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HomeMy WebLinkAboutMiscellaneous - Exception (570)Sawyer, Susan From: Edward Holden [EHOLDEN@nhs-healthlink.org] Sent: Wednesday, December 15, 2010 1:37 PM To: Sawyer, Susan Subject: RE: Request to appear at Board of Health Meeting Correct Thank -you. >>> "Sawyer, Susan" <ssawyer@townofnorthandover.com> 12/15/2010 12:06 PM >>> I just wanted to be sure that you hadn't changed your mind. Our meeting is tomorrow night and I have told the members you would not be attending. Susan From: Edward Holden [mailto:EHOLDEN@nhs-healthlink.orgl Sent: Wednesday, December 15, 2010 11:20 AM To: Sawyer, Susan Subject: RE: Request to appear at Board of Health Meeting Hi Susan How are you? Thanks so much for the meeting this week. I hope all is settled. I will stay up on our end to make sure you have specs for sink and that the plumbing inspector signs off on the grease trap issue. I am pleased at this point in time as is Senior Administration. Thanks for all your help and patience. Bud >>> "Sawyer, Susan" <ssawyer@townofnorthandover.com> 12/15/2010 11:08 AM >>> Hello Bud, Just checking in. Do you have any questions? Susan From: Edward Holden jmaiIto: EHOLDEN@nhs-healthlink.orq] Sent: Tuesday, November 23, 2010 3:15 PM To: DelleChiaie, Pamela; Sawyer, Susan Cc: Ruth Neeman; Darcey Adams; Edward Holden; James Dunne Subject: Request to appear at Board of Health Meeting Dear Ms. Sawyer Referencing your letter dated November 23, 2010, to Darcy Adams in regards to the Spectrum Adult Health Center at 1820 Turnpike St., I would like to request a variance on your note regarding the use of a 2 -bay sink as opposed to a 3 - bay sink. 4-301.12 (D)(1). As you are aware, we have provided you with an opinion from our engineer at R.W.Sullivan. That coupled with the need to create a home -type environment, which is a critical piece of our therapy in the program, is why we feel that a wavier should be granted. That being said, I would greatly appreciate you allowing us to be placed on the agenda to meet with your Board of Health on December 16, 2010 to present our request for variance. If this request is granted, I will be attending with Darcy Adams our Program Director, Ruth Neeman our Architect and a representative from R.W.Sullivan our Engineer. If there is any material I can supply ahead of time, please let me know. Respectfully, Bud Holden System Facilities Director for Northeast Health System This message and its contents are confidential and are intended for the use of the addressee only, and may contain information that is privileged, confidential and exempt from disclosure under applicable law. If you are not the intended recipient, this serves as notice that any unauthorized distribution, duplication, printing, or any other use is strictly prohibited. If you feel you have received this email in error, please delete the message and notify the sender so that we may prevent future occurrences. Please note the Massachusetts Secretary of State's office has determined that most emails to and from municipal offices and officials are public records. For more information please refer to: http://www.sec.state.ma.us/pre/preidx.htm. Please consider the environment before printing this email. This message and its contents are confidential and are intended for the use of the addressee only, and may contain information that is privileged, confidential and exempt from disclosure under applicable law. If you are not the intended recipient, this serves as notice that any unauthorized distribution, duplication, printing, or any other use is strictly prohibited. If you feel you have received this email in error, please delete the message and notify the sender so that we may prevent future occurrences. This message and its contents are confidential and are intended for the use of the addressee only, and may contain information that is privileged, confidential and exempt from disclosure under applicable law. If you are not the intended recipient, this serves as notice that any unauthorized distribution, duplication, printing, or any other use is strictly prohibited. If you feel you have received this email in error, please delete the message and notify the sender so that we may prevent future occurrences. ot PUBLIC HEALTH DEPARTMENT (ommunity Development Division December 21, 2010 Darcey Adams L.I.C.S.W. Northeast Senior Health 600 Cummings Ctr. Suite 2752 Beverly, MA 01915 Re: Plan Approval - Spectrum Adult Day Health, 1820 Turnpike St. Dear Ms. Adams, The Health Department has completed the plan review of the new food establishment noted above. With the submission of plan changes and responses, dated December 7th and December 9th, 2010, the application has met the minimum standards of the Federal guidelines and state food code. The plan has been approved by the Health Department with the understanding that there is no variance request and all code requirements are being met including the drop-in sink from Advance Tabco, item #DL -3-10. d ,r Please be sure your contractor has the final approved kitchen plan including the sink specification. Once basic construction is complete and the equipment is in place, please have the contractor contact the health office for a construction inspection to verify that they have built it to plan. At that time we will; either leave you with a punch list of items to finish or sign off the building permit. Please do not bring in food to the establishment until given approval to do so. Once that is done, the final health inspection should be requested approximately 24-48 hours prior to preparing food or 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. You have submitted your application but your Page 1 of 5 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Spectrum Day Care Plan Review Dec. 20, 2010 annual fee for a food establishment is $110 should be made payable to the "Town of North Andover". This fee covers the cost of the annual inspections and administrative duties. If you have a dumpster that your company is responsible for the permit application at can be found at http://www.townofiiorthandover.com/Pages/index and submitted with the appropriate fee. Please note that a final food inspection, at which time your food permit will be issued, will not be scheduled until all fees are paid to the Health Department. 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) All sinks should be labeled properly, "hand wash only", "wash", "rinse", "sanitize" etc. 6) There must be test strips for the Quaternary Ammonia sanitizer on site 7) Directions on mixing the sanitizer should be available. 8) 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. 9) At minimum, employees should be trained on the sick policy and sanitation basics. 10) 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): 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). We look forward to working with you in the opening of this establishment and its successful operation in North Andover. Please contact the Health Department if you have any questions regarding this approval. Sincerely, S. an Sa er, REH;4 S Public Health Director Cc: Mark Rees, Town Manager Curt Bellavance, Community Development Dir. Page 2 of 5 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Spectrum Day Care Plan Review Dec. 20, 2010 Gerald Brown, Inspector of Buildings Board of Health Chairman and Members Gerald Brown, Inspector of Buildings Edward Holden, System Facilities Director for Northeast Health System Items of Deficiency noted in plan review Code ref. Corrective Action Plan does not address the issue of the free flowing of 2-103.11(B) Please address Health clients into the kitchen area during food service. concerns regarding the There is also no description of how the food in the allowance of refrigerators and cabinets is protected from "unnecessary persons" in unauthorized persons in the "participatory" style the area during food kitchen. Code states Persons unnecessary to the food service. Also, please preparation, storage or warewashing areas address the allowance of establishment operation are not allowed in the food free acces's of clients to areas except for brief tours etc. all cabinets, utensils, refrigeration and cooking equipment etc. Policy put in place "staff members only allowed in kitchen area during food service" see letter from Spectrum. Page 6 #4 description does not fully follow state food 590.003 (D) The Highly susceptible code recommendations "Any staff member showing (3) (a) populations require signs of illness will not be allowed to serve food to exclusions in certain program members". Please review policy for sick cases. Please submit a workers. sick policy noting this. OK see letter Page 7 #5 a multi surface cleaner cannot be used on food FC4-501.114 Identify type of sanitizer contact surfaces. The food code allows for bleach, and change test strips to quaternary ammonia or iodine to be used. Also a test kit "yes" OK for the chosen sanitizer must be on site at all times. Page 7 description of cleaning and sanitizer is incomplete. Please elaborate on process "food -service grade sanitizer" This statement does not OK describe a procedure Page 7 #8 minimizing length of time PHF's are in the No action'needed danger zone Answer should describe process ie. that hot foods will arrive and be tested. If temp is not above 140 either the food will be reheated to 165 degrees or served immediately. If cold foods arrive not less than 41 degrees, they will be served immediately or cooled immediately. Page 8 #12 measures taken listed do not indicate level of FC 3-801.11 The Highly susceptible Page 3 of 5 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Spectrum Dav Care Plan Review Dec. 20, 2010 care for high risk populations. ie. no re -service of populations require unopened packages such as butter, ketchup, creamers etc. compliance with this section. Please review and revise answer OK Page 10 finish schedule not specific as requested on form. FC chapter Please direct questions with Ie. all splash zones are not washable durable surfaces. 6 Health Dept and revise as Ceilings over food service areas are not washable tiles. needed Coving not stated as curved base, usually vinyl. Please see.attached "finish schedule" noting The ware washing area is the area around the 3 bay sink. It acceptable finishes per is not N/A FDA guidelines. Changes acceptable Page 13 requests the plumbing boxes be initialed. Often Please have plumber initial the plumber can complete this for the applicant if you are as requested to ensure not sure. This is a confirmation only. compliance to code Not received. Forth coming Page 15 #29 no grease trap. The plumbing code may or Plumbing Investigate and confirm that may not require one with the three -bay sink. Please code inspector does not require a confirm with plumbing inspector grease trap per plumbing insp. If required please submit spec sheet for reasetra MSDS sheets are not submitted with application. If all Please submit copies for our chemicals are not chosen to date, please submit when able files OK Page 18 — NO checked on test strips FC 4-302.14 Please change to yes OK Equipment No three bay sink. Only 2 -bay shown. We concur with 4-301.12 Please revise as a three -bay Sullivan Eng. That the MA Code allows for 2 bay if (D)(1) or submit a request in allowed. This allowance can be approved by variance by writing to address the BOH the Board of Health, if when presented, the Board deems it at a scheduled mtg. 3 -bay appropriate for this application. being installed. OK Dish machine spec sheet says either hot water with booster Please specify machine type or chemical. OK Location of handsink may not be accessible by all parties 5203.11 Provide safety and in the kitchen. Possible safety issue. Located very close to Please adequate hand wash stove. check with facility OK building dept Microwave installation instructions submitted. No unit Please submit spec sheets specifications found in packet. for NSF UL rated equipment OK. However be sure other depts. are ok with type of venting. *** If a vent is provided, no vent information Please Please inform Health check with with details OK building Page 4 of 5 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Spectrum Day Care Plan Review Dec. 20, 2010 Page 5 of 5 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 dept. No specification sheets for sinks. NA includes sinks in the category of equipment Please submit specification sheets Pending OK *** Page 5 of 5 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 1i ADVANCE TABCO® SMART FABRICATION - STAINLESS STEEL DROP-IN SINKS Three Compartments - FOR GENERAL PURPOSE USE Sinks Includes Faucet & Drain Item #. Qty #: Model #: Project #. FEATURES. One piece seamless Deep Drown sink bowl design. All sink bowls have a large liberal radii with a minimum dimension of 2" and are rectangular in design for increased capacity. Self -Rim Design, Mounting hardware is provided. For counters over 7/8" and up to 1-1/2" thick, please order Thick -Counter Mounting Clips for Drop -In Sinks, Model # K-28 Per Sink. (Quantity supplied varies based on drop in sink ordered). Includes 4" O.C. K-50 faucet & basket drain. CONSTRUCTION: Bowls fabricated from one sheet of stainless steel. All bowls are Sound Deadened. Units feature Advance Tabco's Smart FinishTM. MECHANICAL: Faucet supply is 1/2" IPS male thread. Deck mounted faucets are furnished with aerator. MATERIAL: 18 gauge type 304 series stainless steel (DI -3-10 is 20 gauge). Faucets are brass -nickel plated. Stainless Steel 1-1/2" IPS basket drain. Standard .. K-50 K-28 (Per Sink) Deck Mounted 12" Swing Spout. 4" Q.C. Mounting Clips Deck Mounted 81/2" Large Gooseneck. 4" O.C. Mounting Clips Deck Mounted Swing w/Spray. 8" D.0 * For Countertops Thick -Counter Mounting Clips for Countetops over 7/8" and up to 211. (Qty. supplied varies based on sink ordered) For Countertops 7/8" Thick or Less - Over 7/8" Thick (Included) (Maximum of 11/2") Available Faucets & Accessories .. K-50 Deck Mounted 8" Swing Spout. 4" Q.C. Deck Mounted 12" Swing Spout. 4" Q.C. K-53 Deck Mounted 81/2" Large Gooseneck. 4" O.C. K-55 Deck Mounted Swing w/Spray. 8" D.0 * K-58 Thick -Counter Mounting Clips for Countetops over 7/8" and up to 211. (Qty. supplied varies based on sink ordered) K-28 *REQUIRES K-472 FAUCET HOLE REVISION For Replacement Faucets & Upgrades, Drains & Accessories visit our website at www.advancetabco.com NOTE: Multi -Compartment Drop -In Sinks N.S.F. Approved when used in Mobile Food Carts and Kiosks only. r� DI -3-10 �.; Customer Service Available To Assist You 1-800-645-3166 8:30 am - 8:00 pm E.S.T. Email Orders To: customer@advancetabco.com. For Smart fabrication" Quotes, Email To: smatab@advancetabco.com or Fax To: 631-586-2933 ADVANCE TABOO. NEW YORK GEORGIA TEXAS NEVADA 6MART FA6RIGATION'• www.advancetabco.com Fax: (631) 242-6900 Fax: (770) 775-5625 Fax: (972) 932-4795 Fax: (775) 972-1578 A-4 PUBLIC HEALTH DEPARTMENT Community Development Division December 21, 2010 Darcey Adams L.I.C.S.W. Northeast Senior Health 600 Cummings Ctr. Suite 2752 Beverly, MA 01915 Re: Plan Approval - Spectrum Adult Day Health, 1820 Turnpike St. Dear Ms. Adams, The Health Department has completed the plan review of the new food establishment noted above. With the submission of plan changes and responses, dated December 7th and December 9th, 2010, the application has met the minimum standards of the Federal guidelines and state food code. The plan has been approved by the Health Department with the understanding that there is no variance request and all code requirements are being met including the drop-in sink from Advance Tabco, item #DL -3-10. Please be sure your contractor has the final approved kitchen plan including the sink specification. Once basic construction is complete and the equipment is in place, please have the contractor contact the health office for a construction inspection to verify that they have built it to plan. At that time we will; either leave you with a punch list of items to finish or sign off the building permit. Please do not bring in food to the establishment until given approval to do so. Once that is done, the final health inspection should be requested approximately 24-48 hours prior to preparing food or 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. You have submitted your application but your Page 1 of 5 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Spectrum Day Care Plan Review Dec. 20, 2010 annual fee for a food establishment is $110 should be made payable to the "Town of North Andover". This fee covers the cost of the annual inspections and administrative duties. If you have a dumpster that your company is responsible for the permit application at can be found at http://www,townofnorthandover.com/Pages/index and submitted with the appropriate fee. Please note that a final food inspection, at which time your food permit will be issued, will not be scheduled until all fees are paid to the Health Department. 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) All sinks should be labeled properly, "hand wash only", "wash", "rinse", "sanitize" etc. 6) There must be test strips for the Quaternary Ammonia sanitizer on site 7) Directions on mixing the sanitizer should be available. 8) 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. 9) At minimum, employees should be trained on the sick policy and sanitation basics. 10) 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): 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). We look forward to working with you in the opening of this establishment and its successful operation in North Andover. Please contact the Health Department if you have any questions regarding this approval. Sincerely, Sit an Sav6er, REH��S Public Health Director Cc: Mark Rees, Town Manager Curt Bellavance, Community Development Dir. Page 2 of 5 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 M Spectrum Day Care Plan Review Dec. 20, 2010 Gerald Brown, Inspector of Buildings Board of Health Chairman and Members Gerald Brown, Inspector of Buildings Edward Holden, System Facilities Director for Northeast Health System Items of Deficiency noted in plan review Code ref. Corrective Action Plan does not address the issue of the free flowing of 2-103.11(B) Please address Health clients into the kitchen area during food service. concerns regarding the There is also no description of how the food in the allowance of refrigerators and cabinets is protected from "unnecessary persons" in unauthorized persons in the "participatory" style the area during food kitchen. Code states Persons unnecessary to the food service. Also, please preparation, storage or warewashing areas address the allowance of establishment operation are not allowed in the food free access of clients to areas except for brief tours etc. all cabinets, utensils, refrigeration and cooking equipment etc. Policy put in place "staff members only allowed in kitchen area during food service" see letter from Spectrum. Page 6 #4 description does not fully follow state food 590.003 (D) The Highly susceptible code recommendations "Any staff member showing (3) (a) populations require signs of illness will not be allowed to serve food to exclusions in certain program members". Please review policy for sick cases. Please submit a workers. sick policy noting this. OK see letter Page 7 #5 a multi surface cleaner cannot be used on food FC4-501.114 Identify type of sanitizer contact surfaces. The food code allows for bleach, and change test strips to quaternary ammonia or iodine to be used. Also a test kit "yes" OK for the chosen sanitizer must be on site at all times. Page 7 description of cleaning and sanitizer is incomplete. Please elaborate on process "food -service grade sanitizer" This statement does not OK describe a procedure Page 7 #8 minimizing length of time PHF's are in the No action needed danger zone Answer should describe process ie. that hot foods will arrive and be tested. If temp is not above 140 either the food will be reheated to 165 degrees or served immediately. If cold foods arrive not less than 41 degrees, they will be served immediately or cooled immediately. Page 8 # 12 measures taken listed do not indicate level of FC 3-801.11 The Highly susceptible Page 3 of 5 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Spectrum Day Care Plan Review Dec. 20, 2010 care for high risk populations. ie. no re -service of populations require unopened packages such as butter, ketchup, creamers etc. compliance with this section. Please review and revise answer OK Page 10 finish schedule not specific as requested on form. FC chapter Please direct questions with Ie. all splash zones are not washable durable surfaces. 6 Health Dept and revise as Ceilings over foodservice areas are not washable tiles. needed Coving not stated as curved base, usually vinyl. Please see attached "finish schedule" noting The ware washing area is the area around the 3 bay sink. It acceptable finishes per is not N/A FDA guidelines. Changes acceptable Page 13 requests the plumbing boxes be initialed. Often Please have plumber initial the plumber can complete this for the applicant if you are as requested to ensure not sure. This is a confirmation only. compliance to code Not received. Forth comm Page 15 #29 no grease trap. The plumbing code may or Plumbing Investigate and confirm that may not require one with the three -bay sink. Please code inspector does not require a confirm with plumbing inspector grease trap per plumbing insp. If required please submit spec sheet for greasetrap MSDS sheets are not submitted with application. If all Please submit copies for our chemicals are not chosen to date, please submit when able files OK Page 18 — NO checked on test strips FC 4-302.14 Please change to yes OK Equipment No three bay sink. Only 2 -bay shown. We concur with 4-301.12 Please revise as a three -bay Sullivan Eng. That the MA Code allows for 2 bay if (D)(1) or submit a request in allowed. This allowance can be approved by variance by writing to address the BOH the Board of Health, if when presented, the Board deems it at a scheduled mtg. 3 -bay appropriate for this application. being installed. OK Dish machine spec sheet says either hot water with booster Please specify machine type or chemical. OK Location of handsink may not be accessible by all parties 5203.11 Provide safety and in the kitchen. Possible safety issue. Located very close to Please adequate hand wash stove. check with facility OK building dept Microwave installation instructions submitted. No unit Please submit spec sheets specifications found in packet. for NSF UL rated equipment OK. However be sure other depts. are ok with type of venting. If a vent is provided, no vent information Please Please inform Health check with with details OK building Page 4 of 5 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Spectrum Day Care Plan Review Dec. 20, 2010 Page 5 of 5 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 dept. No specification sheets for sinks. NA includes sinks in the category of equipment Please submit specification sheets Pending OK * * * Page 5 of 5 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 ADVANCE TABCO® SMART FABRICATION; STAINLESS STEEL DROP-IN SINKS Three Compartments - FOR GENERAL PURPOSE USE Sinks Includes Faucet & Drain FEATURES• Item #: Qty #: Model #: Project #: One piece seamless Deep Drawn sink bowl design. All sink bowls have a large liberal radii with a minimum dimension of 2" and are rectangular in design for increased capacity. Self -Rim Design. Mounting hardware is provided. For counters over 7/8" and up to 1-1/2" thick, please order Thick -Counter Mounting Clips for Drop -In Sinks, Model # K-28 Per Sink. (Quantity supplied varies based on drop in sink ordered). Includes 4" O.C. K-50 faucet & basket drain. CONSTRUCTION: Bowls fabricated from one sheet of stainless steel. All bowls are Sound Deadened. Units feature Advance Tabco's Smart FinishTM. MECHANICAL: Faucet supply is 1/2" IPS male thread. Deck mounted faucets are furnished with aerator. MATERIAL: 18 gauge type 304 series stainless steel (DI -3-10 is 20 gauge). Faucets are brass -nickel plated. Stainless Steel 1-1/2" IPS basket drain. Standard C= e K-50 K-28 (Per Sink) Deck Mounted 12" Swing Spout. 4" O.C. Mounting Clips Deck Mounted 81/2" Large Gooseneck. 4" O.C. Mounting Clips Deck Mounted Swing w/Spray. 8" O.C.* For Countertops Thick -Counter Mounting Clips for Countetops over 7/8" and up to 211. (Qty. supplied varies based on sink ordered) For Countertops 7/8" Thick or Less Over 7/8" Thick (Included) (Maximum of 11/2") Available Faucets & Accessories C= e K-50 Deck Mounted 811 Swing Spout. 4" O.C. Deck Mounted 12" Swing Spout. 4" O.C. K-53 Deck Mounted 81/2" Large Gooseneck. 4" O.C. K-55 Deck Mounted Swing w/Spray. 8" O.C.* K-58 Thick -Counter Mounting Clips for Countetops over 7/8" and up to 211. (Qty. supplied varies based on sink ordered) K-28 *REQUIRES K-472 FAUCET HOLE REVISION For Replacement Faucets & Upgrades, Drains & Accessories visit our website at www.advancetabco.com NOTE: Multi -Compartment Drop-in Sinks N.S.F. Approved when used in Mobile Food Carts and Kiosks only. DI -3-10 .r Customer Service Available To Assist You 1-800-645-3166 8:30 am - 8:00 pm E.S.T. ® Email Orders To: customer@advancetabco.com. For Smart Fabrication" Quotes, Email To: smadfab@advancetabco.com or Fax To: 631-586-2933 ADVANCE TABCO< NEW YORK GEORGIA TEXAS NEVADA T FABRICATION' www.advancetabco.com Fax: (631) 242-6900 Fax: (770) 775-5625 Fax: (972) 932-4795 Fax: (775) 972-1578 A-4 R PUBLIC HEALTH DEPARTMENT (ommunity Development Division December 21, 2010 Darcey Adams L.I.C.S.W. Northeast Senior Health 600 Cummings Ctr. Suite 2752 Beverly, MA 01915 Re: Plan Approval - Spectrum Adult Day Health, 1820 Turnpike St. Dear Ms. Adams, The Health Department has completed the plan review of the new food establishment noted above. With the submission of plan changes and responses, dated December 7th and December 9th, 2010, the application has met the minimum standards of the Federal guidelines and state food code. The plan has been approved by the Health Department with the understanding that there is no variance request and all code requirements are being met including the drop-in sink from Advance Tabco, item #DL -3-10. Please be sure your contractor has the final approved kitchen plan including the sink specification. Once basic construction is complete and the equipment is in place, please have the contractor contact the health office for a construction inspection to verify that they have built it to plan. At that time we will; either leave you with a punch list of items to finish or sign off the building permit. Please do not bring in food to the establishment until given approval to do so. Once that is done, the final health inspection should be requested approximately 24-48 hours prior to preparing food or 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. You have submitted your application but your Page 1 of 5 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Spectrum Day Care Plan Review Dec. 20, 2010 annual fee for a food establishment is $110 should be made payable to the "Town of North Andover". This fee covers the cost of the annual inspections and administrative duties. If you have a dumpster that your company is responsible for the permit application at can be found at http://www.townofnorthandover.com/Pages/index and submitted with the appropriate fee. Please note that a final food inspection, at which time your food permit will be issued, will not be scheduled until all fees are paid to the' Health Department. 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) All sinks should be labeled properly, "hand wash only", "wash", "rinse", "sanitize" etc. 6) There must be test strips for the Quaternary Ammonia sanitizer on site 7) Directions on mixing the sanitizer should be available. 8) 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. 9) At minimum, employees should be trained on the sick policy and sanitation basics. 10) 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): 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). We look forward to working with you in the opening of this establishment and its successful operation in North Andover. Please contact the Health Department if you have any questions regarding this approval. Sincerely, S., an Sa er, REH S Public Health Director Cc: Mark Rees, Town Manager Curt Bellavance, Community Development Dir. Page 2 of 5 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Spectrum Day Care Plan Review Dec. 20, 2010 Gerald Brown, Inspector of Buildings Board of Health Chairman and Members Gerald Brown, Inspector of Buildings Edward Holden, System Facilities Director for Northeast Health System Items of Deficiency noted in plan review Code ref. Corrective Action Plan does not address the issue of the free flowing of 2-103.11(B) Please address Health clients into the kitchen area during food service. concerns regarding the There is also no description of how the food in the allowance of refrigerators and cabinets is protected from "unnecessary persons" in unauthorized persons in the "participatory" style the area during food kitchen. Code states Persons unnecessary to the food service. Also, please preparation, storage or warewashing areas address the allowance of establishment operation are not allowed in the food free access of clients to areas except for brief tours etc. all cabinets, utensils, refrigeration and cooking equipment etc. Policy put in place "staff members only allowed in kitchen area during food service" see letter from Spectrum. Page 6 #4 description does not fully follow state food 590.003 (D) The Highly susceptible code recommendations "Any staff member showing (3) (a) populations require signs of illness will not be allowed to serve food to exclusion's in certain program members". Please review policy for sick cases. Please submit a workers. sick policy noting this. OK see letter Page 7 #5 a multi surface cleaner cannot be used on food FC4-501.114 Identify type of sanitizer contact surfaces. The food code allows for bleach, and change test strips to quaternary ammonia or iodine to be used. Also a test kit "yes" OK for the chosen sanitizer must be on site at all times. Page 7 description of cleaning and sanitizer is incomplete. Please elaborate on process "food -service grade sanitizer" This statement does not OK describe a procedure Page 7 #8 minimizing length of time PHF's are in the No action needed danger zone Answer should describe process ie. that hot foods will arrive and be tested. If temp is not above 140 either the food will be reheated to 165 degrees or served immediately. If cold foods arrive not less than 41 degrees, they will be served immediately or cooled immediately. Page 8 # 12 measures taken listed do not indicate level of FC 3-801.11 The Highly susceptible Page 3 of 5 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Sbectrum Dav Care Plan Review Dec. 20, 2010 care for high risk populations. ie. no re -service of populations require unopened packages such as butter, ketchup, creamers etc. compliance with this section. Please review and revise answer OK Page 10 finish schedule not specific as requested on form. FC chapter Please direct questions with Ie. all splash zones are not washable durable surfaces. 6 Health Dept and revise as Ceilings over food service areas are not washable tiles. needed Coving not stated as curved base, usually vinyl. Please see attached "finish schedule" noting The ware washing area is the area around the 3 bay sink. It acceptable finishes per is not N/A FDA guidelines. Changes acceptable Page 13 requests the plumbing boxes be initialed. Often Please have plumber initial the plumber can complete this for the applicant if you are as requested to ensure not sure. This is a confirmation only. compliance to code Not received. Forth coming Page 15 #29 no grease trap. The plumbing code may or Plumbing . Investigate and confirm that may not require one with the three -bay sink. Please code inspector does not require a confirm with plumbing inspector grease trap per plumbing insp. If required please submit spec sheet for rease trap MSDS sheets are not submitted with application. If all Please submit copies for our chemicals are not chosen to date, please submit when able files OK Page 18 — NO checked on test strips FC 4-302.14 Please change to yes OK Equipment No three bay sink. Only 2 -bay shown. We concur with 4-301.12 Please revise as a three -bay Sullivan Eng. That the MA Code allows for 2 bay if (D)(1) or submit a request in allowed. This allowance can be approved by variance by writing to address the BOH the Board of Health, if when presented, the Board deems it at a scheduled mtg. 3 -bay appropriate for this application. being installed. OK Dish machine spec sheet says either hot water with booster Please specify machine type or chemical. OK Location of handsink may not be accessible by all parties 5203.11 Provide safety and in the kitchen. Possible safety issue. Located very close to Please adequate hand wash stove. check with facility OK building dept Microwave installation instructions submitted. No unit Please submit spec sheets specifications found in packet. for NSF UL rated equipment OK. However be sure other depts. are ok with type of venting. If a vent is provided, no vent information Please Please inform Health check with with details OK building Page 4 of 5 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 iy Spectrum Day Care Plan Review Dec. 20, 2010 Page 5 of 5 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 dept. No specification sheets for sinks. NA includes sinks in the category of equipment Please submit specification sheets Pending OK *** Page 5 of 5 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 STAINLESS STEEL DROP-IN SINKS ADVANCE TABCD® Three Compartments - FOR GENERAL PURPOSE USE SMART FABRICATION - Sinks Includes Faucet & Drain Item #: Qty #: Model #: Project #. FEATURES. One piece seamless Deep Drown sink bowl design. All sink bowls have a large liberal radii with a minimum dimension of 2" and are rectangular in design for increased capacity. Self -Rim Design. Mounting hardware is provided. For counters over 7/8" and up to 1-1/2" thick, please order Thick -Counter Mounting Clips for Drop -In Sinks, Model # K-28 Per Sink. (Quantity supplied varies based on drop in sink ordered). Includes 4" O.C. K-50 faucet & basket drain. CONSTRUCTION: Bowls fabricated from one sheet of stainless steel, All bowls are Sound Deadened. Units feature Advance Tabco's Smart Finish"". MECHANICAL: Faucet supply is 1/2" IPS male thread. Deck mounted faucets are furnished with aerator. MATERIAL: 18 gauge type 304 series stainless steel (DI -3-10 is 20 gauge). Faucets are brass -nickel plated. Stainless Steel 1-1/2" IPS basket drain. Standard Mounting Clips For Countertops 7/8" Thick or Less (Included) Atop" K-28 (Per Sink) Mounting Clips For Countertops Over 7/8" Thick ; (Maximum of 1 1/2") Available Faucets & Accessories ..Wan K-50 Deck Mounted 8" Swing Spout. 4" O.C. Deck Mounted 12" Swing Spout. 4" O.C. K-53 Deck Mounted 81/2" Large Gooseneck. 4" O.C. K-55 Deck Mounted Swing w/Spray. 8" O.C.* K-58 Thick -Counter Mounting Clips for Countetops over 7/8" and up to 2". (Qty. supplied varies based on sink ordered) K-28 *REQUIRES K-472 FAUCET HOLE REVISION For Replacement Faucets & Upgrades, Drains & Accessories visit our website at www.advancetabco.com NOTE: Multi -Compartment Drop -In Sinks N.S.F. Approved when used in Mobile Food Carts and Kiosks only. Customer Service Available To Assist You 1-800-645-3166 8:30 am - 8:00 pm E.S.T. Email Orders To: customer@advancetabco.com. For Smart Fabrication'" Quotes, Email To: smartfab@advancetabco.com or Fax To: 631-586-2933 ADVANCE TABCO. NEW YORK GEORGIA TEXAS NEVADA 6MART FABRICATION' www.advancetabco.com Fax: (631) 242-6900 Fax: (770) 775-5625 Fax: (972) 932-4795 Fax: (775) 972-1578 A-4 Northeast Senior Health A member of Northeast Health System December 8, 2010 Susan Sawyer Public Health Director 1600 Osgood Street Bldg 20 Suite 2-36 North Andover, MA 0184 5 Dear Ms. Sawyer, I am submitting this letter as evidence in support of our request for a variance of 105 FC 4- 301.12 regarding the use of a 2 -bay sink as opposed to a 3 -bay sink to accommodate the operational program requirements of Spectrum Adult Day Health Program for Alzheimer's disease and related disorders at 1820 Turnpike Street in North Andover, as concurred with by Sullivan Engineering. This new program will be a satellite program of our existing medical model adult day health Program in Beverly. Spectrum in Beverly has a 20 year history of providing high quality community based services. In an effort to provide a comprehensive understanding of adult day health programs, I will provide a brief description. In Massachusetts, adult day programs evolved from a six -program demonstration project nearly twenty-five years ago to the current 140 programs throughout the state. For many elders, attending a day program can delay or even prevent, the need for institutional care for many years. According to the Massachusetts Adult Day Services Association, approximately 11,500 adults participate in adult day health programs each year. These programs provide medical services, therapeutic recreational activities, social services, nutritional services, rehabilitative and preventive care, and support and education for participants, their families and caregivers. Adult day health programs also provide assistance with activities of daily living (bathing, dressing, nutritional needs, etc.) personal care and other supportive services. Each program was developed to fit a unique need in the community and all of these programs fill a critical place in the long-term care continuum. Adult day health programs were designed to provide a community based, cost effective alternative to nursing home placement for vulnerable elders, disabled adults, their caregivers and family members. There are three basic types of adult day programs. Social day programs typically provide a variety of activities and meals for the participants. People attending a social day program usually are isolated or lonely elders who are able to care for themselves and access services as their needs change. These programs are often based out of the local Council on Aging or Senior Centers and are staffed with approximately one staff member for every eight participants. Traditional adult day health programs typically provide one staff member for every six participants. Staff for these programs includes registered nurses, certified nursing assistants, social workers and activity professionals. People who attend these programs may have multiple medical issues and require some assistance with activities of daily living. Regular nursing assessments, assistance with medical treatments and medication management are an essential part of program participation. These programs also provide support and education for the participant and family members and assistance with accessing available community resources. Most importantly, these programs provide structured therapeutic and recreational activities throughout the day. The third type of program is the dementia specific adult day health program. These specialized programs provide care and support for people with a diagnosis of memory loss or progressive loss of cognitive functioning. These programs provide a staffing ratio of one staff person for every four clients. Staffing at these programs is comprised of registered nurses, clinical social workers, activity professionals and certified nursing assistants. 600 Cummings Center, Suite # 275 Z, Beverly MA 01915 phone -978-921-1697 fax -978-922-4176 Dementia specific programs provide all of the same services and support of traditional programs, but in an environment specifically designed to meet the needs of a person with memory loss. Program participants are comprehensively assessed to determine where functioning is impacted by their illnesses and staff work to maximize functioning with "failure free" activities. Education is provided for families to insure that they can manage difficult behaviors, plan for the long term care needs of their loved ones and understand disease progression. Often support groups are held in the centers, to allow caregivers to attend a support group while their loved one is attending the programs. There are currently only 15 dementia specific programs in Massachusetts. Adult day health programs can provide a wealth of services for people wishing to remain in the community. These programs can prevent unnecessary hospitalizations, emergency room visits and delay or even prevent the need for institutional care. Day programs do not only fill the caregivers need for respite, they provide support and structure in an environment of compassion, companionship and entertaining activities. Taking this into consideration, it is important to note that without exception, day programs across the state include "participatory" or therapeutic kitchen areas. These kitchens provide the opportunity for program participants to benefit from structured, familiar activities. A participatory kitchen is actually more like a stage or setting, which reaches into past memories of people with dementia. Familiar sights and sounds help participants reach back into their memories of days spent cooking dinner for the family, sitting around the kitchen table helping children with homework or engaging in a game of cards. It provides a familiar framework with which to help process the world around them by allowing them to spend time in the most familiar room in any household. These participatory kitchens are not where meals are actually prepared. Meals are prepared off-site and delivered fully cooked to the program at designated times. Meals are then plated by staff and served to the participants. As in our Beverly program, the North Andover site will be contracting with a local vendor to provide a nutritious meal at lunch which will be delivered to the program to be served. Additionally, we are a long-time participant in the USDA Child and Adult Care Food Program and typically have deficiency free audits and comply with all guidelines and regulations of this program. Our participatory kitchen is the heart of our program and provides a safe and familiar environment for our members. This critical "home -like" atmosphere is both a therapeutic and essential component of what makes our program a supportive environment for people with memory disorders. Re�p i l �, arcey Adams, LICSW Director of Community Programs 2 Northeast Senior Health A member of Northeast Health System December 8, 2010 Susan Sawyer Public Health Director 1600 Osgood Street Bldg 20 Suite 2-36 North Andover, MA 01845 Dear Ms. Sawyer, I am submitting this letter as evidence in support of our request for a variance of 105 FC 4- 301.12 regarding the use of a 2 -bay sink as opposed to a 3 -bay sink to accommodate the operational program requirements of Spectrum Adult Day Health Program for Alzheimer's disease and related disorders at 1820 Turnpike Street in North Andover, as concurred with by Sullivan Engineering. This new program will be a satellite program of our existing medical model adult day health Program in Beverly. Spectrum in Beverly has a 20 year history of providing high quality community based services. In an effort to provide a comprehensive understanding of adult day health programs, I will provide a brief description. In Massachusetts, adult day programs evolved from a six -program demonstration project nearly twenty-five years ago to the current 140 programs throughout the state. For many elders, attending a day program can delay or even prevent the need for institutional care for many years. According to the Massachusetts Adult .Day Services Association, approximately 11,500 adults participate in adult day health programs each year. These programs provide medical services, therapeutic recreational activities, social services, nutritional services, rehabilitative and preventive care, and support and education for participants, their families and caregivers. Adult day health programs also provide assistance with activities of daily living (bathing, dressing, nutritional needs, etc.) personal care and other supportive services. Each program was developed to fit a unique need in the community and all of these programs fill a critical place in the long-term care continuum. Adult day health programs were designed to provide a community based, cost effective alternative to nursing home placement for vulnerable elders, disabled adults, their caregivers and family members. There are three basic types of adult day programs. Social day programs typically provide a variety of activities and meals for the participants. People attending a social day program usually are isolated or lonely elders who are able to care for themselves and access services as their needs change. These programs are often based out of the local Council on Aging or Senior Centers and are staffed with approximately one staff member for every eight participants. Traditional adult day health programs typically provide one staff member 'for every six participants. Staff for these programs includes registered nurses, certified nursing assistants, social workers and activity professionals. People who attend these programs may have multiple medical issues and require some assistance with activities of daily living. Regular nursing assessments, assistance with medical treatments and medication management are an essential part of program participation. These programs also provide support and education for the participant and family members and assistance with accessing available community resources. Most importantly, these programs provide structured therapeutic and recreational activities throughout the day. The third type of program is the dementia specific adult day health program. These specialized programs provide care and support for people with a diagnosis of memory loss or progressive loss of cognitive functioning. These programs provide a staffing ratio of one staff person for every four clients. Staffing at these programs is comprised of registered nurses, clinical social workers, activity professionals and certified nursing assistants. 600 Cummings Center, Suite # 275 Z, Beverly MA 01915 phone -978-921-1697 fax -978-922-4176 s T A Dementia specific programs provide all of the same services and support of traditional programs, but in an environment specifically designed to meet the needs of a person with memory loss. Program participants are comprehensively assessed to determine where functioning is impacted by their illnesses and staff work to maximize functioning with "failure free" activities. Education is provided for families to insure that they can manage difficult behaviors, plan for the long term care needs of their loved ones and understand disease progression. Often support groups are held in the centers, to allow caregivers to attend a support group while their loved one is attending the programs. There are currently only 15 dementia specific programs in Massachusetts. Adult day health programs can provide a wealth of services for people wishing to remain in the community. These programs can prevent unnecessary hospitalizations, emergency room visits and delay or even prevent the need for institutional care. Day programs do not only fill the caregivers need for respite, they provide support and structure in an environment of compassion, companionship and entertaining activities. Taking this into consideration, it is important to note that without exception, day programs across the state include "participatory" or therapeutic kitchen areas. These kitchens provide the opportunity for program participants to benefit from structured, familiar activities. A participatory kitchen is actually more like a stage or setting, which reaches into past memories of people with dementia. Familiar sights and sounds help participants reach back into their memories of days spent cooking dinner for the family, sitting around the kitchen table helping children with homework or engaging in a game of cards. It provides a familiar framework with which to help process the world around them by allowing them to spend time in the most familiar room in any household. These participatory kitchens are not where meals are actually prepared. Meals' are prepared off-site and delivered fully cooked to the program at designated times. Meals are then plated by staff and served to the participants. As in our Beverly program, the North Andover site will be contracting with a local vendor to provide a nutritious meal at lunch which will be delivered to the program to be served. Additionally, we are a long-time participant in the USDA Child and Adult Care Food Program and typically have deficiency free audits and comply with all guidelines and regulations of this program. Our participatory kitchen is the heart of our program and provides a safe and familiar environment for our members. This critical "home -like" atmosphere is both a therapeutic and essential component of what makes our program a supportive environment for people with memory disorders. Respectfully, ;d�a' ^a yAms, LICSWrector Community Programs 2 Northeast Senior Health A member of Northeast Health System December 8, 2010 Susan Sawyer Public Health Director 1600 Osgood Street Bldg 20 Suite 2-36 North Andover, MA 0184 5 Dear Ms. Sawyer, I am submitting this letter as evidence in support of our request for a variance of 105 FC 4- 301.12 regarding the use of a 2 -bay sink as opposed to a 3 -bay sink to accommodate the operational program requirements of Spectrum Adult Day Health Program for Alzheimer's disease and related disorders at 1820 Turnpike Street in North Andover, as concurred with by Sullivan Engineering. This new program will be a satellite program of our existing medical model adult day health Program in Beverly. Spectrum in Beverly has a 20 year history of providing high quality community based services. In an effort to provide a comprehensive understanding of adult day health programs, I will provide a brief description. In Massachusetts, adult day programs evolved from a six -program demonstration project nearly twenty-five years ago to the current 140 programs throughout the state. For many elders, attending a day program can delay or even prevent the need for institutional care for many years. According to the Massachusetts Adult Day Services Association, approximately 11,500 adults participate in adult day health programs each year. These programs provide medical services, therapeutic recreational activities, social services, nutritional services, rehabilitative and preventive care, and support and education for participants, their families and caregivers. Adult day health programs also provide assistance with activities of daily living (bathing, dressing, nutritional needs, etc.) personal care and other supportive services. Each program was developed to fit a unique need in the community and all of these programs fill a critical place in the long-term care continuum. Adult day health programs were designed to provide a community based, cost effective alternative to nursing home placement for vulnerable elders, disabled adults, their caregivers and family'members. There are three basic types of adult day programs. Social day programs typically provide a variety of activities and meals for the participants. People attending a social day program usually are isolated or lonely elders who are able to care for themselves and access services as their needs change. These programs are often based out of the local Council on Aging or Senior Centers and are staffed with approximately one staff member for every eight participants. Traditional adult day health programs typically provide one staff member for every six participants. Staff for these programs includes registered nurses, certified nursing assistants, social workers and activity professionals. People who attend these programs may have multiple medical issues and require some assistance with activities of daily living. Regular nursing assessments, assistance with medical treatments and medication management are an essential part of program participation. These programs also provide support and education for the participant and family members and assistance with accessing available community resources. Most importantly, these programs provide structured therapeutic and recreational activities throughout the day. The third type of program is the dementia specific adult day health program. These specialized programs provide care and support for people with a diagnosis of memory loss or progressive loss of cognitive functioning. These programs provide a staffing ratio of one staff person for every four clients. Staffing at these programs is comprised of registered nurses, clinical social workers, activity professionals and certified nursing assistants. 600 Cummings Center, Suite # 275 Z, Beverly MA 01915 phone -978-921-1697 fax -978-922-4176 e l Dementia specific programs provide all of the same services and support of traditional programs, but in an environment specifically designed to meet the needs of a person with memory loss. Program participants are comprehensively assessed to determine where functioning is impacted by their illnesses and staff work to maximize functioning with "failure free" activities. Education is provided for families to insure that they can manage difficult behaviors, plan for the long term care needs of their loved ones and understand disease progression. Often support groups are held in the centers, to allow caregivers to attend a support group while their loved one is attending the programs. There are currently only 15 dementia specific programs in Massachusetts. Adult day health programs can provide a wealth of services for people wishing to remain in the community. These programs can prevent unnecessary hospitalizations, emergency room visits and delay or even prevent the need for institutional care. Day programs do not only fill the caregivers need for respite, they provide support and structure in an environment of compassion, companionship and entertaining activities. Taking this into consideration, it is important to note that without exception, day programs across the state include "participatory" or therapeutic kitchen areas. These kitchens provide the opportunity for program participants to benefit from structured, familiar activities. A participatory kitchen is actually more like a stage or setting, which reaches into past memories of people with dementia. Familiar sights and sounds help participants reach back into their memories of days spent cooking dinner for the family, sitting around the kitchen table helping children with homework or engaging in a game of cards. It provides a familiar framework with which to help process the world around them by allowing them to spend time in the most familiar room in any household. These participatory kitchens are not where meals are actually prepared. Meals are prepared off-site and delivered fully cooked to the program at designated times. Meals are then plated by staff and served to the participants. As in our Beverly program, the North Andover site will be contracting with a local vendor to provide a nutritious meal at lunch which will be delivered to the program to be served. Additionally, we are a long-time participant in the USDA Child and Adult Care Food Program and typically have deficiency free audits and comply with all guidelines and regulations of this program. Our participatory kitchen is the heart of our program and provides a safe and familiar environment for our members. This critical "home -like" atmosphere is both a therapeutic and essential component of what makes our program a supportive environment for people with memory disorders. trully, Adams, LICSW )r of Community Programs 2 Northeast Senior Health A member of Northeast Health System December 8, 2010 Susan Sawyer Public Health Director 1600 Osgood Street Bldg 20 Suite 2-36 North Andover, MA 0184 5 Dear Ms. Sawyer, I am submitting this letter as evidence in support of our request for a variance of 105 FC 4- 301.12 regarding the use of a 2 -bay sink as opposed to a 3 -bay sink to accommodate the operational program requirements of Spectrum Adult Day Health Program for Alzheimer's disease and related disorders at 1820 Turnpike Street in North Andover, as concurred with by Sullivan Engineering. This new program will be a satellite program of our existing medical model adult day health Program in Beverly. Spectrum in Beverly has a 20 year history of providing high quality community based services. In an effort to provide a comprehensive understanding of adult day health programs, I will provide a brief description. In Massachusetts, adult day programs evolved from a six -program demonstration project nearly twenty-five years ago to the current 140 programs throughout the state. For many elders, attending a day program can delay or even prevent the need for institutional care for many years. According to the Massachusetts Adult Day Services Association, approximately 11,500 adults participate in adult day health programs each year. These programs provide medical services, therapeutic recreational activities, social services, nutritional services, rehabilitative and preventive care, and support and education for participants, their families and caregivers. Adult day health programs also provide assistance with activities of daily living (bathing, dressing, nutritional needs, etc.) personal care and other supportive services. Each program was developed to fit a unique need in the community and all of these programs fill a critical place in the long-term care continuum. Adult day health programs were designed to provide a community based, cost effective alternative to nursing home placement for vulnerable elders, disabled adults, their caregivers and family members. There are three basic types of adult day programs. Social day programs typically provide a variety of activities and meals for the participants. People attending a social day program usually are isolated or lonely elders who are able to care for themselves and access services as their needs change. These programs are often based out of the local Council on Aging or Senior Centers and are staffed with approximately one staff member for every eight participants. Traditional adult day health programs typically provide one staff member for every six participants. Staff for these programs includes registered nurses, certified nursing assistants, social workers and activity professionals. People who attend these programs may have multiple medical issues and require some assistance with activities of daily living. Regular nursing assessments, assistance with medical treatments and medication management are an essential part of program participation. These programs also provide support and education for the participant and family members and assistance with accessing available community resources. Most importantly, these programs provide structured therapeutic and recreational activities throughout the day. The third type of program is the dementia specific adult day health program. These specialized programs provide care and support for people with a diagnosis of memory loss or progressive loss of cognitive functioning. These programs provide a staffing ratio of one staff person for every four clients. Staffing at these programs is comprised of registered nurses, clinical social workers, activity professionals and certified nursing assistants. 600 Cummings Center, Suite # 275 Z, Beverly MA 01915 phone -978-921-1697 fax -978-922-4176 .a Dementia specific programs provide all of the same services and support of traditional programs, but in an environment specifically designed to meet the needs of a person with memory loss. Program participants are comprehensively assessed to determine where functioning is impacted by their illnesses and staff work to maximize functioning with "failure free" activities. Education is provided for families to insure that they can manage difficult behaviors, plan for the long term care needs of their loved ones and understand disease progression. Often support groups are held in the centers, to allow caregivers to attend a support group while their loved one is attending the programs. There are currently only 15 dementia specific programs in Massachusetts. Adult day health programs can provide a wealth of services for people wishing to remain in the community. These programs can prevent unnecessary hospitalizations, emergency room visits and delay or even prevent the need for institutional care. Day programs do not only fill the caregivers need for respite, they provide support and structure in an environment of compassion, companionship and entertaining activities. Taking this into consideration, it is important to note that without exception, day programs across the state include "participatory" or therapeutic kitchen areas. These kitchens provide the opportunity for program participants to benefit from structured, familiar activities. A participatory kitchen is actually more like a stage or setting, which reaches into past memories of people with dementia. Familiar sights and sounds help participants reach back into their memories of days spent cooking dinner for the family, sitting around the kitchen table helping children with homework or engaging in a game of cards. It provides a familiar framework with which to help process the world around them by allowing them to spend time in the most familiar room in any household. These participatory kitchens are not where meals are actually prepared. Meals are prepared off-site and delivered fully cooked to the program at designated times. Meals are then plated by staff and served to the participants. As in our Beverly program, the North Andover site will be contracting with a local vendor to provide a nutritious meal at lunch which will be delivered to the program to be served. Additionally, we are a long-time participant in the USDA Child and Adult Care Food Program and typically have deficiency free audits and comply with all guidelines and regulations of this program. Our participatory kitchen is the heart of our program and provides a safe and familiar environment for our members. This critical "home -like" atmosphere is both a therapeutic and essential component of what makes our program a supportive environment for people with memory disorders. Respectfully, � C� 7arcey Adams, CSW Director of Community Programs 2 Northeast Senior Health A member of Northeast Health System December 8, 2010 Susan Sawyer Public Health Director 1600 Osgood Street Bldg 20 Suite 2-36 North Andover, MA 0184 5 Dear Ms. Sawyer, I am submitting this letter as evidence in support of our request for a variance of 105 FC 4- 301.12 regarding the use of a 2 -bay sink as opposed to a 3 -bay sink to accommodate the operational program requirements of Spectrum Adult Day Health Program for Alzheimer's disease and related disorders at 1820 Turnpike Street in North Andover, as concurred with by Sullivan Engineering. This new program will be a satellite program of our existing medical model adult day health Program in Beverly. Spectrum in Beverly has a 20 year history of providing high quality community based services. In an effort to provide a comprehensive understanding of adult day health programs, I will provide a brief description. In Massachusetts, adult day programs evolved from a six -program demonstration project nearly twenty-five years ago to the current 140 programs throughout the state. For many elders, attending a day program can delay or even prevent the need for institutional care for many years. According to the Massachusetts Adult Day Services Association, approximately 11,500 adults participate in adult day health programs each year. These programs provide medical services, therapeutic recreational activities, social services, nutritional services, rehabilitative and preventive care, and support and education for participants, their families and caregivers. Adult day health programs also provide assistance with activities of daily living (bathing, dressing, nutritional needs, etc.) personal care and other supportive services. Each program was developed to fit a unique need in the community and all of these programs fill a critical place in the long-term care continuum. Adult day health programs were designed to provide a community based, cost effective alternative to nursing home placement for vulnerable elders, disabled adults, their caregivers and family members. There are three basic types of adult day programs. Social day programs typically provide a variety of activities and meals for the participants. People attending a social day program usually are isolated or lonely elders who are able to care for themselves and access services as their needs change. These programs are often based out of the local Council on Aging or Senior Centers and are staffed with approximately one staff member for every eight participants. Traditional adult day health programs typically provide one staff member for every six participants. Staff for these programs includes registered nurses, certified nursing assistants, social workers and activity professionals. People who attend these programs may',have multiple medical issues and require some assistance with activities of daily living. Regular nursing assessments, assistance with medical treatments and medication management are an essential part of program participation. These programs also provide support and education for the participant and family members and assistance with accessing available community resources. Most importantly, these programs provide structured therapeutic and recreational activities throughout the day. The third type of program is the dementia specific adult day health program. These specialized programs provide care and support for people with a diagnosis of memory loss or progressive loss of cognitive functioning. These programs provide a staffing ratio of one staff person for every four clients. Staffing at these programs is comprised of registered nurses,; clinical social workers, activity professionals and certified nursing assistants. 600 Cummings Center, Suite # 275 Z, Beverly MA 01915 phone -978-921-1697 fax -978-922-4176 I Of Dementia specific programs provide all of the same services and support of traditional programs, but in an environment specifically designed to meet the needs of a person with memory loss. Program participants are comprehensively assessed to determine where functioning is impacted by their illnesses and staff work to maximize functioning with "failure free" activities. Education is provided for families to insure that they can manage difficult behaviors, plan for the long term care needs of their loved ones and understand disease progression. Often support groups are held in the centers, to allow caregivers to attend a support group while their loved one is attending the programs. There are currently only 15 dementia specific programs in Massachusetts. Adult day health programs can provide a wealth of services for people wishing to remain in the community. These programs can prevent unnecessary hospitalizations, emergency room visits and delay or even prevent the need for institutional care. Day programs do not only fill the caregivers need for respite, they provide support and structure in an environment of compassion, companionship and entertaining activities. Taking this into consideration, it is important to note that without exception, day programs across the state include "participatory" or therapeutic kitchen areas. These kitchens provide the opportunity for program participants to benefit from structured, familiar activities. A participatory kitchen is actually more like a stage or setting, which reaches into past memories of people with dementia. Familiar sights and sounds help participants reach back into their memories of days spent cooking dinner for the family, sitting around the kitchen table helping children with homework or engaging in a game of cards. It provides a familiar framework with which to help process the world around them by allowing them to spend time in the most familiar room in any household. These participatory kitchens are not where meals are actually prepared. Meals are prepared off-site and delivered fully cooked to the program at designated times. Meals are then plated by staff and served to the participants. As in our Beverly program, the North Andover site will be contracting with a local vendor to provide a nutritious meal at lunch which will be delivered to the program to be served. Additionally, we are a long-time participant in the USDA Child and Adult Care Food Program and typically have deficiency free audits and comply with all guidelines and regulations of this program. Our participatory kitchen is the heart of our program and provides a safe and familiar environment for our members. This critical "home -like" atmosphere is both a therapeutic and essential component of what makes our program a supportive environment for people with memory disorders. Res pe_c_tfully_, IL arcey Adams,ICSW Director of Community Programs 2 ✓ JON N A wtheast Senior Health member of Northeast Health System December 8, 2010 Susan Sawyer Public Health Director 1600 Osgood Street Bldg 20 Suite 2-36 North Andover, MA 0184 5 Dear Ms. Sawyer, I am submitting this letter as evidence in support of our request for a variance of 105 FC 4- 301.12 regarding the use of a 2 -bay sink as opposed to a 3 -bay sink to accommodate the operational program requirements of Spectrum Adult Day Health Program for Alzheimer's disease and related disorders at 1820 Turnpike Street in North Andover, as concurred with by Sullivan Engineering. This new program will be a satellite program of our existing medical model adult day health Program in Beverly. Spectrum in Beverly has a 20 year history of providing high quality community based services. In an effort to provide a comprehensive understanding of adult day health programs, I will provide a brief description. In Massachusetts, adult day programs evolved from a six -program demonstration project nearly twenty-five years ago to the current 140 programs throughout the state. For many elders, attending a day program can delay or even prevent the need for institutional care for many years. According to the Massachusetts Adult Day Services Association, approximately 11,500 adults participate in adult day health programs each year. These programs provide medical services, therapeutic recreational activities, social services, nutritional services, rehabilitative and preventive care, and support and education for participants, their families and caregivers. Adult day health programs also provide assistance with activities of daily living (bathing, dressing, nutritional needs, etc.) personal care and other supportive services. Each program was developed to fit a unique need in the community and all of these programs fill a critical place in the long-term care continuum. Adult day health programs were designed to provide a community based, cost effective alternative to nursing home placement for vulnerable elders, disabled adults, their caregivers and family members. There are three basic types of adult day programs. Social day programs typically provide a variety of activities and meals for the participants. People attending a social day program usually are isolated or lonely elders who are able to care for themselves and access services as their needs change. These programs are often based out of the local Council on Aging or Senior Centers and are staffed with approximately one staff member for every eight participants. Traditional adult day health programs typically provide one staff member for every six participants. Staff for these programs includes registered nurses, certified nursing assistants, social workers and activity professionals. People who attend these programs may have multiple medical issues and require some assistance with activities of daily living. Regular nursing assessments, assistance with medical treatments and medication management are an essential part of program participation. These programs also provide support and education for the participant and family members and assistance with accessing available community resources. Most importantly, these programs provide structured therapeutic and recreational activities throughout the day. The third type of program is the dementia specific adult day health program. These specialized programs provide care and support for people with a diagnosis of memory loss or progressive loss of cognitive functioning. These programs provide a staffing ratio of one staff person for every four clients. Staffing at these programs is comprised of registered nurses, clinical social workers, activity professionals and certified nursing assistants. 600 Cummings Center, Suite # 275 Z, Beverly MA 01915 phone -978-921-1697 fax -978-922-4176 �--W Dementia specific programs provide all of the same services and support of traditional programs, but in an environment specifically designed to meet the needs of a person with memory loss. Program participants are comprehensively assessed to determine where functioning is impacted by their illnesses and staff work to maximize functioning with "failure free" activities. Education is provided for families to insure that they can manage difficult behaviors, plan for the long term care needs of their loved ones and understand disease progression. Often support groups are held in the centers, to allow caregivers to attend a support group while their loved one is attending the programs. There are currently only 15 dementia specific programs in Massachusetts. Adult day health programs can provide a wealth of services for people wishing to remain in the community. These programs can prevent unnecessary hospitalizations, emergency room visits and delay or even prevent the need for institutional care. Day programs do not only fill the caregivers need for respite, they provide support and structure in an environment of compassion, companionship and entertaining activities. Taking this into consideration, it is important to note that without exception, day programs across the state include "participatory" or therapeutic kitchen areas. These kitchens provide the opportunity for program participants to benefit from structured, familiar activities. A participatory kitchen is actually more like a stage or setting, which reaches into past memories of people with dementia. Familiar sights and sounds help participants reach back into their memories of days spent cooking dinner for the family, sitting around the kitchen table helping children with homework or engaging in a game of cards. It provides a familiar framework with which to help process the world around them by allowing them to spend time in the most familiar room in any household. These participatory kitchens are not where meals are actually prepared. Meals are prepared off-site and delivered fully cooked to the program at designated times. Meals are then plated by staff and served to the participants. As in our Beverly program, the North Andover site will be contracting with a local vendor to provide a nutritious meal at lunch which will be delivered to the program to be served. Additionally, we are a long-time participant in the USDA Child and Adult Care Food Program and typically have deficiency free audits and comply with all guidelines and regulations of this program. Our participatory kitchen is the heart of our program and provides a safe and familiar environment for our members. This critical "home -like" atmosphere is both a therapeutic and essential component of what makes our program a supportive environment for people with memory disorders. �M lk /�C/L, Adams, L4 W r of Community Programs 2 Northeast Senior Health A member of Northeast Health System December 8, 2010 Susan Sawyer Public Health Director 1600 Osgood Street Bldg 20 Suite 2-36 North Andover, MA 0184 5 Dear Ms. Sawyer, I am submitting this letter as evidence in support of our request for a variance of 1105 FC 4- 301.12 regarding the use of a 2 -bay sink as opposed to a 3 -bay sink to accommodate the operational program requirements of Spectrum Adult Day Health Program for Alzheimer's disease and related disorders at 1820 Turnpike Street in North Andover, as concurred with by Sullivan Engineering. This new program will be a satellite program of our existing medical model adult day health Program in Beverly. Spectrum in Beverly has a 20 year history of providing high quality community based services. In an effort to provide a comprehensive understanding of adult day health programs, I will provide a brief description. In Massachusetts, adult day programs evolved from a six -program demonstration project nearly twenty-five years ago to the current 140 programs throughout the state. For many elders, attending a day program can delay or even prevent the need for institutional care for many years. According to the Massachusetts Adult Day Services Association, approximately 11,500 adults participate in adult day health programs each year. These programs provide medical services, therapeutic recreational activities, social services, nutritional services, rehabilitative and preventive care, and support and education for participants, their families and caregivers. Adult day health programs also provide assistance with activities of daily living (bathing, dressing, nutritional needs, etc.) personal care and other supportive services. Each program was developed to fit a unique need in the community and all of these programs fill a critical place in the long-term care continuum. Adult day health programs were designed to provide a community based, cost effective alternative to nursing home placement for vulnerable elders, disabled adults, their caregivers and family members. There are three basic types of adult day programs. Social day programs typically provide a variety of activities and meals for the participants. People attending a social day program usually are isolated or lonely elders who are able to care for themselves and access services as their needs change. These programs are often based out of the local Council on Aging or Senior Centers and are staffed with approximately one staff member for every eight participants. Traditional adult day health programs typically provide one staff member for every six participants. Staff for these programs includes registered nurses, certified nursing assistants, social workers and activity professionals. People who attend these programs may have multiple medical issues and require some assistance with activities of daily living. Regular nursing assessments, assistance with medical treatments and medication management are an essential part of program participation. These programs also provide support and education for the participant and family members and assistance with accessing available community resources. Most importantly, these programs provide structured therapeutic and recreational activities throughout the day. The third type of program is the dementia specific adult day health program. These specialized programs provide care and support for people with a diagnosis of memory loss 'or progressive loss of cognitive functioning. These programs provide a staffing ratio of one staff person for every four clients. Staffing at these programs is comprised of registered nurses, clinical social workers, activity professionals and certified nursing assistants. 600 Cummings Center, Suite # 275 Z, Beverly MA 01915 phone -978-921-1697 fax -978-922-4176 4 Dementia specific programs provide all of the same services and support of traditional programs, but in an environment specifically designed to meet the needs of a person with memory loss. Program participants are comprehensively assessed to determine where functioning is impacted by their illnesses and staff work to maximize functioning with "failure free" activities. Education is provided for families to insure that they can manage difficult behaviors, plan for the long term care needs of their loved ones and understand disease progression. Often support groups are held in the centers, to allow caregivers to attend a support group while their loved one is attending the programs. There are currently only 15 dementia specific programs in Massachusetts. Adult day health programs can provide a wealth of services for people wishing to remain in the community. These programs can prevent unnecessary hospitalizations, emergency room visits and delay or even prevent the need for institutional care. Day programs do not only fill the caregivers need for respite, they provide support and structure in an environment of compassion, companionship and entertaining activities. Taking this into consideration, it is important to note that without exception, day programs across the state include "participatory" or therapeutic kitchen areas. These kitchens provide the opportunity for program participants to benefit from structured, familiar activities. A participatory kitchen is actually more like a stage or setting, which reaches into past memories of people with dementia. Familiar sights and sounds help participants reach back into their memories of days spent cooking dinner for the family, sitting around the kitchen table helping children with homework or engaging in a game of cards. It provides a familiar framework with which to help process the world around them by allowing them to spend time in the most familiar room in any household. These participatory kitchens are not where meals are actually prepared. Meals are prepared off-site and delivered fully cooked to the program at designated times. Meals are then plated by staff and served to the participants. As in our Beverly program, the North Andover site will be contracting with a local vendor to provide a nutritious meal at lunch which will be delivered to the program to be served. Additionally, we are a long-time participant in the USDA Child and Adult Care Food Program and typically have deficiency free audits and comply with all guidelines and regulations of this program. Our participatory kitchen is the heart of our program and provides a safe and familiar environment for our members. This critical "home -like" atmosphere is both a therapeutic and essential component of what makes our program a supportive environment for people with memory disorders. Director of Community Programs Vj Northeast Senior Health A member of Northeast Health System December 8, 2010 Susan Sawyer Public Health Director 1600 Osgood Street Bldg 20 Suite 2-36 North Andover, MA 0184 5 Dear Ms. Sawyer, I am submitting this letter as evidence in support of our request for a variance of 105 FC 4- 301.12 regarding the use of a 2 -bay sink as opposed to a 3 -bay sink to accommodate the operational program requirements of Spectrum Adult Day Health Program for Alzheimer's disease and related disorders at 1820 Turnpike Street in North Andover, as concurred with by Sullivan Engineering. This new program will be a satellite program of our existing medical model adult day health Program in Beverly. Spectrum in Beverly has a 20 year history of providing high quality community based services. In an effort to provide a comprehensive understanding of adult day health programs, I will provide a brief description. In Massachusetts, adult day programs evolved from a six -program demonstration project nearly twenty-five years ago to the current 140 programs throughout the state. For many elders, attending a day program can delay or even prevent the need for institutional care for many years. According to the Massachusetts Adult Day Services Association, approximately 11,500 adults participate in adult day health programs each year. These programs provide medical services, therapeutic recreational activities, social services, nutritional services, rehabilitative and preventive care, and support and education for participants, their families and caregivers. Adult day health programs also provide assistance with activities of daily living (bathing, dressing, nutritional needs, etc.) personal care and other supportive services. Each program was developed to fit a unique need in the community and all of these programs fill a critical place in the long-term care continuum. Adult day health programs were designed to provide a community based, cost effective alternative to nursing home placement for vulnerable elders, disabled adults, their caregivers and family members. There are three basic types of adult day programs. Social day programs typically provide a variety of activities and meals for the participants. People attending a social day program usually are isolated or lonely elders who are able to care for themselves and access services as their needs change. These programs are often based out of the local Council on Aging or Senior Centers and are staffed with approximately one staff member for every eight participants. Traditional adult day health programs typically provide one staff member for every six participants. Staff for these programs includes registered nurses, certified nursing assistants, social workers and activity professionals. People who attend these programs may have multiple medical issues and require some assistance with activities of daily living. Regular nursing assessments, assistance with medical treatments and medication management are an essential part of program participation. These programs also provide support and education for the participant and family members and assistance with accessing available community resources. Most importantly, these programs provide structured therapeutic and recreational activities throughout the day. The third type of program is the dementia specific adult day health program. These specialized programs provide care and support for people with a diagnosis of memory loss or progressive loss of cognitive functioning. These programs provide a staffing ratio of one staff person for every four clients. Staffing at these programs is comprised of registered nurses, clinical social workers, activity professionals and certified nursing assistants. 600 Cummings Center, Suite # 275 Z, Beverly MA 01915 phone -978-921-1697 fax -978-922-4176 Dementia specific programs provide all of the same services and support of traditional programs, but in an environment specifically designed to meet the needs of a person with memory loss. Program participants are comprehensively assessed to determine where functioning is impacted by their illnesses and staff work to maximize functioning with "failure free" activities. Education is provided for families to insure that they can manage difficult behaviors, plan for the long term care needs of their loved ones and understand disease progression. Often support groups are held in the centers, to allow caregivers to attend a support group while their loved one is attending the programs. There are currently only 15 dementia specific programs in Massachusetts. Adult day health programs can provide a wealth of services for people wishing to remain in the community. These programs can prevent unnecessary hospitalizations, emergency room visits and delay or even prevent the need for institutional care. Day programs do not only fill the caregivers need for respite, they provide support and structure in an environment of compassion, companionship and entertaining activities. Taking this into consideration, it is important to note that without exception, day programs across the state include "participatory" or therapeutic kitchen areas. These kitchens provide the opportunity for program participants to benefit from structured, familiar activities. A participatory kitchen is actually more like a stage or setting, which reaches into past memories of people with dementia. Familiar sights and sounds help participants reach back into their memories of days spent cooking dinner for the family, sitting around the kitchen table helping children with homework or engaging in a game of cards. It provides a familiar framework with which to help process the world around them by allowing them to spend time in the most familiar room in any household. These participatory kitchens are not where meals are actually prepared. Meals are prepared off-site and delivered fully cooked to the program at designated times. Meals are then plated by staff and served to the participants. As in our Beverly program, the North Andover site will be contracting with a local vendor to provide a nutritious meal at lunch which will be delivered to the program to be served. Additionally, we are a long-time participant in the USDA Child and Adult Care Food Program and typically have deficiency free audits and comply with all guidelines and regulations of this program. Our participatory kitchen is the heart of our program and provides a safe and familiar environment for our members. This critical "home -like" atmosphere is both a therapeutic and essential component of what makes our program a supportive environment for people with memory disorders. eetfuli rcey Adams, LI SW Director of Community Programs 2 Northeast Senior Health A member of Northeast Health System December 8, 2010 Susan Sawyer Public Health Director 1600 Osgood Street Bldg 20 Suite 2-36 North Andover, MA 0184 5 Dear Ms. Sawyer, I am submitting this letter as evidence in support of our request for a variance of 105 FC 4- 301.12 regarding the use of a 2 -bay sink as opposed to a 3 -bay sink to accommodate the operational program requirements of Spectrum Adult Day Health Program for Alzheimer's disease and related disorders at 1820 Turnpike Street in North Andover, as concurred with by Sullivan Engineering. This new program will be a satellite program of our existing medical model adult day health Program in Beverly. Spectrum in Beverly has a 20 year history of providing high quality community based services. In an effort to provide a comprehensive understanding of adult day health programs, I will provide a brief description. In Massachusetts, adult day programs evolved from a six -program demonstration project nearly twenty-five years ago to the current 140 programs throughout the state. For many elders, attending a day program can delay or even prevent the need for institutional care for many years. According to the Massachusetts Adult Day Services Association, approximately 11,500 adults participate in adult day health programs each year. These programs provide medical services, therapeutic recreational activities, social services, nutritional services, rehabilitative and preventive care, and support and education for participants, their families and caregivers. Adult day health programs also provide assistance with activities of daily living (bathing, dressing, nutritional needs, etc.) personal care and other supportive services. Each program was developed to fit a unique need in the community and all of these programs fill a critical place in the long-term care continuum. Adult day health programs were designed to provide a community based, cost effective alternative to nursing home placement for vulnerable elders, disabled adults, their caregivers and family members. There are three basic types of adult day programs. Social day programs typically provide a variety of activities and meals for the participants. People attending a social day program usually are isolated or lonely elders who are able to care for themselves and access services as their needs change. These programs are often based out of the local Council on Aging or Senior Centers and are staffed with approximately one staff member for every eight participants. Traditional adult day health programs typically provide one staff member for every six participants. Staff for these programs includes registered nurses, certified nursing assistants, social workers and activity professionals. People who attend these programs may have multiple medical issues and require some assistance with activities of daily living. Regular nursing assessments, assistance with medical treatments and medication management are an essential part of program participation. These programs also provide support and education for the participant and family members and assistance with accessing available community resources. Most importantly, these programs provide structured therapeutic and recreational activities throughout the day. The third type of program is the dementia specific adult day health program. These specialized programs provide care and support for people with a diagnosis of memory loss or progressive loss of cognitive functioning. These programs provide a staffing ratio of one staff person for every four clients. Staffing at these programs is comprised of registered nurses, clinical social workers, activity professionals and certified nursing assistants. 600 Cummings Center, Suite # 275 Z, Beverly MA 01915 phone -978-921-1697 fax -978-922-4176 Dementia specific programs provide all of the same services and support of traditional programs, but in an environment specifically designed to meet the needs of a person with memory loss. Program participants are comprehensively assessed to determine where functioning is impacted by their illnesses and staff work to maximize functioning with "failure free" activities. Education is provided for families to insure that they can manage difficult behaviors, plan for the long term care needs of their loved ones and understand disease progression. Often support groups are held in the centers, to allow caregivers to attend a support group while their loved one is attending the programs. There are currently only 15 dementia specific programs in Massachusetts. Adult day health programs can provide a wealth of services for people wishing to 'remain in the community. These programs can prevent unnecessary hospitalizations, emergency room visits and delay or even prevent the need for institutional care. Day programs do not only fill the caregivers need for respite, they provide support and structure in an environment of compassion, companionship and entertaining activities. Taking this into consideration, it is important to note that without exception, day programs across the state include "participatory" or therapeutic kitchen areas. These kitchens provide the opportunity for program participants to benefit from structured, familiar activities. A participatory kitchen is actually more like a stage or setting, which reaches into past memories of people with dementia. Familiar sights and sounds help participants reach back into their memories of days spent cooking dinner for the family, sitting around the kitchen table helping children with homework or engaging in a game of cards. It provides a familiar framework with which to help process the world around them by allowing them to spend time in the most familiar room in any household. These participatory kitchens are not where meals are actually prepared. Meals' are prepared off-site and delivered fully cooked to the program at designated times. Meals are then plated by staff and served to the participants. As in our Beverly program, the North Andover site will be contracting with a local vendor to provide a nutritious meal at lunch which will be delivered to the program to be served. Additionally, we are a long-time participant in the USDA Child and Adult Care Food Program and typically have deficiency free audits and comply with all guidelines and regulations of this program. Our participatory kitchen is the heart of our program and provides a safe and familiar environment for our members. This critical "home -like" atmosphere is both a therapeutic and essential component of what makes our program a supportive environment for people with memory disorders. Reps ec 11 , arcey Adams, LICq%v4 Director of Community Programs 2 Northeast Senior Health A member of Northeast Health System December 8, 2010 Susan Sawyer Public Health Director 1600 Osgood Street Bldg 20 Suite 2-36 North Andover, MA 0184 5 Dear Ms. Sawyer, I am submitting this letter as evidence in support of our request for a variance of 105 FC 4- 301.12 regarding the use of a 2 -bay sink as opposed to a 3 -bay sink to accommodate the operational program requirements of Spectrum Adult Day Health Program for Alzheimer's disease and related disorders at 1820 Turnpike Street in North Andover, as concurred with by Sullivan Engineering. This new program will be a satellite program of our existing medical model adult day health Program in Beverly. Spectrum in Beverly has a 20 year history of providing high quality community based services. In an effort to provide a comprehensive understanding of adult day health programs, I will provide a brief description. In Massachusetts, adult day programs evolved from a six -program demonstration project nearly twenty-five years ago to the current 140 programs throughout the state. For many elders, attending a day program can delay or even prevent the need for institutional care for many years. According to the Massachusetts Adult Day Services Association, approximately 11,500 adults participate in adult day health programs each year. These programs provide medical services, therapeutic recreational activities, social services, nutritional services, rehabilitative and preventive care, and support and education for participants, their families and caregivers. Adult day health programs also provide assistance with activities of daily living (bathing, dressing, nutritional needs, etc.) personal care and other supportive services. Each program was developed to fit a unique need in the community and all of these programs fill a critical place in the long-term care continuum. Adult day health programs were designed to provide a community based, cost effective alternative to nursing home placement for vulnerable elders, disabled adults, their caregivers and family members. There are three basic types of adult day programs. Social day programs typically provide a variety of activities and meals for the participants. People attending a social day program usually are isolated or lonely elders who are able to care for themselves and access services as their needs change. These programs are often based out of the local Council on Aging or Senior Centers and are staffed with approximately one staff member for every eight participants. Traditional adult day health programs typically provide one staff member for every six participants. Staff for these programs includes registered nurses, certified nursing assistants, social workers and activity professionals. People who attend these programs may have multiple medical issues and require some assistance with activities of daily living. Regular nursing assessments, assistance with medical treatments and medication management are an essential part of program participation. These programs also provide support and education for the participant and family members and assistance with accessing available community resources. Most importantly, these programs provide structured therapeutic and recreational activities throughout the day. The third type of program is the dementia specific adult day health program. These specialized programs provide care and support for people with a diagnosis of memory loss or progressive loss of cognitive functioning. These programs provide a staffing ratio of one staff person for every four clients. Staffing at these programs is comprised of registered nurses, clinical social workers, activity professionals and certified nursing assistants. 600 Cummings Center, Suite # 275 Z, Beverly MA 01915 phone -978-921-1697 fax -978-922-4176 -,. Dementia specific programs provide all of the same services and support of traditional programs, but in an environment specifically designed to meet the needs of a person with memory loss. Program participants are comprehensively assessed to determine where functioning is impacted by their illnesses and staff work to maximize functioning with "failure free" activities. Education is provided for families to insure that they can manage difficult behaviors, plan for the long term care needs of their loved ones and understand disease progression. Often support groups are held in the centers, to allow caregivers to attend a support group while their loved one is attending the programs. There are currently only 15 dementia specific programs in Massachusetts. Adult day health programs can provide a wealth of services for people wishing to remain in the community. These programs can prevent unnecessary hospitalizations, emergency room visits and delay or even prevent the need for institutional care. Day programs do not only fill the caregivers need for respite, they provide support and structure in an environment of compassion, companionship and entertaining activities. Taking this into consideration, it is important to note that without exception, day programs across the state include "participatory" or therapeutic kitchen areas. These kitchens provide the opportunity for program participants to benefit from structured, familiar activities. A participatory kitchen is actually more like a stage or setting, which reaches into past memories of people with dementia. Familiar sights and sounds help participants reach back into their memories of days spent cooking dinner for the family, sitting around the kitchen table helping children with homework or engaging in a game of cards. It provides a familiar framework with which to help process the world around them by allowing them to spend time in the most familiar room in any household. These participatory kitchens are not where meals are actually prepared. Meals are prepared off-site and delivered fully cooked to the program at designated times. Meals are then plated by staff and served to the participants. As in our Beverly program, the North Andover site will be contracting with a local vendor to provide a nutritious meal at lunch which will be delivered to the program to be served. Additionally, we are a long-time participant in the USDA Child and Adult Care Food Program and typically have deficiency free audits and comply with all guidelines and regulations of this program. Our participatory kitchen is the heart of our program and provides a safe and familiar environment for our members. This critical "home -like" atmosphere is both a therapeutic and essential component of what makes our program a supportive environment for people with memory disorders. ' Li � C5 Adams, LICSw r of Community Programs 2 Northeast Senior Health A member of Northeast Health System December 8, 2010 Susan Sawyer Public Health Director 1600 Osgood Street Bldg 20 Suite 2-36 North Andover, MA 0184 5 Dear Ms. Sawyer, I am submitting this letter as evidence in support of our request for a variance of 105 FC 4- 301.12 regarding the use of a 2 -bay sink as opposed to a 3 -bay sink to accommodate the operational program requirements of Spectrum Adult Day Health Program for Alzheimer's disease and related disorders at 1820 Turnpike Street in North Andover, as concurred with by Sullivan Engineering. This new program will be a satellite program of our existing medical model adult day health Program in Beverly. Spectrum in Beverly has a 20 year history of providing high quality community based services. In an effort to provide a comprehensive understanding of adult day health programs, I will provide a brief description. In Massachusetts, adult day programs evolved from a six -program demonstration project nearly twenty-five years ago to the current 140 programs throughout the state. For many elders, attending a day program can delay or even prevent the need for institutional care for many years. According to the Massachusetts Adult Day Services Association, approximately 11,500 adults participate in adult day health programs each year. These programs provide medical services, therapeutic recreational activities, social services, nutritional services, rehabilitative and preventive care, and support and education for participants, their families and caregivers. Adult day health programs also provide assistance with activities of daily living (bathing, dressing, nutritional needs, etc.) personal care and other supportive services. Each program was developed to fit a unique need in the community and all of these programs fill a critical place in the long-term care continuum. Adult day health programs were designed to provide a community based, cost effective alternative to nursing home placement for vulnerable elders, disabled adults, their caregivers and family members. There are three basic types of adult day programs. Social day programs typically provide a variety of activities and meals for the participants. People attending a social day program usually are isolated or lonely elders who are able to care for themselves and access services as their needs change. These programs are often based out of the local Council on Aging or Senior Centers and are staffed with approximately one staff member for every eight participants. Traditional adult day health programs typically provide one staff member - for every six participants. Staff for these programs includes registered nurses, certified nursing assistants, social workers and activity professionals. People who attend these programs may have multiple medical issues and require some assistance with activities of daily living. Regular nursing assessments, assistance with medical treatments and medication management are an essential part of program participation. These programs also provide support and education for the participant and family members and assistance with accessing available community resources. Most importantly, these programs provide structured therapeutic and recreational activities throughout the day. The third type of program is the dementia specific adult day health program. These specialized programs provide care and support for people with a diagnosis of memory loss or progressive loss of cognitive functioning. These programs provide a staffing ratio of one staff person for every four clients. Staffing at these programs is comprised of registered nurses, clinical social workers, activity professionals and certified nursing assistants. 600 Cummings Center, Suite # 275 Z, Beverly MA 01915 phone -978-921-1697 fax -978-922-4176 r Dementia specific programs provide all of the same services and support of traditional programs, but in an environment specifically designed to meet the needs of a person with memory loss. Program participants are comprehensively assessed to determine where functioning is impacted by their illnesses and staff work to maximize functioning with "failure free" activities. Education is provided for families to insure that they can manage difficult behaviors, plan for the long term care needs of their loved ones and understand disease progression. Often support groups are held in the centers, to allow caregivers to attend a support group while their loved one is attending the programs. There are currently only 15 dementia specific programs in Massachusetts. Adult day health programs can provide a wealth of services for people wishing to remain in the community. These programs can prevent unnecessary hospitalizations, emergency room visits and delay or even prevent the need for institutional care. Day programs do not only fill the caregivers need for respite, they provide support and structure in an environment of compassion, companionship and entertaining activities. Taking this into consideration, it is important to note that without exception, day programs across the state include "participatory" or therapeutic kitchen areas. These kitchens provide the opportunity for program participants to benefit from structured, familiar activities. A participatory kitchen is actually more like a stage or setting, which reaches into past memories of people with dementia. Familiar sights and sounds help participants reach back into their memories of days spent cooking dinner for the family, sitting around the kitchen table helping children with homework or engaging in a game of cards. It provides a familiar framework with which to help process the world around them by allowing them to spend time in the most familiar room in any household. These participatory kitchens are not where meals are actually prepared. Meals are prepared off-site and delivered fully cooked to the program at designated times. Meals are then plated by staff and served to the participants. As in our Beverly program, the North Andover site will be contracting with a local vendor to provide a nutritious meal at lunch which will be delivered to the program to be served. Additionally, we are a long-time participant in the USDA Child and Adult Care Food Program and typically have deficiency free audits and comply with all guidelines and regulations of this program. Our participatory kitchen is the heart of our program and provides a safe and familiar environment for our members. This critical "home -like" atmosphere is both a therapeutic and essential component of what makes our program a supportive environment for people with memory disorders. R�ectf D rcey Adams, LIAW Director of Community Programs N R.W. Sullivan Engineering HVAC . Electrical . Plumbing . Fire Protection . Code November 4, 2010 Levi + Wong Design Associates, Inc. 45 Walden Street Concord, MA 01742 Attn: Ruth Neeman, AIA Re: Spectrum — Adult Day Centers Dear Ruth, We reviewed the MA Food Code (105 CMR 590), which contains amendments to the 1999 FDS Food Code. Based on the definition of a Food Establishment contained in 105 CMR 590.002 (attached), the facility is subject to the requirements of the food code since the kitchen contains "facilities to prepare, store, or serve food". However, there are options in the food code for acceptable equipment and layout depending upon the type of operations being conducted. For example, dishwashing equipment can be used if it meets certain aspects of the code rather than a 3 compartment sink (Food Code Section 4-301.12(C)): 4-301.12 Manual Warewashing, Sink Compartment Requirements. (A) Except as specified in ¶ (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. (B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment as specified in ¶ (C) of this section shall be used. (C) Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints and its use is approved. Alternative manual warewashing equipment may include: (1) High-pressure detergent sprayers; (2) Low- or line pressure spray detergent foamers; (3) Other task -specific cleaning equipment; (4) Brushes or other implements; (5) 2 -compartment sinks as specified under ¶¶ (D) and (E) of this section; or (6) Receptacles that substitute for the compartments of a multicompartment sink (D) Before a 2 -compartment sink is used: (1) The permit holder shall have its use approved; and (2) The nature of warewashing shall be limited to batch operations for cleaning kitchenware such as between cutting one type of raw meat and another or cleanup at the end of a shift, and: (a) The number of items to be cleaned shall be limited, (b) The cleaning and sanitizing solutions shall be made up immediately before use and drained immediately after use, and (c) A detergent- sanitizer shall be used to sanitize and shall be applied as specified under § 4-501.115, or fL-c St-hlaifl Crnler ..;2 f lain SIreel. Suite 203 hoslon. Moa 02129-1107 617.523822.7 (p) 617.523.2016 01 ....vw.r,aulIivan.com ;rvrx (d) A hot water sanitization immersion step shall be used as specified under ¶ 4-603.16(C). (E) A 2 -compartment sink may not be used for warewashing operations where cleaning and sanitizing solutions are used for a continuous or intermittent flow of kitchenware or tableware in an ongoing warewashing process. Since the building is classified as 1-4, the building code classification is an institutional facility. The plumbing code Section 10.09(2) requires the grease trap for certain sinks and the dishwasher in the following facilities including institutional or clubs with kitchens: (2) Grease Traps and Interceptors When Installed Inside of Buildings. (a) Grease traps and interceptors shall be installed in the following establishments to prevent the discharge of fats, oils, and grease into the drainage system: 1. restaurants; 2. cafeterias; 3. hotels; 4. hospitals; 5. institutional facilities; 6. factories; 7. clubs; 8. bars where food is prepared and served; and 9. all commercial kitchens; food and meat packing and processing establishments; super markets, bakeries, and other establishments where fats, oils and grease may be introduced into the building sanitary drainage system in quantities that can cause waste line obstruction or hinder sewage disposal, (b) Grease traps and interceptors may be installed on individual fixture waste branches. (c) Plumbing fixtures to be protected by grease traps and interceptors shall include: 1. pot sinks (with bowl depths exceeding ten inches); 2. scullery sinks (with bowl depths exceeding ten inches), 3. floor drains; 4. floor sinks; 5. automatic dishwashers regardless of temperature; 6. pre -rinse sinks; 7. soup kettles or similar devices; 8. wok stations; and 9. automatic hood wash units The building requires a mop sink per the plumbing code. The food code also requires that a service sink be provided in a convenient location. This requirement is somewhat obscure and subject to the judgement of the health inspector. 5-203.13 Service Sink. At least l service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Finally, we were not able to find any requirement in the food code that would require a physical barrier between the kitchen and the dining area. If you have any questions please do not hesitate to call. Sincerely, SULLIVAN CODE GROUP DON E. CONTOIS, P.E. J:\2005\7317-00\0_Files\Reports\Northshore Senior Health\Kitchen Health Code Letter.doc im 590.002: continued 6/12/09 105 CMR: DEPARTMENT OF PUBLIC HEALTH Covered Food Establishment for purposes of 105 CMR 590.009(G): Posting of Calorie Information, means a food establishment that: (1) Is engaged in the business of preparing and selling food items for immediate human consumption on the premises or off the premises, including but not limited to a restaurant, cafe, cafeteria, cocktail lounge or bar, coffee or pastry shop, and, (2) Offers for sale substantially the same menu items, utilizing menus, menu boards or food item tags, in servings that are standardized for portion size and content, and (3) Is one of a group of 20 or more food establishments doing business in Massachusetts that: (a) operates under common ownership or control, or (b) operates as franchised outlets of a parent business, or (c) does business under the same name. Covered food establishment does not include the following: 1. Kitchen preparing food for students, clients, patients, residents, or inmates in a school, camp, licensed health care facility, day care facility, assisted living residence, group residence, prison or other institutional setting in which food is prepared and/or served to a specific population; 2. Retail food establishment primarily engaged in the retail sale of fresh produce and packaged foods, such as a market, grocery store, or convenience store, except for a separately -owned covered food establishment to which 105 CMR 590.002: Purpose and Definitions otherwise applies that is located in such retail food establishment; 3. Private club or membership association; 4. Temporary food establishment; 5. Caterer; or 6. Vending machine. Critical Item means, in addition to the definition set forth in the federal 1999 Food Code, any other violation of 105 CMR 590.000 so designated by the board of health after written notice to the permit holder that the violation has the potential to seriously affect the public health. DEP means the Massachusetts Department of Environmental Protection. Department means the Massachusetts Department of Public Health. Director means the Director of the Division of Food and Drugs. Drinkine Water means water that meets 310 CMR 22.00: Drinking Water. FC -Regulatory Authority means for the purpose of 105 CMR 590.000, in addition to the definition set forth in FC 1-201.10, the board of health. Food Code Interventions means the following set of preventive measures: (1) Demonstration of Knowledge (2) Employee Health (3) Hands as a Vehicle of Contamination (4) Time -temperature Relationships (5) Consumer Advisory Food Employee means an individual working with unpackaged food, food equipment or utensils, or food - contact surfaces. This could include the owner, individual having supervisory or management duties, person on the payroll, family member, volunteer, person performing work under contractual agreement, or any other person working in a food establishment. In health care facilities, this includes those who set up trays for patients to eat, feed or assist patients in eating, give oral medications or give mouth/denture care. In day care operations, schools and long term care facilities, which are licensed food establishments, this includes those who prepare food for clients to eat, feed or assist clients in eating or give oral medications. Food Establishment. (1) Food establishment means an operation that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption: 105 CMR — 3577 590.002: continued 105 CMR: DEPARTMENT OF PUBLIC HEALTH (a) Such as a restaurant; satellite or catered feeding location when these locations are equipped with facilities to prepare, store or serve food; catering operation if the operation provides food directly to a consumer or to a conveyance used to transport people; market; retail bakery; vending location; institution; food bank; residential kitchens in bed and breakfast homes and bed and breakfast establishments; residential kitchens for retail sale and, (b) That relinquishes possession of food to a consumer directly, or indirectly through a delivery service such as home delivery of grocery orders or restaurant takeout orders, or delivery service that is provided by common carriers. (FC) (2) Food establishment includes: (a) An element of the operation such as a transportation vehicle or a central preparation facility that supplies a vending location or satellite feeding location unless the vending or feeding location is permitted by the regulatory authority; and (FC) (b) An operation that is conducted in a mobile, stationary, temporary, or permanent facility or location; where consumption is on or off the premises; and regardless of whether there is a charge for the food. (3) Food establishment does not include: (a) A produce stand that only offers whole, uncut fresh fruits and vegetables; (b) A food processing plant; (c) A kitchen in a private home if only food that is not potentially hazardous is prepared for sale or service at a function such as a religious or charitable organization's bake sale; (d) A kitchen in a private home that prepares food for distribution to a charitable facility in accordance with M.G.L c. 94, § 328; (e) An area where food that is prepared as specified in 105 CMR 590.002: Food Establishment(3)(c) is sold or offered for human consumption; (1) A kitchen in a private home, such as a family daycare provider; or a bed and breakfast home that serves only a continental breakfast; or, (g) A private home that receives catered or home -delivered food. (FC) Food Item Tae means a label or placard that identifies any food item displayed for sale at a covered food establishment. Food Processing Plant means in addition to the definition set forth in FC 1- 201.10, the definition of Food Processing Operation in 105 CMR 500.000. Full Breakfast means a breakfast meal including foods other than those listed in 105 CMR 590.002, definition of "continental breakfast." Menu means a printed list or pictorial display of a food item or items and their price(s) that are available for sale from a covered food establishment, and includes menus distributed or provided outside of the establishment. Menu Board means any list or pictorial display of a food item or items and their price(s) posted within or outside a covered food establishment. Menu Item means any individual food item, or combination of food items, listed or displayed on a menu board or menu, or identified with a food item tag that is/are sold by a covered food establishment. Misbranded Food means the definition in M.G.L. c. 94, § 187. Residential Kitchen means a kitchen in a private home. Risk Factors (1) Risk Factors mean improper practices or procedures, which have been identified by the Centers for Disease Control and Prevention (CDC), through epidemiological data as the most prevalent contributing factors of foodbome illness or injury. (2) Risk Factors include: 6/12/09 105 CMR — 3578 R.W. Sullivan Engineering HVAC . Electrical . Plumbing . Fire Protection . Code November 4, 2010 Levi + Wong Design Associates, Inc. 45 Walden Street Concord, MA 01742 Attn: Ruth Neeman, AIA Re: Spectrum — Adult Day Centers Dear Ruth, We reviewed the MA Food Code (105 CMR 590), which contains amendments to the 1999 FDS Food Code. Based on the definition of a Food Establishment contained in 105 CMR 590.002 (attached), the facility is subject to the requirements of the food code since the kitchen contains "facilities to prepare, store, or serve food". However, there are options in the food code for acceptable equipment and layout depending upon the type of operations being conducted. For example, dishwashing equipment can be used if it meets certain aspects of the code rather than a 3 compartment sink (Food Code Section 4-301.12(C)): 4-301.12 Manual Warewashing, Sink Compartment Requirements. (A) Except as specified in ¶ (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. (B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment as specified in $ (C) of this section shall be used. (C) Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints and its use is approved. Alternative manual warewashing equipment may include: (1) High-pressure detergent sprayers; (2) Low- or line pressure spray detergent foamers; (3) Other task -specific cleaning equipment; (4) Brushes or other implements; (5) 2 -compartment sinks as specified under ¶T (D) and (E) of this section; or (6) Receptacles that substitute for the compartments of a multicompartment sink (D) Before a 2 -compartment sink is used: (1) The permit holder shall have its use approved; and (2) The nature of warewashing shall be limited to batch operations for cleaning kitchenware such as between cutting one type of raw meat and another or cleanup at the end of a shift, and: (a) The number of items to be cleaned shall be limited, (b) The cleaning and sanitizing solutions shall be made up immediately before use and drained immediately after use, and (c) A detergent-sanitizer shall be used to sanitize and shall be applied as specified under § 4-501.115, or fhr. Schmrfl Cenler . 529, Man Streel, Suite 203 . Boston. MA 02129-1107 617.523.8227 (p) . 617.523.8016 (f) .: avr .rv;sullivan.con ;rvrx (d) A hot water sanitization immersion step shall be used as specified under ¶ 4-603.16(C). (E) A 2 -compartment sink may not be used for warewashing operations where cleaning and sanitizing solutions are used for a continuous or intermittent flow of kitchenware or tableware in an ongoing warewashing process. Since the building is classified as 1-4, the building code classification is an institutional facility. The plumbing code Section 10.09(2) requires the grease trap for certain sinks and the dishwasher in the following facilities including institutional or clubs with kitchens: (2) Grease Traps and Interceptors When Installed Inside of Buildings. (a) Grease traps and interceptors shall be installed in the following establishments to prevent the discharge of fats, oils, and grease into the drainage system: 1. restaurants; 2. cafeterias; 3. hotels; 4. hospitals; 5. institutional facilities; 6. factories; 7. clubs; 8. bars where food is prepared and served; and 9. all commercial kitchens; food and meat packing and processing establishments; super markets, bakeries, and other establishments where fats, oils and grease may be introduced into the building sanitary drainage system in quantities that can cause waste line obstruction or hinder sewage disposal, (b) Grease traps and interceptors may be installed on individual fixture waste branches. (c) Plumbing fixtures to be protected by grease traps and interceptors shall include: 1. pot sinks (with bowl depths exceeding ten inches); 2. scullery sinks (with bowl depths exceeding ten inches), 3. floor drains; 4. floor sinks; 5. automatic dishwashers regardless of temperature; 6. pre -rinse sinks; 7. soup kettles or similar devices; 8. wok stations; and 9. automatic hood wash units The building requires a mop sink per the plumbing code. The food code also requires that a service sink be provided in a convenient location. This requirement is somewhat obscure and subject to the judgement of the health inspector. 5-203.13 Service Sink. At least 1 service sink or I curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. errs Finally, we were not able to find any requirement in the food code that would require a physical barrier between the kitchen and the dining area. If you have any questions please do not hesitate to call. Sincerely, SULLIVAN CODE GROUP DON E. CONTOIS, P.E. J:\2005\7317-00\0_Files\Reports\Northshore Senior Health\Kitchen Health Code Letter.doc i 590.002: continued 6/12/09 105 CMR: DEPARTMENT OF PUBLIC HEALTH Covered Food Establishment, for purposes of 105 CMR 590.009(G): Posting of Calorie Information, means a food establishment that: (1) Is engaged in the business of preparing and selling food items for immediate human consumption on the premises or off the premises, including but not limited to a restaurant, cafe, cafeteria, cocktail lounge or bar, coffee or pastry shop, and, (2) Offers for sale substantially the same menu items, utilizing menus, menu boards or food item tags, in servings that are standardized for portion size and content, and (3) Is one of a group of 20 or more food establishments doing business in Massachusetts that: (a) operates under common ownership or control, or (b) operates as franchised outlets of a parent business, or (c) does business under the same name. Covered food establishment does not include the following: 1. Kitchen preparing food for students, clients, patients, residents, or inmates in a school, camp, licensed health care facility, day care facility, assisted living residence, group residence, prison or other institutional setting in which food is prepared and/or served to a specific population; 2. Retail food establishment primarily engaged in the retail sale of fresh produce and packaged foods, such as a market, grocery store, or convenience store, except for a separately -owned covered food establishment to which 105 CMR 590.002: Purpose and Definitions otherwise applies that is located in such retail food establishment; 3. Private club or membership association; 4. Temporary food establishment; 5. Caterer; or 6. Vending machine. Critical Item means, in addition to the definition set forth in the federal 1999 Food Code, any other violation of 105 CMR 590.000 so designated by the board of health after written notice to the permit holder that the violation has the potential to seriously affect the public health. DEP means the Massachusetts Department of Environmental Protection. Department means the Massachusetts Department of Public Health. Director means the Director of the Division of Food and Drugs. Drinking Water means water that meets 310 CMR 22.00: Drinking Water. FC -Regulatory Authority means for the purpose of 105 CMR 590.000, in addition to the definition set forth in FC 1-201.10, the board of health. Food Code Interventions means the following set of preventive measures: (1) Demonstration of Knowledge (2) Employee Health (3) Hands as a Vehicle of Contamination (4) Time -temperature Relationships (5) Consumer Advisory Food Employee means an individual working with unpackaged food, food equipment or utensils, or food - contact surfaces. This could include the owner, individual having supervisory or management duties, person on the payroll, family member, volunteer, person performing work under contractual agreement, or any other person working in a food establishment. In health care facilities, this includes those who set up trays for patients to eat, feed or assist patients in eating, give oral medications or give mouth/denture care. In day care operations, schools and long term care facilities, which are licensed food establishments, this includes those who prepare food for clients to eat, feed or assist clients in eating or give oral medications. Food Establishment. (1) Food establishment means an operation that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption: 105 CMR — 3577 590.002: continued 6/12/09 105 CMR: DEPARTMENT OF PUBLIC HEALTH (a) Such as a restaurant; satellite or catered feeding location when these locations are equipped with facilities to prepare, store or serve food; catering operation if the operation provides food directly to a consumer or to a conveyance used to transport people; market; retail bakery; vending location; institution; food bank; residential kitchens in bed and breakfast homes and bed and breakfast establishments; residential kitchens for retail sale and, (b) That relinquishes possession of food to a consumer directly, or indirectly through a delivery service such as home delivery of grocery orders or restaurant takeout orders, or delivery service that is provided by common carriers. (FC) (2) Food establishment includes: (a) An element of the operation such as a transportation vehicle or a central preparation facility that supplies a vending location or satellite feeding location unless the vending or feeding location is permitted by the regulatory authority; and (FC) (b) An operation that is conducted in a mobile, stationary, temporary, or permanent facility or location; where consumption is on or off the premises; and regardless of whether there is a charge for the food. (3) Food establishment does not include: (a) A produce stand that only offers whole, uncut fresh fruits and vegetables; (b) A food processing plant; (c) A kitchen in a private home if only food that is not potentially hazardous is prepared for sale or service at a function such as a religious or charitable organization's bake sale; (d) A kitchen in a private home that prepares food for distribution to a charitable facility in accordance with M.G.L c. 94, § 328; (e) An area where food that is prepared as specified in 105 CMR 590.002: Food Establishment(3)(c) is sold or offered for human consumption; (f) A kitchen in a private home, such as a family daycare provider; or a bed and breakfast home that serves only a continental breakfast; or, (g) A private home that receives catered or home -delivered food. (FC) Food Item Tae means a label or placard that identifies any food item displayed for sale at a covered food establishment. Food Processing Plant means in addition to the definition set forth in FC 1- 201.10, the definition of Food Processing Operation in 105 CMR 500.000. Full Breakfast means a breakfast meal including foods other than those listed in 105 CMR 590.002, definition of "continental breakfast." Menu means a printed list or pictorial display of a food item or items and their price(s) that are available for sale from a covered food establishment, and includes menus distributed or provided outside of the establishment. Menu Board means any list or pictorial display of a food item or items and their price(s) posted within or outside a covered food establishment. Menu Item means any individual food item, or combination of food items, listed or displayed on a menu board or menu, or identified with a food item tag that is/are sold by a covered food establishment. Misbranded Food means the definition in M.G.L. c. 94, § 187. Residential Kitchen means a kitchen in a private home. Risk Factors (1) Risk Factors mean improper practices or procedures, which have been identified by the Centers for Disease Control and Prevention (CDC), through epidemiological data as the most prevalent contributing factors of foodborne illness or injury. (2) Risk Factors include: 105 CMR — 3578 R.W. Sullivan Engineering HVAC . Electrical . Plumbing . Fire Protection . Code November 4, 2010 Levi + Wong Design Associates, Inc. 45 Walden Street Concord, MA 01742 Attn: Ruth Neeman, AIA Re: Spectrum — Adult Day Centers Dear Ruth, We reviewed the MA Food Code (105 CMR 590), which contains amendments to the 1999 FDS Food Code. Based on the definition of a Food Establishment contained in 105 CMR 590.002 (attached), the facility is subject to the requirements of the food code since the kitchen contains "facilities to prepare, store, or serve food". However, there are options in the food code for acceptable equipment and layout depending upon the type of operations being conducted. For example, dishwashing equipment can be used if it meets certain aspects of the code rather than a 3 compartment sink (Food Code Section 4-301.12(C)): 4-301.12 Manual Warewashing, Sink Compartment Requirements. (A) Except as specified in ¶ (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. (B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment as specified in $ (C) of this section shall be used. (C) Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints and its use is approved. Alternative manual warewashing equipment may include: (1) High-pressure detergent sprayers; (2) Low- or line pressure spray detergent foamers; (3) Other task -specific cleaning equipment; (4) Brushes or other implements; (5) 2 -compartment sinks as specified under ¶J (D) and (E) of this section; or (6) Receptacles that substitute for the compartments of a multicompartment sink (D) Before a 2 -compartment sink is used: (1) The permit holder shall have its use approved; and (2) The nature of warewashing shall be limited to batch operations for cleaning kitchenware such as between cutting one type of raw meat and another or cleanup at the end of a shift, and: (a) The number of items to be cleaned shall be limited, (b) The cleaning and sanitizing solutions shall be made up immediately before use and drained immediately after use, and (c) A detergent-sanitizer shall be used to sanitize and shall be applied as specified under § 4-501.115, or rho S;,hiatit Center . 529 Blain S1ree1- Suite 203 Boston. N1 02129-1107 617.523.8227 ((i) _ 617.523.8016 (t) .::^r�✓.r,;:;ullivnn.com ;rvrs I� (d) A hot water sanitization immersion step shall be used as specified under ¶ 4-603.16(C). (E) A 2 -compartment sink may not be used for warewashing operations where cleaning and sanitizing solutions are used for a continuous or intermittent flow of kitchenware or tableware in an ongoing warewashing process. Since the building is classified as 1-4, the building code classification is an institutional facility. The plumbing code Section 10.09(2) requires the grease trap for certain sinks and the dishwasher in the following facilities including institutional or clubs with kitchens: (2) Grease Traps and Interceptors When Installed Inside of Buildings. (a) Grease traps and interceptors shall be installed in the following establishments to prevent the discharge of fats, oils, and grease into the drainage system: 1. restaurants; 2. cafeterias; 3. hotels; 4. hospitals; 5. institutional facilities; 6. factories; 7. clubs; 8. bars where food is prepared and served; and 9. all commercial kitchens; food and meat packing and processing establishments; super markets, bakeries, and other establishments where fats, oils and grease may be introduced into the building sanitary drainage system in quantities that can cause waste line obstruction or hinder sewage disposal, (b) Grease traps and interceptors may be installed on individual fixture waste branches. (c) Plumbing fixtures to be protected by grease traps and interceptors shall include: 1. pot sinks (with bowl depths exceeding ten inches); 2. scullery sinks (with bowl depths exceeding ten inches), 3. floor drains; 4. floor sinks; 5. automatic dishwashers regardless of temperature; 6. pre -rinse sinks; 7. soup kettles or similar devices; 8. wok stations; and 9. automatic hood wash units The building requires a mop sink per the plumbing code. The food code also requires that a service sink be provided in a convenient location. This requirement is somewhat obscure and subject to the judgement of the health inspector. 5-203.13 Service Sink. At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Finally, we were not able to find any requirement in the food code that would require a physical barrier between the kitchen and the dining area.. If you have any questions please do not hesitate to call. Sincerely, SULLIVAN CODE GROUP DON E. CONTOIS, P.E. J:\2005\7317-00\0_Files\Reports\Northshore Senior Health\Kitchen Health Code Letter.doc e 590.002: continued 6/12/09 105 CMR: DEPARTMENT OF PUBLIC HEALTH Covered Food Establishment for purposes of 105 CMR 590.009(G): Posting of Calorie Information, means a food establishment that: (1) Is engaged in the business of preparing and selling food items for immediate human consumption on the premises or off the premises, including but not limited to a restaurant, caf6, cafeteria, cocktail lounge or bar, coffee or pastry shop, and, (2) Offers for sale substantially the same menu items, utilizing menus, menu boards or food item tags, in servings that are standardized for portion size and content, and (3) Is one of a group of 20 or more food establishments doing business in Massachusetts that: (a) operates under common ownership or control, or (b) operates as franchised outlets of a parent business, or (c) does business under the same name. Covered food establishment does not include the following: 1. Kitchen preparing food for students, clients, patients, residents, or inmates in a school, camp, licensed health care facility, day care facility, assisted living residence, group residence, prison or other institutional setting in which food is prepared and/or served to a specific population; 2. Retail food establishment primarily engaged in the retail sale of fresh produce and packaged foods, such as a market, grocery store, or convenience store, except for a separately -owned covered food establishment to which 105 CMR 590.002: Purpose and Definitions otherwise applies that is located in such retail food establishment; 3. Private club or membership association; 4. Temporary food establishment; 5. Caterer; or 6. Vending machine. Critical Item means, in addition to the definition set forth in the federal 1999 Food Code, any other violation of 105 CMR 590.000 so designated by the board of health after written notice to the permit holder that the violation has the potential to seriously affect the public health. DEP means the Massachusetts Department of Environmental Protection. Department means the Massachusetts Department of Public Health. Director means the Director of the Division of Food and Drugs. Drinking Water means water that meets 310 CMR 22.00: Drinking Water. FC -Regulatory Authority means for the purpose of 105 CMR 590.000, in addition to the definition set forth in FC 1-201.10, the board of health. Food Code Interventions means the following set of preventive measures: (1) Demonstration of Knowledge (2) Employee Health (3) Hands as a Vehicle of Contamination (4) Time -temperature Relationships (5) Consumer Advisory Food Employee means an individual working with unpackaged food, food equipment or utensils, or food - contact surfaces. This could include the owner, individual having supervisory or management duties, person on the payroll, family member, volunteer, person performing work under contractual agreement, or any other person working in a food establishment. In health care facilities, this includes those who set up trays for patients to eat, feed or assist patients in eating, give oral medications or give mouth/denture care. In day care operations, schools and long term care facilities, which are licensed food establishments, this includes those who prepare food for clients to eat, feed or assist clients in eating or give oral medications. Food Establishment. (1) Food establishment means an operation that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption: 105 CMR — 3577 ly 590.002: continued 6/12/09 105 CMR: DEPARTMENT OF PUBLIC HEALTH (a) Such as a restaurant; satellite or catered feeding location when these locations are equipped with facilities to prepare, store or serve food; catering operation if the operation provides food directly to a consumer or to a conveyance used to transport people; market; retail bakery; vending location; institution; food bank; residential kitchens in bed and breakfast homes and bed and breakfast establishments; residential kitchens for retail sale and, (b) That relinquishes possession of food to a consumer directly, or indirectly through a delivery service such as home delivery of grocery orders or restaurant takeout orders, or delivery service that is provided by common carriers. (FC) (2) Food establishment includes: (a) An element of the operation such as a transportation vehicle or a central preparation facility that supplies a vending location or satellite feeding location unless the vending or feeding location is permitted by the regulatory authority; and (FC) (b) An operation that is conducted in a mobile, stationary, temporary, or permanent facility or location; where consumption is on or off the premises; and regardless of whether there is a charge for the food. (3) Food establishment does not include: (a) A produce stand that only offers whole, uncut fresh fruits and vegetables; (b) A food processing plant; (c) A kitchen in a private home if only food that is not potentially hazardous is prepared for sale or service at a function such as a religious or charitable organization's bake sale; (d) A kitchen in a private home that prepares food for distribution to a charitable facility in accordance with M.G.L c. 94, § 328; (e) An area where food that is prepared as specified in 105 CMR 590.002: Food Establishment(3)(c) is sold or offered for human consumption; (f) A kitchen in a private home, such as a family daycare provider; or a bed and breakfast home that serves only a continental breakfast; or, (g) A private home that receives catered or home -delivered food. (FC) Food Item Tag means a label or placard that identifies any food item displayed for sale at a covered food establishment. Food Processing Plant means in addition to the definition set forth in FC 1- 201.10, the definition of Food Processing Operation in 105 CMR 500.000. Full Breakfast means a breakfast meal including foods other than those listed in 105 CMR 590.002, definition of "continental breakfast." Menu means a printed list or pictorial display of a food item or items and their price(s) that are available for sale from a covered food establishment, and includes menus distributed or provided outside of the establishment. Menu Board means any list or pictorial display of a food item or items and their price(s) posted within or outside a covered food establishment. Menu Item means any individual food item, or combination of food items, listed or displayed on a menu board or menu, or identified with a food item tag that is/are sold by a covered food establishment. Misbranded Food means the definition in M.G.L. c. 94, § 187. Residential Kitchen means a kitchen in a private home. Risk Factors (1) Risk Factors mean improper practices or procedures, which have been identified by the Centers for Disease Control and Prevention (CDC), through epidemiological data as the most prevalent contributing factors of foodborne illness or injury. (2) Risk Factors include: 105 CMR — 3578 R.W. Sullivan Engineering HVAC . Electrical . Plumbing . Fire Protection . Code November 4, 2010 Levi + Wong Design Associates, Inc. 45 Walden Street Concord, MA 01742 Attn: Ruth Neeman, AIA Re: Spectrum — Adult Day Centers Dear Ruth, We reviewed the MA Food Code (105 CMR 590), which contains amendments to the 1999 FDS Food Code. Based on the definition of a Food Establishment contained in 105 CMR 590.002 (attached), the facility is subject to the requirements of the food code since the kitchen contains "facilities to prepare, store, or serve food". However, there are options in the food code for acceptable equipment and layout depending upon the type of operations being conducted. For example, dishwashing equipment can be used if it meets certain aspects of the code rather than a 3 compartment sink (Food Code Section 4-301.12(C)): 4-301.12 Manual warewashing, Sink Compartment Requirements. (A) Except as specified in ¶ (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. (B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment as specified in ¶ (C) of this section shall be used. (C) Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints and its use is approved. Alternative manual warewashing equipment may include: (1) High-pressure detergent sprayers; (2) Low- or line pressure spray detergent foamers; (3) Other task -specific cleaning equipment; (4) Brushes or other implements; (5) 2 -compartment sinks as specified under ¶¶ (D) and (E) of this section; or (6) Receptacles that substitute for the compartments of a multicompartment sink. (D) Before a 2 -compartment sink is used: (1) The permit holder shall have its use approved; and (2) The nature of warewashing shall be limited to batch operations for cleaning kitchenware such as between cutting one type of raw meat and another or cleanup at the end of a shift, and: (a) The number of items to be cleaned shall be limited, (b) The cleaning and sanitizing solutions shall be made up immediately before use and drained immediately after use, and (c) A detergent-sanitizer shall be used to sanitize and shall be applied as specified under § 4-501.115, or he S;.htafft Cenir-:r I. 5'2; fra n SIreeL Seita 203 Boston, MA 0212.9-1107 617.523.8227 (p; . 617,522,-8016 (f) .Iivan.com (d) A hot water sanitization immersion step shall be used as specified under ¶ 4-603.16(C). (E) A 2 -compartment sink may not be used for warewashing operations where cleaning and sanitizing solutions are used for a continuous or intermittent flow of kitchenware or tableware in an ongoing warewashing process. Since the building is classified as 1-4, the building code classification is an institutional facility. The plumbing code Section 10.09(2) requires the grease trap for certain sinks and the dishwasher in the following facilities including institutional or clubs with kitchens: (2) Grease Traps and Interceptors When Installed Inside of Buildings. (a) Grease traps and interceptors shall be installed in the following establishments to prevent the discharge of fats, oils, and grease into the drainage system: 1. restaurants; 2. cafeterias; 3. hotels; 4. hospitals; 5. institutional facilities; 6. factories; 7. clubs; 8. bars where food is prepared and served; and 9. all commercial kitchens; food and meat packing and processing establishments; super markets, bakeries, and other establishments where fats, oils and grease may be introduced into the building sanitary drainage system in quantities that can cause waste line obstruction or hinder sewage disposal, (b) Grease traps and interceptors may be installed on individual fixture waste branches. (c) Plumbing fixtures to be protected by grease traps and interceptors shall include: 1. pot sinks (with bowl depths exceeding ten inches); 2. scullery sinks (with bowl depths exceeding ten inches), 3. floor drains; 4. floor sinks; 5. automatic dishwashers regardless of temperature; 6. pre -rinse sinks; 7. soup kettles or similar devices; 8. wok stations; and 9. automatic hood wash units The building requires a mop sink per the plumbing code. The food code also requires that a service sink be provided in a convenient location. This requirement is somewhat obscure and subject to the judgement of the health inspector. 5-203.13 Service Sink. At least I service sink or I curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Finally, we were not able to find any requirement in the food code that would require a physical barrier between the kitchen and the dining area. If you have any questions please do not hesitate to call. Sincerely, SULLIVAN CODE GROUP I. DON E. CONTOIS, P.E. J:\2005\7317-00\0—Files\Reports\Northshore Senior Health\Kitchen Health Code Letter.doc 105 CMR: DEPARTMENT OF PUBLIC HEALTH 590.002: continued Covered Food Establishment, for purposes of 105 CMR 590.009(G): Posting of Calorie Information, means a food establishment that: (1) Is engaged in the business of preparing and selling food items for immediate human consumption on the premises or off the premises, including but not limited to a restaurant, caf6, cafeteria, cocktail lounge or bar, coffee or pastry shop, and, (2) Offers for sale substantially the same menu items, utilizing menus, menu boards or food item tags, in servings that are standardized for portion size and content, and (3) Is one of a group of 20 or more food establishments doing business in Massachusetts that: (a) operates under common ownership or control, or (b) operates as franchised outlets of a parent business, or (c) does business under the same name. Covered food establishment does not include the following: 1. Kitchen preparing food for students, clients, patients, residents, or inmates in a school, camp, licensed health care facility, day care facility, assisted living residence, group residence, prison or other institutional setting in which food is prepared and/or served to a specific population; 2. Retail food establishment primarily engaged in the retail sale of fresh produce and packaged foods, such as a market, grocery store, or convenience store, except for a separately -owned covered food establishment to which 105 CMR 590.002: Purpose and Definitions otherwise applies that is located in such retail food establishment; 3. Private club or membership association; 4. Temporary food establishment; 5. Caterer; or 6. Vending machine. Critical Item means, in addition to the definition set forth in the federal 1999 Food Code, any other violation of 105 CMR 590.000 so designated by the board of health after written notice to the permit holder that the violation has the potential to seriously affect the public health. DEP means the Massachusetts Department of Environmental Protection. Department means the Massachusetts Department of Public Health. Director means the Director of the Division of Food and Drugs. Drinkina Water means water that meets 310 CMR 22.00: Drinking Water. FC -Regulatory Authority means for the purpose of 105 CMR 590.000, in addition to the definition set forth in FC 1-201.10, the board of health. Food Code Interventions means the following set of preventive measures: (1) Demonstration of Knowledge (2) Employee Health (3) Hands as a Vehicle of Contamination (4) Time -temperature Relationships (5) Consumer Advisory Food Employee means an individual working with unpackaged food, food equipment or utensils, or food - contact surfaces. This could include the owner, individual having supervisory or management duties, person on the payroll, family member, volunteer, person performing work under contractual agreement, or any other person working in a food establishment. In health care facilities, this includes those who set up trays for patients to eat, feed or assist patients in eating, give oral medications or give mouth/denture care. In day care operations, schools and long term care facilities, which are licensed food establishments, this includes those who prepare food for clients to eat, feed or assist clients in eating or give oral medications. Food Establishment. (1) Food establishment means an operation that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption: 6/12/09 105 CMR -3577 590.002: continued 6/12/09 105 CMR: DEPARTMENT OF PUBLIC HEALTH (a) Such as a restaurant; satellite or catered feeding location when these locations are equipped with facilities to prepare, store or serve food; catering operation if the operation provides food directly to a consumer or to a conveyance used to transport people; market; retail bakery; vending location; institution; food bank; residential kitchens in bed and breakfast homes and bed and breakfast establishments; residential kitchens for retail sale and, (b) That relinquishes possession of food to a consumer directly, or indirectly through a delivery service such as home delivery of grocery orders or restaurant takeout orders, or delivery service that is provided by common carriers. (FC) (2) Food establishment includes: (a) An element of the operation such as a transportation vehicle or a central preparation facility that supplies a vending location or satellite feeding location unless the vending or feeding location is permitted by the regulatory authority; and (FC) (b) An operation that is conducted in a mobile, stationary, temporary, or permanent facility or location; where consumption is on or off the premises; and regardless of whether there is a charge for the food. (3) Food establishment does not include: (a) A produce stand that only offers whole, uncut fresh fruits and vegetables; (b) A food processing plant; (c) A kitchen in a private home if only food that is not potentially hazardous is prepared for sale or service at a function such as a religious or charitable organization's bake sale; (d) A kitchen in a private home that prepares food for distribution to a charitable facility in accordance with M.G.L c. 94, § 328; (e) An area where food that is prepared as specified in 105 CMR 590.002: Food Establishment(3)(c) is sold or offered for human consumption; (f) A kitchen in a private home, such as a family daycare provider; or a bed and breakfast home that serves only a continental breakfast; or, (g) A private home that receives catered or home -delivered food. (FC) Food Item Tae means a label or placard that identifies any food item displayed for sale at a covered food establishment. Food Processing Plant means in addition to the definition set forth in FC 1- 201.10, the definition of Food Processing Operation in 105 CMR 500.000. Full Breakfast means a breakfast meal including foods other than those listed in 105 CMR 590.002, definition of "continental breakfast." Menu means a printed list or pictorial display of a food item or items and their price(s) that are available for sale from a covered food establishment, and includes menus distributed or provided outside of the establishment. Menu Board means any list or pictorial display of a food item or items and their price(s) posted within or outside a covered food establishment. Menu Item means any individual food item, or combination of food items, listed or displayed on a menu board or menu, or identified with a food item tag that is/are sold by a covered food establishment. Misbranded Food means the definition in M.G.L. c. 94, § 187. Residential Kitchen means a kitchen in a private home. Risk Factors (1) Risk Factors mean improper practices or procedures, which have been identified by the Centers for Disease Control and Prevention (CDC), through epidemiological data as the most prevalent contributing factors of foodborne illness or injury. (2) Risk Factors include: 105 CMR — 3578 R.W. Sullivan Engineering HVAC . Electrical . Plumbing . Fire Protection . Code November 4, 2010 Levi + Wong Design Associates, Inc. 45 Walden Street Concord, MA 01742 Attn: Ruth Neeman, AIA Re: Spectrum —Adult Day Centers Dear Ruth, We reviewed the MA Food Code (105 CMR 590), which contains amendments to the 1999 FDS Food Code. Based on the definition of a Food Establishment contained in 105 CMR 590.002 (attached), the facility is subject to the requirements of the food code since the kitchen contains "facilities to prepare, store, or serve food". However, there are options in the food code for acceptable equipment and layout depending upon the type of operations being conducted. - For example, dishwashing equipment can be used if it meets certain aspects of the code rather than a 3 compartment sink (Food Code Section 4-301.12(C)): 4-301.12 Manual Warewashing, Sink Compartment (requirements. (A) Except as specified in ¶ (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. (B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment as specified in $ (C) of this section shall be used. (C) Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints and its use is approved. Alternative manual warewashing equipment may include: (1) High-pressure detergent sprayers; (2) Low- or line pressure spray detergent foamers; (3) Other task -specific cleaning equipment; (4) Brushes or other implements; (5) 2 -compartment sinks as specified under T$ (D) and (E) of this section; or (6) Receptacles that substitute for the compartments of a multicompartment sink (D) Before a 2 -compartment sink is used: (1) The permit holder shall have its use approved; and (2) The nature of warewashing shall be limited to batch operations for cleaning kitchenware such as between cutting one type of raw meat and another or cleanup at the end of a shift, and: (a) The number of items to be cleaned shall be limited, (b) The cleaning and sanitizing solutions shall be made up immediately before use and drained immediately after use, and (c) A detergent-sanitizer shall be used to sanitize and shall be applied as specified under § 4-501.115, or `he Srhraifl Center I. Man S1 reel. Suite 203 Boston, NIA 0212.9-1107 617.523 8227 (p) . 617.5238016 ift .:v:rca.r„sullivan.com ;rvrx (d) A hot water sanitization immersion step shall be used as specified under ¶ 4-603.16(C). (E) A 2 -compartment sink may not be used for warewashing operations where cleaning and sanitizing solutions are used for a continuous or intermittent flow of kitchenware or tableware in an ongoing warewashing process. Since the building is classified as 1-4, the building code classification is an institutional facility. The plumbing code Section 10.09(2) requires the grease trap for certain sinks and the dishwasher in the following facilities including institutional or clubs with kitchens: (2) Grease Traps and Interceptors When Installed Inside of Buildings. (a) Grease traps and interceptors shall be installed in the following establishments to prevent the discharge of fats, oils, and grease into the drainage system: I. restaurants; 2. cafeterias; 3. hotels; 4. hospitals; 5. institutional facilities; 6. factories; 7. clubs; 8. bars where food is prepared and served; and 9. all commercial kitchens; food and meat packing and processing establishments; super markets, bakeries, and other establishments where fats, oils and grease may be introduced into the building sanitary drainage system in quantities that can cause waste line obstruction or hinder sewage disposal, (b) Grease traps and interceptors may be installed on individual fixture waste branches. (c) Plumbing fixtures to be protected by grease traps and interceptors shall include: 1. pot sinks (with bowl depths exceeding ten inches); 2. scullery sinks (with bowl depths exceeding ten inches), 3. floor drains; 4. floor sinks; 5. automatic dishwashers regardless of temperature; 6. pre -rinse sinks; 7. soup kettles or similar devices; 8. wok stations; and 9. automatic hood wash units The building requires a mop sink per the plumbing code. The food code also requires that a service sink be provided in a convenient location. This requirement is somewhat obscure and subject to the judgement of the health inspector. 5-203.13 Service Sink. At least I service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. vrs Finally, we were not able to find any requirement in the food code that would require a physical barrier between the kitchen and the dining area. If you have any questions please do not hesitate to call. Sincerely, SULLIVAN CODE GROUP I. DON E. CONTOIS, P.E. J:\2005\7317-00\0_Files\Reports\Northshore Senior Health\Kitchen Health Code Letter.doc .t 590.002: continued 6/12/09 105 CMR: DEPARTMENT OF PUBLIC HEALTH Covered Food Establishment, for purposes of 105 CMR 590.009(G): Posting of Calorie Information, means a food establishment that: (1) Is engaged in the business of preparing and selling food items for immediate human consumption on the premises or off the premises, including but not limited to a restaurant, cafe, cafeteria, cocktail lounge or bar, coffee or pastry shop, and, (2) Offers for sale substantially the same menu items, utilizing menus, menu boards or food item tags, in servings that are standardized for portion size and content, and (3) Is one of a group of 20 or more food establishments doing business in Massachusetts that: (a) operates under common ownership or control, or (b) operates as franchised outlets of a parent business, or (c) does business under the same name. Covered food establishment does not include the following: 1. Kitchen preparing food for students, clients, patients, residents, or inmates in a school, camp, licensed health care facility, day care facility, assisted living residence, group residence, prison or other institutional setting in which food is prepared and/or served to a specific population; 2. Retail food establishment primarily engaged in the retail sale of fresh produce and packaged foods, such as a market, grocery store, or convenience store, except for a separately -owned covered food establishment to which 105 CMR 590.002: Purpose and Definitions otherwise applies that is located in such retail food establishment; 3. Private club or membership association; 4. Temporary food establishment; 5. Caterer; or 6. Vending machine. Critical Item means, in addition to the definition set forth in the federal 1999 Food Code, any other violation of 105 CMR 590.000 so designated by the board of health after written notice to the permit holder that the violation has the potential to seriously affect the public health. DEP means the Massachusetts Department of Environmental Protection. Department means the Massachusetts Department of Public Health. Director means the Director of the Division of Food and Drugs. Drinking Water means water that meets 310 CMR 22.00: Drinking Water. FC -Regulatory Authority means for the purpose of 105 CMR 590.000, in addition to the definition set forth in FC 1-201.10, the board of health. Food Code Interventions means the following set of preventive measures: (1) Demonstration of Knowledge (2) Employee Health (3) Hands as a Vehicle of Contamination (4) Time -temperature Relationships (5) Consumer Advisory Food Employee means an individual working with unpackaged food, food equipment or utensils, or food - contact surfaces. This could include the owner, individual having supervisory or management duties, person on the payroll, family member, volunteer, person performing work under contractual agreement, or any other person working in a food establishment. In health care facilities, this includes those who set up trays for patients to eat, feed or assist patients in eating, give oral medications or give mouth/denture care. In day care operations, schools and long term care facilities, which are licensed food establishments, this includes those who prepare food for clients to eat, feed or assist clients in eating or give oral medications. Food Establishment. (1) Food establishment means an operation that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption: 105 CMR — 3577 590.002: continued 105 CMR: DEPARTMENT OF PUBLIC HEALTH (a) Such as a restaurant; satellite or catered feeding location when these locations are equipped with facilities to prepare, store or serve food; catering operation if the operation provides food directly to a consumer or to a conveyance used to transport people; market; retail bakery; vending location; institution; food bank; residential kitchens in bed and breakfast homes and bed and breakfast establishments; residential kitchens for retail sale and, (b) That relinquishes possession of food to a consumer directly, or indirectly through a delivery service such as home delivery of grocery orders or restaurant takeout orders, or delivery service that is provided by common carriers. (FC) (2) Food establishment includes: (a) An element of the operation such as a transportation vehicle or a central preparation facility that supplies a vending location or satellite feeding location unless the vending or feeding location is permitted by the regulatory authority; and (FC) (b) An operation that is conducted in a mobile, stationary, temporary, or permanent facility or location; where consumption is on or off the premises; and regardless of whether there is a charge for the food. (3) Food establishment does not include: (a) A produce stand that only offers whole, uncut fresh fruits and vegetables; (b) A food processing plant; (c) A kitchen in a private home if only food that is not potentially hazardous is prepared for sale or service at a function such as a religious or charitable organization's bake sale; (d) A kitchen in a private home that prepares food for distribution to a charitable facility in accordance with M.G.L c. 94, § 328; (e) An area where food that is prepared as specified in 105 CMR 590.002: Food Establishment(3)(c) is sold or offered for human consumption; (f) A kitchen in a private home, such as a family daycare provider; or a bed and breakfast home that serves only a continental breakfast; or, (g) A private home that receives catered or home -delivered food. (FC) Food Item Tae means a label or placard that identifies any food item displayed for sale at a covered food establishment. Food Processing Plant means in addition to the definition set forth in FC 1- 201.10, the definition of Food Processing Operation in 105 CMR 500.000. Full Breakfast means a breakfast meal including foods other than those listed in 105 CMR 590.002, definition of "continental breakfast." Menu means a printed list or pictorial display of a food item or items and their price(s) that are available for sale from a covered food establishment, and includes menus distributed or provided outside of the establishment. Menu Board means any list or pictorial display of a food item or items and their price(s) posted within or outside a covered food establishment. Menu Item means any individual food item, or combination of food items, listed or displayed on a menu board or menu, or identified with a food item tag that is/are sold by a covered food establishment. Misbranded Food means the definition in M.G.L. c. 94, § 187. Residential Kitchen means a kitchen in a private home. Risk Factors (1) Risk Factors mean improper practices or procedures, which have been identified by the Centers for Disease Control and Prevention (CDC), through epidemiological data as the most prevalent contributing factors of foodborne illness or injury. (2) Risk Factors include: 6/12/09 105 CMR -3578 J. R.W. Sullivan Engineering HVAC . Electrical . Plumbing . Fire Protection . Code November 4, 2010 Levi + Wong Design Associates, Inc. 45 Walden Street Concord, MA 01742 Attn: Ruth Neeman, AIA Re: Spectrum — Adult Day Centers Dear Ruth, We reviewed the MA Food Code (105 CMR 590), which contains amendments to the 1999 FDS Food Code. Based on the definition of a Food Establishment contained in 105 CMR 590.002 (attached), the facility is subject to the requirements of the food code since the kitchen contains "facilities to prepare, store, or serve food". However, there are options in the food code for acceptable equipment and layout depending upon the type of operations being conducted. For example, dishwashing equipment can be used if it meets certain aspects of the code rather than a 3 compartment sink (Food Code Section 4-301.12(C)): 4-301.12 Manual Warewashing, Sink Compartment Requirements. (A) Except as specified in ¶ (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. (B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment as specified in ¶ (C) of this section shall be used. (C) Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints and its use is approved. Alternative manual warewashing equipment may include: (1) High-pressure detergent sprayers; (2) Low- or line pressure spray detergent foamers; (3) Other task -specific cleaning equipment; (4) Brushes or other implements; (5) 2 -compartment sinks as specified under $$ (D) and (E) of this section; or (6) Receptacles that substitute for the compartments of a multicompartment sink. (D) Before a 2 -compartment sink is used: (1) The permit holder shall have its use approved; and (2) The nature of warewashing shall be limited to batch operations for cleaning kitchenware such as between cutting one type of raw meat and another or cleanup at the end of a shift, and: (a) The number of items to be cleaned shall be limited, (b) The cleaning and sanitizing solutions shall be made up immediately before use and drained immediately after use, and (c) A detergent-sanitizer shall be used to sanitize and shall be applied as specified under § 4-501.115, or (he Sr.hraffl Center Main SIreet. Sui12 203 Boston, PAA 02129-1107 61;.523.8227 ((,) . 617.523.8016 (t) ..,,areas rsulliv 1n.com (d) A hot water sanitization immersion step shall be used as specified under ¶ 4-603.16(C). (E) A 2 -compartment sink may not be used for warewashing operations where cleaning and sanitizing solutions are used for a continuous or intermittent flow of kitchenware or tableware in an ongoing warewashing process. Since the building is classified as 1-4, the building code classification is an institutional facility. The plumbing code Section 10.09(2) requires the grease trap for certain sinks and the dishwasher in the following facilities including institutional or clubs with kitchens: (2) Grease Traps and Interceptors When Installed Inside of Buildings. (a) Grease traps and interceptors shall be installed in the following establishments to prevent the discharge of fats, oils, and grease into the drainage system: 1. restaurants; 2. cafeterias; 3. hotels; 4. hospitals; 5. institutional facilities; 6. factories; 7. clubs; 8. bars where food is prepared and served; and 9. all commercial kitchens; food and meat packing and processing establishments; super markets, bakeries, and other establishments where fats, oils and grease may be introduced into the building sanitary drainage system in quantities that can cause waste line obstruction or hinder sewage disposal, (b) Grease traps and interceptors may be installed on individual fixture waste branches. (c) Plumbing fixtures to be protected by grease traps and interceptors shall include: 1. pot sinks (with bowl depths exceeding ten inches); 2. scullery sinks (with bowl depths exceeding ten inches), 3. floor drains; 4. floor sinks; 5. automatic dishwashers regardless of temperature; 6. pre -rinse sinks; 7. soup kettles or similar devices; 8. wok stations; and 9. automatic hood wash units The building requires a mop sink per the plumbing code. The food code also requires that a service sink be provided in a convenient location. This requirement is somewhat obscure and subject to the judgement of the health inspector. 5-203.13 Service Sink. At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. vrs IW Finally, we were not able to find any requirement in the food code that would require a physical barrier between the kitchen and the dining area. If you have any questions please do not hesitate to call. Sincerely, SULLIVAN CODE GROUP I. DON E. CONTOIS, P.E. J:\2005\7317-00\0_Files\Reports\Northshore Senior Health\Kitchen Health Code Letter.doc 105 CMR: DEPARTMENT OF PUBLIC HEALTH 590.002: continued Covered Food Establishment for purposes of 105 CMR 590.009(G): Posting of Calorie Information, means a food establishment that: (1) Is engaged in the business of preparing and selling food items for immediate human consumption on the premises or off the premises, including but not limited to a restaurant, cafe, cafeteria, cocktail lounge or bar, coffee or pastry shop, and, (2) Offers for sale substantially the same menu items, utilizing menus, menu boards or food item tags, in servings that are standardized for portion size and content, and (3) Is one of a group of 20 or more food establishments doing business in Massachusetts that: (a) operates under common ownership or control, or (b) operates as franchised outlets of a parent business, or (c) does business under the same name. Covered food establishment does not include the following: 1. Kitchen preparing food for students, clients, patients, residents, or inmates in a school, camp, licensed health care facility, day care facility, assisted living residence, group residence, prison or other institutional setting in which food is prepared and/or served to a specific population; 2. Retail food establishment primarily engaged in the retail sale of fresh produce and packaged foods, such as a market, grocery store, or convenience store, except for a separately -owned covered food establishment to which 105 CMR 590.002: Purpose and Definitions otherwise applies that is located in such retail food establishment; 3. Private club or membership association; 4. Temporary food establishment; 5. Caterer; or 6. Vending machine. Critical Item means, in addition to the definition set forth in the federal 1999 Food Code, any other violation of 105 CMR 590.000 so designated by the board of health after written notice to the permit holder that the violation has the potential to seriously affect the public health. DEP means the Massachusetts Department of Environmental Protection. Department means the Massachusetts Department of Public Health. Director means the Director of the Division of Food and Drugs. Drinking Water means water that meets 310 CMR 22.00: Drinking Water. FC -Regulatory Authority means for the purpose of 105 CMR 590.000, in addition to the definition set forth in FC 1-201.10, the board of health. Food Code Interventions means the following set of preventive measures: (1) Demonstration of Knowledge (2) Employee Health (3) Hands as a Vehicle of Contamination (4) Time -temperature Relationships (5) Consumer Advisory Food Employee means an individual working with unpackaged food, food equipment or utensils, or food - contact surfaces. This could include the owner, individual having supervisory or management duties, person on the payroll, family member, volunteer, person performing work under contractual agreement, or any other person working in a food establishment. In health care facilities, this includes those who set up trays for patients to eat, feed or assist patients in eating, give oral medications or give mouth/denture care. In day care operations, schools and long term care facilities, which are licensed food establishments, this includes those who prepare food for clients to eat, feed or assist clients in eating or give oral medications. Food Establishment. (1) Food establishment means an operation that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption: 6/12/09 105 CMR — 3577 590.002: continued 6/12/09 105 CMR: DEPARTMENT OF PUBLIC HEALTH (a) Such as a restaurant; satellite or catered feeding location when these locations are equipped with facilities to prepare, store or serve food; catering operation if the operation provides food directly to a consumer or to a conveyance used to transport people; market; retail bakery; vending location; institution; food bank; residential kitchens in bed and breakfast homes and bed and breakfast establishments; residential kitchens for retail sale and, (b) That relinquishes possession of food to a consumer directly, or indirectly through a delivery service such as home delivery of grocery orders or restaurant takeout orders, or delivery service that is provided by common carriers. (FC) (2) Food establishment includes: (a) An element of the operation such as a transportation vehicle or a central preparation facility that supplies a vending location or satellite feeding location unless the vending or feeding location is permitted by the regulatory authority; and (FC) (b) An operation that is conducted in a mobile, stationary, temporary, or permanent facility or location; where consumption is on or off the premises; and regardless of whether there is a charge for the food. (3) Food establishment does not include: (a) A produce stand that only offers whole, uncut fresh fruits and vegetables; (b) A food processing plant; (c) A kitchen in a private home if only food that is not potentially hazardous is prepared for sale or service at a function such as a religious or charitable organization's bake sale; (d) A kitchen in a private home that prepares food for distribution to a charitable facility in accordance with M.G.L c. 94, § 328; (e) An area where food that is prepared as specified in 105 CMR 590.002: Food Establishment(3)(c) is sold or offered for human consumption; (f) A kitchen in a private home, such as a family daycare provider; or a bed and breakfast home that serves only a continental breakfast; or, (g) A private home that receives catered or home -delivered food. (FC) Food Item Tag means a label or placard that identifies any food item displayed for sale at a covered food establishment. Food Processing Plant means in addition to the definition set forth in FC 1- 201.10, the definition of Food Processing Operation in 105 CMR 500.000. Full Breakfast means a breakfast meal including foods other than those listed in 105 CMR 590.002, definition of "continental breakfast." Menu means a printed list or pictorial display of a food item or items and their price(s) that are available for sale from a covered food establishment, and includes menus distributed or provided outside of the establishment. Menu Board means any list or pictorial display of a food item or items and their price(s) posted within or outside a covered food establishment. Menu Item means any individual food item, or combination of food items, listed or displayed on a menu board or menu, or identified with a food item tag that is/are sold by a covered food establishment. Misbranded Food means the definition in M.G.L. c. 94, § 187. Residential Kitchen means a kitchen in a private home. Risk Factors (1) Risk Factors mean improper practices or procedures, which have been identified by the Centers for Disease Control and Prevention (CDC), through epidemiological data as the most prevalent contributing factors of foodborne illness or injury. (2) Risk Factors include: 105 CMR — 3578 R.W. Sullivan Engineering HVAC . Electrical . Plumbing . Fire Protection . Code November 4, 2010 Levi + Wong Design Associates, Inc. 45 Walden Street Concord, MA 01742 Attn: Ruth Neeman, AIA Re: Spectrum — Adult Day Centers Dear Ruth, We reviewed the MA Food Code (105 CMR 590), which contains amendments to the 1999 FDS Food Code. Based on the definition of a Food Establishment contained in 105 CMR 590.002 (attached), the facility is subject to the requirements of the food code since the kitchen contains "facilities to prepare, store, or serve food". However, there are options in the food code for acceptable equipment and layout depending upon the type of operations being conducted. For example, dishwashing equipment can be used if it meets certain aspects of the code rather than a 3 compartment sink (Food Code Section 4-301.12(C)): 4-301.12 Manual Warewashing, Sink Compartment Requirements. (A) Except as specified in ¶ (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. (B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment as specified in ¶ (C) of this section shall be used. (C) Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints and its use is approved. Alternative manual warewashing equipment may include: (1) High-pressure detergent sprayers; (2) Low- or line pressure spray detergent foamers; (3) Other task -specific cleaning equipment; (4) Brushes or other implements; (5) 2 -compartment sinks as specified under ¶¶ (D) and (E) of this section; or (6) Receptacles that substitute for the compartments of a multicompartment sink (D) Before a 2 -compartment sink is used: (1) The permit holder shall have its use approved; and (2) The nature of warewashing shall be limited to batch operations for cleaning kitchenware such as between cutting one type of raw meat and another or cleanup at the end of a shift, and: (a) The number of items to be cleaned shall be limited, (b) The cleaning and sanitizing solutions shall be made up immediately before use and drained immediately after use, and (c) A detergent-sanitizer shall be used to sanitize and shall be applied as specified under § 4-501.115, or rhe, Schrafft Gomel fain n Slreet. Suite 203 6oslon, rv'A 02129-1107 617.523.822.7 (p) 617.523.8016 01 ...,vvv.n;sullivnn.corn (d) A hot water sanitization immersion step shall be used as specified under ¶ 4-603.16(C). (E) A 2 -compartment sink may not be used for warewashing operations where cleaning and sanitizing solutions are used for a continuous or intermittent flow of kitchenware or tableware in an ongoing warewashing process. Since the building is classified as 1-4, the building code classification is an institutional facility. The plumbing. code Section 10.09(2) requires the grease trap for certain sinks and the dishwasher in the following facilities including institutional or clubs with kitchens: (2) Grease Traps and Interceptors When Installed Inside of Buildings. (a) Grease traps and interceptors shall be installed in the following establishments to prevent the discharge of fats, oils, and grease into the drainage system: 1. restaurants; 2. cafeterias; 3. hotels; 4. hospitals; 5. institutional facilities; 6. factories; 7. clubs; 8. bars where food is prepared and served; and 9. all commercial kitchens; food and meat packing and processing establishments; super markets, bakeries, and other establishments where fats, oils and grease may be introduced into the building sanitary drainage system in quantities that can cause waste line obstruction or hinder sewage disposal, (b) Grease traps and interceptors may be installed on individual fixture waste branches. (c) Plumbing fixtures to be protected by grease traps and interceptors shall include: 1. pot sinks (with bowl depths exceeding ten inches); 2. scullery sinks (with bowl depths exceeding ten inches), 3. floor drains; 4. floor sinks; 5. automatic dishwashers regardless of temperature; 6. pre -rinse sinks; 7. soup kettles or similar devices; 8. wok stations; and 9. automatic hood wash units The building requires a mop sink per the plumbing code. The food code also requires that a service sink be provided in a convenient location. This requirement is somewhat obscure and subject to the judgement of the health inspector. 5-203.13 Service Sink. At least I service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. vrs Finally, we were not able to find any requirement in the food code that would require a physical barrier between the kitchen and the dining area. If you have any questions please do not hesitate to call. Sincerely, SULLIVAN CODE GROUP DON E. CONTOIS, P.E. J:\2005\7317-00\0_Files\Reports\Northshore Senior Health\Kitchen Health Code Letter.doc 105 CMR: DEPARTMENT OF PUBLIC HEALTH 590.002: continued Covered Food Establishment for purposes of 105 CMR 590.009(G): Posting of Calorie Information, means a food establishment that: (1) Is engaged in the business of preparing and selling food items for immediate human consumption on the premises or off the premises, including but not limited to a restaurant, cafe, cafeteria, cocktail lounge or bar, coffee or pastry shop, and, (2) Offers for sale substantially the same menu items, utilizing menus, menu boards or food item tags, in servings that are standardized for portion size and content, and (3) Is one of a group of 20 or more food establishments doing business in Massachusetts that: (a) operates under common ownership or control, or (b) operates as franchised outlets of a parent business, or (c) does business under the same name. Covered food establishment does not include the following: 1. Kitchen preparing food for students, clients, patients, residents, or inmates in a school, camp, licensed health care facility, day care facility, assisted living residence, group residence, prison or other institutional setting in which food is prepared and/or served to a specific population; 2. Retail food establishment primarily engaged in the retail sale of fresh produce and packaged foods, such as a market, grocery store, or convenience store, except for a separately -owned covered food establishment to which 105 CMR 590.002: Purpose and Definitions otherwise applies that is located in such retail food establishment; 3. Private club or membership association; 4. Temporary food establishment; 5. Caterer; or 6. Vending machine. Critical Item means, in addition to the definition set forth in the federal 1999 Food Code, any other violation of 105 CMR 590.000 so designated by the board of health after written notice to the permit holder that the violation has the potential to seriously affect the public health. DEP means the Massachusetts Department of Environmental Protection. Department means the Massachusetts Department of Public Health. Director means the Director of the Division of Food and Drugs. Drinking Water means water that meets 310 CMR 22.00: Drinking Water. FC -Regulatory Authority means for the purpose of 105 CMR 590.000, in addition to the definition set forth in FC 1-201.10, the board of health. Food Code Interventions means the following set of preventive measures: (1) Demonstration of Knowledge (2) Employee Health (3) Hands as a Vehicle of Contamination (4) Time -temperature Relationships (5) Consumer Advisory Food Employee means an individual working with unpackaged food, food equipment or utensils, or food - contact surfaces. This could include the owner, individual having supervisory or management duties, person on the payroll, family member, volunteer, person performing work under contractual agreement, or any other person working in a food establishment. In health care facilities, this includes those who set up trays for patients to eat, feed or assist patients in eating, give oral medications or give mouth/denture care. In day care operations, schools and long term care facilities, which are licensed food establishments, this includes those who prepare food for clients to eat, feed or assist clients in eating or give oral medications. Food Establishment. (1) Food establishment means an operation that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption: 6/12/09 105 CMR — 3577 590.002: continued 105 CMR: DEPARTMENT OF PUBLIC HEALTH (a) Such as a restaurant; satellite or catered feeding location when these locations are equipped with facilities to prepare, store or serve food; catering operation if the operation provides food directly to a consumer or to a conveyance used to transport people; market; retail bakery; vending location; institution; food bank; residential kitchens in bed and breakfast homes and bed and breakfast establishments; residential kitchens for retail sale and, (b) That relinquishes possession of food to a consumer directly, or indirectly through a delivery service such as home delivery of grocery orders or restaurant takeout orders, or delivery service that is provided by common carriers. (FC) (2) Food establishment includes: (a) An element of the operation such as a transportation vehicle or a central preparation facility that supplies a vending location or satellite feeding location unless the vending or feeding location is permitted by the regulatory authority; and (FC) (b) An operation that is conducted in a mobile, stationary, temporary, or permanent facility or location; where consumption is on or off the premises; and regardless of whether there is a charge for the food. (3) Food establishment does not include: (a) A produce stand that only offers whole, uncut fresh fruits and vegetables; (b) A food processing plant; (c) A kitchen in a private home if only food that is not potentially hazardous is prepared for sale or service at a function such as a religious or charitable organization's bake sale; (d) A kitchen in a private home that prepares food for distribution to a charitable facility in accordance with M.G.L c. 94, § 328; (e) An area where food that is prepared as specified in 105 CMR 590.002: Food Establishment(3)(c) is sold or offered for human consumption; (f) A kitchen in a private home, such as a family daycare provider; or a bed and breakfast home that serves only a continental breakfast; or, (g) A private home that receives catered or home -delivered food. (FC) Food Item Tae means a label or placard that identifies any food item displayed for sale at a covered food establishment. Food Processine Plant means in addition to the definition set forth in FC 1- 201.10, the definition of Food Processing Operation in 105 CMR 500.000. Full Breakfast means a breakfast meal including foods other than those listed in 105 CMR 590.002, definition of "continental breakfast." Menu means a printed list or pictorial display of a food item or items and their price(s) that are available for sale from a covered food establishment, and includes menus distributed or provided outside of the establishment. Menu Board means any list or pictorial display of a food item or items and their price(s) posted within or outside a covered food establishment. Menu Item means any individual food item, or combination of food items, listed or displayed on a menu board or menu, or identified with a food item tag that is/are sold by a covered food establishment. Misbranded Food means the definition in M.G.L. c. 94, § 187. Residential Kitchen means a kitchen in a private home. Risk Factors (1) Risk Factors mean improper practices or procedures, which have been identified by the Centers for Disease Control and Prevention (CDC), through epidemiological data as the most prevalent contributing factors of foodborne illness or injury. (2) Risk Factors include: 6/12/09 105 CMR — 3578 a R.W. Sullivan Engineering HVAC . Electrical . Plumbing . Fire Protection . Code November 4, 2010 Levi + Wong Design Associates, Inc. 45 Walden Street Concord, MA 01742 Attn: Ruth Neeman, AIA Re: Spectrum — Adult Day Centers Dear Ruth, We reviewed the MA Food Code (105 CMR 590), which contains amendments to the 1999 FDS Food Code. Based on the definition of a Food Establishment contained in 105 CMR 590.002 (attached), the facility is subject to the requirements of the food code since the kitchen contains "facilities to prepare, store, or serve food". However, there are options in the food code for acceptable equipment and layout depending upon the type of operations being conducted. For example, dishwashing equipment can be used if it meets certain aspects of the code rather than a 3 compartment sink (Food Code Section 4-301.12(C)): 4-301.12 Manual Warewashing, Sink Compartment Requirements. (A) Except as specified in ¶ (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. (B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment as specified in ¶ (C) of this section shall be used. (C) Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints and its use is approved Alternative manual warewashing equipment may include: (1) High-pressure detergent sprayers; (2) Low- or line pressure spray detergent foamers; (3) Other task -specific cleaning equipment; (4) Brushes or other implements; (5) 2 -compartment sinks as specified under ¶¶ (D) and (E) of this section; or (6) Receptacles that substitute for the compartments of a multicompartment sink. (D) Before a 2 -compartment sink is used: (1) The permit holder shall have its use approved; and (2) The nature of warewashing shall be limited to batch operations for cleaning kitchenware such as between cutting one type of raw meat and another or cleanup at the end of a shift, and: (a) The number of items to be cleaned shall be limited, (b) The cleaning and sanitizing solutions shall be made up immediately before use and drained immediately after use, and (c) A detergent-sanitizer shall be used to sanitize and shall be applied as specified under § 4-501.115, or rhi; S:-hrasil Center . 529 %!,n n Street. Suite 203 Boston, rvia 02129-1107 617523.8227 (p) 617.523.8016111.: ^rv.r.;sullivan.com 1--A (d) A hot water sanitization immersion step shall be used as specified under ¶ 4-603.16(C). (E) A 2 -compartment sink may not be used for warewashing operations where cleaning and sanitizing solutions are used for a continuous or intermittent flow of kitchenware or tableware in an ongoing warewashing process. Since the building is classified as 1-4, the building code classification is an institutional facility. The plumbing code Section 10.09(2) requires the grease trap for certain sinks and the dishwasher in the following facilities including institutional or clubs with kitchens: (2) Grease Traps and Interceptors When Installed Inside of Buildings. (a) Grease traps and interceptors shall be installed in the following establishments to prevent the discharge of fats, oils, and grease into the drainage system: 1. restaurants; 2. cafeterias; 3. hotels; 4. hospitals; 5. institutional facilities; 6. factories; 7. clubs; 8. bars where food is prepared and served; and 9. all commercial kitchens; food and meat packing and processing establishments; super markets, bakeries, and other establishments where fats, oils and grease may be introduced into the building sanitary drainage system in quantities that can cause waste line obstruction or hinder sewage disposal, (b) Grease traps and interceptors may be installed on individual fixture waste branches. (c) Plumbing fixtures to be protected by grease traps and interceptors shall include: 1. pot sinks (with bowl depths exceeding ten inches); 2. scullery sinks (with bowl depths exceeding ten inches), 3. floor drains; 4. floor sinks; 5. automatic dishwashers regardless of temperature; 6. pre -rinse sinks; 7. soup kettles or similar devices; 8. wok stations; and 9. automatic hood wash units The building requires a mop sink per the plumbing code. The food code also requires that a service sink be provided in a convenient location. This requirement is somewhat obscure and subject to the judgement of the health inspector. 5-203.13 Service Sink. At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Finally, we were not able to find any requirement in the food code that would require a physical barrier between the kitchen and the dining area. If you have any questions please do not hesitate to call. Sincerely, SULLIVAN CODE GROUP DON E. CONTOIS, P.E. J:\2005\7317-00\0_Files\Reports\Northshore Senior Health\Kitchen Health Code Letter.doc 105 CMR: DEPARTMENT OF PUBLIC HEALTH 590.002: continued Covered Food Establishment for purposes of 105 CMR 590.009(G): Posting of Calorie Information, means a food establishment that: (1) Is engaged in the business of preparing and selling food items for immediate human consumption on the premises or off the premises, including but not limited to a restaurant, cafe, cafeteria, cocktail lounge or bar, coffee or pastry shop, and, (2) Offers for sale substantially the same menu items, utilizing menus, menu boards or food item tags, in servings that are standardized for portion size and content, and (3) Is one of a group of 20 or more food establishments doing business in Massachusetts that: (a) operates under common ownership or control, or (b) operates as franchised outlets of a parent business, or (c) does business under the same name. Covered food establishment does not include the following: 1. Kitchen preparing food for students, clients, patients, residents, or inmates in a school, camp, licensed health care facility, day care facility, assisted living residence, group residence, prison or other institutional setting in which food is prepared and/or served to a specific population; 2. Retail food establishment primarily engaged in the retail sale of fresh produce and packaged foods, such as a market, grocery store, or convenience store, except for a separately -owned covered food establishment to which 105 CMR 590.002: Purpose and Definitions otherwise applies that is located in such retail food establishment; 3. Private club or membership association; 4. Temporary food establishment; 5. Caterer; or 6. Vending machine. Critical Item means, in addition to the definition set forth in the federal 1999 Food Code, any other violation of 105 CMR 590.000 so designated by the board of health after written notice to the permit holder that the violation has the potential to seriously affect the public health. DEP means the Massachusetts Department of Environmental Protection. Department means the Massachusetts Department of Public Health. Director means the Director of the Division of Food and Drugs. Drinking Water means water that meets 310 CMR 22.00: Drinking Water. FC -Regulatory Authority means for the purpose of 105 CMR 590.000, in addition to the definition set forth in FC 1-201.10, the board of health. Food Code Interventions means the following set of preventive measures: (1) Demonstration of Knowledge (2) Employee Health (3) Hands as a Vehicle of Contamination (4) Time -temperature Relationships (5) Consumer Advisory Food Employee means an individual working with unpackaged food, food equipment or utensils, or food - contact surfaces. This could include the owner, individual having supervisory or management duties, person on the payroll, family member, volunteer, person performing work under contractual agreement, or any other person working in a food establishment. In health care facilities, this includes those who set up trays for patients to eat, feed or assist patients in eating, give oral medications or give mouth/denture care. In day care operations, schools and long term care facilities, which are licensed food establishments, this includes those who prepare food for clients to eat, feed or assist clients in eating or give oral medications. Food Establishment. (1) Food establishment means an operation that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption: 6/12/09 105 CMR -3577 590.002: continued 105 CMR: DEPARTMENT OF PUBLIC HEALTH (a) Such as a restaurant; satellite or catered feeding location when these locations are equipped with facilities to prepare, store or serve food; catering operation if the operation provides food directly to a consumer or to a conveyance used to transport people; market; retail bakery; vending location; institution; food bank; residential kitchens in bed and breakfast homes and bed and breakfast establishments; residential kitchens for retail sale and, (b) That relinquishes possession of food to a consumer directly, or indirectly through a delivery service such as home delivery of grocery orders or restaurant takeout orders, or delivery service that is provided by common carriers. (FC) (2) Food establishment includes: (a) An element of the operation such as a transportation vehicle or a central preparation facility that supplies a vending location or satellite feeding location unless the vending or feeding location is permitted by the regulatory authority; and (FC) (b) An operation that is conducted in a mobile, stationary, temporary, or permanent facility or location; where consumption is on or off the premises; and regardless of whether there is a charge for the food. (3) Food establishment does not include: (a) A produce stand that only offers whole, uncut fresh fruits and vegetables; (b) A food processing plant; (c) A kitchen in a private home if only food that is not potentially hazardous is prepared for sale or service at a function such as a religious or charitable organization's bake sale; (d) A kitchen in a private home that prepares food for distribution to a charitable facility in accordance with M.G.L c. 94, § 328; (e) An area where food that is prepared as specified in 105 CMR 590.002: Food Establishment(3)(c) is sold or offered for human consumption; (f) A kitchen in a private home, such as a family daycare provider; or a bed and breakfast home that serves only a continental breakfast; or, (g) A private home that receives catered or home -delivered food. (FC) Food Item Tae means a label or placard that identifies any food item displayed for sale at a covered food establishment. Food Processing Plant means in addition to the definition set forth in FC 1- 201.10, the definition of Food Processing Operation in 105 CMR 500.000. Full Breakfast means a breakfast meal including foods other than those listed in 105 CMR 590.002, definition of "continental breakfast." Menu means a printed list or pictorial display of a food item or items and their price(s) that are available for sale from a covered food establishment, and includes menus distributed or provided outside of the establishment. Menu Board means any list or pictorial display of a food item or items and their price(s) posted within or outside a covered food establishment. Menu Item means any individual food item, or combination of food items, listed or displayed on a menu board or menu, or identified with a food item tag that is/are sold by a covered food establishment. Misbranded Food means the definition in M.G.L. c. 94, § 187. Residential Kitchen means a kitchen in a private home. Risk Factors (1) Risk Factors mean improper practices or procedures, which have been identified by the Centers for Disease Control and Prevention (CDC), through epidemiological data as the most prevalent contributing factors of foodborne illness or injury. (2) Risk Factors include: 6/12/09 105 CMR — 3578 R.W. Sullivan Engineering HVAC . Electrical . Plumbing . Fire Protection . Code November 4, 2010 Levi + Wong Design Associates, Inc. 45 Walden Street Concord, MA 01742 Attn: Ruth Neeman, AIA Re: Spectrum —Adult Day Centers Dear Ruth, We reviewed the MA Food Code (105 CMR 590), which contains amendments to the 1999 FDS Food Code. Based on the definition of a Food Establishment contained in 105 CMR 590.002 (attached), the facility is subject to the requirements of the food code since the kitchen contains "facilities to prepare, store, or serve food". However, there are options in the food code for acceptable equipment and layout depending upon the type of operations being conducted. For example, dishwashing equipment can be used if it meets certain aspects of the code rather than a 3 compartment sink (Food Code Section 4-301.12(C)): 4-301.12 Manual Warewashing, Sink Compnrtment Requirements. (A) Except as specified in ¶ (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. (B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment as specified in ¶ (C) of this section shall be used. (C) Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints and its use is approved. Alternative manual warewashing equipment may include: (1) High-pressure detergent sprayers; (2) Low- or line pressure spray detergent foamers; (3) Other task -specific cleaning equipment; (4) Brushes or other implements; (5) 2 -compartment sinks as specified under ¶¶ (D) and (E) of this section; or (6) Receptacles that substitute for the compartments of a multicompartment sink (D) Before a 2 -compartment sink is used: (1) The permit holder shall have its use approved; and (2) The nature of warewashing shall be limited to batch operations for cleaning kitchenware such as between cutting one type of raw meat and another or cleanup at the end of a shift, and: (a) The number of items to be cleaned shall be limited, (b) The cleaning and sanitizing solutions shall be made up immediately before use and drained immediately after use, and (c) A detergent-sanitizer shall be used to sanitize and shall be applied as specified under § 4-501.115, or I he :'hI'Iffl Center . Main Sl reel. Suite 203 . Boston. MA 02129-1107 6,17523 .8227 (p) 617.523.8016 (J) .:^. ^+'v.rv.suIli vnn.com vr� (d) A hot water sanitization immersion step shall be used as specified under ¶ 4-603.16(C). (E) A 2 -compartment sink may not be used for warewashing operations where cleaning and sanitizing solutions are used for a continuous or intermittent flow of kitchenware or tableware in an ongoing warewashing process. Since the building is classified as 1-4, the building code classification is an institutional facility. The plumbing code Section 10.09(2) requires the grease trap for certain sinks and the dishwasher in the following facilities including institutional or clubs with kitchens: (2) Grease Traps and Interceptors When Installed Inside of Buildings. (a) Grease traps and interceptors shall be installed in the following establishments to prevent the discharge of fats, oils, and grease into the drainage system: I. restaurants; 2. cafeterias; 3. hotels; 4. hospitals; 5. institutional facilities; 6. factories; 7. clubs; 8. bars where food is prepared and served; and 9. all commercial kitchens; food and meat packing and processing establishments; super markets, bakeries, and other establishments where fats, oils and grease may be introduced into the building sanitary drainage system in quantities that can cause waste line obstruction or hinder sewage disposal, (b) Grease traps and interceptors may be installed on individual fixture waste branches. (c) Plumbing fixtures to be protected by grease traps and interceptors shall include: 1. pot sinks (with bowl depths exceeding ten inches); 2. scullery sinks (with bowl depths exceeding ten inches), 3. floor drains; 4. floor sinks; 5. automatic dishwashers regardless of temperature; 6. pre -rinse sinks; 7. soup kettles or similar devices; 8. wok stations; and 9. automatic hood wash units The building requires a mop sink per the plumbing code. The food code also requires that a service sink be provided in a convenient location. This requirement is somewhat obscure and subject to the judgement of the health inspector. 5-203.13 Service Sink. At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Finally, we were not able to find any requirement in the food code that would require a physical barrier between the kitchen and the dining area. If you have any questions please do not hesitate to call. Sincerely, SULLIVAN CODE GROUP DON E. CONTOIS, P.E. J:\2005\7317-00\0_Files\Reports\Northshore Senior Health\Kitchen Health Code Letter.doc 2. 590.002: continued 6/12/09 105 CMR: DEPARTMENT OF PUBLIC HEALTH Covered Food Establishment, for purposes of 105 CMR 590.009(G): Posting of Calorie Information, means a food establishment that: (1) Is engaged in the business of preparing and selling food items for immediate human consumption on the premises or off the premises, including but not limited to a restaurant, cafe, cafeteria, cocktail lounge or bar, coffee or pastry shop, and, (2) Offers for sale substantially the same menu items, utilizing menus, menu boards or food item tags, in servings that are standardized for portion size and content, and (3) Is one of a group of 20 or more food establishments doing business in Massachusetts that: (a) operates under common ownership or control, or (b) operates as franchised outlets of a parent business, or (c) does business under the same name. Covered food establishment does not include the following: 1. Kitchen preparing food for students, clients, patients, residents, or inmates in a school, camp, licensed health care facility, day care facility, assisted living residence, group residence, prison or other institutional setting in which food is prepared and/or served to a specific population; 2. Retail food establishment primarily engaged in the retail sale of fresh produce and packaged foods, such as a market, grocery store, or convenience store, except for a separately -owned covered food establishment to which 105 CMR 590.002: Purpose and Definitions otherwise applies that is located in such retail food establishment; 3. Private club or membership association; 4. Temporary food establishment; 5. Caterer; or 6. Vending machine. Critical Item means, in addition to the definition set forth in the federal 1999 Food Code, any other violation of 105 CMR 590.000 so designated by the board of health after written notice to the permit holder that the violation has the potential to seriously affect the public health. DEP means the Massachusetts Department of Environmental Protection. Department means the Massachusetts Department of Public Health. Director means the Director of the Division of Food and Drugs. Drinkine Water means water that meets 310 CMR 22.00: Drinking Water. FC-Reeulatory Authority means for the purpose of 105 CMR 590.000, in addition to the definition set forth in FC 1-201.10, the board of health. Food Code Interventions means the following set of preventive measures: (1) Demonstration of Knowledge (2) Employee Health (3) Hands as a Vehicle of Contamination (4) Time -temperature Relationships (5) Consumer Advisory Food Employee means an individual working with unpackaged food, food equipment or utensils, or food - contact surfaces. This could include the owner, individual having supervisory or management duties, person on the payroll, family member, volunteer, person performing work under contractual agreement, or any other person working in a food establishment. In health care facilities, this includes those who set up trays for patients to eat, feed or assist patients in eating, give oral medications or give mouth/denture care. In day care operations, schools and long term care facilities, which are licensed food establishments, this includes those who prepare food for clients to eat, feed or assist clients in eating or give oral medications. Food Establishment. (1) Food establishment means an operation that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption: 105 CMR — 3577 ,616 590.002: continued 6/12/09 105 CMR: DEPARTMENT OF PUBLIC HEALTH (a) Such as a restaurant; satellite or catered feeding location when these locations are equipped with facilities to prepare, store or serve food; catering operation if the operation provides food directly to a consumer or to a conveyance used to transport people; market; retail bakery; vending location; institution; food bank; residential kitchens in bed and breakfast homes and bed and breakfast establishments; residential kitchens for retail sale and, (b) That relinquishes possession of food to a consumer directly, or indirectly through a delivery service such as home delivery of grocery orders or restaurant takeout orders, or delivery service that is provided by common carriers. (FC) (2) Food establishment includes: (a) An element of the operation such as a transportation vehicle or a central preparation facility that supplies a vending location or satellite feeding location unless the vending or feeding location is permitted by the regulatory authority; and (FC) (b) An operation that is conducted in a mobile, stationary, temporary, or permanent facility or location; where consumption is on or off the premises; and regardless of whether there is a charge for the food. (3) Food establishment does not include: (a) A produce stand that only offers whole, uncut fresh fruits and vegetables; (b) A food processing plant; (c) A kitchen in a private home if only food that is not potentially hazardous is prepared for sale or service at a function such as a religious or charitable organization's bake sale; (d) A kitchen in a private home that prepares food for distribution to a charitable facility in accordance with M.G.L c. 94, § 328; (e) An area where food that is prepared as specified in 105 CMR 590.002: Food Establishment(3)(c) is sold or offered for human consumption; (f) A kitchen in a private home, such as a family daycare provider; or a bed and breakfast home that serves only a continental breakfast; or, (g) A private home that receives catered or home -delivered food. (FC) Food Item Tae means a label or placard that identifies any food item displayed for sale at a covered food establishment. Food Processing Plant means in addition to the definition set forth in FC 1- 20 1.10, the definition of Food Processing Operation in 105 CMR 500.000. Full Breakfast means a breakfast meal including foods other than those listed in 105 CMR 590.002, definition of "continental breakfast." Menu means a printed list or pictorial display of a food item or items and their price(s) that are available for sale from a covered food establishment, and includes menus distributed or provided outside of the establishment. Menu Board means any list or pictorial display of a food item or items and their price(s) posted within or outside a covered food establishment. Menu Item means any individual food item, or combination of food items, listed or displayed on a menu board or menu, or identified with a food item tag that is/are sold by a covered food establishment. Misbranded Food means the definition in M.G.L. c. 94, § 187. Residential Kitchen means a kitchen in a private home. Risk Factors (1) Risk Factors mean improper practices or procedures, which have been identified by the Centers for Disease Control and Prevention (CDC), through epidemiological data as the most prevalent contributing factors of foodborne illness or injury. (2) Risk Factors include: 105 CMR — 3578 FJ R.W. Sullivan Engineering HVAC . Electrical . Plumbing . Fire Protection . Code November 4, 2010 Levi + Wong Design Associates, Inc. 45 Walden Street Concord, MA 01742 Attn: Ruth Neeman, AIA Re: Spectrum — Adult Day Centers Dear Ruth, We reviewed the MA Food Code (105 CMR 590), which contains amendments to the 1999 FDS Food Code. Based on the definition of a Food Establishment contained in 105 CMR 590.002 (attached), the facility is subject to the requirements of the food code since the kitchen contains "facilities to prepare, store, or serve food". However, there are options in the food code for acceptable equipment and layout depending upon the type of operations being conducted. For example, dishwashing equipment can be used if it meets certain aspects of the code rather than a 3 compartment sink (Food Code Section 4-301.12(C)): 4-301.12 Manual Warewashing, Sink Compartment Requirements. (A) Except as specified in ¶ (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. (B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment as specified in ¶ (C) of this section shall be used. (C) Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints and its use is approved. Alternative manual warewashing equipment may include: (1) High-pressure detergent sprayers; (2) Low- or line pressure spray detergent foamers; (3) Other task -specific cleaning equipment; (4) Brushes or other implements; (5) 2 -compartment sinks as specified under T¶ (D) and (E) of this section; or (6) Receptacles that substitute for the compartments of a multicompartment sink (D) Before a 2 -compartment sink is used: (1) The permit holder shall have its use approved; and (2) The nature of warewashing shall be limited to batch operations for cleaning kitchenware such as between cutting one type of raw meat and another or cleanup at the end of a shift, and: (a) The number of items to be cleaned shall be limited, (b) The cleaning and sanitizing solutions shall be made up immediately before use and drained immediately after use, and (c) A detergent-sanitizer shall be used to sanitize and shall be applied as specified under § 4-501.115, or i ho S::hraffI Cenlei . 52�, Main SIreel. Suit: 203 Bo,ton, N11A 02129-1107 . 617.523.8227 (p) 617,52:3.80 1 C, (1) .:vi vvv r,:,suIli van.nom 1 vr� (d) A hot water sanitization immersion step shall be used as specified under ¶ 4-603.16(C). (E) A 2 -compartment sink may not be used for warewashing operations where cleaning and sanitizing solutions are used for a continuous or intermittent flow of kitchenware or tableware in an ongoing warewashing process. Since the building is classified as 1-4, the building code classification is an institutional facility. The plumbing code Section 10.09(2) requires the grease trap for certain sinks and the dishwasher in the following facilities including institutional or clubs with kitchens: (2) Grease Traps and Interceptors When Installed Inside of Buildings. (a) Grease traps and interceptors shall be installed in the following establishments to prevent the discharge of fats, oils, and grease into the drainage system: I. restaurants; 2. cafeterias; 3. hotels; 4. hospitals; 5. institutional facilities; 6. factories; 7. clubs; 8. bars where food is prepared and served; and 9. all commercial kitchens; food and meat packing and processing establishments; super markets, bakeries, and other establishments where fats, oils and grease may be introduced into the building sanitary drainage system in quantities that can cause waste line obstruction or hinder sewage disposal, (b) Grease traps and interceptors may be installed on individual fixture waste branches. (c) Plumbing fixtures to be protected by grease traps and interceptors shall include: 1. pot sinks (with bowl depths exceeding ten inches); 2. scullery sinks (with bowl depths exceeding ten inches), 3. floor drains; 4. floor sinks; 5. automatic dishwashers regardless of temperature; 6. pre -rinse sinks; 7. soup kettles or similar devices; 8. wok stations; and 9. automatic hood wash units The building requires a mop sink per the plumbing code. The food code also requires that a service sink be provided in a convenient location. This requirement is somewhat obscure and subject to the judgement of the health inspector. 5-203.13 Service Sink. At least I service sink or l curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. l Finally, we were not able to find any requirement in the food code that would require a physical barrier between the kitchen and the dining area. If you have any questions please do not hesitate to call. Sincerely, SULLIVAN CODE GROUP DON E. CONTOIS, P.E. J:\2005\7317-00\0_Files\Reports\Northshore Senior Health\Kitchen Health Code Letter.doc A# 590.002: continued 6/12/09 105 CMR: DEPARTMENT OF PUBLIC HEALTH Covered Food Establishment for purposes of 105 CMR 590.009(G): Posting of Calorie Information, means a food establishment that: (1) Is engaged in the business of preparing and selling food items for immediate human consumption on the premises or off the premises, including but not limited to a restaurant, cafe, cafeteria, cocktail lounge or bar, coffee or pastry shop, and, (2) Offers for sale substantially the same menu items, utilizing menus, menu boards or food item tags, in servings that are standardized for portion size and content, and (3) Is one of a group of 20 or more food establishments doing business in Massachusetts that: (a) operates under common ownership or control, or (b) operates as franchised outlets of a parent business, or (c) does business under the same name. Covered food establishment does not include the following: 1. Kitchen preparing food for students, clients, patients, residents, or inmates in a school, camp, licensed health care facility, day care facility, assisted living residence, group residence, prison or other institutional setting in which food is prepared and/or served to a specific population; 2. Retail food establishment primarily engaged in the retail sale of fresh produce and packaged foods, such as a market, grocery store, or convenience store, except for a separately -owned covered food establishment to which 105 CMR 590.002: Purpose and Definitions otherwise applies that is located in such retail food establishment; 3. Private club or membership association; 4. Temporary food establishment; 5. Caterer; or 6. Vending machine. Critical Item means, in addition to the definition set forth in the federal 1999 Food Code, any other violation of 105 CMR 590.000 so designated by the board of health after written notice to the permit holder that the violation has the potential to seriously affect the public health. DEP means the Massachusetts Department of Environmental Protection. Department means the Massachusetts Department of Public Health. Director means the Director of the Division of Food and Drugs. Drinking Water means water that meets 310 CMR 22.00: Drinking Water. FC -Regulatory Authority means for the purpose of 105 CMR 590.000, in addition to the definition set forth in FC 1-201.10, the board of health. Food Code Interventions means the following set of preventive measures: (1) Demonstration of Knowledge (2) Employee Health (3) Hands as a Vehicle of Contamination (4) Time -temperature Relationships (5) Consumer Advisory Food Employee means an individual working with unpackaged food, food equipment or utensils, or food - contact surfaces. This could include the owner, individual having supervisory or management duties, person on the payroll, family member, volunteer, person performing work under contractual agreement, or any other person working in a food establishment. In health care facilities, this includes those who set up trays for patients to eat, feed or assist patients in eating, give oral medications or give mouth/denture care. In day care operations, schools and long term care facilities, which are licensed food establishments, this includes those who prepare food for clients to eat, feed or assist clients in eating or give oral medications. Food Establishment. (1) Food establishment means an operation that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption: 105 CMR — 3577 I 590.002: continued 6/12/09 105 CMR: DEPARTMENT OF PUBLIC HEALTH (a) Such as a restaurant; satellite or catered feeding location when these locations are equipped with facilities to prepare, store or serve food; catering operation if the operation provides food directly to a consumer or to a conveyance used to transport people; market; retail bakery; vending location; institution; food bank; residential kitchens in bed and breakfast homes and bed and breakfast establishments; residential kitchens for retail sale and, (b) That relinquishes possession of food to a consumer directly, or indirectly through a delivery service such as home delivery of grocery orders or restaurant takeout orders, or delivery service that is provided by common carriers. (FC) (2) Food establishment includes: (a) An element of the operation such as a transportation vehicle or a central preparation facility that supplies a vending location or satellite feeding location unless the vending or feeding location is permitted by the regulatory authority; and (FC) (b) An operation that is conducted in a mobile, stationary, temporary, or permanent facility or location; where consumption is on or off the premises; and regardless of whether there is a charge for the food. (3) Food establishment does not include: (a) A produce stand that only offers whole, uncut fresh fruits and vegetables; (b) A food processing plant; (c) A kitchen in a private home if only food that is not potentially hazardous is prepared for sale or service at a function such as a religious or charitable organization's bake sale; (d) A kitchen in a private home that prepares food for distribution to a charitable facility in accordance with M.G.L c. 94, § 328; (e) An area where food that is prepared as specified in 105 CMR 590.002: Food Establishment(3)(c) is sold or offered for human consumption; (f) A kitchen in a private home, such as a family daycare provider; or a bed and breakfast home that serves only a continental breakfast; or, (g) A private home that receives catered or home -delivered food. (FC) Food Item Tag means a label or placard that identifies any food item displayed for sale at a covered food establishment. Food Processing Plant means in addition to the definition set forth in FC 1- 201.10, the definition of Food Processing Operation in 105 CMR 500.000. Full Breakfast means a breakfast meal including foods other than those listed in 105 CMR 590.002, definition of "continental breakfast." Menu means a printed list or pictorial display of a food item or items and their price(s) that are available for sale from a covered food establishment, and includes menus distributed or provided outside of the establishment. Menu Board means any list or pictorial display of a food item or items and their price(s) posted within or outside a covered food establishment. Menu Item means any individual food item, or combination of food items, listed or displayed on a menu board or menu, or identified with a food item tag that is/are sold by a covered food establishment. Misbranded Food means the definition in M.G.L. c. 94, § 187. Residential Kitchen means a kitchen in a private home. Risk Factors (1) Risk Factors mean improper practices or procedures, which have been identified by the Centers for Disease Control and Prevention (CDC), through epidemiological data as the most prevalent contributing factors of foodborne illness or injury. (2) Risk Factors include: 105 CMR — 3578 R.W. Sullivan Engineering HVAC . Electrical . Plumbing . Fire Protection . Code November 4, 2010 Levi + Wong Design Associates, Inc. 45 Walden Street Concord, MA 01742 Attn: Ruth Neeman, AIA Re: Spectrum —Adult Day Centers Dear Ruth, We reviewed the MA Food Code (105 CMR 590), which contains amendments to the 1999 FDS Food Code. Based on the definition of a Food Establishment contained in 105 CMR 590.002 (attached), the facility is subject to the requirements of the food code since the kitchen contains "facilities to prepare, store, or serve food". However, there are options in the food code for acceptable equipment and layout depending upon the type of operations being conducted. For example, dishwashing equipment can be used if it meets certain aspects of the code rather than a 3 compartment sink (Food Code Section 4-301.12(C)): 4-301.12 Manual warewashing, Sink Compartment Requirements. (A) Except as specified in ¶ (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. (B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment as specified in ¶ (C) of this section shall be used. (C) Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints and its use is approved. Alternative manual warewashing equipment may include: (1) High-pressure detergent sprayers; (2) Low- or line pressure spray detergent foamers; (3) Other task -specific cleaning equipment; (4) Brushes or other implements; (5) 2 -compartment sinks as specified under $¶ (D) and (E) of this section; or (6) Receptacles that substitute for the compartments of a multicompartment sink. (D) Before a 2 -compartment sink is used: (1) The permit holder shall have its use approved; and (2) The nature of warewashing shall be limited to batch operations for cleaning kitchenware such as between cutting one type of raw meat and another or cleanup at the end of a shift, and: (a) The number of items to be cleaned shall be limited, (b) The cleaning and sanitizing solutions shall be made up immediately before use and drained immediately after use, and (c) A detergent-sanitizer shall be used to sanitize and shall be applied as specified under § 4-501.115, or Fhe S: hrafit C anier . 529 Main Street. Suite 203 Boston, PviA 0212.9-1107 617.523.8227 (p) . 517.523.801F) d1 . , :ne.rcaulli rin.corn vrs (d) A hot water sanitization immersion step shall be used as specified under ¶ 4-603.16(C). (E) A 2 -compartment sink may not be used for warewashing operations where cleaning and sanitizing solutions are used for a continuous or intermittent flow of kitchenware or tableware in an ongoing warewashing process. Since the building is classified as 1-4, the building code classification is an institutional facility. The plumbing code Section 10.09(2) requires the grease trap for certain sinks and the dishwasher in the following facilities including institutional or clubs with kitchens: (2) Grease Traps and Interceptors When Installed Inside of Buildings. (a) Grease traps and interceptors shall be installed in the following establishments to prevent the discharge of fats, oils, and grease into the drainage system: 1. restaurants; 2. cafeterias; 3. hotels; 4. hospitals; 5. institutional facilities; 6. factories; 7. clubs; 8. bars where food is prepared and served; and 9. all commercial kitchens; food and meat packing and processing establishments; super markets, bakeries, and other establishments where fats, oils and grease may be introduced into the building sanitary drainage system in quantities that can cause waste line obstruction or hinder sewage disposal, (b) Grease traps and interceptors may be installed on individual fixture waste branches. (c) Plumbing fixtures to be protected by grease traps and interceptors shall include: 1. pot sinks (with bowl depths exceeding ten inches); 2. scullery sinks (with bowl depths exceeding ten inches), 3. floor drains; 4. floor sinks; 5. automatic dishwashers regardless of temperature; 6. pre -rinse sinks; 7. soup kettles or similar devices; 8. wok stations; and 9. automatic hood wash units The building requires a mop sink per the plumbing code. The food code also requires that a service sink be provided in a convenient location. This requirement is somewhat obscure and subject to the judgement of the health inspector. 5-203.13 Service Sink. At least 1 service sink or I curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. IW Finally, we were not able to find any requirement in the food code that would require a physical barrier between the kitchen and the dining area. If you have any questions please do not hesitate to call. Sincerely, SULLIVAN CODE GROUP DON E. CONTOIS, P.E. J:\2005\7317-00\0_Files\Reports\Northshore Senior Health\Kitchen Health Code Letter.doc 105 CMR: DEPARTMENT OF PUBLIC HEALTH 590.002: continued Covered Food Establishment, for purposes of 105 CMR 590.009(G): Posting of Calorie Information, means a food establishment that: (1) Is engaged in the business of preparing and selling food items for immediate human consumption on the premises or off the premises, including but not limited to a restaurant, cafd, cafeteria, cocktail lounge or bar, coffee or pastry shop, and, (2) Offers for sale substantially the same menu items, utilizing menus, menu boards or food item tags, in servings that are standardized for portion size and content, and (3) Is one of a group of 20 or more food establishments doing business in Massachusetts that: (a) operates under common ownership or control, or (b) operates as franchised outlets of a parent business, or (c) does business under the same name. Covered food establishment does not include the following: 1. Kitchen preparing food for students, clients, patients, residents, or inmates in a school, camp, licensed health care facility, day care facility, assisted living residence, group residence, prison or other institutional setting in which food is prepared and/or served to a specific population; 2. Retail food establishment primarily engaged in the retail sale of fresh produce and packaged foods, such as a market, grocery store, or convenience store, except for a separately -owned covered food establishment to which 105 CMR 590.002: Purpose and Definitions otherwise applies that is located in such retail food establishment; 3. Private club or membership association; 4. Temporary food establishment; 5. Caterer; or 6. Vending machine. Critical Item means, in addition to the definition set forth in the federal 1999 Food Code, any other violation of 105 CMR 590.000 so designated by the board of health after written notice to the permit holder that the violation has the potential to seriously affect the public health. DEP means the Massachusetts Department of Environmental Protection. Department means the Massachusetts Department of Public Health. Director means the Director of the Division of Food and Drugs. Drinking Water means water that meets 310 CMR 22.00: Drinking Water. FC -Regulatory Authority means for the purpose of 105 CMR 590.000, in addition to the definition set forth in FC 1-201.10, the board of health. Food Code Interventions means the following set of preventive measures: (1) Demonstration of Knowledge (2) Employee Health (3) Hands as a Vehicle of Contamination (4) Time -temperature Relationships (5) Consumer Advisory Food Employee means an individual working with unpackaged food, food equipment or utensils, or food - contact surfaces. This could include the owner, individual having supervisory or management duties, person on the payroll, family member, volunteer, person performing work under contractual agreement, or any other person working in a food establishment. In health care facilities, this includes those who set up trays for patients to eat, feed or assist patients in eating, give oral medications or give mouth/denture care. In day care operations, schools and long term care facilities, which are licensed food establishments, this includes those who prepare food for clients to eat, feed or assist clients in eating or give oral medications. Food Establishment. (1) Food establishment means an operation that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption: 6/12/09 105 CMR — 3577 590.002: continued 6/12/09 105 CMR: DEPARTMENT OF PUBLIC HEALTH (a) Such as a restaurant; satellite or catered feeding location when these locations are equipped with facilities to prepare, store or serve food; catering operation if the operation provides food directly to a consumer or to a conveyance used to transport people; market; retail bakery; vending location; institution; food bank; residential kitchens in bed and breakfast homes and bed and breakfast establishments; residential kitchens for retail sale and, (b) That relinquishes possession of food to a consumer directly, or indirectly through a delivery service such as home delivery of grocery orders or restaurant takeout orders, or delivery service that is provided by common carriers. (FC) (2) Food establishment includes: (a) An element of the operation such as a transportation vehicle or a central preparation facility that supplies a vending location or satellite feeding location unless the vending or feeding location is permitted by the regulatory authority; and (FC) (b) An operation that is conducted in a mobile, stationary, temporary, or permanent facility or location; where consumption is on or off the premises; and regardless of whether there is a charge for the food. (3) Food establishment does not include: (a) A produce stand that only offers whole, uncut fresh fruits and vegetables; (b) A food processing plant; (c) A kitchen in a private home if only food that is not potentially hazardous is prepared for sale or service at a function such as a religious or charitable organization's bake sale; (d) A kitchen in a private home that prepares food for distribution to a charitable facility in accordance with M.G.L c. 94, § 328; (e) An area where food that is prepared as specified in 105 CMR 590.002: Food Establishment(3)(c) is sold or offered for human consumption; (f) A kitchen in a private home, such as a family daycare provider; or a bed and breakfast home that serves only a continental breakfast; or, (g) A private home that receives catered or home -delivered food. (FC) Food Item Tag means a label or placard that identifies any food item displayed for sale at a covered food establishment. Food Processing Plant means in addition to the definition set forth in FC 1- 201.10, the definition of Food Processing Operation in 105 CMR 500.000. Full Breakfast means a breakfast meal including foods other than those listed in 105 CMR 590.002, definition of "continental breakfast." Menu means a printed list or pictorial display of a food item or items and their price(s) that are available for sale from a covered food establishment, and includes menus distributed or provided outside of the establishment. Menu Board means any list or pictorial display of a food item or items and their price(s) posted within or outside a covered food establishment. Menu Item means any individual food item, or combination of food items, listed or displayed on a menu board or menu, or identified with a food item tag that is/are sold by a covered food establishment. Misbranded Food means the definition in M.G.L. c. 94, § 187. Residential Kitchen means a kitchen in a private home. Risk Factors (1) Risk Factors mean improper practices or procedures, which have been identified by the Centers for Disease Control and Prevention (CDC), through epidemiological data as the most prevalent contributing factors of foodborne illness or injury. (2) Risk Factors include: 105 CMR — 3578 R.W. Sullivan Engineering HVAC . Electrical . Plumbing . Fire Protection . Code November 4, 2010 Levi + Wong Design Associates, Inc. 45 Walden Street Concord, MA 01742 Attn: Ruth Neeman, AIA Re: Spectrum — Adult Day Centers Dear Ruth, We reviewed the MA Food Code (105 CMR 590), which contains amendments to the 1999 FDS Food Code. Based on the definition of a Food Establishment contained in 105 CMR 590.002 (attached), the facility is subject to the requirements of the food code since the kitchen contains "facilities to prepare, store, or serve food". However, there are options in the food code for acceptable equipment and layout depending upon the type of operations being conducted. For example, dishwashing equipment can be used if it meets certain aspects of the code rather than a 3 compartment sink (Food Code Section 4-301.12(C)): 4-301.12 Manual Warewashing, Sink Compartment Requirements. (A) Except as specified in ¶ (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. (B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment as specified in $ (C) of this section shall be used. (C) Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints and its use is approved. Alternative manual warewashing equipment may include: (1) High-pressure detergent sprayers; (2) Low- or line pressure spray detergent foamers; (3) Other task -specific cleaning equipment; (4) Brushes or other implements; (5) 2 -compartment sinks as specified under ¶J (D) and (E) of this section; or (6) Receptacles that substitute for the compartments of a multicompartment sink (D) Before a 2 -compartment sink is used: (1) The permit holder shall have its use approved; and (2) The nature of warewashing shall be limited to batch operations for cleaning kitchenware such as between cutting one type of raw meat and another or cleanup at the end of a shift, and: (a) The number of items to be cleaned shall be limited, (b) The cleaning and sanitizing solutions shall be made up immediately before use and drained immediately after use, and (c) A detergent-sanitizer shall be used to sanitize and shall be applied as specified under § 4-501.115, or Flu, S;:hna(fl Center . 52 , Ulam Street. Suiie 205 . Boston. PviA 02129-1107 617.523 8227 (p) . 617.523.8016 M . ^,,rr .rr:sullivnn., nm (d) A hot water sanitization immersion step shall be used as specified under ¶ 4-603.16(C). (E) A 2 -compartment sink may not be used for warewashing operations where cleaning and sanitizing solutions are used for a continuous or intermittent flow of kitchenware or tableware in an ongoing warewashing process. Since the building is classified as 1-4, the building code classification is an institutional facility. The plumbing code Section 10.09(2) requires the grease trap for certain sinks and the dishwasher in the following facilities including institutional or clubs with kitchens: (2) Grease Traps and Interceptors When Installed Inside of Buildings. (a) Grease traps and interceptors shall be installed in the following establishments to prevent the discharge of fats, oils, and grease into the drainage system: 1. restaurants; 2. cafeterias; 3. hotels; 4. hospitals; 5. institutional facilities; 6. factories; 7. clubs; 8. bars where food is prepared and served; and 9. all commercial kitchens; food and meat packing and processing establishments; super markets, bakeries, and other establishments where fats, oils and grease may be introduced into the building sanitary drainage system in quantities that can cause waste line obstruction or hinder sewage disposal, (b) Grease traps and interceptors may be installed on individual fixture waste branches. (c) Plumbing fixtures to be protected by grease traps and interceptors shall include: 1. pot sinks (with bowl depths exceeding ten inches); 2. scullery sinks (with bowl depths exceeding ten inches), 3. floor drains; 4. floor sinks; 5. automatic dishwashers regardless of temperature; 6. pre -rinse sinks; 7. soup kettles or similar devices; 8. wok stations; and 9. automatic hood wash units The building requires a mop sink per the plumbing code. The food code also requires that a service sink be provided in a convenient location. This requirement is somewhat obscure and subject to the judgement of the health inspector. 5-203.13 Service Sink. At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. 11VIS Finally, we were not able to find any requirement in the food code that would require a physical barrier between the kitchen and the dining area. If you have any questions please do not hesitate to call. Sincerely, SULLIVAN CODE GROUP DON E. CONTOIS, P.E. J:\2005\7317-00\0_Files\Reports\Northshore Senior Health\Kitchen Health Code Letter.doc 105 CMR: DEPARTMENT OF PUBLIC HEALTH 590.002: continued Covered Food Establishment, for purposes of 105 CMR 590.009(G): Posting of Calorie Information, means a food establishment that: (1) Is engaged in the business of preparing and selling food items for immediate human consumption on the premises or off the premises, including but not limited to a restaurant, cafe, cafeteria, cocktail lounge or bar, coffee or pastry shop, and, (2) Offers for sale substantially the same menu items, utilizing menus, menu boards or food item tags, in servings that are standardized for portion size and content, and (3) Is one of a group of 20 or more food establishments doing business in Massachusetts that: (a) operates under common ownership or control, or (b) operates as franchised outlets of a parent business, or (c) does business under the same name. Covered food establishment does not include the following: 1. Kitchen preparing food for students, clients, patients, residents, or inmates in a school, camp, licensed health care facility, day care facility, assisted living residence, group residence, prison or other institutional setting in which food is prepared and/or served to a specific population; 2. Retail food establishment primarily engaged in the retail sale of fresh produce and packaged foods, such as a market, grocery store, or convenience store, except for a separately -owned covered food establishment to which 105 CMR 590.002: Purpose and Definitions otherwise applies that is located in such retail food establishment; 3. Private club or membership association; 4. Temporary food establishment; 5. Caterer; or 6. Vending machine. Critical Item means, in addition to the definition set forth in the federal 1999 Food Code, any other violation of 105 CMR 590.000 so designated by the board of health after written notice to the permit holder that the violation has the potential to seriously affect the public health. DEP means the Massachusetts Department of Environmental Protection. Department means the Massachusetts Department of Public Health. Director means the Director of the Division of Food and Drugs. Drinkine Water means water that meets 310 CMR 22.00: Drinking Water. FC -Regulatory Authority means for the purpose of 105 CMR 590.000, in addition to the definition set forth in FC 1-201.10, the board of health. Food Code Interventions means the following set of preventive measures: (1) Demonstration of Knowledge (2) Employee Health (3) Hands as a Vehicle of Contamination (4) Time -temperature Relationships (5) Consumer Advisory Food Employee means an individual working with unpackaged food, food equipment or utensils, or food - contact surfaces. This could include the owner, individual having supervisory or management duties, person on the payroll, family member, volunteer, person performing work under contractual agreement, or any other person working in a food establishment. In health care facilities, this includes those who set up trays for patients to eat, feed or assist patients in eating, give oral medications or give mouth/denture care. In day care operations, schools and long term care facilities, which are licensed food establishments, this includes those who prepare food for clients to eat, feed or assist clients in eating or give oral medications. Food Establishment. (1) Food establishment means an operation that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption: 6/12/09 105 CMR — 3577 1 11 590.002: continued 6/12/09 105 CMR: DEPARTMENT OF PUBLIC HEALTH (a) Such as a restaurant; satellite or catered feeding location when these locations are equipped with facilities to prepare, store or serve food; catering operation if the operation provides food directly to a consumer or to a conveyance used to transport people; market; retail bakery; vending location; institution; food bank; residential kitchens in bed and breakfast homes and bed and breakfast establishments; residential kitchens for retail sale and, (b) That relinquishes possession of food to a consumer directly, or indirectly through a delivery service such as home delivery of grocery orders or restaurant takeout orders, or delivery service that is provided by common carriers. (FC) (2) Food establishment includes: (a) An element of the operation such as a transportation vehicle or a central preparation facility that supplies a vending location or satellite feeding location unless the vending or feeding location is permitted by the regulatory authority; and (FC) (b) An operation that is conducted in a mobile, stationary, temporary, or permanent facility or location; where consumption is on or off the premises; and regardless of whether there is a charge for the food. (3) Food establishment does not include: (a) A produce stand that only offers whole, uncut fresh fruits and vegetables; (b) A food processing plant; (c) A kitchen in a private home if only food that is not potentially hazardous is prepared for sale or service at a function such as a religious or charitable organization's bake sale; (d) A kitchen in a private home that prepares food for distribution to a charitable facility in accordance with M.G.L c. 94,'§ 328; (e) An area where food that is prepared as specified in 105 CMR 590.002: Food Establishment(3)(c) is sold or offered for human consumption; (f) A kitchen in a private home, such as a family daycare provider; or a bed and breakfast home that serves only a continental breakfast; or, (g) A private home that receives catered or home -delivered food. (FC) Food Item Tae means a label or placard that identifies any food item displayed for sale at a covered food establishment. Food Processing Plant means in addition to the definition set forth in FC 1- 201.10, the definition of Food Processing Operation in 105 CMR 500.000. Full Breakfast means a breakfast meal including foods other than those listed in 105 CMR 590.002, definition of "continental breakfast." Menu means a printed list or pictorial display of a food item or items and their price(s) that are available for sale from a covered food establishment, and includes menus distributed or provided outside of the establishment. Menu Board means any list or pictorial display of a food item or items and their price(s) posted within or outside a covered food establishment. Menu Item means any individual food item, or combination of food items, listed or displayed on a menu board or menu, or identified with a food item tag that is/are sold by a covered food establishment. Misbranded Food means the definition in M.G.L. c. 94, § 187. Residential Kitchen means a kitchen in a private home. Risk Factors (1) Risk Factors mean improper practices or procedures, which have been identified by the Centers for Disease Control and Prevention (CDC), through epidemiological data as the most prevalent contributing factors of foodborne illness or injury. (2) Risk Factors include: 105 CMR — 3578