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BOLLYWOOD GRILL
350 WINTHROP AVE.
NORTH ANDOVER MA.
PRELIMINARY LAYOUT t$
FA-
BOLLYWOOD GRILL
350 WINTHROP AVE.
-
NORTH ANDOVER MA.
PRELIMINARY LAYOUT e$
BOLLYWOOD GRILL
350 WINTHROP AVE.
-
NORTH ANDOVER MA.
PRELIMINARY LAYOUT e$
Action Plan
Actions Target Date
Deep Cleaning of the Entire Kitchen ... Tandoor Area, Main Line,
Dishwashing area, Hoods, Floors, Grouts, Walk In, Freezer, pipes
and all equipments in and out. Immediately
Deli unit cleaned immediately
Microwave Oven Cleaned Immediately
Arrange Walk in with properly storage of foods. Immediately
All pitted and worn pans and pots will be replaced. 10/28/2010
Hoods and Vents will be cleaned 10/28/2010
Back room sink..sign and in use 10/22/2010
Dump Sink Faucet fixed 10/24/2010
Knives rack installed 10/24/2010
Training of kitchen employees on how to handle, receive, store, thaw
cooked and uncooked food items which includes fresh and frozen vegetables,
dough, milk products, fresh and frozen meats, sauces, and dry items. Immediately
Train employees in food temperature controls hot food hot and cold food cold Immediately
40 degree<Danger Zone>140 degree
Ice scoop holder installed 10/28/2010
Sanitizer Logs maintained immediately
Daily Grease disposal log maintained
Dishwasher temperature log
immediately
Immediately
Date:
_____________________Regulatory Authority
FOOD ESTABLISHMENT PLAN REVIEW APPLICATION
__NEW ____REMODEL iC -CONVERSION
Name of Establishment: b-0 lI W 0 ? It
Category: Restaurant ✓, Institution __, Daycare _, Retail Market
Other
Address: ��o
IN i
N
Phone if available:
Name of Owner:09 1,
Mailing Address n w _Aa -0 Aver N, 44%
Telephone:—
Applicant's Name:,rl
��'ta-E' ► ` 11
Title (owner, manager, architect, etc.): I L44... 44t,, —! _
Mailing A'ddress:_�___�
Telephone:__°�-�9�
I have submitted plans/applications to the following authorities on the following dates:
Governing Board of Council
--_Zoning
__Planning
1
Plumbing
__—__—_Electric
Fire
Police
Conservation
Hours of Operation: Sun
Mon
Tues
Wed
Number of Seats:
Number of Staff:.____
(Maximum per shift)
Total Square Feet of Facility:
Number of floors on which
operations are conducted__�__�_
Maximum Meals to be Served:
(approximate number)
Projected Date for Start of Project:
Projected Date for Completion of Project:
---------- Other (
Thurs
Fri
Sat
Breakfast
Lunch
Dinner
Type of Service: Sit Down Meals Y_
(check all that apply) Take Out _ _
Caterer
Mobile Vendor Not a�P b Co. �(2
Other
Please enclose the following documents:
____ Proposed Menu (including seasonal, off-site and banquet`menus)
Manufacturer Specification sheets for each piece of equipment shown on the
plan
�4 Site plan showing location of business in building; location of building on site
including alleys, streets; and location of any outside equipment (dumpsters, well,
septic system - if applicable)
Plan drawn to scale of food establishment showing location of equipment,
plumbing, electrical services and mechanical ventilation
04,
Equipment schedule
CONTENTS AND FORMAT OF PLANS AND SPECIFICATIONS
Provide plans that are a minimum of 11 x 14 inches in size including the layout of
the floor plan accurately drawn to a minimum scale of 1/4 inch = 1 foot. This is to
allow for ease in reading plans.
2. Include: proposed menu, seating capacity, and projected daily meal volume for
food service operations.
3. Show the location and when requested, elevated drawings of all food equipment.
Each piece of equipment must be clearly labeled on the plan with its common
name. Submit drawings of self-service hot and cold holding units with sneeze
guards.
4. Designate clearly on the plan equipment for adequate rapid cooling, including ice
baths and refrigeration, and for hot -holding potentially hazardous foods.
5. Label and locate separate food preparation sinks when the menu dictates to
preclude contamination and cross -contamination of raw and ready -to -eat foods.
6. Clearly designate adequate handwashing lavatories for each toilet fixture and in
the immediate area of food preparation.
7. Provide the room size, aisle space, space between and behind equipment and the
placement of the equipment on the floor plan.
8. On the plan represent auxiliary areas such as storage rooms, garbage rooms,
toilets, basements and/or cellars used for storage or food preparation. Show all
features of these rooms as required by this guidance manual.
9. Include and provide specifications for:
a. Entrances, exits, loading/unloading areas and docks;
b. Complete finish schedules for each room including floors, walls, ceilings and
coved juncture bases,
c. Plumbing schedule including location of floor drains, floor sinks, water supply
lines, overhead waste -water lines, hot water generating equipment with
capacity and recovery rate, backflow prevention, and wastewater line
connections;
3
d. Lighting schedule with protectors;
(1) At least 110 lux (10 foot candles) at a distance of 75 cm (30 inches)
above the floor, in walk-in refrigeration units and dry food storage areas
and in other areas and rooms during periods of cleaning;
(2) At least 220 lux (20 foot candles):
(a) At a surface where food is provided for consumer self-service
such as buffets and salad bars or where fresh produce or
packaged foods are sold or offered for consumption;
(b) Inside equipment such as reach -in and under -counter
refrigerators;
(c) At a distance of 75 cm (30 inches) above the floor in areas
used for handwashing, warewashing, and equipment and utensil
storage, and in toilet rooms; and
(3) At least 540 lux (50 foot candies) at a surface where a food employee
is working with food or working with utensils or equipment such as knives,
slicers, grinders, or saws where employee safety is a factor.
e. Food Equipment schedule to include make and model numbers and listing
of equipment that is certified or classified for sanitation by an ANSI accredited
certification program (when applicable).
f. Source of water supply and method of sewage disposal. Provide the location
of these facilities and submit evidence that state and local regulations are
complied with;
g. A color coded flow chart demonstrating flow patterns for:
-food (receiving, storage, preparation, service);
-food and dishes (portioning, transport, service);
-dishes (clean, soiled, cleaning, storage);
-utensil (storage, use, cleaning);
-trash and garbage (service area, holding, storage);
h. Ventilation schedule for each room;
i. A mop sink or curbed cleaning facility with facilities for hanging wet mops;
9
j. Garbage can washing area/facility;
k. Cabinets for storing toxic chemicals;
I. Dressing rooms, locker areas, employee rest areas, and/or coat rack
as required;
m. Completed Section 1;
n. Site plan (plot plan)
4
FOOD PREPARATION REVIEW
Check categories of Potentially Hazardous Foods (PHF's) to be handled, prepared and
served.
CATEGORY *
(YES) (NO)
1.
Thin meats, poultry, fish, eggs
( ) ( )
(hamburger; sliced meats; fillets)
2.
Thick meats, whole poultry
(roast beef, whole turkey, chickens, hams)
&
Cold processed foods
( ) ( )
(salads, sandwiches, vegetables)
4.
Hot processed foods
W ( )
(soups, stews, rice/noodles, gravy, chowders, casseroles)
5.
Bakery goods
(x) ( )
(pies, custards, cream fillings & toppings)
6.
Other
* A generic HACCP plan for each category of food may be available from the regulatory
authority for reference.
PLEASE CIRCLE/ANSWER THE FOLLOWING QUESTIONS
FOOD SUPPLIES:
1. Are all food supplies from inspected and approved sources? ES NO
2. What are the projected frequencies of deliveries for Frozen foods -
Refrigerated foods )X(,w4 1 and Dry goods___u Lw�c� _
3. Provide information on the amount of space (in cubic feet) allocated for:
Dry storage -------------------
Refrigerated Storage and
Frozen storage __-__—
4. How will dry goods be stored off the floor?
C
COLD STORAGE:
1. Is adequate and approved freezer and refrigeration available to store frozen foods
frozen, and refrigerated foods at 41- F (5- C) and below? YES / NO
Provide the method used to calculate cold storage requirements.
2. Will raw meats, poultry and seafood be stored in the same refrigerators and freezers
with cooked/ready-to-eat foods? YES / NO
If yes, how will cross -contamination be prevented?
3. Does each refrigerator/freezer have a thermometer? ES NO
Number of refrigeration units:
Number of freezer units: _ I
4. Is there a bulk ice machine available? YES / NO
THAWING FROZEN POTENTIALLY HAZARDOUS FOOD:
Please indicate by checking the appropriate boxes how frozen potentially hazardous
foods (PHF's) in each category will be thawed. More than one method may apply. Also,
indicate where thawing will take place.
Thawing Method
''THICK FROZEN FOODS
'"THIN FROZEN FOODS
Refrigeration
Running Water
Less than 70- F(21- C)
Microwave (as part of
cooking process)
Cooked from
Frozen state
Other (describe)
7
Frozen foods: approximately one inch or less = thin, and more than an inch = thick.
COOKING:
1. Will food product thermometers be used to measure final cooking/reheating
temperatures of PHF's? YES / NO
j What type of temperature measuring device: --------- _ —-- __
Minimum cooking time and temperatures of product utilizing convection and
conduction heating equipment:
beef roasts 130• F (121 min)
solid seafood pieces 145• F (15 sec)
other PHF s 145• F (15 sec)
eggs:
Immediate service 145• F (15 sec)
pooled* 155• F (15 sec)
(*pasteurized eggs must be served to a highly
susceptible population)
pork 145• F (15 sec)
comminuted meats/fish 155• F (15 sec)
poultry 165• F (15 sec)
reheated PHF s 165• F (15 sec)
2. List types of cooking equipment.
HOPCOLD HOLDING:
1. How will hot PHF's be maintained at 140• F (60• C) or above during holding for service?
Indicate type and number of hot holding units.
2. How will cold PHF's be maintained at 41 • F (5• C) or below during holding for service?
Indicate type and number of cold holding units.
0
COOLING:
Please indicate by checking the appropriate boxes how PHF's will be cooled to 41 • F (5• C)
within 6 hours (140-F to 70-F in 2 hours and 70-F to 41-.F in 4 hours).. Also, indicate
where the co linq will take lace.
COOLING
THICK
THIN
THIN
THICK
RICE/
METHOD
MEATS
MEATS
SOUPS/
SOUPS/
NOODLES
GRAVY
GRAVY
Shallow
Pans
Ice Baths
Reduce
Volume or
Size
Rapid Chill
Other
(describe)
REHEATING:
1. How will PHF. s that are cooked, cooled, and reheated for hot holding be reheated so
that all parts of the food reach a temperature of at least 165• F for 15 seconds. Indicate
type and number of units used for reheating foods.
2. How will reheating food to 165• F for hot holding be done rapidly and within 2 hours?
PREPARATION:
1. Please list categories of foods prepared more than 12 hours in advance of service.
D
2. Will food employees be trained in good food sanitation practices?(Z NO
Method of training:
Number(s) of
employees:_
Dates of
completion:_______
3. Will disposable gloves and/or ils and/or food grade paper be used to prevent
handling of ready -to -eat foods . YE / NO
4. Is there a written policy to exclude or restrict food workers who are sick or have
infected cuts and lesions? YES / NO
Please describe briefly:
Will employees have paid sick leave? YES / NO
5. How will cooking equipment, cutting boards, counter tops and other food contact
surfaces which cannot be submerged in sinks or put through a dishwasher be sanitized?
Chemical Type:
Concentration:
Test Kit: YES / NO
6. Will ingredients for cold ready -to -eat foods such as tuna, mayonnaise and eggs for
salads and sandwiches be pre -chilled before being mixed and/or assembled? YES/NO
If not, how will ready -to -eat foods be cooled to 41-F?
7. Will all produce be washed on-site prior to use? YES / NO
Is there a planned location used for washing produce? YES / NO
Describe
10
If not, describe the procedure for cleaning.and sanitizing multiple use sinks between uses.
8. Describe the procedure used for minimizing the length of time PHF's will be kept in the
temperature danger zone (41- F - 140- F) during preparation.
9. Provide a HACCP plan for specialized processing methods such as vacuum packaged
food items prepared on-site or otherwise required by the regulatory authority.
10. Will the facility be serving food to a highly susceptible population? YESNO
If yes, how will the temperature of foods be maintained while being transferre etween
the kitchen and service area?
11
A. FINISH SCHEDULE
Applicant must indicate which materials (quarry tile, stainless steel, 4" plastic coved
molding, etc.) will be used in the following areas.
FLOOR
COVING WALLS
CEILING
Kitchen
Bar
Food Storage
Other Storage
Toilet Rooms
Dressing
Rooms
Garbage &
Refuse
Storage
Mop Service
Basin Area
Warewashing
Area
Walk-in
Refrigerators
and Freezers
12
B. INSECT AND RODENT CONTROL
APPLICANT. Please check appropriate boxes.
YES NO
1. Will all outside doors be self-closing
and rodent proof ?
( )
2. Are screen doors provided on all
entrances left -open to the outside?
{) ( )
3. Do all openable windows have a
minimum #16 mesh screening? ()
( )
4. Is the placement of electrocution devices
identified on the plan?
() ( )
5. Will all pipes & electrical conduit.
chases be sealed; ventilation systems
exhaust and intakes protected?
() ( )
6. Is area around building clear of
unnecessary brush, litter, boxes
and other harborage?
7. Will air curtains be used?
If yes, where?
() (xj
C. GARBAGE AND REFUSE
Inside
8. Do all containers have lids?j
( )
9. Will refuse be stored inside?
() VY
If so, where?
10. Is there an area designated for
garbage can or floor mat cleaning?
13
NA
M
YES NO NA
. Outside
11. Will a dumpster be used?) () ( )
Number _� Size
Frequency of pickup -t,tjl _
Contractor
12. Will a compactor be used? () ( )
Number _ Size
Frequency of pick up
Contractor
13. Will garbage cans be stored outside? ()) ( )
14. Describe surface and location where dumpster/compactor/garbage cans are to be
stored
15. Describe location of grease storage receptacle
16. Is there an area to store recycled containers?
Describe
Indicate what materials are required to be recycled;
( ) Glass
( ) Metal
( ) Paper
( ) Cardboard
( ) Plastic
17. Is there any area to store returnable damaged goods?
14
TrWark
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United East
Foodservice Design, Equipment and Supplies.
fir, fire- /Wua
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SO GUi`�JY�i�D�T�J2)
FOODSERVICE
EQUIPMENT
SPECIFICATION
MANUAL
Prepared For:
BOLLYWOOD GRILL
ANDOVER, MA,
Date Issued: 01/08/02 Prepared By: B.J.D.
• All Plumbing and Electrical Requirements shown in this
Manual are subject to Change based on Final Equipment
Proposal Selected by Owner.
505 Collins Street, South Attleboro MA 02703 p.508-399-6000 f.508-761-3600 www. trim arkus a. corn