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Miscellaneous - 2324 TURNPIKE STREET 4/30/2018 (8)
r� (�0�3- al 7�y7 O mC m a m CO) c -i C co CO GO TI CD 0 a CD I ---�-��u /�� ����� j�����s 75���� t� • l � �� Marcy Rothenberg Executive Director , 6g sprouts' @ N. Andover School 2324 Turnpike St North Andover, MA 01845 T: 978-208-4796 F:978-208-4799 mrothenberg@littlesprouts.com littlesprouts.com little sprout's Plant Early. Grow Strong. November 13, 2009 Dear Susan and Michele, early reading first Thank you again for all of your support and working with us through this process. As requested here is a summary of information for our appeal. Little Sprouts recently entered into a lease with Omni properties to take over the former Little Professionals day care on Turnpike Street. Upon our entry into the North Andover community we reached out to the Board of Health to begin the process of acquiring the appropriate license to resume operation of an Early Education facility. Our assumption that the previous business was licensed with the North Andover Board of Health and operated for years prior was unfortunately not entirely accurate. Understandably under new ownership, the Board of Health now has the opportunity to bring the building into compliance. Little Sprouts supports upholding all health regulations and successfully operates 11 schools in Massachusetts. We have found that the interpretation and enforcement of the law and codes vary by town and we respectfully understand that North Andover enforces all codes and laws at the highest level. While it is our desire to bring the building to the level of compliance required, the cost to bring this kitchen to the highest level of compliance was an unknown and has become excessive. The determination has been to bring the kitchen to code and receive a license the following modifications need to be made totaling approximately $25K: • Replace existing refrigerator with commercial refrigerator and commercial freezer - $ 5K. • Architectural work for kitchen redesign — $ 2K. Construction — excludes electrical. Includes: plumbing, permits, demo, saw cut concrete floor, restore and painting with the following $18,950 • Add 2 additional sinks in the kitchen: o Hand washing o 3 bay sink with grease trap for sanitization • Install FRP on walls in kitchen and storage room. • Replace ceiling tiles with washable ceiling tiles. www. littlesprouts• com 1-877-YSPROUT (1-877-977-7688) little i Sprouts Plant Early. Grow Strong. Little Sprouts is requesting the following modification to this plan: early reading fust, • Replace the 3 bay sink and grease trap with a commercial sanitizer and grease trap. Although the cost of the sanitizer is more than the 3 bay sink, the reduction in plumbing cost and omitting the need to saw cut the concrete floor is a substantial savings. Additionally, the sanitizer requires less space and does not require the teachers to manually sanitize all toys and equipment. • If possible delay the purchase of the commercial refrigerator and freezer to a date mutually agreed upon to defer some of the initial cost. We are thrilled to bring Little Sprouts to North Andover and look forward to bringing our nationally award winning early education to our new community! Please do not hesitate to call with any questions. Respectfully, Krysta O'Neill VP, Operations Little Sprouts Inc. www.littlesprouts.com 1-877-YSPROUT (1-877-977-7688) t%ORTH q 616 O 0 s - x */ PUBLIC HEALTH DEPARTMENT (ommunity Development Division December 1, 2009 Little Sprouts, Inc. Attn: Krysta O'Neill, V.P., Operations 2324 Turnpike Street North Andover, MA 01845 Re: Food Establishment Application — 2324 Tumpike Street — Little Sprouts Inc Dear Ms. O'Neill: The Health Department has received your application submission for the new ownership of a food establishment formerly known as "Little Professionals". This plan, as submitted, has been approved. The procedures for opening are listed at the end of this document. In regards to the application for a variance to the food code, section: CMR 4-301.12(A), Manual Warewashing, sink Compartment Requirements, (A) Except as specified in (C) of this section, a sink with at least three (3) compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. The North Andover Board of Health made the following motion at the November 19, 2009 Board of Health meeting: Motion A motion was made by Mr. McCarthy to: • Allow the installation and use of a commercial sanitizer and grease trap in lieu of a three bay sink and grease trap. • If the sanitizer machine malfunctions, food cannot be prepared on site until repairs have been made the Health Department is notified. • Items which cannot be placed in the sanitizer machine must be cleaned in place. Procedures will be made available to the Health Department and posted on site. • The Health Department must receive written assurance of a maintenance schedule of the sanitizer machine. • Maintain a maintenance log for the sanitizing machine. "This motion is contingent upon acceptance of the sanitizing machine by the Health Department 1600 Osgood Street, Building 20; Suite 2-36, North Andover, Massachusetts 01845 Phone 978.688.9540 fax 978.688.8476 Web www.townofnorthandover.com M Little Sprouts, Inc. December 1, 2009 This motion was previously denied on a two to one vote, assuming that a unanimous vote was needed to pass the motion, as the full Board consists of five members. Upon consultation with town counsel, the Chairman of the Board of Health, Dr. Thomas Trowbridge, has determined that the number of members needed to pass the motion was two. At the December Board of Health meeting the result of the vote on this motion will be changed to, "approved", on the official record. Little Sprouts representatives are not required to be present at this meeting. Prior to receiving your food establishment permit to operate you must pay all fees and have 2 inspections; a construction and a final inspection. When all equipment is in place a construction inspection may be requested. Once given approval, you may begin bringing in food. No cooking or serving may be conducted until you receive you final inspection and have your "Food Establishment Permit" given to you by the Health Office. Upon review of the file we noted a couple outstanding items. 1) The plan of your location needs to be updated showing; removal of the 3 -bay and relocation of other equipment to reflect the approval. Please submit a clean and updated copy for our records prior to any inspections. 2) Fees are due as follows: Food Establishment — Day Care Facility application and the $110.00 fee need to be submitted. The dumpster fee application and fee have already been paid. Please make all checks payable to the "Town of North Andover". Some items needed to receive the permit to operate are: 1) The establishment will be clean 2) The hand sink will be stocked with a wall mounted paper towel and soap dispensers 3) Dishwasher instructions shall be posted 4) Policy for food service in case the dishwasher is not operational shall be posted 5) Bathroom must have "employee must wash hands before returning to work" signage 6) Hand sinks should be labeled "hand wash only" 7) There must be test strips for the Chlorine sanitizer on site. Sanitizer buckets should be set up for review of locations you are keeping them throughout the kitchen. 8) Gloves must be on site. Please note that the state does not recommend the use of latex gloves due to some person's sensitivity to latex that may cause them illness. 9) You must obtain copies of the state and federal food codes and keep them on premises 10) At minimum, employees should be trained on the sick policy and sanitation basics. A copy of this letter will be sent to the North Andover Building Departments. Please consult other departments to be sure that proper permits are pulled as necessary. The Health Department was recently notified of requirements in the plumbing code that may affect you. 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): 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). 1600 Osgood Street, Building 20; Suite 2-36, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com Little Sprouts, Inc. December 1, 2009 If you intend to replace any equipment other than those already approved, please contact our office before purchasing the item so that the specification sheets can be reviewed prior to the order being submitted. We look forward to working with you in the opening of this establishment and its successful operation in North Andover. Sincere ,.: i Ssan Sawyer, REHS/R Public Health Director 1600 Osgood Street, Building 20; Suite 2-36, North Andover, Massachusetts 01845 Phone 978.688.9540 Fox 978.688.8476 Web www.townofnorthandover.com MarcVRotheAberg Executive Director Spr60 outs @ N. Andover School 2324 Turnpike St North Andover, MA 01845 x:978-208-4796 F: 978-208-4799 mrothenberg@littlesprouts.com littlesprouts.com 7:44 I v } � 1 t 7 O Q Q. ® O Q: 0; CD N Q Wco a° 2D Ae - JU 0 =I I 0 N UJ v N � u n Oo O o E LL cr E a ` N U O 0. v o 3 O � U M 07 J Y 00 N � s T w W F Z 0w C G ' Q !- C^j 2 Q c, a r 2 6 LLQ AD In Z T f Grant, Michele From: Krysta O'Neill [koneill@LittleSprouts.com] Sent: Tuesday, March 02, 2010 8:24 AM To: Grant, Michele Cc: Jessica Brenes; Wendy Sammartino Subject: Little Sprouts little Sprouts, tweeil PEP PUn[ Eat. Gra+w'Stro+g InRrtrersi7r'p With:VeTlol�-'131 Wdirld kak .RYAL$ E IIaIC Hi Michele, We are in the home stretch, the construction has been completed and the kitchen is looking great. We would like to schedule a time for you to come out late this week or early next week. Here is what we are doing to ensure that we are 100% prepared for you to come out. 1. Posting Above the dishwasher: If the sanitizer malfunctions — The Health Department Must be notified immediately - Food can not be prepared on site until repairs have been made. Any items that cannot be placed in the sanitizer must be cleaned in place according to Little Sprouts policy and plan for infection control. Please confirm this language accomplishes the goals set forth in the variance. 2. Maintenance Log for the sanitizer will be kept in the kitchen along with written maintenance plan for the unit. 3. A check for $110.00 to the Town of North Andover is being processed. One question do we need to fill out a new application - Food Establishment Day care Facility. Where should that check be delivered, or do we give it to you when you come out? 4. Hand sink are stocked with a wall mounted paper towel and soap dispensers. 5. Dishwasher instructions posted in the kitchen. 6. Policy for food service in the case the dishwasher is not operational is actually covered in posting above about food not being served if the dishwasher is not operational. 7. All employee Bathrooms have "employee must wash hands before returning to work" signage. 8. Hand sinks labeled "Hand Wash only". 9. Test strips and sanitizing buckets will be in the kitchen, I'd like to discuss this when you come out. 10. Non latex gloves are on site. 11. Copies of the state and federal food codes for the school will be kept in the kitchen or Directors office. 12. We have all of our employees go through a series of trainings, orientations and handbook/policy reviews upon hire. These include our sick and sanitization policies. We will provide you with a document with signatures of all employees stating that they were trained on these policies and practices. I can provide you with a copy of our staff handbook if you would like as well. 13. We have our safe -serve employees on site with their information on file. 14. Laminated sign stenciled on or in the immediate area of the grease trap or interceptor in letters one — inch high. The sign will read: 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). Thank you so much for your ongoing support. We appreciate it greatly! I look forward to hearing back from you and seeing you soon. Best, Krysta Chemical Type: (,2� Wen L' -A Concentration: .05 Test Kith YES/ NO '� ivofzi 6. Will ingredients for cold ready -to -eat foods such as tuna, mayonnaise and eggs salads and sandwiches be pre -chilled before being mixed and/or assembled? YESUO If not, how will ready -to -eat foods be cooled to 41 °F? bb -4 w1 i Ce pcLCK. • (A -K Ahu) mi CruL_�vR_ ong Ac) CI r)eceSScx� 7. Will all produce be washed on-site prior to use DYESNO U Is there a planned location used for washing produce? (R/ NO Describe WQ�� in fi• od SOK ,:►- If not, describe the procedure for cleaning and sanitizing multiple use sinks between uses. 8. Describe the procedure used for minimizing the length of time PHF's will be kept in the temperature danger zone (41 °F - 140°F) during preparation. 10 L_t l 5'i k nL� - 9. Provide a HACCP plan for specialized processing methods such as vacuum packaged food items prepared on-site or otherwise required by the regulatory authority. P.3 Jt off' 2 10. Will the facility be serving food to a highly susceptible population? &/ NO If yes, how will the temperature of foods be maintained while being transferred between the kitchen and service area? Fogel co i k\ be �rr-Dc red Irnm edi cc�-N, on & -Ee.. cin d -Nnen passed cam} -to e a o-' cZxxn - A. FINISH SCHEDULE Applicant must indicate which materials (quarry tile, stainless steel, 4" plastic coved molding, etc.) will be used in the following areas. Kitchen FLOOR COVING WALLS CEILING Bar NI1'N Food Storage base ocm�Gq CJrDp VCT Ct��n9 white bocc-c� Ce�1k\ °� Other Storage bas e- V V C Toilet Rooms b�52 Shee.* ick. dy'DP V C- 7 Ci���n� 91asAi c ui(16\ 0-e11111 Dressing Rooms Garbage & Refusege �J �/� N JA Mop Service Basin Areav C -T ee } c�.�� ecu ee; \,n3 12Gf %9 Warewashing Area N I rV NIA Walk-in Refrigerators Freezers j�l'� N/A and B. INSECT AND RODENT CONTROL APPLICANT Please check appropriate boxes. YES NO NA 1. Will all outside doors be self-closing and rodent proof ? (Jf () (.) 2. Are screen doors provided on all entrances left open to the outside? () () (4 3. Do all openable windows have a minimum # 16 mesh screening? V () ( ) 4. Is the placement of electrocution devices identified on the plan? (✓j () ( ) 5. Will all pipes & electrical conduit chases be sealed; ventilation systems exhaust and (j�r () ( ) intakes protected? 6. Is area around building clear of unnecessary brush, litter, boxes and other harborage? 7. Will air curtains be used? If yes, where? C. GARBAGE AND REFUSE Inside 8. Do all containers have lids? 9. Will refuse be stored inside? If so, where? 10. Is there an area designated for garbage can or floor mat cleaning? (V< ( /goFzl D. PLUMBING CONNECTIONS AIR AIR *INTEGRAL *"P" VACUUM CONDENSATE GAP BREAK[TRAP TRAP BREAKER PUMP 18. Toilet 19. Urinals Ohl 20. Dishwasher 1,1 1l b -e- Ccy)ftec+cd 'i 3 basi Tea Se +nap 21. Garbage N I Grinder 22. Ice machines N /A 23. Ice storage bin /A 24. Sinks a. Mop b. Janitor�� c. Handwash d. 3 Compartment N/A e. 2 Compartment El Compartment N/A g. Water Station /Snfik 25. Steam tables 26. Dipper wells 27. Refrigeration condensate/ drain lines N 28. Hose connection N �A 29. Potato peeler 30. Beverage Dispenser ''ff w/carbonator�` A 31. Other WA * TRAP: A fitting or device which provides a liquid seal to prevent the emission of sewer gases without materially affecting the flow of sewage or waste water through it. An integral trap is one that is built directly into the fixture, e.g., a toilet fixture. A ?P? trap is a fixture trap that provides a liquid seal in the shape of the letter V.? Full ?S? traps are prohibited. 32. Are floor drains provided & easily cleanable, if so, indicate location: R E. WATER SUPPLY 1(o of 21 33. Is water supply public (�r private ( ) ? 34. If private, has source been approved? YES ( ) NO ( ) PENDING ( ) Please attach copy of written approval and/or permit. 35. Is ice made on premises ( ) or purchased commercially ( ) ? NIA If made on premise, are specifications for the ice machine provided? YES ( ) NO ( ) Describe provision for ice scoop storage: Provide location of ice maker or bagging operation 36. What is the capacity of the hot water generator? N /A 37. Is the hot water generator sufficient for the needs of the establishment? Provide calculations for necessary hot water (see Part 5 & Part 9 Under Section III in this manual) VeS 38. Is there a water treatment device? YES ( ) NO ( If yes, how will the device be inspected & serviced? 39. How are backflow prevention devices inspected & serviced? lu� hauc c ,Saci nkAe-r eompc,-� 4 'thaf Ctixlducks a N-eorN,yinSRe cii(m F. SEWAGE DISPOSAL 40. Is building connected to a municipal sewer? YES () NO (✓}� 41. If no, is private disposal system approved? YES (^0 ( ) PENDING ( ) Please attach copy of written approval and/or permit. or) bocrd c)f hea00" 42. Are grease traps provided? YES (vNO ( ) If so, where? W, 11 be, 1 aria\led wi--t-h 3 Un S m S i n kS Provide schedule for cleaning & maintenance 1,IA G. DRESSING ROOMS 43. Are dressing rooms provided? YES ( ) NO ( 44. Describe storage facilities for employees' personal belongings (i.e., purse, coats, boots, umbrellas,etc.) C6�e\- ins Cie epoch Cas' rzx , +ho-+ has Daae cN2 a � 013 hooxs H.GENERAL 45. Are insecticides/rodenticides stored separately from cleaning & sanitizing agents? YES( ) NOM, Indicate location: 46. Are all toxics for use on the premise or for retail sale (this includes personal medications), stored away from food preparation and storage areas? YES ( ) NO 47. Are all containers of toxics including sanitizing spray bottles clearly labeled? YES( NO ( ) 48. Will linens be laundered on site? YES ( ) NO (4 If yes, what will be laundered and where? If no, how will linens be cleaned? qoon-E wN�\ in ke shee+S 1'xyn !- week-('4 b l--YA-A 49. Is a laundry dryer available? YES ()j NO ( ) 17OP4 50. Location of clean linen storage: CkPan ASK, --i -b be de-Vue ed crnrned�o.�ly in a,r�prvpria�e bhS 51. Location of dirty linen storage: IO AAV -u he KP -- 52. Are containers constructed of safe materials to store bulk food products? YES 0 NO Indicate type: bifKA,j 53. Indicate all areas where exhaust hoods are installed: /\I 1A LOCATION FILTERS &/OR EXTRACTION DEVICES SQUARE FEET FIRE PROTECTION AIR CAPACITY CFM AIR MAKEUP CFM 54. How is each listed ventilation hood system cleaned? N I. SINKS 55. Is a mop sink present? YES (4 NO ( ) If no, please describe facility for cleaning of mops and other equipment: 56. If the menu dictates, is a food preparation sink present? YES 0 NO( ) J. DISHWASHING FACILITIES 57. Will sinks or a dishwasher be used for warewashing? Dishwasher( ) Two compartment sink( ) Three compartment sink (\4 -V.),XC"aSi r)3 3 bc,Si n 6 n k Se e, al-�och fd S peCS 58. Dishwasher See cLi+c ched cpeC s -yLt cpp•-z>,c�1 Type of sanitization used: Hot water (temp. provided) I Boosterheater '`nS\0x\e(A in d�shc,,�51n�- Chemical type Is ventilation provided? YES ( ) NO 66 59. Do all dish machines have templates with operating instructions? YES (y) NO ( ) 60. Do all dish machines have temperature/pressure gauges as required that are accurately working? YES (�) NO ( ) 61. Does the largest pot and pan fit into each compartment of the pot sink? YES (y) NO If no, what is the procedure for manual cleaning and sanitizing? do oar 74. If required, is a handwashing sign posted in each employee restroom? YES 'C) NO () L. SMALL EQUIPMENT REQUIREMENTS 75. Please specify the number, location, and types of each of the following: Slicers N16 Cutting boards 1.1 Can openers /� ►� Mixers N I Floor mats N Other 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) owner(s) or responsible representative(s) Date: - q� k)9 Approval of these plans and specifications by this Regulatory Authority does not indicate compliance with any other code, law or regulation that may be required -- federal, state, or local. It further does not constitute endorsement or acceptance of the completed establishment (structure or equipment). A preopening inspection of the establishment with equipment in place & operational will be necessary to determine if it complies with the local and state laws governing food service establishments. 9/10/2009 Project: From: Little Sprouts Day Care Alternative Sales C/O: Wendy Dick Boivin 216-7834 135 Route 125 wsammartino@littlesprouts.com Kingston, NH 03848 Phone: (603) 642-3873 Item Qty Description Sell Each Sell Total 1 1 ea REFRIGERATOR, REACH -IN 2,192.35 2,192.35 Turbo Air Model No. M3R47-2 Packed: each Refrigerator, reach -in, two -section, 47 cu. ft., exterior LED digital thermometer, (2) hinged solid door w/recessed handle & lock, (3) wire shelves per section, 400 s/s front & sides, aluminum interior w/s/s floor, 4" swivel casters, top mount self-contained compressor 1 ea 1 year parts/labor & 5 yr compressor warranty, standard 1 ea 115v/60/1, 9.2 amps, (3 wire w/ground), standard 2 1 ea MA.SALES TAX -.0625 137.03 137.03 Alternative Sales Model No. MA SALES TAX Massachusetts Sales Tax - 6.25% 3 1 ea DELIVER AND SET IN PLACE 160.00 160.00 Alternative Sales Model No. DELIVERY AND SET IN PLACE Deliver to No. Andover, MA and Set In Place - 2 men Merchandise 2,489.38 Total 2,489.38 WARRANTY: NONE 30 DAYS 90 DAYS 150 DAYS OTHER TERMS: CASH COD CREDIT CARD CHARGE ACCEPTED AND RECEIVED IN GOOD CONDITION BY: Acceptance: Printed Name: Date: TE: Little Sprouts Day Care Alternative Sales Page 1 of 2 DelleChiaie, Pamela From: DelleChiaie, Pamela Sent: Thursday, September 03, 2009 11:56 AM To: Community Development Subject: Emailing: North Andover to see Little Sprouts open up on Route 114 ti _ .111 ��� online i r`ti a� North Andover to see Little Sprouts open up on Route 114 By Bill Kirk bkirk@eagletribune.com September 03, 2009 04:12 am NORTH ANDOVER — Where once "little professionals" scampered around the playground outside, now "little sprouts" will be at play in the yard of the school, located at the intersection of Route 114 and Sharpners Pond Road. Lawrence -based Little Sprouts, run by Susan Legere -Ferraro but owned by a Michigan early childhood education company, has entered into a long-term lease for the property, and will be opening later this month. "We're delighted for the expansion and the opportunity to grow and bring award-winning early education to the North Andover community," Legere -Ferraro said. The reopening of the facility will come as good news to many people in the community, since the former Little Professionals center shut abruptly last October. The closing came after a lengthy Chapter 11 bankruptcy battle that started in March 2007 and ended Oct. 15, 2008 when a judge ordered the business into Chapter 7 bankruptcy, leading to its immediate closure, former owner Jim Richards said in an e-mail to The Eagle - Tribune. Some 20 employees were laid off and 200 families were left with no place to take their children the next day. Krysta O'Neill, vice president of operations for Little Sprouts, hopes to put all that behind them, and said her staff is reaching out to families that had taken their children to the facility in the past in the hopes that they would return. "We're getting some to come back, and we're hoping to get more," she said. She said the school should be open in late September, for about 163 students. "We are in growth mode and this fits nicely into our business plan to expand into the Merrimack Valley," she said, adding that the property is in good shape. The building is about 12,500 square feet on 1.5 acres and includes two playgrounds and a large parking lot, among other amenities. Dd Hale, of Omni Properties in Concord, Mass., said his company purchased the property for $1.3 million from Salem Five, which held the mortgage on the property and had foreclosed on the former owners. After buying it, Hale said, Omni called Little Sprouts to see if they'd be interested in establishing one of their centers at the location. They jumped at the chance. "They seem to be a very, very good company," he said. "I think they'll do really well there." He said the town has also been very supportive of Omni's efforts to reopen a day care and early childhood education facility at the property. He said construction crews had to do some minor repair work on the exterior of the property while the inside "was pretty messy" and needed to be cleaned up. "In the scheme of things, they were all minor issues," he said of the work that needed to be done on the property. Little Sprouts offers day-care and education programs for children, infants through kindergarten age, with before- and after-school programs also available. It will be the first Little Sprouts location to open in North Andover, but the eleventh overall, as the company has been on an aggressive growth curve for the last few years. The company was started by Leger -Ferraro in 1982. She sold the company to AEG, a Michigan company, last year, but stayed on as president of Little Sprouts. The school has branches in Amesbury, Andover, Dedham, Haverhill, Lawrence, Lowell, Methuen, Roxbury and Woburn, with more planned. OQWOQXOQX Join the discussion. To comment on stories and see what others are saying, log on to eagletribune.com. Copyright © 1999-2008 cnhi, inc. lottRe Sprouts Plant Early. Grow Strong. November 13, 2009 Dear Susan and Michele, eaply reading first Thank you again for all of your support and working with us through this process. As requested here is a summary of information for our appeal. Little Sprouts recently entered into a lease with Omni properties to take over the former Little Professionals day care on Turnpike Street. Upon our entry into the North Andover community we reached out to the Board of Health to begin the process of acquiring the appropriate license to resume operation of an Early Education facility. Our assumption that the previous business was licensed with the North Andover Board of Health and operated for years prior was unfortunately not entirely accurate. Understandably under new ownership, the Board of Health now has the opportunity to bring the building into compliance. Little Sprouts supports upholding all health regulations and successfully operates 11 schools in Massachusetts. We have found that the interpretation and enforcement of the law and codes vary by town and we respectfully understand that North Andover enforces all codes and laws at the highest level. While it is our desire to bring the building to the level of compliance required, the cost to bring this kitchen to the highest level of compliance was an unknown and has become excessive. The determination has been to bring the kitchen to code and receive a license the following modifications need to be made totaling approximately $25K: • Replace existing refrigerator with commercial refrigerator and commercial freezer - $ 5K. • Architectural work for kitchen redesign — $ 2K. Construction — excludes electrical. Includes: plumbing, permits, demo, saw cut concrete floor, restore and painting with the following $18,950 • Add 2 additional sinks in the kitchen: o Hand washing o 3 bay sink with grease trap for sanitization • Install FRP on walls in kitchen and storage room. • Replace ceiling tiles with washable ceiling tiles. www. littlesprouts. com 1-877-YSPROUT (1-877-977-7688) 4 N -t- I e Sprouts i Plant Early. Grow Strong. Little Sprouts is requesting the following modification to this plan: • Replace the 3 bay sink and grease trap with a commercial sanitizer and grease trap. Although the cost of the sanitizer is more than the 3 bay sink, the reduction in plumbing cost and omitting the need to saw cut the concrete floor is a substantial savings. Additionally, the sanitizer requires less space and does not require the teachers to manually sanitize all toys and equipment. • If possible delay the purchase of the commercial refrigerator and freezer to a date mutually agreed upon to defer some of the initial cost. We are thrilled to bring Little Sprouts to North Andover and look forward to bringing our nationally award winning early education to our new community! Please do not hesitate to call with any questions. Respectfully, Krysta O'Neill VP, Operations Little Sprouts Inc. www. li ttlesprouts. com 1-877-YSPROUT (1-877-977-7688) b NORTH f ED 16 ? '6 O 0 2 ey it O�Q_ COCMIC h♦wKrt 1' PUBLIC HEALTH DEPARTMENT Community Development Division October 19, 2009 Little Sprouts Inc. 2434 Turnpike Road North Andover, MA 01845 Attn: Krysta O'Neil Susan Leges -Ferraro Jessica Brenes Re: Food Establishment Application Dear Ms. O'Neil, This letter is in response to your application for a Food Permit. Thank you for taking the time to correct the missing or incomplete items on the North Andover Food Application. Only one (1) outstanding item remains. The Federal Food Code as well as The State Food Code states in: "CMR 4-301.12(A), Manual Warewashing, sink Compartment Requirements (A) Except as specified in (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. Thank you for your cooperation in this matter. Once the application has been revised and reviewed, an approval will be issued along with procedures going forward towards receiving your permit that will need to be annually updated. Sincerely, ichele E. Grant Public Health Inspector 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com J* k .ittle 3'J"ph, r o u t St } Plant Cady, Grow kcry;. September 30, 2009 To: Michelle Grant North Andover Public Health Department Re: 2324 Turnpike St. North Andover, MA Dear Michelle, Enclosed you will find: RSCEIVE�y cL 3o 2009 r-)Vf;,.a OF NORTH ANDOVER HEA! TH DEP,AR MENT— • Cut sheets for all proposed appliances. • Architectural plan 11x14 to scale with proposed lay out, of which we are proposing an option of only one sanitization device, that being the under the counter sanitizer. • Sample menu's • Site Plan The plumber has confirmed all connections are P traps, (currently we only have toilets and sinks.) As we discussed we are anxious to bring this location into compliance, and appreciate your support as we bring our business into North Andover. Sincerely, Krysta O'Neill VP, Operations Little Sprouts Inc. 1w INK V-- I -C, ,4-) 10-1— 1 r— 2 :, 1p )c0 -1 - Sp 1p 1'...� �.-- ?/ � IN �/ (i ✓1i ��' ✓�� (� v " Frequently Asked Questions Page 1 of 10 Ro bert's Rul of Order Web Site frequently Asked Questions CAUTION: THE ANSWERS GIVEN HERE TO THE QUESTIONS PRESENTED ARE BASED UPON THE RULES CONTAINED IN ROBERTS RULES OF ORDER NEWL Y REVISED. THESE RULES ARE, IN EFFECT, DEFAULT RULES; THAT IS TO SAY, THEY GOVERN ONLY IF THERE ARE NO CONTRARY PROVISIONS IN ANY FEDERAL, STATE OR OTHER LAW APPLICABLE TO THE SOCIETY, OR IN THE SOCIETY'S BYLAWS, OR IN ANY SPECIAL RULES OF ORDER THAT THE SOCIETY MAY HAVE ADOPTED. THIS FACT MUST ALWAYS BE KEPT IN MIND WHEN READING ANY OF THE ANSWERS GIVEN. The questions in this chapter are based on queries repeatedly received on the Question and Answer Forum. Questions 1 through 20 derive from Robert's Rules of Order Newly Revised In Brief. 1. Is it true that the president can vote only to break a tie? 2. Can ex -officio members vote, and are they counted in determining whether a quorum is present? 3. Is it true that, once a quorum has been established, it continues to exist no matter how many members leave during the course of the meeting? 4. In determining the result of a vote, what constitutes a majority? 5. Can we round to the nearest number in computing the result of a vote? 6. Do abstention votes count? 7. What is a vote of no confidence? 8. How do you deal with a "friendly amendment"? 9. Isn't it true that a member who has a conflict of interest with respect to a motion cannot vote on the motion? 10. Should proxy votes be counted? 11. Must debate on a motion stop immediately as soon as any member calls the question? 12. Isn't it always in order to move to table a motion to the next meeting? 13. Can something be defeated by adopting a motion to table it? 14. How can I get an item on the agenda for a meeting? 15. Isn't it necessary to summarize matters discussed at a meeting in the minutes of that meeting in order for the minutes to be complete? 16. If minutes of a previous meeting are corrected, are the corrections entered in the minutes of the meeting at which the http://www.robertsrules.com/faq.html 11/20/2009 Frequently Asked Questions Page 2 of 10 corrections were made? 17. Can votes be taken in an executive session? 18. Is it possible to withdraw a resignation after it has been submitted? 19. Can we hold our board meetings by conference telephone call? 20. How can we get rid of officers we don't like before their term is Question 1: Is it true that the president can vote only to break a tie? Answer: No, it is not true that the president can vote only to break a tie. If the president is a member of the assembly, he or she has exactly the same rights and privileges as all other members have, including the right to make motions, speak in debate and to vote on all questions. However, the impartiality required of the presiding officer of an assembly (especially a large one) precludes exercising the right to make motions or debate while presiding, and also requires refraining from voting except (i) when the vote is by ballot, or (ii) whenever his or her vote will affect the result. When will the chair's vote affect the result? On a vote which is not by ballot, if a majority vote is required and there is a tie, he or she may vote in the affirmative to cause the motion to prevail. If there is one more in the affirmative than in the negative, he or she can create a tie by voting in the negative to cause the motion to fail. Similarly, if a two-thirds vote is required, he or she may vote either to cause, or to block, attainment of the necessary two thirds. [RONR (10th ed.), p. 392-93; see also Table A, p.190 of RONR In Brief.] Question 2: Can ex -officio members vote, and are they counted in determining whether a quorum is present? Answer: "Ex officio" is a Latin term meaning "by virtue of office or position." Ex -officio members of boards and committees, therefore, are persons who are members by virtue of some other office or position that they hold. For example, if the bylaws of an organization provide for a Committee on Finance consisting of the treasurer and three other members appointed by the president, the treasurer is said to be an ex - officio member of the finance committee, since he or she is automatically a member of that committee by virtue of the fact that he or she holds the office of treasurer. Without exception, ex -officio members of boards and committees have exactly the same rights and privileges as do all other members, including, of course, the right to vote. There are, however, two instances in which ex -officio members are not counted in determining http://www.robertsrules.com/faq.html 11/20/2009 Frequently Asked Questions Page 3 of 10 the number required for a quorum or in determining whether or not a quorum is present. These two instances are: 1. In the case of the president, whenever the bylaws provide that the president shall be an ex -officio member of all committees (except the nominating committee); and 2. If the ex -officio member is not a member, officer, or employee of the society (for example, when the governor of a state is made ex officio a member of a private college board). Again, however, it should be emphasized that in these instances the ex -officio member still has all of the rights and privileges of membership, including the right to vote. [RONR (10th ed.), p. 466- 67; p. 480,1. 18-27.] Question 3: Is it true that, once a quorum has been established, it continues to exist no matter how many members leave during the course of the meeting? Answer: No. Once a quorum at a meeting has been established, the continued presence of a quorum is presumed to exist only until the chair or any other member notices that a quorum is no longer present. If the chair notices the absence of a quorum, he or she should declare this fact, at least before taking any vote or stating the question on any new motion. Any member noticing the apparent absence of a quorum can and should make a Point of Order to that effect whenever another person is not speaking. It is dangerous to allow the transaction of substantive business to continue in the absence of a quorum. Although a Point of Order relating to the absence of a quorum is generally not permitted to affect prior action, if there is clear and convincing proof no quorum was present when business was transacted, the presiding officer can rule that business invalid (subject to appeal). [RONR (10th ed.), p. 337-38; see also p. 12-13 of RONR In Brief.] Question 4: In determining the result of a vote, what constitutes a majority? Answer: The word "majority" in this context means, simply, more than half. The use of any other definition, such as 50 percent plus one, is apt to cause problems. Suppose in voting on a motion 17 votes are cast, 9 in favor and 8 opposed. Fifty percent of the votes cast is 8 1/2, so that 50 percent plus one would be 9 1/2. Under such an erroneous definition of a majority, one might say that the motion was not adopted because it did not receive fifty percent plus one of the votes cast, although it was, quite clearly, passed by a majority vote. [RONR (10th ed.), p. http://www.robertsrules.com/faq.html 11/20/2009 Frequently Asked Questions Page 4 of 10 387; see also p. 66 of RONR In Brief.] Question S: Can we round to the nearest number in computing the result of a vote? For example, since two thirds of 101 is 67.3333, will 67 affirmative votes out of 101 votes cast meet the requirement of a two-thirds vote? Answer: No. The requirement of a two-thirds vote means at least two thirds. As a consequence, nothing less will do. If 101 votes are cast, 67 affirmative votes are not at least two thirds. It is less than two thirds, and will not suffice. [RONR (10th ed.), p. 388.] Question 6: Do abstention votes count? Answer: The phrase "abstention votes" is an oxymoron, an abstention being a refusal to vote. To abstain means to refrain from voting, and, as a consequence, there can be no such thing as an "abstention vote." In the usual situation, where either a majority vote or a two-thirds vote is required, abstentions have absolutely no effect on the outcome of the vote since what is required is either a majority or two thirds of the votes cast. On the other hand, if the vote required is a majority or two thirds of the members present, or a majority or two thirds of the entire membership, an abstention will have the same effect as a "no" vote. Even in such a case, however, an abstention is not a vote. [RONR (10th ed.), p. 387,1.7-13; p. 388,1.3-6; p. 390,1. 13-24; see also p.66 of RONR In Brief.] Question 7. What is a vote of no confidence? Answer. The term "vote of no confidence" is not used or defined anywhere in RONR, and there is no mention of any motion for such a vote. However, this does not mean that an assembly cannot adopt a motion, if it wishes, expressing either its confidence or lack of confidence in any of its officers or subordinate boards or committees. Any such motion would simply be a main motion, and would have no effect other than to express the assembly's views concerning the matter. A vote of "no confidence" does not - as it would in the British Parliament - remove an officer from office. Question 8: How do you deal with a "friendly amendment"? Answer: http://www.robertsrules.com/faq.html 11/20/2009 Frequently Asked Questions Page 5 of 10 On occasion, while a motion is being debated, someone will get up and offer what he or she terms a "friendly amendment" to the motion, the maker of the original motion will "accept" the amendment, and the chair will treat the motion as amended. This is wrong. Once a motion has been stated by the chair, it is no longer the property of the mover, but of the assembly. Any amendment, "friendly" or otherwise, must be adopted by the full body, either by a vote or by unanimous consent. If it appears to the chair that an amendment (or any other motion) is uncontroversial, it is proper for the chair to ask if there is "any objection" to adopting the amendment. If no objection is made, the chair may declare the amendment adopted. If even one member objects, however, the amendment is subject to debate and vote like any other, regardless of whether its proposer calls it "friendly" and regardless of whether the maker of the original motion endorses its adoption. [RONR (10th ed.), p. 154.] Question 9: Isn't it true that a member who has a conflict of interest with respect to a motion cannot vote on the motion? Answer: Under the rules in RONR, no member can be compelled to refrain from voting simply because it is perceived that he or she may have some "conflict of interest" with respect to the motion under consideration. If a member has a direct personal or pecuniary (monetary) interest in a motion under consideration not common to other members, the rule in RONR is that he should not vote on such a motion, but even then he or she cannot be compelled to refrain from voting. [RONR (10th ed.), p. 394,1. 15-25.] Question 10: Should proxy votes be counted? Answer: A "proxy" is a means by which a member who expects to be absent from a meeting authorizes someone else to act in his or her place at the meeting. Proxy voting is not permitted in ordinary deliberative assemblies unless federal, state or other laws applicable to the society require it, or the bylaws of the organization authorize it, since proxy voting is incompatible with the essential characteristics of a deliberative assembly. As a consequence, the answers to any questions concerning the correct use of proxies, the extent of the power conferred by a proxy, the duration, revocability, or transferability of proxies, and so forth, must be found in the provisions of the law or bylaws which require or authorize their use. [RONR (10th ed.), p. 414-15.] Question 11: http://www.robertsrules.com/faq.html 11/20/2009 Frequently Asked Questions Page 6 of 10 Must debate on a motion stop immediately as soon as any member calls the question? Answer: It is a fairly common misconception that, after debate has continued for some time, if any member shouts out "Question!" or "I call the question!", debate must immediately cease and the chair must put the pending question to a vote. This is simply not the case. Any member who wishes to force an end to debate must first obtain the floor by being duly recognized to speak by the chair, and must then move the Previous Question. Such a motion must be seconded, and then adopted by a two-thirds vote, or by unanimous consent. It is not in order to interrupt a speaker with cries of "Question" or "Call the Question," and even if no one is speaking, it is still necessary to seek recognition. [RONR (10th ed.), p. 193-94; see also p 35-37 of RONR In Brief.] Question 12: Isn't it always in order to move to table a motion to the next meeting? Answer: This question confuses the motion to Lay on the Table with the motion to Postpone to a Certain Time. The purpose of the motion to Lay on the Table is to enable an assembly, by majority vote and without debate, to lay a pending question aside temporarily in order to take up something else of immediate urgency. In ordinary societies it is rarely needed, and hence seldom in order. [RONR (10th ed.), p. 201-210; see also p. 127 of RONR In Brief.] Question 13: Can something be defeated by adopting a motion to table it? Answer: This is a common violation of fair procedure. Such a motion is not in order, because it would permit debate to be suppressed by a majority vote, and only a two-thirds vote can do that. The proper use of the motion to Lay on the Table is stated in the answer to Question 12, immediately above. [RONR (10th ed.), p. 207-209.] How can something be defeated without a direct vote on it? Before debate on an original (ordinary substantive) main motion has begun you may raise an Objection to Consideration of [the] Question, which is undebatable and can suppress the main question by a two- thirds vote against consideration. [RONR (10th ed.), p. 209,1. 1-4; p. 258-61; see also p. 129 of RONR In Brief.] If debate on the main motion has begun and you want to get rid of that motion without a direct vote on it, use the motion to Postpone http://www.robertsrules.com/faq.html 11/20/2009 Frequently Asked Questions Page 7 of 10 Indefinitely. That motion requires only a majority vote, but until it is adopted, it leaves the main question open to debate. [RONR (10th ed.), p. 121-24; see also p. 126 of RONR In Brief.] If you feel that it is undesirable that debate take place, move the Previous Question immediately after moving to Postpone Indefinitely. If adopted by a two-thirds vote, this motion will cause an immediate vote on the motion to Postpone Indefinitely without further debate. [RONR (10th ed.), p. 189-201.] Question 14: How can I get an item on the agenda for a meeting? Answer: For a proposed agenda to become the official agenda for a meeting, it must be adopted by the assembly at the outset of the meeting. At the time that an agenda is presented for adoption, it is in order for any member to move to amend the proposed agenda by adding any item which the member desires to add, or by proposing any other change. It is wrong to assume, as many do, that the president "sets the agenda." It is common for the president to prepare a proposed agenda, but that becomes binding only if it is adopted by the full assembly, perhaps after amendments as just described. [RONR (10th ed.), p. 363,1. 8-20; see also p. 16 of RONR In Brief.] Question 15: Isn't it necessary to summarize matters discussed at a meeting in the minutes of that meeting in order for the minutes to be complete? Answer: Not only is it not necessary to summarize matters discussed at a meeting in the minutes of that meeting, it is improper to do so. Minutes are a record of what was done at a meeting, not a record of what was said. [RONR (10th ed.), p. 451,1.25-28; see also p. 146 of RONR In Brief.] Question 16: If minutes of a previous meeting are corrected, are the corrections entered in the minutes of the meeting at which the corrections were made? Answer: If corrections to minutes are made at the time when those minutes are originally submitted for approval, such corrections are made in the text of the minutes being approved. The minutes of the meeting at which the corrections are made should merely indicate that the minutes were approved "as corrected." If it becomes necessary to correct minutes after they have initially http://www.robertsrules.com/faq.htmi 11/20/2009 Frequently Asked Questions Page 8 of 10 been approved, such correction can be made by means of the motion to Amend Something Previously Adopted. In this event, since the motion to Amend Something Previously Adopted is a main motion, the exact wording of that motion, whether adopted or rejected, should be entered in the minutes of the meeting at which it was considered. [RONR (10th ed.), p. 452,1. 12-15; P. 458,1. 10-16; see also p.151 of RONR In Brief.] Question 17: Can votes be taken in an executive session? Answer: Yes, votes can be taken in executive session. Proceedings in an executive session are secret, but are not restricted in any other way. [RONR (10th ed.), p. 92-93.] Question 18: Is it possible to withdraw a resignation after it has been submitted? Answer: A resignation is a Request to Be Excused from a Duty. It may be withdrawn in the same manner as any motion may be withdrawn - that is to say, before the proposed resignation has been placed before the assembly by the chair stating the question on its acceptance, it may be withdrawn without the consent of the assembly, but it may not be withdrawn without permission of the assembly once it has been placed before the assembly for its approval. [RONR (10th ed.), p. 277-80; 283-85.] Question 19: Can we hold our board meetings by conference telephone call? Answer: You may hold board meetings by conference telephone call only if your bylaws specifically authorize you to do so. If they do, such meetings must be conducted in such a way that all members participating can hear each other at the same time, and special rules should be adopted to specify precisely how recognition is to be sought and the floor obtained during such meetings. [RONR (10th ed.), p. 482,1. 28, to p. 483,1. 5; see also p. 159 of RONR In Brief.] It should be noted in this connection that the personal approval of a proposed action obtained from a majority of, or even all, board members separately is not valid board approval, since no meeting was held during which the proposed action could be properly debated. If action is taken by the board on the basis of individual approval, such action must be ratified by the board at its next regular meeting in order to become an official act. [RONR (10th ed.), p. 469,1.24, to p. 470,1.2.] http://www.robertsrules.com/faq.html 11/20/2009 Frequently Asked Questions Page 9 of 10 Question 20: How can we get rid of officers we don't like before their term is up? Answer: It depends. If the bylaws just state a fixed term for the officer, such as "two years," or if they say the officer serves for a specified term "and until [the officer's] successor is elected" (or words to that effect), then the group must use formal disciplinary proceedings, which involve the appointment of an investigating committee, preferral of charges by such a committee, and the conduct of a formal trial. The procedure is complex, and should be undertaken only after a careful review of Chapter XX of RONR. On the other hand, if the bylaws state a term for the office but add "or until [the officer's] successor is elected," or contain other wording explicitly indicating that the officer may be removed before the term expires, then the election can be rescinded (see Chapter 7 of RONR In Brief) and a successor then elected for the remainder of the term. Of course, if the bylaws themselves establish a procedure for removal from office, that procedure must be followed. [RONR (10th ed.), p. 642-43.] DA CAPO PRESS, PERSEUS BOOKS GROUP NOTE: While Amazon.com also makes available other books with "Robert's Rules" in the title, be aware that only what it sells as Robert's Rules of Order Newly Revised is the current, official http://www.robertsrules.com/faq.html 11/20/2009 :a Sheetroelc w Lay -In Ceiling; Panel ClimaPlust V n n n n n n �1 t n t+ r � V a S"tEntecx Brand Lay -in Gelling Panel, Vinyl, %vilb CLipmhus Performance/Donn Brand ZxLA Suspension System r 1 Features and • Panels meet U. S. 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N O n1 V V v1 .�- v 7 � V V rj 7_ N CL C-4 V V a, } >\ aiaj U u ¢ i > L -moi Q Y m a, U 0 m v ^' N LU _ E .- OO Dl. , v y _ cl Q. m O r U O p a N a h a N Q N 0- N O. r, 2 CL. � m u u 3 3 u u. v v O_ N L1 Q 0 r,4 O_ N CL r-4 Q V V V V V V E Y Qjai O m m L V1 L U/ i Q '' • Q om. al v 01' O O m i O O C a - . in o 1 O Ln v0- ; i i O v v -O -0 O *' v C > v cm3 c3 �¢¢ �¢¢ rn a v } of � U v O v O O o a, O C. O O o LL "' N v ¢ :3 v to -- LL m v � � LL m a :: AUG 30,2009 Project: LITTLE SPROUTS attn: JESSICA BRENES NORTH ANDOVER, MA From: BILL BODENRADER SYSCO BOSTON 342 SOUTH WORCESTER ST. NORTON, MA 02766 (508) 245-3517 Fax: (508) 286-7329 SALES ORDER To: SYSCO CUSTOMER FREIGHT PAID TAILBOARD DOCK HIGH OR DROP TO GROUND DELIVERY. PRICES ARE VOID AFTER 30 DAYS. NO TAXES ARE INCLUDED ON THIS QUOTE. ALL FINAL CONNECTIONS BY OTHERS. Item Qty Description Page 1 of 3 DD89A Sell Each Sell Total 1 1 ea SINK, THREE (3) COMPARTMENT 1,369.00 1,369.00 Advance Tabco Model No. FC-3-1824-18RL-X 304 lbs total Class: 100 Fabricated NSF Sink, 3 compartment, 18" right & left drainboards, bowl size 18" x 24" x 14" deep, 16/304 s/s, tile edge splash, rolled edge, faucet holes on 8" centers, s/s legs, 1" adjustable s/s bullet feet, NSF, overall 30" F/B x 90" L/R 1 ea Note: This sink requires (1) one faucet 1 ea 12" spout 1 ea Prerinse faucets SYSCO BOSTON AUG 30,2009 LITTLE SPROUTS Page 2 of 3 DD89A Item Qty Description Sell Each Sell Total 1 ea DTA -53-X Pre -rinse Faucet, 8" O.C., splash mount, w/mounting bracket 325.0( 325.0( and wall bracket 1 ea K-117 Add -A -Faucet, 12" spout 139.00 139.00 3 ea K-5 Drain, twist operated, 2" IPS 73.0( 219.0( Total 2,052.0( Grand Total 2,052.0( IF I CAN BE OF ANY FURTHER ASSISTANCE PLEASE FEEL FREE TO CONTACT ME @ HALLSMITH - SYSCO VOICE MAIL TEL 800-669-4440 EXT. 8840 OR MY CEL. PHONE 508-245-3517 OR MY E-MAIL ( bodenrader.bill@hal.sysco.com ) BILL BODENRADER E&S DPT. - - - Security Agreement --- To-- To secure payment and performance of all obligations, Customer (identified above) hereby grants Creditor (identified above) a continuing security interest in all inventory, equipment, and goods manufactured by or distributed by Creditor, whenever sold, consigned, leased, rented or delivered, directly or indirectly, to or for the benefit of Customer by Creditor, wherever located, now owned and hereafter acquired including but not limited to all equipment described within this Agreement; and all replacement parts, accessories and supplies including repossessions and returns; and all proceeds from the sale, lease or rental thereof; and all existing or subsequently arising accounts and accounts receivables, goods, instruments, chattel paper, general intangibles and supporting obligations which may from time to time hereafter come into existence during the term of this Security Agreement. Creditor's security interest is explicitly limited to outstanding_ obligations between Creditor and Customer. Customer will maintain the Collateral in original condition but for the ordinary wear and tear, and will insure the Collateral against all expected risks. Customer will not subject the Collateral to any adverse encumbrance or lien, or sale or other transfer other than as approved in writing by Creditor including through this Agreement. If Customer fails to timely make any payment, Creditor may repossess and remove any Collateral from Customer with or without Notice. Customer will not locate the Collateral at any location other than as known to Creditor. Customer will promptly advise Creditor of any change of Customer's name or business nature, location, and business openings and closings. The following constitute Customer defaults: Non-payment in timely fashion of Customer's indebtedness to Creditor, Customer's noncompliance with any obligation of this Agreement, bankruptcy, insolvency, or assignment for the benefit of creditors; misrepresentation in respect of any - provision of this or any Agreement between Creditor and Customer. In the event of default, Creditor may declare all unpaid balances due and payable�and„/or- .reguire Customer to assemble the Collateral and make it available to allow Creditor to take possession or dispose of the collateral. Customer authorizes Creditor to file a financing statement describing the Collateral and grants Creditor a limited Power of Attorney to sign any forms/documents deemed necessary by Creditor to protect Creditor's interest. By signature on this document, Customer's representative represents and warrants that he/she has the authority to bind Customer as set forth herein. SYSCO BOSTON t ,LE SPROUTS JUL 16,2009 Project: LITTLE SPROUTS attn: MELISSA LEGER From: BILL BODENRADER SYSCO BOSTON 380 SOUTH WORCESTER ST. NORTON; MA 02766 (508) 245-3517 Fax (508) 286-7329 07/9-0/2009 2009 QUOTE To: SYSCO CUSTOMER Page 1 of 3 DD118K FREIGHT PAID TAILBOARD DOCK HIGH OR DROP TO GROUND DELIVERY. PRICES ARE VOID AFTER 30 DAYS, NO TAXES ARE INCLUDED ON THIS QUOTE. ALL FINAL CONNECTIONS BY OTHERS. Item Qty Description Sell Each Sell Total HIGH TEW UNIT 1 1 ea DISHWASHER, UNDERCOUNTER 3,693.0( 3,693.0( Hobart Model No. SR24H-5 161 lbs total Undercounter Dishwasher, Hot Water Sanitization, 19 racks/hour, One Touch Controls, Rack Guides, 7 KW Built -In Booster, All SfS Construction, 1201208(3W)16011 1 ea 1 -Year parts, labor & travel time during normal working hours (nc) SYSCO BOSTON Lr SPROUTS • . W 07/20/2009 "t"2,':46 i*l l P .002/OOJ ,�.1L-1B,2Q0�----------{�T��.-�.9t�S- ------------------- -----Pa��_2_Qf a----- -- Item Qty Description Sell Each Sell Total 2 1 ea DISHWASHER, UNDERCOUNTER 3,250.00 3,250.0( Fagor Commercial, Inc. Model No. FI -64W 160 lbs total Class: 92.55 Dishwasher, Undercounter, high temperature w/built4n booster, appro;amately (35) 20" x2(Yracks/hour capacity, hot water assurance, fully enclosed cabinet, 304 s/s construction, electric tank heat, rinse dispenser, detergent & drain pumps, adjustable 1 ea One year parts and labor warranty (nc) 1 ea 208%#60/3,16.0 amps 3 1 ea DISHWASHER, UNDERCOUNTER — 3,089.0( 3,089,0C Fagor Commercial, Inc. Model No. FI -48W 150 lbs total {Class: 92.55 Dishwasher, Undercounter, high temperature w/buiit-in booster, appro)omately (22) 20" x 20" racks/hour capacity, hct water assurance, fully enclosed cabinet, 304 s/s construction, electric tank heat, rinse dispenser, detergent & drain pumps, adjustable 1 ea One year parts andlabor warranty (nit) 1 ea 208v/60/1, 15.0 amps (2 -vire plus ground required) SYSCO BOSTON J 2009 -Nov -18 08:49 PM little sprouts 9782084799 little Sprouts` Plant Farb. Crow Strong. 1/3 FAX COVER SHEET 'a'o: �bliC f�a� Drp� Attention: rnichele &(rn Fax #: qIf- 0* . My Notes: fiUbele I From: Jessica Todisco, Little Sprouts Date: //11,?/&9 Phone #: 978 208 4796 Fax #: 978 208 4799 1kre ij the Yervt Sa/E & my schco/. I;or you haus a7V 94ei-11 75 phare /c/ me Aw, , 7b67 e yam, Yez 1-4 6 c ZO (i, -a 'p RR C B t c w i E u U u � r m E/? 66Lb90?9L6 sinosds aTjjTT Rd 09:90 9T-AoN-600? *r eY V O ri eV O M Ln n R t0 O O Z z W H a U O m LL W M a a X W UA U LL iU E/6 66Lb80ZOL6 sino.ids 8TIITT Nd 09:90 8T-noN-600Z Q p m C7 a Q O (MSI 1= o W LL 4i 4� m w �u • m -iw N d � g `I F n o o: E/6 66Lb80ZOL6 sino.ids 8TIITT Nd 09:90 8T-noN-600Z � IC rV�pp 4� m yR �u • m -iw N Tl a g `I F o _ 00 �� � wjj 1 C p„ r. •'a Ki� UX ° ym iluu, n. 60 u m R� �J 4 � h n � S :S - - zt--_ n ;S a O yf `• �d Cl q IC E/6 66Lb80ZOL6 sino.ids 8TIITT Nd 09:90 8T-noN-600Z R, 0 �_ COCMICMIMKM , PUBLIC HEALTH DEPARTMENT Community Development Division September 9, 2009 Little Sprouts Inc. 2434 Turnpike Road North Andover, MA 01845 Attn: Susan Leges -Ferraro Jessica Brenes Re: Food Establishment Application Dear Ms. Brenes, This letter is in response to your application for a New Food Establishment. The following items were noted either missing or incomplete from your application. Please clarify or revise as needed and resubmit to the Health Department. A courtesy walk-thru was done to help indentify problem areas. Listed below are either unanswered questions or incomplete answers. Please review the questions and resubmit the application. 1. The town of North of North Andover request 2 people on the premises is Serve Safe Certified. When the class has been completed, please send a copy of the Serve Safe Certificate to the Health Department. No Serve Safe Certificate has been provided. OK 2. Please submit the cut sheets of all purchased equipment to the Health Department. Cut Sheets were not provided. 3. The refrigerator in the kitchen is a residential unit, please purchase a commercial unit. Need Cut Sheets for the commercial refrigerator. OK 4. Please submit a drawing to scale on 11x14 paper. Please submit a drawing to scale OK 5. Please answer #6 and #8 on page 10, and clarify #7 and # 11 on page 10, as well as # 10 on page 11. Page 10, #6 -OK, however, please provide a cut sheet for the microwave. OK Page 10, #7 -OK Page 10, #8 -OK Page 11, #10 -OK 6. Please complete the Finish Schedule section on page 11. We had some discussion during the walk—thru regarding the storage room, please address that conversation. OK- FRP However, please make sure that the ceiling tiles in the kitchen area are "Washable Restaurant Tiles" 7. Answer #9 & 10 on page 12. - OK 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com 8. The Plumbing Connection Section on page 14 and 15 will need to be completed. Please have your plumber take a look at #20 and #24 on the plumbing connections. OK 9. Please answer #37 thru 39 on page 16. - OK 10. Speak to the plumbing inspector regarding a grease trap, (page 16 #42) Make sure to pull the necessary permit for the equipment that's being installed. Please speak to the plumbing inspector regarding appropriate grease trap and or requirements. OK 11. Page 17 #48 — What type of sanitizer will you be using to wash the bedding, etc. - OK 12. Please answer #56 on page 18. - OK 13. On page 19 answer the following questions, #'s 58 thru 61. #58 - Please provide spec sheet for dish washer. Numbers 59 — 61 -OK 14. Re-evaluate #62 and answer #65 on page 19. Please answer # 62 and # 65 on page 19 # 62 Please purchase a 3 -bay with drain boards on either side. #65 OK 15. On page 20, answer #'s 66, 67 and # 75, the portion regarding cutting boards and can openers. Please answer # 66 OK Mixing Valve and 67 OK on page 20. Please re- evaluate the need for cutting boards and can openers — Page 20 # 75 OK Thank you for your cooperation in this matter. Once the application has been revised and reviewed, an approval will be issued along with procedures going forward towards receiving your permit that will need to be annually updated. Sincerely, Michele E. Grant Public Health Inspector 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fox 978.688.8476 Web www.townofnorthandover.com DelleChiaie, Pamela Subject: Food Est. - Little Sprouts - Day Care Facility - 2324 Turnpike Street - NEEDS REVIEW Start Date: Friday, September 04, 2009 Due Date: Thursday, September 17, 2009 Status: Not Started Percent Complete: 0% Total Work: 0 hours Actual Work: 0 hours Owner: DelleChiaie, Pamela Letter e-mailed 9/9/09 from Michele From: DelleChiaie, Pamela Sent: Thursday, September 03, 2009 3:25 PM To: Sawyer, Susan Cc: Grant, Michele Subject: Food Est. - Little Sprouts - Day Care Facility - 2324 Turnpike Street - NEEDS REVIEW Attachments: GeoTMS.rtf Hi Susan, The file is in your inbox for review. Pam EJ Food Est. - Little Sprouts - D... 1 DelleChiaie, Pamela From: DelleChiaie, Pamela Sent: Thursday, September 03, 2009 3:25 PM To: Sawyer, Susan Cc: Grant, Michele Subject: Food Est. - Little Sprouts - Day Care Facility - 2324 Turnpike Street - NEEDS REVIEW Attachments: GeoTMS.rtf Hi Susan, The file is in your inbox for review. Pam 1 4 PUBLIC HEALTH DEPARTMENT Community Development Division September 9, 2009 Little Sprouts Inc. 2434 Turnpike Road North Andover, MA 01845 Attn: Susan Leges -Ferraro Jessica Brener Re: Food Establishment Application Dear Ms. Brenes, This letter is in response to your application for a New Food Establishment. The following items were noted either missing or incomplete from your application. Please clarify or revise as needed and resubmit to the Health Department. A courtesy walk-thru was done to help indentify problem areas. Listed below are either unanswered questions or incomplete answers. Please review the questions and resubmit the application. 1. The town of North of North Andover request 2 people on the premises is Serve Safe Certified. When the class has been completed, please send a copy of the Serve Safe Certificate to the Health Department. 2. Please submit the out sheets of all purchased equipment to the Health Department. 3. The refrigerator in the kitchen is a residential unit, please purchase a commercial unit. 4. Please submit a drawing to scale on 11x14 paper. 5. Please answer #6 and #8 on page 10, and clarify #7 and #11 on page 10, as well as #10 on page 11. 6. Please complete the Finish Schedule section on page 11. We had some discussion during the walk—thru regarding the storage room, please address that conversation. 7. Answer #9 & 10 on page 12. 8. The Plumbing Connection Section on page 14 and 15 will need to be completed. 9. Please answer #37 thru 39 on page 16. 10. Speak to the plumbing inspector regarding a grease trap, (page 16 #42) Make sure to pull the necessary permit for the equipment that's being installed. 11. Page 17 #48 — What type of sanitizer will you be using to wash the bedding, etc. 12. Please answer #56 on page 18. 13. On page 19 answer the following questions, #'s 58 thru 61. 14. Re-evaluate #62 and answer #65 on page 19. 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com � �� �9. toc.�ai oqb i�w.cr . �• PUBLIC HEALTH DEPARTMENT Community Development Division September 9, 2009 Little Sprouts Inc. 2434 Turnpike Road North Andover, MA 01845 Attn: Susan Leges -Ferraro Jessica Brener Re: Food Establishment Application Dear Ms. Brenes, This letter is in response to your application for a New Food Establishment. The following items were noted either missing or incomplete from your application. Please clarify or revise as needed and resubmit to the Health Department. A courtesy walk-thru was done to help indentify problem areas. Listed below are either unanswered questions or incomplete answers. Please review the questions and resubmit the application. 1. The town of North of North Andover request 2 people on the premises is Serve Safe Certified. When the class has been completed, please send a copy of the Serve Safe Certificate to the Health Department. 2. Please submit the out sheets of all purchased equipment to the Health Department. 3. The refrigerator in the kitchen is a residential unit, please purchase a commercial unit. 4. Please submit a drawing to scale on 11x14 paper. 5. Please answer #6 and #8 on page 10, and clarify #7 and #11 on page 10, as well as #10 on page 11. 6. Please complete the Finish Schedule section on page 11. We had some discussion during the walk—thru regarding the storage room, please address that conversation. 7. Answer #9 & 10 on page 12. 8. The Plumbing Connection Section on page 14 and 15 will need to be completed. 9. Please answer #37 thru 39 on page 16. 10. Speak to the plumbing inspector regarding a grease trap, (page 16 #42) Make sure to pull the necessary permit for the equipment that's being installed. 11. Page 17 #48 — What type of sanitizer will you be using to wash the bedding, etc. 12. Please answer #56 on page 18. 13. On page 19 answer the following questions, #'s 58 thru 61. 14. Re-evaluate #62 and answer #65 on page 19. 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com ..e IS. On page 20, answer #'s 66, 67 and # 75, the portion regarding cutting boards and can. openers. Thank you for your cooperation in this matter. Once the application has been revised and reviewed, an approval will be issued along with procedures going forward towards receiving your permit that will need to be annually updated. Sincerely, Michele E. Grant Public Health Inspector 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 418.688.9540 Fax 478.688.8416 Web www.townofnorthandover.com 0 � § .. LL2�2 B e d 7 7 /� C14 k § k / / E k � M �CL �2 E \ / o cu t� =f $ r /� 2 2 c/ / 2 / to0 % / 2 E cu \ � m \ k c -Nd § c / % ƒ c m o 2/ o � a0 § a V). &/�& � ■ ALL U. U k § S / / ƒ ? % � $ 140 E ._ /"/ / q 7 ƒ \ � � o � k k \ $ 3 f � $ � /�/ / \ -0 o CL E � c � -0§£ / Ln � k � R 4- # E o �£. � / 0 0 7 kA 2 / / E > '- 4- w m c o - 7 f > 2 to CU e § _ 3=j u o f @ � u v � k / 7 E / / -0 0 R ƒ / -0 \ 2 \ cu 3 & > 2 q 2 o 4cRf. 0 / k 0 / U # k / \ o / m _� c 2 ± 0 E � 2 2 ƒ / \ k x 2 1-1 k< / o 2 U � q \ -D d o < f o ± £ Q \ u E t c ® CL k \ 0) M: / \ k x 2 1-1 ICL M O CH C 00 01 0 ei cn LA- 0 O Q Vf O x W U LL LL O 3 Z f6 L A- N �OO�'9G��C�aoo I�9QVC� OVEW '•. y t' � � y fa IV W878OSS / MW8780SB Visit our web site at www.emersonradio.com PRECAUTIONS 70 AVOID POSSIBLE EXP®SUREE TO EXCESSIVE MICROWAVE AVE ENERGY (a) Do not attempt to operate this oven with the door open since open-door operation can result in harmful exposure to microwave energy. It is important not to defeat or tamper with the safety interlocks. (b) Do not place any object between the oven front face and the door or allow soil or cleaner residue to accumulate on sealing surfaces. (c) Do not operate the oven if it is damaged. It is particularly important that the oven door closes properly and that there is no damage to the following: (1) door (bent), (2) hinges and latches (broken or loosened), (3) door seals and sealing surfaces. (d) The oven should not be adjusted or repaired by anyone except properly qualified service personnel. 1 O� Precautions to Avoid Possible Exposure to To Stop the Oven While it is Operating.............14 Excessive Microwave Energy ..............................1 Cooking Guide ................................................... 15 Important Safety Instructions...............................2 The Principles of Microwave Cooking ........15 Safety Precautions..............................................3 Food Characteristics..................................15 Grounding Instructions........................................4 Microwave Techniques ......................... ...... 15 Installation...........................................................4 Hot Snacks and Appetizers ........................16 Care of Your Microwave Oven ............................5 Meats .......................................................... 17 How to Use Your Microwave Oven Safely ..........5 Poultry ........................................................18 Location of Controls............................................6 Seafood......................................................18 Operation.............................................................7 Eggs & Cheese..........................................19 Setting the Clock..........................................7 Vegetables.................................................20 DefrostBy Weight........................................7 Sauces.......................................................21 Speed Defrost..............................................8 Casseroles.................................................21 Cooking In One Stage..................................8 Sandwiches................................................22 2 Stage or 3 Stage Time Cooking ................8 Pasta and Grains ........................................ 22 Start/Stop Pad..............................................8 Cereals.......................................................23 Cook By Weight............................................9 Convenience Foods...................................23 Baked Potato Quick Cook Pad...................10 Desserts.....................................................24 Pizza Quick Cook Pad................................10 Weight & Measure Conversion Chart ................ 24 Popcorn Quick. Cook Pad ...........................11 Specifications....................................................25 Setting Popcorn Quick Pad to a Before You Call for Service...............................25 Different Time.............................................11 Limited Warranty...............................................26 Beverage Quick Cook Pad .........................12 Frozen Dinner Quick Cook Pad..................12 Reheat Quick Cook Pad .............................13 ChildLock...................................................13 Setting the Timer........................................14 1 IJIJV.J G"�Y.JV V �' When using electrical appliances, basic safety precautions should be followed, including the following: 1 Read all instructions before using this appliance. 11 Do not store or use this appliance outdoors. Do not use this product near water, for example, near a kitchen sink, in Read and follow the specific "PRECAUTIONS a wet basement, or near a swimming pool, 2 TO AVOID POSSIBLE EXPOSURE TO and the like. EXCESSIVE MICROWAVE ENERGY" found on page 1. 12 Do not immerse cord or plug in water. 3 This appliance must be grounded. Connect only to a properly grounded outlet. See 13 Keep cord away from heated surfaces. "GROUNDING INSTRUCTIONS" found on page 4. 4 A Install or locate this appliance only in accordance with the provided installation instructions. Some products such as whole eggs and 5 sealed containers, for example, closed glass jars, may explode and should not be heated in this oven. 6 Use this appliance only for its intended use as described in this manual. Do not use corrosive chemicals or vapors in this appliance. This type of oven is specifically designed to heat, cook, or dry food. It is not designed for industrial or laboratory use. 7 As with any appliance, close supervision is necessary when used by children. 8 Do not operate this appliance if it has a damaged cord or plug, if it is not working properly, or if it has been damaged or dropped. 1 /� Do not let cord hang over edge of table or `"� counter. When cleaning surfaces of door and oven that 1 5 come together when closing the door, use only mild, non-abrasive soaps or detergents applied with a sponge or soft cloth. 16 To reduce the risk of fire in the oven cavity: (a) Do not overcook food. Carefully attend appliance if paper, plastic, or other combustible materials are placed inside the oven to facilitate cooking. (b) Remove wire twist -ties from paper or plastic bags before placing bag in oven. (c) If materials inside the oven should ignite, keep oven door closed, turn oven off, and disconnect the power cord, or shut off power at the fuse or circuit breaker panel. (d) Do not use the cavity for storage purposes. Do not leave paper products, cooking utensils, or food in the cavity when not in use. This appliance should be serviced only by Do not use this microwave oven to heat 9 qualified service personnel. Contact the 17 corrosive chemicals (for example, sulfides nearest authorized service facility for and chlorides). Vapors from such corrosive examination, repair or adjustment. chemicals may interact with the contact and springs of the safety interlock switches 10 Do not cover or block any openings on this thereby rendering them inoperable appliance. SAVE THESE INSTRUCTIONS 2 �'fr��ll� "� •U o� ueneral use 1 Do NOT attempt to tamper with or make any adjustments or repairs to door, control panel or any other part of the oven. Do NOT remove outer panel from oven. Repairs should only be done by qualified service personnel. 2 Do NOT operate the oven empty. The microwave energy will reflect continuously throughout the oven if no food or water is present to absorb energy. 3 If a fire occurs in the oven, touch the Start/Stop pad and LEAVE THE DOOR CLOSED. Disconnect the power cord, or shut off power at the fuse or circuit breaker panel. 4Do NOT attempt to dry clothes, newspapers or other materials in the oven. They may catch on fire. 5 Do NOT use recycled paper products. Recycled paper towels, napkins and waxed paper can contain metal flecks which may cause arcing or ignite. Paper products containing nylon or nylon filaments should be avoided, as they may ignite. 6 Some styrofoam trays (like those that meat is packaged on) have a thin strip of metal embedded on the bottom. When microwaved, the metal can burn the floor of the oven or ignite a paper towel. 7 Avoid inserting nails, wire, etc. through any holes in the unit during operation. Never insert a wire, nail or any other metal objects through the holes on the cavity or any other holes or gaps, because such objects may cause electric shock and microwave leakage. Utensils 1 METAL CONTAINERS or dishes with metallic rims should not be used. Arcing may occur. 2 METAL TWIST -TIES may not be used in the microwave oven. 5 Remove PLASTIC STORE WRAPS before cooking or defrosting foods in the oven. 6 For FURTHER INFORMATION on proper cooking utensils, refer to the COOKING GUIDE on page 15. Food 1 Never use your microwave oven for HOME CANNING. The oven is not designed to permit proper canning. Improperly canned food may spoil and be dangerous to consume. 2 COOKING TIMES given in the cooking guide are approximate. Factors that may affect cooking are starting temperature, altitude, volume, size and shape of food and utensils used. As you become familiar with the oven, you will be able to adjust for these factors. 3 It is better to UNDERCOOK RATHER THAN OVERCOOK foods. If food is undercooked, it can always be returned to the oven for further cooking. If food is overcooked, nothing can be done. Always start with minimum cooking times. 4 SMALL QUANTITIES of food or foods with LOW MOISTURE content can burn, dry out or catch on fire if cooked too long. 5 Do NOT boil eggs in their shell. Pressure may build up and the eggs may explode. 6 Potatoes, apples, egg yolks, whole acorn squash and sausage are some examples of food with NONPOROUS SKINS. These must be pierced before cooking to prevent bursting. 7 POPCORN must be popped in a microwave com popper. Microwave popped corn produces a lower yield than conventional popping. Do not use oven for popcorn unless popped in a microwave approved popcorn utensil or unless it's commercially packaged and recommended especially for microwave ovens. Do not use oil unless specified by the manufacturer. 3 Do NOT use SEALED JARS or NARROW NECK bottles for cooking or reheating. They 8 Do NOT attempt to deep fat fry in your oven. may shatter. 4 Do NOT use CONVENTIONAL THERMO- �] HEATED LIQUIDS can ERUPT if not mixed with METERS in the microwave oven. They may J air. Do not heat liquids in your microwave oven cause arcing. without first stirring. 3 This appliance must be grounded. In the event of an electrical short circuit, grounding reduces the risk of electric shock by providing an escape wire for the electric current. This appliance is equipped with a cord having a grounding wire with a grounding plug. The plug must be inserted into an outlet that is properly installed and grounded. WARNING: Improper use of the grounding plug can result in a risk of electric shock. Consult a qualified electrician or service !, person if the grounding instructions are not completely understood, or if doubt exists as to whether the appliance is properly grounded. If it is necessary to use an extension cord, use only a three wire extension cord that has a three blade grounding plug, and a three slot receptacle that will accept the plug on the appliance. The marked rating of the extension cord should be equal to or greater than the electrical rating of the appliance. 1. Steady, flat location: When positioning the microwave oven, it should be set on a steady, flat surface. 2. Ventilation: Do not block air vents. If they are blocked during operation, the oven may overheat and eventually cause oven failure. For proper ventilation, keep three inches of space between the oven's top, sides, rear and the area where the unit is to be installed. 3. Radio and TV reception: Poor television reception and radio interference may result if the oven is located close to a TV, radio, antenna, or antenna wire. Position the oven as far from them as possible. 4. Temperature and moisture: Keep the oven away from hot air, steam or splashing liquids when choosing a place to locate it, otherwise, the unit's operation may be adversely affected, causing it to break down. 5. Power supply: • Check your local power source. This microwave oven requires a 120V, 60Hz power supply. • Use a receptacle that will accept the ground prong. A. A short power supply cord is provided to reduce the risks resulting from becoming entangled in or tripping over a longer cord. B. Longer cord sets or extension cords are available and may be used if care is exercised in their use. C. If a long cord or extension cord is used, (1) the marked electrical rating of the cord set or extension cord should be at least as great as the electrical rating of the appliance, (2) the extension cord must be a grounding -type 3 -wire cord, and (3) the longer cord should be arranged so that it will not drape over the counter top or tabletop where it can be pulled on by children or tripped over unintentionally. 6. Examine the oven for any damage such as: Dents, a misaligned door, broken door or a dent in the cavity. If any of the above are visible, DO NOT INSTALL THE UNIT. Notify the dealer immediately. When using a 3 -pronged plug rWhen using a grounding adapter, make sure the receptacle box is fully grounded. 3 -pronged Grounding Lead I Receptacle ' i Screw -itecep[acle _� I 3 -pronged Receptacle I Grounding Receptacle Plug Box Cover ! Adapter Box Cover — — -- _I 0 0V Disconnect the AC plug from the outlet before It is occasionally necessary to remove the cleaning. glass tray for cleaning. Wash the tray in warm, t ^ Keep the inside of the oven clean. When food sudsy water or in a dishwasher. 2 spatters or spilled liquids adhere to oven walls, wipe with a damp cloth. Mild detergent i may be used if the oven gets very dirty. The use of harsh detergent or abrasives is hot -- - recommended. 3 The outside oven surface should be cleaned �- with soap and water, rinsed and dried with a / ~ soft cloth. To prevent damage to the operat- !C \ ing parts inside the oven, water should not be allowed to seep into the ventilation slots. The roller guide and oven cavity floor should If the Control Panel becomes dirty or wet, 7 be cleaned regularly to avoid excessive noise. 4 clean with a soft, dry cloth. Do not use harsh Simply wipe the bottom surface of the oven detergents or abrasives on Control Panel. with mild detergent water or window cleaner If steam accumulates on both sides of the and dry. The roller guide may be washed in 5 oven door, wipe with a soft cloth. This may mild, sudsy water or the dishwater. occur when the microwave oven is operated under high humidity conditions and.this is not an indication of a malfunctinn in tha t „it Roller Guide 1 The ROLLER GUIDE and oven floor should be cleaned frequently to prevent excessive noise. 2 The ROLLER GUIDE MUST ALWAYS be used for cooking together with the Glass Tray. Glass Tray Roller Guide _ Glass 1 Tray Do NOT operate the oven without the Glass Tray DDplace. �— 2 o NOT use any other Glass Tray with this oven. 3 If the Glass Tray is hot, ALLOW IT TO COOL before cleaning it or placing it in water. 4 Do NOT cook directly on the Glass Tray. o Although your oven is provided with safety features, it is important to observe the following: a) It is important not to defeat or tamper with safety interlocks. b) Do not place any object between the oven face and the door or allow residue to accumulate on sealing surfaces. Wipe the sealing area frequently with a mild detergent, rinse and wipe dry. Never use abrasive powders or pads. c) When opened, the door must not be subjected to strain, for example, a child hanging on an open door or any load which could cause the oven to fall forward and cause injury and damage to the door. Do not operate the oven if it is damaged, until it has been repaired by a qualified person. It is particularly important that the oven door close properly and that there is no damage to the following: i) Door (bent), ii) Hinges and Latches (broken or loosened), iii) Door seals and sealing surfaces. d) The oven should not be adjusted or repaired by anyone except properly qualified service personnel. 5 LOCA► 10 OF CO T O S 4 5 4Z::D� C:7—--8 1. Door latch - When the door is closed, it will automatically lock shut. If the door is opened while the oven is operating, the magnetron will automatically shut off. 2. Door seal - The door seal maintains the microwaves within the oven cavity and prevents microwave leakage. 3. Oven cavity 4. Spatter shield - Protects the microwave outlet from splashes of cooking foods. 5. Safety interlock system - Prevents the oven from operating while the door is opened. 6. Door Open button - Press to open the door and stop oven operation. 7. Glass cooking tray - Made of special heat resistant glass. The tray must always be in proper position before operating the oven. Do not cook food directly on the tray. 8. Roller guide - Supports the glass cooking tray. Must always be in proper position before operating the oven. 9. Door screen - Allows viewing of food. The screen is designed so that light can pass through, but not the microwaves. 10. Display - Cooking time, power level, function indicators and the present time are displayed. 10 11 ---------------------- O®®: 12—C 13 14 Pte«. a.k. C- o00 o00 � 16 rme, C 17 o00 i -a, 000 � 000 i o00 4Z::D� C:7—--8 1. Door latch - When the door is closed, it will automatically lock shut. If the door is opened while the oven is operating, the magnetron will automatically shut off. 2. Door seal - The door seal maintains the microwaves within the oven cavity and prevents microwave leakage. 3. Oven cavity 4. Spatter shield - Protects the microwave outlet from splashes of cooking foods. 5. Safety interlock system - Prevents the oven from operating while the door is opened. 6. Door Open button - Press to open the door and stop oven operation. 7. Glass cooking tray - Made of special heat resistant glass. The tray must always be in proper position before operating the oven. Do not cook food directly on the tray. 8. Roller guide - Supports the glass cooking tray. Must always be in proper position before operating the oven. 9. Door screen - Allows viewing of food. The screen is designed so that light can pass through, but not the microwaves. 10. Display - Cooking time, power level, function indicators and the present time are displayed. 10 11 ---------------------- O®®: 12—C 13 14 Pte«. a.k. C- 15— x0- 16 rme, C 17 18,_ay -a, 21 22 23 24 r. 11. Baked Potato pad - Touch to cook potatoes. 12. Popcorn pad - Touch to cook popcorn. 13. Frozen Dinner pad - Used to cook frozen dinners. 14. Beverage pad - Used to heat beverages. 15. Timer pad - Used to allow the display to operate as a kitchen timer. 16. Power pad - Used to set the desired cooking power level. 17. Defrost By Weight pad - Used to set the oven to estimate the defrosting time by weight entered. 18. Cook By Weight pad - Used to set the oven to estimate the cooking time by weight entered. 19. Clock pad - Touch to set the present time. 20. Start/Stop pad - Used to start or stop a selected operation. 21. Pizza pad - Touch to reheat precooked or cook frozen pizza. 22. Reheat pad — Used to reheat plated foods. 23. Cook pad - Touch to set any desired cook setting. 24. Speed Defrost pad - Automatically divides the defrosting times into periods of alternating defrost and standing times for even defrosting. 25. 10 key pads - Used to select the desired power level, cooking time, etc. 26. Reset pad - Used to reset the cooking data if pressed before cooking starts. I -- ---------------------- O®®: ® (D ©- 20 Start 21 22 23 24 r. 11. Baked Potato pad - Touch to cook potatoes. 12. Popcorn pad - Touch to cook popcorn. 13. Frozen Dinner pad - Used to cook frozen dinners. 14. Beverage pad - Used to heat beverages. 15. Timer pad - Used to allow the display to operate as a kitchen timer. 16. Power pad - Used to set the desired cooking power level. 17. Defrost By Weight pad - Used to set the oven to estimate the defrosting time by weight entered. 18. Cook By Weight pad - Used to set the oven to estimate the cooking time by weight entered. 19. Clock pad - Touch to set the present time. 20. Start/Stop pad - Used to start or stop a selected operation. 21. Pizza pad - Touch to reheat precooked or cook frozen pizza. 22. Reheat pad — Used to reheat plated foods. 23. Cook pad - Touch to set any desired cook setting. 24. Speed Defrost pad - Automatically divides the defrosting times into periods of alternating defrost and standing times for even defrosting. 25. 10 key pads - Used to select the desired power level, cooking time, etc. 26. Reset pad - Used to reset the cooking data if pressed before cooking starts. I -- SETTING THE CLOCK 1. Touch the CLOCK pad. c>E �p - n The display will show "ENTER CLOCK TIME". j NOTE: When the unit is first plugged in, it will temporarily E O be in the clock set mode. 2. Enter the correct time of day. , EXAMPLE: To set the time to "10:02", touch 1", "0", "0", "2" in sequence. O CD2 The display will show the numbers pressed in the order 1 Put • 0—f 1 in which you pressed them. O 3. Touch the CLOCK pad. C> © r The display will show the present time and the colon will _ stop blinking. After the clock has been set, the time will r „" • appear unless the oven is cooking or defrosting. S' �C,«" NOTES: ------------------------------------------------------------------------------------------------------------------------- • To reset present time in the display window when the oven is off, touch the CLOCK pad and reset. • A pad must be touched within 15 seconds when setting the clock, or entering cooking information. • If you make a mistake when setting the time, touch the RESET pad. • To recall the actual time while the oven is cooking or defrosting, simply touch the CLOCK pad and the display will show the actual time for three seconds. DEFROST BY WEIGHT DEFROST BY WEIGHT lets you easily defrost foods by eliminating guesswork in determining defrosting time. The minimum weight for Auto Weight Defrost is 1oz. The maximum weight is 6.0 lbs (entered as 5lbs, 16oz). Follow the steps below for easy defrosting. ----------------- ---------- -----------------------------------------------------------------------------------------------------------------_--------- ------------------------ ------- IMPORTANT NOTE: After partial defrosting, the oven will stop defrosting and beep two times, but the time will remain on the display. This pause is to allow you to turn and rearrange the food for even defrosting. After the food is turned and rearranged, press the START/STOP pad again. 1. Touch the DEFROST BY WEIGHT pad. 11 � DC� ® ►'- O C5 2. Using the keypads, enter the pounds, and then enter the ounces. E�E� A O O c For example, for 1 pound 5 ounces, touch "1", "0", "5". O © c • L (Maximum weight that can be entered is 5lbs, 16oz.) / • ► 1 1 3. Touch the START/STOP pad. The display will show "CODE" O O O and "DEF" and count down the remaining defrosting time in O © O _ minutes and seconds. It will beep four times and show "End" O O O • when defrosting is completed (refer to Important Note s, �, • above). Touch the RESET pad or open the door to clear _ before starting another operation. .' SPEED DEFROST SPEED DEFROST will automatically set the oven to defrost at a time set by the user. This method provides the quickest thawing of small to medium size foods. 1. Touch the SPEED DEFROST pad. O O O OEF O ® O 2. Using the key pads, enter the desired defrosting time (up EMEa "�E to 99 minutes, 99 seconds). UC 111.1111 J O C DEF 3. Touch the START/STOP pad. The display will show O O "DEF" and count down the remaining defrosting time in O U O minutes and seconds. It will beep four times and show O O "End" when defrosting is completed. Touch the RESET 5 ^ 1 • pad or open the door to clear before starting another operation. COOKING IN ONE STAGE Set a cooking or other operational time/power as follows: 1. Using the key pads, enter the desired cooking time (up to 99 minutes, 99 seconds). 01 OC2D1.1111 C) 1.11► 1 nnc --- 2. Touch the POWER pad followed by a key pad to enter =^ - °DDS the power level (skip if cooking at 100%); see below. O C The display will show the percentage you chose. 0 7D 1•I111 oCE) c J 3. Touch the START/STOP pad. The display will show O O © ° "COOK" and count down the remaining cooking time in CD U O 1 • 1 1 minutes and seconds. It will beep four times and show GD O O 1 • ► 11 1 "End" when cooking is completed S Touch the RESET pad or open the door to clear before starting another operation. 2 STAGE OR 3 STAGE TIME COOKING WATTAGE OUTPUT CHART For two stage cooking, instead of performing step 3, press the COOK pad and repeat steps 1 and 2 and then press the START/STOP pad; "MEM" will appear in the display. If desired, after setting two-stage cooking, press the SPEED DEFROST pad and enter the desired defrosting time, then press the START/STOP pad. When all stages have completed, four beeps will sound. Number Pad % of Power 9 90 8 80 7 70 6 60 5 50 4 40 3 30 2 20 1 10 COOK BY WEIGHT COOK BY WEIGHT lets you easily roast meats in the oven as it will automatically set the times and power levels to give better results than one power only cooking. Meat must be defrosted and at refrigerated temperature. Meat Roasts approximately three to five pounds work best. 1. Touch the COOK BY WEIGHT pad. •--- _- z -The display will show "ENTER CODE". O O U ENTEF -DDDE -- 0 O C7®CO O C5D © 2. Using the key pads, select the desired code that Code Roast Type Int. Temp after Recommended corresponds to the type of food you are cooking � • � � Standing Max Weight according to the chart at the right. 1 Roast Beef Rare 140° 51b, 16oz ® O 2 Beef or Lamb Medium 160° 51b, 16oz count down the remaining cooking time in minutes and 3 Pork Well Done 170° 51b, 4oz 3. Using the key pads, enter the pounds, then enter the " ounces. For example, for 1 pound 5 ounces, touch "l ", "0", "5". O C20 C (Maximum ounces that can be entered is 16.) � • � � The cooking time will appear. C^O ©C 4. Touch the START/STOP pad. ® O The display will show "CODE" and "COOK" and will O O O count down the remaining cooking time in minutes and seconds and will beep four times when cooking is5=^ �, 1 1. 1 1 7 completed. Touch the RESET pad or open the door to clear before starting another operation. NOTES: • After partial cooking, the oven will stop cooking and beep two times, but the time will remain on the display. This pause is to allow you to turn and rearrange the food for even cooking. After the food is turned and rearranged, press the START/STOP pad again. • Let the roast stand a few minutes to finish cooking before serving 0 @P -MOM 0 D BAKED POTATO QUICK COOK PAD Use this feature and the oven will automatically set the cooking time based on the quantity of potatoes. A built-in standing time will help equalize the temperature. Cook potatoes as follows: 1. For four to six ounce potatoes, touch the BAKED POTATO pad once. For a eight to 10 ounce potato, "W touch the BAKED POTATO pad twice.CD CD The display will show "ENTER AMT'. CO .C—D CD —� * Pierce skins before cooking. O CD O -- 2. Enter the amount of four to six ounce potatoes (up to C7 �-- four) and the cooking time will appear. Touch the O © O CODE COOK START/STOP pad. The display will show "CODE" and O O O 71. 1 1 1 "COOK" and will count down the remaining cooking time san • I o 1 in minutes and seconds and will beep four times when ---- cooking is completed. NOTE: Up to four baked potatoes can be cooked as follows: Qty 4-6 Oz Times 8-10 Oz Times 1 Potato 3 minutes,10 seconds 4 minutes, 10 seconds 2 Potatoes 7 minutes,10 seconds 10 minutes, 00 seconds ' 3 Potatoes 11 minutes, 00 seconds 15minutes, 00 seconds 4 Potatoes 14minutes, 00 seconds 19 minutes, 00 seconds PIZZA QUICK COOK PAD Use this feature and the oven will automatically set the cooking time based on.the type of pizza(reheated or frozen).Cook pizza as follows: To reheat a thick slice or two smaller slices, touch the PIZZA pad once (total cooking time is 1 minute, 10 seconds). For a whole frozen pizza, touch the PIZZA pad twice (total cooking time is 5 minutes, 30 seconds). The display will show "CODE". CDCDCD O O O 2. Touch the START/STOP pad. The display will show O "CODE" and "COOK" and will count down the remaining CD © O cooking time in minutes and seconds and will beep four O O O .times when cooking is completed. sin _7�, 10 CODE - COOS COOK � 1 • 11.1 REHEAT QUICK COOK PAD Use this featurwand the oven will automatically set the cooking time. Reheat as follows: 1. To reheat a standard plate, touch the REHEAT pad (total reheat time is 3 minutes, 40 seconds). °°DE The display will show "CODE". 1 . LI n :37 - 1/ 1 2. Touch the START/STOP pad. The display will show O O C6D--_ CODE COOK "CODE" and "COOK" and will count down the remaining U O O cooking time in minutes and seconds and will beep four O O O utimes when cooking is completed. s� 70 • 1 1 Arranging the foods on the plate will determine how evenly they cook. Dense foods (such as meat) and compact vegetables (such as mashed potatoes) should be placed around the edges and spread out as much as possible to expose them to the microwave energy. Large amounts of food should be spread out to receive more energy than smaller ones. Covering dry meat slices with gravy will help speed the heating. Light, airy foods (such as rice, delicate seafood, etc.) absorb energy quickly. Place them in the center of the plate. CHILD LOCK The Child Lock prevents unwanted oven operation by small children. The oven can be set so that the control panel is deactivated or locked. 1. To activate, press and hold the RESET pad for three O ® © - - seconds, "LOCK" will appear and no buttons can be v a O pressed. LI . sart � 1 • 11 1 S: CLOCK LOON 2. To deactivate, press and hold the RESET pad for three O seconds, "LOCK" will disappear. O e O 5 a 1 • 11 1 St `CLOCK 13 SETTING THE TIMER 1. Touch the TIMER pad. O O O EN EF TYEfl TME The display will -show "ENTER TIMER TIME". �• _� LT �0 2. Enter the desired timer time. CD ® C EXAMPLE: To set the time to "10:02", touch 1", ", "0", "0", O © C EY EH TYEH ME "2" in sequence. O © C • The display will show the numbers pressed in the order O O C • in which you pressed them. ,f San 3. Touch the START/STOP pad. O ©O The display will count down the timer time and emit one O (:D:) O �j • �� long beep. 1 PLO P-0 1 TO STOP THE OVEN WHILE IT IS OPERATING 1. Press the START/STOP pad. • The oven can be restarted by pressing the START/STOP pad. • Touch the RESET pad to erase all instructions. • You must then enter new instructions if needed. 2. Open the door. 14 THE PRINCIPLES OF MICROWAVE COOKING Microwaves are a form of high frequency radio waves similar to those used by a radio including AM, FM and CB. Electricity is converted into microwave energy by the magnetron tube. From the magnetron tube, microwave energy is transmitted to the oven where it is reflected, transmitted, and absorbed by the food. Reflection Microwaves are reflected by metal just as a ball is bounced off of a wall. For this reason, metal utensils are not suitable for use in the microwave. A combination of stationary interior walls and a rotating metal turntable or stirrer fan helps assure that the microwaves are well distributed within the oven cavity to produce even cooking. Transmission Microwaves pass through some materials such as paper, glass and plastic much like sunlight shining through a window. Because these substances do not absorb or reflect the microwave energy, they are ideal materials for microwave oven cooking containers. Absorption During cooking, microwaves will be absorbed by food. They penetrate to a depth of about 3/4 to 1 1/2 inches. Microwave energy activates the molecules in the food (especially water, fat and sugar), and heat is produced. If you vigorously rub your hands together, you will feel heat produced by friction. The internal cooking of larger foods is done by conduction as the heat which is produced by friction is conducted to the middle of the food. Foods also continue to cook by conduction during standing time. FOOD CHARACTERISTICS Quantity: The amount of food placed in a microwave oven has a direct effect on the cooking time. Small amounts of food or liquid require less cooking time than larger amounts of the same substance. As quantity increases, concentration decreases. Size: Small pieces cook faster than large ones. To speed cooking, cut pieces smaller than two inches (5 cm), so microwaves can penetrate to the middle from all sides. Pieces which are similar in size and shape cook more evenly. Shape: Many foods are uneven, like a chicken, ribs or broccoli. The thin parts will cook faster than the thick parts, while uniformly thick foods cook evenly. To compensate for irregular shapes, place thin pieces toward the center of the dish and thicker pieces toward the edge of the dish. Starting Temperature: Frozen or refrigerated foods take longer to cook than foods at room temperature. Bone and Fat: Because bones conduct heat, the side of the meat the bone is on will cook first, while boneless cuts cook slower but more evenly. Fat attracts microwaves. The middle of these foods are cooked by heat conduction. Moisture Content: Microwaves are attracted by moisture. Naturally moist foods absorb microwaves better than dry ones. Add a minimum of liquid to moist foods, as excess water slows cooking. Density: The density of food determines how easily the microwaves can penetrate and how quickly it will cook. Porous foods, like chopped beef or mashed potatoes, microwave faster than dense ones like steak or whole potatoes. Piercing: Steam builds up pressure in foods which are tightly covered by a skin or membrane. Pierce potatoes, egg yolks and chicken livers to prevent bursting. MICROWAVE TECHNIQUES Stirring: Stir foods from outside to center of dish once or twice during cooking to equalize heat and speed microwaving. Foods will not bum or stick, so there's no need to stir constantly as you do in conventional cooking. Arrangement: Arrange foods with thin or delicate ends, like drumsticks or asparagus spears with the thick or tougher portions to the outside of the dish. The parts which need more cooking will receive more energy, so food will microwave evenly. Spacing: Individual foods, such as baked potatoes and cupcakes will cook more evenly if placed in the oven an equal distance apart. When possible, arrange foods in a circular pattern. Similarly, when placing foods in a baking dish, arrange around the outside of dish, not lined up next to each other. Food should not be stacked on top of each other. Rearrangement: Rearrange overlapping areas, like tails of long fish fillets, from top to bottom, and closely packed pieces, like meatballs, from the outside to the center of the dish. 15 - •�'. _ry. MTS Standing Time: Standing time is especially important in microwave cooking. Microwave energy creates heat in the outer layers of the food. As a result of normal conduction, the food continues to cook for a few minutes after removal from the oven. Letting roasts, large whole vegetables, casseroles and cakes stand to finish cooking allows the middles to cook completely without overcooking, drying or toughening the outsides. Covering: Covering speeds cooking time, retains moisture, tenderizes, insures even cooking and prevents spattering. Casserole lids or plastic wrap are used for a tighter seal. Vent plastic by turning back one edge at the side of dish to form a narrow slot where excess steam can escape. Various degrees of moisture retention are also obtained by using wax paper or paper towels. Browning: Microwave energy cooks some foods so quickly that the fats and sugars within the food do not have time to caramelize and give a "browned" appearance. Browning agents do not affect the quality of microwaved foods, but can add color and flavor. For meats and poultry, use bouquet sauce diluted with water or melted butter, soy, Worcestershire, barbecue or steak sauce, a sprinkling of paprika or dry gravy mix; jelly glaze or crumb coating. Frosting and topping finish cakes and breads. Top casseroles at the end of microwaving with grated cheese or crumbs. Some Foods do not Microwave Well ----------------------------------------------------------------------------------- Eggs in Shells and hard boiled eggs can burst. Pancakes do not crust, but they reheat well. Fully -prepared, frozen pancakes are available for microwaving. Deep Fat Frying can cause burns. Bottles with narrow necks may shatter if heated. Pop Popcorn only in special microwave poppers. Do not use oil unless specified by the manufacturer, or heat longer than recommended. Never pop popcorn in paper bags or glass utensils or directly on the glass tray. ------------------------------------------------------------------------------------------------------ - HOT SNACKS AND APPETIZERS Hot hors d'oeuvres and appetizers can be prepared very quickly in the oven by the hostess, or individual servings may be prepared by guests. Many appetizers may be cooked on the serving platter, provided the platter does not have metal trim. A time saver tip - prepare these foods ahead of time, refrigerate or freeze and refresh in the oven at serving time. A plate of appetizers will take only seconds to prepare or refresh. Cheese melts very rapidly and will toughen if overcooked, so watch foods combined with cheese closely so that overcooking will not occur. As soon as cheese starts to bubble, cooking is completed. Appetizers that have a crisp pastry exterior are best prepared in a conventional oven. To prepare appetizers wrapped in bacon, it will be necessary to precook the bacon and then wrap around the foods. Oysters wrapped in bacon are easier to prepare in the broiler of your conventional range. Seafood mixtures can be prepared in serving shells as microwave energy will pass through the seafood shells without heating. Aluminum foil should not be used for shells. If spreads are placed on crackers, care should be taken not to overcook as moisture from the food will cause crackers to become soggy. Crackers used for spreads should be very dry and crisp. This helps avoid sogginess. Heat only until spread is at serving temperature. The time required to heat all appetizers will depend on the amount of food, and the number and the type of dish selected. Remember the food will become very hot even if the dish is cool. Cheese mixtures retain heat longer when heated with microwave energy. 16 17 MEATS Guide for Cooking Meats Roasts, chops, hamburgers and small cuts of tender meat cook beautifully in the microwave oven. Most roasts can be cooked rare, medium rare or even well done in less than one hour. Less tender cuts of meat such as pot roast can be simmered fork tender in a sauce or gravy. Tough cuts that require slow cooking will do better in the conventional range or oven. A large piece of meat, especially if the shape is uneven, should be turned over occasionally for uniform roasting. Meat Power Cooking Time Standing Special Notes Level (per Ib) Time Beef Roast Rare 8 8 - 10 min. 5 - 7 min. Medium 8 9 - 12 min. 10 - 15 min. Turn over after half the time. Well 8 12 - 14 min. 10 - 15 min. Pork Roast Bone -in 8 13 - 17 min. 10 min. Cover with plastic wrap. Boneless 8 18 - 20 min. 10 - 15 min. Turn over after half the time. Lamb Roast Bone -in Medium 8 8 - 10 min. 10 - 12 min. Well 8 11 - 14 min. 10 - 15 min. Turn over after half the time. Boneless Medium 8 11 - 13 min. 10 - 12 min. Well 8 12 - 15 - 1/2 min. 10 - 15 min. Beef Patties (3 1/2 oz) each 2 patties 10 3 - 4 min. 5 - 7 min. Turn over and rearrange 4 patties 10 5 - 7 min. 5 - 7 min. after half the time. Meat Loaf (2lbs) 10 18 - 21 min. 10 - 12 min. Cover with wax paper. Bacon Slices (4 strips) 10 6 - 7 min. — (1 slice; weight: 1 oz, Cover with a paper towel. length: 11 in.) Ham Slices (1 in. thick) 5 8 - 10 min. 5 - 7 min. Cover with plastic wrap. 4 slices 17 00 o o POULTRY Guide for Cooking Poultry Chicken is one of the most popular foods and microwaving chicken is one of the best uses of your microwave oven. Chicken stays juicy and tender in the microwave oven. However, juiciness prevents browning because chicken crisps and browns only when the skin dries out enough to change color. Standing time is important, because it allows the interior to finish cooking without toughening the delicate breast meat. Food Power Cooking Time Standing Special Notes Level (per Ib) Time Roast Chicken whole 10 7 - 9 min. 10 - 15 min. Place breast side up on Chicken cut up 10 7 - 9 min. 7 - 10 min. roasting rack. Let stand, Turkey 8 7 - 9-1/2 min. 10 -15 min. covered, before serving. Cornish Hens 10 8 - 9 min. 7 - 10 min. Turkey Breast 6 10 - 12 min. 5 - 7 min. Rearrange once during cooking. Cover with wax paper. SEAFOOD Guide for Cooking Seafood Microwaving is one of the easiest and most efficient ways of preparing fish and seafood, which stay delicate and tender with quick, moist cooking. Overcooking dries out and toughens seafood, so you should check it after the minimum time. If thick pieces like fish steaks or lobster tails are done on the outside, but still slightly translucent in the middle, let them stand for a few minutes; internal heat will complete the cooking. Food Power Cooking Time Standing Special Notes Level Time Whole Fish 10 7 - 8 min. 5 min. Turn over after half the time. (1 Ib to 1 1/2 lbs) Fish Fillet 10 7 - 8 min. 4 - 5 min. Turn over after half the time. (1 Ib) Fish Steak 10 5 - 6 min. 5 - 6 min. Turn over after half the time. 1 inch thick Cover with wax paper. (1 Ib) Shrimp 10 4 - 5 min. 5 min. Rearrange once during cooking. (1 Ib) Cover with plastic wrap. Sea Scallops 8 7 - 8 min. 5 min. Rearrange once during cooking. (1 Ib) Cover with plastic wrap. 18 EGGS & CHEESE Guide for Cooking Eggs & Cheese • CHEESE Cheese melts quickly and smoothly. When serving cheese as an appetizer, flavor is at peak when served at room temperature. Use a low power level for melting. Cheese melts best when shredded and heated with milk or other liquids. Stir cheese mixtures several times for even heating. • EGGS Eggs cook differently by microwave. The high fat content of egg yolks absorb energy, so yolks cook faster than whites. It's easy to poach eggs in a microwave oven, but if you want soft yolks, remove eggs from the oven before whites are completely cooked. A brief standing time allows whites to set without overcooking yolks. Check eggs for completion of cooking early, they toughen when overcooked. When eggs and yolks are mixed together for omelets, scrambled eggs or custards, they cook evenly and need less stirring than the conventional cooking methods. Do not try to cook eggs in the shell. Steam can build up inside the shells, causing them to burst. Scrambled Eggs Eggs Butter Milk or Cook on Procedure Water Power 10 2 1 Tbsp 2 Tbsp 1-1/2 - 3 min. Place butter in small casserole and melt. Add eggs and milk, scrambling with fork. 4 1 Tbsp 2 Tbsp 3 - 4 min. Cook as directed in chart, breaking up 6 2 Tbsp 4 Tbsp 4 - 6 min. and stirring eggs twice. Let stand, covered, before serving. Poached Eggs Eggs Water Cook Water Cook Eggs Standing Procedure on Power 10 on Power 8 Time 1 1 1/2 cups 4 - 6 min. 1-1/2 min. 2 min. Place water into medium casserole. Cook at High until boiling. Break eggs, one at a time, 2 1 1/2 cups 4 - 6 min. 2 - 3 min. 2 min. into separate dish, pierce yolk once with 4 2 cups 6 - 7 min. 3-1/2 - 5 min. 2 min. wooden pick and slip egg carefully into hot water, cook as directed in chart 19 VEGETABLES Guide for Cooking Fresh Vegetables Nutrition research indicates that many microwaved vegetables and fruits lose less water soluble vitamin C than when cooked conventionally. This is due to shorter cooking time and to the fact that less cooking water is needed when microwaving fruits and vegetables. Best of all, vegetables keep their fresh color, texture and flavor. Vegetables should be microwaved covered with vented plastic wrap or a casserole lid. Vegetables cooked in their skins, such as potatoes, are already so tightly covered that they should be pricked with a fork before cooking in order to release excess steam. To assure even cooking, vegetables should be cut in uniform pieces and stirred during the cooking time. Always add salt to water before adding vegetables. Reduce time a minute or two for crisp -tender texture. Increase time for very soft texture. Remember to allow standing time of two to five minutes after cooking, because as most foods do, vegetables will continue to cook after they are removed from the microwave oven. Food Water Cook on Standing Special Notes Amount Power 10 Time Asparagus Spears (1 lb) 1/4 cup 6 - 8 min. 2 min. Medium Casserole. Re - Cuts (1lb) 1/2 cup 5 - 6 min. 3 min. arrange once. Beans Fresh green (1/21b) 1/4 cup 6 - 8 min. 2 min. Stir twice. Frozen green (1/21b) 2 Tbsp 7 - 8 min. 2 min. Stir twice. Green Peas (2 cups) 1/4 cup 5 - 7 min. 2 min. Small casserole. Stir twice. Broccoli (2 cups) 1/4 cup 5 - 7 min. 2 min. Medium casserole. Rearrange once during cooking. Brussels Sprouts (1 lb) 1/4 cup 7 - 8-1/2 min. 2 - 3 min. Medium casserole. Stir once. Cabbage (11b) 1/4 cup 7 - 8 min. 2 - 5 min. Rearrange once during cooking. Cauliflower pieces (1 head) 1/4 cup 7 - 8 min. 2 - 5 min. Wrap in plastic wrap. Stir once. Mushroom slices (1/21b) 2 Tbsp 5 - 6 min. 2 - 3 min. Small casserole. Stir once. SOUPS Guide for Cooking Soups Satisfy appetites with savory soups prepared in your microwave oven. Follow our recipes for homemade soups and stews or adapt your favorites by using similar cooking times and techniques. Food Power Cooking Time Standing Special Notes Level Time Canned Condensed Cream style, Bean, Pea or Mushroom (10 1/2 - 11 1/2 oz) With Water 10 5 1/2 -6 min. 2 - 3 min. Stir halfway through With Milk 8 6 - 8 min. 2 - 3 min. cooking time. Cover. Dry Soup Mix 10 5 1/2 - 9 min. 2 - 3 min. Add water. then Cover with lid. 1 envelope (10 1/2 oz) 6 3 - 5 min. Stir twice. Broth (10 112 oz) 10 5 - 6 min. 2 - 3 min. Stir twice. Cover 20 L Guide for Cooking Sauces Sauces boil over rapidly, especially those that contain milk. As soon as the door is opened, cooking stops. If ingredients are not taken directly from the refrigerator, cooking time will be less than given in the recipe. Stir sauce quickly, about every 30 seconds to eliminate lumps. Be sure to use a container twice the size of the amount of liquid to prevent boiling over. A wooden spoon may be left in the dish while sauce is cooking for easy stirring. If sauce is stirred slowly, cooking time may require about 15 seconds longer. If desired, a 1 quart glass measure may be used to prepare some sauces. White Sauce Amount Butter Flour Milk Cook Cook Special Notes Butter Sauce 1 cup, thin 1 Tbsp 1 Tbsp 1 cup 45 sec. 3 - 4 1/2 min. or med. 2 Tbsp 2 Tbsp 1 cup 1 min. 3 - 4 1/2 min. Le thick 3 Tbsp 3 Tbsp 1 cup 1 min. 3-1/2 - 5 min. ,ok on Full power as directed until thickened, stirring once. t stand, covered, before Brown Gravv Amount Fat from Flour Liquid or Cook on Special Notes Drippings Drippings Power 10 1 cup, thin 1 Tbsp 1 Tbsp 1 cup 3 - 5 min. Cook on Full power as directed med. 1 Tbsp 1 Tbsp 1 cup 3-1/2 - 5 min. or until thickened, stirring once. Let stand, covered, before thick 1 Tbsp 1 Tbsp 1 cup 3-1/2 - 5 min. serving. CASSEROLES' Casseroles may require occasional stirring to distribute heat. They cook more evenly when made with ingredients of similar size and shape. Because of their shorter cooking time, casseroles cooked in the microwave oven generally need less liquid. Casseroles with cream and cheese sauces, or meats which need slower cooking to tenderize, cook best on power level 4. When cooking a favorite casserole, make two and freeze the second for future use. Line a casserole or baking dish with plastic wrap. Transfer the cooked food to the lined container and freeze. As soon as the food is frozen in the shape of the dish, remove it and wrap with freezer paper. Later it can be unwrapped and returned to the container for defrosting and heating. Dry Casserole Mixtures Many prepared box type casseroles are available on the grocery shelves. Many have freeze dried foods or evaporated foods included. Cooking periods are so short there may not be time for the foods to absorb the moisture sufficiently and reconstitute the foods. To prepare this type, boil the amount of water recommended on the package. Add the noodles (when included), cover and cook for approximately 12 minutes. Allow noodles to stand covered for an additional 12 minutes, rinse with warm water and drain. Then follow package directions for preparing the mix. Reheat four to six minutes before serving. 21 SANDWICHES, INCLUDING HAMBURGERS AND HOT DOGS Guide for Heating Sandwiches Sandwiches heat very quickly because, being porous, they have a low density. Since the filling is usually more dense than the bread or rolls, the filling determines the heating time. Surprisingly, the filling will always be hotter than the bread feels. Care must be taken not to overcook as the bread will become tough. Use several thin slices of meat. Thin slices heat more quickly and are better than one thick slice. The slow heating thick slice often causes the bread to overcook before the meat is hot. Sandwiches may be placed on a paper plate, napkin or paper towel to be warmed. The sandwich should be covered with a paper towel. Remove wrapping immediately after warming. Already-baked frozen breads and rolls may be used for sandwiches. The filling, however, should be thawed first. Toasted bread is fine for sandwiches and provides a firm base. The toast is warmed only; no further browning occurs. Food Amount Cook Special Notes on Power 10 Sandwich 1 1-1/2 min. (6 oz) 2 2 - 3 min. Place on paper towels. 4 3 1/2 - 5 min. Hamburger 1 1-1/2 min. Cover with paper towel. (4 oz) 4 3 -1/2 - 5 min. Hot Dogs 4 2 - 3 min. Cover with paper towel. (2 oz) Sloppy Joes 4 5 min. Place on microwaveable plate. PASTA & GRAINS Guide for Cooking Pasta and Grains Raw long grain rice takes time to rehydrate. Microwaving time is a little shorter than conventional, but the greatest advantage is the ease with which you can prepare fluffy rice without sticking or burning. Cooked rice and pasta reheat easily in the microwave oven without loss of flavor or texture. No extra water is needed to prevent sticking or drying, so there's no danger of overcooking rice and pasta or thinning sauces. Food Hot Salt Oil or Power Cooking Standing Water Butter Level Time Time Pasta (8 oz) Egg Noodles 4 cups 1 tsp. 1 Tbsp. 10 7 - 9 min. 2 - 5 min. Macaroni 4 cups 1 tsp. 1 Tbsp. 10 9 - 12 min. 2 - 5 min. Spaghetti 4 cups 1 tsp. 1 Tbsp. 10 9 - 120 min. 2 - 5 min. Lasagna Noodles 4 cups 1 tsp. 1 Tbsp. 10 13 - 16 min. 2 - 5 min. Rice, Long Grain White Rice (1 cup) 2 cups 1 tsp. 1 tsp. 10 6 - 8 min. then 5 - 7 min. 8 10 - 14 min. 10 6 - 8 min. Brown Rice (1 cup) 2 cups 1/2 tsp. 1 tsp. then 5 - 7 min. 8 24 - 31 min. 22 00 I¢�U :D) CEREALS Microwaved hot cereals can be cooked directly in the cereal bowl and make cleaning up easy. CONVENIENCE FOODS Frozen Foods A large variety of frozen foods, special dishes and dinners are available and the selections continue to increase. The market is changing rapidly, therefore it is impossible to list the foods and types available and recommend cooking procedures. In this book we can only give general directions to assist you. T.V. Dinners To prepare a T.V. dinner, follow the maker's instructions for use with microwave ovens. To cook a T.V. dinner will require approximately five to eight minutes for the food to thaw and heat to serving temperature (depending on the types of food). Allow plastic wrap to remain over the dish for two minutes to allow heat to equalize. Dinners that contain mashed potatoes have presented a bit of a problem due to the large compact mass of this particular food. You may want to remove about half the mashed potatoes after defrosting is started, then spread the remaining potatoes over the individual section of the tray. Heat the removed mashed potatoes in an individual dish. For foods that should be crisp when cooking is completed, remove the plastic wrap and use the broiler of a conventional range to crisp the food. Individual Frozen Foods These may be commercially prepared or frozen at home. Place the container of frozen food in the oven and heat only until the food starts to defrost and can be removed easily. Empty contents into a casserole or serving dish and continue to defrost and heat. Do not heat foods in deep foil containers. To crisp and brown special toppings, use the broiler of a conventional range. If allowed to heat to serving temperature in a plastic container, the container will warp or melt from the high heat of food. Frozen Foods in Cooking Pouches or Boilable Bags To prepare these foods, slit the plastic bag. An X -type cut will help remove the food at the end of cooking time. Place the cut side down on a serving dish (with no metal trim). Heat foods other than vegetables for about three minutes. Frozen vegetables require about nine to 10 minutes of cooking time. Allow the pouch bag to remain over the food for about two minutes to allow time for the heat to equalize. Foods prepared in cheese or white sauce should be removed from the pouch and placed in a glass casserole dish and stirred to prevent overcooking of the sauce around the edges of the dish. Complete Meals from Table Leftovers Complete meals from leftovers can be prepared in advance. Foods can be frozen and ready for quick heating in the oven at any time. Choose foods suitable for freezing and put serving portions on paper, glass or china (no metal trim) plates. Wrap with recommended freezer paper and freeze quickly. When apportioning the servings of food on the plate, use approximately the same amount of each kind of food for more even heating. Mashed potatoes will heat quicker if spread slightly and hollowed, with a pat of butter in the center. To prevent small pieces of vegetables, corn, peas, etc., from dehydrating during heating, mound well near the center of the plate. 23 r -- Z, DESSERTS There's always time to make dessert with a microwave oven. Fruit desserts have a remarkably fresh flavor and texture. Microwaved cakes are higher and more tender than conventionally baked; since cakes are usually frosted, browning is unimportant. Microwaved pie crusts are exceptionally tender and flaky, while delicate custards and puddings are easy to prepare. Guide for Cooking Cakes Food Power Cooking Time Standing Special Notes Level_ Time Cake, round 10 3 1/2 - 5 min. 2 - 5 min. Pour into greased and wax (Mixed 9 inch) 8 4 1/2 - 6 min. Ring or Angel Food Cake g paper lined cake dishes. 5 1/2 - 6 1/2 min. 2 - 5 min. Cover with wax paper. Muffin (6 muffins) 6 4 1/2 - 6 1/2 min. 2 - 5 min. Rearrange once. Custard (6 servings) 6 10 - 12—mm—57—min. . - Rearra Rakinnnge once. • Bar cookies work best. Greasing or lining of the microwaveable baking dish is optional. • If insufficient browning disturbs you, frost, glaze or add food coloring to white or yellow batters. • A serviceable microwaveable cookie sheet can be made by covering cardboard with waxed paper. • Round glass baking dishes, and fluted or smooth microwaveable ring molds work best for cakes. You can make a microwaveable ring mold of your own by placing a medium-size glass in the center of a round glass baking dish. • Because your cakes will rise higher in microwave cooking, never fill microwaveable cake pans more than half full. • Reduce baking powder and soda by approximately one-fourth when converting a conventional recipe. • Fill paper -lined muffin cups to only half full which allows for muffins to rise more than normal. • You can prepare your own "brown 'n serve" breads and rolls by baking them ahead of time in the microwave oven. Then, place them in a conventional oven to brown prior to serving. • Breads and rolls should be reheated to the point where they are warm to the touch. Overheating or overcooking makes bread tough and rubbery. • When making yeast bread in a microwave oven, choose a recipe with cornmeal, whole wheat flour, or rye flour to achieve a richer color. WEIGHT & MEASURE CONVERSION CHART • POUNDS & OUNCES TO GRAMS POUNDS (lbs) I GRAMS(g) — 11 OUNCES (oz)GRAMS 1 (g) OUNCES (oz T GRAMS (g) -- i1/4 1/2 _ _4 227 28 9 57 255 3/4 341 3 1 85 111 284 — 1 2 454 907 4 113 12 312 340 _ 1361 5 _ 6 142 13 170 14 369 5 1814 V 2268 _ -� — - ` 198 15 397 425 s a 75 16 FLUID MEASUREMENTS 454 _ 8 _ 3629 I---- 1 Cup = 8 fluid ounces = 240 ml — --9 — — �_ 4082 1 Pint = 16 fluid ounces = 480 ml 10 4536 1 Quart = 32 fluid ounces = 960 ml 11 4990 1 Gallon = — 128 fluid ounces = 3840 ml 24 SPECIFICATIONS Item Rating Specification Power Supply 120V 15A single phase with grounding 60Hz AC Microwave Output Power 800W Microwave Frequency 2450MHz Outside Dimensions 11-5/8 (H) x 18 (W) x 13-9/16 (D) inches Cavity Dimensions 9-1/8 (H) x 11 -13/16 (W) x 11-7/8 (D) inches Weight 30.6 Lbs (Approx) Timer Digital 99 minutes, 99 seconds BEFORE YOU CALL FOR SERVICE Refer to the following checklist before you call for service: The oven does not work: 1. Check that the power cord is securely plugged in. 2. Check that the door is firmly closed. 3. Check that the cooking time is set. 4. Check for a blown circuit fuse or tripped main circuit breaker in your house. 5. Check that the Child Lock feature is not engaged. Sparking in the cavity: 1. Check the containers, dishes or utensils in the oven and make sure they are not metal or have metal trim. 177 "q �TO FIND THE LOCATION AND PHONE NUMBER OF YOUR NEAREST AUTHORIZED AUTHORIZED SERVICE SERVICE CENTER... CALL TOLL FREE: 1-800-695-0098 FOR ADDITIONAL SET-UP OR OPERATING ASSISTANCE PLEASE CALL: 1-800-898-9020 FOR CUSTOMER SERVICE, PLEASE WRITE TO: Emerson Radio Corp. Consumer Affairs Dept. 5101 Statesman Drive, Irving, TX 75063. 25 LIMITED WARRANTY MICROWAVE OVENS Emerson Radio Corp. Warrants this product to be free from manufacturing defects in original material, including original parts, and workmanship under normal use and conditions ("manufacturing defect") for a period of one (1) year from date of original purchase in, and if used in, the United States ("warranty"). Should service be necessary under this warranty, Emerson will provide the following at an Independent Service Center or Regional Repair Facility permitted by Emerson to perform repairs, provided the manufacturing defect is verified along with the date of purchase: • Repair service for one (1) year from date of original purchase at no charge for labor and parts. • Replacement of a defective magnetron for seven (7) year from date of original purchase (labor not included after initial twelve (12) months). There are Independent Service Center and Regional Repair Facilities located through out the country. For one nearest you, DIAL TOLL FREE: 1-800-695-0098. In the event the product must be mailed to a Regional Repair Facility which is permitted by Emerson to perform repairs: • Pack the unit in a well -padded heavy corrugated box. • Enclose your check or money order payable to the REGIONAL REPAIR FACILITY in the amount of $ 15.00 to cover return shipping and handling costs. Enclose a copy of your proof of purchase (warranty service will not be provided without dated proof of purchase). Ship the unit prepaid via UPS or parcel post (insured). NOTE: This warranty does not cover: (a) Damage to equipment not properly connected to the product. (b) Cost incurred in the shipping of the product to and from a Regional Repair Facility permitted by Emerson to perform warranty repairs. (c) Damage or improper operation of unit caused by customer abuse, misuse, negligence, or failure to follow operating instructions provided with the product. (d) Ordinary adjustments to the product which can be performed by customer as outlined in the owner's manual. (e) Signal reception problems caused by external antenna or cable systems. (f) Products not purchased in the United States. (g) Damage to product if used outside the United States. THIS WARRANTY IS NON -TRANSFERABLE AND APPLIES ONLY TO THE ORIGINAL PURCHASER AND DOES NOT EXTEND TO SUBSEQUENT OWNERS OF THE PRODUCT. ANY APPLICABLE IMPLIED WARRANTIES, INCLUDING THE WARRANTY OF MERCHANTABILITY, ARE LIMITED IN DURATION TO A PERIOD OF THE EXPRESSED WARRANTY AS PROVIDED HEREIN BEGINNING WITH THE DATE OF ORIGINAL PURCHASE AT RETAIL AND NO WARRANTIES, WHETHER EXPRESSED OR IMPLIED, SHALL APPLY TO THE PRODUCT THEREAFTER. EMERSON MAKES NO WARRANTY AS TO THE FITNESS OF THE PRODUCT FOR ANY PARTICULAR PURPOSE OR USE. THE EXTENT OF EMERSON RADIO CORP'S LIABILITY UNDER THIS LIMITED WARRANTY IS THE REPAIR OR REPLACEMENT PROVIDED ABOVE AND, IN NO EVENT, SHALL EMERSON RADIO CORP'S LIABILITY EXCEED THE PURCHASE PRICE PAID BY THE PURCHASER OF THE PRODUCT. UNDER NO CIRCUMSTANCES SHALL EMERSON RADIO CORP. BE LIABLE FOR ANY LOSS, DIRECT, INDIRECT, INCIDENTAL, SPECIAL, OR CONSEQUENTIAL DAMAGE ARISING OUT OF OR IN CONNECTION WITH THE USE OF THIS PRODUCT. THIS WARRANTY IS VALID ONLY IN THE UNITED STATES OF AMERICA. THIS WARRANTY GIVES YOU SPECIFIC LEGAL RIGHTS. HOWEVER, YOU MAY HAVE OTHER RIGHTS WHICH MAY VARY FROM STATE TO STATE. SOME STATES DO NOT ALLOW LIMITATION ON IMPLIED WARRANTIES OR EXCLUSION OF CONSEQUENTIAL DAMAGE, THEREFORE THESE RESTRICTIONS MAY NOT APPLY TO YOU. The serial number can be found on the back cabinet. We suggest that you record the serial number of your unit in the space below for future reference. Model Number: Serial Number: MV1094F 26 I EMERSON PART NO.:80-5115 307-01 Printed in China tRCTIC Model: F22CWF ItmmK A fflprmis mel RC Feer WCA eI F22C BOTI are conifie t<; fA�4dS t N, SFSLa- �-c � :rd �7 h U. Usual v h =undreds o itr= ' th n Cvnti-iCii'C t?L rC of � C?i S[�% CS : ! .. e F SPROUTS SYSCO BOSTON age: 4- � , / PmQe 2of3 OE�i72OOB �T[-������K0;��� ' DD8yA SeU}Each Sell _1 |tem Qty Description 1 e al D''`^^``'' ''IR ` /130O[ 13O.O[ ea x-� // Auu-rrrmuc e c 2M-5 Drai �$�[ u��21�3[ 3.21ti0[ ragorCommmnzpo umnv�/un�/ . l fully ` — J "=p~ - -�—'--' " i V«� 1 ea 21 2MDS pluis ground rocuired) 3 1 -�'REFR|GERATOR. REACH-\N 1.3SO.U[ 1.3SUO[ - Arctic Air Model No. R22CVVF 282 lbs total C|oou: 92.6 6 � Refrigorotor, neauh-in, une-seotion, self-contained bottom mount refrig / system, white textured steel exterior w/s/sdoor trim, field reversible � hinged doorw/|ooko. white interior, (3) white poly coated adjustable she|vas. coers. ENERGY8TARP&-. 1/4hp i om 1iF,�8O/i-ph.&�.�ond.15om�ground-doud��noquir�d(no) 1 ea ivaurports &|abor.Fyeanoon uompnmaaormmnanqystandard(nu) 4 1 oo FREEZER. REACH-IN 1`350.00 1.35O.O[ Arctic Air K8oded No. F22CVVF 287 \botota\ C|oon: 92.5 9 Froezor, namoh'in, ono'seotion, self-contained bottom muuntrefrig oyotemwhite textured steel exLehorm/o/odoor trim, field reversible -- � hinged door �-- « ' ' shelves, casters, ENERQYGTAR@. 1/3 hp -_- r~/' / � / 1 om 116vK�O/1'ph. 8�� cord. 16amp grou:dod oud��noquirod (no) �ea1ymarpaF+o&|abur.6ymaruonuu�:preaour�anantyuten�and(nc) ' ToLa 7`STOO[ GmanGTma| VI SICO BOSTON Model: R22CWF Item# 3 Met `,`—g Eao IE m %RF REFFUGEE RAT ORE Al R2.2701K.7 FIRXX--,F—P-- MODO, F2l2)'9C'wv-' t c bi anet '?? CLJ_ ft. DxaemAl Dur-C-T15,ill, Height 70Y Width I it! 1_�. 1L w,: w1wtfIs Dmth Kacumudm': racks and f0lir clip.. DetXlth VIT.11 door open 9' InLit-mm-fl Heigh a -jm ff XWidt'll f Ti[:}t h al -per ar Gross NXi�i,l:-_l it ---- \'lpper area isr) Gross NX-ttght hp .'&T gcnant 13 hp FIRXX--,F—P-- MODO, F2l2)'9C'wv-' t c bi anet '?? CLJ_ ft. E—Ltern:al Height J; 0 Width I it! 1_�. 1L w,: w1wtfIs I_ h Kacumudm': racks and f0lir clip.. Depd, VIVv" door oll-licil mall D�- f iI w, �0. Depth ---- \'lpper area isr) Gross NX-ttght 287 U)MUressOr 13 hp rint NSJFCieft� 19 Au7nt-_%i mconunendc-d circulk. oll cvdl�, '5r9 c st 9 rt. F ,X"ams- 00 (�YWF 165 .AL�,e_ Amu ial C)perald_ Coat C1.011-R."37/im' 'f q_y 15 U ArS 0 _)r -Ill C01e111F s' i-Inly, lly days lat-o" 4SF C&- fi mid i-deff, -1-5 Atyt) reC'C m Zer3, d dralit G1.1 um:u�z na Povver cord N-Va-t Us VVAITce 165 Ave. Aianual Opt -rat". Cost i'm B II -V xrivar on fill - parts. v'eans on compressor oftiv, JA -U u A01 day 1 -bon d 'Kil corimins c.in- birvc�. slitflf md 4�r,llr mcuntin-2 chms. Fits t J' T' C - 1!.I- th frei�z,?-r CI 9 our price, You can have it in any co I or youwa - p.t. as lonst a sz. ill-'swhew. " 11-i tv T I fli A I S. FANS -1-1-101E N71 #-1154"1801 --Q buffl Oil e_.---_ibLimu UdLuAcis. R'-�n ma h rl Kacumudm': racks and f0lir clip.. lK lat-s _lL!llV_'.tlU 18� � 26" ofluurw f sheet pans at 2'.51 spacing. Fir:, h-orh fic-Al."r is ri 9nd _ -:!-IC or rvvu- ti;_' Ce -r urll'. 'Kil corimins c.in- birvc�. slitflf md 4�r,llr mcuntin-2 chms. Fits t J' T' C - 1!.I- th frei�z,?-r CI 9 our price, You can have it in any co I or youwa - p.t. as lonst a sz. ill-'swhew. " 11-i tv T I fli A I S. D, ilds i0pl of B ro' - h E n* c mri scs III, c. 6 -1 "le. Wi� sr P ar.4-o-s-a v 1- Cie n P ra I r i e, V.. C13 12-c 0 F 1 -94 'A 22' LITTLE SPROUTS SYSCO BOSTON Page: 3-2 lK D, ilds i0pl of B ro' - h E n* c mri scs III, c. 6 -1 "le. Wi� sr P ar.4-o-s-a v 1- Cie n P ra I r i e, V.. C13 12-c 0 F 1 -94 'A 22' LITTLE SPROUTS SYSCO BOSTON Page: 3-2 Sep 24 09 1 2:08P P 0 21 1 C -Q0 R 0 A IN DI _Iz 0 N 5 W M AMM—_ P mm I %J -ffv P E C I F A TV 0 AIN 5 GENERAL ci, : Sirii� is iormed d #2:i gaugge, '30C, --merven, rricMali b Steel. TOP tylp"Ini- DESIGN FEATURES: DI-p-pthi, 4=-oved Cu;mers: 2-1/4" vemillucal and i. of Finivil; Expo --.--ld c,.jf!.-.qnec are a mtn fin ss i 1 Undhlrsillle: Undeircoa-ted on bo-Alowl of bol"Jis. SIN K TPACKAGM DP211.515C Prick-u'pe Uncludes' 51 Vl_ fk'l' LKA24,76 faucet (ill D16018A drain vw:-:-'*i basku-I !;trallf7eK Dam 00per-ilng: _0' frul 1 115., ilk .15 i at; A DP -1 1 5f a), n I `54611- clNIK 1 fU DID-8rv,"Isil 0'. A -.!-;Gr--t hole as T? 4fl n ks yr m p y livith A_Rjlfl F A 1113. 1 -1 ;z as Sine a re 1 s I e ud b the As o c i 0 n [j cA Flumbing. nand kAnchn-N.-c-al C, ff I c at I s aS mj!�c�:Fnq tho re'Rulmment.5 of 1-hillorm Plumbing Co-cle. f�up�- fiSte-J, 2. ul C Tl�mss. �;nks are voillh the Camodlan, St ndwals ----------------- ctiimunertkz Fa Rar-mm. Gverall f ftmqW7. prM GUITIM &Z; Gen -or L VP L 19112 C 1.uu. 16 U n At, vfi j5 Irr6ft fl-FfONriflZ k -MO, ;• ME r- C-Ld U'Re PHF V : Vi * IM C' - - ss 7me nemee urn.,_ 'c: f;Mj,Tla cotmt. A 9 7 8 A 6 7 0 8 7.. -; - 2 p.2 inks 101-lay-torTO" Hoe. Italit- Wr. and Sirilk- Pac-l-K-9-98 Al A arr, � DP2115-15C EVEOdOIS DO 1 10; 1 - DIIE-46 V Nlodd OPTI-I 51 51C. T T nc-,ml Down is 5-1/8, HOLE DRILL-ING 40-01VIRGUFLAI =0NS 4 x di I f2' di H4 :Jtflm.nl�!?.�, 'AL -L -.�i Co�iVE� TC. ii4jig if-VtiER�� M Y BY �-FA ;LL. w L� uw pn u. f7hr'..E3 VIF 15 tb 17"M llnFs do-cribe- z Elloyprida& 47 E4+; e rr v afh. m -pm z ....... ... rV� Cow! Himed ;,I U.SA 2 OT — Sop 24U9- 11 Z. 0'pSPOIDC-IRO AND SZO_NS !a fc; E i I L mrl 13ar poize of KN Mll Y- P_J?cTES$-IovA_T'-:-�- ER" u C FORMANper, E A Tor TALOG =R� PROM iC.- PorM SKU fPDF) _49 is i rnie f—rIst biadie nWIC42jes) -401-251-66 lul i, i P- D F) Chmme (fill -�7 L_j __ , uted hd-no-fies) U - - 4 9_ - 2 511 1 0 1 Produce- usitaklirg If `MEcr�- -nn,- m One. Ji. j '04, N v '07-49=254 Two Handle Bar F-uc%=-t Cle-MoGy vvitih. h-naiviiir MroMe P-1 Z -AU -2 d brass shell Ohi-h IGOOSP-neCk Spotft ail r n�ers for i_umprassion 2.2o ii0 — -a' t 60 Ds! M h Wf;sIk bld=dte-: hBc�ffllcfles Q- Cl I Flute 1 Handles (07-49-2511) PDF) - -,- - I kr PorM SKU fPDF) _49 is i rnie f—rIst biadie nWIC42jes) -401-251-66 lul i, i P- D F) Chmme (fill -�7 L_j __ , uted hd-no-fies) U - - 4 9_ - 2 511 1 0 1 Produce- usitaklirg If `MEcr�- -nn,- 0 "1 S 0 N �S' V-71 i0 A n.4 r &-- sae aiss u'ifs erbotiv %af-h ±'a r-pir ry-le Mleiall handles --vvild-F-I anc. al- ril :ntf-!., Comp-res-m- Ai?i ina 7-=,r c2n 5 02 41-71 Nf"nM suop2y ii e C. 5s 17 A'A col D . L le-sthan= U--' ? i1. a u Im. eal- C- r oa it UiR A 4- A TIMS-1 Al! 7.1 4 M, A �f- Nffum� A 1-2 1 re N on e eu ffix esn Av;-�Ail a n im. a .. WA tNe M cr Ve A (K -TO 0 M. ._;" AutoQu.,t. b Project _ Location Item # Qty UNDERCOU'NTER DiSHWASHER Char ideas; brilliant results. Standard Features • High temperature sanitation to protect • Heavy duty stainless steel your ware from harmful chemicals during final rinse. Your ware will come out cleaner and dryer than conventional sanitation methods. • Efficient 16 total anip draw and less than I gallon water consumption ,per rack places the FI48W as the most energy efficient trtachine in the marketplace. • Built-in electric booster heater that will raise the temperature 70°F to the NSF required temperature: of 180*F for sanitation. • Unique "Hot Water Assurance" feature v+ hich guarantees 180*F final rinse. • Auto -fill will take 1he guess work of construction. Type 304 for a more durable and longer lasting machine. Unit comes standard with top and side panels. • filter system alcove the water line to keep your tank water cleaner and free from large ,debrie. • Individual stainless steel tnati-clogging wash and rinse arms on both the top and bottom wash systems ensures a tetter wash for your ware. • Built-in shako pump. detergent c& rinse pumps come standard it) give you all the options necessary to run your unit. filling your machine to ensure the • Electrical cord with plug, fill and proper water levels in your unit at all drain )lose included. No hard times. required. ' This unit is designed to be used as a (1) 2{)" x " 20" Flat hack and " (1) 2 Dishwasher or C�lassi+ashet: (1) 2{)., : 20; ped rac?is are included. Options and Accessories 12 1/2" / 318 mm CI C:-1 10 All purpose rack Q CV -16/10.5 Glassrack O Cullery Container ® CU -20 Cutleryrrci Cal I6" sland U tDmin water tempering. valve C3 CP -16!18 Peg rack Q 6" base %v/ legs C1 Water pressure regulating valve PERFORMANCE f CAPACITIES Capacities Racks per hour 22 Dishes per hour 550 Glasses / cups per hour 792 Wash Tank 6.6 gal. / 24.4 litre NVuter Consumption / Requirements Gallons per hr. (Max. use) 19.8 gal. 174.8 titre Gallons per cycles .9 gal. / 3.40 litre Inlet tcmperiturc (Optimum) NOT / (OC Flow rinse pressure 15 - 25 PSI Wash Pump Motor Motor (hp) 1 hp Temperatures Wash 15WF/66"C Rinse 190" F/ 88° C Heating Electric wash tank heater 2.8 kw Electric txxwster heater 2.8 kw Operating Cycles Wash time (seconds) 2 settin 0(9). 160) Dwell (seconds) 5 Rinse time (seconds) 15 Total Time (seconds) 2 setting (120. 180) Dimensions / Shipping Width 24 1/4" / 616 mm Depth 27 1/2" / 698 mm Height 38 1/2" / 978 nun Max. clearance for dishes / glasses 12 1/2" / 318 mm Shipping weight 160 lbs / 73 kg Shipping volume (cel. ft.) 15 Magor Commercial, Inc. www.tagorcornmerclai.com 12800 N.W. 38th Avenue • Miami, Florida 33054-4525 (USA) PH.: (305) 779-0170 • FAX: (305) 779-0173 1011DIrl60N Toll Free: 866 -GO FAGOR (463-2467) 01) tU,3bN41 :1..f1G" MODEL: FI- UN®ERCOUNT'ER DISHWASHER 0 • Construction: The F148W is a Rally automatic dishwasher completely constructed of high-quality stainless steel, type 304. Both individual upper and tosser wash and rise amts are constructed of stainless steel to ensure a long life span. Adjustable Legs • Controls: Controls are top mounted and accessible for service from the front. Two preset tithe settings (120 and 180 second) for medium and heavy loads will optimize time and energy. Door safety switch. • killing and healing system: The power -on switch automatically fills the tanks to the proper level. Wash tank water ternperiture is maintained by a 2-8 kw element. Pressure switch protects heating elements in case of low water or Saul. Built-in 2.8 kw electric booster heater with high limit thermostat to protect from overheatinle. • Hot Water Assurance: The Fl -49W t~uaramees that the minimum sanitizing temperature of 1Rf1°F during blte final rinse is achieved regardless of the incoming water temperature. Machine will continue washing up to the rinsing temperature is reached. The rack capacity and cycle. time will vary depending on incoming water temperature. voltage of dishmachine and water pressure. • Drainage: Filter system above the water line with removable scrap basket, prevents waste from getting into the washing pumps. brain pump with built-in dismountable filter, located in the fiatnt. for easy cleaning. Built-in vacuum breaker to .prevent backilow. Automatic drainage to prevent overflow. A - Water inter - 3/4" Female hose connector on 5 ion,, flexible hese supplied with machine: Adaptor for 3/4" female garden hose fitting also supplied; 140PF / ritl"C Optimum water temperature: 15-2-4 psi flow rinse pressura. 1) - Drain - 5 long. 112" I.D. flexible hose-. Maximum 31 112" drain height permitted: Indirect connection to drain pipe. 1t - :Electrical terminad bloat connectitnt point. E - Electric power supply - to kink; electrical cord supplied with machine 'Jolts/H71Ph Amps 208/60/1 1.5 220/00/1 .16 240/00/1 17 150 Itz Moos' consult factory Incoming Water Temp 140°F t 10°F Aprox. racks per hour 22 22 Ni'n rl cin ren ver c� :� t 1',?^ � 4:101 UATLIJ r1 SIDE VIEW BACK VIEW caution - Before connecting water to this writ, have water supply anatyzed w make sure harness is not greater than 2.0grains and till level is "ithin the range of 7.0-8.5. Waler which fails to met these standards, should he treated by the installalion of a water ccmditioner- FQ1IIP\41iti f FAII.URF CAUSF BY INADEQUATE WATER Q11Al.ITY IS NOT t OVF,RF.t? IJNDFR NVARRA\7Y. Warning - installation should be made by qualified personnel who will observe all specified local codes. Fagor Commercial, Inc. www.fa!goTcommeycioi.com r` - 12800 N.W. 38th Avenue • Miami, Florida 33D54-4525 (USA) K�_jPH.: (305) 779-0170 • FAX: (305) 779-0173 1hcm uf..wrcr ttkright, u' muflti Toll Free: 866-G0 FAGOR (463-2467) m'tcr"°t`°"d'rV'k'u°t'm"`tfm'°t m6tc. Primed in z f'SA • 0607 � F � SEM, v;d D,Entrem°n t �I SP`E� ME Da SER vP s�� M•P• NP SIGN 144 M•A#� Nu�'ber'. GustOmer Narr,e. Gustomer Mai\mg Address ALerdee dvt 49% SPRpuTS `�-��E GK STREET 354 MERR,N1 MASS �1g43 ��RENGE, Jessica T odjsco p iicia N,000\ October 23� r e pate of Sem;nar' P a°p;e at N° Ghpp each. #at�115. � Sem1r`ar # ke F ee . X35 Nostm9 es Reta ent'. Od NOt P �n `ire X35 0o st be made payees gafe on the rem�ance .� a . ,nS -Vest k A11 checks mu Write S . to cece wing bOjeiyn Ftodecigu?� . Pieace names and addresses must ayments must be tdo the attention °f IF aX #5U8-285.1 must be attached. P,\\ l pll P ° goston and lbie Dwect\ons e senunar Sysc e semina � ed of 3 to 4 Weeks Prior to th sten th at iea if ou are ho velyn Roderlgues be turned p, f\ce I f B°Ok Ma;;ed D�rect�ons Mailed Ma;led l Payment Received � x � Go 1 eco O W W Y 1 LLU)a o o Of \'J 1 as Ln m C) Q v O - � U Ln Z LU • ■ Lfl N 00 F- W O O ; m�(�] CCT i Q lry `ry OJ a�c�� 0 U) ?W rte 9 J�?� N F- Cl) u) co J CO Qi L) 0 O cc l W x� �rm (1) N U) O 00 C L O (d > O c� U 1 m > o OUi 3 O Z 1 XW O W W Y 1 LLU)a o o Of Q °z 1 as Ln m C) Q v O - � U Ln Z LU • ■ Lfl N 00 F- W O O ; � H CCT i O O U 0 OJ a�c�� O U) ?W rte 9 J�?� F- Cl) u) J CO Qi L) 0 O cc l W x� �rm (1) N U) O G w C L O (d > O c� U 1 m > o OUi U z F- O x a tn W J F- F - _.I I� 0 rn. O O N co N co 1 O Y 1 0 1 ti Ln r O - w o` Ln U w • ■ Lfl 7 1— O ; G CCT i O ¢ OJ W N O rte u) o CO Qi L) 0 O cc l �rm (1) N U) O O O C L O (d > O c� U 1 m > o OUi U W O N T N O U) < C/) Z>V) -.. � 9 W U z F- O x a tn W J F- F - _.I I� 0 rn. 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I appreciate your thorough review of the application. Here is a general update until we meet: -We are waiting on a call back from our Sysco rep to get the other appliance spec's they are not easily accessible on the website. We should have all of those to you tomorrow. Those include: Dishwasher and 3 basin sink.- -The microwave was an existing microwaveXhat we acquired, we will look up the CUT sheet on line and get that to you tomorrow. -The drawing to scale will take a day or so to get from the architect, but I have put the request in for him to get that done for us asap. -Jessica Brenes and Kendall Mararchi are attending Serve Safe course, we are waiting for a receipt or canceled check from our finance department. -I am checking with the owner of the building about the ceiling tiles in the kitchen and will have that information to you tomorrow. -Plumber meeting we are attempting to get tomorrow, we need the appliances approved so we can get the appropriate advice, we are following up with him and the inspector regarding the �rease trap. 62 we will have an answer once we have the sink appr'ov,�d,.. ✓ Y765 was answered yes. / � `�'TT � /" � L. ✓After reevaluation we will have one can opener and one cutting board in the kitchen. Do you ave a recommendation on types or brands that you would like to see? Regarding #66, we have sinks with separate hot and cold controls, we are unsure how to 4nswer this question because we don't know if that is a mixing valve or combination faucet. Regarding #67 we answered that incorrectly we don't have any of those types of faucets, the answer should be NO. Again, thank you so much for your time and attention. Let me know if you are able to meet tomorrow. In appreciation, Krysta O'Neill "Life is not about waiting for the storm to pass ... it is about learning to Dance in the Rain" -----Original Message ----- From: Grant, Michele[mailto:mgrant@townofnorthandover.com] Sent: Tuesday, September 15, 2009 3:13 PM To: Krysta O'Neill Subject: RE: Refrigerato Quoter I will only be in the office for another 25 minutes. However, I will be back in the office at approx. 7:00am tomorrow morning. I am free in the morning, what does your schedule look like? 1 Thanks Michele -----Original Message ----- From: Krysta O'Neill [mailto:koneill@LittleSprouts.com] Sent: Tuesday, September 15, 2009 3:07 PM To: Grant, Michele Subject: RE: Refrigerato Quoter Yes, I am pulling everything together right now with Jessica. What time are you in the office until today? "Life is not about waiting for the storm to pass ... it is about learning to Dance in the Rain" -----Original Message ----- From: Grant, Michele [mailto:mgrant@townofnorthandover.com] Sent: Tuesday, September 15, 2009 3:05 PM To: Krysta O'Neill Subject: RE: Refrigerato Quoter Hi Krysta, Yes, The last 2 pages are exactly what we're looking for. Did receive my response to the application? Thanks Michele -----Original Message ----- From: Krysta O'Neill [mailto:koneill@LittleSprouts.com] Sent: Tuesday, September 15, 2009 3:02 PM To: Grant, Michele Subject: FW: Refrigerato Quoter Hi Michelle, Here is the information for the refrigerator. We are looking at going with the M3R472 for the refrigerator. The first two pages are a quote and the last 2 pages include the spec sheets, I believe are what you are looking for the spec's. Could you please advise if this is the information you are looking for and we will get this for the remainder of the proposed appliances. Thanks so much. Krysta 2 )od Establishment Plan Review Guide - Section I Food Food Establishment Flan Review Guide - Section I Food and Drug Administration and Conference for Food Protection 2000 Return to Table -of Cont— SECTION ont - SECTION I RECEIVED SEP 0 2 2009 Page 1 of 21 ZAW�PLETED FOOD ESTABLISHMENT PLAN REVIEW APPLICBY THE OPERATOR AND SUBMITTED TO THE REGULATORY AUTHORITY Regulatory Authority Date: g ZL /0'� FOOD ESTABLISHMENT PLAN REVIEW APPLICATION NEW REMODEL Name of Establishment: CONVERSION I Category: Restaurant , Institution , Daycare Y/, Retail Market , Other Address: Phone if available: Name of Owner: /k• 9 U) http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/ComplianceEnforcementlucm103500.htm 8/24/2009 ood Establishment Plan Review Guide - Section I Page 2 of 21 Mailing Address: 35d 1 (�-CkrOCcCL &S �UAC- o70 Telephone: Applicant's Name: < lCs---,kw ro Title (owner, manager, architect, etc.): cxeco-k&,- 71, ccrr Telephone: I have submitted plans/applications to the following authorities on the following dates: Governing Board of Council Zoning Planning il Building Conservation Hours of Operation: Sun Mon Tues �2-(P Wed (0-0 Number of Sftdfs: 157) (UJPC 18) Number of Staff: (Maximum per shift) Thurs,_(a:(V— Fri �o- (Q_ Sat Total Square Feet of Facility: 47 Number of Floors on which operations are conducted Maximum Meals to be Served: Breakfast (approximate number) Lunch Dinner Projected Date for Start of Project: ?I Plumbing Electric Police Fire Other http://www.fda.govIFood/FoodSafety/RetailFoodProtection/ComplianceEnforcementlucm103500.htm 8/24/2009 Food Establishment Plan Review Guide - Section I Projected Date for Completion of Project: Type of Service: (check all that apply) Sit Down Meals Take Out Caterer Mobile Vendor Other Page 3 of 21 Please enclose the following documents: Q1�eQ6L( ha&6 I'n / Proposed Menu (including seasonal, off-site and banquet menus) ✓ Manufacturer Specification sheets for each piece of equipment shown on the plan Site plan showing location of business in building; location of building on site including alleys, streets; and location of any outside equipment (dumpsters, well, septic system - if applicable) 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 and when requested, elevated equipment must be clearly labeled on the plan with hot and cold holding units with sneeze guards. drawings of all food equipment. Each piece of its common name. Submit drawings of self-service 4. Designate clearly on the plan equipment for adequate rapid cooling, including ice baths and refrigeration, and for hot -holding potentially hazardous foods. 5. Label and locate separate food preparation sinks when the menu dictates to preclude contamination and cross -contamination of raw and ready -to -eat foods. 6. Clearly designate adequate handwashing lavatories for each toilet fixture and in the immediate area of food preparation. 7. Provide the room size, aisle space, space between and behind equipment and the placement of the equipment on the floor plan. http:/1www.fda.gov/FoodIFoodSafetylRetailFoodProtectionlComplianceEnforcementlucm103500.htm 8/24/2009 Food Establishment Plan Review Guide - Section I Page 4 of 21 8. On the plan represent auxiliary areas such as storage rooms, garbage rooms, toilets, basements and/or cellars used for storage or food preparation. Show all features of these rooms as required by this guidance manual. 9. Include and provide specifications for: a. Entrances, exits, loading/unloading areas and docks; b. Complete finish schedules for each room including floors, walls, ceilings and coved juncture bases, c. Plumbing schedule including location of floor drains, floor sinks, water supply lines, overhead waste -water lines, hot water generating equipment with capacity and recovery rate, backflow prevention, and wastewater line connections; d. Lighting schedule with protectors; (1) At least 110 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; (2) At least 220 lux (20 foot candles): (a) At a surface where food is provided for consumer self-service such as buffets and Salad bars or where fresh produce or packaged foods are sold or offered for consumption; (b) inside equipment such as reach -in and under -counter refrigerators; (c) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and (3) At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. e. Food Equipment schedule to include make and model numbers and listing of equipment that is certified or classified for sanitation by an ANSI accredited certification program (when applicable). f. Source of water supply and method of sewage disposal. Provide the location of these facilities and submit evidence that state and local regulations are complied with; g. A color coded flow chart demonstrating flow patterns for: -food (receiving, storage, preparation, service); -food and dishes (portioning, transport, service); -dishes (clean, soiled, cleaning, storage); -utensil (storage, use, cleaning); -trash and garbage (service area, holding, storage); h. Ventilation schedule for each room; http://www.fda.gov/Food/FoodSafetylRetailFoodProtection/ComplianceEnforeement/uemIO3500.htm 8/24/2009 Food Establishment Plan Review Guide - Section I i. A mop sink or curbed cleaning facility with facilities for hanging wet mops; j. Garbage can washing area/facility; k. Cabinets for storing toxic chemicals; 1. Dressing rooms, locker areas, employee rest areas, and/or coat rack as required; m. Completed Section 1; n. Site plan (plot plan) FOOD PREPARATION REVIEW Page 5 of 21 Check categories of Potentially Hazardous Foods (PHF's) to be handled, prepared and served. CATEGORY* 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,-iegetabies) 4. Hot processed foods (soups, stews, rice/noodles, gravy, chowders, casseroles) 5. Bakery goods (pies, custards, cream fillings & toppings) 6. Other * A generic HACCP plan for each category of food may be available from the regulatory authority for reference. PLEASE CIRCLE/ANSWER THE FOLLOWING QUESTIONS FOOD SUPPLIES: 1. Are all food supplies from inspected and approved sources? ES NO 2. What are the projected frequencies of deliveries for Frozen foods Ij 4oee'kS , Refrigerated foods and Dry goodsj� 3. Provide information on the amount of space (in cubic feet) allocated for: Dry storage---lo2Xisf , Refrigerated Storage*and Frozen storage(`/ http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/ComplianceEtiforcernent/ucm103500.htm 8/24/2009 Food Establishment Plan Review Guide - Section I 4. How will dry goods be stored off the floor? d-OQ� COLD STORAGE: Page 6 of 21 2. Is adequate and approved freezer and refrig,prkfipn available to store frozen foods frozen, and refrigerated foods at 41°F (5°C) and belowYE / NO vide the method used to calculate cold s ge requirements. e -I w 4bh nage 3. Will raw meats, poultry and food be stored in the same refrigerators and freezers with cooked/ready-to-eat TaA,E,-2,&1o�,7kQ / NOstion be prted? 4. noes each refrigerator/freezer have a thermometer. R/ NO Number of refrigeration units: Number of freezer units: 5. Is there a bulk ice machine available? YES / NO THAWING FROZEN POTENTIALLY HAZARDOUS FOOD: Please indicate by checking the appropriate boxes how frozen potentially hazardous foods (PHF's) in each category will be thawed. More than one method may apply. Also, indicate where thawing will take place. Thawing Method Refrigeration Running Water Less than 70°F (210C) Microwave (as part of cooking *THICK FROZEN FOODS *THIN FROZEN FOODS http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/CornplianceEnforeement/uemI03500.htin 8/24/2009 Food Establishment Pian Review Guide - Section I process) Cooked from Frozen state Other (describe) *Frozen foods: approximately one inch or less = thin, and more than an inch = thick. Page 7 of 21 COOKING: IJilk 1,Aqill food product thermometers be used to measure final cooki reheating temperatures of P F's? Es NO What type of temperature measuring device: Minimum cooking time and temperatures of product utilizing convection and conduction heating�equipment: 2. List types of cooking eq HOT/COLD HOLDING: beef roasts solid seafood pieces other PHF's eggs: Immediate service 145°F (15 sec) pooled* 155°F (15 sec) 130OF (121 min) 145°F (15 sec) 145°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) hup://fda.gov/Food/FoodSafety/RetailFoodProtection/ComplianceEnforeement/ucm103500.htm 8/24/2009 Food Establishment Plan Review Guide - Section I Page 8 of 21 1. How will hot PHF's be maintained at 140°F (60°C) or above during holding for service? Indicate type and number of hot holding units. 2. How will cold PHF's be maintained at 41°F (5°C) or below during holding for service? Indicate type and number of cold holding units. COOLING: 01 k - 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 METHOD Shallow Pans Ice Baths Reduce Volume or Size Rapid Chill Other (describe) THICK THIN MEATS MEATS THIN SOUPS/ GRAVY THICK SOUPS/ GRAVY RICE/ NOODLES http://www.fda..gov/FoodIFoodSafety/RetailFoodProtection/ComplianceEnforcementlucm103500.htm 8/24/2009 Food Establishment Plan Review Guide - Section I REHEATING: Page 9 of 21 1. How will PHF's that are cooked, cooled, and reheated for hot holding be reheated so that all parts of the food reach a temperature of at least 165°F for 15 seconds. Indicate type and number of units used for reheai#V foods. 2. How will reheating food to 165°F for hot holding be done rapidly and within 2 hours? PREPARATION: 1. Please list categories of foods prepared more than 12 ,hours in advance of service. 2. Will food employees be trained in good food sanitation practices. YE / NO Method of training: Number(s) of employees:C2 Dates of completion: 3. Will disposable glo es1and/or utensils and/or food grade paper be used to prevent handling of ready -to -eat foods? ES NO 4. Is ther written policy to exclude or restrict food workers who are sick or have infected cuts and lesions? ES0 NO Please describe briefly: cam% Me'inbe,- s el,)hv a -e eol or zo rL�I rnLI� c l U a-- 170-1 http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/ComplianceEnforcemeniVuemIO3500.httn 8/24/2009 Food Establishment Plan Review Guide - Section I Will employees have paid sick leaved YES' NO Page 10 of 21 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:Q�� � Concentration: . o5 Test Kit YE NO (' CO I a, b 6. Will ingredients for cold ready -to -eat foods such as tuna, mayonnaise 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? 7. Will all produce be washed on-site prior to use? YES / NO Is there a planned location used for washing produce?ES / NO Describe QA)ed in . f ?O� :pa `Sin% T If not, describe the procedure for cleaning and sanitizing multiple use sinks between uses. k 8. Describe the procedure used for minimizing the length of time PHF's will be kept in the temperature danger zone (41°F - 140°F) during preparation. http://www.fda.gov/FoodIFoodSafetylRetailFoodProtection/ComplianceEnforcement/ucm103500.htm 8/24/2009 Food Establishment Plan Review Guide - Section I Page 11 of 21 9. Provide a HACCP plan for specialized processing methods such as v m packaged food items prepared on-site or otherwise required by the regulatory authority. 10. Will the facility be serving food to a highly susceptible population YES NO If yes, how will the temperature of foods be maintained while being transferred between the kitchen and service area? A. FINISH SCHEDULE Applicant must indicate which materials (quarry tile, stainless steel, 4" plastic coved molding, etc.) will be used in the following areas. Kitchen FLOOR Bar I\Jrl &- Food Storage IVC`T Other Storage \[C -f Toilet Rooms QCT Dressing Rooms M (� Garbage & Refuse Storage COVING WALLS CEILING divCet '01-1 http://www.fda.gov/FoodIFoodSafety/RetailFoodPtotection/ComplianceEnforeementlucmIO350O.htmm 8/24/2009 Food Establishment Plan Review Guide - Section I Page 12 of 21 Mop Service Basin Area Warewashing Area Walk-in Refrigerators I and Freezers B. INSECT AND RODENT CONTROL " APPLICANT: Please check appropriate boxes. YES NO NA 1. Will all outside doors be self-closing and rodent proof ? (4 ()( ) 2. Are screen doors provided on all entrances left open to the outside? ( ) () A 3. Do all openable 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 (Vf () ( ) intakes protected? 6. Is area around building clear of unnecessary brush, litter, oxes and other harborage? ( () ( ) 7. Will air curtains be used? If yes, where? C. GARBAGE AND REFUSE Inside 8. Do all containers have lids? 9. Will refuse be stored inside? ek& If so, where? 10. Is there an area designated f garbage can o floor mat cleaning? http://`Www.fda.govIFood/FoodSafety/RetailFoodProtection/ComplianceEnforeementluemIO3500.htrn 8/24/2009 Food Establishment Plan Review Guide - Section I Page 13 of 21 Outside 11. Will a dumpster be used? () () ( ) Number __ISize iOA Frequency of pickup We-e�kq_ Contractor Oa3e-M 12. Will a compactor be used? Iq IA— Number ANumber Size Frequency of pick up Contractor 13. Will garbage cans be stored outside? 14. Describe surface and location where dumpster/compactor/garbage cans are to be stored 15. Describe location of grease storage receptacle NTN 16. Is there an area to store recycled containers? ( ) ( ) Indicate what materials are required to be recycled; ( ) Glass ( ) Metal ( Paper ( ) Cardboard ( ) Plastic 17. Is there any area to store returnable damaged goods? http://Www.fda.govIFood/FoodSafety/RetailFoodProteetionIComplianceEnforeementluem I O3500.htm () O(x 8/24/2009 Food Establishment Plan Review Guide - Section I D. PLUMBING CONNECTIONS AIR GAP AIR BREAK 18. Toilet 19. Urinals /A 20. Dishwasher 21. Garbage n I Grinder 22. Ice machines NIA 23. Ice storage/� bin 24. Sinks a. Mop b. Janitor c. Handwash N I� d. 3 Compartment e. 2 �) I Compartment f. 1 Compartment g. Water Station 25. Steam n I tables I V 26. Dipper wells I *INTEGRAL *"P" TRAP TRAP ✓ Page 14 of 21 VACUUM CONDENSATE BREAKER PUMP http://www.fda.gov/Food/FoodSafety/RetailFoodProtectioiVComplianceEnforeemenVuemI03500.htm 8/24/2009 Food Establishment Plan Review Guide - Section I 27. Refrigeration condensate/ drain lines 28. Hose l �. connection I 29. Potato rJ peeler 30. Beverage f I Dispenser w/carbonator 31. Other Page 15 of 21 * TRAP: A fitting or device which provides a liquid seal to prevent the emission of sewer gases without materially affecting the flow of sewage or waste water through it. An integral trap is one that is built directly into the fixture, e.g., a toilet fixture. A ?P? trap is a fixture trap that provides a liquid seal in the shape of the letter ?P.? Pull ?S? traps are prohibited. 32. Are floor drains provided & easily cleanable, if so, indicate location: E. WATER SUPPLY 33. Is water supply public ( /Or private ( ) ? 34. If private, has source been approved? YES ( ) NO ( ) PENDING ( ) Please attach copy of written approval and/or permit. http://www.fda.govIFood/FoodSafety/RetailFoodProtectionIComplianceEnforeementluem103500.htm 8/24/2009 Food Establishment Plan Review Guide - Section I 35. Is ice made on premises ( ) or purchased commercially ( ) ? ON( If made on premise, are specifications for the ice machine provided? YES ( ) NO ( ) Describe provision for ice scoop storage: Provide location of ice maker or bagging operation 36. What is the capacity of the hot water generator? Page 16 of 21 37. Is the hot water generator sufficient for the needs of the establishment? Provide calculations for necessary hot water (see Part 5 & Part 9 Under Section III in this manual) 38. Is there a water treatment device? YES ( ) NO ( ) If yes, how will the device be inspected & serviced? 39. How are backflow prevention devices inspected & serviced? F. SEWAGE DISPOSAL 40. Is building connected to a municipal sewer? YES ( ) NO 41. If no, is private disposal system approved? YES (0 NO ( ) PENDING ( ) Please attach copy of written approval and/or permit. Cx\ ';12 42. Are grease traps provi ed? YES( O ( ) If so, where? Provide schedule for cleaning & maintenance. ►ted 0� he6zt4h http://www.fda.gov/FoodIFoodSafetylRetailFoodProtectionIComplianceEnforeementlucmIO3500.htin 8/24/2009 Food Establishment Plan Review Guide - Section I G. DRESSING ROOMS 43. Are dressing rooms provided? YES ( ) NO 0 44. Describe storage facilities for employees' personal belongings (i.e., purse, coats, boots, umbrellas,etc.) atf-A \1St H. GENERAL 45. Are insecticides/rodenticides stored separately from cleaning & sanitizing agents? YES ( ) NO ( M ft (300,+ u� Indicate location: Page 17 of 21 46. Are all toxics for use on the premise or for retail sale (this includes personal medications), stored away from food preparation and storage areas? YES ( ) NO ( ) 47. Are all containers of toxics including sanitizing spray bottles clearly labeled? YES( NO ( ) 48. Will linens be laundered on site? YES Y NO( ) If yes, what will be laundered and where? y' _� j fly- o )nLdre1,, cShec If no, how will linens be cleaned? 49. Is a laundry dryer available? YES `'18 NO ( ) 50. Location of clean linen storage: C Aeon nasee4 �obx _de/✓jrc( /1 51. Location of dirty linen storage: lacrieVu basKe - -b be washed On i:S 52. Are containers constructed of safe materials to store bulk food products? YES 0 NO ( ) Indicate type: COhM5 http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/ComplianceEnforcementlucml03500.htm 8/24/2009 Food Establishment Plan Review Guide - Section I Page 18 of 21 53. Indicate all areas where exhaust hoods are installed: LOCATION FILTERS SQUARE FIRE AIR AIR &/OR FEET PROTECTION CAPACITY MAKEUP EXTRACTION CFM CFM DEVICES OW 54. How is each listed ventilation hood system cleaned? I. SINKS 55. Is a mop sink present? YES NO ( ) If no, please describe facility for cleaning of mops and other equipment: 56. If the menu dictates, is a food preparation sink present? YES ( ) NO ( ) J. DISHWASHING FACILITIES http://www.fda.govIFood/FoodSafety/RetailFoodProtection/ComplianceEnforcementlucmlO3500.htm 8/24/2009 Food Establishment Plan Review Guide - Section I 57. Will sinks or a dishwasher be used for warewashing? Page 19 of 21 Dishwasher( ) Two compartment sink( ) Three compartment sink (� C��S�� . YJccS��l SVA vec 07HaCO3PeC2> 5 58. Dishwasher Type of sanitization used: Hot water (temp. provided) Booster heater, Chemical type Is ventilation provided? YES ( ) NO ( ) filA I 59. Do all dish machines have templates with operating instructions? YES ( ) NO ( ) 60. Do all dish machines have temperature/pressure gauges as required that are accurately working? YES( )NO( ) 61. Does the largest pot and pan fit into each compartment of the pot sink? YES (� NO ( ) If no, what is the procedure for manual cleaning and sanitizing? 62. Are there drain boards on both ends of the pot sink? YES (/j/N0 ( ) 63. What type of sanitizer is used? Chlorine ( ) Iodine ( ) Quaternary ammonium O Utl�Vti Hot Water ( J Other 64. Are test papers and/or kits available for checking sanitizer concentration? YES (00 ( ) K. HANMASHING /TOILET FACILITIES 65. Is there a handwashing sink in each food preparation and warewashing area? YES (-�,41NO ( ) http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/ComplianceEnforcementlucmIO3500.htm 8/24/2009 . .. �; r,� � . .. Food Establishment Plan Review Guide - Section I Page 20 of 21 66. Do all handWashing sinks, including those in the restrooms, have mixing valve r combination faucet? YES (.NO ( ) 67. Do self-closing metering faucets provide a flow of water for at least 15 seconds without the need to reactivate the faucet? YES ( ) NO 68. Is hand cleanser available at all handwashing sinks? YES 4 NO ( ) 9 Are hand drying facilities (paper towels, air blowers, etc.) available at all handwashing sinks? YES NO ( ) 70. Are covered waste receptacles available in each restroom? YES)6 NO ( ) 71. Is hot and cold running water under pressure available at each handwashing sink? YES 0 NO ( ) 72. Are all toilet room doors self-closing? YES ( ) NO q 73. Are all toilet rooms equipped with adequate ventilation? YES NO ( ) 74. If required, is a handwashing sign posted in each employee restroom? YES {9N r* { ) L. SMALL EQUIPMENT REQUIREMENTS 75. Please specify the number, location, and types of each of the following: Slicers Cutting boards _ Can openers Mixers Floor mats Other ************ Nl# 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 "prov� Signature(s) http://www.fda.govIFood/FoodSafety/RetailFoodProtection/ComplianceEnforcementlucmIO3500,htm 8/24/2009 Food Establishment Plan Review Guide - Section I Page 21 of 21 owner(s) or responsible representative(s) Date: k-2 Oc ************ Approval of these plans and specifications by this Regulatory Authority does not indicate compliance with any other code, law or regulation that may be required --federal, state, or local. It further does not constitute endorsement or acceptance of the completed establishment (structure or equipment). A preopening inspection of the establishment with equipment in place & operational will be necessary to determine if it complies with the local and state laws governing food service establishments. h4://www.fda.govIFood/FoodSafety/RetailFoodProtection/ComplianceEnforcementlucm103500.httn 8/24/2009 O JG� J za Com-) O\\ ro D. 501) 5,. r - � mi ro Q � rb J +F� _ ill G I