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Miscellaneous - 315 TURNPIKE STREET 4/30/2018 (20)
N North Andover Health Department Community Development Division December 10th, 2013 BBA Solutions Partnership LLC 315 Turnpike Street North Andover, MA. 01845 Re: Merrimack College Bookstore Dear Ms. Troxel, The Health Department has reviewed The Merrimack Bookstore, New Food Establishment Application received on November 25`h, 2013. The Health Department has approved your application. At this time the Health Department will proceed with a final food inspection. Please note that if any changes are made. to the plan, this office must approve them. Thank you for your anticipated cooperation and we look forward to our continued relationship. If you have any questions please contact the North Andover Health Department. incerely, Michele E. Grant Health Inspector North Andover Health Department 1600 Osgood Street Suite 2035 North Andover, MA. 01821 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com North Andover Health Department Community Development Division December 10th, 2013 BBA Solutions Partnership LLC 315 Turnpike Street North Andover, MA. 01845 Re: Merrimack College Bookstore Dear Ms. Troxel, The Health Department has reviewed The Merrimack Bookstore, New Food Establishment Application received on November 25h, 2013. The Health Department has approved your application. At this time the Health Department will proceed�with a final food inspection. Please note that if any changes are made to the plan, this office must approve them. Thank you for your anticipated cooperation and we look forward to our continued relationship. If you have any questions please contact the North Andover Health Department. mcerely, Michele E. Grant Health Inspector North Andover Health Department 1600 Osgood Street Suite 2035 North Andover, MA. 01821 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www. town ofnorthondover.com Food Establishment Plan Review Guide FOOD ESTABLISHMENT PLAN REVIEW APPLICATION IS TO BE COMPLETED BY THE OPERATOR AND SUBMITTED TO THE REGULATORY AUTHORITY — at least 60 days in advance before commencement of arty food establishment planned openings. TOWN OF NORTH ANDOVER, MA Regulatory Authority 1600 Osgood Street, Suite 2035, North Andover, IViA 01 x-NEW - Neter construction, not yet built _REMODEL - partial or major renovation of existing establishment CONVERSION -- existing establishment that you are purchasing Nance of Establishment: RECEIVE® Nov 2 5 2013 TOWN OF NORTH ANDOVER HEALTH DEPARTMENT Corporate Name: f j6 i—i Sni u j i d n S Pn H ne r5 him Category: Restatuant_____, Institution , Daycare , Retail Market Other beta Establislznlent. Address: r I r7) ) (np tI h c 5t rcc I cogs Phone: (at location if available) 0 A Ar) E-mail Contacts: Name of Owner: b( -I d NO Mailing Address: i ;� t a 1) h ,(n 15 Rood L i t i c 6o cv— Telephone: '501 (Do-] oa SH Applicant's Name (if different than oNNqrer): Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 1 of 19 Dteeew c�)cnplted BQH office uso:` y"� Dred/nred Technical Assistance with the Permitting Process The Town Planning Department offers the option of attending a Technical Review Committee (TRC} meeting to all applicants. As the applicant., I acknowledge that I have received an explanation and understand that the purpose of the TRC meeting is it. to assist me in the various town processes needed to open my establishment. If declined I understand that I have forfeited this opportunity to learn more about the North Andover permitting process. I wish to attend or decline circle one) participation int the TRC process. General Information Hours of Operation: Sun Thurs�', Mon , _ -7 Fri ' Tues=- Sat .5 Wed �] - Number of Seats for customers: Y Number of Staff- _ (Maximum per shift) y Total Square Feet of Facility: Number of Floors on which operations are conducted. Y Maximum Daily Meals to be Served: �- Breakfast N (approximate number) r Lunch Dinner _._.I._A Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 2 of 19 Type of Service: Sit Down Meals (check all that apply) Take Out Caterer Mobile Vendor Other X Please enclose the following documents: V/Proposed Menu (including seasonal, off-site and banquet menus) Manufacturer Specification sheets for each piece of equipment shown on the plan Site plan showing location of business in building; location of building on site including alleys, streets; and location of any outside equipment (di mpsters, well, septic system - if applicable) Plan drawn to scale of food establishment. showing location of equipment, pltunbing, electrical services and mechanical ventilation Equipment schedule CONTENTS AND FORMAT OF PLANS AND SPECIFICATIONS 1. Provide plains that are a minimnun of 11 x 14 inches in size including the layout of the floor plan accurately drawn to a nrirrimrun scale of 1/4 inch = 1 foot. This is to allow for ease in reading plans. 2. Include: proposed menu, seating capacity, and projected daily meal volume for food service operations. 3. Show the location of each piece of equipment. Each must be clearly labeled on the plan with its common name. Each runt must be sequentially numbered and the numbers must correspond to the equipment specification sheets and an equipment schedule. All self service hot and cold lioldizng units must have sneeze guards. 5. Label and locate separate food preparation sinks when the menu dictates to preclude contamuration and cross-contarnination of raw and ready -to -eat foods. 6. Clearly designate adequate hand washing lavatories for each toilet fixture and in the immediate area of food preparation, cooking and ware washing. (a. hand sink should be located within 10 feet of each area for easy access for all food handlers) 7. Provide the room size, aisle space, space between and behind equipment and the placement of the equipment on the floor plan. 8. On the plan, represent auxiliary areas such as storage rooms, garbage rooms, toilets, basements and/or cellars used for storage or food preparation. Show all features of these rooms. 9. Include and provide specifications for: Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540^ Fax: 978.688.8476 Page 3 of 19 a. Entrances, exits, loading/rmloading areas and docks; b. Complete finish schedules for each room including floors, walls, ceilings and coved juncture bases; c. Phunbing 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 cin (30 inches) above the floor, in walk-in refrigeration Units and dry food storage areas and in other areas and rooms during periods of cleaning; (2) At least 220 lux (20 foot candles): (a) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (b) Inside equipment such as reach -in and Under -counter refrigerators; (c) At a distance of 75 cm (30 inches) above the floor in areas used for hand washing, ware washing, and equipment and utensil storage, and in toilet rooms; and (3) At. least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. e. Food Equipment schedule to include make and model numbers and listing of equipment that is certified or classified for sanitation by an ANSI accredited certification program (when applicable). f. Source of water supply and method of sewage disposal. Provide the location of these facilities and submit evidence thatstate and local regulations are complied with., g. A rnop sink or curbed cleaning facility with facilities for hanging wet mops; h. Garbage can washing area/facility; i. Cabinets for storing toxic chemicals; .j. Dressing rooms, locker areas, employee rest areas, and/or coat rack as required; k. Site plan (plot plain for new connsti-Uiction) PLEASE CIRCLE/ANSWER THE FOLLOWING QUESTIONS FOOD PREPARATION REVIEW Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 4 of 19 Check categories of Potentially Hazardous Foods (PHF's) to be handled, prepared and served. CATEGORY* (YES) �) 1. Thin meats, poultry, fish, eggs (hamburger; sliced meats, fillets) ( ) Ny 2. Thick meats, whole poultry (roast beef; whole turkey, chickens, hams) 3. Cold processed foods (salads, sandwiches, vegetables) ( ) (vy 4. Hot processed foods (soups, stews, rice/noodles, gravy, chowders, casseroles) ( ) 5. Bakery goods (pies, custards, cream fillings & toppings) 6. Other FOOD SUPPLIES: Are all food supplies from inspected and approved sources? OYES/ NO 2. What are the projected frequencies (daily, weekly, etc) of deliveries for Frozen foods -VO -1 Refrigerated foods A � , and Dry goods RIU)ff N k A (PeP7oii;te« �rtr115S) 3. Provide informationrxrount of space (in cubic feet) allocated for: Dry storage Refrigerated Storage , and Frozen storage 4. How will dry goods be stored off the floor? ac -a) COLD STORAGE: 1. Is adequate and approved freezer md refrigeration available to store frozen foods frozen, and refrigerated foods at 41°F (5°C) and below? ES NO Pe 151 cif l h) 2. Will raw meats, poultry and seafoo be stored in the same refrigerators and freezers wrth cooked/ready-to- eat foods? YES/ NO N R If yes, how will cross -contamination be prevented? 3. Does each refrigerator/freezer have a thermometer Q/ NO Number of refrigeration units: Number of freezer units: Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 5 of 19 ......... ......... _..... ........ _ 4. Is there a bulk ice machine available? YES 1�s ice packaged and sold for retail? YES O THAWING FROZEN POTENTIALLY HAZARDOUS FOOD: Please indicate by checking the appropriate boxes how frozen potentially hazardous foods (PIdF's) in each category will be thawed. More than one method may apply. Also; indicate where thawing will take place. Food Thawing Method Refrigeration Ruimmg Water Less than 70°F(21OC) Microwave (as part of cooking process) Cooked frons Frozen state Other (describe) 'Thick or Bulk Frozen Nf� tiIA N 11 *Frozen foods: approximately one .inch or less = thin, and more than an inch = thick. PREPARATION: 1. Please list categories of foods prepared more than 12 hours in advance of service. QVXI LTid\ItoCo 2. Will food employees be trained in good food sanitation practices YE / NO Method of training: program Number(s) of employees: Dates of completion: --a0_ 4aQ ---- — 3. Will disposable gloves and/or utensils and/or food grade paper be used to prevent handling of ready -to -eat foods? YES / NO t p Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540^— Fax: 978.688.8476 Page 6 of 19 4. Is the - a written policy to exclude or restrict food workers who are sick or have infected cuts and lesions? YES /JO lease describe briefly: have paid sick leave? YES 1 NO How will cooking equipment, cutting boards, counter tops and other food contact surfaces which cannot be bnierged in sinks or put through a dishwasher be sanitized? Chemical Type: u u In ctey (W 1 \1 Concentration: Test Kit: YES( DNO wipe f�xfiur��PacKS down) 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 WR If not, how will ready -to -eat foods be cooled to 41'F? N I p 7. Will all produce be crashed on-site prior to use? YES 1 NO � 1 is there a planned location used for washing produce? YES / NO I Describe If not, describe the procedure for cleaning and sanitizing multiple use sinks between uses. N I R N0 5 , in Abn e5iCtb)i5hn onf c� a+cd i n -t of-, "0cc, Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 7 of 19 8. Describe the procedure used for minimizing the length of time PHF's will be kept in the temperature danger zone (4 1'F - 140T) during preparation. 9. Where raw meats, poultiy and seafood are prepared in the sante work area or using the same equipment as cooled/ready to eat foods, how will cross contamination be prevented? 10. please list all PHF's you plan to serve which will/may not be cooked to the previously listed minimum temperatures. A proper "consumer advisory" warning notation insist be printed on menu or menu boards. N Va 11. Provide a HACCP plan for specialized processing methods such as vacuum packaged food items prepared on-site or otherwise required by the regulatory authority. NM 12. Will the facility be serving food to a highly susceptible population? YES U0, If yes, List measures taken to comply with code requirements. COOKING: 1. Will food product thermometers be used to measure final cooking/reheating temperatures of PHF's? I 1 YES / NO What type of temperature measuring device: 1�T Mininium cooking tune and temperatures of product utilizing convection and conduction Treating eauinment: beef roasts y l_F (121 min) solid seafood pieces 145°F (15 sec) >- other PHF's 145°F (15 sec) > eggs: ■ Immediate sen°ice 145°F (15 sec) pooled* 155°F (15 sec) (*pasteurized eggs must be served to a highly susceptible population) r pork 145°F (15 sec) r comminuted meats/fish 155°F (15 sec) r poultry Y 165°F (15 sec) reheated PHF's r 165°F (15 sec) Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845"Phone: 978.688.9540-- Fax: 978.688.8476 Page 8 of 19 2. List types of cooking equipment. -NME HOT/COLD HOLDING: 1. How will hot. PHF's be maintained at 140°F (60°C) or above during holding for service`? Indicate type and number of hot holding units. 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: Please indicate by checking the appropriate boxes how PHF's will be cooled to 417 (5°C) within 6 hours (140°F to 70°F in 2 hours and 70°F to 417 m 4 hours). Also, indicate where the cooling will take place. COOLING THICK THIN MEATS THINSOUPS/ j THICK ` RICE/ METHOD MEATS GRAVY I SOUPS/ NOODLES GRAVY Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540— Fax: 978.688.8476 Page 9 of 19 REHEATING: 1. How will PHF's that are cooked, cooled, and reheated for hot holding be reheated so that all parts of the food reach a temperature of at least 1657 for 1.5 seconds. Indicate type and number of units used for reheating foods. NIV) 2. How will reheating food to 165°F for hot holding be done rapidly and within 2 hours? NIS A. FINISH SCHEDULE Materials selected must be durable and appropriate to the area and its intended use. High moisture and food splash areas must be non-absorbent, smooth and easily cleanable. All openings must be tight fitting, properly sealed and without voids. Applicant must indicate which materials (i.e. quarry tile; stainless steel, 4" plastic coved molding, etc.) will be used in the following areas. (please be specific) ( Other Storage Caw a t het v Toilet Rooms { wn- N (�l SVS-tROC nmGll kitchen YES Nib N I. ....... —.---_ M N 2. Are screen doors provided on all entrances left open to the outside? E Garbage & Refuse Storage i X 3. Do all operable windows have a minimum # 16 mesh screening? w i n Mop Service Basin Area 4. Is the placement of electrocution devices identified on the plan? M14... X. Ware washing ? Area r ,., ..a_ -., µ, MR »w _........ .... ....,., ..w ................... ,_...,.. NIP ,.,,. . nn tt IV R X 6. Is area around building cleat of unnecessary brush, litter, boxes and other Walk-in Refrigerators and (� jNIP harborage? f N I P Freezers 7. Will air curtains be used? If yes, where? B. INSECT & RODENT CONTROL APPLICANTPLEASE CHECK APPR OPRIA TE BOXES. Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 11 of 19 YES NO NIA 1. Will all outside doors be self-closing and rodent proof,) 2. Are screen doors provided on all entrances left open to the outside? X 3. Do all operable windows have a minimum # 16 mesh screening? X 4. Is the placement of electrocution devices identified on the plan? X. 5. Will all pipes & electrical conduit chases be sealed; ventilation systems exhaust and intakes protected? X 6. Is area around building cleat of unnecessary brush, litter, boxes and other harborage? X 7. Will air curtains be used? If yes, where? J X 8. Do you have a. plan to have a contract pest control company? If yes, list company name, describe frequency of inspection and type of service. X nrmctco le fn.15 Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 11 of 19 ....... .................... C. GARBAGE AND REFUSE INSIDE YES NO NIA 9. Do all containers have lids? 10. Will refuse be stored inside? If so, where? 1% 11. Is there an area designated for a garbage can or floor mat cleaning? OUTSIDE 12. Will a durnpster be used? Number: Sipe of: S a. Number: b. Size of: 5 Cu I ywct�)' c. Frequency of Pick -Up? Indicate days and how often x jh\\ M00- 1 ISI S 13. Will a compactor be used? Ntunber: Size: Frequency of Pick -Up X 14. Will garbage cans be stored outside? X, 15. Describe surface and location where dumpster/compactor/garbage cans are to be stored. Loomed behodtv)z buk(din� Cernan-� rou enclosedy�ood Fenw C�Oor - cm 16. Describe location of grease storage receptacle 17. Is there an area to store recycled containers? X 18. Is there any area to store returnable, damaged goods? Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688..9540-- Fax: 978.688.8476 Page 12 of 19 D. PLUMBLNG CONNECTIONS The FDA Food code and plumbing requirements do not replace or supersede the NIA State Plumbing Code, which also must be fiilly met; urstead, it highlights potential hazardous circumstances and particular types of equipmentt common to food service operations that., if th ough itiiproper design or installation, could result. in contamination of food or water supply. Please indicate proposed properly installed equipment. Equipment !' Dish Machine Steam Jacketed Kettle Steamer Garbage Disposals or dish table troughs; Submerged inlets F At all hose connections Code Confirmed Describe/ Comments Requirements by Operator please initial Backflow prevention. device Indirect waste Backflow prevention device Indirect waste Backflow prevention device Indirect waste Backflow prevention device Backflow prevention device Garbage can Backflow prevention washer device Carbonated 1 Carbonated Backflow beverage prevention device dispenser NIR NIS Mn Nip min NIR Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540^ Fax: 978.688.8476 Page 13 of 19 Refrigerator Indirect Waste 3 condensate/ strain MP I P lines Other 19. Are floor drains provided & easily cleanable, if so, indicate location: NIG E. WATER SUPPLY 20. Is water supply public { ) or private ( )? N On-�, 21. If private, has source been approved? YES ( ) NO ( } PENDING () Please attach copy of written approval and/or permit. 22. Is ice made ori premises ( ) or purchased commercially ( )? I v I n If made on premise, are specifications for the ice machine provided? YES ( ) NO () I Describe provision for ice scoop storage: N � A Provide location of ice maker or bagging operation N In 23. What is the capacity of the hot water generator? N16 I Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540^— Fax: 978.688.8476 Page 14 of 19 24. Is the hot water generator sufficient for the needs of the establislunenO Provide calculations for necessary hot water NM 25. Is there a grater treatment device? YES () NO Y`' If yes, how will the device be inspected & seiviced? N18 26. How is backflow prevention devices inspected & serviced? N I1y� _ I F. SENNIAGE DISPOSAL 27. Is building connected to a municipal sewer? 28. If no, is private disposal system approved? Please attach copy of written approval and/or pen -nit. POMIMCLICKAWeCAC "0010 have 29. Are grease traps provided? If so -where? Nin YES ()) NO( ) YES ( ) NO ( ) PENDING ( ) t his per YES( ) NO ( ) Note: Grease Traps must have the following sign. The language in bold is specific; please do not change it in any way. If you have one or more interior grease traps please note the plumbing code 248 CMR 10.09 (m): 1. A laminated sign shall be stenciled on or in the immediate area of the grease trap or interceptor in letters one -inch high. The sign shall state the following in exact language: IM PORTANTThe grease trap/ interceptor shall be inspected and thoroughly cleaned on a regular and frequent basis. Failure to do so could result in damage to the piping system, and the municipal or private drainage system(s). G. DRESSING ROOMS 30. Are dressing rooms provided? YES( ) NO 0 31. Describe storage facilities for employees' personal belongings (i.e., purse, coats, boots, tunbrellas, etc.) Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 15 of 19 ......... ......... ............... ............ ........................... ... . R GENERAL 32. Are insecticideshodent cities stored separately from cleaning & sanitizing agents? YES { } NO"' Indicate location: 33. Are all toxics for use on the premise or for retail sale (this includes personal medications), stored away from food preparation and storage areas? YES �6 NO ( ) 34. Are all containers of toxics including sanitizing spray bottles clearly labeled? YES l" NO ( ) Note: Material Safety Data. Sheets (MSDS) are required to be kept for all chemicals on the premises. Where will the MSDS information be kept on display for easy access in an emergency? 35. Will linens be laundered on site? N 1 n If yes, what will be laundered and where? YES( ) NO ( ) If no, how will linens be cleaned? MR 36. Is a laundry dryer available? NIR YES( ) NO ( ) 37. Location of clean linen storage: 38. Location of dirty linen storage: 1 V I6 39. Are containers constructed of safe materials to store bulk food products? YES ( ) NO () NIR Indicate type: 40. Indicate all areas where exhaust hoods are installed: LOCATION WOR SQUARE FEET FIRE AIR CAPACITY AIR MAKEUP EXTRACTION 1 PROTECTION CFM CFM DEVICES NIp Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Pax: 978.688.8476 Page 16 of 19 41. How is each ventilation hood system that is listed cleaned? I. SINKS 42. Is a uuop sink present? I YES( ) NO ( ) If no, please describe facility for cleaning of mops and other equipment: 43. If the menu dictates, is a food preparation sink present? YES ( } NO ( )detail answer NJ J. DISHWASHING FACILITIES 44. Will sinks or a dishwasher be used for ware washing? NO Dishwasher ( ) Two compartment sink ( ) Three compartment sink- 45. ink 45. Dishwasher N I Type of sanitization used: Hot water (temp. provided) Booster heater Chemical type Is ventilation provided? YES ( ) NO ( ) I V I n 46. Do all dish machines have templates with operating instructions? YES( ) NO ( ) NM 47. Do dish machines have temperature/pressure gauges as required that are accurate? YES( ) NO ( ) N I R 48. Does the largest pot and pan fit into each compartment of the pot sink? YES( ) NO ( ) N' A If no, what is the procedure for manual cleaning and sanitizing? 11 ISP I� 49. are there drain boards on both ends of the pot sink? Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 17 of 19 YES( )NO( ) N I R 50. What type of sarnitizer is used? nClnlorine ❑Iodine nQuaternary ammonium c:Bot Water other w I n d{, ` ` 51. Are test papers and/or kits available for checking sauitizer concentration? YES ( ) NO ( M I a K. I ANDWASHING/TOILET FACILITIES 52. Is there a hand washing sink in each food preparation, cooking mid ware washing area`' YES ( ) NO () N I 53. Do all hand washing sinks, including those in the restrooms, have a mixing valve or combination faucet? I YES( ) NO ( ) 54. Do self-closing metering faucets provide a flow of water for at: least 15 seconds without the need to N jp reactivate the faucet? YES ( ) NO () T A filth �oorras Be tong to me r r r ria( co t L-Cci e , Nonc i n Sfio � e 55. Is hand cleanser available at all hand washing sinks? YES NA NO ( ) 56. Are hand drying facilities (paper towels, air blowers, etc.) at all hand washing sinks? YES � NO ( ) 57. Are covered waste receptacles available in each restroom? YES N NO ( ) 58. Is hot and cold running water under pressure available at each hand washing sink? YES X NO( ) 59. Are all toilet room doors self-closing? YES X NO ( ) 60. Are all toilet roornns equipped with adequate ventilation? YES �4 NO( ) 61. Are hand washing signs and instructions posted in each employee restroom? YES X NO( ) Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845—Phone: 978.688.9540-- Fax: 978.688.8476 Page 18 of 19 L. SMALL EQUIPMENT REQUIREMENTS 62. Please specify the number, location, and types of each of the following proposed for on site use: Slicers N l kq Cutting boards N Can openers N Mixers Floor mats WB Other (� 5 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) Print: owner(s) or responsible representative(s) Date: I C-) I aat -.k�FnF�Fxxxx***:F Approval of these plans and specifications by this Regulatory Authority does not indicate compliance with any other code, law or regulation that may be required --federal, state, or local. It further does not constitute endorsement or acceptance of the completed establishment (structure or equipment). A preconstruction inspection with equipment in place and a preopening inspection of the establishment will be necessary to determine if it complies with the local and state laws governing food service establishments. Page Last Updated: 1/29/2013 Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 19 of 19 Candy Bars- Twix Twix Peanut Butter M&M Mint M&M Dark M&M Milk M&M Peanut butter M&M Peanut MilkyWay MilkyWay Simply Caramel Reese's Cups White Chocolate Reese's Cups Reese's Cups Dark Chocolate Reese's Pieces Reese's Nutragous Reese's Fast Break Swedish Fish Snickers Snickers King Size Snickers Almond Snickers Dark Snickers Peanut Butter Starburst Flavor Morph Skittles Original Skittles Darkside KitKat KitKat King Size KitKat White Chocolate Hershey's Chocolate with Almonds Hershey's Milk Chocolate Hershey's Cookies and Cream Hershey's Cookies and Cream King Size Butterfinger AlmondJoy Mounds Rolo Payday York Peppermint Patty Crunch Bar 3 Musketeers Charleston Chew Carmello 5`h Avenue Take 5 Bagged Chips and Dips- Tostitos Salsa 15.5oz Mild Tostitos Salsa 15.5oz Medium Tostitos Salsa 15.5oz Hot Tostitos Cheese Sauce 15.5oz Tostitos Spinach Dip 15.5oz Lays Ranch Dip 15oz Tabasco Sauce 2oz Kraft Parmesan Cheese 3 oz Frito Lay Jalapeno Cheddar Crackers Planters salted Peanuts Planters Nutrition Mens Health Nut mix Planters Smoked Almond Planters Salted Cashew Planters Dry Roasted Pistachios Planters Dry Roasted Peanuts Planters Heat Peanuts Planters Honey Roasted Cashews Planters Delux Mixed Nuts Planters Honey Roasted Peanuts Cheetos Puffs 7oz Tostitos Taco Scoops 10oz Tostitos Original Restaurant Style 13oz Kellogg's Frosted Flakes Cinnamon Crunch Apple Jacks Cheerios Cheerios Honey Nut Pop tart Brown Sugar Cinnamon Quaker Oatmeal Pringles BBQ Pringles Original Pringles Ranch Pringles Pizza Chex Mix Hot n' Spicy Chex Mix Bold Party Mix Chex Mix Trail Mix Chex Mix Cheddar Chex Mix Caramel Crunch Chex Mix Peanut Butter Ritz Bits Peanut Butter Special K Cracker Chips Cheddar Special K Cracker Chips Sea Salt Special K Cracker Chips Southwest Ranch Bugles Original Fridays Sour Cream and Onion Chips Teddy Grahams Cinnamon Mini Oreos Mini Chips Ahoy Nutter Butter Bites Keebler Sandies Pecan Cookies Wheat Thins zesty Salsa Wheat Thins Spicy Buffalo Cheez-It White Cheddar Cheez-It Cheddar Sunflower Seeds Original Sunflower Seeds Ranch Sunflower Seeds BBQ Punpkin Seeds Original Beef Jerky Planters Spicy Nuts and Cajun Sticks Planters Nut and Chocolate Mix Planters Fruit and Nut Mix Planters Honey Roasted Peanuts King Size Bag Corn Nuts Original Corn Nuts Ranch Apple Crisps Snyders Sourdough Pretzel Snyders Honey Mustard and Onion Snyders Hot Buffalo Wing Andy Capp's Hot Fries Andy Capp's Cheddar Fries Bars and Cookies - Power Bar Strawberry Crunch Power Bar Peanut Butter Chocolate Chip Power Bar Double Chocolate Chip Nature Valley Peanut Nature Valley Peanut Butter Nature Valley Fruit n Nut Nature Valley Soft Baked Oatmeal Peanut Butter Nature Valley Soft Baked Oatmeal Cinnamon Clif Bar Chocolate Fudge Clif Bar Chocolate Chip Betty Crocker Devils Food Bites Betty Crocker Butter Cream Bites Betty Crocker Chocolate Chip Cookies Bar Chips Ahoy Big Chew Original Chips Ahoy Big Chew Chocolate Rice Crispy Treats Original King Size Rice Crispy Treats Original Rice Crispy Treats Double Chocolately Chunk King Size Rice Crispy Treats Double Chocolately Chunk Mrs. Fields Cookies Peanut Butter Mrs. Fields Cookies White Chunk Macadamia Cocoa Puffs Treats Keebler Cheese and Cheddar Crackers Keebler Vienna Fingers Keebler jumbo Fudge Sticks Chips Ahoy Original Cookies Chips Ahoy Double Chunk King Size Snack Wells Creme Sandwiches Nutter Butter Cookies Ritz Crackerfuls Peanut Butter Ritz CrackerFuls Cheddar Oreo Cookies Oreo Golden Cookies Keebler Soft Batch Chocolate Chip Keebler Fudge Stripes Keebler Pitter Patter Nutri Grain Blueberry Bar Nutri Grain Apple Cinnamon Nutri Grain Strawberry Bar Nutri Grain Raspberry Peg Candy Bags - M&M Milk M&M Peanut M&M Peanut Butter Skittles Darkside Skittles Original Sour Patch Kids Sour Patch Watermelon Snickers Mini Reese's Pieces Starbursts Gummibursts Starbursts Original Starbursts Tropical Welches Filled Licorice Strawberry Welches Filled Licorice Grape M&M Milk School Colors Gold M&M Milk School Colors Navy Welch's Fruit'n yogurt Strawberry Welch's Fruit'n yogurt Blueberry Welch's Fruit Snacks Berries and Cherries Welch's Fruit Snacks Concord Grape Rachel's Gummi Worms Rachel's Gummi Sour Worms Rachel's Blue Sharks Rachel's Red Ju Ju Fish Rachel's Jelly Beans Rachel's Candy Corn Rachel's Gummi Bears Rachel's Caramel Creams Rachel's Vanilla Caramels Rachel's Watermelon Rings Rachel's Peach Rings Rachel's Starlight Mints Rachel's Root Beer Barrels Rachel's Orange Slices Rachel's Spearmint Slices Rachel's Tootie Rolls Sunflower Seeds Original Sunflower Seeds Ranch Ready to go Microwaveable Food - Noodle Cup Beef Noodle Cup Shrimp Noodle Cup Spicy Chile Chicken Top Ramen Big Cup Noodle Beef Big Cup Noodle Chicken Uncle Ben's Garden Vegetable Rice Uncle Ben's Brown Rice Uncle Ben's Roasted Chicken Chef Boyardee Beefaroni Chef Boyardee Mini Ravioli Chef Boyardee Lasagna Campbell's Chunky Chili Campbell's Chunky Creamy Chicken Dumplings Campbell's Chunky New England Cream Chowder Campbell's Chunky Sirloin Burger Campbell's Vegetable Soup Campbell's Tomato Soup Gum and Mints - Breath Saver Mints Mentos Gum Spearmint Mentos Gum Lemon Mentos Gum Wintermint Mentos Gum Freshmint/Berry Watermelon Extra Spearmint Extra Polar ice Extra WinterFresh Extra Smooth Mint Spearmint Doublemint Winter Fresh Big Red Juicy Fruit Stride Whitemint Stride Nonstop Mint Stride Spearmint Stride Sweet peppermint 5.— React 5- Cobalt 5 — Flare 5 — Focus Peppermint 5 — Focus Spearmint Orbit Cinnamon ID Wintermixer ID Spearmint ID Peppermint ID Berrymelon ID MangoTango Mentos Gum Superfruit/Tropica l Mixer Mentos Gum Daylight mint/ mintnight mint Trident Island Berry Lime Trident Mint Bliss Trident Splashing Mint Trident Watermelon Mint Trident Orange Trident Wintergreen Trident Original Energy Boost Supplements- Emergen-C Super Orange 5 -Hour Energy Grape 5 -Hour Energy Pink Lemonade 5 -Hour Energy Berry 5 -Hour Energy Lemon Lime 5 -Hour Energy Extra Strength Berry 5 -Hour Energy Extra Strength Grape Kickers Energy Spray Pepsi Machine- 3 Door Cooler Pepsi Diet Pepsi Mist Mountain Dew Diet Mountain Dew Ginger ale Gatorate Pure leaf ice Tea Amp Energy Drinks Medicines - Motrin Advil Advil Pm Tylenol Aleve Nyquil DayQuil Mucus Relief DM Midol Pepto Claritin Allergy Sinus Relief Bayer Sinex Spray Tussin CF Pepto liquid NyQuil Liquid Cough Nyquil Liquid Cold and Flu DayQuil Liquid Cold and Flu C) 0 0 0 1� 0 (D' `r) CD^ -9 J f Z �-'�� /� // f� �P ����, nz,�— ,` ® RECYCLED PAPER. MINIMUM 20% POST-CONSUMER FIBER CONTENT. COlumbiarf-90 Clasp (9 x 12) THE COMMONWEALTH OF MASSACHUSETTS TOWN OF NORTH ANDOVER BOARD OF HEALTH PERMIT TO OPERATE A FOOD ESTABLISHMENT'. Date: 6/27/0 Permit # 50 - FS Fee: $50 In accordance with regulations promulgated under authority of Chapter 94, Section 305A and Chapter 111, Section 5 of the General Laws a permit is hereby granted to: Merrimack College 315 Turnpike Street North Andover, MA 01845 Permit Expires: December 31, 2000 Type of business and any restrictions: Food Service, Temporary Structure To operate a food establishment in: North Andover, MA Gayton Osgood, Chairman Francis P. MacMillan, M.D., Member John S. Rizza, D.M.D., Member 7 WILLIAM J. SCOTT Director (978) 688-9531 Town of North Andover_ OFFICE OF COMMUNITY DEVELOPMENT AND SERVICES 27 Charles Street North Andover, Massachusetts 01845 NORTH ANDOVER BOARD OF HEALTH PROCEDURE FOR OPENING A NEW FOOD ESTABLISHMENT 1. Obtain from the Board of Health the following: a) "New" Food Establishment checklist and Plan Review packet b) Application for a Food Establishment c) Dumpster Permit Application d) Tobacco Sales Permit Application (when called for) 2. Submit scaled floor plan of establishment with particular emphasis on kitchen/food prep areas. All equipment must be identified and equipment specification sheets provided. A plan review fee of $50.00 shall accompany this submission. l0 ! Fax (978) 688-9542 3. After the floor pian has, been reviewed and approved by Board of Health personnel, a Form U may be signed and construction can begin. 4. The applications to operate a food establishment, maintain a dumpster and to sell tobacco may be submitted with their associated fees at any time during this process. 5. Prior to certificate of Occupancy sign -off by the Building Department, the Board of Health shall inspect the facility for agreement with the proposed plan with reference to equipment and location, finishes on walls, floors, and ceilings, lighting and any other particular items. 6. After the certificate of occupancy is signed an appointment shall be made with the Board of Health for a pre -opening inspection. This inspection must be made and the permit to operate a food establishment signed & presented to management prior to opening the facility. It would be appreciated if the appointment was requested at least 3 days before the targeted opening date. BOARD OF APPEALS 688-9541 BUILDING 688-9545 CONSERVATION 688-9530 HEALTH 688-9540 PLANNING 688-9535 WILLIAM J. SCOTT Director (978)688-95;1 Town of North Andover OFFICE OF COMMUNITY DEVELOPMENT AND SERVICES 27 Charles Street North Andover, Massachusetts 01845 s YEW :CCD ES.:%. L-7EE=!T /Y—z.n an 7L'R �:�:. _.:;�+ CHECT=ST 7n fo.aa ti cm Na e Name T 4. _t2. e Ca `e : e'✓eriL;e E ;:C-Ce:zent A t`e5ta —; c c cc ec. e _.,_ _Ceer:t _=CCe_ �e r.G�_.,_SC�c�_✓ G C �'_c~re �inc �,. iaw Fc � ic.✓ C�ick=- Saver _ CCC SC_"'v _Ce eCL Z._Cr.S a:7,-4/CZ- _ ! a I_e Fax(978)688-9542 r C % bCa=_. C: se', i 7iw_ c' e?c` c= ct e _t�_� c` eC'..e� a��v_ Please enclose the following documents: Proposed Menu ✓ . Specification sheets for each piece of equipment _ Site plan showing location of business in building, loca- tion of building on site including alleys, and streets, location of any outside facility (dumpsters, walkins) ✓ Plan drawn to scale of facility showing location of equipment, plumbing and electrical Please make certain the following information is available on the plans or attached on additional documents: * - Details of .lighting - location, type and type of shielding or protection. * Details of ventilation - mechanical or natural, CFM. * Location and size of all grease traps. * Location of employee and/or patron restrooms including lavatories, water closets and urinals. * Location of employee dressing rooms and/or lockers. * Note that ceiling, walls and floors must be suitable finished to facilitate cleaning. All stud, joists and y rafters must not be left exposed. Utility service lines and pipes must not be unnecessarily exposed. * Details of special operations such as salad bars, bulk foods and vacuum packing. - 2 - A. Finish Schedule Applicant fill in materials (i.e. quarry tile, stainless steel, 4" plastic covered molding, etc.) Kitchen Floor Coving Walls Ceiling Wa ewash' YES NO NA 1. Food Storage Other Stora e (✓) ( ) ( ) 2. Bathrooms Dressing Rms (✓) ( ) ( ) 3. B. Insect and Rodent Harborage - 3 - Applicant: Please check appropriate boxes. YES NO NA 1. Are all outside doors self-closing with rodent proof flashing? (✓) ( ) ( ) 2. Are screen doors provided on outside doors for use in summer? (✓) ( ) ( ) 3. Do all -operable windows have a minimum Q16 mesh screening? (✓) ( ) ( ) 4. Are all pipes, electrical conduit chases, ventilation systems exhaust and intakes sealed? / (J) ( ) ( ) S. Is area around building clear of unnecessary brush, litter, boxes or other harborage? 6. Are air curtains used? ( ) (✓) ( ) If yes, where? - 3 - C. Garbage and Refuse Inside 7. Do all containers have lids? YESi No (NA) S. Will refuse be -stored inside? ( ) (✓) If so, where? ( ) 9. Is there a can cleaning sink or area? Outside 10. Will a dumpster be used? Number I Size Frequency of pick up 2,_-r=ry 3 pE„_,o %4 Contractor --= &j u.e •t s - r2_P.#,4 11. Will a compactor be used? ( ) w Number Size ( ) Frequency of pick up Contractor 12. Will cans be stored outside? ( ) ( ) ( ) 13. Describe surface dumpster/compactor/cans are _ to be stored G �f (� p �,�,� 00 D. Plumbing Please describe back -siphonage protection of the following: Air Air Check "P" Vacuum Gap Break Valve Trap Breaker 14. Water closets ( ) ( ) ( ) ( ) ( ) 15. Urinals ( ) ( ) ( ) ( ) ( ) 16. Dishwasher ( ) ( ) ( ) ( ) ( ) 17. Garbage grinder( ) ( ) ( ) ( ) ( ) 18. Ice machines ( ) ( ) ( ) ( ) ) 19. -Ice storage bin( ) ( ) ( ) ( ( ) 20. S inks ( ) ( ) ( ) ( ) ( ) 21. Steam tables ( ) ( ) ( ) ( ) ( ) 22. Dipper wells ( ) ( ) ( ) ( ) ( ) 23. Refrigerators ( ) ( ) ( ) ( ) ( ) 24. Hose connection( ) ( ) ( ) ( ) ( ) 25. Potato peeler ( ) ( ) ( ) ( ) ( ) - 4 - 26. Soap dispensers (wall mounted, individual free standing pump dispensers, and numbers. Fve-eE S*r#%,j 0=4 6 27. Hand drying facilities (paper towels, air blower, etc.) 28. Describe waste receptacles in each restroom: E. Water SuDDl 29. Is water supply public (f) or private ( ) ? 30. If private, -has source been approved?) YES ( ) NO ( ) PENDING ( ) Please attach copy of written approval. 31. Is ice made on premises (V/) or purchased commercially ( )? If on premises, ares cifications of machine enclosed YES ( NO ( ) Describe provision for ice scoop storage: F. Sewage Disposal 32. Is building connected to municipal sewer? YES ( ) NO ( ) 33. If no, has private disposal system approved? YES ( ) NO ( ) Please attach copy of written approval. PENDING ( ) G. Dressing Rooms 34. Are separate dressing rooms provided? YES ( ) NO (VI) 35. -Describe storage facilities for employees' personal belong- ings (i.e., purse, coats, boots, umbrellas, etc.) - 5 - H. General 36. Describe facilities for separation of storage of insecticides/rodenticides and detergents/sanitizers/cleaning agents/caustics/acids/polishes and first-aid supplies/personal medications 37. Is laundry facilities located on premises? YES ( ) NO (V/) If yes, what will be laundered? Is location physically separated from food preparation areas and warewashing? YES ( ) NO ( ) 38. Location of clean linen storage: 39. Location of dirty linen storage: Exhaust Hoods Odor Supp.Dvice/ Fire Air Capacity - Hood Locations Filters SQ Ft Protection CFM I. Sinks 40. Is a 'separate mop sink present? YES ( ) NO ( If no, please describe facility for cleaning of mops and other equipment: 41.Is a separate food preparation sink present? YES NO ( ) 42. Is a separate hand ashing sink present in the food prepara- tion area? YES ( NO ( ) - 6 - 43. Will sinks or a dishwasher be used for warewashing? i Dishwasher ( ) Two compartment sink ( ) Three compartment sink ( ✓ ) 44. Dishwasher Type of sanitization used: Hot water (temp.provided) Booster heater Chemical type Sinks 45. Does the largest pot and pan fit in each compartment? YES ( \,/) NO ( ) 46. Are there drain boards on both ends? YES (V) NO ( ) 47. If two compartment sink is used, what method will be used for utensil washing? 48. What type of sanitizer is used? Chlorine Iodine Quaternary" plum Hot water ! (Please make certain the co r se ponding test kits are avail- able at the preopening inspection.) STATEMENT: I hereby certify that the above information is cor- rect, and I fully understand that any deviation from the above without prior permission from the office may nullify this ap- proval. n Signatures(s) J2 Do Date cwner.(s) or responsible representatives) Approval of these plans and specifications by this Health Depart- ment does not indicate compliance with any other code, law or regulations that may be required --federal, state, or local. It further does not constitute endorsement or acceptance of the com- pleted establishment (structure or equipment). A preopening in- spection of the establishment with equipment will be necessary to determine if it complies with the local and state laws governing food service establishments. 7 - REVIEWER -*S CHECK LIST 1. Finish Schedule Kitchen Warewashing Food Storage Other Storage Bathrooms Dressing Rooms 2. Insect and Rodent Harborage 3. Garbage and Refuse 4. Plumbing 5. Water Supply 6. Sewage Disposal 7. Dressing Rooms _ 8. Separate storage of toxics 9. Laundry facilities 10. Linen Storage 11. Exhaust Hoods 12. Sinks 13. Dishwashing 14. Lighting 15. Ventilation 16. Grease Traps 17. Employee Restrooms Location Number Soap Hand Drying Lavatories Water Closets Urinals Waste Receptacles Insuff. Sat, Unsat N/A Inform - 8 - Insuff. �] Sans. Unsat, N/A Infortn,/�1✓� 18. Patrons Restrooms Location ( ( ) ( ) ( ) Number Soap Hand Drying ( ) ( ) ( ) ( ) Lavatories Water Closets ( ) ( ) ( ) ( ) Urinals Waste Receptacles 19. Kitchen Equipment a. Space between units or wall closed or adequate space for easy cleaning. ( ( ) ( ) ( ) b. Aisles sufficient width c. Storage 6" off floor d. Countertops and cutting boards of suitable material e. Self serve food area adequately protected ( ) ( ) ( ) ( ) f. Built-in external temper- ature gauges or provision for separate internal thermo- meters noted for each piece of refrigerated equipment. ( ( ) ( ) ( ) g. Utensil and Kitchen Storage / Clean ( ( ) ( ) ( ) Soiled ( ) ( ) ( ) ( ) h. Counter mounted equipment ( ✓ ( ) ( ) ( ) i. Floor mounted equipment ( ) ( ) ( ) ( ) j//Vacuum packaging equipment ( ) ( ) ( ) ( ) //k,/Bulk food ( ) ( ) ( ) ( ) ;'i. Self service r� Salad Hot/Cold Buffet 9 - Comments: (note why any item was noted "Unsatisfactory") f — L��yrLLL I -- Signature Signature _ Itiv . itle Approval: Disapproval: Reason(s) for disapproval: Date Date Da e 4- FEB -01-2000 19:26 FROM PURCHASING MERRIMACK CLG TO 5065 P.01 !iY/tll/'LdnG ns:n� �1D-�71-taar wica�r�c.o .,uiw.�r is .+� w. MobHe KltcW TnWr Unit 115 __.._.. !: Ig Easba t Hoods 9. RoMpratim Cote wmft 2.6wection Ow"M lee. r..,Gal. Rot Wakr 14"tor 3.18" SfS 4M Fry►or, i). . PrWoo Took 4. i' Gridelle with 1 oveiq 12. Audibry T9nipo mt Area 8.3 Burner Stora 13. How Woo auk G. Ws&4uReiIFF 14. Pa WaWh A Drain B"nb 7. Txterior Refri& Door I& Wo t Cowoor 8..__Kw Generator I& tntrsneWEait Door *CW# afpnw4 AuW Rm SoppmWo sw TOTAL P.01 Inquiras please call (800)458-8061 Home Mobile Kitchens Mobile Showers Mobile Laundry Rental Services Special Services Who We've Served E-mail Us Snail Mail. 16372 177th Ave SE 4 Monroe, WA 98272 Fax: 360/794-0300 KIN "moi 4a",mo".01 i a+ r w 1 r MGnrwj Waeh'npn 9 3XI MKIII Currently we are in the process of transporting our equipment to various depots around the country for annual maintenance, insuring that each piece is ready to go when the need arises. We encourage anyone who is interested in seeing our equipment up -close to visit either our Monroe, Washington headquarters or our Twisp, Washington facility. At this time we also have some equipment available for viewing at our Louisville, KY location. Providing support services and mobile equipment whenever and wherever needed since 1970 1P_'J_J _I P persons have visited our site ... thanks for stopping by Copyright© 1998 - OK'S CASCADE COMPANY 12;'15/1999 02:23 51b -351 -1 --lb. Fax Cover Sheet Stewart's Mobile Concepts, Ltd. 845 East ]ericho Turnpike f ilontington Station, MF 11746 phone (800) 919-9261 Fax (516) 3511587 Web: www.interact"oarmet.com Date: December 15, 1999 To: Barry Smith Merrimack College From: Keith Futerman Director of Sales ULIM111411ir D '-UI iUCr- I J Phone: 978-837-5467 Fax: 978-837-5229 Email: RE: Electrical, Propane, Fresh Water and Waste Water Requirements # of Pages 1 including this page. Electrical Requirements for each Mobile Kitchen- 2201Single Phase/60 Amps. All Appliances are 110. Propane- LP Gas. 1 recommend 2/250 gallon tanks for each unit. You will need to coordinate with your local gas company for your gas supply. They will retrofit the tanks to the Mobile Kitchens. They can also refill these tanks as needed. Also ask them for fuel gauges. Fresh Water Supply- Each Mobile Unit has a standard garden hoselfresh water hose fitting for your water supply. Waste- can be handled in 2 ways. The best is to have your plumber set up the waste to drain Into a nearby sewer. You will most likely need a grease trap. if this is not available you can have a local cesspool company setup approved waste tanks that are approximately 250-300 gallons each in a series of 3 or more. In this situation the tanks will need to be pumped weekly or 2 times a month or what ever your needs may be. Electrical Requirements for the refer trailer- 220V13 Phase/50 Amps. This is an all electrical unit. If you have any questions please feel free to give me a call. Best regards, 00 Keith Futerman I EQUIPMENT WATERPOWER VOLTS RETAIL i j HOT WELLS (F.D.R.) X 220 ISALAD UNIT (F.D.R.) j X 120 (SOUP TABLE (F.D.R.) 120 !SODA FOUNTIAN (PEPSI, BIB) X I X 120 X COFFEE BREWER (DEN) !COFFEE PUMP POTS (DEN) X X 220 X X 1 EXPRESS COOLER (DEN) I X 120 X !PEPSI COOLER (DEN) I X 120 X !MILK DESP. (D.R.) I X 120 jNEDLOG (BIB) I X X 120 !PEPSI COOLER (DEN) X 120 'PIZZA OVEN (DEN) X 220 X !ICE CREAM FREEZER (DEN) I X 120 X CBORD SYSTEM! j ICE MAKER (DEN) X X X DATA X X 'TOASTER (D.R.) X 220 X ,MICROWAVE OVEN (DEN) X 120 X .LIGHTING (TENT) X CLOCK (FOR TENT) !TELEPHONE X X !TIME CLOCK X X I i OTHER ITEMS OF NOTE. ! (KITCHEN EQUIPMENT STORAGE (POTS AND PANS,CHINA,CATERING EQUIPMENT ECT.) jCBORD SYSTEM SHUT DOWN, START UP, STORAGE. i I i 1 i i I ! I ! ! j rti 1'_/,1U'fI'7y'J ui:�Jyj 51b ,bl-1Oor St rt "s Mobile Concepts, Ltd. 945 East ]ericho Turnpike Huntington Station, IMY 11746 Phone (2100) 919-9961 Fax (516) 351-1587 Web: www.intefgctivegoarmet.com Date: December 7, 1333 To: Barry Smith Merrimack College From: Keith Futerman Director of Sales PF: Mobile Kitchen Lease Quote # of PageSAIncluding this page, Phone: 978-837-5467 Fac: 376-837-5229 Email: -Ht7G Ul I" �L 13 Attached is a schematic for model .## K-115. T( tis unit will work nicely for the retail o�eration.-We will modify the trailer with additional egUipment to best tweet your needs. The Total weight is 14,500 ibs. Oimensions 24'L x 8'W. You can view a picture of this trailer at wvvw.oks.corn . The trailer is on the harne page to the left side. 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AI f ��"yJlffL1ty II. �y a r n A4 Ap =2 � lir Merrunack C O L L E G E North Andover, Massachusetts 01845, 508-68.3-7111 Office of Space Planning and Project Management May 19,1994 Ms. Sandy Starr Health Department Town of North Andover 120 Main St. North Andover, Ma. 01845 Dear Ms. Starr: Enclosed you will find a set of plans, specifications and equipment list related to the proposed dinning hall renovation project in Gildea Hall. I'm forwarding this information for your review at the suggestion of Bob Nicetta. The scope of work for this project is the elimination of the older style food servery stations with the replacement of a food court style arrangement. The project will be limited to the old food servery area and the seating area. There will be no work within the existing main kitchen area. After you have had the opportunity to review the plans and details, I would welcome the chance to walk through the project with you. Should you have any questions regarding this project, please don't hesitate to contact my office. Sing ,rel Scott A. Cote Director of Space Planning & Project Management SAC/hs cc: Mr. Robert Nicetta Enclosures Merrimack C O L L E G E North Andover, Massachusetts 01845, 508-683-7111 Scott A. Cote Director of Space Planning and Project Management 508-837-5117 '-3 Lf�f3 n)G O REVIEWER'S CHECK LIST Insuff. Sat, Unsat, N/A Inform 1. Finish Schedule Kitchen X Warewashing ( ) ( ) ( ) ( ) Food Storage V(/ •�-j' Other Storage Bathrooms Dressing Rooms 2. Insect and Rodent Harborage (LAJ ( ) ( ) ( ) 3. Garbage and Refuse (--f ( ) ( ) ( ) 4. Plumbing 5. Water Supply 6. Sewage Disposal�� 7. Dressing Rooms 8. Separate storage of toxics GI ) ( ) ( ) ( ) 9. Laundry facilities 10. Linen Storage 11. Exhaust Hoods 12. Sinks 13. Dishwashing ( ( ) ( ) ( ) 14. Lighting 15. Ventilation 16. Grease Traps ( ) ( ) ( ) ( ) 17. Employee Restrooms Location Number Soap ( ) ( ) ( ) ( ) Hand Drying ( ) ( ) ( ) ( ) Lavatories ( ) ( ) ( ) ( ) Water Closets ( ) ( ) ( ) ( ) Urinals ( ) ( ) ( ) ( ) Waste Receptacles ( ) ( ) ( ) ( ) Insuff. his. Unsat. N/A Inform 18. Patrons Restrooms Location ( ) ( ) ( ) ( ) Number Soap ( ) ( ( ) ( ) Hand Drying ( ) ( ) ( ) ( ) Lavatories ( ) ( ) ( ) ( ) Water Closets ( ) ( ) ( ) ( ) Urinals ( ) ( ) ( ) ( ) Waste Receptacles ( ) ( ) ( ) ( ) 19. Kitchen Equipment a. Space between units or wall closed or adequate space for easy cleaning. ( ) ( ) ( ) ( ) b. Aisles sufficient width ( ) ( ) ( ) ( ) c. Storage 6" off floor ( ) ( ) ( ) ( ) d. Countertops and cutting boards of suitable material ( ) ( ) ( ) ( ) e. Self serve food area adequately protected ( ) ( ) ( ) ( ) f. Built-in external temper- ature gauges or provision for separate -internal thermo- meters noted for each piece of refrigerated equipment. ( ) ( ) ( ) ( ) g. Utensil and Kitchen Storage Clean ( ) ( ) ( ) ( ) Soiled ( ) ( ) ( ) ( ) h. Counter mounted equipment ( ) ( ) ( ) ( ) i. Floor mounted equipment ( ) ( ) ( ) ( ) j. Vacuum packaging equipment ( ) ( ) ( ) ( ) k. Bulk food ( ) ( ) ( ) ( ) i. Self service Salad ( ) ( ) ( ) ( ) Hot/Cold Buffet ( ) ( ) ( ) ( ) Comments (note why any item was noted "Unsatisfactory") idmyer ignature -Reviewer/.Title Approval: Disapproval: Date Date o� Date Reason(s) for disapproval: - 10 - A ®®Lisa May NO Food Service Facility Design For Marriott Management Services MEMO DATE: 4/19/93 TO: Scott Cote FROM: Lisa May PHONE: 603-472-2857 FAX: 603-471-0570 RE: Final Surface finishes for Gildea Renovations: Floor tile for servery: Crossville Ceramic A810 Platinum UP1 Carpet for Dining room: Durkan D-970 Strike: 0418C031P,, Ultradense 3 with Action Bac Cove wall base: Roppe Rubber Cove base Standard Cove 4" Color: Teal 92 Verify with designer prior to order Bumper guards: Column Cladding: Casework Finishes: All counter fronts: Salad and island tops: Service L and Bev. tops: Furniture Finishes: Boston Bumper: Series 40 Color: Standard light grey Kydex: Pastel Blue Green 42031 Formica Blue Silk Graphix 5 2 2 Formica Spectrum Red 845 — Formica Peacock Dust 1829 Table tops: Formica Aspendust 1818 Chairs: American Seating Acton: Liberty Red with chrome frame Wall Finishes: Benjamin Moore Satin Impervo Servery Walls: Brushed Silver 78 Dining Room Walls: Pearl Grey 863 Trim Finish: Site Match to Dark Teal Carpet ■■Lisa May ■■Food Service Facility Design For Marriott Management Services Merrimack Food Service Equipment Quotation: Items 01, 16,28: Advance Handsink Model 7 -PS -90 3 units required Item 02: Delfield Make table Model 4260-24, 120v Item 03: Lincoln Impinger countertop oven Model 1301, 2 units required with stack ring Floor stand required Access: 1340, 1341,1343,1345,1346 Voltage 208, 27 Amps per deck Item 04: Merco Thermal Shelf Model TS -72 120V Item 11: Savory Toaster Model POP -4 208V, 13A Item 15: Atlas Slide in heated base Model HB -4 120V Item 17: Pitco Pasta Cooker Model PPE -14L 208, 29 A Item 18: Atlas Hot Well WIH-3, 208V, 12.2 A, 6-15P Item 27: Atlas Hot Well WIH-5, 208V, 20.4 A, 6-30P Item 29: US Range Char Broiler Model C-HSDA-3 6, Natural Gas Item 30: US Range Grill Model RGTA-2436-1, Natural Gas t Item 29, 30 stand Delfield V17172 301/2" D Confirm opening to hold two 36" W Grills Item 32: Pitco Frialator Model 18SS Grey enamel w/ SS front All SS fat basket Twin Basket Natural Gas Item 33: Atlas Frostop WF -3: 43" unit Item 34: Wells Soup Warmers Model: SS -10 ULD, 120V 4 Required Provide 4 Hall Ceramic crock inserts: Round #8 11" Dia. Confirm fit to Wells warmers Item 35: Atlas Frostop WF -Custom 8'-0" L 7 -PS -50 7 -PS -80 r -173A -, r4 i I , nes• e• 5• -i 2'� L_- • W.11 b,"kel and "Mno" plumbing .cul s..bin ink, (unit u)rmal tonoilwni. i% COPPER SOLDER NIPPLE FAUCET INSTALLATION F71 7 -PS -60 a s 7 �2. ly. 5' 1 .. . �2• 7 -PS -85 r 8%, I 121/4 i �PSSE TO WASTE i 34• � 8L4• 191h•='.24Yx• SUPPLY 0 Base Configuration Faucet, Gooseneck Faucet, Splash Drain, Basket Type Drain, Lever w/Overflow P -trap Knee Valve Pedestal Base w/Pedal Valve Skirt Soap Dispenser Soap and Paper Dispenser Wrist Handles .�Tjs�,,mwance JUMOUNK"M r4 i EMMEM©©ETM-0 2-, • 30MOMEMEM I©MM©©© 3MMUMMOKEE ©0M©©M©® IMMOMM©FAMM IMMMO©©EMM KNOM©E©BUSM ■■M■M©©MM EMMOMMERTM MEMEME©� s 7 -PS -70 /6, 4'r 4� 8 r -o o - � 5 • k;9-1,2. L_ SKIRT INSTALLATION BOWL SIZE: 10 x 14 NSF r4 i 2-, • i I s 7 -PS -70 /6, 4'r 4� 8 r -o o - � 5 • k;9-1,2. L_ SKIRT INSTALLATION BOWL SIZE: 10 x 14 NSF y 4r;e'ie/til' t J _ A Self -Contained Compact Refrigerator 4260-12, 4260-18 and 4260-24 interior to be constructed of two-piece ABS liner with integral shelf Section. Cabinet fot to be rnished with be fully Insulatedywthefoamedsin p acne polyurethane. Door to be constructed with ASS liner and 22 -gauge stainless Steel exterior. Exterior ends to be constructed of 22 -gauge stainless steel. Exterior back and bottom to be constructed of one-piece 24 -gauge galvanized metal. Self-contained condensing unit and hot gas condensate evaporator mounted on cabinet rear. Evaporator coil and control to be mounted on Interior of cabinet rear wall. Unit to be completely wired with cord and C plug. Unit to maintain 36° to 40T Unit to be mounted on 6" high adjustable legs. 3 Top to be constructed of one-piece 22 -gauge stainless steel, with front edge 10 be turned down to form nosing and turned down in rear. Top to be suOplied with one die -stamped raised rim opening with 1/6 size pans Installed 2A" deep. Opening to be supplied with lid. One com-position-type cutting board to be 'A' thick and 12" wide on twelve pan unit and Yz" thick and 8" wide on eighteen and twenty-four pan units. Cutting board Is mountgd on top. 1N3W d I n03 3>10A,-1rnu --------------------- PROJE:C-r �. ITEM NO. ^ r DATE ,, MODEL 4Q60.12 40 T• LID DETAIL 12 -Pan 1 � \ I : DOOR CLEARANCE (16W on smaller door) DIMENSIONAL DATA MODEL 4260-18 T 1tw LID DETat 16 and 24 Pan DOOR OPENINGrt DIMENSIONS •She11 Supports witl Nreduce left to right clearance dimensions .4 5 _ -•--fib-- J_1— so 2 M 34 ]!1 1 A 1.4 r ,: J-. � T` -may �; ��..�� �•S T _1 LEFT END SECTION LIFT END SeCTION 4260.12 4260•te Wd 426Q•24 so 2 M 34 ]!1 1 A 1.4 r ,: J-. � T` -may �; ��..�� �•S T _1 LEFT END SECTION LIFT END SeCTION 4260.12 4260•te Wd 426Q•24 --VVW 99W Sun 1118 $iZ* POWs MECHANICAL DATA ELECTRICAL Connected to rear of oaVnat. Approximal4fy 12 from right, e- above 4001 is an 6 It, Cord with NEMA $-15P plug. 116V, 60c, single phase (see Chan fpr snikerage). PLUMBING: None required. INSTALLATION NOTE: Refrigeration system i6 designed so that Sir will now finder unit through the gompresyodcondansor use, :and out at the top rear of the unit. Any r06irictiOn t0 air flow wig void the warranty. DUE TO A CONTINUOUS PROGRAM OF PROpUCT IMPROVEMENT, pELFIEIp RESERVES THE R12HT to MAKE CHANGES N DESIGN AND SPECIFICATIONS WITHOUT PRIOR NOTICE, emseId DISTRIBUTED BY: ,..:_ D Fl/+v d711. M► D1 .... n. Anli.hL..n dAW1A_M7r1 � ....-... - .,. ..,...�..._-. .�,,��. siTb t SHELVE3 KIM SHIP MODIL 611, FT., S0. FT. HELD t HIP. VOLTS AMPS WGL 4260.12 1d.4 10.5 12 f/4 its a 360 4260.16 16.4 10.6 1s 114 113 a 306 4y00 24 15.4 — 10.5 24 1 1:4 11$ 6 372 --VVW 99W Sun 1118 $iZ* POWs MECHANICAL DATA ELECTRICAL Connected to rear of oaVnat. Approximal4fy 12 from right, e- above 4001 is an 6 It, Cord with NEMA $-15P plug. 116V, 60c, single phase (see Chan fpr snikerage). PLUMBING: None required. INSTALLATION NOTE: Refrigeration system i6 designed so that Sir will now finder unit through the gompresyodcondansor use, :and out at the top rear of the unit. Any r06irictiOn t0 air flow wig void the warranty. DUE TO A CONTINUOUS PROGRAM OF PROpUCT IMPROVEMENT, pELFIEIp RESERVES THE R12HT to MAKE CHANGES N DESIGN AND SPECIFICATIONS WITHOUT PRIOR NOTICE, emseId DISTRIBUTED BY: ,..:_ D Fl/+v d711. M► D1 .... n. Anli.hL..n dAW1A_M7r1 � ....-... - .,. ..,...�..._-. .�,,��. The Impinger' Countertop oven delivers all the advantages of h a full-size Imp ingee oven from your countertop: This model _ u, features compact size, self -tending operation, consistent quality - •1 and fast results. The Impinges`' Countertop oven can be double - stacked for, additional capacity. Replace 1-2 deck ovens (pizza) For full productivity from your countertop, choose the. Replace 1 half-size convection oven Impinges:" Countertop. Replace 1-5 microwave ovens `DIN 13U5 *— 1306 *— 1307 35'%8" SY 31%x 16 35'/K' 55" 31'/K 18" 35%8'• 55" 31%" 18" U b KW S6U/ZLU 15 1 1 4 1 JV 32" 6 kW 415/240 14 1 4 50 i 32" 6M 200 16 3 5 50 *— 1308 *— 1309 35'/N' 55" 311W 18" 35%' 55" 313/8' 18" 32" 6 kW 380/220 9 3 5 50 32" 6 kW 415/240 8 3 5 50 *— 1310 35 K" 55'• 31 %1' 18" *— 1311 35%" 55" 3FA" 18" 32" 1 6 kW 220 27 1 3 60 32•' 6 kW 380/220 9 3 5 60 Alm: PR 1)V 1 M PL p pA STAA 1 Wall receptacle — NEMA 6-30R (for oven models 1301 & 1302) — M + ) �D I ® xit shelf —12" length g 8 �/g Exit shelf — 4" length 1N ntry incline shelf —12"length r ,z � n•,: I 10.6' w..ro O WMI W, Entry incline shelf — 4" length a •v..r �.: Co veyor end stop r Exte ded conveyor (49'/4" length) DOUBLE 1C _ -STACK OVENS Extended baffle, inlet and outlet 1 Note: Top drawing shows oven with staiijaij couteynr and 12" Note: We recommend the use of entry and exit shelves or conveyor shelves. Bottom drawing shows double -stack oven with extended end stop with standard length conveyor. For other than standard conveyor on bottom oven and standard conveyor on top oven.' columnating panels, contact Corporate Headquarters, (800) 374-3004.. THERMAL SHELVES TS -24,-36,-48,-60,-72 Dimensions: (inches/cm) K h }�----LENGTH (see table below)---� W 3/46.0 I 3/7.6 Specifications: (Standard Models) MODEL VOLTAGE/AMPS WATTS LENGTH NET TNT.* SHIP. INT.' SHIP. VOL.* 120 120/208 1 120/240 inches/cm Ibs/kg Ibs/kg cu. ft./m3 TS -24 2.5 1.4 1.3 300 24/61.0 13/6.0 19/9.0 0.75/0.021 TS -36 4.2 2.4 2.1 500 36/91.4 18/8.2 25/11.4 1.1/0.031 TS -48 4.2 2.4 2.1 500 48/122.0 24/11.0 32/15.0 1.5/0.042 6.3 3.6 3.1 750 60/152.4 29/13.2 38/17.3 1.9/0.54 (TS-60 TS-72 6.3 3.6 3.1 750 (72/183.0 35/16.0 45/20.4 2.3/0.07 rippruximaie measurements. Bid Specifications for Thermal Shelves : The Thermal Shelf shall be a Merco model number / S-12 rated at -.7.5D. watts, /..2.0. volts, single phase AC and be .'72". inches in overall length -Standard equipment shall include insulated heat cable base, infinitely -adjustable heat control with pilot light, non -slip phenolic feet, six-foot cordset. Options & Accessories: Adjustable four -inch NSF adjustable legs -Special lengths and/or widths (contact factory). Merco Guarantee: 90 -days on labor. Onw-year on parts. MER 0 Merco Products, Inc. Memo is a subsidiary of 1298 Bethel Drive • Eugene, Oregon 97402 WCorpavabai 503/688-7331 • Fax 503/688-7333 • Toll Free 800/547-2513 TM 1 PD -4 'i BREAD TOASTER 4 } SPECIFICATIONS: 83/a" (222 mm) 65/6'/ (168 mm) AVAILABLE lbs. 10kg. Shipping weight ...............................:........... VOLTAGES MAX. AMPS CORD & PLUG (single phase) KW CONFIGURATIONS Depth......................................................... 8-3/4" 222mm 3' cord and NEMA 5-20P 120V 1.9 I 16 311mm Receiving tray height .................................... 3-1/e" 79mm 3' cord and NEMA 6-15P 208V 1 2.6 13 O 3' cord and NEMA 6-15P 240V 2.6 1.1 O Dimensions: Unit weight.................................................22 lbs. 10kg. Shipping weight ...............................:........... 28 lbs. 13kg. Width......................................................... 12-1/2" 318mm Height........................................................16-5/16" 414mm Depth......................................................... 8-3/4" 222mm Slot size ................................................... 3/4" x 5" 19mm x 127mm Receiving tray width ..................................... 12-1/4" 311mm Receiving tray height .................................... 3-1/e" 79mm Receiving tray depth .................................... 8-5/a" 219mm 1E (41 121/2" (318 mm) (264 mm) Timing: Toast cycle timing is provided by two separate solid state timers with poten- tiometers controlled at the front panel. The timers are located on the inside panel away from toaster heat. Memory capability adjusts automatically for toast chamber heat and cycle frequency. Toast Release: Toast is automatically released using doors at the bottom of each slot. The doors are opened by solenoids; 2 solenoids per pair of door assemblies. Heating: Heaters..............................Card type using simple two stud mounting Controls: The control panel is divided into two modules; each controlling the correspon- ding toast slot to the left and right. The control panel consists of: Timer Control Knob - The degree of lightness or darkness of the toast is regulated by the timer control knob. The lower the setting, the lighter the toast. The higher the setting, the darker the toast. Toasting Indicator Light - This light will go on and stay on during the entire toasting cycle. When cycle is completed, the finished toast gently drops in- to the receiving tray and the light will go out. Push To Heat Button - The toasting cycle is initiated by depressing this button. Reset Button - This button interrupts and ends the toasting cycle. Pushing the reset button at any time during the toasting cycle will stop voltage to the heater cards and open open the release doors. Warranty: General Construction: The PD -4 carries a one (1) year warranty on parts and labor from date of Exterior case...............................................18 gauge stainless steel toaster purchase. Damage resulting from accident; alterations, misuse, (300 series) abuse, or failure to follow use and care instructions or improper installation Receiving tray............................................molded synthetic material voids this warranty. Savory Equipment, Inc. 725 Vassar Avenue, Lakewood, New Jersey 08701-3100 908-364-9600 * 800-526-2381 • 908-364-9554 Fax Continuous product improvement is a policy of Savory Equipment, Inc. Therefore, specifreations and designs are subject to change without notice. 3 /1 14 413/4 y 15'h MODEL No. DIMENSIONS PAN CAPACITY 15% HB -3 413/4 8 HB 4551/274 16 14'h .� -23% �. Page 40 1-411 /q xiSTi�1 y � '� :` .+ yd,rt.: t ^yT. t4. i �.,, ,;.aw :„ v2y''Ct+'"4' °.i �a� viA.�, a aw ✓�r , 1; �// �/ wf,-4�M1�Y;.is-�� ��'Nf' �tC^.� �F,�"fe»„ O $ ECHANICALCOLD�^:PAN ANDDEEP COLD_'" `VPAN F—A MINUS 41/4----7 65/8 3/4 S/S DRAIN 45/8 t9 .............................................................._....... —.�2 24 3/ 195/8 —T 13 CIRCLED DIMENSIONS j I • INDICATE WCMD UNIT A 21/2 _ L=�XAI T NOTE: All WCMDC units 9/6I 24 counter cutout size 3/4" 22 larger in length and width. I I _j� I— A MINUS 2"--- J 4 �11� —18-- The numeral following the model letters (-3, -5, etc.) represent the number of 12x20 pans a drop-in unit will hold, indicating the size and capacity of the unit. It also indicates the size cart the drop-in will fit into. Standard Deep Pan Compressor Amps "A" Cut Out WCM WCMD Model Model H. P. Dim. Opening Approx. Approx. Shipping Wt. Shipping Wt. WCM-1 WCMD-1 1/8 2.0 16 22'/4x14'/. 90 lbs. 125 lbs. WCM-2 WCMD-2 1/5 3.9 29% 22'/.x28 120 lbs. 160 lbs. WCM-3 WCMD-3 1/5 3.9 43'/: 22'/.x41'/.. 150 lbs. 195 lbs. WCM-4 WCMDA 1/4 _1 4.5 -- 57'/4 —71 —--'/4 22Y4x55'/z 190 lbs. 2301bs. WCM-5CNWD- 2251bs. - ---2711 s. - 1/3 6.0 84% 22Y4x83 275 lbs. 315 lbs. raij compressors are single phase, 60 cycle and 120 volts. NEMA 5-15P }a1_ SPECIF".'IcAT1 N . S, e ,iMyr'dcx�ba e unit shall have an inner liner of 18 gauge. stainless steel, type 304,'grade 1E e.,asece, all welded construction All corners shall be -coved with a minimum ,ulation shall.be 1 'bon sides and_11h" on bottom ;_�*� } hyi3s _. e outer°case'shall be of 22 gaugergalvanized steel.:.,","f �r ��+A, is, unit shall have embossed mountin lu s alok ....._,.._ . ,...._ _ ng Inner surface of top, frame ti here shall be a solid -vinyl - gas, ket -under the bead edge to, form- a a x< ..'a'z'x'''a' arr•ing of other equipment , �`4•- tie"compressor housing shall be fabricated from formed 'al he entire unit shall be removable from its mounting withouttheu; .(i. �;.�.rc. YK.7"2` i +:7?'+»•;.y`hb,,,gra'Y �' Fi+. s ,A ,��rkY€G'i.-",. lid Page 8 Ii -- Thereb ways SomethingCooking. Cooking Capacity: 6 lbs. (2.72 Kg.) dry pasta per load. Production Rate: Up to 50010 oz. (283.50 g) servings per hour. The Pitco Pasta Perfect Cooker provides a self-contained work center for the complete preparation of pasta in minimal space. Because every step has been simplified and automated, the chance of error such as overcooking is greatly reduced, and precise, consistent results are obtained every time. Description The unit consists of two sections: a cooking and warming side and a rinsing and holding side. The cooking and warming side consists of a stainless steel well, swing -away hot and cold water faucet, automatic basket lifter, electronic time control, switch to select cook mode or warm mode, and a drain and overflow connected to a quick opening 1 Yo"(3.175cm) drain valve. The rinsing and holding side con- sists of a stainless steel well, equipped with a drain and overflow to drain valve. Accessories, which are included, con- sist of a cooking basket, portion cup rack, and 9 individual portion cups. Operation To operate, the cooking well is filled with 7 gallons (26.5L) of water, the mode selector switch set for cook (full boil), and the water allowed to heat to boiling (15 to 20 minutes). The cooking basket is then hung on the basket lift hanger, the time control set for the proper cooking time and pushed to activate it. The basket is automatically lowered into the boiling water and 6 lbs. (2.72 Kg.) of dry pasta added to it. When cooking is completed the basket is automatically raised. The basket is placed in the rinsing and holding well and the swing -away faucet used to remove the excess starch and stop the cooking by rinsing the pasta with cold water. The 6 lbs. (2.72 Kg) of dry pasta becomes approximately 15 lbs. (6.8 Kg) of cooked pasta, or about 24-10 oz. (283.5 g) servings. As orders are received the portion cups are placed in the portion cup rack, which will hold up to nine cups, and the rack is hung on the basket lift hanger. The mode selector switch is set for warm (simmer), the time control set for the proper warming time and pushed to activate it. The rack is automatically lowered into the water, and when warming is completed, automatically raised. The pasta is now ready to be plated and served. Pitco Electric Pasta Perfect Cooker Model PPEm14L Any cooking time up to 16 minutes and any warming time up to 16 minutes may be selected, giving the Pitco Perfect Pasta Cooker a range that covers practically any pasta product. Spaghetti, noodles, ravioli, linguini, vermicelli — all are cooked to perfection. The cooker and rinse section can be purchased separately U .,:a,:.,..., Pitco Frialator, Inc. P.O. Box 501, Concord, NH 03301 Tel. (603) 225-6684; Telex: 94366; FAX: (603) 225-8472 A BLODGETT Company --s i w DESCRIPTION Model PPE -14L: Pitco Pasta Perfect Cooker. To include stainless steel cooking well equipped with automatic basket lifter, swing -away hot and cold water faucet, electronic time control, mode selector switch, drain and overflow to quick opening 11/e(3.175cm) drain valve, separate stainless steel rinsing and holding well equipped with drain and overflow. All components to be contained in an all stainless steel single cabinet. SPECIFICATIONS Input KW: 6 Nominal amps per line:l 208V, 1 phase, 29 amps 240V, 1 phase, 25 amps Liquid Capacity: 7 gal.(26.5L) Dimensions: 32" (81.28 cm) wide, 353/x" (90.49 cm) deep, 501/2" (128.27 cm) high (top of faucet). Shipping Weight: 330 lbs. (149.7 Kgs.) Export fryers available for 415/240 V, 50 Hz, 3 ph, 4 wire or 380/220 V, 50 Hz, 3 ph, 4 wire. 321/a" (81.9 cm) RR pp R 491/4" (125.1 cm) 0 0 FIT 14" (35.6 Cm) U U —21/4" 5.7 cm 50'/2' (128.3 c Model PPE441 Pitco Frialator, Inc. P.O. Box 501, Concord, NH 03301 Lou Tel. (603) 225-6684; Telex: 94366; FAX: (603) 225-8472 A BLODGETT Company A I l I I I j I I I I I I 1 1 1 i I I I I I I I I 24 I I I �.-- A Minus 2" -� WIH-3 SHOWN 197/1 9 6 4 A Minus 4Yi"� �1g- Gc1/11I-3 •o •o •o dog ✓- la Q * LOCATION OF POWER CORD UNIT &-/15P 1 The numeral following the model letters (-3, -5, etc.) represent the number of 12X20 pans a drop-in unit will hold, indicating the size and capacity of the unit. It also indicates the size cart the drop-in will fit. NEMA Model Number Volts Watts Amps A Dim ut 'u"I bpenin' Approx. Ship. Wt. 5-15P "WIH-1 120 1000 8.3 16 22=1%4x1.414 35 lbs. 5-15P .WIH-Z. 120.1700 14.2 29-3/4 21�/4z28, a, 701bs. 6-15P WIH-3 240 2550 10.643-1/2 22-1/4x41-3/4 * 95 lbs.' -15P*M--4'240 3400 14.1 57-1/422=1/4x551/1*� 125 lbs. 6-20P WIH-5 240 4250 17.7 71 ' `22-1/4x69-1/4`tA 160 lbs. L -6-30P WIH-6 240 1 5100 21.3 1 84-3/4 A22 -114x83 1851bs. NOTE -240 Volt units also available in 208 Volts encr+�c�r+w�-�nw�lc� Page 16 1 i a� MFS r,F*�w3;.}a. t,,.-r�,i;;r' 6af�r°*$'fir £7`.+'rX.+}t� WIR'SERIES A _i A Minus 2" -� WIH-3 SHOWN 9 6 A Minus 4'/."� � `LJ -o •o •o w/ CRAW * LOCATION OF POWER CORD UNIT ao8ao•i'A / �-3Di- The numeral following the model letters (-3, -5, etc.) represent the number of 12X20 pans a drop-in unit will . hold, indicating the size and capacity of the unit. It also indicates the size cart the drop-in will fit. NEMA Model Number Volts Watts I I I I I t i I t I I I I I i I I I I I I 8.3 16 �22=1/4x141%4, 35 lbs. A Minus 2" -� WIH-3 SHOWN 9 6 A Minus 4'/."� � `LJ -o •o •o w/ CRAW * LOCATION OF POWER CORD UNIT ao8ao•i'A / �-3Di- The numeral following the model letters (-3, -5, etc.) represent the number of 12X20 pans a drop-in unit will . hold, indicating the size and capacity of the unit. It also indicates the size cart the drop-in will fit. NEMA Model Number Volts Watts Amps A Dim Cut�Out a Opening , _ Approx. Ship. Wt. 5-15P "WtH-1 120 1000 8.3 16 �22=1/4x141%4, 35 lbs. 5-15P WIH-2 120 1700 14.2 29-3/4 jjjj � /4x28' .,_, 70 lbs. 6-15P WIH-3 240 2550 10.6 43-1/2 22-1/4x41-3/4 � 95 lbs. 6-15P W[H= 240 -' 3400 14.1 57-1/4 22=1?4z55= I- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - . APR — 1 9— 9 4 TUE 7:25S H O L Y O K E EQUIPMENT P.02: UNDEriFI RED BROILERS - COUNTER TYPE UNDERFIREb, COUNTER TYPE ITEM NUMBER a9 J".•. CERAMIC COAL BROILER JOB NAME/NUMBER WITH ADJUSTABLE GRATE Standard Features s Three position, level adjustable grate ■ Heavy duty, removable cast iron grates q 'Ceramic Coals for even heating • Removable Cast iron bottom grate • Built in front grease trough a Large Capacity, removable drip pan ■ .Burners - Cast Iron, one burner every 6" N Burners rating - 45,000 BTUMR per burner s Individual controls for each burner 10 •Burner controls protected under Stainless Steel cover 10 .Standing pilot for instant Ilghting • Available in widths from 24" to 60" 2 Removable perforated steel screen to catch food particles a Exterior finish - 18 gauge, Silverco enamel painted steel with Stainless Steel top trim, landing ledge, and front s All welded Frame - Assures rigidity and alignment Optional Features O Stainless Steel sides ❑ Painted stand with intermediate shelf D Stainless Steel stand with intermediate shelf O Casters on stand - swivel type d of gas 7yMural 0 Propane O Other SERIES ❑ C-HDSA-24 ❑ C-HDSA-30 �K C-HDSA•36 ❑ C -H DSA -48 ❑ C-HDSA-60 C Model C-HD$A-38 tior,rr� •• •r ' %hrer.� .rm 22920' i U.S. Range EL"M Post Office Box 47060, 14501 So. Broadway, Gardena, CA 90248 U•. RANGE Phone (213) 770-8800 Fax (2 13) 324.2697 MODELS Model No. Description C-HSDA-24 Counter Type, Ceramiq Coal Broiler, with Adjustable Grate - 24' width C•HSOA-30 Counter Type, Ceramic Coal Broiler, with Adjustable Grate - 30' width C•HSDA-36 Counter Type, Ceramic Coal Broiler, with Adjustable Grate - 36- width C-HSDA-48 Counter Type, Ceramic Coal Broiler, with Adjustable Grate - 46' width ' C•HSDA-80 Counter Type, Ceramic Coal Broiler, with Adjustable Grate - 60" width tior,rr� •• •r ' %hrer.� .rm 22920' i U.S. Range EL"M Post Office Box 47060, 14501 So. Broadway, Gardena, CA 90248 U•. RANGE Phone (213) 770-8800 Fax (2 13) 324.2697 --------------- - -------'..r-- -- ------___- APR-19-94 TUE T 36 HOLY0KE E0 U.I.p.ME.NT r1F rRN NS CE ({1 SHORT FORM SPECIFI ATIRESSURELLATION IN Shalt be U.S. Range, Un'derfied, Counter Type, Ceram NAT. GAS S HAVING NON- Coal Broiler, Model Total BTU ►sting of PROPANE GASI9LE WALLS. when using Natural gas, 17E • 314" O.D.TING ON NOW IBLE SURFACES Broiler to have Cast trop; three position, adjustable grate NCE REAR AND built in grease trough, Cast Iron turners,or removable drip pan. Unit to have finish on skies, with a sramiess greet top tnm, ranomg teage, and front. 2s/4 o (67mm) (SHOWN WITH OPTIONAL STAND) (686mm) 31%, 79 m) - � 4" 011 mm) 1 20" (%8mm) 1a• (356mm) Note: i • Whom placing order, ap4dfy type of gas. e Specify elevation, 0 above 2,000 feet: •Many local codes exist, and it It the responsibility of the Owner and installer to comply with those codes. eU.S. Flange reserves tho right to. change or improve our specifications without noNrication. *These appliances are Iniended for commercial use by professionally trained personnel 7:V. - r�32rnm) - (375mm) 8" (203mm) 36" (914mm) MOOfrI No. gy�pp) W►DrH BUgNERS BTU/HR BOJUNG AREA CRATED SIZE 20 PROPANE WIDTH DEPTH WIDTH DEPTH I HEIGHT WEIGHTS (Ibs.) C-HDSA•24 (610mm) 2 90,000 20' (608mm) 24' (61 M) 30• (762mm) 40' (1016mm) (635mm) 290 C -H -36 _ 30 (762mm) 2 90,000 26 (660mm) 24' (610mm) 40' (1016mm) 40' (10tamm) 25' (635mm) 375 C-HDSA•36 G 36 9 4mm) 3 135,000 32* (813mm) (610mm 40" 16mm ) (10mrn) ( 1016 40' 25' (635mm) 395) HDSA 48 1218mm 4 180.000 (220' 24' 1 529 40' 25' C`HDSA 60 60 (50 mm) (610mm) (11321mm) (f016mm) (635mm) 545 1524mm 4 160,000 (660mm) (610mm) (1575mm) (i416mm) {635mm) 620 Sale 4. GRIDDLES 5 {r' THERMOSTATICALLY CONTROLLED ITEM NUMBER ('30 GRIDDLES - 1" THICK PLATES- JOB NAME/NUMB;ER �# Standard Features i Available in widths ranging from 24" through 72- I Welded frame Construction 1 01 ale 90S pressure regulator M 1" thick, cold rolled steel plate 1 14 gauge splash guard In Finish - Stainless Steel front, balance Sliverco enamel I Bumers - One aluminized burner every 12", rated 24,000 BTU/HR a Thermostat control with temperature range of 150°F through 400°F j 0 Large capacity, removable grease pan >r 2" wide, front grease trough i Stainless Steel landing ledge • 4" level adjustable legs Optional Features C Painted equipment stand 0 Stainless Steel equipment stand n Casters for stand l? Type of gas -Natural O Propane 0 Other SERIES; 0 RGTA-2424-1 11 RGTA-2436-7 Q RGTA-2448-1 F] t RGTA-2464-1 D RGTA-2472=1 MODEL RGTA-2438-1 U* S. Pvanrvienh Post Office Box 47060, 14501 So. Broadway, Gardena, CA 90248 Phone (213) 770.8800 Fax (213) 324.2697 @ 0 229213 ---------------------------------------- ; ----------------- ___ ----------------------- --------------- A P R-191-94 TUE T 3 T H O L Y O K E EQUIPMENT _ P - 0!5 MC)DELS AVAILABLE Model Na Descriptions: ROTA•2<24-1 Thermoslatically controlled griddle - plate Size 22"D X 24"W RGTA•2436-1 Thermostatically controlled griddle - plate Sift 2210 x 36"W RGTA-2448-1 Thermostaticaity Controlled griddle - plate size 2211) x 48"W RGTA-2460.1 Thermostatically controlled griddle - plate size 2211) x 60"W RGTA-2472-1 Thermostatica►y controlled griddle - plate size 2211) x 72"W U* S. Pvanrvienh Post Office Box 47060, 14501 So. Broadway, Gardena, CA 90248 Phone (213) 770.8800 Fax (213) 324.2697 @ 0 229213 ---------------------------------------- ; ----------------- ___ ----------------------- --------------- A P R-191-94 TUE T 3 T H O L Y O K E EQUIPMENT _ P - 0!5 NOTEc ■ • WheA plpcing order, spec"' typo d has a Specify 4110 t[01, It ab'g a 2,00 feet. r Mpny kfea! cadns Wet, end it i4 the respgnslbility of the O*,w end IAe Instalfet tO campy with those Coda. U•8. Aanpe resefvas the right to change of ;mp►We our sped- ho without r►gtftloanon. ■ he. epppaocoe ue Intended for eommerclel use by P+OtoSslonepy trained personnel. OAS UNE 41 Tl 2W pamm) JeSHONM �tesmm) O O b p 114• C ®® {s2mm) - b � I.1JOmm) • •` po2rmm) (SHAWN WITH mrriewAl evAk.in) SHOAT FOAM SPECIFICATION Shall be U.S. Range, oount4r type thermostatlaaly oontmI griddle. Model —RGIAP-t.lbta) StUJ rating of using natural gal. Griddle to have Y thick stoat pi at*, splash guard, front grew" tro, W 1`4movebte groase pah. Srlverco enl<mal Bniah on sides and front. Statntess steel fn landing lodge, v" oovei and 4' lover adjustable legs. - V� GAS CLEARANCE _ MANIROLD PRESSURE iOR U;;$1N NONComae rlau W WCL— NAT. GI\9 foo- WG -PROPANE CAS l0CAT10NS WITH r LEGS (MIN.) MANIFOL.O S¢f _• O.Q 6 m) 5Cate: '4" : 1• U" IN LISA TOTAL. MOM Na. (A) WIDTH NO. OF BTU/HA GRIDDLE PLATE amE BUANEn$ (14ATUAAL) WIbTN DEPTH AGt4242t:f 2s• 2 td000 24» 22' AGTA-243_6.1 jg, 3 72,OOo 36• 220 AG?A-2448.1 4r 4 96,000 tg. 220f20000 RCTA:2.say ao, s Ga 220 RGTi424T2-1 72" 4 itt 000r 22, SHOAT FOAM SPECIFICATION Shall be U.S. Range, oount4r type thermostatlaaly oontmI griddle. Model —RGIAP-t.lbta) StUJ rating of using natural gal. Griddle to have Y thick stoat pi at*, splash guard, front grew" tro, W 1`4movebte groase pah. Srlverco enl<mal Bniah on sides and front. Statntess steel fn landing lodge, v" oovei and 4' lover adjustable legs. - V� GAS CLEARANCE _ MANIROLD PRESSURE iOR U;;$1N NONComae rlau W WCL— NAT. GI\9 foo- WG -PROPANE CAS l0CAT10NS WITH r LEGS (MIN.) MANIFOL.O S¢f _• O.Q 6 m) 5Cate: '4" : 1• U" IN LISA Oe/field rDR 1 TC 46 30 PROJECT ITEM NO DATE 26'/2" and 301/2" Deep Open Base Equipment Stand 171 Open base equipment stand. Equipment shelf to be constructed of one-piece stainless steel, 16 -gauge with front to have drip -proof edge. Rear to be turned up at 900 to form 2 -in thick backsplash. Backsplash to be provided with cutouts for electrical outlets. (2) 11/2 -in. square aluminum tubing to be provided with supports loose on shelf, to allow cooking equipment to be leveled or height to be adjusted. (1) 22 -gauge stainless steel shelf to be provided below equipment shelf. Shelf to be turned up 6" in rear. Unit ends to be constructed of 18 -gauge stainless steel pan -type construction, with exterior ends painted gray enamel. (2) removable chrome -plated rods designed to hold 1/2 -in. thick by 10 -in. wide composition cutting board to be mounted into end panels. Units over 96" in length will have a maple cutting board. Stainless steel support to be mounted to bottom of board. Cutting board to be easily removable. Unit to be set on 8 -in. high adjustable legs ►- cVOL- /17172 - �o 1/z „ P 110 9A/LS 02 CUT 130 AP P Delfield Autocad'" Reference Numbers Open -Shelf Base Equipment Stands Delfield I Right Disk Model No. Elevation Side Plan No. 281/2" Deep V17136-28 DA17001E DA17001S DA17001P 3 V17142-28 DA17002E DA17001S DA17002P 3 V17148-28 DA17003E DA17001S DA17003P 3 V17154-28 DA17004E DA17001S DA17004P 3 V17160-28 DA17005E CiA17001S DA17005P 3 V17166-28 DA17006E DA17001S DA17006P 3 V17172-28 DA17007E DA17001S DA17007P 3 V17178-28 DA17008E DA17001S DA17008P 3 V17184-28 DA17009E DA17001S DA17009P 3 V17190-28 DA17010E DA17001S DA17010P 3 V17196-28 DA17011E DA17001S DA17011P 3 V171108-28 DA17012E DA17001S DA17012P 3 V171120-28 DA17013E DA17001S DA17013P 3 301/2"\ Deep V17136-32 DA17001E DA17014S DA17014P 3 V17142-32 DA17002E DA17014S DA17015P 3 V17148-32 DA17003E DA17014S DA17016P 3 V17154-32 DA17004E DA17014S DA17017P 3 V17160-32 DA17005E DA17014S DA17018P 3 V17166-32 DA17006E DA17014S DA17019P 3 V17172-32 DA17007E DA17014S DA17020P 3 V17178-32 DA17008E DA17014S DA17021P 3 V17184-32 DA17009E DA17014S DA17022P 3 V17190-32 DA17010E DA17014S DA17023P 3 V17196-32 DA17011E DA17014S DA17024P 3 V171108-32 DA17012E DA17014S DA17025P 3 V171120-32 DA17013E DA17014S DA17026P 3 DIMENSIONAL DATA V 17136II V17142 V17148 V17154 V17160 36"--� 142"--j 48"�•,� So..� 26.1/2" i I I I I I I I I I L------� L--------� L------- L ---------J �----------J II �� -- 30.1/2.• I 1 I I I I i I I I LIP T V17166 66"� I i I I V17184 - 84" I I im" I I V17190 V17178 T 26-1/2" I I �78,I 30-1/2" �1 C=l I I T 1 V17196 26.1/2" I 1 I 1 96"--1 T 30-1/2" 1 I T 36" V171108 V171120 108" 1 N.. 26.1/2' 108 120" 30-1/2" T=TfT 36" U 11F OPEN -SHELF BASE EQUIPMENT STAND If unit is ordered base only (without hood system) unit will be provided with additional 6" high backsplash. i 26-1/2 6 -�� ��2-1/8 10 I 7 12-3/4 _T ADJ. ADJ. f 1�h T 36 g 24-3/8 10 1 �2 3-3/8 TYP. 21 NOTE: Inside clearance left t right for cooking equipment is 4" 1 than unit length. ��--30-1/2 ` 6 �i ��-2-1/a 10� II _ 12-3/4 ADJ. ADJ. 36 SHELVES SHIP NO. SQ. FT. MODEL WT. V17136 1 5.6 150 V17142 1 6.6 175 V17148 1 7.6 200 V1 7154 1 8.6 225 V17160 1 9.6 250 V17166 1 10.6 275 V17172 1 11.6 300 V17184 1 13.6 350 V17190 1 14.7 375 V1 7196 1 15.7 400 V171108 1 17.7 450 V171120 1 19.7 500 ��--30-1/2 ` 6 �i ��-2-1/a 10� II _ 12-3/4 ADJ. ADJ. 36 MINIMUM FAT CAPACITY: 65 LBS. (31.8L) With 150,000 BTU (37800 KCal) input, here's giant production — over 12 lbs. of potatoes in one load; 120 lbs. (54 kg.) of potatoes per hour; 960 individual 2 -ounce (57 gram) servings of potatoes raw to finish each hour! Model 18 combines high production with the advantages of cool zone frying. Astro -Therm tubes and many other exclusive-with- Pitco advantages make the Model 18 ideal for use in kitchens where large production is necessary and frying costs must be kept to a minimum. FRIALATOR FEATURES New Astro -Therm tubes. Astro -Therm tubes, an exclusive Pitco design, permit over 50% more heat to be transferred to fat instantly, reducing waits between loads. Recovery time is instant and food can be fried at lower temperatures. Astro -Therm tubes are exclusive with Pitco. Simple to clean. Wide spacing between tubes at center of fryer permits easy access by hand to all areas below and between tubes for simplest possible cleaning. Cool zone for better frying. Positive Pitco cool zone traps burnt particles, crumbs and black specks; prevents the major cause of fat breakdown and eliminates taste transfer. Drain in a jiffy. Handy out -front quick open drain valve for quick draining and filtering of fat. Eliminate spill -overs. `Large foaming and surging area at the top of the fat container prevents messy spill -overs while cooking the larger loads possible with this fryer. Accurate controls. Thermostat application gives chefs more . exact control of frying temperatures. Extremely sensitive to any temperature change. New Combination control. Prevents gas flow to burners before pilot is lit. Automatically turns off all gas if pilot flame goes out. Acts as manual main gas valve, gas filter, diaphragm valve and pressure regulator. Lift-off basket hanger. Exclusive "lift-off" design greatly simplifies back splash cleaning. It snaps on and off without tools and provides a rigid basket support. Smart modern cabinet. Polished stainless steel front and door, with sturdy one-piece welded steel body. 6" adjustable, sanitary legs, designed to meet public health requirements throughout the country. Typical hourly production Potatoes, raw to finish, 120 lbs. (54 kg.); Chicken, raw to finish, 65 lbs. (29 kg.); Cutlets, Fritters, 85 lbs. (38 kg.). "Based on tests by Pitco Frialator, Inc. 3,A Model 18 Tube -Fired Gas Moir 1 a N /ZIT GI , w4.,12T. MaJT S� 5 �T 6OWTAI 0 . Tw Iry P�I�T Pitco Frialator, Inc. P.O. Box 501, Concord, NH 03301 Tel. (603) 225-6684; Telex: 94366; FAX: (603) 225-8472 A BLODGETT Company DESCRIPTION Model 18 Floor Model: Plain steel fat container in a cabinet with polished stainless steel front, grey lustre hard enamel finish on sides, back and interior. Model 18-S Floor Model: Stainless steel fat container in a cabinet with polished stainless steel front, grey lustre hard enamel finish on sides, back and interior. Model 18 -SS Floor Model: Stainless steel fat container in a cabinet with all polished stainless steel interior and exterior. SPECIFICATIONS Design: Certified by and listed in the Directories of the American Gas Association, the Canadian Gas Association, and the National Sanitation Foundation. Cabinet: All steel, modern design, smooth, rigid, welded construction; minimum steel thickness is No. 18 U.S. Std. gauge; all models have Type 304 polished stainless steel fronts; 20 gauge steel access door opens a full 90 degrees, pivots on solid pin type hinges, has a snag -proof nickel plated steel handle and is held shut by a high strength permanent magnet; provided with sanitary type adjustable legs. Fat Container: Welded, leak -proof construction; fat container front and heat exchanger tubes are No. 16 U.S. Std. gauge Type 304 stainless steel on all models; sides and back are No. 14 U.S. Std. gauge carbon steel on standard models and No. 16 U.S. Std. gauge Type 304 stainless steel on stainless models; interior surfaces have super -smooth, high pressure peened finish to facilitate cleaning; long lasting, high temperature alloy steel baffles are provided inside the heat exchanger tubes for maximum heating and combustion efficiency; designed with a large foam area to prevent overflow and a low temperature zone below the heat exchanger tubes to collect crumbs and sediment; equipped with a quick -opening, lever handle, ball type, front drain valve. MODEL NO. / 11\ U.S.A. UnitsMetric Units Hourly Gas Input 150000 BTU 7800 KCal No. Heat Tubes 5 5 Minimum Fat Capacity 65lbs. 31.8L Frying Area 18"x 18" 45. x45.7 cm. Frying Depth 4" .2 cm. Size Drain Valve 1'/4"NPT 175 cm. Drain Outlet Height Abov Floor 14" .6 cm. Size—Gas Connection lh"NPT 27 cm. Shipping Weight 224lbs. 1 1.6 Kg. Dimension FRYING AREA 000J0 0 COOL ZONE L00033 205/52" 5 . 2 cm. 361/4" 1C. cm. 46" 6.8 cm. 34" 6.4 cm. 12" 0.5 cm. 6" 5.2 cm. /22..2 83/4" cm. 23/s" 0 cm. Model 18 Basket Hanger: One piece, No. 14 U.S. Std. gauge (No. 16 U.S. Std. gauge on stainless model) steel with super smooth pressure peened finish; mounts on rear splash deck and lifts off for cleaning without the use of tools; provides rigid supl.ort even for fully loaded fry baskets. Main Burners: Atmospheric venturi type with drilled ports; made of high grade durable cast iron; provided with fixed orifices to limit gas consumption to the proper hourly input and air collars with locknuts for adjusting primary air. Thermostat: Hydraulic, gas operated, snap action type with nickel plated sensing bulb and capillary; temperature range from 200°F to 400°F (93°C to 204°C); calibrated from the front of the fryer inside the access door. Temperature Limit Control: Fail-safe, hydraulic, millivolt operated, manual reset, snap action type with nickel plated sensing bulb and capillary; calibrated to shut off all gas flow automatically if the shortening temperature exceeds 435°F (224°C). Combination Control: Single, compact gas operated valve; acts as a manual main and pilot valve, automatic pilot valve, pilot adjustment valve, gas filter, pressure regulator and automatic main valve; prevents gas flow to main burners until pilot flame is established; shuts off all gas automatically if pilot flame goes out. Standard Accessories: Either two nickel plated 3x3 wire mesh twin (oblong) fry baskets OR one nickel prated 3x3 wire mesh square fry basket; one nickel plated 3x3 wire mesh tube screen; one drain line clean-out rod; one nickel plated draining nipple; two cloth straining bags. Ordering Data Required: (1) Model Number; (2) Number of fryers; (3) Type of gas, natural or propane; (4) Type of cabinet finish, grey enamel with stainless steel front or all stainless; (5) Type of fat container, plain steel or all stainless; (6) Type of fry baskets, twin (oblong) or square. 'N�ZOL!�Oe 0 Pitco Frialatarr, Inc. P.O. Box 501, Concord, NH 03301 Tel. (603) 225-6684; Telex: 94366; FAX: (603) 225-8472 A BLODGETT Company 3a 1/2 I.P.S. DRAIN- �5 I Control 1Fig Aff ,31� / 3,5, itI 3 3 AJ F- 3 S lde 0 ED�k - WF -6 �W 7-+22i 71oM-aX-rN 4 18 „ The numeral following the model letters (-3, -5, etc.) indicates the size cart the drop-in will fit. Model Number Compressor HP Am A Dim "Cut Out: j`0 enm� Approx. Ship. Wt. 1/5 3.9 29-3/4 `= < 22-1/4x28 ` N 120 lbs. WF -3 1/4 4.5 43-1/2 22=1`/4x41-3/4 170 lbs. 1/3 6.0 1 57-1/4 `'`22-1 4x55-1 /2 200 lbs. WF -5 1/3 6.0 71 "= 22-1/4x69-1/4 =-`r 225 lbs. WF -6 1/2 7.9 84-3/4110.r,"22=1/4x831 ' 290 lbs. ine The Compressors: 1 Phase, 60 cycle, 120 Volts NEMA 5-15P SPECIFICATIONS tr„ 3+R ve? i�z�4 xfibs. t£ " hall have a cold plate of 16 gauge` stainless steel, type 304; grade 18-8..' Unit ie insulated with a 11/2 mch`combinatlon of styrofoamand fiberglass -case' case shall be of 18 gauge galvanized steel Mme shall be of 18 gauge stemless steel die pressed with a raised bead edgE meterj...�_a II be,a solid.vinyl gasket urider the bead_edge to form a seal, preventing seel ._ _ ..,� ._......s,_ . _ _. «,, d the:: Page 10 4J X11 1 4 Id 1 HULYUKt= E-WU 1 F mk--N 1 W- U-% I Built-in Circular Food �-T and Liquid Warmers avAKI4,4 - Rt�q . SS-8ULT, SS -10 ULT Warmer with Thermostat SS-8ULTD, SS -10 ULTD Warmer with Thermostat and Drain SS-8UL, SS -10 UL Warmer with Infinite Switch SS-8ULD, SS -10 ULD Warmer with Infinite Switch and Drain Soo,,." .. ',ons Corrnmer. + :•rication heavy-duty, circular Food Warmers de- si�na ":r:on into a metal or wood counter fixture. Ss- SUL ,r, >::. 'warmers are 10 1/16' outside diameter, ca- par,I, ,` t •cf, ..; a 7 qt. Inset. SS-10UL Series Food Warmers are 12' ": :1ur, capable of holding an 110. inset. Warmers are S'".and have a rated output of 825 watts (SS•BULT, �.S• 31: - : CULT, SS-10ULTD models), and 450 watts (SS- SUL,':F,-BULD, $8-1OULD models), Waa.t ;rk-ss steel deep -drawn construction, suitable for Mot cr . _ r;n, heated by a tubular element positioned be - In : :;I. Warmer afoment is controlled by a thermostat or a posldve-off position, andhas a red signal lidnt ;o ; . -,ower-on condition, Warmers with infinite ewit.hos t- :_ :•a a hiyh•limit thermostat which prevents accidental cvor!io su.7:�. Con:;ot nn --Its are enclosed in a one piece, die stamped, front mounUA c,,nttol panel in accordance with drawings provided. The flexibly wnduit from the junction box to the unit is 28 inches. 13 SS•BULT Warmer. 7 qt. inset capacity, Thermostatic control. ❑ SS- 3JLTD Warmer, 7 qt. Inset rapacity, Thermostatic control wim praln. ❑ SS 3t1L warmer, 7 qt. inset capacity, infinite control. ❑ S° ' LC " armer, 7 qt, inset capacity. Infinite control. O 5> I CULT Warmer, 11 qt. Inset capacity, Thermostatic con- vul. ❑ S'r ±OULTD Warmer. 11 qt. Inset capacity, Thermostatic con. ❑ SS- IoUl. Warmer, 11 qt. inset capacity, infinite control. ❑ Ste- t':'•Ar[' Warmer, 11 qt. inset capacity. Infinite control. The Sa !L and SS 10UL Series Warmers are suppged with a center_,, ira;n hole and a i/2' KP,T. female drain nipple. This prc4uci is Underwriters Laboratories, Inc. listed and meets the standards of the National Sanitation Foundation. A ono -yaw warranty against detects covers parts and labor. SSS , /UVL4- Accessories• O Adapter Top, (to convert SS-SUL models to hold 4 qt, Inset), 20177. ❑ Adapter Top, (to convert SS•10UL models to hold 4 qt. inset), 20822, ❑ Adapter Top, (to convert SS-10UL models to hold 7 qt. inset), 20175, ❑ Intel, 4 qL capacity with lid, 20774. ❑ Inset, 7 qt. capacity with lid, 20587. O Drain Valve Assembly, 20386. Dimensions: Inches MM Overall Dimensions: SS-8UL models 101/16 2$5 SS-10UL models 12 305 Temperature Settings: OWL* to HI Weights (SS-eUL models): Lbs. KG installed 5 2 Shipping 6 3 Weights (SS-tOUL models): Lbs. K0 ~� Installed 6 3 Shipping 7 4 Food Warmers Model Voltage ❑ SS•8ULT O SS-10ULT 120, ❑ SS-8ULTD ❑ SS•10ULTD 208/240 O SS-8UL O SS-10VL 0 SS -BOLD XSS-10ULD Gerr- al Layout Data ,jUlt-ln . Circular Food .& Liquid Warmers Mode; SS-8UL,SS-$U1 D,SS-BULT,SS-SULTD, SS-10UL, SS-10ULD, SS-10ULT, SS-10ULTD, UL NSF I + — A r ,j 6 1/4 M (� 160 MM _ J s ire IN M- 70 MM .INSTALLATION INSTRUCTIONS Ti -IIS UNIT IS LISTED BY UNDF-RWRITERS LABORATORIES NC. INSTAQ ER MUST MEET LIL CONDITIONS OF ACCEPTABILITY OUTI,NED BELOW UPON INSTALLATIOK 1. REQUIRED NSTALLATION CLEARANCESe WOODEN INSTALLATION Do Not Install Closer Than 8' To front, bock, and side walls. 6 tit' to o surface below the unit METAL INSTALLATION Do Not Install Closer Than e• +o rant wait t' to Dock wall 2' to site Lolls 8 tit' 10 o surface below the unit 7. UNIT SHALL e3E ACCESS:81,E FOR SERVIC61,13 FRCt1 OCTTC`+. 3. IF STORAGE IS TO fie USED UNDERNEATH UNITJT IS RE:OMMENDED THAT A 9AFFLE 8E PLACED 8 1/2' BctOW THE UNIT TO AVOID CONTACT WITH ELEVATED TE%'PE?A.TVRES. Cut-out DetOn2 4718N 125 MM TOP CUTOUT 75 M1 4 9116 IN 11S MM 1 MODEL DIMENSION (lrJ) pIMEN510N fMJi1 A I B I G A C 1 0 ONLY) 0 V 9.0 9.0 7 V4 255.61228.6_ 228.6 JJ84.2 55-tOUL 12,0 1 9.0 1 110 Ilk 112 304.8 228.6 279.4 215.4 WARMER — GASKET COUNTER TOP f r WELLSLOK SCREWDRNER SLOT W WELLSLOK TO FABRICATtz t Layout cutout dimensions on counter top and front panel as per drowing. 2- Cut holes as required in counter top and front panel, TO NSTALL- NOTE DO NOT DISCONNECT CONTROL LEAD WM W iEN NSTAt1DJCA IL Press the self sticking 'prey' gasket material along the partmeter of the appliance mounting ftonge, about V4' from the outside edge. Remove the parer backing as the gasket Is applied. 2. Apply a bead of DOW -CORNING SRastic *732 sllicons odhes" to gasket on underside of warmer flange. Welts Manufacturing Company 2 Erik Circle, P.O. BOX 280 • Vere 1, NV 89439 (702) 345.0444 • FAX: 702-345-0569 TOLL -FLEE FAX: 800-356-5142, for orders only E3 ------------------------------------------- 01991 Welts Manufacturing Company Printed In U,$. A. Item No. 46221 A ELECTRICAL SPECIFICATIONS 3, locale wormer and control box over counter top Cutout. Pass control box through counter top Cutout and front panel cutout. MCJcL TOTAL WATT$ NOM. Aft$ SINGLE PHASE - Seat warmer onto Counter top and than mount control box Into I�j.A4..^ +2012,0 2ri8 • t20V 240V cutout .j panel cuto. 4i t0 8 1.7 ;_eLlf �}►25 0:0 1 .9 3.0 4 4. From underneath Insert screwdrNer Into slots on wellelok flange 450 360 8 1.7 1,9 and twist outward to tighten unit down to Counter top. 5_+ONLY B7 620 69 3.0 c g. Mount control panel to control box using screws supplted. Welts Manufacturing Company 2 Erik Circle, P.O. BOX 280 • Vere 1, NV 89439 (702) 345.0444 • FAX: 702-345-0569 TOLL -FLEE FAX: 800-356-5142, for orders only E3 ------------------------------------------- 01991 Welts Manufacturing Company Printed In U,$. A. Item No. 46221 A Blessed LSTEPHEN `jr BELLESINI O.S.A. ACADEMY in eollahoniion with.Aferrinmck collc,Qe April 27, 2005 Susan Sawyer Director Health Department 400 Osgood St. North Andover, MA 01845 Dear Ms. Sawyer: 94 Bradford Street Lawrence, MA 01840-1003 Phone: (978) 989-0004 Fax: (978) 989-9404 www.bellesiniacademy.orL_ APR 2 9 2005 TOHDMANDOVER EALTHEPAR Bellesini Academy will be a Summer Food Program Sponsor this summer Monday through Friday <a during the weeks of July l lth through August 5`h. The Massachusetts Department of Education requires us to notify you of our program. Our program will serve approximately 40 students and will include breakfast (8:00-8:30am) and lunch (12:30-1:00pm) in the cafeteria at Merrimack College. The food service is one component of our summer program, which runs daily from 8:00am to 5:00pm, providing academics, recreation, and enrichment activities in addition to breakfast and lunch. If you have any questions, please do not hesitate to contact me at (978) 989-0004. Sincerely, � tRw Julie DiFilippo Executive Director A lesAn in crisis management http://www.eagletribune.com/news/stories/20000402/ED-00 I.htrn Sunday, April 2, 2000 A lesson in crisis management OUR VIEW Everyone involved in treating a suspected viral outbreak at Merrimack College last week performed admirably. When crisis struck Merrimack College last week, school administrators and local health officials responded swiftly and effectively. A wave of what is suspected to be viral gastroenteritis swept through the school, just as students were returning from spring break. It was a nasty little epidemic marked by severe vomiting, nausea and diarrhea. By Friday, the illness had sent 156 college students to the hospital with another 160 checked and sent back to their dorm rooms. Eleven college staffers and nine high school students who attended a weekend retreat at Merrimack also were sickened. Health officials called it one of the largest "mass casualty incidents" in the history of the Merrimack Valley. Fortunately, the illness passed quickly for those affected, usually within 24 to 48 hours. But what has not passed so quickly is our admiration for the way the situation was handled by the college, its students, local hospitals, doctors and public health officials. All deserve recognition for their professionalism in the midst of a most difficult time. When the sickness began to overwhelm Merrimack's infirmary, ill students were treated by police, fire, paramedic and ambulance teams from Andover and North Andover and taken to local hospitals including Lawrence General, Holy Family, Hale in Haverhill and Saints Memorial and Lowell General in Lowell. Lawrence General sent an emergency team to the school to help assess students' conditions. Merrimack canceled its classes and began a massive cleanup, 1 of 2 01/04/80 19:40:12 r A lesslon in crisis management http://ivww.cagietribune.com/news/stories/20000402/ED-00 I.htm scrubbing bathrooms and door handles, vacuuming and washing carpets and cleaning food service facilities. Any open containers of food were discarded. Anything that could possibly transmit the virus was cleaned. School officials posted signs encouraging hand -washing and handed out bottles of antiseptic, water and Gatorade to students. The students themselves endured the illness bravely and admirably, cooperating with those seeking to help them. State disease experts and local health officials continue to investigate the cause of the illness. And importantly, Merrimack College maintained a free flow of information, to parents, the public and the press. This did much to assure the community at large that every measure was being taken to combat the outbreak. All in all, it was a lesson in how to handle a crisis. We can't praise everyone involved enough. Next Story: Back to headlines '' Copyright(O 2000 Eagle -Tribune Publishing. All Rights Reserved Contact Online editor 2 of 2 01/04/80 19:40:52 VIC INSTRUCTIONS 1. All sections of this form must be completed in order to comply with the Department of Environmental Protection notification requirements of 310 CMR 7.15 (ten working days prior notification is required otany abatement projec6; and the Department of Labor and Industries notification requirements of453CMR 6.12 (ten days prior notification is requiredol'Allir abatement project greater than three linear or square feel). 2. Submit Original Form ro: Commonwealth of Massachusetts Asbestos Program P.0.9.120087 Boston, MA 02112- D087 3. This farm maybe ised for notifying the J.S. Environmental Protection Agency Region 1 of asbestos demolition/ 'endvation operations subject to NESHAPS (40 "FR Subpart M). Fa OlficW Use Ony Ndificalion 0 PboMyed Date RemiVer Permi[Awavaf/oenied Decision Dale 1. Facility location: Merrimack College. Elm Street ......................................................................... .......................... ......................................... ....... ................ ........ ............................... Name Address .N.o.r..tb ..... Andover. I ..................................... 01.8.4.5...........:...........5...... - .... 0.8 .................... ................ City/Town zill rtde Telephone Sullivan Hall — Boiler Room ................................................. I ............................................................... .............................. .................................................. . ............... . . . . ............. War is the worksite location? building term, 1, wing, fiwt, room 2. Is the facility occupied? 0 Yes 0 No 3. Asbestos Contractor: SenCam, Incorporated 145 Marston Streeii; .............................................. Zi ..................................................... ............ ....... . .......... � Name Address 1..4.. For Emergency Asbestos Abatement Operations, the DEP And DLI officials who evaluated the imergincy: N/A . ... ...... .. ....... ... ............................... ................ ...... . ....... ............ ...... I ........... .............. ......... ....................... Name of DEP official fiffe .................. ....... Dale /Authorkaffon ........... Wverl ...................................................................... .................. .... ............. ..NameofAEIOffirial 1160 ................... tial WV? Dale ofAuf/rudrallun ................................ ................. ........................................ .................................... ............ walver*f 15. Do prevailing wage rates apply as per M.G.L. c. 149,,§ 26, 27, or 27A - F to this project? 0 Yes M No Rev. 6/92 Lawrence, Massachusetts01841 ..................................................................................................... 1-508-6.83-7 ...................................................... ............................ .... 7 ........... chy/'Town Zlp code Tele hone AC 000129 . ......... .............. Written .. Is the job being conducted ®indoors Ooutdoors.? ......... ... .... ftilkensel .................. ........... ...... .. . 1. ......... ........... .................... .................... ......................... . runtract rym winewwrtial) 4. On -Site Project Supervisor/Foreman: Rr�other Robert Scott ; SF 08197 .................................................................................................. Name .. .......................... .. ...................... .......... ........ . . ......... . ........... DLI Cerlificalival. 5. Project Monitor: boiler, breaching, duct, lark surface coatings... 10 thermal, solid cote pipe insulation ....... �0_ To Be Determined ............................................................ .............. ............. . ...... .......... . ............ ...... ...... .. . ... . . ...... Name DLI Ceffificationi. 6. Asbestos Analytical Lab: .............. • .......... Narne ......... 7. Project start date_L/!_L9 3 enddate_8 Ll 2 9 3specif Ic work hours (Mon. -Fri.) 7AM-4PM (Sat. Sun. 8. What type of project is this? (circle one): demotitlon repairGvationomet(explain) ) 9. Describe the asbestos abatement procedures to be used (circle): glove im enclosure ( lull conwirtnent) "dearrup 1..4.. For Emergency Asbestos Abatement Operations, the DEP And DLI officials who evaluated the imergincy: N/A . ... ...... .. ....... ... ............................... ................ ...... . ....... ............ ...... I ........... .............. ......... ....................... Name of DEP official fiffe .................. ....... Dale /Authorkaffon ........... Wverl ...................................................................... .................. .... ............. ..NameofAEIOffirial 1160 ................... tial WV? Dale ofAuf/rudrallun ................................ ................. ........................................ .................................... ............ walver*f 15. Do prevailing wage rates apply as per M.G.L. c. 149,,§ 26, 27, or 27A - F to this project? 0 Yes M No Rev. 6/92 encapsulation disposal only offiet(explain) :z 10. Is the job being conducted ®indoors Ooutdoors.? 11. Total amount of each type of Asbestos Containing Materials (ACM) to be handled on pipes or ducts (linear ft.) Rr�other surfaces (square ft.) in to be removed, enclosed or encapsulated: linear/square feet boiler, breaching, duct, lark surface coatings... 10 thermal, solid cote pipe insulation ....... �0_ corrugated or layered paper pipe insulation. insulating cement,........ spray -on fireproorIng ..................... trowellsprayer coatings ............ cloths, woven fabrics ...................... Itansite board, wall board ............. other (please describe) .................... 12, Describe the decontamination system (s) to be used: .A .... f. u Ll ... t h pr.1 .... �1 ...... Kqq ... ghamj?p .. ... . ,r dgq p.i.t ... $.hg11 ... b -e ... Utilized .... C.QnUguous .... tio .... ............... w.ox.k ... azea_... 13. ..... .......................... . .......................... ............................................................. I .......................... ........... Describe the contairterization/disposal methods to comply with, 310 CMR 7J5 and 453 CMR 6.14(2)(8): ....... ............ A-0 Ah P HKP Ap .in 6 ml ... .p .po.ly.. -t.ra.n.s..,.po.r.te.d.....an.d .... di.s.p.o.s.ed,... o.f ..... at ..... an .... E.RA....a.p.p.r.ove.d ..... ..................... ................ Landl �11 1..4.. For Emergency Asbestos Abatement Operations, the DEP And DLI officials who evaluated the imergincy: N/A . ... ...... .. ....... ... ............................... ................ ...... . ....... ............ ...... I ........... .............. ......... ....................... Name of DEP official fiffe .................. ....... Dale /Authorkaffon ........... Wverl ...................................................................... .................. .... ............. ..NameofAEIOffirial 1160 ................... tial WV? Dale ofAuf/rudrallun ................................ ................. ........................................ .................................... ............ walver*f 15. Do prevailing wage rates apply as per M.G.L. c. 149,,§ 26, 27, or 27A - F to this project? 0 Yes M No Rev. 6/92 Facility, Description, ... —..... —.... ..... ...... '............. .... .............. ...... ...... ......... '.... ....... .... ............................... ..... ........... ..................... ................................... mwown Zip axle omxwu� _ . 1. Current prior facility:' . 2. Transporter of asbestos -containing waste material from removal/ temporary storage site to final disposal site: College -------------------------------------'—~'—~'—'--~'~--~^----'—''--^^''^—~^^~'~~^^^' .. ' � 2. Is the facility owner -occupied moNonhialwhh4uohonrhmo? OYon [0 No .~. Address . ` . 3. Facility Owner: � ` Zozmizoaok... Colleg.e-----'---'_-----.'---------'Ilm.'Stzee�----------.' ' Name Address ' 2\ Ro�owhuno�rn��onand nwno (if ~ ~,r~~~"v' � �14 ''e N�Aodone�r________� v���5 ' w�I`mwn Zip code amwhmw ' 18,00 ' 4. Facility's Owner's On -Site Manager: ----_-------_-- ---.� oowo� � 'x� Z�Vm �e�mw '. 4. Final Disposal Gdo Scott CoteElm^ _ —_ --'-- 'St���t' ........................................... � .— . lmo�:msm � ' ` mwm�Nm� � ^' ' N. Andover 0/8*5 ' 508-683-//11 90 Rochester Neck Road ................----. c0v�� 41) rode `o�vmxw^ ' ...................., � 5. General Contractor: ...... .................................................................... _------ .... .............................. ................... ........... —.............. ^........ ---'�~�-- cV*nm" l��� � ' None'----'_----'_-----'_—_—. vamx Axmn� . ~ ` --' ' for the Removal, Containment nrEncapsulation nfAsbestos, 4530NRG.U0and 310CMR 7.15,and that the information contained in this notification iotrue and correct tothe best of his/her knowledge and belief. Contractor's Workers Comp. Insurer Policy�� .` �` �` .�� ` �'8m1�m 6. What is the size ofthe facility? ______(sqft) of floors) , ��� �°=�°"=°""=���=""=="=� - =�"����« .` 1. Transporter mfasbestos-containing waste material from site tntemporary storage site (if necessary) tofinal disposal site: N/A ` n�vmwmv ' xm�ommw Telephone. ....... ............................................................................................ ....................................................... �—_--_'----'------.--- w�m »mhms ... —..... —.... ..... ...... '............. .... .............. ...... ...... ......... '.... ....... .... ............................... ..... ........... ..................... ................................... mwown Zip axle omxwu� _ . . 2. Transporter of asbestos -containing waste material from removal/ temporary storage site to final disposal site: .. ' .~. Address . ` . Wilmington 01887 `/ '/' 5O8-6 Note: Transfer ........................................................ oO�»� x��� ~ .»�»o� ' / Stations must ~~ comply �� ' 2\ Ro�owhuno�rn��onand nwno (if ~ ~,r~~~"v' Solid Waste ����0��U�' -�..�---......................................................................... ftne Address� '�mS3MyCMR ' 18,00 ----_-------_-- ---.� oowo� � 'x� Z�Vm �e�mw '. 4. Final Disposal Gdo Turnkey Landfill ` ` . lmo�:msm � ' ` mwm�Nm� � ^' ' 90 Rochester Neck Road ' ` ----'----'-------------�;�~—... `�7��� ----- mooheotez, N8 03867 ...... .................................................................... _------ .... .............................. ................... ........... —.............. ^........ ---'�~�-- cV*nm" l��� � ' The undersigned hereby states, ondnr the penalties of perjury. that he/she has read the Commonwealth of Moonoxhuom#s Mmoubbpnm for the Removal, Containment nrEncapsulation nfAsbestos, 4530NRG.U0and 310CMR 7.15,and that the information contained in this notification iotrue and correct tothe best of his/her knowledge and belief. Patrick _—_ . Note: Contractor Cmhactn/ . .muttsignthis OperationsGauCa'm 1-508-683-7767 form for DU n�vmwmv ' xm�ommw Telephone. notification— purposes 145 Marston Street Lawrence, Massachusetts 01841 ------------------------- --------`------------` --`--`---`--------' aoma� cK�v� 8V�m Fee exempt (City.Town, district, municipal housing authority, residential offour units or less) ?Oyes Ono 005342 8ticko # (from front of form): " i t TO: All Concerned FROM: Stephanie J. Levell DATE: March 15, 1989 RE: Merrimack College Student Salmonella Outbreak On February 22, 1989, a call came in from the Merrimack College Nurse. She informed us that she had recently received notice that a fourth student had been diagnosed with salmonella and that she thought that we might like to know. She said that the first case had been confirmed on approximately February 9, 1989. An investigation of the cafeteria was done on February 23, 1989. Both the main kitchen and the snack bar were observed and an inspection form was completed. Only violations relevant to an outbreak were noted on the report but all violations seen were discussed. The Investigation A. data Gathering There was poor food recall from all students involved. This is due to the fact that the "out break" took place over 3 weeks prior to it being reported to the N. Andover Board of Health. (see appendix A) B. Qbsery i ng_t he__Menu A HACCP like investigation was done on all menu items that contain fresh or frozen potentially hazardous foods, between the dates 2/5/89 and 2/19/89. All procedures stated by the cooks themselves, seemed correct. One procedure that I found disturbing was that they were cooking there roast beef to 125°F and refrigerating the large roasts (approx. lbs.) without quartering them. Nothing out of the ordinary had happened during that week according to the cooks. (see appendix B) C. EmpLoxee I 11 tress _Report All employees that were sick between the dates 2/4/89 to 2/16/89 had no intestinal illnesses (most illnesses were personal). A mandatory testing for salmonella/shigella was requested for all food handlers of the Marriot Corp. (see appendix C) I D. Observirr_g. The_„_Food.._._F avid_1_ing.,,,._Techn_iaues, Most food handling procedures appeared, at the time, to be acceptable. One employee was seen handling raw meat, cooking it and then rehandling the cooked product. The Inspection: Critical Violations #3 Improper food temperatures were found: Deli Salads Pre -Cooked Nam - 51°F Egg Salad (cooked the night before and cooled) - 50 F On the Steam Table Roast Beef - 90'-F In the Food Warmer Roast Beef - 110`F ( The roast beef right out of the oven was found to be 165°F. The temperature of the roast beef on the steam table was probably due to the fact that the food warmer was at 110°F.) *Note : No student claimed to have eaten roast beef. #4 Improper refrigeration temperatures were found: Upstairs Walk-in Meat Freezer - 18'F Downstairs Raetone Freezer - 11`F Reach down Freezer - 1E'F (see appendix E) Conclusion After reviewing all data collected, there seemed to be no connection between any of the students and where and what they ate. APPENDIX A )SitASSACIiUSIi'1'"I'K I)(iVARTM u'r (lF PUE3•I.IC HEALTH DIVISION 01- CUTA�[� UHICABJJ w.sEASE CUN'fItUL 305 SOUTH STREET, JAMAICA PLAIN 02130 13ACTL'RIAI./I>ARASI t=1C t►AS:1 KU1:[� 1_IN_1"IIS CASs RfiPUR"f FORM ' L PERSONAL -IN FOP MMIU�H -' �r-1��.�?�_���C1a i_1 Tclepllnne *' � � � �� � •.� - � Cj�' r� t name of case: ' G \ t _°� tt �,1C Address : � _ CG_�fc�L. rl A�rp �C> `:e; !.+I U l.ipa.t F 9)' occiort: Date of Birth: �' - �t \N k�\'(. rt Telephone 0: ( } - Physiciatl ?4'ac case Hospitalized'i UJN ❑— 1f ;-F;, n>u1F, of 110: pita/: Pate a<Jmi?ted: r j!�.i,a "aiScl1a1'Ce'.J: i - , II. ETIOLOGIC AGENT (Plcwc check all that 7PP11 .) Camp ylobctcter Li E. c��li CryptosporWiUrn ❑ Er�taluoet». (51aFt:•i';: i. Other (specify) ❑ ;species and/or serot-rpe. (if known ): -- �.) U S11i�ella. ❑ U S. aur ew ❑ Y er;-inia, ❑ III. SYMPTOM HISTORY Date of otlset of Ss-mptjjW-7* Luratioll of sylaptoms: specif f'� dais treatment. rez.eived . 1.10 le ❑ rres,;iiptiili If przs,;t,iption, nalfte cif me.Ji.-Fition: IV. EXPOSURE RISTURY Ask only about items consumed/ (1ctivities/ exposures within one incubation period prior to onset of symptoms . Use the reference on the back page for incubation periods for different etiologic agents t food cit. 11,011; (.v'At i d�i►(e Fill, -1 time /tare lood andiol• tr- erage was; consumed; : Rrzi: board of Health to toT.in i. -there SI-Ifpe(;t tue:,l(s) Irl, (.o►isumed notifie'J Date notified : CK •'��- An 1'31-eie.1'1r If please sp,_�cill y -Jatef..$) 811J pla-:a(. An ,' ott?door a C. If - r�' lea: e specii ;-'Jtef ,? and plac:ei. _-- Ye. I Any ontctJt -rich c+nim _+1 ��oltl'<:►=+: L,1 horlie. t:-::- - -:te1 et �:•nt'1; _iln.1 Sources of dr:li Did other people yll'1 it them ;llllll'M' t.0 Gljl.lri Cee-e's ifAr.i•oES11j:1-- r Y❑11❑. it 01.1 0— Y ❑ 14 L1—` torwn 0 rrellr'spring ❑ bottled r ton �' ��rll!sI>rili2. t'f f, � 1_P d ❑ Y E]'TI t `r# peol,lp : �---- y E7'11 Il & people ill: �--- J�.. r cloy cotitacts) tacta (household and othe Age Occupation Rclationship Symptoms Lab test results Vi. Day Care Information Is the case enrolled in or employed at a day care center? If yes, name and location of center: Is a household contact of case enrolled in/employed at a day care center ? If yes, name and location of center: Are any of the staff/children at this center ill with similar symptoms ? If yes, hoar many ? 0 stab children Have any of these staff ichildren been diaonased as having gastroenteritis? VII. Foodhandler Information Is the case a foodhandler ? Is a household Mose contact of case a foodliandler 7 If yes, name of foodhztuidler(s) : _ If yes, name of foodhandling facility: Address: City/State c: Vh6n acus the board cf health of that person's place of employment notified ? fit hen was the foodhandler removed from 7iork ? If the foodhandler i-.-, back at 7mrk, when .,.sere the back to Vrork criteria met ? (refer to State Isolation acid Quarantine Regulations, 10) UAR 305.000 ) Comments: —_ Name of Investigator Hospital/ Board of Health: Etiologic Agent C: :up 71oba:.ter fpr . C.rvptosporidium spp. Entamoeba_ (amebiasis) E. c;.)li Gtal•dla S.elmnella spp. Shigella spp. S. aurelz r ersinia spp. 6/03 Y 1 Nb— Y ❑ N `r' Y❑NG-' Y❑NQ, Y ❑I•Jn Y❑N9 —I 1 i I l Vi. Day Care Information Is the case enrolled in or employed at a day care center? If yes, name and location of center: Is a household contact of case enrolled in/employed at a day care center ? If yes, name and location of center: Are any of the staff/children at this center ill with similar symptoms ? If yes, hoar many ? 0 stab children Have any of these staff ichildren been diaonased as having gastroenteritis? VII. Foodhandler Information Is the case a foodhandler ? Is a household Mose contact of case a foodliandler 7 If yes, name of foodhztuidler(s) : _ If yes, name of foodhandling facility: Address: City/State c: Vh6n acus the board cf health of that person's place of employment notified ? fit hen was the foodhandler removed from 7iork ? If the foodhandler i-.-, back at 7mrk, when .,.sere the back to Vrork criteria met ? (refer to State Isolation acid Quarantine Regulations, 10) UAR 305.000 ) Comments: —_ Name of Investigator Hospital/ Board of Health: Etiologic Agent C: :up 71oba:.ter fpr . C.rvptosporidium spp. Entamoeba_ (amebiasis) E. c;.)li Gtal•dla S.elmnella spp. Shigella spp. S. aurelz r ersinia spp. 6/03 Y 1 Nb— Y ❑ N `r' Y❑NG-' Y❑NQ, Y ❑I•Jn Y❑N9 —I 1 I l Telephone 0: ( ) - Date Report Completed : a lAverage Incubation Period i I 3- 5 days 1 10 days 2-4 weeks . 12-72 hours l' 7-10 days I 12-36 Yours j l-3 days i 2-4 days 3-7 dairs ' MASSACHUSETTS 1)1:1>AR'1'hJlfil7'r or. 1>UBLIC HEALTH DIVISION OF COIAMUN CA}SLI: DISEASE CONTROL 305 SUUIII STREET. JAMAICA PLAIN 02130 13ACTERIAI./PARASITIC (.iAS-rROCI,I-IIiRITIS CASE REPORT FORM I. PERSONAL INFURMAT10N , I Name of ceze: � � �/� .�r111�4-- 16 �Y�.A_r1�'- Date of Birth: V r Ag,e p -i- :e: 7.10 E ❑ tJcc�.tp9.tiori: Q n` - Telephone's: ( ) 7y as case Hospitalized 'i G Id nw. of hc-pitel: Date admitted:_/_Date discllat'� e;l: i lI. r -TIO Ut 1L (U.11"r. (Pic -3-n: .t c11 �ho�. rt 14 y l LempyiubactFr ❑ E coli t J t:i::� 'i t ��7 �£t111i��t1�118. �ryptospariditlm ❑ Tcit•amoet». (elne.l:i•3:'is, Other (specify! ❑ Species and/or (if knovt-0: U S. aureus (_J 'i er:>inia U III. SYMPTOM HISTORY ,i 5 Duc'auon of s3[1aPtoms: specify D;yte of onset of symptuti►:• rr ll " r t i -'.Pined . 1101-e rt'es•;l'1pt1�J21 U s t eat.m n . r.� . II prescription, tlame 9 IIiedi::e.tion: IV. EIPOSURE HISTORY Ask only about items consumed/ activities/ exposures within one incubation period prior cc on the back page for incubation periods to onset of symptoms . Use the referen for different etiologic agents . ;suspect food or dritll: ! pe :lf ;r item: pla�:e' dale, and time Here feud atldiot• t�e� erage vas consume(i : \ as board of Health to toTm 4rllere s1.�•pect me Il(s } was <:otl utiled notified ? Date notified :-•' �y Arl �' f OI'BiJ.rli• i]1;1 -i if-3t��tC �.t';1'T:'j `' If ye ; please spec:ifvy date"S eild E>lace(s ; Any outdoor ;� ti-�iti�_. f.e ...�►f.•it,^; ? If yes, f.lea`e ;;pe .ifr,ate(s� en's F la<se1= Any :otitttCt T7t11 +IlifII +1 F'et. . If �'es, F 1P.a;;e F -e•. i►`;- Sources of .jt'illi:iti_ _""t•rt' 8.t 110rue: SollrCrS C. Did other peof,I of these ex p,? ujv oI tllefa 111 viltll : Y-Mpt�Jwi siWilq! to 1I'S Case'c of YGII❑ Y1114 Y0NH Y❑NIT to -Ain ❑ ' vellispring ❑ bottlPd d to,ry'n !c. > o ❑ t ottled ❑ dell I rin:� Y ❑ t1 Cd �` pEnple : Y ❑ 1.1 0 people ill: i �.aza Contacts tholasehold and others O sia co -I -[I ) te¢e Age Occupation Relationship symptoms Lab test results VI. nay Care Informt1tion Y ❑ N Is the case enrolled ill or employYd a.t a. d_,.t-care center% If yes, name and location of center: Is a household contact of case enrolled in/emplo Ved at a day cat �e center ? Y ❑ N d If yrs, flame olid locntion of center: Y 0 11 Are any of the staff/children at this center ill ,ritll similar symptoms ? If yes, hoar many ? x staff a childrefi Have anyof these staffichildren been diapri•Dsed as having gastroenteritis? Y ❑ II VII. Iroodhandter Information Is the case a foodhafldler Y ❑ N ❑ Y❑rl❑ Is a houaellold/close contact of case a foojiiandler? If yes, name of foodhandler(s) If yes, name of foodllandling facility : _ _ CiI`l/State Address: / s �Illen the boas d �.f health of that person pl.ac.e of employment notified ? --- / <<T hen Bras the fLodllandler removed from 7/13 ? If the foodhandler i . back 3t 7•:-ork,-vtletl r:t're the back to T..-ork criteria met ? (refer to State Isolation gild i)tiarantine RF ulations, 105 CI,R 305.000) Comments : -- Name of Investigator : Telephone's : ( ) -- Hospital/ Board of Iie,;lth: Date Report CoMPIOe-d i Etiologic Agent Average Incubation Period c ams -yiobacter °pi•i 3- 5 days 10 day's i_ rypto-sporiditim spp. 2-4 weeks Entamoeba (amebiosis) I E_. Coli 12-72 hours Giardia 7-10 days S 31ni0fiella spp. 12-36 Yours j 1-3 days lli:Della spp. 2-4 days 3-7 dwli-, y ersiilia spp. b/o0 I MASSACIIUSELI CS I)lil>hl?1'lvtlitt"I" ()I-- pliBLIC 11RA.LT1I DIVISION OF (:01v1hi(MI CABI-1i DISF-ASE CONTROL 3U5 SOUTU STR1:1:T, JAMAICA PLAIN O213O BACT L`RIAL/Pl A-5II"I_I(: (►�15_I.1ZU1 t�Tl�,ltl_fIS CASC RF --POU FORM PERSONAL INEORMATIUN 1���.,c� —� _ �, Z L l :(_1:.- ------ eame of .ase: `� �! Y t lc �l ��� uc�, l uCkCU`l�.s� ate of Birth: 'hy�ician:�C���� Telephone #: f ) ' as case Iiospitali�ed' Y El 14 11 if ! es name of 11,x: 1•ital: Pate admitted—/"—. Data dis•:li�iree--T —i-1, I. ETIULOG IC AGENT (Plums: check all that apply) Crwipj'iuu�ict r C E. coli :ryptosporidil.lm ❑ I:nt.-mcletJ,.(ajnelia:lsl ( .F,Itli nellci )cher (specify-) ❑ species and/or eroty e. iif knoVI1): ❑ Slii,e119. ❑ ❑ S. aureus ❑ U Y er;?inia. ;II. SYMPTOM HISTORY �. s��mptoms: Specify -0 r� -'r Tate of onset of s;ml 'b7, : f1 <� litu'etioli of chi's 'reatment. re,,eiOed . 1-10 le If tion, demise of meth ::scion: IV. EXPOSURE HISTORY bak only about items consumed (ictivitit�s/ ezt>osures within one incubation period prior to ogset of syitlptoms . Use the reference (M tl.Ie buck page for incubation periods for different etiologic (gents P.lf }' 1 Cfi: 1'1��:C. detE' li!'l tl[ll(' T'l:et'e I,-)Ud Wid%ot' be°rera: e was cori tumedl' f ood of drint. (.st`.'' t_ 1 �p-� --� -wsrYl -C _ <\ , t_`t A % cCc 1(-:-9 M Cl Vas Board of Health it, toTrn Tyhel'? s,..p?ct rnF �l(s? 71as cosi.umed notified ? Lute notified: At! }' f JI'Bi��Ii. Q,;t-i if-;t:yte '.t rave. ? if ,res, plm�e specifl y �:S A ' nyoutd(!or activitif" "F- if f I II y►.- :.e'3 I:'leapI r d,ytr( ? and Oa< Irl: Any contact 7-•'i111 11im;:Isr pet. :iot.11'<:►': 01 dI'llli�lll_ +011i't:rj Lit dI'!I1t:!ata -IPI' Did ltlier people °12a1 -e ;:any tit these F;'.[`i,'(.It'Y- Vere ati',.r�1f then ill vitli :�;rupt,iw., iuiilaj to �-,:,t1rs Case's of ^»17r- --- ro -rwn ❑ Vrell/spring ❑ tooled �� toT:n ❑ ;;'e.Ws `rin? ❑ t>ottled ❑ Y ❑ 1•I ❑ # Peni'le : `T ❑ N ❑ # people. ill J . ( 111 'ij (llGusehGld and other clGs� CGI1taC:tSl Age occupation Relationship Symptoms Lab test rcsults , ------------- is I ;i I. I UffUrtntatIU1 Y ❑ ld ❑� rolled in or empt0y'P-d a.t a da.y c.3rP. center? ne and location of center: Y ❑ 110 ; dcontact of case enrolled in/emploi'ed at a da.y care center ? j f me. oizd locution of center: --- Y ❑ 11 ! f ,e stallf/chaidren at this center ill.71ith similar symptoms ? v many ? '� staff — '� c1ii1 �rPn Y ❑ id ❑" These stefflchildreii been •1.13Pn-Dsed ha�-ir�o g9stroerlteritis? andler information Y [] 1.1 [1/ foodhandler ? Y ❑ if t� Id /close contact, of case a fo0.111. sidler� of foodhandlee(s) of foodhandlitlg facility— ,5� / 4' le board �;f heelth of that person': place of employl�ietit notified ? — �ie foodheandter removed from work I met ,andler is back at vork, ��hen were the back to ..0VV crite? ;tate Isolation and l I'oiatine Re tilatiaris, 10,� UAR 305.LIOLI ) Telephone'" vestigator Dote Report C,)mpleted ;o, -t -d of He, -4th: -------- I Incubtatinn Period Etiologic Agent I,vcritge c?mY 7-10bca.�-tet' si I 10 days i_rypto.poridium ,pp. 2-4 Tip- eks Etitemoe�a (amebiasis) I 11-7? hours E. (01i 7-10 da iriardia t?--rjhours S:1mor►etla. spF. 1-) dads �•}Bella spp. 2- l da y -s ` q' rei 3-7 Yersinia :app APPENDIX B HACCP OF MENU For the period of 2/4/89 and 2/15/89 Saturday 2/4/89 - Dinner Savory Baked Chicken Procedure: 1. Comes in frozen 2. Put from freezer directly into oven 3. Cooked to at least 165° F 4. Placed on steamtable or in food warmer until served Spinach/Cheese Quiche Procedure: 1. Only pasteurized eggs used 2. Cooked to at least 160° F 3. Placed on steamtable or in food warmer until served Pizza Meat Mix Procedure: 1. All meats come in frozen, pre-cooked 2. Pizzas are held at 1400 F Sunday 2/5/89 - Brunch Scrambled eggs Procedure: 1. Only pasteurized eggs are used Sunday 2/5/89 - Dinner Chicken Patties Procedure 1. All pre-cooked frozen meats served (Chicken patties) Rigatoni with Meat Sauce Procedure 1. Canned sauce Monday 2/6/89 - Breakfast Scrambled eggs Procedure: Monday 2/6/89 - Lunch Mighty Ribs Procedure: I. Only pasteurized eggs used 1. Pre-cooked frozen ribs used Chili Procedure: 1. Pre -crooked hamburger used Monday 2/6/89 - Dinner Turkey Procedure: 1. Pre -rooked turkey Sweet and Sour Pork Procedure: 1. Comes in as frozen cubes 2. Placed from freezer to oven 3. Cooked to at least 160° F 4. Cooked meat is added to hot sweet/sour sauce 5. Brought to a boil 6. Field in steamtable or food warmer until served Mushroom omelets Procedure: 1. Made with pasteurized eggs Tuesday 2/7/89 - Breakfast Scrambled eggs Procedure: 1. Only pasteurized eggs used Tuesday 2/7/89 - Lunch Sandwich meats/Deli nalads Procedure: 1. nil pre-cooked and chilled products 2. Held on ice on line Tuesday 2/7/89 - Dinner Cheese Veg. Strata Procedure: 1. Made with only pasteurized eggs Bronto burger Procedure: I. Comes in frozen in patty form 2. Cooked frozen on grill to about 140° F 3. Held in steamtable or food warmer Chicken Stir Fry Procedure: 1. Comen in cooked and frozen 2. It is thawed in the refrigerator 3. It is then cut and left to marinade overnight in refrigerator 4. It is then cooked on grill as Stir Fry Wednesday 2/8/89 -- BreoItf'a at Scrambled egg' Procedure: I. 171,7ntnurized eggs only Wednesday 2/8/89 - Lur`ich Hot Turkey Sandwichc Procedure: 1. Pre -rooked turkey sliced 2. I lcated to at least 160° F 3. Placed in steamtable or food warmer until served * Roast Beef Sandwiches Procedure: 1. Comes in fresh, raw 2. Placed in refrigerator until cooked * 3. Cooked in oven to about 120° F * 4. Placed in refrigerator to cool over night (whole, unquartered) 5. Was sliced in the morning and placed beck in refrigerator 6. Held on ice in deli unit Wednesday 2/8/89 - Dinner Baked Fresh Fish Procedure: 1. Comms in fresh and is held in refrigerator until cooked 2. Placed in oven and baked until flaky 3. Held in steamtable or food warmer Meat Lasagna Procedure: 1. Meat comes in frozen, raw 2. Meat is cooked on grill until brown 3. Cookrd meat is than layered in Lasagna and baked to at least 160' F 4. Held in steamtable or food warmer Thursday 2/9/89 - Brealcf ,� st Cheese omelet Procedure: 1. Only pasteurized eggs used Thursday 2/9/89 -- Lunch Sloppy Joes Procedure: 1. Made with frozen, raw hamburger 2. Cooked on grill until brown 3. fldded to chili mix and brought to a boil can the stove Roast beef Procedure: 1. Same as last Wednesday (2/8/89) Egg salad Procedure: 1. Eggs were cooked the night before and allowed to cool over night. 2. Sliced and mixed using all cold products 3. Held in ice on the deli Thursday 2/9/89 - Dinner Steak Procedure: 1. Comes in frozen in kryo-pack 2. Allowed to defrost in refrigerator over night 3. Kryo-pack removed and cooked to approximately 130°F 4. Held on steamtable or in food warmer until served Chicken Cordon Bleu Procedure: 1. Comes in frozen, pre-cooked Chili for Potato Bar Procedure: 1. Used fresh hamburger 2. Cooked on grill until brown 3. Added to chili mix and boiled 4. Held in steamtable on food warmer until served Friday 2/10/89 - Breakfast Scrambled eggs Procedure: 1. Only pasteurized eggs used Friday 2/20/89 - Lunch Shrimp Veg. Oriental Procedure: 1. Pre-cooked, frozen shrimp used Homemade Clam Chowder Procedure: 1. Canned clams/juice used Turkey/Seafood Salad Procedure: 1. Only pre-cooked products used Friday 2/10/89 - Dinner - Herb fried Chicken Procedure: 1. Comes in frozen, raw 2. followed to thaw in refrigerator overnight 3. Breaded in pasteurized egg batter and fried in fryolator for about one minute 4. Placed on sheet pans and cooked in oven to at least 165° F 5. Held in steamtable or food warmer until served Spinach Bake Procedure: 1. Only pasteurized eggs used Saturday 2/11/89 - Brunch Scrambled eggs Procedure: 1. Only pasteurized eggs used Hot Wings Procedure: 1. Comes in pre-cooked,frozen Saturday 2/11/89 - Dinner Philly Steaks Procedure: 1. Comes in frozen, shaved 2. Put on grill frozen, and cooked well done 3. Portioned on to buns 4. Placed on steamtable or on food warm until served Stroganoff Procedure: 1. Leftover steaks, cut up 2. Put in stroganoff sauce and boiled Sunday 2/12/89 - Brunch Poached Eggs Procedure: 1. Eggs are poached the night before in boiling water 2. They are cooled in pan of ice in refrigerator over night 3. in the morning they are put back into hot water and reheated to about 1400F 4. The egg is placed on a muffin with bacon and cheese and sauce 5. Placed in steamtable or food warmer until served Sunday 2/12/89 - Dinner - BBQ Chicken Procedure: I. Conies in frozen, fresh 2. Baked in oven from frozen state (at least 1650F) 3. It is dipped in BBQ sauce and cooked again in the oven 4. Meld in steamtable or food warmer until served Meatloaf Procedure: 1. Hamburger comes in raw, frozen 2. Thaw overnight in refrigerator 3. Mixed 4. Put in oven and cooked to at least 150OF 5. Cut, covered and put in warmer and steamtable Monday 2/13/89 - Breakfc..k!-t Scrambled Eggs Procedure: 1. Only pasteurized eggs used Monday 2/13/89 - Lunch Foot long hot dog Procedure: I. Processed Macaroni and Cheese Procedure: 1. Boxed, processed Monday 2/13/89 - Dinner Veal Cordon Bleu Procedure: 1. Comes in cooked, frozen 2. Heated to at least 165°F and held in food warmers or steamtables Lasagna Procedure: 1. Cheese noodles and sauce used Tuesday 2/14/89 - Breakfast Cheese omelets Procedure: 1. Only pasteurized eggs used Tuesday 2/14/89 - Lunch Broccoli and Cheddar Quiche Procedure: 1. Only made with pasteurized eggs Tuesday 2/14/89 - Dinner Roast Beef Procedure: 1. Same as (2/8/89) Fish Doree Procedure: 1. Come in frozen, raw 2. Butted until flaky 3. Held on steamtable or in food warmer until served ----------------------------------------------------------- Wednesday 2/15/89 - Breakfast Fried Eggs Procedure: 1. Cooped over easy 2. Cooked in batches as close to serving as possible 3. Held on steamtable until served Wednesday 2/15/89 - Lunch Meatball Subs Procedure: 1. Hamburger raw, frozen 2. Grilled to a least 15011 F 3. Held in steamtable or in food warmer until served Egg Foo Yon Procedure: 1. Only pasteurized eggs used Wednesday 2/15/89 - Dinner Turkey Cutlet Procedure: 1. Comes in breaded, cooked and frozen Beef and Veg. Stir fry Procedure: 1. Beef comes in cubed, raw, frozen 2. Cooked to at least 140' F 3. added to Veg. and Stir fried 4. Placed on steamtable or in food warmer until served APPENDIX C f- h � f L v�� ,21t 2 I LI �*_ i LV -VM NMr"9(, Ovifi-.t'� — S4 e v ❑ 0 7 • # • (n # En b 071 0 DU) II $ Q 3 Dz m m c y :13 3 3 0 m m Q N N i Zlfl { ZrN D N -I -v r m H 33 3 N 3 r, ❑ N.D. '.m0A m,� Dr< Z w D [r'C1 717] 0'A 9 _ _ H H O+ M Xm D r7 (ne 31 p 0 0 r, m �A v ra r U) mm m z� I<Lo 4 mp C f D A z -Zi 13 0 0o O � m f 77 U) z N it 0 1 T l z r m m N o a D b 3 \ ca m n Di d v 3 D r m -i o v o mN D O i z D a }; v a °s a U) D m M m it r r zo ; m '.r t J r (i 7 r r z o l� ❑ m Z cn M III D °'� ° 1 .-° 3 3 K -{ m D m < T] -T ca A ❑ Rl 3 0 )o f 1 m -< o D i 0 0 7 33 rr m M T r o � o v m rn In i A I! 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" m Ln O H T_1 4 j 1 3 m � � D D rl m d m O • d ' r � D m 1 � m O D m m ZO N N v, M D M D H K 1�-• m N ?i T 0 -*t A T m C: H H j J n 3 0 H - D 7Z Tl 3 O D m -� M 1-1 0 7_1 oC:1! m -{� F C r. r, >A mm m H m< -i m m� n m A D ! CO i a m A 1 D Z r'•� o O O U7 , = r _ U D D z � D D t, � D O 9 F O :1 0) o m C3 C) r o o co Ln r'. " m C7 -i D Z m v D o K Z :0 m O m in mDr- 0 0 007 .. O 171pm r a m m N Z IY! m m < .i Ln M MO z m A m C) 2 ri jD (Av APPENDIX D . �. ... .:. ., ..:''-rra•�RR.�y,ab,wy.u.iRs.v'nl'.c"w.w (yyx».qy-v+uLYe�: - . 'R .. . Establishment Name -45 Address of D - In the spacebelow describe allviolations• on ■_ I IFn n - 1 ' U .•r1 ` , I. ) EMMA ice.. �� , • �� - i MEMO - Discussion with Management