greeff,Gray) 0 Reflective End Glass * Display Riser or. Step Pan Halder * Remote Refrigeration *Decorative Ltd Panel (Black,White,Green,Gray) * Scale Stand 644,13 *Food Container Holder*')by Service Shelf p"""a"M* humidity Control*Accent Base Light * Slicer Stand * Promolux Lighting �— *None-Glare Glass Mezzanine Shelf, Lighted (For Nan-Refrigerated product) 7A1 � tam 7 *Fish ase Package(Includes s ;ate lee Pan and Drain. SPEC IVICATIONS: *Dimensions Approx.Shipping Capacity "Self-Contained "*Remote Model L W H Weight(lbs) Display Riser 120/60/1 120/60/1 SQ-3m 36"x 44 1/8"x 48" 690 3 U2 HP- 11.5 Amps 6 Ampa SQ4CD 487 x 44 1/8"x 419" $95 4 1/2.NP-1.3.8 Amps. 7 Amps SQ-6CD 72"x 44 1/8"x 48" 1,035 7 1/2 HP-14.8 Amps 7 Amps SQ-8CD 96"x 44 118"x 48" 1,185 9 314 HP- 16.0 Amps $Amps - *Without decorative end panel. -**Plus general r¢ceptacle 120v 15 Amp. (2nd circuit required.) an"rtxlro" -When ordering,specify case fine-up and pedestal or panel design. ^^ -Cases are designed to operate in an environment of 75*ambient and 55%relative humidity. � �•ut - Due to continuing engineering improvements,specifications are subject to Change Withow,notice. Look to Federal for Inikovative R'ierebandising Federal Industries A Standex Company •. 215:Federal Avenue Belleville WI 53508-0290 Phone: 800-3564206 �� • • Fax: 648-424-3234 Email: genlin:fo@,federalind.com Web Site: www.federatind.com �t SEP 2 5 2008 TOVIN nr HLA, 09/24/2008 15:45 9789700450 BOSTON CHOWDA CO PAGE 03110 • `4 ITE=M NO. AL� ��►�m # y HAL , EAT1000- UP SERIES LOW TEMPERATURE MCT HOLDING CABINETS s;.'•;r? .'.:':;'a'% • HALO HEAT...a controlled,uniform.heat source that gently surrounda food for better appearance, taste, and longer 1,olding life. Holds bot fond hot..-meat, poultry, fish, potatoes, casseroles,vegetables, rolls, etc. •Dual purpose---both a holding cabinet and. dou h roofer. p p g h P • CTose temperature tolerance and even heat application maintain ideal serving temperatures throughout the cabinet. ` • Two separately controlled, insulated warming compartments give the benefit of using two different temperatures. r:''y; • Nozr-magnetic stainless steel interior resists corrosion, • Available in reach-in or pans-through design. Y � t+ Casters provide easy mobility. z�r-~ Yr~ • .Antimicrobial handle retards the growth of illness-causing pathogens. Double Compartment holdinE;cabinet with 22 gauge stainless steel doors with magnetic catch. Each compartment has one (1)ON/OFF power switch, one(1) adjustable temperature knob with a temperature range of 60" to 200"F (1.6° to 930C); one(1)indicator light;and one (1)holding,temperature gauge to monitor inside air temperature. Included are four (4)chrome plated side racks spaced at 2-15/16" (75mm)centers,and.one(1)set of F (127mm) heavy duty castera-- 2 rigid and. 2 p wivel with;crake. 0 MODEL 1000-UP/STD: Double cavity holding cabinet with.a -040"stycco aluminum exterior casing. El MOD1 L 1.000-UP/HD; Double cavity hol.d.ing cabinet with heavy duty 20 gauge stainless steel exterior casing. 0 MODEL 1000-UP/P": Double cavity proofing cabinet with window doors, .040"stucco aluminum exterior casing. 'Nast ENERGY STAR RATED ELECTRONIC CONTROL OPTION f-I Solid state el.ettronic control option simplifies temperature setting and !nD has a clear, easy-to-read LETS display and includes our patented.SureTempTM heat recoverySystem. Sum"temp"'M reacts immediately to compensate r.foany loss of.heat whenever the door is opened. Electronic control is also available with six independent multiple timers For each compartment to Facilitate "first-in,first-out" concept. FACTORY INSTALLED OPTIONS ADDITIONAL FEATURES IV • Reach-in compartment is standard. • Optional MACCP Documentation web-based "SIM"4 � `• Specify pass-through doors as a software provides the ability to.monitor, special order. Pass-through cabinets store,and print all.relevant data. C II n ceinnai have all doors htriggid nil the • Optional F-FACCP with Kitchen Management MINI sauce side. web-based software provides the ability to Right-hand char swing is standard- }grogram, control,monitor, and store all•"• • ++ Specify left-hand door as a relevant data. spt••cial order. * Window door[151488], FWiSco1nSW53A2-%41909k,S.A Window is standnrd nn proofing cabinet.ALT AANf- W164 tV922i Weter Strrct • PD$o><451! • MC1t4Ytt4riCc Td113 tI� rnoNR: 262.251.3800 800.558.8744 U.S.A./CANADA FAX: 2 2.252.7067 800.3Z9.8744.U.S_A. NLY www,aito.sbaom.com.. �TO ti C'(- rhtvThU IN U.S.A. t aur:m nNarnNc PROIJUCT UCVPLOPMQNT,FPACIFICPT1nNP ART!6UPI4CT m C1TAN�r trtmuT NoTI.-r.. aaH•Tn/ua 09/24/2008 15:45 9789700450 BOSTON CHOWDA CO PAGE 04/10 1000- UP AutoQuotet: ainnA"IRA6mm1 LOW TEMPERATURE HOT HOLDING CABINETS 15-Ii1G" (07Mmt Wimeumpt•+ PIMP-NSIONSa H x W x D 0' EXTFR FOR: T 75-5/8"x 22-9/16"X 30-3/4" (1920mm x 573.mm x 780mm) aklctrkd ? INTERIOit EACI1 COMPARTMFNT_ pnoo-,nm 26-7/8" x 18-7/8"x 26-1/4" (682uim x 479mm x 667mm) —� Ei,ECTRICAi, vaLTncr.: rrlASR cYcr.r:ft-rc A>,trs kw 1.20 -1 60 '16.0 1.92 n NamA 5-20r, �n. "/ 2UA-125v Pujc 41 V-Wiff arv1M PtTfmml ,s,ar,s 208-240(11L) 1 w 60 8.0 1.92 NEMA 6-15r', is73rnmI r30mml at 208 1 6U 6.9 1.44 (' 15A-250v PLuc e ° at 240 1 60 8.0 1..92 (u--Y) ———— 230 1. 50 7.7 1.76 OFT 7/7, -- ° 220.230v Iyt.ut: L --- PRODUCTRPAN CAPACITY (PER COMPARTMENT) —`� 120 lbs(54kg)MAXIMUM VOLUME MAXIMUM: 60 QTS (76 LITERS) FITLL-Sr7.1P.TANS: GASTRONORM 1/1: Eight(8) 20"x 1.2"x 2-1/2" 530mm x 325mrn x 65mm 7 ---- Ih ON OPTIONAL.WTRb r.+H6i,Vh9 ONLY PULL-St711 SHEET PANS: Light(8) 1.8"x 26"x 1" '74-1l1n•(7885,nm)-Wim apllotlel&,1�•I`°AA,IG •7$•71A"(192Gmm)-WIU,cgA1w l G"16pt INSTALLATION REQUIREMENTS WEIGHT(n-r.) This appliance must be installed level. It mutt not be 7000-UP/S_ TD 1000-UP/HD 1000-UP/P installed in any area where it may be affected by steam, NET 241.lb(log ) 270.11)(122 ) 273 lb(129:kg) grease,dripping water,high temperaturea, or any other — severely adverse conditions. stra275 Ib(1251c ) 303 11)(137 ) 3581b(162 kg) CLEARANCE REQUIREMENTS CARTON DIMENSIONS: 1x x w x n1 3-inches (76mm)at the back,2-inches (51mrn)at the top, 82"X 35"x 35"(2083j-nm x 889mm x 889.mm) and 1-inch (25mm)at both sides _ OPTIONS A ACCESSORIES rl Bumper,Full Perimeter _ 5005103 El Lege,, 6" {1.52mm}Flanged (SF.r or apUR) 5004863 Casters, Stem -2 RTGiD,2 SwiVFL W/BRAKF f I Pin Grid, Wire, Chrome Plated PN-2115 5008027 r► PAN INSLIRT 18"x 26"(4:7mm x 66(hnm x 25mm) — _. ❑ Probe,Internal TeMperattlre(L3LrcTRONIC CONTROL) AVATLABLr 0 Door_Lock with KeyLK-22567 -_._.._.. . ..__.-----._...--•-_-- ---....� ❑Shelf,Stpin.less Steel, REACT-T-TN Sii-2325 HACCP Network Options (ELIWi-PON1C CONTROL ONLY) 0 Shelf, Stainless Steel, PASS-THROLTCH SH-2346 RF,FI,IR TO SPECIFiCATION #90:15 FOR APPLICABLE PART NUMBERS 11 Water Reservoir. Van* 1775 ❑ .HACC.P Documentation 1.1 Water Reservoir Pan Cover" 1774 ❑ HACCP with Kitchen Management "included ivith proofing cabinet AM ALT fl HARM. W164 N9771,Water Street I PO Box 450 • Menomonee Fati9,Wi4consin 53052-0450 - U.S.A. i FROWfi: 262.251.3600 8110.5$8.8744 U-9-A./CAN,AVA PAX, 262.251..7067 800.329.8744 U.S.A.ONLY WVfW.alto-ehaam.cnm FIR-C171D9 Dull III Itwl:u,Ne:I':IU:IUCT DCvQ4nr6lgpeT,:rrtf.tril nnrtN::Die r..v"Irte'r rtt rtiwNr.a IV iI'}iClltl'NI)TIC"ll. rRi 414.,)IN U.9,A. 09/24/2008 15:45 9789700450 BOSTON CHOWDA CO PAGE 05/10 WELLS MANUFACTURING ITEM NO. BUILTwIN NODULAR WARMERS Features 4-� - Individual controls on each well give the warmers " maximum versatility. • Wellslok allows for quick and easy installation in stainless steel countertops. MOD-xUOTOM .t - Designed for wet or dry operation. - Fully insulated for greater efficiency. Thermostat(T) models with higher wattage provide Mown more accurate temperature control. Each well is one-piece,deep-drawn,stainless steel " construction for maximum strength and durability. • The MOD series Warmers are Underwriters Laboratories,inc.LISTED and meet the National Sanitation Foundation and Canadian standards- • A one-year warranty against defects covers s arts and labor. Accessories / Options Wellslok Extension Kit,designed for installation in Specifications a variety of countertops up to 1"thick, refer to Weights: Lbs. KG installation instructions, 22593 MOD-100 series: Drain Naive Extension Kit,extension from drain Installed 19 9 to counter front with remote handle,for use with Shipping 21 10 'Cr models only,excluding"DM" models,20385 MOD-200 series: Drain Screen,21709 Installed 46 21 Shipping 56 25 Optional 72°Wiring,infinite or thermostatically MOD-300 series: controlled winners,priced per well installed 64 29 individual drain (D),for all models Shipping 78 35 MOa-400 series: Individual thermostat(T),for all models installed 81 37 individual drain connected to the manifold (DM), Shipping 98 44 for all models except MOD-100 MOD-500 series: individual thermostat and drain connected to Installed 101 46 Shipping 127 55 the manifold(TDM),for all models except MOD-100 Explanation of Built-In Warmer Suffixes: D vrith drain Export T ....thermostatically controlled r� �i��``a ,: % N� TO . ...thermostatically controlled/with drain The following models are available�r export and meet V DM ...with drain/connected to drain manifold/ the standards for CE: I =- infinite control - MOD-100EUT, :20-:)40V, 10, 1[j50 wim TDM ..thermostatically controlled/with drain/ SJTi�,7.7_Ct 240V 1Q1, 1 50 watts connected to drain manifold , MOD-100E None . .infinite control R A 1 5 1 N G T H E S T A N D A R 0 09/24/2008 15:45 9789700450 BOSTON CHOWDA CO PAGE 06/10 WELLS MANUPACTURING • MODELS /`� � MQD-200. MOD-200D& * CMOD-200T, MOD-ZOOTD E6o n Fn.a Ec070 MOD-2000M, MOD-200TOM BUILT-IN MODULAR WARMERS DIMENSIONS: INCH ._ (ASM) MINIMUM CLEARANCE REQUIRED FROM UNIT 1D THE NEAREST SURFACE. 14 WK SIDE BOTTOM FRONT ( ,rs) 1 1 5 3 4 41/8 (75) (zj (171) (105) 21/4 23 518 (57) (600) 73/4 (197) 291/2 81_/44 ._(749) (159) 9 314 a (246) 1/2 INCH 14 INTERNAL M.P.T. 13/4 (356) 'D`MODELS ONLY (44) MOD-200. MOD-200D, MOD-ZOOT, MOD-20OTD, MOD-20ODM AND MOD-20OTDM ELECTRICAL SPECIFICATIONS: MODELS AMPS PHASE POWER SUPPLYCORD MOD-2001 208 1800 8.7 SINGLE NONE MOO-2do .2'40, ' .;240d id.o SINGLE NONE MOD-200717 208 2480 11.9 SINGLE NONE trot -20'OT 240.;. 3300 1.x.9 SINiGC� iVG]fVE . . All models with a'D'or'DM'suffix hive the same electrical specs as the standard MOD-200 pr MOD-20DT models. NOTE: Specif vions are subject to change whbout nonce.See installation instruction sheet prior to installing the unit-This document is not for installation purposes. The Drain Manifold with Valve (1"internal N.P.-f) is supplied for DILA &TDM models only. WELLS MANUFACTURING COMPANY 2 ERIK CIRCLE.PO BOX 2aa,VERM,NV 4951435 11.5.11. • USA PHONE:(775}689-57051•FAX;(115)6!!51.1,977. FOR ORDERS ONLY:(888)35G-53G2•PAX;(000)356-5142-wwwmeffiWoomlield.com A SPECIALTY EQUIPMENT COMPANY nao WFILr MANUM011AINf • PRINTrp IN TNF I1.5.A. 7/no - RFVC[) - PART NO.37099 -- 09124/2008 15:45 9789700450 BOSTON CHOWDA CO PAGE 07110 rWELL5 MANUFACTURING MODELS MOD-400„ MOD-400D CS MOD-400T, MOD-400TO Usrm S7b.4 MAOD MOD-40ODM, MOD-40OTDM E6074 BUILT-IN MODULAR WARMERS DIMENSIONS: INCH (MM) MINIMUM CLEARANCE REQUIRED FROM UNIT TO THE NEAREST 5URFACE- BACK SIDE BOTTOM FRONT 1 1 6 3/4 _6..__ 14 (z5) (25) (171) (152) (356) 7 314 (197) 23 518 (600) a o o 57112 _ 2114 (1461) (57) 9 314 F(ORRO c (248) ;-..._._---— 1$ 13/4 (457} B 114 112 INCH (44) 95 (159) INTERNAL N.P.T. 'D'MODELS ONLY (889) '7 MODELS MOD-400, MOD-400D, MOO-400T, MOD-40OTD, MOIL-40ODM AND MOD-400TOM ELECTRICAL SPECIFICATIONS: MPS PER LINE PHASE 3 ! -- AMPS --POWER � r a L I L2 L3 SINGLE PHASE 5UPPLY CORD MOD-400 208 3600 11.2 11.2 7.5 17.3 NONE MOD400 140 4800 13;11 ,13.0 8 7 ..:.. 20.0 NONE MOD-400T 208 4960 14.5 14.5 9.8 23.8 NONE hifOti 4fitiT . t-1. , t 7:€f' )1:3; X75 . : NONE All models witfi a'D'or'W'suffix have the same electrical spew as the standard M00-400 or MOD-400T models. NOTE Specifications are subject to change without notice.See installation instruction sheet prior to installing the unit This document is not for installation purposes. The Drain Manifold with Valve(1" internal N.P.T) is supplied for DM &TDM models only. WELLS MANUFACTURING COMPANY 7 9RIX CIRCLE,PC Rnx Tan.i&RD1,NV 094311 U-S.A. • USA PHONE:(775)88145740•FAX:(775)689.5672 FOR ORDERS ONLY:(889)356.5382•rAX:(809)3565142-w.varvecllsbteumRcld.eam A SPECIALTY r0IIIPMrNT COMPANY 9000 WELLS MANUFACTURING • PRINTED IN THL U.S.R. • ?Jqt) - Rrv(c,) - PART NO.37099 09/24/2008 15:45 9789700450 BOSTON CHOWDA CO PAGE 08116 MARKET SERIES # 7 SELF-SERVE REFRIGERATED BAKERY CASE OPTIONAL 6 CESSORIES: Special Case height(34" or 38") REFRIGERATION LINES Front Damper Rail(Black, ELEURIICAL 2.00 GYAIER& 1]f114 NAL} 1.00 White,Green,Gray) cowcn (1)1/4"NPT u .Remote Refrigeration ———— --————— CO .Decorative End Panel(Black, White,Green,Gray) Accent Base Light I I * Promolux Lighting I I I I 44,13 TOP VIEW lzsa CUMNGBOARD N f V lf1 rtl lti Vl ill I � N 7 - 1 3,03 �a9.81�t0.4 1 11 "L°--�--�I SIDE VIEW FRONTVIEW SPCC I I+ICAT IONS: *Dimension Approx-Shipping "Scif Csmtained *'"Remotc Model G W Id Weight(lbs) 120/60/1 120/60/1 SQ-3CBSS 36"x 44 1/8"x 32 114" 675 1/2 HP- 11.5 AMPS 6 AMPS SQ-4CBSS 48"x 44 1/8"x 32 1/4" 745 1/2 HP-13.8 AMPS 7 AMPS 5Q-5CBSS 60"x 44 1/8"x 32 1/4" 845 1/2,14P-13.8 AMPS 7 AMPS SQ-6CBSS 72"x 44 1/8"x 32 1/4" 1,035 1/214P- 14.8 AMPS 7 AMPS SQ-BCBSS 96"x 44 1/8"x 32 1/4" 1,135 3/4 HP-16.0 AMPS 8 AMPS -*Without dcoorative end panel. -**Plus general receptacle 120V, 15 AMP.(2nd circuit required.) anwrcora nn When ordering.,specify case line-up and pedestal or panel design. u u. -Cascs are designed to oJperate in an environment of 75°ambient and 55%relative humidity_ L Due to continuing engineering improvements,spaeifcationc are subject to change without notice. 10 W hl Look to Federal for Innovative Merchandising 'ederallndustrtica ._ , A:Sta.ndex Company 215 Federal Avenue SEP 2 5 2008 Belleville WI 53508-0290 Phone.- 800-356-4206 TOWN Or ,.�,<;H ;-:vF-R Fax: 608-424-3234 HEAL. ii ,fT Email: geninfo@ffederalind.com Web Site: www.Weralind.com sro> 09/24/2008 15:45 9789700450 BOSTON CHOWDA CO PAGE 09/10 � - A AIA# tt o► TRUE FOOD SERVICE Project Marne: EQUIPMENT, INC. Location: 5t,Charles Industrial Center•P.O.Box 970.0'Fallon,Missouri 63366Sts# (636)240.2400•FAX(636)272-2408 F(800)325-6152•www.truemfg-com Item #: QtY Farts Dept-(800)42,4-TRUE Parts De pC FAX#(636)272-9471 A4odel#: Model: Glass--Door-Merchandiser GDM-72F Freezcr et manufact _. .� ". ¢¢ } The world. ural of glats ,ice— -- door meRhandiscrs. } Designed using the highest quality �'(;' tnateriah MW components to Provide ., the user with an attractive;pointof P urchase merchandiser that brilliantly' displays frozen food and ice cream, rekuitiltig in h 19 h,impulse sales. _ ,,• ' oversized,fhctory balanced, q `t rpftigaration system holds-ITF "+ r (,23.7C). Ideal for itt•tleadt and fro2an food products. Exterior-non-peel Or chip white n 't latmenatacl vntpl;durable and.permanent. Y } Infierlot-attractive;NSF approved, d white aluminum Interior unit with �„ `. 300 RF,rie5 3tainiess steel flour... _r. } Self closing doors. PosftNe seal, R -- u;r •s ?'-eu torsion type closure sysbcm. w } Triple pane thermal glass door.assemblies with extruded aluminumframes. Patented integrated door light(IDL) system for brighter,shadow free /r , �, �. � iffirininatlon. r d OF M. } Entife cabincit Amcture-is foamed- inlAate using high density,.C*Cfive, polyurethane insulation. •8ortorn mounted units feature "No ft6p"louver shelf to maximize product visibility } storage on top of cabinet- " } Easily accessible condenser coil for SlEaning. RbU6Hp r1 /gyp ....... ....:. .. .. . ,,.. . -!1V 6AA Specifications subject to change without notice. Chart dimensions rounded tip to the nearest Im,(millirnmers rounded up to next whole numbed, Cabinet Dimensions Card Crated Capecity (inches) Length Weight (Cu.Ft.) (MM) NEMA (Notal ft.) (lbs_) Model Doors (liters) Shelves L Dt H HP Voltage Amps Config. (total m) (kg) ODM-72F W 3 72 12 7811a 297/s 793m 1IAa 1151208-230/6011 14.1 14701' 9 no 2034 1985 759 2017 1 rIx 230.24015()11 13-2 AL 2.74 400 t Depth does not Include 1 tin'(29 mm)for door handles. w Plug type varies by courrtry- Requires 1151!06-230160 Mx,single phase,3 pole,4 wire circuit . ..: ... ............. ........... Z�&Csyse& � "PROVALS: 1/08 Printed in U.s.A- 09/24/2008 15:45 9789700450 BOSTON CHOWDA CO PAGE 10/10 .• a Model: • e GDM-72F StANDARD FEATURES DESIGN a interior-attractive,NSF approved,white MODEL,FEATURES • True's glass door freezers are designed with aluminum liner with 300 series stainless steel • Evaporator is epoxy coated to eliminate the enduring quallity that protects your long floor. potential of corrosion. term investment. • Insulation•enure cabinet structure is - See our website wwwtruo-mfg.com for latest True's commitment to using the highest foamed-in-place using high density, calor and sign offerings. quality materials and oversized refrigeration cFc free,polyurethane insulation. • Backguard and floor rack insures optimum systems provides the user with colder product • welded,heavy duty galvanized frame rail airflow temperatures,and lower utility costs in an dipped in rusk inhibiting enamel paint for • Listed under NSF-7 for the storage and/or attractive merchandiser that brilliantly displays corrosion protection inside and out. display of packaged or bottled product. frozen food and ice cream. a Frame rail fitted with leg levelers. --- - REFRIGERATION SYSTEM • illuminated exterior sigh panel. Variety of ELECTRICAL • Factory engineered,self-contained,capillary sign options available. - Unit completely pre unreel at factory and tube system using environmentally friendly DOORS ready for final connection to a 1151208- (CFC free)R404A refrigerant. • Triple pane thermal glass, 230/60Hz single phase-20 amp dedicated • Extra large evaporator coil balanced with • Each door fitted with 15"(2181 mm)extruded outlet Cord and plug set included. higher horsepower compressor and large aluminum handle. ■ condenser;maintains-10"F(-23.3•C). • Self closing doors. Positive seal,torsion type 1151706-23011 Sealed,cast iron,self-lubcating evaporator closure system, a-0 NEMA-14-248 ri fan motors and larger fan blades give True • Magnetic door gaskets of one piece merchandisers a more efficient low velocity, construction,removable without tools for OPTIONAL FEATURES/ACCESSORIES high volume airflow design. This unique ease of cleaning. Upcharge and lead times may apply- design insures colder standard temperatures SHELVING rl 230-240V 150 Hz, and faster recovery in high use situations. e Twelve(12)adjustable,heavy duty PVC O Black exterior. • Bottom mounted condensing unit positioned coated wire shelves 241/a"L x 203/e"D 0 Rosewood exterior. for easy maintenance. "No stoop"lower (613 mm x 528 mm). Four(4)chrome plated O Stainless exterior. shelf maximizes visibility by raising shelf.clips included per shelf. a Black aluminum interior liner with black merchandised product to higher level. .Shelf support pilasters made of same shelving. • Automatic defrost system tirnwinitiated, material as cabinet interior;shelves are r_T Stainless interior liner. temperature-ternlinated. Saves energy adjustable on 114"(13 mm)Increments. O 6"(153 mm)standard legs. consumption and provides shortest possible LIGHTING 0 6"(153 mm)seismic/flanged legs. defrost cycle. . Safety shielded fluorescent interior n 2112"(64 mm)diameter castors. CABINET CCYNSTRUCTiON lighting. Doors utilize full-length,patented, 0 4"(102 mm)diameter castors. • Exterior-non-peel or chip white laminated integrated door light(IDL)system. 0 Padlock- vinyl; adlockvinyl;durable and permanent. • Cabinet lighting utilizes electronic ballast Q Additional Shelves. and T-8 bulbs for brighter illumination, n 1114"(32 mm)pricing strips. longer bulb life and increased energy 0 Novelty baskets. efficiency- r.1 Remote cabinets(condensing unit supplied by others;system comes standard with 404A expansion valve and requires 404A refrigerant), Consult factory technical service department for CITU information. PLAN VIEW. - i14--- —781A" 76t511Fn ' 793h" I . (1955 mm) ("17 mm) • 30�hu• 241s11s (795 mm) (759 mm) �__ 53t/aL ' n 1 1 I CAV. i , t i` . 2314/16° (1a mm) alfa" LEVATronr )' RIGHT VIEW — (54 mm) WARRANTY MESRIC 15)IiAENS1i7N5'ROUisDEO UP ft3,TME and ydor v4rranty on 211•parts NEAREST WHOLE MILLIMtfER Nlbdpt.. ElfvriC+pn Right Plan 30 A 18bor end do additioiial'>4 y",.r warrantycin compressor. SPI!(3RtAi kbni5 SUklEGT Tb CHA NON �.. GbN)�rzP rFA�tE rfAro�s 1 ewrozP fFAYoh3 (U-SA.only) W TROUT NOTItli TRUE IFOOD SEIMC E EQUAP111111MT St.Charles Industrial Center•P.O.Box 970.O'F'ailon,Missouri 63366•(636)240.2400 a FAX(636)272.2408 9(800)325-6152•www.tmetnfg.com