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m z� c- 00 r S M R1 o00 00 xo •O V Zw i D +r �00 �2 O0 C xa S, . o; n EXECUTIVE OFFICES 875 EAST STREET May 13, 2015 TEWKSBURY, MASSACHUSETTS 01876-1495 978-851-8000 Town of North Andover Health Department 1600 Osgood Street Building 20, Unit 2035 North Andover, MA 01845 Attn: Susan Y. Sawyer, Director Dear Ms. Sawyer, I am writing this letter to assure you that the list of deficiencies that were pointed out by yourself and Michele Grant and noted by Brian Metivier, project manager for Market Basket, during the permit review inspection will be addressed within the next four weeks. Below are the items to be addressed: 1. FRP will be replaced on the sink wall and caulked. 2. A splash guard will be installed between the 3 bay sink and hand wash sink. 3. The existing trough drain will be cleaned and new grates will be installed. 4. Grease interceptor signs will be installed. S. Bakery storage room and janitors closet vct floor will be repaired, wax will be stripped and re- applied. 6. New food prep sink will have a drain board as requested. 7. Mop and broom hanger will be installed in the janitors closet. 8. All stonhard surfaces will be repaired, resurfaced and sealed. If you have any questions, please call me at 978-640-8117. Sincerely, Normand Martin Facilities Manager Planning & Development C? I CZ LL-: czIL Nto N I .t lG-5 O n W m I O p ° N U- In O N N O In I W J W cl W Q � 1 - y 319V1 � �a W OD rw n O Q OEl 0 a, � u -5m ~ 1 ---- ---- -- - - - �_ o -LIZ - - - - o uQD LLJ x w/ o m 11 } 0 11 I O wLL< LL J X Q SPU O O I I H P �i LU N Li � W _ O O Q a" 000 O 1 V w W W 1 Q �OLij D n N lf1N L i > O w w 3., O O � N LL- u h wl �_ o f�� J co LU _ Q F Ln ... m I N 1 �INIZVDVA LO LU N CJ — w Managers Responsibilities (PIC) Person in charge: Responsibilities: • To insure all food products are safe to serve to our customers. • Know Hot, Cold and Cook Temperatures. • Proper receiving methods, proper storage of fresh and frozen foods (rotate). (See manual for details). • Cross contamination: • Store raw meats, poultry, fish and eggs on bottom of racks in cooler under cooked foods. • Glove changing, hand washing, not going from raw food to cooked food with same gloves. / • Personal Hygiene: • Clean Shaven, clean uniforms, hairnets (hair pulled back), gloves, name tags. • Hand washing (frequently) after every glove change. • Report illness, and proper care of open wounds. • NO cell phones, iPods etc., personal belongings, food or drinks in the Dept. • Training: (Reviewed quarterly) • Proper training is very important. Give your personnel the proper information. Review the training manual, review procedures, policies, cleaning, sanitation and equipment. Communication is the key to success. • Allergens:.. • Have proper advisory signs displayed (Refer to manual). Customer service and employee safety is first priority. Rev. 1/24/12 0___ . -.C-%^ PERSONAL HYGIENE Since microorganisms can be carried on all parts of the human body, all employees should bathe daily, wear clean uniforms and aprons and maintain a good professional appearance. It is particularly important that hands and exposed portions of arms are washed thoroughly and frequently. No one should prepare food when ill, especially when diagnosed with an illness that can be transmitted through food. Hand washing Since disease organisms are frequently carried to food by dirty hands, you must wash your hands and exposed portions of your arms thoroughly and frequently. How The correct way to wash your hands and exposed portions of your arms is: 1. Wet your hands with warm water. Dispense approved hand soap. 2. Generat:61ather on your hands, wrists and forearms by vigorously rubbing for 30 seconds or longer. (FDA Food Code requires at least 20 seconds) e Concentrate on your fingertips and the areas between your fingers. e Don't forget to wash your wrists and forearms. 3. Rinse your forearms, wrists and hands thoroughly under running water. 4. Dry your hands using clean single use towels. o Never use your apron or a cleaning cloth, because it may contaminate your hands. 5. Use a paper towel to open the door rather than touch the door with your clean hands. If you use an alcohol gel sanitizer, it must be used after you wash and dry your hands. Nailbrushes When a nailbrush is used, use the nailbrush the first time you wash. Repeat the hand washing the hand washing procedure, omitting use of the nail brush. Make sure you pay particular attention to the fingertips, areas underneath fingernails and between your fingers. Nailbrushes should be changed and/or sanitized regularly. Sanitizing a nailbrush may be done by soaking in a sanitizing solution of recommended strength or through a mechanical ware wash machine. Keep your nails trimmed because long or broken nails will trap microorganisms, increasing the risk of contamination. Long and false nails can trap dirt, debris and microorganisms or break and fall into food or food equipment, causing physical contamination. Nail polish can chip and cause contamination. Customer service and employee safety is first priority. Rev. 1/24/12 papa 9 ^f 99Z ri; r' 1., I. . "MORE FOR YOUR DOLLAR" Dear Associates: November 2011 Market Basket is committed to maintain a safe and healthy place to shop and work. During this time of year colds and flu can become more prevalent. As a result, store associates handling food have a greater personal responsibility to protect our customers, themselves, and their co-workers from unwelcome exposure. All associates must wash their hands before reporting for work. Associates experiencing persistent sneezing, coughing, runny nose, fever should not report to work until symptom(s) clear up. Remember, to call the store with as much advance notice as possible if you are ill and unable to work a scheduled shift. Use common sense when providing service to our customers. If you sneeze, use a clean handkerchief or tissue; do not use sleeves or hands. An associate who attempts to work while experiencing cold and flu symptons can spread unwanted germs to customers and co-workers, not to mention create an image of an unhealthy work environment. Remember, hand santizers and gloves are a compliment, but not a substitute for proper hand washing. Hand washing is the single most important action you can take to prevent the spread of viruses and food borne illness. Associates are to wash their hands often, especially: Before: Reporting for work Beginning food prepartation, including working with: • Exposed food, or ready to eat food • Clean equipment and utensils Between: • Handling raw and ready -to -eat food • Handling different types of raw meats including beef, lamb, pork, poultry and seafood • As frequently as needed to prevent Cross Contamination between tasks After: • Touching infections, wounds, hair or body parts other than clean hands and clean exposed portions of arms. • Coughing or sneezing into hands. • Coffee or meal breaks • Using restrooms • Washing fruits and vegetables • Handling soiled equipment or utensils or other contaminated surfaces, e.g. trash Customer service and employee safety is first priority. Rev. 1 /24/12' Page 3 of 36 rags s -I roar *11h, 4 t tug Von rA j O € .100 F IAX. (it- ),Dj t rmvft. PV Yw:,} I WO tft Oo wn V t xh Ung 4h ani? 0,!301 or r 4```�.,, Customer service and employee safety is first priority. Rev. 1/24/12 Page 4 of 36 GLOVES • You must wash hands after every glove change. • Gloves are to be worn on both hands. s When: • Preparing cooked or raw foods • Serving cooked foods. • _Using a hand slicer. • When to change: • As frequently as needed. • Going from cooked food to raw foods. -(ex. Seafood to deli) (Raw chicken on grill to Sub Line) ® Why? • To prevent cross contamination. •.They form a protective barrier between bare hands and food. • Cutting Gloves: • Plastic gloves are to be worn under and over the Cutting Glove. • `When removing the Cutting Glove, both plastic gloves need to be removed. Customer service and employee safety is first priority. Rev. 1/24/12 Page 5 of 36 WHEN: It is particularly important that you wash your hands and forearms. After: • Touching infections, wounds, pimples, hair or body parts other than clean hands and clean, exposed portions of arms. • Coughing, sneezing, using a handkerchief or disposable tissue. • Coffee or meal breaks, especially after using tobacco, eating, or drinking. • Using the toilet room. • Washing fruits and vegetables. • Handling soiled equipment or utensils or other contaminated surfaces, e.g. trash, floors. • Caring for or handling service animals or aquatic animals. • Any activity that contaminates hands. Before: • Beginning food preparation, including working with • Exposed food, • Clean equipment and utensils, • Unwrapped single -service and single -use articles. Between: • Raw and ready -to -eat food • Different types of raw meats (beef, fish, Iamb, pork and/or poultry) As frequently as needed to prevent Cross Contamination between tasks. WHERE: Use the hand sink for hand washing. Never use the compartment sinks to wash hands. Dirt and microorganisms from your hands can contaminate the sink and any food or utensils already in the sink or placed in the sink after you wash your hands. The hand sink should be used only for washing hands, not cleaning or storing dirty utensils or supplies. The hand sink should be cleaned and sanitized frequently. It should also be in good repair and well stocked. Hot and cold water, approved hand soap and disposable towels should be available at all times. A sign reminding employees to wash their hands should be posted near the sink. Supplies and equipment, especially trash cans, should never be stored in front of the hand sink. Used disposable towels must be placed in the trash can. Customer service and employee safety is first priority. Rev. 1/24/12 Paae 6 of 36 INJURY AND ILLNESS Injury and illness information should be reported to the person -in -charge so he or she is able to minimize the risk of food borne disease transmission. The person -in -charge should know if an employee has an injury or lesion (e.g. a boil or infected wound). The employee should not work with food or use food equipment or supplied if the wound or infection (on hands or arms) is not covered and protected with an impermeable cover such as a single use glove. Finger cots and tight fitting bandages may be worn under the glove. A dry, durable, tight -fitting bandage should cover wounds or lesions on other parts of the body. A food preparation employee experiencing persistent sneezing, coughing or runny nose that causes discharges from the eyes, nose or mouth, may not work with exposed food, clean equipment, utensils, linens, unwrapped single -service or single -use articles. It is the employee's responsibility to report illnesses which can be transmitted through food or food preparation. This includes symptoms caused by illness, infection or other sources which are associated with acute gastrointestinal illnesses such as: • Diarrhea • Jaundice • Fever • Sore throat with fever • Vomiting This information should include the date of onset for jaundice or illness, if the food an employee is ill or diagnosed with is due to: • Salmonella Typhi • Escherichia coli 0157:1-17 • Shigella spp. • Hepatitis A virus • Norbre Virus If an employee lives in the same household as a person who is diagnosed with a disease caused by S. Typhi, Shigella spp., E. coli 0157:H7, Hepatitis A virus or lives with a person involved in a disease outbreak, he/she should report this information to the person -in -charge. Some regulatory agencies require the person -in -charge to. notify the regulatory authority that a food employee is diagnosed with any of these illnesses. Employee exclusion and/or restrictions can be removed with approval of the regulatory authority (regulatory agency) and written documentation from a licensed physician (or other medical professional that is acceptable to the regulatory agency) or the employee is free of the symptoms and no food borne illness occurred. Customer service and employee safety is first priority. Rev. 1/24/12 __ Page 7 of 36 HAIR RESTRAINTS Since hair and microorganisms found in hair can contaminate food, food preparation employees should wear hair restraints such as hats, hair coverings/nets and clothing which cover body hair. Hair restraints must be worn to effectively keep hair from contacting exposed food, clean equipment, utensils, linens, unwrapped single -serve and single -use articles. Hair restraints minimize the risk of hair falling into food or onto food -contact surfaces. They also discourage employees from touching their hair. UNIFORMS & APRONS Uniforms and aprons need to be clean. They should be washed or changed daily or more often as needed to prevent contamination. To minimize contamination, aprons should not be worn outside work and storage areas, even on short breaks. Clean uniforms and linen should be stored in a location which prevents contamination. Dirty laundry should be stored in clean laundry containers away from food and food areas. PERSONAL ITEMS Do not carry items such as medication, money, cigarettes, toothpicks, glasses or pens in pockets where they can fall into food. To prevent contamination, all personal items including; street clothing, lunches and medication should be stored in an area entirely separate from food preparation, storage and service areas. First aid supplies are in a kit, labeled and stored in a location which prevent the contamination of food equipment, utensils, linens, single -service and single -use articles. If medication must be stored in a work or storage area, it can be stored in a labeled and closed container. Medications MUST be stored away from other products to avoid contamination and Cross Contamination of food and medications. JEWELRY A food preparation employee should not wear jewelry (other than a plain ring such as a wedding band) on his or her arms and hands. Jewelry, especially ornate watches or rings, can trap pieces of food that can fall into and contaminate food. Even the jewelry itself can be a physical contaminate if it falls into the food. A watch makes it impossible to wash your wrists. Since watches are not allowed, wall clocks are made visible. Jewelry can also cause injuries by catching on utensils and equipment. Customer service and employee safety is first priority. Rev. 1/24/12 Pape 8 of 36 JEWELRY A food preparation employee should not wear jewelry (other than a plain ring such as a wedding band) on his or her arms and hands. Jewelry, especially ornate watches or rings, can trap pieces of food that can fall into and contaminate food. Even the jewelry itself can be a physical contaminate if it falls into the food. No dangling earrings. Nickel size only. A watch makes it impossible to wash your wrists. Since watches are not allowed, wall clocks and timers are needed to monitor times. Jewelry can also cause injuries by catching on utensils and equipment. Customer service and employee safety is first priority. Rev. 1/24/12 Page 9 of 36 SANITATION Cleaning and sanitizing are two different aspects of sanitation; • Cleaning is removal of any soil, dirt, dust, grease etc. • Sanitation is limiting microorganisms on a surface. Cleaning: • When cleaning surfaces use authorized chemicals and cleaning tools. • Follow weekly, bi-weekly and monthly cleaning schedules. (this is a must) • After cleaning of utensils, equipment, floors, walls and all surfaces, you must sanitize and air dry everything. (refer to manual for details) Customer service and employee safety is first priority. Rev. 1/24/12 Paae 10 of 36 CHICKEN COOLER CLEANING PROCEDURE 1. Remove all product from cooler. 2. Spray room with water using sprayer. 3. Attach degreaser dispenser to sprayer and spray entire room (walls, floors, platforms, etc.). 4. Rinse room with sprayer using water only. 5. Connect J-512 dispenser, and spray entire room. Let air dry for 5 minutes. 6. Replace all products back in room. * Only Managers, Asst. Managers and Full Time staff are allowed to fill the J-512 dispensers. * CAUTION: When filling J-512 dispensers, you must wear green gloves and safety goggles. NO EXCEPTIONS! • Repeat cleaning procedure for Chicken Prep Room. * CAUTION: When mixing Break -Up degreaser for use in mop buckets, use 6oz ofdegreaser to 1 gallon of water. POT SINKS 1. All pot sinks are to be filled '/2 with water. 2. First thing every morning, follow this procedure: • Bay #1 - Pot & Pan soap • Bay #2 - Empty • Bay #3 - Sanitizer * URGENT!! When handling Rational cleaning tablets (blue & red) you must wear latex gloves and protective goggles. Customer service and employee safety is first priority. Rev. 1/24/12 Page 11 of 36 MOPPING FLOORS • Remove all food products and equipment that could come in contact with mop water splash (tray carts, drying racks, supplies etc.). • Sweep floor: • Under sinks, counter, and tables. • Mopping: • Use clean hot water, clean mop and clean bucket. • 6oz of Break -Up to 1 gallon of water. •.. Mop under tables, counters and floor edges. • Main floor area. Storage of mop equipment: • Mops and buckets are to be kept in the maintenance closet. s Wring out mops and empty dirty water. • Hang mops on wall rack. Cross contamination: • Dirty mops and buckets are not to be kept in the work area or in contact with supply racks, tables, counters and equpment. Customer service and employee safety is first priority. Rev. 1/24/12 Page 12 of 36 C) Z Z Q W J } J Y W W 5 seconds) i Column. Action Page 15 of 36 Thermometer Calibration (for cold foods) • Metal stem thermometer • 16oz round plastic salad cup • Fill to top with ice • Fill cup with 1" of cold water • Immerse thermometer so the probe is at bottom of the container but not touching the bottom. • Wait 30 seconds to 2 minutes until dial indicator stops moving. The indicator. should read 32°F. Procedure to Calibrate: • Adjust the dial indicator so it displays 32°F. If it does not, • Hold the calibration nut at the base of dial with a wrench, pliers or other tool and rotate the thermometer dial head until the indicator is on 32°F. o Use alcohol prep pads to clean thermometers as needed. Customer service and employee safety is first priority. Rev. 1/24/12 Page 14 of 36 Hot Holding Temperature Log Date: Init..2-hr 4 -hr 6 -hr Time Product Tam[)Initials Temo. Initials Tema initials Temp I Initials Minimum Product Temperature: 140°F Products held below 140°F for 2 Hours may be Reheated to 165°F (hold for 1 Discard Product held below 140°F for 4 Hours or More. Record in the Actior Reviewed BY: Date: Rev. 1/30/12 SAVE FOR 30 DAYS Sl ED ua/ ZAMERNATIOM4L DAILY SANITIZER LOG Water temperature must be 70°F - 80°F. Use test paper to measure sanitizer concentration and write the PPM in the column headed "PPM" if the results arre not correct. Adjust the mixture by adding water or sanitizer and test again. Write the PPM in the column headed "In Use PPM" if the results are correct. Write your initials in the column headed "Initials" when you are finished. MONTH: Date PPM Corrective Actions In Use PPM Initials 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 ESI Qual International 968 Washington Street, Stoughton, MA 02072 Phone: 781-344-6344 Fax:781-341-3978 Web: www.esiqual.com Rev. 2-14-12 Paqe 16 of 36 M, N N lo N �muu�u dmnm I�II�III�IMII� I■I�1 �IIYII 1■IIINIIYI 1■1111��■�� ■IYIB m■gun■� ���■u�■ YIIIIIIIIIII IIIII�IWII u�un a�nn O�i�� �nnm�nu n■�� �YII■1111=1�11��1�1111111 Iv1ll�llel■1�11111111111 �� Ow�■�nwnnm�m�■�■i � n���aeamomeaoea�maao�ome M, N N lo N SI csa/ INTERNA TIONAZ Date: Product: Start Time: Time from 140°F to 70°F: TIME AND TEMPERATURE COOLING GRAPH Container: Cooling Method: End Time: Total Cooling Time: _Hours Time from 70°F to 41°F: Hours Time from 140°F to 70°F has to be 2 hours or less; Time from 70°F to 41°F has to be 4 hours or less. Total cooling time has to be less than 6 hours. .5 1 1.5 2 2.5 3 3.5 4 4.5 5 5.5 6 6.5 7 7.5 8 8.5 9 9.5 10 e Use as a worksheet or tool to choose cooling methods and containers. e Use as supporting documentation for recipes, SOP's and HACCP systems. Reviewed By: Date: ESI Qual International 968 Washington Street, Stoughton, MA 02072 O -j CD Z J O 0 N � � C C O Y L ?� p C O O LL U O N N U 0 m N O � O o L C O M -a E N O O L O 4m- -a - a) > ca -p Oa) c o cn0CU 0 rn .Q� TO � CL EES � O O 'a c6 Y > � O U 0 O LN L L Co N O O N CD O C O >, O Y E U cu N t o 4.1 O N QU �.c ao= N Q o L U L O O O 4- X o Q U O 0 "= p >, U- o :c E I- m ca = L N N OL >_ "O U 4: U � O O O d o 0 L LO �I— 0U -2 c c O 0 o 'ca U N N O C_ 0 W fQ N O ` a N ai n - N i H O LU ch 4� O r m CL L y:d .0 C O U Q N U N O U E o a I— I— E .E LL r r N E E I— H CL m E C E H F U O (6 ch 4� O r m CL RECORDS Food Manager Certification documentation will be displayed in the location designated for the display of licenses and permits in each store and will be on file at the corporate HR office. • Thermometer Calibration Log: o Used to document products, ovens, holding units and thermometer calibrations. The log is completed by operators, reviewed by Department Management and filed with department records. • Hot Holding Log: o Used to document the temperature of hot foods on display; completed by operators, reviewed by Department Management and filed with department records. o Cooling Log: Used to document temperatures during cooling of items prepared more than 24 hours in advance of sale; completed by operators, reviewed by Department Management and filed with department records. o Sanitizer Log: Used to document the concentration of in -use sanitizer; completed by operators, reviewed by Department Management and filed with department records. Customer service and employee safety is first priority. Rev. 1/24/12 Paae 20 of 36 COOL DOWN (SOP) • Products are taken off the Hot Plate after 4 hours from time out of oven. • The temperature should be checked to assure product is not higher than 140°F to start the cool down procedure. • Chickens are cooled in the walk in cooler. • Place chickens on tray, slice the overwrap so chickens will cool down. • Record on Cooling Log. Customer service and employee safety is first priority. Rev. 1/24/12 .. Page 21 of 36 HOT SUBS 1. Heat product to 165°F (refer to entrees Heating Instructions). 2. Portion into: 12oz portion for whole sub 6oz portion for'/ sub 3. Product is portioned into sub rolls. 4. Wrapped twice, priced and labeled. 5. Display on Hot Plate. 6. Maintain temperature at 140°F. FRIED FOODS 1. All fried foods are cooked in 325°F Fryolator. 2. Each item has a specific cook time (refer to Cooking Time Chart) 3. Check temperature on fried. food before displaying (165°F or higher). 4. Display on steam table or hot plate. 5. Maintain temperature of 140°F. 6. 8 piece fried chicken (180°F or higher). 7. All fried food items must be recorded on the Hot Holding Temperature Log. SOUPS 1. Heating: • Place soup bag in microwave pan. (Do not puncture bag) • Heat on High for 2'/ minutes. • Turn over bag and heat for another 2'/z minutes. • Heat until product reaches 165°F and record it on the Hot Holding Temperature Log. 2. To temperature: • Place thermometer in middle of bag (fold bag). 3. Place -in soup pan at the steam table. 4. Maintain at 140°F. Customer service and employee safety is first priority. Paw 1/7dM7-- SIDE DISHES (All heated in a microwave) Mashed potato: (do not open bag) • Heat on high for 2'/ minutes, turn bag over and reheat. • Check temperature:. • Place thermometer in middle of bag (do not puncture bag) fold over bag. • Repeat this process until potato temperature reaches 165°F or higher. • Display in stainless steel pan on steam table (maintain at 140°F) and check every 2 hours. CORN, CARROTS, STUFFING, GRAVY, RICE, MAC&CHEESE • Heat in a microwavable pan for 2%2 minutes or until product reaches 165°F or higher (record on the Hot Temperature Log). • Display in stainless steel pan on steam table (maintain at 140°F) and check every 2 hours. • Stores with Rational ovens can heat all side dishes, soup and entrees on preset programs. (Use entree setting) (steam vegetables) ENTREES Heating: Heat to 165°F or higher. • Heating methods: • Steamer • Microwaves • Rational Oven (Use entree setting) • Display in stainless steel pan on steam table (maintain at 140°F) and check every 2 hours. • Keep backup product in warming box (maintain at 1400F). • Any item displayed on the steam table has to be recorded on the . Hot Holding Log. NO EXCEPTIONS! Customer service and employee safety is first priority. D- IMAI-11- GRILL • Items' -are kept at 41 IF or below until time of cooking. • Grill surface 360°F. Proper Cooking Temperatures: • Chickens are 165°F or higher. • Shaved steak are 155°F or higher. • Steak tips are 145°F or higher. • Hamburg patties are 155°F or higher. • Hot dogs are fully cooked, reheat to 140°F (DO NOT reheat) Portions: Shaved Steak: Steak Tips: Chicken sandwich: GRILLED HOT SUB o 4oz half sub • 4oz half sub • 4oz half sub • 8oz whole sub • 8oz whole sub • 8oz whole sandwich • Wrap'twice with wax paper. • Price and label with time of production and date. • All hot subs must have a temperature at 140°F or higher before displaying. Customer service and employee safety is first priority. Rev. 1/24/12 Page 24 OF 36 VEGETABLES PREPARATION Vegetables: Tomatoes, Onion, Peppers, Cucumbers and Lettuce • Vegetables are kept in refrigerator at 38°F. • All vegetables that need to be cut are rinsed in cold water using preparation sink. • Vegetables are sliced using a hand slicer or diced using a hand dicer. • All prep vegetables are stored in plastic food safe pan with lid and dated and dated with scale label placed on top. • Stored in cooler or refrigerated work draws. SALAD PREPARATION • Salads are made on front counter on Salad Station in kitchen or refrigerated back room. (In Deli) • All salad are to be checked for temperature before displaying (41 IF or (41 OF or below). If salad temperature is higher; it has to be returned to the cooler until it reaches to proper temperature. • Display salad in the Salad Station case or in upright refrigerated case. Customer service and employee safety is first priority. Rev. 1/24/12 papa 9-1; f)F 29 BREAKFAST SANDWICHES Ingredients: • Egg a Cheese o Bagel e Bacon a Sausage a Muffin Preparation and Heating: Eggs Microwave: • Place in microwave cup. • Cook on high for 2 minutes (until temperature reaches 145°F) Rational Oven; a Eggs are cooked on a teflon egg tray. e Use Breakfast setting (3 minutes) (until it temperature 145°F) Microwave: Sausages, Bacon • Heat on high until product temperature at 140°F. (apx.1 min.) Griddle: a Cook on grill until product reaches 140°F. Rational Oven a Use Breakfast setting (3 minutes) Bagel and English Muffings Pizza Oven: s Toast until golden brown. Rational Oven; a Use Breakfast setting (3 minutes) Assemble All ingredients are placed in Steam Table and held at 140°F or higher. e Breakfast sandwiches are assembled on Steam Table line. e Label with ingredients and time of production. e Display on wire rack on Hot Plate. Customer service and employee safety is first priority. SUB ROLL AND BREAD • Delivered daily with the exception of Sunday and Wednesday. • Bread and rolls must be rotated upon receiving. • Tuesday's delivery includes Wednesday's bread. • Saturday's delivery includes Sunday's bread. • On these, two days are kept out. Only what you need for that business day. • Freeze Wednesday and Sunday's bread. • Daily item movements on Hot and Cold subs is a great tool to keep an accurate inventory. Customer service and employee safety is first priority. Rev. 1/24/12 pano 77 nG za SUB KITS Meats are kept in cooler at 40°F (or lower) until time of use. • Slice using a hand slicer in kitchen back room. • Meats are portioned into kits. • Kept in food safe plastic pan with lid. • Dated with scale label with date of preparation. • Stored in cooler or refrigerated work draw on cold sandwich line. PIZZA STATION Ingredients: Cheese, Sauce, Dough Keep in cooler at 40°F (or lower) until time of use. Pizza station prep line: • All products in prep line are to be kept at 41°F (or lower). • Keep product below rim of pan to insure proper cooling temperature. • Dough kept at pizza station should not exceed room temperature (680F -770F) • Pizzas --are made on pizza station counter. • Cooked in pizza oven at 525°F for 8-10 minutes. Display: • Place a scale label on a black foam tray with a 4 hour discard time from when pizza was taken out of oven. • Place clean pizza pan or black tray over top of pizza rack to prevent debris from falling in. SUB STATION • Product in sub stations are to be displayed in stainless steel pans. • Product is not to exceed rim on top of display pan. • Product temperature is to be kept 40°F (or lower). • Back up products are to be stored in refrigerated drawer at Sub Station. • Cold subs are made to order at Sub Station line. Customer service and employee safety is first priority. BBQ CHICKEN (SOP) COOKING Rotisserie oven: • Setting #2 - Whole chickens • Setting #3 - Chicken parts and Turkey parts Rational Oven: • Poultry or 31b Wog setting (probe chicken) • Chicken are cooked to an internal temperature of 165°F or higher. • Chickens are checked in two hours to assure temperature maintains 140 or higher.At this time chicken can be cooled down or continued to be sold for two more hours. • All time and temperatures are recorded and loged on our daily log sheet. • Wrap chickens in back room • Label with date, time and ingredients. • All BBQ chickens and parts are to be pulled from display after 4 hours. • (for freshness). • Use the Cool Down log to properly ensure reuse of chicken products. Customer service and employee safety is first priority. COLD SIDE, ENTREES • Product is kept in cooler at 40°F or below. • Time is very important to keep product under 41°F. • Produce in small amounts to limit time out of refrigerator. • Price with scale labels having ingredients and sell by date. • Display in upright cold case. (Rotate) Customer service and employee safety is first priority. Rev. 1/24/12 oftne in me ,7c CHEMICALS What to use: • Use only authorized chemicals • Do not use off the shelf cleaners and chemicals. • Only use properly labeled spray bottles (ex. Glance chemical in Glance labeled spray bottle). SPRAY BOTTLES Where NOT to keep: • On counter tops • Over or around cooked or raw foods. • On supply racks near food grade containers or packaging. • Food prep sinks and handwash sinks. Where to keep: • Supply Closet • Bottom of supply rack under food containers. • In wire rack holder below three bay sinks. Customer service and employee safety is first priority. Rev. 1/24/12 Paae 31 OF 36 PRODUCT LABELING ® Date on scale labels can only be changed by Managers only. e Person"in charge cannot change the date to exceed the manufacturers date. e Dates on packaging cannot be changed to prolong the sell by date. Customer service and emplovee safety is first priority. CAFE Orange Juice: • Oranges are kept in the cooler until needed. • ora-nges are washed in prep sink and transported to juice machine in a stainless steel strainer pour oranges into machine and turn on • Bottle, cap and price with a scale label with a sell by date.(3 days) • Place bottled juice in refrigeration until juice reaches 41 degrees Soft Serve Ice Cream: • Bags of liquid ice cream are stored in the kitchen cooler. • Liquid cream is poured in machine. • Machine is dissassembled twice a week, cleaned and sanitized (refer to manual for cleaning procedure). Customer service and employee safety is first priority. BLAST CHILLER • Make sure chiller unit is on. • Place hot product in chiller and put probe in largest center of product. • Chiller will automatically drop the temperature to 40°F or lower according to the Health Regulation. Customer service and employee safety is first priority. Rev. 1/24/12 Dnnn 'ZA AC 42 CREDITS • Product is out of code as of the day's date. • When a product is out of code or below quality, you must put a package label or scale label in the credit book. Customer service and employee safety is first priority. Rev. 1/24/12 Dann 'Ir. nc '29 91 SANITIZER Mixing Sanitizer • Use Mizer AG a wall mount dispenser found over the 3 bay sink. • Push red button on dispenser (J-512) and fill the sink bay labeled Sanitizer'/2 way from the top. • Let suds clear before testing. Testing Sanitizer • Using test strips, immerse test strips in sanitizer mix for 10 seconds. • Match tested strip to backside of test strip container. This must read 200 ppm. • Fill J-512 spray bottles. Testing Spray Bottles • Use J-512 spray bottle. • Spray sanitizer mix onto a black foam tray. • Immerse test strip and let stand for 10 seconds. • Match tested strip to backside of test strip container. • Tested strip must read 200ppm. Customer service and employee safety is first priority. Rev. 1/24/12 Page 36 of 36 A Y Food Establishment Plan Review Guide RECEIVED MAY 01 2015 TOWN OF NORTH ANDOVER HEALTH DEPARTMENT FOOD ESTABLISHMENT PLAN REVIEW APPLICATION IS TO BE COMPLETED BY THE OPERATOR AND SUBMITTED TO THE REGULATORY AUTHORITY — at least 60 days in advance before commencement of any food establishment planned openings. TOWN OF NORTH ANDOVER, MA Regulatory Authority . 1600 Osgood Street, Suite 2035, North Andover, MA 01845 Date: .j 1 NEW - New construction, not yet built REMODEL - partial or major renovation of existing establishment CONVERSION — existing establishment that you are purchasing Name of Establishment: /v`Qr(�1C�ck5ke� Corporate Name: OP mo J a Sin z.r r0 S -Kt Category: Restaurant , Institution , Daycare , Retail Market` , Other_ Establishment Address: 3 -TO W C.> L Dew CLvAev2�' Mc, Phone: (at location if available) (970 63 �R a E-mail Contacts: mink e �- hcs k.e - Name of Owner: Mailing Address: Y? S 1-0-5 S � TG L -)KS ip,3 Cr OA"- Telephone: / ?FS S l - 60 6 Applicant's Name (if different than owner):; c,,� kepi ii -tom Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone; 978.688.9540-- Fax: 978.688.8476 Page 1 of 19 Title (o4er, manager, architect, etc.): Mailing Address: �F? s 'Oa s Nr,1 t Telephone: �1 $ �{ °�.� - `fi`'`t S 1 Date Received: BOH office use only Date Review completed: BOH office use only: AYpproved / Denied Date Revised application Received: BOH office use only Date Review completed: BOH office use only: Approved/ De —Denied Technical Assistance with the Permitting Process The Town Planning Department offers the option of attending a Technical Review Committee (TRC) meeting to all applicants. As the applicant, I acknowledge that I have received an explanation and understand that the purpose of the TRC meeting is it to assist me in the various town processes needed to open my establishment. If declined I understand that I have forfeited this opportunity to learn more about the North Andover permitting process. I wish to attend or decline (circle one) participation in the TRC process. Date of TRC (BOH only) General Information Hours of Operation: Sun Thurs Mon "` Fri 1 A� - ty\ Tues?T Prn Sat 7 a- Q rr Wed -y- P"\ ➢ Number of Seats for customers:— Number ustomers:Number of Staff: (Maximum per shift) ➢ Total Square Feet of Facility: ➢ Number of Floors on which operations are conducted ➢ Maximum Daily Meals to be Served: ➢ Breakfast (approximate number) ➢ Lunch ➢ Dinner Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688:9540-- Fax: 978.688.8476 Page 2 of 19 Type of service: Sit Down Meals (check all that apply) Take Out X Caterer Mobile Vendor Other Please enclose the following documents: Proposed Menu (including seasonal, off-site and banquet menus) JManufacturer Specification sheets for each piece of equipment shown on the plan 7—Site lan 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) JPlan drawn to scale of food establishment showing location of equipment, plumbing, electrical services and mechanical ventilation Equipment schedule CONTENTS AND FORMAT OF PLANS AND SPECIFICATIONS 1. Provide plans that are a minimum of 11 x 14 inches in size including the layout of the floor plan accurately drawn to a minimum scale of 1/4 inch = 1 foot. This is to allow for ease in reading plans. 2. Include: proposed menu, seating capacity, and projected daily meal volume for food service operations. 3. Show the location of each piece of equipment. Each must be clearly labeled on the plan with its common name. Each unit must be sequentially numbered and the numbers must correspond to the equipment specification sheets and an equipment schedule. All self-service hot and cold holding units must have sneeze guards. 5. Label and locate separate food preparation sinks when the menu dictates to preclude contamination and cross -contamination of raw and ready -to -eat foods. 6. Clearly designate adequate hand washing lavatories for each toilet fixture and in the immediate area of food preparation, cooking and ware washing. (a hand sink should be located within 10 feet of each area for easy access for all food handlers) 7. Provide the room size, aisle space, space between and behind equipment and the placement of the equipment on the floor plan. 8. On the plan, represent auxiliary areas such as storage rooms, garbage rooms, toilets, basements and/or cellars used for storage or food preparation. Show all features of these rooms. 9. Include and provide specifications for: Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 3 of 19 a. Entrarices, exits, loading/unloading areas and docks; b. Complete finish schedules for each room including floors, walls, ceilings and coved juncture bases; c. Plumbing schedule including location of floor drains, floor sinks, water supply lines, overhead waste -water lines, hot water generating equipment with capacity and recovery rate, backflow prevention, and wastewater line connections; d. Lighting schedule with protectors; (1) At least 110 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; (2) At least 220 lux (20 foot candles): (a) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (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 hand washing, ware washing, and equipment and utensil storage, and in toilet rooms; and (3) At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. e. Food Equipment schedule to include make and model numbers and listing of equipment that is certified or classified for sanitation by an ANSI accredited certification program (when applicable). f. Source of water supply and method of sewage disposal. Provide the location of these facilities and submit evidence that state and local regulations are complied with; g. A mop sink or curbed cleaning facility with facilities for hanging wet mops; h. Garbage can washing area/facility; i. Cabinets for storing toxic chemicals; j. Dressing rooms, locker areas, employee rest areas, and/or coat rack as required; k. Site plan (plot plan for new construction) PLEASE CIRCLE/ANSWER THE FOLLOWING QUESTIONS FOOD PREPARATION REVIEW Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 4 of 19 Check categories of Potentially Hazardous Foods (PHF's) to be handled, prepared and served. CATEGORY* (YES) ( J 1. Thin meats, poultry, fish, eggs (hamburger; sliced meats; fillets) 2. Thick meats, whole poultry (roast beef; whole turkey, chickens, hams) 00 ( ) 3. Cold processed foods (salads, sandwiches, vegetables) 4. Hot processed foods (soups, stews, rice/noodles, gravy, chowders, casseroles) ( ) 5. Bakery goods (pies, custards, cream fillings & toppings) ( ) ( ) 6. Other FOOD SUPPLIES: 1. Are all food supplies from inspected and approved sources? OE/NO 2. What are the projected frequencies (daily, weekly, etc) of deliveries for Frozen foods Refrigerated foods`, and Dry goods t 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? COLD STORAGE: 1. Is adequate and approved freezergrefrigeration available to store frozen foods frozen, and refrigerated foods at 41 °F (5°C) and below? %�B8"/ NO 2. Will raw meats, p try and seafood be stored in the same refrigerators and freezers with cooked/ready-to eat foods? YES / O If yes, how will cross -contamination be prevented? 3. Does each refrigerator/freezer have a thermometer? kE / NO Number of refrigeration units: Number of freezer units: Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 5 of 19 4. Is there a bulk ice machine available? YES / NO Is ice packaged and sold for retail? 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. Food Thawing Method *Thick or Bulk Frozen *Thin/Portioned Frozen Refrigeration Running Water Less than 70°F(2I-C) I Microwave (as part of cooking process) [Cooked from Frozen state Other (describe) *Frozen foods: approximately one inch or less = thin, and more than an inch = thick. PREPARATION: 1. Please list categories of foods prepared more than 12 hours in advance of service. 2. Will food employees be trained in good food sanitation practices? YES / NO Method of training: Number(s) of employees: Dates of completion: 3. Will disposable gloves and/or utensils and/or food grade paper be used to prevent handling of ready -to -eat foods? YES / NO Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 6 of 19 A. Is thefe a written policy to exclude or restrict food workers who are sick or have infected cuts and lesions? / NO Please describe (briefly: �c6,,—rr J 5 5 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? C_ Chemical Type: .� �, c� a , 2�- �t � Sb� � vCt S _y Concentration: Test Kite /NO 6. Will ingredients for cold ready -to -eat foods suc tuna, mayonnaise and eggs for salads and sandwiches be pre -chilled before being mixed and/or assembled U /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?9 / NO Is there a planned location used for washing produce? ( /NO If not, describe the procedure for cleaning and sanitizing multiple use sinks between uses. Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 7 of 19 8. Descfibe the procedure used for minimizing the length of time PHF's will be kept in the temperature danger zone (41T - 140T) during preparation. 9. Where raw meats, poultry and seafood are prepared in the same work area or using the same equipment as cooled/ready to eat foods, how will cross contamination be prevented? 10. Please list all PHF's you plan to serve which will/may not be cooked to the previously listed minimum temperatures. A proper "consumer advisory" warning notation must be printed on menu or menu boards. 11. Provide a HACCP plan for specialized processing methods such as vacuum packaged food items prepared on-site or otherwise required by the regulatory authority. 12. Will the facility be serving food to a highly susceptible populations / N� If yes, List measures taken to comply with code requirements. COOKING: 1. Will food product thermometers be used to measure final cooking/reheating temperatures of PHF's? /NO What type of temperature measuring device: Minimum cookinz time and temperatures ofproduct utilizinz convection and conduction heatinz equipment: ➢ beef roasts ➢ 130°F (121min) ➢ solid seafood pieces ➢ 145°F (15 sec) ➢ other PHF's ➢ 1457 (15 sec) ➢ eggs: ■ Immediate service 1457 (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) Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 8 of 19 2. List types of cooking equipment. 0 r;-, ,t,.. 4 r. HOT/COLD HOLDING: 1. How will hot PHF's be maintained at 140°F (60°C) or above during holding for service? Indicate type and number of hot holding units. �-fnL 4t-,- VA S,) f I ` 'ppm I m .A`t 0-11 Sri eS DQV- 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. Vy\ COOLING: Please indicate by checking the appropriate boxes how PHF's will be cooled to 41 OF (5°C) within 6 hours (1407 to 70°F in 2 hours and 70°F to 417 in 4 hours). Also, indicate where the cooling will take place. COOLING METHOD I THICK MEATS THIN MEATS THIN SOUPS/ GRAVY THICK SOUPS/ GRAVY RICE/ NOODLES Shallow Pans Ice Baths Reduce IVolume or Size Rapid Chill Other (describe) Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 9 of 19 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. 9''Yl i` � r�6rt _ �A ���3L�C ✓� 2. How will reheating food to 165°F for hot holding be done rapidly and within 2 .hours? /A. FINISH SCHEDULE.,•' ,Materials eected must be durable and appropriate to the area and its intended use. High moisture and food splash areas must be non-absorbent, smooth and easily cleanable. All openings must be tight fitting, properly sealed and without voids. Applicant must indicate which materials (i.e. quarry tile, stainless steel, 4" plastic coved molding, etc.) will be used in the following areas. (please be specific) Kitchen FLOOR CURVED COVING WALLS CEILING Bar Food Storage v -k •f o teC (Vh' GepC , CccDuj cu Other Storage Toilet Rooms Dressing Rooms 1 Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 10 of 19 Kitchen YES NO Ciro m��pj; �� QCO i a" jccc Garbage & 2. Are screen doors provided on all entrances left open to the outside? Refuse Storage 3. Do all operable windows have a minimum #16 mesh screening? Mop Service 4. Is the placement of electrocution devices identified on the plan? j Basin Area exhaust and intakes protected? Ware washing 6. Is area around building clear of unnecessary brush, litter, boxes and other 6,CO3JSV C 0- 1 harborage? \/ ` Ge— Area 7. Will air curtains be used? If yes, where? Walk-in Refrigerators and C � �� ©-k r - R P Freezers i SeoAcA company name, of and type of service. B. INSECT & RODENT CONTROL APPLICANT. PLEASE CHECKAPPROPRIATE BOXES. Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 11 of 19 YES NO N/A 1. Will all outside doors be self-closing and rodent proof? 2. Are screen doors provided on all entrances left open to the outside? 3. Do all operable windows have a minimum #16 mesh screening? 4. Is the placement of electrocution devices identified on the plan? 5. Will all pipes & electrical conduit chases be sealed; ventilation systems exhaust and intakes protected? \/ 6. Is area around building clear of unnecessary brush, litter, boxes and other harborage? \/ 7. Will air curtains be used? If yes, where? 8. Do you have a plan to have a contract pest control company? If yes, list describe frequency inspection company name, of and type of service. &ice QC - 1,j 9-c Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 11 of 19 C. GARBAGE AND REFUSE INSIDE YES NO N/A 9. Do all containers have lids? x 10. Will refuse be stored inside? If so, where? x 11. Is there an area designated for a garbage can or floor mat cleaning? 14-1 OUTSIDE 1.2. Willa dumpster be used? Number: Size of: a. Number: b. Size of: c. Frequency of Pick -Up? Indicate days and how often 13. Will a compactor be used? Number: Size: Frequency of Pick -Up 14. Will garbage cans be stored outside? 15. Describe surface and location where dumpster/compactor/garbage cans are to be stored. 16. Describe location of grease storage receptacle 17. Is there an area to store recycled containers? 18. Is there any area to store returnable, damaged goods? Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 12 of 19 The FDA.EwA-cede -and plumbing requfrements do not replace or supersede the MA State Plumbing Code, which also mus%be fully msnst�it highlights potential hazardous circumstances and particular types of equipment common to food service operations that, if through improper design or installation, could result in contamination of food or water supply. Please indicate proposed properly installed equipment. Equipment Code Confirmed Describe/ Comments Requirements by Operator please initial Dish Machine Backflow prevention device Indirect Waste Steam Jacketed Backflow prevention Kettle device Indirect Waste Steamer Backflow prevention device Indirect Waste Garbage Disposals Backflow prevention or dish table device troughs; Submerged inlets At all hose Backflow prevention connections device Garbage can Backflow prevention washer device Carbonated Carbonated Backflow beverage prevention device dispenser Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 13 of 19 Refrigerator Indirect Waste condensate/ drain lines Ice storage bins Indirect Waste All sinks Air Gap V Ice Cream dipper Air Gap i wells Other 19. Are floor drains provided & easily cleanable, if so, indicate location: E. WATER SUPPLY 20. Is water supply public ( or private ( )? 21. If private, has source been approved? YES ( ) NO ( ) PENDING ( ) Please attach copy of written approval and/or permit. 22. Is ice made on premises ( ) or purchased commercially ( )? If made on premise, are specifications for the ice machine provided? YES ( ) NO ( ) Describe provision for ice scoop storage: Provide location of ice maker or bagging operation 23. What is the capacity of the hot water generator? Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 14 of 19 24. Is the hot water generator sufficient for the needs of the establishment? Provide calculations for necessary hot water 25. Is there a water treatment device? YES ( ) NO K If yes, how will the device be inspected & serviced? 26. How is backflow prevention devices inspected & serviced? F. SEWAGE DISPOSAL 27. Is building connected to a municipal sewer? 28. If no, is private disposal system approved? Please attach copy of written approval and/or permit. 29. Are grease traps provided? YES V) NO( ) YES ( ) NO ( ) PENDING ( ) If so - where? YESX) NO( ) Note: Grease Traps must have the following sign. The language in bold is specific; please do not change it in any way. If you have one or more interior grease traps please note the plumbing code 248 CMR 10.09 (m): 1. A laminated sign shall be stenciled on or in the immediate area of the grease trap or interceptor in letters one -inch high. The sign shall state the following in exact language: IMPORTANT The grease trap/interceptor shall be inspected and thoroughly cleaned on a regular and frequent basis. Failure to do so could result in damage to the piping system, and the municipal or private drainage system(s). G. DRESSING ROOMS 30. Are dressing rooms provided? YES( ) NO (A 31. Describe storage facilities for employees' personal belongings (i.e., purse, coats, boots, umbrellas, etc.) Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 15 of 19 , H. GENERAL 32. Are insecticides/rodenticides stored separately from cleaning & sanitizing agents? YES () NO ( ) Indicate location: 33. Are all toxics for use on the premise or for retail sale (this includes personal medications), stored away from food preparation and storage areas? YES VjrNO ( ) 34. Are all containers of toxics including sanitizing spray bottles clearly labeled? YES vfiO ( ) Note: Material Safety Data Sheets (MSDS) are required to be kept for all chemicals on the premises. Where will the MSDS information be kept on display for easy access in an emergency? 35. Will linens be laundered on site? YES ( ) NO,,V If yes, what will be laundered and where? If no, how will linens be cleaned? 0 y �i!& !S e r' v -1 C- 36. 36. Is a laundry dryer available? YES O NOI�11-) 37. Location of clean linen storage: \-�)M [ c6ov-- 38. Location of dirty linen storage: `0Krly\(10 +^n 39. Are containers constructed of safe materials to store bulk food products? YEc ) NO ( ) Indicate type: 40. Indicate all areas where exhaust hoods are installed: LOCATION FILTERS &/OR SQUARE FEET FIRE AIR CAPACITY AIR MAKEUP EXTRACTION PROTECTION CFM CFM DEVICES J Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 16 of 19 .41. How is each ventilation hood system that is listed cleaned? I. SINKS 42. Is a mop sink present? YES*ONO ( ) If no, please describe facility for cleaning of mops and other equipment: 43. If the menu dictates, is a food preparation sink present? YES NO ( ) detail answer J. DISHWASHING FACILITIES 44. Will sinks or a dishwasher be used for ware washing? Dishwasher( ) Two compartment sink ( ) Three compartment sink 45. Dishwasher Type of sanitization used: Hot water (temp. provided) Booster heater Chemical type Is ventilation provided? YES ( ) NO ( ) 46. Do all dish machines have templates with operating instructions? YES( ) NO ( ) 47. Do dish machines have temperature/pressure gauges as required that are accurate? YES( )NO( ) 48. Does the largest pot and pan fit into each compartment of the pot sink? YES) NO ( ) If no, what is the procedure for manual cleaning and sanitizing? 49. Are there drain boards on both ends of the pot sink? .Q. Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 17 of 19 YES (')NO( ) 50. What type of sanitizer is used? ❑Chlorine ❑Iodine //Quaternary ammonium ❑Hot Water ❑Other 51. Are test papers and/or kits available for checking sanitizer concentration? YES,�) NO ( ) K. HANDWASHING/TOILET FACILITIES 52. Is there a hand washing sink in each food preparation, cooking and ware washing area? YESX) NO ( ) 53. Do all hand washing sinks, including those in the restrooms, have a mixing valve or combination faucet? YES ()LNO O 54. Do self-closing metering faucets provide a flow of water for at least 15 seconds without the need to reactivate the faucet? YES-) NO ( ) 55. Is hand cleanser available at all hand washing sinks? YES NO( ) 56. Are hand drying facilities (paper towels, air blowers, etc.) at all hand washing sinks? YE( )NO( ) 57. Are covered waste receptacles available in each restroom? YE9�NO () \ 58. Is hot and cold running water under pressure available at each hand washing sink? YES) NO( ) 59. Are all toilet room doors self-closing? YES,N NO( 60. Are all toilet rooms equipped with adequate ventilation? YES �NO ( ) 61. Are hand washing signs and instructions posted in each employee restroom? YES MNO ( ) Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 18 of 19 L. SMALL EQUIPMENT REQUIREMENTS 62. Please specify the number, location, and types of each of the following proposed for on site use: Slicers Cutting boards Can openers _ Mixers Floor mats Other STATEMENT: I hereby certify that the above information is correct, and I fully understand that any deviation from the above without prior permission from this Health Regulatory Office may nullify final approval. �] Signature (s) Print:. Owner (s) or responsible representative (s) Date: S" l 1'r Approval of these plans and specifications by this Regulatory Authority does not indicate compliance with any other code, law or regulation that may be required --federal, state, or local. It further does not constitute endorsement or acceptance of the completed establishment (structure or equipment). A preconstruction inspection with equipment in place and a preopening inspection of the establishment will be necessary to determine if it complies with the local and state laws governing food service establishments. Page Last Updated: 1/29/2013 Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 19 of 19 4-1ap LT c n ,YY117 pCi/i/eY //-�o/�/ IT I w� N U% cz� N I I .b L .S O n m 0 ON Ln N w In I U N a O _ N LU �Q UiW I o a M � I I I I I I I I I m I I Al O Q� I I �a I I o I NN a M o � I I w cn 0 I I I I I I U II 40 40 4. 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NCE TAB. CO. SMART FAk7R1=AT10N^ 7+5.32 MPr�6C1 MQ`L• @n See page A-7 for more Space Saver units �, 7 -PS -3O Keyhole Brachetfor ea5ler Iwstaalation and greater statellIty. •� 6 = n 7=7"a -M STAINLESS STEEL L, a rv4 = D soNMg G3[ 9No WAIVE Item e�Ptyo — Prr(oJece t #a [FINA4MG 980 One piece Deep grams sink bowl design. 7 -PS -30 Sink bowl is 16" x 14'x 6". 7_pS.52 & 7-Ps42 Sink bowl is 10" x 14" x 5". 7-P8-63 Sink bow is 9" K 9" x 5". Keyhole wall moue; bracket. Stainless steel baeket drain 1-1/2" IPS. Knee valve operated faucet provides true hands-free operation. All sink bowls have a large liberal radii with a minimum dimension of 2" and are rectangilar In design for increased capacity. Apron conceals plrnbing on all three sides. "Hands Free" splash mounted gooseneck faucet furnished with aerator. Specific Features: 7 -PS -02 has Towel Dispenser 01h hinged lowd box. Ural uses standard C -fold levels. Liquid soap dispenser also included. 7 -PS -63 "Hands Ree" splash mounted o' -D' Spour far,et turntshed with asmor. CG®I STIMUCT ON: All TIG welded. Welded areas blerded to malch adjacent surfaces and to a satin finish. Die formed Countertop Edge with a 3/6` No -Drip offset. One street of stainless steel - No Searrs. WA` III]QUAae Heavy gauge type 304 series stainless steel. Wall mounting bracket is galvanized steel and of offset design. All fittings are brass / chrome plated unless otherwise indicated. MMMAMMAU Faucet supply is Ile IPS male thread hot and cold. Knee Valve is barrel type and is activated by pedal. (Contractor on site must connect faucet to knee operated valves.) Sl�ntla d Fa eel con`forns-ito NS�F16�j,Slan9�(An oplianaJ Iiuce�.upgratle is7equr ed forcomp�iance f�rAB 11953rSlantlaftls Ask our website at wm.advancetabco.com Cststomer Serulae AVallable To Assist YOU 1-800.043=3166 41:30 am - 8:O0pwc E A �� " Email Orders To: customer@advancetabee.com. For limad Fabdcatien"' Oudes, Email To, smarifftadvancetabco.com err fax To: 631.586.293° IPA _ JUL"Fel --• • ' NE --W, YORK ..._ _.. __....GEORGIA TEXAS _...NEVA Fax: (631) 242.6900 Fax. (770) 775-5625 Fax: (972) 932.4795 Far.: (775) 972-1578 www.advancelabco.com tat -nm RONNIN930@08 a Rd TOL Overall: :k .500" Interior * .260" FITTINGS SUPPLIED AS SHOWN ALL DIMENSIONS ARE TYPICAL N,.! N.'e" w,",.es_:;-"- - -tr -a - 17114'- 15 1/4" 0 Is 11'r Il 1..-- 14" - — Soap Dispenser Towel Dispenser Gooseneck - -- -------- 25 obs. 7 -PS -30 21 6 11 33 lbs. .1 Knee ----- ----f 17114" Knee Valve Gooseneck 38 IbS. 7 -PS -63 , DOW= Faucet'.. 30 SB" 2,�T Knee Valve "D" Spout Faucet KNEE VALVE MOM Mounting Holes Jr Knee Pedal Hoi Water Control Valve Water Outlet To Faucet 1/241*3 Female 407 Cold Water Inlet 1/211 IPS Female Hot Water Inlet 1/2' IPS Female 1/21, IPS FEMALE 0 AUK11011M a 3 -AO s 200 Heartland Boulevard, Edgewood, NY 11, 717-8380 ADVANCE TABCO is constan engaged in a program of improving our proc Therefore, we reserve the fight to change Specifications without prior notice. @ ADVANCE TABCQ SEPTEMBER 2009 Gooseneck 38 IbS. 7 -PS -63 , DOW= Faucet'.. 30 SB" 2,�T Knee Valve "D" Spout Faucet KNEE VALVE MOM Mounting Holes Jr Knee Pedal Hoi Water Control Valve Water Outlet To Faucet 1/241*3 Female 407 Cold Water Inlet 1/211 IPS Female Hot Water Inlet 1/2' IPS Female 1/21, IPS FEMALE 0 AUK11011M a 3 -AO s 200 Heartland Boulevard, Edgewood, NY 11, 717-8380 ADVANCE TABCO is constan engaged in a program of improving our proc Therefore, we reserve the fight to change Specifications without prior notice. @ ADVANCE TABCQ SEPTEMBER 2009 SUB SHOP MENU SUBS SANDWICHES Roast Beef Ham & Cheese Italian Italian Ham & Cheese Roast Beef American Turkey Turkey Roasted Pork Ultimate Proscuitto Veggie Columbus Turkey BLT Chicken Cutlet Chicken Salad Grilled Chicken Ham Salad Salmi & Cheese Egg Salad Bologna & Cheese Tuna Salad Blake's Chicken Salad Seafood Salad Greek Veggie BBQ Pork Finger Rolls Eggplant Parm Ham Salad Chicken Parm Chicken Salad Sausage & Peppers Tuna Salad Meatball Seafood Salad Meatloaf Egg Salad Lobster Salad SALADS Garden HOT SOUPS Chef Chicken Vegetable Greek Loaded Potato Caesar Tomato Garden Vegetable Grilled Chicken Caesar Italian Wedding Chef w/ Egg Augus Steak Chili Spring Mix Clam Chowder Spinach Gream of Broccoli Mozzarella & Tomato Rotisserie Chicken Shrimp Salad Chicken Salad WRAPS Shrimp Cocktail Chicken Caesar Italian Veggie Breakfast Sandwiches Greek Veggie Egg & Cheese Pilgrim Egg & Bacon Caesar Chicken Salad Egg & Canadian Bacon Buffalo Chicken Salad Egg & Sausage BBQ Chicken Salad Fresh Made Chicken Salad WEDGES/FLATBREADS Corned Beef & Harvarti Roast Beef & Cheddar Turkey & Muenster Bologna & American Ham & Provlone CHICKEN WINGS/TENDERS BBQ Buffalo Zesty Teriyaki Honey BBQ COLD ENTREE'S Chicken Parm Eggplant Parm Turkey Breast BBQ Ribs 1/2 Rotisserie Chicken Meatloaf Chicken Wing Sausage & Peppers American Chop Suey Baked Ziti Meatballs & Sauce Shepard's Pie SUB SHOP MENU PANINI'S MELTS BLT Melt Tuna Melt Cheese & Tomato Melt Classic Cubano Smoked Turkey Roast Beef Ham & Cheese Italian COLD SIDE DISHES Macaroni & Cheese Buffalo Macaroni & Cheese Rice Pilaf Herbed Stuffing Butternut Squash Mashed Potatoes Garlic Mashed Potatoes Sweet Corn Carrots Hatco GRS-42-I 42" x 20" Glo-Ray White Portable Heated Shelf Warmer - 60OW h t Adjustable thermostat ranging from 80 to 200 degrees Fahrenheit d Extruded aluminum base with stainless steel top V 120V; 600W; NEMA 5-15P plug with 6' cord d UL, UL Sanitation, and CE Listed C J4POAAT/Q/Y Details This white Hatco GRS-42-1 Glo-Ray specs stainless steel heated shelf warmer will keep chicken wings, mashed potatoes, and other foods hot and ready on your buffet line or in pass-through areas of your kitchen! Lightweight and portable, this shelf warmer features an extruded aluminum base with a stainless steel top as well as fiberglass insulation to keep heat near the surface of the unit, so you get maximum heat transfer from shelf to pan. This shelf warmer has a blanket -type heating element for even heat distribution, while its built-in thermostat can be adjusted Width Depth Height Hertz Phase Voltage Wattage Control Type Heating Source Material Material Maximum Temperature Page 2 of 4 42 Inches 20 Inches 5 3/8 Inches 60 1 120 Volts 600 Watts Thermostatic Blanket -Type Aluminum Stainless Steel 200 Degrees F from 80 to 200 degrees Fahrenheit. Power Type Electric Requiring an electrical connection of 120V, Temperature Settings Adjustable 600W, this unit comes with a 6' cord and Type Freestanding NEMA 5-15P plug. It is UL, UL Sanitation, and CE Listed. Please consult the Specification Sheet for additional details Overall Dimensions: http://www.webstaurantstore.com/hatco-gra-42-i-42-x-20-glo-ray-white-portable-heated-sh... 4/24/2015 Hatco GRS-42-I 42" x 20" Glo-Ray White Portable Heated Shelf Warmer - 60OW Page 3 of 4 i w I I Width: 42" i Depth: 20" Height: 5 3/8" Because this item is not stocked in our warehouse, processing and transit times will vary. If you need your items by a certain date, please contact us prior to placing your order. We cannot guarantee that this item can be cancelled off of the order once it is placed. Certifications ,@_ VI Imo° UMOi NEMA Plug s•� i Warranty Info RESIDENTIAL USERS: Hatco assumes no damages resulting from installation in non -c Resources B8 for parts or labor coverage for component failure or other ;ial or residential applications. I Heated Shelf Food Couriltertop Hot Drop -In Hot Food Counterto Warmers Food Disolav Display Warmers Warm. rmers 1432 Products 2 C tegories 4 Products 34 Prod http://www.webstaurantstore.com/hatco-gra-42-i-42-x-20-glo-ray-white-portable-heated-sh... 4/24/2015 Bakers Pride P44S Item#:1 4 COUNTER TOP Job Item # ELECTRIC PIZZA & PRETZELELECTRIC DECK OVENS -\qw OVENS ❑ Model 1`40 Lj Model P44S-BL Brick Lined Model P44S i The P44S and P44S-BL with brick lined option electric counter top ovens feature two independently controlled baking chambers, each with two Cordierite hearth decks and 3 1/4" (83mm) deck height. Designed for pizza, pretzels, flat breads and bakery products baked directly on the hearth deck, screens, pans or baking sheets. The brick lined option adds top heat intensity, speeds recovery and increases production. The brick lined option may be easily installed in the standard P44S either in the field or factory. Cordierite hearth decks are easily removable for cleaning or replacement. Controls feature a 15 minute electric timer with continuous ring alarm and manual shut-off, and a 300° - 650° F (149° - 343° C) thermostat. The exterior front, sides and top and doors are fabricated of heavy gauge type 430 stainless steel with a #4 finish. Door handle is constructed of tubular stainless steel. Exterior measures 26" (660mm) wide by 28" (711 mm) deep by 28 1/2" (724mm) tall overall. The interiors are constructed of high heat aluminized steel, welded to form a single unitized body. The entire oven is insulated with 1 1/2" (38mm) thick industrial grade insulation. Each Cordierite hearth deck measures 20 3/4" (527mm) by 20 3/4" (527mm). STANDARD FEATURES ❑ 7200 Watts in 208v or 220-240v ❑ 3000-650°F Temperature range (149°-343°C) ❑ Electric 15 -Minute timer with continuous ring alarm and manual shut-off ❑ Two independently controlled cook/baking chambers ❑ Four hearth stone decks per oven with 3 1/4" (83mm) deck heights ❑ All stainless steel exterior ❑ Unitized, welded, aluminized steel interior ❑ Fully insulated ❑ 6' (1B30mm) Cord 8 plug ❑ Limited 1 -Year parts and labor warranty ACCESSORIESOPTIONS & ❑ 4" (102mm) Adjustable legs ❑ Stainless steel stand with or without casters ❑ Brick lined conversion kit (standard with P44S-BL) ❑ International voltages ❑ Peel 6 deck scraper brush ❑ Stacking kit ❑ Glass window in doors Incoloy, tubular heating elements provide top and bottom heat with up to 7200 watts in 208v or 220-240v, single or three phase. 6' Cord and plug provided on single-phase models. International voltages available. 1 -Year limited parts and labor warranty included. cQ C E BAKERS PRIDE OVEN COMPANY, INC. 30 Pine Street, New Rochelle, NY 10801 Continuous product improvement is policy of Bakers Pride Oven Company 914/576-0200 • 1.800-431-2745 • fax 914/576-0605 Therefore, spedfrcahons and design are subject to change without no pcation Market Basket - Bakers Pride 2014 Horizon Bradco Page: 3 Bakers Pride P44S Item#:1 Bake Chamber — 22-1/4" — [565mm] 28" [711 M] �,...................•..•..A [38mm] TOP VIEW 26" [660mmJ l 28-1/2" [292mm) [724mm) t- 6-0/4" [167-1mm 3/ ' 0 Z:O e 0 FRONT VIEW ALL DIMENSIONS NOMINAL INFORMATIONSHIPPING Shipping WI Carton Dimensians Crete Sae Nedd Cebit Me. Me NdeM Ghly Net Inehn mm Ivchn mm lvehn mm het Net P44S 12961134133 18381351/21902135 1889123.7 AS P44S-BL 13061139 133 18381351/2 1902 135 1889123.7 .68 Undar560lds = Shipping Ow #70 RH SIDE VIEW P443 RK SIDE VIEW P44S-BL 11 nm] MMI I r- 7 11.1/2" [29 2m m ) Bake Chamber 21-3/4" Lift [552mm] 6-3/4" 34.6 m) I(171 1m 28-1/2" [292mm) [724mm) t- 6-0/4" [167-1mm 3/ ' 0 Z:O e 0 FRONT VIEW ALL DIMENSIONS NOMINAL INFORMATIONSHIPPING Shipping WI Carton Dimensians Crete Sae Nedd Cebit Me. Me NdeM Ghly Net Inehn mm Ivchn mm lvehn mm het Net P44S 12961134133 18381351/21902135 1889123.7 AS P44S-BL 13061139 133 18381351/2 1902 135 1889123.7 .68 Undar560lds = Shipping Ow #70 RH SIDE VIEW P443 RK SIDE VIEW P44S-BL 11 nm] MMI I Nadel WRn I vatuu ?ME1611cale Lift DSA j 6eede pA I E.,. P44SIBL 72001 208 1 34.6 35.4 6.50P 6.50P 3 24.3 25.0 $—— P44S/BL 7200 220.240 1 31.3 32.1 6.50P 6.50P 3 22.0 22.7 — — nrn amn rvnuurs a+rymnv wewiw, wnmcwn _ a rnare,oimnppn ranegpslvq une wry SPECIFICATIONS Deck Size # #Cook Dve�ll Dlmeaslam; Wdel kuMe om Decks I Chambers �� tlepsA• tle1pM' lashes an Inhn en Invhee am P44S 120 3/420 3/41527 x 5271 4 1 2 1 26_1 660 128 711 281/2 724 (N 6.50P BAKERS PRIDE OVEN COMPANY, INC. 30 Pine Street, New Rochelle, NY 10801 914/576-0200 • 1.800431-2745 • fax 914/576.0605 Left Side3 76 3 76 Right Side 3 76 3 75 Rear 3 1 76 3 75 in Euhpnn COmmw ryCaunefn and NOM America. N NON-COMOUSTM laarossz Ony. •• In Ewpnn Cammuniy cuundieJ W* 6 comausnqu lxedvns. NOT rorNmrh Ameda Cant'us product improvement is a policy of Bakers Pdde Oven Company. Therefire, spa, cations and design are subject ro change w shout nobgtian TSW07/07 Market Basket - Bakers Pride 2014 Horizon Bradco Page: 4 Eliminates guesswork by using a patent- ed heating system that automatically maintains product temperature above the food safety danger zone. The computer controller constantly monitors surface temperature in 97 heat zones and adjusts instantly to assure stable product tem- perature, texture and quality for long periods of time. 17 tightly controlled heat zones - constantly monitor and adjust surface temperature to assure holding above the danger zone (140°F) without overcooking or operator inter- vention for up to 4 hours. "Ready" Indicator - display case warms up to holding temperature and notifies operator with a green light that the unit is ready to safely accept product. Easy to use controls - operation is made easy with simple controls. One On/Off switch and a supplemental light switch are all that need to be turned on to make the unit opera- tional. Illuminated signage - high visibility and easy access allow customers to quickly choose product from all four (4) sides. Illuminated backlit signs attract customers to products, prices or specials. Self-diagnostic controller - logs tempera- ture, operation and equipment fault data for greater control and fast troubleshooting. "Alarm" indicator notifies operator in event of potential loss of safe holding temperature. Fast and easy service - modular construc- tion makes servicing easy. The heating sys- tem components are less expensive than other brands to repair and/or replace. Glass is removable for easy cleaning. 22 sq.ft. of heated merchandising surface - in only 4 linear feet of space. For More Information: (SCO) 387.6847 FEATURES o Large capaci:y easily accommodates up to 28 whole chickens in domes or combination of fried & other HMR items without stacking or piling. o All stainless steel and glass construction of holding cavity for fas: and easy clean-up. o Base and bumpers can be color -matched to your decor. 0 2 -year parts and labor warranty. OPTIONS o Stainless steel or painted base. o Bumper color, The Food Systems Resource Hardt Equipment Manufacturing 2025 52 Avenue, Lachine, Monteal, QC, Canada H8T 3C3 L �.��� Tel.: (800) 387.6847 (514) 631.7271 l� I � �f Fax: (514) 631-7273 Web; www.hardtequipment.com !t". COD us For More Information: (800) 3876847 o u a 58 1/4 43 3/8 ELEVATION 27 3/s L �. 0 NOTE 11 CAPACBY: 28 CHICKEN DOMES OR EQUIVALENT 2 SHIPPING WEIGHT' PH (APPROX 450 LBS ELECTRIC& 3) B; 208 24D VAC. PNN 4 T 8E INCLUDING LUDI NG NEU1RAl;. 6OHz, 4.W, AVG. 5.2K 1 PEAK PROTECTION: 3D AMPS CIRCUIT BREAKER 4 LIGHTING: 30 X 10011, INCANDESCENT, TYPE A19, CLEAR, TEFLON COATED 5; L'1HEN THE OPTION CASTERS IS TAKEN, THE UNIT HEIGHT INCREASES BY 3` FFAIURE X- POSITION Y -POSITION El£lOON pECTRICAL CONNECIIDN 20 EIECIRX AL OPEMNG IN BASE 20 2 6 99-4439 B WARRANTY CONDITIONS: HARDT EQUIPMENT warrants its products to be free from defects in materials and workmanship under normal use and service for a period of two (2) years, either 5.3m the date of original installation or 8 weeks after the display case is shipped, whichever comes first. This ,varranty is applicable to the original end-user and is not transferable. M 1111 I VID� Hardt improves its products continuously and reserves the right to change spe;7cations without notice. ©HARDT 2003. N O N e V'� at�,:F'I��:�r_.;, --••• �, i � w gR; �� vPx � �T� 1 .,� „ 5. t �, y t� r, r• � •t, • ,s tr�fi �r,'h Y � L`'r!}ys,:,�g �. � f ��,pi� t 1. V y _ d. •r !+tl• Itj:�Fl• ta"'Y- � a i t{�'r7i�nr � �lI 9 l���rth'�`y��� lP'0•� )��"„i e.e•' � ` X J � ,i. �� �ip;•r �i� F { t� � k s'” �,rPn . .1 1^. m• � i9 � '^ �S t+ti "'ji?i�f�lry �.'�•-. yy,-"ti�irur. ;m„ 'n�!i.-... �P: � i ! 614.;: t: •...... •.'!igi4 ` j��, `y1�1�II'1 �! lr If, IjS �1n���� •� ,•i lSVmar ?]LATE Cot S^i "Anvgss&idbvict-pprre--�Isdesi „ed tom sandwiches uniformly on both sides. f., can also be used as a griddle for steak, tDE,Mtoes,bawn etc. This unit is desipned to operate consistently between 1;) and 24hrs a day." APPLICATION USED FOR CUBAN SANDWICH CUISINE AS WELL AS ENGLISH ORITALIAN SANDWICHES. THEY ARE PERFECT FOR DELIS, BARS. CAFES B MANY OTHER FOOD SERVICE OPERATORS. CONSTRUCTION AN ADJUSTABLE TOP PLATE FOR A VARIETY OF FOOD THICKNESSES INNOVATIVE NEW PLATES GIVE IMPROVED R ��rgggpry �Jpcau re�w IOUDRS UMEOATED TSA7009 ATED TSA7169 E5 Or) Approx 90 VOLTAGE M no i°dl 1.8 115 (ro) R a D a4 W�Mm 14 x 19 x i3S (m1 Mu ^ B a 01' 18 x 22 x 14M MID) 13x14 Ills) 31- To SPEC � UL197 19 �i yt� Tryei'.•�yM1 lL^: y �,r 4 !c 1. IryryL1' �c�`• WE: When vieWn9 the appb3nce from the frontin its usual operating Position. the width (W) of the product is the total distance from left to rig hT:the depth {D) of the product is the total distance from front to back: the height (H) is the total distance from the bottom of The product to the lop O NUMSCIS? tIDY f7RO.". : HFE,*BRADCO 4.5 Nk2l KIE-ZI157 r 71980 nor 610111911111111 WIFE -31290 PHONE NO. 6038705424 Mar. 4 -15 e 1004 10: 11 PM P4 'Con , CR 3200 Watt Cgm, m le rd a I - M c r. owave Oven Tr,r_hniCZ-1 specioic.Cons ower source: 2081230.240 V, 60 HZ Single pha6e iiii...placle irequired: 30 Arnp. NEWA e -30P 5100ming Pick 3200 Watts* of power I—ImWo — := 9 tInhAH F,,qucricy; 2.40NA I 4 magnetrons rad power; 208V (28 OA) 230 240v (25 3A) (viealing elements) ouvput,: 3200 watts Top and bottom energy feed dinerlsioila?5 20 Y ix 18 K,"h I-arge oven capacity: 1.6 ft" CM-dilly'dim.netions! 21 y,w x 1.1'r y VA'h Holds two, 4" tall, full-size steam W.Q weight: 137 IbS table pans with covers he: 148 lbs Chef technical Support sh4wh9 kmg size: 29 �'w x 26 %'d 122 x h. 9 9 hl 8 programmable memory pads Timer. MAxirlUm - ljmCS to( each slage of corking - 16 memory capability Hi snc Usd power= 15 Min, Ies, Lnw Do! and Ho!d pow9,,=50 minuses - Shift key (R ARM) memo`ry cap26l114y: 16 prog,ame . Programmable or dial timer To specify a pAnasonic - 3 -stage cooking corme0ionloss Sts2mer- power. levels The NE 3280 commercial Microwave oven meets or cxcecdS all safety performance and sanilation standards Drop down counter stle door set for commercial food service microwave ovens by, Self diagnostics UL. HHS. FCC and NSF. Plus. even shall have OUIPLA power 3200 Wallis% Digital display equipped with four magnetrons, top and bottom energy [Bed. Btle 10 3000MModele two Clall Itill-SIZO pans. Program list/Cycle counter drop coNn counter style door, Grab & Go door handle, Removable center shelf removable center shelf, a programmable pads. 16 rnom. shP. key (AtA-PM). IstagG cooking. 5 power levels ory. (1-11. M: -:D, LOW, DEF. HOLD), programmable lock. - Tone control cycle counter, tone control, sell clagrioslics, dial timer to - Stainless steel cabinet & cavity iielaci cooking lime video training and Chelfrool kitchen technical 6upport - Easy to clean air filters I E.G 10.08 rdst Poradumi Sp9j,=fjomS subjecl jo changa - See-through oven door .11PICYA0000. - Easy to change interior oven light 20 V 2 )C' 19 V 2 0 ,g k 0 II F ao C3 Panastn:c Home and Commmlal PtOducil COMP81"y commc,:-5l Foodaer,,,os Omsork Ons PZ,1501iC 1 -Jay, Plqrii;:rp 4A.4, SeceucvL, 14107094 TEL (2,.,1 j4e-1377 FAX (Boo) SS3.0384 h(ITPj'IWW,Pan;b60niC.00mICr"o