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Certificate No: 748-13 Building Permit No.: 748-13
Commonwealth of Massachusetts
City of Salem
Building Electrical Mechanical Permits CAd3
This is to Certify that the Restaurant located at
Dwelling Type
72 WHARF STREET in the CITY OF SALEM
---------------------------------------------------------------------------- --------------------------------------------------------------------
Address Town/City Name
IS HEREBY GRANTED A PERMANENT CERTIFICATE OF
OCCUPANCY
FOR( LONGBOARDS CAFE &BAR)
This permit is granted in conformity with the Statutes and ordinances relating thereto, and
expires unless sooner suspended or revoked.
Expiration Date
Issued On: Mon Jul 15,2013 --- ------ - i
GeoTMS82013 Des Lauriers Municipal Solutions,Inc. ------------------------------------------------------------------ -----------
72 WHARF STREET_ 748-13
FGIS#.
jrviap -.;1.1819 - COMMONWEALTH OF MASSACHUSETTS
(Block: CITY OF SALEM
Lot:_ 0408-817
(Category: Tennant Fit Up
Permit# t748-13 — —
BUILDING PERMIT
Project# !JS-2013-002444
_Est.Cost:
'Fee Charged $0.00
Balance Due: x$.00 _ PERMISSION IS HEREBY GRANTED TO:
.Const. Class: Contractor: License: Expires:
Use Group: __!JOHN JANUARIO Construction Control-CS 42066
LotSize(sq. ft.): 0 — Owner: PICKERING WHARF REALTY TRUST,ROCKETT J HILARY TR
Zoning: - B5
Units.Gained: 1Applicant. JOHN JANUARIO
',Units Lost[ AT: 72 WHARF STREET
Dig"Safe#:
ISSUED ON. 11-Apr-2013 JAMENDED ON. EXPIRES ON: 11-Sep-2013
TO PERFORM THE FOLLOWING WORK:
RESTAURANT FIT UP(PLEASE NOTE TOTAL FEE WAS PAID ON PERMIT NUMBER 634-13)
POST THIS CARD SO IT IS VISIBLE FROM THE STREET
Electric Gas Plumbing Building
Underground: Underground: Underground: Excavation:
Service: �A1 Meter: z,'�'lll. Footings:
Rough:�/�Ef/�3�� Rough: / ) Roue,s.'.!( �^ P, Foundation:
Final: 6� Final: Final: -7— � tl Rough Frame:O/C G Odd),1 ll
D.P.W. Health
Fireplace/Chimney: '-1 N✓r( 7
1
Fire
Meter: 0.I.N 1,., - Insulation:
1�'I
House# Smoke: Final: 1" V' 6 ���I 1•J
Water: Alran: `IQJO).41J Assessor Treasury:
LOPa
Sewer: Sprinkler : Final:
THIS PERMIT MAY BE REVOKED BY THE CITY OF SALEM UPON ELATION OF ANY OF ITS
RULES AND REGULATIONS.
Signatui.
L-47�—
Fee Type: Receipt No: Date Paid: heck Ne: Amount:
BUILDING REC-2013-002643 I1-Apr-13 x 50.00
IMPORTANT:OWNER OR CONTRACTOR MUST
ARRANGE FOR PERIOD-C INSPECTIONS DURING
CONSTRUCTION.SEE CURRENT BUILDING CODE °°' •ln.R Ile Occupy�ppUn>r
CHAPTER 1 FOR LIST OF REQUIRED INSPECTIONS. Mali s.r+ ii w stltl+a +,+d 11b `/
CALL 976-619-5641 TO SCHEDULE AN INSPECTION
GeoTMSO 2013 Des Landers Municipal Solutions,Inc.
Itr
r
CITY OF SALEM,MASSACHUSETTS
LICENSING BOARD
e 93 WASHINGTON STREET 2^d FLOOR
SALEM,MA 01970 ROBERT M.Sr.PIERRE,CHAIRMAN
c TEL. 978-745-9595 EXT.5631 JOHN H.CASEY
FAX 978-744-1279 RICHARD C.LEE
KIMBERLEY DRISCOLL
MAYOR MELISSA PAGLIARO,
CLERK OF THE BOARD
ROUTING SLIP
The Salem Licensing Board requires each applicant to have the appropriate Departments sign this
Routing Slip and return it to the Licensing Board Office prior to the issuance of a license.
BUSINESS NAME
Corporate name:
d/b/a:
LOCATION: Tele. #
TYPE OF LICENSE:
APPLICANTS NAME:
Residence
Street: Home telephone #
City: State: Zip:
TO ALL CITY DEPARTMENTS: Your signature on this form is notifying the Licensing Board
that all requirements of your department have been met, at which time the Licensing Board
will issue a license.
Planning
Salem Historic Commission DATE Sign/Review PI a g Dept. DATE
120 W hington Street 120 Washington Street
j
Salem He h Department TE Fire Prevention DATE
120 W s ingt n t 29 Fort Avenue
7
•,s<<3
Building Inspctor DATE Dept. of Public Services DATE
120 Washingto Street (Water Dept.) 120 Washington Street
CITY OF SALEM, MASSACHUSETTS.
. BOARD OF HEALTH
120 WASHINGTON STREET,4r"FLOOR PnbliCHealth
Prcvrn[.Promote:Protect.
TEL. (978) 741-1800 Fax(978) 745-0343
KIMBERLEY DRISCOLL h-amdin@salem.com
LARRY R\bR>IN,RS/1tEHS,CHO,CP-PS
MAYOR HFAL TH Ac r NT
PLAN REVIEW APPROVAL
DATE: May 9, 2013
To: Matt Mattera
ESTABLISHMENT: Longboard's Cafe and Bar
72 Wharf Street, Salem Ma 01970
DATE RECEIVED: April 08, 2013
The Salem Board of Health has reviewed your submitted plans as and has approved them as follows:
[ ] AS SUBMITTED
[ ] Rejected
[X ] Conditionally as follows:
• The hood submitted is a class 1 that is designed for use on dish machines and steam extraction.
Chester B. Derr, Mechanical Engineer, has certified that this is adequate to meet the
requirements of the restaurant. If the operation is such that the hood does not trap fats oils
grease or there is an odor nuisance created as a consequence of the food operations odor
suppression and grease control systems will be required to be installed.
Reviewed By: 0—� Date: May 9, 2013
Larry A. Ramdin
Health Agent
You are required to contact the Salem Board of Health to schedule an inspection prior to opening the
establishment or utilizing the renovated/newly constructed space, at least five (5) business days prior to desired
occupancy/opening.
This approval is issued by the Salem Board of Health, the applicant is required to secure all other permits, and
approvals that are required by other Municipal, State and Federal agencies.
,r
Massachusetts Department of Public Health Salem Board of Health
120 Washington Street,0 Floor
Division of Food and Drugs Salem, MA 01970-3523
Tel. (978)741-1800 Fax (978) 745-0343
City/Town of Snl-, Address:
FOOD ESTABLISHMENT INSPECTION REPORT Tel.
Name Date Ty a of Operation(s) Type of Inspection
9,1 In GQj- E_ A .l -(3 Food Service ❑Routine
Address -12- W)JRLl S„ Risk Retail ❑Re-inspection
Telephone (� Level El Residential Kitchen Previous Inspection
9 g S l ❑ Mobile Date:
Owner HACCP YIN ❑ Temporary .(TPre-opera8on
_TVita4
❑ Caterer ❑Suspect Illness
Person-in-Charge(PIC) Time ❑ Bed&Breakfast 0 General HACCP Complaint
El
Out:
Inspector In Permit No. 0.Other
�- GL �03vr-rte
Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated.
Non-compliance with:
Violations Related to Foodborne Illness Interventions and Risk Factors-(Red
Items) Anu Ctwking 590.009(e) ❑
❑.
Violations marked may pose an imminent health hazard and require immediate Tobacco 590.009(F)
Awareness 590.009(G) ❑
corrective action as determined by the Board of Health.
FOOOPROTECTION MANAGEMENT' - , - _ _ ❑ 12. Prevention of Contamination from Hands
❑ 1. PIC Assigned/Knowledgeable/Duties
- ❑ 13. Handwash Facilities
EMPLOYEE HEALTH
_. _ - - - - - PROTECTION FROM CHEMICALS
❑ 2. Reporting of Diseases by Food Employee and PIC [114.Approved Food or Color Additives
❑ 3. Personnel with Infections Restricted/Excluded
❑ 15.Toxic Chemicals
FOOD FROM APPROVED SOURCE - TIME/rEMPERATURE:CONTROLS(Potentlaliy Havirdousfood5)"
F1 4. Food and Water from Approved Source _
❑ 5. Receiving/Condition ❑16. Cooking Temperatures
❑ 6. Tags/Records/Accuracy.of Ingredient Statements ❑ 17.Reheating
❑ 7. Conformance with Approved Procedures/HACCP Plans ❑ 18. Cooling
PROTECTION FROM CONTAMINATION _ ❑ 19. Hot and Cold Holding
❑ 8.Separation/Segregation/Protection ❑ 20. Time as a Public Health Control
❑ 9. Food Contact Surfaces Cleaning and Sanitizing -{REQUIREMENTS FOR,HIGHLYSUSCEPTIBLE=POPULAT(ONS':(HSP)`
El 10. Proper Adequate Handwashing
El
El
Food and Food Preparation for HSP
❑ 11. Good Hygienic Practices CONSUMERADVISORY
❑22. Posting of Consumer Advisories
Violations Related to Good Retail Practices_(Blue Number of Violated Provisions Related
Items) Critical(C)violations marked must be corrected To Foodborne Illnesses Interventions
immediately or within 10 days as determined by the Board and Risk Factors (Red Items 1-22):
of Health. Noncritical(N)violations must be corrected Official Order for Correction:Based on an inspection
immediately or within 90 days as determined by the Board today, the items checked indicate violations of 105 CMR
of Health. 590.000/federal Food Code.This report,when signed below
C N by a Board of Health member or its agent constitutes an
23. Management and Personnel (FC-2x59o.00order of the Board of Health. Failure to correct violations
24. Food and Food Protection (Fc-0x990.000)) cited in this report may result in suspension or revocation of
25. Equipment and Utensils (FC-4x590.005) the food establishment permit and cessation of food
26.Water, Plumbing and Waste (FCsx590.006) establishment operations. If aggrieved by this order,you
27. Physical Facility (FC-6x590.007) have aright to a hearing. Your request must be in writing
28. Poisonous or Toxic Materials (FC-7)(590.008) and submitted to the Board of Health at the above address
29. Special Requirements (590.009) within 10 days of receipt of this order.
30. Other DATE OF RE-INSPECTION:
S 6fd.drc In'
11
Inspector's Signature•' ! Print:IDA 4 PICsSignature: /I Print: -����� � -1-� �,� - Page�o0pages
Violations Related to Foodbome illness
Interventions and Risk Factors(items 1-22) PROTECTION FROM CONTAMINATION
g Cross-contamination
FOOD PROTECTION MANAGEMENT 3302.11(A)(I) Raw Animal Foods Separated from
1 590.003(A) Assignment of Responsibility* Cooked and RTE Foods*
590,003(B) Demonstration of Knoow1e�� Contamination from Raw Ingredients
2-103 11 Person in charge-duties 3-302A 1(A)(2) Raw Animal Foods Separated from Each
Other*
EMPLOYEE HEALTH Contamination from the Environment
2 590.(X)XQ Responsibility of the person in charge to 3-302.11(A) Food Protection*
require reporting by food employees and 3-302.15 Washm Fruit's and Vegetables
amificajiW 3-304.11 Food Contact with Equipment and
590.003(F) Responsibility Of A Food Employee Or An Utensils*
Applicant To Report To The Person In Contamination from the Consumer
e
Char e 3-306.1=3(A)(B) Returned Food and Rescrvice of Food*
590.003 G Re iia b Person in Charee* Disposition of Adulterated or Contaminated
31 5911003(D) Exclusions and Rcstrictions* Food
590.003(E) I Removal of Exclusions and Rstri'ctions 3-701A 1 Discarding or Reconditioning Unsafe
Prod*
FOOD FROM APPROVED SOURCE
WI Food and Water From Regulated Sourced v 9 Food Contact Surfaces _
om Compliance with Ford law* 4-501.111 Manual Warewashing-Hot Water
Sanitization Te ratures*
cwci in a HeraneCicatl Sealed Container* 4-501.112 Mechanical Warewashin Hot Water
luid Milk and 1,401,Products* Sanitization Temperatures*
3-202, Shell Eg s" 4-501.114 Chemical Sanitization-to H,
E n and Milk Products.Pasteurized* 'P
concentration and hardness.
lee Made From Potable Drinking Water* 4-60 IA I(A) Equipment Food Contact Surfaces and
5-101.11 Driukiog Water 8ntn an Approved System* Utensils Clean*
590.006(A) Bottled Drinking Water' 4.602.11 Cleaning Frequency of Equipment Food-
5o0.006(B) Water Meets Standards in 31.0 CMR 22.0* Contact Surfaces and Utensils*
Shellfish and Fish From an Approved Source 4-702.11. Frequency of Sanitization of Utensils and
3-201.14 Fish and Recreationally Caught Moliascan Food Contact Surfaces of Equipment"
Shellfish* 4-703.11 Methods of Sanitization-Hot Water and
3-201.15 Mollnsran Shellfish from NSSF listed Chemical*
Sources* _ Sp Proper;Adequate Handwashing
Game and Wild Mushrooms Approved by 2-301.11 Clean Condition-Hands and Arms*
Regulatory Authority
3-202.18 Shellstcock Identification Present* 2-301-12 Cleanin Procedure*
590.004(C) Wild Mushrooms* 2-301.14 When Co Wash*
3-201.17 Game Animals* - 11 Good Hygienic Practices
RecelvmnWCondltion 2401.11 Eating,Drinking or Using Tobacco*
3-202.1.1 PRFs Received at Proper Temperatures* 2-401.1.2 Discharges.From the Eyes,Nose and
3 202.15 Package Date ria Mouth*
--�-� 3-301.12 PreventingContamination When Tasting*
3 1;.11.1 i C�'xrtl Safe and Unadulterated.*_ 12 Prevention of Contamination from Hands
6 Tags/Rerm13s;Shellstock
3-202.18 Shellstock Identification* 590.004(E) Preventing Contamination from
Employees*
3-203.1.2 Shellstock identification Maintained*
_Tags1Records:F3zh Prod:rets 13 Handwash Facilities
_, Conveniently Located and Accessible
3-402.11 Parasite Destruction°
5-203.21 . Numbers and Capacities*
3-402.12 ItVunu."Creat on and Retention" 5-204.11 Location and Placement*
590,004(1) Labeling of Ingredients'
Conformance with Approved Procedures 5-205.11. Accessibility.Operation and Maintenance
Confor
ConferPlans Supplied with Soap and Hand Drying
JHACCP Devices
3-502.11 Specialized Processing Methods*
6-301.11 HandDn er,.Arailabilit
3-50212 Reduced ox gen acka ging,criteria* 6-301.12 Hand Drying Provision
8-103.12 with Approved Procedures*
onvtea critical'near in the federal 1999 Ford Code or 105 CMR 590000,
CITY OF SALEM
BOARD OF HEALTH
Establishment Name: lca.1(a go-A"n to T- d am- Date: I Page: Z of Z
Item Code C—Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date
No. Reference R-Red Item Verified
PLEASE PRINT CLEARLY
CQtrdul�l ISI �v'1v� wta� Co.1nVL � O 1a� 1=c�Llr,
rv, I—V
�4CC'� mal TF ^Nic, cvqt(WA-'
i S_x .�?
�-
�� Y- c lri�Q�tl 10a>> a7G6L S�'` E �1 J� Wc'9� �k 6U L CcN
s
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 El 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 twenty-five dollars or su pension/revocation of ❑ Embargo ❑ Emergency Closure
your food permit.
0 Voluntary Disposal ❑ Other:
3-501,14(0) PHFs Received at Temperatures
Violations Related to Foodborne Illness Interventions and Risk According to law Cooled to
Factors(thins 1-22) (Cont.) 41'F/45°F Within 4 Haus.
PROTECTION FROM CHEMICALS 3-501..15 Coolin Methods for PHFs
14 Food or Color Additives 19 PHF Not and Cold Holding
3,202.12 Additives* 3-50L 16(B) Cold PIJFs Maintained at or below
590.004(F) 41 145 F*
3-302.14 Protection from Unapproved Additives" 3-501.16(A) Hot PHFs Maintained at or above
15 Poisonous or Toxic Substances 1400F.
7-101.11 Identifying Information-Original 3-501.16(A) Roasts Held at or above. 130'17.
Containers* Time as a Public Health Control
7-102.11 Common Name-Working20 Containers* 3-501-19 Time as a Public Health Control*
7-201.11 Son-Stora e* 590.004(H) Variance Re uireme�
7-202.11 Restriction-Presence and Use* - -
I 7-202.12 Conditions of!Use' REQUIREMENTS FOR HIGHLY SUSCEPT16LE
7-203.11 Toxic Containers-Prohibitions* POPULATlDN5 HSP
7-204.11 Sanitizers,Criteria-Chemicals* 21 3-801.1.1(A) Unpasteurized Pre-packaged Juices and
7-204.1.2 Chemicals for Washin Produce,Criteria* .Bevcra es with Warning Labels*
7-204.14 Drying Agents.Criteria* 3-8ol,lltB) Use of Pasteurized EW*
7-205.11 hrcidental Food Contam Lubricants* 3-801..11(D) Raw or Partially Cooked Animal Food and
7-206.11 Restricted Use Pesticides,Criteria* Raw Seed S as No Served.
7-206.12 Rodent Bait S=ions* 3-801.11(C) Unopened Food *e Not Reserved
7-206.13 Tracking Powders,Pest Control and
Monitoring* CONSUMER ADVISORY
TIMEf6EMPERATURE CONTROLS 22 3-603.11 Consumer Advisory Posted for Consumption of
Animal Foods That are Raw.Undercooked or
16 Proper Cooking Temperatures for Not Otherwise Processed to Eliminate
PHFs *eves.0n 1
3-401AIA(t)(2) Eggs- 155`1715 Sec. Patbouens.
3-302.13. Pasteurized Eggs Substitute for Raw She11
Eggs-Immediate Service 145'F15sees
Eggs*
3-401.11(A)(2) Comminuted Fish.Meats&Game
Animals-155°F 15 sec.* SPECIAL REQUIREMENTS
3 401.11(B)(12) Port:and Beef Roast-130"F 121 min* 590.009(A)-(D) Violations of Section 590.009(A)-(I))in
3-401A I(A)(2) Ratites, Injected Meats-155`F 15
see,* catering,,mobile food,temporary and
3401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, residential kitchen operations should be
Stuffing 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* 590.009 violations relating to good retail
3-401.12 Raw Animal Fords Cooked in a practices should be debited under k29-
Microwave 165`F* Special Requirements.
3-40LI I(A)(1)(b) All Other PHFs-145'F 15 sec.
17 Reheating for Hot Holding VIOLATIONS RELATED TO GOOD RETAIL PRAC77CES
3403:1I(A)&(D) PHFs 165"F 15 sec. * (Items 23-30)
3-403.11(B) Microwave 165`F 2 Minute Standing Critical,and non-critical violations,which do not relate to the
Time* foadborne illness interventions and risk factors listed above, cart he
344)3.11(C) Commercially Processed RTE Foal- found in thefollowing sections of the Food Code and 105 CMR
1400P 590.000.
3403.11(E) Remaining Unsticed Portions of Beef Good Retatl Practices .FC 590.ow
Roasts* 23. 1 tAarraoement and Personnel FC-2 .003
98 Proper Cooling of PHFs 24. 1 Food and Food Protection FG-3 .004_j
25. Equipment and Utensils _I FC-4 .DOS I
3-501.14(A) Cowling Cooked PHFs from 140'F to26. Water.Plumbingand waste FC-5 .006 ;
70'F Within 2 Hours and From 70'F D. Physical Fad FC-6 .007
to 41`Fi45'F Within 4 Hours. * i 28. Pdsonous or Toxic Materials FC 7 .008
3-501.14(6) Cooling PHFs Made From Ambient 29. S ecial R uirements .009
Temperature Ingredients to 41'F/45'F 30. i Other -- --
Within 4 Hours*
Denotca critical ism in the federal 1999 Food Cale or 105 CMR 590.000.
CITY OF SALEM, MASSACHUSETTS
BUILDING DEPARTMENT
120 WASHINGTON STREET, 3'm FLOOR
TEL:978-745-9595
KIMBERLEY DRISCOLL FAx: 978-740-9846
MAYOR
THOMAS ST.PIERRE
DIRECTOR OF PUBLIC PROPERnES/BUILDING COMMISSIONER
72 Wharf Street - Longboards
July 3, 2013
Pickering Wharf Management
Congress Street
Salem, Massachusetts. 01970
This letter shall serve as notification that the attached letter dated June 29, 2013 has been received by this Department,to
complete the requirements as specified in Section 116.2.2 and more specifically Section 116.4 of the Massachusetts State
Building Code. This section references the International Mechanical Code. The Engineer via his affidavit certifies that
the duct work meets the intent of the International Mechanical Code.
If you have any further questions regarding this letter, please call this office at(978)-745- 9595.
Respectfully,
r'l,
Thomas J. St. Pierre
Director of Inspectional Services/Building Commissioner
CC: file,
To: Salem Building Dedt. June 29, 2013
93 Washington St.
Salem, Ma. 01970
From: Chet Derr—Mass PE 31828
60 Shepard Ave.
Swampscott, Ma. 01907
Subject: Sandwich Warmer Vent Line
72 Wharf St.
Salem, Ma. 01970
Bill,
I inspected the vent line at Longboards Caf6 at 72 Wharf St. on Saturday June 29, 2013.
All corrections have been made including raising the line to the required 10 foot height
and metal tape at all joints. The installation conforms with all requirements set forth in
current Interna ' anical Codes.
Regards," a
Chet
Mass PE 3
�o�
HOOD DESIGN CRITERIA FOR SANDWICH WARMER VENT SYSTEM:
— 1.HOOD DESIGN IS BASED ON TYPE 2 HOOD PER INTERNATIONAL MECH,CODE 507.2.2
2.HOOD EXHAUST FAN IS SIZED BASED ON IMC TABLE 403.3(CFM=.7CFM1FTA2 x 263 FTA2=184 CFM)
BILL OF MATERIALS EO
.R WARMER VENT SYSTEM
—J) FANTECH MODEL FG 8XL INLINE CENTRIFUGAL FAN
100%SPEED CONTROLLABLE FROM 200-500 CFM
T 8"DIA.26 GAGE DUCT-APPROX.20 FT.
(3) JOHNSON DIVERSIFIED PRODUCTS STAINLESS STEEL HOOD
WITH 10.5"x 10.5"TOP DISCHARGE FLANGE AMERICAN STANDARD MODEL AUD08OC936K2
GRAINGER ITEM NO.4YG80NATURAL GAS FIRED UNIT
WITH WALL CAP BUILT IN BACK DRAFT DAMPER AND BIRD SCREEN TRANE COIL MODEL TXC036C4HPCO
SEE DRAWING M2 FOR DETAIL ELEVATION VIEW \
BILL OF MATERIALS FOR BATHROOM VENTS ! \ \ /C�
<-- =—.-- YORK MODEL UGI 05D15H-!B NAT.GAS - � ,,- TRASH ROOM
Li PANASONIC
QTY.OFHT COMBO PV008-09WB FIRED UNIT -105,000 BTU/HR INPUT � _. � /
70 CFMYORK AIR COND.COIL 40UF20-B L� 8"x4"
5
(6) 4"DIA.FLEX ALUM DUCT-APPROX.40 FT.
72) GRAINGER ITEM NO.4C388 4"ALUM WALL CAP M-1. MEN'S
WJ DAMPER -CITY.OF 2 C6} — ROO e'•x e -
(7 4°DIA.FLEX DUCT j WOMEN'S 88" . j `\~
2a'x 2a•x 24 GA ROOM -(1 14"x19'x24GA.
70.CEM-VjfQ Eff ROOM V7=NT
MECH.RM. • r,' 105" 129"
12"x10"x24GA.;; q�� p2"x6"x24GA.' - l
38" ,b"xa" FREEZERtt1
KITCHEN 55 d I•-
{263 SF} - C2 LL d
48" _- ta'xta sa" 10'xla'—
INTL.COMFORT PROD.CORP
MODEL NAC036AKA4 GOND. _ Q�-j
(SUPPLIES YORK COIL) \ O ^� CO 04
137" t0 r--
--� •
z
AMER.STD.MODEL NO.\ x 24 n. -—` a•�•�_ xs'• 24 cA. * RAMP UP TFLEXpUCT-,` -=a����--
7A0036A100A0 COND. —
{SUPPLIESTRANECOlL} xe" ` e'•xe•' a^xs' s.'xe° � — 10-ztm
—
- 21 - 108" 18" 174" — 110" 176"
�40" OCEAN ENG.
PATTRON AREA � 60 SHEPARD AVE.
87" (1509 SF) 86" SWAMPSCOTT.MA
202" - -� 305"
.J— VENT HOOD
— 152" DETAILS
NW
4F DATE: 4413
or G
LONGBOARDS CAFE & BAR NEW WALL ENG: C B DERR
EB o I CHESTER N —
72 WHARF ST. NORTH m SCALE:
SALEM MA. 01970 ml
Q
- -- - APPROX 200" -- m
0
Lu
LL
Q
oW2
1/4"THREADED ROD(4) 161/2" / j j // / Q j W
10.5"SQ.TO 8"DIA.TRANSITION-
/� GROAN 8"ALUM WALL CAP m >� N
v W/BUILT IN DAMPER
GRAINGER ITEM NO.4YG80 O
STAINLESS STEEL HOOD
JOHNSON DIV. PROD. CO. �` REVISIONS:
7- FANTECH FAN FGBXL -
8"DIA. 26 GAGE GALV. DUCT
los vr'
OCEAN ENG.
�0 94" 60 SHEPARD AVE.
761/2" SWAMPSCOTT, MA.
62
LINCOLN 61"CONVEYOR OVEN 781-595-1165
VENT HOOD
-- - FLOOR DETAILS
DATE: 4-543
ELEVATION VIEW OF SANDWICH WARMER VENT SYSTEM OF
ENG: C B DERR
-- --- -- CHE
H
C
°" M2
say E��
r
�ON01Tgq CITY OF SALEM9 MASSACHUSETTS
PUBLIC PROPERTY DEPARTMENT
120 WASHINGTON STREET, 3RD FLOOR
s ' o SALEM, MASSACHUSETTS O 1970
Tfr` TELEPHONE: 978-745-9595 EXT. 380
pOH
FAX 978-740-9846
KIMBERLEY DRISCOLL
MAYOR
CONSTRUCTION CONTROL AFFIDAVIT
Project Number. Date: 4- 7- 13
Project Title: L DNlraoAug Lrtra ISA2
Project Location: % w HA -ST. S/ L-F6�t, �N
Name of Building:
Scope of Project: ID FY LE>trFA2
INyACCORDANCE WITH SECTION 116.0 OF THE MASSACHUSETTS STATE BUIDING CODE, I
C� H6 f TF IL 9 . V"L MASS. REGISTRATION NO. 2 8 BEING A REGISTERED
PROFESSIONAL ENGINEER HEREBY CERTIFY THAT I HAVE PREPARED OR DIRECTLY
SUPERVISED THE PREPARATION OF ALL DESIGN PLANS, COMPUTATIONS, AND
SPECIFICATIONS CONCERNING:
Civil Architectural Structural Mechanical
Electrical Fire Protection Other(specify)
FOR THE ABOVE NAMED PROJECT AND THAT, TO THE BEST OF MY KNOWLEDGE, SUCH
PLANS, COMPUTATIONS, AND SPECIFICATIONS MEET THE APPLICABLE PROVISIONS OF THE
MASSACHUSETTS STATE BUILDING CODE, ALL ACCEPTABLE ENGINEERING PRACTICES AND
ALL APPLICABLE LAWS FOR THE PROPOSED PROJECT.
I FURTHER CERTIFY THAT I SHALL PERFORM THE NECESSARY PROFESSIONAL SERVICES
AND BE PRESENT ON THE CONSTRUCTION SITE ON A REGULAR AND PERIODIC BASIS TO
DETERMINE THAT THE WORK IS PROCEEDING IN ACCORDANCE WITH THE DOCUMENTS
APPROVED FOR THE BUILDING PERMIT AND SHALL BE RESPONSIBLE FOR THE FOLLOWING
AS SPECIFIED IN SECTION 116.2.2.
1. Review of shop drawings, samples and other submittals of the contractor as required by the construction
contract documents as submitted for building permit, and approval for conformance to the design concept.
2. Review and approval of the quality control procedures for all code required control materials.
3. Special architectural or engineering professional inspection of critical construction components requiring
controlled materials or construction specified in the accepted engineering practice standards listed in
Appendix 1.
PURSUANT TO SECTION 116.4, 1 SHALL SUBMIT PERIODICALLY, A PROGRESS
TOGETHER WITH PERTINENT COMMENTS TO THE BUILDING INSPECTOR. UPON CO TEy
OF THE WORK, I SHALL SUBMIT A FINAL REPORT AS TO =CTO CO TO; I N
MEC HAMCAI. m
AND READDRESS OF THE PROJECT FOR OCCUPANCY. No.31828 y
Signature STsaV�.
SUBSCRIBED AND SWORN TO BEFORE ME THIS DAY OF rru ENOv
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tI1LyPPAkRibA� xpir s:
Notary Public Notary Public
commonwealth of Massachusetts '
�® fission ires April 1,2016
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