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Miscellaneous - 946 OSGOOD STREET 4/30/2018 (5)
pORTH O��tLeo /6gtiO O PUBLIC HEALTH DEPARTMENT Community Development Division August 4, 2009 China Blossom, Inc. Richard and Connie Yee 946 Osgood Street North Andover, MA 01845 Re: China Blossom Food Establishment Permit to Operate Dear Mr. Yee, On January 21, 2009 the North Andover Health Department received a complaint regarding a possible insect problem at the China Blossom Restaurant. The Health Inspector, a Board of Health member and I went to the restaurant to investigate the complaint. Among other serious food handling safety concerns, and documented critical and non-critical public health violations, the cockroach infestation was confirmed. For this reason, the establishment permit was suspended until such time the Health Department could be assured that the public health of the citizens was protected. Once cleaning was complete and satisfactory agreements had been entered into for training and repairs, the restaurant license suspension was lifted. In April 2009, the training and oversight by a professional consultant, Berger Food Consulting Associates ended and on July 29, 2009, after months of working with the Architect, George Nammour, the North Andover Health Department signed off on the completion of the renovation of the interior of the kitchen at the China Blossom. This renovation included structural elements to assist in pest control, to correct items in violation list, as well as elective upgrades determined by you. The Health Inspector, Michele Grant, and I have inspected the establishment at various stages of the project and have continued to communicate with you, your staff and your architect Mr. Nammour. Pest control is ongoing and will continue into the future. We recommend China Blossom follow the professional integrated pest manager's suggestions for continued monitoring and pesticide application. It is also requested that all pest control reports be sent to the health office for review. The Health Department will remain available to answer any questions or concerns. Thank you for your attention to this important matter of public health. 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 918.688.8476 Web www.townofnorthandover.com Sinc e�y, 4 l,�i�� usan Sawye , S/RS Public Health Director Cc: Mark Rees, Town Manager Curt Bellavance, Com. Dev. Director Board of Health Chairman Enc: Architect Affidavit Floor plan Final check list Building permit Berger Audit sample report from March 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 918.688.9540 Fox 918.688.8416 Web www.townofnorthandover.com Sawyer, Susan From: Cindy Parenteau [cindy@servingsafefood.com] Sent: Friday, March 27, 2009 3:08 PM To: Sawyer, Susan Subject: Update Attachments: Memo Mar 15 -March 21 2009.pdf; Memo Mar 22 -March 28 2009.pdf Hi Susan, Attached are the last two summaries from the weekly audits. I can't believe two months has already passed! I can honestly say I have learned a lot about Chinese culture and cooking and they have learned even more about food safety! I am very happy with the progress that they have made. Management is playing a very active role monitoring employee practices and the daily operations. They understand the food safety regulations so well that they are now able to recognize deficiencies and take corrective actions on their own. As we stated in the contract, at the end of the two months we would reevaluate the inspection schedule. From my observations over the last few weeks I feel we are ready to cut back in the inspection schedule. I have discussed this with the management as well and would like to continue the inspections on a bi-monthly basis (approximately six hours every two weeks) for three months and then move on to monthly inspections for another three months. Please let me know what Michele and your thoughts are and feel free to give me a call. We can also set up a meeting sometime next week to discuss if you would like. If this sounds good, I will put it in the form of a contract and have it signed and forwarded to you. Cynthia L. Parenteau CFSP Berger Food Safety Consulting www.servingsafefood.com 617-445-1647 1 617-427-7890 2009-01-29 12:29:24 —0500 BFSC, Inc. p. 1/2 P.O. Box 180446 Boston, MA 02118 (617) 445-1647 Fax 427-7890 Richard Yee China Blossom 946 Osgood Street North Andover, MA 01845 January 29, 2009 Dear Mr. Yee: As required by the North Andover Health Department, the following is a contract that outlines the steps to be taken in order to improve the food safety practices at your establishment. Please sign the second page and return to BFSC Inc. d/b/a Berger Food Safety Consulting at your earliest convenience. We will forward a signed copy to the North Andover Health Department. • Three managers and three chefs are scheduled to attend a Food Protection Certification Training Course on Monday, February 2, 2009. Three more chefs are scheduled to attend a Food protection Certification Training on March 9, 2009. Remaining kitchen staff will become certified as soon as possible. • BFSC, Inc. conducted a two-hour "Food Safety 101" seminar on January 22, 2009. Topics discussed were: proper personal hygiene; time/temperature issues for potentially hazardous foods; cross - contamination and proper procedures for cleaning and sanitizing. All food handlers were present at this meeting. Additional education will be conducted on an on-going basis as needed. • BFSC, Inc. meet with the North Andover Health Department on January 23, 2009 to discuss China Blossom's food safety action plan. • BFSC, Inc. will be present the first day of reopening to observe food safety practices during the day and evening shift. BFSC, Inc. will be present on site for 12 hours per week for a period of two months (eight consecutive weeks) to continue to monitor and observe food safety practices. These audits are to be used as a training tool for you and your staff and as a means of verification that sanitary standards are being met. After two months, a reevaluation will be conducted by BFSC, Inc., the North Andover Health Department and China Blossom to determine audit schedule. • BFSC, Inc. will develop a Sushi HACCP plan and will train all involved with sushi preparation in this HACCP plan. Sushi will not be prepared until HACCP plan has been approved by the North Andover Health Department and all employees involved in sushi preparation have been trained in procedures written in HACCP plan. • China Blossom will provide an IPM report to BFSC, Inc. and the North Andover Health Department from their pest control company. • BFSC, Inc. will provide food safety monitoring logs such as but not limited to: refrigeration www.servingsafefood.com 617-427-7890 2009-01-29 12:29:24 -0500 OFSC, Inc. P. 2/2 ti. temperature logs, product temperature logs, and sushi rice acidification logs. • China Blossom has developed SOP's for menu items that will be verified by BFSC, Inc. during inspections. • China Blossom will provide a construction proposal with a timeline of completion that will address all current facility issues. Signed contract for work must be submitted to the North Andover Health Department by February 6, 2009. • BFSC, Inc. will provide on-going support as needed to assure compliance with the food code. • China Blossom agrees to fully comply with all requirements set forth in this contract. If at any time BFSC, Inc. does not have complete compliance from China Blossom or any employees thereof it reserves the right to cancel this contract. The charges for the above-mentioned services are: Description Charges One (1) Food Protection Certification Training $185 per person One (1) "Food Safety 101" Two Hour Seminar $300 Initial Consultation (1/22/09) $200 Meeting with Health Dept. (1/23/09) $300 Initial Reopening Food Safety Audit $1350 12 Hour per week food safety auditing/training $1500 (8 consecutive weeks) HACCP plan (with pH meter) $835 Additional services not mentioned above $100 per hour The estimated cost of this contract is $15, 510. A $500 deposit was paid on January 22, 2009. An additional deposit of $1320 was paid on January 26, 2009. A payment of $1690 is due upon signing this contract. An additional $1500 will be due each calendar week on Friday, beginning February 6s'. Failure to pay will terminate this contract and the health department will be notified. If you have any questions, please feet free to contact me. I look forward to working with you. Sincerely, Cynthia L. Parenteau, CP -FS China Blossom of North Andover, Massachusetts agrees to hire BFSC, Inc. d/b/a Berger Food Safety Consulting for the above-mentioned services. A $1690 deposit is required upon signing of this contract. Signature: (Person in Charge) Please sign and return to the above address. All fees and expenses are to be paid directly to BFSC, Inc. Correspondence, billing, and payment shall be directed through the above address. SAp C 4.sot. Richard Yee China Blossom 946 Osgood Street North Andover, MA 01845 P.O. Box 180446 Boston, MA 02118 (617) 445-1647 Fax 427-7890 January 29, 2009 As required by the North Andover Health Department, the following is a contract that outlines the steps to be taken in order to improve the food safety practices at your establishment. Please sign the second page and return to BFSC Inc. d/b/a Berger Food Safety Consulting at your earliest convenience. We will forward a signed copy to the North Andover Health Department. • Three managers and three chefs are scheduled to attend a Food Protection Certification Training Course on Monday, February 2, 2009. Three more chefs are scheduled to attend a Food protection Certification Training on March 9, 2009. Remaining kitchen staff will become certified as soon as possible. • BFSC, Inc. conducted a two-hour "Food Safety 101" seminar on January 22, 2009. Topics discussed were: proper personal hygiene; time/temperature issues for potentially hazardous foods; cross - contamination and proper procedures for cleaning and sanitizing. All food handlers were present at this meeting. Additional education will be conducted on an on-going basis as needed. • BFSC, Inc. meet with the North Andover Health Department on January 23, 2009 to discuss China Blossom's food safety action plan. • BFSC, Inc. will be present the first day of reopening to observe food safety practices during the day and evening shift. BFSC, Inc. will be present on site for 12 hours per week for a period of two months (eight consecutive weeks) to continue to monitor and observe food safety practices. These audits are to be used as a training tool for you and your staff and as a means of verification that sanitary standards are being met. After two months, a reevaluation will be conducted by BFSC, Inc., the North Andover Health Department and China Blossom to determine audit schedule. • BFSC, Inc. will develop a Sushi HACCP plan and will train all involved with sushi preparation in this HACCP plan. Sushi will not be prepared until HACCP plan has been approved by the North Andover Health Department and all employees involved in sushi preparation have been trained in procedures written in HACCP plan. • China Blossom will provide an IPM report to BFSC, Inc. and the North Andover Health Department from their pest control company. • BFSC, Inc. will provide food safety monitoring logs such as but not limited to: refrigeration www.servingsafefood.com a temperature logs, product temperature logs, and sushi rice acidification logs. • � hina Blossom has developed SOP's for menu items that will be verified by BFSC, Inc. during inspections. • China Blossom will provide a construction proposal with a timeline of completion that will address all current facility issues. Signed contract for work must be submitted to the North Andover Health Department by February 6, 2009. • BFSC, Inc. will provide on-going support as needed to assure compliance with the food code. • China Blossom agrees to fully comply with all requirements set forth in this contract. If at any time BFSC, Inc. does not have complete compliance from China Blossom or any employees thereof it reserves the right to cancel this contract. The charges for the above-mentioned services are: Description Charges One (1) Food Protection Certification Training $185 per person One (1) "Food Safety 101" Two Hour Seminar $300 Initial Consultation (1/22/09) $200 Meeting with Health Dept. (1/23/09) $300 Initial Reopening Food Safety Audit $1350 12 Hour per week food safety auditing/training $1500 (8 consecutive weeks) HACCP plan (with pH meter) $835 Additional services not mentioned above $100 per hour The estimated cost of this contract is $15, 510. A $500 deposit was paid on January 22, 2009. An additional deposit of $1320 was paid on January 26, 2009. A payment of $1690 is due upon signing this contract. An additional $1500 will be due each calendar week on Friday, beginning February 6t'. Failure to pay will terminate this contract and the health department will be notified. If you have any questions, please feel free to contact me. I look forward to working with you. Sincerely, %%i - �i � � ►may Cynthia L. Parenteau, CP -FS China Blossom of North Andover, Massachusetts agrees to hire BFSC, Inc. d/b/a Berger Food Safety Consulting for the above-mentioned services. A $1690 deposit is required upon signing of this contract. Signature: (Person in Charge) Please sign and return to the above address. All fees and expenses are to be paid directly to BFSC, Inc. Correspondence, billing, and payment shall be directed through the above address. 01/30/2018 05:48 FAX 617-427-7990 2009-01-29 15:01:13 —0500 Mc. Inc. P. 3/3 temperature logs, product temperature logs, and sushi rice acidification logs. 1h • China Blossom has developed SOP's for menu items that will be verified by BFSC, Inc. during inspections. • China Blossom will provide a construction proposal with a timeline of completion that will address all current facility issues. Signed contract for work must be submitted to the North Andover Health Department by February 6, 2009. • BFSC, Inc. will provide on-going support as needed to assure compliance with the food code. • China Blossom agrees to fully comply with all requirements set forth in this contract. If at any time BFSC, Inc. does not have complete compliance from China Blossom or any employees thereof it reserves the right to cancel this Contract. The duns s for the above-mentioned services on: Description Charges One (1) Food Protection Certification Training $185 per person One (1) "Food Safety 101" Two Flour Seminar $300 Initial Consultation. (1/22/09) $200 Meeting with health Dept. (1/23/09) $300 Initial Reopening Food Safety Audit $1350 12 Hour per week food safety auditing/train 1 $1500 (8 consecutive weeks) HACCP plan (with pH meter) $835 Additional services not mentioned above $100 per hour The estimated cost of this contract is $15, 510. A $500 deposit was paid on January 22, 2009. An additional deposit of $1320 was paid on January 26, 2009. A, payment of $1690 is due upon signing this contract. An additional S1500 will be due each calendar week on Friday, beginx+ung February 0. Failure to pay will terminate this contract and the health department will be notified. If you have any questions, please feel free to contact me. I look forward to working with you. Sincerely, Cynthia L. Pamttteau, CP -FS China Blossom of North Andover, Massachusetts agrees to hire BFSC, Inc. d/b/a Berger Food Safety Consulting for the above-mentioned services. A $1690 deposit is required upon signing of this contract. Signature: (Person in Charge) W001 Please sign and return to the above address. All fees and expenses are to be paid directly to BFSC, Inc. Correspondence, billing, and payment shall be directed through the above address. Page 1 of 2 From: Sam Wong [mdconsulting@charter.net] Sent: Thursday, December 08, 2005 11:12 PM To: Sawyer, Susan Cc: Warren Chu; Grant, Michele; Rillahan, Deb; Priscilla Neves Subject: China Blossom Dear Susan, It was great to see you again today at the China Blossom Restaurant in North Andover. I think it is apparent today that all parties, including the management of the restaurant, at the meeting have the same goal in mind - to bring the establishment into compliance as quickly as possible. To accomplish this goal, I have put together an action plan: 1. Basic Food Safety Training Session - This was completed today for all available kitchen and management staff. I have attached a training report with this email. 2. Comprehensive Self -inspection Program - Customized daily self -inspection checklists will be created and put in place to be used by the manager -on -duty, as well as the chef -in -charge. I will also train the respective supervisory staff on how to use the checklists. A generic version of this checklist; which is currently being used by the owner's other restaurant in Framingham, is in use at the China Blossom now. The customized checklists will be in place by the end of next week (12/16/2005). 3. HACCP-based Time/Temperature Monitoring Program - Cooking & holding temperatures of food will be measured and recorded daily. This program will be implemented by the end of next week (12/16/2005). 4. Comprehensive Sick Policy - A new sick policy will be implement within 2 weeks. 5. Third -parry Audit Program - I will conduct weekly unannounced food code inspections until the end of this month. Should the inspection results are satisfactory, the inspection frequency would be extended to monthly. Inspection reports will be submitted to you for review. 6. Revision of Approved HACCP Plan for Acidification of Cooked Rice (sushi rice) - One of violations observed was that the HACCP records were not up-to-date. I will revise the HACCP plan for the sushi rice operation to incorporate the use of pH paper (instead of a pH meter), and submit to you for approval. Should you have any question regarding this action plan, please feel free to contact me directly. Best regards, file://C:\Documents and Settings\mgrant\My Documents\Letters\China Blossom\12-8-055... 1/21/2009 MD Consulting • Food Manager Certification Training • HACCP System Development • Nutritional Supplementation & Optimization Consulting • Nutrigenomic Gene SNP's DNA Screening Analysis • Professional Website Development "Suld 4J I IMI MD Consulting P. O. Box 133 West Boylston, MA 01583 Tel(508)835-9898 Fax (509) 562-6581 mdconsulting@charter.net December 08, 2005 Susan Sawyer Director, Board of Health Town of North Andover 400 Osgood Street North Andover, MA RE: China Blossom Restaurant, North Andover, Massachusetts I have conducted a basic food safety training session at the above referenced establishment on December 8, 2005. A total of eight kitchen staff and five members of the management attended this training. Topics reviewed include: • Potentially Hazardous Foods • Time/Temperature Controls and Abuses • Temperature Danger Zone • Cross Contaminations (food contact surfaces, preparations, storage, etc.) • Personal Hygiene (habits, jewelry, wounds, sick policy) • Handwashing (when, where, how, why) • Gloves (when, how, what types, limitations on use) • Receiving and Storage of Food (includes Date Marking) • Thawing, Holding, Cooking, Cooling, and Reheating of Food • Cleaning and Sanitizing (sanitizer preparation and usage, mechanical dishwasher operations, wiping cloths usage and limitations) • Chemicals (storage, labeling) A walk-through of the entire establishment was also conducted after the training session with the owner and the chef. Deficient areas were reviewed and discussed. Also reviewed are advanced food preparations, which involve preparing food more than a day ahead. Should you have any question regarding this matter, please feel free to contact me directly. You may also reach me at my cellular phone at (781) 883-3686. Best regards, Sam Wong, PhD MD Consulting. Page 2 of 2 Sam. S. Samuel Wong, PhD MD Consulting P. O. Box 133 West Boylston, MA 01583 Tel (508) 835-9898 Fax (509) 562-6581 *Food Protection Manager Certification Training *HACCP Systems Development *Detox and Natural Health & Wellness Consulting *Nutritional Supplementation & Optimization Consulting *Nutrigenomic Gene SNPs DNA Screening Analysis *Professional Website Development file://C:\Documents and Settings\mgrant\My Documents\Letters\China Blossom\12-8-055... 1/21/2009 0 ■ CO) 0 � � : � U 2 Q_ & � 2 m 2 ■ 2 ■ @ > © g /(.§ k __ k k / 0 w F% 0 k c rz 0 0 0 0 � 0 § 0 0 " C, 0 a 0 w0�e2ao -S 0 -0a@o■6'oC®oc aScS§Rg/Q)O) 0 �0Mo 2q $ ©q A - > 4 E - c - � Q � Q @ & Aea2&'&#oma g b E (c ® E � E � � � � � c � � e E�oS-± 5 4) V U d 0 o/ d§ 0 0 0 k g d 0 O d 2 a> 0 o 0 A D © k x c @ 0 0. > . 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R 2 m■■ ■ � L CL CL 55�CL Em co U)k Je ��o� k § © k ° E (D o S �2W 2m 2w0 J£4g k� 2m■fig �E 2§2£ ■$ r_R-9a�� as ■ o Q & :3 n q C - N 5 ■ S 0 ■ m m£ 2 2 % 2 § k�� 2 § ° 0 § a�§oo fa\ Qa ■ ��� m i2a $ \ m �O 2 C) & 2 CD � U K ¥ 12/2/05 11:00 AM Public Health Nurse received information via DPH, Charles, regarding positive Salmonella linked to an engagement parry held on 11/18/05 at the China Blossom ( 70+ attendiees, approx 20 sick, one positive) All ate from the buffet Debra Rillahan, Nurse, and Michele Grant, Inspector, immediately responded to CB and conducted an inspection of the kitchen and informed the managers of the situation. (see report) No condition found to take immediate action otherwise. 4:00 PM Received 2"d call. This one from Mary Ellen Tufts, Food Safety Coordinator in NH, indicating second Salmonella with a different party held on 11/19/05 (six persons, 3 sick, one positive) All ate from the buffet 4:30 D. Rillahan contacted Susan Sawyer, Director. Determined course of action. Stoo cultures must be taken of all food handlers D. Rillahan set up emergency delivery of Stool Kits to her home by DPH currier. 12/3/05 3:30 — 7:00 PM At China Blossom - S. Sawyer, D. Rillahan, M. Grant, T. Trowbridge Informed, interviewed, and distributed stool kits to all food handlers. 25 persons received one on one information through interpreters 12/5/05 3:00 PM Picked up 23 stool kits, currier transported kits to State Lab 4:00 PM Reviewed time sheets of all staff for connection. Requested a list of all buffet foods 12/7/05 Informed there was a third party from NH, One positive Salmonella connected to CB. Ate on 11/13/05, earlier than the others. All ate from the buffet. Brought owner's son, Warren Chu into the issue. He was instructed to contact a Food safety specialist who speaks Chinese to train and review the facility Received a call from the owner's on vacation in Arizona 12/8/05 Received information, Shek Tam, food prep, positive Salmonella 10:00 AM conference call with State DPH, epi, Charles and food protection, Priscilla Neves, Com. Dev Director, Curt Bellavance, M. Grant and S. Sawyer 11:00 AM S. Sawyer went to CB to inform the staff - Shek Tam was just arriving. He was informed that he could not work, and would not be allowed back until he had 2 negative stool samples. He was advised to seek medical attention - Determined to close ready to eat areas and throw out all cut and prepared foods - Sam Wong came on board to evaluate the situation - M. Grant met with Sam for 3 hours, reviewing all the BOH's expectations of China Blossom. If not met the restaurant may be closed. 5:00 PM S. Sawyer and D. Rillahan met with CB owners, and Sam Wong, food safety consultant. - reviewed Mr. Wong's recommendations - He will return Sat., next Wed and then weekly for one omonth and once a month thereafter to observe changes - SOP's are being developed for each kitchen and buffet station - A 2 hour training was held with All Employees After hearing from the Consultant, S. Sawyer ok'd the reopening of the ready to eat areas of the buffet, including Sushi 12/13/05 More stool kits sent to State Lab by currier No other fold handlers positive to date 12/14/05 DPH Epi informed that Shek Tam's 2nd stool sample is positive Salmonella. Safe Food Management Associates Food Protection Consultants 73 South Avenue Revere, MA 02151 November 29, 1991 Ms. Allison Conboy, Director No. Andover Board of Health 120 Main Street No. Andover, MA 01845 Dear Ms. Conboy: (617) 289.3354 We have ,lust completed the fourth inspection in a series of monthly inspections. Enclosed please find a copy of that report. As before, we also submitted a copy, translated into chinese, to enable personnel to correct violations and prevent their recurrence. I don't think it will come as a surprise to you to learn that they have corrected all the critical violations from the last report as well as preventing recurrences of past ones. They have also shown an immense improvement in the areas of cleaning and personal hygiene. They even installed another handwash sink in the kitchen near the food preparation area! Employees seem to be much more willing to work together in getting things done. My hat is off to Richard, Connie, and Norman, and the entire staff of the China Blossom Restaurant. From the very beginning, their committment was to continue the excellence in foodservice that they always strived for, and to become the model for all other food establishments in the city with regard to code compliance and food safety. I would say that they are well on the way to becoming ,lust that. There are a few non-critical violations left to correct, but other than that, I would say that there has definitely been a breakthrough in terms of taking charge of getting things done through their own people. I may be conducting another inspection for them during the month of December. Until then, please feel free to call me at any time with questions or comments. Sincerely 6aIft4&_yOId4_ X*" P Ross-Kung, R.S. Director cc: C. Yee Enc. NON-CRITICAL ITEMS The can opener was clean today, but remember to clean the bracket holding the can opener frequently too. Use a brush with warm soapy water, then rinse and sanitize. Two to three times per week should be enough. When cleaning the stainless steel backsplashes behind Wok area at night, make sure to include the narrow strip of stainless steel gust under the hood vents and the pipe between both the Wok areas where hanging utensils are stored. There are several areas out back where tiles are missing from floors. One area is in the laundry room and the other is near the walk-in freezer. These tiles should be replaced after completely washing the floor of dirt and grease build up. Make sure that tiles are well -grouted to prevent water seepage. We recommend that coving be placed along walls in hard -to -reach areas of the kitchen and back storage areas. This will decrease the amount of build-up and make cleaner the floors easier. The metal floor in front of the barbeque oven needs repair. A small piece should be cut from the floor and a new piece should be welded in place. This will prevent greasy build-up from occuring in this spot, and render the floor cleanable. A handwash sink has been installed under bread storage shelves in the kitchen, Good work!! Just make sure you keep both a soap and paper towel dispenser there. Glue boards have been laid to trap insects and rodents. However, two such glue boards (under the the shelf in back storage area) have not been changed for quite a while. Please have Prism pay closer attention to this area. The wooden shelves holding bread and the wooden shelf above the 2 -compartment sink in the kitchen are soon to be replaced with easy -to -clean surfaces. The wooden pallets out back and the wooden shelves along the wall holding cases of food, will eventually be replaced with cleanable holding devices. Two companies you may want to contact are: 1. Chin_ Enterprises,_Inc_, 33 Harrison Ave., Boston, MA (617) 423-1725, or (617) 426-2377. 2. Brite_Way, Inc. 26 Upton Drive, Wilmington, MA (508) 657-8210 135 Lundquist Drive, Braintree, MA (617) 849-3307 In the meantime, you may use the wooden pallets you have as long as they are kept clean. You may also want to consider ordering platic, covered barrels on wheels, as we discussed to hold the flour and rice used on a daily basis. This makes access to the product and cleaning around spills much easier. v � l t Date basic situation and response 7/2/1991 CB required to attend BOH meeting after dismal inspections 8/9 - 12/6/91 BOH required monthly inspections 5/12/1997 FBI concern — instructed staff to use gloves , 6/2/1998 implicated in FBI — No direct connection confirmed -v-;-/ 10/1/1998 insect in food complaint 41 S F 7/24/2004 implicated on FBI 9/14/2007 Inspection —4 critical; food protection, hygiene, surfaces unclean C-C%P 9/19/2007 Re- Inspection — still 1 critical, temperature problems w/ sushi 12/2/2005 Salmonella outbreak confirmed, stool testing on 43 food handlers, 3 positive 12/14/05 beyond Req. action plan, education, cleaning schedules Sam Wong consultant required monthly inspections into 2006 2/1/2006 letter to owners identifying concerns 5/12/2008 FBI complaint not substantiated 7/18/2008 implicated in confirmed Salmonella complaint — NO connection proved Isolated inc. 7/19/2008 FBI complaint — implicated buffet - No positive connection isolated 11/13/2008 FBI complaint - Specimen sent to lab Staph, B. Cereus and cl. Perfringens present Inspection found multiple violations second food sample - E.Coli found in uncooked item 1/20/2009 cockroach complaint in take-out food 0 Ice00 0 0 0 00 Go 7, ITI 'TJ `rJ o w o o c 0CD O CD r o n Cn C o o � C) CD 0 cr r 00 o �CD CD CD N 0 0 C 00 Tj ,TI i � � �• CD C g O O � p 00 -P N --1 N 00 �. �O =Z00 CD C) a o CD D= o MO O CD -Cs o �m j X CD O SIO s Or�� O n O C A n A n e o 0 0 0 0 ,Q c o ° n O A n���e� i n n n n n o o - � o moo a p C O �] C 0CD O CD o CD � o o � C) CD 0 00 CD 00 o �CD CD CD o - � o moo a p C O o 0CD O CD CD a � � C) CD 0 00 o 00 00 o �CD CD CD N 0 0 C 00 Tj ,TI O CD MZ ZO �O =Z00 m n o CD D= o MO O CD -Cs o �m X s O Q C) cr Ul in O Cl) Z n CD �N �0 Cf) (hD v NCn � _cn�mcD CCD �� N c -0 o CD O 00 C� ujv.3 o �v (D� CCD �O O (n n ��(D CD F Dr oSI) v cr W O O zT w O w � o moo a p C O o CD CD 0 00 N 0 0 w 2 MZ ZO �O =Z00 m n D= MO O � �m X O Q C) cr Ul in O Cl) Z n CD �N �0 Cf) (hD v NCn � _cn�mcD CCD �� N c -0 o CD O 00 C� ujv.3 o �v (D� CCD �O O (n n ��(D CD F Dr oSI) v cr W O O zT w O m A w ti d � o O � T� X y w w R O " � z o CD n F . II o M a z M r Q I o O 'J ° .; CD tv n. C c R � a m A w N ra Q ft r >v D• 0 >v s •e R Vl _ A ti d � Qr1 T� X CD n UQ J N ra Q ft r >v D• 0 >v s •e R Vl _ A N ,O O CD C snz c CD n UQ J M a z r Q I o CD ° .; CD tv n. o CDD = kA R U4 N'o0F m CD n G r C fD °' 0 ° t" C J j CD -P 0 � CD CD V O i CD CD CD p CD CD OKr a, CL 0 c. a a r cnco O O ,wVy\ ;-I Q Fr1 �4 N y CD CD O O `m CD N C N ,O O CD C %i C �G CA T � 1 (((U f N V ZA W MITT ROMNEY GOVERNOR KERRY HEALEY LIEUTENANT GOVERNOR TIMOTHY R. MURPHY SECRETARY PAUL J. COTE, JR. COMMISSIONER August 24, 2006 Susan Sawyer: The Commonwealth of Massachusetts Executive Office of Health and Human Services Department of Public Health State Laboratory Institute 305 South Street, Jamaica Plain, MA 02130 Bureau of Communicable Disease Control (617) 983-6550 OCT A 6 2006 Oc .,',/ N Please find enclosed a copy of the outbreak report for the Salmonella Heidelberg outbreak connected to China Blossom Restaurant in North Andover that occurred in November and December of 2005. Thank you to you and your staff for all of your hard work on this outbreak. Sincerely, Shauna Onofrey, MPH lu 1 DhF-Ce) 11", 11111u I TO: Alfred DeMaria, Jr., MD, Assistant Commissioner Director, Bureau of Communicable Disease Control Suzanne K. Condon, Associate Commissioner Center for Environmental Health Linda Han, MD, MPH Director, Diagnostic Laboratories RECEIVED OCT 2 6 2006 TOWN of NORTH ANDOVER HEALTH DEPARTMENT FROM: Shauna Onofrey, MPH *-7 Epidemiologist, Division of Epidemiology & Immunization Charles Daniel, MPH Epidemiologist, Division of Epidemiology & Immunization Kim K. Foley, R.S. Food Protection Program Date: August 24, 2006 Re: Salmonella Heidelberg Outbreak - China Blossom WGFIC # 2005-12-007 I. Summary An outbreak of Salmonella Heidelberg infection occurred among patrons who ate at the China Blossom Restaurant in North Andover in November and December, 2005. The distribution of onset dates indicated that the source was more likely to be a food handler than a food item. Three of 43 employees tested positive for Salmonella sp. two employees were positive for Salmonella Heidelberg and one was positive for Salmonella Indiana. All three employees reported being asymptomatic II. Introduction On Friday, December 2, 2005 the Epidemiology Program (EPI) was contacted by the Wilmington Board of Health regarding a foodborne illness complaint. The complainant had attended a wedding party at China Blossom, a buffet Chinese restaurant in North Andover, on November 18, 2005, and subsequently was diagnosed with Salmonella Heidelberg. When it was learned from the North Andover Board of Health (BOH) that a New Hampshire resident who ate at the same restaurant on November 19, 2005 had also been diagnosed with Salmonella sp infection, an investigation was initiated by the Working Group on Foodborne Illness Control (WGFIC) and the North Andover Board of Health. A third case of Salmonella from New Hampshire who had eaten at China Blossom on November 13, 2005 was identified on Thursday, December 8. -1- III. Backeround China Blossom is a large buffet style restaurant in North Andover that serves lunch and dinner seven days a week. More than eight buffet stations include numerous hot items such as soups, to mein and fried rice, as well as cold items such as salad, fruit, jello, sushi and self serve ice-cream. IV. Methods A. Epidemiologic The North Andover BOH collected a list of menu items served at the restaurant on November 18 and *19 to aid in the development of a questionnaire to examine what food items might be implicated as the source of the outbreak. Case reports from the Wilmington BOH and the New Hampshire BOH were collected on the known cases. The organizer of the wedding party that the index case had attended was also contacted. Massachusetts case report forms and laboratory test results were reviewed to identify additional cases. B. Environmental On 12/2/05, the North Andover Board of Health inspected China Blossom. Food handlers were interviewed with the assistance of an interpreter. C. Laboratory Stool specimens were collected on 43 foodhandlers and were tested at the State Laboratory Institute (SLI) for Salmonella. V. Results A. Epidemiologic Although a list of menu items served at the restaurant on November 18 and 19 was collected, a questionnaire was not developed or administered. The identification of three unrelated cases who ate at the restaurant on three different dates over a period of seven days led to the hypothesis that the outbreak was caused by a food worker rather than a specific food product. It was very unlikely that the same food would have been served on all of the dates identified. The wedding party organizer was contacted. He reported that 75 people had attended the party, two were hospitalized, and four or more had been ill enough to miss work. EPI requested a list of contacts for the party attendees to confirm these numbers, but this was never provided. Two of the party guests contacted the restaurant to say they were sick, but did not contact the BOH. No additional cases were identified through case report and laboratory test review. B. Environmental The BOH indicated there was a history of non-compliance and complaints with this facility. The inspection of the facility on 12/05/2005 showed a number of critical violations, including bare hand contact with food, inadequate handwashing procedures, and possible cross -contamination issues. The establishment did not have a HAACP -2- (Hazard Analysis Critical Control Point) plan established. A large volume of the food was prepared in advance. The PIC (person in charge) was unable to demonstrate knowledge of HACCP principles of food preparation. No employees reported illness, but there was a language barrier that made communication difficult. The BOH required China Blossom to hire a consultant to come in to monitor food handling techniques to assess correct food handling practices. A detailed action plan was created to correct violations (see attachment 1). The BOH worked closely with the MDPH Food Protection Program (FPP) throughout the process to determine the best course of action. Following laboratory results, food employees were re -interviewed with an interpreter, but still no one reported illness. On December 22, 2005 the North Andover BOH sent a letter to the owners of China Blossom notifying them that, if: 1)food workers who tested positive for salmonella returned to work before submitting two negative stool samples, 2) another critical food violation was identified, or 3) an additional positive case of Salmonella linked to the restaurant was identified after December 3, 2005, their license to operate a food establishment would be suspended. C. Laboratory Three China Blossom food workers tested positive for Salmonella sp. Two were positive for serotype Heidelberg, and one was positive for serotype Indiana. The S. Heidelberg isolate from one of the food handlers was a PFGE match to isolates from three of the patrons. VI. Discussion Salmonella is the second most common cause of laboratory confirmed enteric disease, as reported by the Foodborne Diseases Active Surveillance Network between 1996 through 2000. The main vehicles of transmission are foods of animal origin, foods that have been contaminated by contact with an animal product or infected human or contaminated water. Transmission can also occur through contact with infected reptiles and other reservoirs. The three groups of patrons who reported illness ate at China Blossom on three separate dates spread over a seven day period. The distribution of these dates indicated that it was unlikely that one particular food item was contaminated with the bacteria. Although no food handling employees reported symptoms of illness, three tested positive for Salmonella sp. While these employees may have aided in the spread of this illness, we can not be sure of the original source. The employees also ate food prepared by chefs at the restaurant. The inspection of the facility indicated practices that could lead to cross contamination of food. It is possible that cross contamination first introduced Salmonella that infected some employees at the facility, or that the infection had spread through all the employees, but only these employees were still shedding bacteria. It is likely that inadequate foodhandling practices and improper handwashing frequency contributed to the spread of Salmonella to the patrons. This outbreak highlights the importance of good communication with neighboring states. The prompt identification of multiple cases, including New Hampshire residents, -3- prompted swift and thorough action to be taken by the North Andover BOH, including the collection of stool specimens from all employees. VII. Recommendations The following recommendations were made for preventing foodborne illness transmission: • Food workers should be made aware of their duty to report symptoms of foodborne illness. • Food workers should wash hands thoroughly with soap and warm water before eating or preparing food, and after using the toilet • Food workers should use physical barriers such as gloves during preparation of ready -to -eat foods. • Employees should be trained in the appropriate use of gloves. • Food workers should make sure all food preparation areas are clean and sanitized before use. • Food workers should cook food appropriately and thoroughly. Attachments 1. China Blossom Action Plan References American Academy of Pediatrics. Salmonella Infections. In: Pickering LK, ed. 2003 Red Book. Report of the Committee on Infectious Diseases. 25th ed. Elk Grove Village, IL. 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ID crM E 01 5m m � W� m n m m O m 061 0 a 4! 7 W g MJ 7 w W= m aw cm a my c� °' ° $ c u ? 3 o v m waao m m m n_ c m p a w Q = a � O m 0 w ,< '0 9-0 W 'O tC E `t 7 OCD ' m S C 5 5a� 0a a � � n W 0 Re 0 n CL'0m 3 0>> w 'o co Q a� � a m �02� m m R� :3 :3 m�3 c b g' lb m 'a R m mom► m G C r O .► 0 m C N m m 3 0 S O- ::. CL �C Q O a Ew_ CL pr a CL m 0 m m ' �° $ = m c�6 �' a m 3. R a n O `c _ 5 _ o mm s �0 0 .ten "'0 j iaF Fa F3F o 09 m ni w@ izF �m o¢i�v�i� 5A tgnm vi con (AOO waCA CA CL CD 0 or w Q' 7 3 7 7 0 0 j m 0, O �0 �ro vs . w AO d °a 3 'I JUN -0-20 11:5 FROM:OPH FOOD PROTECTION 91679B3770 T:916179834305 # 2 0 7 �a �t� to c ® � %�■ � 2e Nk ma �■ Ez■rr&c■■._0 §' 11A 12- c� ■ ® « e ■ § k g■����§ E2 § & E 3W � k W ■ g 8 a E m 0 2 � k / ■ ®a E it � � m � a § # , 2 2 ' �' § 2■■ P.i /11 a 2 -0 Z* T. E; �t� to $ %�■ & 2e ��■ sE-�a��A°�e■w�3- &®2 � ma Ez■rr&c■■._0 §' 11A 12- ® « e ■ § k g■����§ k2® § ° 3W � k W ■ g 8 a E m 0 �o\ � k ■ ®a E \ � � a g ■ k 2 . 2 § E $ g 2 J E m � § � E §_ k � , 2 2 ' �' § 2■■ P.i /11 a JUN -02-2006 11:59 FROM:DPH FOOD PROTECTION 9 16179B36770 TO:916179834305 P.11/11 � C? 3 O c. w � o C 3 Ic N N L" Massachusetts Department -07 Foodborne Illness • •Worksheet Please Complete and Send or Fax to: Questions? Call: Date: MDPH Food Protection Program Food Protection Program; (617) 983-6712 10 / 28 / 08 305 South Street, Jamaica Plain, MA 02130 Division of Epidemiology: (617) 983-6800 — — — "'- — — Fax (617) 983-6770 Enterics Laboratory: (617) 983-8609 Person Completing Information Name: Susan Sawyer 2: ( 978) 688_ - 9540_ Affiliation: x Local BOH (town): _North Andover BOH— ❑ State DPH (division): ❑ Other. Reporter/Complainant Name: _ Fernando Mediros 2: ( 617 ) 719 - 8730_ Affiliation: x Consumer ssoecW, -> ❑ Laboratory division, ❑ Local BOH facility, ❑ Medical Provider address, ❑ State DPH town, etc. ❑ Other Illness Information # Persons ill: 5 Symptoms: (mark if reported for anyone): ❑ Diarrhea x Vomiting x Nausea x Abdominal cramps ❑ Fever ❑ Bloody stool x Headache ❑ Muscle aches ❑ Chills x Loss of appetite x Fatigue ❑ Dizziness ❑ Burning in mouth ❑ Other symptoms: .............. ......... ..................... ....... ............ Onset: -� :Earliest Date; _10_/ 27_/ Time: ❑AM ❑PM Latest (if > 2 ill) Date: / / Time: DAM ❑PM Duration: ❑Less than 24 Hours ❑ 24-48 Hours ❑ More than 48 Hours ❑ Ongoing ❑ Unknown III Persons: Age Name Address/Town (yrs) Occupation Med. Provider/ It 1 x same as reporter (above) 14 Bernard Lane 617719873 43 computers 2 Sue Mediros Same 40 Computers 3 Michelle Mediros Same 16 Student 4 Eliio Mediros, nephew Vmiting from Portugal None 27 Unknown 5 Corina Machado, girlfriend visiting from Portugal none 26 unknown Medical attention received (&v anyone}? ❑Yes x No ❑Unknown -+ K Yes, specify above: T Stool specimens submitted (bv anyone}? ❑ Yes x No ❑ Unknown -+ To SLI'? 13 Yes [3 No ❑Unknown Medical diagnosis reported? no ' State laboratory Institute, 305 South St., Jamaica Plain, MA, 02130: 617-522-3700 Sept 2005 'Always record Time if possible; otherwise, choose B breakfast, L -lunch, D=dinner 3 Total # persons (both ill and well) who consumed indicated food(s) Food History -+ Obtain history back 72 hours prior to symptoms, or, if organism identified, bin min and max incubation periods (see p.2) -i If > 2 iii, foilow above time frame for common meals ffoods) oniv # Restaurant / store where Date & TlmeZ Ex s Foods consumed urchased name town Place consumed ❑ B Pu u latter - variety of flied foods p p � China Blossom x Same (as left) ❑ Home ❑ L and shrimp lomein and Restaurant E3 Other (specify): 10/27/08 613M x D pork fried rice North Andover, MA MDPH Foodborne Illness Complaint Worksheet Page 2 of 2 Food History (continued). # Restaurant 1 store where Date & Timex Ex a Foods consumed urchased name, town Place consumed ❑ B ❑ Same (as left) 13 Home 0 E3Other (specify): 13 ❑ B ❑ Same (as lett) ❑ Home ❑ Other (specify): 13 0 ❑ 8 ❑ Same (as left) ❑ Home 13 C3Other (specify): E3 ❑ B ❑ Same (as left) ❑ Home C3 ❑ Other (specify): C3 ❑ B ❑ Same (as kffi ❑ Home 0 ❑ Other (specify): 0 State laboratory Institute, 305 South St., Jamaica Plain, MA, 02130: 61.7-522-3700 Sept 2005 =Always record Time if possible; otherwise, choose B=breakfast, i unch, D==iner 3 Total # persons (both ill and well) who consumed indicated food(s) Notes Only meal together. All 5 people experienced various levels of illness; onset of symptoms were between 3-6 hours for all. All went to work or school the next day but Mr. Mediros went home sick early. Michele ate only eggroll, chicken fingers and Rice. Fernando did not eat rice, but everything else. As two do not speak English. Fernando indicated that they ate basically everything. S. Sawyer spoke with Tara Harris of Food Protection division Food Testing Food(e) available for testing? x Yes 0 No 17 Unknown -+ Sent to SLI'? x Yes 13 No 0 Unknown ff Yes, specify food(s) & sources: obtained leftovers from Mr. Mediros on Wed. 10/29/08 sent in on 10/30/08 Product and Manufacturer Information for Commercially -Processed Food(e) Product name: Codenot #! Expiration date: / / Package shnitype: Manufacturer: Address: Incubation Periods for Selected Organisms Min Max Min Max Min Max B. cereus (short) 1 hr 6 hrs E. coli 0157:1-17 3 days 8 days Staph. aureus 30 min 8 hrs B. cereus (Iong) 6 hrs 24 hrs Hepatitis A 15 days 50 days Shigella 12 hrs 96 hrs Campylobacter 1 day 10 days Salmonella (non -typhi) 6 hrs 72 hrs Mbrio cholerae few hrs 5 days Cyclospora 1 day 14 days Salmonella typhi 1 wk 3 wks Ural GI 12 hrs 48 hrs C. perfringens 6 hrs 24 hrs Shelfth poisoning minutes few hrs Yersinia 3 days 7 days ' State Laboratory Institute, 305 South St., Jamaica Plain, MA, 02130: 617-522-3700 Sept 2005 2 Always record Time if possible; otherwise, choose D=breakiR4 L=lunch, Dadinner 3 Total # persons (both ill and well) who consumed indicated food(s) C LA t � „r 1 7t:Ll S nt' j _ f y � �Q ►O.y z i k jai. i kA P �z 5 S i i C LA F E nt' j _ f y � �Q ►O.y z jai. kA m OQ C G w o� OR 1 � C O b o � a H I H I F E k ro ic 111 C*Z$ �tl ro ic "a;I_II -06-;_411 8 14:44 Frorn:LHD 1W844100_1 0 To:8786888476 P.2/5 A Date: -a—L-3 1 Lc& ic>aso Conipleto and Sond or Fax to: MOPH Food Protection Pwgram 305 South Street, Jamaica Plain, MA 02130 Fax: (617) 993-6770 2- Quesbbns? Call. Food Protection Program: (617) 983-6712 Division of Epidemiology: (617) 983-6800 Enterics Laboratory (617) 983-6609 Person Completing Information Name:F1 V �. J I��• 1� l� Y- fi t (`.) p : (`7 g) <= - �f t� 10 K I 1 v �` Affiliation: I prpl E()H (town), 4_ o t is = ❑ State DPH (divislon): ❑ Other: Reporter/Complainant Name: Affiliation: AConsumer S ecl . --+ © Laboratory division, _ ❑ Local BOH k -2671y,_ ❑ WOW Provider address, _ ❑ State DPH town, oic. ❑ Other Illness Information # Persons 111:0 Symptoms: (marl; if reported for anyone 'JEJ.Diarrhoa C1 Vorniting ❑ Nausea 'OFever Cl Bloody stool ❑ Headache ❑ Chills Lf Loss of appetite ❑ Fatigue ❑ Burnino in mouth U Othei symptoms: XAbdominal cramps 0 Muscle aches 0 Dizziness .......................................................................................................................... Onset: ;Earliest hate - !_ / / GI -S' Time: ©AM OPM Latest (if > 2 ill) Date: / 1 Time: ❑AM ❑PM ........................... ...:.................. ............ ..... ......I..........................: Duration: ❑ Less than 24 Hours © 24-485 Hours 5PMore than 48 Hours ❑ Ongoing L] Unknown Ill Persons: Age Name AdrlmsslTown W tyrs) Occupation Med. Provider! 1 7samo a;1'Q�UI't�}r (TitipVP) .�.` �—'t' "( _7 " Medical attention received ( anp�? )( Yes ❑ No ❑ Unknown —� If Yes, specify above ` .fi Stool specimens submitted (bjZarryone ? OYes ❑ No © Unknown --). To SLI'? %Yes ❑ No ❑ Unknown Medical diagnosis repotted? Food History Obtain history back 72 hours prier to symptoms, or, if organism Identifiod, lbin min and max incubation (periods (see p.2) If a 2 ill, follow above time frame h3r Common meals (foods) only _ Restaurant / storo where Date & Time 2 Exp3 . Food(s) consumed purchased (name, town) Place consumed El s �(1�IG� (� am� ❑ Hi D L ( — I� °-' N LI 011ier (specify): 1 r,.t'r_-ti.-a'/e Lf'n\_js C r- W c tc F AJ SWe Lnboratory Institute, 305 South 8t,, .Iaulaiea Plain, M.+,, (12130: 617-522-3700 Sept 2005 x rlhvays record Tinte ilpossir7lG; GUlcnvisc, chnpse Bubtr3kfasf, Irlunah, 6=dinnrr 'T,)tal f+ peasuns (both ill and welt) wlto consumed indicated food(s) WG -06-12008 14:44 Fr r_,m: LHD 19-78446,71100 To : y 186866476 P.3/5 'State Labuatury lintittite, 305 Smith St., )rmaica Plaiti, NIA, 02.130: 617-522-3700 Sept2005 2Ait�ays record Tlme ifpn.._.>itle; othenpige t L vse B-1 rasl fa,t Il lunch, I1' lnrcr 'To(al4 peuQns (both 111 aUt1 Vvcll) who cowumed indict^d food(s) 11 ` * e e s• 4 i _ Food History (continued) Restaurant I store where Bate 8, Timet Ex ' Foods consumed urchased name town Place consumed 1113 11 Some (as left) ❑ Home ❑ L ❑ Q her (specify): 11 — ©13 ❑ s me (as left) ❑ Hame El L 0 Other (specify): El �-- �---- -- -- ❑ D --- ❑ S"3me (as teff) ❑ HPttte ❑ L Cl Other (specify): El F --- - ❑ B _ ---- ❑ Same (aslcft) ❑ Home ❑ L ❑ Other (specify): L7 D — -� —--- ❑ Same (as left) ❑ Home ❑ L ❑ Other (,specify) - specify):❑D 0 D Notes Food Testing Food(s) available for testing? DYES ❑ No `',( Unknown Sent to SLI'? 0 Yes D No Unknown -4 If Yes, specify fOOd(.) & SOur7[:e.5: Product and Manufacturer Information for Commercially -Processed Food(s) Product name: Codellot #_ Expiration dato / 1 ^w Package sizeltype: Manufacturer: _ _ W: ( ) Address: — Incubation Periods for Selectee! Organisms Min Max Min Max on Max S. cereus (short) 1 hr 6 hrs E- coli 0157:1-17 3 days 8 days Staph, aureus 30 min 8 hrs B. coreus (long) 6 hrs 24 hrs � Hepatitis A 15 days 50 days Shigella 12 hrs 06 hrs Campylobacter 1 day 1 Q days — Salmonella (non -typhi) 6 hrs fir— lVibrio cholorae few hrs 5 days Cyclospora 1 day 14 days Salmonella typhl 1 vrk 2 wks Viral GI 12 hrs 48 hrs C. perfringens 6 his 24 hrs Shellfish poi„oning minutes few hrs Yersinla 3 days 7 days 'State Labuatury lintittite, 305 Smith St., )rmaica Plaiti, NIA, 02.130: 617-522-3700 Sept2005 2Ait�ays record Tlme ifpn.._.>itle; othenpige t L vse B-1 rasl fa,t Il lunch, I1' lnrcr 'To(al4 peuQns (both 111 aUt1 Vvcll) who cowumed indict^d food(s) AUG -06-2008 14:44 Fr-urn:I_HD 19784467100 To:9786988476 P.4/5 Lb Rcsuli Page 1 of 1 F Edit Lab Result :3alnionellosls Parson; Entry Method: Manuel Specimen Into • Spocamon Date�r23@oof3 Specimen slumber(— __. " Specimen Souroe Stool Tells Tart Microorganism: Prid: Pt:?,);x: Nom: Culture Result Salmonella speci -„ Result Value _...... _ .. -..._.__ ..._ Result Units I. _---.. Ref Renee ISIS Received Date Cool recely-,�g Iglu, Re5utt Data Suscaptib0itias - Method 1051 Result Result Value R6sult Units,--- Rbsult Date ., Lab Facility Lab Faofflty 1 eb Facility (Other) CLIA F— prpOrIng Lab Facility Loweril General Hospital - 255 Varnpm Am Lowell, MA 01864, (870) 0$7-6000 Facility -- -- — ---- - Lab FOGIity (Other) CLIA i Ordering Name Provider - - Facility Lvwoll Gsngral wu4tliral Addra5s�2_os �ernum Syeat city �l.owcll stats �rv� Tjp 01854 Phone---- .... .... _................. . �9�aa�t_y.vi!k;uP Isolate Into Isolate Isolate sent to S Yes > >3n Date t Final Sefolype Final serotype Mlyc Into Notes E .-65•e.:. e<unrea.:.:-I :;::has: I https:llservzc.c.t)hs.state.ma.usfrtiaven/editlnvestigation.do?investigation1D=488D91 B7000F... 8/6/2008 AUQ-06-2008' 14:41 Fmm:LHD 19784467100 To:9786888476 P.5/5 Lab Result Page I of � ^ Edit Lai) mwsuu' �aonm�m�mv ______-_______-____ _ --'____ _ Entry Method: Aulonlak »o�y�"/mm!`nv��ms+um* Stool ._ �,*^ ^Test pnd:PI: xx^mvm.Culture � nosux uumnnmla"*m.�� n*Bu^v"mo �"�"� Result Units Ref Range 15mReceived o°w[WwwMO^ _B C^py*��* �w*mou�uu� nosuxopte Pl-,7 1 s""eeptimme"`m*lhow `^-I,m ^nwult _�R=v vww,Result Unna [~~___]xaamoamF------�n u*'acm* Lab Facility State Lab Instituto 'mmSouth Street, ja=v*"Plain, wmou13«m/qn22-3mo � Lab Facility (Omtr) ouw L ----..... ..... ---�� mu°"n Lab Facility ,==' *uFa6lity (Other) | cuA| L -........ -.... .... ............. Owering Name / Provider—Facility city | � wate Zip Phone Physician Lookup Isolate ^w Isolate mntmSLI Final n"mh*^Final narotyp~ w*"wfo ---------------�� w"m° � bttp,s�llse,i-vice.hiis.state.itia.uslmaveiileditlnvestigatioii.do�!investigatiotilD=489860950090C... 8/6/2008 AUG -06-2003, 14:44 Froffi:LHD 19784867100 T0:9786888476 CITY OF LOWELL HEALTH DEPARTMENT NURSING UNIT 341 PINE STREET, LOXVELL, MA 01851 (978-1 970-4010 X 91065 1 FAX (97 8) 446-7100 FACSIMILE TRANSMITTAL SHEET To. � I L ltvl- C L- FROM: PAULA NICHATTON, R.N. C01YWAN Y: DATE: F.AX NUMBER: WV74 PT-TONF, NUMBER - TOTAL NO. OF PAGES INCLUDING COVER: 6- EJURGENT 000NFID-ENTI-Al, Cl FOR. REVIEW OPLEASE REPLY P. 1/5 ,� Please Complete and Send or Fax to: Questions? Call. Food Protection Program: (61 7) 983-6712 Date: I MDPH Food Prctection Program � ) 305 South Street, Jamaica Plain, MA 02130 Division of Epidemiology: (617) 983-6800 #: Fax: (617) 983-6770 Enterics Laboratory: (617) 983-6609 PERSON COMPLETING INFORMATiO�tJ���) `� �!l Affiliation: Local BOH (town) ate DPH (division): ❑ Other: REPORTER 1 COMPLAINANT �. on Name. Affiliation: Consumer specify, Laboratory division, ❑ Local BOH facility, ❑ Medical Provider address, ❑ State DPH town, etc. ❑ Other ILLNESS INFORMATION # Persons ill: 01 Symptoms: (mark if reported for anyone): j1 Diarrhea ❑ Vomiting A Nausea Abdominal cramps /❑ ❑ Fever ❑ Bloody.stool ❑ Headache Muscle aches ❑ Chills R Loss of appetite Watigue ❑ Dizziness ❑ Burning in mouth ❑ Other symptoms: Onset: -� Earliest Date: / .i. . / _ ' Time: M CIPM _ Latest (if > 2 ill) Date: ! / Time: ❑AM ❑PM ................................................................................................................................ Duration: ❑ Less than 24 Hours ❑ 24-48 Hours ❑ More than 48 Hours ❑ Ongoing ❑ Unknown III Persons: Age Name Address/Town W (yrs) Occupation Med. Provider/9 same as reporter above) 2 3 4 Medical attention received (by anyonei? ❑ Yes 10 No ❑ Unknown —> If Yes, specify above: T Stool specimens submitted (by anyonep ❑ Yes t�-No ❑ Unknown —;° To SLI'7 ❑ Yes ❑ No ❑ Unknown Medical diagnosis reported? FOOD HISTORY a Obtain history back 72 hours prior to symptoms, or if organism identified, between min / max incubation periods (p.2) -a If > 2 ill, follow above time frame for common meals (foods► only # Restaurant / store where Date & Time2 ExO Food(s) consumed rhased (name. town) r B '�>>�l l�L ��C 3 •„ f�m ❑ Same fas left) ❑ Home ❑Other /specify!: Na a CIA' ccti�Q rib h�ra State Laboratory Institute, 305 South St., .Jamaica Plain, MA, 02.130 - (617) 522-3700 Sept 1999 (99SeptForm.doc) Always record Time if possible; otherwise, choose B=breakfast, L=lunch, D=dinner Discard Previous Versions Total # persons (both ill and well) who consumed indicated food(s) Date & Time2 B � Its l :D -----�,B 5 0 0 U n 0L ❑D r r� FOOD HISTORY (continued) r ..3 rnnfllel rongurned Restaurant / store where purchased (name, town) Place consumed "'' �,.v ► - 0 Same (as left) A Home C] Other (sped : FOOD TESTING 1 ,) Food(s) available for testing? ❑ Yes No ❑ Unknown Sent to SLI'? ❑ Yes ❑ No ❑ Unknown � -a If yes, specify food(s) & sources: kc� 0 Same (as left) Home t 0 Other (specify C)t Iy Product name: 0 Same las left) 0 Home / Package size/type: 0 Other (specify): _ _v/ 0 Same las left) 0 Home Manufacturer: 0 Other /specify): ❑ Same (as left) 0 Home ❑ Other (specify): NOTES Qr OQ moi. r FOOD TESTING 1 ,) Food(s) available for testing? ❑ Yes No ❑ Unknown Sent to SLI'? ❑ Yes ❑ No ❑ Unknown -a If yes, specify food(s) & sources: Product and Manufacturer Information for Commercially -Processed Food(s) Code/lot # Product name: Expiration date: / Package size/type: _ _v/ Manufacturer: Address: Incubation Periods for Selected Organisms Min Max Min Max Min Max B. cereus (short) 1 hr 6 hrs E. coli 0157:H7 3 days 8 days Staph. aureus 30 min 8 hrs ------------------ S. cereus (long) 6 hrs 24 hrs Hepatitis A 15 days 50 days Shigella 12 hrs 96 hrs Campylobacter 1 day 10 days^ Salmonella (non -typhi) 6 hrs 72 hrs Vibrio choleras few hrs 5 days Cyclospora 1 day 14 days Salmonella typhi 1 wk 3 wks Viral GI 12 hrs 48 hrs C. perfringens i hrs 24 hrs ' Shellfish poisoning minutes few hrs Yersinia 3 days 7 days 1 State Laboratory Institute, 305 South St., Jamaica Plain, MA, 02130 - (617) 522-3700 7 Always record Time if possible; otherwise, choose B=breakfast, L=lunch, D=dinner Sept 1999 (99SeptForm.doc) Discard Previous Versions I State Laboratory Institute, 305 South St., Jamaica Plain, MA, 02130 - (617) 522-37004 Sept 1999 (99SeptForm.doc) 2 Always record Time if possible; otherwise, choose B=breakfast, L=lunch, D=dinner Discard Previous Versions 3 Total # persons (both ill and well) who consumed indicated food(s) EMM Please Complete and Send or Fax to: Questions? Call.• IDate-./� / MDPH Food Prctection Program Food Protection Program: (617) 983-6712 305 South Street, Jamaica Plain, MA 02130 Division of Epidemiology: (617) 983-6800 # Fax: (617) 983-6770 Enterics Laboratory: (617) 983-6609 PERSON COMPLETING INFORMATION NONae: Affiliation: Local BOH (town) tatl DPH (division): ❑ Other: REPORTER / COMPLAINANT _ Name: �; �0& Affiliation: ❑ Cons er s e1 rX 16(6( � vl� �1 ❑ Laboratory division, ❑ Local BOH facility, ❑ Medical Provider address, ❑ State DPH town, etc. ❑ Other ILLNESS INFORMATION # Persons ill: ® Symptoms: (mark if reported for anyone): Diarrhea Vomiting Nausea Abdominal cramps Fever Bloody stool Headache Muscle aches ❑ Chills Loss of appetite ❑ Fatigue ❑ Dizziness ❑ Burning in mouth Other symptoms: Onset: Earliest Date: ` /� q� /Time:: AM ❑PM Latest (if > ) Datet/ /= Timer: OAM M � .................................................................................................................... �.......... Duration: ❑ Less than 24 Hours 0124-48 Hours ❑ More than 48 Hours ❑ Ongoing ❑ Unknown III Persons: Age Name Address/Town (yrs) Occupation Med. Provider/? 1 •same as e o er a o 2 1� 3, 7 1 Cy 4 ° Medical attention received (Ay anyone.. ❑ Yes ?No 11 Unknown -4 /f Yes, specify above. T Stool specimens submitted (bv anyone .. ❑ Yes 'E)zNo ❑ Unknown —> To SLI'? ❑ Yes ❑ No ❑ Unknown Medical diagnosis reported? FOOD HISTORY -� Obtain history back 72 hours prior to symptoms, or if organism identified, between min / max incubation periods (p.2) --> If > 2 ill, follow above time frame for common meals (foods) only # Restaurant / store where Date-& Time Ex s Foods consumed Durchased name town Place consumed 0 B (29i A(140� Lt -11�� f /� n, ame (as left) ❑ Home L n, p �oa� C V-� , \`'� Other (specify): ❑ DJ USSG�i I State Laboratory Institute, 305 South St., Jamaica Plain, MA, 02130 - (617) 522-37004 Sept 1999 (99SeptForm.doc) 2 Always record Time if possible; otherwise, choose B=breakfast, L=lunch, D=dinner Discard Previous Versions 3 Total # persons (both ill and well) who consumed indicated food(s) Date & Time ❑B 0 0 0 0 0 0 0 0 0 0 0 0 0 FOOD HISTORY (continued) Restaurant 1 store where # purchased (name, town) Place consumed Exp3 Food(s) consumed F ❑ Same las left! ❑ Home ❑ Other !specify): ❑ Same las left) ❑ Home ❑ Other /specify): ❑ Same (as left) 1 ❑ Other (specify): ❑ Same (as left) ❑ Home ❑ Other (specify): ❑ Same (as left) ❑ Home ❑ Other (specify): FOOD TESTING Food(s) available for testing? ❑ Yes O No ❑ Unknown Sent to SLI'? ❑ Yes ❑ No ❑ Unknown —> if yes, specify food(s) & sources Productand Manufacturer Information forCommercially-Processed Food(s) Code/lot ff Product name: Expiration date: / Manufacturer: _____— Address: Package size/type: Min B. cereus (short) 1 hr B. cereus (long) 6 hrs Campylobacter Cyclospora 1 day C. perfringens 6 hrs Package size/type: 1 State Laboratory Institute, 905 South St., Jamaica Plain, MA, 02130 - (6'17) 522-3700 2 Always record Time if possible: otherwise, choose B=b+eQa+kfast, L lunch, D -dinner Sept: 1999 (99SeptForm.doc) Discard Previous Versions Incubation Periods for Selected Organisms Min Max Min Max Max E. coli 0157:H7 3 days 8 days Staph. aureus 30 min 8 rs 6 hrs 15 days Hepatitis A y 50 days Shigella 12 hrs 96 hrs 24 hrs Salmonella (non typhi) 6 hrs 72 hrs Vibrio cholerae few hrs 5 days 10 days Salmonella typhi 1 wk 3 wks Viral GI 12 hrs 48 hrs 14 days 24 hrs Shellfish poisoning minutes few hrs Yersinia 3 days y 7 days 1 State Laboratory Institute, 905 South St., Jamaica Plain, MA, 02130 - (6'17) 522-3700 2 Always record Time if possible: otherwise, choose B=b+eQa+kfast, L lunch, D -dinner Sept: 1999 (99SeptForm.doc) Discard Previous Versions 0 9 am v , �c ea ,. - ir... ;l�. }IL ��iI\ i � � r iY► 7Y r '. � . Yr A �i1► Iiir �w wi . 4nT 00 ih ft. I\ r A. r r A-- •• .yam, MA, uzi su - (617) 522-37000 1 - VV �� Sept 1999 (99SeptForm.doc) Always record Time if possible; otherwise, choose B=breakfast, L=lunch, D=dinner Discard Previous Versions Total # persons (both ill and well) who consumed indicated food(s) ff , y Please Complete and Send or Fax to: Date // / MDPH Food Protection Program Questions? Call: Food Protection Program: (617) 983-6712 305 South Street, Jamaica Plain, MA 02130 Division of Epidemiology: (617) 983-6800 #: Fax: 1617) 983-6770 Enterics Laboratory: (617) 983-6609 �- PERSON COMPLETING INFORMATION Local BOH (town) tate (division): ❑ Other: Affiliation: REPORTER 1 COMPLAINANT Name: )L-- Affiliation: 01 Cons er s eci ; 9 rX CRq -T6 ❑ Laboratory division, 1 ❑ Local BOH facility, ❑ Medical Provider address, ❑ State DPH town, etc. ❑ Other ILLNESS INFORMATION # Persons ill: ® Symptoms: (mark if reported for anyone): tiarrhea VomitingNausea Abdominal cramps ever Bloody Headache stool Muscle aches ❑ Chills Loss of appetite ❑ Fatigue ❑ Dizziness ❑ Burning in mouth Other symptoms: Onset: -+ Earliest Dater /I /Time:�:� qM ❑PM C) ' Latest (if > Date( /�(/�� Timer ; 0AMpM ...............................................................................................................T........ Duration: ❑ Less than 24 Hours )k24-48 Hours ❑ More than 48 Hours ❑ Ongoing ❑ Unknown III Persons: Age Name Address/Town (yrs) Occupation Med. Provider/W � same as e o er a o 2 a q VALVE •� 1 Z9 4 Medical attention received (by anyone/? ❑Yes IPYNo ❑Unknown /f Yes, specify above: T (� , Stool specimens submitted (bv anvonel? ❑ Yes Vdgo ❑ Unknown To SLI'? ❑ Yes ❑ No ❑ Unknown Medical diagnosis reported? FOOD HISTORY Obtain history back 72 hours prior to symptoms, or if organism identified, between min /max in periods (p.2) -� If > 2 ill, follow above time frame for common meals (foods) only # Restaurant / store where Date & 'Timet E s Foods r -n --d ourchased (name, w Place on u e Cyame !as lett) ❑ Home L 15'Other /specify): ❑ D PQA 1\Y1� �USSV� 1 d Qf i 1.nrn Inn. i l;i'de 9nr 0... .... n r •• .yam, MA, uzi su - (617) 522-37000 1 - VV �� Sept 1999 (99SeptForm.doc) Always record Time if possible; otherwise, choose B=breakfast, L=lunch, D=dinner Discard Previous Versions Total # persons (both ill and well) who consumed indicated food(s) M FOOD HISTORY (continued) MOTE Qom, ",-A, J 'SXR -ek FOOD TESTING Food(s) available for testing? ❑ Yes ❑ No ❑ Unknown —> Sent to SLI '7 ❑ Yes ❑ No ❑ Unknown _), If Yes, specify food(s) & sources: Product and Manufacturer lnformationforCommert:ially-Processed Food(s) Code/lot # Product name: ) Expiration date: ) Manuiucturer: Address: Package size/type: Restaurant / store where Exp Food(s) consumed purchased (name, town) Place consumed Date & TimeZ ❑ Same (as left) ❑ Home ❑B ❑ Other (specify): C1 Campylobacter 0 10 day 8 hrs 96 hrs ❑ Same (as left) C3Home ❑ B ❑ Other (specify): 0 5 days 0 6 hrs 24 hrs ❑ Sama las lehl ❑ Home ❑ B ❑Other (specifyJ: ❑L Viral G) ❑D 48 hrs Shellfish poisoning minutes ❑ Same las leh/ ❑ Home ❑ B ❑ Other (specify): 0 0 ❑ Same las left) ❑ Home ❑ g ❑ Other (specify): 0 0 MOTE Qom, ",-A, J 'SXR -ek FOOD TESTING Food(s) available for testing? ❑ Yes ❑ No ❑ Unknown —> Sent to SLI '7 ❑ Yes ❑ No ❑ Unknown _), If Yes, specify food(s) & sources: Product and Manufacturer lnformationforCommert:ially-Processed Food(s) Code/lot # Product name: ) Expiration date: ) Manuiucturer: Address: Package size/type: Incubation Periods for Selected Organisms s Min Max B. cereus (short) 1 hr 6 hrs B. cereus (long) 6 hrs 24 hrs Campylobacter 1 day 10 day 8 hrs 96 hrs 1 day 14 days Cyclospora 2 hrs 5 days C. perfringens 6 hrs 24 hrs Incubation Periods for Selected Organisms s Min Max min Max E. coli ol57:H7 3 days 8 days Staph. aureus '1 min 't 8 hrs 96 hrs Hepatitis A 15 days 50 days Shigella 2 hrs 5 days hi 6 hrs Salmonella (non typ 1 72 hrs Vibrio cholerae few hrs Salmonella typhi 1 wk 3 NIt Viral G) 12 hrs 48 hrs Shellfish poisoning minutes few hrs Yersinia 3 days 7 days 1 State !_aboratory Institute, 305 South St., Jamaica Plain, MA, 02130 - (6"t%) 522-3700 2 Always record Time if possible; otherwise, choose B ^b'enakfast, L lunch, D=dinnerVql Sept 1999 (99SeptForm.doc) Discard Previous Versions fr• t~ Ln .. m ru 0 Postage $ rq C3 Certified Fee l� M Return Receipt Fee (Endorsement Required) Restricted Delivery Fee ri (Endorsement Required) ►11 ru Total Postage & Fees $ �1-111�c. US a jo Postmark Here O Sent TM fti---e- - - - - ----- -- -- - - tre- - 3`6%lpt. No.; or PO Box No. -.......... � -------------- -------- -------- ------------------------ -------------- - - ctt,, sr�re, zPf /l�•P�.3� rrlb7�' �i�p/8`�� 'Certified Mail Provid0s: `\ to • A mailing receipt (--eb) zooz eunf 'oosp uuud ed ■ A unique Identifier for your mailpiece ■ A record of delivery kept by the Postal Service for two years Important Reminders: • Certified Mail may ONLY be combined with First -Class Mails or Priority Mail®.; • Certified Mail is not available for any class of international mail. e NO INSURANCE COVERAGE IS PROVIDED with Certified Mail. For valuables, please consider Insured or Registered Mail. • For an additional fee, a Return Receipt may be requested to provide proof of delivery. To obtain Return Receipt service, please complete and attach a Return Receipt (PS Form 3811) to the article and add applicable postage to cover the fee. Endorse mailpiece "Return Receipt Requested". To receive a fee waiver for a duplicate return receipt, a USPS® postmark on your Certified Mail receipt is required. • For an additional fee, delivery may be restricted to the addressee or addressee's authorized agent. Advise the clerk or mark the mailpiece with the endorsement 'Restricted Delivery". • if a postmark on the Certified Mail receipt is desired, please present the arti- cle at the post office for postmarking. If a postmark on the Certified Mail receipt is not needed, detach and affix label with postage and mail. IMPORTANT: Save this receipt and present it when making an inquiry. Internet access to delivery Information is not available on mail addressed to APOs and FPOs. r• t '� �r if TOWN OF NORTH ANDOVER < NOMTN q Office of COMMUNITY DEVELOPMENT AND SERVICES o�`' ��eD •'°�° HEALTH DEPARTMENT 400 OSGOOD STREET • °. NORTH ANDOVER, MASSACHUSETTS 0184] 'SS,cmu Susan Y. Sawyer, RENS/RS Public FTcalth Director December 22, 2005 China Blossom Restaurant Connie and Richard Yee, Owners 946 Osgood Street North Andover, MA 01845 978,688.940 — Phone 978.688.9542 — FAX heal t b&t)t<<i tovvnofnorthando%,cr. coiii w«-%v.townoGiorthandover. com Per Order of the North Andover Board of Health Dear Establishment Owners, Please be advised that if agents of the Health Department observe any of the following conditions, it shall result in the immediate suspension of the China Blossom Restaurant's license to operate a food establishment. 1) The following persons on the premises before each person has submitted proof of two negative stool samples to the Health Department a. Richard Yee b. Angela Wong c. Shek Tam 2) If upon inspection an agent of the Board of Health identifies any critical food code violations 3) The Board of Health is informed of any additional positive cases of salmonella linked to the China Blossom, which occurred after December 3, 2005 Thomas Trowbridge / S an Sawyer Board of Health Chairman Public Health Director Cc: Curt Bellavance, Community Development Director Mark Rees, Town Manager Priscilla Neves, Department of Public Health L TOWN OF NORTH ANDOVER of µ097M Office of COI!•1.1.1U� `'��• �O SILTY DEVELOPMENT AND SERVICES o'' •° `'` °� `1 HEALTH DEPARTMENT 400 OSGOOD STREET * •--•-- - - NORTH ANDOVER, MASSACHUSETTS 01845 ass^CHUStS Susan V. Sawyer, RENS/RS Public Health Director December 22, 2005 China Blossom Restaurant Connie and Richard Yee, Owners 946 Osgood Street North Andover, MA 01845 978.698.9540 — Phone 979.698.9542 — FAX lic ilthdept ii;toivcrofnorthandoN•cr.com n k� ii . toiN nofnort handover. com Per Order of the North Andover Board of Health Dear Establishment Owners, Please be advised that if agents of the Health Department observe any of the following conditions, it shall result in the immediate suspension of the China Blossom Restaurant's license to operate a food establishment. 1) The following persons on the premises before each person has submitted proof of two negative stool samples to the Health Department a. Richard Yee b. Angela Wong c. Shek Tam 2) If upon inspection an agent of the Board of Health identifies any critical food code violations 3) The Board of Health is informed of any additional positive cases of salmonella linked to the China Blossom, which occurred after December 3, 2005 Thomas Trowbridge j S #n Sawyer Board of Health Chairman Public Health Director Cc: Curt Bellavance, Community Development Director Mark Rees, Town Manager Priscilla Neves, Department of Public Health 1�dv u�-u-a �rOz xy� ar , CLn �o�c;o�o yew, vl ex- GG�� W5� /� Y 7 8qq sof �'7 CPT®' Code 90734 'CPT is a registered trademark 46izmt,raof the American Medical Association. (GroupsA,C Yand W-135) MKT9872-1 PoiYsaccharideDiphtheria Toxoid Conjugate Vactine Sawyer, Susan From: Sam Wong [mdconsulting@charter.net] Sent: Saturday, August 07, 2010 4:46 PM To: Sawyer, Susan Cc: David Yee Subject: RE: China Blossom Hi Susan, The management at China Blossom do want to serve sushi at the buffet area. That's their consensus. They do have a sign at the buffet directing customers towards the sushi bar. This approach is not working for these two reasons (feedbacks from customers): 1. Too far from the main buffet area for those customers who just want a few pieces. 2. Having sushi made to order is simply too slow for customers standing in line to wait. Many customers simply walk away frustrated by waiting too long for the sushi chef to fill orders individually. Their reason to serve more sushi directly at the main buffet area is because of sales. They want to attract customers by offering a high quality and diverse menu on the buffet. We propose using TPHC is not just for regulatory compliance. It is also simply because of quality as well. Nobody likes sushi that's been sitting for more than a few hours with lukewarm fish and hardened rice! We are proposing a holding time of only 1 to 2 hours. Keeping sushi at the buffet area at 41 F or below will not work as well. Cold holding temperature harden the rice too much. It significantly affects the quality of sushi. That's why almost all sushi bars develop HACCP plans so that rice could be served at room temperature. In terms of regulatory compliance, our proposal is no difference than pizza parlors selling pizza by the slice. Do you require pizza sitting at ambient temperature waiting to be sold by the slice to have TPHC plans? Or these pizza must be kept at 140F or above? Would you reconsider this proposal? Thanks. Sincerely, Sam. Sam Wong, PhD MD Consulting P. O. Box 133 West Boylston, MA 01583 T. (508) 835-9898 www.SafeChineseFood.com Food Manager Certification Food Safety Consulting HACCP System Development From: Sawyer, Susan[mailto:ssawyer@townofnorthandover.com] Sent: Monday, August 02, 2010 12:06 PM To: Sam Wong Subject: RE: China Blossom Hello Sam, I recently met with Jen and David. This buffet was one question they wanted to ask. The bigger question seems to be that some believe they should get rid of sushi and others do not. I told them that their approved HACCP, developed for them specifically stated otherwise, but if they wanted to have someone review it and advocate for them in front of the board that was their prerogative. A request to be before the board with details is the first step. I cannot predict if the Board will say yes. The board may be concerned that If the issue is sales, and they are searching for an answer, what precludes them from not throwing the sushi out as they proposed to me? I wonder why they would want to throw out the sushi rather than find a way to extend its shelf life. Did they even try the signage that we proposed that they post near the buffet? I have never seen anything that would point a customer to the sushi area. Or, Possibly another solution is to find a way to get the sushi near the buffet area but under or in something that would allow it to be kept cold. These are all ways that there is no need for a public BOH meeting, discussion, approval or disapproval. Thank you Susan China Blossom Inspection Summary June 29, 2010 This inspection was conducted with the intent of providing a completely independent, unbiased evaluation of the operations of China Blossom. The range of factors that were assessed consisted of those typically included in a routine health department inspection, as well as a number of factors that are above and beyond the requirements of the Massachusetts Food Code. As a national food safety consultant for Ecolab, Eastern Food Safety routinely assesses restaurants, processors and practices according to comprehensive national standards, and this audit of China Blossom was conducted with the strictest assessment tool. China Blossom staff performed well in all areas of our inspection, as noted on our inspection report. These included time and temperature controls, personal hygiene, cooling, record- keeping, HACCP and food safety knowledge. Some of the items that seemingly "need improvement" on our inspection report, are actually areas that China Blossom can strive for, to surpass Massachusetts Health department requirements should they choose. Currently, Mr. David Yee and the staff of China Blossom are operating a clean, safe kitchen, with great attention to food safety and food quality, both important requirements for a successful restaurant. It was a pleasure conducting this audit. Eastern Food Safety inspectors were impressed by our findings, applaud China Blossom's efforts at striving towards a high level of food safety and anticipate that China Blossom will achieve continued success. Cindy Rice, RS, CPFS President, Eastern Food Safety CFOOD'ZAFETY STERN 70 Christina Drive. Braintree, MA 02184 .781-356-1467 Town of North Andover Office of the Health Department Fr °`'' _� Z. Community Development and Services Division 400 Osgood Street " '+, �^�= • '° North Andover, Massachusetts 01845 'SS^CHUSE` Michele E. Grant Telephone (978) 688-9540 Board of Health Inspector Fax (978) 688-9542 Dear Mr. & Mrs. Yee, February 1, 2006 As was discussed in December, the Health Department, on an on going basis will be monitoring the The China Blossom Restaurant, the management, as well as the staff to insure The Mass Food Code compliance. On my last visit to China Blossom the staff seemed to be falling off their duties that were to be preformed from the Action Plan that was put into place back in December. There are a few items of concern: 1. All checklists are not in place. 2. The Sushi Chef is not PH Testing the rice and there are no temperature checklists being utilized for the food items. There is no PH test paper on site. 3. The Health Department was to receive a HACCP Plan. There's no HACCP plan is not on-site. 4. The Unannounced Third -parry Audit Program has not been done since December. These audits were to be conducted weekly. Providing all went well we would move to monthly audits. 5. The Health Department has not received a Comprehensive Sick Policy. 6. Appetizers are still being stored in the freezer improperly. 7. Freezer is still not clean. 8. There is no comprehensive plan in place to replace the walk-in refrigeration unit. 9. Fresh Deliveries left at room temperature. 10. Cooked rice being left at room temperature. 11. Vegetables being washed in the same sink as shrimp 12. Hand sink in main prep area. 13. No signs of Prep. Sink installation. 14. Raw meats and seafood being left out in an uncontrolled temperature environment. 15. Raw meat prep area. Chefs left large piles of raw meat out on the prep table for an undetermined amount of time. 16. No temperature logs being used at the Buffet area 17. Temperature of many items at the Buffet area in the danger zone. 18. Not maintaining 6 inches off the ground regulation. The deadlines above are to be overseen by MD Consulting and China Blossom is financially responsible for his employment. BOARD OF APPEALS 688-9541 BUILDING 688-9545 CONSERVATION 688-9530 HEALTH 688-9540 PLANNING 688-9535 �.t Attached please find the Action Plan that was put into place in December of 2005 to find the agreed upon time lines. r� X01/30/2018 00:49 FAXIN I _�t I I za. LE I I I 1 to t %st-Ent Inc. 15 Pentam Street T0:976685le68 fA 001 P.2 Methuen, MA 01844 82 fti"M ROW, F48. 125 (9fa) M-4321 Fax (978) 68849414 Plalatow, MH 03885 Pmtendind.c m (903) 382-9644 Fax (603) 382.9525 " " QB8t8nditlC,COfT1 China Blossom Attn,: Jenny 946 Osgood St. North Andover Ma Q 1845 9 " P Pest End, Inc. is a full service pest control company that services residential and commercial buildings in Massachusetts and New Hampshire. We offer m Your facility. All of our service technicians are licensed by the states any serves that are specific to icis Mass and New Hampshire. Curtly Your restaurant has an ongoing cockroach problem. Pest find has been called in to clear your facility of pests,. Pest End Inc will be incorporating Integrated pest Management (IPM) at your facility. The Philosophy of IPM is based on taking preventative measures, monitoring areas, assessing the pest problem and finding a solution. Below will bean outline of a plan for your establishment. ° I . Monitoring: This is the core of an IPM plan,. It is used to identify problem areas and to show where "hot spots" are, This service is included as part of every service. 2. Log .Book: This will be used to log sightings by your staff and for our technicia their findings and recommendations. ns to report 401/30/2018 00:49 FAX JON -29-2009 11a26A FROM= Q 002 T0:9786851268 P.3 I Meeting*, Pest End will meet with kitchen, wait staff and management from your facility.to give training on good food practices. 4. Controls: a) Chemical: Pesticides will only be applied after a pest has been confirmed through monitoring or visual sightings. All insecticides will be EPA approved for use in your facility. We shall p employ the use of sprays, gels and dusts for insect related problems. b) Noss -Chemical: Monitoring devices and mechanical traps wilf be used as needed. We shall also note sanitary issues and discuss them with you in order to help reduce food sources and harborage areas for insects/rodents. 5. Recommendations: a) Grease at fryolatar area needs removal. b) Buildup of debris needs removal from under woks. c) Cook line needs to be thoroughly cleaned. ° d) Dishwasher machine needs to be emptied and drains cleaned after use. e) Stairway to basement needs to be kept clean and free of debris. 6. Evaluation and Record keeping: We will submit service reports and evaluations on a monthly basis. Our findings will be kept in a log book which shall be kept in your kitchen area. We will need cooperation from all parties in order to make your restaurant a pest free environment. You help is greatly anticipated. Prepared by; Dennis Johnson Service Manager Pest -)End Inc. Certification # 21555 /�� 6, 205 Cc Q IrIl 0 Howof ng will you be there today. Will you be there during service tomorrow. Due to the lack of Food Handler Certifications, The date that some employees are being certified isn't until Monday Feb. 2. There's no HACCP plan yet. We need to review it. Should we No limit service to just the menu, in other words, no sushi, no a),56 buffet. Richard needs to be serve safe certified ri We need a Berger schedule. When does the 12 hours begin. -7 b tiM � What is the schedule of audits. S& � � A We will need a packet with all SOP's that are complete ,as well as logs for all refrigerators, freezers, time and temp, sushi rice 1� ��-� �-e- 5 F0 ��C� anti Need a commitment of structural inprovements, also need a timeline as to when things will be completed Need written procedures What is the plumber doing What is the construction company doing Is the facility clean (� Na 5me 0(, Vt raw S are M f lace n spy' c6 -n - aq-lh s� +I� rte. & 0 h6w, & ^-c�,� Ctirydt wt 6;' E-cvu j Mz. .7(✓✓�. (�rl(hl(,; X11 �'TLJ all 9F(d�o �dtq,/) � , I 04PI�hdiv�/nu+) 15 �-�'�c iIC'..�. -iU �'1CZI' How long will you be there today. Will you be there during service tomorrow. Due to the lack of Food Handler Certifications, The date that some employees are being certified isn't until Monday Feb. 2. There's no HACCP plan yet. We need to review it. Should we limit service to just the menu, in other words, no sushi, no buffet. Richard needs to be serve safe certified We need a Berger schedule. When does the 12 hours begin. What is the schedule of audits. We will need a packet with all SOP's that are complete ,as well as logs for all refrigerators, freezers, time and temp, sushi rice Need a commitment of structural inprovements, also need a timeline as to when things will be completed Need written procedures What is the plumber doing What is the construction company doing Is the facility clean 6 r Lr IL OR A All dtint 81S-S-om RESTAURANT & LOUNGE 946 OSGOOD STREET ROUTE 125 NORTH ANDOVER, MA 01845 978-682-2242 Dr. Thomas Trowbridge Board of Health 1600 Osgood Street Building 20; Suite 2-36 North Andover, MA 01845 Dr. Trowbridge, P-CEEIUED TOWN OF NORTH ANDOVER HEALTH DEPARTMENT I have lived here in North Andover for the past 50 years. After emigrating from China with very little money, I spent a decade working hard to save the resources I would eventually use to start the China Blossom. I am thankful and blessed to have been accepted by the local community, and to have had the opportunity to create a family business through hard work and commitment to sharing these values and my culture with others, through our restaurant. I have instilled these values and lessons in my family, who now depend on our family business. All five of my children graduated from North Andover's public school system—from its pre-school all the way through high school. My youngest son recently moved back to North Andover with his family, and his four year-old daughter—my first grandchild—will be attending kindergarten in the near future. She too will be going through the North Andover school system. Beyond this, my extended family is also living here in town. Two of my nieces currently attend North Andover Middle School and one attends High School. As a community and family business, so many members of the Yee family, the families of those we employ, and those we serve as customers depend on and enjoy China Blossom—a restaurant with strong ties and roots in the North Andover community. Last January, the Board of Health gave us notice to close down the China Blossom. We take health issues very seriously and immediately made strides to address the findings. My family has borrowed over a million dollars in funds from the local banks to invest back into the restaurant on structural renovations and other improvements that are beyond what was asked of us. Additionally, we have also spent tens of thousands of dollars on procedural audits as requested by the Board of Health. As we were before the closure, we are in good standing. I want to personally affirm the seriousness with which my family and I view the issues encountered and to affirm that they will not be repeated. Despite my family's dedication in pursuing these efforts, there remain significant issues outside our control. There is still negative talk about the quality and health safety of our business here in the tight knit Merrimack Valley. Unfortunately, rumors have stemmed from the Board of Health's decision to the Dr. Trowbridge April 5, 2010 Page 2 point where they have reached the internet. It pains me that my family is being publicly targeted and that the old Board of Health notice continues to be referenced. I am primarily concerned for my family, as my wife has been referenced by name in some of the negative comments, and especially the children who are currently in the North Andover school system. As a responsible citizen, I have dutifully paid taxes, donated to many local organizations, and provided jobs to those within the local area. I chose to build my family's foundation and roots in this community. I have actively and aggressively addressed all the issues the Board of Health raised and have put in place measures that will prevent any further reoccurrence. To demonstrate the good faith and positive nature of China Blossom and our family, I have included with this letter personal references and testimonials from customers and members of the community. In addition, I have also included a picture of my family here at our restaurant. As a long standing and proud citizen of North Andover, I am asking for you and the community in helping the China Blossom family to move past the issues we have encountered and worked very hard to overcome. Will you consider writing a statement supporting one of North Andover's oldest businesses and addressing the level of effort my family and I have put forth in meeting and exceeding the health quality standards? At my age, it is with great pleasure and satisfaction that I see my children and family earn their livelihood from China Blossom. My dream is to be able to extend the same legacy and opportunities to the next generation, as exemplified by my young granddaughter. I thank you for your consideration and understanding. Sincer , Richard Yee �I John SRizzal D.M.D. April 5, 2010 Richard and Connie Yee China Blossom Restaurant 946 Osgood Street North Andover, Ma. 01845 Dear Richard and Connie, 7 First St., No. Andover, MA 01845 T:978-685-5804 F: 978-685-7556 www.johnrizzadmd.com RECEIVE P -PR - 8 7010 TOWN OF NORTH ANDOVER HEALTH DEPARTMENT I would like to take this opportunity to congratulate you on your recent renovations to your wonderful restaurant. The setting and newly renovated kitchen and bar area changes only add an appealing touch you the beautiful dining room. The addition of the glass wall showing off the kitchen, while you wait for your custom made soup selection, shows the customer you are a serious merchant in cleanliness for food preparation. As a 19 year former member of the North Andover Board of Health, these are the areas I first look for when dining with family and friends. I have always found your restaurant very clean and all of your staff very courteous, helpful and knowledgeable. My family and I have been customers of yours for years and would never hesitate to recommend your establishment to others. Finally, the combination cuisine of exotic flavors, variety of Asian delicacies, and presentation give your customers the best dining experience. Please keep up the great work and my personal best for your continued success in years to come. Sincerely S. RLGGCL L/lYll/ WW 't -lay RESTAURANT � SHOW from za ✓ met 7o raise or Zing Pizto Gourmet China Blossom Route 125 A� €' North Andover, MA 01845 TOWN Of tjoM OfKV March 10, 2010 Dear Richard, During tough economic times like these, especially for the hospitality industry... China Blossom in so many ways is a beacon for all of us. The quality presentation and consistency you offer always makes me proud of our business relationship. When other restaurants are closing or laying off employees the China Blossom just keeps going. I'm certain the families of those that work for you appreciate your work ethic and guidance. The people of the Andover's have been giving you their dining out business for 50 years now ... How many other companies can say that? Think about that ... and you'll understand why I'm proud to call you my friend. Happy 50`h to you and Connie, and all the people at China Blossom - that help you maintain the "highest standards" of the restaurant industry. Si5areak, Pat hitley Whit's Media, Inc. PO Box 487 North Andover, MA 01845 wvrai.nedine.com Certificate of Achievement � p?e BBB recognizes China Blossom Restaurant for 20 years of commitment to honesty, integrity, ethics and trust. nIl[73c3-_ c] r-- c APR u- u 1010 TOWN OF NORTH ANDOVER HEALTH DEPARTMENT 5 s�- Kevin 1. Sanders President & CEO 2/25/2010 TOWN 6F NCATH AN13OVER KALTM DEPARTMENT ca, . � .. r • V - , ' 44 ..yj� v • .r j s' � + +yy f h�, nF •' ,i Farms �: y � 7 f} __ .M@..ir ' � t}.: � Y•, - Yap � '� >aok4 itIML %a { i y r i 'L ' i� ► F tir�n .r te r• } .; 9 ' . "it 'J • Vis•. .. � � `� 6' ,. ,� t! I. III " Cil r "�y.4re _ h N -� Hand Washing Only NIA HANIPWASHINI you. neem h., Yw cwie I, wk—Y If Y. h. -Ale I." awl y • ^ fy�y '` - 2009/05/29 3:45 pm ? 2009/05/29 3:45 pm f Ml .1 , '. It 401. dw. . 93:39 pm C N j d X X o 3 � rn m a 1 � m N w V V V 0 �N N m CJ y O 6mi1 N N � 3 c C � N S m C _\ . g�u -0 )� m =7o = ( CO t¥E \& \ / \j / (§-4Z �� n«e0 m� § {8 j¥ / _ § �_ \ z 2 2 ) a X / 9 f 7 9 A 00 0 / an Cl) a£ Receiving Deliveries and Storage SOP PURPOSE: To ensure that all food is received fresh and safe when it enters the establishment and to transfer food to proper storage as quickly as possible. SCOPE: This procedure applies to employees who handle or oversee receiving and storage of food. INSTRUCTIONS: 1. Train employees on using the procedures in this SOP. 2. Follow State and local health department requirements. 3. Schedule deliveries to arrive at designated times during operational hours. 4. Post the delivery schedule, including the names of vendors, days and times of deliveries, and drivers' names. 5. Keep receiving area clean and well lit. 6. Organize freezer and refrigeration space, loading docks, and store rooms before deliveries. 7. Gather product specification lists and purchase orders, temperature logs, calibrated thermometers, pens, flashlights, and clean loading carts before deliveries. 8. Follow standards set forth by the establishment to ensure accurate, timely, consistent, and effective refusal and return of rejected goods. 9. Compare delivery invoice against products ordered and products delivered. 10. Transfer foods to their appropriate locations as quickly as possible. 11. Cover all food in storage to protect from contamination. 12. Monitor temperature of cold storage units to assure temperature is below 40 degrees. 13. Check temperatures of potentially hazardous foods being delivered. MONITORING: 1. Inspect the delivery truck when it arrives to ensure that it is clean, free of putrid odors, and organized to prevent cross -contamination. Be sure refrigerated foods are delivered on a refrigerated truck. 2. Check the interior temperature of refrigerated trucks. 3. Confirm vendor name, day and time of delivery, as well as driver's identification before accepting delivery. If driver's name is different from what is indicated on the delivery schedule, contact the vendor immediately. 4. Check the temperature of refrigerated foods: for packaged products, insert a food thermometer between two packages being careful not to puncture the wrapper. 5. Ensure that all product coming in has not exceeded expirations dates. 6. Check the integrity of food packaging — should be uncrushed with seals intact. Receiving Deliveries and Storage, continued MONITORING Continued: 7. Check the cleanliness of crates and other shipping containers before accepting products. Reject foods that are shipped in dirty crates. CORRECTIVE ACTION: 1. Retrain any employee found not following the procedures in this SOP. 2. Reject the following: • Punctured packages • Foods with out -dated expiration dates • Foods that are out of safe temperature zone or deemed unacceptable by the Establishment's standards VERIFICATION AND RECORD KEEPING: Record the temperature and the corrective action on the Receiving Checklist. The manager will verify that employees are receiving products using the proper procedure by visually monitoring receiving practices during the shift and reviewing the Receiving Checklist at the close of each day. Receiving Logs are kept on file for a minimum of 1 month. These procedures should be reviewed annually and revised if necessary. DATE IMPLEMENTED: BY: DATE REVIEWED: BY: DATE REVISED: BY: O m rt 0 O �d Lj• NCO r A a 7d ,�. UQ ro �+ ro y g' ar ON cAo nn & t0h �. A o w '� a o c CDO' 0 0 w • w y CL ❑ N A A p ❑ 000 ❑ 4 ❑ ❑ CL 000 � ` nIO e ❑ ❑ ❑ ❑ ❑ O 0000 O r�rbCr � H x O G,. c A co nn & t0h A n H y o CDO' 0 0 w • w y CL ❑ N A A p ❑ 000 ❑ ❑ ❑ ❑ CL 000 � ` nIO e O ❑ ❑ ❑ ❑ ❑ ❑ ❑ ❑ ❑ ❑ 00000 0 g -o CD o Q- H x H d o < G,. c A co ks w ro 0 n � 0 x o 0 M a ❑ N a N ❑ 000 ❑ ❑ a o ¢' H A H d K R o .-. (9 n � 0 x o M ❑ ❑ ❑ N 000 Receiving Personal hygiene standards to be upheld at all times Goods only ordered and delivered by established vendors Foods with spoilage or fifth shall be segregated and returned to supplier Check for obvious dirt, insect parts and droppings Meats 1. Inspect for quality a. Take temperature I. Calibrate thermometer ii. Take temperature at the thickest portion iii. If not under 41 degrees, do not accept order b. Inspect color for freshness 2. Refrigerate immediately a. Meat carried at 6" above ground Eggs 1. Temperature not above 45 degrees 2. None broken Seafood 1. All frozen 2. Package required to be in perfect condition Vegetables 1. Spot check for freshness, no mold Canned Goods 1. Must be in excellent condition: a. Sealed and labeled b. No dents, punctures, bulges, or pitted surfaces 2. Check expiration date Dry Goods 1. Excellent condition Storage Personal hygiene standards to be upheld at all times Rotate and follow first -in, first -out rule Cover all containers Label and date contents in English Fresh items never held in refrigerator longer than 7 days Meats 1. Bottom shelf (6" above ground): Chicken & Eggs 2. Pork 3. Beef 4. Cooked foods Seafood 1. Use own seafood shelf in refrigerator Vegetables 1. Use own vegetable shelf In refrigerator Canned goods 1. Store in dry place; temperature: 50 — 70 degrees Food Preparation Personal hygiene standards to be upheld at all times (including gloves where necessary) Never use fresh items held in refrigerator longer than 7 days Cutting areas and preparation utensils must be sanitized before using Thorough sanitizing after each preparation 1. Take only as much as Is required; bring out box -by -box 2. Defrost if frozen using walk-in refrigerator as intermediary 3. Run under water if necessary. Temperature cannot be greater than 70 degrees 4. Immediately refrigerate after prep S. Follow storage procedures, including those that prevent cross -contamination Cooking Personal hygiene standards to be upheld at all times (including gloves where necessary) Never use fresh items held in refrigerator longer than 7 days Cutting areas and cooking utensils must be sanitized before using Thorough sanitizing after each preparation Allow two hours for cool down before covering, labeling, and refrigerating Food needs to reach 70 degrees within 2 hours If temperature not reached, discard food immediately Cooking Requirements: 1. Vegetables -- cook to 135 degrees 2. Beef/poultry/Iamb-145 degrees 3. Seafood —145 degrees 4. Chicken and Eggs —165 degrees Buffet temperatures: Hot items —140 degrees Cold items — 41 degrees or below Specific Cooking Procedures Hygiene, receiving, storage, preparation, and cooking SOPs to be followed at every stage Chicken Fingers 1. Combine to make batter: a. Flour b. Cornstarch c. Vegetable Oil d. Salt e. Water 2. Slice raw chicken breast in strips (from refrigerator) 3. Dip chicken strips in batter 4. Fry to 50% well done at 325 degrees S. Cool down for two hours max to 70 degrees 6. Cover and refrigerate for cook -to -order a. Discard unused chicken in refrigerator longer than 10 hours 7. Deep fry @ 325 degrees Pork Spare Ribs 1. Mix in pan to create marinade: a. Soysauce b. Hoisin sauce c. Cooking wine d. Salt e. MSG f. Pepper g. Baking soda h. Ginger 1. Garlic J. Sugar k. Strawberry shade (coloring) 2. Marinate raw spare ribs (from refrigerator) 3. Cover and refrigerate spare ribs for 24 hours 4. Cook in oven for an hour at 200 degrees or higher S. Cool for an hour to 70 degrees 6. Refrigerate for cook -to -order a. Discard unused ribs after 24 hours 7. Broll Cleaning Personal hygiene standards to be upheld at all times (including gloves where necessary) Regular equipment monitoring to prevent buildup of grease or any combustible materials Utensils shall be cleaned and sanitized between uses After each use, sanitize: • Prep areas • Slicers • Meat grinders Daily: • Floors— sweep and wash Weekly: • Filters — power wash • Ice machines — empty, sanitize • - Refrigerators Monthly: • Ceilings —wipe with chemical cleaners ����.� r, i �-ti- L � 1 � �� i �` f y / � v�' l Grant, Michele From: Grant, Michele Sent: Friday, April 29, 20112:02 PM To: 'david@chinablossom.com' Cc: DelleChiaie, Pamela Subject: FW: Attachments: 20110429133340148.pdf Hi David, Attached, please find a confirmation letter regarding the replacement of your establishments kitchen floor. Please call the Health Department if you have any questions. Thank you Michele Grant Health Agent North Andover 978-688-9540 -----Original Message ----- From: noreply@townofnorthandover.com fmailto:noreply(@townofnorthandover.coml Sent: Friday, April 29, 2011 1:34 PM To: Grant, Michele Subject: This E-mail was sent from "RNPOA428C" (Aficio MP C5000). Scan Date: 04.29.2011 13:33:39 (-0400) Queries to: noreply(@townofnorthandover.com Please note the Massachusetts Secretary of State's office has determined that most emails to and from municipal offices and officials are public records. For more information please refer to: httD://www.sec.state.ma.us/ore/Dreidx.htm. Please consider the environment before printing this email. 1 A-1 % �� ebb . 1?_ cx.iiw�wK.� .1� PUBLIC HEALTH DEPARTMENT Community Development Division April 27, 2011 China Blossom 946 Osgood Street North Andover, MA. 018415 Dear David, This letter is in response to the recent floor repair schedule that was submitted to the Health Department on April 20th, 2011. Below lists the proposed timeline. If there are any changes to this timeline, please inform the Health Department in advance. • Sunday evening, May 22 — End of service • Monday May, 23 — Disconnect all equipment, Demo existing floor. Heavily used equipment to power washed by a professional company. • Tuesday and Wednesday, May 24th and 25th — Replace flooring • Thursday, May 26'h — Complete flooring, reset equipment. Reconnect plumbing and electrical. Friday, May 271h — Prepare for re -opening. Prior to the completion of the floor and equipment being moved back into the kitchen. Please call the health office to schedule a walk through of the kitchen to view the new flooring. If the Health Department has any recommendations, they will be given at that time. Please contact Gerald Brown in the building department to discuss their permitting requirements. Thank you for submitting the information as requested. If you have any concerns, do not hesitate to contact our office. Sin � Y L� Mfchefe Grant MeafthAgeat 1600 OsgoodStreet North,9ndowr, WA. 01845 978-688-9540 1600 Osgood Street, Building 20, Suite 2-36, North Andover, Massachusetts 01843 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com vtoRTFl O F t � PUBLIC HEALTH DEPARTMENT (ommunity Development Division April 27, 2011 China Blossom 946 Osgood Street North Andover, MA. 018415 Dear David, This letter is in response to the recent floor repair schedule that was submitted to the Health Department on April 20th, 2011. Below lists the proposed timeline. If there are any changes to this timeline, please inform the Health Department in advance. • Sunday evening, May 22 — End of service • Monday May, 23 — Disconnect all equipment, Demo existing floor. Heavily used equipment to power washed by a professional company. • Tuesday and Wednesday, May 24th and 25th — Replace flooring • Thursday, May 26th — Complete flooring, reset equipment. Reconnect plumbing and electrical. • Friday, May 27th — Prepare for re -opening. Prior to the completion of the floor and equipment being moved back into the kitchen. Please call the health office to schedule a walk through of the kitchen to view the new flooring. If the Health Department has any recommendations, they will be given at that time. Please contact Gerald Brown in the building department to discuss their permitting requirements. Thank you for submitting the information as requested. If you have any concerns, do not hesitate to contact our office. S. 7Z G'c 3fichele Grant 9feafth 4gent 1600 Osgood Street North Andover, gifA. 01845 978-688-9540 1600 Osgood Street, Building 20, Suite 2-36, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com Food Establishment Plan Review Guide FOOD ESTABLISHMENT PLAN REVIEW APPLICATION IS TO BE COMPLETED BY THE OPERATOR AND SUBMITTED TO THE REGULATORY AUTHORITY — at least 60 days in advance before commencement of any food establishment planned openings. TOWN OF NORTH ANDOVER, MA Regulatory Authority 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01$45 Date: �� �� G� IVE NEW - New construction, not yet built REMODEL -partial or major renovation of existing establishment TOWN t}F NORTH ANDOVER HEALTH DEPARTMENT CONVERSION — existing establishment that you are purchasing Name of Establishment=____1'/�� .at. Corporate Name:�"i�u lye Category: Restaurant Institution , Daycare , Retail Market , Other Establishment Address: J441 R Phone: (at location if availabl2- ` E-mail Contacts: ,,i,` pR 4, 0 2 0 11 Name of Owner: TOWN OF NORTH ANDOVER HEALTH DEPARTMENT Mailing Address: J &4,,g Telephone: Applicant's Name (if different than owner): . Title (owner, manager, architect, etc.): o 4 Mailing Address:�'- Telephone: 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 Date :Received: BOH office use only Date Review completed 'BOH office_ use..only Approved /Denied Date Revisedapplication Received: BOH office use only bate Review completed ,BOIL office use .only: Approved /Denied Technical Assistance with the Permittine 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. bate of TRC (BOH only) General Information Hours of Operation: Sun l��a Thurs Ij=3o-g;3p Mon o - < o Fri kj • L&,*, Tues , : 3a Sat Wed !3 -9.30 ➢ Number of Seats for customers: pp ➢ Number of Staff: (Maximum per shift) ➢ Total Square Feet of Facility: Lj Tp ➢ Number of Floors on which operations are conducted j ➢ Maximum Daily Meals to be Served: (approximate number) Type of Service: (check all that apply) ➢ Breakfast ➢ Lunch Soo ➢ Dinner /pp10 Sit Down Meals �( Take Out Caterer Mobile Vendor Other Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-r— Fax: 978.688.8476 Page 2 of 20 Please enclose the following documents: Proposed Menu (including seasonal, off-site and banquet menus) �ctureer Sperffication sheets for each piece of equipment shown on the plan Site plan ration of Plan drawn to (cation of business in building; location of building on site including alleys, streets; equipment (dumpsters, well, septic system - if a licabl of food establishment showing location of uipment, plumbing, electric ervices `> Equipment schedule CONTENTS AND FORMAT OF PLANS AND SPECIFICATIONS �qjqf_\_& 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. Com lete finish sche p doles for each room mcl mg fln s oors, walls, ceiliand coved juncture base 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 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 Check categories of Potentially Hazardous Foods (PHF's) to be handled, prepared and served. CATEGORY* (YE51 �) 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) ( ) ( ) 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 5. Bakery goods (pies, custards, cream fillings & toppings) ( ) ( ) 6. Other 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 Refrigerated Storage Frozen storage and 4. How will dry goods be stored off the floor? COLDSTORAGE: 1. Is adequate and approved freezer and refrigeration available to store frozen foods frozen, and refrigerated foods at 41'F (5°C) and below? YES / NO 2. Will raw meats, poultry and seafood be stored in the same refrigerators and freezers with cooked/ready-to- eat foods? YES / NO If yes, how will cross -contamination be prevented? 3. Does each refrigerator/freezer have a thermometer? YES / NO Number of refrigeration units: Number of freezer units: 4. Is there a bulk ice machine available? YES / NO Is ice packaged and sold for retail? 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 5 of 20 THAWING FROZEN POTENTIALLY HAZARDOUS FOOD: Please indicate by checking the appropriate boxes how frozen potentially hazardous foods (PHF's) in each category will be thawed. More than one method may apply. Also, indicate where thawing will take place. F----- - -- Food Thawing Method I*Thick or Bulk Frozen *Thin/Portioned Frozen Refrigeration F --- Running --..___....Running Water Less than i 70°F(21°C) Microwave (as part of cooking process) t s i Cooked from Frozen state i Other (describe) *Frozen foods: approximately one inch or less = thin, and more than an inch = thick. t ^M 6%�D a�r-c�-q PREPARATION: 1. Please list categories of foods prepared more than 12 hours in advance of service. VA r✓ - �_ T U'r +� n: PS'SiiL. �b�f�n► "Z i, `7�v K�TGrkZTa �'bl� StIJT tA's 2. Will food employees be trained in good food sanitation practicesC��/ NOS Method of training: Number(s) of employees: I�> r Dates of completion: �_ LZ-1- 3. ZZ 3. Will sable gloves and/or utensils and/or food grade paper be used to prevent handling of ready -to -eat foods YE / NO 4,1s4here a written policy to exclude or restrict food workers who are sick or have infected cuts and lesions? / NO Please describe briefly: 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 6 of 20 Will employees have paid sick leave?/ 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:A Concentration: j,a-1 t vn_ Test Kite NO 6. Will ingredients for cold ready -to -eat foods suchas tuna, mayonnaise and eggs for salads and sandwiches be pre -chilled before being mixed and/or assembled? �O If not, how will ready -to -eat foods be cooled to 41'F? 7. ill all produce be washed on-site prior to usOYES NO Y Is there a planned location used for washing produc YES NO Describe A'L_ A�� a t� � 9 &-L_ , -A-7 �c (c n^-7 D b S%e4 If not, descobe the procedure for cleaning and sanitizing multiple use sinks between uses. 14 8. Describe the procedure used for minimizing the length of time PHF's will be kept in the temperature danger zone, (41'F - l40°F) during preparation. O :G 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. 12. Will the facility be serving food to a highly susceptible population? YES / NO If yes, List measures taken to comply with code requirements. COMING: 1. Will food product thermometers be used to measure final cooking/reheating temperatures of PHF's? YES / NO What type of temperature measuring device: Minimum cooking dme 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) 2. List types of cooking equipment. 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 8 of 20 i r 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 OF (5°C) or below during holding for service? Indicate type and number of cold holding units. COOLING: Please indicate by checking the appropriate boxes how PHF's will be cooled to 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 I THICK I THIN MEATS f THIN SOUPS/ THICK RICE/ j METHOD MEATS i GRAVY SOUPS/ j NOODLES ii GRAVY 1 Shallow Pans � I T - — Ice Baths T i I} Reduce Volume or Size ' Rapid Chill Other (describe) t 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 165T for hot holding be done rapidly and within 2 hours? A. FINISH SCHEDULE Materials selected must b'� and appropriate to the mea its in#ended use. Hig splash a -Teas -must -be -non-absorbent, smooth and ea ' cleanable. All openings must be sealed and without voids. Applicant must indite which materials (ie. quant' tile, stain coved molding, etc.) will be used in the following areas. (be specific) Kitchen FLOOR Bar Food Storage I Other Storage Toilet Rooms t Dressing Rooms Kitchen I 11 Garbage & Refuse Storage I I ( 1 H'izla i{iL L W WALLS store and food fitting, properly eel, 4" plastic CEILING 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 i Mop Service Basin Area 1 i NO ! 1. Will all outside doors be self-closing and rodent proof? � ,��arewashing �D°'�'' WVC4J`ry�, 2. Are screen doors provided on all entrances left open to the outside? /`w�� yt 3. Do all openable windows have a minimum #16 mesh screening? 4. Is the placement of electrocution devices identitied on the plan? Walk-in ; Refrigerators and j Freezers fl B. INSECT & RODENT CONTROL APPLICANT: PLEASE CREC%APPROPRIATE BOXES. 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 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 openable windows have a minimum #16 mesh screening? 4. Is the placement of electrocution devices identitied on the plan? 5. Will all pipes & electrical conduit chases be sealed; ventilation systems exhaust and intakes protected? 6. Is area around building clear of unnecessary brush, litter, boxes and other harborage? 7. Will air curtains be used? If yes, where? 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, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 11 of 20 D. PLUMBING CONNECTIONS iA Food code and plumbing re� ements do not replace or or the MA State Plumbing Code, which also must au y�meJt; 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 Code ! Confirmed ! Describe/ Comments Requirements ; by Operator please initial Dish Machine Backflow prevention 1 O$,4, To 1PZ -be+r g .,a,.. I � device , � 1 C p.�-w"�� � • �d�1-H KtK� rue: �'�a •'�Ct 1 Indirect Waste A %_-t civ Sc� � Steam Jacketed � Backflow prevention Kettle device t Indirect Waste --------------------f 1 Steamer 1 Backflow prevention ! ! device i Indirect Waste _ I i Garbage Disposals 1 Backflow prevention or dish table device troughs; ; Submerged inlets I i i At all hose Backflow prevention connections device 1 j Garbage can Backflow prevention 1 washer device j j Carbonated Carbonated Backflow beverage prevention device dispenser Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 0184S --Phone: 978.688.9540-- Fax: 978.688.8476 Page 13 of 20 Refrigerator condensate/ drain lines } Ice storage bins i All sinks I E Ice Cream dipper wells Indirect Waste Indirect Waste Air Gap Air Gap 19. Are floo�, i provided & easily cleanable, if so, indicate location: w`7TH F;"o - cb. aAip4S W+w �ti h/As�h �: P��I yiEF �pc`�►� $K�s�y SQcs��«S 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 ( ) Describe provision for ice scoop storage; Provide location of ice maker or bagging operation 23. What is the capacity of the hot water generator? Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 14 of 20 24. Is the hot water generator sufficient for the needs of the establishment? Provide calculations for necessary hot water 25. Is there a water treatment device? YES ( ) NO ( ) If yes, how will the device be inspected & serviced? 26. How are backflow prevention devices inspected & serviced? F. SEWAGE DISPOSAL 27. Is building connected to a municipal sewer? 28. If no, is private disposal system approved? Please attach copy of written approval and/or permit. 29. Are grease traps provided? If so - where? YES( ) NO ( ) YES () NO ( ) PENDING () YES( )NO( ) Note: Grease Traps must have the following sign. The language in bold is specific; please do not change it in any way. If you have one or more interior grease traps please note the plumbing code 248 CMR 10.09 (m): 1. A laminated sign shall be stenciled on or in the immediate area of the grease trap or interceptor in letters one -inch high. The sign shall state the following in exact language: 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.) 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. 9ENERAL 32. Are insecticides/rodenticides stored separately from cleaning & sanitizing agents? YES � NO ( ) Indicate location: 1,66104 L" S' 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 (N NO ( ) 34 Ar_e_al1_containers of toxics including sanitizing spray bottles clearly labeled? YES(j NO ( ) Note: Material Safety Da ' Sheets (MSDS) are required to be kept for all chemicals on the premises. Where will the MEDS informati96 be kept on display for easy access in an emergency? 35: Will linens be laundered on site? YES () NO (�() If yes, what will be laundered and where? If no, how will linens be cleaned? 36. Is a laundry dryer available? cA YES () NO (�o 37. Location of clean linen storage: u- o - { (—t CtI�N 38. Location of dirty linen storage:- OF p, -H 39. Are containers constructed of safe materials to store bulk food products? YES O�NO ( ) Indicate type: 40. Indicate all areas where exhaust hoods are installed: 1 LOCATIONWOR FILTERS } ! i ;SQUARE FEET f FIRE ' AIR CAPACITY s AIR MAKEUP D TRA STION PROTECTION CFM CFM f IC Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite -i-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 16 of 20 41. How is each listed ventilation hood system cleaned? I. SINKS 42. Is a mop sink present? YES( ) NO ( ) If no, please describe facility for cleaning of mops and other equipment: 43. If the menu dictates, is a food preparation sink present? YES ( ) NO ( ) detail answer J. DISHWASHING FACILITIES 44. Will sinks or a dishwasher be used for warewashing? Dishwasher( ) Two compartment sink ( ) Three compartment sink ( ) 45. Dishwasher 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( ) NO ( ) 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 49. Are there drain boards on both ends of the pot sink? (:() O() 50. Wh type of sanitizer is used? ❑Chlorine ❑Iodine Quaternary ammomum Hot Water oOther 51. Are test papers and/or kits available for checking sanitizer concentration? YES ( ) NO ( ) K. H.ANDWASHING/TOII.ET 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( ) 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 ( ) 55. Is hand cleanser available at all handwashing sinks? YES () NO ( ) 56. Are hand drying facilities (paper towels, air blowers, etc.) at all handwashing sinks? YES () NO ( ) 57. Are covered waste receptacles available in each restroom? YES ( ) NO ( ) 58. Is hot and cold running water under pressure available at each handwashing sink? YES () NO ( ) 59. Are all toilet room doors self-closing? YES ( ) NO ( ) 60. Are all toilet rooms equipped with adequate ventilation? YES (} 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: Slicers Cutting boards Can openers Mixers Floor mats Other STATEMENT: I he eby certify that the above information is correct, and I fully understand that any deviation from the bove without prior permission from this Health Regulatory Office may nullify final approval. Signatures) �4� Print: �/- owner(s) or responsible representative(s) Date: f Z2=32 r t 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: 978.688.9S40-- Fax: 978.688.8476 Page 19 of 20 FLOOR REPAIR SCHEDULE TIMELINE Sunday Mayo# -2,2 At end of dinner service, China Blossom discards all foods (unless those sealed and frozen) and preps for floor repair (9:30PM) Monday May 23 Galinsky Plumbing (Steve Galinsky) to disconnect all plumbing beginning to prep for move (6AM) Arel Electric (Richard Arel) to disconnect electricity to dishwasher (8AM) Seidman Brothers (Jack Seidman) to disassemble and move equipment (8AM) Complete Flooring (Greg Richman) to come to remove steel plate and cooking line, demo/discard floor and subfloor (8AM) Contractor to steam clean fry-a-lators, wok cooking line, and dishwasher (413M) Tuesday May 24 Carpenter will replace subfloor (6AM) Complete Flooring will install flexible membrane Tuesday night (4PM) Wednesday May 25 Complete Flooring installs urethane mortar flooring system with 6" integral coving (ALL DAY) Thursday May 26 Complete Flooring applies seal to floor early morning (6AM) Seidman Brothers to reset equipment at_ernoon (1 PM) Galinsky Plumbing reconnects all plumbing to equipment and cooking line (613M) Arel Electric to reconnect electricity to dishwasher (613M) Friday May 27 Fresh produce/provisions delivered to China Blossom, China Blossom kitchen preps food, China Blossom staff preps dining rooms, and re -opens to public for dinner service (413M) CONTACTS Steve Galinsky, Galinsky Plumbing (Haverhill), 508-509-5904 Richard Arel, Arel Electric (Haverhill), 978-302-2187 Jack Seidman, Seidman Brothers (Chelsea), 617-884-8110 Greg Richman, Complete Flooring/Ideal Floor Solutions (Avon), 781-254-9490 Ken Matthews, Complete Flooring/ideal Floor Solutions (Avon), 781-894-3341 a SALAD ► �T I I TT'd E919-GSB-BOS i fC2► t i s 3 I i Ii k a i E suoijnloS eoejjnS TeapI WdEE=S TTOZ ST idd w.I rl 62gi LS � d £ JA � ,4g f I I o f i I i t I + I I t �■■■■■■y 'C F is 0 r" 76 f� ax; / \. I i 0 - Another Quality Dur -A -Flex® Product ' Lo/tip �1 o ui Z �_ MFM sEEi ormutated to withstand`'"'" aggressive chemical and - .�..-� E tr, thermal attack, Poly - Crete" is the answer for the �� 'CSS ��► �:..• f t r most abusive environments.- DUr-A-Flex@ products deliver � % •�, performance, none more so than Poly-CreteTM. Our ure- thane based system is a heavy duty seamless resurfacer that. . provides exceptional durability and service. Ideal for restoration, repair or + new construction, Poly-CreteTM: SANITARY r- >, 01r„ Bonds permanently to most any EASY TO MAINTAIN type of sound substrate CHEMICAL RESISTANT Including concrete. quarry tile, LOW ODOR brick pavers and plywood. We know each floor installation provides its own set of unique circumstances. Installs easily as a self -levet That's why we have created different versions of our super tough Poly-CreteTM system: system or by trowel method in thicknesses of 3/16- to 3/8". Poly -Crete HF 14- our trowel applied cementitious ure- THERMAL SHOCK RESISTANT thane version of Poly-CreteTM is applied in thick Cures quickly for minimal down nesses ranging from a 1/4" - 3/8". Ideal for food processing I ABRASION RESISTANT time. areas, commercial kitchens and bottling lines - just to name a few. Poty-Crete He•rM not only stands up to grease, alkalis, food and miner- al acids - it can take the heat too! Whether it is thermal shock from spills, high tem- perature wash downs or the need for high service temperatures - Poly -Crete HFrM Tailor-made for commercial and performs. �lT industrial settings such as: Poly -Crete KTrm- A 1007 solids, aromatic self -leveling version of Poly-CreteTM. The urethane components and natural quartz broadcast produces a very durable • food processing areas yet good looking floor system ranging from 3/16" - 1/4" thick. Poly -Crete KTTM pro - bottling areas vides the same superior performance as its trowel applied relative but with a more decorative look. • cook / chill areas • commercial kitchens Poly -Crete MDTm- A 100% solids, aromatic, cementitious urethane system blended with graded silica and fine fillers applied at 3/16" to 1/4" to produce a self -levet -pharmaceutical plants Ing matte finish of uniform color. • sanitize / wash areas Poly -Crete MDBTm- A 100% solids aromatic cementitious urethane system with a • chemical processing areas broadcast aggregate. This system is installed at 1/4". Poly -Crete MDf3`M uses a natural quartz aggregate and is available in •plant VBhICIe aisles 8 glass resin topcoats. PERFORMANCE FLOORING SOLUTIONS ............................................................................................................. DUR•A•FLEXOInc. EPDXIES • MMA • URETHANES COLORED QUARTZ AGGREGATES Physical Properties ASTM C-413 Poly -Crete HF Poly -Crete KT Poly -Crete MB Poly -Crete MOB Physical Property Test Method Nominal 114P Nominal 1/4" Nominal 1/411 Nominal 1/411 Hardness (Shore D) ASTM D-2240 85 75 75-80 75-80 Compressive Strength ASTM C-579 8,565 psi 12,000 psi 9,000 psi 8,990 psi Tensile Strength ASTM D-638 950 psi 2,500 psi 2,175 psi 2,175 psi Flexural Strength ASTM C-580 2,300 psi 3,800 psi R Benzyl Alcohol Standard Slip -Resistant ASTM D-790 0.9 0.9 5,076.3 psi 5,075 psi Adhesion ASTM D-4541 400 psi 100% concrete failure 400 psi 1000/6 concrete failure >400 psi 100% concrete failure >400 psi 100% concrete failure W Resistance MIL F-52505 No chalking or loss of adhesion No chalking or loss of adhesion Impact Resistance ASTM D-2794 >160 inch ills no effect >160 inch ills no effect No cracking or loss of adhesion No cracking or loss of adhesion VOC Content MIL D-3134 0 gA 0 M Pass Pass Water Absorption ASTM C-413 0.04% 0.04% MOB Reagent* Elevated Temperature MIL D-3134 No slip or flow No slip or flow R R Flammability ASTM D-635 Self Extinguishing Self Extinguishing Abrasion Resistance ASTM D-4060 N Ammonia 30% R R CS10 wheel 1000 Gram load 1000 Cycles R 7 mg loss - 6 mg loss 24 mg loss 35 mg loss Coefficient of Friction ASTM D-2047 R Nitric Acid 20% R Benzyl Alcohol Standard Slip -Resistant S 0.9 0.9 0.71 Dry, 0.63 Wet 0.9 Smooth R NA 0.7 R Phosphoric Acid 10% Thermal Shock MIL F-52505 R R 50 cycles of immersion in chilled & boiling water S No cracking or loss of adhesion No cracking or loss of adhesion No cracking or loss of adhesion No cracking or loss of adhesion VOC Content Phosphoric Acid 50% 0 gA 0 M 0 gA 0 gll Chemical Resistance Guide Legend: R=Recommended, S=Splash and Spill, N=Not Recommended R Reagent* HF KT MD MOB Reagent* HF Acetic Acid 10% R R R R Methyl dipropasol solvent N Acetone S Methylene Chloride N Ammonia 30% R R R R Mineral Spirits S Ammonium Hydroxide 30% R R. R R Nitric Acid 20% R Benzyl Alcohol S S S S Nitric Acid 40% Caustic Soda Solution R R R R Phosphoric Acid 10% R Chromic Acid 10% R R Phosphoric Acid 30% S Citric Acid 20% R R R R Phosphoric Acid 50% S Clorox R R R R PM Solvent S Ethyl Acetate 99% S S S S Propylene Glycol R Formaldehyde 37% R R R R Silver Nitrate 20% R Gasoline R R Skydroi S Glycol Ether Sodium Hydroxide 50% R Hydraulic Fluids R R R R Sodium Hypochlorite 15% R Hydrochloric Acid 35% R R R R Sodium Hypochlorite 50% N Hydrofluoric Acid 40% Sulfuric Acid 10% R Hydrogen Peroxide 30% R R R R Sulfuric Acid 50% R Iodine V. R R Toluol S MEK S N N N Trichloroethylene (1,1,1) S Methanol S N N N Trichloroethylene N Methyl Cellosoive S Xylene S *Reagents listed in bold may stain. Note: Testing should not be conducted until coating cures 7-10 days at 70°F. If blank, contact Dur -A -Flex Technical Department DUft-A-fLEX Inc. 95 Goodwin Street East Hartford, CT 06108 Tel 800-253-3539 Fax 860-528-2802 www.dur-a-flex.com KT MD MOB R N N N R R R R R R R R R R R R R R R R R R R R R R R R R R R R R N S S PERFORMANCE FLOORING SOLUTIONS DUR•A•FIEX® Inc. Epoxies - MMA - URETHANES COLOREo QU4RTlAOGREo4THs �m ro a �C v y mG°e A q m m N m. m , Q ° � o _n MMts" " r Z O m 5 o o ° —mom co w 4 m n m o W' ff .. z B I A 5 ° 0 0� N ma c o to m ,,1 E n m s o 'v m 0 7� A m !� � 5 ° y 7oz E c ° s m m5. n o 3 P y c mO�s g�' W Z m ° '� a> to yr A �°,' 3 O :: vC g m ,., O o m °' 'G a mmnm m O O £ c 93 3 m _m c Z C 5 v w'h w I °Fe .. a S n Z L w 0 0 °= o 3 a v Z r, r+ E b ce > ^' m w a 5n ° gm = E x m w a O F 3 m^ 0 ^ 5' mt' Z; y b m Z to $j 3 S O o w 3 �_ v s 9 1 o o -on 6 0 -., v s .< d 6 S p C v � 2 0 " 6 c _ c S ° A Fes, e c `.d n m o y D a �. .i� 5 5 a T �5 .e 1 n N T E 8 0. 0. 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C to o EL o Re o m o' w ;; z w = z o o O z y ° x P m g o o c. w rn n D N SDR CDi v W = fn .R 6 Oyu` A qtr mmg zma o.2 PERFORMANCE FLOORING SOLUTIONS DUR-A-FLEA{® Inc. EPDXIES • MMA • URETHANES CLEANING GUIDELINES COLORED QUARTZ AGGREGATES 95 Goodwin Street East Hartford, CT 06108 Tel- 880-528-9838 - Tell Free 800-253 539 - Far- 860-528-2802 - Intemet www_dur-a-flPY_eem • F -Mail: infn0dur-a-flar_cem WHY CLEAN YOUR FLOOR? Appearance: Your floor will look its best when it is clean. By installing a polymeric floor in your facility, you are telling people that you care about your image. By instituting a scheduled cleaning program, the floor will continue to look and perform as it did when it was first installed. Safety: No matter how aggressive the texture of your floor, if it is not cleaned properly, it can present a slip hazard. Emulsifying, rinsing and drying your floor properly will reduce the risk of a slip and fall incident. Service Life: The lifetime of your floor will depend upon how well you clean it. Particularly in aggressive use areas, (i.e. kitchens and machine shops) contaminants such as oil, dirt and grease work with water and bacteria to attack your floor. This will lead to damage of the floor. CLEANING EQUIPMENT: FLOOR CLEANING PROCESS: The best way to clean a Dur -A -Flex floor is to use the recommended cleaning product and follow a six -step process. (Equipment needs vary between small and medium/large floor areas.) The six steps are: 1. Sweeping — Always sweep the floor thoroughly before cleaning. 2. Application — Apply the cleaning product on the floor surface. 3. Dwell Time — Let the cleaning product stand on the surface to allow time to emulsify foreign material. 4. Agitation — Movement of the cleaning product with a piece of equipment on the floor surface to aid in the release of foreign material. 5. Removal — Removing the cleaning product from the surface of the floor. 6. Rinsing - Rinsing the floor with clean water and removing the rinse water from the floor. WALL CLEANING PROCESS: 1. Application — Apply EZ -CLEAN at a 1:64 dilution rate with hot water while using a deck brush, foamer/sprayer or power washer. 2. Scrub walls with deck brush. 3. Rinse walls with clean water. 'Warranties: Seller warrants that its goods, as described on the face hereof, are free from any defects in material or workmanship. Seller makes no other warranty, express or implied, and all implied warranties of merchantability and fitness for a particular purpose are hereby disclaimed. Seller shall not be liable for prospective profits or special indirect or consequential damages. Seller's sole liability and buyer's exclusive remedy for breach of any warranty as expressly limited, at seller's option, to replacement at the original F.O.B. point or refund of purchase price. Seller shall not be responsible for any claim resulting from failure to ulil¢e product in the manner in which it was intended and in accordance with instruction provided for use of product. Any claim for breach of warranty shall be deemed waived unless buyer shall give seller written notice of such claim within sixty (60) days after delivery and shall allow seller reasonable opportunity to investigate claim and inspect product.' Sweeping st mop 7 7rs Floor sweeper, broom Application ush, ra er Automatic floor scrubber, Foamer/s ra er Dwell Time 10 —15 minutes 10 —15 minutes Agitation Deck brush, Rotary floor machine Automatic floor scrubber, Rotary floor machine Removal Squeegee (soft neoprene) Wet vacuum Automatic floor scrubber Rinsing Wet vacuum, Squeegee (soft neoprene) Automatic floor scrubber WALL CLEANING PROCESS: 1. Application — Apply EZ -CLEAN at a 1:64 dilution rate with hot water while using a deck brush, foamer/sprayer or power washer. 2. Scrub walls with deck brush. 3. Rinse walls with clean water. 'Warranties: Seller warrants that its goods, as described on the face hereof, are free from any defects in material or workmanship. Seller makes no other warranty, express or implied, and all implied warranties of merchantability and fitness for a particular purpose are hereby disclaimed. Seller shall not be liable for prospective profits or special indirect or consequential damages. Seller's sole liability and buyer's exclusive remedy for breach of any warranty as expressly limited, at seller's option, to replacement at the original F.O.B. point or refund of purchase price. Seller shall not be responsible for any claim resulting from failure to ulil¢e product in the manner in which it was intended and in accordance with instruction provided for use of product. Any claim for breach of warranty shall be deemed waived unless buyer shall give seller written notice of such claim within sixty (60) days after delivery and shall allow seller reasonable opportunity to investigate claim and inspect product.' NOTES: Never use a mop to clean a floor that is greasy or oily. Make sure the pads or brushes on the automatic scrubber are in good shape. Pads should be red or blue 3M cleaning pads or similar. Brushes should be nylon non-abrasive Malish 8129 series or a similar medium flex bristle brush. When using a deck brush, choose a medium/stiff bristle. When using a rotary floor machine, use a tan or red 3M pad or similar. When removing solution with a squeegee, use a soft, neoprene squeegee. Do Not use a water spray to remove cleaning solution from the floor because it will over -dilute the solution and cause grease and oil to fall back onto the floor. Wax strippers should never be used on a Dur -A -Flex floor. Through proper training and education, unnecessary wear of the floor, such as forklift spin and skid marks, can be avoided. Spills should be cleaned up immediately to prevent staining and as a safety precaution. Surfaces should be adequately protected when moving heavy equipment across the floor. RECOMMENDED CLEANING PRODUCTS Determining the correct cleaning product for your DUR-A- FLEX floor is based upon the amount and type of soiling the floor receives. We have divided these into four types, and recommended a cleaning product for each instance: Examples Cleaner Traffic Areas Retail, Hallways,Health EZ -CLEAN (Light soils) Care, Labs, Dining Areas, Schools Moderate/Heavy Grocery Stores, Restaurant EZ -CLEAN (Protein soils) Kitchens, Animal Care, Food/Beverage Processing Moderate/Heavy Manufacturing/Industrial SIMONIZ 969 (Crude soils) Machine/Automotive, Service Centers, Warehouses Rubber Tire Marks Forklift Tire Spin TIRE MARK REMOVER EZ -CLEAN is a heavy-duty alkaline floor cleaner designed to remove protein or crude based soils. SIMONIZ 969 is a heavy duty, highly alkaline floor cleaner designed to remove machine and crude oil from concrete. TIRE MARK REMOVER is a heavy duty cleaner designed to remove rubber skid marks from polymer type floors as well as hard steel trowels floors. HOW TO CLEAN YOUR FLOOR General Cleaning: Sweep floor to remove loose debris. Dilute, mix and apply floor cleaner according to guidelines. Allow solution to dwell on floor 10-15 minutes and then scrub floor. Remove cleaning solution, rinse floor with clean water, and remove water from the floor. Deep Cleaning Apply cleaning solution. Agitate thoroughly and let stand for ten to fifteen minutes while keeping the area wet with cleaning solution. If necessary, agitate again. Remove solution, rinse area thoroughly with clean water and remove water from the floor. If the floor has a slippery feel after it has dried, the floor has not been cleaned properly Scratches/Damne Cuts, gouges and rubber burns such as those caused by forklifts or sliding heavy equipment across the floor can damage a Dur -A -Flex floor. If this occurs, it should be addressed by contacting an approved Dur -A -Flex installer to make the necessary repairs. WHEN TO CLEAN YOUR FLOOR Dur -A -Flex floors are designed for and used in heavy traffic areas that typically accumulate foreign matter. Because of this, the recommended maintenance schedule for most areas is once or twice daily cleaning and regular "touch-ups" for spills. Less frequent cleaning of these areas results in a buildup of foreign matter, which diminishes the Appearance, Safety and Service Life of the floor. PITTING: As normal wear occurs, some of the aggregate is removed or fractured from the polymer network. These areas become a hiding place for bacteria that will grow and generate strong organic acid by-products that will form pits if not cleaned properly. Our CRYL-A-FLEX MMA products develop to full cure in one hour, and full cure for most epoxy and urethane systems is about 7 days at 68'F. Avoid chemical spills and full traffic during cure period. Premature exposure may cause permanent staining or discoloration. The lower the room temperature, the longer the cure time. Do Not use abrasive cleaning methods durine the first week after installation. For further technical assistance regarding this guide, please call DUR-A-FLEX, Inc. Technical Services at (800)253- 3539, or a -mail whg@dur-a-flex.com. 9/2/20090caning Guidelines REVISED ur-A-flex has the right floor cleaner/degreaser when you're looking for an effective and economical solu- tion for cleaning your floor. EZ -CLEAN is designed to clean institutionaUindustrial floors as well as commercial and restau- rant floors. Bart of the Dur -A -Flex family of high performance products, EZ - CLEAN is a highly concentrated alkaline based floor cleaner that deep cleans and emulsifies both protein and crude based soils from floors and promotes free rinsing. As a replacement for your current floor cleaner, EZ -CLEAN Cleaner/Degreaser is effective whether you use it with an auto- matic floor scrubber or if you are manually cleaning with a deck broom. for your convenience, EZ -CLEAN is available by the case. There are four one -gallon Jugs of cleaner included in each case. The restaurant floor care kit consists of one case of clean- er, a hydrofoamer for application of the cleaner, a deck broom, and a squeegee (see back of sheet). The hydrofoamer is included to aid in automatically diluting the cleaner, thus elimi- nating overuse of the product. • Non -Hazardous • Odorless • Excellent Emulsification • Economical • Non -Flammable • Reduces Slip/Falls • Ideal For Automatic Scrubber Applications - Another Qual i ty Dur-A-FlexO Product EZ -CLEAN is the most cost-effective floor cleaning solution because proper cleaning with EZ -CLEAN prolongs the life of the floor, which will in turn provide savings on future repairs and replacement costs. In tests conducted with comparable cleaning products to examine the coefficient of friction and study its effects on topcoats. EZ -CLEAN yielded the highest coefficient of friction and proved to be the least harmful to the surface topcoat. The life and appearance of your floor is directly related to the maintenance it receives. The major costs incurred over the lifetime of any floor is cleaning and maintenance, and in today's environment, life cycle cost is an important factor. This highly concentrated, economical, and powerful cleaning solution does a better job, is easier to use by a wide range of people, and does not require a contract. PERFow"NOE FLOORING SOLUTIONS DUR-A-FIEX'D Inc. EPDXIES • MMA • URETNANEs COLORED QUARTZ AGGREGATES Z -CLEAN is designed for use on MMA, epoxy, urethane and other solid surface floors. EZ -CLEAN is highly concentrated, making it economical to use and store. Because you use less, there will be less to inventory. It is also safer to handle and use than those high --PH degreasers. EZ -CLEAN provides a total cleaning solution and simplifies maintenance of your floor. The no - rinse formula leaves no dulling residue and is suitable for automatic floor scrubbing machines. As it cleans, EZ -CLEAN treats your floor with slip reducing agents that increase the floor's coefficient of friction and reduce the potential for stip/falls. According to the US National Safety Council, stip/falls are the number one cause of accidents in restau- rants, hotels and public buildings that result in worker's compensa- tion claims totaling over $200 million per year. *Each year more than eight million peo- ple seek emergency room treatment for accidental Typical Uses: falls—the cost of which annually exceeds $60 • restaurants billion. ®Public Facilities (*National Floor Safety Institute) • Commercial Kitchens • Manufacturing Plants • Food Processing Facilities • Institutional Facilities Restaurant Floor Care Kit � For detailed informa- tion or to learn more about order- ing EZ -CLEAN, call us toll free at 800 -253 -FLEX. IN r M .tj �L_ 114's m - �_ '00 95 Goodwin Street East Hartford, CT 06108 Tel 800-253-3539 Fax 860-528-2802 www.dur-a-flex.com 3 PERFORMANCE FLOORING SOLUTIONS DUR•A•FIEX® Inc. EnoxiES • MMA • URETHANES COLORED QUARTZAOOREOATES N O O $ p S > i $ a N IE c g o W z S m o ry 4 > v E 5 "E q o m o m m m v ca E coo E "c v c o w a .c a m v ? c€ o== 2 4 .3 c = �maxmc caQwE m W 4:1 v w "[L. 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E v v u� vl > N> o 3 3 y 'mn 8 3 S c7 0 U a N O O $ p S > i $ a N c g x o W z 4 > v E 5 q m a z z :3 Z w� a 0 '00 " c 0 0 N W O ca o y Y c = c m o U zE m -rj T t i o v x V E O a c m = � co rO O A U f/nf W 4 �— ILU vi Mm c p� W O Q U o a Q - L p v '� Q E G Q Z U idd m z G. O o U W Q Z a L Xo Z [V[.� co J � N z W a o u a 0 ��'� z U o �w U E A Q c o C V J X W o a v o 7 w d a to 7g 0 Qq oa u N d a a n `o U AR o a o w m o Z a Z t u om rWi Z c O `R 7 o y c v 7 N E Z ._ m 2` Z V o° 0 o O a U' U Y21 0 V V c c v .. m U CC V- Lu - n W `° a ❑ o. m c v :: o W a E Y F °�1 M o tl) y '� z rc FF H) m° > m June 29, 2009 MACLAREN ASSOCIATES INC. Mr. Gerald A. Brown Inspector of Buildings Town of North Andover 1600 Osgood Street North Andover, MA 01845 Re: Certificate of Compliance Affidavit for China Blossom Restaurant - 946 Osgood Street Permit # 526 Issued on 04-07-09 Dear Mr. Brown, This letter shall serve to confirm that Maclaren Associates Inc. has performed the necessary site inspection for the project referenced above andirind it essentially installed in accordance with our plans and specifications and to the best of our knowledge and belief are in compliance with the applicable regulations and requirements of the Massachusetts State Building Code. T Nammour, AIA Principal A License 1V The above � l appeared before me on the date written below and de oath that the above statement by him is true and he is authorized to make it. Subscribed and sworn to before me this day of 200. Notary Public Marianne BraWCommi Expires suesnyoesse o J;, Notary Public � } �3ie�n, uowwo� �toe'at 100 sejldx3 uoleslwwoo Ayy o noonmie., Expires April 18, 20 4 20 tie;oil �iOrri{�ta?"1!",18�t4° _c "ice ttt+rt limit ' auueua w. 3 Main Street, Andover, MA 01810 TEL. 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E m as N 3Y o� m m E� N U a 0 E2 ; >,E rn o ami m m w ami a- n •� 3 3 a) a) a) a) M c a C 9 Q L E 0 0 "' O a C N N O "-' -W U N .. p 0 Q N m m O Q '� r p O m— a) 0" o C 3 c in l a) 0 U c -60,9-0 3 c N o 75� C t v v E 0 N o n p� O a) 3 N 0)O E O rn� C .� E a) ° N .N ° m 3 O a C NO j V E O 3 a) N :4 3 a c�0 ` C N N-0 m O N .a c— L1 N C N m N C M �. m O p 0 0 a' > U Uw m O mE L N O C 2 N aww m Qm m wam m mL mUJ N 0cn 0 0 C) C 0 co m cfl �O—, M N CVN 'C O 0 '> ti rn 0 0 Q CO OD C a� E V- M Q a) L m m > O a Q L 0 z June 29, 2009 MACLAREN ASSOCIATES INC. Mr. Gerald A. Brown Inspector of Buildings Town of North Andover 1600 Osgood Street North Andover, MA 01845 Re: Certificate of Compliance Affidavit for China Blossom Restaurant – 946 Osgood Street Permit # 526 Issued on 04-07-09 Dear Mr. Brown, This letter shall serve to confirm that Maclaren Associates Inc. has performed the necessary site inspection for ti ie project referenced above and find it essentially installed In accordance with our plans and specifications and to the best of our knowledge and belief are in compliance with the applicable regulations and requirements of the Massachusetts State Building Code. Principal . Nammour, AIA � 61:119 ,�y �ry _ `•��'" 1 Kt:akVf, .y 1f i+, �J alth A License N'r The above 2—/Varn Mo u r appeared before me on the date written below and de oath that the above statement by him is true and he is authorized to make it. Subscribed and sworn to before me this day of 200 Notary Public Marianne Braw4ycommi Expires suesn aesse x. Notary Public P P^i �o �fili' ��Ruowwo� t►l0V 9 L Ipdv seiidxg uolssiwwoC AyV o Commission Expires April 18, 2014 opf"d /Ue40N corn ion ;,R.o; omits- ' '� auueueyv 3 Main Street, Andover, MA 01810 TEL. 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N.xx. �4 I I I I I I I I y (A O P b z a N M U O U Z # N S U w Z C K Q N 83 ¢ LL Z r W O 0 3 in •0o ZpZ m = Q Z Z F m F y 3 3 Lu /=l O O�j W a Ic x i M a ^ (J rh 4 0 O CLO cc IL 1 IL IrO O LL cc v / O � II Q F CC J IL � ccD I I I I I I I I I I I I I I I I a i I I I C IccI I l i I I I I a l I _ I I I I I I I I I I I I y (A O P b z a N M U O U Z # N S U w Z C K Q N 83 ¢ LL Z r W O 0 3 in •0o ZpZ m = Q Z Z F m F y 3 3 Lu /=l O O�j W a Ic x i M a ^ (J rh 4 0 O CLO cc IL 1 IL IrO O LL cc v / O � II Q F CC J IL � tAORTF1 w ('ILZD 16 76 OL O O.p coe c icwaw , 1. PUBLIC HEALTH DEPARTMENT fommunity Development Division April 6, 2009 China Blossom, Inc. Richard and Connie Yee 946 Osgood Street North Andover, MA 01845 Re. China Blossom — Approval of Kitchen Renovation Plans Dear Mr. and Mrs. Yee, This correspondence is to inform you that the renovation plan for the China Blossom kitchen has been approved. The Health Department understands that this plan will be completed in various phases beginning with the liquor room, the food preparation area and the new ware washing areas. This work will begin immediately. It is expected that additional phases will be completed as soon as possible this year. This phased schedule is acceptable. The Health Department has been informed that much of the construction work will be conducted in the after hours. It is very important that each morning, a complete cleaning of the food contact and preparation areas be conducted. This must be done prior to exposing the food to contamination. We request that this step be added into your existing cleaning schedules. If you have any concerns, or need to make changes to the approved plans during the renovation period, please call us as well. It is requested that as each area approaches completion, you contact this office so that we may approve each area prior to using it for your food service. In closing, please note that the request has been made to bring a refrigerated food trailer in for a short period of time while the floor of the walk-in is being repaired. Long term usage of outdoor refrigeration is not acceptable; however your short term use has been approved for this specified project. The Health Department must be consulted on the type of trailer and must ensure that it meets the minimum standard required to protect the food. Thank you for your cooperation. Since y, ,r Jam,: tr �r usan Sawyer, REH! /RS Public Health Director Cc: Cynthia Parenteau, Berger Food Consulting Board of Health Curt Bellavance, CD&S Director Mark Rees, Town Manager 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com q,' FDA/CFP: Food Establishment Plan Review Guide - Sections I Food and Drug Administration and Conference for Food Protection Page 1 of 19 FOOD ESTABLISHMENT PLAN REVIEW GUIDE 2000 SECTION I FOOD ESTABLISHMENT PLAN REVIEW APPLICATION TO BE COMPLETED BY THE OPERATOR AND SUBMITTED TO THE REGULATORY AUTHORITY Date: G�– —n 4 Regulatory�uthority FOOD ESTABLISHMENT PLAN REVIEW APPLICATION NEWMODEL CONVERSION Name of Establishment: z a !1. s Sa-7� Category: Restaurant stitution , Daycare , Retail Market , Other Address: `7 It G Phone if available: Name of Owner:�i Mailing Address: Telephone:92,L Applicant's Name:_ Title (owner, manager rc Mailing Address: Telephone: _q Z2 I have submitted plans/applications to the following authorities on the following dates: http://www.cfsan.fda.gov/–dms/Prev-l.htrnl 7/13/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 2 of 19 P Y Governing Board of Council Plumbing Zoning Electric Planning Police Building Fire Conservation Other ( ) Hours of Operation: Sun ✓ Thurs c� Mon ✓ Fri L/' TuesSat Wed Number of Seats: c� s Number of Staff: (Maximum per shift) Total Square Feet of Facility: Number of Floors on which operations are conducted_ Maximum Meals to be Served: Breakfast (approximate number) Lunch Dinner Projected Date for Start of Project: Projected Date for Completion of Project: Type of Service: (check all that apply) Sit Down Meals Take Out Caterer Mobile Vendor Other Please enclose the following documents: 1 :5 0 ,F 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; 7:d 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 http://www.cfsan.fda.gov/—dms/Prev-l.htrnl 7/13/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 3 of 19 Equipment schedule CONTENTS AND FORMAT OF PLANS AND SPECIFICATIONS 1. Provide plans that are a minimum of 11 x 14 inches in size including the layout of the floor plan accurately drawn to a minimum scale of 1/4 inch = 1 foot. This is to allow for ease in reading plans. 2. Include: proposed menu, seating capacity, and projected daily meal volume for food service operations. 3. Show the location and when requested, elevated drawings of all food equipment. Each piece of equipment must be clearly labeled on the plan with its common name. Submit drawings of self-service hot and cold holding units with sneeze guards. 4. Designate clearly on the plan equipment for adequate rapid cooling, including ice baths and refrigeration, and for hot -holding potentially hazardous foods. 5. Label and locate separate food preparation sinks when the menu dictates to preclude contamination and cross -contamination of raw and ready -to -eat foods. 6. Clearly designate adequate handwashing lavatories for each toilet fixture and in the immediate area of food preparation. 7. Provide the room size, aisle space, space between and behind equipment and the placement of the equipment on the floor plan. 8. On the plan represent auxiliary areas such as storage rooms, garbage rooms, toilets, basements and/or cellars used for storage or food preparation. Show all features of these rooms as required by this guidance manual. 9. Include and provide specifications for: a. Entrances, exits, loading/unloading areas and docks; b. Complete finish schedules for each room including floors, walls, ceilings and coved juncture bases; c. Plumbing schedule including location of floor drains, floor sinks, water supply lines, overhead waste -water lines, hot water generating equipment with capacity and recovery rate, backflow prevention, and wastewater line connections; d. Lighting schedule with protectors; (1) At least 110 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; (2) At least 220 lux (20 foot candles): (a) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; http://www.cfsan.fda.gov/—dms/Prev-l.htrnl 7/13/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 4 of 19 (b) Inside equipment such as reach -in and under -counter refrigerators; (c) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and (3) At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. e. Food Equipment schedule to include make and model numbers and listing of equipment that is certified or classified for sanitation by an ANSI accredited certification program (when applicable). f. Source of water supply and method of sewage disposal. Provide the location of these facilities and submit evidence that state and local regulations are complied with; g. A color coded flow chart demonstrating flow patterns for: -food (receiving, storage, preparation, service); -food and dishes (portioning, transport, service); -dishes (clean, soiled, cleaning, storage); -utensil (storage, use, cleaning); -trash and garbage (service area, holding, storage); h. Ventilation schedule for each room; i. A mop sink or curbed cleaning facility with facilities for hanging wet mops; j. Garbage can washing area/facility; k. Cabinets for storing toxic chemicals; 1. Dressing rooms, locker areas, employee rest areas, and/or coat rack as required; m. Completed Section 1; n. Site plan (plot plan) FOOD PREPARATION REVIEW j i' Check categories of Potentially Hazardous Foods (PHF's) to be handled, prepared ax�d se i;)e/ . 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 * A generic HACCP plan for each category of food may be available from the regulatory authority for reference. http://www.efsan.fda.gov/—dms/Prev-l.html 7/13/2007 , ' FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 5 of 19 PLEASE CIRCLE/ANSWER THE FOLLOWING QUESTIONS FOOD SUPPLIES: 1. Are all food supplies from inspected and approved sources? ES / NO 2. What are the projected frequencies of deliveries for Frozen foods ` Refrigerated foods , and Dry goods f 3. Provide information on the amount of space (in cubic feet) allocated for: Dry storage Refrigerated Storage , and c' Frozen storage 4. How will dry goods be stored off the floor? COLD STORAGE: 1. Is adequate and approved freezer and refrige available to store frozen foods frozen, and refrigerated foods at 41'F (5°C) and below/ NO Provide the method used to calculate cold storage requirements. 2. Will raw meats, poultry se ood be stored in the same refrigerators and freezers with cooked/ready-to-eat,, ? /NO If yes, how will cross -contamination be prevented? Does each refrigerator/freezer have a thermome e . YE51/ NO Number of refrigeration units: 7 Number of freezer units: J- 4. Is there a bulk ice machine availab ?YES / O THAWING FROZEN POTENTIALLY HAZARDOUS FOOD: Please indicate by checking the appropriate boxes how frozen potentially hazardous foods (PHF's) in each category will be thawed. More than one method may apply. Also, indicate where thawing will take place. Thawing Method *THICK FROZEN FOODS *THIN FROZEN FOODS Refrigeration http://www.cfsan.fda.gov/–dms/Prev-l.html 7/13/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 6 of 19IF V 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. COOKING: ill food product thermometers be used to measure final cooking/reheating temperatures of PHF's? Nirds / NO What type of temperature measuring device: a-1 S+L f �wL- Minimum cooking time and temperatures of product utilizing convection and conduction heating equipment: 2. List types of cooking equipment. HOT/COLD HOLDING: beef roasts 130°F (121 min) solid seafood pieces 1457 (15 sec) other PHF's 1457 (15 sec) eggs: Immediate service 1457 (15 sec) pooled* 155T (15 sec) (*pasteurized eggs must be served to a highly susceptible population) pork 1457 (15 sec) comminuted meats/fish 155T (15 sec) poultry 165T (15 sec) reheated PHF's 1657 (15 sec) V- 1. How will hot PHF's be maintained at 1407 (60°C) or above during holding for service? Indicate type and number of hot holding units. http://www.cfsan.fda.gov/—dms/prev-l.html 7/13/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 7 of 19 2. How will cold PHF's be maintained at 417 (5°C) or below during holding for service? Indicate type and number of cold holding units. COOLING: Please indicate by checking the appropriate boxes how PHF's will be cooled to 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 THIN THICK RICE/ METHOD MEATS MEATS SOUPS/ SOUPS/ NOODLES GRAVY GRAVY Shallow Pans Ice Baths Reduce Volume or Size Rapid Chill Other (describe) 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. http://www.cfsan.fda.gov/—dms/prev-l.httnl 7/13/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I 2. How will reheating food to 165°F for hot holding be done rapidly and within 2 hours? PREPARATION: 1. Please list categories of foods prepared more than 12 hours in advance of service. 2. Will food employees be trained in good food sanitation practicesYES / O Method of training: Number(s) of employees: Dates of completion: Page 8 of 19 3. Will dis e gloves and/or utensils and/or food grade paper be used to prevent handling of ready -to - eat foo t�ES NO 4. Is there a written policy to exclude or restrict food workers who are sick or have infected cuts and lesions? YES / NO Please describe briefly: Will employees have paid sick leave? YES / V 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: T � 0 6,(�U'4jT Lpr1 C> Concentration: _!ZTQ ftn/M 1U' . http://www.cfsan.fda.gov/—dms/prev-l.html 7/13/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 9 of 19 Test Kit: YES / NO 6. Will ingredients for cold ready -to -eat foods such as tuna, mayo a' a and eggs for salads and sandwiches be pre -chilled before being mixed and/or assembled? S/NO If not, how will ready -to -eat foods be cooled to 41'F? 7. Will all produce be washed on-site prior to u? / NO Is there a planned location used for washing produc ES / O Describe If not, describe the procedur for cleaning and sanitizing multiple use sinks between uses. 8. Describe the procedure used for minimizing the length of time PHF's will be kept in the temperature danger zone (41'F - 140°F) during preparation. 9. Provide a HACCP plan for specialized processing methods such as vacuum packaged food items prepared on-site or otherwise required by the regulatory authority. <Z:S s �' .J 10. Will the facility be serving food to a highly susceptible population? YES If yes, how will the temperature of foods be maintained while being transferred between the kitchen and service area? http://www.cfsan.fda.gov/—dms/Prev-l.htrnl 7/13/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 10 of 19 A. FINISH SCHEDULE Applicant must indicate which materials (quarry tile, stainless steel, 4" plastic coved molding, etc.) will be used in the following areas. Kitchen FLOOR COVING WALLS CEILING Bar Food Storage l �•-c �� �-d-% Other Storage / G N� rt' IQ, ? 141r,�k-,, y Toilet Rooms Dressing Rooms Garbage & Refuse Storage Mop Service Basin Area Warewashing�-��� Area Walk-in l✓� �� '� r�� v r: �. 1 zs�as, Refrigerators and Freezers http://www.cfsan.fda.gov/-dms/prev-l.htrnl 7/13/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I B. INSECT AND RODENT CONTROL APPLICANT: Please check appropriate boxes. Page 11 of 19 — YES NO NA 1. Will all outside doors be self-closing andAtde�nt.goo#=?'' 2. Are screen doors provided on all entrances left open to the outside? () ( ) 3-Bo-a1enable windows have a minimum #16 mesh screening? () () ( ) 4. Is the placement of electrocution devices identified on the plan? () () ( ) --3 -Will all pipes & electrical conduit chases be sealed; ventilation systems exhaust and () () ( ) intakes protected? 6. Is area around building clear of unnecessary brush, litter, boxes and other harborage? () ( ) �i1l air curtains be used? If yes, where? () () ( ) C. GARBAGE AND REFUSE Inside 8. Do all containers have lids? (() ( ) 9. Will refuse be stored inside? () () ( ) If so, where? 10. Is there an area designated for garbage can or floor mat cleaning? Outside 11. Will a dumpster be used? Number Size Frequency of pickup Contractor 12. Will a compactor be used? Number Size Frequency of pick up http://www.cfsan.fda.gov/—dms/Prev-l.html 7/13/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I Contractor Page 12 of 19 13. Will garbage cans be stored outside? () () ( ) 14. Describe surface and location where dumpster/compactor/garbage cans are to be stored 15. Describe location of grease storage receptacle c 16. Is there an area to store recycled containers? () () ( ) Indicate what materials are required to be recycled; ( ) Glass ( ) Metal ( ) Paper ( ) Cardboard ( ) Plastic 17. Is there any area to store returnable damaged goods? () () ( ) D. PLUMBING CONNECTIONS http://www.cfsan.fda.gov/—dms/prev-l.html 7/13/2007 AIR GAP AIR BREAK *INTEGRAL TRAP *"P" TRAP VACUUM BREAKER CONDENSATE PUMP 18. Toilet 19. Urinals 20. Dishwasher http://www.cfsan.fda.gov/—dms/prev-l.html 7/13/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 13 of 19 http://www.cfsan.fda.gov/—dms/Prev-l.html 7/13/2007 21. Garbage Grinder 22. Ice machines 23. Ice storage bin 24. Sinks a. Mop b. Janitor c. Handwash _. d. 3 Compartment e. 2 Compartment f. 1 -- Compartment g. Water Station 25. Steam tables 26. Dipper wells 27. Refrigeration condensate/ drain lines 28. Hose connection 29. Potato peeler _-- -' http://www.cfsan.fda.gov/—dms/Prev-l.html 7/13/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 14 of 19 30. Beverage Dispenser w/carbonator 31. Other * TRAP: A fitting or device which provides a liquid seal to prevent the emission of sewer gases without materially affecting the flow of sewage or waste water through it. An integral trap is one that is built directly into the fixture, e.g., a toilet fixture. A ?P? trap is a fixture trap that provides a liquid seal in the shape of the letter ?P.? Full ?S? traps are prohibited. 32. Are floor drains provided & easily cleanable, if so, indicate location: C-- S E. WATER SUPPLY 33. Is water supply 1 p ublicKor private ( ) ? 34. If private, has source been approved? YES ( ) NO ( ) PENDING ( ) Please attach copy of written approval and/or permit. 35. Is ice made on premises) or purchased commercially ( ) ? If made on premise, are specifications for the ice machine provided? YESXNO Describe provision for ice scoop storage: Provide location of ice maker or bagging operation, 36. What is the capacity of the hot water generator? 37. Is the hot water generator sufficient for the needs of the establishment? Provide calculations for necessary hot water (see Part 5 & Part 9 Under Section III in this manual) 38. Is there a water treatment device? YES ( ) NG,�,Z If yes, how will the device be inspected & serviced? http://www.cfsan.fda.gov/—dms/Prev-l.html 7/13/2007 A. FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 15 of 19 39. How are backflow prevention devices inspected & serviced? F. SEWAGE DISPOSAL 40. Is building connected to a municipal sewer? YENO ( ) 41. If no, is private disposal system approved? YES �() NO ( ) PENDING ( ) Please attach copy of written approval and/or permit. 42. Are grease traps provided? YES NO ( ) If so, where? Provide schedule for cleaning & maintenance G. DRESSING ROOMS 43. Are dressing rooms provided? YES X) NO ( ) 44. Describe storage facilities for employees' personal belongings (i.e., purse, coats, boots, umbrellas,etc.) H. GENERAL 45. Are insecticides/rodenticides stored separately from cleaning & sanitizing agents? YES�NO ( ) Indicate location: X46 4e all toxics for use on the premise or for retail sale (this includes personal medications), stored away from/ food preparation and storage areas? YES ( ) NO ( ) ' 47. Are all containers of toxics including sanitizing spray bottles clearly labeled? YE "�NO ( ) 48. Will linens be laundered on site? YES ( ) NO http://www.efsan.fda.gov/—dms/prev-l.html 7/13/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 16 of 19 t If yes, what will be laundered and where? If no, how will linens be cleaned? 49. Is a laundry dryer available? YES () NO 50. Location of clean linen storage: I N D11 STS h'lc.lIc'.A' 51,. Location of dirty linen storage: Ql u, m . V e �o m A F1 L ( (,SEP C-0 52. Are containers constructed of safe materials to store bulk food products? YES ( ) NO ( ) Indicate type: 53. Indicate all areas where exhaust hoods are installed: LOCATION FILTERS WOR EXTRACTION DEVICES SQUARE FEET FIRE PROTECTION AIR CAPACITY CFM AIR MAKEUP CFM 54. How is each listed ventilation hood system cleaned? http://www.cfsan.fda.gov/—dms/prev-l.htrnl 7/13/2007 .° •" FDA/CFP: Food Establishment Plan Review Guide - Sections I I. SINKS 55. Is a mop sink present? YE�,X) NO ( ) If no, please describe facility for cleaning of mops and other equipment: 56. If the menu dictates, is a food preparation sink present? YES NO ( ) J. DISHWASHING FACILITIES 57. Will sinks or a dishwasher be used for warewashing? DishwasheKrtm)ent Two comp sink ( ) Three compartment sink) 58. Dishwasher Type of sanitization used: Hot water (temp. provided) Booster heater Chemical type Is ventilation provided? YES ( ) NO ( ) Page 17 of 19 59. Do all dish machines have templates with operating instructions? YES ( ) NO ( ) ; 60. Do all dish machines have temperature/pressure gauges as required that are accurately working? YES ()NO() 61. Does the largest pot and pan fit into each compartment of the pot sink? YES ( ) NO ( ) If no, what is the procedure for manual cleaning and sanitizing? 62. Are th e drain boards on both ends of the pot sink? YE NO ( ) 63. What type of sanitizer is used? http://www.cfsan.fda.gov/—dms/Prev-l.htrnl 7/13/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 18 of 19 V Chlorine ( ) Iodine ( ) Quaternary ammonium ( ) Hot Water Other ( < D io copd6immiap pi 64. Are test papers and/or kits available for checking sanitizer concentration? YESNO ( ) K. HANDWASHING/TOILET FACILITIES 65. Is there a handwashing sink in each food preparation and warewashing area? YES . NO 66. Do all handw king sinks, including those in the restrooms, have a mixing valve or combination faucet? YES ( ) 67. Do -closing metering faucets provide a flow of water for at least 15 seconds without the need to reactivate the fauce . YES ( ) NO ( ) 11 68. Is hand cleanser available at all handwashing sinks? YES (0. N/O ( ) 69. Are hand drying facilities (paper towels, air blowers, etc.) available at all handwashing sinks? YES NO() 70. Are covered waste receptacles available in each restroom? YES V/NO ( ) 71. Is hot and cold running water under pressure available at each handwashing sink? YES J,,)/NO 72. Are all toilet room doors self-closing? YES�O ( ) 73. Are all toilet rooms equipped with adequate ventilation? YES/)NO ( ) 74. If required, is a handwashing sign posted in each employee restroom? YES/)NO ( ) L. SMALL EQUIPMENT REQUIREMENTS 75. Please specify the number, location, and types of each of the following: Slicers Cutting boards Can openers ✓ / Mixers Floor mats Other K " (i✓ va �7 te c V, http://www.cfsan.fda.gov/—dms/Prev-l.html 7/13/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 19 of 19 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. A , Signature(s) owner(s) or responsible representative(s) Date: 4/Pq Approval of these plans and specifications by this Regulatory Authority does not indicate compliance with any other code, law or regulation that may be required --federal, state, or local. It further does not constitute endorsement or acceptance of the completed establishment (structure or equipment). A preopening inspection of the establishment with equipment in place & operational will be necessary to determine if it complies with the local and state laws governing food service establishments. Home I Plan Review: Table of Contents Hypertext updated by dms/ces 2000 -MAR -30 http://www.efsan.fda.gov/—dms/prev-l.html 7/13/2007 May 30, 2009 MACLAREN ASSOCIATES INC. Mr. Gerald A. Brown Inspector of Buildings Town of North Andover 1600 Osgood Street North Andover, MA 01845 Re: China Blossom Restaurant — 946 Osgood Street Permit # 526 Issued on 04-07-09 Dear Mr. Brown, In accordance with the Commonwealth of Massachusetts Building Code, as regards Control Construction, please accept this report relative to the above -noted project. As you know, Mr. Wallace Ho from Pro Design & Construction, started work at the restaurant on Monday, April 13, 2009. AREA 3 (Liquor & Dry Storage Area) Work in this area is almost complete except for some painting. In addition, the slab needs to be repaired at the new floor sump pump that the contractor installed for the relocated ice machines. The existing hot water heater and storage tanks were replaced and the equipment closet is enclosed. AREA 2 (Cooler Area) As I mentioned in my previous letter, the quarry tile floor in the prep and storage areas cannot be covered with the Altro - Maxis seamless vinyl flooring because of the high moisture content under the slab. After evaluating design options, it was decided to re -grout the existing quarry the and cover any exposed concrete with matching quarry tile. The walk-in cooler floor was covered with the Altro-Maxis seamless floor. AREA 1 (Prep Area) This area is almost complete except for the exterior wall. The roof rafters were insulated, duct penetrations through the roof have been sealed and most of the abandoned piping was removed. The new acoustical ceiling was installed and the sprinkler system was modified as required. One of the new prep sinks is in place and so is the mop sink. 3 Main Street, Andover, MA 01810 TEL. (978) 4700700 FAX(978)4700709 E -Mail Mac.laren@verizon.net Mr. Gerald A. Brown, May 30, 2009 Page 2 AREA 6 (New Dishwashing Area) The new dishwashing room has been completed, and new columns were added as per my previous letter. The new seamless floor was installed and the new dishwashing machine is in place and operational. AREA 4 (New Prep Area) After completing work in Area 6, the old dishwashing area was sealed from the kitchen, and the old machine removed. The floor was opened up, and as anticipated, we found some damaged joists. I contacted my structural engineer to inspect and instruct the contractor on how to address these issues. I have enclosed Mr. Brent Goldstein's reports. I had to modify the plan in this area, and move the glass wall further back into the kitchen. This created a new sushi prep area open to the existing bar area. Mr. Yee is considering switching the location of the bar and buffet tables, but his work is not part of what we are working on now. Plans and section are included herein. r RL U .mt W. XT ----• --- �� r t ' •►• — — — — — — — to r.rr±rivrt wet..— -, r -0 MIA" . . • , s.l t[,rSk i ��rG�1 i tirc+1 ,vtIco uw .r. fiiru •os' ..c; pwre • 1 rcr�+4� �.f• .coe�caru+Ifol 1 ,t, yr. *CAS wx. I .rJ Mt t'+..R*0W K>.tt------------. R _nn is I xr K. Mb. t4U.wl. I s s" Nto, t. • I., tutlacK soar PLAN: 1/8" = V— 0" It is the intention of the contractor to shut down the restaurant mid-June to address the main kitchen area including the new floor / ceiling. I will keep you posted. 3 Main Street, Andover, MA 01810 TEL. (978) 4700700 FAX(978)4700709 E -Mail Mac.laren@verizon.net Mr. Gerald A. Brown, May 30, 2009 Page 3 SPIT At 7 Ail rRi0 FOR LOW N{:1141 UGHTAC CRAM,( 9.48 Al 42' All lei w4a W/ 1/7- CYP, WAIIPWLR, 144 VA) @ASE PAMRD iClj SAR 9x 1/2- Ctp W/ fPP ON W941 PKP 90E SECTION: 1/2" = V— 0" I visit the site almost every other day since construction started. Work at times is done at night and it's hard to keep up with the corrections required, but, in general, work inside the existing building has been steady, and has been proceeding in a safe and orderly manner. If you have any questions, please do not hesitate to contact this office. Respectfully submitted, (:JW4� /6WA40��� - George Nammour, AIA 3 Main Street, Andover, MA 01810 TEL. (978) 4700700 FAX(978)4700709 E -Mail Mac.laren@verizon.net 1 ' j3 NEW ACCA)S'tCA3 fitW, 8-! ARVSrRCtr 2'. 4'.5/'I' G£OPQAH 1FO 9411 TYP .j J �� L NEW CiNCiS BAR 1 ' PREP KITCHE-N h£! 42" HJCH ALUU PIM% IV 1 1 RU;IRE4 CAASS 1# I � - t AtiYP t tndN+E ii3fAia t'Jl O 2.4* LW/1/2* CEMENT SCA%. YwM •ex L ++q •� ' i PURMA N TILE 0 I ya�rss sr�n at�. �.m I� i 5:.S_f MP C43C W is/ FRA -04 +VNIN 9DC. � 1 I kis 4 I MAXIS L a..t_ rarq'c44. 4 3 I R"LESS FITR } 16 M w/ cC:vt BASE •' SECTION: 1/2" = V— 0" I visit the site almost every other day since construction started. Work at times is done at night and it's hard to keep up with the corrections required, but, in general, work inside the existing building has been steady, and has been proceeding in a safe and orderly manner. If you have any questions, please do not hesitate to contact this office. Respectfully submitted, (:JW4� /6WA40��� - George Nammour, AIA 3 Main Street, Andover, MA 01810 TEL. (978) 4700700 FAX(978)4700709 E -Mail Mac.laren@verizon.net Structurrl hn`invcr, TO: George Nammour MacLaren Associates Inc. 3 Main Street Andover, MA 0 5810 (mac.laren@ verizon. net) PROJECT NAME: Ctuna Blossom Restaurant LOCATION: No. Andover, MA CONTRACTOR: American Sprinkler Co. PRESENT THIS DATE: Sid (ASC). George Nammour {MAIL JOB SITE OBSERVATION REPORT NO: 51909-1 REPORT DATE: May 119. 2009 BY: Brent R. Goldstein P.E. PROJECT NO.: 29045.00 OBSERVATIONS: Kitchen floor is being rebuilt. New floor joist installation is in progress. Observed roiled sill and bottom of wall studs at the north wall of the room. Discussed strategy for replacing rotted lumber. ' Discussed recluirod structure for now wail openings on east side. ACTION ITEMS: 1. Contractor to remove rotted lumber and replace with pressure treated. Now timber to fit up tight and not compromise bearing of the wall. Repair masonry,concroto sill below the wood if needed. 2. Open coiling for review of framing conditions along outside wall. Engineer to roview as part of design for now *wall openings. 3 Main Street, Andover, MA 01810 TEL. (978) 4700700 FAX(978)4700709 E -Mail Mac.laren@verizon.net SlrutLur.11 Eng;urrrr, TO: George Nar mour hiacLaren Associates Inc. 3 Main Street Andover. NIA 011810 (mac.larers@verizo n.net) PROJECT NAME: Chna Blossom Restaurant LOCATION: No. Andover. IMA CONTRACTOR: American Sprinkler Co. PRESENT THIS DATE: Sid (ASC), George Nar:mour JMAll 'Kitchen floor is being rebui!l. Observed wall repair work_ JOB SITE OBSERVATION REPORT NO: 52109.2 REPORT DATE: tolay 21. 2009 BY: Brent R. Goldstein P.E. PROJECT NO.: 29045.00 Discussed strategy for raising the ceiling in the hallway behind the bar. Discussed strategy for re•suppon of east kitchen wail. Discussed required structure for new wall openings on oast side. ACTION ITEMS: 1. Contractor to remove rotted lumber and replace with pressure treated. New timber to fit up tight and not compromise bearing of the wall. Repair masonryrconcrete sill below the wood if needed. 5-21-09: All repair work essentially complete. Two small areas still to bo replaced per today's observations. No new masonry work was required. 2. Open ceiling for review of framing conditions along outside wall. Engineer to review as part of design for now wall openings. 5.21-09: Observed existing roof framing and condition at top of wall. Engineer to provide SK's for new wall openings. 3. 5.21-09: Kitchen wa!I to be removed on east side (between kitchen and halfway). Add (3) now 14' microlam girder to ro•support portions of roof and ceiling where this wall is now. Now (4) 2x6 post to exist al each end with 24'x24'xl2' thick minimum concrete footing below. Footing reinforcing to be (4) #4 bars bottom each way. 3 Main Street, Andover, MA 01810 TEL. 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I I ell W Q CL Y QQzZ ZZ w 3 Q 3 o=•Z S A G.I N g 0z z m a N ?i pi o w 5 w � w g m _z b a m z = 3 6 � L7 t2SS o � Q zd q z a (ppn U O Z HO x .9 -Ll z O �Qk ' , CD ; Y d Y I, , ._v, I I I a =8s d o �i o� wa c U_ I I I I I o�oU r' Y r1N I<-- .d I I CL l I 38 ;2H �3 U_ LISzgW3zz 1� O o i o = I= I I I zNsmo< s I I I I p 51:R LJ B I s I I I L � a. :2 n CL vi I WEAE ENEVETITally Profrt from the Eagle Advantage® Specification Sheet Short Form Specifications Eagle Hand Sink, model HSA -10. Constructed of type 304 stainless steel, all -welded with deep -drawn positive drain sink bowl, inverted "V" edge to prevent spillage and basket drain. Unit less faucet. Eagle Hand Sink, model HSA -10-F. Features the same as sink #HSA -10, plus splash mounted gooseneck faucet. Eagle Hand Sink, model HSA -104A. Features the same as sink #HSA -10, plus p -trap, tailpiece, and splash mounted gooseneck faucet. Item No.: Project No.: S.I.S. No.: Traditional Hand Sinks MODELS: --------------------------------• ;Item 1 0 HSA -10 ;HSA -10 -FA 0 HSA -10-F With side splashes 0 HSA-10-FAW 0 HSA -10 -FA 0 HSA -10 -FL 0 HSA -10 -FO ------------------------------------= Eagle Hand Sink, model HSA-10-FAW. Features the same as sink #HSA -10, plus p -trap, tailpiece, and splash mounted gooseneck faucet with wrist handles. Design & Construction Features Eagle Hand Sink, model HSA -10 -FL. Constructed of type 304 stainless steel, all -welded with deep -drawn positive drain sink bowl, inverted "V" edge to prevent spillage, polymer lever drain, and splash mounted gooseneck faucet. Eagle Hand Sink, model HSA -10-F0. Features the same as sink #HSA -10 -FL, plus polymer lever drain includes overflow. 4 u #HSA -10 -FO EAGLE GROUP 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Phone: 302-653-3000 • Fax: 302-653-2065 www.eaglegrp.com Foodservice Division: Phone 800-441-8440 MHC/Retail Display Divisions: Phone 800-637-5100 • Heavy gauge type 304 stainless steel all -welded construction. • Inverted "V" edge rim retards spillage. • Unique deep -drawn positive -drain bowl assures complete drainage to meet the most stringent health code requirements. • Water inlet: !4-(13mm) NPT. • Drain outlet: 1%- (38mm) NPS. • Six models to choose from. Options / Accessories 0 P -trap 0 Tail piece 0 End splashes 0 Front skirt 0 Side mount wall bracket 0 MICROGARD' antimicrobial protection ' For hand sinks #HSA -10, HSA -10-f, HSA -10 -FA, and HSA-10-FAW Certifications / Approvals At 0M.M.—, AUToOuwS KCL_ 11_J For custom configuration or fabrication needs, contact our SpecFAB Division. Phone: 302-653-3000 • Fax: 302-653-3091 • e-mail: specfab@eaglegrp.com E620.40 Rev. 09/08 Eagle Foodservice Equipment, Eagle MHC, Specfab, and Retail Display are divisions of Eagle Group. 92008 by the Eagle Group rn M N 0 A 0 c. 0 03 x CL CA pr CO2 C; z CD CD 0 0 Cz U U W Q 1:/) tM 0 RS Cz U WE�IGLE .0 . Profit from the Eagle Advantage® Traditional Hand Sinks HSA -10 r711 l8 7/8' 4616°mm I E 153mm 6 3/4" 17 mm 4" 10,.';_ ■■■■■■■■■■■■■■ R. Item No.: Project No.: S.I.S. No.: HSA-1 0-F _'87/1'_ 480 97/16P 80mm97/16" —14 3 240.m I'- 375mm 99mm 6' 8 174' 753 210mm 6 374' 3243mm 17 ,mm HSA -10 -FA : HSA -10 -FL 480m8' 0 18 7/8° 9 7/16" 14 3 ■ 479.4mm 240mm 375mm ■ 9 7/16' 239.8mm •99mm ■ ■ 6 8T" 53 ■ 8 1I/4" ■ ■ 1mm L__..� ■ 712" • ■ 190.5mm 32 4 m ------ ■ 172mm fG7mm ■ ■ ■ e ■ s ■ i■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■■ bowl size width x length x depth model # includes in. mm HSA -10 * 4"" (102mm) centerline faucet holes, 91/,- x 13;x"" x 6Y4- 248 x 343 x 173 basket drain HSA -10-F faucet, basket drain TV x 13'V x 6Y:- 248 x 343 x 173 HSA -10 -FA faucet, p -trap, tail piece, basket drain Sly4- x 13%- x 6 "" 248 x 343 x 173 HSA-10-FAW faucet w/wrist handles, p -trap, g3�- x 13;x"" x 6Y:"" 248 x 343 x 173 tail piece, basket drain HSA -10 -FL faucet, polymer lever drain 10"" x 14- x 5- 254 x 256 x 127 HSA -10 -FO faucet, polymer lever drain w/overflow 10-x 14-x 5- 254 x 256 x 127 * To order hand sink with no faucet holes, add suffix "-HH" to model number (example: HSA -IO -HH). EAGLE GROUP 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Phone: 302-653-3000 • Fax: 302-653-2065 www.eaglegrp.com HSA-10-FAW 18 7/8° 460mm 9 7/16" I _ 240mm 15Dmm 6 177 7 19C 14 374° 375mm T 3 7/8' t 99mm 8 V4" 210mm 123/1" 324mm HSA -10 -FO 18 7/8" 479.4mm 716 8m overall size width x length x height weight in. mm lbs. kg 143/,"" x 197A- x 123/' 376 x 480 x 324 10 4.5 14%- x 1871A- x 121V 376 x 480 x 324 12 5.2 14V x 181V x 123/- 376 x 480 x 324 14 6.4 14YC x 18V x 123/" 376 x 480 x 324 14 6.4 14%- x 187,x- x 121A- 376 x 480 x 318 15 6.6 14Y4- x 18V x 12'f - 376 x 480 x 318 13 5.9 Printed in U.S.A. Foodservice Division: Phone 800-441-8440 ©2008 by Eagle Group MHC/Retail Display Divisions: Phone 800-637-5100 Rev. 09/08 Spec r for r printing or downloading fri our i i Although every attempt has been made to ensure the accuracy of the information provided, we cannot be held responsible for typographical or printing errors. Information and specifications are subject to change without notice. Please confirm at time of order. SHG COMPONENT HARDWARE ououR mr- .-------------------• ;part of Item 2 and 3 :Spray rinse units for :each prep table. ENGINEERING SPECIFICATION: Heavy Duty, High Volume Polished Chrome Plated Brass Wall Mount Faucet — 8" Adjustable Inlet Centers 3/4" NPT Female Inlets 3/4" Commercial Valves w/ Check Valves KN35 Add -On Faucet w/ 3/4" NPT Inlet & 3/8" NPT Female Outlet 1" Comm.Valve w/ Check Valve in KN35 Add -On Faucet Cross Handles w/ SANIGUARDTM' Antimicrobial Treatment Straight Swing Spouts — 10" to 18" Double O -Ring Seals Full Flow 1" Diameter Spout S/S Flex Hose w/ Santoprene Reinforced Hose Stainless Steel Strain Relief — Patented Washerless Hose O -Ring Seals — Patented Continuous Pressure In -Line Vacuum Breaker Standard Full Spray Pattern 1.2 GPM Spray Face Included Includes Wall Bracket COMPLIES WITH: ASTM F2324 ITEM NO: 2 MODEL: Encore TM K34 SERIES PRODUCT NAME: Encore TM' Quik-Fil Wall Mount Faucet Pre -Rinse Combination OPTIONAL: O K34 -1010 -BR 10" Straight Swing Spout w/ Wall Bracket O K34 -1012 -BR 12" Straight Swing Spout w/ Wall Bracket O K34 -1018 -BR 18" Straight Swing Spout w/ Wall Bracket TECHNICAL/PERFORMANCE SPECIFICATIONS: Commercial Specification Grade Gaskets and Seals Rated Commercial Hot 180°F 3/4" NPT Female Inlet Stainless Steel Seats Operating Temperature: 40 - 180°F Operating Pressure: 20 - 125psi Flow Rate: 40gpm @ 60psi Handle and grip treatment: Saniguard Inorganic antimicrobial - lasts the life of the product M011. 1890 Swarthmore Avenue, PO Box 2020, Lakewood, New Jersey 08701, Phone: 800-526-3694, 732-363-4700, Fax. 732-364-8110 www.componenthardware.com, www.encorefaucets.com, www.saniguard-online.com I I MODEL.: K34 SERIES 1 4S/8 8 (117mm) (203mm) (435mm) A B C K34 -1010 -BR 113/8(289) 10 (254) 101/8(257) K34 -1012 -BR 133/8(340) 12 (305) 107/8(276) K34 -1018 -BR 193/8(492) 18 (457) 131/8(333) OPTIONS: Mounting Kits O KN40-3400 Mtg Kit w/ 3/4 NPT male x 3/4 female elbows O KN40-3410 Mtg Kit w/ 3/4 NPT male x 3/4 sweat joint elbows Handles O K50-0001 4" wrist blade handle 0 K50-0001-6 6" wrist blade handle • K50-0111 cross handle repllacement kit • K50 -X117 chrome plated designer handle 11 2/06 Component Hardware Group, Inc. (CHG) 1890 Swarthmore Avenue, PO Box 2020, Lakewood, New Jersey 08701, Phone: 800-526-3694, 732-363-4700, Fax. 732-364-8110 www.componenthardware.com, www.encorefaucets.com, www.saniguard-onfine.com ,EAGLE GROUP Profit from the Eagle Advantage® Specification Sheet Short Form Specifications Eagle Wall Shelf, model . Constructed of 16 gauge type 430, 16 gauge type 304, or 14 gauge type 304 stainless steel. 1 %- roll on front, with 1 X- upturn on rear and ends. Stainless steel mounting brackets are stud welded to shelf. - --- ------------------------------------- ;Item 2A :Two wall mounted shelved above item 2 =-------------------------------- #WS 1236-1613 wall shelf EAGLE GROUP 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Phone: 302-653-3000 • Fax: 302-653-2065 www.eaglegrp.com Foodservice Division: Phone 800-441-8440 MHC/Retail Display Divisions: Phone 800-637-5100 Item No.: Project No.: S.I.S. No.: �� a CD Wall Shelves cn MODELS: m ❑ WS1024-* ❑ WS1224-* CD -' ❑ WS1036-* ❑ WS1236-* o ❑ WS1048-* ❑ WS1248-* U WS1060-* ❑ WS1260-* ❑ WS1072-* ❑ WS1272-* ❑ WS1084-* ❑ WS1284-* _ ❑ WS1096-* ❑ WS1296-* ❑ WS10108-* ❑ WS12108-* ❑ WS10120-* ❑ WS12120-* * See chart on back page for complete model numbers. CA CD C Wall Mounted Shelves ca • V- (38mm) roll on front. • 1!4-(38mm) upturn on rear and ends. • Die -formed stainless steel mounting brackets are stud -welded to shelf. • All stainless steel polished to #3 finish. • Available in 16 gauge type 430, 16 gauge type 304, and 14 gauge type 304 stainless steel. • Wide selection of sizes. Certifications / Approvals AUTUQuous KCL- For CL For custom configuration or fabrication needs, contact our SpecFAB® Division. Phone: 302 -653 -3000 -o --Fax: 302-653-3091 • e-mail: specfab@eaglegrp.com EG02.05 Rev. 11/08 Spec sheets available for viewing, printing or downloading from our online literature library at www.eaglegrp.com Eagle Foodservice Equipment, Eagle MHC, SpecFAIr, and Retail Display are divisions of Eagle Group. ©2008 by the Eagle Group H CD CD s y WEA MW Profit from the Eagle Advantage® Item No.: ( i Project No.: S.I.S. No.: Wall Mounted Shelves I� LENGTH —I TOP VIEW WIDTH 1 1 /2-"J FRONT VIEW SIDE VIEW 16 gauge 16 gauge 14 gauge type 430 type 304 type 304 width' length weight model # model # model # in. mm in. mm lbs. kg WS1024-1614 WS1024-1413 WS1024-1613 10- 254 24- 610 10 4.5 WS1036-1614 WS1036-1613 WS1036-1413 10- 254 36- 914 12 5.4 WS1048-1614 WS1048-1613 WS1048-1413 10- 254 48- 1219 15 6.8 WS1060-1614 WS1060-1613 WS1060-1413 10- 254 60- 1524 20 9.0 WS1072-1614 WS1072-1613 WS1072-1413 10" 254 72- 1829 22 10.0 WS1084-1614 WS1084-1613 WS1084-1413 10- 254 84- 2134 24 10.9 WS1096-1614 WS1096-1613 WS1096-1413 10- 254 96- 2438 29 13.2 WS1096-1614 WS1096-1613 WS1096-1413 10- 254 108- 2743 32 14.5 WS10120-1614 WS10120-1613 WS10120-1413 10" 254 120- 3048 34 15.4 WS1224-1614 WS1224-1413 WS1224-1613 12- 305 24- 610 12 5.4 WS1236-1614 WS1236-1613 WS1236-1413 12- 305 36- 914 14 6.4 WS1248-1614 WS1248-1613 WS1248-1413 12- 305 48- 1219 17 7.7 WS1260-1614 WS1260-1613 WS1260-1413 12- 305 60- 1524 23 10.4 WS1272-1614 WS1272-1613 WS1272-1413 12- 305 72- 1829 25 11.3 WS1284-1614 WS1284-1613 WS1284-1413 12- 305 84- 2134 28 12.7 WS1296-1614 WS1296-1613 WS1296-1413 12- 305 96- 2438 31 14.1 WS 12108-1614 WS12108-1613 WS 12108-1413 12- 305 108- 2743 36 16.3 WS12120-1614 WS12120-1613 WS12120-1413 12- 305 120- 3048 39 17.6 15 -and 18-(381 and 457mm)-wide shelves available. To order, replace "12" in model number with a "15" or 18" indicating shelf width. Example: WS1536-16/3 EAGLE GROUP 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Phone: 302-653-3000 • Fax: 302-653-2065 www.eaglegrp.com Printed in U.S.A. Foodservice Division: Phone 800-441-8440 ©2008 by Eagle Group MHC/Retail Display Divisions: Phone 800-637-5100 Rev. 11/08 Spec .bfor r printing or downloading from our online literature librarywww.eaglegrp.com Although every attempt has been made to ensure the accuracy of the information provided, we cannot be held responsible for typographical or printing errors. Information and specifications are subject to change without notice. Please confirm at time of order. ' . i/D '.'. RDC-1414Can veor � by HIGH or LOWtemp the choice is yours... A High Capacity .1EN'il".RGV,5,AV'.7 G,. setf.purging stage -conveyor... ` 24- Hacks per Hour :Operates .ONI l,. when Racks are.. Inserted `•' .G1,ntirctitil cleaning ability. rinsing .sj'5te111 T t f'. it:Y1C con veyor `� Uws as little as :4 ,-flllons per load : �~ 1? etitninate.s wash paaap abstract"aI Water Curtain alit efoaed jets. Rinseability 1, tnnction.5 as drairt stopper activates prior to final71r7,u 11�initiefcs the riusiay process. and ai'tt as a shield Drain Pump Filter flips apem snaps shut, "¢ .quick Jhc( cletrtit7g of �prm anus , -3 shortens lite cleanitrA process 5 eliutifurres (fawn tine Captive end caps ayesr r Dual Fail. Safe "Heater Control rr; precise water control rrteclua7isn( -`4 only allows heaters to olicrigr wbetl tank it full unaf%'coed by Ireavy sail, wawv action, strcnry ct7emicats ant? flue build up _" — Fail -Safe Conveyor System 1' I slipi clutch llcsigrl Stops rack movement es _ anre reu7ovrd operation i'n.cify resumes ildrulmates'ituatagm racks Quality & .Reliability... As temEating as if may beat Conveyor cannot. ire uiit just to perform.., It mustbe a built to Survive .At American Dish Service, Quality People, Designs, and Products have been the foundation of our organization for over 45 years. American Dish. Service Www.a ericandish-c -inManufacturers ofWare.Washin E ui ment 9 P 900 Make Strefit Ed.wards,011e, KS 66.111-3820, (800) 922-2178 :1913) 422-370 (913),422-.6630 ` 2 st(ge PUNIP STRAMT:R tf� �~ 1? etitninate.s wash paaap abstract"aI Yk alit efoaed jets. 1, tnnction.5 as drairt stopper flips apem snaps shut, "¢ .quick Jhc( cletrtit7g of �prm anus , -3 shortens lite cleanitrA process 5 eliutifurres (fawn tine Captive end caps ayesr r Dual Fail. Safe "Heater Control rr; precise water control rrteclua7isn( -`4 only allows heaters to olicrigr wbetl tank it full unaf%'coed by Ireavy sail, wawv action, strcnry ct7emicats ant? flue build up _" — Fail -Safe Conveyor System 1' I slipi clutch llcsigrl Stops rack movement es _ anre reu7ovrd operation i'n.cify resumes ildrulmates'ituatagm racks Quality & .Reliability... As temEating as if may beat Conveyor cannot. ire uiit just to perform.., It mustbe a built to Survive .At American Dish Service, Quality People, Designs, and Products have been the foundation of our organization for over 45 years. American Dish. Service Www.a ericandish-c -inManufacturers ofWare.Washin E ui ment 9 P 900 Make Strefit Ed.wards,011e, KS 66.111-3820, (800) 922-2178 :1913) 422-370 (913),422-.6630 onveyor e oth e r' "3 e:. 1 � € d -Ons":.... "our machines & READY TO RUN. Auto4lll. . M nergy Saving Stage Washer 9 No Circuit Boards . a. Rack Saving Conveyor Drive 360 Sq. in. of Washing Action 0 High Capacity Heaters a Wide Opening.Access Doors. with Safety interlock Skirted .Motor Compartment .o Heavy Stainless Steel, Coast 0 No Operator Controls -tow Water Consumption 0 Quiet Operation 244. Racks per. Hour. :auto Cut-off m Self -Purging, , is. 71 Gallon Welsh Tank 3HP Wash Pump `.p Dual Rinsing System . Effective 5128/02 . RIGHT FEED ,,._-- 64 ---- u' - AneUt�nGtshrvict; 20 taEC. POWER 1 t : .a,•,. n r .,. Mlk i �� CDNNECi POINT . � '01E1 LINE fYl;l t3!4'! CONDUT HOLE - :• I it50 ffi.. 4[3C-44 FAM1LY wiODELS irrtt w.:tgh�tcvi . (. ADC -44 ADC -44 \\ y HOT TEMP CHEMICAL_ �� (tvl?OFSTt�NT NOTE S__•,.-,,. .: NSF RATED CAPACITY t cWamu+) Y 244 racks/hr. _ 244 racks/hr... . 2' \, k m > 41 1 .retl t bin , t he b , J to ..nm: t•a,w ne. kaa ix' 6.8 ttlm,n 6,8 ft/min 29' tatnea.rnm+cnin.r.nhtnetli40.t/a.n<.ts.aCONVEYOR SPEED t2ormetmt.(2.07mccen) \` antl i oro ideJ. . ille>k,.a+t a,a owmn;�rn<o�,n •tw,rn .49ga1/raek .A9 gal/rack.. ,at :e vutentui tntWemsi +acR;cat wma4eWagr,d+ieasr...t.e n.wno. WATER CONSUMPTION p.e u:er ).. !t.R Gtee•3.._. ,n4 mr0,Ncd—f, _dv the—hl— a;n mSv,>'y •d+h>nr mlaWe+rte t>uwc. +n4 iaw lteaah E!eartvr. r,„n„etnn, ann 120 gph 120.gph .Q' kk 4nm4ItAl s ov-1,,ee IMI—t- smey � :TOTAL�GALLON$ PER HOUR (454.2 ricer:) (ass xrvrrx) rbte vitt State tragi t —yar 4tsn hide+ au a n nMne,am. tyx.. FlNAL RINSE TEMP(Opii) 1804tR2.zt 120F(<rrc) 1 'tHTO' 2j atl rna,<am>f=+^�••+r�rruucory 180°WATER 50ppmaw—fE .� t- min nam.KJm Ina JISMa+eniix gine of wale. ag .we• an4 mn,wr,m,nng eipedhnq. .. �. ELECRICAL POWER SUPPLY ...................: 208/240V, 3 PH 60 AMP 60 H2 ik4gairra ckwn da:aitl . S PH, 50/60 AMP 60 112 J L(siaglr Phases wl n onr(l) 50 1 nJ w (U 60 wap im;"J 73I4`DOOR OPEN I 1^E vtENJ cm, rtrwm war) ne ( N J' CONVEYOR _� i ` } tTTJGuOtE MOTOR RATINGS .. 3HP WASH 1/3HP RL SE 1 3HP.. .MEW%ITH 1f 1 /NT' FRONT PANUS i - / HEATER RATINGS .... ..... 12KW WASH, 2.25KW RINSE 70 7j8; REMOVED , I f RACK SIZE .... .: ...... ... STANDARD 19.75” x 19.75" 00.2: a0.2 not ? � IMM 1 w Y ; ACCESS DOOR CLEARANCE .:.......::...: 15 TA L x 24.5 W)DE 3a.r :62.2 cn:J ...........ttn ut gn &nr cJ...;.........•.... L19.25" x 20 i 5 (4a 9. ss P Mj f j is v. I(3/4) ! P7 RACK CLEARANCE WATER IN DRAIN SIZE .:......................................._.. {2^) F.P.T (ori ; f toortoanrrr r ! f -- - HEJGHT. 1 Wth Unci,n:1............................................................. 7325"(la6cm) r• ` WIDTH rme tq......:................................... ......... ... 64 t162.scm) WIDTH, TABLE TO TABLE .................. --- ........... 44(in 7cm) 1 DRA N . 33-378' J� `"4 DEPTH .... ................: 29 �3 7 mt SHIPPING WEIGHT 7601bs (14 Pkg) Y' 1 SHIPPING VOLUME (rrc',d....... I .... .... 121.6 CU. ft -i3.4 ,meters) r� , y„,. it -tt r) n c K2 -e i rt' C•<s'nm r �� scce `.Mali, arndR' 4aijiray . CL INSIDEvfEV FRONTy\ti£'.N 90011,1a��e Street Ed%% �-cisvflle, 'i<S 661 } 1-3'tq 0 ..tr ,a5 .,.,r . a , r. ng . i. T . . A !:omnvmvn (r, frc0.i':er.cr is tt:-tlrMnq tarce t(Nmi AnNzriun D"31'. SC1 .CQ (800Y922-2178 (913) 422-3700 (9-13) 422-6630 tAULC lVIIJUGI. 't 1'+-G't-J- 1 V 1 icy i err LEO Item No.: z. GROU• Project No.: _^ Profit from. the Eagle Advantage' S.I.S. No.: -_ a�. 0 U U N C!) a� 0 c� S U 414 Series Coved Corner Three -Compartment Sinks 2. RA 1.25" i 0:625' mitered corner of ' tD{` q; euro -style edging euro -style edging f (overhead view) (side view) Overall widths ...: bowl Size ..Dimension.A in:: inm in. him 20"X 16" 508 x 406 271- 699 24-x18- 610 x 457 31%- 807 22-x& 559 x 559 293`." 756 24-x24- 610 x 610 31 11;" 807 Drain location for rough -in bowl size, Dimension R in::: mm .... in. mm:: 20" x 16- 508.x 406 14" 357 24' x 18" 610 x 457 16" 406. 22" x 22" 559 x 559 15- 381 24" x 24" 610 x 610 16" 406 i B- 3" i 5' 7co" j 127mm 1000 103 IIEEE a 11W "Al �T S t IQ, BOWL DIMENSIONS DRAINBOARD OVERALL DIMENSIONS as- 113�rxn 39S' 003mm i 1 i Features huo sets of faucet holes. EAGLE GROUP 100 Industrial Boulevard, Clayton, DE 19938-8903.USA Phone: 302-653-3000 • fax: 302-653-2065 www.eaglegrp.com P•inted in U.S.A. Foodservice Division: Phone 800-441-8440 02008 by Eagle Group MHC/Retail Display Divisions: Phone 800-637-5100 Rev. 09108 Although every attempt has been made to ensure the accuracy of the information provided, we cannot_ be held responsible for typographical or printing errors. Information and specifications are subject to change without notice. Please confirm at time of order. Wallace Ho BoweryRestaurant Supply. Page: 1-2 width length length width length weight model # in. mm in. mm quantity in. mm in. mm in. mm lbs. kg 414-16 3 207 5fl8 - 16" 406 01,W 699 58'/".: i492 85 :38.6 414-16-3-18R or L 20" 508 16" 406 1 1a', 457 27'1"" 699 743e' 1889 104 47.2 41446-3.18 20'.. 508,.16" `406 2 19-._457. .27'h" .699 90"' 2286:123 55.8 414-16-3-24R or L 20" 568 16.. 406 1 24" 610 27'1" 699 801/.. 2042 110 49.9 414-16-3-24 20-.:508 W:::466 ;, :. 2 24" 61.0:. , 27 4"" : 699.. 102' 2591. 135 .61.2. 414-18-3* 24" 610 18" 457 0. 31i:" 807 651" 1664 114 51.7 414,18-3-18R or L* ,24" 616 18" . 457 1 18" 457.1 31%- 8017: :80'/.'" 2051 133 60.3 414-18-.3-18* 24- 610 18" 457 2 18" 457 31'4". 807 96" 2438 152 68.9 4144X&3 24R or C': 24- 610 18" 457 1 24'" 610. 313/.. 807 8631" 2203; 139 63.1 414-18-3-24* 24" 610 18" 457 2 24" 610 311/'" 807 108"" 2743 164 74.4 414-22-3* 22- 559: 22" '.559 0.. - - 293;'" ;756 77%' 1969.:120 54.4. 414-22-3-18R.or L' 22". 559 22" .559 1 18" 457 293i- 756 93" 2362 139 63.1 414-22-3-.18". 22".:;559.22" .559. . 2 18"..457..293/.'" 756 108%1-2766 158 71:5 414-22-3-24R or L* 22" 559 22- 559 1 247 610 29%" 756 99" . 2515 145. 65.8 414=22-3-24.` 22'" 559 22" 559. 2 24"" 610. 293/.- 756 120 ".3061 170 77.1 414=24-3' 24" 610 24". 610 0 311/4- 807 83h" 2121 125 56.7 414-24-3-18Rort* 24" 610 :24" .610 1 18"" 457 :313/" 807 :981/.<' 2508 1444 65.3 414-24-348* 24"" 610 24" 610 2 18" 457 31%4- 807 114" 2896 163 73.9 41444-3-24R. or L * 247 A810 24- . 61A 1 24'" 610 31 %'. 807 104'/" 2661 150 6.8.0 414-24-3-24* 24"" 610 24'" 610 2 24" 610 31%/ 867 126-1 3200 175 79.4 Features huo sets of faucet holes. EAGLE GROUP 100 Industrial Boulevard, Clayton, DE 19938-8903.USA Phone: 302-653-3000 • fax: 302-653-2065 www.eaglegrp.com P•inted in U.S.A. Foodservice Division: Phone 800-441-8440 02008 by Eagle Group MHC/Retail Display Divisions: Phone 800-637-5100 Rev. 09108 Although every attempt has been made to ensure the accuracy of the information provided, we cannot_ be held responsible for typographical or printing errors. Information and specifications are subject to change without notice. Please confirm at time of order. Wallace Ho BoweryRestaurant Supply. Page: 1-2 t u(L LIGHT rnnnMra�rnl .. and [mm I) are Subject to Manufacturing INLET G= WIDTH OF BODY OUTLET �Vv GT2700 Grease TAG as and Change Without Notice r INLET G WIDTH. OF.: BODY OUTLET GT2700-41hrough GT2700-50 40 ,[18] . 15 [381 J -11 3/4 298. 24 1 /8 Irj13 1 ] 1!4 [4381 GT2700-75 8 GT2700.100 Mode[ AIB Now Rate' Capacity 70.;[321. 18 3/4 [4761::1 3621: 28 [7111 ' !?imeiision in Inches �:GT2700=50 . 4 11021 50. [1891 Number inletlUutlet GPM, Grease 28.5]8'.[7271 GT2700-100 4 [102) 1.00 [3791 20D..{91] 1 27 [68$1 23 15841 ` 42 3/4 [1 086]r 33 5/8 {8541 OT2160 .Grease interceptor No -Hub. [L1 Lbs. [kg) : C DIE. F G GT2700-4 2:[51):::.., _4.[151 8`[41.:: 101254],1117 114 [1:841 ,15.7/8.]403] 9718 12511 1GT2700-7 2:[5i:j 7 [26] 1.4. (61 .: 31 118 R43],j $1/$ [206.] 111/4 14381 117/8 .{302] _ GT2700-10 2. [51] 10 '[38] 20.:[91. 11 3%4 [2981 8 114 12101 19 1/4 [489]. 14 [356) GT2704715 2 .[511 15,(57] 30 [14.1 13 3/8 {3401 9 3/8 [238). 211/4 [540] 16 314 [4251: . acoMP. GT2700-20 3 []6J.: 2fl [761 40 ,[18] . 15 [381 J -11 3/4 298. 24 1 /8 Irj13 1 ] 1!4 [4381 GT2700-25.: ;::,3 [76] 25: [941 5� [231 17 [4321 12:1/2 [318] 26 1:/8 [644} 197/8 .[5Q5j G.T2700<35. 4 021 .:: 35 (132] 70.;[321. 18 3/4 [4761::1 3621: 28 [7111 ' :22112 [5'721 �:GT2700=50 . 4 11021 50. [1891 100. [451 21 112 r [546] : 16 14,161. 29 7/8.1759) r 24.1/2. [622 GT270. 75..; 4 [1021 75 ;[2831. 1'.50: [681 :22 3/4 [5871 18 112 [410] 36 [914] 28.5]8'.[7271 GT2700-100 4 [102) 1.00 [3791 20D..{91] 1 27 [68$1 23 15841 ` 42 3/4 [1 086]r 33 5/8 {8541 OT2160 .Grease interceptor Recommended for`removing and retaining grease from wastewater in kitchen and restaurant areas where food is prepared. C3rease trap is corrosion-resistanf coated fabricated steel with no -hub connections ;.flow diffusing baffle; integraI trap, and vented inlet flow corttroi device:: ... . OPTIONS -JP2704 8 [1521 Ex#ensiort m PPPPOVED Sizes 4.50 .. Sizes 20 G. P.M. -'50 G.P.M. ZURN 100"T C0MMERCtAL PLUMBING PRODUCTS. v 2640 South Yilork Street *:Falconer, NY 14733 Phorie:1=800/906 6060:.+ Sax: Z16/663 3126.. World Wde Web: www.Zw corn, : Rev. A Date: 115/05 C.N. No: 64460 Dwg. No. 63802 Product No:'GT2700 • TRUE Model: TUC -60D-4 Item# H r TRUE FOOD SERVICE ® EQUIPMENT, INC. St. Charles Industrial Center • P.O. Box 970.O'Fallon, Missouri 63366 (636)240-2400 • FAX (636)272-2408 • (800)325-6152 • www.truemfg.com Parts Dept. (800)424 -TRUE • Parts Dept. FAX# (636)272-9471 Model: TUC -60D-4 LutlV., ROUGH -IN DATA Project Name: Location: Item #: Qty. S/S # Model #: ► True's undercounter units are designed with enduring quality that protects your long term investment. Designed using the highest quality materials and components to provide the user with colder product temperatures, lower utility costs, exceptional food safety and the best value in today's food service marketplace. ► Oversized, environmentally friendly (134A) forced -air refrigeration system holds 33'F to 38'F (.5'C to 3.3'C). I ► All stainless steel front, top and cabinet ends. Matching aluminum finished back. ► Front breathing. ► Each drawer accommodates one (1) full size 12%x 20"W x 6"D (305 mm x 508 mm x 153 mm) food pan (sold separately). ► Foamed -in-place, high density polyurethane insulation (CFC free). Specifications subject to change without notice. Chart dimensions rounded up to the nearest 1/E' (millimeters rounded up to next whole number). t Depth does not include 1" (26 mm) for rear bumpers. * Height does not include 61/4" (159 mm) for castors or 6" (153 mm) for optional legs. A Plug type varies by country. us NSE c L O(( a 40 APPROVALS: AVAILABLE AT. Cabinet Dimensions Cord Crated Capacity p y(mm) (inches) Length Weight (Cu. Ft.) NEMA (total ft.) (Ibs.) L D H* Model Drawers (liters) HP Voltage Amps Config. (total m) (kg) TUC -60D-4 4 15.5 603/8 301/8 293/4 1/5 115/60/1 5.1 5-15P 7 380 439 1534 766 756 1/3 230-240/50/1 4.2 A 2.13 173 t Depth does not include 1" (26 mm) for rear bumpers. * Height does not include 61/4" (159 mm) for castors or 6" (153 mm) for optional legs. A Plug type varies by country. us NSE c L O(( a 40 APPROVALS: AVAILABLE AT. 4/06 Printed in U.S.A. Wallace Ho Bowery Restaurant Supply Page: H-1 TRUE Model: TUC -60D-4 Item# H STANDARD FEATURES DESIGN • True's commitment to using the highest quality materials and oversized refrigeration systems provides the user with colder product temperatures, lower utility costs, exceptional food safety and the best value in today's food service marketplace. REFRIGERATION SYSTEM • Factory engineered, self-contained, capillary tube system using environmentally friendly (CFC free) 134A refrigerant. • Oversized, factory balanced refrigeration system with guided airflow to provide uniform product temperature. • Extra large evaporator coil balanced with higher horsepower compressor and large condenser; maintains 33"F to 38"F (.5"C to 3.3"C) for the best in food preservation. • Sealed, cast iron, self-lubricating evaporator fan motor(s) and larger fan blades give True undercounter units a more efficient low velocity, high volume airflow design. This unique design insures faster temperature recovery and shorter run times in the busiest of food service environments. • Condensing unit access in back of cabinet, slides out for easy maintenance. CABINET CONSTRUCTION • Exterior - stainless steel front, top and cabinet ends. Matching aluminum finished back. PLAN VIEW Interior - attractive, NSF approved, white aluminum liner. 300 series stainless floor with coved corners. Insulation - entire cabinet structure and drawer facings are foamed -in-place using high density, CFC free, polyurethane insulation. • 5" 027 mm) diameter stem castors - locks provided on front set. 36" (915 mm) work surface height. DRAWERS • Stainless steel exterior with white aluminum liner to match cabinet interior. • Each drawer fitted with 12" (305 mm) long recessed handle that is foamed - in -place with a sheet metal interlock to insure permanent attachment. • Magnetic drawer gaskets of one piece construction, removable without tools for ease of cleaning. • Drawers include heavy duty all stainless steel slides PAN CAPACITY • Each drawer accommodates one (1) full size 12"L x 20"W x 6"D (305 mm x 508 mm x 153 mm) food pan (sold separately). Drawer will support varying size pan configurations with pan divider bars (drawer pans and divider bars optional). MODEL FEATURES • Evaporator is epoxy coated to eliminate the potential of corrosion. • NSF -7 compliant for open food product. ELECTRICAL • Unit completely pre -wired at factory and ready for final connection to a 115/60/1 phase - 15 amp dedicated outlet. Cord and plug set included. 115/60/1 ' NEMA -5-15R OPTIONAL FEATURES/ACCESSORIES Upcharge and lead times may apply. 0 230 - 240V/ 50 Hz. 0 6" (153 mm) standard legs. 0 6" (153 mm) seismic/flanged legs. 0 21/2" (64 mm) diameter castors. 0 Basic overshelf. 0 Sandwich/salad service shelf. 0 Single utility shelf. 0 Double utility shelf. 0 30" (762 mm) deep, 1/2" (13 mm) thick, white polyethylene cutting board. Requires "L" brackets. 0 30" (762 mm) deep, 1/2" (13 mm) thick composite cutting board. Requires "L" brackets. 0 Heavy duty 16 gauge tops. 0 Exterior digital thermometer (must be factory installed). 0 ADA compliant models with 34" (864 mm) work surface height. 0 Low profile models with recessed castors. 317/8" (810 mm) work surface height. 0 Remote cabinets (condensing unit supplied by others; system comes standard with 404A expansion valve and requires R404A refrigerant). Consult factory technical service department for BTU information. WARRANTY METRIC DIMENSIONS ROUNDED UP TO THE One year warranty on all parts NEAREST WHOLE MILLIMETER & labor and an additional 4 year warranty on compressor. SPECIFICATIONS SUBJECT TO CHANGE (U.S.A. only) WITHOUT NOTICE =I& Model Elevation Right 4615/16" 3D 605/16" (1532 mm) TUC-60D-4ITFQY07E 157/8" 4 101.0 (404 mm) (1193 mm) i (764 mm')01 11. (26 mm) -------------- 293/4" ;F 1911/16_ (756 mm) (501 mm) '___ 3515/16"mm) (913 mm) ____________ ; 1 1 (450 mm25/16----------(59 i"(99 mm) 37/8„ 125/8" mm) (321 mm) 243/4" 63/16" ELEVATION (629 mm) (158 mm) RIGHT VIEW WARRANTY METRIC DIMENSIONS ROUNDED UP TO THE One year warranty on all parts NEAREST WHOLE MILLIMETER & labor and an additional 4 year warranty on compressor. SPECIFICATIONS SUBJECT TO CHANGE (U.S.A. only) WITHOUT NOTICE =I& Model Elevation Right Plan 3D TUC-60D-4ITFQY07E TFQY05S TFQY07P TFQY073 TRUE FOOD SERVICE EQUIPMENT St. Charles Industrial Center • P.O. Box 970. O'Fallon, Missouri 63366 • (636)240-2400 • FAX (636)272-2408 • (800)325-6152 • www.truemfg.com Wallace Ho Bowery Restaurant Supply Page: H-2 TRUE Model: TUC -72 item# G TRUE FOOD SERVICE ;,,",,,,,,, . ® EQUIPMENT, INC. 2001 East Terra Lane • P.O. Box 970.O'Fallon, Missouri 63366 (636)240-2400 9 Fax (636)272-2408 • (800)325-6152 • Intl Fax# (001)636-272-7546 Parts Dept. (800)424 -TRUE • Parts Dept. Fax# (636)272-9471 • www.truemfg.com Model: TUC -72 0M ROUGH -IN DATA Project Name: Location: Item #: Qty. s/s # Model #: ► True's undercounter units are designed with enduring quality that protects your long term investment. ► Designed using the highest quality materials and ----»_� components to provide the user with colder product temperatures, lower utility costs, exceptional food safety and the best value in today's food service marketplace. r7 i Specifications subject to change without notice. Chart dimensions rounded up to the nearest Ya" (millimeters rounded UD to next whole number). ► Oversized, environmentally AVAILABLE AT: friendly (134A) forced -air Cabinet Dimensions refrigeration system holds 33°F to 387 (.5°C to 3.3°C). ► All stainless steel front, top Crated and cabinet ends. Matching aluminum finished back. _ ► Front breathing. ► Foamed -in-place, high density polyurethane insulation (CFC Length free). ► Heavy duty PVC coated wire (Cu. Ft.) shelves. Specifications subject to change without notice. Chart dimensions rounded up to the nearest Ya" (millimeters rounded UD to next whole number). t Depth does not include 1" (26 mm) for rear bumpers. Height does not include 61/4" (159 mm) for castors or 6" (153 mm) for optional legs. A Plug type varies by country. a /5'\ O GANRE) @us C C us� APPROVALS: AVAILABLE AT: 1/08 Printed in U.S.A. Cabinet Dimensions Cord Crated Capacity (inches) Length Weight (Cu. Ft.) (mm) NEMA (total ft.) (Ibs.) L W H* Model Doors (liters) Shelves HP Voltage Amps Config. (total m) (kg) TUC -72 3 19.0 6 723/8 30)/8 293/4 1/3 115/60/1 8.5 5-15P 7 390 539 1 1 1839 766 756 1 Vz 230-240/50/1 1 6.7 A 2.13 177 t Depth does not include 1" (26 mm) for rear bumpers. Height does not include 61/4" (159 mm) for castors or 6" (153 mm) for optional legs. A Plug type varies by country. a /5'\ O GANRE) @us C C us� APPROVALS: AVAILABLE AT: 1/08 Printed in U.S.A. Wallace Ho Bowery Restaurant Supply Page: G-1 I ' TRUE Model: TUC -72 Item# G STANDARD FEATURES DESIGN • True's commitment to using the highest quality materials and oversized refrigeration systems provides the user with colder product temperatures, lower utility costs, exceptional food safety and the best value in today's food service marketplace. REFRIGERATION SYSTEM • Factory engineered, self-contained, capillary tube system using environmentally friendly (CFC free) 134A refrigerant. • Oversized, factory balanced refrigeration system with guided airflow to provide uniform product temperatures. • Extra large evaporator coil balanced with higher horsepower compressor and large condenser; maintains cabinet temperatures of 33"F to 38"F (.5"C to 3.3"C) for the best in food preservation. • Sealed, cast iron, self-lubricating evaporator fan motor(s) and larger fan blades give True undercounter units a more efficient low velocity, high volume airflow design. This unique design ensures faster temperature recovery and shorter run times in the busiest of food service environments. • Condensing unit access in back of cabinet, slides out for easy maintenance. CABINET CONSTRUCTION • Exterior - stainless steel front, top and cabinet ends. Matching aluminum finished back. • Interior - attractive, NSF approved, white aluminum liner. 300 series stainless floor with coved corners. PLAN VIEW 725h6" (1837 mm) • Insulation - entire cabinet structure and solid doors are foamed -in-place using high density, CFC free, polyurethane insulation. • 5" (127 mm) diameter stem castors - locks provided on front set. 36" (915 mm) work surface height. DOORS • Stainless steel exterior with white aluminum liner to match cabinet interior. • Each door fitted with 12" (305 mm) long recessed handles that are foamed - in -place with a sheet metal interlock to ensure permanent attachment. • Positive seal self-closing doors with 90" stay open feature (center door is not self-closing). Doors swing within cabinet dimensions. • Magnetic door gaskets of one piece construction, removable without tools for ease of cleaning. SHELVING • Six (6) adjustable, heavy duty PVC coated wire shelves. Two (2) left and two (2) right door shelves 219/16% x 16"D (548 mm x 407 mm), two (2) center door shelves 231/2"L x 16" D (597 mm x 407 mm). • Shelf support pilasters made of same material as cabinet interior; shelves are adjustable on 1/2" (13 mm) increments. MODEL FEATURES • Evaporator is epoxy coated to eliminate the potential of corrosion. • NSF -7 compliant for open food product. n n n 293/4' Qs6 mm> 3515/16" (913 mm) Ip (158 63/16" 0 (158 mm) )P 125/8' 125/8" 5" 111/4" (321 mm) ELEVATION (127 mm) (286 mm) WARRANTY METRIC DIMENSIONS ROUNDED UP TO THE One year warranty on all parts NEAREST WHOLE MILLIMETER & labor and an additional 4 year warranty on compressor. SPECIFICATIONS SUBJECT TO CHANGE (U.S.A. only) WITHOUT NOTICE ELECTRICAL • Unit completely pre -wired at factory and ready for final connection to a 115/60/1 phase - 15 amp dedicated outlet. Cord and plug set included. 115/60/1 ' NEMA -5-15R OPTIONAL FEATURES/ACCESSORIES Upcharge and lead times may apply. O 230 - 240V / 50 Hz. O 6" 053 mm) standard legs. O 6" (153 mm) seismic/flanged legs. O 21/2" (64 mm) diameter castors. O Barrel locks (factory installed). Requires one per door. O Sandwich/salad service shelf. O Single utility shelf. O Double utility shelf. O 30" (762 mm) deep, 1/2" 03 mm) thick, white polyethylene cutting board. Requires "L" brackets. O 30" (762 mm) deep, 1/2" (13 mm) thick, composite cutting board. Requires "L" brackets. O Heavy duty, 16 gauge tops. O Exterior rectangular digital temperature display (factory installed). O ADA compliant models with 34" (864 mm) work surface height. O Low profile models with recessed castors. 317/8" (810 mm) work surface height. O Remote cabinets (condensing unit supplied by others; system comes standard with 404A expansion valve and requires R404A refrigerant). Consult factory technical service department for BTU information. 5277/32 (1335 mm) 217/8" 301/16"��J (556 mm) I (764 mm) I ------------ RIGHT VIEW 1" (26 mm) 25/16" (S9 mm) 37/8" ak Model I Elevation I Right I Plan I 3D JJZg TUC -72 TFQZ45E TFQZ45S TFQZ45P TFQZ453 TRUE FOOD SERVICE EQUIPMENT 2001 East Terra Lane • P.O. Box 970 . O'Fallon, Missouri 63366 • (636)240-2400 • Fax (636)272-2408 • (800)325-6152 s Intl. Fax# (001)636.272-7546 • www.truemfg.com Wallace Ho Bowery Restaurant Supply Page: G-2 :Item 2 and 3 - -. n :Modified to have; AEA LE : Item No.: 4 :a prep sink in it. ; Project No.: 0 Profit from the Eagle Advantage®:See for S.I.S. Ni).: a plan sink; ,locations. Specification Sheet : CD Worktables with Backsplash h Short Form Specifications and Stainless Steel Tubular Base Eagle worktables, Spec -Master® series, model Cn Top to be constructed of 14/304 stainless S ec-Master° Series P CD steel with 1 %- roll on front, 4f"" backsplash, and sides turned down 90°. Open front with 1'/<" O.D., stainless steel tubular MODELS: MODELS: cross bracing on sides and rear. Top reinforced with welded hat ❑ ❑T2410BSTEBS ❑T3072STEBS ❑T3660STEBS channels and sound deadened. Constructed with uni-loll ❑��SiF-BS ❑174120SIE•BS ❑T30B4STEBS ❑T3672SIf•BS patented gusset system with the gussets recessed into the hat ❑��STE-BS ❑T24132STE•8S ❑T3096STf8S ❑T3684STE-BS —_ channels to reduce lateral movement. Legs to be 11A" O.D., ❑��STE-BS ❑T24144STE-BS ❑T30108STE8S ❑T3696STE-BS stainless steel tubing, with stainless steel gussets and 1"" ❑T2460STE•BS ❑T3030STEBS ❑T30120STEBS ❑T36108SIEBS adjustable stainless steel bullet feet. ❑T2472SIE-BS ❑T3036STEBS ❑T30132SIFBS ❑T36120SIFBS - ❑12484STE-BS ❑T3048SIF-BS 0730144STE8S ❑736132SIF-BS ❑ 12496STE-BS ❑ T3060SIF BS ❑ T3646SIE BS ❑ 736144STE-BS y CD < c, Tabletop M • Patented uni-loV gusset system (patent #5,165,349): gussets y are recessed into hat channel, reducing lateral movement. CD • Top reinforced with welded -on hat channel. • Sound -deadened between top and channels. C • 4!4"(114mm)-high 90' backsplash with 1"(25mm) turn at 90°. • 11.4-(38mm)-diameter 180° rolled edge on front. Ends are turned CD CO) down 90', providing for flush installations when required. worktable with backsplash • 14 gauge type 304 polished stainless steel. and tubular base shown with optional drawer Crossbracing-11%7 (38mm)-diameter a • Heavy gauge stainless steel. y • Aluminum castings join crossbraces, legs and rear brace. g Patented uni-Iola System (Patent No. 5,165,349) Legs -156"" (41mm)-diameter W worktable too • Tables 96"" (2438mm) and longer come with six legs or more. sound -deadening hat channel tapabetweenadel • Heavy gauge stainless steel, • 1"(25mm) adjustable stainless steel feet. y � cnennot end IOp 8"e are welded ded 121gauge backup togetAer ai gusset recessed into plate adds stability ebannelreduces H 3 lateral mavarnent Options / Accessories bat' cnrnnel trams ❑ Drawer ❑ Duplex receptacles Q, _ 12-gaugegassatta�Y.-tag nd'catas is double-'" Ion t�ckup ❑ Lock ❑ Pot rack y bpwo oded ndcnanaet lame for added stabYiy ❑Casters ❑Sink ❑ Stainless steel bullet feet ❑ Stabilizer Bar (for 3V. H ❑ Overshelves and 36" -wide tables) ca cD cD EAGLE GROUP 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Certifications /Approvals Auiokous Phone: 302-653-3000 • Fax: 302-653-2065 www.eaglegrp.com f a KCL W Foodservice Division: Phone 800-441-8440 y MHC/Retail Display Divisions: Phone 800-637-5100 CD For custom configuration or fabrication needs, contact our SpecFAB® Division. Phone: 302-653-3000 • Fax: 302-653-3091 • e-mail: specfab@eaglegrp.com EG10.47C Rev. 07/08 1•1 RESUME M11n. RI 1011. 1 1 1 WI1. 1 -1 Eagle foodservice Equipment, Eagle MHC, SpecFABI, and Retail Display are divisions of Eagle Group. ©2008 by the Eagle Group C; z a� L 0 CZ CL cn CM 0 CZ iZ U W COD cc cc _R H as as y COD CO) d1 C •a C R C* cc C- y J9 C.2 R m L �3 CO) d .0 R Y 2 - ca ca d y IL e, r.. CO3 cc w 03 CL COD EAGLEItem No.: • , Project No.: Profit from the Eagle Advantage® S.I.S. No.: Worktables with Backsplash and Stainless Steel Tubular Base -Spec-Master° Series 1%_ rolled edge 38mm construction EAGLE GROUP 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Phone: 302-653-3000 • Fax: 302-653-2065 www.eaglegrp.com Printed in U.S.A. Foodservice Division: Phone 800-441-8440 ©2008 by Eagle Group MHC/Retail Display Divisions: Phone 800-637-5100 Rev. 07/08 Spec sheets available for viewing, printing or downloading from our online literature library at wwweaglegrp.coln Although every attempt has been made to ensure the accuracy of the information provided, we cannot be held responsible for typographical or printing errors. Information and specifications are subject to change without notice. Please confirm at time of order. LENGTH %WIDTH **For custom sizes -fill in required „ dimensions in layout provided � 4 h 114mm 38mm 892m2mm _V/4 Plus t• 32mm 25mm 1"(25mm) leg adjustment TOP VIEW FRONT VIEW SIDE VIEW # of width length weight model # legs in. mm in. mm lbs. kg 72424STE-BS 4 24" 610 24- 610 45 20.4 T2430STE-BS 4 24- 610 30" 762 51 23.1 72436STE-BS 4 24" 610 36" 914 56 25.4 T2448STE-BS 4 24- 610 48" 1219 67 30.4 T2460STE-BS 4 24- 610 60- 1524 78 35.4 T2472STE-BS 4 24- 610 72- 1829 89 40.4 T2484STE-BS 4 24- 610 84- 2134 100 45.4 T2496STE-BS 6 24" 610 96- 2438 111 50.3 T241WSTE-BS 6 24- 610 108" 2743 122 55.8 T24120STE-BS 6 24" 610 120- 3048 133 60.3 T24132STE-BS 8 24- 610 132" 3353 144 65.3 724144STE-BS 8 24- 610 144" 3658 155 70.3 T3030STE-BS 4 30- 762 30- 762 56 25.4 T3036STE-BS 4 30- 762 36-. 914 62 28.1 T3048STE-BS 4 30- 762 48" 1219 73 33.1 T3060STE-BS 4 30- 762 60- 1524 84 38.1 T3072STE-BS 4 30" 762 72- 1829 95 43.1 T3084STE-BS 4 30- 762 84" 2134 106 48.1 T3096STE-BS 6 30- 762 96- 2438 117 53.1 T30108STE-BS 6 30- 762 108" 2743 128 58.1 7"30120STE-BS 6 30" 762 120- 3048 139 63.1 730132STE-BS 8 30- 762 132" 3353 150 68.0 T30144STE-BS 8 30- 762 144" 3658 161 73.0 T3648STE-BS 4 36- 914 48- 1219 78 35.4 T3660STE-BS 4 36" 914 60" 1524 89 40.4 T3672STE-BS 4 36- 914 72- 1829 100 45.4 T3684STE-BS 4 36- 914 84" 2134 111 50.3 T3696STE-BS 6 36- 914 96- 2438 122 55.3 T36108STE-BS 6 36- 914 108- 2743 133 60.3 T36120STE-BS 6 36- 914 120- 3048 144 65.3 T36132STE-BS 8 36" 914 132- 3353 155 70.3 T36144STE-BS 8 36- 914 144- 3658 166 75.3 EAGLE GROUP 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Phone: 302-653-3000 • Fax: 302-653-2065 www.eaglegrp.com Printed in U.S.A. Foodservice Division: Phone 800-441-8440 ©2008 by Eagle Group MHC/Retail Display Divisions: Phone 800-637-5100 Rev. 07/08 Spec sheets available for viewing, printing or downloading from our online literature library at wwweaglegrp.coln Although every attempt has been made to ensure the accuracy of the information provided, we cannot be held responsible for typographical or printing errors. Information and specifications are subject to change without notice. Please confirm at time of order. NORTFf '9 O �tteo ,6 16ti Y0 r T So 9 cocii iwu. , 1• PUBLIC HEALTH DEPARTMENT Community Development Division China Blossom, Inc. Richard and Connie Yee 946 Osgood Street North Andover, MA 01845 February 20, 2009 Re. China Blossom: proposal and extension request Dear Mr. and Mrs. Yee, This correspondence is in regards to a meeting held at the Health Department on Wednesday, February 18, 2009. At this meeting you submitted a proposed plan of correction and a request for an extension to the previous February 6th, 2009 agreement for final renovation plans. The letter of request was submitted along with this phased plan of work. (see attached) In addition, many of the details were discussed. It is apparent to all parties that there are areas of the kitchen that will be easier to deal with than others, and that some decisions may be determined at a later date due to the conditions that will be uncovered in the demolition process. The Health Department will accept your letter as written. We understand that you are committed to this proposal that begins with phases 1, 2 and 3. Mr. Nammour estimated that it will take about 3 weeks to finalize the plans and get the estimates on the work. Mr. Nammour will consult the Inspector of Buildings for additional requirements on building permit submissions. The building permit will be reviewed by the Health Department and comments regarding the proposal will be given in writing. The Health Department is requesting that the architect submit an update at every point of progress or at minimum every 4 weeks until the entire project of phases 1- 5 are complete. This communication may be in the form of email communication of face to face meetings as the issue requires at the time. 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com *"Failure to move forward in this matter in accordance with the proposal will result in a hearing on rf the matter before the Board of Health. We look forward to continue to work with you and your architect, Mr. George Nammour of MacLaren Assoc. in this very important matter of public health. Since y, ? usan Sawyef,REHS Public Health Director Cc: Board of Health Curt Bellavance, CD&S Director Mark Rees, Town Manager 1600 Osgood Street, North Andover, Wssachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 WE:b www.townofnorthandover.com s CHINA BLOSSOM R-ESTAURANT 946 OSGOOD STREET NORTH ANDOVER, MA 01845 (978) 682-2242 FAX (978) 685-1268 February 15, 2009 Ms. Susan Y. Sawyer, REHS/R.S. Public Health Director Town of North Andover Health Department 1600 Osgood Street North Andover, MA 01845 Dear Ms. Sawyer, I would like to thank you again for helping us and for meeting with our design team at the restaurant last Friday. As we continuously, and successfully, work with Berger Food Safety to improve our operations, we would like to reiterate that we fully intend to meet all requests of the Health Department. As you know, the construction contract that we received from Shawmut Design and Construction. on Thursday, February 5th was much more costly than we expected. We met with you and Ms. Grant, along with our architect, George Nammour from Maclaren Associates Inc. (MAI), on February 6, 2009 during which you provided China Blossom an extension of two weeks, giving Mr. Nammour a chance to review the project and recommend a feasible course of action to improve the restaurant's facilities to meet modern safety and sanitary standards. The two week extension expires this coming Friday and we have been working closely with MAI to develop a working plan that will allow us to bring the kitchen area into compliance. Enclosed, please find the partial plan that MAI submitted to us, showing the phasing of construction. As we go through the estimating process, we will be able to define further the scope and will submit plans, details and specifications, that will meet health department regulations as well as those of the building department. China Blossom is committed to start phases one, two and three within a month from today. Our preliminary plans include starting phase four and five around the end of June when the kitchen can be shut down. As we refine the construction plans and get delivery dates for new pieces of equipment, we will revise and update the master plan and schedule. We will also keep you apprised of out progress throughout this time. Within three weeks of your approval of the aforementioned timeline, MAI will submit architectural plans and details for the first three phases of construction for your review and approval. Sincer Richard Yee Owner p10RTh A Ooe-o,8D 16� O L � L � IL Oawry 1• */ cocwic.u.nc. _ PUBLIC HEALTH DEPARTMENT Community Development Division China Blossom, Inc. Richard and Connie Yee 946 Osgood Street North Andover, MA 01845 February 20, 2009 Re. China Blossom: proposal and extension request Dear Mr. and Mrs. Yee, This correspondence is in regards to a meeting held at the Health Department on Wednesday, February 18, 2009. At this meeting you submitted a proposed plan of correction and a request for an extension to the previous February 6th, 2009 agreement for final renovation plans. The letter of request was submitted along with this phased plan of work. (see attached) In addition, many of the details were discussed. It is apparent to all parties that there are areas of the kitchen that will be easier to deal with than others, and that some decisions may be determined at a later date due to the conditions that will be uncovered in the demolition process. The Health Department will accept your letter as written. We understand that you are committed to this proposal that begins with phases 1, 2 and 3. Mr. Nammour estimated that it will take about 3 weeks to finalize the plans and get the estimates on the work. Mr. Nammour will consult the Inspector of Buildings for additional requirements on building permit submissions. The building permit will be reviewed by the Health Department and comments regarding the proposal will be given in writing. The Health Department is requesting that the architect submit an update at every point of progress or at minimum every 4 weeks until the entire project of phases 1- 5 are complete. This communication may be in the form of email communication of face to face meetings as the issue requires at the time. 1600 Osgood Street, North Andover, Massachusetts 01845 1 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com 1 " Failure to move forward in this matter in accordance with the proposal will result in a hearing on the matter before the Board of Health. We look forward to continue to work with you and your architect, Mr. George Nammour of MacLaren Assoc. in this very important matter of public health. Since ly, "Susan Sawyef, �REHS Public Health Director Cc: Board of Health Curt Bellavance, CD&S Director Mark Rees, Town Manager 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com w% 1 CHINA BLOSSOM RESTAURANT 946 OSGOOD STREET NORTH ANDOVER, MA 01845 (978) 682-2242 FAX (978) 685-1268 February 15, 2009 Ms. Susan Y. Sawyer, REHS/R.S. Public Health Director Town of North Andover Health Department 1600 Osgood Street North Andover, MA 01845 Dear Ms. Sawyer, I would like to thank you again for helping us and for meeting with our design team at the restaurant last Friday. As we continuously, and successfully, work with Berger Food Safety to improve our operations, we would like to reiterate that we fully intend to meet all requests of the Health Department. As you know, the construction contract that we received from Shawmut Design and Construction on Thursday, February 5th, was much more costly than we expected. We met with you and Ms. Grant, along with our architect, George Nammour from Maclaren Associates Inc. (MAI), on February 6, 2009 during which you provided China Blossom an extension of two weeks, giving Mr. Nammour a chance to review the project and recommend a feasible course of action to improve the restaurant's facilities to meet modern safety and sanitary standards. The two week extension expires this coming Friday and we have been working closely with MAI to develop a working plan that will allow us to bring the kitchen area into compliance. Enclosed, please find the partial plan that MAI submitted to us, showing the phasing of construction. As we go through the estimating process, we will be able to define further the scope and will submit plans, details and specifications, that will meet health department regulations as well as those of the building department. China Blossom is committed to start phases one, two and three within a month from today. Our preliminary plans include starting phase four and five around the end of June when the kitchen can be shut down. As we refine the construction plans and get delivery dates for new pieces of equipment, we will revise and update the master plan and schedule. We will also keep you .apprised of our progress throughout this time. Within three weeks of your approval of the aforementioned timeline. MAI will submit architectural plans and details for the first three phases of construction for your review and approval. Sincer Richard Yee `�... Owner 6 CHINA BLOSSOM RESTAURANT 946 OSGOOD STREET NORTH ANDOVER, MA 01845 (978) 682-2242 FAX (978) 685-1268 February 15, 2009 Ms. Susan Y. Sawyer, REHS/R.S. Public Health Director Town of North Andover Health Department 1600 Osgood Street North Andover, MA 01845 Dear Ms. Sawyer, I would like to thank you again for helping us and for meeting with our design team at the restaurant last Friday. As we continuously, and successfully, work with Berger Food Safety to improve our operations, we would like to reiterate that we fully intend to meet all requests of the Health Department. As you know, the construction contract that we received from Shawmut Design and Construction on Thursday, February 5th, was much more costly than we expected. We met with you and Ms. Grant, along with our architect, George Nammour from Maclaren Associates Inc. (MAI), on February 6, 2009 during which you provided China Blossom an extension of two weeks, giving Mr. Nammour a chance to review the project and recommend a feasible course of action to improve the restaurant's facilities to meet modern safety and sanitary standards. The two week extension expires this coming Friday and we have been working closely with MAI to develop a working plan that will allow us to bring the kitchen area into compliance. Enclosed, please find the partial plan that MAI submitted to us, showing the phasing of construction. As we go through the estimating process, we will be able to define further the scope and will submit plans, details and specifications, that will meet health department regulations as well as those of the building department. China Blossom is committed to start phases one, two and three within a month from today. Our preliminary plans include starting phase four and five around the end of June when the kitchen can be shut down. As we refine the construction plans and get delivery dates for new pieces of equipment, we will revise and update the master plan and schedule. We will also keep you apprised of our- progress throughout this time. Within three weeks of your approval of the aforementioned timeline, MAI will submit architectural plans and details for the first three phases of construction for your review and approval. 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The authority for this request is as follows: 15.023 "The local Approving Authority or the Department may at any reasonable time examine facilities served by systems in order to determine compliance with 310 CMR 15.000" The purpose of theses inspections is to identify the buildings that are served by wells or septic systems and to ensure the compliance of all buildings and facilities with the local and state environmental codes. 15.022 "Except otherwise specified, the duty to comply with the provisions of 310 CMR 15 with regard to any system shall be upon the owner(s) and the operator(s) of a facility served by a system, jointly an severally. Please contact the Health Office so that we may set up a time that is convenient and reasonable. Once a date is determined, please inform all interested parties of this inspection. The inspection will result in each building found to be; in compliance, in need of further inspection or in violation. Thank you for your cooperation in this important matter of public health. Sincerey, r san Sa er, REHS S <` ublic Health Director 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com pORTH q 0 �tI.ED �6 �6 0 LO yr t A `T O'9_ COCMit M�wKM 1' PUBLIC HEALTH DEPARTMENT Community Development Division Lawrence Municipal Airport Mike Miller, General Manager 492 Sutton Street North Andover, MA 01845 Re: Subsurface disposal systems on airport property February 18, 2009 Dear Mr. Miller, This letter is to inform you that as the Approving Authority, The North Andover Health Department will be conducting a survey of all buildings located on airport property to determine compliance with 310 CMR 15, Department of Environmental Protection code Title V. The authority for this request is as follows: 15.023 "The local Approving Authority or the Department may at any reasonable time examine facilities served by systems in order to determine compliance with 310 CMR 15.000" The purpose of theses inspections is to identify the buildings that are served by wells or septic systems and to ensure the compliance of all buildings and facilities with the local and state environmental codes. 15.022 "Except otherwise specified, the duty to comply with the provisions of 310 CMR 15 with regard to any system shall be upon the owner(s) and the operator(s) of a facility served by a system, jointly an severally. Please contact the Health Office so that we may set up a time that is convenient and reasonable. Once a date is determined, please inform all interested parties of this inspection. The inspection will result in each building found to be; in compliance, in need of further inspection or in violation. Thank you for your cooperation in this important matter of public health. Sincerely, l �saM Sa er, REHS S Public Health Director 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 , Fax 978.688.8476 Web www.townofnorthandover.com ?V tq Lsv 16 t6'V1 O 1� PUBLIC HEALTH DEPARTMENT Community Development Division April 6, 2009 China Blossom, Inc. Richard and Connie Yee 946 Osgood Street North Andover, MA 01845 Re. China Blossom — Annroval of Kitchen Renovation Plans Dear Mr. and Mrs. Yee, This correspondence is to inform you that the renovation plan for the China Blossom kitchen has been approved. The Health Department understands that this plan will be completed in various phases beginning with the liquor room, the food preparation area and the new ware washing areas. This work will begin immediately. It is expected that additional phases will be completed as soon as possible this year. This phased schedule is acceptable. The Health Department has been informed that much of the construction work will be conducted in the after hours. It is very important that each morning, a complete cleaning of the food contact and preparation areas be conducted. This must be done prior to exposing the food to contamination. We request that this step be added into your existing cleaning schedules. If you have any concerns, or need to make changes to the approved plans during the renovation period, please call us as well. It is requested that as each area approaches completion, you contact this office so that we may approve each area prior to using it for your food service. In closing, please note that the request has been made to bring a refrigerated food trailer in for a short period of time while the floor of the walk-in is being repaired. Long term usage of outdoor refrigeration is not acceptable; however your short term use has been approved for this specified project. The Health Department must be consulted on the type of trailer and must ensure that it meets the minimum standard required to protect the food. Thank you for your cooperation. Since y, usan Sawyer, RE; SIRS` Public Health Director Cc: Cynthia Parenteau, Berger Food Consulting Board of Health Curt Bellavance, CD&S Director Mark Rees, Town Manager 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 fax 978.688.8476 Web www.townofnorthandover.com •J Ai EAILE R Profit from the Eagle Advantage' Specification Sheet Short Form Specifications Eagle Hand Sink, model HSA -10. Constructed of type 304 stainless steel, all -welded with deep -drawn positive drain sink bowl, inverted "T edge to prevent spillage and basket drain. Unit less faucet. Eagle Hand Sink, model HSA -10-F. Features the same as sink #HSA -10, plus splash mounted gooseneck faucet. Eagle Hand Sink, model HSA -10 -FA. Features the same as sink #HSA -10, plus p -trap, tailpiece, and splash mounted gooseneck faucet. Eagle Hand Sink, model HSA-IO-FAW. Features the same as sink #HSA -10, plus p -trap, tailpiece, and splash mounted gooseneck faucet with wrist handles. Eagle Hand Sink, model HSA -10 -FL. Constructed of type 304 stainless steel, all -welded with deep -drawn positive drain sink bowl, inverted "T edge to prevent spillage, polymer lever drain, and splash mounted gooseneck faucet. Eagle Hand Sink, model HSA -10-F0. Features the same as sink #HSA -10 -FL, plus polymer lever drain includes overflow. #HSA -10 -FO EAGLE GROUP 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Phone: 302-653-3000 • Fax: 302-653-2065 www.eaglegrp.com Foodservice Division: Phone 800-441-8440 MHC/Retail Display Divisions: Phone 800-637-5100 Item No.: Project No.: cCn0 S.I.S. No.: CD Traditional Hand Sinks 0 cn MODELS:----------------------- ---------------• C ;Item 1 CD rn ❑ HSA -10 ;HSA -IO -FA ❑ HSA -10-F With side splashes o ❑ HSA-10-FAW ❑ HSA -10 -FA ❑ HSA -10 -FL— ❑ HSA -10 -FO L -- Design &Construction Features � • Heavye 304 stainless steel all -welded a gauge type 9 g .-.: construction. o• • Inverted "T edge rim retards spillage. �+ • Unique deep -drawn positive -drain bowl assures = complete drainage to meet the most stringent health code requirements. cti • Water inlet: Y2- (13mm) NPT. • Drain outlet: N—(38mm) NPS. y • Six models to choose from Options / Accessories ❑ P -trap ❑ Tail piece ❑ End splashes ❑ Front skirt ❑ Side mount wall bracket ❑ MICROGARD" antimicrobial protection ` For hand sinks #HSA -10, HSA -104, HSA -10 -FA, and HSA-10-FAW Certifications / Approvals Auiokoifs NSA CHO KcL For custom configuration or fabrication needs, contact our Spec FAB Division. Phone: 302-653-3000 • Fax: 302-653-3091 • e-mail: specfab@eaglegrp.com EG20.40 Rev. 09/08 Spec i for i printing or downloading from our online literature library at www.eaglogrp.com Eagle Foodservice Equipment, Eagle MHC, SpecFab, and Retail Display are divisions of Eagle Group. ©2008 by the Eagle Group 0 6 N C W i 0 U U W CZ 1) O CC M U AEACLE. .� Profit from the Eagle Advantage' Traditional Hand Sinks HSA -10 480x,— 1 9 7716" i 740mn 153m., i I 172mm 101.6mm Item No.: Project No..- S.I.S. o.:S.I.S. No.: HSA -10-F 18 7/8" 480mm 9 7/16* ;,-_ I 14 374" 240mm � I 375mm j I I 3 7/8" 99mm -- 6 1/4° 4} 15?+' m ra 210mm � r 12 3/4" 1 3/4^ i 324nttn V2mm 1 ■ ■ e ■ et ■ ■ HSA -10 -FA HSA -10 -FL e ■ ■ weight ■ 18 479.4mm ■ _.,; 9 7/1b i„•_ j i 240mm j -14 3i4"--� 375mm ■ 19 ■ j 7:� ■ u I ■ I I I �"� fS 3 7B'. o 39.8nrm^ ■ i I T 199mm 9%'`x" 248k-' 343'x 173 14% x 18% "x 12'/4 376 x480'k 324 ■ T ■ 153mm I 1210mm f p 7 ■ 6 3/4• T—._ 12 3;4` \ 1 324mm ■ ...�.—t: .._-.._—_i ■ 172 mm 12 5.2 5• I i ■ I ■ ■ ■ _L f ae �r e ■ ■ HSA-10-FAW i^18 778` 480mm I 9 mm _ 9 07/ W 153m 1�2mm `�— j----14 3/4`----{ I( 375— L 3 7/8" 8�/1` zlon,m y�� f 12 3/4" - ; 324Imm / f `.J HSA -10 -FO 14 3/4" _ J t"374.7mm I i -f — I a vai int T ;209.6rr"m1j1-h23.8-arnm -31 -_-- Jur_ 12 17.Smm To order hand sink with no faucet holes, add suffix 'AW to model number (example: HSA -10 -NN) EAGLE GROUP 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Phone: 302-653-3000 9 Fax: 302-653-2065 www.eaglegrp.com Printed in U.S.A. Foodservice Division: Phone 800-441-8440 02008 by Eagle Group MHC/Retail Display Divisions: Phone 800-637-5100 Rev. 09/08 M§=1TMM M F1,1rMI 1 I I I III 91IM11111111111*11 1 111HU11110 Although every attempt has been made to ensure the accuracy of the information provided, we cannot be held responsible for typographical or printing errors. Information and specifications are subject to change without notice. Please confirm at time of order. bowl sizg width x length x depth overall size width x length x height weight model # includes in. mm in. mm lbs. kg 4 (102mm) ceriterflne faucet h( 6s o NSA 1a , - drain 9%'`x" 248k-' 343'x 173 14% x 18% "x 12'/4 376 x480'k 324 10 4 5 baskef HSA -10-F faucet, basket drain 9V x 13%"" x 6%" 248 x 343 x 173 14%"" x 18%"" x 12-%- 376 x-480 x 324 12 5.2 HSi4 y0-Fi4i faucettrap; p tail piece; baskei drain " 94" x fi3'f x 6'I 248,x 343 x 173 .14 x 18 i x 12�� "376 X480 x 324 „ HSA-10-FAW faucet w/wrist handles, p -trap, tall piece, basket drain 9%- x 13%"" x F/4"" 248 x 343 x 173 14%"" x 18%" x 12'/4"" 376 x 480 x 324 14 6.4 HSA tO-FC faucet otymei lever drain ; , „ 10 z 14 x 5" 254 x 256 zF127 t4�1 x 1,8Kx . 1 ` 376x480°X 318 15 8 6 HSA -10 -FO faucet, polymer lever drain w/overflow 10" x 14" x 5" 254 x 256 x 127 14%"" x 187"" x 121C 376 x 480 x 318 13 5.9 To order hand sink with no faucet holes, add suffix 'AW to model number (example: HSA -10 -NN) EAGLE GROUP 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Phone: 302-653-3000 9 Fax: 302-653-2065 www.eaglegrp.com Printed in U.S.A. Foodservice Division: Phone 800-441-8440 02008 by Eagle Group MHC/Retail Display Divisions: Phone 800-637-5100 Rev. 09/08 M§=1TMM M F1,1rMI 1 I I I III 91IM11111111111*11 1 111HU11110 Although every attempt has been made to ensure the accuracy of the information provided, we cannot be held responsible for typographical or printing errors. Information and specifications are subject to change without notice. Please confirm at time of order. ,...Item 2 and 3- - EAGLIF :Modified to have; GROUP :a prep sink in it. Profit from the Eagle Advantages ;See plan for sink; Specification Sheet :locations. Short Form Specifications Eagle worktables, Spec -Masten series, model . Top to be constructed of 14/304 stainless steel with 1 A"" roll on front, 4''A- backsplash, and sides turned down 90°. Open front with 1A O.D., stainless steel tubular cross bracing on sides and rear. Top reinforced with welded hat channels and sound deadened. Constructed with uni-lok, patented gusset system with the gussets recessed into the hat channels to reduce lateral movement. Legs to be 1%- O.D. stainless steel tubing, with stainless steel gussets and 1 adjustable stainless steel bullet feet. worktable with backsplash and tubular base —shown with optional drawer latera! movement . "hat' oha"'. frau ' t r iM1iSH7C9 . 72�gattga'gtts5attoil �'ieg vsa'A:poiht '.is douWa+vaWed.srt tratidtp plate and Ot annet frame for aadadstt�altlty Item No.: Project No.: S.I.S. No.: Worktables with Backsplash and Stainless Steel Tubular Base —Spec -Master® Series MODELS: Patented uni-lok" System (Patent No. 5,165,349) w-nable tap ------ ❑T24198SIF-BS sonn"eadentrf, ❑73660STE-BS tape ❑T24120STE-BS ahNvabrinistaA t2-9,ugo tt300 flvssetm seed Atateadds statNt1y latera! movement . "hat' oha"'. frau ' t r iM1iSH7C9 . 72�gattga'gtts5attoil �'ieg vsa'A:poiht '.is douWa+vaWed.srt tratidtp plate and Ot annet frame for aadadstt�altlty Item No.: Project No.: S.I.S. No.: Worktables with Backsplash and Stainless Steel Tubular Base —Spec -Master® Series MODELS: Legs—1%- (41 mm) -diameter • Tables 96"" (2438mm) and longer come with six legs or more ❑T2424STE-BS ❑T24198SIF-BS ❑T3072STEBS ❑73660STE-BS ❑T2430STE-BS ❑T24120STE-BS ❑T3084STE-BS ❑T3672SIE-BS 0T2436STEBS ❑T24132STE-BS 013096STfBS ❑T3684SIEBS ❑T2448STE--BS ❑T24144S7E-BS 073010TEBS ❑T3696STE-BS ❑T2460STE--BS ❑T3030STE-BS ❑T30120SIE--BS ❑T36108STE-BS 0T2472STEBS ❑T3036SIE-BS ❑T30132SIEBS ❑T36120SIEBS ❑T2484STE-BS 0T3048SIE-BS ❑T30144SIE-BS ❑136132STE-BS ❑W96STEBS ❑T3060STE-BS ❑73648STE-BS ❑T36144SIE-BS Tabletop • Patented uni-loll' gusset system (patent #5,165,349): gussets are recessed into hat channel, reducing lateral movement. • Top reinforced with welded -on hat channel. • Sound -deadened between top and channels. • 4A" (114mm)-high 90° backsplash with 1- (25mm) turn at 90`. • V- (38mm)-diameter 180° rolled edge on front. Ends are turned down 90`, providing for flush installations when required. • 14 gauge type 304 polished stainless steel. Crossbracing-1l,r (38mm)-diameter • Heavy gauge stainless steel. • Aluminum castings join crossbraces, legs and rear brace. EAGLE GROUP Certifications /Approvals `9� AUToQuom 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Phone: 302-653-3000 •Fax: 302-653-2065 NSF Ifi I4,,��2. . www.eaglegrp.com tKCL Foodservice Division: Phone 800-441-8440 MHC/Retail Display Divisions: Phone 800-637-5100 For custom configuration or fabrication needs, contact our SpecFAB11 Division. Phone: 302-653-3000 • Fax: 302-653-3091 • e-mail: specfab@eaglegrp.com EG10.47C Rev. 07/08 t 1 t t t t 1111 1 t f t t 7 t f f Eagle Foodservice Equipment, Eagle l✓]HC, SpecFAB', and Retail Display are divisions of Eagle Group. 02008bytheEagle Group W CD C? 0 W CD CA CD cc CA G 0 0 a CD CA W 0 Xr CO) a iy CA W 0 C. CA 0 CD CA COD CD CD V c Cr c C0 W 0 CA CD Legs—1%- (41 mm) -diameter • Tables 96"" (2438mm) and longer come with six legs or more hmanarxter - Heavy gauge stainless steel. ate a ro • l- (25mm) adjustable stainless steel feet. together Options / Accessories ❑ Drawer ❑ Duplex receptacles ❑ Lock ❑ Pot rack ❑ Casters ❑ Sink ❑ Stainless steel bullet feet ❑ Stabilizer Bar (for 30"- ❑ Overshelves and 36 --wide tables) EAGLE GROUP Certifications /Approvals `9� AUToQuom 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Phone: 302-653-3000 •Fax: 302-653-2065 NSF Ifi I4,,��2. . www.eaglegrp.com tKCL Foodservice Division: Phone 800-441-8440 MHC/Retail Display Divisions: Phone 800-637-5100 For custom configuration or fabrication needs, contact our SpecFAB11 Division. Phone: 302-653-3000 • Fax: 302-653-3091 • e-mail: specfab@eaglegrp.com EG10.47C Rev. 07/08 t 1 t t t t 1111 1 t f t t 7 t f f Eagle Foodservice Equipment, Eagle l✓]HC, SpecFAB', and Retail Display are divisions of Eagle Group. 02008bytheEagle Group W CD C? 0 W CD CA CD cc CA G 0 0 a CD CA W 0 Xr CO) a iy CA W 0 C. CA 0 CD CA COD CD CD V c Cr c C0 W 0 CA CD MEA G#%L Ec9a Item No.: • Project No.: Profit from the Eagle Advantage' S.I.S. No.: 0 z Worktables with Backsplash and Stainless Steel Tubular Base `/) -Spec-Master® Series 0 U 0 38mm rolled edge C) construction C/) • LENGTH-- WIDTHS 0) **For custom sizes - fill in required 0 7� 4'/ "" 114mrn dimensions in layout provided . „ C-D38mm 692m2mm 1'/4" Pkis r 32mm 2Fmm MI. ba CID - ea I-(25mm) leg adjustment m �. L� TOP VIEW FRONT VIEW SIDE VIEW _R .G ~ # of width length weight model # legs in. mm in. mm lbs kg co C#13 T2424STEBS.:: , 4.... 24:'; 610. 24 <::610. T2430STE-BS 4 24" 610 30"" 762 51 23.1 610. 35 914; 56 25.4 CO) T2448STE BS ., 4 24"" 610 48" 1219„ 67 30.4 T24SOSTEBS 4,: 24";; 61{J, ;`. 60" 1521:%`.._ ">78 ;.35.4 T2472STE-BS 4 24 610 72- 1829 89 40.4 y T2484STEBS:•' 4.: 24". 6f0 $4'. 2134:> ,.,. 100 45;4. T2496STE-BS 6 24"" 610 96" 2438 111 50.3 T24108STE-BS 6,.:: 24 610 108" 2743; a22 ..:55:8 = T24120STE-BS 6 24"" 610 120"" 3048 133 60.3 ca T24132STE-BS 8.=.. 144 65.3' S CO) T24144STE-BS 8 24"" 610 144" 3658 155 70.3 Q. T3030STEBS,.. .. 4 30"'.' ,762 .: 30" 762.: 56 25,4;;;. CIOT3036STE-BS 4 30 " 762 36" 914 62 28.1 ..:_ v T$048STE: 30. 73 ..::33. a T3060STE-BS 4 30"" 762 60- 1524. 84 38.1. m T3072ST-9S . 4 30:: .762 72" 95 43:1;: ,= T3084STE BS 4 30"" . 762 84'" 2134 106. 48.1 T3d96STE 8S ":.. 6, ` ` 30 ; ;, 762„ :` 96., ; 2438: 117.. _ , 5::" T30108STE BS 6 30- 762 108"" 2743 128 58.1 � T3012OSTE_BS <:. - 6 ;. " ; .. 30" 762, .320" T30132STE-BS 8 30" 762 132"" 3353 150 68.0 T301 A4STErBS 8 30 :.762 = 144" -,,`3698 T3648STE-BS 4 36" 914 48'" 1219 78 35.4 , C T3660STE'BS ;- 4 .:' , : 36",: - 914 , . 6p" T3672STE BS„ 4 36 914 72'" 1829 100 45.4 T3684STE BS 4 :. 36 =.. 914. 84";:.. 21„34 CO) T3696STE BS 6 36 914 96'" 2438 122 55.3 .� T3fi08STE $$ 6 36 :: 914 2743 a33 60:3.`=; T36120STE-BS 6 36"" 914 120 3048 144 65.3 CA T36132STE=.BS 8, 36"9.14: 132;:;....3353 tV55 70;3 ", ® T36144STE-BS 8 36"" 914 144" 3658 166 75.3 EAGLE GROUP 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Phone: 302-653-3000 • Fax: 302-653-2065 www.eaglegrp.com Printed in U. S.A. Foodservice Division: Phone 800-441-8440 02008 by Eagle Group MHC/Retail Display Divisions: Phone 800-637-5100 Rev. 07/08 rMI. firm. Although every attempt has been made to ensure the accuracy of the information provided, we cannot be held responsible for typographical or printing errors. Information and specifications are subject to change without notice. Please confirm at time of order. SHG COMPONENT HARDWARE omxm ioG :part of if, E � W Y and 3 :Spray rinse units for each prep table. Emopea_ ENGINEERING SPECIFICATION: Heavy Duty, High Volume Polished Chrome Plated Brass Wall Mount Faucet — 8" Adjustable Inlet Centers 3/4" NPT Female Inlets 3/4" Commercial Valves w/ Check Valves KN35 Add -On Faucet w/ 3/4" NPT Inlet & 3/8" NPT Female Outlet 1" Comm.Valve w/ Check Valve in KN35 Add -On Faucet Cross Handles w/ SANIGUARDTm Antimicrobial Treatment Straight Swing Spouts — 10" to 18" Double O -Ring Seals Full Flow 1" Diameter Spout S/S Flex Hose w/ Santoprene Reinforced Hose Stainless Steel Strain Relief — Patented Washerless Hose O -Ring Seals — Patented Continuous Pressure In -Line Vacuum Breaker Standard Full Spray Pattern 1.2 GPM Spray Face Included Includes Wall Bracket COMPLIES WITH: ASTM F2324 S'0 �4 ITEM NO: MODEL: Encore TM K34 SERIES PRODUCT NAME: Encore TM Quik-Fil Wall Mount Faucet Pre -Rinse Combination OPTIONAL: 7 K34 -1010 -BR 10" Straight Swing Spout w/ Wall Bracket O K34 -1012 -BR 12" Straight Swing Spout w/ Wall Bracket O K34 -1018 -BR 18" Straight Swing Spout w/ Wall Bracket TECHNICAL/PERFORMANCE SPECIFICATIONS: Commercial Specification Grade Gaskets and Seals Rated Commercial Hot 180°F 3/4" NPT Female Inlet Stainless Steel Seats Operating Temperature: 40 - 180°F Operating Pressure: 20 - 125psi Flow Rate: 40gpm @ 60psi Handle and grip treatment: Saniguard Inorganic antimicrobial - lasts the life of the product 2/06 1890 Swarthmore Avenue, PO Box 2020, Lakewood, New Jersey 08701, Phone: 800-526-3694, 732-363-4700, Fax. 732-364-8110 www.componenthardware.com, www.encorefaucets.com, www.saniguard-online.com MODEL: K34 SERIES 45/8 (117mm) (203mm) (435mm) K34 -1010 -BR 11 3/8(289) 10 (254) 10 1/8(257) K34 -1012 -BR 133/8(340) 12 (305) 107/8(276) K34_1018 -BR _ 193/8(492) 18 (457) 131/8(333) OPTIONS: Mounting Kits O KN40-3400 Mtg Kit w/ 3/4 NPT male x 3/4 female elbows 0 KN40-3410 Mtg Kit w/ 3/4 NPT male x 3/4 sweat joint elbows Handles O K50-0001 4" wrist blade handle O K50-0001-6 6" wrist blade handle C1 K50-0111 cross handle repllacement kit 0 K50 -X117 chrome plated designer handle 2/06 Component Hardware Group, Inc. (CHG) 1890 Swarthmore Avenue, PO Box 2020, Lakewood, New Jersey 08701, Phone: 800-526-3694, 732-363-4700, Fax. 732-364-8110 www.componenthardware.com, www.encorefaucets.com, www.saniguard-online.com ��LE� .b . Profit from the Eogle Advantag' Specification Sheet Short Form Specifications Eagle Wall Shelf, model . Constructed of 16 gauge type 430, 16 gauge type 304, or 14 gauge type 304 stainless steel. 1%" roll on front, with 1%- upturn on rear and ends. Stainless steel mounting brackets are stud welded to shelf. :.--------------------------------------------- Item 2A :Two wall mounted shelved above item 2 =--------------------------------------------' .ems � • �'����"°"" #WS1236-16/3 wall shelf Item No.: Project No.: S.I.S. No.: w -0 CD Wall Shelves cn MODELS: cv ❑ WS1024-* ❑ WS1224-* CD ❑ WS1036-* ❑ WS1236-* o El WS1048-* D WS1248-* ❑ INS 1060-* ❑ WS1260-* ❑ WS1072-* ❑ WS1272-* 0 WS1084-* ❑ WS1284-* ❑ INS 1096-* ❑ WS1296-* ❑ WS10108-* ❑ WS12108-* ❑ WS10120-* ❑ WS12120-* " See chart on back page for complete model numbers. d CA co C Wall Mounted Shelves cCDi� • 1%-(38mm) roll on front. • 1%-(38mm) upturn on rear and ends. • Die -formed stainless steel mounting brackets are stud -welded to shelf. • All stainless steel polished to #3 finish. • Available in 16 gauge type 430, 16 gauge type 304, and 14 gauge type 304 stainless steel. • Wide selection of sizes. EAGLE GROUP Certifications / Approvals�//����,,� 100 Industrial Boulevard, Clayton, DE 19938-8903 USA `� Auioftom Phone: 302-653-3000 • Fax: 302-653-2065 ��� www.eaglegrp.com KCL Foodservice Division: Phone 800-441-8440 # MHC/Retail Display Divisions: Phone 800-637-5100 For custom configuration or fabrication needs, contact our SpecFAV Division. Phone: 302-653-3000 • Fax: 302-653-3091 • e-mail: specfabeeaglegrp.com EG02.05 Rev. 11/08 Eagle Foodservice Equipment, Eagle lvNC, SpecFAB', and Retail Display are divisions of Eagle Group. ^2008 by the Eagle Group 0 z CD U) 0 4- M U Q. U) 0) O R3 4 -- ccs U CO) a� a� y ca WEACLE(08 Profit from the Eagle Advantage' Item No.: Project No.: S.I.S. No.: Wall Mounted Shelves LENGTH --0-1 TOP VIEW llWIDTH--{ /2 6 0 1'1z FRONT VIEW SIDE VIEW 16 gauge 16 gauge 14 gauge type 430 type 304 type 304 width* length weight model # model # model # in. mm in. mm lbs. kg i+KSi024-16/4 W51024-143 iNSi024 10. 4 5 WS 1036-16/4 WS1036-16/3 -. -. WS1036-14/3 10"" 254 36"" 914 12 5.4 WS1048_,1614 x WSf048 16/3 . 2��.;..- WS1060-1614 WS1060-1613 WS1060-1413 10"" 254 60'- 1524 20 9.0 INS1072 18/4 WS1072 `16/3" WS072.14I3 y 10;" 254. f_ 72 . 1829: 22' 10 0 WS1084-16/4 WS1084-1613 _ .. WS1084-1413 _ 10"" , 254 84" 2134 24 10.9 VNSlD96 16/4 w...... T .. , .. 1Na''1096 16/3 WSf096,1413 > .. _., 10 254 ' . 96'' 438 29. a3.2 WS 1096-16/4 WS1096-1613 WS1096-14/3 10"" _ . 254 108"" 2743 32 14.5 WS10120-16/4;` WS70120 116/3 ' WS'1a120-i4/3 10" .254 ' 120. 3048" 34 15 4. WS1224-1614 WS1224-1413 WS1224-1613 12- 305 24" 610 12 5.4 {+V 1236 WS 1248-1614 WS1248-1613 WS1248-1413 12" 305 48" 1219 17 7.7 #NS126016/4 jWS1260 1673;.. WS7260 y413 i2. : 305'-'" 6Q<, 1524.; 23 1D.4i;; WS1272-1614 WS1272-1613 WS1272-1413 12" 305 72"" 1829 25 11.3 WS7284-16/¢ 613 '' ' - W51284-14/3 12 , .305_...:_ ..:.84 2134> ., 28 127 WS1296-1614 WS1296-1613 WS1296-1413 12" 305 96"" 2438 . 31 14.1 WS72208 16/4, :'::WS121.08-1613 WS12108 WS12120-1614 WS12120-1613 WS12120-1413 12"" 305 120" 3048 39 17.6 15- and 18""(381 and 457mm)-wide shelves available. To order, replace "12" in model number with a 15' or "18" indicating shelf width. Example: WS1536-16/3 EAGLE GROUP 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Phone: 302-653-3000 9 Fax: 302-653-2065 www.eaglegrp.com Foodservice Division: Phone 800-441-8440 Printed in U.S.A. i.2008byEagleGroup MHC/Retail Display Divisions: Phone 800-637-5100 Rev.11108 —Specrviewing, printing or downloading from our online literature library at www.eaglegrp.com Although every attempt has been made to ensure the accuracy of the information provided, we cannot be held responsible for typographical or printing errors. Information and specifications are subject to change without notice. Please confirm at time of order. r J QUEST • DEL: QLO 144' 24' T Gtx,,erv� "1'n w kms, FACTORY MUST BC ADVISED OF ANY SPECIAL STANDARD REQUI14DENTS OF THE 'AUTHORITY HAVING JURISDICTION' AT TIME OF QUOTE FEATURES Q©' ALUM. FILTERS SWITCH PANEL iIE INCANDESCENT LIGHTS 3 PROJECT, CHINA BLOSSOM LOCATION, SUBMITTED BY, KIRKBRIDE & ASSOCIATES I OPTIONS QFG S.S. FILTERS 6 FIRE PROTECTION U.L. LISTING U.L. CLASSIFICATION ---- CEILING CLOSURE BACKSPLASH SOFFIT PANEL MATERIAL CTION EXPOSED SURFACES S.S. ALL S.S. PAINTED STEEL Ar T COMMENTS, REMOTE SWITCH PANEL W/ C.Fr1 1.1 N Gr DATE, 5/17/93 DWG. NO,: 8738 ITEM NO,, 1 EXHAUST INFORMATION CFM SP 4200 .55' 1 '1 UL s col�t�s urssr N"A-O6 VENTILATION SYSTEMS w QUEST I' FACTORY MUST BE ADVISED OF ANY SPECIAL LO REQUIREMENTS OF TW 'AUTHORTTY HAVING M 0 DE L: Q JURISDICTION' AT TIME OF QUOTE 1 24' J� GcoW:> --» w tsw PROJECT, CHINA BLOSSOM LOCATION, STANDARD FEATURES ALUM. FILTERS SWITCH PANEL INCANDESCENT LIGHTS OPTIONS QFG S.S. FILTERS FIRE PROTECTION U.L. LISTING U.L. CLASSIFICATION CEILING CLOSURE BACKSPLASH SOFFIT PANEL (OWER MATERIAL INNECTION DATE, 5/17/93 DWG. NO.: 8738 ITEM NO., Z EXHAUST INFORMATION CFM I SP EXPOSED SURFACES S.S. ALL S.S. PAINTED STEEL COMMENTSi G&I L"l P CX 6t.,Os U (2 l& sLS coirntns rle uner larf -96 3 5 IK Ik SUBMITTED BY, KIRKBRIDE & ASSOCIATESI 3675 ( 55' I VENTILATION SYSTEMS t QUEST)K FACTORY MUST BE ADVISED OF ANY SPECIAL REQUIREMENTS OF THE 'AUTHORITYHAVIGM0DEL. QLO JURIQICTION' AT TIME OF QUOTE ple 1 STANDARD FEATURES D 1 l Ti� ALUM. FILTERS 3' SWITCH PANEL INCANDESCENT LIGHTS OPTIONS QFG S.S. FILTERS FIRE PROTECTION U,L. LISTING U.L. CLASSIFICATION CEILING CLOSURE BACKSPLASH SOFFIT PANEL MATERIAL .R LECTION EXPOSED SURFACES S.S. ALL S.S. PAINTED STEEL I' COMMENTS: clp7bo-� Lij/ clor\ L,i Nbr L 6 * I Gw 5e -o TV w lint.`.. DATE: 5/17/93 PROJECT:� CHINA BLOSSOM DWG. NO.: 8738 ITEM NO.: 3 z LOCATION: EXHAUST INFORMATION CFM SP SUBMITTED BY: KIRKBRIDE & ASSOCIATES 4200 .55' VENTILATION SYSTEMS zo It If1 � O • Y O 3 zo Ln -;• N Y • O 3 ZD O `r N 3 • N CU O • • N • o Z Y 0 m O w U 3 c/! Q N Z I— U 0 Z M v cu O _;• \ • W ZD v co O 0 • %a W O ► J Q,., 3:0 U 0! Gq J LLI O0�Wa O o �L F A QAC N !L FW- A QY pNWVI >- O I dC3 L)o X:aaI- 2: U J o DF—L¢ 0 00 l7 Z } Z Cl! ¢ v� .-� ON a �$05 566 4330 X -L EQUIPMENT / TM BELT DRIVEN RESTAURANT X179 511 TOP DISCHARGE CENTRIFUGAL 13600 Industrial Park Blvd., P.O. Box 1551 ROOF EXHAUSTER Minneapolis, MN 55440 (612) 553.6330 ^�r ' i. i l�l rl .mmly1 6ptlonal grease box. . NOTE: Outside dimensions of curb bass should be 1 - to W less than inside Curb cap dimension (E) Depending on thickness of flashing material used. Wnen using the NBRTD tan as a restaurant exhaust ap- pliance the following conditions apply: V Backdrafl damper not permitted when exhausting grease laoen air. 2. The Ian must be installed in accordance with NFPA 96 3. Duct sized to maintain a minimum err velocity o1 1500 ft/min. 4. Discharge Oullet must be of least 40 inches above root surface. DIMENSIONAL DATA SUBMITTAL DATA Drawing No. 28-116A NBRTD SERIES MODEL NBRTD A B i C DIMENSIONS (INCHES) D S0. F I H J K AVG. SHIP WT. (LBS) 140A 28 121int 1411 ! 211 20 21 'v, ' 31 231 3' : e5 /80A 32 24 V. ; 151/. 3 24 ' 25 35 1 27b: 311 106 246A 41 274. 19'a 3 30 '41 V, 44 1 331/2 342 183 300A 50 30%. : 2•0: 3 i 36 381,: 53 41 5Y• 300 360A 60 : 351,4 29'.. 3 t. 42 46 63 47+i. Sy. 3e? 480A 70 1 411:: Te•'; 3 50 . 55t•: 73 55:. 5': 54P NUI L: walgnla are appioxrrnatc ana are oaseo on is 1 Pit, molal. NOTE: Motors will or shipped separately on 5 HP units with larger then a 1647 frame. JannFan cendloa lnat Ina NORTO �w�a° o / moaelc shown nerean are kvn"cl ���' b Dear tna AMCA seat. The ratings are basad On losls and procaouras rV/ " perlDmWill In anCOMAnce with AMG LVA I PUD14611011 231 ano AMCA Pubhea- • 1,1... its ana CMri:11r a'+•. mc or .;.Ir,nlvtl:: o: IN AA:;,: Gaat.ap haiings Program FEATURES Tae NBRTD models, from Y. HP so 6 HP are niaosou • �. as Inud by urlaerwraere Laawalones (s"Aa No. 7621 uwawlpuwn im Power varxrlawls lot fie lautant E.naust Apoiancei. SPInco" lana ora listed by the Canadian Burwarw Atuoc• lotion hung Laboratoues ss, approved a Motor compartment is forced cooled when operating, sealing the motor from exhaust air, providing positive cooling and maximum • Premium tubular frame design to provide maximum strength with minimum motor life. * Rugged overlapping skin spinnings are closed at base to form • weight. Prelubricated ball bearing drive and motor mounted in sampan- built-in trough with drain. Assures 100% upward discharge of ex- • ment isolated from exhaust airstream. Motor prewired to junction box. haust air. Upper edge of skin spinning is beaded for beauty and strength. • Heavy-duty cast iron adjustable pulleys to permit speed variation. • Designed to prevent entry of snow or rain into building when tan de Non -overloading, all -aluminum wheal and hub dynamically and stalically balanced assures long lite and quiet operation. 16 not operating. Eliminates the. requirement tar damper on discharge side of the Ian. 4r Single screw adjustment of belt tension maintains constant air e Specially designed cover to direct the flow of air upward, and away from the root. Virtually eliminates contaminants from accumulating • delivery. Heal shield — nominal 1" thick In, toll insulation on motor cora- unoer the tan or on the roof. • Rugged, corrosion, resistant, spun aluminum housing, hea"uty • • panmenl base plate. Removable external covered grease trough (optional). External steel substructure, galvanized steel curb cap, stainless steel and a mounted weatherproof junction box. Class B insulated motor. cadmium•plated fastenings. • Designed for maximum operating temperature of 3D0°F 1Au cel T. I MODEL N0. CFM ' STATIC FAN RPM I HP VOLTS PHASE HERTZ- ENCL. ' #1 & 3 2 240A 4200 .75 it 900 11 208 3 60 ODP 2 { 2 1 240A 3675 Mel 825 1J 208 ' 3 60 ODP 3 4 Grease Box X X X Disco X X K Pitched Roof Curb X X X PROJECT. China Blossom suemiTTED:- 4/12/93 CUSTOMER: New England Store Fixture APPROVED: LOCATION: Boston Snyoer0eneral Corporation reserves trio nghl to substnute material or change product specifications E � c m c c d Q'� U c U ro 7 0 n Ia 3 y CO(q a3 ro 0°' — (q 7 a) U L cE'Eo� '& -0 c`loo ma) M—' C p (Lg—� cO d p p a>>ca(a c2.2t ° m v� m E vi: 0 x'i6 (n NCO a�Doo�'DE�EO 7 c C ..: C t U L N m a—OL oroc 3du'��aa>°> ° S-cCD QL.0 CL E°=0g��sY SO C y O F- C3 > v3 as of lL NB O p N' p« _y n O p a) a) a7 U p (0 E OCL (n c E a� rn�� m 3 pY0 'co O. 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N >°. 0= O N Z a m a c° "-O 0 C t .OL > a O m c I0 °> �vvn3OL m c�vvio Ca> u:Z,c 0= Uc o> LQ 0 c X000 o Q arn� O'OoLro�cE =mm0)co Lvo W m a) mm 0 mm !.co7 E a)inv cU a) xq� a Lvi yOL a) � 2�'cmQ1�oaoimy0 L>c 0.- 5.`�-a my 'D DO C7�am)wOL V E UC7�conc7im3am U�oc°i �vm,o OMa vv vicmi I II m cb m 0-2t, Y C .c m m _ O Y N c C '- m 0 O- - m O vv)i -0 0 0 = E O) Y y ._ m in c wm `a TES o W >, m m o E - .c vv 7 c a) > ,mc a C� w L M y 7 vi UL o a) a o m` c) c m E m- o ct Ev m 3-m a) 7 m '3 'c me o`oc o o m m rn c c N Qa) w�c o `� y 3 � c) X 0 3 7n vmL m m Tm a om m m o,L c m= � v m a' 0 U? F Ff / DEX-O TEX Product Description Sheet Crossfield File Code L-171 NEW ENGLAND DECKS & FLOORS, INC. 13 Cedar Street Milford, MA 01757 (508) 473-4641 282 WooZont Road Commerce Square Building, Section 14 Milford, CT 06460 (203) 787-4151 DEX-O-TEX CHEMINERT "IC" FLOORING 1.) Product Description A) Composition Dex-O Tex Cheminert "IC" is a thin-section troweled epoxy flooring. It is designed to produce a jointless industrial floor which is ready for foot traffic within approximately twelve hours after application is commenced. Formulated with a unique curing system which enables it to reach its initial set very rapidly, Cheminert "IC" can be installed with an absolute minimum of down time. This opens its use to many areas which traditionally could not receive flooring systems of this type. A completed Dex-O Tex Cheminert "IC" floor is approximately 1/6" (3,18 mm) thick and can be applied with integral coved base. Installation includes a pigmented epoxy/aggregate base coat followed by a pigmented epoxy top -coat (choice of eighteen standard colors). The surface is slip -retardant with texture varying depending upon aggregate size selection. Cheminert "IC" may be applied over concrete, metal, ceramic or wood surfaces (consult Crossfield Products Corp. for detailed specifications for wood surface application). Dex-O Tex Cheminert "IC" is resistant to food fats, hydrocarbon oils, and wide range of chemicals. It is virtually odorless during installation. Formulated with environmental requirements in mind, Cheminert "IC" contains no hydrocarbon solvents and meets all known state volatile organic substance limitations. The material may also be applied using colored quartz granules (range of nine colors) with a clear epoxy top coat. B) Typical Uses Floors (interior use only) for commercial kitchens, food processing, industrial uses, etc. C) Advantages — Limitations Advantages 1. Provides a rapidly finished floor system in the shortest possible time. 2. Provides a slip -resistant surface. 3. Monolithic, including integral base. 4. Resistant to many chemicals (See Chemical Resistance Table). 5. Installed by factory -trained and approved Dex-0 Tex Applicators. Limitations 1. If sub -surface cracks, Dex-O Tex Cheminert "IC" may reflect cracks to some degree. 2. Not recommended for areas under high heat generating equipment. (Consult Crossfield Products Corp. for recommendations.) 2) PHYSICAL CHARACTERISTICS AND TECHNICAL DATA A) Compressive Strength ASTM C-579 13,480 p.s.i. B) Indentation Characteristics (Impacted Load) MIL -D-3134, Para. 4.7.3 (2 Ib. ball) dropped twice from 8 ft. height) No chipping, cracking loss of adhesion. Indentation 0.008" (0.21%) C) Tensile Strength ASTM C-307 1,527 p.s.i. D) Flexural Strength ASTM C-790 5,200 p.s.i. E) Bond Strength A.C.I. #403 400 p.s.i. (100% concrete failure) F) Abrasion Resistance ASTM D-1044 (CS 17 Wheel) Wear Index 10 G) Flammability ASTM D-635 Self -extinguishing by this test H) Water Absorption MIL -D-3134 (Seven day immersion) 0.17% 1) Surface Hardness ASTM D-2240 Shore "D" 85 J) Modulus of Elasticity ASTM C-790 6.1 x 10' p.s.i. 3.) INSTALLATION A) Preparation Prepare surfaces by careful and thorough removal of laitance, grease, bond inhibiting concrete curing sealers and other foreign matter. B) Trowel apply self -levelling epoxy basecoat. Immediately broadcast aggregate onto floor. Allow basecoat to set and remove excess aggregate. C) Roller apply topcoat. Note: Suitable drains, floor cleanouts, etc., are available from most major drain manufacturers. 4.) PRODUCT AVAILABILITY Crossfield Products Corp. maintains offices and/or factories at all addresses listed below Qualified Dex-O Tex contractors are established in all major trading areas in the United States, Canada and various European and Far Eastern nations. 5.) MAINTENANCE Regular scrubbing with ordinary detergents and water flushes in between. Cycles to be determined by type and degree of usage. 6.) SPECIFICATION ASSISTANCE Consult Crossfield Products Corp. for specification assistance and detailing. This consultation is highly recommended prior to specification. rt �f 1� TOPPING COATS (OPTIONAL) - CLEAR TOPPING, COLORED TOPPING, SKID -RESISTANT TOPPING DEX-O-TEX CHEMINERT DEX-O-TEX WATERPROOF MEMBRANE (WHERE SPECIFIED) ax � it , ...-- k 5 7! N DEX-O-TEX WATERPROOF MEMBRANE (WHERE SPECIFIED) ax � it , ...-- k 5 COMPANION PRODUCTS DEX-O TEX CHEMINERT "IC" is a rapidly setting, two coat epoxy flooring which can be installed and ready for use within one day. The material has negligible odor and can be applied within in-service food facilities. Typical thickness is '/e" (3,1 mm). DEX-O-TEX LAB-FLOR is a thinner section, 1/8" (3,17mm) epoxy flooring designed specifically for commercial and institution laboratory use. Lab-Flor is brought to an attractive smooth finish and features excellent chemical resistance at a moderate price. DEX-O-TEX CHEMINERT "L" is a rapidly installed, self -leveling epoxy flooring for institutional and moderate - duty industrial service, including "clean rooms" and aerospace manufacturing. DEX-O-TEX CHEMINERT "CFS" is a composite flooring consisting of a troweled epoxy basecoat with a durable multicolor quartz aggregate topcoat. Designed for use in areas where skid-retardance and decoration are requirements. Thickness is 3/,6' (4,8mm). DEX-O-TEX ELECTRO-FLOR is available in either conductive resistance or static -dissipative range meeting requirements of Dept. of Defense HOBK-263. Available in a wide range of colors. Thickness is 3/32" (2,38 mm). DEX-O-TEX CONDUCTIVE CHEMINERT "K" is a static -conductive and non -sparking flooring which meets the electrical requirements of NFPA 56A, NFPA 99, U.S. Navy NAVSEA OP -5 and U.S. Army AMCR 385-100. The material is available only in black. Thickness is 1/4" (6,35mm). DEX-O-TEX CHEMINERT "H" provides resistance to higher temperatures than conventional epoxy flooring systems. Use Cheminert "H" in areas subject to spillage temperatures up to 200°F. (930C.) with occasional spillage up to 212°F. Installed thickness is 3/,s"-1/4' (4,7-6,3mm). DEX-O-TEX CHEMINERT K -D is a troweled epoxy floor incorporating colored aggregates embedded in a pigmented base coat. Applied 1/4" (6,35mm) in thickness, it is coated with a clear resin finish coat. Cheminert K -D is the logical choice wherever a combination of resistance to heavy abrasive wear and decorative appeal is required. DEX-0-TEX Cheminert DEX-O-TEX CHEMINERT is a troweled epoxy resin composition flooring. It creates a thin-section, seamless surface featuring heavy-duty durability and resistance to a large number of corrosive materials. Cheminert is available in a range of finished textures and slip -resistant profiles. It is readily coved up at bases. Special types, suitable for installation over damp surfaces or in cold temperatures, are available. Dex-O-Tex Cheminert is waterproof in conjunction with a Dex-O-Tex Membrane. Formulated with air quality in mind, Dex-O Tex Cheminert meets all State volatile organic content regulations. USES: Manufacturing Areas Food Processing Institutional, Hotel and Restaurant Kitchens Pharmaceutical Plants Beverage Bottling Plants Loading Docks Wastewater Treatment Facilities PHYSICAL CHARACTERISTICS: Thickness:'/s"—'/4" (3,17- 6,35mm) Weight: 3 lbs. 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