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HomeMy WebLinkAbout2014-01-23 Board of Health Agenda Packet 1 i North Andover Board of Health Meeting Agenda Thursday, January 23, 2014. 7:00 pm. 120 Main Street, 2nd Floor Selectmen's Meeting Room North Andover, MA 01845 I. CALL TO ORDER II. PLEDGE OF ALLEGIANCE III. PUBLIC HEARINGS IV. APPROVAL OF MINUTES Meeting minutes from December 19,2013 to be presented for signature. V. OLD BUSINESS VI. NEW BUSINESS A. 1049 Salem Street—Request for a variance by Bill Dufresne of Merrimack Engineering representing Jeffco Corp.The request is to allow a reduction from the soil absorption system,of an onsite septic system, to the bordering vegetative wetlands fiom 100 feet to 71 feet.This is a local variance to the Town of North Andover Subsurface Disposal Regulation; section 3.9,which requires a 100 foot separation. VII. COMMUNICATIONS,ANNOUNCEMENTS,AND DISCUSSION A. Discussion of 2014 Mosquito Control VIII. CORRESPONDENCE/NEWSLETTERS IX. ADJOURNMENT 2014 North Andover Board of Health Meeting—Meeting Agenda Page 1 of 1 Note: The Board of Health reserves the right to take items out of order and to discuss and/or vote on items that are not listed on the agenda. Board of Health Members: Thomas Trowbridge,DDS,MD,Chairman;Larry Fixler,Member/Clerk;Francis P.MacMillan,Jr., M.D.;Joseph McCarthy,Member; Edwin Pease,Member Health Department Staff:Susan Sawyer,Health Director; Debra Rillahan,Public Health Nurse;Michele Grant,Public Health Inspector;Lisa Blackburn,Health Department Assistant i 3.4 Design plans for a tight tank shall require approval of the Board of Health at a public hearing, i 3.5 All drilled or dug wells shall meet all setbacks and be considered potable water supply wells. 3.6 Wetlands resource area setbacks as described in these regulations and in Title 5 are to be measured from the resource as may be jurisdictional under federal, state or North Andover requirements. 3.7 No well shall be constructed or placed within the distance specified in Table 1 from the component of an existing onsite wastewater system. 3.8 If a variance to the North Andover Board of Health regulations,Title 5 Local Upgrade Approval and/or Title 5 variance can be met with the incorporation of a Massachusetts Department of Environmental Protection(DEP)-approved device which reduces wastewater to levels below 30 mg/L BOD and 30 mg/L TSS,then the design plan can be approved by the Health Department and does not require a hearing before the Board of Health unless otherwise required, 3.9 Per the current fee schedule,the fee for the onsite wastewater system plan review shall be paid upon initial submission and will cover the first revision if applicable. Each subsequent revision will require a separate fee. TABLE I -SETBACK DISTANCE TABLE Resource Build Septic Tanks, Pump Tanks, Soil ing Treatment Units,Tight Absorption Sewer Tanks,Grease Traps (feet) System (feet) Deck on footings 5 10 Tributaries to Surface - Water Supply 325 325 Watercourses or Wetland - Resource Areas 75 100 Wetlands Bordering - Surface 150 150 Water Supply or Tributary (in watershed district Private Well 50 - (setbacks are supplenient(l to MADEP 310CMR 15) -- . Page 6 tA��MA88,�pp� QCDtt>CCtI'CDtt�J1P�I��j Df �.a��aC�jU�cett� � 0 � State Reclamation Board NORTHEAST MASSACHUSETTS MOSQUITO CONTROL Numb nxae'� AND WETLANDS MANAGEMENT DISTRICT 1 261 Northern Boulevard, Plum Island Jack A.Card,Jr. Commissioners Director Newburyport, MA 01950 William Mehaffey,Jr. w.northeastmassmoscluito.coni John W. Morris,CHO Chairman Operations Manager Telephone: 978.463.6630 Emily DW Sullivan Vincent J. Russo,MD,MPH Fax: 978.463.6631 Vice Chairman Wetlands Project Coordinator Joseph a Office Gi Esteban L. Cuebas-incle,Ph.D Conservation Officer Entomologist Robyn A.Januszewski Paul.Sevigny,RS,CHO Biologist Rosemary Decie,RS PESTICIDE EXCLUSION INFORMATION for the NORTHEAST MASSACHUSETTS MOSQUITO CONTROL AND WETLANDS MANAGEMENT DISTRICT Northeast Massachusetts Mosquito Control and Wetlands Management District is providing the following information regarding The Pesticide Exclusion Program. This program was implemented to allow land owners the option to exclude their property from public area-wide application of pesticides (see 333 CMR 13.03 —Exclusions for Application) This reads in part: Designations for exclusions may be made by supplying the cleric of the municipality in which such lands lie with a certified letter providing the name, address, telephone number (if any) of the person requesting the exclusion,the address of the property to be excluded, and a description of the types of pesticide application programs for which exclusion is requested. The desires of the owner of the property will take precedence over those of a tenant according to 333 CMR 13:00. Designations must be made prior to March 1 of each year and shall be effective from April 1 of that year to March 31 of the following year. (333 CMR 13.03, paragraphs lb & lc) The full text of this regulation may be found on the internet at: http://www.lawlib.state.ma.us/source/mass/cmr/333emr.html Please feel free to contact our office if you have any questions, and please access our website at www.northeastmassmos ttito.com for more information on the Northeast Massachusetts Mosquito Control and Wetlands Management District. Our telephone number is 978-463-6630. Committed to a partnership of the principles of mosquito control and wetlands management 1 Property Exclusion from Pesticides i Date: Please exclude the following property from mosquito control activities this year: Resident name: Address: Town: Telephone number: Property owner(if different): Address of owner: Town: Types of mosquito control applications to be excluded: Adulticiding Larviciding This form must be submitted by certified letter dated between January 1 and March 1, of the year the exclusion is requested, to the Town Cleric in the town in which the property exists. The exclusion will run from April 1 of that year to March 31 of the following year. i r Food rEstablishment Plan Review e FOOD ESTABLISHMENT PLAN REVIEW APPLICATION IS TO BE COMPLETED BY THE OPERATOR AND SUBMITTED TO THE REGULATORY AUTHORITY—at least 60 clays in advance before commencement of any food establishment planned openings. TOWN OF NORTH ANDOVER, MA Regulatory Authority 1600 Osgood Street, Suite 2035,North Andover, MA 01845 Date: /� ✓ % NEW -New construction,not yet built JAN REMODEL -partial or major renovation of existing establishment ( � « " `�` ' ' ° 1 CONVERSION—existing establishment that you are purchasing Name of Establishment: 0 A vo Corporate Name: -°� e K� Category: Restaurant ,Institution ,Daycare ,Retail Market , Other - `° --j C Establishment Address: ("iJk- e 9-t_ > r Phone: (at location if available) E-mail Contacts: Name of Owner: r- Mailing Address: Telephone: Applicant's Name (if different than owner): > `�� Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 1 of 19 Title (owner, manager, architect, etc.): Mailing Address: Telephone: Date Received: BOH office use only Date Review complete'—d- BOH office use only: Approved Denied Date Revised application Received: BOH office use only_ Date Review completed: BOH office use only: Approved/Denied Technical Assistance with the Permitting Process The Town Planning Department offers the option of attending a Technical Review Committee(TRC)meeting to all applicants.As the applicant, I acknowledge that I have received an explanation and understand that the purpose of the TRC meeting is it to assist me in the various town processes needed to open my establishment. If declined I understand that I have forfeited this opportunity to learn more about the North Andover permitting process. I wish to attend or decline(circle one)participation in the TRC process. Date of TRC (j3OH only) General Information Hours of Operation: Sun 'fhurs—//,- Mon Fri //- V Tues Sat /I Wed /f,V > Number of Seats for customers: ➢ Number of Staff: (Maximum per shift) ➢ Total Square Feet of Facility: ),.606 > Number of Floors on which operations are conducted > Maximum Daily Meals to be Served: > Breakfast—0 (approximate number) ➢ Lunch V > Dinner. Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 2 of 19 Type of Service: Sit Down Meals (check all that apply) Take Out Caterer Mobile Vendor i Other Please enclose the following documents: Proposed Menu(including seasonal, off-site and banquet menus) Manufacturer Specification sheets for each piece of equipment shown on the plan Site plan showing location of business in building; location of building on site including alleys, streets; and location of any outside equipment(dumpsters,well, septic system -if applicable) Plan drawn to scale of food establishment showing location of equipment,plumbing, electrical services and mechanical ventilation Equipment schedule CONTENTS AND FORMAT OF PLAINS AND SPECIFICATIONS 1.Provide plans that are a minimum of 11 x 14 inches in size including the layout of the floor plan accurately drawn to a minimum scale of 1/4 inch= 1 foot.This is to allow for ease in reading plans. 2. Include: proposed menu, seating capacity, and projected daily meal volume for food service operations. 3. Show the location of each piece of equipment. Each must be clearly labeled on the plan with its common name. Each unit must be sequentially numbered and the numbers must correspond to the equipment specification sheets and an equipment schedule. All self-service hot and cold holding units must have sneeze guards. 5.Label and locate separate food preparation sinks when the menu dictates to preclude contamination and cross-contamination of raw and ready-to-eat foods. 6. Clearly designate adequate hand washing lavatories for each toilet fixture and in the immediate area of food preparation, cooking and ware washing. (a hand sink should be located within 10 feet of each area for easy access for all food handlers) 7. Provide the room size, aisle space, space between and behind equipment and the placement of the equipment on the floor plan. 8. On the plan,represent auxiliary areas such as storage rooms, garbage rooms,toilets,basements and/or cellars used for storage or food preparation. Show all features of these rooms. 9. Include and provide specifications for: Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 3 of 19 a. Entrances, exits, loading/unloading areas and docks; b. Complete finish schedules for each room including floors,walls, ceilings and coved juncture bases; c. Plumbing schedule including location of floor drains, floor sinks,water supply lines, overhead waste-water lines,hot water generating equipment with capacity and recovery rate,backflow prevention, and wastewater line connections; d. Lighting schedule with protectors; (1)At least 110 lux (10 foot candles)at a distance of 75 cm(3 0 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 CIRCLEIANSWER THE FOLLOWING QUESTIONS FOOD PREPARATION REVIEW Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 4 of 19 I I Check categories of Potentially Hazardous Foods (PHF's)to be handled,prepared and served. CATEGORY* (YES1 NO 1. Thin meats,poultry, fish, eggs (hamburger; sliced meats; fillets) ( ) OV-r I 2.Thick meats, whole poultry(roast beef;whole turkey, chickens,hams) 3. Cold processed foods (salads, sandwiches,vegetables) ( ) 4. Hot processed foods (soups, stews, rice/noodles, gravy, chowders, casseroles) 5. Bakery goods (pies, custards, cream fillings &toppings ( ) (✓ 6. Other FOOD SUPPLIES: 1. Are all food supplies from inspected and approved sources? YE /NO 2. What are the projected fre iencies (daily,weekly, etc) of del' Ties 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 6 and Frozen storage 4. How will dry goods be stored off the floor? COLD STORAGE: 1. Is adequate and approved freezer refrigeration available to store frozen foods frozen, and refrigerated foods at 41°F (5°C) and below?US//NO 2. Will raw meats,po 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? S/NO Number of refrigeration units: Number of freezer units: Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone: 978.688.9540^—Fax:978.688.8476 Page 5 of 19 i i 4 there a written policy to exclude or restrict food workers who are sick or have infected cuts and lesions? YES Y NO Please describe briefly: 1 I 1 Will employees have paid sick leave?YES NO 5. How will cooking equipment, cutting boards, counter tops and other food contact surfaces which cannot be submerged in sinks or put through a dishwasher be sanitized? Chemical Type: eyff 1_1 16 Concentration: Test Kit:6S)/No 6. Will ingredients for cold ready-to-eat foods such as tuna,mayonnaise and eggs for salads and sandwiches be pre-chilled before being mixed and/or assembled?YES/NO �� If not, how will ready-to-eat foods be cooled to 41°F? 7. Will all produce be washed on-site prior to use?YES /N0411,4 - Is there a planned location used for washing produce? YES NO Describe If not, describe the procedure for cleaning and sanitizing multiple use sinks between uses. Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 7 of 19 i 2. List types of cooking equipment. ✓ i �y HOT/COLD HOLDING: 1.How w ill hot PHF's be maintained at 140°F (60°C) or above during holding for service?Indicate type and number of hot holding units. 2. How will cold PHF's be maintained at 41°F (5°C) or below during holding for service?Indicate type and number of cold holding units. COOLING: Please indicate by checking the appropriate boxes how PHF's will be cooled to 41°F (5°C)within 6 hours (140°F to 70°F in 2 hours and 70°F to 41°F in 4 hours).Also, indicate where the cooling will take place. COOLING THICK THIN MEATS THIN SOUPS/ THICK RICE/ METHOD MEATS GRAVY SOUPS/ NOODLES GRAVY Shallow Pans � Ice Baths I�Reduce Volume or Size Rapid Chill Other (describe) Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 9 of 19 Kitchen Garbage& j Refuse Storage i Mop Service /7 Basin Area =�1I/ P / Ze 1� Ware washing Area Walk-in Refrigerators and �/ Freezers 11 A B. INSECT&RODENT CONTROL APPLICANT.PLEASE CHECKAPPROPRIATE BOXES. YES NO N/A 1. Will all outside doors be self-closing and rodent proof? 2. Are screen doors provided on all entrances left open to the outside? 3. Do all operable windows have a minimum#16 mesh screening? 4. Is the placement of electrocution devices identified on the plan? 5. Will all pipes &electrical conduit chases be sealed; ventilation systems exhaust and intakes protected? 6. Is area around building clear of unnecessary brush, litter,boxes and other 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,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 11 of 19 D. PLUMBING CONNECTIONS The FDA Food code and plumbing requirements do not replace or supersede the MA State Plumbing Code, which also must be Rilly met; instead, it highlights potential hazardous circumstances and particular types of equipment common to food service operations that, if through improper design or installation, could result in contamination of food or water supply. Please indicate proposed properly installed equipment. Equipment Code Confirmed Describe/Comments Requirements by Operator please initial Dish Machine Backflow prevention device Indirect Waste Steam Jacketed Backflow prevention Kettle dev ice Indirect Waste Steamer Backflow prevention device Indirect Waste Garbage Disposals Backflow prevention or dish table device troughs; Submerged inlets At all hose Backflow prevention connections device ,�// Garbage can Backflow prevention washer device IYA Carbonated Carbonated Backflow beverage prevention device dispenser Town of North Andover,Health Department, 1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 13 of 19 24. Is the hot water generator sufficient for the needs of the establishment?Provide calculations for necessary hot water a 25. Is there a water treatment device?YES ( )NO If yes,how will the device be inspected & serviced? 26. How is backflow prevention devices inspected& serviced? F. SEWAGE DISPOSAL 27. Is building connected to a municipal sewer? YES ( NO ( ) 28. If no, is private disposal system approved? YES ( )NO ( )PENDING( ) Please attach copy of written approval and/or permit. 29. Are grease traps provided? YES ( NO ( ) If so -where? l Note: Grease Traps must have the following sign. The language in bold is specific; please do not change it in any way. If you have one or more interior grease traps please note the plumbing code 248 CMR 10.09(m): 1. A laminated sign shall be stenciled on or in the immediate area of the grease trap or interceptor in letters one-inch high.The sign shall state the following in exact language: IMPORTANT The grease trap/interceptor shall be inspected and thoroughly cleaned on a regular and frequent basis. Failure to do so could result in damage to the piping system,and the municipal or private drainage system(s). G. DRESSING ROOMS 30.Are dressing rooms provided? YES O NO 31. Describe storage facilities for employees'personal belongings (i.e.,purse, coats,boots, umbrellas, etc.) /V14 Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 15 of 19 I 1 41. How is each ventilation hood system that is listed cleaned? I. SINKS 42. Is a mop sink present? YES (v<NO ( ) If no,please describe facility for cleaning of mops and other equipment: 43. If the menu dictates,is a food preparation sink present?YES O NO ( detail answer J.DISHWASHING FACILITIES 44. Will sinks or a dishwasher be used for ware washing? Dishwasher( ) Two compartment sink( Three compartment sink 45. Dishwasher nif Type of sanitization used: Hot water(temp.provided) Booster heater Chemical type Cal'j Q vt.--' Is ventilation provided?YES ( )NO ( ) 46.Do all dish machines have templates with operating instructions? YES ( )NO (,,)" 47.Do dish machines have temperature/pressure gauges as required that are accurate?YES O NO (r, 48.Does the largest pot and pan fit into each compartment of the pot sink?YES (v�NO ( ) If no,what is the procedure for manual cleaning and sanitizing? 49.Are there drain boards on both ends of the pot sink? Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 17 of 19 j L. SMALL EQUIPMENT REQUIREME NTS 62.Please specify the number, location, and types of each of the following proposed for on site use: Slicers Cutting boards Can openers 61111 Mixers e,--)Ile Floor mats ���C /tll� /GC�"JJ/l_ Other STATEMENT: I hereby certify that the above information is correct, and I fully understand that any deviation from the above without prior permission from this Health Regulatory Office may nullify final approval. Signature (s) Print: Owner(s) or responsible representative (s) Date: XYXX]CY�C:C�Sf 7C 7t' Approval of these plans and specifications by this Regulatory Authority does not indicate compliance with any other code,law or regulation that may be required--federal, state,or local.It further does not constitute endorsement or acceptance of the completed establishment(structure or equipment). A preconstruction inspection with equipment in place and a preopening inspection of the establishment will be necessary to determine if it complies with the local and state laws governing food service establishments. Page Last Updated: 1/29/2013 Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 19 of 19 ("I av 1 00 I i j MR 1C�i3 n u COLttm AN GLR CORFMCONDRIONTO { CANDY r 04 TOILET u lot CLOSET V� STORAGEp6 IBACK HALL t 00 r-7717T l i 1 So PLAN GALFE: mav ?BY I 1 , FRP PIWR1 11O� ► '� TOP OF i I 1 42"AFF I R I 4 V4,11 AFF i v 39— ° ------------ IT 11 OFORR s I— u s o ' CG�P171i�t41tiU8 �. T1419 II i n n TAM-OUT II n II it� 8 uN PAY.--JL------- PLAN 5CALE; 114"=P-®" .• t i North Andover Health Department Community Development Division January 22, 2013 Cow's Rock 5 Johnson Street North Andover, MA 01845 Attn: Cynthia Sanborn, Owner Re: Plan Review of Cow's Rock Dear Ms. Sanborn, The Health Department received your Plan Review application submitted on January 14, 2014, for the new establishment"Cow's Rock" located at 5 Johnson Street,North Andover, MA. 01845. Unfortunately,the application cannot be approved at this time. The following items below were noted deficient,missing or incomplete from your application. Please revise as needed and resubmit to the Health Department. After submitting items requested, and ensuring that all Health Code concerns are addressed, an approval letter will be generated and the building permit can be signed. It is important that the Health Department ensure compliance to the food code and provide safe food to the public. If you have any questions,please contact the Health Office. If you disagree with any items listed,you have the right to request to be heard before a meeting of the Board of Health. Regular monthly meetings are held the fourth Thursday of every month. Included with this review is information regarding the number of bathrooms required by code, as provided to the Health Department by the N. Andover plumbing inspector. As previously recommended, please contact the inspector at 978 688-9545 to ensure compliance to the plumbing code. The food code requires compliance to the plumbing code. Thank you for your cooperation in this important matter of public health. We would be happy to speak with you in regards to any portion of this review. Since�ply, San Sa er,REI'/R wy ' S Public Health Director Cc: Brick Store Co. P.O. Box 876, Property owner Gerald Brown, Inspector of Buildings Curt Bellavance, Com. Dev. Dir. North Andover Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Items of Deficiency noted Corrective Action Page 2 Meals to be served answered "0" in this case meals should be Please estimate# of interpreted as customers for pizza; ice cream; coffee etc. meals/customers Page 3 proposed menu not included; Please include menu with all intended items to be sold; chocolates, bulk candy, drinks etc. No information regarding class enrollment for food safety course;No Please submit paperwork allergen certificate from online course confirining entry to food safety class and submit allergen certificate Page 7-#4 No Written illness Policy as required Please submit policy Page 7 - #7 There is no Prep Sink on plan, but the establishment sells Confirm on plan where it will more than prepackaged foods. Separation of sink use is a key component be place. Submit Cut Sheets. to limiting opportunities for cross contamination.. The three bay and hand Indicate prep area as well.No sink cannot be used for thawing; coffee dumping; food rinsing etc. counter space noted. Plan shows the three bay sink has only one side board. Generally 2 side Please identify flow of boards are needed for "wash, rinse, sanitizing", with dirty dishes on one cleaning(left to right or right side and drying dishes on the alternate side. Basin size is based on need to left:) Change fixture or of items to be washed.Must have both unless plan is in place. detail where drying will take place. Page 10 Finish schedule;shows existing tile floor. As this was not a food Provide information on new establishment prior floor tile is listed as a ceramic tile; ceramic is not floor covering for the kitchen adequate high traffic/ high use kitchens. Ok for public service area of portion of establishment. other food grade surface. Finish must be appropriate for the use Plan view; Cannot identify 2 square units with#3 and 44 on them Please label Page 3 46 A single hand sink is identified in the ware wash area. One Add hand sinks to the plan. hand sink must be within each of the areas of a kitchen; ware wash, prep that ineets establishment need and service. A sink must be easily accessible and within 10 feet of the and the criteria. areas.Plan shows pizza service is 18 feet away. Coffee is 18 feet away. Plan view; Dip wells located away from the scoop areas. Best practice is Please relocate clip wells. to locate adjacent to freezers rather than having the scoops drip water across a 6— 14 foot distance. North Andover Health Department, 1600 Osgood Street, Suite 2035, Noah Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Page 3 MSDS Sheets — No Material Safety Data Sheets for cleaning; Identify all cleansers that you Soaps, Floor Cleaner, Degreaser etc. Note they should be kept in a binder will be utilizing on the premise; accessible in an emergency. (note page 16) Equipment specification sheets missing for some items; grease trap under Please submit and consider 3-bay sink, coffee station equipment. Coffee needs a dump sink nearby the place to dump coffee. Add other than the 3 bay. sink as needed. Page 11 Utility/slop sink splash zones- Due to the high use of this area Please add a durable washable epoxy paint is not adequate. FRP or other durable surface noted on many surface on plan by slop sinks. walls; missing on walls immediately above slop sink. Also be sure sink base has a curve at floor. Using the same vinyl curved cove is acceptable. Page 5 #4 Storage room; no shelving showed;no spec sheets for shelving; Please complete and submit Note; wooden shelving not acceptable; all must be> 6 inches above floor specs. etc Page 8 # 10 refers to undercooked items such as hamburgers; sushi etc. Deleted items ; leave blank items listed will be cooked. see page copy attached ol< Page 9 # 2 refers to cooking rather than hot holding that is in the section Moved hotdog steamer and below noted with the N/A pizza oven to#1 below on same page ol< Page 14 plumbing sched. Without licensed plumber's signature/initials Pls have licensed plumber initial approp. sections Page 15 # 31 No location for employee belongings. Employees will have Please consider employee coats at minimum; needs and complete answer Page 16 #35 38 all answers show no linens on site. At minimum there Add information as needed. will be wiping clothes that must be kept in sanitizing buckets in various areas for counter tops etc. Sponges are not allowed on food contact surfaces. Also consider that street clothes can bring in contamination and aprons etc can reduce product contamination by staff. Wall paint specification sheet hard to read; cannot identify is it states for Please resubmit information food establishment kitchen use or commercial kitchen use North Andover Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 I 8.Describe the procedure used for minimizing the length of time PHF's will be kept in the temperature danger zone(41T - 140T) during preparation. �A&V a 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? f� 10. Please list all PET 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. A111,/f 12. Will the facilitybe serving food to a highly susceptible population?YES I( .-� If yes,List measures taken to comply with code requirements. COOKIlNG: 1. Will food product thermometers be used to measure final cooking/reheating temperatures of PHF's? NO What type of temperature measuring device: %}94J V;4e4 � Minimum cooking time and temperatures of product utilizing convection and conduction heating equipment: ➢ beef roasts 9 130°F(121 min) ➢ solid seafood pieces 9 145°F(15 sec) ➢ other PF3F's ➢ 145°F(15 sec) 9 eggs: ® Immediate service 145°F(15 see) 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) A poultry 9 165°F(15 sec) reheated PHF's 9 165°F(15 sec) Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 8 of;19 2. List types of cooking equipment. HOT/COLD HOLDING: 1kumHow will hot PHF's be maintained at 140°F (60°C) or above during holding for service?Indicate type and b er of hot holding units. 2.How will cold PHF's be maintained at 41°F (5°C) or below during holding for service? Indicate type and number of cold holding units. ell r COOLING: Please indicate by checking the appropriate boxes how PHF's will be cooled to 41°F (5°C)within 6 hours (140°F to 70°F in 2 hours and 70°F to 41°F in 4 hours).Also, indicate where the cooling will take place. COOLING THICK THIN MEATS THIN SOUPS/ THICK RICE/ METHOD MEATS GRAVY SOUPS/ NOODLES GRAVY fShadow Pans I _ Ice Baths Reduce . Volume or Size Rapid Chill `Y 1 Other'(describe) I Town of North Andover,Health Department,1600 Osgood Street,Suite 2035, North Andover,MA 01845--Phone:978.688.9540--Rax:-978.688.8476 Page 9 of 19 oil I y �g r r ire� wer"durable Fasy-fo-use coarnlgfor Advanced toughaess and Adrancedtougrmessand Excapdolaldurebutly Geneml purpose Smiace-Merant Ugity Vemagie high- Repels graffiti for fast - mulf-use caa ng nxtmerdal spaces dumbM In a&gre- durat>k4 In one coat a chwnicai resistance mabdanance enamel ��hMN911 a �� Oadormanee metal as�,,nm-saenRcial comp000nt coatng •Hard atough coating •Exceptions]stale •Enhancetl performance, •ligh film build •Hard and tough Magog •PoNged vdth modern •SeN luarsull d actly to •Advanced tochnNogy U-stick testing mststanco single-romponant efimhatas Nerteed .Resistanth)most resinforexterw re)g esurfaces r4stlabibitivepdmer prevents graffiti from resti�aldxett-to-rreW •Exceptional eMeda tom+edence for asecond rated Industrial chemkals dObH •&.celrenr ore-caathMe ;Mw'U-purpose primer adhedlg •Chemiral3es&hence a,ua and gfos 'Res<slanttomost 'Mane hides mfwr .VtNUlandshalsh •Good exieriorcoEar and and Stain b4ocldng thews and most Other •bypeasumlynWAg retention co,mmemfal cleaners Surface Imperfections induslrkl envimnmentr gross retention .Fxcegcnt adheslon mew surfaces typressurenVaslyng or •Fblls and reels to a •Flovm and levels m a •Resistant to shins •Resistant to collmmctai •Hlghsoitds,hlgh to STU and gbssy •Axdpls catalyzed and solventx4pe Month hnish •Hlgh solids,high bulyd smooth •Flmvs and fevers toe deanema mild watlog bui!d for increased surfaces non-rataryted toptaaLs •Ifigh build,one coat •High-pedorman" ,Easy application try smooth finish chwcals pmduckly •Good tdertdreolor a •Walelbome formula appifcahhxt dra ancrA tatMdogy brush,roil or spray •Fleas and ievatsto a glass letantlon -Wdry wncreta,bn-tit and to •Skin reslsiarw -EOSY aAA�rdHOn by smooth firtsil -Criesfast vdlh dryfali painted surfaces •Fast dry brush,mg or spray •Meets the most •Meet the most pmperbes shingentVCC -Meets the most •long-iermprafeclion sbulatio s •eptlmbed for mgulalbns regulations sbingerwVCC appfaagal agaf ll hate regulations 9ralFwr allacks GIes��-Glass Sem�ttiCSslend, l " • .Gtuss SIM SimandEONI Eg-Shel Gicss and Eg-Sher emi-Grass GemFGbss -Sher d Eg-Shel clear ore m our m our ra me lit ma v our lit ore lv: our nt om Y<t SGVA Tn S.4(#9 Y: Ef/ffiq Ib SGfBID W Wave Ib 41A. 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'Nb3t fof d�in9bressibemndn9st^redM���YZrhry.o3de �1ttFFa lofltich h�oDs+'�sut�s2sst�9ci3kg:J4�y�esa d�xaMadaxfian� i ��� �,.,, ��. �. �. ���. �.�, t%ORTH it TIED 1 �'9 CO[WC tWKN 7' S ��SSAC HUS��� PUBLIC HEALTH DEPARTMENT Community Development Division Mad Maggies Ice Cream Stephen and Maggie Reppucci 1 Delphi Circle Andover, MA 01810 March 30, 2007 Re: Plan review"Mad Maggie's Ice Cream" Dear Mr. And Mrs. Reppucci, The Health Department has received your application submitted on March 20, 2007 for a new food establishment,but unfortunately cannot approve the plan at this time. Please see the list below of items that need to be addressed prior to plan approval. Please submit changes, or explanations as needed, as soon as possible so we may assist you in moving forward in this process. The Health Department looks forward to working with you towards a common goal of providing safe food to the citizens that live and work in the Town of North Andover. Once the items below are addressed satisfactorily, a plan approval letter will be provided to you and forwarded to the Building Department. 1) Please provide the proposed menu. Proposal shows no thin meats, soups etc. Previous discussion indicates that was the direction of the business. The equipment shows a panini grill, salad unit etc. If you know what you are going to do in the future, but may not be implementing it just yet, it is recommended to get our input at an early stage. For example, if you are thinking breakfast i.e. Egg and bacon sandwiches, there is no place to cook an egg on the proposed plan. Please comment 2) Specification sheets were not correlated with the plan, therefore the following assumptions of where each item goes may not be correct. Please respond as needed a. 2 types of chest cabinets(please clarify which type is being used where) b. Cut sheets received for#3,7,29,10,38,36,1425,39(please supply all other missing cut sheets for 4,8,8A, 9,22,24,28,31,37,40,41,42,43,46,51)Please number each cut sheet. c. Indicate the type of shelving. Is it all stainless/ or epoxy coated? 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com 3) Are there floor drains as was discussed with plumbing?Grease trap in floor?Where will the lower level cooler compressors drain?(Pls comment) 4) Disposable Gloves-Please note that the Health Department does not recommend the use of latex gloves due to the segment of the public that is allergic to latex. (No action needed) 5) Coving—All areas of this establishment should have curved coving for easy cleaning. 6) Note:No screen doors or air curtains are proposed.. Please be advised that fines are levied against establishments who keep their doors open. 7) Linens—No indication of aprons being utilized for the staff. How are you planning to keep the food protected from the clothing of the employees?Comments S) What type of head covering are you requiring? 9) 3-bay has only one drain board. What is the single drain board used for; (clean or dirty), and what provisions are made for the other. (Please comment) 10)Slop sink. What type of sink is it and how will the food contact surfaces will be protected from splashes; wall mount/4 inch floor unit 11)Handsinks—for the amount of activity in a business such as ice cream, it is important to have enough handsinks. Three handsinks that are proposed appear to be adequate. Note that the front service area is the farthest from any handsink. 1 Z)Discussion was had concerning the placement of the dip wells and ice cream scoop freezers. Please be sure the final plan accurately depicts the proposal. 13)Please note that any freestanding equipment, which is not on rollers, shall be sealed to the floor with caulking or other material to assist in cleaning. We would be happy to meet with you regarding any of the above-mentioned items. Otherwise please submit the needed information and plan changes as soon as possible. Also, thank you for attending the Technical Review Committee meeting. I hope it will assist you through the process of opening your new establishment. Sincer y, S San Sawyer, S/R.S Public Health Director Cc: Building Dept. file Thank you, Susan Sawyer, REHS/RS Public Health Director 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com I NdRTft 0 -TOED 06�-V4 3} b�'•��- 6 0 o i C' `yy O 41[OCNICMI WILw y^' 1W cHub- I i PUBLIC HEALTH DEPARTMENT Community Development Division April 27, 2007 Mad Maggies Ice Cream Stephen and Maggie Reppucci 1 Delphi Circle Andover, MA 01810 Re: Plan review"Mad Magpie's Ice Cream" Dear Mr. and Mrs. Reppucci, The Health Department has received your application submitted on March 20, 2007 for a new food establishment and subsequent changes submitted on April 17, 2007. With the submission of plan changes and responses, the plan has been approved by the Health Department. Please review the numbered items below for response to your questions. 1) Once a formal menu is developed, please submit for our files. Please provide the proposed menu. Proposal shows no thin meats, soups etc. Previous discussion indicates that was the direction of the business. The equipment shows a panini grill, salad unit etc. If you know what you are going to do in the future, but may not be implementing it just yet, it is recommended to get our input at an early stage. For example, if you are thinking breakfast i.e. Egg and bacon sandwiches, there is no place to cook an egg on the proposed plan. OK 2) Specification sheets were not correlated with the plan;therefore the following assumptions of where each item goes may not be correct. Please respond as needed a. 2 types of chest cabinets OK b. Cut sheets received for#3,7,29,10,38,36,1425,39 OK Indicate the type of shelving. OK 3) Are there floor drains as was discussed with plumbing? Grease trap in floor? Where will the lower level cooler compressors drain? OK 4) Disposable Gloves-Please note that the Health Department does not recommend the use of latex gloves due to the segment of the public that is allergic to latex. (No action deeded) 5) Coving—All areas of this establishment should have curved caving for easy cleaning. 6) Note: No screen doors or air curtains are proposed. Please be advised that fines are levied against establishments who keep their doors open. Note: no screens proposed 7) Linens—No indication of aprons being utilized for the staff. How are you planning to keep the food protected from the clothing of the employees? OK 1600 Osgood Street,North Andover,Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com 8) The Health Dept. is requesting compliance to the food code, section 2-402 Hair Restraints. " food employees shall wear hair restraints such as hats,hair coverings or nets,...that are designed and worn to effectively keep their hair from contacting exposed food etc" All food handlers are expected to wear hats or hairnets. 9) 3-bay has only one drain board. What is the single drain board used for; (clean or dirty), and what provisions are made for the other. OK 10)Slop sink. OK 11)Handsinks-for the amount of activity in a business such as ice cream,it is important to have enough handsinks. Three handsinks that are proposed appear to be adequate.Note that the front service area is the farthest from any handsink. OK 12)Discussion was had concerning the placement of the dip wells and ice cream scoop freezers. Please be sure the final plan accurately depicts the proposal. 13)Please note that any freestanding equipment, which is not on rollers, shall be sealed to the floor with caulking or other material to assist in cleaning. OK The Building Department will receive a copy of this approval letter. Once basic construction is 1 complete and the equipment is in place,please contact the health office for a construction inspection to verify that you have built it to plan. At that time we will sign off the building permit. The final health inspection should be requested approximately 24-48 hours prior to opening the establishment. At the final inspection, it is expected that the premises will be ready for business. Also, please make sure that all Health permit fees are paid as well as the Common Victualer's permit at the Town Clerk's office. Some items needed to receive the permit to operate are: 1) The establishment will be clean of all construction materials 2) The handsink and bathroom will be stocked with a wall mounted paper towel and soap dispensers 3) The ladies room will have a covered trash can for feminine item disposal 4) Bathroom must have "employee must wash hands before returning to work" signage 5) Handsinks should be labeled"hand wash only" 6) There must be test strips for the Chlorine sanitizer on site 7) Directions on mixing the sanitizer should be posted. 8) The three-bay should be labeled "wash,rinse, sanitize" 9) Gloves must be on site. Please note that the state does not recommend the use of latex gloves due to some person's sensitivity to latex that may cause them illness. 10)You must obtain copies of the state and federal food codes and keep them on premises 11)At minimum, employees should be trained on the sick policy and sanitation basics. We look forward to working with you in the opening of this establishment and its successful operation in North Andover. Sincere], n �san Sawyer, REHS/R�y�;�- Public Health Director 1600 Osgood Street,North Andover,Massachusetts 01845 Phone 978.688.9540 fax 978.688.8476 Web www.tomofnorthandover.com CC OL AF LQ 3 1 . . . . . . . . . .. .. .. ..DI D r 8 WOMEN MEN ICE C REAM PIS MOTION Cl-.M g 4 R2,x(�„ 3f, 36 ILL- f ti �II L- 14 11 rT. T7 L1 1.J t y,I------------ � 'J PI) Cyr P7 SERVING LINE , 41 43. -- 31 42 71 , 45 I I 1 I MK. QTY DESCRIPTION MK. QTY DESCRIPTION 1 1 BATCH FREEZER, FLOOR STYLE 25 1 FODUNTAINETTE 2 - - SPARE NUMBER - 26 1 S /S WALL SHE 3 1 ICE CREAM BATCH FREEZER 27 - - SPARE NUN 4 1 3 COMPARTMENT POT SINK 28 1 BLENDING STA1 5 1 PRE-RINSE SPRAY W/FAUCET 129 4 IC,E CREAM DIP 6 . 1 S/S WALL SHELF 30 4 0 VERSHELF, DC 7 - - SPARE NUMBER - 31 2 D IPPERWELL 8 2 HAND SINK 31-A 2 D IPPERWELL & 8-A 1 HAND SINK, DROP-IN, W/SPLASHES 132 - - SPARE NUN 9 1 MOP SINK 133 - SPARE NUN 10 1 FREEZER, REACH-IN, 2 SECTION 34 - SPARE NUN 11 1 REFRIGERATED COUNTER, UNDERCOUNTER 35 1 S ERVING COUN' 12 - - SPARE NUMBER - 36 1 REFRIGERATED C 13 - - SPARE NUMBER - 37 - - SPARE NUN 14 1 ICE CREAM HARDENING CABINET 38 1 DISPLAY CASE, _15- - - SPARE NUMBER - 39 1 GELATO DIPPINI 16 - - SPARE NUMBER - 140 1 BEVERAGE COU 17 - - SPARE NUMBER - 41 1 COFFEE BREWEI 18 - - SPARE NUMBER - 42 1 COFFEE GRINDE 19 - SPARE NUMBER - 43 1 CAPPUCCINO M 20 1 ORDER COUNTER 44 1 COFFEE GRINDE 21 3 CASH REGISTER 45 1 SINK, DROP-IN 22 1 SOFT SERVE FREEZER 46 1 FREEZER MERCI 23 1 WORK COUNTER 47 - SPARE NUN 24 2 FOOD WARMER, HOT FUDGE/CARAMEL 48 - - SPARE NUN 49 - SPARE NUN 50 - - SPARE NUN 51 1 WALK-1N COOLI I ,E EQUPMENT SCHEDULE MK, QTY DESCRIPTION 51-A 1 EVAPORATOR COIL 51-B 7 REMOTE CONDENSING UNIT- 51-C 1 EVAPORATOR COIL 51-D 1 REMOTE CONDENSING UNIT 52 1 SHELVING ,UNIT 53 6 SHELVING UNIT 54 1 SHELVING UNIT 55 2 SHELVING UNIT 5 1 HAND SINK 57 L 7 SHELVING UNIT TOP i �,...., �.�. m� �" ,� °' ��. �.�.i`....��� ..��. _._ � __,.._ `hT� i I r r r North Andover Health Department Community Development Division December 5, 2012 Pazzo Gelato Cafe James Demotses 95 Summer Street North Andover, MA Re: Pazzo Gelato Cafe, 99 Turnpike Street,North Andover,MA 01845 Dear Mr. Demotses, The Health Department has received your revised application and your plan changes based on our written and verbal communications. This plan and application has been approved. Looking forward towards pre-opening; prior to receiving your permit to operate, you must, at minimum, have two Health Department inspections; a construction inspection and a final inspection. When all equipment is in place, a construction inspection should be requested. Please call, at minimum of a few days ahead to avoid delays. At that time a complete punch list will be provided. Call the Health Department again when the list is completed. The Building permit will be signed off by the Health Inspector when the list is satisfied. Once all other departments are satisfied with the construction,the building department will grant you occupancy approval. As it is difficult to anticipate details at the time of this letter of approval,the next steps toward opening will be based on the specifics that exist at that time. The Health Inspector will instruct you on the next step in the process and you will discuss together when you may begin bringing in food and when food preparation may begin. Just prior to issuing the Food Establishment Permit to Operate, the inspector expects to view food properly stored on shelves. Each establishment opening is unique, feel free to contact the Health Department at any point in the process. **The annual fee for your establishment is $ 185. Note that a final inspection will not be scheduled until all permit fees are paid. They may be paid at any point in the process. 1600 Osgood Street,North Andover,Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.coni 1 I Page I I Some of the items needed to receive the permit to operate are: 1) The establishment will be clean of all construction materials; floors and surfaces all cleaned 2) The hand sink(s) and bathroom(s) will have immediate access to wall mounted paper towel and soap dispensers and they must be stocked. 3) The ladies room will have a covered trash can for feminine item disposal 4) Bathroom(s)must have "employee must wash hands before returning to work" signage 5) Sanitizer bucket should be made up and test strips available. 6) Label grease trap per plumbing code If you have one or more interior grease traps please note the plumbing code 248 CMR 10.09 (m): 7) Signage for allergens and disclaimers placed as required by law 8) Directions on mixing the sanitizer should be available. 9) Gloves must be on site. Please note that the state does not recommend the use of latex gloves due to some person's sensitivity to latex that may cause them illness. 10)At minimum, employees should be trained on the sick policy and sanitation basics. Thank you for your cooperation in this matter. We look forward to working with you in the effort to provide safe food to our citizens. Sincerely, Susan Sawyer, REHS/RS Public Health Director Cc: N. Andover Building Dept. Curt Bellavance, Comm. Dev. Director 1600 Osgood Street,North Andover,Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com 2 Page I I Food Establishment Plan Approval December 5, 2012 t Items of Deficiency noted Corrective Action Page 18 #50 TBD on 3 bay sink; approved please submit chance; chlorine, sanitizes. quaternary ammonia or iodine as soon as a decision has been made; prior to final inspections. Owner states QUATS Page 6 #4 sick policy; yes,no details Pis submit details or document ok Page 10 finish schedule; pls note the caving must Change finish schedule and note that be "curved base" curved base must be in all high wash areas such as bathroom, kitchen, service area. ok. Page 10 Bathroom walls shown as paint. Back Should be a washable/nonporous surface splash of espresso bar paint also. at least 4 feet up at splash zones. Correct finish schedule ok Mop area not washable durable walls noted. Should. be FIRP or other durable material Answer partially not legible. in all splash zones* Please highlight all areas of"wall that will be a washable XRP t ,pe surface and resubmit dr a,wing. Can be done at the office if you prefer. ok Page 15 personal items; no location noted for Please add notation of location storing ok.. MSDS sheet location noted; please submit coley of streets for the Health files. Getting from chern. provider Page 14 Ice scoop holder on side; be sure it is an Subunit spec sheet on holder or describe enclosed unit rather than a wire frame ok Page 11 no screen doors; please note no door may No action be left open without screens. Mobile Cart noted plans not submitted with Please submit specifications for review this proposal when this proposal moves for°war•da Note the following issues need addressing: no paper towel or soap dispensers shown Must be provided at each hand sink ok Walls with FRP—should be identified on plan for Potations not clear to reviewer. Please contractor advise or revise. ok 2-bay sinks will be a h�' and a dump sink Must be labeled Some common pitfalls that should be avoided with a new establishment 1600 Osgood Street,North Andover,Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com 3 1 P a g e Plan notes track pendant lighting: All lighting over food cook,prep, service and wash areas must be non- breakable. This includes main serving counter. Glass bulbs, glass globes and glass pendants are not approvable over these areas. This includes hanging lights or pendants over the bar area.No unprotected glass can be over any food area. If exposed all light bulbs must be "shatterproof'. Also, any ceiling tiles over food or food prep areas must be washable. All coving in high wash areas; kitchen, service area,bathrooms at minimum must have a curved base coving. Signage for allergens and disclaimers placed as required by law Label grease trap per plumbing code If you have one or more interior grease traps please note the plumbing code 248 CMR 10.09 (m): A laminated sign shall be stenciled on or in the immediate area of the grease trap or interceptor in letters one-inch high. The sign shall state the following in exact language: IMPORTANT This grease trap/interceptor shall be inspected and thoroughly cleaned on a regular and frequent basis. Failure to do so could result in damage to the piping system, and the municipal or private drainage system(s). 1600 Osgood Street,North Andover,Massachusetts 01845 Phone 978.688.9540 Fox 978.688.8476 Web www.towndnorthandover.com 4 Page o El Ll �5 KITCHEN 102 17 Ll t O TONEDT : + 16 R I 23 j I 2122 i v REA E TwFu RAP 14 26 13 27 O O 16 11 11 118 15 12 10 O u O O 0 Hl O / rrr EQUIPMENT LIST 1. WALK-IN 14. WORK TABLE 1A WALK-IN REFRIGERATION SYSTEM 15. FOOD PROCESSOR 2. REACH-IN 2DOOR FREEZER 16. STEM CASTER CART 3. ICE MACHINE 17. UNDERCOUNTER DISHWASHER 4. BATCH FREEZER ,,,, 18. THREE COMP'T POT SINK 5. H6T TREATMENT MIXER 19. OVERSHELF 6. BLA$T�CF ILLER 19A PRE-RINSE FAUCET 7. BP►TC1=1 FREEZER, 20. WORK TABLE 8. SPARE'NO. 21. EXHAUST HOOD W/ WALL PANELS 9. SPARE NO. 22. FIRE SUPPRESSION SYSTEM 10. HAND SINK 23. CHARBROILER W/ STAND 11. TWO COMP'T SINK 24. SIX BURNER RANGE 11A PRE-RINSE FAUCET 25. CONVECTION OVEN 11B OVERSHELF 26. 20QT MIXER 12. OVERSHELF DIAL.L 3,-�„ N 48 t+>24 48 A ill o FL-2 �2 LINE OF FLOOR -- -- T I I — FL-2 ca 2 A LINE OF FLOOR PILE ALIGN �,m A KITCHEN ALIGN FL-I � 103 a �1 ,1 C TOILET 1� f FL-2 STAFF TOILET GREA E RAP . I A I' -0 I FLOOR TILE FL-1 A � � ,F i CURE, FIXTURES AND EQUIPMENT BY OMER IN.I.GJ I f I I a�, • North Andover Health Department Community Development Division August 28,2012 Zinga Kathy and Sal Dell Isola 11 Shasta Drive N. Reading, MA 01864 Re: Zinga,557 Turnpike Street,North Andover, MA 01845 Dear Establishment Owners; The Health Department has received your application for a new food establishment submitted on August 19, 2012 with a plan dated August 7,2012; to be known as Zinga. Unfortunately your application cannot be fully reviewed at this time due to missing information. Please review items below and submit information, changes or explanations as needed. Be advised that submissions you make may result in other items coming to light, which will result in another review letter. It is important to note that eventual approval by the Health Department does not necessarily meet other departments' requirements. Please contact the Building and Fire departments for their requirements relating to the architectural restaurant plan. The Health Department looks forward to working with you towards a common goal of providing safe food to the citizens that live and work in the Town of North Andover. SinceVely, Z , I3S/RS Public Health rrector CC; Gerald Brown, Inspector of Buildings File 1600 Osgood Street,North Andover,Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com 1 Page i ad Establishment Plan Review—Zinga August 28, 2012 i Items of Deficiency noted Corrective Action Page 7#5 Lysol?Not approved sanitizer. Please submit explanation/and or ck a to eiith'r chloi rme, quaternary au honi or iodide Hand sink behind swinging door in dangerous 'There must be an accessible hand sink in location for employees. Pls consider relocation. the Food p'l ep" ar�'washir� e00 areasu , utdehne a hand s with ` Second hand sink does not provide adequate ch ai:'P)Iense adds %. accessibility to employees in ware wash and acroiedinlg: ;. prep/service/POS areas. No specific dry good storage area shown. For,dry,goods, tame out boxes,Platen plagtic ware'etc: IJ+xplain am ount of storag6i'` Waffle iron safety concern for location near Consider-relocation and explain.. swinging door. Bathroom walls shown as paint. Should be a washable/nonporous surface atleast 4 fcetat splash zones. Correct e Ceiling tiles in kitchen must be washable Change f brh § hcdule ` Coving not noted as curved base Change finish schedule Note the following issues need addressing: no paper towel or soap dispensers shown Walls with FRP—should be identified on plan for contractor I i 1600 Osgood Street,North Andover,Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com f 2lPage i ... .......... Susan From: Salvatore Dell Isola ooml Sent: Wednesday, August 29, 2012 4:05 PM /o: Sawyer, Susan Cc: Matt Ganza|e; kdel Subject: Zingo-BoerdofHemlth concerns |ised and Golsresponse Importance: High HiK8ioheUeandSuoan, thankyouformeeUngvvithMattGenza|emyGCandthonkypufnryour8uidanceandhe|pin moving my project along. Susan and I just spoke on the list below. See my comments per our conversation in Red. I would appreciate it very much if we could get all remaining questions and concerns by Thursday a.m. so we may continue on. See below inRed. From: Matt Genza|e Sent: Tuesday, August 28, 2D123:37PM To: Smbjeot: Z|nga - BoonjofHeolth 3a|, Some notes from my meeting(s) with the Building Inspector and Board of Health. ' The building inspector is willing to sign off on the permit as soon as I get Fire Department approval and Board of Health Approval. The board of health would like some changes made to the plans and some additional information prior to acceptance. They are asfollows: 1. Page 7,#S ApprovedGanitber They need literature about the sanitizer you plan to use,whether it be chlorine based, or any of the other varieties. Chlorine ( | am installing anEZ system that premixes all for me) 3. The do not want/will not allow the hand sink at the bottoms bar to be behind the swing of the Eliason door. Can this line (hand sink/waffle maker/oven) be re-organized to have nothing behind the 3' door swing but shifted down towards the end? They recommended having the place tu set hot items behind the door, then oven,then waffle, then sink furthest towards the front of the store. 0oprob|em, see new plans already corrected , great idea, | like it. l The say that o hand sink is required within 1O' of any"preo" aneanfthekit�hen. They | ' | sink at the corner of the walk-in cooler/freezer where the prep tables are, perhaps? VVe designed per corporate ' wanted hand sink as soon as people walk into the kitchen. I guess if you measure at the middle of the prep area � to hand sink | see app/ox.. O' � Susan ond Michelle, /may need your support on this one, because the electric is/n corner, then existing mop sink - , then washer and dryer, there really is nowhere to put it. 4. They want FRP installed to4'AFF in the restrunmsonthe "wet" walls only. No problem, will install tile, see plans 5. They want FRP installed throughout the kitchen area., yes, up 8', except wall to left and right of my office door will be washable PAINT, there isno kitchen prep |n that area. 6. Theyxvantviny| /"vvashob|e" cei|ingti|esinsta||edinthekitchenarea. Noprob|emseenevvp|ans 7. They want"washable" paint(???) used to paint the underside of gypsum soffits above food areas (I've never heard of this)they called it"food approved paint" no problem, painter Confirmed it. 8. They want all wall base noted as"cove" base., nm problem, see new plans 1 , REVISED PLANS FROM THIS MORNING TO FOLLOW THIS EMAIL Michelle and Susan once you approve, I will have Richard the architect stamp on Thursday and then Matt will come back hopefully early Friday morning for next step and request for permits. Regards, Sal & Kathy Matt Genzale President MRG Construction Management,Inc. 32 Sandra Road Peabody, MA 01960 978-587-3938 978-717-5480(Fax) Please note the Massachusetts Secretary of State's office has determined that most emails to and from municipal offices and officials are public records„.For more information please refer to:http:/Iwww.sec.state.ma.us/j)re/preidx.htm. Please consider the environment before printing this email. 2 .From/: Sawyer, Susan Sawyer, Susan Sent: Thursday, August 30, 2O122:28 PM To: '8olvabzna Dell Isola' Cc: Grant, Michele; Brown, Gerald; Matt Genzm|e; hdeUioo|a@comnaotnet Subject: RE: zingg plan review Hello Sal, Z have reviewed the information and unfortunately still have 2 issues that are not satisfied within the proposal. 1\ The RFP should be placed on the wall to the left of the hand sink which services the PDS ^ � area and other outside personnel. This wall should not be paint,., it should be RFP or other � durable washable surface. 2\ There is no hand sink in the prep or ware washing area. The hand sink that is placed around the corner, 16 feet from the three bay and prepsinh area* is insufficient for the purpose of keeping the food safe. Washing hands on the way into the kitchen is important, but not as important as washing between times of cross contamination such as cutting fruit. Please reconfigure and place a hand wash sink within 10 feet of these areas. Thank you Susan -----Original Message----- � From: Salvatore Dell Isola Sent; Thursday, August 30* 2812 1:47 PM To: Sawyer, Susan � [c: Grant, Michele; Brown/ Gerald � Subject: RE: zinga plan review Importance: High � Hi all. I am sorry I did not respond to this email. I spoke to Susan last night and replied to her with an email. Z assume she had forwarded it to you all this morning. I would like to send Matt GenzaIe my G[ to come up there today. Please advise Sal Dell Isola -----Original Message----- From: Sawyer, Susan � � Sent: Tuesday, August 28^ 2012 9;03 4M � To: 'Salvatore Dell Isola' � � [c: Grant, Michele; Brown, Gerald Subject: ztnga plan review � Please find attached the review for your new estabIishment. Once all issues are addressed an � approval letter will be issued and the health Dept will be able to sign off on your building permit, Susan Susan Sawyer 1 C) C) 24'-9Y<' Ony 07 WTmm m NA 3'-4 rn�0a OO m� 2 �X10 Sc 7opv i.�. i ❑ ❑ O 11 zll' 0 0 mm .D o<z O �=D uz'�m czmm �� o�m no �v!^ m °oz` Aom - - m a m A 30 wm< _ -�i m y T b N 5'4Y"< A m y 0 A F m O m p r N J ¢ s'o W m OD Z m Z o — g� a' o m F 0 Z m r o u m � ° x O?0 3s z -pt --Ip F�GZD D mpq C yr rm CZ p m 8'-9Yz° FI T o_ T x m o n v w z 0 T O ° T O 00�Ufb�J Z1N TZ� mm�'- N gorb rbn��00 ml U) F jmv '�' 6'-7• b�V " �'Zc'>� .p0o°vmim�zia z m�0 �cmbmao O�6- O pm z� � 23 z m o• oczi m o O O O mo B'fY O O °WOm m� i n oo p {min a i y oo o z � z" o \ t6 o G) z m�: -4 of Z > p z O z i m v Z O m 41.9y,- m = m ��VV All oa rnP3 m o .LL-&l y 1 m \ nZ 0 — --- --- Rt Z' Q Z 0 Z \\ H F 0 I L � 'bp 4 Y Fd ) 1 w O ❑ o r----, b 14 Cl NJ, m Eu o m.. 'n`„e-rt W O z - >o0 o> mLr)Qcri0 m�v �D�O �n� m� gyp. D�D� o z o p;Z Q�1�Dr ���A �*7 1? r rnzn�-i ZAZrt�Tl n>s z iZ�" Q �m� n Ttm w moz A o N =-Z I-, 0 ArO Z� Z �I-4O w) 0 17 0 0 �mZ i o z p - A p z N r Z nNN O D� m O v p Tenant FIT-UP FLOOR PLAN RICHARD W. GRIFFIN c DELL GROUP INC. dba ZINGA! PROJECT REGISTERED ARCHITECT 0 562 TURNPIKE ST. NUMBER:DATE: 8-29-2012 37 TURNER STREET SALEM,MA 01970 978-740-9979 NORTH ANDOVER, MA SCALE:AS NOTED ©ALL RIGHTS RESERVED l _..._w ..�. ��. .... �` � rt �����, �.� � �r •- ^°W�� i i i I i North Andover Health Department (ommunity Development Division January 22, 2013 Cow's Rock 5 Johnson Street North Andover, MA 01845 Attn: Cynthia Sanborn, Owner Re: Plan Review of Cow's Rock Dear Ms. Sanborn, The Health Department received your Plan Review application submitted on January 14, 2014, for the new establishment"Cow's Rock" located at 5 Johnson Street,North Andover,MA. 01845. Unfortunately,the application cannot be approved at this time. The following items below were noted deficient,missing or incomplete from your application. Please revise as needed and resubmit to the Health Department. After submitting items requested, and ensuring that all Health Code concerns are addressed, an approval letter will be generated and the building permit can be signed. It is important that the Health Department ensure compliance to the food code and provide safe food to the public. If you have any questions,please contact the Health Office. If you disagree with any items listed,you have the right to request to be heard before a meeting of the Board of Health. Regular monthly meetings are held the fourth Thursday of every month. Included with this review is information regarding the number of bathrooms required by code, as provided to the Health Department by the N. Andover plumbing inspector. As previously recommended,please contact the inspector at 978 688-9545 to ensure compliance to the plumbing code. The food code requires compliance to the plumbing code. Thank you for your cooperation in this important matter of public health. We would be happy to speak with you in regards to any portion of this review. Sincerely, Susan Sawyer, REHS/RS Public Health Director Cc: Brick Store Co. P.O. Box 876,Property owner Gerald Brown, Inspector of Buildings Curt Bellavance, Com. Dev. Dir. North Andover Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Items of Deficiency noted Corrective Action Page 2 Meals to be served answered "0" in this case meals should be Please estimate# of interpreted as customers for pizza; ice cream; coffee etc. meals/customers Page 3 proposed menu not included; Please include menu with all intended items to be sold; chocolates, bulk candy, drinks etc. No information regarding class enrollment for food safety course;No Please submit paperwork allergen certificate from online course confirming entry to food safety class and submit allergen certificate Page 7-#4 No Written illness Policy as required Please submit policy ` ° t , 4! Page 7 - #7 There is no Prep Sink on plan, but the establishment sells Confirm on plan where it will more than prepackaged foods. Separation of sink use is a key component be place. Submit Cut Sheets. to limiting opportunities for cross contamination.. The three bay and hand Indicate prep area as well. No sink cannot be used for thawing; coffee dumping;food rinsing etc. counter space noted. �^y Plan shows the three bay sink has only one side board. Generally 2 side Please identify flow of boards are needed for "wash, rinse, sanitizing", with dirty dishes on one cleaning(left to right or right side and drying dishes on the alternate side. Basin size is based on need to left) Change fixture or of items to be washed.Must have both unless plan is in place. detail where drying will take place. Page 10 Finish schedule; shows existing the floor. As this was not a food Provide information on new establishment prior floor tile is listed as a ceramic tile; ceramic is not floor covering for the kitchen. adequate high traffic/ high use kitchens. Ok for public service area of portion of establishment. other food grade surface. Finish must be appropriate for the use Plan view; Cannot identify 2 square units with#3 and#4 on them Please label Page 3 #6 A single hand sink is identified in the ware wash area. One Add hand sinks to the plan hand sink must be within each of the areas of a kitchen; ware wash, prep that meets establishment need and service. A sink must be easily accessible and within 10 feet of the and the criteria. areas.Plan shows pizza service is 18 feet away. Coffee is 18 feet away. Plan view; Dip wells located away from the scoop areas. Best practice is Please relocate dip wells. to locate adjacent to freezers rather than having the scoops drip water across a 6— 14 foot distance. North Andover Health Department, 1600 Osgood. Street, Suite 2035, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 i Page 3 MSDS Sheets — No Material Safety Data Sheets for cleaning; Identify all cleansers that you Soaps,Floor Cleaner, Degreaser etc. Note they should be kept in a binder will be utilizing 1 on the premise; accessible in an emergency. (note page 16) _ _ Equipment specification sheets missing for some items; grease trap under Please submit and consider 3-bay sink, coffee station equipment. Coffee needs a dump sink nearby the place to dump coffee. Add other than the 3 bay. sink as needed, f Page 11 Utility/slop sink splash zones- Due to the high use of this area Please add a durable washable epoxy paint is not adequate. FRP or other durable surface noted on many surface on plan by slop sinks. walls; missing on walls immediately above slop sink. Also be sure sink base leas a curve at floor. Using the same vinyl curved cove is acceptable, �/ 'rte t ,;��► Page 5 #4 Storage room; no shelving showed; no spec sheets for shelving; Please complete and submit Note; wooden shelving not acceptable; all must be> 6 inches above floor specs. etc Page 8 # 10 refers to undercooked items such as hamburgers; sushi etc. Deleted items ; leave blanrlc items listed will be cooked. see page copy attached olE Page 9 # 2 refers to cooking rather than hot holding that is in the section Moved hotdog steamer and below noted with the N/A pizza oven to#1 below on same page ol< Page 14 plumbing sched. Without licensed plumber's signature/initials Pis have licensed plumber initial approp. sections 3 P.5,, , Page 15 # 31 No location for employee belongings. Employees will have Please consider employee coats at minimum; needs and complete answer Page 16 #35 - 38 all answers show no linens on site. At minimum there Add information as needed, will be wiping clothes that must be kept in sanitizing buckets in various areas for counter tops etc. Sponges are not allowed on food contact P` 1 ` surfaces. Also consider that street clothes can bring in contamination and aprons etc can reduce product contamination by staff. Wall paint specification sheet hard to read; cannot identify is it states for Please resubmit information food establishment kitchen use or commercial kitchen use North Andover Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01945 Phone: 978.688.9540 Fax: 978.688.8476 C a fe II I � �f a � o .r i Nc to 1I k i4 QC a F r U 0 I � � I I I y I I O Ilia-is ^r b ! U 1 1 i �a BIER 9 u MWER 36"AFF- n n CI- EX CLR i COWEE/C I . a 05 07 J' EXIST LC Q4 U TOILET LOCATION OILEt JC OPTIONS 101 CLOSET �, a,v, u ommommom 03 1OZ LOCATED MEC1-I UNIT PVC STORAGE VENT PIPING � 1 22 BACK HALL UF 02 lOta 11`-i" 00 Oi i i Food Establishment j Review 71' Plan o 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 01845 9croven NEW -New construction,not yet built g r REMODEL -partial or major renovation of existing establishment TOWN OF NORTH ANDOVER HEALTH DEPARTMENT CONVERSION—existing establishment that you arq purchasing Name of Establishment: > LJ Corporate Name: b -L L, �/ G�L� ✓n�' Category: Restaurant , Institution ,Daycare ,Retail Market , Other Zer) 0r Establishment Address: Phone: (at location if available) E-mail Contacts: Name of Owner: V:wr cz Mailing Address: Telephone: -e2/7& Applicant's Name(if different than owner): Title(owner,manager, architect, etc.): l'e'�f �`' �/�'�' ��'6 lr e 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 � r "l I i 2. How will reheating food to 165°F for hot holding be done rapidly and within 2 hours? j 'Y bg A.FINISH SCHEDULE Materials selected must be durable and appropriate to the area and its intended use.High moisture and food splash areas must be non-absorbent, smooth and easily cleanable.All openings must be tight fitting,properly sealed and without voids.Applicant must indicate which materials(ie, quarry tile, stainless steel, 4"plastic coved molding, etc.)will be used in the following areas. (be specific) Kitchen I FLOOR COVING I WALLS CEILING �� c Oloajk nil -S4ora-gege Ott tam _i Toilet Rooms�u.._ _.__._�.W.....y..�..m.._....�. ._._..__.___._....._._.�....�.y..._._. _._..._..._.�.....�.. .�.._..W. ��G�l7GlC�.f"� I)_zw' Dres�inge�r� -. / N j4 Kitchen OLG� L�f7i� ,�. M1.�.-t° C- /6" Garbage& ` GZZ/rI � Refuse Storage /O/7 (�le f.&I n ra 6/C� Town of North Andover,Health Department,1600 Osgood Street,Building 20;Suite 2-36, j North Andover,MA 01845--Phone:978.688.9540--Fax' Page 10 of 20 t 1 I I I I Regulatory Authority .. 9 w MAR ?, 0 Z0 07 f I�j'b `7 Date: FOOD ESTABLISHMENT PLAN REVIEW APPLICATION x NEW REMODEL CONVERSION Name of Establishment: cC �� 'S TC e Cr' (I_q Category: Restaurant X , Institution , Daycare Retail Market , Other Address: Phone if available: ;—� Name of Owner: �tE 4 1 ► cc i� � �-e Gt cc C ;dw, Mailing Address. Telephone: Applicant's Name: `'� �°���h ��e�. VWccl Title (owner, manager, architect, etc.): ' Mailing Address:—/ C rc It- Telephone:— 7 �6 _ 7_3 V 37° have submitted plans/applications to the following authorities on the following dates: Governing Board of Council Plumbing Zoning Electric Planning Police Building Fire 1 f A. FINISH SCHEDULE Applicant must indicate which materials (quarry tile, stainless steel, 4" plastic caved molding, etc.) will be used in the following areas. FLOOR COVING WALLS CEILING Kitchen Bar Food Storage rcr%ride d FTP Acous),c l i� Other Storage Toilet Rooms Cer pave'c rev-qpl'r /-C -7 7q i yjJe I Dressing Rooms ' Garbage Refuse ll� Storage Mop Service Basin Area � Warewashin r-a- -ek x `1�rr - �)e � F cr))4e Area 00 0y;r c� �a vi rt rae L� Walls-in zr�/11es � Gu�U Refrigerators �` and Freezers 12 I i I 1 .J= Food. Establishment �/- Plan Review Guide l FOOD ESTABLISHMENT PLAN REVIEW APPLICATION IS TO BE COMPLETED BY THE OPERATOR AND SUBMITTED TO THE REGULATORY AUTHORITY—at least 60 days in advance befof-e commencement of any food establishment planned openings. TOWN OF NORTH 9 MA Regulatory Authority 1600 Osgood Street,Building 20; Suite 2-36,North Andover,MA 01845 Date: //_. 2L - / 2, NEW -New construction,not yet built REMODEL -partial or major renovation of existing establishment CONVERSION—existing establishment that you are purchasing l Name of Establishment: " 4 Z z-0 &45�.4To C,`,cr% 2. How will reheating food to 165°F for hot holding be done rapidly and within 2 hours? A.FINISH SCHEDULE Materials selected must be durable and appropriate to the area and its intended use. High moisture and food splash areas must be non-absorbent, smooth and easily cleanable. All openings must be tight fitting,properly sealed and without voids. Applicant must indicate which materials (ie. quarry tile, stainless steel, 4" plastic coved molding, etc.)will be used in the following areas. (be specific) Kitchen FLOOR LOVING y WALLS CEILING C'OV-Tedc baa_e- F-r'r Vrn&'PVr"S Bar lot 5 pkt4l, -,70 A e,� nca' rA P 104-Al r&L-J 1vj1v-Poavv_; Food Storage L/ fl_Y2-� C /4 k 4P0 Other Storage � v4t"ILI /'t-,4Y7-CA- A-;O 6-t2 1,1,9 ba_ b jV0,,1peaovA orev7� V-/4 fi�f J_A,%�TOL- A5- Toilet Rooms /4 S'e Dre'ssing Rooms F r;, lo'4 red.5 Kitchen 6? 10 L4 t9) Aer Garbage& Refuse Storage Town of North Andover,Health Department,1600 Osgood Street,Building 20;Suite 2-36, North Andover,MA 0184S--Phone:978.688.9540--Fak:978.688.8476 Page 10 of 20