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Home My WebLink AboutMiscellaneous - 554 Turnpike Street f RIPOLI BAKERY & PIZZA' , A4 TURNPIKE STREET ",ORRESPONDENCE ;ontact Matthew Za a-16 544TU(npikS v" REGULATORY HEALTH AUTHORITY COMPLIANCE REVIEW CHECKLIST i Insufficient Satisfactory Unsatisfactory N/A Information 1. Finish Schedule [ ] [ ] [ ] [ ] Kitchen Warewashing Food Storage [✓Y Other Storage [ [ ) ( ] [ J Toilet Rooms [ ] [ ] [ ] [ ] Dressing Rooms [ ] [ ] [ [ ] Mop Service Area [ [ ] [ ] [ ] 2. Insect&Rodent Harborage 3. Garbage and Refuse [y [ ) ( ] [ 7 4. Plumbing 5. Water Supply 6. Sewage Disposal 7. Dressing Roo1-00 8. Separate Toxic Storage 9. Laundry Facilities 10. Linen Storage [ [ ] [ ] [ ] 11. Exhaust Hoods 12. Hand Sinks 13. Dishwashing&Pot Sinks [ ( ] ( ) ( l 14. Lighting 15. Ventilation 16. Grease Traps [� [ ) [ ) ( J \ �c� U�( Pork 17. Employee Restrooms Location Nuns h Soap Hand Drying [ X [ l [ I [ I J Lavatories [ [ ] [ ] [ ] Water C,19sets [✓ [ ] [ ] Waste Receptacles [ ) [ ) [ ] [ ] 18. Patron Restrooms Location Number Soap [ ) [ ) [ Hand Dryi g [ ] [ ] Lavatories Water Closets Urinals Waste Receptacles [ ] [ ] [ [ ] 19. Kitchen Equipment Space between units or wall closed or adequate space for easy cleaning Aisles sufficient Storage 6"off floor Countertops&cutting boards of suitable material [ [ 7 [ 7 [ ] Self serve food area adequately protected [ ] [ ] [ Built-in external temperature gauges or provision for separate internal thermometers noted for each piece of refrigerated equipment Utensil&Kitchen Storage / Clean Soiled Counter mounted equipment [ [ ] [ ] [ ] Floor mounted equipment [ ] [ ) [ [ ) Vacuum packaging equipment Bulk food [ [ ] [ ] [ l Self service Salad Hot/Cold Buffet [ ] [ ) [ ] s r 20. Food Preparation Review [ ] [ ] [ ] [ ] Raw food prep table(s) L l [ ] [ l L l (as menu dictates) Raw food prep sink(s) [ ] L ] [ ] L l (as menu dictates) Adequate refrigeration [ ] [ ] [ ) [ ] Adequate cold holding facilities [ ] [ ] [ ] ( ] Adequate hot holding facilities Adequate hot food preparation equipment [ ] [ ] [ l [ ] Vacuum packaging [ ] [ ] ( ] [ ] HACCP plan COMMENTS:(Explain w y any item was noted"Unsatisfactory., f � 4t� VI� Y C l f Reviewer Signa a � Date f. Reviewer Title APPROVAL: DATE: DISAPPROVAL: DATE: REASONS FOR DISAPPROVAL: R _� • S��b 16p6 v PUBLIC HEALTH DEPARTMENT (ommunity Development Division November 19, 2010 Tripoli Bakery and Pizza Matther Zappala 106 Common Street Lawrence, MA 01840 Re: Tripoli Bakery and Pizza plan review, 544 Turnpike Street Dear Mr. Zappala, The Health Department received your resubmission of requested information on November 19, 2010 for the new food establishment to be known as "Tripoli Bakery and Pizza". The plan has been approved. Thank you for your continued cooperation. We look forward to working with you through the construction process. The Health Department was recently notified of requirements in the plumbing code that may affect you. The language in bold is specific; please do not change it in any way. If you have one or more interior grease traps please note the plumbing code 248 CMR 10.09 (m): 1. A laminated sign shall be stenciled on or in the immediate area of the grease trap or interceptor in letters one-inch high. The sign shall state the following in exact language: IMPORTANT This grease trap/interceptor shall be inspected and thoroughly cleaned on a regular and frequent basis. Failure to do so could result in damage to the piping system, and the municipal or private drainage system(s). Looking forward to pre-opening,prior to receiving your permit to operate you must have 2 Health Department inspections at minimum; a construction inspection and a final inspection. When all equipment is in place a construction inspection should be requested. Once given Page 1 of 2 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 • Tripoli Pizza and Bakery Plan Approval November 19, 2010 approval by receiving your building permit sign off, you may begin bringing in food. No cooking or serving may be conducted without Health Department permission or until you receive you final inspection and have your"Food Establishment Permit" given to you by the Health Office. Thank you for your cooperation in this matter. We look forward to working with you on this project and in the future. ZSincere, /REH7SS Items of Deficiency noted Corrective Action EQUIPMENT REVIEW Only one hand sink in entire food establishment. Must have a hand Hand sink not within 10 feet sink in each area. of each food prep,wash and serving areas. Revise OK. Food preparation area is too close to ware wash area.No food prep Must rethink the design of should be being done within the cleaning area. Area only 4 feet the kitchen. Must separate wide. Won't protect food or clean utensils. Cross contamination the various activities. OK serious concern. Question regarding prep sink. We recommend keeping prep sink Move sink OK as you indicate future use changes. In addition vegetables will be prepared on site ESTABLISHMENT PACKAGE REVIEW Page 16 location of clean and dirty linens not precise notation. Pis complete OK Page 14 plumbing connection sched. not complete fill in with initial from plumber where needed OK Page 16 toxic storage; cleaners, soap, sanitizers Indicate location OK Page 17 Dical sanitizer Is Dical a yuat? Can't locate information on this product OK Page 2 of 2 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 ; -' 4860 ,10RTry ILI� 3? °c F 9 .' • Town of North Andover HEALTH DEPARTMENT SACHUSt CHECK#: /(O DATE: o�D/h LOCATION: ��' /c1� H/O NAME: CONTRACTOR NAME: Type of Permit or License: (Check box) ❑ Animal $ ❑ Body Art Establishment $ ❑ Body Art Practitioner $ ❑�Dumpster $ CST Food Service-Type: CU _- ❑ 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) $ ..n A i Health Agent Initials White-Applicant Yellow-Health Pink-Treasurer Food Establishment f ' T. Plan Review Guide — °� FOOD ESTABLISHMENT PLAN REVIEW APPLICATION IS TO BECOMPLETED BY THE OPERATOR AND SUBMITTED TO THE REGULATORY AUTHORITY—at least 60 days in advance before commencement of any food establishmentplanned openings. TOWN OF NORTH ANDOVER, MA Regulatory Authority 1600 Osgood Street, Building 20; Suite 2-36,North Andover, MA 01845 Date: / 02� NEW =New construction,not yet built ! , REMODEL -partial or major renovation of existing establishment CONVERSION—existing establishment that you are purchasing W vJ r Name of Establishment: f i�Jv / (-,4 Corporate Name: R�,` N., t r ., 1 � m ategory: Restaurant , Tnsti�,ztion ; Daycare , Retail Market tithe, A Establishment Address: /�o N Phone: (at location if available) A//4, j E-mail Contacts: /"1W Name of Owner: r:�, C Mailing Address: /06f Cot4lfaiON S-�rcet t itC 1 C /VIA Telephone: 9 ,�/i'_ (0 a Applicant's Name (if different than owner): Title(owner, manager, architect, etc.): 0 UJ " _ Mailing Address: cote M 6m Sh cc..JV 1 w �ti P NVIv Telephone: �I��` �� -715 Town of North Andover,Health Department, 1600 Osgood Street, Building 20;Suite 2-36, North Andover,MA 01845--Phone: 978.688.9540--Fax: 978.688.8476 Page 1 of 20 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 t a�end decline (circle one)participation in the TRC process Dateof�RCBt�I3onl��) .vw General Information Hours of Operation: Sun gAp't pO Thurs Mon Fri Tues Sat 944F4— 1 104 Wed ' ➢ Number of Seats for customers: ➢ Number of Staff: (Maximum per shift) ➢ Total Square Feet of Facility: / Number of Floors on which , operations.are conducted ➢ Maximum Daily Meals to be Served: ➢ Breakfast (approximate number) € ➢ Lunch A ➢ Dinner Type of Service: Sit Down Meals (check all that apply) Take Out Caterer Mobile Vendor Other Town of North Andover,Health Department,1600 Osgood Street,Building 20;Suite 2-36, North Andover,MA 01845—o-Phone: 978.688.9540--Fax:978.688.8476 Page 2 of 20 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 includingalleys,streets• -and location of any outside equipment(dumpsters; well, septic system - if applicable) ay of 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: 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; Town of North Andover,Health Department, 1600 Osgood Street,Building 20;Suite 2-36, North Andover,MA 01845--Phone:978.688.9540----Fax:978.688.8476 Page 3 of 20 d. Lighting schedule with protectors; (1) At least 1 10 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 Check categories of Potentially Hazardous Foods (PHF's) to be handled,prepared and served. CATEGORY* (YES) �) 1. Thin meats,poultry, fish, eggs (hamburger; sliced meats; fillets) ( ) 2. Thick meats, whole poultry(roast beef; whole turkey, chickens, hams) ( ) FV1_ 3. Cold processed foods (salads, sandwiches,vegetables) ( ) M� 4. Hot processed foods (soups, stews, rice/noodles, gravy, chowders, casseroles) Town of North Andover,Health Department, 1600 Osgood Street,Building 20;Suite 2-36, North Andover,MA 01845--Phone: 978.688.9540--Fax:978.688.8476 Page 4 of 20 F ry goods(pies, custards, cream fillings &toppings) (✓<r E FOOD SUPPLIES: 1. Are all food supplies from inspected and approved sources? YES NO 2. What are the projected frequencies (daily, weekly, etc) of deliveries for Frozen foods �— Refrigerated foods , and Dry goods -- 3. Provide information on the amount of space(in cubic feet) allocated for: Dry storage Auwx dw, 5461 "+. Refrigerated Storage' 15 0 �- Pi , and 5 6ewcrv% ',Vc�(V Frozen storage ,;• " 6/ 4. How will dry goods be stored off the floor? (ur �N+ R > U COLD STORAGE: 1. Is adequate and approved freezer refrigeration available to store frozen foods frozen, and refrigerated foods at 41'F (5°C) and below? YE /NO 2. Will ra7 d seafood be stored in the same refrigerators and freezers with cooked/ready-to- eat food If yes, how will cross-contamination be prevented? 3. Does each refrigerator/freezer have a thermometer. YES /NO Number of refrigeration units: 5� Number of freezer units: 4. Is there a bulk ice machine available? YES /6 O Is ice packaged and sold for retail? YES9 Town of North Andover,Health Department, 1600 Osgood Street,Building 20;Suite 2-36, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 5 of 20 THAVA'ING FROZEN POTENTIALLY HAZARDOUS FOOD: Please indicate by checking the appropriate boxes how frozen potentially hazardous foods (PHF's) in each category will be thawed. More than one method may apply. Also, indicate where thawing will take place. Food Thawing Method j *Thick or Bulk Frozen *Thin/Portioned Frozen I i j Refrigeration i f3AKer ,5}t� �� ! f jRunning Water Less than ] j 70°F(21°C) Microwave (as part of cooking process) � � 1 1 Cooked from Frozen state 1 Other(describe) i t i *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. 2. Will food employees be trained in good food sanitation practices YES)/NO Method of training: Tra:k'�Aek bi Number(s) of employees: prmr5)C. ( 0 Dates ofcompletion: Cef }_% C,Opie � 3. Will dime�s osable gloves and/or utensils and/or food grade paper be used to prevent handling of ready-to-eat ,, II foods(�NO 4.1s there a written policy to exclude or restrict food workers who are sick or have infected cuts and lesions? UES NO Please describe briefly: yy� F[,\0 t61De-e-S Ftrt_ Ti-P G KL-e cC ib N tj �L ky)N r_�fie, (� t.� h-AU 'Sly ivi rpt sIF�--_e ` f urt w o g fZI_Ie.,rL-cvverive Town of North Andover,Health Department, 1600 Osgood Street,Building 20;7ite 2-36, North Andover,MA 01845--Phone: 978.688.9540--Fax:978.688.8476 Page 6 of 20 Will employees have paid sick leave?( ESI/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: •d C-A-t ` Concentration: ZOO ,)j)fy1 t M Test Kit: ES/NO 6. Will ingredients for cold ready-to-eat foods such as tuna,mayonnaise and eggs for salads and sandwiches be pre-chilled before being mixed and/or assembled?YES/NO If not, how will ready-to-eat foods be cooled to 41'F? V 7. Will all produce be washed on-site prior to usefYE_S7,, NO Is there a planned location used for washing produceYES NO Describe i C' l 1`P Au eLi epW le t y ujl(� l�►�S`�i F r it r V1`lctr Rut'N E V'� ujk4a' to 1 e_tKou P co'A4RAI Mk:' t 'k id P c � , dei U=)o diO t4a M uch QNY Fre'S4 fv c(Ve-C. AMS ce ', 4 _jAk If not, describe the procedure for cleaning and sanitizing multiple use sinks between uses. 0U�, t"jAA.1 I 8. Describe the procedure used for minimizing the length of time PHF's will be kept in the temperature danger zone (41'F - 140°F) during preparation. Town of North Andover,Health Department, 1600 Osgood Street, Building 20;Suite 2-36, North Andover,MA 01845--Phone: 978.688.9540--Fax:978.688.8476 Page 7 of 20 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. Z 12. Will the facility be serving food to a highly.susceptible population? YES600 If yes, List measures taken to comply with code requirements. s COOKING: 1. Will food product thermometers be used to measure final cooking/reheating temperatures of PHF's? YES f NO What type of temperature measuring device: Minimum cooking time and temperatures of product utilizing convection and conduction heating equipment beef roasts ➢ 130-F(121 min) ➢ solid seafood pieces ➢ 145T(15 sec) ➢ other PHF's ➢ 145T(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) 2. List types of cooking equipment. Town of North Andover,Health Department,1600 Osgood Street, Building 20;Suite 2-36, North Andover MA 01845--Phone: 978.688.9540--Fax:978.688.8476 Page 8 of 20 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. /VA 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. a , se c- nn � 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. AAT T!"1 mwrr� .... .... Cvvi,l�Tv i nICK t n1N MEATS T H1?%; SOUPS/ THICK . i RICE/ METHOD MEATS GRAVY SOUPS/ j NOODLES GRAVY Shallow Pans 1 Ice Baths i � f Reduce Volume or Size Rapid Chill f i i j r i 1 I j Other(describe) i 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. Town of North Andover,Health Department, 1600 Osgood Street, Building 20;Suite 2-36, North Andover,MA 01845--Phone: 978.688.9540-- Fax:978.688.8476 Page 9 of 20 2. How will reheating food to 1657 for hot holding be done rapidly and within 2 hours? V Dr d VC; AI W 0 V( have.- 40 be RtA&A bC etj 560 9 OVY4 17 A It-Ai t,(i MOWS �)Al 6 i i t A. FINISH SCHEDULE , P� 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 (ie. quarry tile, stainless steel, 4"plastic coved molding, etc.) will be used in the following areas. (be specific) Kitchen j FLOOR 1 COVING WALLS CEILING ar 1 r r I f 1 � t I I i k { i Food Storage I m$-�® ' y tai I r IaC� I j -�► L Q Norvc - ,PAAe w5a540k coil Tit Other Storage �� Toilet Rooms 1 Dressing Rooms ! { { , A(A , a f i l 1 j I j Kitchen I Garbage & I Refuse Storage i I I I k � i Town of North Andover,Health Department, 1600 Osgood Street,Building 20;Suite 2-36, North Andover,MA 01845--Phone:978.688.9540-- Fax:978.688.8476 Page 10 of 20 Mop Service Basin Area WIWI j (o►r ! RP `1 e 1 i ; Now PerlFor4eO Warewashing Area ' F R P Walk-in Refrigerators and I j Freezers, we lli�i B:-•INSECT&RODENT CONTROL APPLICANT:PLEASE CHECKAPPROPMTE BOXES. I. Will all outside doors be self-closing and rodent proof? YES NO N/A 2. Are screen doors provided on all entrances left open to the outside? 3. Do all openable windows have a minimum #16 mesh screening? 4. Is the placement of electrocution devices identitied on the plan? �8t}af wrv(rE S1�.c !~ 4y f,_ wou1 tSI6feeg& uh 5. Will all.pipes & electrical conduit chases be sealed; ventilation systems exhaust and intakes protected? L� 6. Is area around building clear of unnecessary brush, litter, boxes and other- harborage? 7. Will air curtains be used? If yes,where? rDSSj�I)i �l}!N' �M��NCQ 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. MO 13e, 'v2 e P-opeIZ q , pe;s'' C64-�, iS properl y beiti0 Town of North Andover,Health Department, 1600 Osgood Street,Building 20;Suite 2-36, North Andover,MA 01845--Phone: 978.688.9540—'—Fax:978.688.8476 Page 11 of 20 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? tf OUTSIDE 12. Will a dumpster be used? Number: !i Size of: b Cu }�► a. Number: b. Size of c. Frequency of Pick-Up? Indicate Vys and how often 13. Will a compactor be used? Number: Size: Frequency of Pick-Up 14. Will garbage cans be stored outside? r 15. Describe surface and location whey dumpst5r ompactor/garbage cans are to be stored. erj q e�. 16. Describe location of grease storage receptacle 17. Is there an area to store recycled containers? 18. Is there any area to store returnable, damaged goods? !`fi.' . . t Vit. Town of North Andover,Health Department, 1600 Osgood Street,Building 20;Suite 2-36, North Andover,MA 01845--Phone: 978.688.9540--Fax: 978.688.8476 Page 12 of 20 LMBING CONNECTIONS TheFDA Food code andlumbin requirements d p g re q o not replace or supersede persede 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. i Equipment i Code {' Confirmed I Describe/Comments Requirements by Operator 1 please initial i Dish Machine Backflow prevention NIT device w Induect Waste 1 I Steam Jacketed Backflow prevention Kettle device j Indirect Waste i ! 3 j Steamer Backflow prevention device Indirect Waste ----- Garbage Disposals I Backflow prevention ! f or dish table device i troughs; Submerged inlets i I i At all hose Backflow prevention connections device i _ I Garbage can } Backflow prevention washer . . device 1 I j i Carbonated I Carbonated Backflow beverage prevention device- i dispenser i I Town of North Andover,Health Department, 1600 Osgood Street, Building 20;Suite 2-36, North Andover,MA 01845--Phone: 978.688.9540--Fax: 978.688.8476 Page 13 of 20 i PLUMBING SPECIFICATIONS 1. THIS CONTRACTOR SHALL FURNISH AND INSTALL ALL PLUMBING EQUIPMENT SHOWN ON THE DRAWINGS AND HEREIN SPECIFIED. EQUIPMENT ITEMS NOT SHOWN OR CALLED FOR SUCH AS FITTINGS, VALVES, VACUUM BREAKERS, HAMMER ARRESTERS, RELIEF VALVES, ETC. SHALL ALSO BE INSTALLED TO MAKE A COMPLETE AND WORKABLE PLUMBING SYSTEM. 4. OBTAIN AND PAY FOR ALL REQUIRED TEST, PERMITS, INSPECTIONS AND BACK CHARGES. 6. MATERIAL, INSTALLATIONS AND WORKMANSHIP SHALL BE IN FULL ACCORD WITH THE MOST MODERN PLUMBING CONSTRUCTION REQUIREMENTS. . ALL MATERIALS SHALL BE NEW, UNLESS NOTED OTHERWISE. THIS CONTRACTOR SHALL COMPLY WITH ALL LOCAL, STATE, AND MASSACHUSETTS PLUMBING CODE. 7. THIS CONTRACTOR SHALL INSPECT THE SITE AND SHALL INVESTIGATE ALL CONDITIONS UNDER WHICH HIS WORK WILL BE PERFORMED. HE SHALL COORDINATE HIS WORK SO THAT IT DOES NOT INTERFERE WITH THE WORK OF OTHER TRADES AND THE GENERAL CONTRACTORS BUILDING SCHEDULE. 8. INSULATE ALL HOT AND COLD WATER PIPING WITH OWENS—CORNING FIBERGLASS SECTIONAL PIPE INSULATION TYPE ASJ/SSLII. INSTALL 1/2 INCH THICK INSULATION ON COLD WATER AND 1 INCH THICK INSULATION ON HOT WATER PIPING. FITTINGS TO BE INSULATED WITH "ZESTON" PRE-MOLDED FIBERGLASS FITTING INSULATION. 9. SOIL, WASTE, VENT PIPING AND FITTINGS ABOVE GROUND SHALL BE HUBLESS CAST IRON SOIL PIPE AND FITTINGS. 10. REFER TO PLUMBING SCHEDULE BELOW. 11. VENT PIPING AND FITTINGS 2 INCH AND SMALLER, ABOVE GROUND MAY BE TYPE "M" COPPER TUBING IN LIEU OF CAST IRON. 12. WATER PIPING ABOVE GROUND WITHIN BUILDING SHALL BE TYPE "L" HARD SEAMLESS COPPER TUBING WITH CAST BRONZE SOLDER TYPE FITTINGS. EXPOSED PIPING AT FIXTURES SHALL BE CHROME PLATED BRASS. MINIMUM SIZE 1/2" EXCEPT 3/8" AT FIXTURES. 13. FURNISH AND INSTALL PATENTED TYPE DIELECTRIC FITTINGS OR COUPLINGS, EPCO, VALLETT, MAY OR APPROVED EQUAL, IN PIPE SYSTEMS WHEREVER DISSIMILAR METALS ARE JOINTED. 14. SHUTOFF VALVES SHALL BE WATTS REGULATOR NO. B-6001 BRONZE BALL VALVE WITH SOLDER ENDS. 15. FURNISH AND INSTALL ALL REQUIRED HANGERS, STRUCTURAL SUPPORTS, RIGGING, SLEEVES, LADDERS, HOIST AND OTHER REQUIREMENTS FOR THE INSTALLATION OF ALL PLUMBING EQUIPMENT. 16. FURNISH AND INSTALL WATER HAMMER ARRESTERS AT ALL LOCATIONS HAVING QUICK CLOSING VALVES. 17. THIS CONTRACTOR SHALL INSTRUCT THE OWNERS REPRESENTATIVE ON THE PROPER OPERATION OF ALL EQUIPMENT AND GIVE ANY LITERATURE FURNISHED BY THE MANUFACTURER, REGARDING PROPER OPERATING AND MAINTENANCE PROCEDURE, TO THE OWNER. 18. FURNISH AND INSTALL NAME TAGS ON EQUIPMENT SUCH AS VALVES AND PUMPS. NAME TAG SHALL BE METAL STAMPED WITH WIRE ATTACHMENT STATING EQUIPMENT SERVED. 19. PLUMBING FIXTURES SHALL BE THE PRODUCT OF AMERICAN STANDARD, KOHLER, CRANE, OR ELJER. AMERICAN STANDARD CATALOG PLATE NUMBERS ARE USED TO ESTABLISH THE QUALITY OF THE FIXTURES. TRAPS, VALVES, WASTE, ETC., SHALL BE THE SAME MANUFACTURERS AS THE FIXTURES. PLUMBING SCHEDULE EXISTING WATER CLOSET TO REMAIN IF EXITING FIXTURE MEETS Fp 1 ACCESSIBILITY STANDARDS, IF NOT, INSTALL HANDICAP ACCESSIBLE WATER rl OSFT- AMFRIrAN STAmnApn "rAnp-T Rir.,WT urinwT ci nnir_ATrn Tnri cr Refrigerator Indirect Waste condensate/drain lines ' I t i Ice storage bins I Indirect Waste { i , j All sinks Air Gap Ice Cream dipper Air Gap I wells II 1 Other 1vA ii 19. Are floor drains provided& easily cleanable, if so,indicate location: E. WATER SUPPLY 20. Is water supply public ( or private ( ) ? 21. If private, has source been approved? YES ( ) NO( ) PENDING ( ) Please attach copy of written approval and/or permit. 22. Is ice made on premises( ) or purchased commercially( )? If made on premise, are specifications for the ice machine provided? YES ( )NO l f ce. Describe provision for ice scoop storage:_ Provide location of ice maker or bagging operation GI/ '23. What is the capacity of the hot water generator? Town of North Andover,Health Department,1600 Osgood Street,Building 20;Suite 2-36, North Andover,MA 01845--Phone:978.688.9540-- Fax:978.688.8476 Page 14 of 20 F he hot water generator sufficient for the needs of the establishment? Provide calculations for necessary er 25. Is there a water treatment device? YES (VI/NO If yes,how will the device be inspected &serviced? /� �re,�-,e1 r C�• LU ,,�_�6 C .,.N NS oc- 26. HoW are backflow prevention devices inspected&serviced? 2 F. SEWAGE DISPOSAL 27. Is building connected to a municipal sewer? YES NO ( ) 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 (VNO ( ) If so - where? Wry w►�Shra c 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 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). 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.) PCES16It 10(Ler CW64je-r Ai A-M,Sdvn Cv�aZ , oar 6i� t �'6avn c��Gl Town of North Andover,Health Department, 1600 Osgood Street,Building 20;Suite 2-36, North Andover,MA 01845--Phone: 978.688.9540.— Fax:978.688.8476 Page 15 of 20 H. GENERAL 32. Are insecticides/rodenticides stored separately from cleaning& sanitizing agents? YES ( }NO ( ) Indicate location: W @ t AVE A-Q e,5kF4.f. e rvi { 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? 11;�'4--1 +P YES NO ( 34. Are all containers of toxics including sanitizing spray bottles clearly labeled? YES( )NO( ) Note: Material Safety Data Sheets (MSDS) are required to be kept for all chemicals on the premises. Where will.the MSDS information be kept on display for easy access in an emergency? 35. Will linens be laundered on site? YES O NO ((� ' If yes, what will be laundered and where? If no, how will linens be cleaned? l��rP,s� e�U�ce 36. Is a laundry dryer available? YES ( )NO'l 37. Location of clean linen storage: le PoA Scor► ,. 38. Location of dirty nen storage: IN prepAw" Fri roduC- jDN, Fooeproi or j 01 39. Are containers constructed of safe materials to store bulk food products?YES (VNO ( ) Indicate type: FL.)o& 40. Indicate all areas where exhaust hoods are installed: r LOCATION FILTERS WOR f SQUARE FEET FIRE 1 AIR CAPACITY AIR MAKEUP j EXTRACTION PROTECTION CFM CFM DEVICES i t - 3 i Me P41A Town of North Andover,Health Department, 1600 Osgood Street,Building 20; Suite 2-36, North Andover,MA 01845--Phone: 978.688.9540--Fax:978.688.8476 Page 16 of 20 i 41. How is each listed ventilation hood system cleaned? I. SINKS 42. Is a mop sink present? YE I S (V)NO ( ) If no, please describe facility for cleaning of mops and other equipment: 43. If the menu dictates, is a food preparation sink present?YES O NO O detail answer J. DISHWASHING FACILITIES 44. Will sinks or a dishwasher be used for warewashing? Dishwasher( ) Two compartment sink ( ) Three compartment sink (v 45. Dishwasher ' s 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 ( ) 46. Do dish machines have temperature/pressure gauges as required that are accurate? YES ( ) NO ( ) 48. Does the largest pot and pan fit into each compartment of the pot sink? YES (vNO ( ) If no, what is the procedure for manual cleaning and sanitizing? Town of North Andover,Health Department, 1600 Osgood Street, Building 20;Suite 2-36, North Andover,MA 01845--Phone: 978.688.9540-- Fax:978.688.8476 Page 17 of 20 749 �Akrethere drain boards on both ends of the pot sink? YES ( NO ( ) 50. What type of sanitizer is used? ❑Chlorine ❑Iodine E06uaternary ammonium ❑Hot Water ❑Other 51. Are test papers and/or kits available for checking sanitizer concentration? YES ( )NO ( ) K.HANDWASHING/TOILET FACILITIES 52. Is there a handwashing sink in each food preparation, cooking and warewashing area? YES ( )NO ( ) 53. Do all handwashing sinks, including those in the restrooms, have a mixing valve or combination faucet? YES (,V) NO ( ) 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 ( ) Al 55. Is hand cleanser available at all handwashing sinks? YES (V)NO ( ) 56. Are hand drying facilities (paper towels, air blowers, etc.) at all handwashing sinks? YES (4�NO ( ) 57. Are covered waste receptacles available in each restroom?YES (11)NO ( ) 58. Is hot and cold running water under pressure available at each handwashing sink? YES (4 NO ( ) 59. Are all toilet room doors self-closing?YES ()()NO ( ) 60. Are all toilet rooms equipped with adequate ventilation? YES (v/ NO ( ) 61. Are handwashing signs and instructions posted in each employee restroom? YES ( NO ( ) Town of North Andover,Health Department, 1600 Osgood Street,Building 20;Suite 2-36, North Andover,MA 01845--Phone: 978.688.9540-- Fax:978.688.8476 Page 18 of 20 L. SMALL EQUIPMENT REQUIREMENTS 62'Please specify the number, location, and types of each of the following proposed for on site use: Slicersi pre Cutting boards Can openers ID"t - 1' . Mixers qq Floor mats 13 P 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) Print: �u�/ 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: 10/27/2009 Town of North Andover,Health Department, 1600 Osgood Street,Building 20;Suite 2-36, North Andover MA 01845--Phone: 978.688. 9540--Fax:978.688.8476 Page 19 of 20 ,a DelleChiaie, Pamela From: Enright, Jean Sent: Monday, October 18, 2010 9:43 AM To: Brown, Gerald; Fitz ' sareA; ughes, Jennifer; Carney, John; McCarthy, Fred; Sawyer, Susan; W' , Tim; Willis, Gene; Gran , 'chele; DelleChiaie, Pamela; Tymon, Judy Cc: Enright can Subject: TRC eting----TripoliBakery Attachments: Tripoli ak Application an -- A TRC Meeting has been scheduled for October 27, 2010 at 10:00am for a proposed Tipoli Bakery/Pizza takeout, retail facility to be located at 544 Turnpike Street. The TRC application and architectural plans are attached for your review. Please advise if you will be able to attend the meeting. Thank you. Jean Enright Town of North Andover Planning Deptartment 1600 Osgood St. Bldg. 20,Suite 2-36 North Andover, Ma 01845 978-688-9535 phone 978-688-9542 fax ienright@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 -p 20 10 04: 37p Dude 9786854344 p. 1 J Osgood Landing, Town of North Andover, 1600 Osgood Street—Bldg. 20, Suite 2-36, North Andover, MA 01845 = Phone: 978-68$9535 Fax 978-688-9542 mippolitana.toRmafnorthandover.corn Planning Department Technical Review Committee Meeting(information form). Phase summit this information to-the North Andover Planning Department c/6 Mary Ippolito no later than the Wednesday preceding the scheduled Technical Review Committee Meeting. Applicant will confirm with Ms Ippolito the date and time of the meeting on Wednesday prior to the actual TRC meeting date, It is important that either the applicant or the applicant's representative attend the TRC meeting. Please type or print clearly. 1.Appliosnt: , 'Tr o1-t P'i2ZA f c. ,+4Ve" --18, 1,�� 2.Applicant's Address: l Flo Cor�Ok cis S,}rie LgW�esvtC A O M4 D 3.Applicant's phone number 4.Address of proposed location: SIN . l u r H p%%C e sh,<cEr 5,Zoning District of proposed location: 6-Square Footage of proposed project:: '7.Number of employees S`R S.Hours of.operation __ % 1 I OK 9.Parking requirements 10.1s there food preparation required? S 11.Description of project: Ok&ry /VIZ2-A U 4- L O/D s i rJcf, If you are proposing to open a business in an existing location please submit a copy of a site plan(you can obtain this from the landlord). It is not the intention,of the Planning Department to have the applicant incur Architectural or Engineering expenses for submittal of a plan of land. Mi/desktopfMC£orm mom I ® ( a s a v a F F a a > ill�� 101111 $ 11 , 1 1 'i 111 Jill 1 Ill! j gg !T➢�Rd ° d d�a dd � jl gills ssAs I �� €a ��N�> �!l 'Jill ;j is f it AIR Im 19 oil � � �; � �a ...M.Olt]' le— G 4111111111111111 IMI it'll � na ib §4 ; muss BIage - �' l( 1� 11II1l1l � • . 8 � fig-ifIll ° I]fill ps R1 ' 114,111 Jill P, I yjj dal i ft a ! '° X41 INTERIOR RMVATIONnAttc CONSTRUCTION ]o11X7.BR�T-HAW&ASSOCIAIES TENANT OCTOBER.14,2010 FLOORPLAN ARCHi7PCiS TRIPOLI PIZZA&BAKERY SCHEDULES ro 92..xt rw.x m Wm? f� CROSSROADS SHOPPAOCBNIER 344 SCAM V4--P.M EXISTINGCONDITIONS W.-P1—*P1 —N13.6m Im1tcu,1a SN TU7II.T,FEI;, Y411\ Y ; r r N r P + Y » r Y f r » YAN A Y M pill 1 11 11, 12 Alt ! 9 jig F i 6 = ; r r • r r y r : a ;° :illy; paloAl IN oil' $ 8k� Ili N 411{ III�Al I g I • r II A�li •� �a Rai aiIII � �� fi I L x x x x A I I x ;a :. .... � ; $ a € k ! TNTERIORRENOVATION OC REFLECTED IO1Dtr.aRk27NAN&ASSOCIATES OCK T09TR,14,A]IO TENANT CEILING PLAN ARCHiTBCTS TRIPOLI PIMA&BAKERY F0 WAX non, W wxr CROSSROADS SIIOPPTNOCENTER SPECffICATtONS FW"M-M14M tic ulnxvu� cenuan�nnuiu SCALE 1'4-1%4' WERIORELEVA'TIOA'S c"u.pvft-*A vvcU.com DelleChiaie, Pamela From: Sawyer, Susan Sent: Monday, October 18, 2010 8:59 AM To: DelleChiaie, Pamela Subject: FW: Photos Attachments: DSC00816.JPG; DSC00817.JPG; DSC00818.JPG Thought you might like to see the kind of work Merrimack did on a small kitchen for the Volpe. Nice photos Bob sent us Susan From: Coppola, Robert(Physical Plant) [mailto:CoppolaR@Merrimack.edu] Sent: Friday, October 15, 2010 4:08 PM To: Sawyer, Susan; Grant, Michele Cc: Vaillette, Matthew Subject: FW: Photos Susan and Michelle, Attached are full concession stand shots. Thanks Bob From: Guilmette, Ronald Sent: Friday, October 15, 2010 3:58 PM To: Coppola, Robert(Physical Plant) Subject: Photos '7440 Sladovt!S 14.0 Avosf paiSON ON IWIS eafwpNS,WINOaf UAW fll WO W0*Ad Ba NO!NS!lfallO*,WO ara dapaNdaNf ON fdaNlr,11407 a/a NOt IO Ba!fN/Plad away SO wa 04*,do OW OW*UTAW,Uay a/a NOI aN I*fa//llpflON f0 O!b waif---Ba!!Qa aN/posa 0//K"l f�NfNowN� Ron Guilmette Chief of Police Services Merrimack College 978-837-5294 ronald.guilmette@merrimack.edu t 11111',rIT, En4hten .finM1ND5 ARTS Empower - LIVES 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:hfto://www.sec.state.ma.us/i)re/r)reidx.htm. 1 ' Please consider the environment before printing this email. 2 a. .a Grant, Michele From: Sawyer, Susan Sent: Friday, October 29, 2010 9:52 AM To: Grant, Michele Subject: FW: Tripoli's Just a reminder...note t te... Fro K-: TueZay, Saer, Susan S September 14, 2010 10:47 AM : DelleChiaie, Pamela; Grant, Michele ubject: Tripoli's I spoke with Matt Zappla with Tripoli's Bakery Tripoli's is looking at a spot on the side of the Fuddruckers plaza. Pizza/bakery shop He has the packet and has Judy's TRC info. I reviewed the steps. He may opt to not have a TRC,against my advice,and go to each department separate or he m y try to come tomorrow to meet the group at 10:30 as a tag a long to the other TRC applicant. Fredrick's bakery... ...interesting Anyway, here is the contact info. He will be in contact with us. No need to call him at this time. Susan Matt's contact info Cell-508 641-1114 Store 978 682-7754 S 9 UN&NeacP.tR.lDlwdan 1600(Jegmd Stud JIW4 20,unit 2-36 .Nndh andom,.Ma 01 845 mice 97S 6SS-9540 fax 978 6884476 All email messages and attached content sent from and to this email account are public records unless qualified as an exemption under the [ http://www.sec.state.ma.us/pre/preidx.htm ]Massachusetts Public Records Law. Please note the Massachusetts Secretary of State's office has determined that most emails to and from municipal offices and officials are public records.For more information please refer to:http://www.sec.state.ma.us/pre/preidx.htm. Please consider the environment before printing this email. 1