HomeMy WebLinkAboutMiscellaneous - 1120 OSGOOD STREET 4/30/2018 (2) o —�/ Joe Fish
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y • Complete items 1 and/or 2 for additional services.
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m • Complete items 3,and 4a&b. folio ing services (fog n extra 90i�
CC* • Print your name and address on the reverse of this form so that we can fee): I,.-, ' S .P
N return this card to you.
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does not permit. «.
t • Write"Return Receipt Pequested"on the mailpiece below the article number. 2. ❑ Restricted Delivery a
• The Return Receipt will s;-ow to whom the article was delivered and the date m
C delivered. Consult postmaster for fee.
3. Article Addressed to. 4a. Article Number
m P 371 890 444
a Richard Lam�'.ttina 4b. Service Type
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Bay State ChowC.a Co. ❑ Registered ❑ Insured CM
cn 101 Phoenix 74 v enue C Certified El H
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Q � 7. Date of,a_rr�ery/'; � 7
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5. Si at (Ad r se _ 8. Addressee's Address(Only if requested Y
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NPS Form 3811, December 1991 *U.S.GPO:1993-352-714 DOMESTIC RETURN RECEIPT
UNITED STATES POSTAL SERVICE 111111
Official Business PENALTY FOR PRIVATE
USE TO AVOID PAYMENT '
OF POSTAGE,$300
Print your name, address and ZIP Code here
t'DOVER BOARD OF
20 MAIN STREET
}s.ANDOVER, WiA. 0I8-45
Blue Fox
i S Osgood Street
APPLICATION FOR SEWAGE DISPOSAL INSTALLATION
HEALTH DEPPI12D U--NORTH AIMOVER, MASS.
I hereby make application for a permit for a sewage disposal installation at
The Blue Fox Restaurant . I will install this system in
accordance with all the lays of the Commonwealth of Massachusetts and regulations
of the Board of Health of the Town of North Andover.
Furthers I will construct the house sewer of bell and spigot pipe, the minimum
diameter being 4 inches, and will maintain a minimum grade of 1%, until 10 feet
preceding the septic tank: where the grade shall not exceed 2%. 1 will install a
concrete septic tank of 20Eb, ru,i_ in size. A manhole (s) permitting easy
cleaning will be provided with removable cover (s) of iron or concrete within 12
inches of the ground surface. I will provide subsurface disposal field with open
jointed bell and spigot Ackron pipe at least 4 inches in diameter and laid in a
series of trenches, the bottom of which will provide a minimum of 630 lineal
(AXINM3 feet of effective absorption area. The pipes will be laid on a 6 inch
layer of washed gravel or crushed stone ranging in size from 3A to 1-1/2 inches
(dia.) and the pipes will be surrounded by similar material to a height of 2 inches
above the crown of the pipe. The joints of these pipes will be protected from
clogging and before filling the trench, 2 inches of gravel or stone 1/8" to lAf1
(dia.) will be placed over the courseravel or stone. The disposal field will. be
installed at a grade of 4 to 6 inches/iOO feet. No single the line will exceed
100 feet in length and in any case, two lanes of tile will be installed. A minimum
of 6 feet will be maintained between the center lines of the disposal field trenches
and the average depth of trench shall not exceed 36 inches. No part of the in—
stallation will be less than 100 feet from any private water supply, 25 feet from
any stream, 20 feet from any dwelling or 10 feet from any property line. I further
agree not to cover any,portion of this installation until A oroved by the infection
officer, as provided below, and to incorporate any additional requirements that
maw be attached to the permit. Plot Plans must be submitted with application.
See plan attached
DATE Feb- U6_ 1952
w ..
Sign&6ure of A61jearX
I hereby issue the above permit for the Board of Health of the Town of North
Andover, Massachusetts.
DATE Feb. 14, 1957
Signature of Health Agent
I have inspected the uncovered system indicated above and find everything dome
as described.
DATE Ae r).
c
Signature o nspecting Officer
Percolation Test _ _ 7 ,
Garbage Grinder
�dDp . / ,�•,�- fs�a %c / 'ga / 8 �,� o' U!d�trte' �c D'�"�,3 99
Gado Ile 0� Drdinal"c
BOARD OF HEALTH
TOWN OF NORTH A<'JDOJERt MASS.
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. R a��4 ��'��t-G'DAT .�'"'� .�7 . 1h,. �.� .jam. �. � .C
2. ADDRESS .�
,Ole/
� Q (� LOT NO J. .�`. ,Z.. . TEL.
r-
3. NO. OF EEDROOVS :�' DEN YES ✓�- NO.. . . !
Q. GARBAGE GRIIaER YES NO.. . . . .
5. SHOW DI1.1ENSIONS OF HOUSE
6, SHOq DISTANCES OF HOUSE TO ALL PROPERTY LINES
7. SHOW DIMENSIOM OF LOT
8. SHOW LOCATION AND SIZE OF SEPTIC TANK OR CESSPOOL
9. NOTE LOCATION AND DISTANCE OF WELL FR011 SEWERAGE SYSTEM ✓Yy"�..
10. SHOW LOCATION OF BROOKS p STREAIS, DITCHES,, LEDGE OUTCROP, ETC.
11, SHOW DISTANCE OF SEPTIC TANK OR CESSPOOL FROM HOUSE
NOTE: LOCAL REGULATIONS SHOULD HE READ CAREFULLY.
pz., -4 6, e. J
October 29,1956
Miss Mary Sheridan R.N.
Health agent
Board of Health
North Andover-, Massachusetts
Dear Miss Sheridan:
An examination has been made relative to
the suitability of the soil for the sub-surface dis-
posal of setra.ge on the proposed Osgood Stre-t build-
ing site of '14r. . Haphey for a restaurant.
The soil in the area consisted of gravel
and clay. A 7 minute percolation test was conducted.
I` is recommended that the size of the septic tank
and drain field as submitter: by Mr. Haphey be accepted.
This would consist of a 2000 gallon septic tank and
a 600 lineal feet of drain -Dine.
Very truly yours,
Ernest F. Romano
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r/::V -4/y�U jT 77-4 t-;,' Y HOARD OF HEALTH
TCNiOF NORTH ATJDOJER9 WS.
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��C� !6 �� DATE 47 . ��` �"
1. NATr /. L . . . . . . . . .
2. ADDRESS .S. .d�;-u'. ?r`. . . . •. . . . . LOT NO. .� TEL. . . . . .
3. NO. OF BEDROOII.6 . DEN YES NO.. .
1�. GARBAGE GRINDER YES NO.. .
5. SHOW DITZNSIONS OF HOUSE
6. SHOW DISTANCES OF HOUSE TO ALL PROPERTY LINES
7. SHOW DIPIIENZIONS OF LCT
8. SHOW LOCATION AND SIZE OF SEPTIC TANK OR CESSPOOL
9. NOTE LOCATION AND DISTANCE OF WELL FROT3 SEWERAGE SYSTEM
10. SHOW LOCATION OF BROOKS.9 STREAI'I32 DITCHES.. LEDGE OUTCROP; ETC.
11. SHOW DISTANCE OF SEPTIC TANK OR CESSPOOL FRO1.4 HOUSE
NOTE: LOCAL REGULATIONS SHOULD EE READ CAREFULLY.
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05/02/97 14:08 ^rJ8986065 PREMIER MKTG Q004
1. , litnco ® Item No.
Model No. 1114 Model No. 1136
Impinger° Il Series Model No. 1116 Model No. 1150
Model No. 1117 Model No. 1151
Conveyorized Ovens Model No. 1130 Model No. 1152
Model No. 1131 Model No. 1153
Gas and Electric Model No. 1132 Model No. 1154
Model No. 1133 Model No. 1155
Domestic and Model No. 1134 Model No. 1156
Model No. 1135 Model No. 1157
International Model No. 1158
FEATURES: Patented AIR IMPINGEMENT allows for
F'.•; ` ,,; r,_� rapid heating,cooking, baking and crisping of foods,two
r' to four times faster than conventional ovens depending on
the food product cooked.
Uniform heating/cooking of food products offers a wide
tolerance for rapid baking at low temperatures.
Variable speed system moves products through the oven
'F one after the other,improving product flow during cooking
and virtually eliminating labor.
Conveyorized product movement is a definite advantage
over batch type ovens in that it allows self-tending of the
product and consistent bake.
Oven has self-contained heating system.
Heating on top and bottom can be controlled by zoning.
Ovens shown are single.double and triple oven systems with stands and accessories.
GENERAL: The oven is self-contained, conveyorized, stackable (Max. (3) high) baking/finishing oven. Temperature is
adjustable from 200°F-/93°C.to 550°F./288°C.in electric oven,or 300°F./149°C.to 550°F./288°C in gas oven.Conveyor
speed is adjustable from 50 seconds to 30 minutes. Door allows access to baking chamber for cleaning and easy removal of
air distribution fingers. Conveyor is easily removable for cleaning.
CONSTRUCTION:Exterior is fabricated from No.4 finish stainless steel.The air distribution system for cooking consists of axial
flow type fan powered by a 1/12 to 1/15 HP, AC motor. The heated air is forced out distribution fingers located in the baking
chamber. Each finger has required holes to create the air impingement effect on the food passing through the baking chamber
on the conveyor belt. The conveyor belt is a flexible stainless steel belt 18"(457mm)wide that travels a distance of 56"(1422mm),
of which 24"(610 mm)is in the baking chamber.The conveyor is powered by a stepper motor and gear reduction assembly.For
installations requiring belt travel in the opposite direction, a switch, on the conveyor control, is repositioned. Control panel is
located at the right side of the oven and has a digital indicator read-out of conveyor speed in minutes and seconds of bake time
and oven temperature. Each oven contains control cooling fan(s),conveyor, heat,on/off switch, heat-on indicator light, internal
drain trough(s), fuses for conveyor, blower motor and temperature control. Drip pans are located below the conveyor belt
outside the baking chamber. GAS UNITS: Heat is supplied by a gas burner rated at 40,000 B.T.U.H. per hour. Burner safety
control is an electrically operated solenoid gas valve and pressure regulator, and/or electronic, electro mechanical control
(factory tested, U.S.A. at 3 112 inches water column for natural gas, 10 inches for L-P.gas. International:Gas pressure must be
at.88kPa or 8.8 mbar for natural gas, 2.48 kPa or 24.8 for L.P. gas. Town gas pressure setting varies by location and is
field set).The power cord for Models 1114, 1116 and 1117 is 6 feet long, 3 wire,oil resistant jacket with a 15 Amp plug (NEMA
5-15).
ELECTRIC UNITS: Heat is supplied by six elements at Note:following components-minimum requirement:
1600 watts each. 1 -Oven(two for double-stack ovens or three for
triple-stack ovens)
1 • Stand or countermount legs
1 -Top Columnating Panel(two for double-stack
ovens or three for triple-stack ovens)
1 -Bottom Columnating Panel(two(or double-stack
ovens or three for triple-stack ovens)
For additional components.See Form#882,
"Impinger'It Components and Accessories."
05/07/97 .12:22 x]`8986065 PRrMIER MKTG Q001
.g�
;,EQUIPMENT
w ' LINCrOLN®.IMPINGER®-ADYANTAGE".'.AND IMPINGER91 and.111'OVENS
CAT.-.. MIE{GHT MEASURE
_lid. : . DESCRUMON.NOWMEROVEN-3 FT.CHAMBER.,::,' IBS:;::KGS. C.F. C.M. PRICE
`-
lmpinger Advantage Note:All Impinger'Single Belt Ovens and Accessories are Freight Class 85. ,
Single-Belt 1450 Natural Gas Oven-U.S.AGA/CGA-
'•' 120V,5 Amp,1 Ph,60 Hz:............................................... 725 329 97.2 2.75 $13,660.00
1451 L.P.Gas Oven-U.S.AC%NCGA-
120V,5 Amp,1 Ph,60 Hz. ................................................725 329 97.2 2.75 13,660.00
c 1452 Electric Oven-UL/CGA -
120/208V.'80 Amp,3 Ph;60 Hz,27 kW...........................750 340 82.9 2.35 13,980.00
1453 Electric Oven-UUCGA -
120/240V,70 Amp,3 Ph,60 Hz,27 kW...........................750 340 82.9 2.35 13,980.00
NSF
Impinger I Single Bett 1022 Electric Oven-UUCGA-
120/208V,80 Amp,3 Ph,60 Hz,27 kW...........................870 395 97.2 2.75 20,657.00
1023 Electric Oven-UUCGA-
120/240V,.70 Amp,3 Ph,60 Hz,27 kW...........................870 395 97.2 2.75 20,657.00
c 1040 Natural Gas Oven-U.S.AGAICGA-
120/240V,5 Amp, 1 Ph,60 Hz......................................... 870 395 97.2 2.75 20,178.00
1041 L.P.Gas Oven-U.S.AGA/CGA-
120/240V,5 Amp,1 Ph,60 Hz. ........................................870 395 97,2 2.75 20,178.00
ONSF
Impinger M Dual Belt Note:All impingere Dual Belt Ovens and Accessories are Freight Class 85,
1202 Electric Oven-UUCGA-
120/208V,80 Amp,3 Ph,60 Hz,27 kW...........................867 393 97.2 2.75 20,657.00
1203 Electric Oven-UL/CGA-
120/240V,70 Amp,3 Ph,60 Hz,27 kW...........................867 393 97.2 2.75 20,657.00
1240 Natural Gas Oven-U.S.AGA/CGA-
120/240V,5 Amp, 1 Ph,60 Hz. ........................................ 867 393 97.2 2.75 20,178.00
1241 L.P.Gas Oven-U.S.AGA/CGA-
120/240V,5 Amp,1 Ph,60 Hz. ........................................ 867 393 97.2 2.75 20,178.00
0
Note:The following components make up a minimum requirement: Note: The Impinger Advantage Oven and the Impinger I and III
I —Oven(or two for double-stack ovens) Ovens include eight columnating panels(customer must
1-1009 Top(for either single or double-slack ovens) determine proper columnating panel by catalog number)
1—Stand(high for single--low for double-stack ovens) and oven Startup/Checkout performed by factory-trained
8—Columnating Panels(16 for double-stack ovens) personnel.
PAGE 27
ZI qGi '141r
ETAF
AF-31D
DISHMACH AUS-44" ..
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AFC-3D Diversey offers a wide variety of low energy dishmachines 5AG
along with quality products and expert service.
r An assortment of models (double, single or corner) is
available to suit your every need, including our new,
technically advanced 44" conveyor.
LI
Don't hesitate, call a
Diversey representative TODAY! �
800 626 5015 "
I
` Your best cleaning solution
Diversey Corp.
# 12025 Tech Center Dr
W Livonia MI 48150-2193
Dive 800 521 8140
S-5673 CSD(0494)
Dishmachine Features Include; Leasing Features Include :
• Built-in chemical injectors • Two types of lease arrangements
• High pressure wash and rinse with no significant capital outlay
• Self-cleaning / self-purging • Maintenance, parts, labor, service
• External scrap accumulator and emergency calls at no charge
• No booster heater required • Premium products specifically
designed for low temperature
• Unlimited use of the machine— no rack charge
Specl' fI' catlOHS
Mo del ETAF AF-3D AFC-3D 5A QT ADC44
(Single Straight) (Single Corner) (Double) (Conveyor)
Rated Capacity (racks per hour) 36 37 37 74 216
Total Cycle Time (seconds) 90 90 90 90 17/rack
Wash Tank Capacity 1.7 gal. 1.7 gal. 1.7 gal. 3.4 gal. 11 gal.
Water Temperature 1200-140°F 1200-140°F 1200-140°F 1200-140°F 1200-140°F
Water Consumption 2.0 gal. 2.2 gal. 2.2 gal. 4.2 gal./cycle 2 gal./cycle
Motors - 1'/2 H.P. each 1.1 1 1 2 3 1-3 H.P. - Wash
1'/3 H.P. - Rinse
1'/3 H.P. - Conveyor
Electrical Rating 115V, Single 115V, Single 115V, Single 115V, Single 208/220V 30
9 amps Phase, 13 amps Phase, 13 amps Phase, 26 amps 60 amps
Rack size 193 " 193 193 " 193 " 193/4x19/4 /4x19/ /4x19/ /4x19/ /4" x 193/x"
Door Clearance 113/8" x 223/4" 17'/2" x 21" 17'/2" x 21" 17'/2" x 21" 17'/2" x 21"
Water Inlet %IV 3/4�� 3/q" 3/a„ 3 „
/4
Drain 211 211 2'1 211 211
Height 345/8" 66" (±'/2") 66" (±'/2") 66" (±1/219) 66" (±'/2")
Width 25" 25" 25" 49'/2" O.A.
(For installation, table to table) 44"
Depth 293/4" O.A. 34" O.A. 34" O.A. 34" O.A.
Shipping Weight 200 lbs. 257 lbs. 266 lbs. 360 Ibs. 639 Ibs.
03/22/1995 12:23 4017324730 JUDD BROWN DESIGNS PAGE 11
QTY
.) SERIES 1000
9
EmMODEL ICE CUBE MACHINES
Produce up to 1,080 pounds of ICE STORAGE BINS...recommended storage
ice every 24 hours.Stack-on bins C-570,C-700',and C-900'with respective
capability doubles daily ice capacities of 400 pounds,560 pounds,and 760
production to 2,160 pounds pounds.
without using additional floor 'Requires bin adopter.
space. Only 30" wide. ; NON-CFC INSULATION...surrounds one-piece
BUILT-IN SELF-CLEANING(Secs") polyethylene ice storage bin liner to provide
excellent cold-holding power.
FEATURE...simplifies routine mainte-
nance. The Manitowoc•'8"model ice WARRANTY...
machine is the simplest ice maker in •3 years,parts and labor
the industry to clean and maintain+ •5 years, parts and labor
With the flip of a switch,the ice on evaporators
machine goes through o complete •5 years parts and 3 years labor
clean-and-rinse cycle. 1 sr on compressors.
See warranty statement for
AUTOMATIC CLEANING(AuCS'-J complete details.
ACCESSCRY...eliminates routine
maintenance.AuCS counts the number SMARTLY STYLED...exterior is
if ice-making cycles and,at a frequency galvanized steel with polyester
selected by the owner,initiates a self- powder coated point finish for
cleaning cycle...AUTOMATICALLY. superior corrosion protection.
Choose from 2-week,4-week,or "Town"color blends with any
12-week settings. t decor.Textured pattern of ice
i mcchine front panel adds styling
REFRIGERANT...is DuPont SUVA HP81, � and beauty.ice bin has smooth
on environmentally responsible HCFC pointed finish.
refrigerant.SUVA HP81 reduces ozone 8.10W fee Cube Machine
depletion potential by nearly 90%com- C-900 Bin,606 Adi„stable legs STAINLESS STEEL EXTEMOR...
pared to R-502 and by 40%compared to optional on all models,add
olternotivp R-22. Hf B1 is designed for!ow. SAM to model number.
temperature ice machine opplicotions. SPAC'c-SAVING DESIGNS... 8-1000 8-1000 B-1000
AIR FILTER...protects the condenser from lint,dust, C-570 C-700 C-900
and grease.This aluminum mesh filter is reusoble Height 78,50" 74.50" 78.50"
and dishwasher safe. Width 30.00" 42.00" 48.25"
THREE CUBE SIZES...choose from Regular(1%s"x IV*' x Ns", Depth 34.00" 31.50" 34.00"`
30 cubes per pound),Dice(W x W x 1",48 cubes per pound), Height includes adjustable
bin legs set at 6.54"-Add-
or Half Dice(3Vx'/�"x _ ing second Series 1000 ice 8.4000 ii i
%';96 cubes per pound). machine increases overall .2 B 1000 14
Half Dice cubes ideal in height by 28.00".See deal- }t
place of flaked ice and y" er far stacking kitibin
adapter requirements.
do a better cooling job by far_ 'V
Unique "rhomboid"shaped cubes are easy to handle and C-570 C-100
resist freezing together in the bin. r
7
WN1100c..Continuing The Excellence Of Simpiica y
�l_, �1 az
MG SERIES MODULAR GAS RESTAURANT RANGES
Top Model List Optional Extended Approx.Ship.Wt.
Configuration Number Price Warranty(NET) lbs. kg.
Eight Open Burners L]MG48 $1,890 $70 365 164
48"Wide counter top range
Six Open Burners, 12"GriddleI t-- '�01-w ( CSA 16 ,e
f
MG48S 2,350 70 395 178
i
48"Wide counter top range
Four Open Burners,24"Griddle
MG48F 2,450 70 425 191
48"Wide counter top range
Two Open Burners,36"Griddle
MG48X 2,550 70 455 205
48"Wide counter top range
48"Griddle
MG48Z 2,790 70 485 218
48"Wide counter top range
Ten Open Burners
MG60 2,100 75 410 185
60"Wide counter top range
Eight Open Burners, 12"Griddle
MG60S 2,560 75 440 198
60"Wide counter top range
Six Open Burners,24"Griddle
MG60F 2,660 75 470 212
60"Wide counter top range
Four Open Burners,36"Griddle
WEMG60X 2,760 75 500 225
60"Wide counter top range
Two Open Burners,48"Griddle
k.- MG60Z 3,000 75 530 239
60"Wide counter top range
Stainless steel backsplash flue risers are available in three heights;4", 11"and 23"high.Modular range units with all open top burners can be provided
with any of the three available risers. Units configured with griddles, hot top sections, and/or raised rear burners will require the 11"or 23"riser.The
height of the riser will be determined by the range top configuration.
31
r.� Model 18
Tube-Fired
• Gas
MINIMUM FAT CAPACITY: 65 LBS. (31.8L)
With 150,000 BTU (37800 KCal) input, here's giant
production—over 12 lbs. of potatoes in one load; 120 lbs.
(54 kg.) of potatoes per hour; 960 individual 2-ounce (57 "
gram)servings of potatoes raw to finish each hour!Model 18
combines high production with the advantages of cool zone
frying. Astro-Therm tubes and many other exclusive-with-
Pitco advantages make the Model 18 ideal for use in kitchens
where large production is necessary and frying costs must v
be kept to a minimum. K
FRIALATOR FEATURES
New Astro-Therm tubes. Astro-Therm tubes, an exclusive
Pitco design, permit over 50% more heat to be transferred
tofat instantly,reducing waits between loads.Recoverytime
is instant and food can be fried at lower temperatures.
Astro-Therm tubes are exclusive with Pitco.
Simple to clean. Wide spacing between tubes at center of
fryer permits easy access by hand to all areas below and
between tubes for simplest possible cleaning.
Cool zone for better frying. Positive Pitco cool zone traps
burnt particles,crumbs and black specks;prevents the major �� • c r � �;.
cause of fat breakdown and eliminates taste transfer. , .
.7 raw t
Drain in a jiffy. Handy out-front quick open drain valve for
quick draining and filtering of fat. r_a; ';;1;-3A.,.,.}"�• {
y a
Eliminate spill-overs. Large foaming and surging area at =
the top of the fat container prevents messy spill-overs while
cooking the larger loads possible with this fryer. 'fJ.
Accurate controls.Thermostat application gives chefs more
exact control of frying temperatures. Extremely sensitive to
any temperature change.
New Combination control. Prevents gas flow to burners
before pilot is lit.Automatically turns off all gas if pilot flame
goes out. Acts as manual main gas valve, gas filter, LIMITED WARRANTY
diaphragm valve and pressure regulator. Gas-fired Pitco Frialators will be warranted against defect in
Lift-off basket hanger. Exclusive "lift-off"design greatly manufacturing or materials as follows:
simplifies back splash cleaning. It snaps on and off without A. Fat Container
tools and provides a rigid basket support. 1. stainless steel— 10 years
2. Plain steel—5 years
Smart modern cabinet. Polished stainless steel front and B. All other parts—1 year
door,with sturdy one-piece welded steel body.6"adjustable,
C. Reasonable freight and labor required under this warranty
sanitary legs, designed to meet public health requirements will be paid for by Pitco Frialator, Inc.for the first 90 days
throughout the country. after installation date.
Typical hourly production.' Above warranty periods are from date of initial installation of
Potatoes, raw to finish, 120 lbs. (54 kg.); Chicken, raw to the fryer by the original purchaser.
finish, 65 lbs. (29 kg.); Cutlets, Fritters, 85 lbs. (38 kg.).
`Based on tests by Pitco Frialator, Inc.
Pitco Frialator, Inc.
P.O. Box 501, Concord, NH 03302-0501
Tel. (603) 225-6684; Telex: 94366; FAX: (603) 225-8472 A BLODGETT Company
.General Specifications for
44mto
t� •
Since 1848
DUAL-FLOW GAS*
MODELS DFG-100-3 AND DFG-102-3
GAS FIRED BAKING AND
ROASTING CONVECTION OVENS
STANDARD EXTERIOR FINISH:Shall consist of#430 STAINLESS
STEEL front, #3 finish and a dull heat resistant black enamel finish
on the top, sides and back of oven. DFG-100-3
CONTROL PANEL: Shall be of a durable black PORCELAIN- , --
ENAMELED STEEL with independent controls. Control area shall
be of a modular type. Control module shall slide forward or be com-
pletely removable for servicing.Control module shall be supplied with
a 10007o electrical disconnect.
STANDARD BAKING COMPARTMENT INTERIOR: Including __®
Baffle to be of PORCELAIN-ENAMELED STEEL. Dimensions 29"
(737mm)wide,20"(508mm)high and 24/,"(616mm)deep. Combus-
tion chamber to be of aluminized steel.The combining of superheated
air and oven temperature air shall be accomplished by means of a
DOUBLE INLET BLOWER WHEEL located behind the oven com-
partment baffle prior to entering the baking chamber.
INSULATION:Top,back and sides to be insulated with 1"(25.4mm),
bottom %" (12.7mm) high temperature mineral fiber sheet. DFG-102-3
DOORS AND HANDLES:A single handle mounted on the left hand Finish illustrated
door shall operate both doors simultaneously to sides,to a total open- Stainless steel front— black finish
ing of 140*. Both doors shall have solid stainless steel door panels
and are independently mounted on /,"by 1"steel support arms,with
three recessed bolts under each door. Door operating mechanism shall (to operate blower with oven door open),OVEN OFF or COOK posi-
be furnished with double OIL IMPREGNATED BRONZE tions,a LIGHT Switch and an Interlock Switch(to automatically shut
BUSHINGS for each door. off blower upon door opening).
RACKS AND RACK SUPPORTS: Shall be of chrome plated steel LISTINGS:Oven designs are certified by A.G.A.and C.G.A.and NSF
wire,capable of holding 11 racks with a minimum of 1'/,"(41mm)spac- listed.
ing. Standard sections shall have 5 wire racks, 20%"x 28/,
(530mm x 718mm). 7777-7
OPTIONAL EXTRAS AT ADDITIONAL COST:
VENTING: This oven is heated both directly and indirectly, due to _ Stainless steel top, sides and/or sides 430 #3 finish.
the recirculating of heated air. Products of combustion are ultimately - ,
-_ Decorator color on top, sides and back. Available in Man
vented through a flue vent located at the rear of each section. - .. .
i
darin Red, Coppertone and Platinum Gray.
THERMOSTAT:Shall be an infinite setting solid state thermostat with _ Louvered back-panel (painted to match oven)
temperature control. Range shall be 200 OF(93°C)to 500 OF(260°C). Lotivered back panel (stainless steel).
y r
IGNITION SYSTEM:Main burner ignition shall be achieved by a pilot Extra racks.
burner operating through an electronic proven pilot spark ignition con- Base cabinet exterior (painted)w/alumitiized interior
trot system. '=�";Base4cabinet:exterior`(SS) w%aluminized interior ,.
'4Open'stand�w'ystaiiil ss steel legs and shelf w/rack gwdesA.-
TIMER:Each section to be supplied with a 60-minute electric COOKr
TIMER with buzzer. Open-stand(legs & shelf painted), wrack guides :.
-= 25!,(635mmf'egs; stainless steel..
BURNERS AND AIR MIXERS: Each section shall have two easily6".,(152mm) Legs, stainless steel ro
removable dual tube burners with a rated total input of 55,000 BTU ; Swivel casters two Iockmg). , 3
per hour.Air mixers shall have adjustable air shutters.Oven furnished "Humidaite': M1 `yam
with pressure regulator and manual gas service cut-off valve located Fan delay wyPulse Plus e r
- � �z ;
in front control area for easy serviceability. na- -- -
K Gas connectors (D FG 102) ^
ELECTRICAL COMPONENTS:Each section shall be equipped with 8 set-point solid state thermostat.' r
/,H.P. blower motor with automatic thermal overload protection,con- om`speed motor.U5
OPv ;� rk`�
trot area cooling fan and two 50 watt commercial bake oven lamps. TIONAL EXTRAS AT NO ADDITIONAL COST
Each section shall have a Selector Switch to choose COOL DOWN - ';RiDoors with dual panithermai windows =w
*U.S. Patent No. 4,516,012 ..-
rr
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ITEM N
Ra nc raft
Production Equipment PROJECT
DATE
A INDUSTRIES COMPANY 20000 Series
SELF-CONTAINED COOKING EQUIPMENT STAND
SUMMARN
33 3/4"deep self-
contained refrigerated
' cooking equipment
stand with 20 gauge
reinforced stainless
steel top. 11 gauge
ter^ steel subtop,and full
marine edge. Refriger.
Vit• ,-� ,.._ .. �- ,�� c-•-_.�--` >.
I ated drawers on 14
gauge stainless steel
tracks with 1 5/16"
{ stainless steel
mt bearings and
(2) 12"x 20"pans per
drawer.On 6"high
adjustable legs.
SPECIFICATIONS operation. Electric condensate evaporator to be
installed in compressor housing. Legs to be 6"high MODELS
33 3/4"deep,self-contained, low profile cooking stainless steel with adjustable bullet foot. Leg
equipment stand. Equipment top to be one piece of mounted to heavy gauge steel frame assembly, 20055 SC
die-formed 20 gauge#304 stainless steel#3 finish integrally welded to bottom of assembly. 20078 SC
with 1"marine edge on all sides. 11 gauge steel
subtop beneath stainless steel top,full length. MODEL 20105SC 105" long,(6)drawers 20105 SC
2"ferruled opening in top for utility lines provided.
Body ends to be corrosion resistant steel, painted MODEL 20078SC 78" long,(4)drawers
gray. Self-contained, removable, refrigerated drawers
are located below equipment shelf.Drawer liners are MODEL 20055SC 55" long,(2)drawers
12"x 20"polycarbonate pans 4"deep provided,
(2)per drawer,and removable without tools. Drawer
tracks are 14 gauge stainless steel with 1 5/16" FEATURES
stainless steel bearings, self-closing,and removable. -6"high legs—adjustable.
Base interior liner to be anodized aluminum. Interior -Marine edged stainless steel top with 11 gauge
fitted with Randell evaporator blower coil for cooling steel subtop to hold the heaviest cooking
base.Blower coil fitted with expansion valve for fast equipment.
recovery and thermostatic control for field adjustabil- -14 gauge drawer tracks on 1 5/16" heavy duty
ity. Unit insulation to be foamed-in-place. Drawer stainless steel bearings.
opening frame to be stainless steel with ABS breaker -Self-closing drawers with 12"x 20" pans provided,
strips provided. Drawer fronts to be die-stamped 22 (2) per drawer.
gauge stainless steel with stainless steel handles, .Self-contained refrigeration system features
magnetic gaskets,and ABS interior liner. 1/2 hp expansion valve for fast recovery,and
condensing unit supplied with and installed for proper thermostatic control for field very,adjusability.
cooling on 105'long unit. (1/3 hp on 78"long unit, & .Electric condensate evaporator.
1/4 hp on 55" long unit). Units totally prewired and to -All drawer assemblies are fully removable.
be supplied with 6'cordset(NEMA 5-15P)for 120V
-1-3 r7
RANDELL A INDUSTRIES COMPANY 0520 S. COLDWATER RD. Revised April, 1992 Sec.23, Page 1
WEIDMAN, MI 48893
(517) 644-3331
Rancraft ITEM#
f • O Production Equipment PROJECT
tAT
D E
A DOM INDUSTRIES COMPANY 9400 Series
UNDERCOUNTER REFRIGERATOR & FREEZER
SUMMARY
-;' 27-long x 30'deep
self-contained,
undercounter unit with
stainless steel worktop
adjustable interior
shelves and rear-
mounted removable,
' replaceable refrigera-
tion system. Units with
self-closing doors,6`
j high adjustable legs
and cordset for 120V
operation.
r
SPECIFICATIONS Freezer model equipped with door frame heater
element to prevent gasket freezing. Unit to be MODELS
MODEL 9404-9404F equipped with forced air compressor cooling
27-long x 30`deep self-contained refrigerated unit system,eliminating requirement for air space 9404
with stainless steel top.Top to be one piece die- around unit top,sides,or back. Unit totally prewired 9404E
formed 20 gauge stainless steel with 2 3/8-square and to be supplied with cordset(NEMA 5-15P)for
nosing. Interior to be anodized aluminum with die- 120V operation.
stamped interior sides forming coved comers. Door
opening frame to be stainless steel with ABS breaker
strips provided. Door front to be die-stamped 24 FEATURES
gauge stainless steel with stainless steel handle,
magnetic gasket,anodized aluminum door liner and -Forced air compressor cooling system,can be
foamed in place insulation. Hinges are concealed,all built into counter area without need for air space
stainless steel with bronze pivot pin in nylon bushing, around unit top,sides, or back.
and spring loaded to be self-closing.Two baked -Two shelves,fully adjustable, behind self-closing
enamel finished shelves provided behind door, door.
mounted on vertical pilasters with movable support -All-metal interior,foamed in place polyurethane
clips. Exterior body to be corrosion resistant steel with insulation.
finished anodized aluminum ends. Unit insulation to -Self-contained, removable, replaceable
be foamed in place. Unit provided with(4)baked refrigeration system.
enamel finished 6- high legs with adjustable bullet
feet. Rear-mounted refrigeration system to be self-
contained with evaporator blower coil,compressor,
thermostatic control,forced-air condensing coil and
capillary tube contained in removable assembly. Hot
gas condensate evaporator provided.Compressor to
be 1/4 hp. Freezer model to have 1/3 hp compressor
and automatic,self defrosting system for blower coil
'��� ._.4�-C�i'^k T"tS J�f.Il � r,{�'•l�te3rr f�. ,� �-'d-�sX k*i... M�„ Y 3 •S�i�'�M.a% /1 r �fi�.���.. x' 'Yy"�,.'. -S#� "T
�t _ .'�... y..'t,�"c s...$.t �t''- f t .;.::ia _ �•�t uiai��drt' ^_sx_....�,�-...=���.��`.'.Sr�`���t"[e�S c.'."d +�'>'.�"�� �z !gid
RANDELL A DovEn INDUSTRIES COMPANY 0520 S. COLDWATER RD. Revised April, 1992 Sec.20, Page 3
WEIDMAN, MI 48893
(517) 644-3331
• 1 AM-14 AM-14C
HJ
rrrJJJ��� DISHWASHERS 1 .
FOOD EQUIPMENT
MICROCOMPUTER CONTROLS FOR-RELIABILITY AND PERFORMANCE
The new microcomputer control provides LED digital display of cycle (Fill,Wash, Rinse) and tempera-
ture. Built-in, self diagnostics makes service fast and easy, if it should ever be needed.
The AM-14 is field convertible to either Hot Water or Low Temperature Chemical sanitizing and features
"flexible timing for special applications". Capacity varies from 51 racks per hour to 80 racks per hour
depending on operating mode.Unit has equal capacity to some two-rack fill and dump dishwashers,but
requires only half the space and consumes less water.
'1
J
' MOB4NT
I
STANDARD EQUIPMENT OPTIONAL ACCESSORY GROUPS
(at extra cost)
1 H.P.Magnetically Controlled 100-120/60/1,200-230/60/1, *115/50/1,220/50/1,220/50/3,
Motor 200-230/60/3 and 400-460/60/3 380/50/3 all with solid state
all with solid state motor protection motor protection.
Choice of Heat Electric with Automatic Temperature Regulated Steam Injector with
Control automatic temperature Control
Gas with energy-saving electric ignition,
temperature control and stainless steel flue.
Control System Microcomputer Control System Left hand mounted Control Panel
Door Cycle Switch Chemical Sanitizing Pump
Solid State Water Temperature Sensor 10KW Electric Hot Water Booster Heater
Positive low water protection
Water-Protected Control Box and Switching
Magnetic Power Switch
L.E.D.Display on Control Box for monitoring
wash and final rinse temperatures
Ratio Fill
Manual Override switches for wash and rinse
Construction 16 Gauge Welded stainless steel j
tank,legs and frame unit
16 Gauge Welded stainless steel
upper chamber
Model AM-14-3 Door,Straight Thru
with inspection door and stainless
steel"snap-in"front enclosure panel
Model AM-14C-2 Door For comer
installations
Racks Two Peg compartment plate racks Additional Racks
i Two Combination cup,glass and
�j silverware racks
(*These electrical specs not submitted for UL Listing)
{{'+�""'•�. ��.4��R' "`� „�. ���'' �j *` k v��+� �, � � c "� .ao+e :a�„K ,vim}. ° � �
t
A
r �
{
_ fl
Y-_ I
cC
4; r .
?i
d`
4
Cookshack -
SUPER 0
SMOKER
63"
Ovens
SERIES 200
with Electronic Controls 0❑
Models 205 & 206
Model 205 pictured on front.
126Y2" +I I• —33"
Capacity 80 lbs. (36.3 kg) ribs per •Ovens produce traditional pit barbecue (meat that is both
load, 160 lbs. (72.6 kg) smoked and cooked) by application of heat and wood smoke to
heavy cuts per load, 30 meat, poultry or fish. Food cooks at a low temperature under
chickens per load,total static conditions. There are no drying drafts of air moving
output 320 lbs. (145.2 kg) through the smoker. Product is tender, moist and has low shrink.
per 24 hrs. • Heat is supplied by two thermostatically-controlled 1500 watt
Electrical 2- 1500 watt heating heating element.
elements, 15 amps, 120- 0 Models 205 and 206 are controlled by a Tymechef electronic
240v, single phase current time/temperature control system. Smoker will cook at a selected
temperature for a selected time...then go to a selected holding
Shelves 6-24"x24"grills, 5"apart temperature until it is shut off with the master switch.
•Smoke is created as wood smolders in its electrically heated
Cabinet Stainless steel interior "wood box."One lb. of wood smokes 60 lbs.of product.
Materials (Model 205) •Tough, double-walled steel construction surrounds 10000
All stainless steel insulation. Smoker is energy efficient; it is not constantly re-
(Model 206) heating cool air. It remains cool on the outside. Surrounding air
temperature is not raised.
Outside 26'/2'x 33"x63" high 0 Cookshack smokers are designed to be used inside,with
Dimensions (675 x 840 x 1600 mm) outside ventilation for smoke. Place under a hood, near an
Weight 350 lbs. (145.2 kg)crated outside exhaust fan or attach a Cookshack SMOKEHOOD.
• Meat drippings exit through a drain in the bottom of the
Casters Standard equipment smoker. The absence of grease and grease fumes makes for
cleaner, safer operation and a better tasting product.
Grills, racks, Operator's • Inner accessories remove for easy cleaning. Shelves slide out
Manual, Smoked Foods of tracks on side racks, and side racks lift off pegs..Safe, con-
Cookbook, Spice Kit tained wood box slides out.
•Both models are NSF and UL listed. Model 206 is USDA
approved.
COOKSYOUR LOCAL REPRESENTATIVE IS:
2304 N.Ash St.
Ponca City,OK 74601
USA 1
(405)765-3669
Fax:(405)765-2223 Printed in the U.SA. v.1011/93
a �
_ Joe Fish
CORRESPONDENCE
Grant, Michele
- : megan@ppsllc-us.com; Kevin Sweet
Cc: Sawyer, Susan
Subject: RE: [Fwd: Allergen Awareness information]
Hi Megan,
The e-mail is informative and accurate. Nicely written. Please do forward any e-mails
to this office.
Many Thanks to you
Michele E. Grant
Public Health Agent
Town of North Andover
1600 Osgood St I Bldg 20 1 Suite 2-36
North Andover, MA 01845
Phone 978.688.9540
Fax 978.688.8476
Email mg-rant(7atownofnorthandover.com Web www.TownofNorthAndover.com
-----Original Message-----
From: megan@ppsllc-us.com [mailto:meean(@Ppsllc-us.coml
Sent: Wednesday, May 02, 2012 11:21 PM
To: Sawyer, Susan; kevin publicprotectionspecialists.com; Grant, Michele
Subject: [Fwd: Allergen Awareness information]
Just an FYI - below see email I just sent to Joe Fish owner and Chef.
They did not have allergen notices or poster at time of inspection. Kevin reviewed the email
already, Susan and Michele let me know if you have any additional comments. If you like I
can cc you all in future on follow-up emails to food service personnel, I just thought you
might want to minimize email traffic. Most info is on my inspection report, I sent below
follow up to provide more detail on where to get the poster, etc.
Best,
Megan Baldwin, M.S., R.S.
Senior Consultant
Public Protection Specialists
---------------------------- Original Message ----------------------------
Subject: Allergen Awareness information
From: megan(@ppsllc-us.com
Date: Wed, May 2, 2012 10:11 pm
To: ioefish3663(acomcast.net
iayduffley0hotmail.com
--------------------------------------------------------------------------
Hello Jim Dietz and Jay Duffley,
Thank-you for your time today during our routine food service inspection.
,A' discussed, here is some additional guidance related to the Allergen Awareness amendments
to the Food Code.
The Allergen Awareness amendment requires that menu and menu boards must include the notice
"Before placing your order, please inform your server if a person in your party has a food
allergy." This exact notice must be displayed in a clear and conspicuous manner. The font
size of the notice on menu boards must be equal or greater than the font size of the smallest
menu items listed on the menu board. The hanging signs with market rates for seafood at Joe
Fish would only need the allergen notice if customers order food from the sign without
consulting a menu first.
The following poster on allergy awareness must be posted in an employee work area. The
"employee work area" is a conspicuous and accessible place where notices to employees are
usually placed and easily read.
http://www.mass.gov/eohhs/docs/dph/environmental/foodsafety/food-allergen-2009-poster.pdf
The third part of the regulation requires allergy training, which I have observed you to
already have.
Further information on the Allergen Awareness Act are available on the Massachusetts
Department of Health website:
http://www.mass.gov/eohhs/provider/guidance-business/food-safety/retail-
food/policies/special-operations.html
Please let me know if you have any additional questions.
Sincerely,
Megan Baldwin, M.S., R.S.
Senior Consultant
Public Protection Specialists
Please note the Massachusetts Secretary of State's office has determined that most emails to
and from municipal offices and officials are public records. For more information please
refer to: http://www.sec.state.ma.us/pre/preidx.htm.
Please consider the environment before printing this email.
2
Grant, Michele G ,
From: megan@ppsllc-us.com
Sent: Thursday, May 03, 2012 8:58 PM
To: Grant, Michele
Subject: [Fwd: RE: Allergen Awareness information]
Hi Michele - For your reference-- see Jay's response (Chef at Joe
Fish/Loft) to allergen email, and my reply. Any questions, comments, please let me know.
Best,
Megan Baldwin, M.S., R.S.
Senior Consultant
Public Protection Specialists
---------------------------- Original Message ----------------------------
Subject: RE: Allergen Awareness information
From: megan(@ppsllc-us.com
Date: Thu, May 3, 2012 7:49 pm
To: "jay duffley" <jayduffley(@hotmail.com>
--------------------------------------------------------------------------
Hello Jay,
Thank-you for your follow up. Your action plans for addressing the dish machine temp and
allergen advisory are appropriate. I will forward your below email to Michele Grant at the
Health Dept., they may conduct a follow up re-inspection. I will review allergen awareness
compliance at my next routine inspection. Please let me know if you have any questions as
you re-do your menus.
Sincerely,
Megan Baldwin, M.S., R.S.
Senior Consultant
Public Protection Specialists
> Good Morning Megan, I received your email and will put up posters in
> both restaurants today and will take care of reader boards as well. We
> are in the process of rolling out our summer menus for both
> restaurants, I will make sure the sentence regarding food allergens will be on both menus.
> Ecolab was here Tuesday evening and adjusted the thermostat on the
> dish machine at Joe Fish and it is now reaching proper temp. The
> booster heater at the Loft was not on during your inspection, that
> machine is working properly. All staff and management have been made
> aware of this and it will not be an issue going forward Best
> Regardsiay Duffley > Date: Wed, 2 May 2012 22:11:51 -0500
>> Subject: Allergen Awareness information
>> From: megan@ppsllc-us.com
>> To: joefish3663(acomcast.net; iayduffley(@hotmail.com
1
THE COMMONWEALTH OF MASSACHUSETTS
TOWN OR CITY OF
Establishment Name: Date: Page: of
Item Code C—Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date
No. Reference R-Red Item Verified
PLEASE PRINT CLEARLY
V)i 1/1
1 ' o
�uCH� V
It A
I
7
1
i'
c
Discussion With Person in Charge: Corrective Action Required: ❑ No ❑ Yes
❑ Voluntary Compliance ❑ Employee Restriction/
Exclusion
❑ Re-inspection Scheduled ❑ Emergency Suspension
❑ Embargo ❑ Emergency Closure
• ❑ Voluntary Disposal ❑ Other:
Form 734 B A.M.Sulkin Co.,Boston,MA
3-501.14(C) PHFs Received at Temperatures
Wo/anions Related to Foodbome Illness Interventions and Risk According to Law Cooled to
Factors(Red Items 1-22) (Cont) 41°F/45°F Within 4 Hours.
PROTECTION FROM CHEMICALS 3-501.15 Cooling Methods for PHFs
14 Food or Color Additives E19 PHF Hot and Cold Holding
3-202.12 Additives* 3-501.16(B) Cold PHFs Maintained at or below 1
3-302.14 Protection from Unapproved Additives*
590.004(F) 410/450 F*
15 Poisonous or Toxic Substances 3-501.16(A) Hot PHFs Maintained at or above
7-101.11 Identifying Information-Original 140°F.*
Containers* 3-501.16(A) Roasts Held at or above 130°F.
7-102.11 Common Name-Working Containers* 20 Time as a Public Health Control
7-201.11 Separation-Storage* 3-501.19 Time as a Public Health Control*
7-202.11 Restriction-Presence and Use* 590.004(H) Variance Requirement
7-202.12 Conditions of Use*
7-203.11 Toxic Containers-Prohibitions* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE
7-204.11 Sanitizers,Criteria-Chemicals* POPULATIONS(HSP)
7-204.12 Chemicals for Washing Produce,Criteria* 21 3-801.11(A) Unpasteurized Pre-packaged Juices and
7-204.14 Drying Agents,Criteria* Beverages with Warning Labels*
7-205.11 Incidental Food Contact,Lubricants* 3-801.11(B) Use of Pasteurized Eggs*
7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(D) Raw or Partially Cooked Animal Food and
7-206.12 Rodent Bait Stations* Raw Seed Sprouts Not Served. *
7-206.13 Tracking Powders,Pest Control and 3-801.11(C) Unopened Food Package Not Re-served.
Monitoring*
CONSUMER ADVISORY
TIME/TEMPERATURE CONTROLS 22 3-603.11 Consumer Advisory Posted for Consumption of
16 Proper Cooking Temperatures for Animal Foods That are Raw,Undercooked or
PHFs Not Otherwise Processed to Eliminate
3-401.11A(1)(2) Eggs- 155°F 15 Sec.
Pathogens.* Effecfi-"'n°°'
Eggs-Immediate Service 1450F15sec* 3-302.13 1 Pasteurized Eggs Substitute for Raw Shell Eggs*
3-401.11(A)(2) Comminuted Fish,Meats&Game
Animals- 155°F 15 sec. * SPECIAL REQUIREMENTS
3-401.1l(B)(1)(2) Pork and Beef Roast- 130°F 121 min* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in
3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec. catering,mobile food,temporary andresidential kitchen operations should be
3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, debited under the appropriate sections
Stuffing Containing Fish,Meat, above if related to foodborne illness
Poultry or Ratites-165°F 15 sec. * interventions and risk factors. Other
3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 590.009 violations relating to good retail
145°F* practices should be debited under#29-
3-401.12 Raw Animal Foods Cooked in a Special Requirements.
Microwave 165°F
3-401.11(A)(1)(b) All Other PHFs- 145°F 15 sec.* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES
17 Reheating for Hot Holding (Blue Items 23-30)
3-403.11(A)&(D) PHFs 165°F 15 sec.* Critical and non-critical violations, which do not relate to the
foodborne illness interventions and risk factors listed above, can be
3-403.11(B) Microwave- 165°F 2 Minute Standing found in the following sections of the Food Code and 105 CMR
Time* 590.000.
3-403.11(C) Commercially Processed RTE Food- Item Good Retail Practices FC 590.000
140°F* 23. Management and Personnel FC-2 .003
3-403.11(E) Remaining Unsliced Portions of Beef 24. Food and Food Protection FC-3 .004
Roasts* 25. Equipment and Utensils FC-4 .005
]$ Proper Cooling of PHFs 26. Water,Plumbing and Waste FC-5 .006
3-501.14(A) Cooling Cooked PHFs from 140°F to 27• Physical Facility FC-6 .007
28. Poisonous or Toxic Materials FC-7 .008
70°F Within 2 Hours and From 70°F 29. 1 Special Requirements 009
to 41°F/45°F Within 4 Hours.+ 1 30. Other
3-501.14(B) Cooling PHFs Made From Ambient
Temperature Ingredients to 41°F/45°F
Within 4 Hours*
•Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000.
NORTH q
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PUBLIC HEALTH DEPARTMENT
Community Development Division
January 22,2010
Joe Fish Restaurant
1120 Osgood Street
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: C f d
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A
DelleChiaie, Pamela
From: Grant, Michele
Sent: Wednesday, December 05, 2007 8:56 AM
To: DelleChiaie, Pamela
Subject: FW: [BULK]joefish3663@aol.com has a new email address
Importance: Low
Pam,
FYI
-----Original Message-----
From: switch@trueswitch.com [mailto:switch @trueswitch.com]On Behalf Of joefish3663@aol.com
Sent: Tuesday, December 04, 2007 1:27 PM
To: Grant, Michele
Subject: [BULK]joefish3663@aol.com has a new email address
Importance: Low
Powered By
comcast. TrueSwlfdf
Special Announcement
joefish3663@aol.com
has a new e-mail address.</td>
Old E-mail Address: joefish3663@aol.com
New E-mail Address:joefish3663@comcast.net
Hello,
I have just switched my e-mail address from joefish3663@aol.com to
joefish3663@comcast.net. Please use this new address for all future e-
mails and instant messages.
Switching was easy using EasyChange's automatic Internet account
switching service. You should check it out!
12/5/2007
TrueSwitch Page 2 of 2
V
Thanks,
joefish3663@aol.com
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12/5/2007
b
TOWN OF NORTH ANDOVER
Fire Department
Central Fire Headquarters
124 MAIN STREET
NORTH ANDOVER, MASSACHUSETTS 01845
William V. Dolan Telephone(978) 688-9593
Chief of Department FAX(978)688-9594
wdolanEa)TownofNorthAndover com
William P. Martineau wmartineau(a ToNviiofNortliAndover.com
Deputy Chief
Joe Dietz Manager
Joe Fish RECE,��D
1120 Osgood Street
North Andover MA 01845 MAR 1 2005
OWN
T EA 01:
H De pAR NI)VER
NT
1-1 March 2005
Dear Joe,
In November of 2004 the State of Massachusetts enacted the most comprehensive fire
protection law upgrades since the Coconut Grove fire in 1942. The enactment of this law,
known as Chapter 304 of the Acts of 2004, was the result of a special commission, which was
convened after the tragic West Warwick,Rhode Island nightclub fire. Of the 100 people who
died in that fire 35 were from Massachusetts. In addition to members of the fire service and
building,the parents of those who died where members of the commission.
The North Andover licensing Board advised you in December of 2004 that certain provisions
requiring the installation of automatic fire protection—fire sprinklers and fire alarm warning
systems would not take affect until the 2005 license renewal cycle as directed by the State.
Other provisions of the law are in affect now.
I am writing to you because your facility will need to initiate fire protection upgrades. The law
stipulates that an adequate system of automatic sprinklers shall be installed within three years of
the effective date of the law(15 November 2007). The law requires that plans and specifications
for a required installation be submitted to the head of the fire department and the local building
inspector within eighteen months of the effective date of the law (15 May 2006).
These upgrades are required because your facility:
• Has a capacity of more that 100 persons
• Is designed or used for occupancy as a nightclub, dance hall, discotheque, bar or
for similar entertainment purposes.
• A portion of your facility meets the criteria and the entire structure must be
equipped with fire protection
r
2
Owners who install an automatic sprinkler system under the provisions of the law are eligible
for an accelerated tax depreciation deduction allowance.
This law also has specific penalties for violations of occupancy permits. Violation of the
maximum capacity two or more times during a twelve month period or a single violation of the
maximum capacity by greater than one-half of the maximum, as certified by the building
commissioner, will be require the owner to install the fire protection systems within one year of
the violation without the benefit of the tax depreciation and they will be subject to a$10,000 fine
for the first or second offense. A third offense shall result in the business owner losing his
license to operate in the commonwealth and all food, entertainment another licenses associated
with his business.
These provisions are in affect now and will be enforced for public safety.
The principles of fire prevention are education, engineering and enforcement. This letter will
initiate the education phase. The engineering is the fire protection systems. Enforcement is
needed where voluntary,cooperative compliance cannot be achieved.
I have briefly highlighted the provisions of the law to inform you of some of the more
significant effects that violation can have on your business.
A full copy of the law is attached for your review. You will note that there are provisions for
appeal in addition to the requirements.
Please review the law and I will call you to schedule a meeting to discuss how it applies to your
facility. It is our intent to work with you to attain compliance with the law and prevent any
possible reoccurrence of tragedies similar to that,which occurred in Rhode Island.
Respectfully,
William V. Dolan, Fire Chief
Cc: Robert Nicetta, Building Commissioner
Michael McGuire, Assistant Building Commissioner
William P. Martineau, Deputy Fire Chief
Lt. Andrew Melnikas, Fire Prevention Officer
Donald B. Stewart. Licensing Commission Chair
Mark H. Rees, Town Manager
Heidi Griffin, Director Community Development&Planning
Susan Sawyer, Director North Andover Board of Health
