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BRUJITOS - ESTABLISHMENTS 6-Ac �s�t �6c —w�� Ubt �rs�P, ySi �jYov�s S 1 4 00 to X C Z N O cn m m s { 0089 Margin Street Play Cafe LLC, d/b/a Brujitos City of Salem FOOD SERVICE ESTABLISHMENT - FOOD SERVICE Inspection HACCP: ❑ Item Status Violation Critical Urgency Telephone: ::1, PROTECTION FROM CONTAMINATION 978-745-9303 Food Contact Surfaces Cleaning and Sanitizing FAIL Critical ❑o RED Owner: Comment: Dirty knives found in the knife rack. All knives to be cleaned and sanitized prior to storage. Play Cafe LLC - PIC. The containers in the deli unit have old food debris on them. Containers must be cleaned and sanitized after each use and rotated ' out as they become empty. Do not put new product on top of old product. Hugh BIShOP Handwash Facilities FAIL 0 RED Inspector ,David GreenbaumComment:The back handwash sink found obstructed. Keep all handwash sinks clear and accessible at all times. Date Inspected: Correct RBy: Provide disposable paper towels at the back handwash sink at all times. �317/2006 .y--: All handwash sinks have only warm water. Restore hot water to a minimum temperature of 110°F at all handwash sinks. Risk Level: TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) Permit Number: _ Hot and Cold Holding FAIL Critical ❑Q RED BHP-2006-0024 - - Comment:The Magic Chef refrigerator under the counter had a temperature of 507. Repair unit to maintain a temperature of 41°F Status: or below. VIOLATION '3 Violations Related to Good Retail Practices (Blue Items) #of Critical Violations: Equipment and Utensils FAIL Non-Critical BLUE .s 3 Comment: The Magoli cooling unit has an accumulation of food spills. Thoroughly clean this unit. Time IN: Time OUT: The knife rack needs a thorough cleaning. Urgency Description(s). The microwave has an accumulation of food spills and splatter. Thoroughly clean and sanitize the microwave. BLUE: x Violations Related to Good Relable the 3 bay sink wash-rinse-sanitize. Retail Practices (Critical violations must be corrected The True freezer has an accumulation of food debris. Thoroughly clean this freezer. immediately or within 10 days)(Non-Critical Violations Plastic forks to be placed in one direction handle side up. must be corrected immediately or within 90 days) City of Salem Board of Health 120 Washington Street,4th Floor SALEM MA 01970(978)741-1800 GeOTMS®2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Mar 08,2006 ) Page 1 oft Item StatusViolation Critical Urgency RED GENERAL COMMENTS: Violations Related to 519:Reinspection in one week, all violations to be corrected. Foodborne Illness Interventions and Risk Factors (Require immediate corrective action) City of Salem Board of Health 120 Washington Street,4th Floor SALEM MA 01970(978)741-1800 GeOTMSB 2006 Des Launers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Mar 08,2006 ) Page 2 oft +R.e.,i.v:'i.wdri«,,,�rr• ..w.'. ct r ml�ati' "sF +f�.+-}.u. r -ata"-a 5 �,'...,,}.rk mf4.r)w`tiL +br � v'Tq^,.. rayvr •i d N .RE."t4=•• .S^•,`•k�..xrll i. .a.. .. .-v wn.t^. .,^'e ,.`43!'FT.*•s-. ^p S'v^--^r`^`r a .. .... ,.:^n o.. ...i•a- . 6M'4eaM•:r X. 'i xi.�, v �r/3.-.�•'r. Kn.��•c<r'.4r,^" Commonwealth of Massachusetts City of Salem s e Board of Health 120 Washington Street,4th Floor SALEM,MA 01970 Food/Retail Establishment Permit DATE PRINTED: 01/05/2006 WHO'S PLACE OF BUSINESS IS: Play Cafe LLC, d/b/a Brujitos File Number:BHF-2004-0269 89 Margin Street Salem MA 01970 LOCATED AT: 0089 MARGIN STREET SALEM, MA 01970 Permit Type Permit No. Permit Issued Permit Expires Fee Restrictions/Notes FOOD SERVICE BHP-2006-0024 Jan 1,2006 Dec 31,2006 $150.00 ESTABLISHMENT Total Fees: $150.00 PERMIT EXPIRES IDecember3l, 2006 Board of Health Zki�r 6 This Permit is not transferable and must be reissued upon change of ownership or location.The permit must be posted in a prominent location in the Establishment. In accordance with the State Sanitary Code,beofre any revonations, improvements, or equipment changes are made,all plans for such must be submitted to and approved by the Salem Board of Health. Page 18 of 18 CITY OF SALEM, MASSACHUSETTS ; BOARD HEALTH S j 120 WASHINGTON STREET, 4TH FLOOR SALEM, MA 01970 IIY'SIYI TEL. 978-741-1800 DEC 0 8 2005 STANLEY J. USOVICZ, JR. - FAx 978-745-0343 MAYOR WWW.SALEM.COM CITY OF SALEM JOANNE SCOTT, MPH, RS, CHO BOARD OF HEALTH HEALTH AGENT 2006 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT NAME OF ESTABLISHMENT Ay 4 C(LLL'' �/ R� /Yi i,' f TEL# ADDRESS OF ESTABLISHMENT (1 1 ✓t L�t✓P I) r�P /vl� O�"/ 70 MAILING ADDRESS (if different) / -7� OWNER'S NAME C/ 4 � TEL# /0/- (7�-2 M0 ADDRESS ST CITY aSTA E ZIP CERTIFIED FOOD MANA ER'S NAMES) triAt CERTIFICATE#(s) 000/ y6/0 r (required in an establishment where potentially hazardous food is prepared.) p EMERGENCY RESPONSE PERSON ! h rL6 64e HOME TEL# 7 V- HOURS OF OPERATION: Mon.B-;a-ETue. 'ib�Wed.&,p —Thu.74Fri. YD 7 at.S,k- Sun. R-S 7:to TYPE OF ESTABLISHMENT FEE (check only) RETAIL STORE YES N less than 1000sq.ft. =$ 50 1000-10,000sq.ft. =$100 more than 10,000sq.ft. =$250 - - ------------------------------------------------------.....------------....--------y------- RESTAURANT E NO less than 25 seats =$100 /( seats Q � more than 99 seats �--$-�j0 - - -----------------------------------------------------------------------------....$-1-0--0- . -10- ----------------- BED/BREAKFAST YES O 0 - .................................................-----------............--------------...-----------------------.......----- ADDITIONAL PERMITS MAKE (not just serve) ICE CREAM, YOGURT, SOFT SERVE YES NO $5 TOBACCO VENDOR YES NO $50 ALL NON-PROFIT(such as church kitchens) YES NO $25 'Please pay total with one check payable to the City of Salem . This Permit is not transferable and must be reissued upon change of ownership. The Permit must be posted in a prominent location in the Establishment. In accordance with the State Sanitary Code, before any renovations, improvements, or equipment changes are made, all plans for such must be submitted to and approved by the Salem Board of Health. Pursuant to MGL Chapter 62C, Section 49A, I certify under the pains and penalties of perjury that I, to my best know) dge n belief, have filed all state tax returns and paid all state taxes required under the law. 781� V - o i s- T n t re Date Social Security or Federal Identification Number ------------------------------------------------------------- -- Check#&DateBRevised 11/03/05 FOODAP2.adm W /2-V- ---------------------------------------------- 6 or / MORRELL ASSOCIATES Current Date: 9/26/2007 P.O. BOX 268 Marshfield, MA 02050 Date Samples Taken: 9/20/2007 (781)837-1395 www.morrell-associates.com Customer#: FB9-13 M ORAE Lt IEOOt/E IfE C Invoices:Joyce, Reports:Lg Env L Burger King#3564 L 10/16 0 Highland Ave./Rte 107 I E T Salem, MA N I T O N BACTERIA COUNT Sample Standard Plate Count/g Coliform/g Vanilla Milk Shake Mix <250 EPAC < 1 EPCC (12/6/07) RECEIVE® 'OCT - 2 2001 CITY OF SALEM BOARD OF HEALTH MASSACHUSETTS STANDARDS Machine: SPC s 50,000/g;Coliforms 50/g Other: SPC s 50,000/g;Coliform s 20/g ` METHOD REFERENCE: Standard Methods For The Examination of Dairy LAB ANALYST I Products 17th Edition, American Public Health Association, 2004 Beard of Health 0089 Margin Street Play Cafe LLC, d/b/a Brujitos City of Salem FOOD SERVICE ESTABLISHMENT - FOOD SERVICE Inspection HACCP: ❑ Item Status Violation Critical Urgency :Telephone: ;.,:_ ." "_ > Non-compliance with: 978-745-9303 Anti-Choking PASS Owner: Tobacco PASS Play Cafe LLC — - PIC: FOOD PROTECTION MANAGEMENT Hugh Bishop y PIC Assigned/Knowledgeable/Duties PASS ❑d RED Inspector David Greenbaum _ EMPLOYEE HEALTH Date Inspected. Correct By Reporting of Diseases by Food Employee and PIC PASS ❑Q RED 10/25/2005 € Personnel with Infections Restricted/Excluded PASS ❑J RED Risk Level:,, FOOD FROM APPROVED SOURCE - .,Permit NUmbef. ."" ., Food and Water from Approved Source PASS ❑J RED BHP-2005-0163 Receiving/Condition PASS ❑Q RED Status: 'SIGNED'OFF = Tags/Records/Accuracy of Ingredient Statements PASS RED #of Critical Violatioris: R Conformance with Approved Procedures/HACCP Plans PASS ❑J RED ;1 Time IN - Time OUT: Urgency Description(s): BLUE'k A. Violations Related to Good Retail Practices (Critical violations must be corrected immediately or within 10" days)(Non-critical violations must be corrected immediately or within 90 days)' = - City of Salem Board of Health 120 Washington Street,4th Floor SALEM MA 01970(978)741-1800 GeOTMS®2005 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Oct 26,2005 ) Page 1 of • Item Status Violation Critical Urgency RED: PROTECTION FROM CONTAMINATION Violations tlRelated to Separation/Segregation/Protection PASS 0 RED Foodborne Illness Interventions' and Risk Factors (Require Food Contact Surfaces Cleaning and Sanitizing PASS ❑J RED immediate corrective action) .= Proper Adequate Handwashing PASS 0 RED Good Hygienic Practices PASS Q RED Prevention of Contamination from Hands PASS Q RED Handwash Facilities FAIL Critical RED Comments: Back handwashing sink found obstructed. Keep handwashing sinks clear and accessible at all times. PROTECTION FROM CHEMICALS Approved Food or Color Additives PASS RED Toxic Chemicals PASS RED TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) Cooking Temperatures PASS RED Reheating PASS RED Cooling PASS ❑J RED Hot and Cold Holding PASS 0 RED Time As a Public Health Control PASS 0 RED REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food and Food Preparation for HSP PASS Q RED CONSUMER ADVISORY Posting of Consumer Advisories PASS RED City of Salem Board of Health 120 Washington Street,4th Floor SALEM MA 01970(978)741-1800 GeoTMS®2005 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Oct 26,2005 ) Page 2 of w Item Status Violation Critical Urgency Violations Related to Good Retail Practices (Blue Items) Management and Personnel PASS BLUE Food and Food Protection PASS BLUE Equipment and Utensils FAIL Non-Critical BLUE Comments: Migoli reach in has an accummulation of water and is forming mold. Repair leak and thoroughly clean and sanitize unit. Same unit needs a visible accurate thermometer. - True freezer needs a thorough cleaning. Migoli cooling unit under oven missing thermometer. Provide a visible accurate thermometer. Same unit needs a thorough cleaning. Moffat oven has an accumulation of food debris. Thoroughly clean oven. Blodgett pizza oven has an accumulation of food debris. Thoroughly clean oven. Whirlpool refrigerator needs a visible accurate thermometer. Magic chef refrigerator under the counter needs a visible accurate thermometer. Water, Plumbing and Waste PASS BLUE Physical Facility PASS BLUE Poisonous or Toxic Materials PASS BLUE Special Requirements PASS BLUE Other-See Notes PASS BLUE GENERAL COMMENTS: 359:Owner will notify the Board of Health within one week that all violations have been corrected. I is City of Salem Board of Health 120 Washington Street,4th Floor SALEM MA 01970(978)741-1800 GeoTMS®2005 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Oct 26,2005 ) Page 3 of 0089 Margin Street Play Cafe LLC, d/b/a Brujitos City of Salem FOOD SERVICE ESTABLISHMENT - FOOD SERVICE Inspection HACCP: ❑ Telephone: Item Status Violation Critical Urgency Nature of problem or correction 1978-745-9303 _ Non-compliance with: Not Done Owner: Anti-Choking PASS ❑ ;Play Cafe LLC„ T Tobacco PASS ❑ PIC: ` Brenda Boomer FOOD PROTECTION MANAGEMENT Not Done InSpeCYOr:y _ PIC Assigned/Knowledgeable/Duties PASS RED '.David Greenbaum `_ 9 EMPLOYEE HEALTH Not Done Date Inspected: Correct By: Reporting of Diseases by Food Employee and PIC PASS ❑d RED 4/12/2005 Personnel with Infections Restricted/Excluded PASS ❑d RED Risk Level: FOOD FROM APPROVED SOURCE Not Done Permit Number:_ Food and Water from Approved Source PASS ❑J RED µBHP 2005-0163 Receiving/Condition PASSd❑ RED Status Tags/Records/Accuracy of Ingredient Statements PASS RED SIGNED OFF=- Conformance with Approved Procedures/HACCP PASS /❑ RED #_of Critical Violations. Plans 2 Time IN: Time OUT: ' Notes: 86: Urgency Description(s): BLUE: Violations Related to Good Retail Practices(Critical violations must be corrected immediately or within 10 days)(Non-critical violations GeOTMS®2005 Des Lauriers Municipal Solutions, Inc. ( Rev. Apr 13,2005 ) Page 1 of 0089 Margin Street Play Cafe LLC, d/b/a Brujitos must be corrected immediately PROTECTION FROM CONTAMINATION Not Done Or within 90 days) _ - Separation/Segregation/Protection PASS ❑d RED RED: Violations Related to Food Contact Surfaces Cleaning and Sanitizing FAIL Critical RED Ice scoop stored on shelf. Ice scoop to be FOOdbOfne IIneSSInteNentlOns" cleaned and sanitized and stored in the ice handle side up or in a sanitized container and Risk Factors (Require labeled"Ice scoop only" immediate corrective action)`. Proper Adequate Handwashing PASS RED Good Hygienic Practices PASS ❑d RED Prevention of Contamination from Hands PASS RED Handwash Facilities FAIL Critical Q RED Back handwash sink missing paper towels. Provide disposable paper towels at handwash sink at all times. Hot water in guest restrooms could be warmer. PROTECTION FROM CHEMICALS Not Done Approved Food or Color Additives PASS 0 RED Toxic Chemicals PASS RED TIMEITEMPERATURE CONTROLS(Potentially Haz Not Done Cooking Temperatures PASS 0 RED Reheating PASS Q RED Cooling - PASS ❑d RED Hot and Cold Holding PASS RED Time As a Public Health Control PASS RED REQUIREMENTS FOR HIGHLY SUSCEPTIBLE PO Not Done Food and Food Preparation for HSP PASS RED CONSUMER ADVISORY Not Done Posting of Consumer Advisories PASS RED GeOTMS®2005 Des Lauriers Municipal Solutions, Inc. ( Rev. Apr 13,2005 ) Page 2 o(3 0089 Margin Street Play Cafe LLC, d/b/a Brujitos Violations Related to Good Retail Practices (Blue Not Done Management and Personnel PASS ❑ BLUE Food and Food Protection PASS ❑ BLUE Equipment and Utensils FAIL Non-Critical ❑ BLUE The following units need visible, accurate thermometers:Whirlpool, Magic Chef and Mygoli. Water, Plumbing and Waste PASS ❑ BLUE Physical Facility PASS ❑ BLUE Electric outlet near 3 bay sink should be changed to a GFI outlet. Poisonous or Toxic Materials PASS ❑ BLUE Special Requirements PASS ❑ BLUE Other-See Notes PASS ❑ BLUE Dairy products to be kept in a refrigerated unit. GeoTMSO 2005 Des Lauriers Municipal Solutions, Inc. ( Rev. Apr 13,2005 ) Paze 3 of U .. 4 aria iW` gy`TX,. YA�A (.� w}Ijy 'rva31f'j„='k.p.arhY'S3dT�'^'.- 4 ( Mq t. 3.. ltd r M pr x'Sr :. TCITY OF SALEM-MASSACHUSETTS BOARD OF HEALTH gj 120 WASHINGTON STREET, 4TH FLOOR SALEM, MA 01970 TEL. 978.741-1800 FAX 978-745-0343 STANLEY J. USOVICZ, JR. JOANNE SCOTT, MPH, RS, CHO MAYOR HEALTH AGENT COMMONWEALTH OF MASSACHUSETTS PERMIT TO OPERATE A FOOD ESTABLISHMENT In accordance with regulations promulgated under authority of Chapter 94, Section 305A and Chapter III, Section 5 of the General Laws, to operate a Food Establishment in the City of Salem is hereby granted to: Type of Establishment: FOOD SERVICE Name of Establishment: Play Cafe LLC, d/b/a Brujitos Address of Establishment: 89 Margin Street Owner's Name: Hugh Bishop Restrictions: Application Date: 11/29/2004 Permit for Food Establishment 88-05 Frozen Desserts/Ice Cream Permit for the Sale of Tobacco Products These Permits Expire December 31, 2005 This permit is not transferable and must be reissued upon change of ownership or location. The permit must be posted in a prominent location in the Establishment, In accordance with the State Sanitary Code, before any renovations, improvements, or equipment changes are made, all plans for such must be submitted to and approved by the Salem Board of Health I (d� f,I�v'""'`''` HEALTH AGENT � CITY OF SALEM, MASSACHEbUS (� Jj V BOARD OF HEALTH G,' i 120 WASHINGTON STREET, 4TH FLOOR NQU V O �. SALEM, MA 01970 23 ,) TEL. 978-741-1800 l q' ' X00 FAX 978-745-0343 eQ / QF 14 STANLEY J. LISOVICZ, JR. JOANNE SCOTT, MPH, RS, CHO gq�OP/Y MAYOR HEALTH AGENT Fq<Ty 2005 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT NAME OF ESTABLISHMENT P/41 64 L. C d.b O grV I Alff TEL# Of 77—7 ye)— t'I�I gL/ ADDRESS OF ESTABLISHMENT MAILING ADDRESS (if different) OWNER'S NAME rTvq� �, g j"lt�, TEL# ADDRESS CITY ti STATE ZIP t919Y5-- CERTIFIED FOOD MANAGER'S NAME(S) ,/ , { CERTIFICATE#(s) f00o0 5 4610 (required in an establishment where potentially// hazardoug food is prepared.) EMERGENCY RESPONSE PERSON HuJ �hS h0P HOME TEL# Y(— 6301—zO '-I( HOURS OF OPERATION: Mon.gLTue.I-LWed._J:LThu. q-6 Fri.1-TfcSat.9'7 3oSun. II- TYPE OF ESTABLISHMENT FEE check only RETAIL STORE YES NO less than 1000sq.ft. =$ 50 1000-10,000sq.ft. =$100 more than I0,000sq.ft. =$250 RESTAURANTES NOO� less than 25 seats =$100 �" 25-99 seats =$150 more than 99 seats 200 BED/BREAKFAST YES NO $100 ADDITIONAL PERMITS MAKE (not just serve) ICE CREAM, YOGURT, SOFT SERVE YES NO $5 TOBACCO VENDOR YES NO $50 ALL NON -PROFIT(such as church kitchens) YES NO $25 Please pay total with one check payable to the City of Salem This Permit is not transferable and must be reissued upon change of ownership. The Permit must be posted in a prominent location in the Establishment. In accordance with the State Sanitary Code, before any renovations, improvements, or equipment changes are made, all plans for such must be submitted to and approved by the Salem Board of Health. Pursuant to MGL Chapter 62C, Section 49A, I certify under the pains and penalties of perjury that I, to my best knowledge and belief, have filed all state tax returns and paid all state taxes required under the law. Signature %//�/// /{ q G Date 11lLL�01 Social Security or fV Cal-Idle tt�ication Number �! �----- --1--- -`f----------------- -- 6 --------- -- -- - -- -- - y_ _ Revised 11 03/03 FOODAP2.adm Check#&Date 713 /�faa 22r ZGpG' iCITY OF SALEMp MASSACHUSETTS • BOARD OF HEALTH .. $ 120 WASHINGTON STREET, 4TH FLOOR SALEM, MA 01970 TEL. 978-741-1800 FAX 978-745-0343 STANLEY J. USOVICZ, JR. JOANNE SCOTT, MPH, RS, CHO MAYOR HEALTH AGENT COMMONWEALTH OF MASSACHUSETTS PERMIT TO OPERATE A FOOD ESTABLISHMENT In accordance with regulations promulgated under authority of Chapter 94, Section 305A and Chapter III, Section 5 of the General Laws, to operate a Food Establishment in the City of Salem is hereby granted to: Type of Establishment: FOOD SERVICE Name of Establishment: Play Cafe LLC, d/b/a Brujitos Address of Establishment: 89 Margin Street Owner's Name: Play Cafe LLC, Hugh Bishop Restrictions: Application Date: 2/27/2004 Permit for Food Establishment 279-04 Frozen Desserts/Ice Cream Permit for the Sale of Tobacco Products These Permits Expire December 31, 2004 This permit is not transferable and must be reissued upon change of ownership or location. The permit must be posted in a prominent location in the Establishment, In accordance with the State Sanitary Code, before any renovations, improvements, or equipment changes are made, all plans for such must be submitted to and approved by the Salem Board of Health. HEALTH AGENT CITY OF SALEM, MASSACHUSETTS BOARD OF HEALTH 2 a 120 WASHINGTON STREET, 4TH FLOOR . SALEM, MA 01970 TEL. 978-741-1800 FAX 978-745-0343 STANLEY USOVICZ, JR. JOANNE SCOTT, MPH, RS, CHO MAYOR uvvf HEALTH AGENT 20WAPPLICATION FOR PERMIT TOOPERATEA/ FOOD ESTABLISHMENT NAME OF ESTABLISHMENT JRAy��u-c' cl�?��)l'/�f TEL# �G 7YI -�1jVA ADDRESS OF ESTABLISHMENT p f meiig(lel �lYrv� , � ,/kA o 9 7a MAILING ADDRESS (if different) OWNER'S NAME 1264. l Nd9y �(1�iO0 TEL# ADDRESS CITY 14'1r, STATE ZIP oTyrs— CERTIFIED FOOD MANAGER'S NAME(S) ) ✓T ISiy44e CERTIFICATE#(s) Ort 1"/ /U (required in an establishment where potentially hazardous food is prepared.) EMERGENCY RESPONSE PERSON l Cq/ rA A'd-0f HOME TEL# 711-i 3 1 �. HOURS OF OPERATION: MoJ:fO Tue T* Wed.7- ,1a—Thu.—Fri.� IO 40 at. 7=70 Sun.rI TYPE OF ESTABLISHMENT FEE check only RETAIL STORE YES NO less than 1000sq.ft. =$ 50 1000-10,000sq.ft. =$100 more than 10,000sq.ft. =$250 RESTAURANT YES NO less than 25 seats --$ADO, 25-99 seats $15 more than 99 seats =$200 BED/BREAKFAST YES NO $100 ADDITIONAL PERMITS MAKE ICE CREAM, YOGURT, SOFT SERVE YES NO $5 TOBACCO VENDOR YES NO $50 ALL NON-PROFIT(such as church kitchens) YES NO $25 Please pay total with one check payable to the City of Salem This Permit is not transferable and must be reissued upon change of ownership. The Permit must be posted in a prominent location in the Establishment. In accordance with the State Sanitary Code, before any renovations, improvements, or equipment changes are made, all plans for such must be submitted to and approved by the Salem Board of Health. Pursuant to MGL Chapter 62C, Section 49A, I certify under the pains and penalties of perjury that I, to my be 4 I ° v and belief, have filed all tate ax returns and paid all state taxes required under the law. Signature Date Social Security or Federal Identification Number --------------------------------------------------------- — - — - -- - --------- Revised 11/25/02 FOODAP2.adm Check#8 Dale r a CITY OF SALEM / BOARD OF HEALTH Establishment Name: ri/ Zj'6 S Date: rR ZvkdG/ Page: of -7- Item nem Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date No. Reference R—Red Item Verified ? PLEASE PRINT CLEARLY ��Gdd HL V 1- 1 k E S Discussion With Person in Charge: Corrective Action Required: ❑ No ❑ Yes I have read this report, have had the opportunity to ask questions and agree to correct all El Voluntary Compliance ❑ Employee Restriction/ inspection, to observe all conditions as described, and to Exclusion violations before the next ins P ❑ Re-inspection Scheduled ❑ Emergency Suspension comply with all mandates of the Mass/Federal Food Code. I understand that noncompliance may result in daily fines oft' nt!'�dollars or suspension/revocation of ❑ Embargo ❑ Emergency Closure your food permit. ❑ Voluntary Disposal ❑ Other: i 3-5p1.14(C) PHFs Received at Temperatures Violations Related to Foodborne Illness Interventions and Risk According to Law Cooled to Factors(items 1.22) (Cont) 41°F/45"F Within 4 Hours_ ° PROTECTION FROM CHEMICALS 3-501-15 - Cooline methods for PHFs 14 Food or Color Additives 19 PHF Hot and Cold Holding 3-501.16(B) Cold PHFs Maintained at or below 3-202.12 Additives" 590.004(F) 41",145'1"t 3-3021 14 Protection from t,Jna i roved Addi ve " 3.501.16(-4) Hot PHFs R4alntained at or above 15 Poisonous or Toxic Substances 140"F. * 7-101.11 Identifyinghuormation-Original 3-501.16(A) I Roasts Held at or above '130"F. * Containers" 7-102.11 Common Nearne-Working Coutainars" 20 Time as a Public Health Control 7-201.11 Separation-Stora e"' 3-50119 Time as a Public Health Control* 7-202.11 Restriction-Presence and Use 590.004(H) Vatriance Rec uirement 7-202.12 Conditions of Use" - 7-203.11 TbxicContainers-Prohibitions' REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-204.11 Salitizers.Criteria-Chemicals* POPULATIONS(HSP) 7-204.12 Chemicals for Washin=Pralnce.Criteria' 2l. 3-80 L 11(A) Unpa,teurized Pre-packaged Juices and Betetaees with lyarmnal.abels* 1-204.14 Drying Agents,Criteria' 3-801.1 ttB) Use of Pasteurized E mss* 7-205,11 Incidental Food Contact,Lubricants"` 7-206.11 Restricted Use Pesticides,Criteria" 3-801 11(D) Raw of Partially Cooked Animal Food and Raw'Seed Sprouts Not Served 7-206.12 TraRodentim,Po dens, le 3-80 Ll I(C) Uno coed Food Package Not Re-served. " 7-206.13 Tracking Powders,Pest Control and Monitoring* CONSUMER ADVISORY TIME/TEMPERATURE CONTROLS 22 3-603.11 Consumer Advisory Posted for Consumption of 16 Proper Cooking Temperatures for Animal Foods That are Raw. Undercooked or PHFs Not Otherwise Processed to Eliminate 3-401.11A(1)(2) Lags- 1>5°F 15 Sea Pathogens r' mar On' Figs-Immediate Service 145'Fl5sec* 3-302,113 1 Pasteurized Eggs Substitute for Raw Shell 3-401.11(A)(2) Comminuted Fish.Meats&Game Animals- 155'F 15 sec. 3-401.I1(B)(1)(2) Pork and Beef Roast- 1.30"F 121 min* SPECIAL REQUIREMENTS 3-401.11(,-4).{2) Ratites,Injected Meats- L55°F 15 590.009(A)-(1)) Violations of Section 590.009(A)-(I)) in sec. * catering, mobile food,temporary and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs- residential kitchen operations should be StuH7ng Containing Fish,Meat, debited corder the appropriate sections Poultry or Ratites-165'F 15 sec. * above if related to foodborne illness 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks interventions and risk factors. Other 145"F* 590.009 violations relating to good retail 3-401.12 Raw Aminal Foods Cooked in a practices should be debited under#29- Microwave 165-F* Special Requirements. 3-401.11(A)(1)(b) All Other PHFs-- 145°F 15 sec. try Reheating for Hot Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-40111(A)&(D) PHFs 165'F 15 sec. * (Items 23-30) 3-403-11(13) Microwave- 165°F 2 Minute Standing Critical and non-critical violations, aAich(lo not relate to the Time* foodborne iAuess interventions and risk facloci listed above, can be 3-4011.1(C) Commercially Processed RTE Food- foarnd in the following sections of the Food Code-and 105 Crb1R 14WF* 590.000. 3-403.11(E) Remaining Uhsliced Portions of Beef ltom ' Good Retail Practices IFC 590.000 Roasts"` 23. _ Mana9emsnt and Personnel I FC-2 .003 24 Food and Food Protection FC-3 004 1g Proper Cooling of PHFs «------ -- - 3-501.13 A Covlinr> ' ��Equipment- --- --- ,.-_FQ 4 005 25 and Utensils ( ) b Cooked 1,PIFs Gom 140`F to 26 Water Plumbing and W aste FC S 006 70'F Within 2 Hours and Fron17O'F 27. 1 Physical Facility FC-6 -007 to 41°F/45'F Within 4 Hours. * 28 -(-Poisonous or Toxic Materials ` FC-7 .008 3-5p1.14(B) Cooling PHFs Made From Ambient 29 Spenial Reguirements .009 Temperamreingiedicntsto4l".F/45-F 30. Other �----- ---------� Within 4 Hours" II C!,ri""`i"2dOe `Denote,critical item in the federal 1999 Foci Code or 105 CaIR 590.000. CITY OF SALEM BOARD OF HEALTH Establishment Name: Date: Page: a of ;z Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date_ No. Reference R—Red Item Verified PLEASE PRINT CLEARLY 1 S i /c/o ° !�✓ ! /a� S ✓ S v / O ✓i o 6u 1 C2 6e, 3• ,gyp L IJ Gs f' a - r 3l- ire i Discussion With Person in Charge: Corrective Action Required: ❑ No ❑ Yes _ I have read this report, have had the opportunity to ask questions and agree to correct all ❑ voluntary Compliance ❑ Employee Restriction/ inspection, to observe all conditions as described, and to Exclusion violations before the next ins P L3 Re-inspection Scheduled ❑ Emergency Suspension comply with all mandates of the Mass/Federal Food Code. I understand that noncompliance may result in daily fines of twe Aty five dollars or suspension/revocation of ❑ Embargo ❑ Emergency Closure your food permit. %�jl � ❑ Voluntary Disposal ❑ Other: 3-501-14(C) PIIFs Received at Temperatures Violations Related to Fobdborne illness Interventions and Risk 1 ccordinb to Law Cooled to Factors(items 1-22) (Cont.) 41'F/45'F Within 4 Hours. PROTECTION FROM CHEMICALS 3-501.15 Ctwlin Methods for PHFS 14 Food or Color Additives 19 PHF Hot and Cold Holding 3-202.12 Additives* 3-501.16(B) Cold PlfFs Maintained at or below 590.004(F) 41 /45°F" 3-302.14 Protection from Una t.r0W Additives'" 3-501 16(A) _ lion PHFS Maintained at mabove 15 Poisonous or Toxic Substances 40°F. * 7-1()[ 11 Identifying fofonnatian--Ociginal 3-501.16(A) Roasts Held at or above 130°F: Containers" 7-102.11 Common Name-Working Containers" 20 Time as a Public Health Control 7-301 11 Se_arniion-Stgraae* 3-501.1,9 Time as a Public Itcalth Control" 7-202.11 Restriction-Presence and Use* 590.004(1-1) vmiance Rcxwrement 7-202.12 Conditions of Use- 7-203.11 Toxic Containers-Prohibitions* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-204.11 sanitlzers.Criteria-Chemicals* POPULATIONS(HSP). _ 7-204.12 Chemicals for Washin,Produce, Criteria,: 21 3-801.11(A) Unpastettrizecl Pre-packaged Juices and 7-204.14 DreineAent<s-Crttetia* Bevel ages with WarnmgI-abels* 3-801.11(B) Use of Pasteurized E'-s' 7-205,11 Incidental Food Contact,Lubricants* 3_801.l l(D) Raw or Partially Cooked Animal Food and 7-206.11 Restricted Use Pesticides,Criteria* Raw Seed Sprouts Not Served. s, 7-206.12 Rodent Bait Powders, 3-801.11(C) Unopened Food Package Not Re-served. 7-206.13 Trackin Powdets,Pest Control and . Monitmine* CONSUMER ADVISORY TIMEREMPERATURE CONTROLS 22 3-603.,11 Consumer Advisory Posted for Consumption of Animal Faxls'phat are Raw. Undercooked or 1.6 Proper Cooking Temperatures for Not Otherwise Processed to Eliminate PHFS R .p� r�usoa� 3-401.11A(1)(2) Eggs- 155°1- In Sec Pathogens., '""' f s-Immedi nuc Service 145Fl5sec:* -;-302.13 Pasteurized Eggs Substitute'fm'Raw Shell 3-4011 I(A)(2) Comminuted Fish.Meats&Game Animals- 155"F 15 sec. ,, 3-401.11(8)(1)(2) Pork and Beef Roast- 130'F 121 min* SPECIAL REQUIREMENTS 3-401.11(A)(2) Ratites,Injected Meats- t55'F 15 59(f009(A)-(D) Violations of Section 590.009(A)-(U)in sec. * catering, mobile food, temporary and 3-401.11(A)(3) Poultry,Wild Game.Stuffed PHFS, residential kitchen operations should be Staffing Containing Fish,Meat, debited under the appropriate sections Poultry or Ratites-165'F 15 sec. " above if related to foodborne illness 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks interventions and risk factors. Other ,145"F i,_ 590.009 violations relating to good retail 3-40112 Raw Animal Foods Cooked in a practices,should be.debited Linder#29 - Miciowave 165rF* Special Requirements. 3-40 1.11(A)(1)(b) A(I Other PIFs-145'F 15 sec. I7 Reheating for Hot Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-403.1I(A)8r(D) P1IFs 16S°F 15 sec. * (Items 23-30) 3-403.11(13) Microwave-165°F 2 Minute Standing Critical and non-critical violations, which do not relate to the Tilne* fbodhorne illness interventions and risk factors listed above, can he 3-403.1.1(C) Commercially Processed R1'E Food- found in the followirng sections of the Food Code and 105 CUR, 14WF* 590.000. 3-403.11(E) Remaining Unsliced Portions of Beef Ifem Go ad Rota if Practices ' FC 590.000 Roasts* 23 Management and Personnel j FC- 2 .003 I IRProper Coaling of PHFS -257- 24 Food and Food Protection _ FC-3 .004 25 _. ...,.,__.,.-._ _. 9_P ... 3-501.14(A) Cooling Cooked PHFS from 140'F to 26 Water,P- umbidnUan�d Waste - FC-5 C_ 4 .005.006 70-F Within 2 Homs and From 70°F 27. Ph sicai Facilit FC-6 .007 to 41`F/45'F Within 4 Hours. * 28. Poisonous or Toxic Materials j FC-7 .008 3-501.,14(3) Cooling PRFs Made From Ambient 29 Spemal Requirements 009 Temperature Ingredients to 41'Fl45`F 30. Other Within 4 Hours* 'Denote,critical item in the federal 1999 Food Code or 105 CM2190.000. h CITY OF SALEM f / BOARD OF HEALTH F Establishment Name: I JY 0 o S LF)a Ll Cafe c-6 Date: /O - 3/ - O 3 Page: ! of 12 Item Code c-Critical Item DESCRIPTION'.OF VIOLATION/PLAN OF CORRECTION Date f` No. Reference R-Red Item. Verified h PLEASE PRINT CLEARLY A... OIJ t YIRv17 >f/+' ... /*/7 r w 1 Cv P10--,e s i✓,,,,1g/ G.sfahl/J4"---r 111eL4?5 ,Se✓ ,ra / p✓Pas a a,, , card > �a�P A�Pa • Dwnv {v dQ� P.nrrre /xe/ bod cud>4/-7 ✓/ >/N I r> .h/P•r'�''/�"Fll�.. �Jr �<z WaslLor w/-d/� -�i•oo! r/hs=. we1.� how>kd caL.! so-r��"l" " �-�i�.a( vrhs� w/-Ft, 1h(2i dYY✓/� /J /T l-1�hd1/�{� �'y/7u G✓4 S�G' JS a 3 rG vim, u ra�!i rh /u too-c¢_ 5.' da/C. 5/•s/c Di I'd b Of 3 5/�K• 7hr� 5/�/� 1� //,// ted J��rw { /load s/ es 1~s7( tae. Pe -Z:,/lie o®e4 4Wd P✓rte .5PrU /ce. rPav • /� ee� oti C/d�i 1/axa/ Li�rd s�rc • . UCC-C'.7.7/ �j'�B � r � 1/?,� 'rI F>< {nr/�r/Na�•o.r - �cv�( P ,ei� �/� SoYv/evs 01 • (: 2w4 d / O eya FDO Il 't h W/l/ rio 1�Q�1ie/l C'av rQ� d s• ,1iv. �L Discussion With Person in Charge: Corrective Action Required: ❑ No ❑ Yes I have read this report, have had the opportunity to ask questions and agree to correct all ❑ Voluntary Compliance ❑ Employee Restriction/ violations before the next inspection, to observe all conditions as described, and to Exclusion P ❑ Re-inspection Scheduled ❑ Emergency Suspension cdmply with all mandates of the Mass/Federal Food Code. I understand that noncompliance may result in daily fines of twenty-five dollars or suspension/revocation of ❑ Embargo ❑ Emergency Closure your food permit. ❑ Voluntary Disposal ❑ Other: r 3-501.7.4-(C) PRFs Receicedat'Femperaturae Violations Related to Foodborne fitness Interventions and Risk According to Law Cooled,to Factors(items 1-22) (Cont) _ _ 4F F145'F W thin 4 Hours. ' PROTECTION FROM CHEMICALS 3-501.15 Coolie ',Ltefhods lot PHFs Food or Color Additives t9 PHF Hot and Cold Holding 14 3-501 16(13) Cold PIIFs Maintained of or below 3-202.12 Additives* 590.004(F) 41°/45°F$` 3-302.14 PiolectitmfroulUnap.mvedAdditives 's 3-501..16(A) Ho[P}-IFsA4aintainedatrnabove 1 in or Toxic Substances 140°F, 7-101.11 kientitying Information-Original 3-501.16(A) Roasts Held at or above 130°F. Containers' 20 Time as a Public Health Control 7-102.11 Common Name-Working Containers' 7-201.1.1 Se archon-Storage" 3-501.19 Time as a Public Health Control* 7-20211 Restriction-Presence and Use* 590,004(ti) Variance Ree uirenrent 7-202.12 Conditions of Use" 7-9-03.11 'Toxic Containers-Prohibitions* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-204.11 Saninzers.Criteria Chemicals' POPULATIONS HSP ?-204.12 Chemicals for Washing Produce. Criteria" 21 3-901.11(A) Unpasteurized Pre packaged Juices and 7-204.14 Chenri Dr1ingAk. for .Criteria* Beverages with Warnin<r Labels" 3-501.11(6) Use of Pasteurized Eaas'r 7-2()5,11 IncRestricted Food Contact, , ila Criteanf_c* 3-801.11(D) Raw or Partially Cooked Animal Food and 7-206.,11 Restricted Uge Pesticides,C�'iteria'" Raw Seed Sprouts Not'Seroed '" 7.206.12 Rodent BaitSlaiori 3-801.11(C) tha.enedFood Package Not Re-served. 7-206.13 Trac.hmg Powdcrs,Pest Control and Monitoring' CONSUMER ADVISORY TIMElTEMPERATURE CONTROLS 22 3-603.11 Consumer Advisory Posted for Consumption of 16 3 Proper Cooking Temperatures for Animal Foods Thai are Raw.Undercooked or PHFs Not Otherwise Processed to Elhninate 3-401.11A(1)(2) Eels- 155°F la See. Pathoc,ns cr.�e,-e�'.7oa� B� s Immediate Service 145'F1.5sec, 3-30213 Pasteurized E.-Is Substitute for Raw Shell 3-401.Il A 2) Comminuted Fish,Meats&Game Eggs* Annuals IS5 F 15 sce. * SPECIAL REQUIREMENTS 3401.1l(B)(1)(2) Pork and Beef Roast- '130'F12'1min* 590 3-401.11(A)(2) Ratites, Injected Meats- 155'F 15 .009(A)-(I)) Violations ofSection -590.00r3(A)-(I')}in sec. * catering, mobile food, temporary and 3-401.11(A)(3) Poultry,Wild Game.Staffed PHFs, residential kitchen operations should be Stuffing Containing Fish,Meat, debited tinder the appropriate sections Poultry or Ratites-165°F 15 sec above if related to foodborne illness 340 Ll I(C)(3) Whole-muscle-Intact Beef Steaks interventions and risk factor's. Other 145"F* 590.009 violations relating to good retail 3-401.12 Raw Animal Foods Cooked in a practices should be debited under 4729- Microwave 1.65'F* Special Requirements. 3-401.11(A)(1)(b) All Other PHFs--1451,15 sec. I7 Reheating for Hot Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-403-1.1(A)&(D) PFIFs 165'F 15 sec. (Items 23-30) 3-403.11(B) Microwave- 165'F 2 Minnie Staudins Crifical and non-crificui solations, which do not relate to the Time* foodborne ifluesr inten,entions and risk,{actors lister[above, can be 3-403.11(C) Commercially Processed RTE Food- found in the following sections of the Food Code and 105 CMR 14WI,` 590.000. 3-403.11(E) Remaining tinsliced Portions of Beef Nem Good Retail Practices IFC-- 590,000 23. Management and Personnel ' FC-2 .003 ' Roastss` - -- Management Proper Cooling of PHFs 24 Food and Food Protection FC 3 .0_04 c 25__ Equipment and Utensils FC-4 005 3-501.14(A) Cooling Cooked PHFs from 140'F to - -I 126. Water Plumbing and Waste i FC 5 006 70'F Within 2 Hours and From 70`F 27. Physical Facility FC 6 .007 to 41'F/451F Within 4 Hours.* _28 Poisonous or Toxic Materials 1 FC--7 .008 3-501.14(B) Cooling PI-tFs Made Froin Ambient 29 µ.8peoi al Requirement -009 Temperature Ingredients to 41'17I45`F ( 30. Other _ j_ 1 Within 4 Hours* *Denotes Critical item in the tederal 1999 Foal Code m 105 CNIR 190.000. i + f 77 li "! N i_ r 1 > aAo vas ,df„n — U-0 — � 119-11 i o-2 ,s �• , uanp' - I T 4 b� Sin • ll o0o -� Ga r {01tff3 BRUT S' (Draft Menu) SALADS - Garden Salad - Traditional Caesar Salad - Antipasto Salad Salad Toppings: -Grilled Chicken Breast -Marinated Grilled Shrimp -Tuna Salad -Chicken Salad SANDWICHES -Sliced Roast Turkey Breast - Grilled Ham and Swiss -Fresh Roasted Beef - -Homemade Chicken Salad - -Tuna Salad �f /+'a -Grilled Cheese w/Tomato Bread Choices: French Roll, White, Cracked Wheat, New York Rye, Pita, Tortilla, Bagel Cheese Selection: Cabot Cheddar, Swiss, Mozzarella, American, Provolone Veggie Toppings: Romaine Lettuce, Plum Tomato, Red Onion, Sprouts, Sliced Dill Pickle Spreads: Hellman's Mayonnaise, Honey Mustard, Apple Curry, Boursin, Ketchup, Horseradish, Garlic Herb LIGHT FARE 1,jage1 / Cream Cheese (variety) Freshly Ba ed_Muffin�(variety) I-ffee Cake Freshly faked Breadd Banana, Pumpkin, Streusal) - -Fresh Fruit Salad *= Fns �N�� HOMEADE SOUPS - Hearty Chicken Vegetable -New England Clam Chowder - Soup of the Day DESSERT VARIETY 4Chocolate Br�vnieJFreshly Baked ca ate Chip Cookie - Ice Cream (vanety.) - Sundaes? BEVERAGES -Coffee, Espresso, Cappucino, Tea Assortment -Coke, Diet Coke, Fresca, Sprite Ginger Ale, Spring Water, - Freshly Squeezed Orange Juice - Nantucket Nectars Iced Tea Variety CHILDRENS MENU(draft) -Cheese Pizza (sheet) (frozen) -Baked French Fries Baked Chicken Nuggets -Grilled Cheese - Peanut Butter and Jelly Sandwich -All Beef Hot Dogs— W=61irbse A10, SNACKS AND MUNCHIES ? BWAIZUb H? Ad - - Roasted Peanuts - 97�. .�•f'� . Quo �d _off j IyEY`( tte iz, czay d.n � " use i=i&, Architect Walter Jacob, AIA Marblehead, MA 617.529.7327 69M Salem,MAl LYa�V1MN00rV Project Description Abbreviationscae°`° � The scope of this project includes: CLR:CLEAR �F eaer� oac�V� m �� Tenant improvements to an existing a 3b unprotected structure. The proposed occupancy will be a cafe whos focus is on CT:CERAMIC TILE yv ®alem.t� P 9 t11P P P Po Pa cY + 6� EQ:EQUAL parents and children. Final build out will include a small kitchen,seating area and play area. EXIS.:EXISTING HarwrAt N . � 0,8 Code Analysis FEC:FIRE EXTINGUISHER CABINET GWB:GYPSUM WALL BOARD ,fie . 3 m �+ Accesibility Requirements HVAC:HEATING VENTIIATIONANDAIRCONDITIONING(EQUIPMENT) � �pn �� N; OSI ;yYN^Pro-$ The work of this project will conform to the requirements of 521 CMR(Massachusetts Accesibility Guidelines),the Americans with MEP:MECHANICAL ELECTRICAL AND PLUMBING 4 s, Fda( ena.. Disabilities Act (ADA), NFPA 101 and 780 CMR(The Massachusetts State Building Code) PT:PRESSURE TREATED Qa Ga,dne� s+ RIS.: RISER Hancock St ane.pl General Building Information VIF:VERIFY INFIELD R°sY�81 >a(aV Gt (� me Use Group A-3 (780 CMR 304.4) 1 00 are Ilys� aBC S �� Building Type: 3B Unprotected sym b0 S Maximum Allowed Building as per 780 CMR table 503, 3 stories @ maximum 14,400 sf/fir. Proposed Building: 1 story at 4,678 sf Project Location Maximum Dead End Travel:20' a3 EXTERIOR ELEVATION 89 Margin Street, Salem, MA Maximum Travel Distance: 200 feet REFERENCE ^ A No stairs are included in this project NVj �L Z j A`)`� Ns, ,(�m 1N( 0 Occupancy x X PLAN DETAIL kvA 1%ks SET' Owner will request a posted occupancy of 120 persons maximum List of Drawings Occupancy as calculated based on 780 CMR table 1008.1.2: Dining and play area 261 persaons (3,927 sf @1/15sf @ dining and ARCHITECTURAL DRAWINGS play area) + 4 persons (+/-326 sf@ 1/100sf z@ kitchen)=265 persons X SECTION DETAIL Exits Required: 2 (total width: 53") x A.1 COVER SHEET AND OVERALL PLAN Exits Provided: 3 (total width 108') "780CMR table 1009.2 L 3/4' DIMENSION STRINGS Plumbing Requirements: A.4 KITCHEN PLAN DETAIL AND MISC. Based on posted occupancy of 120 (60 males and 60 females) FAMILY RODM ELEVATIONS Required 1 male toilet fixtures (1/60 req.) and 2 female toilet fixtures(1/30 req.) ROOM/AREA DESIGNATION . Provided 1 male single user toilet, 2 female single user toilets and 1 unisex single user toilet. A.6 RCP (REFLECTED CEILING PLAN) Lavatories req. 1/200 occupants but not less then 1/toilet nn. 111no Lavatories provided: 1 per toilet room ELECTRICAL, PLUMBING, MECHANICAL, FIRE GENERAL NOTES DOOR W/ DIMENSIONS PROTECTION OR STRUCTURAL 1. FIELD VERIFY ALL CONDITIONS AS NECESSARY PRIOR TO BEGINNING WORK. NOTIFY ARCHITECT IN WRITING OF INFORMATION TO BE PROVIDED BY DISCREPANCIES BETWEEN WHAT IS SHOWN ON THESE DRAWINGS AND EXISTING CONDITIONS. SPECIFIC DISCIPLINES UNLESS 2.THESE DRAWINGS ARE FOR ARCHITECTURAL PURPOSES; ELECTRICAL, MECHANICAL, FIRE PROTECTION AND ® EXIT SIGN SPECIFICALLY DETAILED ON THESE STRUCTURAL WORK SHALL BE PERFORMED AND CERTIFIED BY QULAIFIED PROFFESIONALS. DRAWINGS. �ruJ �S FEC FIRE EXTINGUISHER CABINET Margin Street Cafe_ Cover Sheet and Code Data ;, ' �.^,.. DECEMBER 08, 2003 A■ 89 MARGIN STREET, SALEM MA ,'14 Architect Walter Jacob, AIA PIZZA OVEN (2), FREEZER Marblehead, MA 617.529.7327 BELOW. i0 METAL COUNTER AT 40" HIGH �1'-3' 1'-5'� 1'-1' 1'-6' (PROVINCE FOR FREEZER DBELOW, PROVIDE 3'-I1' 1'-7' 3'-O' ' 2'-2' 4'-1' OVENS.)R TO SUPPORT PIZZA �0 0 0 o LIFT UP COUNTER FOR ACCESS 4'-0" COLD FOOD DISPLAY CASE (50" HIGH) COFFEE URNS SINK HAND SINK 2'-10' 2'-11' 2'-0' 2'-5' 3'-4' 1'-7' 3'-11' 2'-5' 3'-11' O ESPRESSO MACHINE DRYWALL SOFFIT W/ LOCATION RECESSED LIGHTS OVER 4'-0" X 2'-6" UNDER 4" DRYWALL BASE TO ALLOW FLAT SURFACE O SERVICE COUNTED INDICATED COUNTER REFRIGERATOR FOR DECORATIVE BASE. BY DASHED LINE 5/8" GWB OVERLAYED ON GWB WALL; OVERLAY AT PANINI GRILL EVERY OTHER PIECE. CASH COFFE/ICE 2 Detailed Elevation Drywall Overla ed Wall REGISTER CREAM/ICE MAKER Scale: 1/4'=1'-0" BELOW i cr 30"X48" SANDWICH COUNTER ri W/ REFRIGERATOR 2'-7' -4' 5'-3' 1'-9' 5'-3' 2'-5' 30"X30" BUILT IN A COUNTER AT 36" MAX. AFF 1'-5' 9' ❑ COFFEE MAKER LOCATION, ICE 4'-2' 4'-2' _ O MAKER BELOW, i 8'X2' METAL PREP TABLE REFRIGERATOR AND FREEZER BY OWNER O FLOOR DRAIN Q METAL SINK ASSEMBLY, CONFIRM DIMENSIONS WITH 2' OWNER. HAND SINK FLAT SURFACE FOR APPLICATION 5/8" GWB WITH 5/8--__jo DRAIN BOARD OF DECORATIVE BASE. GWB OVERLAYS i DESK iv 3 Detailed Elevation @ Drywall Overla ed Wall t Enf er i 4 PIla Kitchen PROVIDE USG CLEAN ROOM CLASS Scale:t!4°=t'O Sca100 CEILING TILE OR EQUAL CEILING TILE AT KITCHEN AREA. Margin Street Cafe; Kitchen Plan Detail & Misc. Elevations Iffli, : DECEMBER 08, 2003 1Am4 89 MARGIN STREET, SALEM MA .Q , Scale: As Noted Architect Walter Jacob, AIA Electrical Notes Marblehead MA 617.529.7327 1. Provide conduit for closed circuit cameral locations as per owner direction. 2. provide exterior lights activated by motion detector at rear ally. 3. Provide power for kitchen equipment water heater Key Description Manfacturere No. quantity 4. Provide tel/data services as per owner direction LRC1 Base Recessd Can By Contractor 19 dimmer _ _ _ 5. Provide power and cabeling for sound system as per owner direction £ LRC2 Decoratice Recessed Can Allow$75/fixture 11 dimmer 6. Provide outlets at locations shown on this plan and all outlets required by applicable codes and to power equipme LRC3 Starlight Recessed Can Allow$100/fixture 14 dimmer indicated on these plans. LRF2 Base 2x4 Recessed Acrylic Lense By Contractor 5 LDP1 Decorative Pendant (Small) allow$85(fxture 12 dimmer 7. Electrical work indicated on these drawings is shown for planning purposes only; drawings have not been prepared by a LSM1 Surface Mounted Globe allow$45/fixture 7 dimmer qualified electrical engineer. Electic work to be completed by a qualified master electrician; all work to conform with LDP2 Large Decorative Pendant allow$125/fixture 12 3 zones on dimmers applicable codes. LWW1 2X2 Recessed Wall Washer By Contrator 2 LWS1 wall Sconce Vlow$75/fixture I 2 dimmer Reflected Ceiling Plan Notes LRF1 12x2 Recessed Parabolic I By Contrator 1 3812 bulb/separte switch LRC1 ISurlace Mounted Florescent allow$75/fixture I 4 see plan for switching 1. Layout shown is for diagramatic purposes, electrical contractor to provide lighting layout as per final fixture selectic n. L 2. All lighting switching at central locations near electric sub panels unless shown otherwise. Provide lockable box t switches. Provide dimmers as per lighting schedule. Note: Electrical information shown for planning purposes only; All electrical work to be performed and certified by a licenced master electrician. RECESSED CANS GROPED COMTILE CEILING AUY STIC EM TRACK LIGHTING TILE CEILING SYSTEM RECESSED CAN TYPE 2 111 CEILING AT EXISTING TOILET ROOM 2X2 WALL WASH RECESSED CAN TYPE 2 WALL SCONCE H 9'-0• TO REMAIN PENDANT TYPE 2 SURFACE MOUNTED FIXTURE PENDANT FIXTURE TYPE 2 GW ^r H 6 RECESSED FLORECENTS. 2 r, I L Ll c - LSMt -, �.,, . SURFACE MOUNTED RORECENTS - S deur -' 'JRDi 110 106 105 io: LRC1 - LRC3' 103 B W/ PAROBOLIC LENSES, 2 L,RCt is-� 1 r •1 - -C7 EXIS. ,' e p E%IS. x S. u �°QLRC3 104 ® 4 AFF EXIS. ❑ UNDERCOUNTER FLORECENT LIGHTS U• �J.I o- ? ® 4• AFF e'-O'. OM1 a F1 J • - -. Fr,,WB LRCt hi r1 _i N . 11 �RC3 -Re .0 � Jp� _ P ,I ❑ Y Y I ._�—��C1 RC1 .711$ t t C1 '31 .. uCt aC Ft L __ 'LRC3._ LSMI L _ —LRGSJ .0 (2A IRC :.. Z -1' 1 '-H '�RC2 O iRD2 LR 2. •G a 10—0 a -® GWB SOFFIT ❑ ❑ ❑ ❑ ❑ ❑ e e R11- 1 2, F1 F1 F1 L F1 L F1 L F1 L O1> e . �. Cdo f2- 2 . 18• WIDE GWB SOFFIT _ 9' 0• ACT•1 - 2%2 RECESSED ❑ ❑ ❑ ❑ ❑ AC 1 ❑ ❑ - P2 L 2 L 2 LD 2 e '® .� . L F1 F1 L F1 L F1 L F1 > C < > r r r e r 2 PARABOLIC FIXTURE ❑ L F1 L F 4g. 6• (TYPICAL) Fi L F1 l F1 - A7 B'- I.A ❑ ❑ ❑ U U LRC3¢ B' S ❑ ❑ ACT61 ❑ ❑L Ft ❑ Ft EXIS. F1 L Ft L Fi F1 < < EXR SIGN, AS PER FIRE Ft L Ft �L I, 0 0 0 i PROTECTION SUB-CONTRATOR {RC3 LRC ❑GW TLF L Ft 2%2 RECESSED PARABOLIC PENDANT FIXTURE TYPE 1 78 -6 20'-11• f9 F L Fi L ft L f1 FIXTURE (TYPICAL) PENDANT FI%TURF TYPE 2 PENDANT MOUNTED DECORATNE LIGHTING FIXTURES ALONG PERIMETER AT 4'-0' O.C. 2X2 RECESSED PARABOLIC 2X4 RECESSED PARABOLIC FIXTURE (TYPICAL) FIXTURE Reflected Ceiling Plan I 1 t Scale:3/37°-V-0• MARGIN STREET CAFE, SALEM MA; RCP DECEMBER 08, 2003 Am6 89 MARGIN STREET, SALEM MA Scale: As Noted +-:yaLE141, 'GLACS. n-nlEwplNrz7loN BUREAU SOL[LY FOR IMITIFICATfWIOF TYPE F .4 ,-..r;'iy�Ii U M-4 PwLcc6?irf4 G,4"JiCE9. ALL I .,Oi A°"!CES "'CUW�Zw"t TO A FINAL TEST A::D~jj.Sr ZCTION,FOP.COMPi$IS COMAitb ANCE N?ITP.THE dRE CODE G _ } rt` PLA'-' - „taG k i."-iiiEbPYQ'F r TYPc •,r. ♦� AUL R:.;; : . . . vil^yJL:r TO A TLdf: .G COM CUUM ,;•�,t '..�,. _. ANCE 3 w r .. .,4 Architect Walter Jacob, AIA Marblehead, MA 617.529.7327 RANGE o a LIFT UP COUNTER FOR ACCESS JC a, +4- I X5 SINKS 3 DISPLAY CASE BELOW ED Irl 07 SANDWICH COUNTER II i ii ii ii ii C RACK I I 1 I I I I�-� - _ II Ir---I r---i r--_i F-- i CONVECTION OVEN TI L---JL---JL---JIL-- J II ' EM EEM 0 I I 1 1 ICASH REGISTER (2) ► - - i COFFE/ICE I I CREAM/ICE MAKER BELOW First Floor Plan 0 o CASH REGISTER Z Scale: 1/16"=1'-0" ESPRESSO MACHINE DESK DRY STORAGE VF 54" WIDE REFRIGERATOR 54" WIDE FREEZER DRY STORAGE /D - 3� - v3 � uJ l ` -bS /'� SALEM MA; FLOOR PLAN Scaerq�4"=1'-0 � Kitchen OCTOBER 19, 2003 89 MARGIN STREET, SALEM MA Scale: 3/32"=1'=0" ��