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Home My WebLink AboutMiscellaneous - 5 JOHNSON STREET 4/30/2018 I Correspondence ' I 5 370mr.4)ti z�T Sawyer, Susan From: Sawyer, Susan Sent: Thursday,April 24, 2014 7:06 AM To: Willis, Gene Subject: Re: 5 Johnson St. Your architect has gotten all the items on the plan we noted at our meeting. Disclaimer!! The frp around the boarded up window area is only necessary if this is going to be your walk up service window. Not needed if this is not going to happen. Please note that I was only able to open the plan view, but the email says two attachments. If the second one is important please try to resend. Our preliminary inspection was definitely a good idea. Moving forward, The usual "first" inspection will come after all the equipment is in place. Please give us a heads up when you get close. Thank you. Susan Sent from my HTC EVO 4G LTE exclusively from Sprint ----- Reply message----- From: "Willis, Gene" <gwi I I is(D-townofno rtha nd over.corn> To: "Sawyer, Susan" <ssawyer(cD-townofnorthandover.com> Subject: 5 Johnson St. Date: Wed, Apr 23, 2014 2:35 PM Susan My architect called. Can we meet tomorrow morning? Eugene P.Willis P.E. Director of Engineering Town of North Andover 384 Osgood St. North Andover,MA 01845 Phone 978.685.0950 ext.44021 Fax 978.688.9573 mailto:gwillis@townofnorthandover.com www.townofnorthandover.com Please note the Massachusetts Secretary of State's office has determined that most emails to and from municipal offices and officials are public records.For more information please refer to:hftp://www.see.state.ma.us/pre/preidx.htm. 1 I I I I I I nil O I M I I �4 �{ OD ro—I �IIAIII r(�m� I i I ` MD , 3i---- ------------- ————=FF ------- \ II II 11 I II U I Ui I � � ' O < N I M r 3m Zv r - - r mN I I m mN O mA v I ; 8M � A ' AMM g N al— r I g M� 0 o m 0 projecr a THE BRICK STORE D 23 APR 2014 1 Old Town Center-J&moon Street-North Andover,MA :Dela: AS NOTED e: Architects-Engineers-Interiors-Land Planning ob 2415 g g One Elm Square,Andover,MA 01810 FRP IMPROVEMENTS no T.978-470-3675 F.978-470-3670 First Floor Plan www.Iagmesearchitscte.c= —E—mail JOWCAOLCOU 4 �C �Z-9C � COUNTER TOP Job Item # ELECTRIC BAKERSPIZZA & PRETZEL ELECTRIC DECK OVENS -\4W PRIDE OVENS ❑ Model P22S ❑ Model P22S-BL brick lined STANDARD FEATURES I � 3 ❑ 3600 Watts in 208v or 220-240v ❑ 284°-680°F Temperature range (140°-360°C) ❑ Electric 15-Minute timer with continuous ring alarm and manual shut-off " ❑ Single cook/baking chamber -- - g ❑ Two hearth stone decks per oven with 3 1/4" (83mm) deck heights -.1 ❑ All stainless steel exterior ' Model P22S ❑ Unitized,welded,aluminized steel interior ❑ Fully insulated ❑ 6' (1830mm) Cord b plug ❑ Limited 1-Year parts and labor warranty SPECIFICATIONS The P22S and P22S-BL with brick lined option electric counter top ovens feature a single bake chamber, with two hearth stone decks and 3 1/4" (83mm) deck heights. OPTIONS ACCESSORIES Designed for pizza, pretzels,flat breads and bakery products baked ❑ 4" (102mm)Adjustable legs directly on the hearth deck, screens, pans or baking sheets. ❑ Stainless steel stand with or without casters The brick lined option adds top heat intensity, speeds recovery and ❑ Stacking kit increases production.The brick lined option may be easily installed ❑ Brick lined conversion kit (standard with P22S-BL) in the standard P22S either in the field or factory. Hearth stone decks are easily removable for cleaning or replacement. ❑ Glass windows for doors Controls feature a 15 minute electric timer with continuous ring ❑ International voltages ❑ Peel deck scraper brush alarm and manual shut-off, and a 284°-680°F (140°-360°C) thermostat. The exterior front, sides and top and door are fabricated of heavy gauge type 430 stainless steel with a #4 finish. Door handle is constructed of tubular stainless steel. Exterior measures 26" (660mm) wide by 28" (711 mm) deep by 17" (432mm)tall overall. The interiors are constructed of high heat aluminized steel,welded to form a single unitized body.The entire oven is insulated with 1 1/2" (38mm)thick industrial grade insulation. Each hearth stone deck measures 20 3/4" (527mm) by 20 3/4" (527mm). Incoloy,tubular heating elements provide top and bottom heat with up to 3600 watts in 208v or 220-240v, single or three phase. 6' Cord and plug provided on single-phase models. International voltages available. Ovens are stackable. 1-Year limited parts and labor warranty included. CERTIFICATIONS C@ P��F° C E BAKERS PRIDE OVEN COMPANY,INC. -�� 30 Pine Street,New Rochelle,NY 10801 914/576-0200• 1-800-431-2745•fax 914/576-0605 Continuous product improvement is a policy of Bakers Pride Oven Company �, www.bakerspride.com Therefore,specifications and design are subject to change without notification Bake Chamber Hearth Decks 22-1/41, 20-3/4" [565mm] [527mm] 1-------------- � I I I I I 28" I i 711 mm I Bake Chamber Hearth Decks [ ] 21-3/4" 20-3/4" 1 [552mm] [527mm] 1 1 1 1 I � I � --——————————— � 9-1/4" 3-1/4" [83mrr�-1/2" F--=- [38mm] TOP VIEW [235mm1241 mm] 3-1/4' [83 m] 6-3/4" 2611 [171 mm] Jr (660mm] j� RH SIDE VIEW P22S 17" p [432mm] 9-1/4" -3/4 [70mm]9-1/2" FRONT VIEW [235mm] [241 mm] -3/4" 70mm] 6-3/4" [171 mm] >Ic RH SIDE VIEW P22S-BL ALL DIMENSIONS NOMINAL INFORMATIONSHIPPING POWER SUPPLY Shipping Wt Carton Dimensions Crate Size NEMA PI.g# Widal Deptq Height Cohic Cohic Model WATTS VOLTAGE PHASE AMPS USA Canada UK tom e Model lhs Kilos Inches nm Inchesm n Inches nm Feet Meter P22S/BL 3600 208 1 17.3 6-20P I 6-30P — CEE74III P22S 160 73 32 1 813130 1/21775 122 1/215721 12.7 .37 3 12.1 — — P22S/BL 165 75 32 1 813130 1/21775 122 1/215721 12.7 .37 P22S/BL 3600 220-240 1 17.1 6-20P 6-20P — CEE7-VIII Under 500W=Shipping class#70 3 12.0 — — — — Each oven requires a separate electrical connection—3 Phase and Export Voltages No Line Card SPECIFICATIONS Deck Size # #Cook Overall Dimensions Non.amhostible Constmctiao• Comhastilile Coosucmiod" Model Inches mm Decks Chambers VOO Depth* Heigh' Inches mm Inches — Inches atm Inches mm Inches mm Left Side 3 76 3 76 P22SJBL 20 3/4x20 3/4 527x527 2 1 26 660 28 711 17 432 Right Side 3 76 3 76 Rear 3 76 3 76 In European Community Countries and North America.In NONion NOT for N locations only. "In European Community Countries only in COMBUSTIBLE locations NOT for North America. 0 . 5-15P 6-15P 5-20P 6-20P BS 1363 A CEE 7-VII BAKERS PRIDE OVEN COMPANY,INC.-�- Continuous product improvement is a policy of Bakers Pride Oven Company. 914/576-0200• 1-800-431-2745•fax 914/576-0605 Pine Street,New Rochelle,NY 10801 Therefore,specifications and design are subject to change without notification 91 �r www.bakerspride.com TSW 01107 c:, Item#:12 GX141S Star Mfg � r y - J$ L Ltd.drYVf� ✓• g aa'',r- n u f acftr�,� GRILL EXPRESSTMTWO-SIDED GRILLS Model GX101G, GX i01S GX141G, GX141S, GX201G, G)1;201S & GX201GS FeatureslBenefits: * Star's line of Grill Express Two-Sided Grills provide commercial rovide performance at an affordable price. * Heavy-duty cast iron platens, navaoetoemein et yourdmenu requor irements- longevity and and superior p {0 et you(232°C)and provides * Thermostat is rated from temperature, accurate sensing of temp plat provide superior heat * Embedded elements in cast iron P operation and is designed distribution and fast recovery. * A reliable hinge system provides effortless op for even pressure on both sides of product for consistent heat and searing of product. products up to three inches,as * Spacious grilling height accommodate usadillas. well as thin products like tortillas and q guard corralls product laten has a patented 3/4 splash * The bottom P protection against grease spills^ and offers maximum ,k Heavy gauge water resistant and flexible plastic conduit protects electrical connections. platen allows easy * Removable grease trough located in front of bottom p yna clean up. * nt handle for safe operation of the top platen. Large heat resista � Application: taverns,kiosk, Star's Grill Express is designed for restaurapef tions with lack bars imited space. Madel GX14IG convenience stores and other commercial tortillas, dwic fast and easy. The Grilllteaksech'cke isf sh or any prorillduct You wnt sandwiches,burritos, wraps, Quality Construction: Star's Grill Express is constructed of 20 gauge stainless steel with grooved or smooth cast Iron platens with embedded metal tubular eles nd stain- Reliable hinge design with extra large handle,adjustable legs less steel grease tray.A water resistant 6'lead-in cord is furnished with a standard NEMA Plug. Warranty: Grill Express is covered by a one year parts and labor warranty. . .. Isw ft F � 1 Patent No.6,257,126 ' y C@ U` US LISTED ' o nFl"MON ' aosom�ono star Manufacturing- 10 Sunnen Drive-P.O.Box 430129-St.Louis,MO 63143 3800 526911062 Phone:(314)678-6303-FAX:(314)781-5445-,Nyw•star-mfg.com Page:30 COWS ROCK(ice Cream Stand) Alternative Sales Star Mfg. GX141S Item#:12 ?jStar Manufacturing GRILL EXPRESS TM TWO-SIDED GRILLS Model GX101G, GX101S, GX1410, GX141S,, GX201G, GX201S & GX201GS I C O A A B • (A) (B) (C)Hei ht(D) Approximate Weight Model Grid Width Depth Closed Open Voltage Wattage Amps NEMA Shipping Installed No. Surface cm cm cm (cm) I Mal Wall GX101G Grooved 15-3/4" 19-7/8" 10-718" 21-13/16" 120 1,400 11.7 5-15P 50 tbs. 45 tbs. (40) (50.5) (27.6) (54.9) 230 1,650 7.2 CEE7-7 (22.7) (20.4) 208/240 1,350/1,800 6.517.5 6-15P GX101S Smooth 15-3/4" 19-7/8" 10-7/8" 21-13/16" 120 1,400 11.7 5-15P 50 tbs. 45 tbs. (40) (50.5) (27.6) (54.9) 230 1,650 7.2 CEE7-7 (22.7) (20.4) 2081240 1,35011,800 6.5/7.5 6-15P GX141G Grooved 19-3/4" 19-7/8" 10-7/8" 21-13116" 120 1,800 15 5-15P 65 tbs. 60 tbs. (50.2) (50.5) (27.6) (54.9) 120 1,800 15 5-20P* 230 2,570 11.2 CEE7-7 (29.5) (27.2) 208/240 2,100/1,800 11.7110.1 6-15P GX141S Smooth 19-314" 19-7/8" 10-718" 21-13/16" 120 1,800 15 5-15P 65 tbs. 60 tbs. (50.2) (50.5) (27.6) (54.9) 120 1,800 15 5-20P* 230 2,570 11.2 CEE7-7 (29.5) (27.2) 208/240 12,10011,80011.7110.1 6-15P GX201G Grooved 28-314" 19-7/8" 12-7/8" 23-13116" 208/240 2,700/3,600 13/15 6-20P 110 tbs. 105 tbs, (73) (50.5) (32.7) (60.5) 230 3,300 14.4 1 CEE7-7 (49.9) (47.6) GX201S Smooth 28-314" 19-7/8" 12-7/8" 23-13/16" 208/240 2,70013,600 13/15 6-20P 110 tbs. 105 tbs. (73) (50.5) (32.7) (60.5) 230 3,300 14.4 CEE7-7 (49.9) (47.6) GX201GS Grooved/ 28-3/4' 19-7/8" 12-7/8" 23-13/16" 208/240 2,700/3,600 13/15 6-20P 104 tbs. 99 tbs. Smooth (73) (50.5) (32.7) (60.5) 230 3,300 14.4 CEE7-7 (47.2) (44.9) *Canadian Requirement Grills are constructed with 20 gauge stainless steel body and cast Iron grooved or smooth platens.A spring hinge mechanism provides easy operation of top platen.Grilling up to 3" between platens with hinge system provides pressure to cook both sides of product.Embedded metal sheathed tubular elements are provided.Non-skid feet adjust up to one inch.Units are provided with pilot light,six foot power cord with NEMA rated plug(see specifica- tions above). Unit carries approval of UL,UL Sanitation to NSF Standard 4 and UL Canada Standards. Printed in the U.S.A. Due to periodic changes in designs,methods,procedures,policies and regulations,the specifications contained In this sheet are subject to change without notice.While Star Manufacturing exercises good faith efforts to provide Information that is accurate,we are not responsible for errors or omissions In Information provided or conclusions reached as a result of using the specifications.By using the information provided,the user assumes all risks in connection with such use. Star Manufacturing-10 Sunnen Drive-P.O.Box 430129-St.Louis,MO 63143-3800 Phone:(314)678.6303-FAX:(314)781-5445-www.star-mfg.com COWS ROCK(Ice Cream Stand) Alternative Sales Page:31 i safe f ooli�)'__ management May 4,2014 Cynthia Sanborn c/o Cows Rock 5 Johnson Street No.Andover,MA 01845 Dear Ms.Sanborn: Thank you for contacting me to assist you with the finalization of the plan review process for the Cows Rock,to be located at 5 Johnson Street. After visiting the facility yesterday, l must say that I was quite impressed with the open floor plan concept,contemporary design and uncluttered look.This should make cleaning and maintenance of the facility over the long run. Prior to my visit yesterday, I took the time to review the floor plan and all correspondence related to the plan review process to date. It appears that you have satisfied the majority of the requirements set forth by the board of health and 1999 FDA Food Code and MA Supplemental Regulations: 105 CMR 590.000. I realize that Gene had not completed all the"finish"work when I arrived, but I wanted to get in there to see what might need doing before you contacted the board of health for the pre-opening inspection.I was glad to see the following already in place: Cold storage units running at proper temps Hot water at all sinks Paper towels available and in mounted dispensers Thermometers inside all units Ample storage for dry products and packaging Ample storage for cold foods Mop closet all set Dip wells functioning However,the following is a summary of my findings/recommendations of items to be addressed before your pre-operational inspection.At that time,you will be asking to bring in food so you can start training staff. r 1 38 Montvale Avenue,Suite 350,Stoneham, MA 02180 phone:617-523-5450 fax:781-485-0301 info@safefoodmanagement.com Maintenance Issues: y� Door sweep on back door Door sweep on cellar door Weather stripping on outer door Add shelving over the frappe counter for additional"to go" packaging Add molding/caulking under all counter and outside the counter next to the hand sink at the register Add molding/caulking under the window sills +''�z•�' /Paint behind the columns 3-bay sink- pipe needs escutcheon and caulk all seams in this area Hand sink near the Kelvinator refrigerator need cove base under and sand/paint the door. pie 'baulk around take-out window w'Caulk molding and paint wall next to food sink Compound and paint wall under pizza oven d/4� Italian ice chest to be set at 20F so it can be scooped.That's an acceptable industry practice. install mounted soap dispensers at all hand sinks.(You can use small pump dispensers if you need time to order the wall mounted type.) All contract work should be complete—no,tools,paint,etc.on premise All construction dust cleaned Operational Issues All straws must be wrapped. Single service utensils out front must be wrapped,or stored in such a manner that the customer can ONLY handle the handle. Condiment station will have pump-type products where product is used and container discarded.Pump washed,rinsed,sanitized and placed in a new container of product. How will you store cones prior to dispensing? All"to-go"containers must be stored in sleeves to protect from contamination. Don't forget to provide an area for personal belongings in the storage room. Now that you have chosen to use bleach: Provide MSDS for the bleach and detergent products you purchase.All chemicals must have EPA registration numbers. Cleaning counters and other non-food contact surfaces: Pros and Cons of each method: You can use buckets of bleach with wiping cloths if you wish. However bleach breaks down very quickly in the presence of dirt and debris. It is also very tough on the hands. It must also be kept between 50- 100 ppms or it is a red critical violation.The cloths must also be kept INSIDE the solution at all times when not in use(or another red critical). If you choose to go this route,then you must make sure that the solution is changed every 30 minutes. Ice cream is a heavy protein source,which depletes bleach quickly.You should have one bucket at each food/ice cream station. 2 If you decide to go with a heavier paper towel and a sanitizer spray bottle for counters and other non- food contact surfaces,that would be acceptable. However, be sure that workers do not spray the chemical directly on the surface if/when food or food contact items are exposed. Whatever method you choose,just remember that all food-contact surfaces that are in continuous use (i.e.frappe cups,blender whips, ice scoops) must be fully washed,rinsed and sanitized (3-step process) at least every 4 hours.All other food contact surfaces, like the topping bins,inside pizza oven,grille,etc. can be cleaned at the end of the day.Sheet pans used for reheating pizza do not need to be sanitized(as the sanitizer ruins the metal). However,they must be cleaned at least once at the end of the day or at a frequency to prevent soil accumulation. All trash barrels must have lids.You do not need to put the lids on when you are busy.lust cover them if they are full.Also,the trash barrels at the hand sink do not require lids because they do not have food residue(lids would defeat the purpose—don't want staff touching the lids). Here is what the code says: 5-501.113 Covering Receptacles Receptacles and waste handling units for refuse, recyclables,and returnables shall be kept covered: (A) Inside the food establishment if the receptacles and units: (1)Contain food residue and are not in continuous use;or (2)After they are filled;and (B)With tight-fitting lids or doors if kept outside the food establishment. I recommend that you develop written policies for the following- Cleaning the grille,so everyone is aware of how to do it and what chemicals/tools they will need to complete the task. Cleaning non-food contact surfaces. Cleaning food contact surfaces. Mixing the sanitizer at the pot sink—post those instructions—it is required by code. Since the board of health requires three inspections in order to obtain your permit,and you have already had the first one,which resulted in a list of items to be addressed, I would ask for the next inspection as soon as possible so you can bring food in and start training staff.Since your drop dead opening date must be May 15 to recoup all the additional costs associated with the installing extra sinks and FRP board, I would then ask for another inspection on the same day they come in for the pre- operational inspection. 3 I wish you the best of luck and hope you will meet your grand opening date. I have found Susan to be very accommodating in expediting the inspection process to ensure that facilities meet their opening deadlines.Just make sure you contact her with your request for an inspection in a written format(letter or email)so she can keep track of your request. I would also follow up any written correspondence, within 24 hours,with a phone call,just to ensure she got your request. Please don't hesitate to contact me if I can be of further assistance.The best way to reach me is on my cell phone. Best regards, Pamela Ross-Kung,President Safe Food Management C:Susan Sawyer, Health Director No.Andover Health Department 4 Sawyer, Susan From: Sawyer, Susan Sent: Tuesday, May 06, 2014 9:03 AM To: 'Cynthia Sanborn' Subject: RE: construction inspection + Thank you, Is there a hot dog maker too?what foods are you using the grill for? Susan From: Cynthia Sanborn [mailto:cowsrockna(-@gmail.com] Sent: Monday, May 05, 2014 4:37 PM To: Sawyer, Susan Cc: Willis, Gene; cas0430(&hotmail.com; prosskung@attbi.com; Ifboardofhealthnorthandover(abyahoo com Subject: Re: construction inspection + Susan, see attached spec sheet for pizza oven and hot dog grill. The grill is the GX141 S. On Mon, May 5, 2014 at 3:55 PM, Sawyer, Susan<ssaw�r(c�townofnorthandover.com>wrote: Good afternoon, Cynthia, myself and Larry Fixler met this morning, and I told Cynthia I would follow up with an email to all. The building permit card was signed off this morning. All structural items and equipment were in place; except for a few counter top pieces yet to be delivered such as; the pizza warmer; hotdog and the frappe machine. Please note that there was discussion as to whether the pizza warmer to be purchased was different than proposed. Please submit a spec sheet if different. (see attached) During the construction inspection, we went through the list identified on the letter from Pamela Ross-Kung, as well as using our usual check list. Some of the items on the list appear to have been addressed already; we concur with the list from the list from Safe Food Management and expect correction of these items. Not to be redundant; I am attaching that list to our inspection and these items below are only additions or enhancements to that list. We usually have only one more final food inspection; however I think it would be good for me to drop by in a couple of days and check a few things off the punch list. I am offering a tentative appointment for two days from now; Wed; 5/7 at 2PM if you would like me to view any corrections. i Note; If the Occupancy permit is issued by building dept. please commence on cleaning and put in your order for food and supplies. - Caulking in various locations should be looked at; in many cases the bead is too concave and could hold moisture. Please add a bead where needed. Ie in bathroom behind sink; back of prep sink; gaps around service window between wall and counter or to fill gaps in general Service window and floor appear to have a porous grout. Seal grout so that they repel moisture on sill and throughout entire establishment. - Personal item location tentatively back hallway lockers; confirm location - Back door threshold needs a sweep but is also a porous wooden block, not an acceptable threshold. - Plumbing Code sign required near or on the grease trap could go upstairs near the sink according to the p g plumbing inspector. (pg 15 of establishment form) - Install all signs - Do not appear to have spec sheets for the frappe or the hotdog equipment; please submit for the file - Discussed rear window near parking lot without sill. Please seal to prevent insect entrance. For future plans; please be sure any fabricated screening fits the area without gaps. - In place equipment not equipped with wheels; recommend sealing the equipment to the floor with bead of silicone or other, to keep food particles from getting underneath and assist in cleaning. If you are ready sooner arrangements can be made to inspect prior to Monday. Tentatively we set and appointment for Monday 5/12; hopefully Corinne is available as Cynthia works Monday and Tues. At this appointment we expect to see all food items stored and supplies stored properly; we will; observe refrigeration temps; confirm sanitizer procedures; and all other things as listed in the Safe Food Management letter and those above. Thank you Susan Susan Sawyer 2 Public Health Director Town of North Andover 1600 Osgood Street Suite 2035 North Andover,MA 01845 Phone 978.688.9540 Fax 978.688.8476 Email mailto:ssawverntownofnorthandover.com Web www.TownofNorthAndover.com Please note the Massachusetts Secretary of State's office has determined that most emails to and from municipal offices and officials are public records.For more information please refer to:http://www.sec.state.ma.us/are/preidx.htm. Please consider the environment before printing this email. 3 Deval L.Patrick ' --' Thomas G.Gatzunis,P.E. Governor Commissioner Andrea J.CabralC/�' Thomas P.Hopkins Secretary e9ldzC Director TO: Local Building Inspector Docket Number V 14 084 Local Disability Commission Independent Living Center FROM: ARCHITECTURAL ACCESS BOARD RE- =T-h—e Brick Store lcere Ca-m Sh®p� 5 JohnSonStreet,- ^ �� ttrAndover_- Date: 411112.014 Enclosed please find the following material regarding the above location: Application for Variance /Decision of.the Board Notice of Hearing Correspondence Letter of Meeting The purpose of.this memo is to-advise you of action taken or to be taken by this Board. If you have any information which may assist the.Board in reaching a decision in this case, you may call this office or you may submit comments in writing. ae Isla Deval L Patrick "' ' ihomas G,Gatzunis,P.E. Governor /( jam Commissioner Andrea J.Cabral G" Thomas P.Hopkins Secretary XV Director Docket Number V 14 084 NOTICE OF ACTION- RE: The Brick Store Ice Cream Shop, 5 Johnson StreetNorth Andover 1. A request for a variance was filed with the Board by Julianna Hoch (Applicant) on March 21, 2014 The applicant has requested variances from the following sections of the 06 Rules and Regulations of the Board: Section: Description: 29.2.3 Petitioner is proposing a seasonal "ice cream"window service. The window will be served by a deck with approximately four(4) steps. The,petitioner is seeking relief from having to make the ice cream window accessible to Dersons who use wheelchairs. 2. The application was heard by the Board as an incoming case on Monday, April 7, 2014 3. After reviewing all materials submitted to the Board, the Board voted as follows: CONTINUE: the variance request for Section 29.2.3 so that'the petitioner can provide the Board with a written analysis of the partial application formula for"work.by a tenant" under 521 CMR Sections 3.7 and 3.3.3. If it turns out that the spending exceeds 30% of the assessed value of the tenant space, and additional variances'are needed,.an 'amendment to the current case can be submitted no later than April 15, 2014 for the Board to review at its next meeting to be held on April 28, 2014.. PLEASE NOTE:All documentation (written and visual) verifying that the conditions of the variance have been met must be submitted to the AAB Office as soon as the required work is completed. Any person aggrieved by the above decision may request an adjudicatory hearing before the Board within 30 days of receipt of this decision by filing the attached request for an adjudicatory hearing. If after 30 days, a request for an adjudicatory hearing is not-received, the above decision becomes a final decision and the appeal process is through Superior Court. Date: April 11, 2014 Wc_d cc: Local Disability Commission Chairperson Local Building Inspector ARCHITECTURAL ACCESS BOARD, Independent Living Center rr The Commonwealth of Massachusetts Department of public Safety Docket Number Architectural Access Board One Ashburton Place, Room 1310 (Office Use Only) lip Boston Massachusetts 02108-1618 Phone: 617-727-0660 Fax: 617-727-0665 www.mass.gov/dps REQUEST FOR ADJUDICATORY HEARING RE: Name and address of building as appearing on application for variance do hereby request that the Architectural Access Board conduct an informal Adjudicatory Hearing in accordance with the provisions of 801 CMR Rule 1.02 et. seq. as I am aggrieved by the decision of the Board with respect to Section(s) of the Rules and Regulations of the Architectural Access Board, 521 CMR. I understand that I may request such a hearing within thirty(30) days of receipt of the Notice of Action. Date: Signature PLEASE PRINT: Name Address City/Town State Zip Code E-mail PLEASE NOTE: Telephone This form mast be received by the Board within thirty (30)days after receipt of the Notice of Action. Rev, 01/10 i a. • 5�q'fLED'J�y� North Andover Health Department Community Development Division McCoy February 26, 2014 Cow's Rock 7 Folly Mill Road Salisbury, MA 01952 Attn: Cynthia Sanborn, Owner Re: Plan Review of Cow's Rock- 5 Johnson Street,North Andover, MA 01845 Dear Ms. Sanborn, The Health Department has received your revised application and your plan changes based on our written and verbal communications. This plan and application has been approved. Looking forward towards pre-opening; prior to receiving your permit to operate you will, at minimum, have two Health Department inspections; a construction inspection and a final food inspection. When all equipment and structural elements are in place, a construction inspection should be requested. Please call, a few days ahead to avoid delays. At that time a complete punch list will be provided. Once completed, please call the Health Department again for re-inspection. The Building permit will be signed off by the Health Inspector when the list is satisfied. Once all other departments are satisfied with the construction,the building department will then grant you occupancy approval. As it is difficult to anticipate details at the time of this letter of approval,the next steps toward opening will be based on the specifics that exist at that time. The Health Inspector will instruct you on the next step in the process and you will discuss together when you may begin bringing in food and when food preparation may begin. Just prior to issuing the Food Establishment Permit to Operate, the inspector expects to view food properly stored; on shelves, in refrigerators, in storage closets etc. Each establishment opening is unique, so feel free to contact the Health Department at any point in the process. Below are some common pitfalls that can cause delay in opening if not complied with: All lighting over food prep, service and wash areas must be non- breakable. This includes hanging lights or pendants over the bar area. No unprotected glass can be over food areas. Also, any ceiling tiles over food or food prep areas must be washable and all high wash floor areas should have a curved base coving along the walls. Bathroom walls must be non-porous surface behind all fixtures and splash areas; at least 4 feet high and curved base coving along the walls. North Andover Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 **Please submit the food application and the establishment annual fee of$185.00. Note that a final food inspection will not be scheduled until the application is received and all permit fees are paid. They may be paid at any point in the process. ** Some of the items needed to receive the permit to operate are: 1)The establishment will be clean of all construction materials; floors and surfaces all cleaned. All contractors shall be complete. 2)The hand sink(s) and bathroom(s) will have immediate access to wall mounted paper towel and soap dispensers and they must be stocked. 3)The ladies room will have a covered trash can for feminine item disposal 4) Signage: Bathroom(s)must have "employee must wash hands before returning to work" signage; hand sinks must have signage"hand wash only"; 3-bay labeled"wash, rinse, sanitize"; prep sink"food prep only" 5) Sanitizer bucket should be made up and test strips available. 6) Label grease trap per plumbing code If you have one or more interior grease traps please note the plumbing code 248 CMR 10.09 ) g( sign LA laminated m n shall be stenciled on or in the immediate area of the grease trap or interceptor in letters one-inch high. The sign shall state the following in exact language: IMPORTANT This grease trap/interceptor shall be inspected and thoroughly cleaned on a regular and frequent basis. Failure to do so could result in damage to the piping system, and the municipal or private drainage system(s). 7) Signage for allergens and disclaimers placed as required by law 8)Directions on mixing the sanitizer should be available. 9) Gloves must be on site. Please note that the state does not recommend the use of latex gloves due to some person's sensitivity to latex that may cause them illness. 10) At minimum, employees should be trained on the sick policy and sanitation basics. Thank you for your cooperation in this matter. If you have concerns about any of the above conditions; please contact the office. We look forward to working with you in the effort to provide safe food to our citizens. Since y, san Sa er, RE /RS Public ealth Director Encl: Food application Cc: Brick Store Co. P.O. Box 876, Property owner Gerald Brown, Inspector of Buildings Curt Bellavance, Com. Dev. Dir. North Andover Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Items of Deficiency noted Corrective Action E Page 2 Meals to be served answered "0" in this case meals should be Please estimate# of interpreted as customers for pizza; ice cream; coffee etc. meals/customers OK Page 3 proposed menu not included; Please include menu with all intended items to be sold; chocolates,bulk candy, drinks etc. OK i No information regarding class enrollment for food safety course;No Please submit paperwork allergen certificate from online course confirming entry to food safety class and submit allergen certificate OK I _ _ l Page 7-#4 No Written illness Policy as required Please submit policy OK _ Page 7 - #7 There is no Prep Sink on plan, but the establishment sells Confirm on plan where it will more than prepackaged foods. Separation of sink use is a key component be placed. Submit Cut Sheets. to limiting opportunities for cross contamination.. The three bay and hand Indicate prep area as well.No sink cannot be used for thawing; coffee dumping; food rinsing etc. counter space noted. OK Plan shows the three bay sink has only one side board. Generally 2 side Please identify flow of _ boards are needed for "wash, rinse, sanitizing", with dirty dishes on one cleaning(left to right or right side and drying dishes on the alternate side. Basin size is based on need to left)Change fixture or of items to be washed.Must have both unless plan is in place. detail where drying will take place. OK Page 10 Finish schedule; shows existing tile floor. As this was not a food Provide information on new establishment prior floor tile is listed as a ceramic tile; ceramic is not floor covering for the kitchen adequate high traffic/ high use kitchens. Ok for public service area of portion of establishment. OK other food grade surface. Finish must be appropriate for the use Plan view; Cannot identify 2 square units with# 3 and#4 on them Please label OK Page 3 #6 A single hand sink is identified in the ware wash area. One Add hand sinks to the plan hand sink must be within each of the areas of a kitchen; ware wash, prep that meets establishment need and service. A sink must be easily accessible and within 10 feet of the and the criteria. OK areas.Plan shows pizza service is 18 feet away. Coffee is 18 feet away. Plan view; Dip wells located away from the scoop areas. Best practice is Please relocate dip wells. OK to locate adjacent to freezers rather than having the scoops drip water across a 6— 14 foot distance. North Andover Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 i 'nage 3 MSDS Sheets — No Material Safety Data Sheets for cleaning; Identify all cleansers that you Soaps, Floor Cleaner, Degreaser etc. Note they should be kept in a binder will be utilizing OK on the premise; accessible in an emergency. (note page 16) Equipment specification sheets missing for some items; grease trap under Please submit and consider 3-bay sink, coffee station equipment. Coffee needs a dump sink nearby the place to dump coffee.Add other than the 3 bay. sink as needed. OK Page 11 Utility/slop sink splash zones- Due to the high use of this area Please add a durable washable epoxy paint is not adequate. FRP or other durable surface noted on many surface on plan by slop sinks. walls;missing on walls immediately above slop sink. Also be sure sink base has a curve at floor. Using the same vinyl curved cove is acceptable. OK J _ _ Page 5 #4 Storage room; no shelving showed; no spec sheets for shelving; Please complete and submit Note; wooden shelving not acceptable; all must be> 6 inches above floor specs. OK etc Page 8 # 10 refers to undercooked items such as hamburgers; sushi etc. Deleted items ; leave blank items listed will be cooked. see page copy attached OK i Page 9 # 2 refers to cooking rather than hot holding that is in the section Moved hotdog steamer and below noted with the N/A pizza oven to#1 below on same page OK. Page 14 plumbing sched.Without licensed plumber's signature/initials Please have licensed plumber~ initial approp. sections OK Page 15 # 31 No location for employee belongings. Employees will have Please consider employee coats at minimum; needs and complete answer OK Page 16 #35 - 38 all answers show no linens on site. At minimum there Add information as needed. will be wiping clothes that must be kept in sanitizing buckets in various OK areas for counter tops etc. Sponges are not allowed on food contact surfaces. Also consider that street clothes can bring in contamination and aprons etc can reduce product contamination by staff. r Wall paint specification sheet hard to read; cannot identify is it states for Please resubmit information food establishment kitchen use or commercial kitchen use OK North Andover Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 G w a , W ,LL "u o gas mw,mu ",r ,uN e0h ei a :, {��'�„—y;-��. ,. �- Gr�i ai:,�m"f,an nr ^f""r a"rw," a s rc, G. ' ,& rs rHr 'N tier r r " iN °„ n;NuruuMra w[wG ;�" a-�'; '` a a r au;imr 9waN r w ,��Gru�i � a G;G4�ebg ' ' 'tl �3m, 9GunuHa, ? .^,� �aGr G r .z �^�. rG•r Gn rr a AnGbG. " - w"ura�€, a „ - G<,. n r,`�i ?as �.=: G�� k77 r x on'd. ani ,yGa "t arrgu, aafa"ir�a. °` x - "'+ ` °rr nnw'"ax mru,8w.eauN nDg Nor aw -•' "-?q r . tl r.�pLfar � �M" ,mom;. ;,; ; ��ms .> ,",tr •"„Ltl ,aNn�7" urG G"GruaG""X9 .'""u:<" "wsw��,.,^�`�'�a. Pab'P-(n,ar daa�UalG�up""G<rNu,u.r,,.GrH.ue.�l'�t+-mar-i,»�� .,'"'_"�',.a-a<Sy.;a„�:V,aa uW�d,wm!i,Ou�aGn"lur1ux0nX;ut Ge�GGa"N,TGMmNG;Hu,u xz:+�:'X,u�4tl<tl.isG"G,r."me,r,nu;rGG,+G,,"r]�r�M,Ga.Ha�Le!;i�s'1�,�q�'mCl^a_rsrr,"u�.u-.,x-Wtl,G,.�,`.�✓GH,`G�, ;�u,_-.,-.:..�" "G<�aGr'e"i�a nr�tlu+r;G'r;",x'^�"n, ueeG^tg600afle r#,M I 1 4 ni�."'tN;*NG:�9w.q4�o�Gwa9NHG�,au�rSGG�n�;r,rlI X January 29, 2014 Ms. Susan Sawyer, REHS/RS Public Health Director North Andover Health Department 1600 Osgood Street, Suite 2035 North Andover, MA 01845 ssaw r( townofnorthandover.com Re: Existing floor tile referenced in the Plan Review of Cow's Rock dated 2013-01-22 Dear Ms. Sawyer, I am writing to address a mislabeling on the drawings that were submitted for your review of the proposed Cows Rock facility at 5 Johnson Street,North Andover. As indicated,the existing floor tile is proposed to remain in place for both the customer and the service (kitchen) areas. This existing tile, generically identified as "ceramic tile" on the drawings,was installed in 2008. It is a commercial grade porcelain stone tile, manufactured by Crossville—Tuscan Clay AV 163 Marrone -with performance qualities that indicate an appropriate application for all areas of the proposed facility. I have attached the product data indicating slip resistance, stain & abrasion resistance, etc. for your review. Please feel free to contact me if further information is required. Thank you. Sincerely, Julianna Hoch, RA JD LaGrasse &Associates jhochna lagrassearchitects.com One Elm Square T 978.470.3675 1420 Celebration Blvd Andover,MA 01810 F 978.470.3670 Celebration,FL 34747 www.lagrassearchitects.com AA26001333 Definitions Bullnose*—Rounded convex trim used to provide a smooth,rounded Honed—Tile that has had the surface mechanically altered to edge for countertops,stair steps and building comers.This is the most a uniform,semi-polished finish. y used trim shape for wall file installations.Wall tile bullnose is sometimes Static Coefficient of Friction(SCOF)—This is the ratio of the force _ referred to as surface cap.It has one rounded finished edge on the necessary for a surface to begin sliding over another divided by l tile and can be used horizontally or vertically.Left Bullnose Corner the weight(or normal force)of an object.This force is a materials &Right Bullnose Corner also referred to as Double Bullnose. property of the two surfaces.SCOF is usually higher than DCOF Calibrated Tile—Tiles that have been sorted to meet a pre-determined for the same materials.Contaminants such as dirt,water,soap, acceptance of variable range in size. oil,or grease can change this value. Crossdor(CD)—each dot,provides increased slip resistance. Modular—Tiles of various dimensions are sized so that they may Cross-Grip®(CGS)—The patented raised-point texture is suitable for be installed together in patterns with a common specified joint width, areas where grease,food,oil and other residue tend to accumulate. Mono Calibrated—One caliper grouping production tiles. Meets ADA guidelines. The difference between Actual and Nominal is the grout joint. Cross-Sheen"(CS)—A unique proprietary finish that is not a glaze.It Polished(PO)—An aggressive grinding process on the surface of the is a special surface preparation that is sprayed onto the file surface prior tile resulting in an integral mirror like finish on the face of the tiles. to firing.The dense porcelain ties are then fired at 2200 degree F,the Rectified—A the that has had all edges mechanically finished to treatment actually lowers the melt point on the top layer(1 mm)closing achieve a more precise facial dimension.3-4mm grout and fusing the surface pores,giving the tiles a permanent and integral ;h-- recommended. surface finish.This fired sheen imparts a high degree of stain resistance and facilitates easier removal if dirt build-up does occur. Textured(TQ—The appearance and rustic look of natural slate. ! Cross-Slate®(CS)—This finish combines the rustic and textured feel Throughbody Tile—The color is the same through and through the tile. of slate with the throughbody color and durability of Porcelain Stone". UPS-Unpolished(UPS)—With Cross-SheenO finish imparts a subtle ! Cross-Tread®(CTS)—The raised pattern surface increases slip glow that enhances the color of the tile and also allows stains and resistance and ease of maintenance making this file a suitable choice scuff marks to be easily wiped off the surface. for wet and greasy floor areas,as well as for exterior walking surfaces. Cove Base(Standard,round top)* This cove base has a rounded Degrees of Sheen: finished top like bullnose and is used as a cove base in areas that will .UPS comparable to Cross-Sheen not have wall tile installed above it. • Gloss comparable to Polished Cove Base(Universal,flat top)*—This Cove Base has an • UP comparable to Matte unglazed,flat top.A finished look can be achieved by stacking tile •Satin comparable to Cross-Sheen/UPS or a corresponding 2"x 8"Bullnose. Dynamic Coefficient of Friction(DCOF)—Sometimes called kinetic I �� . � ,;, I �� - • 4�,KTt�n��.• North Andover Health Department [ommunity Development Division January 22, 2013 Cow's Rock 5 Johnson Street North Andover, MA 01845 Attn: Cynthia Sanborn, Owner Re: Plan Review of Cow's Rock Dear Ms. Sanborn, The Health Department received your Plan Review application submitted on January 14, 2014, for the new establishment"Cow's Rock" located at 5 Johnson Street,North Andover, MA. 01845. Unfortunately, the application cannot be approved at this time. The following items below were noted deficient, missing or incomplete from your application. Please revise as needed and resubmit to the Health Department. After submitting items requested, and ensuring that all Health Code concerns are addressed, an approval letter will be generated and the building permit can be signed. It is important that the Health Department ensure compliance to the food code and provide safe food to the public. If you have any questions, please contact the Health Office. If you disagree with any items listed, you have the right to request to be heard before a meeting of the Board of Health. Regular monthly meetings are held the fourth Thursday of every month. Included with this review is information regarding the number of bathrooms required by code, as provided to the Health Department by the N. Andover plumbing inspector. As previously recommended, please contact the inspector at 978 688-9545 to ensure compliance to the plumbing code. The food code requires compliance to the plumbing code. Thank you for your cooperation in this important matter of public health. We would be happy to speak with you in regards to any portion of this review. Sincer ly, f san Sawyer, RE IRS Public Health Director Cc: Brick Store Co. P.O. Box 876, Property owner Gerald Brown, Inspector of Buildings Curt Bellavance, Com. Dev. Dir. North Andover Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Items of Deficiency noted Corrective Action 4 ........ .. ._......................... .. as M. .._..._ ., _. __... _ a . Page 2 Meals to be served answered "0" in this case meals should be Please estimate#of interpreted as customers for pizza; ice cream; coffee etc. meals/customers Page 3 proposed menu not included; Please include menu with all intended items to be sold; chocolates,bulk candy, drinks etc. No information regarding class enrollment for food safety course;No Please submit paperwork allergen certificate from online course confirming entry to food safety class and submit allergen certificate Page 7-#4 No Written illness Policy as required Please submit policy Page 7 - #7 There is no Prep Sink on plan, but the establishment sells Confirm on plan where it will more than prepackaged foods. Separation of sink use is a key component be place. Submit Cut Sheets. to limiting opportunities for cross contamination.. The three bay and hand Indicate prep area as well.No sink cannot be used for thawing; coffee dumping;food rinsing etc. counter space noted. Plan shows the three bay sink has only one side board. Generally 2 side Please identify flow of boards are needed for "wash, rinse, sanitizing", with dirty dishes on one cleaning(left to right or right side and drying dishes on the alternate side. Basin size is based on need to left)Change fixture or of items to be washed. Must have both unless plan is in place. detail where drying will take place. Page 10 Finish schedule; shows existing tile floor. As this was not a food Provide information on new establishment prior floor tile is listed as a ceramic tile; ceramic is not floor covering for the kitchen adequate high traffic/ high use kitchens. Ok for public service area of portion of establishment. other food grade surface. Finish must be appropriate for the use Plan view; Cannot identify 2 square units with#3 and#4 on them Please label Page 3 #6'A single hand sink is identified in the ware wash area. One Add hand sinks to the plan hand sink must be within each of the areas of a kitchen; ware wash, prep that meets establishment need and service. A sink must be easily accessible and within 10 feet of the and the criteria. areas.Plan shows pizza service is 18 feet away. Coffee is 18 feet away. Plan view; Dip wells located away from the scoop areas. Best practice is Please relocate dip wells. to locate adjacent to freezers rather than having the scoops drip water across a 6— 14 foot distance. North Andover Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 — _ i Ji Page 3 MSDS Sheets — No Material Safety Data Sheets for cleaning; Identify all cleansers that you Soaps, Floor Cleaner, Degreaser etc. Note they should be kept in a binder will be utilizing on the premise; accessible in an emergency. (note page 16) Equipment specification sheets missing for some items; grease trap under Please submit and consider 3-bay sink, coffee station equipment. Coffee needs a dump sink nearby the place to dump coffee.Add other than the 3 bay. sink as needed. Page 11 Utility/slop sink splash zones- Due to the high use of this area Please add a durable washable epoxy paint is not adequate. FRP or other durable surface noted on many surface on plan by slop sinks. walls;missing on walls immediately above slop sink. Also be sure sink base has a curve at floor. Using the same vinyl curved cove is acceptable. Page 5 #4 Storage room; no shelving showed; no spec sheets for shelving; Please complete and submit Note; wooden shelving not acceptable; all must be> 6 inches above floor specs. etc 1 Page 8 # 10 refers to undercooked items such as hamburgers; sushi etc. Deleted items ; leave blank items listed will be cooked. see page copy attached ok i E E Page 9 # 2 refers to cooking rather than hot holding that is in the section Moved hotdog steamer and below noted with the N/A pizza oven to#1 below on same page ok L Page 14 plumbing sched.Without licensed plumber's signature/initials Pls have licensed plumber initial approp. sections Page 15 # 31 No location for employee belongings. Employees will have Please consider employee coats at minimum; needs and complete answer Page 16 #35 - 38 all answers show no linens on site. At minimum there Add information as needed. will be wiping clothes that must be kept in sanitizing buckets in various areas for counter tops etc. Sponges are not allowed on food contact surfaces. Also consider that street clothes can bring in contamination and aprons etc can reduce product contamination by staff. Wall paint specification sheet hard to read; cannot identify is it states for Please resubmit information food establishment kitchen use or commercial kitchen use North Andover Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 8.Describe the procedure used for minimizing the length of time PHF's will be kept in the temperature danger zone(41°F - 140T) during preparation. 9. Where raw meats,poultry and seafood are prepared in the same work area or using the same equipment as cooled/ready to eat foods, how will cross contamination be prevented? v4 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 must be printed on menu or menu boards. 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. /j/�,f 12. Will the facility be serving food to a highly susceptible population?YES /60D 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? NO What type of temperature measuring device: � Vkil/0 ,� Minimum cookinz time and temperatures of product utiliziniz convection and conduction heatiniz equipment.• ➢ beef roasts ➢ 130°F(121 min) ➢ solid seafood pieces ➢ 145°F(15 sec) ➢ other PHF's ➢ 145°F(15 sec) ➢ eggs: ■ Immediate service 145°F(15 sec) pooled* 155°F(15 sec) (*pasteurized eggs must be served to a highly susceptible population) ➢ pork ➢ 145°F(15 sec) ➢ comminuted meats/fish ➢ 155°F(15 sec) ➢ poultry ➢ 165°F(15 sec) ➢ reheated PHF's ➢ 165°F(15 sec) Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 8 of 19 i 2. List types of cooking equipment. or . 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: /Y1 J4 Please indicate by checking the appropriate boxes how PHF's will be cooled to 41°F (5°C)within 6 hours (140°F to 70°F in 2 hours and 70°F to 41°F in 4 hours).Also, indicate where the cooling will take place. COOLING THICK THIN MEATS THIN SOUPS/ THICK RICE/ I METHOD MEATS GRAVY SOUPS/ NOODLES GRAVY Shallow Pans Ice Baths Reduce Volume or Size Rapid Chill Other(describe) Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:•978.688.8476 Page 9 of 19 A L J ! ^8CL4 r tE E € � t alb . it `s ii $ p $ ass"s �$ ry ell sg ass �EEEE2 E3o . VV o E,gsssaM a �E�3EEEEE� W 9 c E $ EE ppV r gg S6g®gA&S�5pp Be ? EiP J3 .^ c ^aasH $ e r • n � axe y 8 *=Poor **ceapa ***cMgq ****eppr *****a&aya ***** ***#* ***** ** ***** **** ***** ***** 45 mins/8hrs **** **** <50 g1 i *** **#* ** ***** WA **** **** ** 30inh/5hrs ***** ***** <50 9A *** **** *** WA WA **** **** *** thr/8hrs ***** ***** <150g/L **** **#* **** ** WA *** **** ***** 1hr/2hrs ** **** Q50g/L ***** **** ***** ** WA ** ***** it**** 8hrs/8hrs *** *** Q90 g/L **** *** *** *** WA **** **** **** 2.5hrs/18hrs *** **** <340 g/L **** ** ** ***** *** **** **** *** 30mms/2hrs ** ** <150g/L WA WA WA WA WA WA p (Primer] (Pginer) (Primer) (Rimer) **** ***** (Panel ft* 40 mins 14 hrs .`. **** **** <100 g/L `AaCI�'ofcmanvnwcamhue eds6a9 sta6amOesastrate. 'MPnYolcaffi'SmresW956kedMadc MaRN4.o7,ete begramvAirh ttwDah�svlaxare4AsGtluiBn9aA�rr ssh asadvenaadoorGaae North Andover Health Department Community Development Division January 22, 2013 Cow's Rock 5 Johnson Street North Andover, MA 01845 Attn: Cynthia Sanborn, Owner Re: Plan Review of Cow's Rock Dear Ms. Sanborn, The Health Department received your Plan Review application submitted on January 14, 2014, for the new establishment"Cow's Rock" located at 5 Johnson Street,North Andover, MA. 01845. Unfortunately, the application cannot be approved at this time. The following items below were noted deficient, missing or incomplete from your application. Please revise as needed and resubmit to the Health Department. After submitting items requested, and ensuring that all Health Code concerns are addressed, an approval letter will be generated and the building permit can be signed. It is important that the Health Department ensure compliance to the food code and provide safe food to the public. If you have any questions,please contact the Health Office. If you disagree with any items listed, you have the right to request to be heard before a meeting of the Board of Health. Regular monthly meetings are held the fourth Thursday of every month. Included with this review is information regarding the number of bathrooms required by code, as provided to the Health Department by the N. Andover plumbing inspector. As previously recommended, please contact the inspector at 978 688-9545 to ensure compliance to the plumbing code. The food code requires compliance to the plumbing code. Thank you for your cooperation in this important matter of public health. We would be happy to speak with you in regards to any portion of this review. Sincerely, Susan Sawyer, REHS/RS Public Health Director Cc: Brick Store Co. P.O. Box 876, Property owner Gerald Brown, Inspector of Buildings Curt Bellavance, Com. Dev. Dir. North Andover Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Page 3 MSDS Sheets — No Material Safety Data Sheets for cleaning; Identify all cleansers that you Soaps, Floor Cleaner, Degreaser etc. Note they should be kept in a binder will be utilizing on the premise; accessible in an emergency. (note page 16) Equipment specification sheets missing for some items; grease trap under Please submit and consider 3-bay sink, coffee station equipment. Coffee needs a dump sink nearby the place to dump coffee.Add other than the 3 bay. sink as needed. Page 11 Utility/slop sink splash zones- Due to the high use of this area Please add a durable washable epoxy paint is not adequate. FRP or other durable surface noted on many surface on plan by slop sinks. walls; missing on walls immediately above slop sink. Also be sure sink base has a curve at floor. Using the same vinyl curved cove is acceptable. Page 5 #4 Storage room; no shelving showed; no spec sheets for shelving; Please complete and submit Note; wooden shelving not acceptable; all must be> 6 inches above floor specs. etc Page 8 # 10 refers to undercooked items such as hamburgers; sushi etc. Deleted items ;leave blank items listed will be cooked. see page copy attached ok Page 9 # 2 refers to cooking rather than hot holding that is in the section Moved hotdog steamer and below noted with the N/A pizza oven to#1 below on same page ok Page 14 plumbing sched. Without licensed plumber's signature/initials PIs have licensed plumber initial approp. sections 3 P-5 Page 15 # 31 No location for employee belongings. Employees will have Please consider employee coats at minimum; needs and complete answer Page 16 935 - 38 all answers show no linens on site. At minimum there Add information as needed. will be"wiping clothes that must be kept in sanitizing buckets in various areas for counter tops etc. Sponges are not allowed on food contact I V L surfaces. Also consider that street clothes can bring in contamination and aprons etc can reduce product contamination by staff. Wall paint specification sheet hard to read; cannot identify is it states for Please resubmit information food establishment kitchen use or commercial kitchen use North Andover Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Items of Deficiency noted W_ Corrective Action i Page 2 Meals to be served answered "0" in this case meals should be Please estimate#of interpreted as customers for pizza; ice cream; coffee etc. meals/customers Page 3 proposed menu not included; Please include menu with all intended items to be sold; chocolates,bulk candy,drinks etc. No information regarding class enrollment for food safety course;No Please submit paperwork allergen certificate from online course confirming entry to food safety class and submit allergen certificate Page 7 #4 No Written illness Policy as required Please submit policy Page 7 - #7 There is no Prep Sink on plan, but the establishment sells Confirm on plan where it will more than prepackaged foods. Separation of sink use is a key component be place. Submit Cut Sheets. to limiting opportunities for cross contamination.. The three bay and hand Indicate prep area as well.No sink cannot be used for thawing; coffee dumping; food rinsing etc. counter space noted. Plan shows the three bay sink has only one side board. Generally 2 side Please identify flow of boards are needed for "wash, rinse, sanitizing", with dirty dishes on one cleaning(left to right or right side and drying dishes on the alternate side. Basin size is based on need to left)Change fixture or of items to be washed.Must have both unless plan is in place. detail where drying will take place. Page 10 Finish schedule; shows existing tile floor. As this was not a food Provide information on new establishment prior floor tile is listed as a ceramic tile; ceramic is not floor covering for the kitchen adequate e high traffic/ high use kitchens. Ok for public service area of portion of establishment. other food grade surface. Finish must be appropriate for the use Plan view;Cannot identify 2 square units with# 3 and#4 on them Please label Page 3 #6 A single hand sink is identified in the ware wash area. One Add hand sinks to the plan hand sink must be within each of the areas of a kitchen; ware wash, prep that meets establishment need and service. A sink must be easily accessible and within 10 feet of the and the criteria. areas. Plan shows pizza service is 18 feet away. Coffee is 18 feet away. Plan view; Dip wells located away from the scoop areas. Best practice is Please relocate dip wells. to locate adjacent to freezers rather than having the scoops drip water - across a 6— 14 foot distance. North Andover Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Sawyer, Susan From: Sawyer, Susan Sent: Friday, February 07, 2014 11:04 AM To: 'Julianna Hoch'; 'Cynthia Sanborn' Cc: Eugene Willis (e.p.willis999@gmail.com); Grant, Michele Subject: request to evaluate the existing floor Attachments: 2014-01-29 NAHD.PDF Good Morning, This email is to inform you that the Health Staff have completed their investigation of the existing floor at the proposed Cow's Rock location.An onsite inspection was done earlier this week and inquiries to local flooring experts has concluded that the "Tuscan Clay AV163 Marrone" is currently in very good condition and can be adequate for a food service kitchen floors. Note that we were advised that the floor grouting may not be non-porous and may need an application of a sealant, but as I understand this is not a difficult process. Consider item listed as"Page 10 Finish schedule; shows existing tile floor",of the review letter complied with. The complete revision will be reviewed when submitted. Thank you for your cooperation in this matter. Susan From: Julianna Hoch [mailto:jhoch(&Iagrassearchitects.com] Sent: Wednesday, January 29, 2014 11:28 AM To: Sawyer, Susan Cc: Eugene Willis (e.p.willis9990gmail.com) Subject: Cow's Rock Plan Review application Ms.Sawyer, Please see attached regarding existing floor tile. Thank you, Julianna Hoch JD LaGrasse &Associates, Inc. One Elm Square Andover, MA 01810 P:978-470-3675 F:978-470-3670 ihoch@lagrassearchitects.com Please note the Massachusetts Secretary of State's office has determined that most emails to and from municipal offices and officials are public records.For more information please refer to:hftp://www.see.state.ma.us/pre/preidx.htm. Please consider the environment before printing this email. 1 Grant, Michele From: Hughes, Jennifer Sent: Friday, January 24, 2014 9:12 AM To: Sawyer, Susan; Grant, Michele Subject: FW: 5 Johnson From: Hughes, Jennifer Sent: Friday, January 24, 2014 9:00 AM To: Willis, Gene Subject: 5 Johnson Gene, I saw a building permit was issued for 5 Johnson for the handicap ramp. I never reviewed the plan. Were you able to keep it out of jurisdiction? Please provide me with the site plan. Jennifer A. Hughes Conservation Administrator Town of North Andover 1600 Osgood Street,Suite 2035 North Andover,MA 01845 Phone 978.688.9530 Fax 978.688.9542 Email ihughes@townofnorthandover.com Web www.TownofNorthAndover.com Please note the Massachusetts Secretary of State's office has determined that most emails to and from municipal offices and officials are public records.For more information please refer to:http://www.sec.state.ma.us/pre/preidx.htm. Please consider the environment before printing this email. 1 Blackburn, Lisa From: Sawyer, Susan Sent: Wednesday,January 29, 2014 3:39 PM To: Grant, Michele; Blackburn, Lisa Subject: FW: From: Cynthia Sanborn rmailto:cas0430Cahotrnail.corn] Sent: Wednesday, January 29, 2014 2:27 PM To: Sawyer, Susan Subject: Dear Susan, I am sending you this email to let you know that our Architect will be faxing into over to you today regarding the flooring at 5 Johnson Street Cows Rock. If you would kindly let me know your decision as soon as possible so that we can have him redesign the plans for the second hand wash sink and prep sink. Your attention to this matter will be greatly appreciated so that we can move forward. Thank You, Cynthia Sanborn 508-284-3317 Please note the Massachusetts Secretary of State's office has determined that most emails to and from municipal offices and officials are public records.For more information please refer to:hftp://www.sec.state.ma.us/pre/preidx.htm. Please consider the environment before printing this email. 1 COWS R� J PLAN REVIEW:RCVD �� 00 7MMI II 1ePL GTep Grz I L 1 K6 PLAN SCALE.mv V i EX C OLM ' - _ EDY I PIF' k OP OF cOtNTER* CUSTOMER TAALF IWAi.L i i. 42 APF 8b°AFP lfa3 I7-FW 2 4._' i E==f =� i 4 COUNTER COUNTER 36*AFF 36°Arm W-O° CLR , cOP�E�ONc NTe I GAND1' ---------- I i _ _-J'�PAY�� r �� r • lT !k > 04 W- TOILET 101 CLOSET SERVICE 4 lfa2 GONTMUOU6 � t STORAGE06 2' Wr4 PSP p 12S PRS Taus n n TAKE-OIIT 11 BACK HALL o o �__--- 'i Il � �..- it_ 8 4 WIW�OGf PAY.-_J -- . - :f 00 Oi PzoPoS r� FLOOR F AN SCALE.V4 1 0 0 4-4 too Y- /--I i1 �• —� t porcelain stone°' + ,�► , � � .L_. jo �,-- ( AV161 Blanco AV162 Rosso a Y , 4V163 Marrone AV164 Grigio i ! 1 i I -- ( i AV163 htdrrOne 3"x 16" Handcrafted Took and feel Coordinating Trim available in all calors: •Appeal,of terra cotta with the ease of maintenance and durability of Porcelain StonesMultiple shapes and sizes including planks •Four contemporary colors designed for blended installations •Made in U.S.A. ( I Sizes available in all colors: Nominal(in) Actual(n) Thickness pn) Finish If 30 3 2.13/16 z 2.13/16 38 UPS W2 12 2.13/16 x 11.13116 3/8 UPS 1 3 x 16 2.13/16 x 15-13116 3/8 UPS 4 x 4 3.13/16 x 3-13/16 3/8 UPS 4 x 8 3-13/16 x 7.13!16 318 UPS 8 x B 7-13/16 x 7.13/16 3/8 UPS 11202 12 11-13/16 x 11-13/16 318 UPS I ' 8"x 8" 4"x 8" 16'x 16 15.13/16 x 15-13/16 3/8 UPS Coordinating Trim available: j —4— 12"x 12" 4 x 4 Bullnose Comer 3.3/4 x 3-3/4 318 UPS I 4 x.8 Single Bullnose 3-3/4 x 7.3/4 3/8 UPS 16"x 16" Recommended Use '! L 3"x 12" 3"x 3" Tuscan Clay is recommended for inferior floors,walls and exterior walls. Tuscan Day is not recommended for exterior horizontal surfaces or exterior I paving.If offset pattern Is required for Was 18 inches or longer,Crossville® 3"x 16" recommends an offset of not greater than 33%.See Crossvilleinc.com for detailed installation instructions. Static COF �•, s¢oxxm dry>0.7 wet>0.6 «x„nrn Qnir 1 rlSCScertified _ _ 45 -n-Mm" M 0% Definitions - Bullnose`—Rounded convex trim used to provide a smooth,rounded Honed Tile that has had the surface mechanically altered to edge for countertops,stair steps and building comers.This is the most a uniform,semi-polished finish. eR r used trim shape for wall tile installations.Wall tile bullnose is sometimes Static Coefficient of Friction(SGOF) This is the ratio of the force referred to as surface cap.It has one rounded finished edge on the �- necessary for a surface to begin sliding over another divided by the and can be used horizontally or vertically.Left Bullnose Corner the weight(or normal force)of an object.This force is a materials &Right Bullnose Corner also referred to as Double Bullnose. property of the two surfaces.SCOF is usually higher than DCOF Calibrated Tile—Tiles that have been sorted to meet a pre-determined for the same materials.Contaminants such as dirt,water,soap, acceptance of variable range in size. oil,or grease can change this value. Crossdo?(CD)—each dot,provides increased slip resistance. Modular—Tiles of various dimensions are sized so that they may Cross-Grip"(CGS)—The patented raised-point texture is suitable for be installed together in patterns with a common specified joint width. areas where grease,food,oil and other residue tend to accumulate. Mono Calibrated—One caliper grouping production tiles. Meets ADA guidelines. The difference between Actual and Nominal is the grout joint. Cross-Sheen (CS)—A unique proprietary finish that is not a glaze.It Polished(PO)—An aggressive grinding process on the surface of the is a special surface preparation that is sprayed onto the tile surface prior the resulting in an integral mirror like finish on the face of the tiles. to firing.The dense porcelain tiles are then fired at 2200 degree F,the Rectified—A the that has had all edges mechanically finished to treatment actually lowers the melt point on the top layer(1 mm)closing achieve a more precise facial dimension.3-4mm grout and fusing the surface pores,giving the tiles a permanent.and integral recommended. surface finish.This fired sheen imparts a high degree of stain resistance and facilitates easier removal if dirt build-up does occur. Textured(T))—The appearance and rustic look of natural slate. Cross-Slate"(CS)—This finish combines the rustic and textured feel Throughbody Tile—The color is the same.through and through the tile. of slate with the throughbody color and durability of Porcelain Stone. UPS-Unpolished(UPS)—With Cross-Sheen"finish imparts a subtle 1 Cross-Tread®(CTS)—The raised pattern surface increases slip glow that enhances the color of the tile and also allows stains and r resistance and ease of maintenance making this the a suitable choice scuff marks to be easily wiped off the surface. for wet and greasy floor areas,as well as for exterior walking surfaces. Cove Base(Standard,round top)*—This cove base has a rounded Degrees of Sheen: finished top like bullnose and is used as a cove.base in areas that will .UPS comparable to Cross-Sheen not have wall the installed above it. • Gloss comparable to Polished Cove Base(Universal,flat top)*—This Cove Base has an • UP comparable to Matte unglazed,flat top.A finished look can be achieved by stacking tile •Satin comparable to Cross-Sheen/UPS or a corresponding 2"x 8"Bullnose, Dynamic Coefficient of Friction(DCOF)—Sometimes called kinetic i er � � - -- Abrasion Wet Dynamic Coefficient Coefficient Facial Water Deep Resistance Breaking Bond Coefficient of Friction of Friction Dimensions Range of Warpage Frost Chemical Scratch Absorption Abrasion (Glazed) Strength Strength of Friction COF>Dry COF>Wet Range Thickness (Diagonal) Wedging Resistance Resistance Hardness ASTM Test Method 0313 C1243 C1027 C648 C482 DCOFAcuTest- C1028 C1028 C499 0499 C485 C502 C1026 C650 Mohs ANSI Requirements 0.5%Max 175 Max. >--250 Ibf >-50psi t 0.50% 0.040 Max. t 0.50% t 0.50% Resistant Unaffected Scale Porcelain Stone'Tile Bluestone(HON) <0.20% >4501bf >200 psi 42-52 >0"6 WA t 0.10% 0.020 t 0.20% t 0.25% Resistant Unaffected 7 Bluestone(UPS) <0.20% >450 Ibf >200 psi .50-.60 >0.8 >0.6 t 0,10% 0.020 x 0.20% t 0.25% Resistant Unaffected 7 Buenos Acres Mood(PO) <0.10% <135 >425 Ibf >200 psi 31-.41 >0.6 N/A t 0.10% 0.025 t.0.20% t 0.40% Resistant Unaffected 8 Buenos Aires Mood(UP) <0.10% <135 >425 IN >200 psi .50-60 >0.7 >0.6 1-0.10% 0.025 :t.0,20% t 0A0% Resistant Unaffected 8 Buenos Ares Mood(TX) <0.10% <135 >4251bf >200 psi 50-60 >0.7 >0.7 t 0.10% 0.025 1.0.20% t 0.40% Resistant Unaffected 8 Color Blox(UPS) <0.10% >4501bf >200 psi .42-52 >0.8 >0.6 t 0.25% 0.035 t 0.20% t 020% Resistant Unaffected 6 Color Bloc EC(UPS) <0.10% >450 IN >200 psi .42-.52 >0,8 >0.6 t 0 10% 0.035 ±0.20% t 0.20% Resistant. Unaffected 6 Color Blox Mosaics(UPS) <0.10% - >250 Of >200 psi 5G-.60 >0.8 >0.6 Resistant Unaffected 6 Color Blox Too(UPS) <0.10% 2-5' >450 Ibf >200 psi .42-.52 >0.7 >06 t 0.15% 0.035 t 0.35% t 0.40% Resistant Unaffected 6 CaRoAmericana(UPS). <0.10% >450'lbf >200 psi 58-.68 >0.7 >0.6 Resistant Unaffected 7 EcoCycle Americana(UPS) <0.10% >350 Ibf >200 psi 42-.52 >0.7 >0.6 t 0.15% 0.030 ±0.20% t 0.20% Resistant Unaffected 9 Empire(PO) <0.10% <110 >425 Ibf >200 psi 22-32.32 >0.6 WA e 0 20% 0.020 t 0.20% t 0.40% Resistant Unaffected 6 Empire(UP) <0.10% <110 >4251bf >200 psi .42-.52 >0.6 >0.6 *0.20% 0.020 t 0.20% t 0.40% Resistant Unaffected 6 Main Street(UPS) <0.10% - >5001bl >200 psi. .66-76 >0.85 >0.7 t 0.15% 0.020 t 0.20%, t 0.25% Resistant Unaffected 7 NOW(UP) <02010 >500lbf >150psi 42-.52 >0.7 >0.6 Resistant Unaffected 8 Palais(UPS) <0.10% 3-5' >450Ibf >200 psi .42-.52 >0.8 >0.6 t 0.20% 0.025 t 0.20% t 0.30% Resistant Unaffected 7 L C Plan(UP) <O.10% <150 >10001bf >100 psi >0.8 >0.7 Resistant Unaffected 7 Pompeii(UPS) <0.10% >350 Ibf >200 psi >0.8 >0.6 1-0.15% 0.030 ±0.20% t 0.301/o Resistant Unaffected 8 Zll! Petro Active(PO) <0.10% <150 350.420 Ibf >200 psi .31-At >0.7 WA Resistant Unaffected 6 Retro Active(UPS) <0.10% <150 350-420 Ibf >200 psi .58-.68 >0.7 >0.6 Resistant Unaffected 6 Savoy(Matte) 12-18% - >6001bf >100 psi >075 >0.55 Resistant Unaffected 4 Shades by CrossvilleT"'(HON) <0.30% >500 Ibf >200 psi .42-.52 >0.6 NIA t 0.10% 0.025 t 020% x 0 20141 Resistant" Unaffected 7 Shades by Crosse illelm(UPS) <0.30% >500lbf >200 psi 50--60 >0.8 >0.6 t 0.10% 0.025 t 0.20% .0.2011a Resistant Unaffected 7 Strong(UP) <0.20% >4751bf >200 psi 58--.68 >03 >0.6 t 0.15% t 0.20% :t 0.45% Resistant Unaffected 9 Structure-(UPS) <0.20% >5001bf >200 psi 50-.60 >0 8 >0.7 t 0.10% 0.025 t 020% t 0.20% Resistant Unaffected 7 Tuscan Clay(UPS) <0.10% 2-4' >4501bf >200 psi .42-.52 >0.7 >0.6 Resistant Unaffected 7 Vista Americana(UPS) <0.10% >450 IV >200 psi .50-.60 >0.7 >0.6 Resistant Unaffected 7 Wood Impressions(UPS) <C.10% >450 Ibl >200 psi .42-52 >0.7 >0.6 t 0.10% 0.020 t 020% t 0.251/. Resistant Unaffected 7 Cross Colors' A Series Polished(PO) <0.10% <150 350.420 Ibf >200 psi .31-.41 >0.7 NIA .0.150% 0.015" ±0.20% t 0;30% Resistant Unaffected 5 k A Series Unpolished(UPS) <0.10% <150 350-420 Ibf >200 psi 58_:68 >0.7 >0.6 t 0.15% 0.015 t 0.20% t 0.30% Resistant Unaffected 6 B Series Polished(PO) <0.10% <150 350-4201bf >200 psi .31-:41 >0.7 NIA t 0:15% 0.015 '±0.20% *0.30% Resistant Unaffected 5 B Series Unpolished(UPS) <0.10% <150 350-4201h1 >200 psi 58-.68 >0.7 >0.6 t-0.15% 0.015 t 0.20% t 0.30% Resistant Unaffected 6 C Series Polished(PO) <0.10% <150 350-420 Ibf >200 psi 31-.41 >0.7 NIA 1.-0.15% 0.015 t 0.20% t 0.30% Resistant Unatlected 5 C Series Unpolished(UPS) -10.10% <150 350-4201bf >200 psi .58-.68 >0.7 >0.6 ±0.15% 0.015 t 0.20% s 0.30% Resistant Unaffected 6 Cross-Colors LP(PO) <0A0% <150 350-4201bf >200 psi >0.7 NIA t 0.15% 0.015 m 0.20% t 0.30% Resistant Unaffected 5 Cross-Colors LP(UPS) <0.10% <150 350-4201bt >200 psi >0.7 >0.6 t 0.15% 0.015 t 0.20% ±0.30% Resistant Unaffected 6 Crossdoll(CO)` <0.10% <150 350.420Ihf >200 psi >0.9 >0.8 t 0.15% NIA t 0,20% t 0.30% Resistant Unaffected 6 Cross-Grips(CGS) <0.10% <150 350-420 Ibf >200 psi >11 >1.0 1:0.15% N/A t 0.20% t 0.30% Resistant Unaffected 6 Cross-Slate'(CS) <0.10% <150 350-4201bf >200 psi >0.8 >0.7 t 0.15% N/A t 0.20% t 0.30% Resistant Unaffected 6 r Cross-Treadm(CTS) <0,10% <150 350-420lbt >200 psi >0.8 >0.8 t 0.15°% NIA t 0.20% t 0.30% Resistant Unaffected 6 . a r....-.1--•..�+ �11��1-i ...�1},r�l � \ w ,�'i)11 �� `fr , porcelain stone"" t., w�� 1�� ; r► ��',�;�` � s sem._•,.i� -- AV161 Blanco AV162 Rosso ` f A. f ,g , r AV163 Marrone AV164 Grigio i a1 lr 1 I AV163 Marrone 3'x 16" i •Handcrafted look and feel r- • Appeal Coordinating Trim available in all colors: .A_ pp of terra cotta with the ease of maintenance and durability of Porcelain Stoney •Multiple shapes and sizes including planks „ i40J •Four contemporary colors designed for blended installations •Made in U.S.A. I Sizes available in all colors: Nominal(in) Actual on) Thickness(in} finish 30 3 2-13116 x 2.13/16 3/8 UPS W2 12 2.13116 x 11.13/16 3/8 UPS 3 x 16 2.13/16 x 1513/16 3/8 UPS { 4 x 4 3.13116 x 3-13116 3/8 UPS 4"x4" 08 8 3.13/16 x 7.13/16 318 UPS 8 x 8 7-13116 x 7.13116 3/8 UPS 12 x 12 11-13/16 x 11.13/16 3/8 UPS 8,x8" 4"x 8" 16 x 16 15.13/16 x 15-13/16 3/8 UPS ICoordinating Trim available: 12"x 12° 4 x 4 Bullnose Comer 3.3/4 x 3.3/4 3/8 UPS 4 x 8 Single Bullnose 3.3/4 x 7.3/4 3/8 UPS 16"x 16" Recommended Use r 3"x 12" 3"x 3" Tuscan Clay is recommended for interior floors,walls and exterior walls. Tuscan Clay is not recommended for exterior horizontal surfaces or exterior Palling.If offset pattern is required for tiles 1 B inches or longer,Crossville° 3"x 16" recommends an offset of not greater than 33%.See Crossvillelnc.com for a detailed'installation instructions, E Static COF `a dry>03 wet>0.6 '" i xxxtlflU �® � .eai1 {i E—} r c x s u c ?9SCScertified M7. - 45 1 — — IT-tile IT-tile Slate Tuscany Clay Slate Tuscany Clay 20 In. X 20 In. Vinyl Tile,Hidden I... Page 1 of 8 a ► Store Locator I Customer Service I Sears Credit Cards I Gift Cards I Deal Heist I Feedback I En espanol I Sears All Departments L IT-tile IT-tile Slate Tuscal Seardi sign in I join for free I My Location Cart Departments Shop Your Way Exclusives Deals Center Weekly&Local Ads Parts&Services Gift Registry Free shipping!Orders$59 or more Search results Narrow By "IT-Tile IT-Tile Slate Tuscany Clay Slate Category Tuscany Clay 20 In. X 20 In. Vinyl Home Improvement Tile,Hidden Interlock" Flooring You are currently viewing"IT-tile IT-tile Slate Tuscany Clay Slate Tuscany Clay 20 In.x 20 In.Vinyl Tile,Hidden Interlock" n All Departments. See More To view"IT-tile IT-tile Slate Tuscany Clay Slate Tuscany Clay 20 In.x 20 In.Vinyl Tile,Hidden Interlock"in a -" --— — specific department,select one of the following For the Home,Tools,Outdoor Living,See More. Brand - Mid-America (255) (325) Sort by Relevance View: Alcoa It 5) Bush (10) ,'�,r'�, r Congoleum (9) CREATIVE HOME (6) .;gn Metroflor (4) See More Price oar i r� $=to$0C] > ; Current Offers Congoleum Ovations Congoleum DuraCeramic Congoleum Ovations __.__ .__.__........_......,„..._ _ Textured Slate 14”x 14"Vinyl Sierra Slate 15"x 15"Vinyl Textured Slate 14"x 14"Vinyl Discount Tile in Clay Tile in Bleached Clay Tile in Clay ................._ _-.-.--- .-...... Condition $92.86$62,44 ggggg$67.83 $6.58 Minimum Rating +Earn Points +Earn Points +Earn Points Add o77, field To Cart Arid Ta Cart Sf#3CS and Other F_add to compare r add to compare r add to compare Sellers ship ship ship Store Pickup 8 Delivery Sold by Wayfair.com i1 Sold by Wayfair.com Marketplace Item I learn more ShopYourWay Guarantee Seller 'I ShopYourWay Guarantee Seller._I.Sold by One Click LLC Congoleum DuraCeramic Trademark Fine Art Home in Congoleum Ovations Stone Sierra Slate 15"x 15"Vinyl Tuscany by Joval Canvas Ford 14"x 14"Vinyl Tile in Tile in Bleached Clay Artwork in Wood Frame,16 Golden Clay $8.58 $78.15 $9202$62.92 +Earn Points +Earn Points +Earn Points Add To Cart F ,Add Tn CanA+trl To Catt—71 r add to compare r add to compare F-add to compare ship ship ship Marketplace Item I learn more Marketplace Item I team more i.Sold by Wayfair corn Sold by One Click LLC ',1 Sold by Sam's Discount Deals ;-ShopYourWay Guarantee Seller http://www.sears.com/search=IT-tile%20IT-tile%20Slate%2OTuscany%20Clay%20SIate%2... 2/6/2014 A DR Definitions Bullnose*—Rounded convex trim used to provide a smooth,rounded Honed—Tile that has had the surface mechanically altered to edge for countertops,stair steps and building comers.This is the most a uniform,semi-polished finish. used trim shape for wall file installations.Wall the bullnose is sometimes Static Coefficient of Friction(SCOF)—This is the ratio of the force referred to as surface cap.It has one rounded finished edge on the — necessary for a surface to begin sliding over another divided by the and can be used horizontally or vertically.Left Bullnose Corner the weight(or normal force)of an object.This force is a materials &Right Bullnose Corner also referred to as Double Bullnose. property of the two surfaces.SCOF is usually higher than DCOF Calibrated Tile—Tiles that have been sorted to meet a pre-determined for the same materials. Contaminants such as dirt,water,soap, acceptance of variable range in size. oil,or grease can change this value. Crossdor(CD)—each dot,provides increased slip resistance. Modular—Tiles of various dimensions are sized so that they may Cross-Grip®(CGS)—The patented raised-point texture is suitable for be installed together in patterns with a common specified joint width. areas where grease,food,oil and other residue tend to accumulate. Mono Calibrated—One caliper grouping production tiles. Meets ADA guidelines. The difference between Actual and Nominal is the grout joint. Cross-Sheen®(CS)—A unique proprietary finish that is not a glaze.It Polished(PO)—An aggressive grinding process on the surface of the is a special surface preparation that is sprayed onto the tile surface prior tile resulting in an integral mirror like finish on the face of the tiles. to firing.The dense porcelain ties are then fired at 2200 degree F,the Rectified—A the that has had all edges mechanically finished to treatment actually lowers the melt point on the top layer.(1 mm)closing achieve a more precise facial dimension.3-4mm grout _ and fusing the surface pores,giving the tiles a permanent and integral recommended. surface finish.This fired sheen imparts a high degree of stain resistance and facilitates easier removal if dirt build-up does occur. Textured JX)—The appearance and rustic look of natural slate. Cross-Slate®(CS)—This finish combines the rustic and textured feel Throughbody Tile—The color is the same through and through the tile. ^" of slate with the throughbody color and durability of Porcelain Stone. UPS-Unpolished(UPS)—With Cross-Sheeny finish imparts a subtle !! .— Cross-Tread®(CTS)—The raised pattern surface increases slip glow that enhances the color of the the and also allows stains and resistance and ease of maintenance making this file a suitable choice scuff marks to be easily wiped off the surface. for wet and greasy floor areas,as well as for exterior walking surfaces. Cove Base(Standard,round top)*—This cove base has a rounded Degrees of Sheen: finished top like bullnose and is used as a cove base in areas that will .UPS comparable to Cross-Sheen not have wall tile installed above it. • Gloss comparable to Polished Cove Base(Universal,flat top)*—This Cove Base has an •UP comparable to Matte unglazed,flat top.A finished look can be achieved by stacking tile •Satin comparable to Cross-Sheen/UPS or a corresponding 2"x 8" Bullnose. Dynamic Coefficient of Friction(DCOF)—Sometimes called kinetic I Abrasion Wet Dynamic Coefficient Coefficient Facial Water Deep Resistance Breaking Bond Coefficient of Friction of Friction Dimensions Range of Warpage Frost Chemical Scratch Absorption Abrasion (Glazed) Strength Strength of Friction COF>Dry COF>Wet Range Thickness (Diagonal) Wedging Resistance Resistance Hardness ASTM Test Method 0373 C1243 C1027 C648 C482 OCOFAcuTest" C1028 C1028 C499 0499 C485 C502 C1026 C650 Mohs ANSI Requirements 0.5%Max. 175 Max. >250Ibf ?50pst t 0.50% 0.040 Max. s 0.50% t 0.50% Resistant Unaffected Scale Porcelain Stone"file Bluestone(HON) <0.20% >450 ibf >200 psi .42-.52 >0.6 WA s 0.10% 0.020 s 0.20% t 025% Resistant Unaffected 7 Bluestone(UPS) <0.20% >450 Ibf >200 psi .50-.60 >0.8 >0.6 ±010% 0.020 s 0.20% ±0.25% Resistant Unaffected 7 Buenos Aires Mood(PO) <0.10% <135 >425 Ibf >200 psi 31-.4f >0 6 WA t 0.10% 0.025 t 0.20% ±0 40% Resistant Unaffected 8 Buenos Aires Mood(UP) <0.10% <135 >425 Ibf >200 psi .50-.60 >0.7 >0.6 t 0.10% 0.025 t 0.20% ±0.40% Resistant Unaffected 8 Buenos lures Mood(TX) <0.10°/0 <135 >425 Ibf >200 psi .50-60 >0.7 >0.7 t 0.10% 0.025 t 0.20'/6 s 0.40% Resistant Unaffected 8 Color Blox(UPS) <0.10% >450 Ibf >200 psi .42-52 >0.8 >0.6 10.25% 0 035 t 0.20% ±0.20% Resistant Unaffected 6 Color Blox EC(UPS) <0.10% >450 Ibf >200 psi .42-.52 >0.8 >0.6 t 010% 0-035 t 0.20% t 0.20% Resistant Unaffected 6 Color Blox Mosaics(UPS) <0.10% >250 Ibf >200 psi .50-.60 >0.8 >0.6 Resistant Unaffected 6 Color Blox Too(UPS) <0.10% 2-5' >450 Ibf >200 psi .42-.52 >0.7 >0.6 t 0.15% 0.035 ±0.35% t 0.40°7o Resistant Unaffected 6 Codo Americana(UPS) <0.10% >450 Ibf >200 psi 58-.68 >0.7 >0.6 Resistant Unaffected 7 EcoCycle Americana(11P5) <0.10% >350 Ibf >200 psi 42-.52 >0.7 >0.6 =0.15% 0.030 ±0.20% =0.20% Resistant Unaffected 9 Empire(PO) <0.10% <110 >425 Ibf >200 psi 22- 32 >0.6 WA ±0 20% 0.020 t 0.20% t 0.40% Resistant Unaffected 6 Empire(UP) <0.10% <110 >425 Ibf >200 psi .42-.52 >0.6 >0.6 t 0.20% 0 020 ±0.20% t 0.40% Resistant Unaffected 6 Main Street(UPS) <0.10% - >500 Ibf >200 psi 66-.76 >0.85 >0.7 ±0.15% 0.020 t 0.20% ±0.25% Resistant Unaffected 7 NOW(UP) <020% >5001b1 >150psi 42-.52 >0.7 >0.6 Resistant Unaffected 8 � Palais(UPS) <0.10% 3-5" >450 Ibf >200 psi .42-.52 >0.8 >0.6 t 0.20% 0.025 ±0.20% =0.30% Resistant Unaffected 7 'J Pian(UP) <0.10% <150 >1000lbf >100 psi >0.8 >0.7 Resistant Unaffected 7 Pompeii(UPS) <0.10% >350 Ibf >200 psi >0.8 >0.6 ±0.15% 0.030 ±0.20% ±0.30% Resistant Unaffected 8 Petro Active(PO) <0.10% <150 350-4201bt >200 psi 31-.41 >0.7 WA Resistant Unaffected 6 Retro Active(UPS) <0.101% <150 350-420Itf >200 psi 58-68 >0.7 >0.6 Resistant Unaffected 6 Savoy(Matte) 12.18% >600Ibt >100 psi >0.75 >0.55 Resistant Unaffected 4 Shades by CrossvilleTO(HON) <0.30% >500 Ibf >200 psi .42-.52 >0.6 N/A ±0.10% 0.025 t 0.20% ±0 20% Resistant Unaffected 7 Shades by Crossn1leTM(UPS) <0.30% >500 Ibf >200 psi 50-.60 >0.8 >0.6 t 0.10% 0.025 ±0.20% :t 0.20% Resistant Unaffected 7 Strong(UP) <0.20% >475Ibf >200 psi 58-.68 >0.8 >0.6 ±0.15% ±0.20% 10.45% Resistant Unaffected 9 Structure-(UPS) <0.20% >500lbf >200 psi 50-60 >0 8 >0.7 ±0.10% 0.025 t 0.20% t 0.20% Resistant Unaffected 7 Tuscan Clay(UPS) <0.10% 2-4' >4501bf >200 psi .42-.52 >0.7 >0.6 Resistant Unaffected 7 Vata Americana(UPS) <0.10% >450 Ibf >200 psi .50-.60 >0.7 >0.6 Resistant Unaffected 7 Wood Impressions(UPS) <0.10% >450 Ibf >200 psi .42-.52 >0.7 >0.6 t 0.10% 0.020 ±0 20% t 0.25% Resistant Unaffected 7 Cross Colors` A Series Polished(PO) <0.10% <150 350.420 Ibf >200 psi 31-.41 >0.7 WA t 0.15% 0.015 ±0.20% ±0 30% Resistant Unaffected 5 A Series Unpolished(UPS) <0.10% <150 350.420 lbf >200 psi 58-.68 >0.7 >0.6 t 0.15% 0.015 t 0.20% ±0 30% Resistant Unaffected 6 B Series Polished(PO) <0.10% <150 350.420lbf >200 psi .31-Al >0,7 WA t 0.15% 0.015 z 0.20% ±0.30°/6 Resistant Unaffected 5 B Series Unpolished(UPS) <0.10% <150 350-4201bf >200 psi 5868 >0.7 >0.6 :0.15% 0.015 ±0.20% ±0.30% Resistant Unaffected 6 C Series Polished(PO) <0.10'h <150 350-42016f >200 psi .31-Al >0.7 WA t 0.15% 0.015 2:0.20% ±0.30% Resistant Unaffected 5 C Series Unpolished(UPS) <0.10% <150 350-420 Ibf >200 psi .58-.68 >0.7 >0.6 ±0.15% 0.015 ±0.20% t 0.30°% Resistant Unaffected 6 Cross-Colors LP(PO) <0.10% <150 350.420 Ibf >200 psi >0.7 WA t 0.15% 0.015 ±0.20% t 0.30% Resistant Unaffected 5 Cross-Calors LP(UPS) <0.10% <150 350.420 IV >200 psi >0.7 >0.6 x 0.15% 0.015 ±0.20% t 0.30% Resistant Unaffected 6 Crossdot'(CO) <0.10% <150 350.4201bt >200 psi >0.9 >0.8 ±0.15% N/A t 0.20% ±0.30% Resistant Unaffected 6 Cross-CAO(CGS) <0.10% <150 350.420Ibf >200 psi >1.2 >1.0 ±0.15% N/A t 0.20% ±0.30% Resistant Unaffected 6 Cross-Slate'(CS) <0.10% <150 350-420 Ibf >200 psi >0.8 >0.7 t 0.15% WA t 0.20% ±0.30% Resistant Unaffected 6 Cross-Tread'(CTS) <0.10% <150 350-420 Ibt >200 psi >0.8 >0.8 ±0.15% NIA ±0.20% t 0.30% Resistant Unaffected 6 I INCLUDEPICT'URE"..6.J../Local°/.20Settingsrremporary'./.20Intemet%20f'iles9 DocumeW/o20and%20SettingsipdellecWLoca1%20Settings//T'emporary'/o20I 20FilestContant.Oudook/My%20Phictures/North%20Andoverfrown%20Seal°/o20in %20Color'/o2007-2008.J1'G"1*MERGEFORMAT North Andover Health Department Community Development Division January 22,2013 Cow's Rock 14 5 Johnson StmtF.n,,Uvr: North Andover,MA 01845 HEALTH D PAP, �1;EN7 Attn: Cynthia Sanborn,Owner Re: Plan Review of Cow's Rock Dear Ms. Sanborn, The Health Department received your Plan Review application submitted on January 14,2014,for the new establishment"Cow's Rock"looted at 5 Johnson Street, North Andover,MA. 01845. Unfortunately,the application cannot be approved at this time.The following items below were noted deficient,missing or incomplete from your application.Please revise as needed and resubmit to the Health Department.After submitting items requested,acrd ensuring that all Health Code concerns are addressed,an approval letter will be generated and the building permit can be signed- It ignedIt is important that the Health Det ensure compliance to the food code and provide safe food to the public.If you have any questions,please coact the Health Office_ If you disagree with any items listed,you have the right to request to be heard before a meeting of the Board of Health Regular monthly meetings are held the fourth Thursday of every month. Included with this review is informationregard g in the number of bathrooms required by code,as provided to the Health Department by the N.Andover plumbing inspector.As previously recommended,please contact the inspector at 978 688-9545 to ensure compliance to the plumbing code. The food code requires compliance to the Plumbing code- Thank you for your cooperation in this important mattes of public health. We would be happy to speak with you in regards to any portion of this review. Sincerely, Susan Sawyer,REHS/RS Public Health Director Cc: Brick Store Co.P.O.Box 876,Properly owner Gerald Brown,Inspector of Buildings Cert Bellavance,Cont Dew.Dir. T Items of Dff5ieWnoted Corrective Action Page 2 Meals to be served answered "0" in ' Please estimate#of-meals/customers this case meals should be interpreted as f © pd customers for -ice cream; etc. / -- _— er`°--� -- -- - Page 3 proposed menu not included, Please include menu with all intended items to be sold;chocolates,bulk candy,drinks c/ --- - - -- -etc. No information regarding class enrollment Please submit paperwork confirming entry for food safety coarse;Na allergen to food safety class and submit allergen certificate from online course certificate Page 7 - #4 No Written illness Policy�,s, Please submit policy W4,�Xj aMel&o required Page 7 - #7 There is no Prep Sink on plan, Confirm on plan where it will be place. but the establishment sells more than Submit Cut Sheets.Indicate prep area as Prepackaged foods. Separation of sink use well.No counter space noted- is otedis a key component to limiting opportunities for cross contamination.. The three bay and hand sink cannot be used for r thawing;coffee dumping;food rinsing etc. Plan shows the three bay sink has only one Please identify flow of cleaning(left to side board. Generally 2 side boards are right or right to left)Change fixture or needed for "wash, rinse, sanitizing'°, with detail where drying will take place. dirty dishes on one side and drying dishes on the alternate side" Basin size is based on need of items to be washed Must have both �� unless plan is in place. Page 10 Finish schedule; shows existing file Provide information on new floor covering floor. As this was not a food establishment for the kitchen portion of a blishment. prior floor file is fisted as a ceramic tile; I- / T /�c �'� �� — ceramic is not adequate high traffic/ high use kitchens. Ok for public service area of "� other food grade surface. finish must be appropriate for the use Plan view;Cannot identify 2 square units Please Labe /'efcr ce V1 C�--5 with#3 and#4 on them 1 KT,-r Io Page 3#6 A single hand sink is identified in Add hand sinks to the plan that meets the ware wash area One hand sink must be establishment need and the criteria. within each of the areas of a kitchen; ware wash, prep and service. A sink must be easily accessible and within 10 feet of the areas. Plan shows pizza service is 18 feet away. Coffee is 18 feet away. Plan view;Dip wells located away from the Please relocate dip wells. scoop areas. Best practice is to locate adjacent to freezers rather than having the e-e— i G u scoops drip water across a 6 - 14 foot distance. Page 3 MSDS Sheets- No Material Safety Identify all cleansers that you will be Data Sheets for cleaning; Soaps, Floor utilizing Cleaner,Degreaser etc. Dote they should be -r4/ ��/� kept in a binder on the premise; accessiblein an an emergency. (note page 16) Idu Equipment specificatisheets mi ' g for Please submit and consider the place to some items; grease trap -bay sink, dump coffee. Add sink as needed. coffee station equipment. Coffee needs a dump sink nearby other than the 3 bay. Page 1 I U(ility/slop sink splash zones- Due Please add a durable washable surface on to the high use of this area epoxy paint is plan by slop sinks. Also be sure sink base not adequate. FRP or other durable surface has a curve at floor. Using the s e vinyl noted on many walls; missing on walls7=79� immediately above slop sink. -,,1, Page 5 #4 Storage room; no shelving Please complete and submit specs. showed; no spec sheets for shelving; Note, wooden shelving not acceptable;all must be �-Ye >6 inches above floor etc i it Pago 8.# 10 refers to undercooked items Deleted Mems;leave blank see page copy such as hamburgers; sushi etc. items listed attached ok will be cooked. Page 9#2 refers to cooking rather than hot Moved hotdog steamer and pizza oven to holding that is in the section below noted #1 below on same page ok with the NIA Page 14 plumbing sched_ Without licensed Pts have licensed plumber initial approp. plumber's signatarefi itials sections i Page 15 # 31 No location for employee Please consider �Pl,,o�`ee needs and belongings. Employees will have coats at complete answer gIt qe- minimum; /�� Page 16 #35 - 38 all answers show no Add information as needed. linens on site At minimum there will be wiping clothes that must be kept in sanitizing buckets in various areas for anter tops etc. Sponges are not allowed on food contact sums. Also consider that street clothes can bring in contamination az-10411and aprons etc can reduce product ��1P6 G'/�/ contamination by staffe �J v�fs C /7/7JS / OII�CP�/�S of �nerr6on�ddrl Wall paint specification sheet hard to read; Please resubmit information cannot identify is it states for food establishment kitchen use or commercial kitchen use �P � / T`/ lei 9APV,6A1dI A1771,e �s 1-,SSaelC �7c �Id-C�� North Andover Health Department, 1600 Osgood Street,Suite 2035, North Andover,MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 North Andover Health Department, 1600 Osgood Street,Suite 2035, PROPOSED MENU/ITEMS TO BE SOLD PIZZA SLICES HOT DOGS/ROLLS ICE CREAM: CONES OR DISH SUNDAES FRAPPESiFLOATS BOTTLED SODAS, WATER, GATORADE CHIPS/CRACKERS INDIVIDUALLY WRAPPED CANDY PRODUCTS INDIVIDUALLY WRAPPED '"°C'°'°"Company1221 Broadley Material Safety 27 .T ) 10W Data Sheet cl Product CLORO)em READY MOPM ADVANCED FLOOR ENERGY Description: CLEAR FRAGRANCED LIQUD Other Designations Distributor Emergency Telephone Nos. For Medical Emergencies call: Clorox Sales Company (800)446-1014 1221 Broadway For Tmnsporfation Emergericies Chemlrec Oakland CA 94612 800 424-9300 11 Health Hazard Data 111 Hazardous Ingredients Eye contact may result in temporary eor*m 1wA redness.No mecd"kW Isar ent ,o Worker Emome Um* conditions are known to be aggravated by eWos ure to this product Isopropyl alcohol 2-7% 400 ppm-TLV-7W FIRSTAID. CAS#67463.0 400ppm-Mg c 500 ppm-TLV-SF EYE CONTACT: Flush hide) eyes witin plenty of water far 15 minutes. ff 0.1096 roc irritation persists,call a physician. SKIN CONTACT- Wash skin with water. -TLV-TWA=ACGIH Threshold Lint Value-Tare WeWded Average INGESTION: Drink a glassful of water. Call a physician. mPEL=OSHA Permissible Exposui a Limit-Tire Weighted Average -TLV-STEL.=ACGIH Threshold Limit Value-Short Term Exposure Limit INFiALAT10N Remove to fresh air. If breaerirg problems develop,call a physician- None of the rredaiaLa in tis product are on the IARC,OSHA,,or NTP caminraw fists. IV Special Protection and Precautions V Transportation and Regulatory Data The follovA g recommendations are given for production facilities and for DD'T. Not restricted per 49 CFR 173-120(ax3)and Appen dk H. other conditions and situations where there is increased potential for I,M�f : Not restricted per MW Code Page 0016 Paragraph 5.1.3.1.1. accidental,large-scale or prolonged arposure. ,J@; Not restricted per IATA D.G.R.Sections 3.3.12 and 3.3.5. TSCA Status: AN cemponenb of flus product are on the TSCA l lyrriernic Practices: Wash hands alter dyed contactirrvelatory. Canadian DSL Status: Eraneerinn Controls: Use local exhaust to minimize exposure to product EPA-SARA Title 1I110ERCLA Packaged pr,odud is not FepaFable mist or mss. under Sections 311/312- This product contains no chemicals which are regulated under Section 313 and contaens glycol ethers(1596)which is Pomona!Protednre Ea mmient Wear safety glasses. Wear rubber or regulated under Section 30410ERCLA, neoprene gloves if there is the potential for repeated or prolornged skin contact VIS ill Procedures/Waste Disposal VII Reactivity Data SON Procedures Absorb and containerize. Wbsh residual dawn to r . Stable san"Y sewer. Cwftd the sanitary beahnent kzft m advanceb assure Conditions to Avoid : Prolonged ab ft to Process wiashed-down material- This above 120 F Waste Disposal: Dispose of in accordance with a1 applicable Tun product is stable underown.. use and storage canc�i6ons. state,and local regulations. Voll Fire and Ex losion Data IX-Physical Data Flash 125T(Herzog MC 315 arrbma6c b PH Speci...._..-_---------------_ ._____._.__._.... ..._.... _.. EudcolShhslained Combustion—Faied to sustain corrubhhstiorn -6b-8 Fee Eitina EANM Aunts: Dry chemical,carbon dknkle c gay-----------------..._-_---_----------------------- (Sir"toto _.1.0 water spray- (�,foam or Y�Sity----------------- .---- ( _ Solubiity in water...................................................--------__..__.Soluble Appearance&Odor........_._....................Clear iquidL fragrance odors 019sa,tsar THE CLOROX COMPAW DATA SUPPLIED IS FOR USE ONLY IN CONNECTION WITH OCCUPATIONAL SAFETY AND HEALTH DATE PREPARED 8104 1221 LM -°"nom"" Material Safety Oakland,CA 94612 D Tel.(510)271-7000 Data Sheet c Product: CLOROMANnBACTERIALDEGREASER-CITRUS SCENT Descrl tion: CI.M,Yt1LOW,THIN UQUBD NTH A FRESH CITRUS ODOR Other Designations Distributor Emergency Telephone Nos. EPA Reg.No.5813-73 The Clorox Sales Company For Medical Emergerdes call:(800)446-1014. 1221 Broadway Oakland,CA 94612 For Transportation Emengencies Chembw (800)424-9300. II Health Hazard Data III Hazardous Ingredients Causes moderate etre Irritation. Avoid canted with eyes,skin or doUhi9.Due In e� Concenhation WVm* r Exposure Limit to irritating nature,may be harmful if swallowed. n-Propoxypropa nal 0.5- 2% Not established. No medical conditions are known to be aggravated by exposure for this CAS#1569-01.3 product. Monoethanolamine 0.5 -1-5% 3 ppm-TLV-TVW CAS#141-43-5 3 ppm-PEO FIRST AID: 6 ppm-TLV-STEL` EYE CONTACT: Hold eye open and rinse sowly and gently with water for n-Alkyl(C12-16)tirnethybenzyl 0.1-0.5% Nat established. 15-20 mimes_ Remove canted leases,if present,atter the first 5 minutes, ammonium chloride then continue rinsing eye. If irritation persist:,cal a doctor. CAS#68424-85-1 SKIN CONTACT: Take off contaminated dol ing.Rouse skin immediately with plenty of water for 15-20 minutes. Cal a poison control center or doctor 'TLV-TWA=ACGIH Threshold Unit Value-rime Weighted Average for treaknent advice. �PEL=OSHA Permissible Exposure U nit-Time Weighted Average INGESTION: Cal a poison controlcenter dr doctor for firtirer freafinent advice. Have person sip a glassful of water if able to swelow. Do not induce OTLV-STEL=ACGIH Threstuald Unit Value-Short Term Exposure Umit vomiting unless told to do so by a poison control venter or doctor. None of the materials in this product are an the IARC, OSHA„ or NTP INHALATION: Remove to fresh air. If breathing problems develop,cal a carcinogen Isis. doctor. IV Special Protection and Precautions V Transportation and Regulatory Data FNamic Practices: Wash lhomghly with soap and water after handing. DOT/IATAAMDG: Not restricted Avoid cordad with food. EPA - SARA Title IIIICERCLA: This product is not regulated under Sections 3111312. This product contains no chemicals that are regulated EUMC riw Cont ols: Use general ventilation to minimize exposure to under Section 313 or under Section 304/CERCLA. product vapor or mist. Inventory or othof this product are either an the TSCA 8(b) Personal Protective Eaimmernt Wear safety glasses.Wer gloves for exempt tion fig repeated or prolonged slon contact In situations where exposure units may TSCA 12(bl: This product is not subject to TSCA 12(b) reporting be exceeded,a NIOSH-approved uespuator is advised. ' reyui ernes. VIS ill Procedures/Waste Disposal VII Reactivity Data Son?Pmcedtres: Absorb and containerize. Wash residual down to sanity sewer. Canted the samtary beabuent facility in advance to assure ability to Stable under normal use and storage conditions. process washed-down material. Waste Disposal: Dispose of in accordance with all applicable federal,state, and local regulations. VIII Fire and Explosion Data IX Physical Data Flash Point 93 Or- pH.... ........................9-11 Fire 9!k=Ehiw Amit:Dry Chemical,carbon diondde(CO2),foam,or water SohA ft in water............._............................. spay Specificgravity-------..---__----_.............................................................._-1.0 01963.1991 THE CLOROX COMPANY A SUPPLIED IS FOR USE ONLY IN CONNECTION VUTH OCCUPATIONAL SAFETY AND HEALTH DATE PREPPARED 112012 ;22;x '°"�" ''`°°"�`°"'�'"y Material Safety '�''R`�" T°;.('`��,_�; Data Sheet I Product CLOROXANYMERE HARD SURFACE DAILY SANITIZING SPRAY Description: CLEAR LIQUID WITH SUGHT CHARACTERISTIC BLEACH ODOR Other Designations Distributor Emergency Telephone Nos. a EPA Reg.No.581355 to F" �"Cal(800)446-1014 Oddlaid,CA 94612 For Transportation Erne9ecies.call Chemlrec(800)424.9300 11 Health Hazard Data 111 Hazardous Ingredients Under normal coramre use comi6ars,the EmOk od of arty adverse heats This product is not hazardous as defined by 29 CFR Part 1910.1200(OSHA) etfeds is low Nara of Ire irVeaerls it furls product are on Ire IARC,NTP or OSHA car roger isIs. FI TAI EYE CONTACT: ffinYation occurs,call a physician- Sm CONTACT: Ukitdm occurs,call a physician_ INGESTION: Do rmt induce vomiting, ff irritadon occurs,calla physWw. Do not 9e an ttiM by month to an uncormi us person. INHALATM If breading is affected,remm to flesh air and call a physician. IV Special Protection and Precautions V Transportation and Rulato Data No special protection or precautions have been kindled far using fors product US DOT: Not resWchxL under directed cmmmrer use condions. The fab mg recommenda6ans am Men for production fealties and far 0frer ag ions and situaians where 11we JIB: Not restricted. is increased pa6enfial fnr accidental,large-scale or prolonged encposure. Hvdedc Amid contact wilt eyes,sign and dolling. Wash hands W_A: Not restricted. after direct caniact Do mot wear produd4adaininated dot ft for prolmged EPA-SARA Title N CBtCLX-- Praiuct is mg Aabed under Sediam 3111312 mood& This product contains no dnerrlicais regulated under Section 313. Carnlai>g Erxineam Conhols- Use general ventilation b mirwwe exposure to vapor or sodium ad sain hydmmde,vrhch are regulaed under 3CRC Personal BeftAve Eawbinerrt Wfearsafely glares. Use rubber or nitrie All gloves din axft t iquid,espedady for prolonged Periods, DSL status for sornm o neds has not��m&Mnverctory. The V1 Spill Procedures/Waste Disposal VII Reacttivily Data Absorb and crrlairerime. Wash residual down to smamy Staff' Stable under normal use and storage canciions. sewer: C ntKt fee s=Wy teahrra t leaky n advance to assure ab ft to Readivily Reacts vAh dna *ds such as acid Wet bowl cleaners,rust process washed down nolerial. removers,adds,vinegars and ammonia.00ntaning pnxkKb to prodcrce Waste Disoasat Disposal must be made in acaorda me wih apnicatrle federal, hazardous gases,such as chlorine and o#w ddo n nabed compounds. stale and local a 360110eftposal Do red use or store new heal ar aper fame. Vlll Fire and Explosion Data IX Physical Data Fire Enc6ran storm ax,t:Warier Vra,y,dy drerre al,carbon diortide(COQ ort >2MrF(dosed ate). SptciiC Grayly._-__ Unumial Fie and Enmikdm Hazards: None. Sokbft(VNaterj:. __._._._....._......_______�___...complete BaTng point----------------------------------------------212T 10IrC(mases) 01863,,1991 THE MOROX COMPANY DATA SUPPLIED IS FOR USE ONLY IN CONNECTION WITH OCCUPATIONAL SAfETYAND HEALTH DATE PREPARED 10105 F 221 Tonal ProductsCompany Material Safety °al's`',CA 94612 Data Sheet TeL(510)271-7000 Product: CLOROX COMMERCIAL SOLUTIONS®CLOROX®DISINFECTING BATHROOM CLEANER Descri tion: CLEAR,FRAGRANCED LIQUID Other Designations Distributor Emergency Telephone Nos. The Clorox Seim Company Far Medical Emergencies,call(OW)446-1014 EPA Reg.No.581340-67619 1221 Broadway For Transportation Emagmcies,cal Oaband,CA 94612 Chembec(800)424-c W 11 Health Hazard Data III Hazardous Ingredients Eye irifarl Harmii if absorbed hrough slin. Prolonged inhalation of vapor or 1 er�t Concentrailion Exnome Umit mist may be kia&V tD rase,fuoat and respiratory trail. Keep out of reach of children. n-Aldcyl(C12-C18)dimertryl 0.1375% Not established ammonium r"n"P ttrhder normal consuh mer use condlions e Nreihood of arty adverse health ACAS#68391-01 effects are low. There are no loawn nadaal condsons aggravated by a to his product. etgbenzyl mmC14dmhehyl 0.1375% Nat esfabicned efrybenzyl amrarrhium chloride FIRSTAID: CAS#68956a9-6 Tdrapotassium ethyknedamine 1-6% Natestabished Eye CorFatt Hold eye open and False vrih water for 154W mirmtes. Remove Jalraacelate(EDTA) contact lenses,alter fist 5 n n aes. Conatue rinsing eye. Call a physician. CAS#5964-35-2 Skin Contact Wash skrin wdh water for 15-20 minutes. If irritation develops,call Dine*W mmobutyl eher 3-7% Not estabislhed a physician- CAS#112-34-5 In Do not hiltce vomNng. Drink a gtasskd of waiter. ff irritation develops.call a physician. Do not give anything by moulh to an unconscious person- Now tic Remove to fresh air. ff None of he kWNfents o ins product are on Ire IARC,NTP or OSHA bnN**hg' alloded,call a physiriarr. carcinogen lists. IV SPecial Protection and Precautions V Transportation and Regulatory Data No Special PoliK'm or precautions have been WW*SW for using fns prodnrct US DOT: Not restricted. trxler drecfed eornsrerher use oondiarns The fofoianing -flare given for procirdion ftallies and for other conditions and skiefions where here IMDG: Not restricted. IS increased potential for accidental„large-scale or prolonWd mPoe- Flvaienic practices: Waste hands alter dyed corded. Avoid eye and skin Not red icied_ contactannd irhalalim olvapor or mist.Avail cohtactwdh food. EPA-SARA Tilde pkICERCLA Product may be regdaied udo Sec&m to Ethairheerihp Cahtrds We general verh6iaiarh rrinira¢e 3111312. This product cardains no chemicals mgddW under Section mist erposcrre to vapor or 304KOMLA or Section 313. Personal Protr+cive EpWWW t Naar safely glasses. Use protective gloves if TSCAIDSL Al chemicals in his prod ict are listed on he TSCA Invent o y. The in corded fpid.especially for prolorhged periods. Take off eontatnihated DSL stades lbr some cDnpaheift has not been detemrihe& dohing a wash bebre Fe-use. VIS ill ProcedureS/Waste Disposal VII Reactivity Data Sal Pmaedhres Absorb and cor taomm. Wash residual down to sarawy a6Y7C MbMn9 Wilh spm hlpoddorile may release small amounts of setter. Contact the sanitary treatment kKAY in advance to assure ably to lonnaiddroe gas. process washed down material. Waste Dispcisat Disposal mist be made in accordance wNn applicable federal, : Do nut we or store near heat or open fame. state and local req*6ons. VIII Fire and Explosion Data IX Physical Data Fee Ehrfrarlshm Appals:Water spray,dry chemical,carbon dioxide(COJ Specific Gravity------------------------------------ >2W-F(closed cW) 11.5-125 U112sual Fre and 6mlosion harurlo: None_ .�io ty —___.__-_--.Complete CIM ISM THE CLCXM WMANr DATA SUPPLIED IS FOR USE ONLY IN CONNECTION VMTH OCCUPATIONAL SAFETY AND HEALTH DATE PREPARED 8,E1 Clorox Professional Products Company Material Safety JHE CLOROX COMPANY oakta,cn 94612 ' W Tel.1-510-271-7000 Data Sheet 1 Product: CLOROX COMMERCIAL SOLUTIONS®CLOROX®PROFESSIONAL FLOOR CLEANER d DEGREASER CONCENTRATE Description: CLEAR,RED ORANGE,THIN LIQUID VVIM A LIGHT CITRUS ODOR Other Designations Distributor Erne enc Telephone Nos. Clorox sales Company For Medical Emergencies,cal 1-800-446-1014. 1221 Broadway Oakland,CA 2 For ThinsEmergencies, alf on Emergees,c 14800.424-9300(Chembec). 11 Heap Hazard Data III Hazardous Ingredients Eye inilarnt May cause skin irritation. Ingedlerrt Concentration WWad r F.xoosure Limit Alkyl alcohol eUroxyli fies 3-7% Not fined. No medical conditns are known to be aggravated by exposure to this CAS#66455-15-0 product FlRST AID: 14)ropoxy-2-ProP� 1-5% Not estabisthed_ CAS#1569-01-3 EYE CONTACT: Immediately rinse w th water for 15 minutes. ff brtiatian Tetrapotwsium EDTA OS-15% Not established. persists,cal a doctor. CAS#5964-36 2 SIGN CONTACT; Rinse with plenty of water. If lunation persists,cal a doctor. None of the materials in this product are an the U%RC, OSHA„ or NTP INGESTION; Drink a glassful of water. lnmwdatdy call a doctor or poison carcinogen lists_ control center. INHALATION Move person to fresh air. Kbreathing problems develop,cal a doctor. IV Special Protection and Precautions V Transportation and Regulatory Data ISI fgIMIN Piaci Wash hands after wed cm a Do not wear prodr>ct- DOTMTMMDG: Notrestricted. oord-amirna6ed clothing for prolonged periods. EPA- SARA TrTle HVCERCLA: This product is regulated under Sections ErnoEe M Codmk: Use local exhars#to miunnMe exposure to product 3111312. This product contains no chemicals that are regu{afed under mist Section 313 or under Ser3on 3041CMCLA and contain potassium hydroxide (<0.1%)Snag is regulated under Secion 30410ERCLA Personal Protective Eaubmerd Wear safely glasses_ Wear rubber or neoprene gloves if thereis the potential for repeated or prolonged skin T — M e0 � of 9nis pmduct are either on the TSCA 8(b) contact inventory or otherwise exempt from listing. TSCA 12(b): This product is not subject to TSCA 12(b) reporting req*emenki. VIS ill ProceduresMaste Disposal VII Reactivity Data Sol Prooedres: Absorb and contain nze. Wash residual down to sanitary Stable under normal use and storage conditions. sewer. Contact the sanitary fieatment facility in advance to assure ability to pry washed-down material. Waste Disaasal: Dispose of in accordance with all appficabb federal,state, and local regulations. VIII Fire and Ex losion Data IX Ph sical Data o:nt >93-C (closed cup) Dry cl nni.nal,ca dm diooride(CO�j, bmn, or ' _9 h.._..._.___._ _re Ex6hauslrihe A+oen>S. __....... ............ ......_..._..___......_........_...-1.0 WOW er may' Solubility in water.................................................................................Soluble 4"90.19M 7W CLOROX COMPAW DATA SUPPLED IS FOR USE ONLY IN CONNECTION WITH OCCUPATIONAL SAFETY AND HEALTH DATE PREPARED 012012 Clorox Professional Products Company Material Safety THE CLOROX 1221 amadway COMPANY, Oakland,CA 94612 Tel.1-510-271-70W Data Sheet Product: CLOROX COMMERCIAL SOLUTIONS@ CLOROX®4 IN ONE DISINFECTANT h SANrnZER Description: CLEAR,COLORLESS,THIN LIQUID WITH AN ORANGE,CITRUS ODOR Other Designations Distributor Emergency Telephone Nos. The Clorox Saks Company For Medical Emergencies,call 1-800.446-1014. EPA Reg.No.67619-29 1221 Broadway Oakland,CA 94612 For Transportation Emergencies.cal 14004244k300(Cherntrec). II Health Hazard Data III Hazardous Ingredients Corse moderate eye i uladon. Inhalation of high eorcentraiiions may cause Irmyedient Concentration 11Y rtm Emosure Limit irrritdon of ft respiratory tract,headaches,dam,nausea,vomiting,and phi 50-75% 1000 ppm-TLV TWA' mise.alalngesion may cease central nervous system d ion, d irdMon,nausea,vorniling,and diarrhea. CAS#64-17-i 1000 ppm-Me No rnedical co rwiftos are known to be aggravated by exposure re In this DOWAM tl*xd 3-7% Not esta6fistred. product CAS#25265-71-8 FIRST AID: Propane 1-5% 1000 ppm-TLV-TVi A'1 EYE CONTACT: Hold eye open and rinse slowly and gerdty with water for CAS#74-9" 1000 ppm—PEO 15-20 minutes. Remove contact lenses,if present,atter first 5 minutes,then continue rinsing eye. If irritation persists,call a doctor. 'TLV-TWA=ACGIH Threshold Und Value-Time Weighted Average (.ONiACT: Wash skin with soap and wader_ K irrlaton persistsa doctor. ,cam &M=OSHA Pernissible 6tpmm L m*_Thme Wleiglrted Average INGESTION: Drink a glassful of water. Call a doctor or poison control 'ACGIH TLV TWA for aliphatic hydrocarbon gases(C1-C4 alkanes) center. None of The materials in this product are on the IARC, OSHA, or NTP INHALATION: Move person to fresh air: if breathing problems develop,cal Isis. a doc kw- IV Special Protection and Precautions V Trans motion and Regulatory Data HVdeWc Practices: Wash hands with soap and water after use. DOT: Cosunw Comnodrly ORM-0_ Erhae>egina Controls: Use local exhaust to minimae exposure to product IMDG: Aerosols,fammable,nos.,UNI 950,Class 2.1,united quantity_ mist. IATA Aerosols,tlam�le,n.oz,,UN1950,Class 2.1. Personal Protectiihre C-acsomerrt Wear safety glasses. Weer rubber or neoprene gloves if There is The Potential for repeated or prolonged skin EPA- SARA Title libc wLA; This product is regulated under Sedions contact In sh'lin6ions where exposure fins may be exceeded, a 311/312. This product contains no chnen*ab Prat are regulated under NIOSH-approved respirator is advised. Section 313 or nnderSecion 304ICERCLA. Use only in well-vernNated areas. Cantaft under pressure. Keep away Tom TSCA 8(b1 AN components of this produd are erfner on fie TSCA 8(b) heat,sparks,and open fame. Store at temperatures below 54°C. Do nat ftwerrhxy or ogmwise exernpt from 6*V. 2 aerosols Store in acoordance with NFPA 30B far TSCA 12(b): This Level product is not subject to TSCA um reporting requirerrnerrts. VSpi-11rocedures/Waste Disposal VII ReactivityData es: WARNING - FL MMABLE. Eliminate an potential Stableundernormalusearil gage oonditiarns. ion,and ventilate area. VMear respiratory protection for large sP&- Absorb and containerize. Do not Taub into surface water or sandary Can react withStrOrlg �r� n inorganic acids,and halogensewersystent $. Waste Deoos:al: Dispose of in accordance with all applicable tederal,state, and local"**Means. Viii Fire and Explosion Data IX Physical Data Flashpoint tiauidl: 19'C(dosed cup) pH(ig...................._..._.____...........------------------------- 6.5-8.5 Flame gW nsiw 18 inches without flashback Specific gravity MWkf)......._............... .............._.--0.85 Fre Erdnarisfuha water Al Aoerds: Dry dnenical, carbon dimide (CO2), foam, or SW"ly M water(fiqu;d).............................................. Sokdhle Fre and Explosion tla¢auds/iProkxtw Egri prnerg Cwt finers may rupture at *mpeffli I greater than 54C. Cod exposed comers to avoid pofenrrol bLffs&V b Ratedg Use equprnerrt or ekirrRated personnel from burslincontainers, NEPA Aerosol Chwilica5o re Level 2. Keep caMaihers cool with water spray. Alcohol fames may not be readily visible_ ®1963,1991 THE CLOROX COMPANY DATA SUPPLIED IS FOR USE ONLY IN CONNECTION WITH OCCUPATIONAL SAFETY AND HEALTH DATE PREPARED 9M2 Advance Tabco DTU-U60-48R-X 48" z 30" Stainless Dishtable SKU: WB0216092 Dishwasher by Others A Dishtable Assembly,20" x 20" x 5" bowl, 48" L x 30" W table,undercounter type, stainless steel top, straight, right-to-left, 10- 1/2" backsplash, 3"high rolled rims, stainless steel open frame pipe base,with .>A0VANCE A13CO. side crossrails Features • Tile edge for ease of installation. • Features a 5"deep bowl. • Table is furnished with 10-1/2"splash with a 2"return. • Stainless Steel Legs Stainless Steel Legs with Welded Cross Bracing with Stainless CUM TO UE61FV Steel Bullet Feet. Construction • All TIG welded. • Welded areas blended to match adjacent surfaces and to a satin finish. • Gussets welded to a stainless steel support channel. Mechanical • Faucet holes in SPLASH punched on 8" centers (Faucet not included). • Waste Drain included. Material • LEGS are 16 ga. 304 Stainless Steel. • TOP with bowl, drainboard, splash and rolled rims are fabricated using 16 gauge stainless steel type"304" series. WATTS® WD Series PDI Certified Grease Tag: Interceptor SPECIFICATION: Watts Drainage WD Series PDI Certified recessed or floor mounted epoxy coated steel grease interceptor with gasketed epoxy coated steel skid-proof cover secured with hex head center bolt(s), removable baffle assembly, deep seal trap with cleanout, external cast iron flow control fitting, and no hub (standard) connections. Flow Rate(Select One) g 9002 Suffix Description C E"TIFIE D 4 4 GPM ❑ 7 7 GPM ❑ 10 10 GPM ❑ IS 15 GPM ❑ C P C 20 20 GPM ElIAPMO TM 25 25 GPM El® 35 35 GPM W 50 50 GPM ❑ D(Length)x E(Width) Options(Select One or More) Suffix Description -B Sediment Bucket ❑ -E Extension ❑ C -FC Flange&Clamp Device ❑ -HD Heavy Duly(10,000 Ib.) E]A _ ) _ Traffic Cover I N -O Inlet&Outlet other than ❑ Standard Size Inlet Outlet F SS Stainless Steel ❑ -THD Threaded Connections ❑ Flow Restrictor B -US Buy American Compliant RM ❑ w/Vent Connection Interceptor Flow Grease A B C D E F Catalog Rate Capacity Inlet& Base to Top to Number GPM Lbs Outlet Center Center Length Width Height WD-4 4 8 211(51) 7-3/411(197) 3-1/4'1(83) 1611(406) 1011(254) 1111(279) WD-7 7 14 211(51) 8-1/211(216) 3-1/211(89) 1811(457) 1311(330) 1211(305) WD-10 10 20 211(51) 8-1/211(216) 3-1/211(89) 21-3/411(552) 1411(356) 1211(305) WD-15 15 30 211(51) 10-1/211(267) 3-1/2"(89) 2211(559) 1511(381) 1411(356) WD-20 20 40 311(76) 11-1/211(292) 3-1/211(89) 2411(610) 15-3/411(400) 1511(381) WD-25 25 50 311(76) 1211(305) 4-1/211(114) 2611(660) 16-1/211(419) 16-1/211(419) WD-35 35 70 311(76) 1411(356) 511(127) 3011(762) 18'1(457) 1911(483) WD-50 50 100 411(102) 1611(406) 5-1/211(140) 3211(813) 2211(559) 21-1/2"(546) Job Name Cows Rock Ice Cream Contractor Gene Willis Job Location 5 Johnson Street North Andover, MA Contractor's P.O.No.r Engineer Representative '1 S ` WATTS Drainage reserves the right to modify or change product design or construction without prior notice and without incurring any obligation to make similar changes and modifications to products previously or subsequently sold. See your WATTS Drainage representative for any clarification. Dimensions are subject to manufacturing tolerances. WATTS® Specification Drainage Products USA: 100 Watts Road,Spindale,NC,28160-2298; TEL: 828-288-2179 TOLL-FREE:1-800-338-2581 www.watts.com ES-WD-WD SERIES USA 1304 WD SERIES 4 # # # #•#' 4 # # .r i >i #Y. I 11ACC-CUP7,65, 41 M{d :lY. �. # ..} <.#- {.#..� {. !s!.! �#..: {� k # :. ..-'F�.. -_�� 1 #.. t k#^r :: .i+. #:.#: 1 !ti•." . # -f '." rs##4 :r I Ai I soap W 2D seconds ski! , deanftV&W mails, wept bV diems gloves, and dm*V gloves fFood seivice workers must avoid ung the face, skrtk ems. nose or hair.wW must wear dean clothing and hair coverings while twiftig food. Employees am allowed to return permanently stamed or damaged uni#am for now Any emplaym wft reports to work appearing dMy may be sent home W change or stmwer at ft d"wrefin of the manager- PM food service ernplmjees shall maintain a Wfi degree of perwnal cleanliness and shall icmm to good tqjqkmf=prate dufiM all working periods in this food e ish rent Cows Rock- Cato,� Food Establishment Plan Review Guide FOOD ESTABLISHMENT PLAN REVIEW APPLICATION IS TO BE COMPLETED BY THE OPERATOR AND SUBMITTED TO THE REGULATORY AUTHORITY—at least 60 days in advance before commencement of any food establishment planned openings. TOWN OF NORTH ANDOVER, MA Regulatory Authority 1600 Osgood Street, Suite 2035,North Andover, MA 01845 Date: � �� s NEW -New construction,not et built J1 y JAN 1 � ��14 � REMODEL -partial or major renovation of existing establishment TOWN OF NO2TH Ni•:(,JJER HEALTH DEPARTMENT CONVERSION—existing establishment t}�at you are purchasing // I Name of Establishment: Rio ci e Corporate Name: �/ Category: Restaurant , Institution , Daycare , Retail Market , Other ^� ' �t " Establishment Address: Pa _"Axe 0, .5 Phone: (at location if available) 4��' !W6`76`7e E-mail Contacts: Name of Owner: VAZA. Ka,,L Mailing Address: Telephone: �� Applicant's Name (if different than owner): U �► V ��o IAZ)4 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 1 Title(owner, manager, architect, etc.): I U 1- Mailing Address: Telephone: bate Received: BOH office use only 1- `4-- 1 ate Review completed: BOH office use only: Approved/Denied ate Revised application Received: BOH office use only i ate Review completed: BOH office use only:. Approved/Denied Technical Assistance with the Permitting Process The Town Planning Department offers the option of attending a Technical Review Committee(TRC)meeting to all applicants. As the applicant, I acknowledge that I have received an explanation and understand that the purpose of the TRC meeting is it to assist me in the various town processes needed to open my establishment. If declined I understand that I have forfeited this opportunity to learn more about the North Andover permitting process. I wishatten or decline(circle one)participation in the TRC process. ate of TRC (BOH on1yJ General Information Hours of Operation: Sun_ Thurs� Mon ,c Fri_yam Tues 'X Sat _ Wed _ ➢ Number of Seats for cuso ers: f� ➢ Number of Staff- 45 (Maximum per shift) _ ➢ Total Square Feet of Facility:16 ➢ Number of Floors on which operations are conducted_ ➢ Maximum Daily Meals to be Served: ➢ Breakfast (approximate number) ➢ Lunch ➢ Dinner eS 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 Title(owner,manager, architect,etc.): Mailing Address: Telephone: Date Received: BOH office use only Date Review completed: BOH office use only Approved/Denied Date Revised application Received: BOH office use only ate Review completed: BOH office use only: Approved/Denied _. - - Technical Assistance with the Permitting Process The Town Planning Department offers the option of attending a Technical Review Committee(TRC)meeting to all applicants.As the applicant,I acknowledge that I have received an explanation and understand that the purpose of the TRC meeting is it to assist me in the various town processes needed to open my establishment. If declined I understand that I have forfeited this opportunity to learn more about the North Andover permitting process. I wish to attend or decline(circle one)participation in the TRC process.Date of TRC (BOH only) General Information -�r& f�P �e _ (S g-. Hours of Operation: Sun Thurs Mon Fri //- Tues Sat //-f Wed //-f ➢ Number of Seats for customers:_ ➢ Number of Staff (Maximum per shift) ➢ Total Square Feet of Facility: /500 ➢ Number of Floors on which operations are conducted l ➢ Maximum Daily Meals to be Served: ➢ Breakfast (approximate number) ➢ Lunch _ ➢ Dinner _ Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 2 of 19 i Type of Service: Sit Down Meals (check all that apply) Take Out Y-�, �� a Caterer Mobile Vendor Other i Please enclose the following documents: Proposed Menu (including seasonal, off-site and banquet menus) Manufacturer Specification sheets for each piece of equipment shown on the plan Site plan showing location of business in building; location of building on site including alleys, streets; and location of any outside equipment(dumpsters,well, septic system - if applicable) Plan drawn to scale of food establishment showing location of equipment, plumbing, electrical services and mechanical ventilation Equipment schedule CONTENTS AND FORMAT OF PLANS AND SPECIFICATIONS 1.Provide plans that are a minimum of 11 x 14 inches in size including the layout of the floor plan accurately drawn to a minimum scale of 1/4 inch= 1 foot. This is to allow for ease in reading plans. 2. Include: proposed menu, seating capacity, and projected daily meal volume for food service operations. 3. Show the location of each piece of equipment. Each must be clearly labeled on the plan with its common name. Each unit must be sequentially numbered and the numbers must correspond to the equipment specification sheets and an equipment schedule. All self-service hot and cold holding units must have sneeze guards. 5. Label and locate separate food preparation sinks when the menu dictates to preclude contamination and cross-contamination of raw and ready-to-eat foods. 6. Clearly designate adequate hand washing lavatories for each toilet fixture and in the immediate area of food preparation, cooking and ware washing. (a hand sink should be located within 10 feet of each area for easy access for all food handlers) 7. Provide the room size, aisle space, space between and behind equipment and the placement of the equipment on the floor plan. 8. On the plan, represent auxiliary areas such as storage rooms, garbage rooms,toilets, basements and/or cellars used for storage or food preparation. Show all features of these rooms. 9. Include and provide specifications for: Town of North Andover,Health Department, 1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 3 of 19 a. Entrances, exits, loading/unloading areas and docks; b. Complete finish schedules for each room including floors, walls, ceilings and coved juncture bases; c. Plumbing schedule including location of floor drains, floor sinks,water supply lines, overhead waste-water lines, hot water generating equipment with capacity and recovery rate, backflow prevention, and wastewater line connections; d. Lighting schedule with protectors; (1)At least 110 lux(10 foot candles) at a distance of 75 cm (30 inches)above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; (2)At least 220 lux(20 foot candles): (a)At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (b) Inside equipment such as reach-in and under-counter refrigerators; (c)At a distance of 75 cm (30 inches) above the floor in areas used for hand washing, ware washing, and equipment and utensil storage, and in toilet rooms; and (3)At least 540 lux(50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. e. Food Equipment schedule to include make and model numbers and listing of equipment that is certified or classified for sanitation by an ANSI accredited certification program (when applicable). f. Source of water supply and method of sewage disposal. Provide the location of these facilities and submit evidence that state and local regulations are complied with; g. A mop sink or curbed cleaning facility with facilities for hanging wet mops; h. Garbage can washing area/facility; i. Cabinets for storing toxic chemicals; j. Dressing rooms, locker areas, employee rest areas, and/or coat rack as required; k. Site plan (plot plan for new construction) PLEASE CIRCLE/ANSWER THE FOLLOWING QUESTIONS FOOD PREPARATION REVIEW Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 4 of 19 I a. Entrances, exits, loading/unloading areas and docks; b. Complete finish schedules for each room including floors,walls,ceilings and coved juncture bases; c. Plumbing schedule including location of floor drains, floor sinks,water supply lines,overhead waste-water lines,hot water generating equipment with capacity and recovery rate,backflow prevention,and wastewater line connections; d. Lighting schedule with protectors; 1 At least 110 lux 10 foot candles at a distance of 75 cm 30 inches above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; (2)At least 220 lux(20 foot candles): (a)At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (b)Inside equipment such as reach-in and under-counter refrigerators; (c)At a distance of 75 cm(30 inches)above the floor in areas used for handwashing, warewashing, and equipment and utensil storage,and in toilet rooms; and (3)At least 540 lux(50 foot candles)at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders,or saws where employee safety is a factor. e. Food Equipment schedule to include make and model numbers and listing of equipment that is certified or classified for sanitation by an ANSI accredited certification program(when applicable). f. Source of water supply and method of sewage disposal. Provide the location of these facilities and submit evidence that state and local regulations are complied with; g. A mop sink or curbed cleaning facility with facilities for hanging wet mops; h. Garbage can washing area/facility; i. Cabinets for storing toxic chemicals; j. Dressing rooms,locker areas, employee rest areas, and/or coat rack as required; k. Site plan(plot plan for new construction) PLEASE CIRCLE/ANSWER THE FOLLOWING QUESTIONS FOOD PREPARATION REVIEW Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 4 of 19 Check categories of Potentially Hazardous Foods (PHF's)to be handled, prepared and served. CATEGORY* (YES) (NO) 1. Thin meats,poultry, fish, eggs (hamburger; sliced meats; fillets) ( ) ('�_< 2. Thick meats,whole poultry(roast beef;whole turkey, chickens, hams) 3. Cold processed foods (salads, sandwiches, vegetables) 4. Hot processed foods(soups, stews, rice/noodles, gravy, chowders, casseroles) 5. Bakery goods (pies, custards, cream fillings &toppings 6. Other FOOD SUPPLIES: 1.Are all food supplies from inspected and approved sources? YE /NO 2. What are the projected fre encies (daily, weekly, etc) of del'v9ries for Frozen foods Refrigerated foods , and Dry goods 3. Provide information on the amount of space(in cubic feet) allocated for: Dry storage /pad , Refrigerated Storage 3 Q , and Frozen storage �y 4. How will dry goods be stored off the floor? COLD STORAGE: 1. Is adequate and approved freezer efrigeration available to store frozen foods frozen, and refrigerated foods at 41°F (5°C) and below? NO 2. Will raw meats,IPO-Ukand seafood be stored in the same refrigerators and freezers with cooked/ready-to- eat foods?YES QO If yes, how will cross-contamination be prevented? 3. Does each refrigerator/freezer have a thermometer? S/NO Number of refrigeration units: 2 Number of freezer units: 3 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 / s ice packaged and sold for retail?YE /NO THAWING FROZEN POTENTIALLY HAZARDOUS FOOD: Please indicate by checking the appropriate boxes how frozen potentially hazardous foods(PRFs) in each category will be thawed. More than one method may apply.Also, indicate where thawing will take place. Food Thawing Method *Thick or Sulk Frozen *Thin/Portioned Frozen Refrigeration -7 Running Water Less than 70°F(21°C) Microwave (as part of cooking process) Cooked from Frozen state ✓' Other(describe) *Frozen foods: approximately one inch or less=thin, and more than an inch=thick. PREPARATION: 1. Please list categories of foods prepared more than 12 hours in advance of service. '11-4A51- 2. 11-4A512. Will food employees be trained in good food sanitation practices YES NO Method of training: Number(s) of employees: Dates of completion: 3. Will Pspqsable gloves and/or utensils and/or food grade paper be used to prevent handling of ready-to-eat foods YES)NO Town of North Andover,Health Department, 1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 6 of 19 there a written policy to exclude or restrict food workers who are sick or have infected cuts and lesions? YES Y NO Please describe briefly: Will employees have paid sick leave?YES NO 5. How will cooking equipment, cutting boards, counter tops and other food contact surfaces which cannot be submerged in sinks or put through a dishwasher be sanitized? Chemical Type: Concentration: Test Kit:(ONO O 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 % 9 If not, how will ready-to-eat foods be cooled to 41'F? 7. Will all produce be washed on-site prior to use?YES/NO 4114 Is there a planned location used for washing produce?YES NO Describe fir° If not, describe the procedure for cleaning and sanitizing multiple use sinks between uses. Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 7 of 19 r 8. Describe the procedure used for minimizing the length of time PHF's will be kept in the temperature danger zone(41T - 140T) during preparation. MAI A10111) ffr� / �40 9. Where raw meats, poultry and seafood are prepared in the same work area or using the same equipment as cooled/ready to eat foods, how will cross contamination be prevented? 10. Please list all PHF's you plan to serve which will/may not be cooked to the previously listed minimum temperatures.A proper"consumer advisory"warning notation must be printed on menu or menu boards. 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. /7/�,+ 12. Will the facility be serving food to a highly susceptible population? YES/6D 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? ES NO What type of temperature measuring device: 1794JV k4 ybz&*-- Minimum eookinm time and temperatures of Product utilizing convection and conduction heating equipment.• ➢ beef roasts ➢ 130°F(121 min) ➢ solid seafood pieces ➢ 145°F(15 sec) ➢ other PHF's ➢ 145°F(15 sec) ➢ eggs: ■ Immediate service 145°F(15 sec) pooled* 155°F(15 sec) (*pasteurized eggs must be served to a highly susceptible population) ➢ pork ➢ 145°F(15 sec) ➢ comminuted meats/fish ➢ 155°F(15 sec) ➢ poultry ➢ 165°F(15 sec) ➢ reheated PHF's ➢ 165°F(15 sec) Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 8 of.19 ,1 i i 2. List types of cooking equipment. Z Za r / ee HOT/COLD HOLDING: 1. Howwill hot PHF's be maintained at 1407 (60°C) or above during holding for service? Indicate type and number of hot holding units. ho 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. C=A- COOLING: Please indicate by checking the appropriate boxes how PHF's will be cooled to 41°F (5°C)within 6 hours (140°F to 70°F in 2 hours and 70°F to 41°F in 4 hours). Also, indicate where the cooling will take place. COOLING THICK THIN MEATS THIN SOUPS/ THICK RICE/ METHOD MEATS GRAVY SOUPS/ NOODLES GRAVY Shallow Pans Ice Baths Reduce Volume or Size Rapid Chill Other(describe) Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 9 of 19 REHEATING: 1. How will PHF's that are cooked, cooled, and reheated for hot holding be reheated so that all parts of the food reach a temperature of at least 165°F for 15 seconds. Indicate type and number of units used for reheating foods. 0' 4dov' / razes ee° 2. How will reheating food to 165°F for hot holding be done rapidly and within 2 hours? A. FINISH SCHEDULE Materials selected must be durable and appropriate to the area and its intended use. High moisture and food splash areas must be non-absorbent, smooth and easily cleanable. All openings must be tight fitting, properly sealed and without voids. Applicant must indicate which materials(i.e. quarry tile, stainless steel, 4"plastic coved molding, etc.)will be used in the following areas. (please be specific) Kitchen FLOOR COVING WALLS CEILING Bar n/ Food Storage Other Storage �X �y ✓/r�y� �Q✓� �� ad� ; Toilet Rooms _X - fieC,e14 &lvs Dressing Rooms 1 v/ Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 10 of 19 Kitchen Z1 trleT Garbage& Refuse Storage Mop Service � 7" Basin Area Ware washing Area Walk-in Refrigerators and �� Freezers B. INSECT&RODENT CONTROL APPLICANT.PLEASE CHECKAPPROPRIATE BOXES. YES NO N/A 1. Will all outside doors be self-closing and rodent proof? 2. Are screen doors provided on all entrances left open to the outside? 3. Do all operable windows have a minimum#16 mesh screening? 4. Is the placement of electrocution devices identified on the plan? 5. Will all pipes&electrical conduit chases be sealed; ventilation systems exhaust and intakes protected? 6. Is area around building clear of unnecessary brush, litter,boxes and other V harborage? 7. Will air curtains be used? If yes, where? 1/ 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. Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 11 of 19 C. GARBAGE AND REFUSE INSIDE YES NO N/A 9. Do all containers have lids? 10. Will refuse be stored inside? If so,where? ✓, 11. Is there an area designated for a garbage can or floor mat cleaning? OUTSIDE 12. Will a dumpster be used? Number: IeYO Size of: a. Number: b. Size of: ✓ c. Frequency of Pick-Up?Indicate days and how often 13. Will a compactor be used? Number: Size: Frequency of Pick-Up 14. Will garbage cans be stored outside? 15. Describe surface and location where dumpster/compactor/garbage cans are to be stored. 16.Describe location of grease storage receptacle gMQ76 y ai-ivl*� 17. Is there an area to store recycled containers? 18. Is there any area to store returnable, damaged goods? Town of North Andover,Health Department, 1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 12 of 19 D.PLUMBING CONNECTIONS The FDA Food code and plumbing requirements do not replace or supersede the MA State Plumbing Code, which also must be fully met; instead, it highlights potential hazardous circumstances and particular types of equipment common to food service operations that, if through improper design or installation, could result in contamination of food or water supply. Please indicate proposed properly installed equipment. Equipment Code Confirmed Describe/Comments Requirements by Operator � please initial Dish Machine Backflow prevention device Indirect Waste A1/4 Steam Jacketed Backflow prevention Kettle device 44 4 Indirect Waste Steamer Backflow prevention device ! Indirect Waste i i Garbage Disposals Backflow prevention or dish table device � troughs; / I Submerged inlets ! j At all hose Backflow prevention ! connections device i rp Garbage can Backflow prevention washer device 4114- Carbonated Carbonated Backflow beverage prevention device /V/� dispenser 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 condensate/drain lines Ice storage bins Indirect Waste All sinks Air Gap *-A0 Ice Cream dipper Air Gap wells �- Al Other i 19. Are floor drains provided &easily cleanable, if so, indicate location: E. WATER SUPPLY 20. Is water supply public,(J"or private ( )? 21. If private,has source been approved?YES ( )NO ( )PENDING ( ) Please attach copy of written approval and/or permit. 22. Is ice made on premises ( )or purchased coMm rcially( )? loe If made on premise, are specifications for the ice machine provided?YES ( )NO ( ) Describe provision for ice scoop storage: Provide location of ice maker or bagging operation 23. What is the capacity of the hot water generator? 136 n& 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 NOR7// 6703 Ot•, .o, �M �+�• •.of Town of North Andover HEALTH DEPARTMENT CHUst� CHECK#: DATE: LOCATION: H/O NAME: CONTRACTOR NAM 1 ' Type of Permit or License:(Check box) ❑ Animal $ ❑ Body Art Establishment $ ❑ Body Art Practitioner $ ❑ Dumpster $ Food'Service-Typ $� � r ❑ Funeral Directors $ ❑ Massage Establishment $ ❑ Massage Practice $ ❑ Offal(Septic)Hauler $ ❑ Recreational Camp $ ❑ Sun tanning $ ❑ Swimming Pool $ ❑ Tobacco $ ❑ Trash/Solid Waste Hauler $ ❑ Well Construction $ SEPTIC Systems: ❑ Septic-Soil Testing $ ❑ Septic-Design Approval $ ❑ Septic Disposal Works Construction(DWC) $ ❑ Septic Disposal Works Installers(DWI) $ ❑ Title 5 Inspector $ ❑ Title 5 Report $ ❑ Other:(Indicate) $ Health Agent Initials White-Applicant Yellow-Health Pink-Treasurer 24. Is the hot water generator sufficient for the needs of the establishment?Provide calculations for necessary hot water yes 25. Is there a water treatment device?YES ( )NO (11 If yes, how will the device be inspected & serviced? 26. How is backflow prevention devices inspected & serviced? F. SEWAGE DISPOSAL 27. Is building connected to a municipal sewer? YES (ONO ( ) 28. If no, is private disposal system approved? YES ( )NO ( )PENDING( ) Please attach copy of written approval and/or permit. 29.Are grease traps provided? YES O If so -where? 1�1. �'i11�S✓/I� Note: Grease Traps must have the following sign. The language in bold is specific; please do not change it in any way. If you have one or more interior grease traps please note the plumbing code 248 CMR 10.09(m): 1. A laminated sign shall be stenciled on or in the immediate area of the grease trap or interceptor in letters one-inch high.The sign shall state the following in exact language: IMPORTANT The grease trap/interceptor shall be inspected and thoroughly cleaned on a regular and frequent basis. Failure to do so could result in damage to the piping system,and the municipal or private drainage system(s). G. DRESSING ROOMS 30.Are dressing rooms provided? YES ( )NO 31. Describe storage facilities for employees'personal belongings (i.e., purse, coats, boots, umbrellas, etc.) 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 15 of 19 R GENERAL 32.Are insecticides/rodenticides stored separately from cleaning&sanitizing agents? YES (v�'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 (,4�O ( ) 34.Are all containers of toxics including sanitizing spray bottles clearly labeled? YES (VKO ( ) 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? 1i✓ e 35. Will linens be laundered on site? YES ( )NO (vj' If yes, what will be laundered and where? 6 114 If no, how will linens be cleaned? 36. Is a laundry dryer available? YES ( )NO (� 37. Location of clean linen storage: iq/�," 38.Location of dirty linen storage:' L71 39. Are containers constructed of safe materials to store bulk food products?YES (V><O ( ) Indicate type: 71MC S j��CYGr /} a{ 40. Indicate all areas where exhaust hoods are installed: LOCATION FILTERS&/OR SQUARE FEET FIRE AIR CAPACITY AIR MAKEUP EXTRACTION PROTECTION CFM CFM DEVICES Town of North Andover,Health Department, 1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 16 of 19 41. How is each ventilation hood system that is listed cleaned? L SINKS 42. Is a mop sink present? YES (Vj'NO ( ) If no, please describe facility for cleaning of mops and other equipment: i 43. If the menu dictates, is a food preparation sink present?YES ( )NO ( detail answer J.DISHWASHING FACILITIES 44. Will sinks or a dishwasher be used for ware washing? Dishwasher( ) Two compartment sink( Three compartment sink (vj 45. Dishwasher 44 Type of sanitization used: Hot water(temp.provided) Booster heater Chemical type Is ventilation provided?YES ( )NO ( ) 46. Do all dish machines have templates with operating instructions? YES ( )NO (vY 47.Do dish machines have temperature/pressure gauges as required that are accurate? YES ( )NO (vf** 48. Does the largest pot and pan fit into each compartment of the pot sink?YES (vf'NO ( ) If no,what is the procedure for manual cleaning and sanitizing? 49.Are there drain boards on both ends of the pot sink? Town of North Andover,Health Department, 1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 17 of 19 YES ( )NO 50. What type of sanitizer is used? /Chlorine ❑Iodine ❑Quaternary ammonium ❑Hot Water ❑Other 51.Are test papers and/or kits available for checking sanitizer concentration?YES (� ( ) K.HANDWASHING/TOILET FACILITIES 52. Is there a hand washing sink in each food preparation, cooking and ware washing area?YES ( NO ( ) 53. Do all hand washing sinks, including those in the restrooms, have a mixing valve or combination faucet? YES (,40 ( ) 54.Do self-closing metering faucets provide a flow of water for at least 15 seconds without the need to reactivate the faucet?YES ( )NO ( ) IY14 55. Is hand cleanser available at all hand washing sinks?YES (�O ( ) 56. Are hand drying facilities (paper towels, air blowers, etc.) at all hand washing sinks?YES (J<N'O ( ) 57.Are covered waste receptacles available in each restroom?YES (✓'O ( ) 58. Is hot and cold running water under pressure available at each hand washing sink?YES (,J�`NO ( ) 59.Are all toilet room doors self-closing?YES ( )NO (Vill" 60. Are all toilet rooms equipped with adequate ventilation?YES (,j"NO ( ) 61.Are hand washing signs and instructions posted in each employee restroom?YES ( NO ( ) Town of North Andover,Health Department, 1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 18 of 19 i I L. SMALL EQUIPMENT REQUIREMENTS 62.Please specify the number, location, and types of each of the following proposed for on site use: j Slicers Cutting boards Can openers Mixers Floor matsn//f� Other STATEMENT: I hereby certify that the above information is correct,and I fully understand that any deviation from the above without prior permission from this Health Regulatory Office may nullify final approval. Signature (s) lei Print: Owner(s) or responsible representative (s) Date: 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,pa tment,1600 Osgood Street Suite 2035 North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 19 of 19 . , , -�� G��l �{�td�9s ��s y �.�� S s��- �� NORTH q ° �SLlD bt ti° Town of North Andover Office of the Planning Department * Community Development and Services Division 1600 Osgood Street,Suite 2035 ACHUS�t� North Andover, Massachusetts 01845 TRC Meeting Minutes September 4,2013 1600 Osgood Street 10:00 AM Staff Present: Judy Tymon, Gene Willis, Jerry Brown, Karen Fitzgibbons, Susan Sawyer, Fred McCarthy,Jennifer Hughes,Jean Enright CC: EJ Foulds,Tim Willet, Michele Grant, Andy Melnikas,Joyce Bradshaw, Curt Bellavance, Andrew Maylor Subiect: Ice Cream Store at Brick Store Building (15 Johnson Street) Cynthia Sanborn along with Gene Willis presented a plan to open an ice cream store at 15 Johnson Street in the "Brick Store Building". The store would initially sell ice cream, candy, and soda and could potentially expand to coffee and pastry. The only change to the exterior of the building would be a take-out window with a plywood type platform below it on the rear side of the building. There is some on-street parking, parking to the side and rear of the building, and a municipal parking lot close by. There would not be any indoor seating but may be some outdoor seating. The basement may be used for dry good storage. EJ Foulds (submitted comments): With the improvements to the Old Center and the parking in the area,the Police Department has no public safety concerns with the proposed changes. J. Brown: Since there will not be any indoor seats accessible bathrooms will not be required. Since this is a change of use the store will have to meet the accessibility requirements and a handicap parking space will need added. This building is within the Historic District. The Historic Commission will have to review the plans. Exterior seating is now allowed in the Bylaw. J. Hughes: There is a small stream somewhere in the rear of the property. If there is a prior delineation it can be used to help determine the proximity to any proposed disturbance. If a wetland is within 100' of land disturbance a filing may be required. J. Tymon: This is an allowed use in an existing space with the same footprint. Based on this a Site Plan Review can be waived. pORTH q+ ° Town of North Andover Office of the Planning Department e^ Community Development and Services Division 1600 Osgood Street,Suite 2035 �9SSACNUSNorth Andover, Massachusetts 01845 K. Fitzgibbons: Provided the Common Vic. License application. This license will be required if any seating is provided at the location. An Entertainment License will not be required if there will not be any music at the location. Advised the applicant that they will need to go before the Board of Selectmen for approval of the license. They should contact her at least a month prior to the anticipated opening date to be placed on the BOS agenda for the license approval. S. Sawyer: Michele Grant has provided Health Department paperwork and Serve-Safe certification requirements. Sue will advise the applicant if a floor drain is required. F. McCarthy: Will need to review the existing fire alarm system. Q -5L,QUM x ,^ 16 H 9 u r a i e4H�GtlU r w 9 u n�hG�e� i 4. ,rr a � � x� y ^' �l� �jy�'.>�,a�'a��a+�Glep�a0�ei��P� �: � ��SG' h N C:1 �Jl �.} �,� C� .. /� GG�IGaE "� i ; H hats— ^" alt a a ror s r .. ae a ndr w � Sso � _ Nd �. G z ��u� 77,7�ft -r �i H F anti �4 dS +�� T A� a a� e;� �' '?" „. ;;�r esu r n hGhH9UrN ra oai ,� �G NaBH�N�pE�G��P�GHG Att tlahH�a1,G ct� �es t �� - " ��II� r —_._.. a tie l s ` ter January 29, 2014 Ms. Susan Sawyer, REHS/RS Public Health Director North Andover Health Department 1600 Osgood Street, Suite 2035 North Andover, MA 01845 ssawyer,townofnorthandover.com Re: Existing floor tile referenced in the Plan Review of Cow's Rock dated 2013-01-22 Dear Ms. Sawyer, I am writing to address a mislabeling on the drawings that were submitted for your review of the proposed Cow's Rock facility at 5 Johnson Street,North Andover. As indicated,the existing floor tile is proposed to remain in place for both the customer and the service (kitchen) areas. This existing tile, generically identified as "ceramic tile" on the drawings,was installed in 2008. It is a commercial grade porcelain stone tile, manufactured by Crossville—Tuscan Clay AV 163 Marrone -with performance qualities that indicate an appropriate application for all areas of the proposed facility. I have attached the product data indicating slip resistance, stain& abrasion resistance, etc. for your review. Please feel free to contact me if further information is required. Thank you. Sincerely, Julianna Hoch, RA JD LaGrasse&Associates ihoch ,lagrassearchitects.com One Elm Square T 978.470.3675 1420 Celebration Blvd Andover,MA 01810 F 978.470.3670 Celebration,FL 34747 www.lagrassearchitects.com AA26001333 | � � | � i � � � I _ \ _ . �, �. .. , �- ��\y. « � ». � ® � �: y �y»\< \\ �\��» . _. . , .� a «m a. ��.\ . a.� . \ � °. � � . w © . � � 9 � ��%. « . i . . .,w � � - � ��\ • f �\ « J / ��.�� . \f $ � � ��) , /� � � ��( � ��/ .��\«< � �� a � . .��y , : _ � Definitions Bullnose*—Rounded convex trim used to provide a smooth,rounded Honed—Tile that has had the surface mechanically altered to edge for countertops,stair steps and building comers.This is the most a uniform,semi-polished finish. , used trim shape for wall tile installations.Wall tile bullnose is sometimes Static Coefficient of Friction(SCOP) This is the ratio of the force referred to as surface cap.It has one rounded finished edge on the necessary for a surface to begin sliding over another divided by tile and can be used horizontally or vertically.Left Bullnose Corner the weight(or normal force)of an object.This force is a materials &Right Bullnose Corner also referred to as Double Bullnose. property of the two surfaces.SCOF is usually higher than DCOF Calibrated Tile—Tiles that have been sorted to meet a pre-determined for the same materials.Contaminants such as dirt,water,soap, acceptance of variable range in size. oil,or grease can change this value. Crossdot•(CD)—each dot,provides increased slip resistance. Modular—Tiles of various dimensions are sized so that they may Cross-Grip®(CGS)—The patented raised-point texture is suitable for be installed together in patterns with a common specified joint width. areas where grease,food,oil and other residue tend to accumulate. Mono Calibrated—One caliper grouping production tiles. Meets ADA guidelines. The difference between Actual and Nominal is the grout joint. Cross-Sheen®(CS)—A unique proprietary finish that is not a glaze.It Polished(PO)—An aggressive grinding process on the surface of the is a special surface preparation that is sprayed onto the file surface prior tile resulting in an integral mirror like finish on the face of the tiles. to firing.The dense porcelain tiles are then fired at 2200 degree F,the Rectified—A tile that has had all edges mechanically finished to treatment actually lowers the melt point an the top layer(1 mm)closing achieve a more precise facial dimension.3-4mm grout and fusing the surface pores,giving the tiles a permanent.and integral recommended. surface finish.This fired sheen imparts a high degree of stain resistance _ and facilitates easier removal if dirt build-up does occur. Textured(TX)—The appearance and rustic look of natural slate. Cross-Slate®(CS)—This finish combines the rustic and textured feel Throughbody Tile—The color is the same through and through the tile. of slate with the throughbody color and durability of Porcelain Stone. UPS-Unpolished(UPS)—With Cross-Sheeny finish imparts a subtle Cross-Tread®(CTS)—The raised pattern surface increases slip glow that enhances the color of the tile and also allows stains and resistance and ease of maintenance making this tile a suitable choice scuff marks to be easily wiped off the surface. for wet and greasy floor areas,as well as for exterior walking surfaces. Cove Base(Standard,round top)*—This cove base has a rounded Degrees of Sheen: finished top like bullnose and is used as a cove base in areas that will .UPS comparable to Cross-Sheen not have wall the installed above it. •Gloss comparable to Polished Cove Base(Universal,flat top)*—This Cove Base has an • UP comparable to Matte unglazed,flat top.A finished look can be achieved by stacking tile • Satin comparable to Cross-Sheen/UPS or a corresponding 2"x 8"Bullnose. Dynamic Coefficient of Friction(DCOF)—Sometimes called kinetic ' • f i --- porcelain stonejun - AV161 Bianco AV162 Rossa "� v i i AV163 Marrone AV164 Grigio 'r AVIM Marrone 3'x 16' «� •Handcrafted took and feel �—!. •Appeal of terra cotta with the ease of maintenance Coordinating Trim available in all colors: 3 and durability of Porcelain Stone• n •Multiple shapes and sizes including planks 4.8 W* ,L •Four contemporary colors designed for blended e 1 installations •Made in U.S.A. Sizes available in all colors: Nominal(n) Actual(in) Thickness(1n) Finish 30 3 2.13/16 x 2.13/16 3/8 UPS 3 x 12 2-13116 x 11.13116 3/8 UPS 3 x 16 2.13/16 x 15.13116 318 UPS 4 x 4 3.13116 x 3-13/16 3/8 UPS 4"x 4" 4 x 8 3.13/16 x 7.13/16 3/8 UPS 8 x 8 7-13116 x 7-13/16 3/8 UPS 12 x 12 11-13/16 x 11-13/16 3/8 UPS 8"x 6" 4"x 8" 16 x 16 15.13116 x 15.13/16 3/8 UPS 11 Coordinating Trim available: 12"x 12" 4 x 4 Bullnose Comer 3.314 x 3.3/4 318 UPS Single 4 x 8 Single Bullnose 3-3/4 x 7-3/4 3/8 UPS 16"x 16" r Recommended Use 3"x 12" 3"x 3" Tuscan Clay is recommended for interior floors,walls and exterior walls. Tuscan pay is not recommended for exterior horizontal surfaces or exterior lloo 3"x 16" rrecommends an-If Offset Doff offset of otis greatefed a Was 33%SSeee es Cr ilteinCccom for detailed insta8ation instructions. 1� Static COF [�.o[. � ■ . LNIIN ,, 1 1 dry>0.7 wet>0.6 �"•" Qw "` �!aNnnn = re[ru.[ ISC:ScerfrW a _ ROM D Abrasion Wet Dynamic Coefficient Coefficient Facial Water Deep Resistance Breaking Bond Coefficient of Friction of Friction Dimensions Range of Warpage Frost Chemical Scratch Absorption Abrasion (Glazed) Strength Strength of Friction COF>Dry COF>Wat Range Thickness (Diagonal) Wedging Resistance Resistance Hardness ASTM Test Method C373 C1243 C1027 C648 0482 DCOFAcuTesC° C1028 C1028 0499 C499 C485 C502 C1026 C650 Mohs ANSI Requirements 0.5%Max. 175 Max. X250 fbf 250psi ±0.50% 0.040 Max. a 0.50% t 0 50% Resistant Unaffected Scale I Porcelain Stone*Tile Bluestone(HON <0.2001. >450Ibf >200 psi .42-.52 >0.6 WA x 0.10% 0.020 t 0.20% ±0,25% Resistant Unaffected 7 Bluestone(UPS) <0.20% >450 lot >200 psi .50-.60 >0.8 >0.6 x 010% 0.020 ±0.20% x 0,25% Resistant Unaffected r c # Buenos Aires Mood(PO) <0.10% <135 >4251bf >200 psi 31-. 7 41 >0.6 WA x 0.10% 0.025 ±0.20% t 0 40% Resistant Unaffected 8 Buenos Aires Mood(UP) <0.10% <135 >4251bf >200 psi .50-.60 >0.7 >0.6 t 0.10% 0.025 t 0.20% .t 0.40% Resistant Unaffected 6 Buenos Aires Mood(TX) <0.10% <135 >425lot >200 psi .50 60 >0.7 >0.7 t 0.10% 0.025 Color 8 x 020% 10.40% Resistant Unaffected 8Sfax(UPS) <0.10% >4501b1 >200 psi 42-.52 >0.8 >0.6 t 0.25% 0.035 t 0.20% x 0.20% Resistant Unaffected 6 Color 81ox EC(UPS) &10% >450 lot >200 psi .42-.52 >0.8 >0.6 x 0.10% 0.035 ±0.20°% Color Blox Mosaics(UPS) <0.10% >250 Ibf >200 psi .50-.60 >0.8 >0.6 x 0.20% Resistant Unaffected 6 Resistant Unaffected 6 j Color Blox Too(UPS) <0.10% 2-5' >450 Ibf >200 psi .42-,52 >0.7 >0.6 x 0,15% 0.035 t 0.35% t 0.40% Resistant Unaffected 6 I ColtoAmericana(UPS) <0.10% >450lbf >200 psi 58-.68 >0.7 >0.6 + ECOCyeleAmericana(UPS) <0.10% Resistant Unaffected 7 1 >350 Ibf >200 psi 42-.52 >0.7 >0.6 x 0.15% 0.030 t 0.20% x 0.20% Resistant Unaffected 9 Empire(PO) <0.10% <110 >425 Ibf >200 psi 22-32:32 >0.6 WA ° Empire NP) <0.10% <110 >425 Ibf >200 psi .42-.52 >0.6 >0.6 t 0.20% 0 020 x 0.20% t 0.40% Resistant Unaffected 6 Main Street(UPS) <0.10% >500 Ibf >200 psi .66-.76 >0.85 >0.7 ±0.15% 0.020 t 0.20% t 0.25% Resistant unaffected 7 NOW(UP) <010% >500 Ibf >150 psi .42-.52 >0.7 >0.6 Palais(UPS) <O.10% 3.5' >450 Ibf >200 psi .42-.52 >0.8 >0.6 x 0.20°% Resistant Unaffected 0.025 ±0.20% t 0.309° Resistant Unaffected 8 Pian(UP) <0.10% <150 >10001hf >100 psi >0.8 >0.7 Pompeii(UPS) <0.10% >3501bf >200 si Resistant Unaffected 7 � g rl i 1 P >0-8 >O.6 =0.15% 0.030 t 0.20% t 0.30% Resistant Unaffectdk �` M > Retro Active(PO) <0.10% <150 350.420 Ibf >200 psi 31-. 8 41 >0.7 WA ReuoActive VPS) <0.10% 350-4201bf >200 psi 58-68 >0.7 >0.6 ( O% <750 Resistant Unaffected 6 ' Ar Resistant unaffected 6 Shades by Crossv " a3 Savoy(Matte) 12-18% >600lbf >100 psi >015 >0.55 Resistant Unaffected 4 " ueT"(HON) <0.30°% >500 Ibf >200 psi .42-52.52 >0.6 WA t 0.10"/0 0.025 ±0.20% x 0 20% Resistant Unaffected 7 u Shades by CrossvBfe*""(UPS) <0.30% >500 Ibf >200 psi .60-60 >0.8 >0.6 ±0.10% 0.025 ±0.20% t 0.20°% Resistant Unaffected 7 ) `I Strong(am) <0.20°% >4751bf >200 psi 58-.68 >0.8 >0.6 ±0.15% ° w J SWCitlreT^' P ±0.20% ±0.45% Resistant Unaffected 9 (UPS) <0.20% >500Ibf >200 psi 50-.60 >0.8 >0.7 t 0.10% 0.025 ±0.20% ±0.2o% Resistant Unaffected 7 Tuscan Clay(UPS) <OA0% 2.4' >4501bf >200 psi .42-.52 >0.7 >0.6 Vista Americana(UPS) <0.10% >450 Ibf >200 psi .50-.60 >0.7 >O.g Resistant Unaffected7 Woad Impressions(UPS) <C.10% Resistant Unaffected 7 T 'i� r >4501hf >200 psi .42-.52 >0.7 >0.6 10.10% 0.020 10.20% 10,250% Resistant Unaffected 7 Cross Colors° A Series Polished(PO) <0.10% <150 350.420 Ibf >200 psi .31-41 >0.7 WA 10.15% 0.015 ±0.20°% t 0.30% Resistant Unaffected 5 A Series Unpolished(UPS) <OJO°% <150 350.420 Ibf >200 psi 58-68 >0.7 >0.6 t 0.15% 0.015 ±0.20% t 0.30% Resistant Unaffected 6 B Series Polished(PO) <0.10% <150 350-4201tif >200 psi .31-.41 >0.7 WA ±0.15% 0.015 *0.20% t 0.30% Resistant Unaffected 5 B Series PolisUnpohed (Phed(UPS) <0.10% <150 350-4201bf >200 psi .58-.68 >0.7 >0.6 10.15% 0.015 10.20% 10.30% Resistant thlaffected 6 C series Pohshd(PO) <0.1 D% <150 350.420 Ibf >200 psi .31-,41 >0.7 WA ±0.15% 0.015 x 020% t 0.30% Resistant Unaffected 5 C Series Unpolished(UPS) <0.10% <150 350-420 ibf >200 psi .58-.68 >0.7 >0.6 x 0.15% 0.015 o Cross-Colors LP(PO) <0.10°% <150 0.209'0 ±0.30% Resistant Unaffected 6 350.420 Ibf >Z00 psi >0.7 WA ±0.15% 0.015 x 0.20% t 0.30% Resistant Unaffected 5 Cross Colors LP(UPS) <0.10% <150 350'-420 rat >200 psi >0.7 >0.6 t 0.15% 0.015 t 0.20°% t 0.30°% Resistant Unaffected 6 Crossdor(GO) <0.10% <150 350-420Ibf >200 psi >0.9 >0.8 t 0.15% NIA. t 0.20% t 0"30°% Resistant Cross-GV(CGS) <0.10% <150 350-420lbf >200 psi Unaffected G ' P >1.2 >1.0 ±0.15% WA ±0.20% 10.30% Resistant Unaffected 6 a' Cross-Slate(CS) <0.10% <150 350 4201bi >200si P >0.8 >0.7 t 0,15% WA x 0.20% x 0.30°% Resistant Unaffected 6 Cross-Tread'(CTS) <0.10% <150 350-4201bf >200 psi >0.8 >0.8 t 0.15% WA t 0.20% t 0.30°% Resistant Unaffected 6 x� a Cj o w s C- %'A S � 1 PV 5 , � J {� 1p /CFSAN FDA 1999 Food Code-Annex 3:Public Health Reasons/Administrative 141/414slan cfsan`fda.gov/—dms/fc99-a3.ht Recommendation. FDA intends to further review the information that is available related to alternative methods of protecting the consumer from this potential cause of copper poisoning and to report its findings to the CFP r reconsideration of the matter. When carbon dioxide is mixed with water, carbonic acid, a weak acid, is formed. Carbonators on soft drink dispensers form such acids as they carbonate the water to be mixed with the syrups to produce the soft drinks. If, for some reason, a negative pressure develops in the water line to the carbonator, some acidic water will be drawn into the water line. If this line is made of copper, carbonic acid will dissolve some of the copper. When pressure is restored,the trapped water containing dissolved copper will return to the carbonator and be mixed into the first few drinks. This may result in copper poisoning. Location and Placement 6=204.11 Iaa>idwasl >tng Facilities:' ` ` Hands are probably the most common vehicle for the transmission of pathogens to foods in an establishment. Hands can become soiled with a variety of contaminants during routine operations. Some employees are i � likely to wash_their hands_unless properly equipped handwashing facilities.-are accessible in the immediate work area;Facilities which are improperly located may be blocked by portable equipment or stacked full of soiled utensils and other items, rendering the facility unavailable for regular employee use. Nothing must block the approach to a handwashing facility thereby discouraging its use, and the facility must be kept clean and well stocked with soap and sanitary towels to encourage frequent use. •204.12 Backflow Prevention Device, Location. Backflow prevention devices are meant to protect the drinking water system from contamination caused by backflow. If improperly placed, backflow prevention devices will not work. If inconveniently.located,these devices may not be accessed when systems are extended, altered, serviced, or replaced. Over a period of time, unserviced devices may fail and system contamination may occur. 5-204.13 Conditioning Device, Location. When not located for easy maintenance, conditioning devices will be inconvenient to access and devices such as filters, screens, and water softeners will become clogged because they are not properly serviced. Operation and Maintenance 5-205.11 Using a Handwashing Facility. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facilitytencourageslimeiyhandwashing which-provides a break in the chain of: contamination from the hands of food employees to food or food-contact surfaces. Sinks used for food preparation and warewhngcan become sources of contamination if used as handwashing facilities by mployees returning from the toilet or from duties which have contaminated their hands. 5-205.12 Prohibiting a Cross Connection.* gs 4/24/00 11:52,4 248 CMR 10.00: Uniform State Plumbing Code Page 60 of 74 d. Bathing Beach Toilet Facilities(Public).When the occupancy of a beach area can exceed 4,000,toilets for the capacity in excess of 4,000 shall be installed at the rate of one per 1,000 for women,and one per 2,000 for men. e. Day Care Toilet Facilities. L Refer to 102 CMR 7.00:Standards for the Licensure or Approval of Group Day Care and School Age Child Care Programs(Office for Children),for requirements regarding plumbing fixtures for this type occupancy. ii. Unisex toilet facilities(one toilet,and one lavatory)may be installed for children six years of age or younger.248 CMR 10.10(18):Table 1 shall apply where more fixtures are required. i f. Police Station Lockup/Detention Area Facilities. L A combination toilet and lavatory with a protective detention shroud shall be provided in each cell in where a person is detained for any�part of a 24 hour day. ii. The lavatory shall be connected to the hot and cold water distribution systems. iii. Where individual toilet facilities are not required by 248 CMR 10.10(18)(f)1.,fixtures shall be installed at the rate listed in 248 CMR 10.10(18):Table 1 for this type occupancy. g. Dormitory Toilet Facilities. I. Toilets in dormitory toilet facilities shall be of the elongated style and shall be equipped with solid plastic non- porous seats of the open front type. ii. In a toilet facility that contains more than one toilet or a toilet and an urinal;each toilet and urinal shall be separated �by�walls or partitions that will provide privacy. iii. Toile;s�howers and lavatory facilities shall be accessible from within the building and shall be placed so that passing through any part of another dwelling unit or room is not required. iy,:�One laundry utility sink shall be installed for each 50 persons. v. Toilet facilities,shower rooms and bathing rooms for males and females shall be separate and so designated. h. Educational(School,College and University etc.)Toilet Facilities. I. Each toilet facility shall have at least one lavatory except as provided by 248 CMR 10.10(18)(h)2. ii. In kindergarten or primary grades,unisex toilet facilities may be installed for children six years of age oroun er. Y 9 Lavatories may be installed in classroom areas or the toilet rooms.248 CMR 10.10(18):Table 1 shall apply where more fixtures are required. iii. In auditoriums and multipurpose rooms that will be used at any time for community service,toilet facilities shall be provided as follows: L Women:one toilet for each 200 seats or majority fraction thereof. ii. Men:one toilet for each 600 seats and one urinal for each 200 seats or majority fraction thereof. iii. Women and men's toilet facilities shall be located within 300 feet. iv. Separate toilet facilities shall be provided for teachers and other staff employees.These toilet facilities shall be in addition to the requirements of 248 CMR 10.10(18):Table 1,See Educational Use Group E(staff)for teacher occupancy toilet facility requirements. v. In addition to 248 CMR 10.10(18)(h)4.,there shall be separate toilet facilities for kitchen(staff)employees, which shall comply with the requirements of 248 CMR 10.10(18)(i)1.through 3.and Table 1,Educational Use Group E(staff)for kitchen employee toilet facility requirements. vi. All secondary and post secondary schools that conduct sporting programs or physical activities on the school premises or grounds and include a gymnasium where the activities may be conducted shall provide separate men and women shower facilities to accommodate the students. vii. All schools,which incorporate vocational trade programs where students may happen to become unclean due to work activities,shall comply with 248 CMR 10.10(18)(h)6. viii. Emergency Wash Stations are required and shall be installed in the laboratory classrooms of schools,college's and universities where flammable liquids and open flame devices are used.See 248 CMR 10.13(1)(1). L Employee Toilet Facilities for(Non-industrial)Establishments. i./In each establishment where people are employed,there shall be separate toilet facilities for male and female employees.The toilet facilities shall be located in the tenant establishment and shall be plainly designated fol male or females. J ii. Toilet facilities in establishments referred to in 248 CMR 10.10(18)0)1.within two branch levels shall be acceptable.Toilet facilities shall not be required for mezzanines.See 248 CMR 10.03:Mezzanine.In no case may a toilet facility be located more than 300 feet in developed direct distance away from the regular place of http://www.mass.gov/ocabr/licensee/dpl-boards/pl/regulations/rules-and-regs/248-cmr-100... 1/13/2014 r • Anytime Anywherewww cr�eIson:conl-sales@cnelsomcom 265 N:Lake Winds Pkwy. OUTSIDE S.S.TOP 301 Oak Harbor, OH 43449 30 OUTSIDE S.S.TOP o 419-898-3305 fax 419-898-4098 End View BD4,6,810 BN 66 ii OUTSIDE S.S. TOP I �26— DIGITAL 251 ! 451 14 8 62 THERMOSTAT 141 I t 7 ( 26; 321 26 ------------- —•--I 1 AIR FLOW I PULL OUT LION 010 47 I CUT DOWN TO ORAIN 66 _I 30 2 FOR VENTING 1B 30 GARDDENNHIOOSE CABINET CABINET SERVICE CORD CABINET End View BD12&14 EXTENDS T 1 FROM BASE 548 301/4 432 OUTSIDE S.S. TOP 2111/4 472 1 OUTSIDE S.S. TOP 39 494 14$ 147 �25 BD6262 BD8 262 JAIR FMN Q 24 Q 348 COND.PULL� 1 11 l�16 30 1y/e 43 537 CANET CABINET —,1 ff" CABINET BI SERVICE CORA EXTENDS 7' FROM LOWER 81 g 88 4 HACK OF TUNNEL OUTSIDE S.S. TOP OUTSIDE S.S. TOP 77 83 - 14 $ 13ID1215 26 2' 11 BD14 27 � 62 a [] 69 81 CABINET —'f r INET Specs BD4 BD6 BD8 BD10 BD12 BD14 BS2 BS4 7777777777 S. W.M;' 275 315.: 7'4160.. CuFt Capacity 8.0 13 17.5 22.5 27.5 29.5 4.8 10.5 acro Total Tubs 7 12 15 22 26 30 3 8 Com ressor;; :: : 'z;;F7CLX_ ,: : F7GtiX ,:..:-F7CLX_ F7CLX '$C12CI:7X 'SCI2CLX <:: F4CLX ':. :`.F4CLX Amps 8 8 8 8 11 11 5 5 Eleetr` :•:;:cal$v. Cow's Rock 5 Johnson St. North Andover equipment schedule submittal item: 1 . Dipping cabinet - Nelson BD14 2. Hot pizza holding cabinet — Alto-Shaam 500-PH/GD 3. Hot dog steamer — Star 35SSC 4. Under counter refrig — Silver King SKF2A 5. Spade cleaning well — Nemco77316-13 6. 3 bay sink —Advanced Tabco FC-3-1818RL 7. Hand sink - Advanced Tabco DI-1-1515 8. Reach in refrig — Kelvinator KCBM 23R 9. Freezer chest — Summit — SCF 1076 10. Topping bar— San Jamar P9723 i ALT - HAAM• ITEM NO. 500= PH/GD HOT PIZZA HOLDING CABINET •HALO HEAT. . .a controlled,uniform heat source that -- gently surrounds food to provide a better appearance,taste, � �-- and longer holding life. ll( • Close temperature tolerance and even heat application maintain t ideal serving temperatures throughout the cabinet. • Low energy usage. • Holds pizza,hot hors d'oeuvres or pie,hot,fresh and flavorful up to several hours. t= • Perfect for in-house pizza and customer carry-outs. • Holds up to thirteen 16-inch(406mm)pizzas. • Holding temperature gauge monitors inside air temperature. •i;:' Lightweight aluminum exterior and carrying handles for easy handling. Single compartment cabinet has one (1) ON/OFF adjustable thermostat, 60° to 20OF (16° to 93°C); one (1) indicator light; and one (1) holding temperature gauge to monitor inside air temperature. Included are thirteen (13) chrome plated wire shelves with 2" (51mm) shelf spacing. Exterior cabinet has four (4) stainless steel carrying handles. ❑ MODEL 500-PH/GD: Exterior cabinet of 20 gauge stainless steel exterior with glass door. FACTORY INSTALLED OPTIONS ADDITIONAL FEATURES • Electrical Choices • Caster stand assembly available. ul as w Specify Voltage: • Leg stand assembly available. um ❑125 ❑230 •Door Choices NSF �►Specify Door: ❑Solid Door,standard ❑Window Door,optional �► Specify Door Swing: ` ❑Right-hand swing,standard ❑Left-hand swing,optional HAL W164 N9221 Water Street • P.O.Box 450 Menomonee Falls,Wisconsin 53052-0450 U.S.A. EA . PHom:262.251.3800 800.558.8744 U.S.A./CANADA FAx:262.251.7067 800.329.8744 U.S.A.ONLY www.alto-shaam.com PRINTED IDI U.S.A. DUE TO ONGOING PRODUCT TSIPROVEMBNr,SPECIFICATIONS ARE SUBJECT TO CHANGE WITHOUT NOTICE. 920-06/11 KaTom Restaurant Supply,Inc. 500=PH/GD AutoQuotes HOT PIZZA HOLDING CABINET 1-3/4' (45mm) DIMENSIONS: H x W x D _ EXTERIOR: E ELECTRICAL CONNECTION 30-7/8"x 23-1/4"x 20-3/4"(784mm x 591mm x 527mm) I. =a 6-314' (146mm) FROM BOTTOM INTERIOR: v 27-7/8"x 17-3/8"x 17-1/2"(708mm x 441mm x 445mm) N E l'! ELECTRICAL voLTAGE PHASE CYCLE IrL AMPS kW 125 1 50/60 8.3 1.00 : t NSA 515P, ...............!A M n 15A-125V PLUG t�• NEMA 6-15p,15A-250V PLUG (USA ONLY) 230 1 50/60 4.1 0.95 �E—23-1/4' (591 mm)—� o cEE 7/7,220-230V PLUG O D / JE C PRODUCT CAPACITY mAximuM: Thirteen(13) 16"(406mm)PizzAs / MAXIMUM WEIGHT EACH PIZZA: 2 lbs.(,9kg) INSTALLATION REQUIREMENTS WEIGHT Appliance must be installed level. It must not be NET 76 lb(34kg) installed in any area where it may be affected by steam, SIR" 1321b 60k ) grease,dripping water,high temperatures, or any other CARTON DIMENSIONS:(L X W x H) severely adverse conditions. 32"x 32"x 41" (813mm x 813mm x 1041mm) CLEARANCE REQUIREMENTS OPTIONS A ACCESSORIES BACK 3"(76mm) ❑ Caster Stand Assembly 15633 TOP 2"(51mm) ❑ Leg Stand Assembly 15634 EACH SIDE 1"(25mm) ❑ Shelf,Chrome plate,Wire SH-2102 ALT – HAAM• W164 N9221 Water Street P.O.Box 450 Menomonee Falls,Wisconsin 53052-0450 U.S.A. rHoNE:262.251.3800 800.558.8744 U.S.A./CANADA FAx:262.251.7067 800.329.8744 U.S.A.ONLY www.alto-shaam.com �y 020-06/11 DUE TO ONGOING PRODUCT IMPROMIENT,SPECIFICATIONS ARE SUBJECT TO CHANGE WITHOUT NOTICE. PRINTED IN U.S.A.t lra\ KaTom Restaurant Supply,Inc. �_i1H Star Manufacturing 35SSC Hot Dog Steamer,6-qt Water Pan, 130-Dogs/30 to 40-Buns Page 1 of 2 Residential Clearance c{ T i a � ��SV,44,�, 1-800-541-8683 RESTAURANT SUPPLY,INC. Restaurant Kitchen Bar Catering See Equipment Supplies Tabletop Countertop Supplies Furniture &= More KaTom Reslaurant Supply>Countertop>Hot Dog Equipment>Hot Dog Steamers>Hot Dog Steamer,6-qt Water Pan,130-Dogs/30 to 40-Buns Hot Dog Steamer,6-qt Water Pan,130-Dogs/30 to 40-Buns Star Manufacturing 35SSC Hot Dog Steamers IN Free Shipping Product Code:062-35SSC (2 reviews) MPN 35SSC ;., Read 2 Reviews Write a Review Typicaity ships within 1-3 business days 4 Retail Price:$464.00 Add to Cart to See Our Price Tweet: Like Image may not depict product color,inclusions or accessories. The warranty wig not be honored for residential or non-commercial use of any Commercial Equipment. Star Manufacturing 35SSC Description Comparable Products The Star Classic Steamro Jr.hot dog steamer has a 6-quart water and has a capacity of 130 hot dogs and a 35 to 40 buns.This hot dog steamer has an immersion heating element that heats up quickly that maintains temperature and humidity at an even level and the adjustable thermostat has quick start up and fast recovery.The stainless steel construction and tempered glass retain temperatures,are durable,and resist corrosion. Standard Features and Benefits: Star Manufacturing 70SSA Hot Dog 130-hot dog and 35-40 bun rapacity • -water pan Steamer.14-0 Water Pan,Holds 230 • 130 • Top loading design for easy access Dogs.36 Buns • Immersion heading element heats up quickly and ensures consistent temperature and humidity control Star Manufacturing(70SSA) • Adjustable thermostat SKU:062-70SSA • (Opfional)hot dog juice tray keeps water pan clean and keeps the steam from developing unpleasant flavors NEW LOW PRICE • Front drain valve makes cleaning easy • Stainless steel body with tempered glass retains temperature evenly and resists damage and corrosion • 120 V,1,000 W.8.3 A,NEMA 5-15 plug(230 V,919 W,4 A,CCE7-7 plug available) • Overall Dimensions:18-In.Wx 15dn.D 15-5181n.H • CE and cULus listed;NSF cerg0ed ; Classic Steamro Jr.Hot Dog Steamer,side•by-side hot dog steameribun wanner,rapacity 130 hot dogs&30-40 buns,tempered glass doors,stainless steel construction,1000 watts,120160/1 v Gold Medal 8012 Super Steamin Star Manufacturing35SSC Specifications Demon achy,Steamer 180Ho[Dogt:80 p Bun Capacity.Stainless Gold Medal(8012) Product Spec Sheet SKU:231-8012 • Manufacturer:Star Manufacturing $546.60 • Category:Hot Dog Steamers • Capacity(Hol Dogs):100 to 149 • Capacity(Buns):40 to 49 • Low Water Warning:No Warning • Weight:35lbs. Star Manufacturing 35SSC Reviews (2) Somewheredovmsouth said... 3 out of 5 stars %love my Star Hot Dog Steamed 1f`s easy to use and easy to clean.f use it for everygel- together It steams the buns nicely and keeps the...' 5 star 1 4 star 0 golf said... 3 star 0 "Staled using unit In April-has already been In forservice.Does not heat hotdogs throughly.Shoukl have a water gage.Very unhappy with...' 2 star 0 1 star 1 See all 2 customer reviews . 1 hq://www.katom.com/062-35SSC.hbnl 9/23/2013 FOUNTAINETTE / DRY STORAGE COMB0 SIDE BY SIDE DYNAMI ( DUO •Modular design ideal for high profit desserts. • Dry Storage Cabinet attaches to one or both sides. •High efficiency refrigeration,automatic defrost. � ; - • :, . . 5 topping pans included. (0 tional: 5 syrup'ars and 4 pumps.) Assembled viewTIN '` k as `v S9 v 1 b N w a . t .ate' Dry storage cabinet Model SKF2A SWVER G® WE'VE GOT REFRIGERATION DOWN COLD. FOU NTAI NETTE / DRY STORAGE MODEL SKF2A EXTERIOR Stainless steel. Galvanized back.Stainless steel back optional. INTERIOR (orrosion-resistant material with coved corners throughout for fast,easy,cleaning and sanitation. INSULATION Environmentally friendly foamed-in-place polyurethane insulation for maximum insulation,strength and durability. DOOR Polyurethane insulation,extruded aluminum frame,stainless steel exterior door panel and extra heavy-duty magnetic"Thermo Rubber"door gasket. PREP SURFACE Five topping pans—two 1/6 size(6"deep)with covers and ladles,and three 1/9 size(4"deep)with covers.Dry Storage(abinet features 20 3/4"deep x 21"wide work surface plus back splash with appliance receptacle cut-out. REFRIGERATION (FIC-free, 134a refrigerant,hermetically sealed,high efficiency,self contained refrigeration system features auto- matic defrost and forced air circulation.Adjustable temperature control and built-in temperature indicator standard. Automatic condensate evaporator means no plumbing or floor drains. ASSEMBLY Dry Storage(abinet easily attaches to either side of fountainette with eight screws.Holes are pre-drilled and tapped. ELECTRICAL Standard 115 volt,60Hz,single phase.8 foot,3-wire power cord with NEMA 5-15 plug. LISTINGS Underwriters Laboratories,Inc.(U.S.and(anoda),NSF International WARRANTY One year materials and workmanship warranty on cabinet and refrigeration system.Five year warranty on compressor. OPTIONS Also available with 5 syrup jars and four pumps,including one heavy duty chocolate syrup pump. EXT. DIMENSIONS STORAGE OF MODEL LENGTH DEPTH CAPACITY AREA SHELVES AMPS COMPRESSOR SHIPPING WEIGHTNSFm " %�O SKF2 27" 287/8" 6.0 cu.ft. 8.8 sq.ft. 2 4.6 1/8 hp 210 lbs Specifications subject 10345-01 21" 217/8" 7.5(u.ft. 6.1 sq.ft. 1 N/A N/A 55 lbs. to change without notice. e� W % F7 ,............� �: X121 ..........i .......... 1 7 1 p P a ■w eve. _ 1 - t t`l �'S d Dry storage Cabinet SKF2A PA 10345-01 Front flew SKF2A Side lrew 1600 Xenium lane North Minneapolis, MN 55441-3787 SWVffi Phone (763) 923-2441 #FN9810 ® Fax(763) 553-1209 ©Silver King 2002 WE'VE GOT REFRIGERATION DOWN COLD.. www.silverking.com Printed in U.S.A. i Nemco 77316-13 13-in Spade Cleaning Well w/.38-in Round Spigot&Rubber.Bumper,. Page 1 of 2 Residential Clearance 1-800-541-8683 ® - RESTAURANT SUPPLY,INC. Restaurant Kitchen �--------------------Tabletop Countertop Furniture Bar------ -.-�--- Catering ----See I , Equipment Supplies Supplies &= More KaTom Restaurant Supply>Restaurant Equipment>Commercial Refrigeration>Ice Cream Freezers&Dipping Cabinets>Dipper Stations>13-in Spade Cleaning Well w/.38-in Round Spigot S Rubber Bumper,Stainless 13-in Spade Cleaning Well w1.38-in Round Spigot&Rubber Bumper, Stainless Nemco 7731643 Dipper Stations This product has no reviews. Product Code:128-7731613 a Be(he first to Write a Review MPN:7731643 Typically ships within 4-8 business days Retail Price:$013.99. 17 FOOD EQUIPMENT $99.83 �f Add to Cart Tweet: tike (maga may not depict product color,Inclusions or accessories. - l�:The waaamywin n.otbehonored for residential ornon-commercialuse ofanyCommerdalEquipmea , - Nemco 77316-13 Description Product Accessories This 13-frith ice cream spade cleaning well station utilizes 300-series stainless steel to resist corrosion and to be easy to clean.The 318- n inch spigot provides running water to keep scoops wane and dean and can be installed on either side to fit into your commercial kitchen. The rubber bumper on the rim provides sound deadening and protection to the unit and theleLonj dividers can partition this unit for ;+r1 multiple storage spaces. Standard Features and Benefits: g 0 • 13-In.width is large enough for multiplescop ps • 0.384n.Dia.spigot can be Installed on either the right or left side making it easy to incorporate to your current setup Nemco 77358 S adeweil Installation • Running water from spigot keeps swops wane for constant operation and cleanliness Kit • Rubber bumper protects the unit from damage and dampens sound Nemco(77356) • Rounded comers are user friendly to not catch clothing or aprons SKU:128-77358 • Optional dividers create compartments to hold scoops and spades and are easily removable for cleaning ... Available installation kit includes plumbing components required for universal Installation of water supply and drain $58.00 • 300-series stainless steel body resists corrosion and damage • Overall Dimensions:12-314 in.W x 6-3/4 in.D x 44n.H • NSF listed Spade Well Ice Cream Spade Cleaning Well,113".318"dia spigot installed for left or right side operation,rubber bumper,stainless steel body,NSF(divider sold separately) Nemco 77316-13 Specifications �I • Product Spec Sheet C t Nemco 7735010 in Spadewell Divider • • Manufacturer.Nemco Nemco(77350) • Weight:7lbs. SKU:128-77350 Nemco 77316- 3 Accessories $18.00 f r u` Comparable Products Sal Nemco 77351 3-in Overflow Tube For 77316-10 Dipper Nemco SKU:128-77351 Nemco 77316-1010-in Spade $13.10 Cleaning Well W.38-in Round Spigot &Rubber Bumper Stainless -..-.-... .. . ......... .... _. .._..-.-. -__.. .. .....__.. Nemco(77316.10) SKU:128-7731610 Nemco 77316-13 Comparable Products 1;88.12 c --i& n, 0 http://www.katom.com/128-7731613.html 9/23/2013 STAINLESS STEEL Fabricated Economy SINKS ADVANCE,TABCM Three & Four Compartments Item #: Qty #: Model #: Project #: tj 4 {r � K-700 Removable Side Splashes Fits Left OR Right Side Fabricated Bowls are Welded Together at the Seams MATERIAL: FEATURES: 1 5/8"diameter stainless steel legs with 1"adjustable Backsplash has tile edge for ease of installation. stainless steel bullet feet. Sink bowls are 3/4"coved corner and meet NSF requirements. Entire unit is 16 gauge 304 stainless steel. Rolled Rim Edge for additional strength. Gussets-stainless steel. Sink Bowls are 14"deep for greater capacity. MECHANICAL: NOTE:15"x 15"bowls are 12"deep. - Supply is 1/2"IPS hot&cold. CONSTRUCTION: - Faucet holes on 8"centers. All TIG welded. - Faucets are not included(see accessories). Welded areas blended to match adjacent surfaces and to a satin finish. - Waste drains are 1 1/2"IPS S/S basket type,located in Gussets welded to a die-formed reinforced plate. center of sink bowl,and are included. Customer Service Available To Assist You 1-800-645-3166 8:30 am-8:00 pm E.S.T. Email Orders To:customer@advancetabco.com.For Smart fabrication-Quotes,Email To:smartfab@advancetabco.com or Fax To:631-586-2933 ADVANCE®O" __......NEW YORK .____._:.._..,_.__e_ GEORGIA TEXAS NEVADA BMART FABFICAT1- www.advancetabco.com Fax:(631)242-6900 Fax: (770)775-5625 Fax: (972)932-4795 Fax: (775)972-1578 E-1 KaTom Restaurant Supply, Inc. DIM NSIONS and SPECIFICATIONS. TOL Overall: ± .500" ALL DIMENSIONS ARE TYPICAL _ Interior:± 250" 1. (9 I C - 3 COMP-2 DRBD 3 COMP-1 DRBD 4 COMP-2 DRBD L 3 COMP THREE COMPARTMENT MODELLength Width Bowl Size Drhd.Length #of Drhrd. PLUMBING ROUGH-IN **FC-3-1515 50" 201/2" N/A 0 None 110 s. 11/2 1r2. **FC-3-1515-15RorL 621/2" 20 112" 15"x15" 15" 1 Specify 120 lbs. **FC-3-1515-15RL 75" 201/2" 15" 2 R&L 120 lbs. FC-3-1620-18RL 84" 26" 161'x20" 18" 2 Both 125 lbs. FC-3-1818 59" 24" N/A 0 None 1120 lbs. FC-3-1818-1BRorL 741/2" 24" 18" 1 Specify 128 lbs. W soo 18"x18" WASTE �� FC-3-1818-24RorL 801/2" 24" 24" 1 Specify 136 lbs. U" O"NN FC-3-1818-18RL 90" 24" 18" 2 R&L 140 lbs. 20112 FC-3-1818-24RL 102" 24" 1 24" 2 R&L 150 lbs. (CLEAR' ) FC-3-1824 59" 30" N/A 0 None 135 lbs. FL" FC-3-1824-18RorL 741/2" 30" 18"x24„ 18" 1 Specify 1142 lbs. FC-3-1824-24RorL 801/2" 30" 24" 1 Specify 150 lbs. FC-3-1824-18RL 90" 30" 18" 2 R&L 265 lbs. FC-3-1824-24RL_ 102" 30" 24' 2 H&L -W—0167s s. • FC-3-2424 77" 30" N/A 0 None 175 lbs. FC-3-2424-18RorL 92.5 30" 18" 1 Specify 3101bs. 61/2" FC-3-242448RL 108 30' 18" 2 R&L 330 lbs. -- I " ' 24°X24" tFC-3.2424-24RorL 981/2" 30" 24" 1 Specify 330 lbs. 167/2° ,t4, t FC-3-242444RL 120" 30" 24" 2 R&L 350 lbs. 1��+� WMer1—o FC-3-2030-20RL 100" 36" 20"x30" 20" 2 Both 315 lbs. 37" , Q. **Bowls are 12"Deep. t Requires Two Sets of Faucets (Working H Iglu) ssns FOUR COMPARTMENT MODEL # Length Width Bowl Size Drbd.Length #of Drbrd. Wt --- **t FC-4-2424-24RL 1 144" 1 30" 1 24"x24" 24" 2 R&L 350 lbs, •15"x 15"Bowls are 72'Deep * Four Compartment Sink Bowls are 12"Deep,t Requires Two Sets of Faucets ACCESSORIES - • DRAINS 1 FAUCETS L_ l ADVANCE TABCO is constantly engaged in a program of ADVANCE TABCO, improving our products.Therefore,we reserve the right to ennnaT Fneaicnn _ P change specifications without prior notice. E-la 200 Heartland Boulevard,Edgewood,NY 11717-8380 ©ADVANCE TABCO,JULY 2012 KaTom Restaurant Supply, Inc. i STAINLESS STEEL DROP-IN SINKS ADVANCE TABCO. ONE COMPARTMENT SMART FABRICATION- NO DRIP SELF-RIMMED EDGE Item #: Qty #: Model #: Project #: OVERALL BOWL SIZE ODLxW DEPTH DI-1-1515 1 15"x 15" 12-1/4"x 10-1/4" 5-1/2" DIMENSIONS Length is Left to Right.Width is Front to Back FEATURES: and SPECIFICATIONS One piece seamless Deep Drown stainless steel bowl. TOL± .125" ALL DIMENSIONS ARE TYPICAL Self rimming design&bowl is sound deadened.Raised,No No Drip Self-Rim Edge. Mounting clips DI-1-1515 provided accomodate all thicknesses of counter. 1511Cut-Out K-52 faucet and drain 01 3/811 ' MATERIALS: radius Stainless Steel Type 304,20 Gauge. Stainless Steel drain with strainer Plate-1 1/2 IPS. ! Faucet is brass-nickel plated. !� 1511 0 10 1/4" r DESIGN: Unit punched with 1-3/8"dia.faucet holes. Faucet MECHANICAL: it 121/4" 11 Faucet supply is 1/2"IPS male thread. , Deck mounted faucet is furnished with aerator and 4"O.C. � � I I c 51/211 STANDARD MOUNTING CLIPS accomodate all thicknesses t' of counter. i 7 1/2" 81/2" Replacement#K-28(Per Sink) ' Approx.Wt. 11 lbs. if ► INSTALLATION II ' Available Faucets&Accessories . . L � I { Deck Mounted 3 1/2"Gooseneck.4"O.C. K-52 OVERALL DIMENSION(O.D) i Deck Mounted 81/2"Gooseneck.4"O.C. K-55 h Deck Mtd.X.H.D.31/2"Gooseneck.4"O.C. K-62 Mounting Clips(Bag of 4). K 28 CUTOUT DIMENSION V (O.D—3/41 Standard Faucet conforms to NSF 61 Standard 9.An optional faucet N upgrade is r , , for compliance , 1' 1953 Standards. li-� I For Replacement Faucets&Upgrades, Drains&Accessories visit our website at www.advancetabco.com Cut-Out Size = L to R x F to B Customer Service Available To Assist You 1-800-645-3166 8:30 am-8:00 pm E.S.T. Email Orders To:customer@advancetabco.com.For Smart Fabrication-Quotes,Email To:smartfab@advancetabco.com or Fax To:.631-586-2933 ADVANCE TABCM NEW YORK GEORGIA TEXAS NEVADA SMART FA9RICAT�N'• www,advancetabco.com Fax: (631)242-6900 Fax:(770)775-5625 Fax: (972)932-4795 Fax:(775)972-1578 ADVANCE TABCO is constantly engaged in a program of improving our products.Therefore,we reserve the right to change specifications without prior notice. ©ADVANCE TABCO,NOV.2012 A-2 s €r KCBM23R Dynamic Condenser improves performance in high temperature t nw environments Automatic Defrost Cooling System provides Worry-free performance I 1/3 HP Compressor Stainless Steel Exterior&Interior Digital Controls i External Temperature Display Removable Door Gaskets Adjustable Shelves Self-Closing Doors With 90-degree stay-open feature Lock&Key protects the contents of the unit Heavy Duty Casters 000. 1 TECHNICAL SPECIFICATIONS Digital Temperature Display MODEL KCBM23R E Quick set digital display for easy Product Line Refrigerator °Er '=Raui monitoring. Capacity(Cu.Ft) 23.0 Condenser Type Dynamic �.� Automatic Defrost Cooling System Yes r Stainless Steel Interior Compressor Horsepower 1/3 s ,. Exterior Finish Stainless Steel Durable and easy to clean for daily Interior Finish Stainless5teel commercial use. 24 Shelves(Number/Type) 3Mnyl{oatedSteel r' Controls Digital _ Temperature Display Location External f +1 �, Temperature Range 32 to 50°F Vinyl Heavy Duty Adjustable Shelves Voltage Rating 115v/60Hz i Run Amps 7A Shelves that are easy to handle and r'? y Plug Type NEMA 5-15P keep clean. z. A ri Shipping Weight(Lbs) 350 Warranty 2 Year IS Year kelvinator.com Pioneer Sales Co. m x W. � i 1 ' KCBM23R B -I D E A Top View BC— • Front View Side View 11 p gTypo(NEMA) l sp EXTERIOR DIMENSIONS ACCESSORIES Height A(Including Casters) 82• Shelf 5304486092 Width 0 29• Shelf Rail 5304486093 Overall Depth(Including Door&Handle)C 34° Door Lock 5304487079 Cabinet Depth D 32° Key 5304487080 Depth(with Door 90'Open)E 58-12° CERTIFICATIONS AND APPROVALS ENERGY STAR®Qualified Yes Safety Certification ETL Sanitation Certification ETL /ticla usa><+oi% USA•10200 David Taylor Drive•Charlotte,NC 28262•1-866.738-1640•kelvinator.com•KelvinatorCommerdal.USA®electralux.com CANADA•5855 Terry Fox Way•Mississauga,ON L5V 3E4 Nigh standards of quality at Elecnoka Home product'Inc mean we are KCBM23R 06/12 ®2012 Electrolux Home Products,Inc. constantly working to improve our products.We reserve the right to change Pioneer Sales Co. specifications or discontinue models without notice. 01 Y . < if SCF1076 33.38"x 42.63"x 26.25" (H x W x D) Flat top sorbet freezer with 10.6 cu.ft. capacity and two baskets included Highlights: ETL-S listed to NSF standards for use in commercial settings E Sliding glass lid includes keyed lock Designed to operate between 00 and 20°F for the best conditions to serve sorbet jl Includes two baskets for storing frozen treats Commercially approved .listed-to-NSF-7 Standards for use in commercial establishments Sliding glass lid Durable glass lid slides open smoothly for easy serving Novelty baskets Includes two wire baskets for storing frozen novelty treats Manual defrost operation Drain included for easy defrosting Lock Lid includes keyed lock Adjustable thermostat Manage ge th a interior temperature with ease and accuracy;operates between 00 and 20OF for sorbet service Hammered aluminum Attractive and easy to clean interior holds up to constant use interior 100%CFC free Environmentally friendly design without ozone-damaging chemicals Height 6'-0"LG,ELEC.CORD Width 42.63" Depth 26.25 ----------i Capacity 10.6 cu.fL Interior Height 1 25.63" Interior Width 1 42.63" Interior Depth 1 20.88" Comp Step Height 10.5 Comp Step Width 12.25" t`,00 CM'00 Shipping Weight 133.0 lbs. N N Weight 115.0 lbs. DRAIN US Electrical Safety ETL Voltage/Frequency 115 V AC160 Hz Amps 3.3 TOP VIEW Door Swing Sliding Wheel Quantity 4 _ Temperature Range 0 to 20"F Defmst Type Manual -n---- ----- ------- ---- --- -- - -�- Thermostat Type Dial 428-- High Side PSI 250.0 111 ` t Low Side PSI 88.0 Lr- _ -�.-_ Refrigerant Type R134a �� Freon Oz 4.9 Parts/Labor Warranty 1 Year Compressor Warranty 5Years Sanitation r=TL-s I I FRONT VIEW -+ 12� N 4 co M DRAIN ELEC.CORD d#. a • Y �; d 1 4 x ar a b t e XT ? ' 't" ;.gat' ''` , C "'1 .$;; =ra. 4 • 3, s n rt � f -. r a�:'� L ;'�-;Z ?f i<. `'445 ,,..- • +. 0194 . : t `t 01,0 ice` °`✓ �' " `t`,.:,a � '' ,. a gin" a #,.a*� �-�" � � .; •,` '.:;� :. ,.^. } ,. xr,r.!k.'� 5',7 # � � s'. sF ty„ ✓, Y� ��+.�'k�'e " ��n �c`�a '�k''�^ �'x ^ass± +; . �'' �'"�- �x:4� - ��'�'�' • ' • 0 ,w �d��" `,� �,� .�:.�"s'a �' ; �.,� ��x��i* g '�' �`'td��i f � a��'�T�h`* .n^,.�'°�, .V .�.,a1' S y'r t ' r IT, n San Jamar P9723 Topping Bar with Ultra Pumps Page 1 of 5 Q�CHAT NOW ONLINE ! , MON-THUR 8AM-12AM,FRI 8AM-8PM EST CART 0 SAT&SUN(CHAT ONLY)9AM-4PM EST „i LOGIN & REGISTER i° SEARCH SEARCH BY PRODUCT,CATEGORY,OR MANUFACTURER Product Category Business Type WEBstaurantStore.com >.Restaurant Equipment > Food Display and Merchandising > Pump Condiment Dispensers > San Jamar P9723 Topping Bar with Ultra Pumps San Jamar P9723 Topping Bar I pp g with Ultra Pumps i v ( y� LO Each only $287®99/Each s 1 ®® To C —Add to— - ( Rapid Reorder r Wish list l ' V Includes(2)jars Like 1 j 0 Tweet; 0 { with pumps, and ' ® Ask a question (3)jars with ladies Email page Prrnt page j Companion Items Item: 712P9723 _ Units: Each Chopped Chopped Cookies'• Ship... Usually Ships BUTTERFINGER©fee Creme tee Cream 1 BUSIneSS ,. Cream Topping-10 Topping-10 lbs. pay $37.49rcase 21.99 :� a n ' When will I receive my ( 1 ADD TO CART ( 1 ADD TO CART Item? --- - Revi... http://www.webstaurantstore.com/saiijamar p9723-topping-bar-with-ultra-pumps/712P97... 9/23/2013 VE11111111 h Lin fill "f v iia i�'& �i �ii air �' e ➢.�i '�s '�ii �. do go 'gip i$� � R a=�s ,��' � ��':i�s6�. J.. A! �FIII EE list1,1 Ill �1, q, 9.,� go CD -! ! AN `di�,➢ "i' '& `� '� ii ��i51hi�'t i ➢'3,�i ai "Pal, �l eE tae L Mc11 ikg h hit tKITCH EN ZONE rrr Square Lay-in smooth textLire k �f ��k 'h4yhtiall�i�wr� t� ARF WO till,t �k� �•i�y� ,ri 4 - 0 '� •'� art , lk— r � � harl •r», `,� �,j" tri °�� 't . , �:��,_. ,t ".4• R t ' Kltcheu Zuue 24"x 24"panels KEY SELECTION ATTRIBUTES TYPICAL APPLICATIONS A better option to:im.1-o_„ered • Nghter-istul 1{:ith 20%nxire light • P9tflenibod preparation areas gypslu»: refle-tancethan inl o rered g;Fsum , Llturat_ries Lr•;,erinstalled o_st • Durable–t,',;Liter-repelfent,ri:'ashabl?, . (;afet_rias Ughtteeight rkinals,,(A11 u0%nrjre c raf_h-resistant&A-resistant . L1;af d7eSireStfuidllS pieces • Snrjoth surface nle6ts USDATSIS per airton guidelines far use.in food processing E1SI@f tO Qlt'Vdth IeSS CILISf al'eaS R-,nlable.through Armstrong • *-YeorUnlfterd%steall;'Montyagainst Reenyding Program visible.sag,mold`nliklew.and bacterial grcr,th lite n G7 3/ DETAIL fCCOLLORR} 1.Kitchen Zone -In �/ 2.Kitchen Zana LL ay-in isith Rrelud215116" suspensfn s,-'stem O7thile 2 1041 Tech Line"'877 ARMSTRONG �rmstrong 36%REOKI E© CONTENT KITCHEN ZONETM Square Lay-in , t smooth texture CaleldateLEEDcontrikidionatanTstronaaonl+greengenie t:-,murrrenonrT VISUAL SELECTION PERFORMANCE Dols represent high h:al of performance. �� 3 - « ss :5 C U 2 3 p� U Edge Pgs.2t3-2T iter Dimensions ` u-cc a� dr ces JrS Profile artronu.mmi N0. (h1CIleS) urar:nz NRC GAC M Hwrd- h4aler H„��f � KITCHEN ZONE hL B1)Ck+ Guild+ Repel VIhsh Scratch cS_dl yes Yells 151"16" 1 673 24 x 24 x YS" F1 — 32 Class A. 0.89 • • • • • • • Std • Sir �'x Square Lay-in • # ti, i 672 24 x 48 x 5i8" — J9 Class A 0.F-1 . _ • • • • • Std • i f.. °4 i YAC �J Y 4 e.Y b'T- HAS {' SUSPENSION SYSTEMS xf 15;16" ,< I., Preluda• ~ , PHYSICAL DATA Haterial Anti MokYliilde-w&Bacteria 304-oar Perfomkance Guarantee&4Warrantyt Wet-formed mineral fiber BioBbel a Plus contains an anti-microbial treatment ',;%hen installed•,:ith Armstrong Suspension System(item Surface Finish and pruides guaranteed resistance against gio•,:rth 6xm '3).Details at arrrstrong.col-arrantg of mokUmiidmv and Gram-positive and Gram-negative Factory-applied vin-d later.paint ododstain-causing bacteria for 30 years. Cleaning Recommendations To clean panel,use a clean,.•shite cloth•.eith avatar or d; Fire Parforniance VOC Emissions a mild detergent and%vipe surface.To disinfect panel, no , ASTta E24 and CAH;ULC S102 surface burning Third part,certified compliant:rith California lightly spray surface and.ripe clean avith a clean,white characteristics.Flame Spread Index.25 or less. Department of Public Health CDPWRI.B?Standard cloth.Acceptable colorless disinfectants include: Smoke De-veloped Index,yr)or less.(UL labeled) flethod'sersion 1.1,2010.Thisstandard is the •Sodium hypochlorite •Hydrogen peroxide ao ASTH E1264 Classification guideline for lo:v emissions in LEED,CalGreenTitle •Quaternary ammonium Trpe I%,Form 2,Pattern G 24,AIISUA0114EMSUCAESStandard 181"x:,IISIIGBI GBuilding Assessment Protocol. 'Weight:Square Feet`Carton Al Fire Class A Green 672—0.82 lbs.-SF;M SFlctn Sag Resistance Application Consideration 6x'3-0.82IbsISF:64SF.icto =< HumiGuard®Plus—superior resistance to sagging Not designed for use in close proximity to commercial p grease ducts. Mininnu i Order Quantity in high humidity conditions up to,but not including, 1 carton VV standing.voterand outdoor applications(,item 6i3t InsulationValue R Factor-1.6 01.1 units! R Factor—0.28!Watts units) TechLin r 1 871 ARMSTRONG LIED'iso rFgistw rl tri:mmk tdtlN 0.S.;rtrn Bulln7 Council arn7strong.comWwrellings Fdldhertralemarizwed hereinarethe,prrjpertyofA ILioerming � 1 (search:kHchenzone) GomponyandorttsailiWlF a 2013Iu:ILixrrtigOcaipan, BPCS4667-1213 Printed in lie Voted Stalesoiknlerira l/"7�M %A 1$1 1 `J I •F }: L i johnsonite� Resilient Vinyl Wal-l-Base - Traditional with Toe profile 1. PROPRIETARYPRODUCTIMANUFACTURER: Physical Characteristics: Proprietary Product:Resilient Vinyl Wall Base(with Toe). 080"(2.03mm)or 118"(3.18mm)profile thickness MANUFACTURER 2112`(6.35rm),47(10.6cm),and T(15.24cm)overall heights Johnsmite,Inc. Phone (800)899-8916 4'(1.22m)straight lengths and 120'(36.58m)coifed lengths 16910 Munn Road (440)543-8916 (118 x6"tailed lengths=100) Chagrin Falls,Ohio 44023 Tech: Ext 297 Pieces or Feeticarton:30 straight lengths or 120ft coiled Web.mivw.johnsonitecom Samples: Ext 298 Outside comers(CB XX Height—LOC-thickness)with 47(10.16cm)returns E-mail: info@johnsonRecom Fax: (440)543-8920 available Proprietary Product Description: 2. PRODUCT PERFORMANCE AND TECHNICAL DATA: Construction: Johnsonite wall base is manufactured from a proprietary Hardness:ASTM D 2240 Rubber—Rubber-85 Shore&Vinyl90 ShoreA thermoplastic vinyl formulation designed specncally to meet the performance and Flexibility:Will not crack,break or show any sign of fatiguewhen bait around a%a dimensional requirements of ASTM F-1861, Type TV, Group 1 (solid) Standard (6smm)diameter cylinder_ Specification for Resilient Wall Base. Fie Resistance:ASTM E 648.T1FPA 253(Critical Radiant Flux)—Class 1 StyleResiiienBTopset(CB-XX Height—length-thickness):.45`(11.1mm) ASTM E 34NFPA 255:Flame Smoke-Class B/less than 450 Smoke. overall thickness. Meets or ex coeds the performance requirements for resistance to hea0light aging,chemicals,and dimiensional stabilkywhein tested to the methods,as Traditional described,in ASTM F-1861 Standard Specification for Resilient Wall Base. 3. INSTALLATION: The installation of Johnsonite Wall Base should not begin until thework of all other trades has been completed,especially overhead trades.Areas to receive wall base shall be clean,fully enclosed,weathertight,and maintained at a uniform temperature of at least 65`F for 24 hour before,during,and after the installation is completed. The wall base and adhesives mall be conditioned in the same manner.Floors and walls shall be clean,dry,free of dust,all paints,wallpaper,and all other foreign material,which may affect proper adhesive ban ding.Wall base may be installed on interior plaster,gypsum wallboard,concrete,masonry,mineral-reinforoad cement board or similar porous surfaces_Wall base shall not be installed on surfaces that wil be exposed to drasticte rnperature changes or moisture.Cut the wall base to finished length and miter cul the ends for inside and outside comer. 1 I .45., ADHESIVES: Porous Surfaces 960 Acrylic Cove Base Adhesive Application:1/8'square notch trordel Color Sample: Coverage:Approximately 250 linear feet of 4'Wall Base NonPorous Surfaces 945 Contact Bond Adhesive Application:Brush or roller Coverage:approximately 360 sq ft/gallon 960 Acrylic Cove Base Adhesive Color Application:l,S'square notch travel. I Coverage:in linear fugal—250 to 300 S Ca m p`e Installation Manuel:Refer to John smile Rubber and Vinyl Wall Base Installation Instructions for complete installation details 4. AVAILABILITY AND COST: Available th rou gh authorized Johnsonite distributors nationwide. Product Application: 5. WARRANTY: limited i year warranty.For complete details,contact Johnsonite or an authorized Johnsonite distributor. > '.�� ` 6. MAINTENANCE: Refer toJohnsonieRubber and Vinyl Wall Base Maintenance Instructions for n complete maintenance details. 7. TECHNICAL SERVICES: Samples:Submittal samples for veri5cation and a rovai available u est PP Pon request from Johnsonite.Samples es shall besu[xni8ed in dXJm iancewrfh therequirements of � pl p the Contract Documents.Accepted and approved samples shall conslitutethe standard materials which represent materials installed on the project. For current Installation and Maintenance;Instructions,Product Specifications,and other technical data,visit us on the web at wwwjohnsonRe.com or contact `' Johnsonife at 1-800-899-8916.