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7-ELEVEN - ESTABLISHMENTS FT-Piev-ii, 2t- of4lL.A �tb4l I i Lniversal one, www.myuniversalop.com phone: 1-800-756-4676 Q UNV16162 MADE IN USA. 4 � t Massachusetts Department of Public Health Salem Board of Health 120 Washington Street,4'" Floor Division of Food and Drugs. Salem, MA 01970-3523 FOOD ESTABLISHMENT INSPECTION REPORT Tel. (978) 741-1800 Fax (978) 745-0343 Name Date MPP of Ooeration(s) Tvoe of Inspection r I ❑ Food Service ❑ Routine Address Ri k,, ® RetailFi] Re-inspection Level ❑ Residential Kitchen Previous Inspection Telephone _ -' laa � ❑ Mobile Date: i Zlti,014 Owner 'I HACCP YM ❑❑ Temporary ElPro-operation ❑Suspect Illness Person in Charge(PIC) Time ❑ Bed&Breakfast ❑General Complaint Inspector In. Permit No. [I HACCP Out: ❑Other Each violation checked tequires 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 Anti-Choking Tobacco Violations marked may pose an imminent health hazard and require immediate corrective 590.009(E) ❑ 590.009(F) ❑ action as determined by the Board of Health, 000 PROTECTION 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 El 14.Approved Food or Color Additives El3. Personnel with Infections Restricted/Excluded El 15.Toxic Chemicals FOOD FROM APPROVED SOURCE - �'� '_ �R -. ❑ 4. Food and Water from Approved Source [TIM /TEMPERATURE CONTROLS(Potentlaliy llll ous Foods). ❑ 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 REOUIREMENTS FOR-HIGHLY SUSCEPTIBLE POPULATIONS.(HSP)'. El 10. Proper Adequate Handwashing El 21. Food and Food Preparation for HSP El 11.Good Hygienic Practices CO NSUMER.ADVISO_RY ❑22. Posting of Consumer Advisories Violations Related to Good Retail Practices Number of Violated Provisions Related Critical (C)violations marked must be corrected To Foodborne Illnesses Interventions immediately or within 10 days as determined by the Board and Risk Factors(Items 1-22): of Health. Non-critical (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 x by a Board of Health member or its agent constitutes an 23. Management and Personnel (FC-2) order of the Board of Health. Failure to correct violations 24. Food and Food Protection (FC-3)(5590.090.0 044))) cited in this report may result in suspension or revocation of 25. Equipment and Utensils (FC-4)(590.005) the food establishment permit and cessation of food r 26. Water,.Plumbing and Waste (FC-5)(590.006) establishment operations. If aggrieved by this order, you 7. Physical Facility (FC-6)(590.007) have a right to a hearing. Your request must be in writing 28. Poisonous or Toxic Materials (FC-7)(590.006) 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: 0A S.5 InspeclF0m 14.o Inspector's Signature: Print: 1 -d PIC's Signature: Print: Page hv0of Pages V o. 2 Violations Related to Foodborne Illness Interventions and Risk Factors(items 1-22) PROTECTION FROM CONTAMINATION 8 Crass-contamination FOOD PROTECTION MANAGEMENT 3-302.11(A)(D Raw Animal Foods Separated from 1 590.003(A Assig mentofResponsibility* Cooked and RITE Foods* 590.003(B) Demonstration of Know]ed e* Contamination from Raw Ingredients 2-103.11 Person in charge-duties 3-302.1.1(A)(2) Raw Animal Foods Separated from Each Other* EMPLOYEE HEALTH Contamination from the Environment 2 590.003(0) Responsibility of the person in charge to 3-302A I(A) Food Protectian* require reporting by food employees and 3-302.15 Washing Fruits and Vegetables applicants*a licants* 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 Charge* 590.003(G) Reporting by Person in Charge* 3-306.14(A)(B) Returned Food and Reservice of Food* 3 F 590,003(13) ExclusionsandRestrictions* ood dionofAduRerafedorContaminated Food 590.003(1.') Removal of Exclusions and Restrictions 3-701.11 Discarding or Reconditioning Unsafe FOOD FROM APPROVED SOURCE rte* 4 food and Water From Regulated Sources 9 Food Contact Surfaces 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 3-201.12 Food in a Hermeticall•Sealed Container* Sanitization Temperatures* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-HotWater 3-202.13 Shell Eggs* Sanmitization Tecratures* 3.202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-temp.,pH, 3-202.16 Ice Made From Potable Drinking Water* concentration and hardness. * 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Equipment Food Contact Surfaces and Utensils Clean* 590.006(A) Battled Drinkin Water* 4-602,11 Cleaning Frequency of Equipment Food 59Q006(B} Water Meets FisStah Fromanrds App3 10roved CMR 22ce Contact Surfaces and Utensils* ShelMrsh and Fish Froman Approved Source 4-702.11. Frequency of Sanitization of Utensils and 3-201.14 Fish and Recreationally Caught Molluscan Focal Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Satritization-HotWaterand 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Sources* ip Proper,Adequate Handwashing Game and Wild.Mushrooms Approved by Re ulato Autnort 2-301.11 Clean Condition;Hands and Arms* 3-202.18 Shellstoek Identification Present* 2-301..12 Cleaning Procedure* 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-201.17 Game Animals* 11 Good Hygienic Practices 5 Receiving/Condition 2401.11 Eating,Drinking or Using Tobacco* 3-202.11 PHFs Received at Proper Temperatures* 2-401.12 Discharges From the Eyes, Nose and 3-202.15 Package hate it * Mouth* 3-101.11 Food Safe and Unadulterated * 3-301.12 Preventing Contamination When Tasting* 6 Tags/Records;Shellstock 12 Prevention of Contamination from Hands 3-202.18 Shellstock Identification * 590.0(A(F,) Preventing Contamination from 3-203.1.2 Shei1stockIdentification Maintained" Employees * Tags/Records:Fist-,Products 13 Handwash Facilities 3-402.11 Parasite Destruction* Conveniently Located and Accessible 3-402.12 Records,Creation and Retention* 5-203.11 Numbers and Ca acnies* 590k04(J) Labeling of ingredients' 5-204.11 Location and Placement* q Conformance with Approved Procedures 5-205.11 Accessibility,Operation and_Maintenance /HACCP Pians - Supplied with Soap and Hand Drying 3-502. Specialized Processing Methods* Devices 3-502.12 Reduced oxvgenpacapng,criteria* 6-301.11 Handwashing Cleanser,.Availabilit 8-103.12 Conformance with Approved Procedures* 6-301.12 Hand Drying Provision *Denotes criticad item in the federal 1999 Food Cade or 105 CMR 590.000. CITY OF SALEM BOARD OF HEALTH Establishment Name: _ E lawrt/ Date: , -L Page:_ Of7 Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date- ' No, Reference R-Red Item Verifiedt1 PLEASE PRINT CLEARLY ( n L r Jw V/0. r; p - 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 i violations before the next inspection, to observe all conditions as described, and to Exclusion 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 suspension/revocation of ❑ Embargo - ❑ Emergency Closure your food permit. ❑ Voluntary Disposal ❑ Other. / i 3.501.14(0 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 Heart,. PROTECTION FROM CHEMICALS 3-501..15 Cooiia Methods for PHFs 14 Food or Color Additives _ 19 PHF Not and Cold Holding 3,20112 Additives* 3-501.16(B) Cold P11Fs Maintained at or below to - - 590.0(wp) 410145'F* 3-302.14 Protection from ?Una roved Addrtivest FP3-501.16(A) Hat PHFs Maintained afar above 15 . Poisonous or Toxic Substances 1400F. * 7-101.1 I Identifying Information-Original 3-501.16(A) Roasts Held at or above 1300F. Containers* 20 Time as a Public Health Control 7-102.21. Common Name-Warkin Containers* 3-50IA9 Time as a Public Health Control* 7-201.11 Separation-SIS�me* - 590.004(H) Variance Requirement 7-202.11 .Restriction-Presenceand Use* 7-202.12 Conditions of Use* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-203.11 Toxic Containers-Prohibitions* POPULATIONS HSP 7-204.11 Sanitimrs,Criteria-Chemicals* 21 3-801.!I(A) Unpasteurized Pre-packaged Juices and 7-204.12 Chemicals for Wasbin Prnducx,Criteria* Beverages with Warning Labels* 7-204.14 eats.Criteria* 3401.11(B) Use of Pasteurized Eggs* 7-205.11 Incidental Food Contam Lubricants* 3-801-11(l)) Raw or Partially Cooked Animal Food and 7-206.11 Restricted Use Pesticides,Criteria* Rau,Seed Sprouts Not Served * 7-206.12 - Rodent Bait Stations' 3-801.11 C) Unopened Food Package Not Re-served. ° 7-206.13 Tracking Powders,Pest Control and A3onitarin * CONSUMER ADVISORY TIME)FEMPERATURE CONTROLS 22 3-603.11 1 Consumer Advuory Pasted frx Consumption of Animal Foods That are Raw,Undercooked or 16 Proper'Cooking Temperatures for Not Otherwise Processed to Eliminate PHFs *e 'm .,>nrzx, 3-401,IIA(1)(2) Eggs- 155`1715 Sec. Pio e e Eggs-immediate Service 145'F15.sec* 3-302.13. Pasteurized Eggs Substitute for Raw Shell 3-401.I1(A)(2) Comminuted Fish.Meats&Game E Animals-155'P la sec„* SPECIAL REQUIREMENTS 3401.11(B)(1)(2) Pori:and Beef Roast-130'F121 min* 3-401.11(A){2) Ratites,Injected Meats-155`F 15 590.009(A)-(D) Violations of Section 590.009(A)-(D)in we. * catering,mobile food,temporary and 3-401.11(A)(3) Poultry,Wild Game,Sniffed 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(0)(3) Whole-muscle,Intact Beef Steaks interventions and risk factors. Other 145°F T, 590.009 violations relating to good retail 3-401.12 Raw Animal Foods Cooked in a practices should be debited under#39- Microwave 165F* Special Requirements. 3-401.11(A)(1)(b) Alli Other PHFs-145'F 15 sec, 17 Reheating for Hot Holding VIOLATIONS REi ATED TO GOOD RETAIL PRACTICES 3-403.11(A)&(D) PHFs 165'F 15 sec.* (Items 23-30) 3-403.II(B) Microwave- 165'F 2 Minute Standing Critical,and non-critical violations, which do not relate to the Time* - foodbome illness internendonr and risk factors listen above, cm;be 3403.11(C) Commercially Wocessed RTE Food- found in the fallowing sections of the Food Cade and JOS CMR 1400F* 59(1000. 3-203.11(E) Remaining Unsticed Portions of Beef % llam I Good Retail Practices .FC 540.000 1 23. i Management and Personnel FC 18 Proper Coating of PHFs -2 I .003 Roasts 1 24. 1 Food and Food Protection FC-3 .004 j 25. Equipment and Utensils IFC-4 '005 i 3-501.14(A) Cooling Cooked PHFs from 140'F to 26, ~Water.Plumbi itt and Waste I FC-5 .006 70'F Within 2 Hours and From 70'F 27. j Phvsicai FacilityFC-6 007 to 41'F/45'F Within 4 Hours. * i 28. ' Poisonous w Toxic Materials ! FC-7 A08 3-501.14(B} Cooling PHFs?Slade From Ambient r29. S ectal R uirements .009 Temperature Ingredients to 41'F/45' ;_30. i Other Within 4 Hours* 'Denorrs ecificat iwm in iii;.eeder_] i 999 Fwd Caie ur IUB C41R 90.000. . '•r.. ! � . � _ 'ac f .. .,1. - .- -.:... STM'^:... ,I y i Massachusetts Department of POUCH Health •' 'Salem Board of Health 1' r, w w' r ± : .120 Washington Street;4tb Floor Division of Food and Drugs t ` Salem, MA 01970-3523 ' FOOD ESTABLISHMENT INSPECTION REPORT s Tel. (978)741-1800 Fax(978) 745-0343 Name Dat Tvoa of 0 eratlonfs) T e f Inspection � D I a Z), Food Service Routine Address1 Risk ® Retail Re-inspection VJ Level IQ Residential Kitchen Previous Inspection Telephone _ � El Mobile Date: Owner `- HACCP Y/N El Temporary ElPre-operation 041 t t)JS PT ❑ Caterer ❑ Suspect Illness Person in Charge(PIG) Time ❑ Bed&Breakfast ❑GeneraltComplaint In: per ❑HACCP Inspector OuQPermit No. ElOther Each violation checked requires an explanation on the narrative page(s) and a citation of specific provision(s) violated. t Noncompliance with: Violations Related to Foodborne Illness Interventions and Risk Factors Anti-Choking Tobacco Violations marked may pose an imminent health hazard and require immediate corrective 590.009(E) ❑ 590.009(F) ❑ action as determined by the Board of Health. } FOOD PROTECTION MANAGEMENT -- . _ ❑ 12. Prevention of Contamination from Hands ❑ 1. PIC Assigned/Knowledgeable/Duties ❑ 13. Handwash Facilities t EMPLOYEE HEALTH PROTECTION FROM CHEMICALS El 2. Reporting of Diseases by Food Employee and PIC ❑ 14.Approved Food or Color Additives r ❑ 3. Personnel with Infections Restricted/Excluded jgrl �,��_ .Toxic Chemicals v FOOD FROM APPROVED SOURCE � { E] 4. Food and Water from Approved Source 1 TIMEfFEMPERATURE CONTROLS(Potentially hi i rdoue FOoda) ❑ 5. Receiving/Condition ❑ 16.Cooking Temperatures ❑ 6. Tags/Records/Accuracy of Ingredient Statements ❑ 17. Reheating y_ ❑ 7. Conformance with Approved Procedures/HACCP Plans ❑ 18.Cooling PROTECTIONFROMCONTAMINATION="a ,.. '* ,. ; � A19. Hot and ol�-Holding ' ❑ 8. Separation/Segregation/Protection ❑20.Time As a Public Health Control ❑ 9. Food Contact Surfaces Cleaning and Sanitizing REQUIREMENTS FOR HIGHLY SUSCEPTIBLE:POPULATIONS.(HSP): E]21. Food and Food Preparation for HSP ❑ 10. Proper Adequate Handwashing __ El 11.Good Hygienic Practices CONSUMER_ADVISORY' 7.x ' „�„ �- ❑22. Posting of Consumer Advisories Violations Related to Good Retail Practices Number of Violated Provisions Related Critical (C)violations marked must be corrected To Foodborne Illnesses Interventions immediately or within 10 days as determined by the Board and Risk Factors(items 1-22): 2 of Health. Non-critical (N)violations must be corrected immediately or within 90 days as determined by the Board Official Order for Correction: Based on an inspection of Health. today, the items checked indicate violations of 105 CMR E_ x 590.000/federal Food Code. This report, when signed below 23. Management and Personnel (FC-2)(590.003) by a Board of Health member or its agent constitutes an 24. Food and Food Protection (Fc-3)(590.004) order of the Board of Health. Failure to correct violations 25. Equipment and Utensils (FC-4)(590.005) cited this report may result in suspension or revocation of. :. the food establishment permit and cessation of food j 26.Water,Plumbing and Waste (FC-5)(590.006) establishment operations. If aggrieved by this order, you �( 27. Physical Facility (FC-6)(590.007) have a right 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.5901nepectFomb-10.Ooc Inspector's Signature: Print: PIC's Signature: Print: r.,1 ,i - J' Page�oPages (1 C! ICL jOU tJ r4 h. a.1 Violations Related to Foodborne Illness Interventions and Risk Factors(items 1-22) PROTECTION FROM CONTAMINATION 8 - Cross-contamination FOOD PROTECTION MANAGEMENT 3-302.11(A)(1) Raw Animal Foods Separated from 1 590.003(A) Assig ment of Responsibility* Conked and RTE Foods* 590.003(B) Demonstration of Knowledge* 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 2 590.003(C) Responsibility of the person in charge to 3-302.11(A) Food Protection* require reporting by food employees and 3-302.15 -Washing Fruits and Ve*etables a ilicants* 3-304.11 Food Contact with Equipment and 590.003(F) Responsibility Of A Food Employee Or An * Applicant To Report To The Person In Utensils Contamination from the Consumer Charge* 3-30&.14(A)(B) Returned Food and Reservice of Food* 590.903 C) Re orting b Person in Charue* 3 590.003(D) Exclusions and Restrictions* Food Disposition of Adulterated or Contaminated 590.003(E) I Removal of Exclusions and Restrictions 3-701.11 Discarding or Record oning Unsafe FOOD FROM APPROVED SOURCE Food* 4 Food and Water From Regulated Sources FT Food Contact Surfaces 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 3-201.12 Food in a Hermetical)•Sealed Container" Sanitization Temperature0l 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-HotWater 3-202.)3 Shell Eggs* - Sanitization Temperatures* 3-202.14 Eas and Milk Products,Pasteurized* 4-501.114 Chemical Sanitisation-temp.,pH, 3-202.16 Ice Made From Potable DrinkingWater* concentration and hardness.* 5-101.11 - Drinkin Water from an Approved System* 4-(i01..1 I(A) Equipment Food Contact Surfaces and 590.006(A) Bottled Drinking Water* Utensils Clean* 4-602.11 Cleaning Frequency of Equipment Food 590.006(B) Water Meets Standards in 31D CMR 22.0* g q y Contact Surfaces and Utensils* Food- Shellfish and Fish From an Approved Source 4-702.11 Frequency of Sanitization of Utensils and 3-201.14 Fish and Recreationally Caught Molluscan Food Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Sources* 10 Proper,Adequate Handwashing Game and Wild Mushrooms Approved by RegulatotyAuthority 2.301.11 Clean Condition-Hands and Arms* 3=202.1.8 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 590.004 C') Wild Mushrooms" 2-301.14 When to Wash* 3-201.17 Game Animals* 1.1 Good Hygienic Practices 5 Receiving(Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-202.11 PHFs Received at Pr er Tem eratures'r 2-401.12 Discharges From the Eyes, Nose and 3-202.15 Package hate sit * Mouth* 3-101.11, Food Safe and Unadulterated* 3-30112 preventing Contamination When Tasting* 6 TagstRecords:Shellstock 12 Prevention of Contamination from Hands 3-202.18 Shellstock identification * 590.004(E) Preventing Contamination from 3-203.12 Shellstock Identification Maintained* Em rlo ees* Tags/Records:Fish Products - 13 Handwash Facilities 3402.11 Parasite Destruction* Conveniently Located and Accessible 3-402.12 1 Records.Creation and Retention* 5-203.11 Numbers and Capacities* 590.0040) Labeling of Ingredients' S-204.11 Location and Placement* Conformance with Approved Procedures 5-205.11. Accessibility.Operation and Maintenance' IHACCP Plans Supplied with Soap and Hand Drying 3-502,11 Specialized Processin Methods* Devices- 3-502,12 Reduced bx en ackaring,criteria* 6-301.11 Handwashin Cleanser,Availability 8-103.12 Conformance with A roved Procedures* 6-301.1.2 Hand Drying Provision 'Denotes critical item in the lederal 1999 Fond Cone or 105 CMR 590-000. r CITY OF SALEM t BOARD OF HEALTH t Establishment Name: T- L' Date: I i, /I i Pager_ of Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date. No. Reference R-Red Item _ Verified (� I PLEASE PRINT CLEARLY /n -�Jn Le Cl iA n . RPyvt 4 l� � 4 1 r ai ^i KCc� C U� << .� / o US�c� > �Z 1. �ci-cY r /JAtk k-e-,kr✓1 . Svl. t T{ i nvU. i�zvD -tt xs 'tyli -�.).�v— I1D/1i?c.^"'\ O!7i/./ / �.1 I .I A U � Wim.//!•// . J �/ / 1-11. I P, I / VCA z. r 3l. S ; Jai00 1' 1 J tT tri L lei A con ec.' ✓) �A cr sApl/ 7 moi' /1L T I /Wo t^ n Lt. j ' Discussion With Person in ChtSrge: Corrective Action Required: ❑ No NQ 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 ins ection, to observe all conditions as described, and to /R Exclusion rr7 Re-inspection Scheduled ❑ Emergency Suspension P comply 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 x ❑ Emergency Closure i your food permit. ElVoluntary Disposal "o.yOther: ice_ u t(r! 3-501.14(0) PHFs Received at Temperatures Violations Related to Foodborne fliness intermntions and Risk According to Law Cooled to Factors{(terns 1-22) (Cont.) 41'Ff450F Within 4 Hours. PROTECTION FROM CHEMICALS 3-501..15 Caoline Methods for PRFs 14 Food or Color Additives 19 CHF Hat and Holding 3-501,Sb{B) Cold PI3[-s Mahn nt3mined at or below 3,242.12 Additives* 590.004(0 4101450 F* _3-342-14 Protection from Unapproved Additives* 3-501.16(A) Hot PHFs Maintained at or above 15 Poisonous or Toxic Substances 1400 7-10111 Identifying information-Original F, 3-501.16(A) Roasts Held at at above 130'F Containers* 7-102.11, Common Name-Working Containers* 20 Time as a Public Health Control 7-201.11 Separation-Storag& 3-501.19 Time as a Public Heald)Control* 7-202.11 Restriction-Presence and Use* 590.004(H) Variance Requirement 7-202.12 Conditions of Use* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-203.11 Tome Containers-Prohibitions* POPULATIONS HSP 7-204A I Saratizers.Criteria-Chemicals* 21 3-801.11(A) Unpasteurised Pre-packaged luices and 7-204.12 Chemicals for Washing Produce,Criteria* :Beverages with Warning Labels* 7-204.74 n grits.Criteria* 3 801-11(B} Use of Pasteurized Eggs* 7-205.11 Incidental Food Contact Lubricants* 3-8011 I(D) Raw or Partially Cooked Animal Food and 7-206.11 Restricted Use Pesticides,Criteria* Raw Seed Sprouts Not Served * 7-206-12 Rodent Bait Stations* 3-801-11(C) Unopened Food EEkaE Not Re=served. ^` 7-206.13 Tracking Powders, Pest Control and Monitoring, CONSUMER ADVISORY _ TCME/TEMPERATURE CONTROLS 22 3-603.11 Consumer Advisory Posted feu Consumption of 36 Proper Cooking Temperatures for Animal Foods That are Raw-.Undercooked or PRFs Not Otherwise Processed to Eliminate Patho,ring.*�^re, erre�n2a±t i d01,1IA(1)(2) ) gigs- 155pF IS Sec. a 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs-Immediate Service 145 F15secp Ems* 3-40J AI(A)(2) - Comminuted Fish.Meats&Game Anitnals-1550F 15 see.* SPECIAL REQUIREMENTS 3-44LI1(B)(1)(2) Pori:and Beef Roast-130'F121 min' 3-401,11(AX2D Ratites, Injected Meats-155OF 15 590.009(A)-(D) Violations of Section 590.009(A)-(13)in sec.* catering,mobile fiord,temporary and 3401.1 t(A)(3) 'Poultry,Wild Game,Stuffed PRFs, residential kitchen operations should be 4Stuffing Containing Fish,Meat, debited udder the appropriate sections Poultry or Ratites-165'F t5 sec. * above if related to foodborne illness 3401.11(C)(3) Whole-muscle,intact Beef Steaks interventions and risk factors. Other 145OF* 590.009 violations relating to good retail 3-40132 Raw Animal Fails Cooked in a practices should be debited under#29- Microwave 1650F* Special Requirements. 3-401:11(A)(1)(b) All tither PHFs--145°F 15 sec. 17 Reheating for Hot Holding VIOLA17ONS RELATED TO GOOD RETAIL PRACTICES 3:403AI(A)&(D) PRFs 165"F 15 sec:.* (Items 23-30) 340111(B) Microwave- 1650 F 2 Minute Standing Critical and non-criftcal violations,which do not,elate to the K.. {. Tire* - foodborne illness interventions and risk factors listen above,can be r -3,-403:111(C) Commercially Processed RTE Food- found in the following sections-qf the Food Code acrd 105 CMR 1400F* 590,000. 3-4011.11(E) Remaining Unsliced Portions of Beef item I Good Retail Practices .FC 540.000 Rtrasts* 21 i Manaoement and Personnel !.,.FC-2 �—--- - 18 Proper Cooling of PRFs 24 i Food and Food Protection 1 FC-3 x.004 25. i Equipment and Utensils I FG-4 .rW 3-501-14(A) Cooling Cooked PRFs from 1400F to i 26. `Water.Plumbing and Waste j FC-5 .006 700E Within 2 Hours and From 70'F 27. Physical Faci& FC-8 007 t;. to 4I'F/45'F Within 4 Hours. * 28. Poisonous a Toxic Materials FC-7 ` .008 j 3-501.14(B) Cooling PRFs Made From Ambient I, 29. t�iiai R viremnms Temperature lagrzdientsto4l'F145'F 30' i Oiha ---- — Within 4 Hours* sirne:,,rt:,.:x..:.c: *D notu;critical nein.in the lederai 1999 Foci Cate or 105 CMR 590.000. CITY OF SALEM BOARD OF HEALTH Establishment Name: k a,e i Date: 12h2J /,a Page: 6 of Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date- No. Reference R-Red Item Verified PLEASE PRINT CLEARLY USccrvl .0 Gt" (YGtJ✓.S + oti411^ P,-e/5 c� n A4 U-" l Ar1j rr ( . �(— "\i�/ til✓ C44 Gil/ A�' (� G v� ' t ( A_Z r W �54'1 v i�✓G e.1� rf C A3C �1 _ vt , r 4� nee/ - Discussion With Person in Charge: Corrective Action Required: ❑ No v'-s 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 comply 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. [IVoluntary Disposal ❑ Other: 3-501.14fC) PHFs Received at Temperatures Vielarlons Related to Foodborne 111ness Interventions and Risk A caxding to Law Cooled to Factors(ftems 1-22) (Cont.) 41'Fl45'F Within 4 Hours. 3-501.15 Conlin Methods for PHFs PROTECTION FROM CHEMICALS 19 PHF trot and Cold holding 14 Food or Color Additives 3-501.16(B) Cold PRFs Maintained at or below 3-202.1- 2 -rAdditives* 590.004(F) 41'I�5°F* 3-302.14 Protection.from Una roved Additives* 3-501.16(x} Hot 450 F Maintained at or above 15 Poisonous or Toxic Substances _ 140F. 7-10IA1 TdentifyingInformation-Original 3-501.16(A) Roasts Held at or above, l30'F. Containers* 20 Time as a Public Health Control 7-102-I1. Common Name-WorkingContainers* 7-201.11 Separation-Storage* - 3-501,19 Time as a Public Health Control* 7-202.11 Restriction-Presence and Use* - 590.004(H) Variance Requirement 7-202.12 Conditions of Use* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-203.11 'Toxic Containers-Prohibitions* POPULATIONS HSP 7-204.11 Sanitize".Criteria-Chemicals* 3-801.11(A) Unpasteurized Pre-packaged 7-204.12 Chemicals for Washin Prodtctx,Criteria• 2i vi ping La Juices and .Beveraees with V4'aritino Labels* 7-204.14 .............Drying Allems.Criteria* 3- OL I B) Use of Pasteurized Ems* 7-245-11 Incidental Food Contam Lubricants* 3-$01.11(0} Raw or Partially Cooked Animal Food and 7-206.31 Restricted Use Pesticides;Criteria* Raw Seed Sprovas Not Served.* ^-206.12 Rodent:Bait Stations* 3-801.11(C) Unopened Food Package Not Re-served. 7-206.13 Tracking Powders,Pest Control and Monitoring* CONSUMER ADVISORY TIMElTEMPERATURE CONTROLS 22 3-603.I1 Consumer Advisory Posted for Consumption of 16 Proper Cooking Temperetures for Animal Foods That are Raw,Undercooked or Prop Not Otherwise Processed to Eliminate IEft��.WMV.f3-40LIIA(l)(2) Eggs- 155 IS Sec. Eggs-immediate Service 145'Fl5see" 3-302.13. Pasteurized Eggs Substitute for Raw Shell 3-401.11(A)(2) Comminuted Fish.Meats&Game b Animals-155'F 15 sec. * SPECIAL REQUIREMENTS 3.401.11(B)(1)(2) Pork and Beef Roast- 130-F 121 mitt* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in 3-441.11(A)(2) Ratites,Injected Meats-155'F 15 see.* catering,mobile fluid,temporary,and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, residential kitchen operations should be Staffing Containing Fish,A4eat, 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 Steals interventions and risk factors. Other 145'F* 590,009 violations relating to good retail 3-401.12 Raw Animal Fouls Cooked in a practices should be debited under#29- Micrawave 165'F* Special Requirements. 3401-ll(A)(1)(b) All Other PHFs- 145'F 15 sec. 17 Reheating for Hot Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-403-11(x)&(D) PHFs 165'F 15 sec. * (Items 23-30) 3403.11(B) Microwave 16Y F 2 Minute Standing Critical,and non-critical violations,which do not relate to the Time* - foodborne illness interventions and risk factors&.ted above, can be 3403A I(C) Comtnerc Ay Processed RTE Food- found in the following sections of the Food Code mid 105 CMR 1400F* 590.000. 3-403.11(E) Remaining Unsliced Portions of Beef i item 1 Good Retail Practices i FC 590.000 Room* 1 231 Management and Personrrel i-FC-2 .003 .1 18 Proper Cooling of PHFs 24. i Food and Food Protection I FG-3 .004_J 11 2�nt and Utensils I FC-4 .005 3-50L14(A) Cooling Cooked PHFs from 140'F to 1�-1Water.Plumbirto and Waste ' FC-5 x06 1 70'F Within 2 Hours and From 70T 27. 1 Physical Facility i FG-6 .OD7 to 41'F1450F Within 4 Hours. Poisonous or Toxic Materials FC-7 .068 3-501.14B) Cooling PRFs Made From Ambient i 29. Special Rothuiremarus i .009 Temperature Ingredients to 41'Fi456F - ' -- - Within 4 Hours* s:sner�. 9.•.c: _ 'i7inoa:s ctiticat i .m in the L,derai 099 Foal Cale cs 105 CMR 59W)00. c F CITY OF SALEM BOARD OF HEALTH. Establishment Name: t a w / Dater 10 Pager_ of itelri\_ Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date, No. -Reference R"-Red Item Verified i PLEASE P INT CLEARLY I ";l�-1 � V , '(•" LJ. � `�•v UTrS-'+v /G/� - / 1C+�/n. tom- k- U ) Ci s 5 CI s. i— � / li uta -r- C1txtX, m I"feu f lei / (l i n ✓n Pl� Vvl�n� t LiA�, Cc. L qP F� � � r, cj �G +- 6-�1IIg o1� « lir ,G U1.(1 G4$ Sit )7r ^�, k i, -S17L; CK- J 1115 A3 Utc ' lkkf Af rr+Er GJG Discussion With Person in Charge: �y 31 J0 /d 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 comply with all mandates of the Mass/Federal Food Code. I understand that p Re-inspection Scheduled ❑ Emergency Suspension .� ry. noncompliance may result in daily fines of twenty-five dollars or suspension/revocation of ❑ Embargo ❑ Emergency Closure your food permit. Voluntary Disposal ❑ Other: �✓ 3-501.14(C) PHFs Received at Temperatures Violations Related to Foodborne(linens 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 Cooling Methods for PUPS 14 - - Food or Color Additives 19 PHF Fiat and Cold Holding 3-501,16(B) Cold PliftMaintained at or below 3-202.12 Additives* ,7{F) 3-302.14 Protection from Unapproved.additives" 3-501, HotP5°F*t PH*s Maintained of or aba lg Poisonous or Toxic Substances -5011fi{A} Hoove 1400P.. 7-101,11 identifying Information-Original 3-501.16(6x) Roasts Held at or above 13", Containers* - 20 Time as a Public Health Control 7-102.11. Common Name-Working Containers* - 3-541:19 Time as a Public Health Control* 7-101.11 Se aradon-Stora * 7-202.11 ,Restriction-Presence and-Use* a90•004(H) Varianceuiremant 7-292.12 Conditions of Use* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-203.11 Toxic Containers-Prohibitions* POPULATIONS HSP 7-204,11 Sanitizers.Criteria-Chemicals* 21 3-801.11(A) Unpasteurized Pre-packaged Juices and 7-204.1.2 Chemicals for WashingProduce,Criteria* Beverages with Wanting labels* 7-204.14 Drying Agents.Criteria" 3_SOI.i IIB Use of Pasteurized S * 7-205.11 Incidental Food Contact.Lubricants* 3-801.11(l)) Raw or Partially Cooked Animal Food and 7-2062.11 Restricted Use Pesticides;Criteria' Raw Seed S is Not Served. 7-206.12 - Rodent Bait Stations* 3-$01.11(0) tin opened Food Package Not Re-served. 7-206.73 Tracking Powders,Pest Control and Monitan * CONSUMER ADVISORY TIMEPFEMPERATURE CONTROLS 22 3-603.11 Consumer Advisor,q Posted for Consumption of 16 Proper Cooking Temperatures tar Animal Foods Tbat are Raw.Undercooked or P - Not Otherwise processed to Eliminate Patbo gans.*'P '.a rnrzax 3-40i.11A(1)(2) Eggs- 155`F 15 Sec. Eggs-Immediate Service 145°Fl5sec- 3-302.13 Eggs'Pasteu Eggs Substitute for Raw ShellE * 3-441.11{A)(2) Comminuted Fish.Meats&Game . Animals-155'F 15 sec. * SPECIAL REQUIREMENTS 340111(I3)(1)(2) Pork and Beef Roast-130'F 121 min* 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 590 - Violations of Section 590.(7(a3(A} D) in sec,* catering,.mobile food,temporary and 3401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, residential kitchen operations should be Stuffing Containing Fish,Ment, debited under the appropriate sections Poultry on Ratites-165°F 15 sec.* above if related to foodborne illness 3-401.11(0){;} Whole-muscle,Intact Beef Steaks interventions and risk factors. Other 145°F* 590,009 violations relating to good retail 3-401.12 Raw Animal Fonds Cooked in a practices should be debited under#29- Microwave 165"F* Special Requirements- 3-401JI(A)(1)(b) All Otber PRFs-145°F 15 sec: 411 Rehaating for Hot Hoiding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES r3-403.1 3.11(.A)&{D) Plif s 165"F 15 sec. * (Items 23-30) 1(B} Microwave- 165`F 2 Mimtte Standing Critical and non-critical violations,which do not retnu!to the Time* foodborne illness interventions and risk factors listed abate, carr be 3403.11(C) Conmtercially Processed RTF.Food- found in the following sections of the Food Carte and 105 CMR 140°F* 590,004. 3-401.11(E) Rmnaining Unsliced Portions o£Beef j Item i Good Retail Practices .FC 590.000 i .Roasts* 11-23. Management and Personnel _ '; PE--P A03 l 3 Proper Cooling of PHFs 24 Food and Food Protection FC-3 ODd 25 Boulpment and ILR.11 is 1 FC-4 i .005 3-501.14(A) Cooling Cooked PHFs from 140`F to P& Water.Plumbing end W alta FC-5 '006 70`F Within 2 Hours and From 70°F27� PWsicat FaciuS FC-6 W7 _ to 41`F145'F Within 4 Hours. * i 28. Poisonous Poisonous or Toric Materials ! FC-7 .008 3-501.74(@) Cooling'PHFs Made From Ambient �_Spacnal Regoirama -5 Temperature Ingredients to 41°F/45`F {3Ct. I Ocher Within 4 Hours* °Denotes erifcat lura in the federal 1999 FoW Cale aA05 CMR 590-()K CITY OF SALEM, MASSACHUSETTS BOARD OF HEALTH 120 WASHINGTON STREET,47 FLOOR TEL. (978) 741-1800 KIMBERLEY DRISCOLL FAX(978) 745-0343 MAYOR DGREENBAM9S,U.EM.COM DAVID GREENBAUM, ACTING HEALTH AGENT 2010 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT NAME OF ESTABLISHMENT TEL# t97$) 7ti s - 1,2 a 5 ADDRESS OF ESTABLISHMENT -Z8 )Qm mo-ti S4,ex-4-0 SFU�, MA FAX# JI4�0 MAILING ADDRESS(if different) 7-f Iwev,i .- Sao K; s S+ dish 131.,4 , —r 40,E, mA o a'rS o EMAIL-Business': Website: OWNER'SNAMERcwcwy + Mul�a IwsSeF TEL# ADDRESS0Z I Kc cs S-h-e� 1 aC�ody MA 019(,0 STREET CITY STATE ZIP CERTIFIED FOOD MANAGER'S NAME(S) MJ -I S-tCERTIFICATE#(S) &699 7�7 y (Required in an establishment where potentially hazardous food is prepared) EMERGENCY RESPONSE PERSON 9�.. e + HaJip, `r sse-P HOME TEL#_197 7'f76 a low DAYS OF OPERATION I Monday Tuesday Wednesday Thursday Friday Saturday Sunda HOURS OF OPERATION Please write in time of day, al-(• h rs For example 11 am-11 pm) TYPE OF ESTABLISHMENT FEE (check only) RETAIL STORE YES NO less than 1000sq.ft. -$70 1000-10,000sq.ft. =$280 more than 10,000sq.ft. =$420 -- ------------------------------------------...................................------------- RESTAURANT, YES less than 25 seats =$140 (Outdoor Stationary Food Cart$210) 25-99 seats =$280 more than 99 seats =$420 .... .... . .... .-- --- - ................... BED/BREAKFAST/ YES O $100 CHILDCARE SERVICES/NURSING HOME ------------------ -- -----------------------------------------------...-..-...-.....----..............------------------------------------------------------------------ ADDITIONAL PERMITS MAKE (not just serve) ICE CREAM, YOGURT/SOFT SERVE Y S ® $25 TOBACCO VENDOR NO $135 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 fled all state tax returns and paid all state taxes required under the law. II /S/lo 070 - 339y071 Signature Date Social Security or Federal Identification Number �.( I.obo � t�l� + CITY OF SALEM MASSACHUSETTS BOARD OF HEALTH 120 WASHINGTON STREET,4"'FLOOR TEL. (978) 741-1800 KIM 3ERLEY DRISCOLL FAX(978) 745-0343 MAYOR DCREENBAUMn.SALEM.COM DAVID GREENBAUM, ACTING HEALTH AGENT ----------------------------------------------------------------------------------------------------------------------------------------------------------------------- Revised 4/24/07 FOODAP2008.adm Check#&Date $ EXAM FORM NO. 4503 I CERTIFICATE NO. 6608744 SONVsalre Certification •� for successfully completing the standards set forth for the Serv$006 Food Protection Manager Certification Examination, which is accredited by the American National Standards Institute(ANSI)-Conference for Food Protection(CFP), 10/6/2009 PATE OF EXAMINATION 10/6/2014 DATE OF EXPIRATION - Local laws apply,Chack with your(coal regulatpry agency for mortification requlremanes. N� lL fSE AT David e!loan ! SIVV Chial operating Officer,Niional Roatamnt Association sae9E Ekaouci+re Olro"Qrq National Reata4rent Association Solutions { dtila9Nmpgfep®„meAaa aetuo9tbrcl Femrwrpa.Namharamrvad.�nSefeand NeBe�vSa1®icga1 1 e re4krerad trademeda dine NaGantPesmuremAaeacistlon Edasetlanel IcaNadan, aoA usaFaa�;Cease eyNaa¢nal.ft�xusnAAaeoWeaan SmatlanN,4G,evErdyetrtmd eudsiN.ary Wars Neaanslses48raMAssssla�n. Commonwealth of Massachusetts City of Salem Board of Health Kimberley Driscoll 120 Washington Street,4th Floor Mayor i SALEM,MA 01970 Food/Retail Establishment Permit DATE PRINTED: 12/29/2010 F i ESTABLISHMENT NAME: 7-11 Norman St t File Number:BHF-2004-000365 28 Norman Street Salem MA 01970 2 LOCATED AT: 0028 NORMAN STREET SALEM, MA 01970 Permit Type Permit No. Permit Issued Permit Expires Fee Restrictions/Notes RETAIL FOOD BHP-2010-0603 Dec 29,2010 Dec 31,2011 $0.00 TOBACCO VENDOR BHP-2010-0604 Dec 29,2010 Dec 31,2011 $0.00 Total Fees: $0.00 1 [4 i { P s r. t 4 PERMIT EXPIRES December 31, 2011 Board of Health Y 1 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 1 f 1. 1' Massachusetts Department of Public Health Salem Board of Health h 120 Washington Street,4 Floor Division of Food and Drugs Salem, MA 01970-3523 FOOD ESTABLISHMENT INSPECTION REPORT Tel. (978)741-1800 Fax (978) 745-0343 Name Date Tvpe of Operation(sl Type of Inspection l P - 1-'( ( ar� Food Service 4/] Routine Address ,K r A k Risk &Retail ❑ Re-inspection Level ❑ Residential Kitchen Previous Inspection Telephone Ci _ '/1 f D El Mobile Date: Owns HACCP YM ❑ Temporary ❑ Pre-operation U 'p ❑ Caterer ❑ Suspect Illness Person in Charge(PIC) Time ❑ Bed&Breakfast ❑ General Complaint Inspector ln.�` Permit No. ElHACCP Out: ❑Other 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 Anti-Choking-/ Tobacco 1 Violations marked may pose an imminent health hazard and require immediate corrective 590.009(E) UJ 590.009(F)// action as determined by the Board of Health. i FOOD PROTECTION MANAGEMEN7�. ��-"I ❑ 12.Prevention of Contamination from Hands -4. PIC Assigned/Knowledgeable/Duties [EMPLOYEE HEALTH ._, 3. Handwash Facilities e; r - � � [PROTECTION CHEMICALS ❑ 2. Reporting of Diseases y-Food Employee and PIC [114.Approved Food or Color Additives ❑ 3 Personnel with Infections Restricted/Excluded / 9I Q'15.Toxic Chemicals FOOD FROM APPROVED SOURCE __ _UUf�'T ❑ 4. Food and Water from Approved Source i IMElrEMPERATURE CONTROLS(Potentially,Hazardous Foods), ❑ 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 : 7 _ . ❑ 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 HIGHLY SUSCEPTIBLEPOPULATIONS(HSP)ii. ❑21. Food and Food Preparation for HSP E] 10. Proper Adequate Handwashing �.. ❑ 11. Good Hygienic Practices CONSUMER ADVISORY"la"7 / ❑22 Posting of Consumer Advisories Violations Related to Good Retail Practices Number of Violated Provisions Related Critical (C)violations marked must be corrected To Foodborne Illnesses Interventions immediately or withiri 10 days as determined by the Board and Risk Factors(Items 1-22): of Health. Non-critical (N)violations"must beCorrected Official Order for Correction: Based on an inspection immediately or within 9q days as determined by the Board 1 � today,the items checked indicate violations of 105 CMR of Health. c x ` > ( 590.000/federal Food Code. This report,when signed below by a Board of Health member or its agent constitutes an X 23. Management and Personnel (FC-2)(990.003) order of the Board of Health. Failure to correct violations Q 24. Food and Food Protection (FC-3)(590.004) cited in this report may result in suspension or revocation of 25. Equipment and Utensils (FC-4)(590.005) the food establishment permit and cessation of food 26. Water,Plumbing and Waste (FC-5)(590.006) establishment operations. If aggrieved by this order, you 27. Physical Facility (FC-6)(590.007) have a right 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: 3 -a S.SeOinepecfFw 14.E I l l0�5+ Inspector's Signature: Print: / (e PIC'�s Signature: U Prints rr Q Page of�Pages Violations Related to Foodborne Illness Interventions and Risk Factors(items 1-22) PROTECTION FROM CONTAMINATION 8 Crass-contamination FOOD PROTECTION MANAGEMENT 3-302.11 WO) Raw Animal Foods Separated from -1 590,003(A) Assisi mens of Res ronsibility* Cooked and RTE Foods* 590.003(B) Demonstration of Knowledge* Contamination from Raw Ingredients 2-103.11 Person in charge-duties 3-302.1,1(A)(2) Raw Animal Foods Separated from Eacb Other" EMPLOYEE HEALTH Contamination from the Environment 2 590.003(C) Responsibility of the person in charge to 3-302.11(A) Food Protection* require reporting by food employees and - 3-302.15 1 Washing Fruits and Vegetables applicants-* 3-304.1 I. Food Contact with Equipment and 590.003(F) Responsibility Of A Food Employee Or An Utensils* Applicant To Repots To The Person In - Contamination from the Consumer - Charge* 3306.14(A)(B) Returned Food and Reservice of Food* 590.(X13 G Reporting b Person in Charge* Disposition of Adulterated or Contaminated . 3 590.003(D) Exclusions and Restrictions* Food 590.003(E) Removal of Exclusions and Restrictions 3-701.1 1 Discarding or Reconditioning Unsafe FOOD FROM APPROVED SOURCE Food* 4 Food and Water From Regulated Sources F 9 Food Contact Surfaces 590.004(A-B) Compliance with Food Law* 4-501.111. Manual Warewashing-Hot Water 3-201.12 Food in a Hermetically Sealed Container* Sanifization Temperatures* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water 3-202.13 Shell Eggs* Sanitization Temperatures* 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanifization-temp.,pH, 3-202.16 Ice Made From Potable Drinking Water` concentration and hardness. * 5-101.1.1 Drinking Water from an Approved System* 4-601.,11(A) Equipment Food Contact Surfaces and' Utensils Clean* 1590.006(A) Bottled Drinking Water* 590.006(B) Water Meets Standards in 310 CMR 22.0* 4-602.1]. Cleaning Frequency of Equipment Food= Shellfish and Fish Froman Approved Source Contact Surfaces and Utensils* 4-702.11 Frequency of Sanitization of Utensils and - 3-201.14 Fish and Retveatiomrily Caught Molluscan Food Contact Surfaces of Equipment* shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Sources* 10 Proper,Adequate Handwashing Re MatoAuthorrt Ramo and Mushrooms Approved by 2-301.11 Clean Condition-Hands and Arms* Aut 3-202.18 Shellsmek.Identification.Present* 2-301..12 Cleanin Procedure* 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-201.17 Game Animals-* 11 Good Hygienic Practices g Receiving/Condition 2401.11 Eating,Drinking or Using Tobacco* 3-202.11. PHFs Received at Proper Tcm eratures* 2-401.12 Discharges From the Eyes,Nose and 3-202.15 Package Imo it * Mouth* 3-101.11 Food Safe and Unadulterated* 3-301.12 PreventiU Contamination When Tasting* 6 Tags/Records:Shelistock 12 Prevention of Contamination from Hands 3-202.18 Shellstock Identification;' 590.004(E) Preventing Contamination from 3-203.12 Shellstock Identification Maintained* - Employees* Tags/Records:Fiat,,Products 13 Handwash Facilities 3-402.11 Parasite Destruction* Conveniently Located and Accessible 3-402.12 Records.Creation and Retention* 5-203.11 Numbers and Capacities* 590.004(J) Labeling of Ingredients' 5-204.11 Location and Placement* q Conformance with Approved Procedures 5-205.11 Accessibility,Operation and Maintenance (HACCP Plans Supplied with Soap and Hand Drying 3-502.11S eciatized}''rxessin Methods* Devices 3-502.12 Reduced ox genpack aging,criteria* 6-301.11 Handwashing Cleanser,Availability 8-103.12 Conformance with Approved Procedures' b-301.12 HandDrying Provision *Denows critical item in rhe federd 1999 Food Code or 101 CMR.590.000. CITY OF SALEM BOARD OF HEALTH Establishment Name: I &Agffi- Date:j_ 11'1 � Page:_ of Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date. No. Reference R-Red Rem - Verified PLEASE PRINT CLEARLY Q ,�QJ n �ar At, 4 — t Alpe �n I - v pM v t oA I a' A P�\ a (,0A1i%fv -,1• QIhJ_fl) 2)a° /r° I-// ( AA, a��Ac- a l rnt (I0,'v1A'i. IYVVM ,� �i ,t Pp �QaP e-4 N ) f .1 21t t.tc k- Auf Ap/i/i JJI f A �cc, t � A "VJt ��. IA10,v n Discussion With Person in C ge: 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 ❑ 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 suspension/revocation of ❑ Embargo ❑ Emergency Closure your food permit. �J 12 Voluntary Disposal ❑ Other: 3-501.14(C) - PHFs Received at Temperatures Violations Related to Foodborne Illness.Interventions and Risk According to law Cooled to Factors(ftems 1-22) (Cont.) 41°F/45°F Within 4 Hours. PROTECTION FROM CHEMICALS 3-501.15 Coolie Methods for PHFs 14 Food or Color Additives 19 PHF Hot and Cold Holding 3-501.16(B) Cold PRFs Maintained at or below 3-202.12 Additives* _ 590.004(F) 410/450 F* 3-30214 Protection from Unapproved Additives* 15 Poisonous or Toxic Substances 3-501.16(A) Hot PRFs Maintained at or above l40 7-101.11 Identifying Information-Original Roasts Containers* 3-501.16(0) Roat.c Held at or above 130°F. 7-102.11. Common Name-Working Containers* 20 Time as a Public Health Control 7-201.11 Separation-Storage* 3-501.19 Time as a Public Health Control* 7-202.11 .Restriction-Presence and Use* 590.004H) Variance Re uirement 7-202.12 Conditions of Use* 7-203.11 Toxic Containers-Prohibitions* REQUIREMENTS FOR HIGHLY SUSCEP71BLE 7-204.11, Sanitizers.Criteria-Chemicals* POPULATIONS NSP 7-204.12 Chemicals for Washing Produce,Criteria* 21 3-801.11(A) Unpasteurized Pre-packaged Juices and Beverages with Warnma labels* 7-204.14 Drying Agents.Criteria, 3-801.11(B Use of Pasteurized E * 7-205.11 Incidental Food Contact,Lubricants* 3-801.11(D) Raw or PartiallyCooked Animal Food and 7-206.11 Restricted Use Pesticides,Criteria* Raw Seed S Its Not Served. * 7-206.12 Rodent Bait Stations* 3-801.11(C) I Unopened Food Package Not Re-served. 7-206.13 Tracking Powders,Pest Control and Monitoring* CONSUMER ADVISORY TIMElTEMPERATURE CONTROLS 22 3-603.11 Consumer Advisory Posted for Consumption of 16 Proper Cooidng Temperatures for Animal Foods That are Raw.Undercooked or PHFs - Not Otherwise Processed to Eliminate -� ERxeve t/r?IXll 3-401.31A(i)(2) Eggs- 155°F 15 Sec. PatbO em* Eggs-Immediate Service 145°Fl5sec* 3-302.13 1 Pasteurized Eggs Substitute for Raw Shell 3-461.11(0)(2) Comminuted Fish.Meats&Game E Animals-155°F 15 sec,* 3-401.11(B)(1)(2) Pori:and Beef Roast- 130°F 121 min* SPECIAL REQUIREMENTS 3.401.11(A)(2) Ratites,Injected Meats-155°F 15 590.009(A)-(D) Violations of Section.590.009(A)-(D)in sec. * catering, mobile food, temporary and 3-401.1 t(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 3401.11(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 Foods Cooked in a practices should be debited tinder#29- Microwave 165`7* Special Requirements. 3401.11(A)(1)(b) All Other PHFs-145°F 15 sec. 17 Reheating for Hot Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-403.11(A)&(D) PHFs 1657 15 sec.* (In tens 23.30) 3.403.11(B) Microwave 165°F 2 Minute Standing Critical,and non-critical violations,which do not relate to the Titre* foodborne illness interventions and risk factors listed above,can be 3-403.11(C) Commercially Processed RTE Food- found in the following sections of the Food Code and 105 CMR 140°F* 590.000. 3-403.1I(E) - Remaining Unsliced Portions of Beef Item I Good Retail Practices I FC 540,wo 'Roasts* 23. Manarlement and Personnel FC-2 .0003 18 Proper Cooling of PHFs 24. Food and Food Protection FC-3 .004 25. Equipment and Utensils FC-4 00.5 I 3-501.14(A) Cooling Cooked PHFs front 140°F to 26. Water Plumbing and Waste FC-5 75F6_'l 70°F Within 2 Hours and From 70°F 27. Physical Facility FC-6 .007 to 41°F/45°F Within 4 Hours.* 26. Pasonous or Toxic Materials FG-7 .008 3-501.14(B) Cooling PHFs Made From Ambient _i9__'Special Requirements ,009 Temperature IngredienLs to 41°F/45°F 30. Other Within 4 Hours* s.rnro�cYxra m *Denotes critical item in the federal 1999 Foal Code a'105 CMR 590.000. CITY OF SALEM BOARD OF HEALTH Establishment Name:- nPQo UPibt, Date: 3-0—ItPager_ of Rem Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date- No. Reference R-Red Rem } Verified PLEASE PRINT CLEARLY -Z.. 7R t r �t _'^h0/\ n �f/A .k/ ✓i \- 1 .X(tu\J.t� v /AV X/A r A.UAB O,�il /SAA r (-A--,-,\ �l Imo'}" \3 V i �,",'A A - 1 - °� 1, U l0" 1k1A11A1PA,X V � 11 L4M 9. M Pt, 1 ' Cita n i A o �_.AA 0 - I � — l A000 01 i1 /)J 0,t P PA n rl.A Discussion With Person in Charge: Corrective Action Required: 7 No O 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 EI 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 suspension/revocation of ❑ Embargo ❑ Emergency Closure your food permit. ❑ Voluntary Disposal 0 Other: 3-501.14(0 PHFs Received at Temperatures Violations Related to Foodborne Illness interventions and Risk According to Law Cooled to Factors(Items 1-22) (Cont.) 41'Ff45°F Within 4 Hours. *_ PROTECTION FROM CHEMICALS 3501.15 Cooling Methods for PHFs 14 Food or Color Additives 19 PHF Hot and Cold Holding --- 3-50L16(B) Cold PHFs Maintained at or below 3 202.12 Additives* 590.004(F) 410/45'F* 3-302.14 Protection from Unapproved.Additives* 3-501.16(A) Hot PHFs Maintained at or above 15 Poisonous or Toxic Substances 7-101..11.. Identifying Information-Original 140T. - 3-SOL16(A) Roasts Held at or above 1300F. Containers* * 7-102.11. Common Name-Working Containers* 20 Time as a Public Health Control 7201,i.1 Separation-Storage* 3-501.19 Time as a Public Health Control* 7-202.11 .Restriction-Presenceand Use* 590.O01(H) Variance Re uirement 7-202.12 Conditions of Use* 7-203.11 Toxic Containers-Prohibitions* REQUIREMENTS OR HIGHLY SUSCEPTIBLE 7-204.11 Sanidzers.Criteria-Chemicals* POPULATIONNSS(HSP) 7-204.12 Chemicals for WishingProduce,Criteria* 21 3-801.11(A) Unpasteurized Pre-packaged Juices and 7-204.14 'n Agents.Criteria' .Use of s with Warning Labels* 7-205.11 Incidental Food Contact,Lubricants* 3-801. 1(B) Use of Pasteurized Eggs* ed 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(D) Raw or Partially Cooked Animal Food and 7-206.12 Rodent Bait Stations* Raw Seed Sprouts Not Served.# 7-206.13 Tracking Powders,Pest Control and Unopened Food Package Not Re-served. Monitoring* CONSUMER ADVISORY TIMEMEMPERATURE 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 3-401.1IA(1)(2) Eggs- 255°F 15 Sec. Pathogens'*"'1i ,f Eggs-Immediate Service 145'F15,sec* 3-302.13 Pasteurized Eggs Substitute for Raw Shell 3.401.11(A)(2) Comminuted Fish.Meats&Creme E Animals- 155'F 15 sec.* 3401.11(B)(1)(2) Pork and Beef Roast- 130'F 121 min* SPECIAL REQUIREMENTS 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 590.009(A)-(D) Violations of Section 590.009(A)-(D)in see.* catering, mobile food,temporary and 3-401.11(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 3401.11(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 Foods Cooked in a practices should be debited Cider#29- Microwave 165'F* Special Requirements. 3401:11(A)(1)(6) All Other PHFs- 145'17 15 sec. 17 Reheating for Hot Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-403.A 1(A)&(D) PHFs 165-F 15 sec.* (Items 23-30) 3-403.11(B) Microwave- 165'F 2 Minute Standing Critical..mrd non-critical violations,which do not relate to the - Time* foodborne illness interventions and risk factors listed above,can be 3403.11(0 Commercially Processed RTE Food- found in rhe following sections of the Food Code and 105 CMR 140°F* 59%000. 3-403.11(E) Remaining Unsliced Portions of Beef Item I Good Retail Practices FC 690.000 Roasts* 23. ' ManagementandPersannei -FC-2 .003 . .I Ig Roper Cooling of PHFs 24. Food and Food Protection FC-3 0044 25. Equipment mem and Utensils I FC-4 .005 3-.501.14(A) Cooling Choked PHFs from 140°F to 26. Water.Plumbing and Waste ' FC-5 .006 70'F Within 2 Hours and From 70'F - 27. Physical Facility : FC-6 .007 to 41°F/45'F Within 4 Hours.* 28. Poisonous or Toxic Materials i FC-7 .008 3-501.14(B) Cooling PHFs Made From Ambient 29. Special Requirements ,009 Temperature Ingredients to 41'F/45'F '`A. 1 Other _ ! Within 4 Hours* s.+wai»,m.cc-z ex *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. r - •r+ Massachusetts Department of Public Health Salem Board of Health Division of Food and Drugs 120 Washington Street,0 Floor 9 Salem, MA 01970-3523 FOOD ESTABLISHMENT INSPECTION REPORT ,Tel, (978)741-18p0 Fax (978) 745-0343 ' NameDat Food— of O u^ enation s Type of Inspection �/ft/ ' t /o Ij V Food Service Lj Routine Address Risk Retail Re-inspection a� f/,U Level esidentia1 Kitchen Previous nsp coon Telephone _ --//1�= r ❑ Mobile Date:&/(i�p Owner' i f' ( HACCP )T/-N - ❑ Temporary ❑ Pre-operation v Ll G JJSh ❑ Caterer ❑ Suspect Illness Person in Charge jtz C) Time ❑ Bed&Breakfast ❑General Complaint In: ❑ HACCP Inspector - Out: Permit No. El Other Each violation checked requires an explanation on the narrative page(s) and a citation of specific provision(s) violated. i Non-compliance with: Violations Related to Foodborne Illness Interventions and Risk Factors Anti-Choking Tobacco Violations marked may pose an imminent health hazard and require immediate corrective 590.009(E) ❑ 590.009(F) ❑ action as determined by the Board of Health. ,TFOOD PROTECTION MANAGEMENT,--`;P , S ` '_ _ v". ❑ 12. Prevention of Contamination from Hands ❑ 1: PIC Assigned/Knowledgeable/Duties u r b ❑ 13. Handwash Facilities ' m EMPLOYEE HEALTH'-, t,. '. 'a . ..: 14: PROTECTION FROM CHEMICALS 6 ; t ❑ 2. Reporting of Diseases by Food Employee and PIC _ <<»a I' ❑ 14.Approved Food or Color Additives ❑ 3. Personnel with Infections Restricted/Excluded El15.Toxic Chemicals h.FOODFROMAPPROVEDSOURCE, „�. ' ; ,, , . „„,. . -� ` E] 4. Food and Water from Approved Source TIM&EMPERATURE CONTROLS(Putentislly Hazardous Foods) ❑ 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'6' ' , ; I 'i j �'� - jr' El19. Hot and Cold Holding ' ❑ 8 Separation/Segregation/Protection ❑20.Time As a Public Health Control El 9. Food Contact Surfaces Cleaning and Sanitizing �REOUIREMENTS hOR HIGHLY SUSCEPTIBLE 0oPULATI©NS(HSP) a ❑21. Food and Food Preparation for HSP ❑ 10. Proper Adequate Handwashing El11. Good Hygienic Practices CONSUMER ADVISORY0 , ❑22. Posting of Consumer Advisories b Violations Related to Good Retail Practices Number of Violated Provisions Related Critical (C)violations marked must be corrected To Foodborne Illnesses Interventions immediately or within 10 days as determined by the Board and Risk Factors(Items 1-22): of Health. Non-critical (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-2)(590.0 order of the Board of Health. Failure to correct violations 24. Food and Food Protection (FC-3)(590.0044)) cited in this report may result in suspension or revocation of 25. Equipment and Utensils (Fc-a)(sso.005) the food establishment permit and cessation of food 26. Water, Plumbing and Waste (FC-5)(590.006) establishment operations. If aggrieved by this order, you 27. Physical Facility (FC-6)(590.007) have a right to a hearing. Your request must be in writing 28. Poisonous or Toxic Materials (FC-7)(59o.00s) 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:SXbdFo1 re 14.m. Inspector's Signature: Print: n PIC's Signature: Print: Page_r0f Pages Violations Related to Foodborne Illness Interventions and Risk Factors(items 1-22) PROTECTION FROM CONTAMINATION FOOD PROTECTION MANAGEMENT F 8 Cross-contamination l 1 1 590.003(A) Assignment of Responsibility* � 3-30211(A)(1) Raw Animal Foals Separated from 590.003(B) Demonstration of Knowledge* Cooked and RTE Foals* 2-103.11 Person in charge-duties Contamination from Raw ingredients Raw Animal Foods Separated from Each 3-302.1 1(A)(2) EMPLOYEE HEALTH Other* 2 590.003(,0) Responsibility of the person in charge to Contamination from the Environment require repotting by food employees and 3-302.11(A) Food Protection* a rlicants* 3-302.15 Washin Fruits and Ve etables 590.003(F) Responsibility Of A Food Employee Or An 3-304.11. Foal Contact with Equipment and Applicant To Report To The Person In Utensils* Charge* Contamination from the Consumer 590.003(G) 3-306.14(A)(B) Returned Fol and Resctvice of Faal'w 3 590.003(D) Exclusions and Restrictions* Disposition ofAdufterated or Contaminated - 590.003(E} Removal of Exclusions and Restrictions Food 3-701.11 Discarding or Reconditioning Unsafe FOOD FROM APPROVED SOURCE Fuad* d Food and Water From Regulated Sources 9 Food Contact Surfaces 590.004(A-B) Compliance with Food Law" 4-501..11 t Manual Warewashing-Hot Water 3-201.12 Foal in a Hermetically Sealed Container* Sanitization Tem eratures* 3-201.13 Fluid Milk and Milk Products* 4-501.11.2 Mechanical Warewashing-Hot Water 3-202.13 Shell Enos* Sanitization Temperatures* 3-202.14 P.,js and Milk Products.Pasteurized* 4-501.114 Chemical Sanitization-temp.,pH, 3-202.16 Ice Made From Potable Drinking Water* concentration and hardness. 5-101.1.1 Drinking Water from an Approved System4-60IAI(A) Equipment Food Contact Surfaces and 590.006(A) Bottled Drinking Water* Utensils Clean* 590.006(B) Water Meets Standards in'310 CMR 22.0* 4-602.11 Cleaning Frequency of Equipment Food- Contact Surfaces and Utensils* ShelNish and Fish Froman Approved Source 4-702.11 Frequency of Sanitization of Utensils and 3-20114 Fish and Recreationally Caught Molluscan Food Contact Surfaces of E ui mint* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Sources* 1Q Proper,Adequate Handwashing Game and Ladd Mushrooms Approved by Re uiafoAuthorit 2-30111 Clean Condition-Hands and Arms* 3-202.18 Shcllstock Identification Present* 2-301.12 Cleanim,Procedure* 590.004(0) Wild Mushrooms* 2-301.14 1 When to Wash* 3-201.17 Game Animals* 1.1 Good Hygienic Practices 1-5 -401..11 Receiving/Condition 2 -Satin ,Drinking or Using Tobacco* 3-202.11. PHFs Received at Proper Temperatures* 2-401-12 Discharges From the Eyes,Nose and 3-202.15 Package Integrity* Mouth` 3-101.11 Food Safe and Unadulterated* 3-301.12 Preventing Contamination When Tasting* b Tags/Records:Shellstock 12 Prevention of Contamination from Hands- 3-202.18 Shellstock Identification* 590.004(E) preventing Contamination from 3-203.12 Shellstock Identification Maintained* Employees* Tags/Records:Fish Products 13 Handwash Facilities 3-402.11 Parasite Destruction' Conveniently Located and Accessible - 3-402.12 Records.Creation and Retention* 5-203.11 Numbers and Ca acities* 590.004(7) Labeling of Ingredients' 5-204.11 Location and Placement* ? Conformance with Approved Procedures 5-205.11 Accessibility, Operation and Maintenance /HACCP Plans Supplied with Soap and Hand Drying 3-502.11 Specialized Processing Methods* Devices 3-502.12 1 Reduced oxygen packaging,criteria* 6-301.11 Handwashin Cleanser, Availability 8-103.12 Conformance with Approved Procedures* 6-301.12 Hand D 'nom Provision -Denotes critical iteot in the tedffal 1999 Foal Cate or 105 CMIZ 590A00. s _ t CITY OF SALEM 1' rry � / BOARD OF HEALTH Establishment Name: N<n (d4 eDate: /o Page: of r Item cd�e' C-Critical Item DESCRIPTION OF VIOLATION/RLANOF CORRECTION Date No, Reference R—Red Item � / ,Verified { 1 I I PLEASE PRINT CLEARLY j ) F ; Sb L4�I ' I f _'. d r►"'µ- Vii' _- 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 h 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 of twenty-five doll rs or suspension/revocation of ❑ Embargo ❑ Emergency Closure F[ your food permit. ❑ Voluntary Disposal LIOther: f t 1.14(( PHFs Reoeivcd a!Temperatures Violations Related to Foodborne Illness Interventions and Risk Accwdiq,to Izw Cooled to Factors(Reins 1-22) (Cont) 41'F/45"F Witbin 4 Hours, 3-SOI —000IiW1 NIftliDds for PHIPs PROTECTION FROM CHEMICALS — a Fi 4- Food or Color Additives 19 PHF Hot and Hold Holding -1-202,12 Add rites'" 3-50!A6(B) Cold PHk Maintained at or 590 004(F) 41 /45`1 3-30114 Protoction from linapp, ,ect Addm,,,* --1 3-5 1 is Poisonous or Toxic Substances 0,1,I6(:17 1101 Pflf:�Mamlawed at or above i 101.11 Identifying infoi ination Ot i�,nnal 1 3-5(1 16(A) 1 Roat,,Held a�or al�...t 130-1 . Time asa Public Ho3llh Contiol 1 7 101 11 1 7—, —, - —-------- (m(:as;I Puttlie Heat Control, 20tAl S,')�i]LIOn-S1, ()ojltploV�iyiapi:C �m t 7,()2.j2 Condition.,of I Isc* 7 103 H Toyk r'o-Imincif REOWREMENTS FOR HIGHLY SUSCEPTIBLF 7- POPULATIONS HSP iieZj;j 11 1 IkA, he-packagcd Jmec wj(i 1 1 }Olid Dr, 1�4"WtDMON CMIJ ---------- 7 105A I llwid�-olili SO 1,0tof Pa, -",d ? 206,11 Resot' (D) Axiimd Fkx.,.i ,,1 pe"Ticielft, It -,'-profa, Nol selv"l, 7-W6.12 1 Rkslow 13,11! 0") 'Inl. im3 1 and CONSUMER ADVISORY ,12 1 TIME/TEMPERATURF CONTROLS ------- --- ha! It, Prop-i'Cooking Temnat utvo es lot -hamIt:;f '01 1,al 1 m li�'! N;Aw sil."ll t & "5 iT --------- V �T f "Aj F i i IX i I *.ens d ----------- 4'fil 'A id Jwuid N�, t, !t ?,wl iol ho-, 1110,4 �?F,A 71 F� 0 0C RF TA d, PC: 17; ---------- it 3 t}- .......... lml- if ji,Cw1�u.g;P + 00o, I 1 Item 1 Cood Retad prac.11c'es C 5-10.vca 2-, i "aneq --eMU"t af'0PC!S1fM14 ---------- 24, fax;!Pd P4'01(�-t C 00 1 J!i I Proper Cooling of PHFs j �-�!--- -- --------- , -- ------ -------- 1 F,,',Iwpn�w and Ulen�j!s J01 i=1(x) Ci.x4inQ('�Jkc�d io4i:g 11ow I�W'Fl,) i —, ----- - - --- -- --- - — -- - - V;afol P -,bpql;od lic?i J, 7�) F7\fijfhj,, rC _e =007 —------- -- Ccol-, N flq, M.idc Front Ambient i c n 'J �Uan Horst. General Contractors,LLC A Commercial Construction&Maintenance Company i Joe DeMain phone:860.289.3072 i Project Manager cell:860.883.4926 17 Nelson Street fax:860.289.2844 East Hartford,CT 06108 jdemaio@vanhorstcom a w .vanhorstcom - ��QMR Ea � Fresh Sandwiches 0178287 Poorboy Sub 6in 0178280 SmkTrk Mtr Jck&SWma o on Wheat 0171408 Deluxe Italian Sub 0178288 Big Poorboy Sub 12in 0178284 DbleStuffTrk &AmerChsonWheat 0178795 OvenRstdTurke &TomatoOnWheat 0178274 Egg Salad on White 0173537 Deluxe Bacon Club on White 0178813 Tuna Salad on Wheat 0177963 Big Turkey & Cheddar Sub 0178269 Buffalo Ckn Wrap 0178268 Roastbeef & Cheddar on Wheat 0178264 Italian Sub 6in 0176826 Corned Beef & Swiss on Rye 0178285 Turkey & Swiss Pita 0178289 Ham & Swiss on Rye 0178271 Chicken Salad on Wheat 0178282 Trky & American Cheese Sub 6in Hot Foods 0174080 Pizza Pepperoni Sic 0178250 Sausage Egg & Cheese Croissant 0171393 Soup 16z MU 0178252 Sausage Egg & Cheese Biscuit 0171231 Soup 12z MU 0178253 Sausage Egg & Chs Twister Roll 0178251 Sausage Egg & Cheese Muffin 0178249 Ham Egg & Cheese Croissant 0178409 Egg Ssg P rJackChsBrkfstBur 0179259 English Muffin wSausa a&Cheese 0171306 Chili 16z MU 0171152 Chili 12z MU 0170763 Hot & Frsh Italian Sandwich 0171403 Hot&FreshChickenFa'itaFlatbrd 0170825 Hot & Frsh Roast Beef 0170690 Hot & Frsh Turkey & Provolone Fresh Soup Orderable Every Day Refrigerated Product...Heated and Held at stores Bistro Soup made by Vienna New England Clam Chowder Potato Bacon & Cheese Tomato Bisque Wild Rice w/Chicken Northwoods Chicken Numero Uno Chile w/Beans Homestyle Beef Stew Chicken & Dumpling Cuban Black Bean w/Vienna Suasage Beef Barley Italian Wedding Chicken w/Rice Mam's Chicken Noodle Stockpot Vegetable Broccoli &Cheese Nachos 0170026 Nacho Large Tray Kit 7-11 0170025 Nacho Small Tray Kit 7-11 Grill Products 0170033 Big Bite HotDog 4/1 OM 7-11 0170848 GoGo Taco Cheese Taquito 0173874 GoGo Buffalo Ckn Taquito 3z 0170560 GoGoMntryJckCkn Taquito 0170032 Big Bite HotDog 6in8/1 OM 7-11 0171021 GoGo Jalapeno &Cream Chs Taq 0171720 GoGo Steak&Jack Taquito 0170462 GoGo Supreme Omelet Taquito 3z 0172211 HPPepperoniPizzaGrillSnack2.8z 0171670 Cheeseburger Big Bite 0175075 GoGoSsgEggChsBrkfstTaquito 0170035 Breakfast Bite 8/1 OM 2z Fresh Bakery items 0174660 Chocolate Iced Cake Donut 0171961 WO Choclate Iced Long John 0174654 Blueberry Muffin 0173245 Glazed Donut US 0171962 WO Vanilla Iced Long John 0171110 OF Chocolate Cake Donut 0174659 Chocolate Chunk Cookie 0171361 Cinnamon Sugar Twist 0173150 Jumbo Twist 0172704 WO Creme Filled Long John 6z 0173256 BE Apple Fritter US 5z 0173246 Chocolate Frosted Donut US 0173247 Boston Creme Donut US 0173248 BE Coffee Roll 3z 0174657 Cheese Danish 0173149 Glazed OF Donut 0171420 Plain Cake Donut US 0176206 All Butter Croissant US 0171927 Almond Crescent 0172125 WO Bavarian Chocicd Lon John 0174653 Banana Nut Muffin US 0175067 Oatmeal Raisin Cookie US 0175085 Cookie M&M US 0173353 Cherry Cheese Danish 0174470 BE Brownie US 0174981 Walnut Brownie US 0171040 Holiday Cookie a� - d x Series X550 P urn Txy}y d S d S_- Y §xT. 4w . 1 . - Model:=55XX XX12-8526 pen Flow Range OFlow 2 9 4 9 GPM f n 2 � o " At70PSI _1224GPM ^p_wl I . 4 � .per. 'j i C i aY � ' � $ Sn: yr� E�• W �K�'Px a�L�+v `1�' ih+ CQMPL` E ;ING, v 'Hf"or RTNUMBER: ®� rvz ,e=' DESIRED SHUT OFF PRESSURE 0 NONE B 40PSI D 50P- „ F 70PSI �30FSIj C =.45PSI ,, E 60PSI:'T a V a P 0 NO.CONTROL-(WAIVER REQUIRED),-, m o o a sa• "� ` �' '# v'„1�'#"' '�"" ' 7 PRESSURE SWITCH CONTROL(STANDARD)$ ''-p' SELECT MODEL FOM'PERFORMANCEEDATA CHART O O 292 x.+ 0 QUICK DISCONNECT PORTS rip P 0 0 �, { ' h 1 1/2;NPT(FEMALE) PORT r hiO�EL 5517( 'SPECIFICAT1 NS:� a a � Id 4.84 ■ MOTOR }hf a<k F 4tr's + � h'Y ekh LAq Y... r ' 0 0 # TYPE : 115+VAC, 60 HZ,+Permanent Magnet; t ," Totally Enclosed, Non Venhlatetl � 11-MW AWG12" LONG TEMP LIMITS For User Safety, Optimal Performance, and r ;° 1�5 o • , ` ° +`a sa, XZ�, MBXImUm Motor Life,This Motor,is Eq i d' : 2 s i > A '� with a{Thermal Protector that Limits the Motor" ' r `` Shell Temperature to 145'F(63°C), as Shown on1 x the=Heat RIse Graph DUTY,CYCLE:,`, ', See Heat Rise Graph MODEL 550X � . P °^ ■ PUMP DESIGN y 5 Chamber Diaphragm Pump, Self Priming, ° w Capable of$Beuig Run Dryer' "e ° a '.: i* s✓z, ti y� Y, �•? ^v `�,`7 „`'�$> b`Wf' '�"r'' Y"..�'v`.",' "-yW'M X187 a. �&a � r`'�^• a{, -:-&"�� ■V TYPICAL A?PLICATIQN Beverage and Drinking;Water Delivery ° X # 'h n n S'"` ■, MATERIALS;,%$- , «'a'Fal � • , f� 3.os zso VALVES u �cEPDM K g DIAPHRAGM ` Santcjprene x: a Q ® FASTENERS + Stainless Steelxx 9.05 '' X 1 .. 0 0 ■4^LIQUID TEMPERATURE 140°F (60°C) Maz x r a *' 250 �� :` a X.E. . o o zBe t ,■ ;PUMP C��E,,RTIFICATIONS NSFStan �dards58 += s °" £p: , + o 'iss, a ■PRIMING CAPABILITIES- 55XQ - 1a 55X1 s 55x2 55X3 7PRIMEIs r �{ �, ^v y,r ,,.y! kx" 10 x pt (FEET)r NL T ,te�tt xiq� ' Ki W2 .3L' 4t P P P Y ^LL3 FITTINGS .' ' s skTYPE{ z SHAPE24.25 UICK DISCONNECT' STRAIGHT 9Sd54 Qessss esa5e`�'� 500 ELBOW= BEd54 BE 555 BE-55S 1 �" % r t` "" '" w.a-.�' t 'T a r E "- fx S R &T� d5M1 'M LJ`G ' o*`� ��"�� N,;�A MODEL 551X - ELBOW2 MPE554MVEd55 MPE 556 '�"'""'' WEIGHT 61Lis. x �..v ah Aquatec Water Systems, Inc. IIII�I 1 Pullman Irvine, CA 92614 Sales: 949-225.2200 DOCUMENT: D XX12-8528 IssueD: 10/14/99/14/99nalss a q u a t e C Fax: 949-225-2222 REVISED: 10/14/99 S°arias7 g550PqqPx >~ti 1, _ra'iso�' cyxp;�"sf'r °.Model 55XX XX12 B526Ft PERFORMANCE DATA ��` � � DISCHARGE PUMPHEAD PRESSURE 55X0 55X1 55X2 55X3 (PSI) FLOW CURRENT FLOW CURRENT FLOW CURRENT FLOW CURRENT (GPM) (AMPS) (GPM) (AMPS) (GPM) (AMPS) (GPM) (AMPS) u "a ° . 70 ..�.1.20��_090 �a�� 1.70 1.30 2.15 1.55 2.45 1.75 60 b'65"'k ', 1.85 1.20 2.30 1.45 2.60 1.60 - 50 1.50 A 0 80 ' 2.10 1.10 2.50 1.35 2.85 1.50 - 40 2 25 '` 2.75 1.20 3.15 1.35 3070 f„ x ' 245 "i, ;;"x, 090va 300 170 3.45 1.20 '. 20 2.25�xe 0 601, 2 80 '�' t 0 75'�a3°Vi=a ' 3 45'„ - a ��0.9U 4.00 1.0577 `.3 1 �s5 10 X2:50 ;, h ;,R 6:56: X315 OPENw` `` 05006" 1'"43041,- ,; 065 ,�..i490r x Q75s"&S, PERFORMANCE MEASURED WITH FLOODED INLET (0 PSI) 70°F,(21°C)AMBIENT AND WATER TEMPERATURE AND VOLT AGE CONTROLLED AT 115 VAC,' POSITIVE INLET PRESSURE WILL INCREASE THEDISCHARGEPFESSURE BYEA SIMILAR " AMOUNTS; FOR A GIVEN FLOW. MAXIMUM--INLERPRESSURE IS,60 PSI SHADEDAREADENOTES CONTINUOUS OPERATION CAPABILITYAT DESIGNATED PRESSURE AND CURRENT ar t , HEAT RISE 200 /xTHERMAL Sk SHUT-0FF r C 180 �x TEMPERATURE 4 r _ a 160 x v FQ K c,$ a riq -r. 140 �,'� ��, X-1.75AMPS F 120 `�3�' -0-1.00AMPS In rn 100 0 80 "� � N �'e�' r*a ' ''F'dr dwr � a� F,� 'f •_ i rr�'�i4"q ✓ltv' �.�."�.Fwa'I' f' d F hi x$ .k: � 0 10 20 30 40 50 60 70 80 90 100 110 120 TIME(MINUTES) v , The shaded area in both the Performance Data and Heat Rlse charts contairis pumps with current'levels that'are capable of running without periodic cooldown 'Pumps mthisfcategorywell generally transferinore water rover sustained periods ".than those in the unshaded areas,which arexrequired to Shut down whsle the motor cools. Some applications,requlr•e.max.- !mum flows at high.pressures for relativelj;short period however so an explanation of thermal protection follows _ - , > , 1. The Heat Rise graph plots the highest current that'can run without ever leaving.{he ShadeH Area i91,his case;1 00 amps. All pumps with lower operatlng currents.may also run continuously unless the surrounding air temperature exceeds 70 F(21PC) " ` `' , na a ` a- 21 The other curve shownts the highest}flow and pressure model oHerred th'e;55X3 At 70 PSI (ills pu"mp will tigw 2 45 GPM;Arawing 1 75 amps +r ' 3. The motor driving all ofthese pump models has a built in thermal rotector that viillopan shutting off the pump,when the surface temperature of the motor heatsPto;approximately-145 F A1lorKthe hitlal�room`temperature heat nse as shown the modal 55X3 reaches the shut off temperature after about a mih utes oPrun time,pumping about 20,gallons at 70 PSI" a' '� I'i ;1 r , ' - '�.4. .Motorsof this size and conatructlon,require 20 to,40 minutes,of cooling bore before the thermal protector closes and reoeriergizes the PUMP. Lower.cur - rent9evels heat more slowly allowing longer iun"times but the cool down lime(s'hll averages about 30 minufes at 70 F a"mbrent temperature : 5. 'Vous application may-call for shodtiursts of watertconsuming far less�lhari tlie,8,minuleeo6sustained ope@hon.�Start'op curranfexceeds normalyun ning:current,however,so cycling;should be I1milu: 6 times per.minute..., ALL PERFORMANCE AND.HEAT RISE FIGURES ARE APPROXIMATE:':ACTUAL VALUES WILL VARY WITHAMBIENT CONDITIONS: ® High Flow System CSR 9437-11 9338-00 One system to provide quality water to high flow fountain dispensers,, coffee makers and ice machines BENEFITS • Reduces chlorine and other off-tastes and odors. • Reduces dirt and other particulate matter h , 1/2 micron and larger in size. • Traps harmful parasitic cysts such as Cryptosporidium. x " _ • Reduces asbestos fibers. • Increases the overall energy efficiency of foodservice equipment. • The prefilter extends the life of the MC cartridges (9437-11). • The IMF cartridge feeds controlled amounts of food- grade polyphosphate into the finished water, inhibiting limescale buildup. • Listed under NSF International Standards 42 & 53 9437-11 APPLICATIONISIZING i Includes: K-20 Pre-filter and Low Pressure Alarm Fountain • to 4 carbonators 1,200 pound _ s High Flow System CSR: 9437-11 u High Flow System CSR: 9338-00 High Flow System CSR w/o LPA: 9437-10 MC Cartridge: 9612-06 Y EC210 Cartridge 20 pack: 9534-20 EC210 Cartridge 6 pack: 9534-26 6 (, IMF Cartridge: 9498-41 9338-00 INSTALLATION TIPS OPERATION TIPS • Choose a mounting location which is suitable to support Change precoat filter cartridges the full weight of the system when operating up to (49 - on a regular 6 month preventative maintenance basis lbs.) - when the pressure gauge indicates a pressure • Use a minimum 3/4"water line less than 10 psi when the system is operating. • Never use a saddle valve for connection - or at least annually • Fountain equipment connections are made to the outlet Change the IMF cartridge when the level of white part of system before the IMF feeder inhibitor material drops below the cartridge label. • Coffee brewer and ice maker connections are made Change the prefilter cartridge when excessively dirty. after the IMF feeder; a tee is required Always flush the filter cartridges when changing. • Flush filter cartridges by running water to drain at full flow through the flushing valve for 5 minutes. SPECIFICATIONS Low Pressure Alarm Water Outlet for Fountain 9437-11 Dimensions: 34"H x 36"W x 8"D Inlet connection: 3/4" FPT 36 Service flow rate: Minimum .04 gpm I -- Maximum 7.3 gpm ° Pressure: Minimum 20 psi OW: ' Maximum 125 psi (non-shock) _ ° — Maximum temperature: 100°F (38°C) Water _ 11 OV electrical connection required Inlet ( for Low Pressure Alarm 34 includes 2-1/2" Shipping weight: 34 lbs. for cartndge MC MC Operating weight:49 lbs. change) MC MC Flushing Valve Water Outlet for Plumbers note: There is a lateral ice and coffee elevation drop of 1.1"from the left to right stub-outs. Outlet for Fountain Water shutoff Outlet pressure 9338-00 SPECIFICATIONS Inlet pressure gauge gauge 33" Dimensions: 34"H x 33"W x 9"D Inlet connection: 3/4" FPT Service flow rate: Minimum .04 gpm Maximum 7.3 gpm ° IMP Pressure: Minimum 20 psi Maximum 125 psi (non-shock) Water Maximum temperature: 100°F (38°C) 34° Inlet No electrical connection required r r ridga2 �--- _ _ _ _ _ Y Shipping weight: 30 lbs. change) Flushin Mc Mc M'c mc' g Operating weight: 45 lbs. valve Outlet for ice and coffee LIMITED WARRANTY OF PHYSICAL QUALITY If,within eighteen months after manufacture or ten years after purchase(whichever co- cuts first),any pad of Everpure,Inc.manufacture which is returned to Its factory,ship- l ping charges prepaid,is found to be defective in material or workmanship in the judge- vv _ ment of Everpure's engineers, Everpure, Inc.will repair or replace such part at no charge,foo.,Westmont factory.Everpure,Inc.however,shall not be liable for dam- s •,T--„acp eaxsr� ages or delays caused by any defective material or workmanship,or by failure of any parts due to normal wear and tear.Everpure,Inc.will not be responsible for products 'P•^°v"'"•^°°""^ which malfunction due to user neglect or unauthorized modification. gena. NOTE:Some states do not allow limitations on haw long an implied warranty lasts,so the above limitation may not apply to you.Similarly,some states do not allow the ex- clusion or limitation of consequential or incidental damages,so the above limitation or exclusion may not apply to you.This warranty gives you specifc legal rights and you may also have other rights which may vary from state to state. �.. - ucwa-.am Check for compliance with state and local laws and regulations.Do not use where the water is microbiologically unsafe, or with waters of unknown quality without adequate disinfection before or after the unit. May be used with disinfected water where filterable cysts may be present. s WATER YOU CAR TRUST. EVERPURE,INC. In Europe: In Japan: Distributor in Canada: 660 Blackhawk Drive - N.V. EVERPURE (EUROPE) EVERPURE JAPAN,INC. DANAMARK,LTD. Westmont, IL 60559-9005 S.A. 1-8-19,Tsumada Kita, 135 Nuggett Court Tel(630)654-4000 Research Park, Haasrode Atsugi-Shi Brampton,Ontario FAX(630)654-1115 B-3001 Heverlee Kanagawa 243 Canada L6T 5H4 Technical Service Belgium Japan Tel (905)792-2353 (800)942-1153 Tel 32-16-401191 Tel 81-462(23)6563 (800)268-5967 http://mw.everpure.com FAX 32-16-402691 FAX 81-462(21)6775 FAX (905)792-2986 .,.199211.997119 urnsverpure,In...,.«..:n....,,w;:w.c.:,.:.a9 708 p199211991/1999 Everpure,Inc. 6199 P019-68 Bag-in-Boa Organizational sgslem LC Lr Lr eye BIB RACKO Custom Bib Rack Systems U' " E w i r w" S P E' GIF � CC AjTI ` O'° N POWDER COATED BLACK FINISH Customized systems pre-assembled to your company's specifications in multiple configurations. OPTIONS INCLUDE: • Flat or inclined shelves • Single,double, or triple 79. wide shelves ;Width: ;(381 • Top shelves ) • Pump mounts ) Available top, right or left side• Castors 5 • Flojet or Shurflo BIB pumps Height: 12" (304.8 mm) 1 Box Wide • Flojet or Shurflo transfer valves Depth: 19" (482.6 mm) • Lancer and/or Liqui Box connectors • Regulator management systems NSF. 28" ( 1" (711.2 ) 279.4mm) � Depth: 19" (482.6 mm) offleff"MIRMI M. Width: 27" (685.5 mm) Height: 12" (304.8 mm) 9 2 Box Wide Depth: 19" (482.6 mm) 41 3g„ Width: 39" (990.6 mm) a o' Height: 11" m Depth: 19" (482.6482.6 mm) t Width: 39" (990.6 mm) 1e Height: 12" (304.8 mm) 3 Box Wide Depth: 19" (482.6 mm) LAME govwxceo eevmwce sournoxz y CORPORATE OFFICE 6655 Lancer Blvd•San Antonio,TX 78219•(210)310-7000•1-800-729-1500•FAX(210)310-7250•www.lancereorp.com "Lancer"is the registered trademark of Lancer•Copyright-2003 by Lancer,all rights reserved. 38-1100 03/03 a n @N a ^a S mow -� h' 4+r'R' '` x' x ,«,'lt ,N. yy t .r '�r•d. bss ' } . low .x k ° R �; J^` . Sr ,�' �✓' yr F`A' X , & 5-r � , 6� �.asSY�. � � „ •.+,., h G r x �'? F .' x x px aa5- 4" c. l -a S yn,^nF t f"^` �� -4ay aY °t` ^Y z ��S b ....:' ^. '4 a� *n� k T-r`'9' Y+ thou. n• y?i?f✓,1`: .; .k,��.-'rv�n' u �a r �i, -y _; ,w �x .,y, i-,;�=• 3 +t +.-1xr `'� 3'.•>w fi. � '>a�` ...n' mak' .s`'LL', iS �' t � � �' 'y, s to x A s»ro A" yv � a ..✓.� 2 N', � s� W. t 4 yyp'�^?'C'^ ''nr��£ # ✓F 5X' i . � ; r ..� •.a '��,i xr. ° r f f i c u J $�� < � } s M.. � � � r yk Co�mrnen.5� idf .;e Y 41 v3�7.i�",v,v„r, � � 1 Y 1 ��r��a�� rr .+a+�?^lw�a zm""`��r '�y �, a de y�'a' r a ."F'. fc w`•°£."P* vii„X? �'.�Fgr � 'µ t V— f Se' � �.> �3X�f F fY .� i4�#�� 7x.. S•U�RFt-rN ry.. PiA „pM1 s,, , r scr • 0 A A B 1 A• fix'� fi°i s,-: ;+s A 3 • � _.t • - � .x s. � �J@14001 ik`'a" wmc. to•t�� ¢� � `f y gw NE-1757 1700 Watt* NE-1021 Commercial Microwave NE:5; Oven , �*� �, • 1700 Watts* of power I • 2 magnetrons Technical Specifications (heating elements) Power source:208/230-240V,601-1z,Single phase NE-1056 ° Top and bottom energy feed Receptacle required:NEMA6-15R or O • "Grab & Go" door handle NEMA 6-zOR F • Large oven capacity: Frequency:2,45oMHz Pw1 0.6 cubic feet only 16 5/8"wide Required power:208V(14.3A),230-240V(13.1 A) • Chef technical support Output•:1700 Watts „PYv Outer dimensions:16'4"w x 20"d x 131A."h • Fits one 6"tall, half size steam table pan with cover Cavity dimensions:13"w x 12"d x 614"h • 60 programmable memory Net weight61 lbs. • 3 power levels Shipping weight:66 Ids. NE-12571NE-1258 • 3-stage cooking Shipping box size:19"ds"w x 2414"d x 1614"h,4.7 ft' • Enhanced diagnostics Timer:Maximum times for each stage of cooking —Hi and Med. power=l5 minutes • Cycle counter —Defrost=30 minutes .a*z • One touch" start feature To specify a Panasonic • Programmable lock Commercial Microwave Oven: • Easy to clean air filter with reminder The NE-1757 Commercial Microwave Oven meets or NE-1757 exceeds all safety performance and sanitation standards • Stainless steel cabinet& cavity set for commercial food service microwave ovens by: .,1 UL,HHS,FCC and NSF. r -1;r:.... • Patented safety door seal system Plus,oven shall have output power 1700 Watts*,top and • bee-through oven door bottom energy feed,Grab&Go door handle,patented safety door seal system, 60 programmable memory, • Removable ceiling splatter shield 3-stage cooking,3 power levels(HI, MED., DEF.), digital display w/countdown, programmable lock, self- ° Digital display diagnostics,oven cycle counter,stackable,video training • Stackable and Chef/Test Kitchen technical support. NE-2157 'I.E.C.705-88 Test Procedure.Specifications subject to change • Only 61 lbs. without notice • Will ship via UPS 00VO �� 20" -,.{I �r—16°4" 1 ha" 18 N111, 1 '4z" 35 24z' --�{ r s � r NE-2180 ® Panasonic Home and Commercial Products Company p. Commercial Foodservice Division One Panasonic Way,Panazip 4A-4,Secaucus,NJ 07094 Panasonic TEL:(201)348-5377 FAX:(800)553-0384 NE-3280 http.10www.panasonic.com/cmo Bun Warmer, Dry ..Za Models: ❑BWD-31 ❑BWD-45* ❑BWD-50 ❑BWD-75 13BWD-75N* Part Number: BWD-45, 21858300 BWD-75N, 21858500 PRODUCT: QUANTITY: ITEMM Designed Smart! Leader in "Fresh Grilled" Food Equipment ■ The Bun Warmer Dry(Heated) is designed to complement our best selling Hot Dog Roller Grill Products. RN • Energy Savings! 60% more efficient than standard bun " warmers. Equipment Packages to fit your Operations! • Available in a variety of sizes to fit your counter space: • BWD-31 and BWD-50 (Use with HR(S)-31(S)- 50(S) Roller Grills) • BWD-45 and BWD-75 with spacer(Use with HR(S)-45(S)-75(S) Roller Grills) • BWD-75N (Use to fit between legs of HR(S)-75(S) BUlif $Oild Roller Grills with 6"Legs) ■ A variety of"Fresh Grilled" merchandising graphics are Built to Last available or contact APW Wyott headquarters for • Exterior constructed of solid Stainless Steel for extra durability merchandising packages from your preferred Branded - Reinforced with heavy duty stainless steel drawer slides meat supplier. - Drawer is provided with removable stainless steel wire rack - Unit is designed to be used in a 'clerk served"operation or in a Easy to Operate! customer"self serve" merchandising plan • Distributes warming heat evenly through the drawer area. ONsFVCE• Simple one switch operation eliminates need forc�us temperature adjustment. ■ Keep your product packaged in cabinet to maintain moistness and shelf life. • Optimum heating range of 100-1100 (simple single switch operation) *B WD-45 and BWD-75N include spacer adapter to fit HRS-45 and HRS-75W15T Roller Grill niia�ommm 729 Third Ave,Dallas,Tx,75226 800.527.2100 www.apwwyott.com , F Bun Warmer, Dry Models: ❑BWD-31 ❑BWD-45* 13BWD-50 ❑BWD-75 ❑BWD-75N* PRODUCT: QUANTITY: ITEM#: PRODUCT SPECIFICATIONS: Construction: Stainless steel drawer, slides and cabinets. Includes a BWD DIMENSIONS single switch, on/off control and removable drawer and wire rack. Electrical Information: DEPTH All 120v units come with 72"power cord that MDDEL HEIGHT WIDTH DEPTH terminates with a NEMA 5-15P plug. The 208v comes MO-31 1 6 1 33da' 18916" with a 72"power cord with a NEMA 6-15P plug. BWD-05 w 6" 3316' 3MD' BWp-503Le 6" 1 3b3/4' 13916" SWP8514 6" 31' 19916" WIDTH BWDJS�w/sya[el� 6' 3,3/=' 3D.=a, Overall Dimensions: BWD 31: 1 - mx 6"D riHEIGHT (115cm x 60cx 50cm) BWD45: 6"Hx23-3/4"Wx 30.1/2"D (w/spacer(15cm x 60c x 50cm) BWD-50: 6"Hx34-3/4"Wx 19-9/16"D SPACER DIMENSIONS (15cm x 88cm x 50cm) BWD-75N: 6"1-101.3/4"Wx 19.9/16"D DEPTH (15cm x 78cm x 50cm) MDDEI HEIGHT WID1H DFPiN BWD-75: 6"Hx34-314"Wx 19-9/16"D SPACED 0Wp-05 fi" E3d 0" 10.15 36" (15cm x 88cm x 77cm) w TMI SPACER,RM 6" 130-3 C" 10-IS/36' Electrical Specifications: ]HEIGHT BWD-31,45:120v, 200w, 1.7 amps 208v, 200w, 1.1 amps (15cm x 60cm x 50cm) BWD-50: 120v, 200w, 1.7 amps 208v, 200w, 1.1 amps (15cm x 88cm x 50cm) BWD-75,75N: 208v, 200w, 1.1 amps j� (15cm x 78cm x 50cm) GG. Ship Weight: n31arWCamPoM BWD-31: 65 lbs 729 Third Ave,Dallas,Tx,75226 BWD-45: 68 Ibs 800.527.2100 www.apwwyott.com BWD-50: 91 lbs BWD-75/75N: 98 lbs Revised 091610 "Super Hot 1 1 Surface Roller E HRS-75M5T PRODUCT: QUANTITY: ITEM#: Designed Smart ■ HRS-75W/5T (part#21831975) (16 Tru- Turn Rollers and 32-112° cooking surface area.) ■ Tru-Turn textured Rollers for maximum p �e+ rua r it 4M �" roll-ability. Designed to Deliver Great Tasting Food `a • Rollers Grills heat quickly and have fast recovery. • Heating system has two cooking zones E - that can be controlled independently. Easy p to Operate and Maintain Built Solid ■ Easiest Roller Grill in the industry to ■ Built for long life service ■ Exterior cabinet constructed of stainless steel ■ Easy to read graphics and heavy duty for maximum durability control knobs on the control panel ■ Made with heavy duty wiring make it easier for employees to operate ■ Tru-Turn coating is minimum 30% thicker than at the correct temperatures other competitive non-stick coatings • Infinite control system gives operator ■ Dual Teflon seals at end of roller stop grease the maximum ability to adjust migration into motors, chains, and drive temperatures to a variety of products ■ The Super Hot Rod 75 Roller Grills are designed to minimize labor ■ Easy to clean Tru-Turn Coated Rollers ■ Removable stainless steel grease pan for easy cleaning ■ Easy to remove side and bottom panels • Two dependable High Torque motors are the most reliable in the industry .,o9. 729 Third Ave,Dallas,Tx, 75226 800.527.2100 www.apwwvott.com " . "Super11 f f 1 , Surface Roller GMV n r.. ks,.w ..,. •s„+�-. ,.,ry ,Xa':�a n.,.w+S..aAGSka �s.msa..e-es-s.u,i�k�.�-.��m�rk..'. a.�..".:.tiVs ..aamiva4m�.a..xr�eca.n��-,u HRS-75W/5T PRODUCT: QUANTITY: ITEM#: '^"Dimmlo^ PRODUCT SPECIFICATIONS: HRS-75,51r35-3/4" Construction: Stainless steel exterior, stainless steel drip pan and coated steel bottom. Available "Tru-Turn" 9718 textured rollers. Two heavy-duty torque motors. Dual infinite control knobs (multi- zone) A 4"A" Electrical Information: Dimensi on 2081240 unit provided with a 60" power cord HRS-75W-5T 35.314° with Nema 6-15P plug that exits from the bottom on the right rear corner. 208V, 220W, 10.7A 240V, 284W, 11.8A Overall Dimensions: HRS-75W/5T 9-7/8"H x 35-314"W x 29.9116" D Ship Weight: HRS-75W/5T 147 lbs (66.7kg) nsamo-comwm 729 Third Ave,Dallas,Tx,75226 800.527.2100 www.aowwvott.com Revised 090110 Thermo - r TM Ilk Heat. Hold. Merchandise. /�1 �✓ �:p,� �mow` tt:„� _ Models: ❑ SPT31 ❑ SPT50 ❑ SPT50N ❑ SPT75 PRODUCT: QUANTITY: ITEM#: Save Time and Money Today! The Thermo Drawer is the perfect complement to your roller grill. µti uS <SI S It will improve customer satisfaction with hot,fresh, quality food, in a timely fashion and it will improve your overall operations by v' minimizing waste, reducing labor all while adhering to HACCP food safety standards. Designed Smart Innovative Design Design BENEFITS _aI` • Increase holding times for up to 6 hours without sacrificing the quality and appearance of the product • Reduce waste from over-cooked product on the roller grill Ay • Ensure food quality and freshness with optimum temperature settings • Heat a variety of items at the same time • Improve labor productivity with pre-set holding times Design Features • Saves space by fitting under your current roller grill with no loss of counter space • Four models • Makes product transfer fast, safe, and sanitary • Fits directly under virtually all industry standard roller grills • Surfaces inside and out are stainless steel 4 • Easy to clean • Heating Pan is easily removed •' • 120 Volts,just like roller grill Digital readout on controls Easy to Use Push Button Controls Reliability backed by APW Wyott's • Press PREHEAT button to start, the unit will preheat to the Warranty previous temperature setting All APW Wyott Thermo Drawers are backed by a 1-year Once pre-heated, the unit beeps and READY indicator parts and labor warranty, including on-site service calls is illuminated within 50 miles of authorized service technicians. • Product is then inserted and HEAT button is pushed • Certified by the following agencies • Product heats for a set programmed time • Automatically switches to HOLD mode at the pre-selected 7 temperature and time UC US U - Unit will beep at end of HOLD, alerting employee to turn off . L -Display will indicate "OFF" after the employee shuts it off SANITATION See reverse side for product specifications. AD�AI�( APW Wyott Foodservice Equipment Company 729 Third Ave., Dailas, TX 75226 Rev. 10/9//2009 (800)527-2100 (214)421-7366 Fax(214) 565-0976 www.apwwyoff.com -info@apwwyoff.com A Thermo - Heat. Hold. Merchandise;- AS�aMea Models: ❑ SPT31 ❑ SPT50 ❑ SPT50N ❑ SPT75 PRODUCT: QUANTITY: ITEM#: Widtht SPT31 23-3/4"(60.3cm) 26-11/16"(67.7cm) 4-11/16"(11.9cm) SPT50 34-3/4"(88.2cm) 26-11/16"(67.7cm) 4-11/16"(11.9cm) SPT50N 31"(78.7cm) 28-318"(72.Ocm) 4-11/16"(11.9cm) SPT75 34-3/4"(88.2cm) 30-11/16"(77.9cm) 4-11/16"(11.9cm) °„ , o Height — Width � — Depth Construction: Stainless steel inside and out. Cool to the touch exterior. Electrical Information: Each unit is equipped with at least a 66",three wire grounded power cord,which terminates with a standard three-pronged male plug.The U.S. 120V units utilize a NEMA 5.15P plug on the SPT31 and a NEMA 5-20P plug on the SPT50, SPT50N and SPT75. Electrical Specifications: Model volts Hz Phase Amps SPT31 120 Volts 60 Hz 1 Phase 11.7 Amps SPT50 120 Volts 60 Hz 1 Phase 15.0 Amps SPT50N 120Volts 60 Hz 1Phase 15.0 Amps SPT75 120 Volts 60 Hz 1 Phase 15.0 Amps Shipping Weight: SPT31 55lbs. (24.9kg) SPT50 82lbs. (37.2kg) SPT50N 82lbs. (37.2kg) SPT75 84lbs. (38.1kg) :E®Standex Cooking Solutions Group - -�./�,y� BE-V LAB WWW✓✓✓VVV IIIJJJ • t "WI j APW Wyott Foodservice Equipment Company 729 Third Ave., Dallas, TX 75226 Rev. 10/9/2009 lL (800)527-2100 (214)421-7366 Fax(214)565-0976 www.apwwyoU.com into@apwwyott.com "Super Hot Rod'*" F1dF Surface Roller Grill -.: 7��.x.„, Models:❑ HR-45 µ❑ HR-75 ❑ HR-85 El HRS-45 ❑ HRS-75 ❑ HRS-85 PRODUCT: QUANTITY: ITEM#: Designed Smart. Equipment Package to fit your High Volume operation! • The "Super Hot Rod” Roller Grills are designed for high volume. • HR(S)-85(18 rollers and 30-1/2" cooking surface across) • HR(S)-75(16 rollers and 30-1/2" cooking surface across) • HR(S)-45(16 rollers and 19-1/2" cooking surface across) t ' 1. • HR(S)-85 can cook up to 1500 hot dogs per hour. • Avaiable with "Tru-Turn" textured rollers for maximum roll-ability. 444, %# • New! HR-75 and HRS-75120V with 2 Power cords now available. • Units are designed to be used in a "clerk served"operation or in a ` customer "self service" merchandising plan.For counters between clerk and customer,some Roller Grills are available with "pass- through" sneeze guards. Designed to deliver great tasting Hot Dogs • Roller Grills heat quickly and have a fast recovery for unexpected i*" surges in Hot Dog demand. • Heating system has two cooking zones that can be turned tos Grilling temperatures for cooking Hot Dogs in less than 4 minutes* and turned down to NSF safe holding temperatures for serving customers. `Grill times based on Pre-heated roller grill(about 10 minutes warm up cycle). Easy to Operate and Maintain r • "Easy to read" graphics and heavy duty knobs on the control panel make it easier for employees to operate at the correct temperatures. • Infinite Control system gives operator the maximum ability to adjust temperatures to a variety of hot dogs,egg roll,or other roll type products. • The"Super Hot Rod" Roller Grills are designed to require minimal labor: • New"Tru-Turn" coated Rollers just wipe clean with damp rag. , • Raised rollers allow cleaning in "hard to reach" areas •Removable grease collection pan is simple to wash clean. •Easiest Roller Grill in the industry to service: •Unit is supplied with "easy to remove" side and bottom panels. •Two dependable,High Torque motors are the most reliable in .w¢. the industry. •Warranty includes On-Site repairs,reducing the amount of potential down time. BUilt Solid. <. r Built for Long Life! • Exterior cabinet is constructed of stainless steel for maximum durability. • Made with Heavy Duty wiring. • "Tru-Turn" coating is 30%thicker than competitive non-stick coatings. • Teflon seals at end of rollers stop grease from migrating into motors and chains. Reliability Backed By APW Wyott's Warranty MODEL ROLLER • APW Wyott's Hot Rod Roller Equipment is backed by a 1 year limited warranty and a one year on-site labor warranty Options; • Certified by the following agencies: •`�. p C E NSF U _ : o Tongs P • Polycarbonate Sneeze Guards L YEAR Pass through Sneeze Guards See reverse side for product specifications. APW Wyott foodservice Equipment Company 729 Third Avenue•Dallas, TX 75226.800-527-2100.1-214-421-7366•Fax 1-214-565-0976 ® For more information e-mail us at. Info@APWwyott.com Rev. 7/7/2003 I ��y RollerItsu-ner Hot Rod*" Flat Surface , "v Models:❑HR-45 11 HR-75 ❑HR-85 ❑HR5 45 ❑HRS-75 © HRS-85 PRODUCT: QUANTITY: ITEM#: Flat Surface Roller : PRODUCT SPECIFICATIONS "A"Dimension Construction: HR(S 45 23.75" Stainless steel exterior,aluminum drip pan and coated HR(s 75 34.7s" steel bottom.Available in chromeor"Tru-Tum' HR(s 85 34.75" textured rollers.Two heavy-duty high torque motors. Electrical Information: 120V units use a 5.15P Plug.Both the 208V and 240V units 10- J4" are provided with a 60" power cord with a Nema 6.15P plug that exits from the bottom on the left rear corner. Electrical Specifications: HR(S)-45: 120V,1465%12.2 Amps 120V(Two power cords) 4.9/16' A HR(S) 75: 208V,985W, 8.3 A 8.ps, Amps 985W,8.3 Amps,60Hz, Iphase 240V,2410W, 10.1 Amps HR(S)-85: 208V,2017W,9.7 Amps 244V,2640W, 11.0 Amps "PolycarbonateOverall Dimensions: HR(S)-45: 8-112" H x 23-314"W x 29-9116" D (21.6 cm x 60.3 cm x 75.1 cm) 16 Rollers "A°Dimension HR(S)-75: 8-112" H x 34-3r4"W x 29-9116" D s HR(s 45 24s" (21.6 cm x 88.3 cm x 75.1 cm) 16 Rollers HR{s 75 35.5^ HR(S)-85: 8-1/2' H x 34-344"W x 29-9A 6" D HR1S))85 35.5" (21.6 cm x 88.3 cm x 75.1 cm) 18 Rollers Ship Weight: HR(S)-45: 70 lbs.(31.5 kg) 7°oa P HR(S)-75: 87 lbs.(39.1 kg) 3o HR(S)-85: 89 lbs.(40 kg) Sneeze Guard Specifications: Overall Dimensions: E - - - i SG-45: 9" H x 24-1/2"W x 30-21/32" D 35-112 (22.9 cm x 62.2 cm x 77.9 cm) SG-45DD; 4" H x 24-i/2"W x 30-21132" D 9 (22.9 cm x 62,2 cm x 77.9 cm) -- SG-45XP: 8" H x 24-1/2"W x 30-1/2' D (40.6 cm x 62.2 cm x 77.4 cm) SG-75/85: 9" H x 35-1/2"W x 30-21132" D (22.9 cm x 90.2 cm x 77.9 cm) SG-75185DD: 9" H x 35-1/2"W x 30-21132" D (22.9 cm x 90.2 cm x 77.9 cm) 6"112" SG-75/85XP: 8" H x 37-1/2"W x 30-1/2" D "A"Dimension SG-45 24.5" (40.6 cm x 952 crin x 77.4 cm} JA 8-5132" 8" SG-75/85 37.5" Ship Weight: SG-45: 15lbs.(6.8kg) SG-45DD: 151bs-(6.8kg) SG-45XP: 22lbs. (9.9kg) SG-75/85: 18lbs.(8.1 kg) "Super Hot Rodw"Flat Surface Roller Grill& Sneeze Guards SG-75/85DD: 18lbs.(8.1 kg) SG-75/85XP: 25lbs.(11.3kg) FO.B/Cheyenne,WY APW Wyatt Foodservice Equipment Company AN PAF 729 Third Avenue•Dallas, TX 75226.800.527-2100.1-214.421-7366•Fax 1-214-565-0976 TW ® For more information e-mail us at:Info@APWwyott.com Rev. 1/1/2003 #1603 Star, M 9. u f�aac t uar Peristaltic Heated Condiment Dispensers Models HPD 1 S, HPD1 PS, HPD1 HS, HPD 1 HPS Models HPD2S, HPD2PS, HPD2HS, HPD2HPS Features/Benefi ts. * New attractive design in a smaller footprint to fit in locations where space is a premium. High impact plastic keeps the front and sides of the unit cool to the touch. *Patented heating and pumping system designed for safe, efficient and consistent dispensing of Nacho Cheese, Chili and other R pouched hot condiments. *No more pumps to clean and sanitize. Patented peristaltic pump # design evacuates product directly from plastic pouch to plate and € when the pouch is empty, simply discard and easilyload new ouch ,P in seconds! P *95% plus evacuation of pouch reduces waste and saves money. m ' *No mess, no fuss, no more messy#10 cans. Unit dispenses one or two 6 pound pouches while holding additional pouch(es)for pre- heating. re- hea i to . 9 * Unit operates 24/7- No need to heat and a� P reheat product requiring q 9 y. less handling of product. `M *Patented forced air heating system for precise uniform temperature. *Preset temperature control for perfectly warmed product every time. *Available in single or double units, with or without portion control for your specific serving needs. Model HPD1 (cheese not included) *High speed motor dispenses 1 oz. every second or choose our standard motor to dispense 1 oz./3 seconds for lower volume operations. * Double wall construction for quiet and cool operation. *Removable stainless steel drip tray for easy cleaning. * Lighted on/off switch for quick, easy visual confirmation of power. ` * Eye-catching colorful merchandising graphics to build impulse sales. Applications: Star Peristaltic Dispensers dispense delicious hot foods such as chili, cheese, spaghetti sauce, gravies, butter and many other viscous prod- x ucts with the touch of a button. Located in convenience stores, con- cessions, recreational facilities, restaurants, institutions or wherever t # you might need to safely dispense product at the touch of a button. -,� Tom_ z Quality Construction: Model HPD2 ' Star Peristaltic Dispensers are constructed of stainless steel with ABS side panels and door. They feature a patented forced air heating sys- tem for precise uniform temperature control. Adjustable portion control is available as an option. The patented peristaltic pump provides even ` C flow and maintenance free operation. Dispensers come complete with LISTED a 6'cordNEMAz fk and 5-1 5P or CEE7-7 plug for 230V units. Warranty: & j Our peristaltic dispensers are covered by Star's one year parts and labor warranty. z. Star Manufacturing International Inc. - 10 Sunnen Drive-P.O. Box 430129-St. Louis, MO 63143-3800 x „ Phone: (800)264-7827 -FAX: (800) 264-6666-www.star-mf com 9 5257/0012 _. I irt; St r Manufacturing International , Inc Peristaltic Heated Condiment Dispensers ' Models HPD1S, HPDIPS, MPD?HS, HPD?HPS Models HPD2S, HPD2PS, HPD2HS, HPD2HPS a �20 7/76- - -14 5/16--� 9 7/16- • 26 13/16 Electrical Dimensions Approximate Weight idth ept eight nsta a ipp ng � Nemo Inches Inche Inches lbs. lbs. Model Descri tion Volts Motor Watts Ams Plug cm cm cm k Ikg) HPD1 S Single Hot Food Dispenser 120 75 RP 750 6.75 5-15P 9-7/16 20-711 26-13/16 36 lbs. 45 lbs. 230 3.50 CEE7-7 23.97 51.91 (68.10 16.34 20.43 HPD1PS Single Hot Food Dispenser 12q 180 RPM 750 6.75 5-15P 9-7/16 20-711 26-13116 36 tbs. 45 lbs. w/portion control 230 3.50 CEE7-7 23.97 (51.91) 68.10 (16.34) (20.43) HPD1 HS Single Hat Food Dispenser 1120V 75 RPM 750 6.75 5-15P9-7/16 20-7/1 26-13/16 36 tbs. 45 lbs. High Performance 230 180 RPM 3.50 CEE7-7 23.97 51.91 68.10 16.34 20.43 HPD1 HPS Single Hot Food Dispense 1 120 180 RPM 750 6.75 5_15P 9-7116 20-7/1 26-13116 36 lbs. 45 lbs.. High Performance 230 3.50 CEE7-7 (23.97) (51,91) (66.10) (16.34) (20.43) with Portion Control HPD2S Double Hot Food Dispenser 120 75 RPM 850 8.0 5-15P 14-5116 20-7/1 26-13/16 50 lbs. 60Ibs. 230 4.25 CEE7.7 36.35 51.91 68.10 2 7 27.24 HPD2PS Double Hot Food Dispenser 120 180 RPM 850 8.0 5-15P 14-5/16 20-7/1 26-13116 50 lbs. 60 lbs. w/ artion control 230 4.25 CEE7-7 36.35 194.91 68.10 22.7 27.2'L HPD2HS Double Hot Food Dispenser 120 75 RPM 650 8.0 5-15P 14-5/16 20-7/1 26-13/16 50 lbs. 60 lbs. Hioh Performance 230 180 RPM 4.25 CEE7-7 36.35 51.91 68.10 22.7 �272 4)_ HPD2HPS Double Hot Food Dispenser 120 180 RPM 850 8.0 55-15P 14-5/16 20-7/1 26-13/161 50 lbs. 1 60 lbs. High Performance 2301 180 RPM 4.25 CEE7-7 (36.35) with Portion Control Specificationsi Typical Patented peristaltic dispensers have stainless steel construction with high impact plastic side panels and door. Units have a preset temperature control and an optional adjustable portion control . Dispensers have a patented forced air heating system for precise uni- form temperature. Dispensers have 75 and 180 RPM motor for high output. Units have a lighted on/off switch and removable stain- less steel drip pan. Patented peristaltic dispensers are shipped with a 6 foot lead in cord with a molded plug NEMA 5-15P and CEE7- 7 for 230V units. Units are listed by UL,CUL and UL-Sanitation Classified to NSF Std.#18. U.S. Pat. No. 6,016,935. Printed in the U.S.A. Star Manufacturing International Inc.- 10 Sunnen Drive-P.O. Box 430129-St. Louis, MO 63143-3800 Phone: (800) 264.7827- FAX: (800) 264-6666-www.star-mfg.com Wisco Pizza Ovens, Food Warmers, Grills,Toasters, Merchandisers, Food Displays Page I of 2 Merchandisers IV 7 Wisco industries, in( Home ® Models 690-25 &690-16 Food Warmers PO Box 10 Wisco Oven X Model 995 Warmer/Merchandiser Oregon,WI 53575-001( Ovens IN Model 323HH Food Warming/Merchandising Phone: 608-835-310 Ovens 11 Fax: 608-835-827 Merchandisers E-mail: fooddiva@thq. Merchandisers 11 Merchandisers III MerchandisersiV MODEL 690 -25& 690-16FOOD WARMERS Grills Accessories Customization These warmers utilize circulating heated air to maintain food for extended periods of time. Their versatility is Specifications showcased with a shelving system that allows you to Parts Catalog adjust the shelves to your specific needs. The variety of food items it can accommodate is endless. Features • total height of available shelf space- Available in White only - Model 690.25: 23" with 4 shelves m Model 690-16: 1&"with 2 shelves • adjustable thermostat • temperatures from 80 to above 150E • stainless steel corners and bass • additional shelves available " 3 • 2-door"self serve"option available Model 690-25 Model 690-25 Model 690-16 Model 690.16 Single Door Double Door Single Door Double Door M 4=11 am $775.00 $825.00 $702.00 $730.00 MODEL 995WARMER/ MERC HANDISER The Model 995 Warmer/Merchandiser provides an ideal environment for promoting and preserving the freshness of soft pretzels, breaded products, vegetables, and other foods that require heat and humidity. Food is kept fresh and warm by moist air that is continuously circulated throughout the cabinet. Curved glass display and mirrored doors maximize product visibility. Features Mode1995 • (2) 75-watt Teflon-coated light bulbs • 22-gauge stainless steel base • glass sides $2,625.00 • mirrored sliding glass doors vefisigii httn:(1www.theni77aoven.hi71nave55 hrml ��t�nnnc Wisco Pizza Ovens, Food Warmers, Grills, Toasters, Merchandisers, Food Displays Page 2 of 2 MODEL 323HHFOOD WARM INGIMERCHANOISINGCABINETS Designed with the option of utilizing the heat and humidity control,these merchandisers have the capability of accommodating a variety of food products for an extended period of time. They are sure to draw eye-catching y' ' attention with their sleek, new-age design as well as their ability to hold a point-of-purchase advertisement. The 15" model is manufactured from glass Il and stainless steel,while the 7" model has glass sides and an acrylic front. n. Features V �/ : fully adjustable thermostat Model 323-7" • 7"version: temperatures from 80 to 150F • 15"version: temperatures from 80 to above 15OF _ -- + overhead Illumination $825.00 + lift-off door and removable side panels for easy cleaning Photo shows a • 15"version comes with 24ier removable rack Model 323-15" 7"and 15" model • 7"version comes with 3-tier removable rack am side by side. 4 $955.00 sign' [Homel [Wsco Oven1[Qyensl[ovens 111][Mere -andisers][March_andisers 1111 lKerchandisers.Itl] [Merchandisers IV] [Gril ][Accessories][Customization][,gpecificationsl[Parts Cat 1 Online purchase of Food Warmer Division .Products (units) is not for Dealers. Dealers need to contact Wisco Industries, Food Warmer Division at 608-835-3106. Wisco 608-835-3106 YY isco Industries, InC. Fax: 608.835-8273 Inquiry Form foo rliv thepizzaoven.biz limited Warran, httn'//wtx+txr t}eani-Y'ranvan f+i�/no.,c.54 14s 1 tuft f'lnn0 Wisco Pizza Ovens, Food Warmers, Grills, Toasters, Merchandisers,Food Displays Page 1 of 2 Specifications Wisco Industries Ini �.w Home PO Box 10 Wisco Oven Oregon, WI 53575-001C Ovens Phone: 608-835-310, Ovens 11 Fax: 608-835-827 Merchandisers E-mail. fooddiv@the Merchandisers 11 specifications Merchandisers III The most effective point-of-sale food merchandising combines quick preparation Merchandisers IV with superior presentation. Wisco ovens minimize preparation times, Grills so hot and fresh foods are readily available,while our warmers and merchandisers keep food: Accessories at the peak of freshness to stimulate greater impulse sales. Customization Snecificarlolm -.. Parts Catalog MODEL# DIMENSIONS (inches) ELECTRICAL SHIPPING SHIPPING METHOD WT. LB.. 303 31 h x 223/4-x 223/4d 1200v 1250-10.4amps 120 Freight 303RT34h x 22314-x 223/4d 120v 1280- 10.7amps 120 Freight 323HH (7") 19h x 7111w x 19314d 120v 650w 5.5amps JUPS 323HH (15") 19h x 151/16-x 193/4d120v 600-7.5amps 70 UPS -oversize 321 22112h x 12112-x 17d 120v 60Dw 5amps 40 UPS (open) 325 22112h x 17w x 17112d_] 7v2d 120v 1250w 10.4amps (open) 59 UPS 412-5NCT 73f4h x 18w x 15d 120v 1450- 12.1amps 20 UPS 495 21h x 12w x 12d 1120v 675-5.6amps 37 UPS 495G 1120v 675w 5.6amps 70 UPS-oversize 560 10h x 241/2-x 193/4d 120v 1700- 14.2amps 40 UPS 580-1/580-2 10h x 13w x 13d 120v 195- 1.6amps 30 UPS -oversize 608-S-1 151/211 x 25w x 17d 120v 1776- 14.8amps 70 UPS -oversize 610 171nh x 231/2w x 32U2 ]1120v220 18.3amps 136 UPS 616N 91/2h x 22112-x_j5_d___Jjj15v 1470w 12.7amps JUPS 680-1 24h x 18w x 18d 111120v 260w 2.1amps 70 UPS-oversize 680-3 24h x 18w x 18d 120v 425-3.54amps 70 UPS -oversize 680-4 33h x 18w x 18d 120v 600-5amps 71 Freight 690-16 25h x 18w x 18d 11120v 640-5.3amps 70 UPS-oversize 690-25 34h x 18w x18d 120v 640- 5.3amps 64 Freight 695C 32h x 181/2-x 181/2d 120v 1440w 12amps 94 Freight 695C-S 32h x 181/2w x 18112d 11120v 1440w 12amps 94 Freight 695C-LTD 126h x 181/2-x 181/2d 120v 1140w 12amps lFreight httn,//www.the.ni772nve,n.hi7/naoPR html 1�/1/inns Wisco Pizza Ovens, Food Warmers, Grills, Toasters, Merchandisers, Food Displays Page 2 of 2 925W I291/2h x 183/4w x 183/4d II120v 946w 7.9amps 188 (Freight 99521h x 301/2w x 31d 120v 1500w 12.5amps lFreight WRAPPERS AND DISPENSERS MODEL# DIMENSIONS (inches) ELECTRICAL SHIPPING 11 WT. LB.. 11 630-17h x 12w x 12d 120v 1500w 12.5amps 13 650 (2 tier) 131/zh x 101/4w x 121/zd 65) 1 (1 73/4h x 81/4w X 123/4d tier WRAP 11 SHEET SIZE PIZZA SIZE SHEET COUNT 17009 24"x 24" 1116 inch 500 17010 22"x 22" 1114 inch 500 17008 20" x 20" 112 inch 17011 16" x 16" 8 inch 1100 [Home] [Wisco Oven] [Owens] [O_vens II] [Merchandisers] [Merchand sers..l.l] [.Merchandisers_ III] [Merchandisers IV] [Grills] [Accessories] [Customization] [Specifications] [Parts Catalog] Online purchase of Food Warmer Division Products (units) is not for Dealers. Dealers need to contact Wisco Industries, Food Warmer Division at 608-83S-3106. jone 608-835-3106 Inc.IWisco Industries, ncFax: 608-835-8273 Inquiry Form fooddiv th_e izzaoven,b.i.z Limited Warrant httn•/hv,xmthonivoanvan hio/no rtaR html I7n /�nnu BUNN® Fresh Mix Dispensers with 4 or 5 hoppers Fresh Mix Dispensers with 4 and 5 Hoppers ITEM# Features: Model PROJECT • Capacity: FMD-4:One,8-pound hopper, FMD-4 three.4-pound hoppers Dimensions: FMD-5: Five,4 pound hoppers 29.3"H x 19.3"W DATE • Large,lighted front graphics for merchan- x 21.2"D dising • 6.4 gallon hot water tank to meet peak serving times • Cup clearance at 7"to accommodate common cup sizes • Electrical and plumbing components easily accessible through front and top • Variable speed motors allow control of product consistency in mixing chamber (75 to 6.6 grams of powder per second) Model FMD-5 • High speed,heavy-duty whipper for Dimensions: M g ' 'rZI complete product mixing 29.3"H x ' 19.3"W • Front of machine access to tank drain for x 21.2"D FMD-4 FMD-5 easy service • Key lock on the door prevents tampering • ETL safety and NSF sanitation listed. Related Products BUNN' For current specification sheets and otherCorporate Offices information, o to www.bunnomatic.com. Features deluxe whipper chambers: 1400 Stevenson Drive 9 Springfield,Illinois 62703 1.Robust whipper to ensure full flavor yield. Phone BUNN recommends the use of our Easy Clears Water 800-637-8606 Quality Systems to assure perfect taste. 2.Specially designed self cleaning mixing chamber. 217-529-6601 Fax 3.Exhaust fan to siphon off moisture that can cause 217-529-6644 Easy Clear®EQ-11-TL 1' powder buildup. Technical Services Product No.:30344.1001 800-28&6070 4.Hot water Internet Dimensions: *'*7q �k hUp://wvnv.bunnomatic.com 15/fl t 'Hx3/ss „W V/32" '� dispense for C� easy clean-out. Western Regional Office m t16431 Ca Road,ClearED-11-TL 5. [ick disconnecting Cerrtos,California 90701 Product No.:30244.1001arts for thorough whlpperchamber phone p $ Receptacle Dimensions: �'±Y �' o-��eB 562-926-0764 g sanitizing, i Steam Collecmt Fax 141/tr;'H x 5�6'W x 5%6'D p-�.,�, /fongchambet— 562-926-0858 ((or most serving capacities) ' Canadian Office Five hopper ®. 9/ 280 Industrial Parkway South model shown. Aurora,Ontario,L4G 3T9 Phone �Rmher � 905-841-2866 Fax Champbet Tipenee p905-841-2775 BUNN'practices continuous product research and improvement.We reserve the fight to change specifications and product design without notice.Such Patents �*1 revisions do not entitle the buyer to corresponding changes,improvements,additions or replacements for previously purchased equipment. Apply NSF Ir i Dispenser 04103 D5 BU N N® The Mark of Quality in Beverage Equipment Worldwide Dimensions & Specifications Model Product# Volts Amps Tank Heater Total Capacity Cu. Shipping Cord Watts Watts Ft. Weight Attached FMD4 34900.0002 , ,120', 15 ;`,t :m 1700; �.:1800 ,10,31 ,z" 120?Ibs FMD-4 34900 0003 120/240 20 3500 3600 8.3 gal/hr 10.3 120 Ibs. yes X15. ,.;170U+ z> ,�?1800;;yr.'4'2`gal%hr, j10 3 ,,.+ 123:Ibs r; ., ,yes� 3 FMD-5 34900.0001 120/240 20 3500 3600 8.3 gal/hr 10.3 123 lbs. yes Electrical: 120V model requires 2-wires plus ground service rated 120V,single phase,60 hz.120/240V model requires 3-wires plus ground service rated 120/208 or 120/24OV,single phase,60Hz. Plumbing: 20-100 psi(138-690 kPa)from a 3/"(10 mm)or larger supply line. A shut-off valve should be installed in the line before the unit.Install a regulator in line when pressure is greater than 90 psi to reduce it to 50 psi.Supplied with 3/e"(10 mm)male flare fitting. FRONT VIEW 1666 1x26 El r � r r � r � r B 8 8 8 FMD-4 FMD-5 BACK VIEW SIDE VIEW es6 -� 2115FI 1].fi6 i i i i i L — ------------ L f 1466— ),5 —15.6B y AW. All dimensions shown 1n inches. 611.1.1......[ "f/ng......lni/e/(c/,/D/F/i„N/nl/rvt/4nb,ni,la(IB„n,N1dltl/It/nrc,/„asl/MI„/xy/n,11n rY�irvu/„m o,J/o/1/Nl of/L/5Q„1M/ml/n,,. B U N N ITEM# BrewWISEO Dual ThermoFresh"' PROJECT DBC Brewer DATE ME-11 t BrewWISE® Brewing System with ThermoFresh® Servers • Brews 16.3 to 18.9 gallons (61.7 to 71.5 litres) of perfect coffee per hour. • Stores individual coffee recipes so operator can easily brew many varieties. 3 • Coffee extraction controlled with pre-infusion and pulse brew,digital temperature control, and large sprayhead;coffee strength controlled with variable by-pass. • Easy pulse interface allows automatic programming of pulse routine. • Operate any combination of BrevtWiSEe equipment error-free with wireless brewer-grinder interface through the Smart Funnel®. • SplashGard®funnel and optional funnel locks help improve safety. • Black and stainless models available. • ThermoFreshe servers are vacuum insulated to keep coffee hot and fresh for hours, • Create coffee recipe cards with custom recipes,ad cards with messages that display on the brewer LCD,and dedicated funnels for special coffees with the BrewWISE Recipe Writer using your PC (Windows®compatible). Model Dual TF DBC with 1.5 gallon TF Servers (servers sold separately) in Dimensions:35.7"H x 21.8"W x 20.2"D (80.7cm H x 55.4cm W x 61.3cm D) For current specification sheets and other information,go to viww,_ n om. r Easy Clear®EQHP-10 BrewWISE®Recipe Writer(BRW) TF Servers Product No.:39000.0004 Product No.: 34444.0001 _ Product No.: 39550.0001 Dimensions: --, ,,, • 1.5 gallon,Mechanical Gauge, I 2'/,6°H x 5'la°W x 91/z"D - " .`- Black aE, 5.56 cmHx16.2cmWx24.1emD Easy Clean EQHR10t. yy , Product No.: 39550.0000 Product No.:39000.0001 8 s�s--_�- 1.5 gallon,Mechanical Gauge, Ir t Stainless Steel Recipe Card Product No.: 34447.0000go • Program a recipe to be used on brewer or grinder. TF Digital Servers Product No.: 39550.0051 Single/Dual Filter Pack Ad Card • 1.5 gallon,Digital Gauge,Black Product No.:20138.0000 r Product No.: 34448.0000 (� Packed per case:500 #: li(fg= 'r`�&�z#. . program a message to appear Product No.: 39550.0050 Dimensions: ' '`" on the brewer's display. • ib finless, teal Gauge, 51/4"Base x 41/4'Sidewall Stainless Steel 13.3 cm Base x 10.8 an Sidewall Model Agency Listing Dual TF DBC ru E9001.0029C r r Dimensions & Spec►ficat►ons Model Product# Volts Amps Tank Heater Total Brewing Cu. Shipping Funnel Cord Watts Watts Capacity Ft. Weight Locks Attached Dual TF DBC 34600:0000 120/240 27.5 203360 6600 18.9 gal/hr 14:6 92.5 lbs: 'Yes No Dual TF DBC' 34600.0001 120/240 27.5 2@3300 6600 18.9 gal/hr 14.6 92.5 lbs. Yes No Dual TF DBC 34600.0602 120/240 27:5 2@3300 '6660 18.9 gal/hr 14.6 92.5 lbs: No No Dual TF DBC* 34600.0003 120/240 27.5 2@3300 6600 18.9 gal/hr 14.6 92.5 lbs. No No Dual TF DEC 34600:0004 1201208 27.4. 2@2850 5700 16.3 gal/hr 14.6 ^ 92.5 lbs` No " No Dual TF DBC* 34600.0005 120/208 27.4 2@2850 5700 16.3 gal/hr 14.6 92.5 lbs. No No Dual TF DBC 34600:0006 120/268 27.4 2@2850 5700 16.3 gal/hr 14.6 92.5,lbs: Yes; No" Dual TF DBC* 34600.0007 120/208 27.4 2@2850 5700 16.3 gal/hr 14.6 92.5 lbs. Yes No 'Models have black decor. Brewing capacity:based upon incoming water temp of 60°F(140°F rise). Models listed as 1201208V or 1201240V must be connected to 208V or 240V electrical service respectively.Please refer to the installation manual. Electrical: Brewer is 3-wires plus ground service rated 120/208V or 120/240V, single phase, 601-1z. Grinder is 2-wires plus ground service rated 120V, 601-1z, circuit required, 3/4 HP motor. Plumbing: 20-90 psi (138-621 kPa). Machine supplied with 3/g' male flare fitting. 22.7 00 00 00 00 00 00 ® ® 00 00 C-7 8 35.7 23.2 00 00 00 7.1 00 00 00 a . 4.1 6.4 8.3 WATER SUPPLY CONNECTION 19.0 21.8 20.2 Bunn-O-Matic®Corporation-1400 Stevenson Drive Springfield, Illinois 62703.800-637-8606.217-529-6601 •Fax 217-529-6644•www.bunn.com BUNN®practices continuous product research and improvement.We reserve the right to change specifications and product design without notice.Such revisions do not entitle the buyer to corresponding changes,improvements,additions or replacements for previously purchased equipment. All dimensions shown in inches. mI4i,am�uon.rhea.•roaravBUNNtoM�r�,missl�ro MdWa ry �rlfwormnpWu tim. B U N N® ITEM# PROJECT TF Servers DATE t BUNK ThermoFresh® servers OWN • Vacuum insulated to keep coffee hot for hours. +, • Contemporary styling and wrap program for maximum merchandising. x s • Built-in drip tray is easily removed for cleaning. . Large cup clearance allows for dispensing into cups, decanters and thermal carafes. • Fast flow faucet. • Brew-through lid. • Integrated sight gauge assembly allows for easy cleaning. • Innovative faucet design. • Improved space saving profile. • Ideal for use with Single or Dual TF DBC Brewers. 1 and 1.5 gallon TF Servers Dimensions(1 gal):20.6"H x 9.6"W x 14.1"D (52.3cm H x 24.4cm W x 35.8cm D) Dimensions(1.5 gal): 22.5!'H x 9.9"W x 16.3"D (57.2cm H x 25.2cm W x 41.4cm D) For current specification sheets and other information,go to www.bunn.com. Dual TF DBC Single TF DBC TF Server Handle(orange) Brewer/Server Compatibility Product No.:34600.0001 Product No.:34800.0000 Product No.:39081.0001 1.5 Gal TF 1 Gal TF Brewer w/base w/base ICB No No ICBTwin No No ICB (tall) Yes Yes ICB Twin (tall) Yes Yes ITCB No No ITCB(ta//) Yes Yes Single TF Yes Yes (servers sold separately) (server sold separately) DuaITF Yes Yes L Agency Listing er ®� E9001.0030C � ' r Dimensions 6 Specifications , Model Product# Volts Amps Total Holding Cubic Shipping Cord Watts Capacity Measure Weight Attached 1 Gal TF Server 39500.0000 n/a n/a n/a 1gallon 2.8 ft3 13 lbs. No 1 Gal TF Server' 39500.0001 n/a n/a n/a 1 gallon 2.8 ft3 13 lbs. No 1.5 Gal TF Server 39550.0000 n/a n/a n/a' 1.5 gallons 2.8ft3 14 lbs. No 1.5 Gal TF Server` 39550.0001 n/a n/a n/a 1.5 gallons 2.8 ft3 14 lbs. No Models have black decor. nl I31 I IDB � IB v 139 1 Gal TF Server IAI v I I Id Id � f——— 1P9� 1.5 Gal TF Server Bunn-O-Matic®Corporation-1400 Stevenson Drive Springfield, Illinois 62703.800-637-8606.217-529-6601 •Fax 217-529-6644•www.bunn.com BUNW practices continuous product research and improvement.We reserve the right to change specifications and product design without notice.Such revisions do not entitle the buyer to corresponding changes,improvements,additions or replacements for previously purchased equipment. All dimensions shown in inches. emo-omauccoporerm,o..nasumpr�e�l„�Iau�al��lalal�;�lnaanu�n�,.w•a,•roWaOBUNNto,•, berm;,santo,apmdwaa� ,lworlm,puWaf; ,. SCALE: PLAN VIEW: 1/4' 1. V ISOMETRIC VIEW: NONE 15 0 11 o � ,I 0 a a � I I � U U M Z Z Y Y Z Q NI Z � PULL-0go 111PULL-OUT WST O WST _ II II 5 N N r1 N d ® \ a U V 0 Q r7 O O U 144% ® ®Y] v n 0 0� N REVISIONS ■® ROYSTON® 7—ELEVEN s � '-s—'° DRAINING Na. � COFFEE ISLAND NOTE 017984-4A sannx uc era rnwm rcva xsors,a mw ('nq� auwoy ar:TJM SHEET No. Al Confidentiality Notice: This drawing is the property of Royston LLC. It is intended only for the use of those to whom it is directly distributed and contains information that is confidential and proprietary; not for reproduction unless authorized by Royston LLC. If you have received this drawing in error, its review, use, retention, and/or distribution is strictly prohibited. N.A. 35.940 mill O39.000 61.691 22.850 tj L 36.000 18.000 ITEM PART NO. DESCRIPTION QTY CUSTOMER: CUSTOMER NUMBER. gOyBTCN uc P 10008354LBLNSFJPLNT6d45MODLROV 1 These Designs are ti ONE PONROV ROAD , , , , , , proprietary DUNKIN N.A. . R Y TON JASPER.GAMIQ �n°��asxss 2' 10025609 CASE,PSRV,GL,S/L,09 1 att ROYS Oproperty • r•nu a CABS L,U of RovSTON LLC. m°•••+••�'+•�•d reCAB,S-L,UNIT,A,CASE,PSRV,SKT,PFP4224 3' 43623 MIL, PRFORASSETEg2 1 They shall not be pa-:ms co ny or Cu IlCatetl xx-e.m° MIL,PERFORATEo,98%28X50 in any manner withoutH.I.D-xr 5/22/2009 'NONE Hale a—0°3 4• 50010741 A,CAB,P9RV,A t prior written wnsanq SHEET i OF 1 x brian.fendley '� •23021246 \\jasdc.roystonlic.com\se$\TechSewice\CAB\CAB,S-L,UNIT,A,CASE,PSRY,SKT,PFP4224.dft PRINTED 6/11/2009 N.A. 35.940- 39.000 61.965 22.850 Fes---36.000 18.000 ITEM PART NO. DESCRIPTION CITY CUSTOMER: CUSTOMER NUMBER RDYEa LLC 7' 10008355 LBL,NSF,J,PLNT,6446,MODL,ROY 1 Poepretryi9n5 are DUNKIN N.A. :®ROYSTOW OSPER, A.14B JASPER G/OY ROAD 2' 10025609 CASE,PSRY,GL,S/L,09 1 information,property P ereme An sols w ITmI>ssa<ss of ROYSTON LLC. rnn.maeww CAB;S-L,UNIT,B,CASE,PSRY,SKT,PFP3621 3' 43623 BAG,POLY,GUSSETED,2 1 They shall not be xoa-z.ms MIL,PERFORATED,98X28X50 copietl or tluplkatetl xx-z.oan in any manner wi[M1pUt w"��°:;zr^ 5/22/2009 A23021246 4- 50010742 A,CAEPSRY,B 1 prior written consent, SHEET 1 OF 1 naw brian.fentlley m A23021247 \\asdc.roystonllc.com\se$\TechSewice\CAB\CAB,S-L,UNIT,B,CASE,PSRY,SKT,PFP3621.dfl PRINTED 6/11/2009 POS/SALES CuUNTER AREA Isometric Drawing OTHER J SINKS(Cream Color Counters ) DESCRIPTION Model No. Duke OracleNoComments Stand, Ice Cuber, 36'w x 38d x 80"h, Dri-LAC#49-11280,Cream, NSF ICESTD3-38x80-C 500600 For Lancer FS18 01-9271140 500601 Counter, Black grommet 01-887010 500602 Counter,Putty grommet Sink,24"w x 24"d x 36h, 12"h back and side splashes, Sink 19"Long x 18"w x SK2-24-12BS 500115 Used in Bev Island 7.25"d, no soap/towel disp.,SS Top, 1 Door 2:N '�rji d r 24'w x 24"d x 34"h, 12"h back and side splashes,9"Long x 18'w x 7.25"d, no SK2-24-12BS-ADA 500135 Used in Bev Island :owes disp..SS Top,#4&11280 D6-Lao, 1 Door,ADA, Sink,24"w x 24"d x 36"h,4"h back and side splashes, Sink 19"Long x 18'w x SK2-24-4BS 500406 Used in Bev Island 7.25"d,no soap/towel disp., SS Top,#49-11280 Drl-Lac, 1 Door POS/SALES CuUNTER AREA Sink,24'W x 24"d x 34"h,4"h back and side splashes, Sink 19"Long x 18"w x SK2-24-4BS-ADA 500436 Used in Bev Island 7.25"d,no soap/towel disp, SS Top,#49-11280 Dri-Lac, 1 Door,ADA, Sink,24'W x 30"d x 36"h, 12"backsplash 3 sides, 1.Door, Paper towel dispenser, SK2-30-128S-DISP 500310 Used in Sales area q` IStvl�/ OU1 24 W x 30" " " d x 34h, 12backs lash 3 sides, 1 Door, Paper towel dispenser,p p SK2-30-12BS-DISP-ADA 500327 Used in Sales area Sink,24"w x 30"d x 36"h,4"h back and side splashes, Sink 19"Lang x 18"w x SK2-30-4BS-DISP 500309 Used in Sales and FF 7.25"d, soap/towel disp.,SS Top,#49-11280 Dri-Lac, 1 Door areas Sink, 24'W x 30"d x 34"h,4"h back and side splashes, Sink 19"Long x 18"w x SK2-30-4BS-DISP-ADA 500326 Used in Sales and FF 7.25"d, soap/towel disp., SS Top,#49-11280 Dri-Lac, 1 Door,ADA areas Sink,24'W x 24"d x 36"h,4"h back and side splashes, Sink 19"Long x 18"w x SK2-24-4BS-DISP _ 500116 Used in Sales area 7.25"d, soaphowel disp., SS Top,#49-11280 Dri-Lac, 1 Door Sink,24'W x 24"d x 34"h,4"h back and side splashes, Sink 19"Long x 18'W x . SK2-24-4BS-DISP-ADA 500162 Used in Sales area 7.25"d, soap/towel disp.,SS Top,#49-11280 Dri-Lac, 1 Door,ADA Project 04 Item No. O Quantity Z THE TORNADO® EXTERIOR CONSTRUCTION v • 430 stainless steel front, top, sides and back O • 4" (102 mm) adjustable legs • Cool to the touch pull down door with microwave seal !" l' INTERIOR CONSTRUCTION ■ 304 stainless steel interior I • Fully insulated cook chamber ■ Removable/variable cooking surfaces --- is Exposed bottom browning element y, M STANDARD FEATURES ■ Integral recirculating catalytic converter for UL 7108 (KN LZ) listed ventless operation • Variable-speed High h recirculating impingement airflow system PERFORMANCE • Variable cooking surfaces (racks, stones and platters) • Independently-controlled bottom browning element The Tornados evenly and • Smart Voltage Sensor Technology* (U.S. only) consistently toasts, browns and crisps food up to 12X faster than • Smart menu system capable of storing up to 128 recipes traditional cooking methods, • Built-in self-diagnostics for monitoring oven components resulting in a high level of and performance throughput without compromising a Stackable design (requires stacking kit) quality • Manual snooze mode • Includes plug and cord (5 ft.) ■ Smart card compatible Warranty— 1 year parts and labor COMES WITH STANDARD ACCESSORIES `y • 1 Aluminum Paddle (103284) • 1 Bottle Oven Cleaner(103180) • 1 Bottle Oven Guard (103181) 2 Trigger Sprayers (103182) • 2 Teflon Baskets (100011) 1. Blower Motor 2. Impingement Heater 3. Impinged Air &us nN_4. Bottom Browning ElementC H$F ® 5. Microwave Bursts O ANSVNSF#4 6. Catalytic Converter ervs 'Smart Voltage Sensor Technology does not compensate for lack of or over voltage situations.It is the responsibility of the owner to supply voltage to the unit according to the specifications on the back of this sheeLThis product conforms to the ventilation recommendations set forth by NFPA96 using EPA202 test method. If you have questions regarding ventiess certifications or local codes please email vendess.help@turbochef.com TurboChefntserves the right to make substitWons ofoomponents or Mange speaficafions without prior notice. TurboChef Global Operations 4240 International Pkwy, Suite 105 Carrollton,Texas 75007 USA US:800.90TURBO(800.908.8726) International: +1 214.379.6000 Fax: +1 214.379.6073 NGC-1299/Revision G/ turbochef.com April 2008 _zs"(ssomm) L5.7"(G53 mm) 9" -r (483 mm) � PJ-In o 0 0 23" vwa r� {S84 mm) �� 1p Plug IEC 309,5-pin,32 amp Single Units p alts Height � Max Input 10500 w 1T 483 mm Mz-rowava Input Power 3500 watts on legs 23" 584 mm NGCED(NGC-1180-10) Width 26" 660 mm Phase 3 Phase Depth 25.7" 653 mm Voltage 230 VAC ° o O with handle 28.2" 716 mm Frequency 50 Hz o Weight 190 Ins. 86 kg current 30 amp Stacked Units(Stacking Kit Required) Max Circuit Requirement 32 amp Height 38" 965 mm Plug IEC 309,4-pin,32 amp Width 267 660 man, Max Input 10500 watts Depth 25.7" 653 mm Microwave Input Power 3500 watts with handle 28.2" 716 mm NGCUK(NGC-1180-1K) Weight 360 Ica, 172 kg Phase 1 Phase Cook Chamber Voltage 230 VAC o 0 Height 8" 203 mm Frequency 50 tiz O Width 15.5" 394 mm Current 30 amp Depth 14.7" 373 mm Max Circuit Requirement 32 amp Volume 1.05 cu.tt. 29.91iters Plug IEC 309,3-pin,32 amp Wall Clearance (ovan am mtenaea mrbutlt-m lnslailanoa) Max Input 6700 watts Top 4" 102 mm Microwave Input Power 3500 watts Sides 2" 51 mm JAPAN SPECIFICATIONSELECTRICAL NGCJD-50Hzt 3 Phase(NGC-1180-1 D-2005-1) Ga NGCJD-60Hzl 3 Phase(NGC-1180-ID-2005-2) IMax ERICA NGCJK-50HZJ 1 Phase{NGC-1180-1 K-2005-3) -1180-i) NGCJK-60Hz/1 Phase(NGC-11804K-2005-4) a a awes 1 Phase Phase 1 or 3 Phase " 208/240 VAC a Voltage 200 VAG �' y 60 Hz Frequency 50 or 60 Hz 7,,•� 30 amp Current 30 amp t-Ptara uit Requirement 30 amp Max Circuit Requirement 30 amp PIug7Cord NEMA6-30P;1.5m,H07RN-F Plug PSE-marked,3 or 4-blade,30 amp Max Input 5990/6675 watts Max Input 10500 or 6700 watts Microwave Input Power 3500 watts Microwave Input Power 3500 watts NGGBK(NGC-1180-1 K-2020} `` INFORMATION Phase 1 Phase o o U.S.: All ovens shipped within the U.S.are packaged in a double-wall voltage 220 VAC O corrugated box banded to a wooden skid. Frequency 60 Hz International:All International ovens shipped via Air or Less than q Y Container Loads are packaged in wooden crates. Current 30 amp Box size: 34"x 30"x 30"(864mm x 762mm x 762mm) Max Cscull Requirement 30 amp Crate size: 36.5x 32.5"x 31.5'(927mm x 826mm x 800mm) Plug IEC 309,3-pin,32 amp Item class:85 NMFC#26770 HS code 8419.81 Max Input 6700 watts Approximate crated weight:310 lbs.(141 kg) Microwave Input Power 3500 watts Minimum entry clearance required for box: 30"(762mm) Minimum entry clearance required for crate: 31.5°(800mm) j.E±0PE1A 'All AU-New Zealand ovens with clips allow for 5 pin plug. NGCEW{NGC-1180-1W for standard) 010(), TurboChaf recommends installing a type D circuit breaker far allmstailations. NGCEW(NGC-1180-1W-2024 for AustralialNew Zealand)' NGCKW{NGC-11841W-2004 for SouthKaren)" Phase 3 Phase smndam r ge 400 VAC uency 50 Hz or 60 Hz" G ° G,ent 16 amp Circuit Requirement 20 amp a,dr�aewzeawr. The ornad ®TM A TURBOCHEF SPEED COOK OVEN on 0 0 0 0o 00 000 000 000 coo 000 PROJECT ITEM NUMBER MODEL NUMBER QUANTITY CONSTRUCTION ❑ Smart Card capability Exterior ❑ Stackable design 0 430 Stainless steel front, top and sides ❑ Manual sleep mode ❑ 4" (102 mm) chrome plated adjustable legs 0 Warranty— 1 year parts and labor ❑ Nickel plated handle ❑ Cool to the touch pull down door ACCESSORIES Interior ❑ Oven Carts— 18" (457 mm) and 24" (610 mm)stainless ❑ 304 stainless steel interior steel carts with heavy-duty, bolt on locking wheels for reliable performance ❑ Fully insulated Cook Chamber 18" (457 mm) Cart (P/N:TC3-0143-2) ❑ Removable wire cooking rack 24" (610 mm) Cart (P/N:TC3-0143-1) ❑ Adjustable lower cooking element ❑Polymer Cook Tray(P/N: NGC-1207) STANDARD FEATURES CERTIFICATIONS ❑ Recirculating air path with TurboChef Technologies patented catalytic converter system UL, cUL, NSF, FDA, FCC ❑ Multi-speed convection blower 0 O ❑ Conventional wire baking rack ,a.,4. C US ❑ Optional bottom baking surface ❑ Independently controlled bottom browning element � *Smart Voltage Senior Technology automatically rennet the supply vo[trt e ❑ Smart Voltage Sensor Technology and allmas the user to configure oven to the correct setting(208 or ❑ Programmable with up to 128 cooking programs 240)with the touch ofa butta». 58.0' 24.T 0 D o D D D D n.a•le.a' o 0 0 Li O D O a o a 0 o t� t� o r� � o o PLUG t� o 0 0 0 0 II.x5' DIMENSIONS Europe and Asia Markets n Single Units (allow+/-.05" (1.27 mm) tollerance) n NGCEW (3 Phase,WYE, 50 Hz) Height 19.09" (485 mm) Operating Voltage 400 VAC on legs 23.03" (585 mm) Current Draw 16 amp o 0 Width 25.9" (659 mm) Phase 3 Phase 0 Depth 26.06" (662 mm) Frequency 50 Hz with handle 28.06" (713 mm) Plug IEC 309, 5-pin, 32 amp Weight 190 lbs. (86 kg) Heaters Input Power 6300 watts n Stacked Units (allow+/-.05" (1.27 mm) tollerance; Microwave Input Power 3500 watts Stacking Kit optional) n NGCED (3 Phase, Delta, 50 Hz) Height 38.18" (970 mm) Operating Voltage 230 VAC o Width 25.9" (659 mm) Current Draw 30 amp o 0 Depth 26.06" (662 mm) Phase 3 Phase o with handle 28.06" (713 mm) Frequency 50 Hz Weight 380 lbs. (172 kg) Plug IEC 309, 4-pin, 32 amp n Cook Chamber Heaters Input Power 6300 watts Height 8" (203 mm) Microwave Input Power 3500 watts Width 15.5" (393 mm) n NGCUK(1 Phase, 50 Hz) Depth 14.7" (373 mm) Operating Voltage 230 VAC n Wall Clearance Current Draw 30 amp o 0 Top/Sides 2" (51 mm) Phase 1 Phase 0 Back 0" (0 mm) Frequency 50 Hz Plug IEC 309, 3-pin, 32 amp ELECTRICAL SPECIFICATIONS Heaters Input Power 6300 watts North American Markets Microwave Input Power 3500 watts o NGC (1 Phase, 60 Hz) Operating Voltage 208/240 VAC SHIPPING INFORMATION Current Draw 30 amp n All ovens packaged in a double-wall corrugated crate Phase 1 Phase banded to a wooden skid Frequency 60 Hz c Crate size (North America): 36"x 31"x 31" Plug NEMA 6-30 (914 mm x 787 mm x 787 mm); NMF Class 85 Max Input 5990/6675 watts u Crate size (International): 34"x 31"x 31" Microwave Input Power 3500 watts (864 mm x 787 mm x 787 mm); HM Code 8419.81 o Approximate crated weight: 240 lbs. (109 kg) NOTE: Smart Voltage Sensor Technology does not n Minimum entry clearance required: compensate for lack of or over voltage situations. It Crated: 31" (787 Pont) / Unrated: 24" (673 mm) is the responsibility of the owner to supply voltage Turbo Chef reserves,the right to make substitutions ofrompouenu or change to the unit according to the above specifications. specificatioro withoutprior notice. Corporate Headquarten Global Operations 021 4 Six Concourse Pkwy,Suite 19oo 4240 International Pkwy,Suite 1o5 ^r Atlanta,Georgia 30328 OSA Carrollton,Texas 75007 USA ,c - +1 678.987.1700 PHONE +1 214.379.6000 PHONE +1 678.987.1750 FAX +1 214.379.6073 FAX Accelerating the World of Cooking"' Sales&Morketing 866.90Turseo Customer Service. 800.90ruaso Oonbe.2005. In.uM In,Lc USA turbochef.com Country Code:NA Item No. Quantity YFRrE r BEVERAGE-AIR PO Box 5932, Spartanburg, SC 29304 1-888-845-9800 Fax# 1-864-582-5083 29" DEPTH MODELS: http://www.Beverage-Air.com WORKTOP FREEZER WTF27A FOOD PREPARATION SERIES WTF48A Commercial Refrigeration Equipment General Specification WTF—SERIES WORKTOP UNITS Versatile, compact (29" deep) models with stainless steel work tops and frozen storage of food products. Working4 height* is 35 1/2". ti CABINET CONSTRUCTION Heavy duty construction includes stainless steel on front, sides, door(s) and grille. Worktop is stainless steel with 4" removable backsplash. Cabinet back and bottom are galva- nizedsteel. Interior liner is made of anodized aluminum for ,. f t. longer lasting corrosion protection. Interior thermometer is � � standard. Cabinets are insulated with foamed-in-place polyurethane „ f insulation of 2" minimum thickness. Work tops are 2 1/2". Doors are mounted to cabinet on self-closing, cartridge style hinges with 120° stay open feature. Door openings include low wattage, anti-condensate heaters. A plug-in type vinyl magnetic gasket is attached to each door for positive seal. WTF27 Convenient, contoured, pull handle is made of black ano- dized aluminum. Interior arrangement includes 2 steel wire epoxy coated shelves behind each door, adjustable in 1/2 inch increments. REFRIGERATION = Forced air refrigeration systems use capillary tube to metert refrigerant. Temperatures are held at zero and below. bi Refrigerant used is R404A. Automatic defrost is standard. Automatic(non-electric)condensate evaporator is provided. ELECTRICAL Y: Units wired at factory and ready for connection to a 115/60/1 _ phase, 15 amp dedicated outlet. 8' long cord and plug set included. WTF48 SPECIAL FEATURES • Cartridge style door hinges provides positive seal & ELECTRICAL CONNECTION eliminates door sagging issues (excludes glass door and Units pre-wired at factory and include 8' some special units). long cord and plug set. • 6" casters, two with brakes standard. • Optional 6" legs or 3"casters available 115,6011 NEMA-5-15P *Note: Overall heights of casters may vary with different types of Available From: casters depending upon caster manufacturer designations. & C@US VE e� Model Specified Store# Location Quantity w BEVERAGE-AIR Standard Worktop PLAN VIEWS Freezer Cabinets Models: WTF27A I WTF48A 24 114" MODEL WTF27A WTF48A DOOR wIDT1 IL_ EXTERNAL DIMENSIONAL DATA L-. 2r TOP 22 10 DOOR OPENING Length Overall(inches) 27" 41 Length Overall(mm) 686 1 8' — Depth Overall(inches)-Lee.handle 29114' 291/4" II9E21T Depth Overall hai-Less handle 743 743 TOPCAa NE 33 1/2" Height Overall—on6'casters(inches)' 3912' 391/2" 4M.IR Height Overal"n 6"carders(mm)" 1003 1003 29112" 21 8' 55 14" DDDR OPENING Depth with Door Open 90° 53 314- 52 1/4' CLEAR DOOR 39 12" WIDTH Clear Door Opening(inches) 2211/4' 1112' TOP VIEW 231/4" 2112' \ Number of doors 1 2 INTERNAL DIMENSIONAL DATA FRONT VIEW 1 NET Capacity(cubic) 7.3 13.9 394 NET Capacity(Liters) 207 394 Internal Length Overall(inches) 23" 44' WTF27A Internal Length Overall(mm) 584 1118 Intemal Depth Overall(inches) 25' 20" Internal Depth Overall(mm) 635 508 Internal Height Overall(inches) 23' 23" 30 15116" _ Internal Height Overall(mm) 584 584 Number of shelves 2 4 —r 20" ELECTRICAL DATA \INSIDE DEPTH ' 23" Full Load Amperes 115/6011 60 TO [INSIDE HT ENERGY CONSUMPTION(KWH) 7.5 10.9 :REFRIGERATION DATA _I_ Horsepower 114 113 WEIGHT DATA Gross Weight(Crated as) 166 246 LEFT SIDE VIEW Gross Weight(Crated kg) 75 112 "Note: Overall heights of casters may vary with different types of casters depending upon caster manufacturer designations. 5 44" V� C UL US ® A". WTF48A INSIDE WIDTH ue, 19 1/2" 303/4" 48"OVERALL WOTH DOOR 20" OPENING 21112„ INSIDE DEPTH I DOOR OPENING 27"CABINET 298/6^ 35 2" 29112" 23h14" INS OE HT 52114" OVERALL DOOR HT DOOR Po 1 21 WIDTH iH TDP VIEW FRONT VIEW SIDE VIEW BEVERAGE-AIR®CORPORATION 700 Buffington Road•PO Box 5932•Spartanburg,SC 29304 USA•(864)582-8111 •Fax(864)582-5083•(888)845-9800•www.beverage-air.com Specifications are subject to change without prior notice. 01/10 Item No. , y Quantity ' �YFflgMrT BEVERAGE-AIR . ► ,{� PO Box 5932, Spartanburg, SC 29304 WORKTOP MODELS: 1-888-845-9800 Fax# 1-864-582-5083 REFRIGERATORS WTR27A http.,//www.Beverage-Air.com 29" BASE MODEL SERIES WTR48A WTR60A Commercial Refrigeration Equipment WTR72A General Specification WTR SERIES WORKTOP UNITS " Versatile, compact (29" deep) models with stainless steel work tops and refrigerated storage of food products. Working height IS 35 1/2:' CABINET CONSTRUCTION "' Heavy duty construction includes stainless steel on front, sides, door(s)and grille. Stainless steel 2 1/2"thick worktop with Y , $ 4' high removable backspiash. Cabinet back and bottom are .e"sstd.F f 5� galvanized steel. Interior liner is made of anodized aluminum for longer lasting corrosion protection. Interior thermometer is standard. WTR27 Cabinets are insulated with foamed-in-place polyurethane insu- lation of 2" minimum thickness. Doors are mounted to cabinet on self-closing, cartridge style hinges with 120' stay open fea- ture. A plug-in type vinyl magnetic gasket is attached to each door for positive seat. Convenient, contoured, pull handle ist made of black anodized aluminum. Interior arrangement in- cludes 2 steel wire epoxy coated shelves behind each door, w adjustable in 1/2 inch increments. Interior light with manual switch is provided with glass door models. REFRIGERATION Refrigeration system utilizes R134a refrigerant metered by a capillary tube system. Automatic (non-electric) condensate WTR48 evaporator is standard. Interior forced air system, with high humidity evaporator coils, provides the ideal environment for food preservation. ELECTRICAL ` Units wired at factory and ready for connection to a 115/60/1 � 1aw f phase, 15 amp dedicated outlet. 8' long cord and plug set in- cluded. i' �hSA4 �6 g SPECIAL FEATURES Cartridge style door hinges provides positive seal & elimi- nates door sagging issues (excludes glass door and some WTR60 special units). 6"casters,two with brakes standard. ELECTRICAL CONNECTION • Optional 6" legs or 3"casters available Units pre-wired at a factory and include 8' `Note: Overall heights of casters may vary with different types of rovca+ long cord and plug casters depending upon caster manufacturer designations. NEMkS-Ilm ` US }�/ YEAR Available From: C ��ff usa 'Note: Not all markings may apply to all model variations. Model Specified Store# Location Quantity (0) BEVERAGE-AIR PLAN VIEWS Standard Worktop Refrigerator Cabinets Models: WTR27A, WTR48A, WTR60A, WTR72A2T' worn I-- MODEL 'MR2TA WT2 iIS' RdBA WTR60A WTR]2A 29114" 000a q.eyeNp j........ _. EXTERNAL DIMENSIONAL DATA I Length Overall(inches) 27" 48" 60" 72" , = 77- I Length Overall(mm) 686 1219 1524 1829 t 20" _ j INSInE nEP]H �_ 2y.. —�i Depth Overall(inches)-Less handle 29114' 291/4" 291/4" 291/4° J __23 t�^ 33112" Dept Overall(mm)-Less handle 743 743 743 743 INSIDE HT 291112- oaoa n4? �NlorEv. Height l Height 1003 Dept wi h Door Open 90"ars(mml'eSl• 55004"512 1003 1/44" 53 6° 52 1/8' 12 Clear Door Opening(inches) 22 I/Z x 191/2 x 22 10 x 191/2 x 23114° 211/2" 21318° 21112" FRONTVIEW Number of doors 1 2 2 3 COMMON END WTR27A INTERNAL DIMENSIONAL DATA NET Capacity(cubic ft.) 7.3 139 17.1 21.5 NET Capacity(Liters) 207 394 484 609 48" Internal Length Overall(inches) 23' 44' 56" 68" WIDTH Internal Length Overall(mm) 584 1 1118 1422 1727 19 1!2" Internal Dept Overall(inches) 20' 20" 24 7/8" 19 3/4" DOOR Internal Dept Overall(mm) 506 soft 632 562 OPENING 211/2" Internal Height Overall(inches) 23" 23" 23" 22 314" DOOR OPENING Internal Height Overall(mm) 584 584 584 578 Number of shelves 2 4 4 6 ELECTRICAL DATA 29 1/2" 23 !4" Full Load Amperes 115/60/1 4.0 3.3 8.2 8.2 39 1/2" DOOR HT ENERGY CONSUMPTION(KWH) 2.88 1 2.37 3.76 1 3.36 OVERALL HT LREFRIGERATION DATA Horsepower 116 1/5 1/4 1/4 WEIGHT DATA FRONT VIEW Gro ss Weigh/(Crated lbs) 161 235 265 305 Gross Weight(Crated kg) 73 107 120 138 WTR48A 'Note: Overall heights of casters may vary with different types of casters depending upon caster manufacturer designations. C@Us v5 w, 72" SA 60" n G 24 114" 22 112" 23 q!4" DOOR OPENING 39 /2" 291/2„ DOOR F29?F112" DOOR WIDT WIDTH OVERALLHT39 HT I ___ I L �- FRONTVIEW 11 J DOOR OPENING FRONT VIEW WTR60A WTR72A BEVERAGE-AIR®CORPORATION 700 Buffington Road•PO Box 5932•Spartanburg,SC 29304 USA°(864)582-8111 •Fax(864)582-5083•(888)845-9800-www.beverag(-air.com Specifications are subject to change without prior notice. 01/10 pp� 4 P W. t } • Pe o eMom Wtl - a 5 4 4 2,; 2 8 6[6k& 6 Dk 3W3 akk. { a i 12 w ms` Xenon 120V(6) Xenon 120V(6)I Xenon 40V(3) %enon 40V(3) Rai )141 W(4) 141 w(4)' 141 W(2) 141 w(2)' ca a 1411R71 1411(2): 141 W(17, 141 W(U k 27.5-{ 27.5'! 273-1' 2].5•... 349': 3481`i 24.1 24' ...•-. 19.7- 103-1)x151 L 103'0 x 151E ID.30x151 L 1030 x 15 PL' 15416 154 1 77 11 Albs 115V 50/61 115V SO/60H 115V 501 115V 50161 pRSM" 855tarV4.5Stable 1 855t N45 Stable: 85 Slat/I Stable 8.55ta V45 Stable )', '{ nd a 1438"CfW 1438-C ow 1438CfvU1 1438'C(<pU ! -' 8a '"'t—,Y Y 0MV sC �103H x J.3 W fnJl 103'H ]3Wvis)' 103H ]3Wrov,lt �aP [it �P '� tklt(ml 1kUwJ tkt(wtl lkit(•eU' N/A'I 10.3-Dx151Low! 10.3"Ox15.1-L4m) I .- (.r at's' 09 Sandemiendca America,Inc. Sairdleriond.ArI In,.liffissr,sio.nortlele line en0 10710 Siouden Drive,Dallas TX 75238 arrive,accessories,supplies and add-on socurit, p�., 91.6 4181 e +PD4S$} 10 "2 + I-g 9iV". 1 { • yet � �' ��1 � � It 3 rvk �'.S S�Tc�• � A � 1 +. S h € -_ � z a a+�aP o � '�' r� a # �� _`e.-,�' —'_ e � �'I,•- i � . A i a $i' 3 k• ak 4 �.M {�s�FA F. f �y, `^. � ' . x 'z F�h 4 Ft86^h .m 1 2$MS d 11Yo...0 4 Xi tl (may •r t" �f i�y° }S +�..., mrry� '#h'`f� Y .,t° � q � Y t �� 2 �, �.,x r � M s� "8�j •a $kg$'"x" 00 -n.�..._� F oo '"-k 'w^ �.Y ,�.:.—ras.. TVII mamma A. t + IMPULSE SERIES Hot Food Display Cases FIT Fd �jj y ,aa y`"' '✓` Ynia aa. q- P v • fi t w a r Afro 'x a Kan-Pak CDG 211 Series L quid Disptuser i € a� t ,yy` - { lyra` tx, ,cif" h ,.d2. a e-•,. ra w. ^�^ 5 x t€ € vhi` p ,d €' "d" .4'tEr y a 5v''€^. s<1✓ sa):, CDG Series liquid dispensers are cost effective refrigerated liquid d Spens C systems-capable of dispensingp�to two zdlfferent bag In box products' " ,d a 4p y� 4 riles. 1 '�ys.t�t'C e _ gra a d Features ^• Supple product dispensing for various liquid 1 k � kfi products mclud-,mgmilk cream,cold coffee uices and J many more • Manual,lever operated dispensing system s o ensure§maxinlUm,`1llJYtlCne'Wlth` ax t, Aet10' no,microprocessor issues }H'blds two 9 5 Litre/2',5 Gallom;bag in boxy hz �, products for refrigerated dispehsing • Best v-alue`on the market,deL�eruig the fastest ' +' ✓ return on investment and maximtim` rofitabihk , • Simple�toYinstall and:easytouse remove✓ t., from carton and power the unit up t #y that s all there is to it! 71 }Dispenses two products Manual,leverzoperated • Capacity:2 x 9.5 Litres/2 x 2.5 b S •Weight 771bs ,5 �,�"' � � ., �;�.��+k . ,• . w�• Dimensions�22 x 12'„x 25,`1/2"(L x W x H) -� •A/C Supply Voltage 120VAC/60Hz/1P/4Amp •Refrigeration Compressor cold wall evaporation; A . ay aCCllrate t0 32 'F/T C# r ' r ar b t,Al + x l •Environmentally friendly 134A refrigerant CFC free' i vC �fi-t�,"3 4 .kts,A;tT$``°,4 u�^ t�'t 'Clr `�4 •,�firStamless syteeyl�onstruScuon with polyufethane insulation r ' y"M A �`yRK'e. S,( { 4 ifLl x:16 'mak 9 $ - fi ki 4 ✓ �1. I�1. Y diY S Stuppipg Dunensions.27' x 7?x 30'(L x W x H) , ` " �i?iPl?uig Weight • +• s 5`rz. `. ,-. • CbG 21✓l is cextifiedbyNSo.both SF /ANSI t dar 47'xt.1.'' or bothiCanadiatt.and eiec7p(e � ax d $€.fir AY4 'RS^ 'n. ✓7 x^ y €' ^- ° requu mentsc' °aa_. a `7t; '.� '�' f` x' .ra 'xy .X�a, �%' i� e` t easek t5 'a ' '� ,. ✓ �. �, cmail�a�t�l g�� 31xi3` G., k �,a ' uc �n ax a ��ye� �� Apr& �� r� .�✓9�� ; . - naso- dry, be r `. e��ST a '� � ° � 4 aax-'�-�.:rd 'ra�Y�"�z`�`;,�' ",�, x"'. a ds��t2 �h'� >,�� „', r"' \-n �xz��; ,`s ��r' •zi' as B U N N® ITEM# Silver Series® 2-Flavor PROJECT Cold Beverage System DATE �W r , r Cold Beverage System ' £ x Cold beverage dispenser with patented High Intensity®mixing delivers J� superior drinks consistently glass after glass � , `> • A cost effective solution to providing your customers with superior Nr 1 - performance in juice and other concentrated beverage dispensing. • One dispenser delivers both frozen and ambient products increasing profits by lowering costs. • Drink consistency assured with the BUNN patented High IntensityTM mixing technology. • Pumps and mixes 2+1 to 11+1 concentrated beverages, including 4+1 high viscosity and 5+1 juices accurately and consistently. • Quick dispense with 1.0 to 1.5 ounces (29.6 to 44.4 ml) per second flow rate. • 7 cup clearance accommodates most juice containers. • 8 Ib. (3.6 kg) ice bank provides superior cold drink capacity. • Advanced concentrate pump designed for easy setup, accuracy and durability. • Modular dispense deck makes service fast and simple. • Both push-button and single-size portion control in the same machine. Model JDF-2S • Available with Iced Coffee or Juice display. (available with juice or iced coffee display) Dimensions:33.1"H x 10"W x 25.5"D • Preventive maintenance kit:39690.0000. PM -KIT (84.1cmHx24.9cmWx64.8cmD) For current specification sheets and other information,go to www.bunn.com. 15 Easy Clear®EQHP-10 Ambient Conversion Kitiy Product No.:39000.0004 Product No.:33699.0001 'I It (one kit required per dispense mJ station-photo shows Easy Clear®EQHP-10CRTG (""" 4-dispense station unit with an Product No.:39000.1004 one container, d three i ambient conversion kits Refillable Juice Container t7. Capacity:1 Gallon "! Product No.:39302.0000 ,,>` Model Agency Listing F Dimensions 6 Specificatonsss3e. Cubic Shipping Cord Model Product# Volts Amps Capacity Measure Weight Attached JDF 2S`,_- °"'. ,37900:0000 120 „u' 44(5,oz.)drink/.min 10 3.It, 1-0,3 lbs Yes?�, JDF-2S'° 37900.0001 120 4.5 4(5 oz.)drinks/min' 10.3 ft3 103 lbs. Yest JDF-2S ` '37900:0002 X120 4 5 4'(5 oz)dnriks/min 10 3 ft3 103 Itis Yest (iced coffee display) JDF-2S 37900.0025 120 4.5 4(5 oz.)drinks/min' 10.3 ft' 103 lbs. Yest (dual dispense-allows simultaneous dispense from both dispense heads,juice display) Refillable Juice Container Product No.:39302.0000 Capacity.,1 Gallon 75°F(24°C)incoming water for 180 drinks without exceeding 41°F(5°C)finished drink temperature. "Model includes air filter tPower cora'(NEMA 5-15P) 15 Amp-120V machine only. Electrical: Model requires 2-wire grounded service rated 120V, single phase, 60 Hz. Plumbing: 20-100 psi (138-690 kPa). Machine supplied with %" (0.95 cm) male fitting. Refrigeration: R-134a refrigerant, 9 oz. (.28 kg), 8 Ib. (3.6 kg) ice bank system 12.90 11. 9. 5 .08- '1.90- FLAVOR OB-1.9 --vFLAVOR LABEL HOLDERS JUICE DISPENSE 33.06 SWITCHES REFRIGERATION ONIOFF SWITCH WATER IN 7. 0 .375 MALE FLARE m m a e 5 LEGIA . 05.75 \120V POWER CORD Bunn-0-Matic'x Corporation- 1400 Stevenson Drive Springfield,Illinois 62703.800-637-8606.217-529-6601 •Fax 217-529-6644•www.bunn.com BUNN'practices continuous product research and improvement.We reserve the right to change specifications and product design without notice.Such revisions do not entitle the buyer to corresponding changes, improvements,additions or replacements for previously purchased equipment. All dimensions shown in inches. Y10 a eonmama cmrpmarlon Ice-O-Matice ICE1506 - Cube Ice Maker Features 1 , •Space saving 22"(558 mm)tall design, Produces up to 1,432 lbs(650 kg)of ice per day. -,i •Harvest Assist provides consistent ice production for the life of the ice maker while reducing energy consumption and increasing capacity. I < 0 ,.R.' �' •Pure Ice"exclusively by Ice-O-Matic.Built-in antimicrobial protection for the life of the ice maker inhibits bacteria growth on ice maker surfaces.Ice-O-Matic's optional water filtration system provides protection against unpleasant tastes,odors and scale formation. •Durable,electroless nickel plating on all evaporator plates ensures reliability. " •Longest warrantyin the industry.Purchase an ice-O-Matic water filter with your ?Q, :•otj, cube ice maker,replace the filter every six months,and the evaporator warranty K g, "' • - is extended to 7 years parts and labor(available in the U.S.and Canada only). 1 - q ,-s,% ` • •Constructed from corrosion-resistant stainless steel. ICE1506 on a dispenser •Note:The ICEI506 comes equipped with a Bin Thermostat kit 1 Options&Accessories Ice Maker Warranty II,ter Filters Every Ice-O-Matic ice maker is backed by a warranty that provides both parts and labor coverage. I<e Machine =,:'r i MaNfold £" } -IMtre" �r,, _ •Three years Parts and Labor. •Five years Parts coverage on the evaporator and compressor. .Model synem zs,. Repiacem m ,fir yr system t>•" •Seven years Parts and Labor on the evaporator when you purchase an Ce-0-Matic water filter with your cube ice maker ICE1506 IF Q2 IOM0iz1 NtA _ and replace the filter every six months(available in the U.S.and Canada only). Ice Form + � f 1506 is used with dispensers only Dispensers "7 i S nx '+ -.100200 v"...00 KBT25030 _ KBT25030 w.D.x twwl zzxnxn i� w oTNO) A Ax%0 J W D%H( ) �� E3x10 � EDJ MW 11100 E.45th Avenue Phone: 1.866.P RE.ICE Rev: A-01)09 Oenveb Co 80239 Z. 303.3J1.6296 Part: 1019 www.icaematicmm Ice-O-Matice Top View 4.s^ (114 mm) i -..19.19-.. '.-....._.i._-... i • H. I H.l: • Remote Cooled E., N A.Ice maker potable water in,3u'FPT. B.Ice maker water out,3W FPT. C.Hole for electrical connections,%". 1'� i\,F!.` G• Q D.Ice maker water out,3/4"FPT ---`\ ` a i A �x „/ i 3.3'(B4mm) 1919E• 1.t„ (optional). O E.Ice maker potable water in,ye"FPT 17.66 (332 mm) 6666- _ 2.06"(51 mm) (optional). 16.14 (33z MI)— i RB mm) F. Liquid line,ya"male quick connect 22.13"(561 mm)---------------------------I coupling for precharged line set (remote only). G.Discharge line,S"male quick connect Back View e — couplingforprechargedlineset. ❑,- 'I"�-h� o s H.Ce cube dispense area in bottom of ---- unit Z5 v� I ffi3�3131 4.09'(104 mm)' -- 2.22"156 mm)f Le 5.12'(130mm1 n 20'y50n mm) a .'--- Ice Maker mounting holes .._-..__ _.__ __..___._.________- (underside) 19.16"(487mm) Operating Requirements Dimensions �Ambient Temp Range Air SO'F(tO CI 100'F(38'q It' W D x H(inches) 30 x 205 x 22 WaterTemp�� 40'F 144p 100'F(38'Q WxOxH(mm _ ) ]62xR4x558��, Water Pressure 20 PSIG(1.4 BAR) fi- SIG(4.1 BAR) Specifications F r -- y ICE1506Hfl1 T—Remote• —1432(fi50) 1216(553) 19.5_ 4.6 206230/fi0/1 —245 _- 30— 22,491 1 —I 'Requires Remote VRC2661 Condense)))r NOTES: Number of vies: 3(including ground) Appm,Shipping Weight Its(kg): 300(136)w *ENERGY STAR qualified machine.Pleasesee our website vi wiceomaticcomfor the latest list of ENERGY STAR qualified machines and available rebates. 11100 E.45th Avenue Phone: 1.666.PU BE.ICE Rev: A-02/09 Denver,CO 80239 Fax: 303.3]1.6296 Part: 1019 www.iceomaticmm LOCER, ' FLAVOR ® SELECT . . FS30 €Lae�flnt»ru d'�aIc .t Flavor Select Advanced Ice-Beverage Dispenser $ Do, WThe FS30 offers over 112 unique flavor combinations. c 'p „ Self-serve dispensing is interactive and entertaining with eye-catching "Lite TouchIm" buttons. State-of-the-art cold carbonation technology provides a consistently pleasing drink experience for our customers. ® Cold carbonation for consistently m Fits in current 30" IBD footprint better drink quality "Air MixT^^" nozzles blend � 16 Brands for over 112 syrup and water in midair for Flavor Possibilities consistent drink delivery Add up to 12 bonus flavors a Illuminated easily to create an exceptional interchangeable merchandiser drink experience m Large capacity removable "Lite TouchTM" brand light show drip tray and cup rest draws attention to your more profitable fountain section! ® Cubelet ice capable dispense is available-specifications Self-contained with on request multiple ice fill options a� NSF. I O` ;„ M CFRnT(o To OL STU UM MO cAWSASml3:ND VA 6655 Lancer Blvd, an Antonia,TX 78219 210-310-7000 1-800-729-1500-FAX 210-310-7250•www.lancercorp.com ! s! LOCER FS30 S P E C I F I C A T I O N S (10320m4 (3}pnta+i wpfi A4} \ t {{4 412 �e 1 (114 me y - i ar fYt6' I} pggp (s9ammY I W� (wllhOul lld 5i2. ()la mm) s r I ' Ip. User Interface Options for FS Series — FS30-10 Brands.112 Flavor Possibilities -(775 reed FS30-14 Brands,SS Flavor Possibilities FS30-12 Brands,84 Flavor Possibilities FS30-10 Brands,70 Flavor Possibilities FS30-BBrands,5BFlavor Possibilities Lancer"Lite Touch"user interface panels . 7V8atl 6 p, iR 'Y r Up ca 16 enhanced Bonus Add open 12 loamein brands Raver boons flavor avaipbin le dicator l p _ i f Lancer LFCV Valves Front connection for products i Key lack switch for valves Access to floor drain suggested Field Configurable Parts warranty f E i { Warranty:For warranty specifics by product, IT CORPORATFOFFICE 6655 Lancer Blvd=San Antonio,TX 78219 contact your lancer Sales Representatives. i 210-3107000=1-800-729-15DD^FAX 210-3107250 www.iancereprp.com Lgwpmere design endue speciticeti0us may change without rites 1 "Lancer"is the registered on damask of Lancer Corporation,02010 Lancet a0 rights reserved. FS30 S pee Sheet 01110 t i I .a FROZEN BEVERAGE DISPENSERS a, s DIMENSIONS 2 Barrel Dispenser .�FBDI7 J peons,&Fseaturgs: Pxr : Countertop unit COVERS,: s shown,?onF(3D�564"» Width: 17 in (432 mm) FBD Door Options Depth: 32.38 in (622 mm) , Height: 41.4 inmm) I RIEN E IRODUCE (withmerchandiseriser IR door) - RE Countertop unit on base cart Width: 17 in (432 mm) Depth: 32.38 in (822 mm) Height: 75.4 in (1915 mm) r�, (with merchandiser door) ELECTRICAL REQUIREMENTS Short Door 215 to 245VAC, single phase; 3 wire,20 amp; uses NEMA # L-620-R receptacle Refrigeration Unit. 19,000 BTU/Hr,R-404A(SOHz) 15,000 BTU/Hr,R-404A(60Hz) ? SPACE REQUIREMENTSa "s- Sides or Back: 2 in IS mm) min Top: 12 in (305 mm) I.ro , ,•y5. - WEIGHT Operating unit 345 Ib (156.5 kg) Tall Door,front Lift Base cabinet: 80 Ib (36.3 kg) - - Tall Door SYRUP CONNECTION Bag-In-Box(BIB) / 433nm �r of , MOTORS �� 1 Beater. ( I/6 HP 1/ �pn Fan: (I) I/4 HPtpr°°°� ; j WATER REQUIREMENTS �. • Fresh water, 30 PSI min 1 �'^•^ 105'^^' Side Open Door DRAW PERFORMANCE ss Available in Short 75°F25°C ( ) Ambient or Tall Version 45% Relative Humidity ( FBD Features 64oz./minute continuous alternating barrels s. OPTIONAL ACCESSORIES `@6 I Base Cabinet w/Casters(Part#12-2493-0001) �n Leg Kit(set of four) (Pari 12.2533-0001) R (E p azzmm Water-Cooled Unit Equipment design and/or specifications may change without notice. also available FBD•8161 Interchange Parkway,Suite 115•San Antonio,TX 78218•210.637.2800• 1.866-323.2777•Fax:210.637.2832•www.fbdfrozen.com 05/08 Copyright©2008 by FBD Partnership,LP,All Rights Reserved. 24-2314-0001G �s k �t � ikI 5EL'F"SERuC;4 � ,Fd • Accomodates 2 barrel (550D) or 3 barrel (553D) dispensers • Space for 3: 5-gallon Bag-in-Box Syrups • Dome Lid and Straw Dispenser • 15-gallon waste tank for drip tray T • Space for 1: 20-1b. CO2 tank • Valve Locks available • Water Required: 3/8" water line, 25psi min. pressure • Electrical Required: 215v to 240 vac, single phase, 3 wire, 30 amp • Easy to install SELF-SERVE CART 12-2712-0001 Self Serve "Unplumbed" 550, 553 12-2712-0002 Self Serve "Plumbed" 550 12-2712-0003 Self Serve "Plumbed" 553 t, a , LOCK KITS Reduce Shrinkage ,. 12-2668-0001 Kit, DDV Barrel Lock (550) , 12-2668-0003 Kit, DDV Barrel Lock (553) �Z CHECK OUT REGISTER SIDE MOUNT CUP DISPENSER Model 553D Shown on 42-2031-0001 Side Mount Cup Dispenser 553 Self Serve Cart (Holds cups up to 44oz.) ff J � Y n -kW W '� t z 4p� • ' �' ��F R�O�ZxE� $ x �� - r �•9, RBE¢ ;.E 'F r; , f SPECIFIC AT10NShSELF SERE C kit?" V DIMENSIONS Width: 33.1 in (841 mm) Depth: 31 in (787 mm) Height: 46.5 in (1181 mm) 33.1 31.0 2015—1 0 F7 96,5 6 30.5 T Equipment design and/or specifications may change without notice. LANCER FBD 5620 Business Park Dr.•San Antonio,TX 78218•210-666-0544.1-866-323-2777•FAX 210-666-2044•www.lancerfbd.com Copyright-2005 by Lancer FBD,all rights reserved. 38-FBD-SELF-SERVE CART 2/05 24.2194-0009 jS k u+tiiAe�s r INSTALL KIT • All Models Available • Great for multi-unit placements • All essential parts needed to install FBD £�k • Necessary tubing, fittings, regulator(s), install diagram ' • BIB racks available ry; 12-2474-0001 Install Kit, 2BBL DOM (550) BOTTLE CO2 SYS. T+ 12-2474-0002 Install Kit, 2BBL DOM (550) BULK CO2 SYS. f, ' 12-2474-0004 Install Kit, 4BBL DOM (554) BOTTLE CO2 SYS. 12-2474-0005 Install Kit, 4BBL DOM (554) BULK CO2 SYS. a. µ 12-2474-0006 Install Kit, 3BBL DOM (553) BOTTLE CO2 SYS. 12-2474-0007 Install Kit, 3BBL DOM (553) BULK CO2 SYS. BUCK & BOOST • Requires 215 voltage range input; required r so compressor operates properly -S_ • Prevents voltage gaps when voltage is not within specified voltage range • Allows voltage to maintain 215 to 245 VAC range • Correct electrical is critical • Prolongs life of electrical motors ;r 14-0378-0001 Buck'N Boost Transformers n` (Models 550 and 553) 6.2"hx6.2"wx4.7d 14-2089-0001 Buck'N Boost Transformers 1.OKVA (Model 554) ' 8.3"h x 6.94"w x 4.91"d CUP/LID/STRAW DISPENSER k • Maximize counter space with compact modular cup/lid/straw dispenser • Easy to clean and maintain • Holds cups up to 44 oz. ` 42-2030-0001 Self-Service Cup/Lid/Straw Dispenser -. 42-2031-0001 Side Mount CupxDispenser F.+z x. Equipment design and/or specifications may change without notice. LANCER FED 5620 Business Park Dr.•San Antonio,TX 78218.210-666-0544.1-866-323-2777•FAX 210-666-2044•www.lancerfbd.com Copyright-2005 by Lancer FBD,all rights reserved. $ t' *, Nd ,« ''� °E¢XUT-^'�' +'k"`'cp`c n .•. ,�'' f " x'14 � Ra3 , #�.xr. 24-2194-0013 EPE REME ' ' � • ' ° wr woe DIMENSIONS ' a, m` Countertop unit ��. Sir " Width: 26 in (660mm) Depth: 32.38 in (822 mm) "s ' Height:41.4 in (1052 mm) (with merchandiser door) 641!a w , Unit on base care ; Height: 75.4 in (1915 mm) (with merchandiser door) ELECTRICAL REQUIREMENTS ,., 215 to 245VAC, single phase;3 wire, 30 amp; uses NEMA#L-630R receptacle Refrigeration unit: 21,000 BTU/Hr, R-404A(SOHz) 19,000 BTU/Hr, R-404A(60Hz) SPACE REQUIREMENTS Sides or back:2 in (51 mm) minimum Top: 12 in (305 mm) 4-Barrel Dispenser WEIGHT (Shown with standard door.Customized solutions available.) Operating unit 460 Ib (208.7 kg) Base cabinet:80 Ib(36.3 kg) SYRUP CONNECTION Bag-In-Box(BIB) MOTORS os°'pis Beater: (4) 1/6 HP Fan: (1) 1/12 HP WATER REQUIREMENTS Fresh water, minimum 3/8"supply OPTIONAL ACCESSORIES Base cabinet w/tasters(Parc#12-28990001) d Leg kit(set of four) (Part#12-2533-0001) Painted or stainless steel side panels Water-cooled unit(as shown) Various door options(see spec sheet) moon\ ° Remote condenser(see spec sheet) Eib Eib\.,.� (c X01 �� FBD stoves for continuous improvements and engineering innovations. Equipment design and/or specifications may change without notice. FBD—Frozen Beverage Dispensers 8161 Interchange Parkway,Suite 115•San Antonio,TX 78218•210.637.2800• 1.866.323.2777•Fax 210.637.2832•www.fbdfrozen.com 08/09 Copyright©2009 by FBD Partnership,LP,All Rights Reserved. 24-2314-000SH RMZC30 SPECIFICATION SHE 153 3/8 5 DOOR WA, ENDS 122 15/16 d POOR WIG ENDS - 92 112 3 DOOR AID ENDS ALTERNATE 62 1/16 REFRIGERATION 2 DOOR W/O ENDS L:XIT OUT - 4 9/16 2 1/2 TQP BACK \l 83 3/4 TOTAL HEIGHT INCLUDING TRIM RMZC30 6 5/8 Front View T—_ 4 3/8 REFRIGERATION 4 3/4 1 t SS ELECTRICAL EGRRSS FROM 1' DRAIN CAN BE ACCEFSS HOLES USES BOTTOM BACK 2 3ja INSTALLED OPPOSITE 27 1/4' ELEC BOX AND FRONT + USES 3 1f2" BASE *NOTE: CASE DIMENSIONS SHOWN REFLECT STANDARD 4-1/2"HIGH BASES 37 1/8 DIMENSIONS SHOWN IN{PARENTHESIS)REFLECT 3-1/2"BASES. ALTERNATE 3 3/4 REFRIGERATION EXIT OUT REFRIGERATION TOP BACK EGRESS LEFT BOTTOM BACK r— 22 —� 10 1 ja "(9 1/8) 5 3/16 4 1/2' HIGH 64 1/8 82 3/8 3 32 1J2 BASES SHOWN 64 3/4 INTERNAL *(A1 3j8) HEIGHT REFRIGERATION EGRESS BOTTOM FRONT CASE HEIGHTS —� WITH TOP AND 1 1/2 — 34 —� END TRIM REMOVED ELECTRICAL ACCESS HOLE AND DRAIN TO FIT THROUGH DOORS r(Bottom) al Side View 15 1/4 - Ell *(14 1/4) Side View Zero Zone, Inc. . 110 N. Oakridge Dr. t North Prairie, WI 53153-9792 1-800-247-4496 . FAX: 262-392-6450 All specifications are subject to change without notice. www.zero-zone.com RMZC30 J RMZC30 SPECIFICATION SHEET REFRIGERANT CONNECTIONS REFRIGERANT CONNECTIONS SIZES FOR ELECTRIC DEFROST SIZES FOR HOT GAS DEFROST SUCTION SUCTION MODEL SUCTION LIQUID LINE O.D. FOR MODEL SUCTION LIQUID LINE O.D. FOR NUMBER LINE O.D. LINE O.D. REFRIGERATION NUMBER LINE O.D. LINE O.D. REFRIGERATION OUT TOP BACK OUT TOP BACK 2RMZC30 7/8 3/8 5/8 2RMZC30 7/8 1/2 5/8 3RMZC30 7/8 3/8 5/8 3RMZC30 7/8 1/2 5/8 4RMZC30 7/8 3/8 7/8 4RMZC30 7/8 1/2 7/8 5RMZC30 7/8 3/8 7/8 5RMZC30 7/8 1/2 7/8 ELECTRICAL SPECIFICATIONS BY DOOR MANUFACTURER CAPACITY T-10 T-10 SPECIFICATIONS ANTHONY DEFROST MODEL FANS T-8 LIGHT LIGHT ELM STANDARD HEATER USABLE VERTICAL LIGHTS AMPS AMPS ANiI-SWEAT MODEL - SURFACE NUMBER AMPS ANTI-SWEAT AMPS NUMBER UBIC SQUARE AMPS ONE BOTH HEATERS HEATERS 208V/1/60HZ. FEET END END FOOTAGE 2RMZC30 51 28 ANTHONY DOORS 3RMZC30 76 41 2RMZC30 0.68 1.45 1.50 2.25 2.23 4.42 6.73 4RMZC30 100 55 3RMZC30 1.02 1.94 2.25 3.00 3.12 6.44 10.09 5RMZC30 125 68 4RMZC30 1.36 2.42 3.00 3.75 4.05 8.32 13.46 CASE WEIGHT 5RMZC30 1.70 2.91 3.75 4.50 4.94 9.80 16.83 SIZE IN ARDCO DOORS POUNDS* 2RMZC30 792 2RMZC30 0.68 1.89 1.50 2.25 N/A 5.52 6.73 3RMZC30 1,102 3RMZC30 1.02 2.34 2.25 3.00 N/A 7.83 10.09 4RMZC30 1,476 4RMZC30 1.36 3.06 3.00 3.75 N/A 9.84 13.46 5RMZC30 1,880 5RMZC30 1.70 3.51 3.75 4.50 N/A 12.05 16.83 *WEIGHT BASED ON SUBTRACT0.19 AMPS PER DOOR FOR PSC FAN MOTORS UNCRATED CASES WITHOUT *STANDARD FOR CASE IN A LINE-UP ENDS, AND FULLY SHELVED. VOLTAGE: 115 VOLTS 1 PHASE 60 HZ. SINGLE END WEIGHT: 54 LBS. BTU/HR ENERGY REQUIREMENTS: FROZEN FOOD-11°F EVAPORATOR (-5°F AVERAGE PRODUCT TEMPERATURE) ICE CREAM -18°F EVAPORATOR -12°F AVERAGE PRODUCT TEMPERATURE) MODEL BTU/HR @ BTU/HR @ BTU/HR RATING BASED ON T-8 U GHTI NG&PARALLEL RACK SYSTEM. NUMBER -11°F -18°F MULTI PLY BY 1.04 FOR CONVENT ONALSYSTEM. 2RMZC30 3,140 3,390 3RMZC30 4,540 4,920 ADD 30 BTU/HR PER DOOR FOR T-10 LIGHTING 4RMZC30 5,890 6,390 DEDUCT 57 BTU/HR/DOOR FOR PSC FAN MOTORS 5RMZC30 7,340 7,970 CASE DESIGNEDTO OPERATE IN AN AMBIENT OF 75°F OR LOWER AND RELATIVE RMZC30 FOR ELM AT-11°F FOR ELM AT-18°F HUMIDITY OF 55%OR LOWER. W/OPTIONAL DEDUCT250 DEDUCT295 ELM DOORS BTU/HR/DOOR BTU/HR/DOOR Zero Zone, Inc. . 110 N. Oakridge Dr. North Prairie, WI 53153-9792 U� ru1 1-800-247-4496 . FAX: 262-392-6450 www.zero-zone.com All specifications are subject to change without notice. RMZC30 MDI-04M5-6-1 FR sy Endcap Merchandiser �I Model: M01-04MS•64FR Canopy Lights: 1.75 Anti-Condensate: Size: 4x6 Shelf Lights: 3.15 Fan • nfa Total BTU[h: 140400 Nose Lights: We Heat 7.2 Evap Temp: 1W Front.Fans: 2.1 Condensing Unit: Defrost Type: Time Off Top.Fans: Na 6.1 amps Defrost Freq./Duration: 40 min/4 hr Back Fans: n/a Plug: L 1430P Electrical: 20811161) ECM: Yes —741 ---------------- - f J 4.711 731 . tt? to! i ! ! 1 V! 0 C NOTE: Unless specifically stated,these display merchandlsers are designed for use In stores where temperature STORE FIXTURES INC. and humidity do not exceed 751 and 553/R.N. Deslgry features,and specifications are subject to change-Features and options maybe certlbed by ETL,UL,NSFCE,and/or other 3rd party certiratlob agencies. For information on WWW.southernstDreffxtures.com verification of said certification,contact Southern. $00-552-6283 Item No. Quantity '' BEVERAGE-AIR ,,yfRA r ,C'(.;1 PO Box 5932,5-98 Spartanburg, -5 2-5 04 FOOD PREPARATION MODELS: 1-8://ww .Bev Fax# 1-864-582-5083 SERIES PREP TABLES SPE27-711S http://www.Beverage-Air.com r.com SPE27 ELITE SERIES Commercial Refrigeration Equipment WITH SNEEZE GUARD General Specification HOLDS(9)119 AND(2)1/6 SIZE PANS SPE27 ELITE SERIES—with Sneeze Guard Assembly All around prep table with enhanced refrigeration system and new and improved grille system for better airflow and less temperature gradient. Improved design envelops cold air around pans and provides uniform temperature distribution throughout the cabinet. Airflow assures that product in open containers is kept below 41°F and above freezing. This translates into increased product shelf life, higher quality food, better food appearance, fresher product and a reduction of bacteria build-up to combat food-borne illnesses. CABINET CONSTRUCTION Exterior construction includes heavy-duty stainless steel finish on front, sides, top, door(s), back, bottom and grille. Sneeze guard assembly constructed of stainless steel and clear plastic. Interior liner is made of anodized aluminum for superior resistance to corrosion. Doors are mounted to face of cabinet on cartridge style hinges permit- ting them to self close under their own weight. Hinges also allow doors to stay open 120° and permit easy door removal for service and clean- ing if required. A plug in type vinyl magnetic gasket is attached to each door for positive seal. Door handle is made from extruded aluminum with a black anodized finish. It is contoured to permit easy opening of doors with fingers from both top and bottom of handle. Digital ther- mometer on door to monitor interior cabinet temperature. Cabinet insulation is CFC free foamed-in-place polyurethane of two- inch minimum thickness. Six-inch adjustable legs are standard. 3"ADA compliant casters are available. Dual-sided countertop is constructed of stainless steel for added dura- bility. One epoxy-coated steel wire shelf supplied as standard. Will accommodate 9-1/9th size pans and 2-1/6th size pans. Pans furnished are 6" deep and made of polycarbonate plastic and are centered for service on both sides of unit. REFRIGERATION More robust refrigeration system provides added capacity and effi- ciency. Systems are designed using CFC free R134a refrigerant and capillary tube between condenser and evaporator. Recirculated, forced air from evaporator is moved under pans, which are recessed 7'from top of cabinet. Forced air over the condenser is drawn through grille under door as well as the back and bottom of cabinet. Automatic con- densate evaporator is provided to eliminate the need of floor drains. ELECTRICAL CONNECTION CERTIFICATIONS Units pre-wired at factory Designed and tested in 86°F ambient to 2009 NSF/ANSI 7 standard to • and include 8'long cord and hold food product below 41°F. Food must be pre-chilled before placing NEry %15P plug set located at rear, into pans. Approvals UL-EPH, NSF7 for Open Buffets, and Canadian (CSA). bottom left. ® Sw I� ® ? CITY OF SALEM, MASSACHUSETTS 10 BOARD OF HEALTH 120 WASHINGTON STREET,4."FLOOR P11b�1CH@8I't$ ._ .. .. _ rroec.r.amme.r.omc. T`EL. (978) 741-1800 FAx(978)745-0343 KIMBERLEY DRISCOLL- -Iraindin@salem.com LARRY RANIDIN,R1',/RF1JS,CHO,CP-F5 MAYOR - HL''Ai xt-I AGENT This Form will be collected during your next Board of Health inspection. QUESTIONAIRE —GREASE TRAPS 2012 1. NAME OF ESTABLISHMENT: ' /j/ h 2. ADDRESS OF ESTABLISHMENT: II '3. DOES YOUR ESTABLISHMENT HAVE A GREASE TRAP? 4. WHAT SIZE GREASE TRAP DOES YOUR ESTABLISHMENT HAVE? CAPACITY IN GALLONS 5. HOW IS THE GREASE TRAP MAINTAINED? ON A DAILY BASIS? BY AN IN-HOUSE PERSON OR BY AN OUTSIDE CLEANING SERVICE? 6. WHAT IS THE FREQUENCY THAT THE GREASE IS REMOVED FROM THE TRAP? 7. WHAT IS THE NAME OF THE FIRM WHO REMOVES AND/OR PICKS UP THE GREASE FROM YOUR ESTABLISHMENT? 8. WHAT IS THE DATE OF YOUR LAST INVOICE FROM THE REMOVAL FIRM?