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HomeMy WebLinkAboutMiscellaneous - Exception (740)Page 1 of 1 R Grant, Michele From: Mary Carman [mcarman@bertuccis.com] Sent: Thursday, June 05, 2008 1:26 PM To: Grant, Michele Cc: Lew Holt; Kevin Bakas; Scott Handren; Malcolm Mordue Subject: Carry Out Expansion Plans for Bertucci's North Andover Michelle, (hank you for taking time out of your day to assist me. Here is the description of our plans regarding Bretucci's North kndover Carry out remodel. 'lease feel free to call me if you should need any further information. (hanks again, Mary Carman Che information in this message may be proprietary and/or confidential, and protected from disclosure. If the •eader of this message is not the intended recipient, or an employee or agent responsible for delivering this nessage to the intended recipient, you are hereby notified that any dissemination, distribution or copying of this ;ommunication is strictly prohibited. If you have received this communication in error, please notify Bertucci's corporation immediately by replying to this message and deleting it from your computer. 6/6/2008 Page 1 of 1 I Grant, Michele From: Mary Carman [mcarman@bertuccis.com] Sent: Thursday, June 05, 2008 1:26 PM To: Grant, Michele Cc: Lew Holt; Kevin Bakas; Scott Handren; Malcolm Mordue Subject: Carry Out Expansion Plans for Bertucci's North Andover Michelle, (hank you for taking time out of your day to assist me. Here is the description of our plans regarding Bretucci's North Andover Carry out remodel. please feel free to call me if you should need any further information. thanks again, Mary Carman Che information in this message may be proprietary and/or confidential, and protected from disclosure. If the eader of this message is not the intended recipient, or an employee or agent responsible for delivering this nessage to the intended recipient, you are hereby notified that any dissemination, distribution or copying of this ;ommunication is strictly prohibited. If you have received this communication in error, please notify Bertucci's -orporation immediately by replying to this message and deleting it from your computer. 6/6/2008 Bertucci's North Andover Carry Out Remodel To: Michelle Grant, Board of Health We are removing a walk-in refrigerator on the main level of the restaurant to make way for an expansion to the carry out area in the Bertucci's, North Andover location. A year ago we replaced a walk-in freezer and two walk-in refrigerator down stairs in the basement for storage of all food and beer products. With these additional larger units, we were able to maximize storage space and "zone" food products for safe food handling practices. At that time we began, evaluating our business flow in the restaurant. We took a long look at the congestion at the front door and the limited space we have at the carry out area. We realized with a carry out expansion we could achieve a more efficient way to service our guests with great food from carry out. We do not feel removing the walk-in refrigeration upstairs will hamper operations of handling food products safely. Our plan on teaching our staff on the follow items is as follows. 1. No employee will take prepped food items up or down the front stairs which guests use to access the restrooms. 2. Each cooks station has ample refrigeration space under their mega top refrigeration units to store food for a significant period of time. 3. When the cook needs to replenish their supplies, they will have all food covered and transport it quickly and store it properly out of the danger zone. 4. When cooks prepare food on the cooks line and have to transport it to other locations for storage purposes, we understand the food is in the danger zone and we will quickly and efficiently store it at 40 degrees or below. It will be transported, cooled and monitored if it was a food item that was prepared hot. 5. When transporting the food from the cooks line to the larger refrigerators down stairs, food will be covered at all times and the back stair way will be utilized... 6. Our dough has always been prepared and stored down stairs. Once transported to the cooks line, it is kept in their original dough boxes, covered, and held at room temperature for 20 to 30 minutes to allow the dough to proof properly prior to baking. This procedure has not. changed at all. We appreciate the time you have taken to aid us in safely serving our guests. Please feel free to call me at any time if there should be any questions or you should need further information from me. Thanks again, Mary Carman Page 1 of 2 It Grant, Michele From: fdevlin@aisie10.net on behalf of Frank Devlin [fdeviin@parallelenterprises.com] Sent: Thursday, April 24, 2008 7:19 AM To: Grant, Michele Subject: Fwd: Bertucci's N.Andover MA. ---------- Forwarded message---------- "rom: Frank Devlin <fdevlin cr parallele.....n....terpri.ses.com> Sate: Wed, Apr 23, 2008 at 4:08 PM Subject: Fwd: Bertucci's N.Andover MA. Co: michelle@townofnorthandover.com vlichelle, Attached are the cuts and equipment floor plan that you requested detailing the work that we propose to lo for the take-out area for North Andover Bertucci's as per our phone conversation of last Thursday. Ypu-can -each me at 781-307-5151 or email back any questions or concerns. I'm available to meet with you if necessary. rank --------- Forwarded message---------- 7rom: Mike Hutchison<mhutchisoniamayfood..service.com> )ate: Mon, Apr 21, 2008 at 11:36 AM Subject: Bertucci's N.Andover MA. Co: fdevlin@aislel0.net _c: rcordeiroCwmayfoodservice.com =rank, Here are revised drawings and cut sheets for the reno on N.Andover, Per Bob's request. Fhanks, 0 Wike Hutchison Oroject Engineer direct ph: 401.490.3856 Direct Fax: 401.942.2454 NAY FOODSERVICE EQUIPMENT & DESIGN CORP 51 Washington Avenue 4/25/2008 - n' _V_a ���m+a § !/ _ SJ���Z�32 __�__\{§\'\)�•� 9 ® low lit . LU'11 %\ o ||�| j |\ d1 k LU §|W`N ]&|,4 «4. o.. . .. . . . | S©LL LU l f ® R, o _ § § !e m § 2§ k§ _ . „ . F111 m, LU § § us is � \| 22 k] w . . r z LL 10 CL a . bg tu LL. �Ed Rix �4 Z w mm� � $ a ', Z cr Erl ai ]e ?f.7 YY+ tJ •�C S o l i$ 4--�.f. • a i s � LL1 a l� ice•. �" �i N'�g i� g epi � m L� T • �,"�li'� � w� im b tc. -�,_ Cl M � W C J to M fn W it Lei U ui X t F F.. 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N r O LL =i O LU N N I N � N Z 0 0 O m a w U 'v w N �r3 N — I Ltd % N Y w � aU cn C) O O L� 011111111111111, ®11111111111111 ®IIIIIIIIIIIIIII - ®11111111111111 ®111'1'11111111 ®11111111111111 ®11111111111111 X11111111111111 ��111111®1111111 ®111111®1111111 �©©tttttttttttt t�tttttttttttttt t�eetttttttttttt ®11111111111111 ®A�111111111111 FEB -07-2009 15:22 From:7045256229 Model CR1 Transfer Cabinet jI [660 atm! Page.4/4 p r- %;a- -, ---- PtVG N01 SUPDt,Ir-D Nlih UNIt Overall Dimensions Model CRI t--SUAFD COVeA INA C04if LS Dimensions: Height: Width: Depth: 43.500" 54.313" 26.00" 1105 nun 1380 mm 660 mm Shipping Weight: Ship Wt: NMFC Freight (USA): Ship. Cubes: Information: Net 560 lbs. 610 lbs. Class 100 102 cubic ft. 240 kilos 277 kilos 2.9 cubic meters Electrical 208-V/60Hz/1ph — 26amps Wiring. 3 Wire no neutral 6 ft. cord Options: • Stacking I(it • (3) Half-size pans and lids • Wire grates for pans Other electrical configurations available, Marshall Air Systems, Inc. 419 Peachtree Drive South • Charlotte, North Carolina 28217, USA • Phone: (704) 525.6230 Fax: (7Q4) 525-6229 Marshall's commitment to quality and product improvemept may causc spccrfrca000 cbaugcs without prior notice. Rev 03/02 FEB -07-2008 15:22 From:7045256229 TheimoGlo TM MARSHALL Model CRI Transfer Cabinet The Marshall Model CRI Transfer Cabinet features our ThernaoGlo'74 technology. Heat radiates from every square inch of the upper and lower flat plate heating surfaces. This eliminates the need to clean intricate calrod, wire and reflector assemblies. Six (6) precision microprocessor -type digital display and digital "set point" temperature controllers maintain consistent product temperatures on both top and bottom of each tier. The CRT's flat heating surfaces help retain heat more efficiently and longer. This cabinet has the capacity for pizzas, sandwiches and several other food products. There are six programmable temperature zones to handle a variety of products. All Marshall products are supported by a nationwide service organization and an in- house, full-time Customer Support Department. To place an order, call: 1-800-627-8368 page; 3,14 Item Dem AIARIEN91WEM Marshall's Transfer Cabinet incorporates ThermoGldrm technology designed to hold pizzas or other wrapped foods while maintaining even temperature requirements for food quality and safety (HACCP). FEATURES • Microprocessor controls exact heat intensity to furnish a specific temperature. • Delivers a wide range of temperature capabilities to fill exact warming and holding requirements. • Flat surface allows for easy wipe -clean application. • Food stays "presentation ready" longer because exact internal temperatures can be reached faster and maintained longer. • Fluorescent lights provide illumination. Illumination is provided by (3) 25 watt, 36 fluorescent lights. CONSTRUCTION • Heavy gauge stainless steel_ • Designed and built to custom specifications with heat radiating from the flat top surface. • Designed with a flat unbreakable radiating metal face encased in stainless steel housing. ETI., CSA & NSR' Listed For parts, service or technical assistance call 800-722-3474 Marsball Air Systems, Inc. 419 Peachtree Drive South • Charlotte, North Carolina 28217, USA • Phone: (704) 525-6230 Fax: (704) 525-6229 Marshall's commitment to quality and product improvement may cause specification changes without prior notice. Printed in U.S.A.® Marshall Air Systems, Inc. 2001 All tights reserved. Revised 07/01 DIMENSIONS and TOL Overall: ± .500" Interior: ± .250" FITTINGS SUPPL 7 -PS -51 Electronic Faucet 8 13" D �� 1; 5" i Lever Drain P -Trap 8 5 21 lbs. P � 8 7 -PS -81 I Soap Disp 32 lbs. ^'-penser Electronic Faucet Lever Drain/ P -Trap TOP VIEW for 7 -PS -81 F 15 1/4" 15 I 17 1/4" —I TOP VIEW for 7 -PS -61, 7 -PS -81 & 7 -PS -91 171/4" T 26 1/2" SPECIFICATIONS IED AS SHOWN ALL DIMENSIONS ARE TYPICAL 7 -PS -61 i Electronic Faucet I 151/2" 13" D 2" 5" 4 Basket Drain {{ d 19 lbs. 7 -PS -91 41 lbs. Pedestal Base 1 Electror'^^"^ ELECTRONIC FAUCET WITH PEDESTAL BASE ELECTRONIC FAUCET Electronic Electronic Faucet faucet Supply r08' C _ 1311 Waste Water 3-- Water Supply 371. 34• 2 34' 5 P -Trap 8a- 24- i is Sink Bowl 10" x 14" x 5" i ZiN 1 ' ADVANCE TABCO.. B -5a 200 Heartland Boulevard, Edgewood, NY 11717-8380 ADVANCE TABCO is constantly engaged in a program of improving our products. Therefore, we reserve the right to change specifications without prior notice. © ADVANCE TABCO, AUGUST 2006 ♦ s ADVANCE TABCO. SMART FABRIC - 10 - Keyhole Bracket for easier installation and greater stability. t 4 f 7 -PS -61 7 -PS -91 STAINLESS STEEL HAND SINKS ELEETIUME OPERATED FAUCETS 7 -PS -81 Item #: Qty #: Model #: Project #: FEATURES: One piece Deep Drown sink bowl design. Sink bowl is 10" x 14" x 5". "Hands Free" Electronic Faucet makes use of infrared technology to sense the user's presence and immediately turn on water supply that is pre -mixed to desired temp. Standard Electronic gooseneck faucet is splash mounted and comes complete with AC/DC control module, sensor, 4 "AA" batteries and spout. All sink bowls have a large liberal radii with a minimum dimension of 2" and are rectangular in design for increased capacity. Keyhole wall mount bracket. Stainless steel basket drain 1 1/2" IPS. Specific Features: 7 -PS -51 & 7 -PS -81 lever operated drain and built-in overflow with plastic overflow tube and spring clamps. P -Trap is 1 1/2". 7 -PS -81 towel dispenser with hinged towel box. Unit uses standard C -fold towels. Liquid Soap dispenser. 7 -PS -91 pedestal skirt. CONSTRUCTION: All TIG welded. Welded areas blended to match adjacent surfaces and to a satin finish. Die formed Countertop Edge with a 3/8" No -Drip offset. One sheet of stainless steel - No Seams. MATERIAL: Heavy gauge type 304 series stainless steel. Electronic Faucet solid brass, chrome plated. Wall mounting bracket is stainless steel and of offset design. All fittings are brass / chrome plated unless otherwise indicated. MECHANICAL: Electronic faucet is 1/2" male IPS thread. K-175 Replacement Electronic Operated Faucet. FOR REPLACEMENT FAUCET, DRAINS AND ACCESSORIES SEE PAGE B-13 & SECTION G NEW YORK GEORGIA TEXAS NEVADA (800) 645-3166 (800) 832-1218 (800) 527-0353 (800) 446-8684 ADVANCE TABCO" Fax: (631) 242-6900 Fax: (770) 775-5625 Fax: (972) 932-4795 Fax: (775) 972-1578 �MAAT FAAa�AT,��- www. advancetabco.com B-5 Frank Devlin eu' President sem= Construction Managers Parallel Enterprises ..out there working with you" 36 Pleasant Street Saugus, MA. 01906 781-307-5151 fdevlin@aislel0.net para) lelent@yahoo.com