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Miscellaneous - 1503 OSGOOD STREET 4/30/2018 (6)
LAN REVIEW.•RCVD 1st 6640 i O O _ w 9 t . � Town of North Andover '+�'•�;;:o:: ,' HEALTH DEPARTMENT ,s'SACNUStt q r CHECK#: C� 1ti..� DATE: �, t LOCATION: H/O NAME: i 1 ,_ f CONTRACTOR NAME: Y Type of Permit or License:(Check box) ❑ Animal $ ❑ Body Art Establishment $ ❑ Body Art Practitioner $ ❑ Dumpster $ ❑ Food Service-Type: $ ❑ Funeral Directors $ ❑ Massage Establishment $ ❑ Massage Practice $ ❑ Offal(Septic)Hauler $ ❑ Recreational Camp $ ❑ Sun tanning $ ❑ Swimming Pool $ ❑ Tobacco $ ❑ Trash/Solid Waste Hauler $ ❑ Well Construction $ SEPTIC Systems: ❑ Septic-Soil Testing $ ❑ Septic-Design Approval $ ❑ Septic Disposal Works Construction(DWC) $ ❑ Septic Disposal Works Installers(DWI) $ 5 ❑ Title 5 Inspector $ ❑ Title 5 Report $ 1 W Other:(Indicate) I D $ Health Agent Initials White-Applicant Yellow-Health Pink-Treasurer • • �yrs f \ Food Establishment \ Plan Review Guide FOOD ESTABLISHMENT PLAN REVIEW APPLICATION IS TO BE COMPLETED BY THE OPERATOR AND SUBMITTED TO THE REGULATORY AUTHORITY—at least 60 days in advance before commencement of any food establishment planned openings. TOWN OF NORTH ANDOVER, MA Regulatory Authority n� 1600 Osgood Street, Suite 2035,North Andover, MLHEALTH ,_- , Date: d'` VE� NEW -New construction,not yet built Nov2013 RTH ANDOVER REMODEL -partial or major renovation of existing establishment EPARTMENT CONVERSION—existing establishment that you are purchasing Jj��. Name of Establishment: �6) �� 8� V Corporate Name: 0 �� Category: Restaurant , Institution , Daycare , Retail Market , Other Establishment Address: Phone: (at location if available) 'oo E-mail Contacts: Name of Owner: Mailing Address: Telephone: `� ' 2 Applicant's Name (if different than owner): Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 1 of 19 T ' a Title (owner, manager, architect, etc.): " V �'J Mailing Address: l � U'-' ve- Telephone: :Date Received: BOB office use only ate Review completed: BOB office use only: Approved/Denied. Date Revised application Received: BOB office use only Date Review completed: BOB office use only Approved/Denied Technical Assistance with the Permitting Process The Town Planning Department offers the option of attending a Technical Review Committee(TRC) meeting to all applicants. As the applicant, I acknowledge that I have received an explanation and understand that the purpose of the TRC meeting is it to assist me in the various town processes needed to open my establishment. If declined I understand that I have forfeited this opportunity to learn more about the North Andover permitting process. I wish to attend or decline(circle one)participation in the TRC process. Fate of TRC (BOB only) General Information Hours of Operation: Sun Thurs v Mon Fri �— Tues Sat Wed ➢ Number of Seats for customers: ➢ Number of Staff: %t (Maximum per shift) ➢ Total Square Feet of Facility: c011U ➢ Number of Floors on which operations are conducted f ➢ Maximum Daily Meals to be Served: ➢ Breakfast (approximate number) ➢ Lunch ➢ Dinner Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 2 of 19 Type of Service: Sit Down Meals (check all that apply) Take Out Caterer Mobile Vendor Other Please enclose the following documents: v Proposed Menu (including seasonal, off-site and banquet menus) Manufacturer Specification sheets for each piece of equipment shown on the plan 7 Site plan showing location of business in building; location of building on site including alleys,s, streets; and location of any outside equipment(dumpsters, well, septic system - if applicable) V/ Plan drawn to scale of food establishment showing location of equipment,plumbing, electrical services and mechanical ventilation Equipment schedule CONTENTS AND FORMAT OF PLANS AND SPECIFICATIONS 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 of each piece of equipment. Each must be clearly labeled on the plan with its common name. Each unit must be sequentially numbered and the numbers must correspond to the equipment specification sheets and an equipment schedule. All self-service hot and cold holding units must have sneeze guards. 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 hand washing lavatories for each toilet fixture and in the immediate area of food preparation, cooking and ware washing. (a hand sink should be located within 10 feet of each area for easy access for all food handlers) 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. 9. Include and provide specifications for: Town of North Andover,Health Department, 1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 3 of 19 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; (c)At a distance of 75 cm (30 inches) above the floor in areas used for hand washing, ware washing, 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 mop sink or curbed cleaning facility with facilities for hanging wet mops; h. Garbage can washing area/facility; i. Cabinets for storing toxic chemicals; j. Dressing rooms, locker areas, employee rest areas, and/or coat rack as required; k. Site plan(plot plan for new construction) PLEASE CIRCLE/ANSWER THE FOLLOWING QUESTIONS FOOD PREPARATION REVIEW Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 4 of 19 Check categories of Potentially Hazardous Foods (PHF's)to be handled, prepared and served. CATEGORY* (YES) (�LQ) 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) ( ) 4. Hot processed foods (soups, stews,rice/noodles, gravy, chowders, casseroles) ( ) 5. Bakery goods (pies, custards, cream fillings &toppings) ( ) 6. Other FOOD SUPPLIES: 1. Are all food supplies from inspected and approved sources? CY)E /NO 2. What are the projected fre encies (daily,weekly, etc) of deliveries for Frozen foods , Refrigerated foods ' , and Dry goods JI-)e � 3. Provide informati non the aruou of space (in cubic feet) allocated for: Dry storage 0j , Refrigerated Storage / ` , and Frozen storage - Ziff 4.How will dry goods be stored off the floor? w—s COLD STORAGE: 1. Is adequate and approved freezer refrigeration available to store frozen foods frozen, and refrigerated foods at 41°F(5°C) and below. YES /NO 2. Will raw you try and seafoo be stored in the same refrigerators and freezers with cooked/ready-to- eat foods 0 If yes,how will cross-contamination be prevented? KAI—,P-le 3. Does each refrigerator/freezer have a thermomete . YE /NO Number of refrigeration units: , Number of freezer units: _L Town of North Andover,Health Department, 1600 Osgood Street,Suite 2035, North Andover,MA 01845-"Phone:978.688.9540--Fax:978.688.8476 Page 5 of 19 4. Is there a bulk ice machine available?YES / 0 Is ice packaged and sold for retail?YE /N 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. Food Thawing Method *Thick or Bulk Frozen *Thin/Portioned Frozen Refrigeration Running Water Less than 70°F(21°C) Microwave (as part of cooking process) Cooked from Frozen state Other(describe) *Frozen foods: approximately one inch or less =thin, and more than an inch=thick. PREPARATION: 1. Please list categories of foods prep ared more than 12 hours in advance of service. V 2. Will food employees be trained in good food sanitation practices?OENO Method of training: Number(s)of employees: Dates of completion: 3. Will sable gloves and/or utensils and/or food grade paper be used to prevent handling of ready-to-eat foods YES NO Town of North Andover,Health Department, 1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 6 of 19 4. Is there a written policy to exclude or restrict food workers who are sick or have infected cuts and lesions? YESNO Please describe briefly: Will employees have paid sick leave? YES&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? Chemical Type: Concentration: Test Kr` YE ` NO 6. Will ingredients for cold ready-to-eat foods such as tuna,mayo.rwaise and eggs for salads and sandwiches be pre-chilled before being mixed and/or assembled?YES/NO If not, how will ready-to-eat foods be cooled to 41°F? f 7. Will all produce be washed on-site prior to use?YES/NO �j �dx Is there a planned location used for washing produce? YES/NO Describe If not, describe the procedure for cleaning and sanitizing multiple use sinks between uses. Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 7 of 19 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. V. 9. Where raw meats,poultry and seafood are prepared in the same work area or using the same equipment as cooled/ready to eat foods,how will cross contamination be prevented? 10. Please list all PHF's you plan to serve which will/may not be cooked to the previously listed minimum temperatures. A proper"consumer advisory"warning nota�t`i n must be printed on menu or menu boards. IV 11. Provide a HACCP plan for specialized processing methods such as vacuum packaged food items prepared on-site or otherwise required by the regulatory authority. 12. Will the facility be serving food to a highly susceptible population? YES 00 If yes, List measures taken to comply with code requirements. COOKING: 1. Will food product thermometers be used to measure final cooking/reheating temperatures of PHF's? YE /NO What type of temperature measuring device: 0 e6 06j(,_eA&AJ �C Minimum cooking time and temperatures o0roduct utilizing convection and conduction heating equipment: ➢ beef roasts ➢ 130-F(121 min) ➢ solid seafood pieces ➢ 145°F(15 sec) ➢ other PHF's ➢ 145°F(15 sec) ➢ eggs: ■ Immediate service 1457(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 ➢ 155°F(15 sec) ➢ poultry ➢ 165°F(15 sec) ➢ reheated PHF's ➢ 165°F(15 sec) Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 8 of 19 2. List types of cooking equipment. -�'/n E HOT/COLD HOLDI 1. How w' of PHF's be maintained at 140°F (60°C) or above during holding for service? Indicate type nd numb of hot holding units. ow will cold PHF's be maintaine at °F-(5 or e ow un r service?Indicate type and number units. 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 I Ice Baths Reduce Volume or Size Rapid Chill Other(describe) Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 9 of 19 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 1657 for 15 seconds. Indicate type and number of units used for reheating foods. "re e t-6 j, L 2. How will reheating food to 165°F for hot holding be done rapi and within 2 hours? C)l -67 A. FINISH SCHEDULE Materials selected must be durable and appropriate to the area and its intended use. High moisture and food splash areas must be non-absorbent, smooth and easily cleanable. All openings must be tight fitting, properly sealed and without voids. Applicant must indicate which materials (i.e. quarry tile, stainless steel, 4"plastic coved molding, etc.)will be used in the following areas. (please be specific) Kitchen FLOOR COVING—� WALLS CEILING Bar 4� �ood Sto a - 0 ��Other---Storage -� i i i i Toilet Rooms •��i �f� _ _^'� ,� � ,� l i Dressing Rooms Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 10 of 19 j Kitchen Vif Garbage& Refuse Storage MoService Basin Area i t i IWare washi Area ' u Walk-in Refrigerators and Freezers �� 7 ' B. INSECT & RODENT CONTROL APPLICANT.•PLEASE CHECK APPR OPRIA TE BOXES. YES NO N/A 1. Will all outside doors be self-closing and rodent proof? !/ a entrances left open to the outside? 2. Are screen doors provided on 11 p 3. Do all operable windows have a minimum #16 mesh screening? 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 harborage? v (,T./Will air curtains be used? If yes,where? ' XOO&�N 4&��r - U '87. Do�you liave-a-plan to-have•a.contract pest control-co pany?-If-yes,-list— company es,listcompany name, describe frequency of inspection and type of service. (/ %j*d P3��1� �n 5 vd�(- &J" ,1'L� I Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 11 of 19 C. GARBAGE AND REFUSE INSIDE YES NO N/A 9. Do all containers have lids? 10. Will refuse be stored inside? If so,where? r/ 11. Is there an area designated for a garbage can or floor mat cleaning? OUTSIDE 12. Will a dumpster be used? Number: Size of- a. £a. Number: b. Size of- c. £c. Frequency of Pick-Up?Indicate days and how often 13. Will a compactor be used? Number: Size: Frequency of Pick-Up 14. Will garbage cans be stored outside? 15. Describe surface and location where dumpster/compactor/garbage cans are to be stored. 16. Describe location ofg ease storage receptacle_ 7. Is there anea-to-�ttare-recycled-ctxi V 18. Is there any area to store returnable, damaged goods? Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 12 of 19 D.PLUMBING CONNECTIONS The FDA Food code and plumbing requirements do not replace or supersede the MA State Plumbing Code, which also must be fully met; instead, it highlights potential hazardous circumstances and particular types of equipment common to food service operations that, if through improper design or installation, could result in contamination of food or water supply. Please indicate proposed properly installed equipment. Equipment Code Confirmed Describe/Comments Requirements by Operator I please initial , Dish Machine Backflow prevention �o L'o device lig Indirect Waste Steam Jacketed Backflow prevention �/ Pj�� Kettle device Indirect Waste Steamer Backflow prevention device Indirect Waste - Garbage Disposals Backflow prevention or dish table device troughs; ` Submerged inlets t_atA ll.hose Backflow prevention r j e onnections device c e C L� ai-ba a Can Backflow prevention G �! g `�' � Cwasher device C Crbonated Carbonated Backflow beverage J prevention device - (�(/'�Ye���'(l << 1✓�� dispenser `� �ltilJlt3dWL �,�Ilt-d�� Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 13 of 19 Rf ire ger` ator— Indirect Waste �1� consate/drain f lines—� I ! Ice storage bins Indirect Waste i I All sinks Air Gap i i I Ice Cream dipper Air Gap I wells I i Other i i I 19. Are floor drains provided&easily cleanable, if so, indicate location: ( ?s-e7?s-eu (YOU K&- E. -E. WATER SUPPLY 20. Is water supply public( ) or private ( ? 21. If private,has source been approved? YES ( NO ( )PENDING( ) Please attach copy of written approval and/or permit. 22. Is ice made on premises ( ) or purchased commercially e<? If made on premise, are specifications for the ice machine provided?YES O NO ( ) Describe provision for ice scoop storage: Provide location of ice maker or bagging operation 23. What is the capacity of the hot water generator? Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 14 of 19 I 24. Is the hot water generator sufficient for the needs of the establishment?Provide calculations for necessary hot water 25. Is there a water treatment device? YES ( )NO If yes,how will the device be inspected& serviced? 26. How is backflow prevention devices inspected& serviced? F. SEWAGE DISPOSAL 27. Is building connected to a municipal sewer? YES ( )NO �1 28. If no, is private disposal system approved? YES (N ( )PENDING ( ) Please attach copy of written approval and/or permit. 29. Are grease traps provided? YES ( NO (r If so -where? Note: Grease Traps must have the following sign. The language in bold is specific; please do not change it in any way. If you have one or more interior grease traps please note the plumbing code 248 CMR 10.09(m): 1. A laminated sign shall be stenciled on or in the immediate area of the grease trap or interceptor in letters one-inch high.The sign shall state the following in exact language: IMPORTANT The grease trap/interceptor shall be inspected and thoroughly cleaned on a regular and frequent basis.Failure to do so could result in damage to the piping system,and the municipal or private drainage system(s). ` G.DRESSING ROOMS 30.Are dressing rooms provided? YES ( )NO ( ) 31.Describe storage facilities for employees'personal belongings (i.e.,purse, coats, boots, umbrellas, etc.) Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845—Phone:978.688.9540--Fax:978.688.8476 Page 15 of 19 & GENERAL 32.Are insecticides/rodenticides stored separately from cleaning& sanitizing agents? YES ( )NO ( ) Indicate location: '✓ 33. Are all toxics for use on the premise or for retail sale (this includes personal m ' stored away from food preparation and storage areas? YES ( e cations),NO ( ) ®I 34. Are all containers of toxics including sanitizing spray bottles clearly labeled? YES ( NO ( ) Note: Material Safety Data Sheets SDS) are required to be kept for all chemicals on the premises. Where will the MSDS information be kept on display for easy access in an emergency? 35. Will linens be laundered on site? YES ( )NO yes,_what will.belaundered and where?__ If no, how will linens be cleaned? 36. Is a laundry dryer available? YES ( )NO 37. Location of clean linen storage: u�l 38. Location of dirty linen storage: f 39. Are containers constructed of safe materials to store bulk food products? YES (vj/NO ( ) Indicate type: 40. Indicate all areas where exhaust hoods are installed: LOCATION FILTERS WOR SQUARE FEET FIRE AIR CAPACITY AIR MAKEUP EXTRACTION PROTECTION CFM CFM DEVICES Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 16 of 19 41. How is each ventilation hood system that is listed cleaned? I. SINKS 42. Is a mop sink present? OYES )NO ( ) If no, please describe facility for cleaning of mops and other equipment: 43. If the menu dictates, is a food preparation sink present? YES ( )NO ( ) detail answer J.DISHWASHING FACILITIES 44. Will sinks or a dishwasher be used for ware washing? Dishwasher( ) Two compartment sink( ) Three compartment sink .l 45. Dishwasher Type of sanitization used: ` h �UHot water(temp. provided) (� Booster heater 1 Chemical type Is ventilation provided? YES ( )NO 46. Do all dish machines have templates with operating instructions? YES ( )NO ( ) 47. Do dish machines have temperature/pressure gauges as required that are accurate? YES ( )NO ( ) 48.Does the largest pot and pan fit into each compartment of the pot sink?YES ( NO ( ) If no,what is the procedure for manual cleaning and sanitizing? 49. Are there drain boards on both ends of the pot sink? Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 17 of 19 YES (4- NO ( ) 50. What type of sanitizer is used? ❑Chlorine ❑Iodine ternary ammonium iIot Water ❑Other 51. Are test papers and/or kits available for checking sanitizer concentration?YES (/NO ) K. HANDWASHING/TOILET FACILITIES 52. Is there a hand washing sink in each food preparation, cooking and ware washing area? YES.,�/)NO ( ) 53.Do 11 hand washing sinks, including those in the restrooms, have a mixing valve or combination faucet? YES NO ( ) 54.Do self-closing metering f ucets provide a flow of water for at least 15 seconds without the need to reactivate the faucet?YES 41NO ( ) 55. Is hand cleanser available at all hand washing sinks? YES ( NO ( ) 56.Are hand drying facilities (paper towels, air blowers, etc.) at all hand washing sinks?YES )NO ( ) 57.Are covered waste receptacles available in each restroom? YES WNo ( ) 58. Is hot and cold running water under pressure available at each hand washing sink? YES NO ( ) 59.Are all toilet room doors self-closing? YES 0�)/NO ( ) 60.Are all toilet rooms equipped with adequate ventilation? YES 4NO ( ) 61.Are hand washing signs and instructions posted in each employee restroom?YES 4/j NO ( ) Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 18 of 19 L. SMALL EQUIPMENT REQUIREMENTS 62. Please specify the number, location, and types of each of the following proposed for on site use: Slicers Cutting boards Can openers Mixers Floor mats Other JC%�C%7F 7tiXXXkk:F 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 / r ' Print: Owner(s) or responsible representative (s) Date: xk*xx�k*:F*x�Y 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 preconstruction inspection with equipment in place and a preopening inspection of the establishment will be necessary to determine if it complies with the local and state laws governing food service establishments. Page Last Updated: 1/29/2013 Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 19 of 19 }1rS!}3 Dual Sauce Dispenser Gehl's Hot Top2 Dual Dispensers are a perfect fit for lower-volume operations.Let customers serve themselves two different products from a dispenser that's quick and easy to reload and cleanup.Gehl's dispensers are known industrywide for their simple,reliable Ge-.rs i,;;isponso - Lease design and lowest per-serving operation cost. Program.is I-Iniq e: ;,iii;' ESS: risers are.nla:cad ill lti+u Gehl's Dual Dispensers operate best using Gehl's 80 oz but can also be used with 140 oz pouches of Cheese or Chili Sauce. tt-,iike C4;riC;Sl lea-e ih,--e will ne ric;JrLher paynl-,ntl�-. ppUnit GeT;Vi$ rnalntain,,; c'),vnersh!p of—i- ,Price i-1 w Iisurt'-Hull i_`-3s_t:: z = - r,,::i is ti ari Dispenser-Lease, Dual $250.00 at: c rcc!,r t;. �;.. �k _ Cheese/Chili White ;> i t:F .v ;i,: =} tt ; j,t,0-z. .. 19211 W_ rau til t•;Rj L View Dmoil-:� al Dis Dispenser Lease Dual $250.00 M 'r"'` ffi `�� M Cheese/Chili Black EY-,ilrty: 1.6 it'=.. .>)ta,Si "W'th is C.i ,ill;ri°£?C:eaeki I-,"' x37'1-4 MadG 1 s t1)e I-J.S A www.a ehis.com/Gehis/DisoenserProa rarnstDual.htrn 1R cry@ r-'' J DeIleChiaie, Pamela From: Sawyer, Susan Sent: Thursday, June 23, 20115:25 PM To: 'aliaminisolo@gmail.com' Cc: DelleChiaie, Pamela; Grant, Michele Subject: solo cafe Attachments: 20110623170630482.pdf Please find the attached approval for the Solo Cafe. Please get into a food safety class as soon as possible. You must submit the proof of being signed up in a class for food safety before you will receive a permit to operate. Please note that if the safety of the public is in question,the Health Department reserves the right to limit your type of food service until there is a food safety certified person on staff. Thank you Sitoaa Sawgin Jab&Neaft Dlwdn 1600 Uogead Sheet JIW4 20,unit 2-36 .NadA andam,Na 01845 mice 978 68S-9540 fax 978 688-8476 All email messages and attached content sent from and to this email account are public records unless qualified as an exemption under the [ http://www.sec.state.ma.us/pre/preidx.htm ]Massachusetts Public Records Law. 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. 1 k North Andover Health Department Community Development Division June 15, 2012 Raceway/Yente, LLC 470 Washington Street Brighton, MA 02135 Re: Raceway—Pit Stop Eats, 1503 Osgood Street,North Andover,MA 01845 Dear Establishment Owner The Health Department has received your revised application and your plan changes based on communications during the review process. This plan and application has been approved with the changes submitted. The Health Department has penciled in the hand sink that is to be placed next to the 3-bay as stated-in your email of June 14th. (see attached) Looking forward towards pre-opening; prior to receiving your permit to operate this newly renovated portion of the Raceway establishment, you must have two Health Department inspections at minimum; a construction inspection and a final inspection. When all equipment is in place a construction inspection should be requested. At that time a complete punch list will be provided. The Building permit will be signed off when the list is satisfied. Once all other departments are satisfied and the Building Dept. has given occupancy approval, you may begin bringing in food to the new area. No cooking or serving may be conducted without Health Department permission until you receive the final inspection and have your "Food Establishment Permit" in hand, given to you by the Health Department. Some common pitfalls that should be avoided. All lighting over food prep, service and wash areas must be non-breakable. This includes hanging lights or pendants over the bar area. No unprotected glass can be over food areas. Also, any ceiling tiles over food or food prep areas must be washable. All coving in high wash areas; kitchen, service area, bathrooms at minimum must have a curved base coving. Some items needed to receive the permit to operate are: 1600 Osgood Street,North Andover,Massachusetts 01845 Phone 918.688.9540 Fax 918.688.8416 Web www.townofnorthandover.com 1 I Page Raceway renovation approval June 15, 2012 1) The establishment will be clean of all construction materials; floors and surfaces all cleaned 2) The hand sink(s) and bathroom(s)will be stocked with a wall mounted paper towel and soap dispensers 3) The ladies room will have a covered trash can for feminine item disposal 4) Bathroom(s)must have "employee must wash hands before returning to work" signage 5) Sanitizer bucket should be made up and test strips available. Thank you for your cooperation in this matter. We look forward to working with you in the effort to provide safe food to our citizens. Sincerely, Susan Sawyer, REHS/RS Public Health Director Cc: N. Andover Building Dept. 1600 Osgood Street,North Andover,Massachusetts 01845 Phone 978.688.9540 fax 978.688.8476 Web www.townofnorthandover.com 2Page i � Raceway renovation approval June 15, 2012 Items of Deficiency noted Corrective Action Page 8 #1 Cooking—you are selling potentially Incorrect answer—please list the potentially hazardous foods. see website info attached. hazardous foods such as chili, hotdogs etc. Found at this website Food thermometers must be used to take http://www.gehls.com/Gehls/CustomerSer temperatures—fix answer OK htm Page 9 hot and cold holding Add correct information on how the phf s will be held N/A incorrect hot OK The new area cabinets need to have curved coving at the base of the cabinet meeting the floor. Please write that in on plan. All sides Page# 10 Finish Schedule of the new area Page 18 #30 states N/A Is there use of thongs for the hotdogs, the hotdog bun With all the equipment, this is an incorrect tray will need washing parts of other machines as well statement Please revise. OK Please make a list of all foods you are going to be Page 17 #43 "no menu" incorrect selling. OK Items noted from 6/4/12 submission Hotdog machine is open to the elements and has This unit can be used only if it is located behind a no sneeze guard. service counter. A self serve unit must have protection from the environment and the customers; until hotdogs are ready to serve. ok The submitted special events document is not Hotdogs only for self serve. relevant to a self serve unit in a food service establishment. The presence of a slush puppie machine triggers Please find the attached document and follow permit an annual "frozen desert" license directions. As this is not a milk based product, no testing is required. Ok The new wall behind the food stations is listed as Splash zones must be a washable surface; ie. FRP or "painted" fiberglass reinforced panels. Should be washable to a minimum of 4 feet above the service counter. Note that the hand sink in ware wash area does Must have hand wash sink in area. Ok replacing sink not show on the plan. Pls locate near 3 day 1600 Osgood Street,North Andover,Massachusetts 01845 Phone 978.688.9540 fax 978.688.8476 Web www.townofnorthandover.com 3 1 P a g e Raceway renovation approval June 15, 2012 1600 Osgood Street,North Andover,Massachusetts 01845 Phone 918.688.9540 Fax 918.688.8416 Web www.townofnorthandover.com 4 1 P a g e t DedleDhiaie, Pamela From: Sawyer, Susan Sent: Thursday, June 23, 20115:25 PM To: 'aliaminisolo@gmail.com' Cc: DelleChiaie, Pamela; Grant, Michele Subject: solo cafe Attachments: 20110623170630482.pdf Please find the attached approval for the Solo Cafe. Please get into a food safety class as soon as possible. You must submit the proof of being signed up in a class for food safety before you will receive a permit to operate. Please note that if the safety of the public is in question,the Health Department reserves the right to limit your type of food service until there is a food safety certified person on staff. Thank you Susan Sawyu 16CC Vagaad Skeet ✓` tdg 20,unit 2-36 .Nat&andom,.Ma CI S45 mice 978 688-954V fctx 978 6884476 All email messages and attached content sent from and to this email account are public records unless qualified as an exemption under the [ http://www.sec.state.ma.us/pre/preidx.htm ]Massachusetts Public Records Law. 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. 1 0 0 0 z X/,i J �t � iia cr�r i� w6 �TRTf1��� Ji7f'R� a1 3�, 39 mmu vn z ,3 ,�I s c� - ansu��uzh c adic/n Grant, Michele From: Grant, Michele Sent: Wednesday, January 22, 2014 3:03 PM To: 'mbmenergygroup@gmail.com' Subject: FW: Message from "ComDev-Health-Ricoh" Attachments: 201401221455.pdf Sam, Attached please find the verbiage for the grease trap. Please make sure that you have a monthly maintenance agreement with the pumping company. If you have any questions, please call me at the number listed below. Thank you, Michele E. Grant Public Health Agent Town of North Andover 1600 Osgood St I Suite 2035 North Andover, MA 01845 Phone 978.688.9540 Fax 978.688.8476 Email mgrant(@townofnorthandover.com Web www.TownofNorthAndover.com -----Original Message----- From: noreply(@townofnorthandover.com [mailto:noreply@townofnorthandover.com] Sent: Wednesday, January 22, 2014 2:56 PM To: Grant, Michele Subject: Message from "ComDev-Health-Ricoh" This E-mail was sent from "ComDev-Health-Ricoh" (Aficio MP C3002). Scan Date: 01.22.2014 14:55:36 (-0500) Queries to: noreply(@townofnorthandover.com 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. %/ (b\ ,-^ p ' C/y r g Note: Grease Traps must have the following sign. The language in bold is specific; please do not change it in any way. If you have one or more interior grease traps please note the plumbing1code 248 CMR 10.09 (m): 1. A laminated sign shall be stenciled on or in the immediate area of the grease trap or interceptor in letters one-inch high.The sign shall state the following in exact language: IMPORTANT This grease trap/interceptor shall be inspected and thoroughly cleaned on a regular and frequent basis. Failure to do so could result in damage to the piping system,and the municipal or private drainage system(s). �I ©uCo ry-) DESIGN ASSOCIATES PLANNING ARCHITECTURE DEVELOPMENT O GARY W.HENDREN,AIA / ARCHITECT J 119 BRAINTREE STREET S1'QT� . SUITE 315 1�``1 GE BOSTON,MA 02134 ADA EXISTING ADA �- DOM TOILET ROOM E _ T 617 782 6003 FOS"`" „ F 617 782 6063 UNT 11ENDRENDESIGNQAOL.COM DD OTDoe IV D —�- - -4- wOVEN R lPI�A EXISTING EXISTING HAND SINK PARTITIONS NEW COUNTER W/ CABINETS FLOOR PLAN W SCALE: 1/4" = V-0 [--� H w Q w c- 0 O O rT- LLQ �' I MENU ROLLER GRILL 1- HOT DOGS 2- SAUSAGES VavJ a-' 000 3- EGG ROLLS ` 4- TORNEDOS - BURGERS PIZZA 1-CHEESE 2-PEPPERONI NACHO 1-CHEESE /* 2- CHILI NOTE: ALL ROLLER GRILL ITEMS AND PIZZA COME FROZEN READY TO SERVE.( NO COOKING INVOLOVED). REFRIGERATOR TEMPERATURE LOG Month: Walking Cooler Open Cooler Freezer Empl. Date Temp. -40 F or below Comment/ Temp. -40 F or below Comment/ Temp. - 0 For below Comment/ Initial Opening Closing Action Opening Closing Action Opening Closing Action 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21. 22 23 24 25 26 27 28 29 30 31 TO ALL VALUABLE CUSTOMERS AND EMPLOYEES BEFORE USING THE ROLLER GRILL, YOU MUST: 1- WASH HANDS . 2- USE DISPOSABLE GLOVES . 3- USE GLOVES WHILE HANDELING B&F�H�AND HOT DOGS. � 2 4- USE T NG TT HOT DOGS AND PUT E TONG BACK IN IT5 PROPER PLACE ON THE TRAY NEXT TO THE GRILL. MANAGEMENT MOD EI S a HA-205 c3HR-31S o HR-SOS MODELS; o HRS-20S a HRS-315 o HRS-505 PRODUCT: QUANTITY; ITEM 4: Designed Smart Equipment Packages to fit your 0peratlonsl ........... • Available in a variety of sizes to Gt your counters ace: • Compact HR(S205(110 roilers&13"caoansurface across .<. <:>•,;.:�„ ,.x, «3:,> • Regular size HR � :•l<v�><'u< %'ss±���> >.,..::. g (S)-31 S{10 rollers&19/:"cooking surface across) *r's p•' >> • Full Size HR S 50S{ iOrollers s &30/�"cookiegsurfa surface across � •..<2•,ti.. ' �<<i:Y•f. • Available in Chrome or'Tru-Tum"textured rollers. • designed Orin a Unit is to be used in °clerk served"operation customer erre merchandising Ian, For counters between.. '?��< - ^"'• `- •"��'"` dark and customer,the Flat Roller Grill is available with reversible `rear controls"and a"pass-through"sneeze guard. Designed to Deliver Great Tasting Hot Dogsl Model: HRS-31S Roller Grill with SGXP-31 Sneeze Guard - Roller Grip heats quickly and has a fast recovery. • Heating system has two cooking zones that can be turned to XTERTTM Series Grilling temperatures for cooking Hot Dogs in less than 4 minutes` and turned down to NSF-safe holding temperatures for serving • New Patent Pending Bearing Design-Bearing is Larger,Wider customers. Radius,Tougher Material and has more surface contact area. Provides more roller tube and metal gear sprocket support. Easy to Operate and Maintain! Eliminates wear,wobble and more than doubles overall bearing • "Easy to read"graphics and heavy duty knobs on the control panel life thus providing more years of dependable operation. make it easier for employees to operate at the correct Tru-Tum roller system enhancements include improved metal gear temperatures, sprockets,design improvements on the Self Aligning Chain • Infinite Control System gives operator the maximum ability to Guide/Tension System to provide noise free and smooth chain adjust temperatures to a variety of hot dogs,sausage,egg roll,or operation along with eliminating chain slippage, other roll type products. Tru-Tum roller tube coating processes have been enhanced to • Roller Grill Is designed to require minimal labor: provide the thickest coating In the industry(measured by mil • "Tru-Tum"coated rollers just wipe clean with damp rag, thickness and over 30%greater than competitors units)which • Raised rollers allow cleaning in"hard to reach'areas. provide years of better turning of products,ease of cleaning and a • Removable grease collection pan is simple to clean. better looking roller grill. • easiest Roller Grill in the Industry to service: Tru-Heat has been enhanced to provide more even heating across • unit is supplied with"easy to remove"side and bottom panels. the roller grill surface and maintain a temperature variance of less • Dependable,high torque motor is one of the most dependable in than 7 degrees.Tru-Heat eliminates hot spots found in competitors the industry. roller grips which over-heat products and greatly reduce product hot hold time on the,roller grill causing increased waste Design Features - steel Reliability backed by APW Wyott's • Exterior cabinet constructed of stainless steel for maximum Warranty durability. • 'Tru-turn"coating is 30/o o thicker than competitive non-stick All APW Wyott HotRod Roller Grill equipment is backed by a 1-year coatings. parts and labor warranty,including on-site service calls within 50 - Polytetrafluoroethylene seals at end of ropers stop grease from miles of authorized service technicians• migrating into motors and chains. See reverse side for product specification APW NVyott Foodservice Equipment Company 729 Third Ave.;Dattas,1X 75226 Rev.05i8i2bd (800)527.2100 (214)421.7366 Fax(214)565 0976 www apwvayott.com infer apavatt.rorn •::k: :.:•.,!:S}fvr:Sii:'�;r.{:ti:7:J iv P • Q P '.:`Citiir Safi<(., nti�`},,.NrJi P i:Svi ..+1y:+.r.......':k'S:C:.f...t....47•QSfGIQY..'.V411ii � ......... +S4 .: ..:.::.... JVS+i•:i:n;�::i::�Sv'5:::.�h: ..... .'i:":•: :}:%. MODELS: ?c}HR-20S a HR-31S C3HR-50S PRODUCT: QUANTITY: MODELS: a HRS-20S c HRS-31S o HRS-505 ITEM 4: Electrical Information: sFT..or •.� 120V units use a 5-15P plug. Both the 208V and 240V units o .�-� � " are provided with a 60 power cord with a Nema 6-15P plug 'rf �;�M<, � •�, that exits from the bottom on the left rear comer, k. HR(5)-20S: 120V,768W,6.4 Amps,60Hz l ,�' ,,II ' '••ri L--.—��,. ,` ••�.��,5' ,i��, �, HR(S 31 S: 120V,985W,8.3 Amps,60Hz 208V1240V,88511160W,3.2!4.8 Amps 220V 990W 4.5 Amps HR(S)-50S: 120V, �,.,• � as»>;g tso.si t��;,,,•aty1320W,11 Amps,601-lz `` `� 3�r "•'iss,a)Hrt;sr sos 2081240V,126011665W,6.217 Amps iC�NT2t��T'Ef�S tN?'hR�>Vl•IyE,st�} Overall Dimension: HR(S)-20S: 11-/<"H x 17'/,"W x 18 5/8"D Construction: (28.6 cm x 43.8 cm x 47,3 cm) Stainless steel exterior,aluminum drip pan and coated steel bottom. HR(S}-31S: 11 WH x 23 3/<"W x 18 518"D Chrome or"Tru-Tum"textured rollers(specify Model HRS-20,-31 (28.6 cm x 88.3 cm x 47.3 cm) or-50 for'7ru-Turn".Heavy duty high torque motor. HR(S)-50S: 11 %"H x 34'/,"W x 18 518"D Shipping Weight: (28.6 cm x 88.3 cm x 75.1 cm) HR(S}20S: 35lbs(15.9 kg) NOTE:7116"space between rollers. HR(S)-31 S: 44lbs(19.1 kg) HR(S)=50S: 55 lbs(25 kg) FOB:Cheyenne WY 82007 Accessories&Options: • 4"Metal Leg iGt • Reversible Controls(add R to model type) • Pass through Sneeze Guards `APW Wyotf Reserves the right to modify specifications or • 6"Tongs discontinue models without incurring obligation. • DividerlIts • Polycarbonate Sneeze Guards • S=TruTum coating on roller tubes • BW--Bun Warmer,heated bun drawer • BD=unheated Bun drawer • R=Reverse controls on back of unit(available only on slant models) • W=Wide spacing for bigger products AFW Wyott Foodservice t quipment Company 729 Third Ave.,t)atlas,7X 75226 Rev.0518126d (800)527-2100 r(2i4)4217366 Fax(2i4)585 0975 WWu/.apWWyotLcom int�(asanNwyr�itatnr PIZZA OVEN ..:+i[r.•�,.t°-'�^•`�'� ��l=r^.���=':3��,:�,=�t ti'wL• .i'3�'" x»e!S�P:-+�.- Ui^'r'i -. 7;;.us�!k d',..;,: .%.'s:e is':T-�.r.k _;�; rl�,A•�!tA i..l'r'. ^� ...�% •�. !•a:y:.s� ter. ....r; ��::Jr2;..::?;:�'S't''�. r�. ,,s�' _._ :;;�:'::;'?I•.b''i`'''- :::r's;t:':�.:r_;'=«i�• r;w�•q�y.-.—r.Ir:.� J�i117?i}?�.:ELy"s0..f'!r •^�'�%^rh'i"'GLY: ti:�t, t. � �',��4��i3t1�.`,Y.L i^tt•t ell 7 t« � d tt,,i y�:��• •&P�"P'�,�i•"a�ti' 't' " r iR" °' �:R •;[fdi•up p 'r�i,i �r ,..S�d �.� 1.d. 4t i i iy A. MODEL 560D DELUXE PIZZA OVEN Produce perfect.pizza! This versatile oven handles pizzas up to 16" in diameter, Everything from thin,thick and self-rising pizzas to pretzels,sandwiches and other food items can be prepared with ease, Long life,continuous operation,unique design and versatile capabilities make this the the ideal oven for demanding commercial food service environments, The outer housing and grill front are made of 22 guage brushed 430 stainless steel. The inner housing and other parts of the oven are made from aluminized steel for corrosion protection. FEATURES: DIMENSIONS: DOES NOTREFLECTSHIPPING DIMENSIONS Removable clean out tray 10-1/4"H x 23.5/8„W x 19-1/2^D 15 minute mechanical timer with'HOLD'option 2-9/16° x 17-1/2^door opening -Variable control thermostat from Grill/Rack dimension:17”x 17" 100 deg.to 675 deg E Attractive stainless steel outer housing ACTUAL. WEIGHT: DOES NOTREFLECTSHIPPING WEIGHT Insulated Approx.40 lbs. Long life calrod heating elements -Flip up handle design for easier storage ELECTRICAL DATA: 120 volts,14.2 amps,1700 watts Best when operated on an individual branch circuitI 5'power cord length usTEn W/SCO fiVI ZIAS d®r'ak`e LIMITED WARRANTr. Wseolhdusblee•Inc emresdy waaants dte podud A be bee Gom defects in vorf=&*Hp and mamd4 s to a peded of R0,BOX 7#10 lyt>arfrcsndudale ofshl)meat WSCOIXSQAIMSAND EXCLUDESANYAND ALL OTHER EXPRESS ORIMPLIED OREGON,WI53575 FEAR ME'SC, RGWHOUTLlfATAT!OH,ANYAND ALL WARRATIESOFMERCHANMLRYORFITNESS PHONE:608-835-3106BVY?r 09rees We SOLE WD EXCLUSIVE REMEDY eVeins(W sco aW Wico,k SOLE AND EXCLUSIVE LI ABILITY aniq } Aft ISO 60bFAX;608-835-8273 oUOfanydefeGofnonranforeityInhepMductshdlbem0amm rdexchangeof such rimmlomngomlenopfoWw4ce f i01'f*'^T etry'pmanlalWaee'ioxpenea Nocoicueaopfood seNcee0pmemshall bereum e[W(hootWsco'sccnsent ITISAGREED FP140151 wwwthepizzaoven,biz THAT VASOO5MAX!WwJMLIABILITYSHALLNOTINANYCASEEXCEEDTHESALEPRICE FORTH ECOUNfERyOF Q2Jf 0 EOUPMENT CLAIMED TO SE DEFECTIVE OR NONCOWOR)ANG FOOD WARMING/MERCHANDISING CABINET A. d,r�. V. MODEL 680-1 MODEL 680-3 MODEL 680-2 (2 door pass thru unit) (Available as single door unit ONLY NSF.' i Q NSF; C&US ^- USRD These warmers provide bottom heat to keep crusts crlsp.The illuminated shelves are thermostatically controlled to provide temperature flexibility. Also ideal for holding cookies,biscuits,muffins and other foods at proper serving temperatures. FEATURES: DIMENSIONS: (May not reflect shipping dimensions) 24" High, 18"Wide,18" Deep - Red hood with "Hot Fresh Pizza" graphic panels INSIDE DIMENSIONS: -Adjustable thermostat 13-1/2" High,17"Wide, 17" Deep -Temperatures from 807 to above 150aF 2 or 3 heated,illuminated shelves ELECTRICAL: - Each shelf accommodates up to a 16" pizza 680-1:120 Volts,260 Watts,2.1 Amps Optional racks available (1 per shelf) 680-3:120Volts,425 Watts,3.54 Amps FLAT (#0016777) or 3/4" RAISED (#0016289) WEIGHT: 680-1:38 tbs. (May not reflect shipping weight) • 2-door"self-serve" option available on 680-2:38 lbs. (May not reflect shipping weight) model 680-1 only 680-3:47 lbs. (May not reflect shipping weight) - Great for placing on top of the Wisco Model 560 pizza oven for a space saving feature Can also be placed on top of any of the Wisco 12" pizza ovens with the addition of a collar (#0016785) WISC47oJV®US7' 1Ee LIMITEDWARRANT"6 O W sco InAA%es,Ix eWasdy warcenls to producl M!be free from detect In mkmanalip andmateai a for a period of P.O.BOX#10 1yearfm hedotafaNpmeM IMSCODISCLAIMS AND EXCLUDESANYAND AIA GTHEREXPRESSORIMR!ED OSE OREG01V ,W153575 WAPP RIIIECIM GWTII.�LIMTATIOKANY ANUALLWARRANTIES 0fMERCNANTABUTYORFITNESS FOR PHONE:608-835-3106 StWa7wsd,af sSOLEANDEXCLUSIVEREMEDYeonslVWscoandYdsco'sSUEANDEXLLVSMUAMITYadsnp FAX:608-835-8273 oulota�dafaamnonconfom{rylr.dxpmdurfandlbenryiacamerNasciageoftuchnmtvnfamnAwmtnoploedsenlu M f60 8001 Compam/ eOUpmeM BI NA9Cob4upanse No mnuorfop food seNce eOUpmeol shill to retu"ad%I WIMsces coma ff[$AGREED FN40026 www.theplZZaoven.b1Z THAT WSCO'SMA70MUMLM. ITYSHALL NOT INANYCASE EXCEED THE SALCPRICE FORTHE000MERTOP 02110 EQUIPMENT CLAIMED TD SE DEFECT vE OR NONCONFORMING. HUSSMnnn GSVM Specialty Vertical Merchandisers Shown With Optional Wraparound Bumper and One Additional Shelf �. ¢• O � � J A.i .�Al V rZ L g F ++ 1 1-tt .T .. L ,ry�r"{ �Y �_ "s +•1waw.sY'«' yf�-w�.}r b.e.�w ;t4H if s X71 a 'l• ` ,a �'M,� 7 jj lu {[.. y,•`�L.,� '#�'"':�9�'3s^y=moi..��.F'd�r. � Itr• w �t T �� .,.j l�i ~. . � y �`4t•_'x`' t a � 1 a r "Hingersoll Rand Specialty Vertical Merchandisers HUB m nne GSVM-4060, GSVM-4072, GSVM-5272 Self-Contained and Remote Medium Temperature Displays for Produce, Dairy, Beverages and Deli Design Products... Salads, Pizza, Fresh Entrees, Cheese, and Floral The contemporary styling of the GSVM places maximum attention on merchandising. The Remote Mode!Shownmaximum GSVM-5272 narrow canopy and plexiglass side panels increase GSVM-4060 I;"—, product visibility.All GSVM merchandisers have the same contour and line up together to create .,a extended product displays. 13 Merchandising rpt , Maximize display flexibility with a choice of three r pan models... increase product facings with the GSVM-5272 or create an end cap spot display with the GSVM-4060 or GSVM-4072.The large, C. _ l cap open front allows easy access to display levels for s ;,i { merchandising or shopping. Canopy and shelf. Af lighting add more product illumination through- out the merchandiser. Construction Easy to clean interior and exterior. Easy to service Clearance required. Refer to installation instructions. slide out condensing unit. CFC-free foamed-in- 1112 --- A (asi place urethane insulation.Timer controlled 3112 3112 I Refrigeration automatic defrost. Electric condensate removal Ffeet Drain (89) 3 act (Model GSVM-4060 only).Thermometer.Two- 2naf — (76' I---1.26 positioned lighted cantilever shelves. pat o , Refrigeration 2x,14 Models GSVM-4060 and GSVM-4072 have front 24 718 (Tie) i t f Electrical 'u�'� °" f6a�� n � LI O air intake and discharge.The GSVM-S272 has �' front air intake and rear air discharge which sere115--9 NEMA 5-20P requires a 5"minimum open space behind the 1 314 .l 3 (4060 Only) back of the case. State-of-the-art honeycomb 3f°- p6t (76) discharge air system assures even temperature L Model A A B s G5VM4o72 4d- 16" throughout...with maximum efficiency. GSVM 6272 52" W Adjustable temperature control. Exterior ofinensions Electrical Warranty Apprx. For detailed warranty information,visit Nominal Run Fuse NEMA Ship Wt. Model To H H.P. Retrig. H2/Ph Valls Amps Amps Plug (LBS) wvvw.hussmann.com. GSVM-4060 40"1305/8" 60" 3/4 R-134a 60/1 1 115 1 16 20 5-20P 380 Optional Accessories GSVM-4060-R 40"130 5/8" 60"1 - R-134a 60/11115 5.0 15 hardwired' 308 GSVM-4072 40" 30518" 72"1 314 R-1348 6011 1115 17.0 25 hardwired* 425 •Additional Shelving GSVM 4072-R 40" 30 5!8" 12" - R-134a 6011 115 5,0 15 hardwired' 353 •Choice of Exterior Colors GSVM-5272 52" 30518" 72" 314 R-134a 6011 115 19.5 25 hardwired" 600 .Wraparound Bumper GSVM 5272-R 52" 30 5/8" 72" - ft-1348 6011 t 15 5.0 15 hardwired` 501 `Requires field wiring. Length dimensions are without optional bumpers. •Stainless Steel Exterior •Legs 'Refrigeration Load A/C Load C ��,' US •Night Cover(Standard in GSVM-5272) Model (BTU/h) (arum) • Remote Application GSVM-4060 4410 6068 " GSVM-406BR - LISTED •Cross Bar and Hook Display GSVM-4072 4410 6068 •Casters GSVM-4072R - • Locking Security Cover GSVM-5272 4610 6340 •High Humidity Condensate Pan Kit(GSVM-4072 GSVM-5272R I I - &GSVM-5272 Models)9-Amp, 120-Volt, 1000- Refrigeration load calculated at 20°F evaporation and 110°F condensing temperature Watt,Requires Dedicated 15-Amp Circuit NOTE:Drain plumbing hook-up recommended.Optional condensate pan available if there is no access to drain plumbing. Condensate pan must be fieid installed and requires a dedicated t5-Amp,12C-Volt Circuit.Applies to Models GSVM-4072 and G5VM-5272 only. These merchandisers are desfgried for usein stores when temperature and humidity do not exceed 75"F and 55%RH.Case is designed for holding pre-chilled product only. We reserve the right to change or revise specifications and product deslgn in connection vdth any feature of our products.Such changes do not entitle the buyer to corresponding changes, improvements,additions,or replacements for equipment previously sold or shipped. Web Site,www.hussmann.com } Printed In U.S.A. 02011 Hussmann corporation G5VMRev0910 0205-012-RRO-2.5M C179—Pingersoll Rand V-4 1-:1 ........... IA ;.TJ iy ............ HI Ji4 90--"."r. gg amn L p:`ii;:;--. ............. ............ fU g-2. ...... ..... . T.i uq -®R;Y. "M Ai I MY L HERM 0— W fell .......... U,2 io �q V Oii, ag� -,j,.-rig en-r .Ir. .......... Rgif 'ON0`0 Ill 01 WO -ma;gmg �mg gwg m FA Lg. Q A 5 MO MIT: Mal Fg. 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'""_�' TRANSFORMER • 1 PROPOSED TOSCANA A 1.1 LOCATION GARBAGE CAN WASHING AREA • DUNKIN DONUTS (EXISTING) • i ° I 0 ROO ---ZE I 373 GROSS SF I _ • EXISTING SERVICE 8 WOMEN'S ROOM I VESTIBULE EXISTING I I MEN'S ROOMI Q SERVICE ENTRANCE ENTRANCE I I ILOADING AREA S I I CONVENIENCE STORE I M SINK, INCLUDING I M��STORAGE I I BAL��OOMNG ATER LINES I STOTE I I _ EXISTING WATER HEATER WILKINS-ZURN 4"BACKFLOV PRET INTER, MODEL 350A, S R.#U09312 ❑ PROPOSED TOSCANA COOL R ISTORK E I PROPOISI D TOSCANA DRY OFFICE STORAq I ❑ COLD CASE WALK-IN STORAGE 0 �� T HENDREN 1 - DESIGN ASSOCIATES 21'-2" PLANNING ARCHITECTURE DEVELOPMENT IXISTING EXISTINGMIC OWAVE _ , CONVECTION OVEN REFRIDGERATOR ABOVE GARY W.ITENORIR4.AIA ARCHTIELT 119 BRADI REE STREET SURE 315 EXISTING r ® s g BOSTON.MA 02134 0 FLOOR / DRAIN---/// EXISTING EXISTING T 6n7az6ao3 IXISTING TRIPLE P6177826063 WORKTABLE to HAND SINK SINK N1WDR@ WIGN@AOLCOM EXISTING IXISTING EXISTING o� °' GREASE TRAP MEN'S WOMEN'S I in EXISTING ECOLAB ROOM ROOM d, 3'_6" WASHING SYSTEM 2 9 9 9 N ED 01 N 3 13 NEW FOOD I COOKTOPS O .3�4" 7 CARRIER d, DNEW FOOD WARMERS iv 1 ^ _ �- EXISTING EXISTING '> I HAND SINK WORKTABLE a j EXISTING - ✓2 ORDER COUNTER EXISTING—OFFICE - - _..�� _...-DONUTS _- -'- -—--- -- EXISTING . 11 WORKTABLE 10 ' � IXISTING DESIGNATED �� .� COUNTER 0 AREA EXISTING DELI CASE - -- -- -- - -- - --- _ - -- - - - ---- -- - 16-7" Gn 6'-0 1/4" Q 0 O 1 FLOOR PLAN C7 r A-1,1 SCALE, 1/4'=1'-0' c O M z NOTE: TENANT TO UTILIZE ALL EXISTING SINKS, FLOOR DRAINS, WATER SUPPLY LINES. EQUIPMENT SCHEDULE - WASTE-WATER LINES AND HOT WATER GENERATING" - EQUIPMENT. TENANT TO ALSO UTILIZE ALL EXISTING LIGHTING FIXTURES WITHIN THE DESIGNATED AREA. NO TOXIC CHEMICALS WILL BE _ STORED BY TENANT ON SITE. ALL EXISTING WALLS TO REMAIN AND NO ADDITIONAL WALLS WILL BE DIMENSIONS _ BUILT. FINISHES TO REMAIN, EXCEPT FOR MINIMAL N0. TYPE MANUFACTURER/ MODEL REMARKS TOUCH UP PAINTING. WfORi OEP111 IE1GffT 1Q WORK TABLE DUKE/DUK418-2436 24' 36' 36' (1) EXISTING, STAINLESS STEEL 02 COOKTOP COOKTEK MAGNAWAVE MC-25000 1 17 i' 13 b' 4} (2) NEW 4" a Qs CONVECTION OVEN DUKE/ 613-G1 38' 39}' 60' (1) EXISTING Da REFRIDGERATOR TRUE/T-49 54}' 29 i' 78 a' (1) EXISTING MICROWAVE PANASONIC NE1054F 12' 20}' 16 (1) EXISTING © DISHWASHING SINKS DUKE/203-218 96' 26' 1 41' (1) EXISTING, STAINLESS STEEL 51¢I MLE 07 CAM CARRIER CAMBRO/UPC400 18} 25}' 24 (1) NEW - FLOOR PLAN Q WORK TABLE DUKE/OMC314-30842R 1 30' 84' 36' (1) EXISTING, STAINLESS STEEL &SCHEDULE Q FOOD WARMER ADCRAFT 14]' 22 J' 9}' (3) NEW 10 WORK TABLE DUKE DUK418-2472 24' 72' 36' (1) EXISTING, STAINLESS STEEL 77 REFRIDGERATED DELI CASE TRUE/TCGG-60-S 60}' 35}' 47}' (1) EXISTING au11K85i.CM10 num.lm GH JOS M. an mw A-1 , 1