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JO FREEDOM - ESTABLISHMENTS 11! SMEAM� ""ISM UPC 10247 smead.eom • Umb In USA SFI 'a�m�"N" 1 www i I >> L � r i 11V(Po, MESSAGE FOR_Co �/y A.M. DATEZ P.M. TIM M— rl _!U (a�,�� OF PHONE/ TEL ,.me, m „,' PLEAS .C/SLL Mid,O souk .. AE7't7RNED YOt3R CALL „ SPECGIL ATTENTION MESA II 60AI d u SIGNED Hi Mr.Greenbaum, It was nice talking to you yesterday,and thank you providing me with the proper information I need to get thing started for Jo'Freedom. The product we were interested in selling out side is Steamed Hot Dogs from Kayem. The Kayem Company is a well-respected company in the food/restaurant industry. My idea is to offer Kayem steamed hot-dogs outside well as inside. The Kayem Tabletop Steamer holds up to 50 hot dogs plus two extra pans for toppings, all with stainless steel covers. The Kayem Steamer has removable insert pan for proper cleaning/ sanitizing,which is necessary for up to code requirements. This Kayem company steamer is all stainless steel construction with adjustable heat control (1200 watts). The dimensions are Length 22 inches,Width: 14 inches, Height: 11 inches. The condiments will be commercially packed by the manufacture (single-used packets). Condiments will of course be stored in proper code related storage containers. What ever is necessary to satisfy and be approved by the Salem Health Department. Utensils that will be used are tongs. There is a sanitary compartment that safely stores/protects tongs from contamination. Gloves Wax tissue sheets Napkins/paper plates. We will properly use cleaning and sanitizing solution for contact surfaces and utensils during operating hours Employees will be monitoring self-serve area. Thank you in advance for taking the time out of you busy schedule. I know with you help and support Jo' Freedom is going to be a big success. Please feel free to call/e-mail me at any time for questions or concerns. 978.430.7164 rmastrangelo anwinthrop.kl2.ma.us T nk you again, Rock Mastrangelo 9zh' John Bertram House Salem Board of Health OCT 2 2 2012 120 Washington Street 8C'T'Y OF D OSALEM Salem, MA 01970 HEALTH Mr. Larry Ramdin: Per our phone conversation, please find the information concerning our kitchen renovation currently scheduled for November. During this time Dishwasher #1 New Hobart LXiH will replace Dishwasher #2 Hobart LXiH located in the renovation area. Dishwasher #3 Hobart LX30 located in the center island area. Thank you for your attention and I look forward to working with you. R gards, aula Grocki Maintenance Director Phone (978) 744-1002 29 Washington Square • Salem, Massachusetts 01970 Fax (978) 744-0571 www.bertxamhouse.org I IVY 4,1w, '0 A Xv, I'Plb, �A- I I 1�:- 7 A' IV �V%r -A, IN, c. vegy'', � "I�� -- Vf rn im W T , ,� Y-0,',I --1 41", - " VIr_ , k� - A IA"o, Z�, Av V, MfIt KNIT, 'Wl I TV, 7 ID mc, ma", v W-17"t: Itlwe It, ."tt' Iv- tll irt q47 it ql:, 41, 7 Zt. Lu;,ri4 cl, '41 rk It ........ It Lo *"t V I .Uj t t 11 Ak cc tt SP Co 'kv UJ tIVC t " It 'UJ C2 ML 7wIr I 15 N It jpvt It I I. r I ,t, a. *z; a) 4,.SYATI �tcL_ 1wy err0 0) 'Uj; TCD) Iq LZ CL rl I 0 0 - I I 4 0 'Al 79 E'A E cm "I IA Q) I cp 41 cc m -,a "D IV I- C) e, "t. LL P w AII' All C.'r foI -:4 1 4A ' CITY OF SALEM, MASSACHUSETTS reba�xeatth BOARD oP He;w:flr .....,,,....m,,...,.,... 120 WAST[ING'fON S'1RF_F;'1',4T"FLOOR KIMBERLEY DRISCOLL T[-,i,.(978)741-1800 FAx(978)745-0343 LARRY RANIDIN,ILS/REI IS,CHO,CP-17S MAYOR Iramdin t@salemcom HIs,\1;I'H AGENT Food Establishment Permit Application (Application must be submitted at least 30 days before the planned opening date) 1) Establishment Name: 2) Establishment Address: �11 SSEx -5-TI. 3) Establishment Mailing Address(If different): 1 4) Establishment Telephone No: ��6 ' �y y J Z 6$ f 5) Applicant Name&Title: 8) Applicant Address: ` `� S R-iSjAmoR F A� C— w„,,'n#za f M A nn 7) Applicant Telephone No: 6lq-Zuk-46-q(7 24 Hour Emergency No: Email: Fob,-k E�A-D 8) Owner Name&Title(if different from applicant): 9) Owner Address(if different from applicant): 10) Establishment Owned by: 11) If a corporation or partnership,give name,title and home address of officers or partner. An association Name Title Home Address A cor oratlo An indiv -al M',E> A partnership Other legal entity flkQ-C4AQ y'hn q(r SLC lAJ A t&n Kt C4/a'`7 PAUN E2 U—(— S "Ll"1 i M.14 12) Person Directly Res onsible For Daily Operations Owner, Person in Char e,Su ervisor,Manager,eta Name&Title: A C*�-aw� Address: Telephone No: Fax: Email: Emergency Telephone No: 13) District or Regional Supervisor(if applicable) Name&Title: Address: Telephone No: Fax: Email: Check#: Date: - Amount: Food Establishment Information 14) Water Source: 15) Sewage Disposal: DEP Public Water Supply No: ( if applicable) 16) Days and Hours of Operation: Su,s -Srak {'^1 17) No.of Food Employees: 18) Name of Person in Charge Certified in Food Protection Management: c� Required as of 10/1/2001 in accordance with 105 CMR 590.003(A) 19) Person Trained in Anti-Choking Procedures(if 25 seats or more): ❑ Yes VNo 20) Location: 22) Establishment Type(check all that apply) ____(checkorle)7 Retail( ",o Sq. Ft) ❑Caterer �'Pam,anent Structure Food Service-( Seats) ❑ Frozen Dessert Manufacturer Mobile .❑ Food Service-Takeout ❑Residential Kitchen for Retail Sale ❑ Food Service-Institution ❑ Residential Kitchen for Bed and ( Meals/Day) Breakfast Home ❑ Food Delivery ❑ Residential Kitchen for Bed and 21) Length Of Permit: Breakfast Establishments„------------------ __ ________________________________••--•------••------- ..._--.._._.. ------.._......-._........ eck one) RETAIL STORE RESTAURANT - Annual ❑Less than 1000sq.ft. $70 ;WLess than 25 seats $140 /Dates: ❑1000-10,000sq.ft. $280 ❑Residential Kitchens $140 ❑More than 10,000sq.ft. $420 ❑25.99 seats. $280 ❑More than 99 seats $420 Temporary/Dates/Time: g"-,H-,o-- m--------------------------- -------------------$1•---00------- ❑ Bed&BreakfastlChildcare Services(Nursine -----------------------------------------------------------------------•---------..._._..-•----------------------------------------- ADDITIONAL PERMITS ❑MAKE ICE CREAM,YOGURT/SOFT SERVE $25 ❑ PASTURIZATION $25 ❑ALL NON-PROFIT" $25 *Including, church kitchens, state funded childcare&prfvote club 23) Food Operations: Definitions., PHF-potentially hazardous food(time/temperature controls required) Non-PHFs-non-potendally hazardous food(no fimelemperature controls required) (Chef RTE-rea to-sat foods Ex.sandwiches,salads,muffins which need no further processing a e of Commercially PHF Cooked to Order Hot PHF Cooked and Cooled or Hot Held ire-packaged Non-p" forYlore Than a Single Meal Service Sale of Commercially Preparation of PHFs For Hot And PHF and RTE Foods Prepared For Highly Pre-packaged PHFs Cold Holding for Single Meal Service Susceptible Population Facility Delivery of Packaged PHFs Sale of Raw Animal Foods Intended to be Vacuum PackaginglCook Chill Prepared by Consumer shooting of Commercia Customer Self-Service Use of Process Requiring A Variance Processed Foods for andlor HACCP Plan(including bare hand ervice Within 4 hourscontact alternative,time as public health control. Customer Self- ce of -Ice Manufactured and Packaged for Offers Raw or Undercooked Food of Non-PHF and Non- Retail Sale Animal Origin Pleparaon of Non-PRFs "Juice Manufactured and Packaged for Prepares FoodISingle Meals for Catered stall Sale Events or Institutional Food Service Offers RTE PHF in Bulk Quantities To be completed by the Board o(Health Retail Sale of Salvage,Out of Date or Recendltioned Food Total Permit Fee: Payment is due with application 1,the undersigned,attest to the accuracy of the information provided in this application and 1 affirm that the food establishment operation will comply with 105 CMR 590.000 and all other applicable law. I have been instructed by the Board of Health on how to obtain copies of 105 CMR 590.000 and the Federal Food Code. p �Q(�, 0 24) Signature of Applicant: �V� �C \ W ft Pursuant to MGL Ch.62C, sec. 49A,I certify under the penalties of perjury that I,to my best knowledge and belief, Have filed all state tax returns and paid state taxes required under law. 25) Social Security Number or Federal ID: OzS -6--` -0(-3'6 Z 26) Signature of Individual or Corporate Name: So Massachusetts Department of Public Health Salem Board of Health 120 Washington Street,4"'Floor Division of Food and Drugs Salem, MA 01970-3523 Tel. (978) 741-1800 Fax(978) 745-0343 City/Town of 9PLj-_dr-t Address: FOOD ESTABLISHMENT INSPECTION REPORT Tel. Name Date Ty a o - f Operation(s) Type of Inspection d tZaQwor+-t ' ) Food Service ❑Routine Address1.4+ b �SS�x Risk El Retail ❑ Re-inspection Telephone C1.� 4. Level ❑ Residential Kitchen Previous Inspection P ❑ Mobile Date: Owner HACCP YIN [I Temporary Pre-operation R�t'S- - )La.f E&,-LACtO ❑ Caterer ENuspect Illness Person-in-Charge(PIC) SAS. 6 Time ❑ Bed&Breakfast ❑General Complaint In: ❑ HACCP Inspector b r l D A Out: Permit No. ❑.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_(Red Anti-Choking ng 590.009(E) ❑ Items) Tobacco 590.009(F) ❑ Violations marked may pose an imminent health hazard and require immediate Allergen Awareness 590.009(G) ❑ corrective action as determined by the Board of Health. -,FOOD PROTECTION MANAGEMENT_ __ _ El 12. Prevention of Contamination from Hands ❑ 1. PIC Assigned/Knowledgeable/Duties _ -- E] 13. Handwash Facilities EMPLOYEE HEALTH -._..._ --- - _ - . . _ _ _ _ - ,.. PROTECTIONPROM'CHEMICACS'__ _ ❑ 2. Reporting of Diseases by Food Employee and PIC ❑ ❑ 3. Personnel with Infections Restricted/Excluded 14.Approved Food or Color Additives t _ ___ -- 11 ❑ 15 Toxic Chemicals F1 4.FROM Food andAPPROVEDfrom App Source TIMErrOmPERATURE"CONTROLS(P.otentlalbi Ha¢ardoa Foods)�� ❑ 4. Food and Water from Approved Source . - - _ .. ❑ 5. Receiving/Condition ❑ 16. Cooking Temperatures ❑ 6. Tags/Records/Accuracy.of Ingredient Statements ❑ 17.Reheating ❑ 7. Conformance with Approved Procedures/HACCP Plans [118. Cooling ,PROTECTION FROM CONTAMINATION _ W E] 19. Hot and Cold Holding E] 8. Separation/Segregation/Protection - _ ❑20.Time as a Public Health Control ❑ 9. Food Contact Surfaces Cleaning and Sanitizing REQUIREMENTS FOR,HIGHLYSU$CEPTIBLE=POPULATIONS'(H$P).'_J ❑21. Food and Food Preparation for HSP ❑ 10. Proper Adequate Handwashing , ❑ 11. Good Hygienic Practices CONSUMER El22. Posting of Consumer Advisories Violations Related to Good Retail Practices_(Blue Number of Violated Provisions Related Items) Critical(C)violations marked must be corrected To Foodborne Illnesses interventions immediately or within 10 days as determined by the Board and Risk Factors (Red Items 1-22): of Health. 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-2x590.0 order of the Board of Health. Failure to correct violations 24. Food and Food Protection (Fc-3x5so.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-SX590.006) 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. b 4d A Ain Inspector's Signator I Print: l7q't�p bc��.t`ArvM PICS Signature Print: - Page,of�Pages 4E2'T- V-Nt-FLANn Violations Related to Foodborne Illness Interventions and Risk Factors(Items 1-22) PROTECTION FROM CONTAMINATION FOOD PROTECTION MANAGEMENT 8 Cross-contamination 1 590.003(A) Assigt Responsibility*nsibility* 3-302.11(A)(1) Raw Animal Foods Separated from Cooked and RTE Fords* 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 Each Other* EMPLOYEE HEALTH Contamination from the Environment 2 59O.003(C) Responsibility of the person in charge to 3-302.1.1(A) I Food Protection* require reporting by food employees and 3-302.15 Washing Fruits and Vegetables applicants* 590M03(F) Responsibility Of A Food Employee Or An 3-3(A.11 Food Contact with Equipment and Utensils* Applicant To Report To The Person In Contamination from the Consumer Charge* 3-306.14(A)(,B ,Returned Food and Reservice of Food* 590.003(0)) Reporting tin by Person in Charge* Disposition of Adulterated or Contaminated 3 590.003(D) Exclusionsand Restrictions* Food 590.003(E) Removal of Exclusions and Restrictions 3-701A Discarding or Reconditioning Unsafe FOOD FROM APPROVED SOURCE Fes* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 590.004(A-B) Compliance with Food law* 4-501..1.11 Manual Warewashing-Hot Water 3-201.12 Food in a Hermetically Scaled Container* Sanitization Temperatures* 3-20L 13 Fluid Milk and Milk Products* 4-501.11.2 Mechanical Warewashing-Hot Water 3-202.13 Shell Eggs* - Sanitization Tem eratures* 3-202.14 Eggs and Milk Products.Pasteurized* 4-501.114 Chemical.Sanitization-temp.,pH, 3-202.16 Ice Made From Potable Prinking Water* concentration and hardness. * 5-101.11 Drinking Water from an Approved System* 4-601..11(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- Shelifish and Fish From an Approved Souroe Contact Surfaces and Utensils* 4-702.11 Frequency of Sanitization of Utensils and 3-201.14 Fish and Recreaaonaliy Caught Moliu=.can - Food Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and- 3 201.15 Molluscan Shellfish f om NSSF lasted Chemical* Sources* 10 Proper,Adequate Handwashing Game and Wild Mushrooms Approved by Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-202.18 Shellstock Identification Present" 2-301.12 Cleaning Procedure* 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-201.t; Game Ammais* .. 11 Good Hygienic Practices 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-202.11 PHFs Received at Proper Tem eraarres* 2-401,12 Discharges:From the Eyes,Nose and 3-202.15 Package Integrity* Mouth* 3-10i.11 _ _FEW Safe and Unadulterated* 3-301.12 Preventin Contaznination When Tustin 6 TagstRecords:Shellstock 12 Prevention o}Contamination from Hands 3-202.18 Shellstock Identification* 590.004(E) Preventing Contamination.from 3-203.1.2 Shellstock Identification Maintained* - Employees* TagslRecords:Fish Products 13 IHandwash Facilities 3-402.11 Parasite Destruction' Conveniently Located and Accessible 3-402.12 Record- Creation and Retention* 5-203.11. Numbers and Capacities* 590.004(f) Labeling of Ingredients' 5-204.11 Location and Placement* 7 Conformance with Approved Procedures 5-205.11 Accessibility,Operation and Maintenance /HACCP Plans Supplied with Soap and Hand Drying 3-502.11. S' ecialized ProcessingMethods* Devices 3-502.12 .Reduced Oxygen p packaging,criteria* 6-301.11 Handwashin Cleanser,.Avaitabilit 8-103.12 Conformance with Approved Procedures* 6-301.1.2 Hand Dr - Provision Denotes eiilcal item ht.the.Federal 19991'rrrd Code a'105 CMR 590.000. CITY OF SALEM BOARD OF HEALTH Establishment Name: aa F R � crl Date: q• ZS I y Page: Z of Z- Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date No. Reterence R-Red Item Verified PLEASE PRINT CLEARLY I 09l?r-�)�' Io-tS � rt01�O T1a SOL aU11a� f�LL � J\�4Crn-Fac''1'� LLQ ISA �� S+aT1 J F1�Q_ I G 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/ p PP Y 4 9 Exclusion violations before the next inspection, to observe all conditions as described, and to ❑ Re-inspection Scheduled ❑ Emergency Suspension L h all mandates of the Mass/Federal Food Code. I understand thatance may result in daily fines of twe y-fivedollars s pension/revocation of ❑ Embargo ❑ Emergency Closure permit. ' ❑ Voluntary Disposal ❑ other: 3-50.1.14(C) PHR Received at Temperatures Violations Related to Foodborne lttrtesa Interventions and Risk According to Law Cooled to Factors Mems 1-22) (Cont.) 41"F145°F Within 4 Hours. 3-501.15 CoolingMethods for PRFs 19 PROTECTION FROM CHEMICALS PHF Not and Cold Holding 14 - Food or Color Additives - * 3-501.16(B) Gold PHFs Maintained at or below 3-202.12 Additives 590.004(F) 41°145°F* 3-302-14 Protection from Unapproved.Additives* 3-501.16(A) Hot PRFs Maintained at or above $5 - Poisonous or Toxic Substances 140"F. * 7-101.1 t Identifying Information-Original 3-501.16(.9) Roasts Held at or above 130°F. Containers* - 2D Time as a Public Health Control 7-102.11 Common Nate-WorkingContainers* 7-201.11 Separation-Stora :," 3-501A9 Time as a Public Health Control* 7-202.11 Restriction-Presenceand Use* 590.004(H) Variance Requirement 7-202.12 Conditions of Use* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-203.11 Toxic Containers-Prohibitions* POPULATIONS(HSP) „x 7-204.11 Sanitizers.Criteria-Chemicals* 21 3-801.11(A) Unpasteurized Pre-packaged Juices and 7-204.12 Chemicals for Washing Produce,Criteria* Beverages with Warning Labels* 7-204.14 Drying Agents.Criteria* 3-801.14B Use of Pasteurized E mss* - 7-205.1.1 Incidental Food Contact,Lubricants* 3-801.11(D) Raw or Partially Cooked Animal Food and 7-206.11 Restricted Use Pesticides;Criteria° Raw Seed Spronts Not Served. 7-206.1.2 Rodent Bait Stat ons* 3-801.11(C) Unopened Food Package Not Re-served. 7-206.13 Tracking Powders,Pest Control and Monitoring* CONSUMER ADVISORY TIME(TEMPERATURE CONTROLS 22 3-603.11 Consumer Advisory Posted for Consumption of 16 Proper Cooldng Temperatures for Animal Foods That are Raw,Undercooked or PHFs Not Otherwise Processed to Eliminate ens.*t]rocm rnrzoai 3-401.11A(l)(2) Eggs- 155°F 15 Sec. Path Eggs-immediate Service 145°F15sec* 3-302.13. Pasteurized Eggs Substitute for Raw Shell 3-401.11(A)(2) Comminuted Fish.Meats&Game E * Animals-155°F 15 sec. * SPECIAL REQUIREMENTS 3.401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* 590.009(A)-(D) Violations of Section 590.000(A)-(D)in 3.401.11(A)(2) Ratites,Injected Meats-155°F 15 catering, mobile food,temporary and sec. * 3401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, residential kitchen operations should be Stuffing Containing Fish,Meat, debited under the appropriate sections Poultry or Ratites-165°F 15 sec.* above if related to foodborne illness 3-401.I I(C)(3) Whole-muscle,Intact Beef Steaks interventions and risk factors. Other 145T* 590.009 violations relating to good retail 3-401.12 Raw Animal Foods Cooked in a practices should be debited trader#29- Microwave 1657 Special Requirements. 3-401.11(A)(1)(b) All Other PRFs-145'F 15 see. 17 Reheating for Hot Holding VIOLATIONS RELATED TO GOOD RETAIL PRAC77CES 3403,11(A)&(D) `PHFs I65°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 intementions and risk factors listed above, can be 3.403A I(C) Commercially Processed RTE Food- found in the following sections,of the Food Code mrd 10S CMR 1400 590.000. 3-403.11(E) Remaining Unsliced Portions of Beef Good Reta11 Practices .FC 590.000 Roasts* 123. 1 Management and Personnel - I FC-2 .003 18 Proper Cooling of PHFs 124.. Food and Fond Protection FC-3 .004 iK'l Equipment and Utensils FC-4 005 1 3-501.14(A) Cooling Cooked PHFs from 140°F to 26. 1 Water,Plumbing and Waste i FC-5 006 - 1 70°F Within Hours and Front 70°F - 27. Physical Facllt�t r_ FC-6 .007 to 41°F/45T Within 4 Hours. ° 28. Poisonous or Toxic Materials I FC-7 .008 3-501.14(B) Cooling PHFs Made From Ambient 29. S octal R uiramenis .009 I Temperature ingredients to 410F/45°F 30. 1 � ----- Withiti4Hours* "D�notes critical item in the federal 1999 Frad Cade w 105 CMR 590.000. Inspection of:�Q _P�Iti H! 1 Date I�..� 'S� Time Name AddressOwner C)C)b&C i �C 4)f,-C— L. A rk Tel. No. _/ 7II`7 �— 7 elC — -2- Type of Inspection-� ' ','Pf UiC F' ("1!(1`f'Yl,Vica t 1� + iP C i�� Inspector L. L-7,M 4."r1 -F ( ' ) Remarks and Violations are listed below: 1�L ,,((Y�- I�"I IO t-> � �-,- y \ Ao C)i)� �Yll� � �l�� V'�r') : ` "iw IPIP) -Qn1,( (14,-- '�� +C {��Pti1 t-uc( C'114dIcmuI �,I,IJ " 1 41e Y. ��,�t i�l V1C 1�I P 1� crl' t-3 ' J 1 StAe .g0 X11*:561.,Ct6ber tti,)oc, � _;� � C� � 0 rpt . tfjP i� C� ltcl't� � C7 -(7 � )�1 . � it r F�riR ry rfr 1 _ �IIC,Sk Ctl i �NLUF ( int l)PS lot �l `liJ Ira) @IY 7,9,,1((:CI . ` � �;PC: tV�1 1 1 � t S � F, (jp t ) aLy,iCfi_k- SS icr,� 17, (�t%�� "i-�x� ''1�, , .,.�.;-s; ir'�(Ut�iN� -}c�k� ,�Nn�- U r �rC < i'�1S-F�� 1 � �►9 ".. C:Pfv�C(3 (-, vcfl 1;4 i Phi ict t`sLT d12.:A1ItC r ! c.t €f-. - h , )t'.1 r,)-o_ nl ,-r/ALF6uo / v JJJ Report Received by: CITY OF SALEM BOARD OF HEALTH Establishment Name: Date: Page: - of Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date No. Reference R.-Red Item Verified PLEASE PRINT CLEARLY i Discussion With Person in Charge: Corrective Action Required: ❑ No ❑: Yes I have read this report, have had the opportunity to ask questions and agree to correct all ❑ voluntary Compliance ❑ Employee Restriction/ 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. ' • � < ❑ 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(Hem 1-22) (Cont.) 41°F/45°F Within 4 Hours. PROTECTION FROM CHEMICALS 3-50!.15 CoolingMethods for PHFs 14 Food or Color Additives 19 PHF Hot and Cold Holding 3-501.16(B) Cold PHFs Maintained at or below 3-202.12 Additives 590.004(F) 410/450 F* _ 3-302.14 Protection for Toxic urove Additives* 3-501.16(A) Hot PHFs Maintained at or above 151400F.* 7-101.11 Identifying Information-Original 3-501.I6(A) Roasts Held at or above 130°F. Containers* ) Time as a Public Health Control 7-102.11 Common Name-WorkingContainers* 3-501.19 Time as if Public Health Control* 7-201-11 Separation-Stara e* 7-242.11 Restrictioa-Presence and Use* $9U.004(H) Variance Requirement 7-202.12 Conditions of Use* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-203.11 Toxic Containers-Prohibitions* POPULATIONS NSP 7-204.11 Satritizers.Criteria-Chemicals* 7-204.12 Chemicals for WashingProduce,Criteria* 21 3-841.11(A) BeveragesUnpasteurwit Warning Juices and 7-104.14 Dr-prig Agents.Criteria* Beverages with Warnin0labels* 3-801.11(B) Use of Pasteurized Eggs* 7-205.11 - Incidental Food Contact,Lubricants* 3-801.11(D) Raw or Partially Cooked Animal Food and 7-206.11 Restricted Use Pesticides,Criteria* Raw Seed S us 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 - Moaitoring* CONSUMER ADVISORY TIMEMEMPERATURE CONTROLS 22 3-603.11 Consumer Advisory Posted for Consumption of 16 Proper Cooking Temperatures for Animal Foods That are Raw,Undercoaked or PHFs Not Otherwise Processed to Eliminate 3401.11A(t)(2) Eggs- 155`F 15 Sec. Patbo ens.* E Immediate Service 1450F15sec* 3-302-13 I Pasteurized Eggs Substitute for Raw Shell 301.11(A)(2) Comminuted Fish.Meats&Gam Eggs Animals-1550F 15 sec. * SPECIAL REQUIREMENTS 3401.11(B)(1)(2) Pork and Beef Roast- 1300F 121 min* 590.009(A)-(D) Violations of Section 590.009(A)-ID)in 3-40131(A)(2) Ratites,Injected Meats-155°F 15 sec. * catering,mobile food,temporary and 3-401.11(A)(3) Poultry,Wild Game.Staffed PHFs, residential kitchen operations should be Stuffing Containing Fish,Meat: debited under the appropriate sections Poultry or Radtes-1650F 15 sec. * above if related to foodborne illness 3401.11(0)(3) Whole-muscle,Intact Beef Steaks interventions and risk factors. Other 145OF* 590.009 violations relating to good retail 3-401.12 Raw Animal Foods Cooked in a practices should be debited under#29- Microwave 1650F* Special Requirements. 3401.11(A)(1)(b) All Other PHFs- 1450F 15 sec. 17 Reheating for Hot Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3.403.11(A)&(D) PHFs 1650F 15 sec.* (Items 23-30) 3403.11(B) Microwave-1650 F 2 Minute Standing Critical.and non-cr tical violations,which do not relate to the Time* - foodborne illness interventions and riskJactors listed above, can be 3-403.11(C) Commercially Processed RTE Food- found in rhe folloxdng sections of the Food Cade and IDS CMR 1400F* 590.000. 3403-II(E) Remaining Unsliced Portions of Beef Nem Goad Retail PracticesFC 590.OW :Roasts" 23. - ' Marta ement and Parsonnd I FC-2 .003 1g Proper Cooling of PHFa 24� Food and Food Protection FC-3 .004 25. Equipment and Utensils 1 FC-4 - .005 3-501.14(A) Cooling Cooked PHFs from 1.400F to _26. Water.Plumbingand Waste FC-5 .006 - - 700F Within 2 Hours and From 700E - 27. - Physical Facie ! FC-6 .007 to 41OF145OF Within 4 Hours. * 28. Poisonous or Tmdc Materials I FC--7 .(108 3-501.14(13) - Cooling PHFs Made From Ambient 29- Special Requirements .009 Temperature Ingredients to 410F/450F 30. Other Within 4 Hours* *Denores critical nem in the federal 1999 Fool Cate a 105 CGDIR 590.000. �h CITY OF SALEM BOARD OF HEALTH Establishment Name: Date: Page: of Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date No. Reference R-Red Item Verified PLEASE PRINT CLEARLY a' Discussion With Person in Charge: Corrective Action Required: ❑ No ❑ Yes I have read this report, have had the opportunity to ask questions and agree to correct all ❑ Voluntary Compliance ❑ Employee Restriction/ violations before the next inspection, to observe all conditions as described, and to Exclusion p ❑ Re-inspection Scheduled ❑ Emergency Suspension 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: 3-501.14(C) PHFs Received at Temperatures Violations Related to Foodborne Illness Interventions and Risk According to law Cooled to Factors(Rema 1-22) (Com.) 41'F/45OF Within 4 Hours. PROTECTION FROM CHEMICALS 3-50L15 Cooling Methods for PHFs 14 Food or Color Additives 19 PHF Not and Cold Holding 3-501.16(B) Cold PHFs Maintained at of below 3-202,12 Additives* 590.004(F) 410/45'F* 3-30214 Protection from Unapproved Additives* 3-501.ib(A) Hoc PHFs Maintained at or above 15 Poisonous or Toxic Substances 140OF 7-101.11 Identifying information-Original 3-501.16(A) Roast<c Held at or above 130°F. Containers* 20 Time as a Public Health Control 7-102.11. Common Name-Working Containers* Restriction-Presence 3-501.19 Time as a Public Health Control* 7-202.11 7-201.11 oration-Stora c and Use-- 590.004H) Variance Requirement 7-202.12 Conditions of Ilse* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-203.11 Toxic Containers-Prohibitions* POPULATIONS HSP 7-204.11 Sandtizers.Criteria-Chemicals* 7-204.12 Chemicals for WashingProduce,Criteria* 21 3-801.11(A) Unpasteurized Pre-packaged Juices and 7-204.14 DninP a nts.Criteria' Beverages with Warning labels* 3-801.11(B) Use of Pasteurized Eggs* 7-205.11 incidental Food Contact,Lubricants' 3-801.11(D) Raw or Partially Cooked Animal Food and 7-206.11 Restricted Use Pesticides,Criteria* Raw Seed Sprurnts Not Served.* 7-206.12 1 Rodent Bait Stations* 3-801.11(C) Unopened Food Package Not Re-served. 7-206.13 Tracking Powders,Pest Control and - Monitoring* CONSUMER ADVISORY TIMEITEMPERATURE CONTROLS 22 3-603.11 1 Consumer Advisory Posted for Consumption of 16 Proper Cooidng Temperatures for Animal Foods That are Raw,Undercooked or PHFs Not Otherwise Processed to Eliminate Pathe * 3401.1 IA(1)(2) Eggs- 155OF 15 Sec. Eggs-Immediate Service 145OFISsec* 3-302.13 I Pasteurized Eggs Substitute for Raw Shell 3-401.11(A)(2) Comminuted Fish.Meats&Game E s* Animals-155'F 15 sec.* SPECIAL REQUIREMENTS 3.401.11(B)(1)(2) Pork and Beef Roast- 130OF 121 min' 590.009(A)-(D) Violations of Section 590.009(A)-t D)in 3-40LI I(A)(2) Ratites,Injected Meats-155OF 15 sec. * 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 Poul 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 145OF* 590.009 violations relating to good retail 3-401.12 Raw Animal Foods Cooked in a practices should be debited under#29- Microwave 165'F* Special Requirements. 3-40I.il(A)(1)(b) All Other PHFs- 145OF 15 see. 17 Reheating for Hot Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3.403.11(A)&(D) PHFs 165OF 15 see. *. (Items 23-30) 3403.11(B) Microwave 1650 F 2 Minute Standing Critical and non-critical violations,which do not relate to the Time* foodborne illness interventions and risk.factors listed above,canbe 3-403.11(C) Commercially Processed RTE Food- found in she following sections of the Food Cade and 105 CMR 1400F* 590.000. 3403-1.1(E) Remaining Unsliced Portions of Beef Rem t Good Retail Practices FC 590.000 Roasts: 23. 1 Management and Personnel FC-2 003 1g Proper Cooling of PHFs 24. Food and Food Protection I FGFG-33 ..064004 25._ Equipment and Utensils FC_-4 ,005 3-501.14(A) Cowling Cooked PHFs from 140OF to 26. Water,Plumbingand Waste FC-5 A06 70OF Within 2 Hours and From 70'F 27. Physical Facie FG-6 .007 to 41`F/450F Within 4 Hours. * 28. Poisonous or Toxic Materials FC-7 - tR)8 3-501.14(B) Cooling PHFs Made From Ambient 29. S ecial R uiremems ; .009 Temperature Ingredients to 41'F/450F 30• i Other - ---=--- Within 4 Hours* s:±wr vza, *Denotes artital item in the federal 1999 Food Cale or 105 04R 590.000. CITY OF SALEM BOARD OF HEALTH Establishment Name: Date: Page: of Item Code C—Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date No. Reference R-Red Item PLEASE PRINT CLEARLY Verified R 1 T» tivas� �E7aQ..i o 71)l s S O o I C\CI(S� 1 as �.90b�c� l� 1 > �v$ts" Td t a V\-oL -N\43%-'Ns o4 Lk S A l ".a1 `X w ;T' �- 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/ Exclusion violations before the next inspection, to observe all conditions as described, and to ❑ 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 twen y- ive dollars or'*q pension/revocation of ElEmbargo ElEmergency Closure your food permit. J \ ❑ 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(lttuns 1-22) -(Cont.) 41'Ft45°F Within 4 Hmas.* ' PROTECTION FROM CHEMICALS3-501.,15 CooluiE Methods for PHFs 14 Food or Coor Additives - 19 PHF Hot and Cold Holding 3.202.12 Additives o 3-501.16(B) Cold PIIF*Maintained at or below 3-302.14 Protection from Un roved Additives[ 590.004(F) 41 t45°F 15 Poisonous or Toxic Substances -50IA 6(A) Hot PHFs Maintained at or above 140'F. 7-101,11 Identifying Intormafign-Original 3-501.I6(A) Roasts Held at or above 130°F. Containers* 20 Tame as a Public Health Control 7-702.11. Common Name-Workin Containers° 7 101.11 n -Storage . - 3-501.14 Time as a Public Health Control* 7-202.11 .Restriction-Prewnwand-Use* - 590.004(H) Variance Requirement 7-02.12Conditions of Use* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-203.11 Toxic Containers-Prohibitions* 'i POPULATioNs(HSP) 7-204.11 Samdzets.Criteria-Chetnicais* 7-204.1.2 Chemicals for WashingProduce,Criteria* 21 3-80t.11{A) Unpasteurized Pre-packaged Iuices and Beverages with Warning Labels* 7-204.14Agents.Criteria' 3-801.11(B) Use of Pasteurized Eggs* 7-205.11 incidental Food Contact Lubricants* 3-801..11(D) Raw or Partially Cooked Animal Food and 7-206.11 -Restricted Use Pesticides,Criteria* Raw Seed Sffoms Not Served. ' 7-306.12 Rodent Bait Stations* 3-801.11(C) Unopened Foci Package Not Re=served. 7-206.13 Tracking Powders, Pest Control and Monitoring' CONSUMER ADVISORY 22 3-603.11 Consumer:Adiismy Posted for Consumption of TIMEfTEMPERATURE CONTROLS 16 Proper Cooking Temperatures for Animal Foods That are Raw,Undercooked or PHFs Not Otherwise-Processed to Eliminate Pathogens.' 3401.IIA(1)(2) Eggs- I55aF 15 Sec. Seas-Immediate Service 145'Fi5sec* 3-302.13. Pasteurized Eggs Substitute for Raw Shell E a 31901.11(A)(2) Comminuted Fish.Meats&Game _ Animals-155'F 15 sec. * SPECIAL REQUIREMENTS 3401.11(13)(1)(2) Pork and Beef Roast- 130°F 121 min* 590.009(A)-(D) Violations of Section 59(1.0(19(A)-(D)in 3-40IA I(A)(2) Ratites,Injected Meats-155`F 15 see.* catering, mobile food,temporary and 3401.1.I(A)(3) Poultry,Wild Game,Stuffed PHFs, residential kitchen operations should be Stuffing Containing Fish,Meat, debited under the appropriate sections Poul or Ratites-165'F 15 sec. * above if related to foodborne illness 3-401.11(C)(3) Whole-muscle,intact Beef Steaks interventions and risk factors. Other 145°F* 590.049 violations relating to gaol retail } 3-401.12 Raw Animal Foods Cooked in a practices should be debited under#29- Microwave 165T* Special Requirements. t 3-40LII(A)(I)(b) All Other PHFs-- 145°F 15 sec. f 19 Retreating for Hot Holding VIOLA77ONS RELATED TO GOOD RETAIL PRACTICES 3-403:11(A)&(D) PHFs 165F 15 sec. * (Items 23-30) j 31103.11(B) Microwave 165°F 2 Minute Standing -Critical,and non-critical violations,which do not relate to the Timc* foodborne illness interventions and risk factors listed above, can be 3-403.11(C) Commercially Processed RTE Food- found in the following sectionsof the Food Cade mid 105 CMR 140°F* 590.000. 3-403.11(E) Remaining Unsticed Portions of Beef Item Good Retail Practices .FC 590.000 Roasts" - � 3. i Management and Personnel FC-2 .00.3 I IS Proper Cooling of PHFs 24.. i Food and Food Protection I FC-3 .004 125. 1 Equitiment and Utensils 1 FC-4 '005 11 3-501.14(A) Cooling Cooked PHFs fmm 140`F to 2E Water.Plumbing and waste i FC-S .008 700F Within 2 Hours and From 70°F 27. Physical FacilityFC-6 Ot17 to 4I'F145'F Within 4 Hours. * 128. ' Poisonous or Toric Materials ! FC 7 .008 ' 3-501.14(B) Cooling PHFs Made From Ambient ~29. -Spacial R viremems .009 Temperature Ingredients to 41'Ft45°F 30' Other Within 4 Hours* 'Denotes critical iwin in the federLl 1999 Foci Code o 105 OdR 590.000. - tl. !� �Q CM /� Inspection orl?1•J Date laiSS la Time�[�'w�leii Name Address I '1 G ESS / Cobe� I K fj&-C LA 0cl- Tel. No. 7-7 Fs--7 c/y— Z� 5'5 � owner / J Type of Inspectio ,i IVICIS S IImpector L.• Wl�� aC Ks- ( ' ) Remarks and Violations are listed below: Ins, S -a5 ct �1A124V`i14 'so _ M'* P-Y�6&C/A� ,�)P BJP,r gyp\n t 0�`Z Ipo� rnw p ll6b c uq RJtj o�n_ _ �`�Ps_ CC(V1 ' [off M \IJ U lrl/�s hab� l,l'( 0 n rs 1�cpluamAdv h — S�tv�GC Ce�`ec.�S• OWUJ 3-�o Sab�lt �� 0( IRA+ SiM ,k o czt c Report Received by: Massachusetts Department of Public Health Salem Board of Health 120 Washington Street,0 Floor DIVISIOn Of Food end Drugs Salem, MA 01970-3523 Tel. (978) 741-1800 Fax (978) 745-0343 Citi /Town Of Address: FOOD ESTABLISHMENT INSPECTION REPORT Tel. Name ,--s 0 (��. ^ - Dat D Type of Operadon(s) Type of Inspection r f(Q f$ 2 ❑ Food Service ❑Routine Address Risk ❑ Retail ElRe-inspection Level ❑ Residential Kitchen Previous Inspection Telephone `7 _ 7 Lq[..` .,-, b - ❑ Mobile Date: Owner HACCP YIN ❑ Temporary ER Pre-operation D b ft -e-R-L v is ❑ Caterer ❑Suspect Illness Person-in-Charge(PIC) 0 w K� Time ❑ Bed&Breakfast ❑ General Complaint Inspectors@RVA K O 1 P Out Permit No. ❑.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_(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate Tobacco 590.009(F) ❑ ❑ corrective action as determined by the Board of Health. Allergen Awareness 590.009(G) FOOD t " PROTECTION MANAGEMENT .._ ❑ 12. Prevention of Contamination from Hands ❑ 1. PIC Assigned/Knowledgeable/Duties [113. Handwash Facilities EMPLOYEE HEALTH - - .. - - . PROTECTION FROM'CHEMICALS' _ ❑ 2. Reporting of Diseases by Food Employee and PIC [114.Approved Food or Color Additives El3. Personnel with Infections Restricted/Excluded .� " , __. ❑ 15.Toxic Chemicals FOOD'FROM APPROVED SOURCE ❑ 4. Food and Water from Approved Source TIMEITEMPERATURECONTROLS(Potentlallykezardous Food' ._ Y ❑ 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 Y L ❑20.Time as a Public Health Control ❑ 9. Food Contact Surfaces Cleaning and Sanitizing -.REQUIREMENTS FOR'HIGHLYSUSCEPTBLE=POPULATIONS?(H8P)` El 10. Proper Adequate Handwashing El21. Food and Food Preparation for HSP ❑ 11. Good Hygienic Practices CONSUMER ADVISORY [122. Posting of Consumer Advisories Violations Related to Good Retail Practices (Blue Number of Violated Provisions Related Items) Critical(C)violations marked must be corrected To Foodborne Illnesses Interventions immediately or within 10 days as determined by the Board and Risk Factors (Red Items 1-22): of Health. Noncritical(N)violations must be corrected Official Order for Correction: Based on an inspection immediately or within 90 days as determined by the Board today, the items checked indicate violations of 105 CMR of Health. 590.000/federal Food Code.This report,when signed below C N by a Board of Health member or its agent constitutes an 23. Management and Personnel (Fc-2x order of the Board of Health. Failure to correct violations 24. Food and Fend Protection (FC-3X590.004) ) cited in this report may result in suspension or revocation of 25. Equipment and Utensils (FC-4x590.005) the food establishment permit and cessation of food 26.Water, Plumbing and Waste (FC-5x590.006) establishment operations. If aggrieved by this order,you 27. Physical Facility (Fc-6x590.007) have a right to a hearing. Your request must be in writing 28. Poisonous or Toxic Materials (FC-7x590.008) 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-INSPE TION: I I s: bb.tioc I S I2 Inspector's Signator Print:,GarjotflA CAft2 r444�0 PICS Signature: QMQ Pae of3 Pa es � Print: o$ER'� �crvr ELAN? g � g ..... �� .- -..- � �:J"•...-�_.:-..rte �,-1-� -•, �- ..-. .ti-".y^ Y-.._,...�-.,-_ _-.,�..-•-r.--r.-..-•"� _ - ... . .. Violations Related to Foodbome Illness Interventions and Risk Factors(Nems 1-22) PROTECTION FROM CONTAMINATION FOOD PROTECTION MANAGEMENT 8 Crass-contamination 3-302.1.1(A)(1) Raw Animal Foods Separated from 1 590.003(A) Assignment of Responsibility* p Cooked and RTE Foods* 590.003(B) Demonstration of Knowledge k` Contamination from Raw Ingredients 2-103.11 Person in chu e-duties 3-302.11(N)(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 .,a 02.15 Washing Fruits and Vegetables applicants* 3-304.11 Food Contact with Equipment and 590.003(F) Responsibility Of A Fad Emnlo Employee Or An - Y * i)tensil Applicant To Report To The Person In Chat Contamination from the-Consumer I - 3 � - .,06.1,(A)(B) Returned Food and Resen�ice of Fuod'' 590.003 G Reporting b Person in Charge* Dlspositmn of Adulterated or Contaminated 31 590.003(D) Exclusions and Restrictions* Food 590.003{E) Removal of Exclusions and Restrictions 3-701.11, Discarding or Reconditioning Unsafe FOOD FROM APPROVED SOURCE _ Food* _ 4 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 Food in a Hermetically Scaled Container* Sanitization Tem er.p atures* 3-201.13 Fluid Milk and Milk Products" 4-501.112 Mechanical Warewashing-Hot Water 3-202.13 Shell Eggs* Sanitization Tem ratures* Eggs 3-202.14 E +s 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 S•stem* 4-601.11(A) Equipment Food Contact Surfaces and --590A06(AJ Bottled Drinking Water' Utensils Clean* 590.006(E) Water Meets Standards in 310 CMR.22.0" 4 602.31 Cleaning Frequency of Equipment Food SheltRsh and Frsh From an Approved Source Contact Surfaces and Utensils* 4-702.11 Frequency of Sanitization of Utensils and 3-201.14 Fish and Berra ional)y Caught Malinscxn Food Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from NSSF lasted Chemical* Sources* 10 Proper,Adequate Handwashing Game and Wild ARushroaTs.4pproved by Regulatory Autttorlt 2-301 11 Clean Condition-Hands and Arms* 3-202.1.8 Sheilstcck Identification Present" 2-301..12 Cleaning Procedure* 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-201.17 Game Animals* - Il - Good Hygienic Practices 3 Receiving!Condition 2401.11 Eating,Drinking or Using Tobacco* 3-202.1.1 PRFs Received at Proper Temperatures* 2401.12 Discharges.From the Eyes,Nose and 3-202.1.5 Package InWgrit°' - Mouth* 3-10:.11 Poad Safe and Unadulterated* 3-301.12 Preventin 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 ShetIstock Identification Maintained"" Em plo es* Tags/Records:Fish Products 13 Handwash Facilities - 3.402.11 Parasite Destruction* -' Convenienthy Located and Accessible 3-402.12 RcCQrds.Creation and Retention°; 5-203.11. Numbers and Capacities* 590D04(J) 1 Labeling of Ingredients' 5-204.11 Location and Placement* 7 Conformance with Approved Procedures 5-205.11 Accessibility,Operation and Maintenance IHACCP Pians Supplied with Soap and Hand Drying 3-502.11. Specialized Processing Methods* Devices- 3-5WA2 Reduced Ox en acka'ng,criteria* 6-301.11 Handwashiniz Cleanser,Availability 8-103.12 Confoimanee with A roved Procedures* 6-301.1.2 Hand Drying Provision *Denotes riiticsn i[eor inihe futu:il 1999 Frn>d Code,or 105 CMR 590.00). CITY OF SALEM BOARD OF HEALTH Establishment Name: ---)o Date:la 1 g t2- Page:Z_ of Rem Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Dete., No. Reference R-Red Rem Vermed PLEASE PRINT CLEARLY ' Afie S1 9-S •so I• n1 ��► � rc� 2otZ Discussion With Person in Charge: Corrective Action Required: ❑ No ❑ Yes I have read this report, have had the opportunity to ask questions and agree to correct all ❑ Voluntary Compliance ❑ Employee Restriction/ violations before the next inspection, to observe all conditions as described, and to Exclusion ❑ 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 ddolllaars�r s pension/revocation of ❑ Embargo ❑ Emergency Closure your food permit. ��''�\ 0 Voluntary Disposal 0 Other: 3-501:14(C) PHR Received at Temperaturzs Violations Related to Foodborne Illness Interventions and Risk According to Law Cooled to Factors(Raw 1-22) (Cont.) 41'F/45'F Within 4 Hours. PROTECTION FROM CHEMICALS _ 3-501.15 Coolie Methods fol PHFs 14 Food or Color Additives 19 PHF Hot and Cold Holding ---• 3-501,16(B) Cold PHFs Maintained at or below 3-202.12 Additives' 590.004(17) 41'/45'F* 3-302.14 Protection from Unapproved Additives-* Poisonous or Toxic Substances 3-501.16(A) Hot PHFs Maintained at or above 140°F. * 7-10L11 Identifying Information-Original 3-501.16(A) Roasts Held at or above 130°F. Containers* 7-102.11, Common Name-WorkingContainers* 20 Time as a Public HealthControl 7-201.11 Se aration-Storage* 3-501.19 Time as a Public Health Control* 7-202.11 .Restriction-Presence and Use" - 590X04(H) Variance R uirement 7-202.12 Conditions of Use* 7-203.11 Toxic Containers-Prohibitions* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS HSP 7-204.11 SarfiChemicrs.als Criteria i Chemicals* 21 3-801.11(A) Unpasteurized Pre-packaged Juices and 7-204.12 Chemicals for Washing Produce,Criteria* - 7-204.14 in* ents.Criteria* ' Beverages with Warning Labels* 3-801.11(B) Use of Pasteurized Eggs* 7-205.11 Incidehtal Food Contact,Lubricants* 3-801.11(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 Package Not Re-served. 7-206.13 Tracking Powders,Pest Control and Monitorin * CONSUMER ADVISORY TIMEITEMPERATURE 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 Patho ns.*SW'.1n` f Eggs- Service 145°FlSsec* 3 401.11A(I}(2) Eggs- m 15 Sea 3-302.13 Pasteurized E�Substitute for Raw Shell , med � 3-401.11(A)(2) Comminuted Fish.Meats&Game Eggs* Animals-155'F 15 sec. * 3401.11(8)(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 sec. * 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 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks interventions and risk factors. Other 1450F* 590.009 violations relating to good retail 31401.12 Raw Animal Foods Cooked in a practices should be debited under#29- Microwave 165`F* Special Requirements. 3-401.11(A)(1)(b) All Other PHFs-145'F 15 sec. ° 17 Retraining for Hot Holding VIOLA77ONS RELATED TO GOOD RETAIL PRACTICES 3-403A I(A)&(D) PHFs 1650P 15 sec.*- (items 23-30) 3-403.11(B) Microwave 165`F 2 Minute Standing Critical,and non-critical violations,which do not relate to the Time* 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 1400F* 590.000, 3403.11(E) Remaining Unsliced Portions of Beef Nem Good Retail Practices FC 590.1700 i Roasts" 23. _ Manaqement and Personnel - FC-2 .003 �.I 18 Proper Cooling of PRFs 24.. Food and Food Protection FC-3 .004 25. Equipment and Utensils FC-4 .005 3-501.14(A) Cooling Cooked PHFs from 140'F to 26. Water.Plumbi and Waste FC-5 .006 70°F Within 2 Hours and From 70"F 27. Physical Facili TFC-6 .007 to 41°F/45'F Within 4 Hours. * 28. Poisonous or To)ac Materials i FC=7 .008 3-501.148) Cooling PIIFs Made From Ambient 29. S ecid R uirements A09 Temperature Ingredients to 41'F/45°F 30. Other Within 4 Hours` s:sws-«na iG.z *Denotes critical item in the federal 1999 Foci Code or 105 CMR 590.000. CITY OF SALEM AA BOARD OF HEALTH Establishment Name: J O Fr-Q e,4 o m Date: I I g I �-z Page: Z of Item Code C-Critical Rem DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date No. Reference R-Red Item Verified PLEASE PRINT CLEARLY �1 G' �V�' (( ��b'C[l.W\ �+ 1H� IZ W(✓� ¢s'i..-�--el (p C to 20 .1 I L w I "A_ 0-1- — LM- -c, �` /�� oZe✓ �� leo o a c c r.✓o b Discussion With Person in Charge: Corrective Action Required: ❑ No ❑ Yes I have read this report, have had the opportunity to ask questions and agree to correct all ❑ Voluntary Compliance ❑ Employee Restriction/ violations before the next inspection, to observe all conditions as described, and to Exclusion ❑ 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. W'-4p //'C, A Y� �� \� h ❑ Voluntary Disposal ❑ Other: 't 'l'- '•Y '1•�J.--•�i4-.r'y"F"..ML w+NMSfI...nr�*.+'dZV'�,mtieil7�•1�4�T^y+'w+��•'�.l,w/v'-.....Jam..-,r�r.,,..... �"n-�•.-.,r. . -. �-. ' w a t 3-501.14(C) PHFs Received at Temperatures Violations Related to Foodborne Illness,Interventions and Risk According to law Cooled to Factors(Items 1-22) (Cont.) 41°F/45°F Within 4 Hours. PROTECTION FROM CHEMICALSS3-501.15 Cooling Methods for PHFs 14 Food or Color Additives 19 . . PHF Not and Cold Holding 3-501.16(6) Cold PRFs Maintained at or below 3-202.12 Additives* 590.004(F) 410!450 F* 3-302.14 Protection from Unapproved Additives* 15 3-501.16(A) Hot PHFs Maintained at nr.above Poisonous or Toxic Substances 7-101.11 Identifying Information-Original 1400F. Containers* 3-501,16(A) Roasts 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* 7-202A I .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 Sanitizen.Criteria-Chemicals* 7-204.12 Chemicals for Washing Produce,Criteria* 21 3-801.11(A) Unpasteurised Pre-packaged Iuices Sad .Bevera es with Warning labels* 7-204.14 n Agents.Criteria" 3-801.11(8) Use of Pasteurized Eggs* 7-205.11 lncidemal Fwd Contact,Lubricants* 3-801.11(D) Raw or Partially Cooked Animal Food and 7-206.11 Restricted Use Pesticides,Criteria* Raw Seed S ts Not Served, * 7-206.12 1 Rodent Bait Stations* 3-801.11 C) Unopened Food Package Not Re-served. 7-206.13 Tracking Powders,Pest Control and Monitoring* CONSUMER ADVISORY TIMEITEMPERATURE 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 Patho ens.* 3-40i.11A(1)(2) Eggs- 155°F 15 Sec. Eggs-Immediate Service 145°F15sec* 3-302.13 Pasteurmd Eggs Substitute for Raw Shell 3.401.11(A)(2) Comminuted Fish,Meats&Game Eggs* Animals-155°P 15 sec. * SPECIAL REQUIREMENTS 3401.11(B)(1)(2) Pork and Beef Roast- 130°F 121 min* 3-401.11(A)(2) Ratites,Injected Meats-155`F 15 590.004(A)-(D) Violations of Section 590.009(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,Meat, debited under the appropriate sections Poultry or Ratites-165°F 15 sec.* above if related to foodborne illness 3-401.I I(C)(3) Whole-muscle,Intact Beef Steaks interventions and risk factors. Other 1450F t° 590.009 violations relating to good retail 3-401.12 Raw Animal Foods Cooked in a practices should be debited tinder#29- Microwave 165F* Speck Requirements. 3-401:11(A)(1)(b) All Other PHFs-145°F 15 sec. 17 Reheating for Hot Holding VIOLA77ONS RELATED TO GOOD RETAIL PRACTICES 3403A I(A)&.(D) -PHFs 165°F 15 sec.* (Items 23-30) 3-403.11(B) Microwave- 165°F 2 Minute Standing Critical..and non-critical violations,which do not relate to the Time* foodborne illness interventions and risk factors listed above, can 3-403.11(C) Commercially Processed RTE Food- found in rhe following sectionsof the Food Code and 105 CMR 140°F* 590.000, 3-403.11(E) Remaining Unsliced Portions of Beef Item I Good Retail Practices .Fc 590.00 Rointot, 23Management and Personnel I FC-2 .W3 . 18 Proper Cooling of PHFs 24. Food and Food Protection FC-3 .004 25. Equipment and Utensils .WS 3-501.14(A) Cooling Cooked PHFs from,140°F to 26, Water,Plumbingand Waste ' FC-5 .006 70'P Within 2 Hours and From 70*F 27. Physical Facility 1 FC-6 .007 to 41°F/45°F Within 4 Hours.* 28. - Poisonous or Toxic Materials 3-501.14(B) Cooling PHFs Made From Ambient 29. - S ecial R uirements - ,009 Temperature Ingredients to 41°F/45°F 30, f Other _ i _ _J Within 4 Hours* s:sver�ro,c�c.xax "Denotes critical item in the federal 1999 Fwd Code or 105 CMR 590.000. 7 Commonwealth of Massachusetts A " 4 �• °�- � � �'" �"._ City of Salem=` ae `° " 4 Kimberley Driscoll z Board of Health ; tY Mayor 120 Washington Street,4th Floor , y , fx ,; SALEM,MA 01970 - Food/Retail Establish_ment Permit" DATEPRINTEDi, - 10/118/2012. '. ESTABLISHMENT NAME' Jo' Freedom; J, � File Number:BHF-2012-000076 , 196 Essex Street SALEM ° "MA "01970 LOCATED AT: -4 V, SALEM;'MA 019701 Permit Type Permit No. Permit Issued Permit Expires iy' Fee Restrictions/Notes FOOD SERVICE , BHP-20120648 Oct 18,2012 Dec 31,`2013 $140.00 ESTABLISHMENT - w Total Fees:" $140.00 t ' A, 6 601 4 „. 48 h n •PERMIT EXPIRES 0ecember 31,-2013 g Board of Health00 "5 V tt # .if to^_ 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 plansforsuch must be submitted to and approved by the Salem Board of Health. page % t Sx. z CI"I"I' OF SALEM, t MASSACHUST TTS th B()ARD ]I .......... 120 W,ASI IING1 ON S'nztT 1',4j"FLUOR KIMBERLEYDRISCOLL Tei..(978)741-1800 FAX(978)745-0343 LARRY RAn1DIN,R5/REI-1S,CHC),CRfS MAYOR Iramdin a salcm.com HuAl,a'H Ac f'.NT Food Establishment Permit Application (Application must be submitted at least 30 days before the planned opening date) 1 Establishment Name: t -�O C R.EE4N*m 2) Establishment Address: 1 q E S SE S T. 3) Establishment Mailing Address(if different): 4) Establishment Telephone No: c1-Jc'i 5) Applicant Name&Title: Qq�MW � c �(. 2T (L r+ Lw+ T n.A.�A4t=2 6) Applicant Address: 3y 5,AoA.N,0rt(' A.rE t.IlriT&(rtoP ntA oltS 7) Applicant Telephone No: 61 I _'zo\- \6'k0 24 Hour Emergency No: Zo\ 46-4o Email: (Zonf¢r.t< o (aC ^Atm. (�M 8) Owner Name&Title(if different from applicant): 4 c56� <_L 9) Owner Address(if different from applicant): AM F 10) Establishment Owned by: 11) If a corporation or partnership,give name,title and home address of officers or partner. An association Name Title Home Address A corporation An individual (,A,,,of J'L( %(f4A.4 ovNQ 2 ?04 A partnership Other legal entity L L C w NMA 12 Person Directly Res onsible For Daily Operations Owner, Person in Charge, Supervisor,Manager,etc. Name&Title: (Zo462T V�EE(AGV Q- MAivAG 2 Address: 3� S Ati.2F t w,NTNRoP m4 0Ztr Telephone No: (,l}. of -4610 Fax: Email: a(56(t7. (rKCFcA�!f�IGA.AtL ,.Al Emergency Telephone No: A11291ir 6)q - o k -'46T-2— •74-W rz pEnoe Al{ 13) District or Regional Supervisor(if applicable) Name&Title: /'JjA Address: Telephone No: Fax: Email: Check#: Date: Amount: Food Establishment Information 14) Water Source: 15) Sewage Disposal: DEP Public Water Supply No: (if applicable) 16) Days and Hours of Operation: Sv - r� AA. 3PM 17) No. of Food Employees: 3 18) Name of Person in Charge Certified in Food Protection Management: Required as of 101112001 in accordance with 105 CMR 590.003(A) 19) Person Trained in Anti-Choking Procedures(if 25 seats or more): ❑ Yes )<No 20) Location: 22) Establishment Type(check all that apply) X (check one) XRetail( Sq. Ft) ❑ Caterer /Permanent Structure XFood Service-( Seats) ❑ Frozen Dessert Manufacturer Mobile ❑ Food Service-Takeout ❑ Residential Kitchen for Retail Sale ❑ Food Service-Institution ❑ Residential Kitchen for Bed and ( Meals/Day) Breakfast Home ❑ Food Delivery ❑ Residential Kitchen for Bed and 21) Length Of Permit: Breakfast Establishments------------------------ (check one) RETAIL STORE RESTAURANT ✓Annual )Xress than 1000sq.ft. $70 less than 25 seats $140 Seasonal/Dates: ❑ 1000-10,000sq.ft. $280 ❑ Residential Kitchens $140 ❑ More than 10,000sq.ft. $420 0 25-99 seats $280 ❑ More than 99 seats $420 Temporary/Dates/Time: - - - - - - ❑ Bed&Breakfast/Childcare Seryices/Nursing Home $100 ---------------------------------------------- _. ADDITIONAL PERMITS ❑ MAKE ICE CREAM, YOGURT/SOFT SERVE $25 ❑TOBACCO VENDOR $135 ❑ALL NON-PROFIT $25 (including, church kitchens, state funded childcare&private clubs 23) Food Operations: Definitions: PHF-potentially hazardous food(time/temperature controls required) Non-PHFs-non-potentially hazardous food(no timeRemperature controls required) (check all that apply): RTE-ready-to-eat foods(Ex.sandwiches,salads, muffins which need no further processing Sale of Commercially PHF Cooked to OrderHot PHF Cooked and Cooled or Hot Held / Pre-packaged Non-PHFs .1// for More Than a Single Meal Service Sale of Commercially Preparation of PHFs For Hot And PHF and RTE Foods Prepared For Highly Pre-packaged PHFs Cold Holding for Single Meal Service Susceptible Population Facility Delivery of Packaged PHFs Sale of Raw Animal Foods Intended to be Vacuum PackaginglCook Chill Prepared by Consumer Reheating of Commercially Customer Self-Service Use of Process Requiring A Variance Processed Foods for and/or HACCP Plan(including bare hand Service Within 4 hours contact alternative,time as public health control. Customer Self-Service of Ice Manufactured and Packaged for Offers Raw or Undercooked Food of Non-PHF and Non- Retail Sale Animal Origin Perishable Foods Only Preparation of Non-PHFs Juice Manufactured and Packaged for Prepares Food/Single Meals for Catered Retail Sale ✓ Events or Institutional Food Service Offers RTE PHF in Bulk Quantities To be completed by the Board of Health Retail Sale of Salvage,Out of Date or Reconditioned Food Total Permit Fee: Payment is due with application I,the undersigned,attest to the accuracy of the information provided in this application and I affirm that the food establishment operation will comply with 105 CMR 590.000 and all other applicable law. I have been instructed by the Board of Health on how to obtain copies of 105 CMR 590.000 and the Federal Food Code. 24) Signature of Applicant: V Pursuant to MGL Ch. 62C, sec.49A,I certify under the penalties of perjury that I,to my best knowledge and belief, Have filed all state tax returns and paid state taxes required under law. 25) Social Security Number or Federal ID: yj(,- 0636_-07_ 26) Signature of Individual or Corporate Name: ,o t Kl ( ow%'N I Ll C x } yew I ' 3 ` ay s- J � X w { r i rx� M RA' q M' w7yf �JI A y 44 a ttP v�Q �x6W t- II M h tcbtY�htll w, fh. a, ry a. x' y r a tae , a r^K v. s 3 � y f fi -9 �?� � `'+. 4 ��' .. s ,„ -wr �,r„e« .. �.y t�-*� wr...,,.r..,,.,� r...or..�l� �" � Fk4 ,f&"yy h2 „ x: � i 3P .�� 1� t .wt :� q i. ��Y i.. " ' r- � �. . % ,; �. � � �..- cn � Xa s �.`- �"� - � d. �y�M1� 4g "1 l r • 1 e="ha i k (R }_f �N �4 y k 6% v Y t� �a s v ^ n ky t � :TF N . � h jq l pu 5�. 4i Y. Y Ty r# 4ry ow a _ al l "ASO= a r 16 October 2012 To Whom It May Concern: This letter is to request an extension of circumstances pertaining to a food permit application. The establishment Jo' Freedom, under the following ownership, is in the process ,of applying for a food permit with the City of Salem: JO' FREEDOM, LLC, 196 ESSEX ST. , SALEM Chief Health Inspector Larry Ramdin has informed us that our establishment currently does not satisty the following code: 6-201.14 Floor Carpeting, Restrictions and Installation. 1. (A) A floor covering such as carpeting or similar material may not be installed as a floor covering in FOOD preparation areas, walk-in refrigerators, WAREWASHINc areas, toilet room areas where handwashing lavatories, toilets, and urinals are located, REFUSE storage rooms, or other areas where the floor is subject to moisture, flushing, or spray cleaning methods. 2. (B) If carpeting is installed as a floor covering in areas other than those specified under 4 (A) of this section, it shall be: 1. (1) Securely attached to the floor with a durable mastic, by using a stretch and tack method, or by another method; and 2 . (2) Installed tightly against the wall under the coving or installed away from the wall with a space between the carpet and the wall and with the edges of the carpet secured by metal stripping or some other means. Due to the nature of the Halloween season in Salem, it is imperative that our business opens as soon as possible. Our current budget would have a very difficult time withstanding the pressure of such construction. However, opening for the remainder of October could help fund a later project. Therefore, it is our request for a time extension in meeting this particular code. The proposed deadline for satisfying the previously mentioned code is: —ke November sa, 20 All members of JO' FREEDOM, LLC, hereby agree that any and all necessary amendments to the food establishment at 196 ESSEX ST. required by the City of Salem Food Code will be completed on or before November 9th, 2012. Respectfully, Robert Kneeland, Jr. Search: Score Analysis Report http://www.servsafe.com/ss/Reports/Student_Detail.aspx EXAMINEE SCORE ANALYSIS REPORT-DETAIL Disclaimer:This Exam Score Report may not be considered appropriate documentation to meet regulatory requirements. CERTIFICATE INFORMATION BY EXAM If you passed the Se"Safe Food Protection Manager Certification Examination,the Se"Safe Alcohol Primary(Prim only)or Se"Safe Alcohol Proctored Exam,you will receive a Certificate from your Proctor or the person designated to distribute exam results. If you passed the Se"Safe Alcohol Primary(Online Exam),you will receive a Certificate at the address you indicated on your Exam Registration Form. For these Exams,you Can order a duplicate copy of your original Certificate(mto:/twww.sewsafe.com/Customer-Assistance/Purchase-Duplicate-Certificate). If you passed the Se"Safe®Food Handler Online Examination or Texas FoodGuam Examination,you can orint and re-print your Certificate of Achievement from this Website 1_IExams/Cerldicates/MyCenifimtes.asox). COURSE NAME:SERVSAFE FOOD PROTECTION MANAGER CERTIFICATION EXAMINATION STUDENT:ROBERT P KNEELAND Class Tracking Report(Submit ClassTrackina.asox) CLASS INFORMATION EXAM SESSION ORGANIZATION INSTRUCTOR EXAM EXAM TYPE OF HOLD CERT. PASS NUMBER NAME LOCATION DATE TRAINING CODE NUMBER /FAIL I 1172038 MRA Ed Foundation Kathy"Murphy' MA 1011212012 Independent 9454067 PASSED Study FORM INFORMATION TEST . PASS .- . . _. _ YOUR FORM PERCENT PERCENT SCORE SCORE 10287 75% 80% DOMAIN SUMMARY DOMAIN %SCORE Implement Food Safety SOPS 75% j Employee HyglCne and HeaXM1 92% Receipt,Storage,Transport 69% Food Prep,Display and Service 75 Compliance with Regulatory 10D% AaOUTUSMTIPJAWAI.SEMAFE.COMIABOUTLSI I PRESSROOMIIAVASCRIPT:V010fPRESSR00m1 I CONTACTUSIHUPIM ..SER E.COMICONTACTLSI I UGAIMDPNVACYtHUPJMWN.SERYSMECOMILEOAL PRIVACY I I SITE NAP MTRJNAwASERVSAFF.CONSREMAPI COPYRIGHT W12 NATIONAL RESTAURANT ASSOCNTION EDUCATIONAL FOUNDATION.ALL RIGHTS RESERVED. I of 1 10/16/12 3:56 PM Course Detail http://www.servsafe.com/ss/Courses/CourseManagemenUCour... COURSE MANAGEMENT W COURSES(ISSICOURSESICOURSEMANAGEMENTICOURSES.ASPX) COURSE ACTIVITIES(ISSICOURSESICOURSEMANAGEMENTICOURSEADMIN.ASPX) MASSACHUSETTS ALLERGEN TRAINING Student Name: Roben Kneeland Course Key: 1640-j248-XB72-3Tb8 Total Tlme: 00:47:11.12 I Date Assigned: 10/16/12 Date Started: 10/16/12 Dale Completed: 10/16/12 Course Expiration Date: 12115/12 Course Status: Completed 'I Course Progress: 100% iI A90UTUSINTTJNNVAYSERVSAFE.COMIAEOUT-UU I PRESS ROOM NAVASCRIPTNOIDDI'MISR00N11 I COWMTUSIHTTPII M SERORAPECONICONTMTLSI I LEOALANDPRIVACYIHTTPIAYMYSERVSAM.c0la s"D PPoVACYI I SREMAPIM IPAM5EMAFE.COMMUE-MAP) COPYWGHT A120 NATIONAL HESTAORAMASSOCUVRON EDOGPTIONAL FOUNDATION.ALL RIGHTS RESERVED. I of 1 10/16/12 3:56 PM The Commonwealth of Massachusetts 'f Print For Department of Industrial Accidents Office of Investigations I Congress Street, Suite 100 Boston, MA 02114-2017 www.mass.gov/dia Workers' Compensation Insurance Affidavit: General Businesses Applicant Information Please Print Legibly Business/Organization Name: t- mcycC .I"1 I LL C Address: [ct(, ESSEK ST- City/State/Zip: le)Ac O\9'4 O Phone#: 4MW Are you an employer?Check the appropriate box: Business Type(required): 1.❑ I am a employer with employees(full and/ 5. [] Retail or part-time).* 6. )4Restaurant/Bar/Eating Establishment 2.❑ I am a sole proprietor or partnership and have no 7_ ❑ Office and/or Sales(incl.real estate,auto,etc.) employees working for me in any capacity. [No workers' comp. insurance required] 8. ❑Non-profit 3XWe are a corporation and its officers have exercised 9. ❑ Entertainment their right of exemption per c. 152, §1(4),and we have 10.❑ Manufacturing no employees. [No workers' comp. insurance required]* I 1 ❑ Health Care 4.❑ We are a non-profit organization,staffed by volunteers, with no employees. [No workers' comp. insurance req.] 12.❑ Other 'Any applicant that checks box#1 must also till out the section below showing their workers'compensation policy information. **If the corporate officers have exempted themselves,but the corporation has other employees,a workers'compensation policy is required and such an organization should check box#1. I am an employer that is providing workers'compensation insurance for my employees. Below is the policy information. Insurance Company Name: Insurer's Address: City/State/Zip: Policy#or Self-ins.Lic.# Expiration Date: Attach a copy of the workers' compensation policy declaration page(showing the policy number and expiration date). Failure to secure coverage as required under Section 25A of MGL c. 152 can lead to the imposition of criminal penalties of a fine up to$1,500.00 and/or one-year imprisonment,as well as civil penalties in the form of a STOP WORK ORDER and a fine of up to$250.00 a day against the violator. Be advised that a copy of this statement may be forwarded to the Office of Investigations of the DIA for insurance coverage verification. I do hereby certify,under the panins and enalties ofperjury that the information provided above is true and correct. � Signature: a,*� _JC/l T Date: I V( 1 $I I Z Phone#: Ail-1- -7 0�— `4 6q o Official use only. Do not write in this area,to be completed by city or town official City or Town: Permit/License# Issuing Authority(circle one): 1. Board of Health 2. Building Department 3. City/Town Clerk 4.Licensing Board 5.Selectmen's Office 6.Other Contact Person: Phone#: www.mass.gov/dia Information and Instructions Massachusetts General Laws chapter 152 requires all employers to provide workers' compensation for their employees. Pursuant to this statute,an employee is defined as"...every person in the service of another under any contract of hire, express or implied,oral or written." An employer is defined as"an individual,partnership,association,corporation or other legal entity,or any two or more of the foregoing engaged in a joint enterprise,and including the legal representatives of a deceased employer,or the receiver or trustee of an individual,partnership,association or other legal entity,employing employees. However,the owner of a dwelling house having not more than three apartments and who resides therein,or the occupant of the dwelling house of another who employs persons to do maintenance,construction or repair work on such dwelling house or on the grounds or building appurtenant thereto shall not because of such employment be deemed to be an employer." MGL chapter 152,§25C(6)also states that"every state or local licensing agency shall withhold the issuance or renewal of a license or permit to operate a business or to construct buildings in the commonwealth for any applicant who has not produced acceptable evidence of compliance with the insurance coverage required." Additionally,MGL chapter 152, §25C(7)states"Neither the commonwealth nor any of its political subdivisions shall enter into any contract for the performance of public work until acceptable evidence of compliance with the insurance requirements of this chapter have been presented to the contracting authority." Applicants Please fill out the workers' compensation affidavit completely,by checking the boxes that apply to your situation and, if necessary,supply your insurance company's name,address and phone number along with a certificate of insurance. Limited Liability Companies(LLC)or Limited Liability Partnerships(LLP)with no employees other than the members or partners,are not required to carry workers' compensation insurance. If an LLC or LLP does have employees,a policy is required. Be advised that this affidavit may be submitted to the Department of Industrial Accidents for confirmation of insurance coverage. Also be sure to sign and date the affidavit. The affidavit should be returned to the city or town that the application for the permit or license is being requested,not the Department of Industrial Accidents. Should you have any questions regarding the law or if you are required to obtain a workers' compensation policy,please call the Department at the number listed below. Self-insured companies should enter their self-insurance license number on the appropriate line. City or Town Officials Please be sure that the affidavit is complete and printed legibly. The Department has provided a space at the bottom of the affidavit for you to fill out in the event the Office of Investigations has to contact you regarding the applicant. Please be sure to fill in the permit/license number which will be used as a reference number.In addition,an applicant that must submit multiple permit/license applications in any given year,need only submit one affidavit indicating current policy information(if necessary). A copy of the affidavit that has been officially stamped or marked by the city or town may be provided to the applicant as proof that a valid affidavit is on file for future permits or licenses. A new affidavit must be filled out each year.Where a home owner or citizen is obtaining a license or permit not related to any business or commercial venture(i.e. a dog license or permit to bum leaves etc.)said person is NOT required to complete this affidavit. The Office of Investigations would like to thank you in advance for your cooperation and should you have any questions, please do not hesitate to give us a call. The Department's address,telephone and fax number: The Commonwealth of Massachusetts Department of Industrial Accidents Office of Investigations 1 Congress Street, Suite 100 Boston, MA 02114-2017 Tel. # 617-727-4900 ext 406 or 1-877-MASSAFE Fax# 617-727-7749 www.mass.gov/dia Form Revised 7/2010 Irl 01 Is Ae -Sc I AL r- (YIC I -12N t T- -4--E � {- -� �Q'-�'r t - --j - - -- I �. �- _I_ y � �- y- T-y- --1d+•-- -- =__� _ --�� __L � �..-��QS'r.►yL �_ PI-- t - --(D- -1 14- .. .. ...... 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I yI I v - - - - -- - - -a-,- - r �- r I Jo' Freedom Proposed Menu Food-All Day Menu -Bagels,Assorted (add cream cheese,butter,or bacon) - Muffins/Danish,Assorted -Grilled Cheese (add chicken or tuna salad) - Soup,Assorted - Chips/Individually wrapped snacks Drinks - Coffee (hot or iced),assorted flavors -juice -Apple Cider -Assorted individual drinks,pre-packaged ` Z- SIOIf-ir--' l EDGE2035 US Foods 9/30/2012 9:43 PM GJ92148 Order Guide- Price List Page 1 of 2 Order Guide:Opening,999999 JO FREEDOM(90995911) (Local OG) 196 Essex St Salem, MA 01970 (617)201-4670 CONFIDENTIAL Line# Product Description Pack Size Brand Prod Nbr Price City Competitor Savings 50000 Bacon, Pork Cooked 300 Count Applewood Smi 2/150 Ea Patuxent Fai 1330257 41.13/Cs 50001 Batter,Muffin Blueberry Pre-deposited Frozen LS 96/3.5 Oz Bake'n Joy 3526415 45.64/Cs 50002 Batter,Muffin Cinnamon Coffee Cake Tff Pre-CIE LS 96/3.5 Oz Bake'n Joy 9528456 44.79/Cs 50003 Batter,Muffin Corn Pre-deposited Frozen LS 96/3.5 Oz Bake'n Joy 8528457 42.58/Cs 50004 Batter,Muffin Cranberry Orange Nut Pre-deposi LS 96/3.5 Oz Bake'n Joy 4526422 47.75/Cs 50005 Batter,Muffin Pistachio Pre-deposited Frozen LS 96/3.5 Oz Bake'n Joy 3528460 46.59/Cs 50006 Batter,Muffin Raisin Bran Pre-deposited Frozen LS 96/3.5 Oz Bake'n Joy 7528458 43.29/Cs 50007 Batter,Muffin Triple Berry Tff Pre-deposited Fro: LS 75/6.25 Oz Bake'n Joy 626929 58.64/Cs 50009 Cheese,Cheddar Mild Sliced.75 Oz Twin Pack 6/1.5 Lb Glenview Fa 6419501 28.84/Cs 50010 Cheese,Swiss Sliced Ref 6/1.5 Lb Glenview Fa 4456778 31.98/Cs 50011 Chip, Potato Bbq Mesquite Sweet Fire 30/1.5 Oz Madhouse N 7426315 23.14/Cs 50012 Chip,Potato Kettle Creamy French Onion Bag; 30/1.5 Oz Madhouse N 3426095 23.14/Cs 50013 Chip,Potato Sea Salt 30/1.5 Oz Madhouse N 1426089 22.79/Cs 50014 Chip,Potato Sea Salt&Vinegar 30/1.5 Oz Madhouse N 9426081 23.14/Cs 50015 Bagel,Assorted 4 Oz Unsliced Parbaked Frozer 72/4 Oz Hilltop Heart 1921808 30.18/Cs 50016 Bagel,Cinnamon Raisin 4 Oz Sliced Thaw&Se 72/4 Oz Hilltop Heart 1920800 27.04/Cs 50017 Bagel, Everything 4 Oz Unsliced Parbaked Froz• 72/4 Oz Hilltop Heart 1969898 26.06/Cs - 50018 Bagel,Plain 4 Oz Sliced Thaw&Serve Frozen 72/4 Oz Hilltop Heart 1920602 24.57/Cs 50019 Bagel,Plain 4 Oz Unsliced Parbaked Frozen 72/4 Oz Hilltop Heart 1919604 24.33/Cs 50020 Bagel,Wheat 4 Oz Sliced Thaw&Serve Frozen 72/4 Oz Hilltop Heart 1921212 27.06/Cs 50021 Bread,Sourdough 17 Sliced 11/16"Loaf Frozen 8/40 Oz Hilltop Heart 207563 30.70/Cs 50022 Cheese,American White Sliced 120 Count Pror Brk 6/5 Lb Land O'lake� 5212840 72.28/Cs 50023 Cheese,Cream Philly Chive&Onion Cup 100/1 Oz Philadelphia 726851 21.94/Cs 50024 Cheese,Cream Philly Cup Garden Vegetable 100/1 Oz Philadelphia 726877 21.94/Cs 50025 Cheese,Cream Philly Cup Ss 100/1 Oz Philadelphia 11197 21.94/Cs 50026 Dough,Danish Assorted 3 Oz Pre-proofed Froz( 48/3 Oz Schulstad Rt 699769 39.70/Cs 50027 Dough,Danish Maple W/Pecan Preproof Plait F 48/3.3 Oz Schulstad Ri 1251016 41.95/Cs 50028 Margarine,Butter Blend Whipped Tub Ref Salts 6/4 Lb Glenview Fa 6363014 34.16/Cs 50029 Bread,Wheat 26 Sliced 7/16"Loaf Baked Froze 10/24 Oz Hilltop Heart 8340309 24.17/Cs 50030 Soup,Broccoli Cheese Cheddar Bag Ref LS 2/8 Lb Kettle Cuisin 9875139 32.58/Cs 50031 Soup, Broccoli Cheese Rtu Ref LS 2/8 Lb Kettle Cuisin 8159360 29.42/Cs 50032 Soup,Chicken&Corn Chowder Ref LS 2/8 Lb Kettle Cuisin 3251121 45.94/Cs 50033 Soup,Chicken Noodle Vegetable Rtu Ref LS 2/8 Lb Kettle Cuisin 5159355 28.29/Cs 50034 Soup,Chicken Vegetable Rtu Ref LS 2/8 Lb Kettle Cuisin 7159312 31.22/Cs 50035 Soup,Clam Chowder New England Ref LS 2/8 Lb Kettle Cuisin 6074306 39.63/Cs 50036 Soup,Corn Chowder Rtu Ref LS 2/8 Lb Kettle Cuisin 6159370 26.14/Cs 50037 Soup,Eggplant Roasted Rtu Boil In Bag Ref Me LS 2/8 Lb Kettle Cuisin 8263931 35.24/Cs 50038 Soup,Gumbo Turkey Bag Ref LS 2/8 Lb Kettle Cuisin 1241504 31.82/Cs 50039 Soup,Haddock Chowder Rtu Ref LS 2/8 Lb Kettle Cuisin 8191868 41.02/Cs 50040 Soup,Italian Wedding W/Meatball Rtu Ref LS 2/8 Lb Kettle Cuisin 9266172 30.06/Cs 50041 Soup,Lobster Bisque TIT Pouch Ref LS 2/8 Lb Kettle Cuisin 7524598 40.77/Cs 50042 Soup,Minestrone Rtu Ref LS 2/8 Lb Kettle Cuisin 4159372 26.61 /Cs 50043 Soup,Mushroom Hungarian Tff Bag Ref LS 2/8 Lb Kettle Cuisin 3214491 31.95/Cs 50044 Soup,Pea Split W/Ham Rtu Ref LS 2/8 Lb Kettle Cuisin 1251107 31.05/Cs 50045 Soup,Potato W/Bacon Cheese Cheddar&Sca LS 2/8 Lb Kettle Cuisin 4767927 33.29/Cs 50046 Soup,Seafood Chowder Ref LS 2/8 Lb Kettle Cuisin 9159336 41.68/Cs 50047 Soup,Shrimp&Corn Roasted Chowder Cryova. LS 2/8 Lb Kettle Cuisin 934208 44.21 /Cs 50048 Soup,Squash Butternut Apple Ref LS 2/8 Lb Kettle Cuisin 7309685 40.19/Cs 50049 Soup,Tomato Vegetable Garden Ref LS 2/8 Lb Kettle Cuisin 8382780 27.99/Cs EDGE2035 US Foods 9/30/20129:43 PM GJ92148 Order Guide-Price List - Page 2 of 2 Order Guide:Opening,999999 JO FREEDOM(90995911) (Local OG) 196 Essex St Salem,MA 01970 (617)201-4670 CONFIDENTIAL Line# Product Description Pack Size Brand Prod Nbr Price Qty Competitor Savings 50050 Soup,Vegetable Beef Barley Rtu Ref LS 2/8 Lb Kettle Cuisin 2159374 29.93/Cs 50051 Coffee,Ground Bella Maria Blend Medium Roar. LS 50/2.2 Oz Wicked Joe 7721772 76.54/Cs 50052 Coffee,Ground Bella Maria Blend Medium Roa: LS 17/6.6 Oz Wicked Joe 9564535 78.01/Cs 50053 Coffee,Ground Big House Blend Dark Roast Fn LS 50/2.2 Oz Wicked Joe 7738743 76.54/Cs 50054 Coffee,Ground Decaffeinated Bella Maria Blenc LS 50/2.2 Oz Wicked Joe 7738735 86.07/Cs 50055 Coffee,Ground French Vanilla Fraction Pack Ct LS 50/2.2 Oz Wicked Joe 8679755 76.54/Cs 50056 Coffee,Ground Hazelnut Fraction Pack Caffeine LS 50/2.2 Oz Wicked Joe 8679730 76.54/Cs 50057 Coffee,Ground Jamaican Me Crazy Fraction Pa LS 50/2.2 Oz Wicked Joe 8679771 76.54/Cs 50058 Coffee,Ground Pacific Sumatra Medium Roast LS 50/2.2 Oz Wicked Joe 7741333 76.54/Cs 50059 Coffee,Ground Wicked French Blend Dark Roar LS 50/2.2 Oz Wicked Joe 7739139 76.54/Cs 50060 Cup, Paper 12 Oz Squat Single Poly Coated Ho 20/50 Ea Solo Cup. 7759939 69.67/Cs 50061 Cup, Paper 16 Oz Single Poly Coated Hot Misti( 20/50 Ea Solo Cup 8361180 81.94/Cs 50062 Cup, Paper 20 Oz Single Poly Coated Hot Mistk 15/40 Ea Solo Cup 5327119 61.07/Cs 50063 Lid,Cup 12-20 Oz Plastic Lift 8 Lock White 1000 Ea Solo Cup 6616825 36.82/Cs 50064 Salad,Chicken White Meat Mayonnaise Plastic 5 Lb Hans Kissle 7182488 28.98/Cs 50065 Salad,Tuna Mayonnaise Plastic Ref 5 Lb Hans Kissle 8182487 24.55/Cs 50066 Container,Paper 8 Oz Symphony Stock Print W 10/25 Ea Monogram 5833637 55.15/Cs 50067 Muffin,Assorted Tff Large Tray Pack Frozen Th48/4 Oz Hilltop Heart 5846837 38.82/Cs Total Savings Larry Ramdin From: barbara poremba <bbporemba@hotmail.com> Sent: Friday, October 12, 2012 3:26 PM To: Larry Ramdin Subject: joe freedom coffee shop Importance: High Hi Larry, Received a call about issues with this new establishment and a request to see it. Will be there at 4:30. -If you are able to be present, I think it would be helpful so that you can explain what the issues are and hopefully it can be resolved. TY, Barb 1 01 M ,.i . .. r, ,, •�' �' CITY O1~ SALEM. MASSACHUSFTTS BOARD OF HEALTT3 120 WASHINGTON STREET,47 FLOOR KINMERLEY DRISCOLL r'*"°I!`,�� TEL. (978)741-1800 MAYOr. � �" � � � FAX(978)745-0343 ` Iramdiu&saletn.com LARRY RAMDIN,RSlREHS,CHO,CP+S HEALTH AGENTaQFr�.iN gOAAD Peen New Establishment:5180 00 Remodel$90.00 Make Checks payable to:The Citv of Salem No cash is accepted FOOD ESTABLISHMENT PLAN REVIEW APPLICATION _NEW REMODEL _CONVERSION Date: CA II t z- Name of Establishment: Category: Restaurant�, Institution—, Daycare_; Retail Market Other Address: 100 6 & SSCP. YT . Phone if available: LSA -Z 0� -'A6 -�C2 Name of Owner: `20 t3E(L Mailing Address: Telephone: R Applicant's Name: Title(owner, manager, architect, etc.): oWnM�IZ �A,AN-Nr, "{z Mailing Address: lS�A^C- } Telephone: ` I have submitted plans/applications to the following authorities on the following dates: Licensing Board Plumbing Zoning Electric Planning Police \ Building Fire Conservation Other( ) Hours of Operation: Sun "- Thurs Mon Fri -4 - -+ Tues Sat T T Wed ' 4- TT Number of Seats: 2 O Number of Staff: 3 (Maximum per shift) Total Square Feet of Facility: Number of Floors on which I operations are conducted Maximum Meals to be Served: Breakfast 1- (approximate number) Lunch 1 O O Dinner 110 Projected Date for Start of Project: 2Fn onE� rG�P�'^'r 1Cr c�rc2Er/t Projected Date for Completion of Project: g Type of Service: Sit Down Meals (check all that apply) Take Out Caterer Mobile Vendor ✓' Other Please enclose the following documents: Proposed Menu (including seasonal, off-site and banquet menus) Manufacturer Specification sheets for each piece of equipment shown on the plan Site plan showing location of business in building; location of building on site including alleys, streets; and location of any outside equipment(dumpsters, well, septic system - if applicable) Plan drawn to scale of food establishment showing location of equipment, plumbing, electrical services and mechanical ventilation Equipment schedule CONTENTS AND FORMAT OF PLANS AND SPECIFICATIONS 1. Provide plans that are a minimum of 11 x 14 inches in size including the layout of the floor plan accurately drawn to a minimum scale of 1/4 inch = 1 foot. This is to allow for ease in reading plans. 2. Include: proposed menu, seating capacity, and projected daily meal volume for food service operations. 3. Show the location and when requested, elevated drawings of all food equipment. Each piece of equipment must be clearly labeled on the plan with its common name. Submit drawings of self- service hot and cold holding units with sneeze guards. 4. Designate clearly on the plan equipment for adequate rapid cooling, including ice baths and refrigeration, and for hot-holding potentially hazardous foods. 5. Label and locate separate food preparation sinks when the menu dictates to preclude contamination and cross-contamination of raw and ready-to-eat foods. 6. Clearly designate adequate hand washing lavatories for each toilet fixture and in the immediate area of food preparation. 7. Provide the room size, aisle space, space between and behind equipment and the placement of the equipment on the floor plan. 8. On the plan represent auxiliary areas such as storage rooms, garbage rooms, toilets, basements and/or cellars used for storage or food preparation. Show all features of these rooms as required by this guidance manual. 9. Include and provide specifications for: a. Entrances, exits, loading/unloading areas and docks; b. Complete finish schedules for each room including floors, walls, ceilings and coved juncture bases; c. Plumbing schedule including location of floor drains, floor sinks, water supply lines, overhead waste-water lines, hot water generating equipment with capacity and recovery rate, backflow prevention, and wastewater line connections; d. Lighting schedule with protectors; (1) At least 110 lux (10 foot candles) at a distance of 75 cm(30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; (2) At least 220 lux (20 foot candles): (a) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (b) Inside equipment such as reach-in and under-counter refrigerators; (c) At a distance of 75 cm (30 inches) above the floor in areas used for hand washing, ware washing, and equipment and utensil storage, and in toilet rooms; and (3) At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. e. Food Equipment schedule to include make and model numbers and listing of equipment that is certified or classified for sanitation by an ANSI accredited certification program (when applicable). f. Source of water supply and method of sewage disposal. Provide the location of these facilities and submit evidence that state and local regulations are complied with; g. A color coded flow chart demonstrating flow patterns for: -food (receiving, storage, preparation, service); -food and dishes (portioning, transport, service); -dishes (clean, soiled, cleaning, storage); -utensil (storage, use, cleaning); -trash and garbage(service area, holding, storage); h. Ventilation schedule for each room; i. A mop sink or curbed cleaning facility with facilities for hanging wet mops; j. Garbage can washing area/facility; k. Cabinets for storing toxic chemicals; 1. Dressing rooms, locker areas, employee rest areas, and/or coat rack as required; m. Completed Section 1; n. Site plan (plot plan) FOOD PREPARATION REVIEW Check categories of Potentially Hazardous Foods (PHF's) to be handled, prepared and served. CATEGORY* YES Lo) 1. Thin in poultry, fish, eggs (hamburger; sliced meats; fillets) ( )/ 2. Thick meats, whole poultry (roast beef; whole turkey, chickens, hams) 3. Cold processed foods (salads, sandwiches, vegetables) 4. Hot processed foods (soups, stews, rice/noodles, gravy, chowders, casseroles) (Vlj ( ) 5. Bakery goods (pies, custards, cream fillings &toppings) 6. Other * A generic HACCP plan for each category of food may be available from the regulatory authority for reference. PLEASE CIRCLE/ANSWER THE FOLLOWING QUESTIONS FOOD SUPPLIES: 1. Are all food supplies from inspected and approved sources YES /NO U5 FooD S 2. What are the projected frequencies of deliveries for fro n foods Refrigerated foods 2 11W E , and Dry goods_ ?_ /W Fk'L- 3. Provide information on the amount of space (in cubic feet) allocated for: Dry storage ',ti %400 so GT -I Refrigerated Storage Z iL4 FR-\G - and Frozen storage f �- 6at62E2- 4. How will dry goods be stored off the floor? COLD STORAGE: 1. Is adequate and approved freezer and refrigeration available to store frozen foods frozen and refrigerated foods at 41°F(5°C) and below(l E /NO Provide the method used to calculate cold storage requirements. 2. Will raw meats, poultry and seafood be stored in the same refrigerators and freezers with cooked/ready-to-eat foods? YES NO If yes, how will cross-contamination be prevented? 3. Does each refrigerator/freezer have a thermometer?(&NO Number of refrigeration units: Z. Number of freezer units: 1 4. Is there a bulk ice machine available?(9/NO NO THAWING FROZEN POTENTIALLY HAZARDOUS FOOD: Please indicate by checking the appropriate boxes how frozen potentially hazardous foods (PHF's) in each category will be thawed. More than one method may apply. Also, indicate where thawing will take place. Thawing Method *THICK FROZEN *THIN FROZEN FOODS FOODS Refrigeration tJ'lx n Running Water Less than /'S 70'F(21-C) Microwave (as part of cooking process) Cooked from Frozen state Sau f "€"' c Ro'�E^1 Other(describe) *Frozen foods: approximately one inch or less = thin, and more than an inch = thick. COOKING: 1. Wilroduct thermometers be used to measure final cooking/reheating temperatures of PHF' YES NO What type of temperature measuring device: ��KE i '1etEa n�`�T�2 Minimum cooking time and temperatures of Product utilizing convection and conduction heating equipment: beef roasts 130°F (121 min) solid seafood pieces 145°F(15 sec) other PHF's 145°F(15 sec) eggs: Immediate service 145°F(15 sec) pooled* 155°F (15 sec) (*pasteurized eggs must be served to a highly susceptible population) pork 145°F (15 sec) comminuted meats/fish 155°F (15 sec) poultry 165°F(15 sec) reheated PHF's 165°F(15 sec) 2. List types of cooking equipment. P(LE5.5 " COrj-CCT%-,J ovEr,) HOT/COLD HOLDING: 1. How will hot PHF's be maintained at 140°F(60°C) or above during holding for service? Indicate type and number of hot holding units. 2. How will cold PHF's be maintained at 41°F(5°C) or below during holding for service? Indicate type and number of cold holding units. �LEf((�,�tQp�.;teN .- vron� Co✓Nit�2 Rt:IF2l6 • COOLING: Please indicate by checking the appropriate boxes how PHF's will be cooled to 41°F(5°C) within 6 hours (140°F to 70°F in 2 hours and 70°F to 41°F in 4 hours). Also, indicate where the cooling will take place. COOLING THICK THIN THIN THICK RICE/ METHOD MEATS MEATS SOUPS/ SOUPS/ NOODLES GRAVY GRAVY Shallow Pans OI n n N' A, SLA Ice Baths Rc\ic/%vNa�p 3nC�t rao Reduce Volume or Size Rapid Chill Other (describe) REHEATING: 1. How will PHF's that are cooked, cooled, and reheated for hot holding be reheated so that all parts of the food reach a temperature of at least 165°F for 15 seconds. Indicate type and number of units used for reheating foods. / SoJP �A2nI�Q JZ Z Sc� )PS l�"lti 2. How will reheating food to 165°F for hot holding be done rapidly and within 2 hours? Sb o P �ACLM F2 PREPARATION: 1. Please list categories of foods prepared more than 12 hours in advance of service. NorAE 2. Will food employees be trained in good food sanitation practices. YES/NO Method of training: Number(s) of employees: Dates of completion: 3. Will disposable;"and/or utensils and/or food grade paper be used to prevent handling of ready-to-eat foods. /NO 4. Is there a policy to exclude or restrict food workers who are sick or have infected cuts and lesions YES NO Please describe briefly: 1`M PI-O-jV`S L T- uGM%C- IF 'S1�-V- OR- NFI°L-T-trfl C U 7-S (— lCS low S . Will employees have paid sick leave? YESNO 5. How will cooking equipment, cutting boards, counter tops and other food contact surfaces which cannot be submerged in sinks or put through a dishwasher be sanitized? Chemical Type: Concentration: Zoo -*MM-PPM Test Kit YES /NO 6. Will ingredients for cold ready-to-eat foods such as tuna, mayo se and eggs for salads and sandwiches be pre-chilled before being mixed and/or assembled YES O If not, how will ready-to-eat foods be cooled to 41°F? t. 7. Will all produce be washed on-site prior to use? NO N�D Trtopv kt Is there a planned location used for washing produce? YES /NO Describe If not, describe the procedure for cleaning and sanitizing multiple use sinks between uses. 8. Describe the procedure used for minimizing the length of time PHF's will be kept in the temperature danger zone (41'F - 140°F) during preparation. Foote j= " �o �G1�T f�RL`M�4c79 GO�yJCr IP2er'1 F Ri 6r- S'a2 A%rF T— -rD u—N2 e,C(7- 9. 9. Provide a HACCP plan for specialized processing methods such as vacuum packaged food items prepared on-site or otherwise required by the regulatory authority. NIA 10. Will the facility be serving food to a highly susceptible population? YE /NO If yes, how will the temperature of foods is maintained while being transferred between the kitchen and service area? A. FINISH SCHEDULE Applicant must indicate which materials (quarry tile, stainless steel,4" plastic coved molding, etc.) will be used in the following areas. Kitchen FLOOR COVING WALLS CEILING Bar VC-( TACE PA,�*D PAI .+ Tt-r> F PD<E/:� ,,GOD 511�rRoUG pA)NTC43 Food Storage — Ra Other Storage CAkPFr A, N(CJutr� C bar DROP CI%"N(s A;QJ.as h L Toilet Rooms VC T Qvggaq ph,,.,T pRoA Dressing Rooms Garbage & ��tcueR Refuse Storage V, rxcCq- — Mop Service Acc.J•+s t- Basin Area V C r IPA,, L C a J� oa 0 ( Ware washing Q„M1aCQ, fl cc a�s T c V C 1J PAIN r S paaP Area � ' G_ Walk-in Refrigerators NI A —and Freezers 1 B. INSECT AND RODENT CONTROL APPLICANT: Please check appropriate boxes. YE N N S O A 1. Will all outside doors be self-closing and rodent proof? 2. Are screen doors provided on all entrances left open to the outside? ( ) ( ) 3. Do all openable windows have a minimum#16 mesh screening? O O 4. Is the placement of electrocution devices identified on the plan? O O 1 5. Will all pipes &electrical conduit chases be seated; ventilation systems O ( ) exhaust and intakes protected? 6. Is area around building clear of unnecessary brush, litter, boxes and other O ( ) harborage? 7. Will air curtains be used? If yes, where? ( ) ( ( ) C. GARBAGE AND REFUSE Inside <> <> <> 8. Do all containers have lids? Q ( ) ( ) 9. Will refuse be stored inside? O ( ) If so, where? 10. Is there an area designated for garbage can or floor mat cleaning? ( ) ( ) Outside 11. Will a dumpster be used? Number Size Frequency of pickup Contractor fSSE7C 12. Will a compactor be used? Number Size Frequency of pick up Contractor 13. Will garbage cans be stored outside? (1 O ( ) 14. Describe surface and location where dumpster/compactor/garbage cans are to be stored cor-(XE MIEHtinti cF [S�t�Oti" (r 15. Describe location of grease storage receptacle N o MFRS if 16. Is there an area to store recycled containers? (XI O ( ) REc—tc�-E g,n,I t WlcAiNVIL Indicate what)materials are required to be recycled; ( ) Glass Pk ( ) Metal MIA (Paper ( ) Cardboard -VA O� Plastic 17. Is there any area to store returnable damaged goods? Y\ ( ) ( ) D. PLUMBING CONNECTIONS AIR AIR *INTEGRAL *"P" VACUUM CONDENSATE GAP BREAK TRAP TRAP BREAKER PUMP 18.Toilet 19. Urinals 20. Dishwasher 21. Garbage Grinder �\ 22.Ice machines 23. Ice storage bin 0`A 24.Sinks a.Mop b.Janitor and was d.3 Compartment e. 2 Compartment f. I Compartment g. Water Station 25.Steam tables \ N A 26.Dipper wells � A 27. Refrigeration condensate/ drain lines t.,� 28. Hose connection 29. Potato peeler \A N 30. Beverages Dispenser �\ w/carbonator 31. Other * TRAP: A fitting or device which provides a liquid seal to prevent the emission of sewer gases without materially affecting the flow of sewage or waste water through it. An integral trap is one that is built directly into the fixture, e.g., a toilet fixture. A ?P?trap is a fixture trap that provides a liquid seal in the shape of the letter ?P.?Full?S?traps are prohibited. 32. Are floor drains provided &easily cleanable, if so, indicate location: E. WATER SUPPLY 33. Is water supply public�0'or private ( )? 34. If private, has source been approved? YES ( ) NO( ) PENDING ( ) Please attach copy of written approval and/or permit. 35. Is ice made on premises Vor purchased commercially ( )? If made on premise, are specifications for the ice machine provided? YES" NO ( ) Describe provision for ice scoop storage: <A"VT•j-f6 q v c�'c.ET Provide location of ice maker or bagging operation V1 c mrML Coo-TrA 36. What is the capacity of the hot water generator? 37. Is the hot water generator sufficient for the needs of the establishment? Provide calculations for necessary hot water(see Part 5 &Part 9 Under Section III in this manual) 38. Is there a water treatment device? YES bQ NO ( ) If yes, how will the device be inspected &serviced? t, 4 r` ASu.A S4 tc«<E Q. C+CP t2 XM o til 39. How are backflow prevention devices inspected & serviced? VJJA F. SEWAGE DISPOSAL 40. Is building connected to a municipal sewer? YES &A NO ( ) 41. If no, is private disposal system approved? YES ( ) NO ( ) PENDING ( ) Please attach copy of written approval and/or permit. 42. Are grease traps provided? YES O NO 1)4 If so, where? Provide schedule for cleaning &maintenance G.DRESSING ROOMS 43. Are dressing rooms provided? YES ( )NO �I 44. Describe storage facilities for employees'personal belongings (i.e., purse, coats, boots, umbrellas, etc.) (�pwNscQgQ1 Sl1+tLviN(r uN �r� ' H. GENERAL 45. Are insecticides/rodenticides stored separately from cleaning & sanitizing agents? YES 5� NO ( ) Indicate location: S kk< 1]pw rJ SM 12� 46. Are all toxics for use on the premise or for retail sale(this includes personal medications), stored away from food preparation and storage areas? YES X NO ( ) 47. Are all containers of toxics including sanitizing spray bottles clearly labeled? YES XNO ( ) 48. Will linens be laundered on site? YES ( )NO If yes, what will be laundered and where? NIA If no, how will linens be cleaned? rJ JA 49. Is a laundry dryer available? YES ( ) NO 50. Location of clean linen storage: iJ 1A 51. Location of dirty linen storage: t,i IR 52. Are containers constructed of safe materials to store bulk food products? YES K NO ( ) Indicate type: P L AS 1'l L 53. Indicate all areas where exhaust hoods are installed: LOCATION FILTERS SQUARE FIRE AIR AIR WOR FEET PROTECTION CAPACITY MAKEUP EXTRACTION CFM CFM DEVICES N0 door's 54. How is each listed ventilation hood system cleaned? N�q I. SINKS 55. Is a mop sink present? YES XNO ( ) If no, please describe facility for cleaning of mops and other equipment: 56. If the menu dictates, is a food preparation sink present? YES O NO NA J.DISHWASHING FACILITIES 57. Will sinks or a dishwasher be used for ware washing? Dishwasher K Two compartment sink ( ) Three compartment sink( ) 58. Dishwasher Type of sanitization used: 0 Hot water(temp. provided) t Booster heater tj 0 Chemical type QQ^T Is ventilation provided? YES X NO ( ) 59. Do all dish machines have templates with operating instructions? YES k4 NO ( ) i 60. Do all dish machines have temperature/pressure gauges as required that are accurately working? YES KNO ( ) 61. Does the largest pot and pan fit into each compartment of the pot sink? YES �NO ( ) If no, what is the procedure for manual cleaning and sanitizing? 62. Are there drain boards on both ends of the pot sink? YES ( ) NO 63. What type of sanitizer is used? ( Chlorine Iodine ) <::---tuaternar (x ammonium ) Hot Water Other ) ( 64. Are test papers and/or kits available for checking sanitizer concentration? YES KNO ( ) K. HANDWASHING/TOILET FACILITIES 65. Is there a hand washing sink in each food preparation and ware washing area? YES N NO 66. Do all hand washing sinks, including those in the restrooms, have a mixing valve or combination faucet? YES KNO ( ) 67. Do self-closing metering faucets provide a flow of water for at least 15 seconds without the need to reactivate the faucet? YES ( ) NO( ) N IA, 68. Is hand cleanser available at all hand washing sinks? YES ^<NO ( ) 69. Are hand drying facilities (paper towels, air blowers, etc.) available at all hand washing sinks? YES 114 NO ( ) 70. Are covered waste receptacles available in each restroom? YES KNO ( ) 71. Is hot and cold running water under pressure available at each hand washing sink? YES NO ( ) 72. Are all toilet room doors self-closing? YES'( )NO �Q 73. Are all toilet rooms equipped with adequate ventilation? YES XNO ( ) 74. Is a hand washing sign posted in each employee restroom? YES XNO ( ) L.SMALL EQUIPMENT REOUIREMENTS 75. Please specify the number, location, and types of each of the following: Slicers w'A Cutting boards t13 f� FCS Cam^'TE2 , ;��.As Ttt, Can openers IJI A Mixers I.II A Floor mats 'J Other STATEMENT: I hereby certify that the above information is correct,and I fully understand that any deviation from the above without prior permission from the Salem Board of Health may nnu(llllify final pr val. Signature(s) tt/`� ta'f� owners or responsible representative(s) Date: Z Approval of these plans and specifications by the Salem Board of Health does not indicate compliance with any other code, law or regulation that may be required--federal, state, or local. It further does not constitute endorsement or acceptance of the completed establishment (structure or equipment). A preopening inspection of the establishment with equipment in place &operational will be necessary to determine if it complies with the local and state laws governing food service establishments. Illustration Instructions Manual Con Illustraciones Para Instalar What You Will Need gQue es to que va a necesitar? The tools you will need to install your stainless steel sink Las herramientas que necesita para instalarlo son las mas are few and commonly found in the average home tool usadas comunmente. box. • Empaques/Silicon Here is a list of what you will need: • Masilla de plomero para instalar Ilaves y cespol • Caulking for mounting sink rim • Cinta de medir (por to menos 1 mt.de largo) • Plumbers putty for mounting faucet and strainers • Linterna • Yardstick or Rule (at least 3-feet long). • Desarmador delgado y largo (15.24cm.) • Flashlight • Llave ajustable • Long, thin screwdriver (shank at least six inches). • Llave Inglesa • Adjustable wrenches (2), or open ends. Los tornillos de instalacion vienen con el fregadero. . • Pipe wrench. STEP ONE PASO UNO Out With the Old Saque el fregadero viejo Here's how to remove the old sink: Para quitar at fregadero viejo: 1.Shut off the water supply valves. 1. Cierre la Ilave general de entrada de 2.Disconnect the water supply fittings. a ague. 3.Disconnect the drain fittings. 2. Desconecte las tuberias y(laves. 4.From the underside of the sink, loosen 3. Desconecte el cespol que va at drenaje. and remove the frame or rim fasteners. I / 4.Afloje y remueva el marco del fregadero. 5.Litt the entire sink out of the countertop. } �I 5. Levante el fregadero y saquelo del STEP TWO V "„// Check Your Dimensions PASO DOS Check the countertop cut-out opening to be Verifique las medidas sure it is sized properly. The sink rim must > LENGTHiIARGO set uniformly on the countertop. If the sink Las Medidas del espacio cortado en Is does not fit, enlarge the cut-out opening ° cubierta deberan ser las correctas y with a sabre saw,or keyhole saw. moa coincidir con las del fregadero nuevo. (If you are installing a new countertop, Hacer correcciones si es necesario. follow the directions on Page 2.) STEP THREE Attach Faucet, Drain Fittings PASO TRES and Accessories PLUMBERS PUTTYInstate las (laves cespol y ' If you are installing a new faucet and/or OEPmMEao e ® ® U111 !Ub drain fitting, garbage disposer or other accessory, follow the directions provided o Si este usted instalando nuevas (laves, with these products. If you are re-installing / triturador u otro accesorio siga las instruc- the fittings you had on the old sink, mount I i ciones que trae ese producto. Si va a utilizer them on the new sink using putty or caulk las mismas Ilaves use masilla de plomeria. under the faucet base and top flange of the iEs mas facil hater las conecciones antes de drain. Attach your supply riser tubes to the ® I fijar el fregadero. faucet at this time.Trim to fit supply pipe connections. STEP FOUR 00/ Assemble and Insert SPEED CHANNEL PASO CUATRO Sink Fasteners rROSCA REW NAL Ensamble y instaie los Assemble the screws into the clamps as RNre0DE tornillos de ajuste shown. (Note: Screws are designed to ACKWARD _ --=- __- Ponga los tornillos de ajuste tomo se insert into the clamps with backward HPE° muestra an el grabado.Coloque los tornillos threading, so that in mounting, they will turn DA de manes que queden dentro del canal. the normal direction.) Locate the fasteners in the position as shown.Hand tighten each e fastener onto the channel so that the clamp �� fbm► "teeth" point is the same direction as the TURNHAND TIGHTEN CLOCKWISE channel. TO HAND TIGHTEN CAMP GIBE HACIAU DERECHA PARA (If the cut-out is undersize, you will have to ABRAZADERA ASEGURAR LOS TORNILLOS insert the fasteners after the sink is in place.) STEP FIVE OFPASO CINCO BOTTOM VIEW Position Fasteners and VISTA DESDEAMJO Coloque los tornillos de Insert Sink ajuste y el fregadero CHANNEL CHANNEL FASTENER Locate the fasteners in the positions CANAL CANAL ABRAZADEM EI numero de tornillos vada segun el shown. (Number of fasteners vary between 0 & - modelo de fregadero. Asegurese que hays models, but be sure to locate one uno en medio de cada lado. Distribuya los approximately in the middle of each side.) ' ° SINN"! demas uniformemente alrededor del Distribute other fasteners uniform) around O MARCO`E1 fregadero. Y CAULK RIM OF FflEGADEflO the sink. THE SINK OUTSIDE OF CHANNEL LE HONDA UNA CAM DE EMPAOUE EN TORO EL Ponga una cape de empacjue en todo el Now lace a continuous bead of caulk MAO oDELFREGAOEROENTREELCANALVEL marco del fregadero entre el canal el P BOflOE,PAflA OUE SIRVA DE SEMADOR. g Y around the entire perimeter of the rim, POSITION THE FASTENERS IN THE - borde, para que sirva de sellador. Coloque between the channel and edge, to serve as CHANNELS UNIFORMLY AROUND SINK el fregadero en el mueble, asegurese que a watertight seal. Pick up the sink and set it 9ELMARCCOOcoINcoA WNLAELINEADDE BORD DELAcUaER�DEflECHo este derecho y el marco coincide con Is square into the countertop cut-out opening. linea del borde de la cubierta. Line up the front rim with the edge of the countertop. STEP SIX SINK PASO SETS A_FREGACERO PESINN R Engage and Tighten Apriete los tornillos de ajuste Fasteners P".EMA.`. COUNTER NP — cUBIERTA WA K` TBP Utilize la )interna para alumbrar por debajo GUeIEN With your flashlight and long screwdriver, PPBF p G del fregadero, con el desarmador voltee las get under the sink to tighten the fasteners. =NETN,uEL,o abrazaderas para que los dientes de estas uCLWUE EL MEGADEFO ON First twist the clamps so their teeth swing � �E� _ queden Por debajo del mueble como se under the counter. Next, push the screw - indica an la ilustracion. Empiece atornil- upward to engage the clamp flange with the or�Hfr KWIBE lando los tornillos colocados en medio de channel and tighten. Begin with the - APRIETEHACIALA cads lado. Termine de apretar los demas COUNTERTOP DERECHA PAM fasteners located in the middle of each G°MENTA ASEGURAR haste que no quede ningun espacio sin side, tighten the remaining fasteners until ROTATE CLAMP sellar. Es posible que tenga que mover the entire rim is sealed with noma s.a It )B TO CHANNEL SCREWDRIVER algun tornillo de lugar para nivelar el 9 P Y BRGAZAAEMA DEGAHMAOOR fregadero. Tena cuidado de no a retar be necessary to slide a fastener to a sonDEmANAL ✓ 9 9 P different position to compensate for an demasiado. uneven counter. (Be careful not to over- tighten. It is only necessary to draw the rim down snugly to the counter.) STEP SEVEN PASO SIETE Connect Faucet Supplies Conecte Ilaverias y drenaje and Drain Fittings Siguiendo el orden opuesto del PASO 1 In reverse order of STEP ONE...connect the / ...conecte los tubos de drenaje, luego las drain trap fittings, connect the faucet supply. — (laves de paso y posteriormente abra la fittings and turn on the water supply. Check �� Have general del agua. Verifique que 'no for possible leaks at these locations: hays fugas: (1)Supply riser tubes to faucet,and(2)Supply S II� 1) en la Ilaveria y (laves de paso y 2) en las riser tubes to shut-off valves (or, lower conecciones. Llene el fregadero de agua y connections). Next fill the sink bowl with V. verifique que no haya fugas y goteras en la water and check for possible leaks around ,j conexion del drenaje. Vacie el fregadero y the drain flange(s). This would show up as I apriete las conexiones que goteen. dripping into the cabinet below. Release water from sink and check for possible leaks at drain connections. Tighten any joints Mich leak. FOR NEW COUNTER DRAW SECON INSTALLATIONS ONLY °"FINS'°ESILI 1 OUTLINE q ` OUTLINE MACEUICDTHNE H (� LINFAOECORIE �\ TRACEUNA The following instructions are to be used if \ (� — 5ENTEDDENEA DEMOOE ILA .".'TOP PRIE�EM EST" you are installing a new countertop along CUDIEHTA SERA IA IMM with your new sink. NOTE: If the countertop 1 DE COKE. has not yet been anchored to the cabinets, you will find it much easier to make the cut- / TRACE COMPIHELVAROUND EDGE OF SINK 1JmmADDIRSRADI1 out and install the sink first, while it is in an DELFREG HERD""ENrETO ElcoNTDRND DIV vie•I 7mmn, "easier-to-work"position. mm3 �. , 410 RADIUS AT CORNERS INSTALANDO EN $. , MA MM DE RADIO EN L4$ES°UINAD UN MUEBLE NUEVO - ° DHILE STARTING 4 CUT ON HOLE ONTHE ITINC of CUMsmELIE OF THE INSIDE LINE COKE A MOO TO LAMO Las siguientes instrucciones son para TAIADRE PAM DE LA LINEA INTERCH a EMPEIAR EL CORTE instalacion de su fregadero en un muebleLOUWCDiP IECUBIERTA)ON LA LI NEA IME R'°R EROCOUNTERTOP / I)If nuevo. Si la cubierta no ha sido sun puesta sera mas facil hacer el corte. .� olllli 1116 1 Use and Care Hints Satin Finish Chlorides Regular cleaning is important to maintain the appearance of your Elkay sink. Today, chlorides are found in most all soap, detergents, bleaches and Eas Cleaning II1StrUCtIODS cleansers;chlorides can be oppressive to stainless steel.However,chlo- Y 9 rides are very water soluable. Therefore,THOROUGH RINSING of your Rinsing is the most important part of sink care.An Elkay stainless steel sink after each use to remove any chloride residue and a weekly scouring sink finish will retain its original bright appearance if the sink is rinsed is all that is required to keep your sink looking bright and shiny. thoroughly after each use."Thorough"rinsing can be done by running the Water Quality - water throughout the sink for a few minutes after each use.Typically, a rinse and towel drying after each use takes care of most everyday clean The quality of your water can affect your sink's appearance.If your water ups.For everyday cleaning we recommend using Elkay's Stainless Butler has a high iron content,a brown surface stain can form on the sink giving Stainless Steel Cleaner+Polisher.The non-abrasive formula is safe and the appearance of rust. Additionally, in areas with a high concentration effective for day to day cleaning.Your sink will shine like new! of minerals,or with over-softened water,a white film may develop on the sink.To combat these problems,we suggest that the sink be towel dried Recommendations for Proper Maintenance after use. -Do...Use only a mild liquid dishwashing detergent with a sok Discoloration, Rust and Possible Pitting sponge to clean and then thoroughly rinse the sink. -Do... Rinse thoroughly after each use."Thorough"rinsing can be done Wet sponges,cloths,cleaning pads and rubber mats left on the sink can by running water for a few minutes and rubbing the cleaned area with a lead to discoloration.Steel wool pads should never be used to clean your sponge. sink as they leave small iron particles in the grain lines which rust and can •Do... Towel dry after each use to prevent mineral deposits from build- damage the sink.Continued usage in this manner may eventually lead to ing up on the surface of the sink. the sink itself rusting and pitting. •Do Not Allow liquid soap or other household cleansers to dry on the sur- Liquid Soap - face of the sink. Most brands contain chemical additives which will Do not allow concentrated liquid detergent to dry on your sink. Most affect the original finish. brands contain chemical additives which will affect the original finish. -Do Not...Use solutions of chlorine bleach and water in the sink. Chlorides, which are found in most soaps, detergents, bleaches, and Spotting cleansers,are very aggressive to stainless steel. If left on the sink too The quality of your water can affect your sink's appearance.In areas with long they can cause surface pitting. hard water,a brown surface stain can form on the sink giving the appear- Do Not...Use a steel wool pad to clean your sink.Steel wool pads have ance of rust.This phenomena also occurs in water with high iron content. a tendency to break apart and small particles of steel can become Additionally, in areas with a high concentration of minerals, or with over- embedded in the surface of the sink.The steel particles will rust and will softened water, a white film may develop on the sink. To combat this give the appearance that the sink itself is rusting. - problem,we suggest that the sink be towel dried after use. -Do Not...Use abrasive cleansers or abrasive pads as it will scratch the surface. Foods •Do Not...Leave wet sponges,cloths,or cleaning pads on the sink.This Heavy salt concentration or foods containing high levels of salt should can lead to surface rust. not be allowed to dry onto the sink surface. Rinse your sink thoroughly Following these recommendations for the care and cleaning of your after use. stainless steel sink will insure that it will provide you with many years of service. ELKAY LIMITED LIFETIME SINK WARRANTY Elkay warrants to the original purchaser of an Elkay stainless steel sink that All incidental or consequential damages are specifically excluded. No Elkay will,at its option, replace or repair,without charge,such product if it additional warranties, express or implied are given, including but not fails due to a manufacturing defect for a lifetime of normal residential use. limited to,any implied warranty of merchantability or fitness for a par- Product replacement does not include transportation cost or labor installa- ticular purpose. tion cost.This warranty covers only stainless steel self-rimming drop-in sinks Some states do not allow the exclusion or limitation of incidental or conse- installed in a conventional countertop surface and'stainless steel under- quential damages or limitations on how long an implied warranty lasts,so the mount sinks installed in a conventional solid surface countertop and applies above limitations or exclusions may not apply to you. to residential installations only. Elkay reserves the right to examine product in question and its installation prior to replacement. This warranty gives you specific legal rights, and you may also have other WASTE FITTINGS AND ACCESSORIES ARE NOT WARRANTED rights which vary from state to state. OTHER WARRANTY CONDITIONS ON SINKS TO OBTAIN SERVICE UNDER WARRANTY This warranty applies to sinks purchased after March tat 2001 as shown on 1.Write to:Elkay Manufacturing Company the purchaser's dated receipt.For sinks purchased prior to March 1 st 2001, Attention:Consumer Services the applicable warranty at that time will be in effect.Our warranty does not 2222 Camden Court cover product failure or damage caused by the use of optional Elkay acces- Oak Brook,IL 60523 sories, abusive treatment, misuse, environmental factors, normal wear 2 Include a letter containing the following information: including dents and scratches, improper care and cleaning, use of aggres- sive and abrasive cleaners,damage due to handling or failure to follow the a. Date of purchase and installation recommended procedures for installation,care and maintenance as detailed b. Proof of Purchase(copy of original dated invoice) in the installation and care guide provided with every sink.This warranty is c. Description of nature of defect extended only to the original consumer purchaser of the product.This war- d. Model number or description of model and/or component part if ranty does not cover shipping costs, labor costs, or any other charges for possible. such items as installation or replacement of the sink, diagnosis or replace- ment of any faucet or component part,or any other expense or loss. Elkay 2222 Camden Court 02008 Elkay 74180136 Oak Brook, IL 60523 elkayusa.com Sugerencias para el uso y cuidado del fregadero Terminado satinado Clorums La limpieza a intervalos regulares as importante para mantener Is buena Actualmente,los cloruros as encuentran an la mayor parte de los jabones, apariencia de su fregadero Elkay. detergentes, blanqueadores y limpiadores; los cuales pueden atacar el Instructions para la limpieza facil acero inoxidable. Sin embargo, los cloruros son muy solubles an ague. Por to tanto un LAVADO COMPLETO de su fregadero despu6s de cada Lo mas importante an el cuidado del fregadero as el enjuague. Un uso puede remover cualquier residuo de cloruro y un fregado semanal de fregadero Elkay con terminado de acero inoxidable retendra su apariencia Is unidad as todo to que as necesita para mantener el fregadero luciendo y brillo original si el fregadero se enjuaga completamente despu6s de limpio y brillante. cads uso.Un enjuague total puede hacerse dejando que el ague circule a • traves del fregadero por unos pocos minutos despu6s de cada uso. Calfdad del ague Normalmente,un enjuague y un secado con toalla despu6s de cada uso La calidad del ague que usted use puede effecter Is apariencia de su as todo to que se necesita tomo limpieza diaria. Para Is limpieza diaria fregadero. Si el ague tiene un alto contenido de hierro, puede formarse recomendamos el uso del Limpiador y Brillador de Acero Inoxidable una mancha mam6n an el fregadero dando Is apariencia de oxidaci6n. "Stainless Butler"de Elkay.Esta formula no abrasive es segura y efectiva Ademas, an zonas donde el ague liens una alta concentration de para Is limpieza de dia a dia. lAsl,su fregadero brillara tomo nuevo! minerales,o he sido suavizada en exceso, puede formarse una pelicula blanca en el fregadero.Para combatir estos problemas Is sugerimos que Recomendaciones para un mantenimiento apropiado •Use...unicamente un detergents Ifquido suave para el lavado de platos, seque el fregadero con una toalla despu6s;de usarlo. con una esponja blends para limpiar el fregadero y, luego, enjusguelo Descoloraci6n,oxidaci6n y posible picado completamente Esponjas, almohadillas de limpieza, esterillas de caucho o panos •Enjuague ... completamente el fregadero despu6s; de cada uso. EI humedos, cuando se dejan an el fregadero por algun tiempo, pueden enjuague completo puede hacerse dejando pasar ague por el fregadero causer Is descoloraci6n del fregadero. Las almohadillas de viruta de por unos pocos minutos y, luego, frotando el area enjuagada con una acero no deben usarse nunca para limpiar el fregadero,pues estas dejan esponja. pequenas particulas de hierro en las lineas de texture del acero inoxidable •Seque...el fregadero con una toalla despu6s de cada uso para evitar Is las cuales pueden oxidar y danar Is superticie del fregadero. EI uso acumulaci6n de dep6sitos de minerales en la superticie del fregadero. continuado de estas practicas pueden eventualmente causer que el •No Permita...que jab6n liquido u otros limpiadores caseros se sequen fregadero mismo as oxide y su supemcie as pique. an Is superticie del fregadero.La mayor parte de estos liquidos contiene Jab6n Ifquido aditivos qufmicos que afectan el terminado original. No permits que el Ifquido concentrado de un detergents se seque an el •No Use ... an el fregadero solutiones de blanqueadores de cloro an fregadero. Las marcas mas conocidas de estos liquidos contienen ague.Los cloruros que as encuentran an Is mayor parte de los jabones, aditivos qufmicos que afectaran el terminado original. detergentes,blanqueadores y limpiadores atacan el acero inoxidable.Si se dejan an el fregadero por un lapso prologado pueden causer el Manchado picado de Is superticie La calidad del ague que usted use puede afectar Is apariencia de su •No Use...almohadillas de viruta de acero para limpiar el fregadero.Las fregadero. En lugares donde el ague es dura, puede formarse una almohadillas de viruta de acero tienen la tendencia de desintegrarse y mancha marr6n an Is superticie,dando la impresi6n de que el fregadero desprender pequenas particulas de acero que se incrustan an Is superfi- se este oxidando.Este fendmeno tambien ocurre cuando at ague tiene un cis del fregadero. Las particulas de acero se oxidardn y daran Is alto contenido de hierro. Ademas, an areas de site concentration de impresi6n de que Is superticie del fregadero se este oxidando. minerales o ague suavizada an exceso se puede crear una pelicula blanca •No Use... limpiadores abrasivos o almohadillas abrasives pues estos an Is superticie del fregadero.Para combatir este problems,Is sugerimos rayaran Is superticie del fregadero. que seque el fregadero con una toalla despu6s de usarlo. •No Deje...esponjas, panos o almohadillas de limpieza h6medas an el Alimentos fregadero. Esto puede crear oxidation an Is superticie. EI seguir estas Una site concentration de sal o alimentos que contengan altos niveles de recomendaciones an el cuidado y limpieza de su fregadero le asegurara sal no deben dejarse secar an Is superticie del fregadero. Enjuaguelo que Is unidad Is proporcionara muchos anos de servicio. completamente despu6s de usarlo con este tipo de alimentos. GARANTIA LIMITADA POR LA VIDA DEL FREGADERO OUE OFRECE ELKAY Elkay garantiza al comprador original del fregadero de acero inoxidable fregadero. Esta garantia se extiende unicamente al comprador y usuario Elkay, que Elkay, a su option, reemplazara o reparara, sin cargo, dicho original del producto.La garantfa no cubre costos de transports,costos de producto si este falla debido a un defecto de fabrication,durante su vida util mano de obra o cualesquiera otros costos por conceptos tales tomo Is an uso residential corriente.EI reemplazo del producto no incluye los costos instalaci6n o reemplazo del fregadero,diagn6stico o reemplazo de cualquier de transports o el costo de Is mano de obra necesaria para su instalaci6n. grifo o pieza components o cualquier otra perdida o gasto. Esta garantia cubre unicamente los fregaderos de acero inoxidable de Todos los danos incidentales o consecuenciales as excluyen especifica- reborde integrado de colocacidn a traves del mostrador, instalados en Is mente. No se ofrecen otras garantfas adicionales expresas o implfcitas superticie superior conventional del mostrador y los fregaderos de acero incluyendo,pero no limitandose a,cualquier garantia implicita de comercia- inoxidable instalados bajo una superticie fuerte,conventional,del mostrador bilidad o aptitud para un prop6sito an particular. Para ser usados an instalaciones residenciales(inicamente.Elkay se reserve at derecho de examiner el producto an cuesti6n y su instalacion antes de Algunos Estados no permiten Is exclusion o limitation de danos incidentales o reemplazarlo. consecuenciales o limitaciones en cuanto a Is duraci6n de una garantfa ACCESORIOS DE TUBERIAS DE DESAGUE Y OTROS implicita, por to tanto las exclusiones o limitaciones anteriores pueden no ser ACCESORIOS NO EST%1N GARANTIZADOS aplicables a usted..Esta garantia Is otorga derechos legales especfficos y usted puede tambien tener otros derechos que pueden vanar de un Estado a otro. OTRAS CONDICIONES DE LA GARANTIA DE FREGADEROS PARA OBTENER SERVICIO BAJO GARANTIA Esta garantfa se aplica a fregaderos que han sido comprados despu6s de 1' 1. Escriba a:Elkay Manufacturing Company de marzo de 2001,segun Is fecha registrada an el recibo del comprador.En Atenci6n:Servicios al Consumidor cuanto a fregaderos comprados antes del 1'de Marzo de 2001,Is garantia 2222 Camden Court aplicable sera Is que estaba an vigencia en Is fecha de compra. Nuestra Oak Brook,IL 60523 garantia no cubre Is falls o dano del producto causado por:uso de acceso- 2. Incluya una carte que contenga Is siguiente informaci6n: rios opcionales de Elkay, tratamiento abusivo, uso inapropiado, factores a. Fecha de compra a instalaci6n ambientales,desgaste normal incluyendo rayones y hendiduras,limpieza y b.Prueba de Compra(una copia del recibo original de compra,fechado) cuidado inapropiados,uso de limpiadores abrasivos o que atacan Is superfi- c. Description de la naturaleza del defecto cie de Is unidad,danos debidos al manejo o a Is falls an seguir los proced- d.Numero de modelo o description del modelo y de su plaza imientos de instalaci6n recomendados o el cuidado y mantenimiento que se components,si as posible. detallan an Is gufa de instalaci6n y cuidado que se incluyen con cada Elkay 2222 Camden Court ©2008 Elkay 74180136 Oak Brook, IL 60523 elkayusa.com • INSTALLATION / OWNER'S MANUAL Two Handle Bar Faucet Model # LK2477CR INCLUDES: RECOMMENDED TOOLS: o Et Groove joint pliers Wrench (2)1/2 In Supply Lines Screwdriver Sealant Tape Plumber's Putty SAVE FOR CONSUMER WARNING: Please carefully real and properly follow the instructions for installation found in this manual. STEPS: i 0 f Shut off water supply at angle stop.Remove old Place gasket(1)on bottom of new faucet.Place faucet.Clean sink surface in preparation for new faucet through mounting holes in sink.Secure faucet. _ faucet to sink using mounting nuts(2)provided. �J I 02 U (3 1 t 1T 1 Make connections to water lines.Use 1/2"IPS Important:After installation is completed,remove faucet connections(1)or use the supplied aerator.Turn on water supply and allow both hot coupling nuts(3)with 3/8"O.D.1hall-nose risers(2). and cold water to run for at least one minute each. Use wrenches to tighten connections.Do not While water is running,check for leaks.Replace overtighten. aerator. CARTRIDGE REPLACEMENT t o-� Z t - 3 f� 4 w- 4 5 6 Turn off water before proceeding!Remove index(1). Shut off water supply.Remove handle(refer to step With valves in"closed"position,unscrew fastener(2) 1).Loosen bonnet(1)by turning it counter-clockwise and remove handle(3)from valve stem(4). and lift out the cartridge(2),Inspecl the rubber valve seat(3)inside body(4).Make sure the wings(5)on the two sides of the cartridge bonnet fit well into the slots(6)on the body.Tightly bonnet(1).Reinstall the handle. CARE AND CLEANING INSTRUCTIONS Congratulations on your purchase of an Elkay.product. FOR CARE AND MAINTENANCE: Although your product is extremely durable,attention should •The water in certain areas of the world can be very caustic- be given to the care,cleaning and maintenance of this standing water around the product can cause damage. Be product. Cleaning agents and abrasives may cause damage, sure to remove standing water with a dry,soft cloth as soon which may result in oxidation and discoloration. as possible. • For polished brass finishes,as often as once a week,you By following these simple guidelines for proper care and can apply a paste wax or special, non-abrasive,brass cleaning, it will give you years of enjoyment: coating(DO NOT APPLY POLISH). • Before applying a protective coating,gently brush the entire TO CLEAN:Simply wipe gently with a damp cloth and blot dry fixture using a soft tooth brush.This will remove any dirt or with a soft towel.A common rule of thumb is:when you dry off, deposit build-up. dry off your product. •These simple steps will add temporary protective coating to • Avoid build-up of soap,toothpaste or mineral deposits,as your faucet and extend the life of the finish. these tend to have an adverse effect on the appearance of the product. Failure to follow care and cleaning will void your warranty. • NEVER use cleaning products of any kind on this product- For additional information, please visit elkayusa.com . especially those containing ammonia,bleach or alcohol-or those with any form of abrasive. WARRANTY ELKAY LIMITED LIFETIME WARRANTY Elkay warrants that all parts and finishes of the Elkay Residential brand THIS LIMITED WARRANTY IS EXPRESSLY IN LIEU OF ANY OTHER faucets are free from defects in materials and workmanship for the life of WARRANTIES,EXPRESSED IMPLIED,ARISING BY LAW OR the product,if purchased after 1996. This warranty extends to the OTHERWISE,INCLUDING WITHOUT LIMITATION,ANY IMPLIED original consumer purchaser of the product only. WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE.THIS LIMITED WARRANTY MAY NOT BE If the product should leak or drip during normal use,Elkay will provide, ALTERED,VARIED,OR EXTENDED,EXCEPT BY A WRITTEN free of charge,a replacement cartridge. For other defects in material or INSTRUMENT EXECUTED BY ELKAY. THE REMEDY OF REPAIR OR workmanship,Elkay will,at its option,supply replacement parts(or if no REPLACEMENT AS PROVIDED UNDER THIS LIMITED WARRANTY longer available a comparable product).Elkay reserves the right to IS EXCLUSIVE. IN NO EVENT SHALL THE MANUFACTURER BE examine product in question and its installation prior to replacement. LIABLE FOR ANY CONSEQUENTIAL OR INCIDENTAL DAMAGES TO ANY PERSON,WHETHER OR NOT OCCASIONED BY NEGLIGENCE What is not covered: OF ELKAY,INCLUDING WITHOUT LIMITATION DAMAGES FOR 1.Damage caused by accident,negligence,misuse,abuse,improper LOSS OF USE,COSTS PROPERTY DAMAGE OR OTHER installation or operation or failure to follow care or installation instructions MONETARY LOSS. enclosed with your product. 2.Damage occurring during shipment of the product(claims must be presented to the carrier). Some states do not allow the exclusion or limitation of incidental or 3.Normal wear and tear. 4.Labor charges,costs of removal and reinstallation,and any damages to other property. consequential damages or limitations on how long an implied warranty 5.All industrial,commercial and business use whose purchasers are hereby lasts,so the above limitations or exclusions may not apply.This warranty extended a limited lifetime on mechanical parts and 5 years on finish. gives you specific legal rights and you may also have other rights which vary from state to state. What you must do to obtain warranty service: This warranty covers product installed in the United States and Canada 6245 Shiloh Rd,Suite B,Alpharetta,GA 30005 or call 866-237-3907. Please provide date of purchase and installation,description of nature of the defect,and model number ordescription of model and/or component part. REPLACEMENT PARTS RP30021'Aerator —RP50002 Set O RP100051ntlex(B)(B) • RP50003 Screw RP64085 Wearable Ring---(Z;, RP64061 Inverter RP70106 Ring tD ( , RP64062 Invader RP600080-Ring M RP70193 Bonnet RP1304V Handle (Z�)—RP64123 Washer 9 RP10004 Index(R) _RP22010 Cartridge J - }RP2200B Seat B Spring -RP56001 Mounting Nut RP56002 Coupling Nut NOTE:*—REQUIRES FINISH DESIGNATION Elkay ©2010 Elkay Model#LK2477CR(Rev.date:10/2010) elkayusa.com f CAS GENERAL INSTRUCTIONS FOR INSTALLATION, USE AND MAINTENANCE � �'c�9e�rk�dc�'edd INSTRUCCIONES GENERALES PARA INSTALACION, USO Y MANTENIMIENTO UNDERCOUNTER DISHWASHER Models; FI— 48 W FI - 64W w FI - 72W t J THIS PRODUCT MEETS ENERGY STAR® REQUIREMENTS 'a Products that have earned the ENERGY STAR® are designed to protect the environment through superior energy efficiency. b FAGOR Z-209432 (02) r 0 TABLE OF CONTENTS 0 TABLE OF CONTENTS I I SPECIFICATIONS I 1.1 MODEL: FI-48 W I 1.2 MODEL: FI-64W 2 1.3 MODEL: FI-72W 3 2 INSTALLATION 4 2.1 VISUAL INSPECTION 4 2.2 INSTALLATION DIAGRAMS 4 2.3 DATA PLATE 5 2.4 POSITIONING 5 2.5 WATER INSTALLATION 6 2.6 WATER DRAINAGE 7 2.7 ELECTRICAL CONNECTION 7 3 INSTALLATION CHECKLIST 9 4 OPERATIONS 10 4.1 WASHING 10 4.2 DRAINING AND CLEANING 11 4.3 DETERGENT CONTROL 12 4.4 PREPARING THE WARE 13 4.5 DELIMING 13 5 TROUBLESHOOTING 14 6 ELECTRICAL DIAGRAMS 17 7 WIRING SCHEMATICS 20 8 RECOMMENDED SPARE PARTS 23 WARNING. Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death. Read this manual thoroughly before installing or servicing this equipment. We recommend all service performed by an authorized service technician. Follow the instructions and guidelines to ensure that your warranty remains in effect. 'I I 1 SPECIFICATIONS 1.1 MODEL: FI-48 W PERFORMANCE/CAPACITIES Capacities Heating Elements Racks per hr.: 30 Electric wash tank heater: 2.8 Kw Dishes per hr.: 750 Electric booster heater: 2.8 Kw Glasses per hr: 1080 Tank: 6.6gal. /24.9 liters Water Consumption/Requirements Operating Cycles Gallons per hr. (Max.use): 27gal. / 102 liters Wash time(Seconds):2 settings(100,160) Gallons per cycles: .9 gal. /3.4 titers Dwell (Seconds): 5 Inlet temperature: 140°F Rinse time (Seconds): 15 Flow rinse pressure: 15-25 psi Total Time(Seconds): 2 settings (120,180) Wash Pump Motor Dimensions/Shipping Motor(hp): I hp Width: 24 1/4"/616 mm Depth: 27 IIT'1698 mm Temperatures Height: 38 1/2"/978 mot Wash: 150°F /66°C Max clearance for dishware: 12 %"/318mm Rinse: 190°F/88°C Rack: 20"x 20"/500mm x 500mm Shipping weight: 160 lbs./73 kg Shipping volume (cu. 1): 15 TECHNICAL SPECIFICATIONS Total Power Consumption Boiler Power Consumption Volts Amps Power(KW) Volts Amps Power (KW) 208/60/1 14.9 3.1 208/60/1 12 2.5 220/60/1 15.9 3.5 220/60/1 12.7 2.8 240/60/1 17.0 4.1 240/60/1 13.75 3.3 Pump Power Consumption Volts Amps Power(KW) 208/60/1 2.4 0.5 220/60/1 2.7 0.6 240/60/1 2.9 0.7 1 l — 1.2 MODEL: FI-64W PERFORMANCE/CAPACITIES Capacities Heating Elements Racks per hr.: 40 Electric wash tank heater: 2.8 Kw Dishes/per hr.: 1000 Electric booster heater: 6 Kw Wash Tank: 6.6gal./24.9 liters Water Consumption Operating Cycles Gallons per hr. (Max. use): 36 gal. / 139 liters Wash time (Seconds):2 settings (70,160) Gallons per cycles: .9 gal. /3.4 liters Dwell (Seconds): 5 Inlet temperature: 140°F Rinse time (Seconds): 15 Flow rinse pressure: 15-25 psi Total Time (Seconds): 2 settings (90,180) Wash Pump Motor Dimensions/ Shipping Motor(hp): 1 hp Width: 24 1/4"/616 mm Depth: 27 1/2"/698 mm Temperatures Height: 38 1/2"/978 mm Wash: 150°F /66°C_ Max clearance for dishware: 12 '/z"/ 318mm Rinse: 190°F / 88°C Rack: 20"x 20"/ 500mm x 500mm Shipping weight: 160 lbs. / 73 kg Shipping volume (cu. ft.): 15 TECHNICAL SPECIFICATIONS Total Power Consumption Boiler Power Consumption Volts Amps Power(KW) Volts Amps Power(KW) 208/60/3 16.6 6.0 208/60/3 15.0 5.4 220/60/3 17.6 6.7 220/60/3 15.7 6.0 240/60/3 19.0 7.9 240/60/3 17.1 7.1 Pump Power Consumption Volts Amps Power (KW) 208/60/3 1.3 0.5 220/60/3 1.6 10.6 240/60/3 1.7 0.7 Total Power Consumption Boiler Power Consumption Volts Amps Power (KW) Volts Amps Power(KW) " 208/60/1 28.8 6.0 208/60/1 25.9 5.4 220/60/1 30.4 6.7 220/60/1 27.2 6.0 240/60/1 32.9 7.9 240/60/1 29.5 7.1 Pump Power Consumption Volts Amps Power (KW) 208/60/1 2.4 0.5 220/60/1 2.7 0.6 240/60/1 2.9 0.7 2 r ANIL '. FAG O R 2Ta� ranty �dden° E� urn � ��o,� Chemical Pump If Chemical Pumps are to be installed by an outside contractor, you MUST: 1. Have your installer contact Fagor at: (866) GO FAGOR (463-2467) for X ao 3 '2- instructions instructions on how to disconnect your existing pumps. 2. A specification sheet of the new pump must be supplied to Fagor prior to installation for verifications of the connections. 3. Detailed instructions on connecting the pump will be faxed or e-mailed back to you or your installer. 4. Once Job is completed, fill out the form below and Fax back Fagor at: (305) 779 -0173 Failure to do so will VOID your warranty with Fagor! Model No -E '��+" Sena1 Number: Name Of Loeatlon eery..-; -ns A: ,RAWK Address C>xy � !�e �� StatelEztpE'�g Phone li t Fa LOW.� 3 x InstallIlig &5o -yAN Phone Nuinbei TO a Techmclan.' � �� Signature of Technician Date of Installation Fagor Commercial,Inc. / 12800 NW 38th Ave. / Miami,Fl.33054 / Ph.: Fax: (305)779-0173 2208440 � b - X63 - .2Y,/, 7 FAGOR Quick Start Guide ,- FI-48W/FI-64W I FI-72W 2 3 4 1 5 Figve� g 0 /' FAGOR Operations&::_ ` — Draining&.Cleaning , Fill&Warm un Draining 1. Tum the selector switch (1)to desired time setting. 1. Switch selector switch(1)to the 0 setting. (OFF) (Fig. 1) 2. Wait for the machine to reach operating conditions. Rinse gauge(3)should read 2. Open door,remove Front Right SIS Filter(Fig. 2),and overflow tube (Fig. 3). minunum 180°F(83°C)and tank gauge(4)should read minimum 150°F(66°C). DO NOT REMOVE SCRAP BASKET or LOOSE O-RING! 3. Close door, set selector switch (1)to[�for draining. (Fig. l) Washing 4. Depress the start button(5)which illuminates during drain cycle. (Fig. 1) 1. Pre scrap all ware thoroughly prior to placing in your Dishwasher. 5. Fl-72W will drain via Gravity- Omit steps 3 &4. 2. Open the door,load the dishwasher,close the door. 6. Switch selector switch(1)back to the OFF position. (Fig. 1) 3. Depress the start button (5)which illuminates during the wash cycle. Cleaning 4. Repeat process when completed. 1. Open door, remove scrap basket(Fig.4)and all S(S Filters for cleaning. Notes: 2, Replace Scrap Basket,Overflow Tube with O-Ring,and all S/S Filters. To speed up the warm up process,you can run the Dishwasher a couple of 3. Wipe clean and dry the machine. Leave door open until the next day operations. times only after the Rinse Gauge(3)is at least 180°F(83°C). Delimina If you start your dishwasher prior to your booster heater (3) 1Place Deliming agent in tank and run cycles as needed_ (ReCci to Operations Manual fora«aaud n0ructions) reaching a minimum of 180° F(83°C), YOU WILL HAVE AN EXTENDED WASH CYCLE. i YES NO! Built-in Adjustable Detergent and Rinse Dispensers are Standard (Refer to your Operations Manual for Pump Priming and Adjustment instructions) us rar« s�.vp B.,;W Scrap[Wko DETERGENT MUST BE COMMERCIAL GRADE, Orer11... UN - with O-ring HIGH TEMPERATURE,LOW SUDS,LIQUID DETERGENT. 4.2 DRAINING AND CLEANING Draining must occur EVERY DAY and if in a high application; It should be drained after each meal rush! 1 2 3 4 5 0 O1 am of ,m � �: Crpffi Fig. 7 Control Panel • Switch selector switch (1)to the 0 setting. (OFF) (Fig. 7) • Open the door and remove the Front Right S/S Filter. (Fig. 8) • Remove the overflow tube by inserting a finger into the top of the tube. (Fig. 9) DO NOT REMOVE SCRAP BASKET! DO NOT LOOSE WRING! • Close the door. • Set selector switch (1) to E for drain. (Not shown of FI-72W, it will drain when you pull the overflow tube) • Depress the Start Button (5)to start the drain pump. Start Button (5) will illuminate. (FI-48W/ FI-64W only) • Wait until the Start Button (5)turns off. (3 minutes) • Open door. • Take out scrap basket for cleaning by twisting to the left. (Fig. 10) • Replace scrap basket, lock into position by twisting to the right and replace overflow tube with ' O-ring. • Replace S/S filter back into position. (Fig. 8) • Switch selector switch (1) back to the OFF position. • Wipe clean and dry the machine if the day is completed. Leave door open until the next day's operations or to one of the time settings to begin using the machine again. Al YES NO! ~�,i 4 � � SIS Filter Scrap Basket Scrap Basket Overflow Tube with O-ring II t . 4.3 DETERGENT CONTROL • Use Commercial Grade, High Temperature, Low Suds Liquid Detergent. Fagor doesn't recommend any specific brand name of chemicals. Contact your local chemical distributor for questions concerning your chemical needs. • All machines come equipped with an internal Detergent and Rinse dispenser. • Take the tube located in the back or your machine clearly marked "Detergent" and place inside detergent container. • Take the tube with no markings and place inside rinse container. • Tubes are clear to provide you a visible means that chemicals are being dispensed. • If desired you can control the amount of Chemical being dispensed by opening the bottom front panel of the machine. Locate the detergent dispenser (Fig. 9) and regulate according to the flow chart (Fig. 9a). For the Rinse, turn the button counterclockwise to get more rinse aide and clockwise for less. You prime the line by pressing the button. • Verify all connections to the dispenser are hand tighten to prevent any leaks. • Control and maintain the level of detergent and rinse aid of the tanks. Keep pipe and filters submerged. Detergent Controller 0. 2200 Gal./h. f + 1 0 p 2 6 t 2 0.06 s 6 3 0.20 4 4 0.40 5 0.53 ' Fig.9a 6 0.667 0.80 Fig. 9 Rinse Controller and priming button Warning! If you require the installation of an NON FAGOR Detergent and Rinse pump, a form MUST be fill out prior to installation by your installer. Failure to do so, will void your Warranty. This form can be located inside your dishwasher. If lost, please contact Fagor to get a copy. 12 1.3 MODEL: FI-72W PERFORMANCE/CAPACITIES Capacities Heating Elements Racks per hr.: 40 Electric wash tank heater: 2.8 Kw Trays(Dishes)/per hr.: 320(1000) Electric booster heater: 6 Kw Wash Tank: 6.6gal./24.9 liters Water Consumption Operating Cycles Gallons per hr. (Max.use): 36 gal./ 139 liters Wash time(Seconds):2 settings(70,160) Gallons per cycles: .9 gal. /3.4 liters Dwell (Seconds): 5 Inlet temperature: 140°F Rinse time(Seconds): 15 Flow rinse pressure: 15-25 psi Total Time(Seconds): 2 settings(90,180) Wash Pump Motor Dimensions/Shipping Motor(hp): I hp Width: 47 1/3"/ 1203 mm Depth: 27 1/2"/698 mm Temperatures Height: 38 1/2"/978 mrn Wash: 150°F /66°C Max clearance for dishware: 16 '/2"/420mm Rinse: 190°F/88°C Rack: 20"x 20"/ 500mm x 500mm Shipping weight: 174 lbs. /79 kg Shipping volume(cu. ft.): 29 TECHNICAL SPECIFICATIONS Total Power Consumption Boiler Power Consumption Volts Amps Power(KW) Volts Amps Power(KW) 208/60/3 16.6 6.0 208/60/3 15.0 5.4 220/60/3 17.6 6.7 220/60/3 15.7 6.0 240/60/3 19.0 7.9 240/60/3 17.1 7.1 Pump Power Consumption Volts Amps Power(KW) 208/60/3 1.3 0.5 220/60/3 I.6 0.6 240/60/3 1.7 0.7 Total Power Consumption Boiler Power Consumption Volts Amps Power(KW) Volts Amps Power(KW) 208/60/1 28.8 6.0 208/60/1 25.9 5.4 220/60/1 30.4 6.7 220/60/1 27.2 6.0 240/60/1 32.9 7.9 240/60/1 29.5 7.1 Pump Power Consumption Volts Amps Power(KW) 208/60/1 2.4 0.5 220/60/1 2.7 0.6 240/60/1 2.9 0.7 3 2 INSTALLATION 2.1 VISUAL INSPECTION Before installing the unit, check the package and machine for damage. All machines have been tested, inspected and packed at the factory and is expected to arrive to you in new, undamaged condition. Visually inspect the exterior of the package. Any damage should be noted and reported to the delivering carrier immediately. If damaged, open and inspect the contents with the carrier. In the event that the exterior is not damaged, yet upon opening, there is concealed damage to the equipment notify the carrier. Notification should be made verbally as well as in written form. Request an inspection by the shipping company of the damaged equipment. Also, contact the dealer through which you purchased the unit. 2.2 INSTALLATION DIAGRAMS FI-48W, FI-64W Min, clearance 2 1/2' P R R 38 i/2' 23 112' 3 1/4' 0 (V N (V M _ e12- 8 P % 2'Drain pump instalation FI-72W A=water inlet D=Drain hose rrm.ua�a��z,rz^ E=Electrical Cable P R T a R=Terminal Block 42 314' , 23 1Z 0 C m C E A D O14 0 ❑ "a 0 r 01Z Drain Dump instalation Figs. 1 4 2.3 DATA PLATE The data plate in located on one side of the machine. Under no circumstances should the data plate be removed from the unit. The data plate is essential to identify the particular features of your machine and is of great benefit to installers, operators and maintenance personnel. It is recommended that, in the event the data plate is removed, you copy down the essential information in this manual for reference before installation. Any transformations or changes made on the machines during installation should be reflected on the data plate or using a label as below: Total load at indicated voltage Transformed to: I phase 130 amps. 2.4 POSITIONING Leveling and adjusting the height of the appliance is done by turning the leveling stands to the desire height.Ensure that the unit is level before making any connections. (Fig. 2). FI-48W FI-72W FI-64W 1 I 5 Fig.2 2.5 WATER INSTALLATION Water installation is carried out as shown in figures 3 and 4. The hot water line to the dishwasher must provide between 20"5 psi of water pressure. The hot water heater should be set to deliver>_140°F water temperature to the dishwasher for best results. Use 1/4" copper tubing inlet line. S M F H E S=Gate valve F=Filter III H=Hose E=Fill valve M=Pressure gauge Illlli R R='/4"Copper Fig. 3 CAUTION.• Do not confuse static pressure with flow pressure. Static pressure is the line pressure in a "no flow" condition (all valves and services are closed). Flow pressure is the pressure in the fill line when the solenoid valve is opened during the cycle THE DISPLAY OF THE PRESSURE GAUGE SHALL BE CLEARLY VISIBLE OF THE OPERATOR OF THE MACHINE. THE GAUGE SHALL HAVE INCREMENTS OF I psi (7 kpa) OR SMALLER AND SHALL BE ACCURATE TO t2 psi (±14 kpa) IN THE 15-25 psi (103-172 kpa) RANGE. IF THE GAUGE IS LOCATED UPSTREAM OF THE CONTROL VALVE, IT SHALL BE MOUNTED IN AN ACCESSIBLE VALVE WITH A '/4 IN IRON PIPE SIZE CONNECTION. If the water pressure is less than 20 psi (1.4 kg/cm2), installation of a water pump is required as shown in Fig. 4. In areas where the pressure fluctuates or is greater than the recommended pressure, it is suggested that a water pressure regulator be installed. S M F E S=Stop cock F=Filter III II H=Hose FF E=Electro valve 4 B=Electro pump II III a4M=Manometer R='/4"Copper Fig. 4 It is necessary to remove all foreign debris from the water line that may potentially get trapped in the valves or cause an obstruction, prior to connecting to the machine. Use only the supplied hoses (3/4" Female hose connector) at the water connections. Failure to do so may result in damage to the solenoid valve threads and leaking. Tighten by hand. Connect the bent side of the hose to the machine. Adaptor supplied for%" female garden hose connection. FOR HARD WATER SUPPLIES WITH A HARDNESS OF OVER 2 GRAINS OR 10°F AND PH BEYOND THE RANGE OF 7.0—8.5, A WATER CONDITIONER MUST BE INSTALLED. Slowly turn on the water supply to the machine after the incoming fill line and the drain line have been installed. Check for any leaks and repair as required. All leaks must be repaired prior to placing the machine in operation. 6 2.6 WATER DRAINAGE Attach the drain hose as shown in Fig. 5. It is recommended to affix a siphon pipe to prevent odors. All piping from the machine to the drain must be a minimum 1-112" I.P.S. There should also be an air gap between the machine drain line and the drain.For natural overflow efficiency use floor drain. F a ° D=Drain hose C=Drain collector 6 i;l � A=Air Gap F=Scrap Basket Fig. 5 2.7 ELECTRICAL CONNECTION — To access to the electrical terminal block (R) (Fig. 1),remove the top cover(T) (Fig. 1) and the rear panel (P) (Fig. 1). Connect the wires as shown in figure 6. Insert the power cord through the cord holder (E) (Fig. 1) and make sure to leave enough cable to remove the electrical panel from the front for service. Tighten the connections. — Leave free y 39" (>— 1000 mm) of power cord from the rear to facilitate cleaning of the location of the dishwasher. — Install a circuit breaker in accordance to required consumption guidelines and data plate. — The machine must be grounded. WARNING: Electrical Shock Hazard It is the personal responsibility and obligation of the customer to contact a qualified electrician to assure that the electrical installation is adequate and is in conformance with the National Electrical Code,ANSI 1 NFPA 70—latest edition and all local codes and ordinance. 7 FI-64W / FI-72W 208-220 volts t i phase Ground Line Line PRod&Whfte N T S RBddgeBlue Cack CappWhite Win Black Cap ck Cap Whb VWmWhite Wire Gray Cap ap Grey Cap (2)White WinWhIho he Brown Cap own Cap Wine hha Win Note: Bddge may have a Brown win Clear Cap Yellow I Green Who FI-64W / FI-72W 208-220240 voila!3 phase Ground Line Lina Lisp; Pwhitemm 4 3 2N T S R ddg, p Brawn Cap Red&While Wires Grey Cephe - BlueCap (Vyire1 (2)Black Red&White Caps Wlres Gray Cap (2)Whhe Brown Cap Whits Wire Wins While Willes Clear Cap Note: Bridge may have a brown wire. Yellow/Green - Win 8 3 INSTALLATION CHECKLIST CHECK OFF THE FOLLOWING ITEMS AS THEY ARE COMPLETED BEFORE PROCEEDING TO OPERATE OR SERVICE THE DISHWASHER. ❑ Has the dishwasher been checked for concealed/hidden damage? ❑ Has the dishwasher been properly leveled? ❑ Has the service voltage been checked to ensure that it meets the requirements listed on the dishwasher data plate? ❑ Has the dishwasher circuit breaker/service breaker been sized correctly, given the dishwasher's amperage requirements? ❑ Has the dishwasher been properly grounded? ❑ Are the electrical connections and pipes tighten and remain in place? ❑ Is the water valve open? ❑ Is the incoming water supply at 15 - 25 psi? ❑ Has been installed with the supplied water hose? ❑ Is the water hose not kinked? ❑ Has the incoming water supply been flushed for debris? ❑ Is the hot water supply at the optimum temperature(140°F)? ❑ Is the water hardness<2.Ogpg134.2ppm and PH level 7 - 8.5ph? ❑ Has the drain plumbing been installed according to the instructions in this manual? ❑ Is the drain hose not kinked? ❑ Is the overflow tube with the O-ring fitted in its position inside the tank ❑ Is the detergent for commercial dishwashers? ❑ Have you adjusted the amount of detergent I rinse going to the machine? MODEL NO. SERIAL NO. INSTALLATION DATE SERVICE REP.NAME PHONE N° 9 l 4 OPERATIONS 4.1 WASHING o � o 0=01' Fig. 7 • Set selector switch (1) to desired time setting. (FI-48W, 120sec (I) or 180 Second (In / FI-64W & FI-72W, 90 sec (1) or 180 Second (II)) This will turn your machine ON. Indicator light (2) will illuminate. Machine will automatically begin to fill and heat the water in the boiler and tank to the proper temperatures. • Wait for the rinse gauge (3) to read > 180° F (83°C) and your wash tank gauge (4) to read >_ 150°F (66°C). (Time will vary depending on incoming water temperature) Note: To speed up the warm up process, you can run the Dishwasher a couple of times only after the Rinse Gauge(3) is>_ 180° F (83°C). • Open the door, load your dishwasher and close the door. • Start the wash by pressing and holding your start button (5) until your machine begins to wash. Start switch(5)will illuminate during operation. • Wash is completed when the start button (5)turns off. • Open the door and repeat process. If you start your dishwasher prior to your booster heater (3) reaching a minimum of 180° F (830C), YOU WILL HAVE AN EXTENDED WASH CYCLE! 10 4.2 DRAINING AND CLEANING Draining must occur EVERY DAY and if in a high application; l It should be drained after each meal rush! 3 ]1 0 o V 1 1 I • Switch selector switch(1)to the 0 setting. (OFF) (Fig. 7) • Open the door and remove the Front Right S/S Filter. (Fig. 8) • Remove the overflow tube by inserting a finger into the top of the tube. (Fig. 9) DO NOT REMOVE SCRAP BASKET! DO NOT LOOSE WRING! • Close the door. • Set selector switch (1) to F for drain. (Not shown of FI-72W, it will drain when you pull the overflow tube) • Depress the Start Button (5)to start the drain pump. Start Button(5)will illuminate. (FI-48W/FI-64W only) • Wait until the Start Button (5)turns off. (3 minutes) • Open door. • Take out scrap basket for cleaning by twisting to the left. (Fig. 10) • Replace scrap basket, lock into position by twisting to the right and replace overflow tube with 0-ring. • Replace S/S filter back into position. (Fig. 8) • Switch selector switch(1)back to the OFF position. • Wipe clean and dry the machine if the day is completed. Leave door open until the next day's operations or to one of the time settings to begin using the machine again. YES N4! � y S/S N'ilter Scrap Basket. Scrap Basket Overflow Tube with O-ring 11 4.3 DETERGENT CONTROL • Use Commercial Grade, High Temperature, Low Suds Liquid Detergent. Fagor doesn't recommend any specific brand name of chemicals. Contact your local chemical distributor for questions concerning your chemical needs. • All machines come equipped with an internal Detergent and Rinse dispenser. • Take the tube located in the back or your machine clearly marked "Detergent" and place inside detergent container. • Take the tube with no markings and place inside rinse container. • Tubes are clear to provide you a visible means that chemicals are being dispensed. • If desired you can control the amount of Chemical being dispensed by opening the bottom front panel of the machine. Locate the detergent dispenser (Fig. 9) and regulate according to the flow chart (Fig. 9a). For the Rinse, turn the button counterclockwise to get more rinse aide and clockwise for less. You prime the line by pressing the button. • Verify all connections to the dispenser are hand tighten to prevent any leaks. • Control and maintain the level of detergent and rinse aid of the tanks. Keep pipe and filters submerged. Detergent Controller D° 2200Gal./h. + 1 0 2 6 2 0.06 3 6 3 0.20 4 4 0.40 5 0.53 Fig.9a 6 0.66 7 0.80 Fig. 9 Rinse Controller and priming button Warning! If you require the installation of an NON FAGOR Detergent and Rinse pump, a form MUST be fill out prior to installation by your installer. Failure to do so, will void your Warranty. This form can be located inside your dishwasher. If lost, please contact Fagor to get a copy. 12 I 4.4 PREPARING THE WARE - Pre Rinse all racks prior to placing them in the dishwasher to remove large food particles from the ware. - Wash glassware first - Put trays in the baskets, making sure is in its separate rack(Fig.12). - Put plates in the baskets, making sure each is in its separate rack(Fig. 11). - Put glasses in upside down. - Put cutlery in the cutlery baskets handles down. Mix spoons with knives and forks. (Fig. 10) - Put the special cutlery baskets in the base baskets. Fig. 10 Fig. 11 Fig.12 4.5 -DELIMING In order to maintain dishwasher at optimum conditions,it is requested to remove lime and corrosion deposits on a frequent basis. A deliming solution should be available from your chemical supplier. Read and follow all instructions on the label of the deliming solution. Operations: • Fill the machine. Add the correct amount of deliming solutions as recommended by the deliming solution manufacturer. The water capacity of the tank can be verified on the specification sheet of this manual • Remove detergent and rinsing tubes from containers so no chemicals go to the machine • Run the machine for the recommended period of time. As many cycles as needed. • Turn off the machine and open the door • When clean, drain and re-fill the machine • Run machine for 3-4 cycles to remove deliming solution • Drain the machine. 13 5 TROUBLESHOOTING First be sure that the "INSTALLATION CHECKLIST" in this manual was completed and check out that all the conditions still remains in effect. For support or further service information contact Fagor Service Department toll free at 1-866-GO-FAGOR (46-32467). The diagnosing, testing and repair of any electrical, mechanical device is to be performed solely by trained service technicians. *. a .: " iu� s r iP:- ° r °r.. '_f as # v G' P yi'.i�� F �- M6 ew �iW aP ""M a i 'SYMPTOM; 6 �' Wt'POSSIBLE CAUSE l;r`� 4dr' u ACTION 3 E" °7 asp � • .`E .Fl.. NT:._.E :+h au.t ,..a Dishwasher will NOT Service breaker tripped Reset. If the breaker trips again, contact an FILL after the door is electrician to verify amps or possible short. closed. Power"ON" Machine not connected to Verify the unit is connected to a hot(live) light(Ll) is not power source. feed. Verify voltage and proper phasing. illuminated. Faulty selector switch(Ig) Verify the wiring of the switch; if correct, replace the switch. (Position 4-4a/ 8-8a) Dishwasher will NOT No water to machine Verify hose is not blocked or kinked, water FILL after the door is valve iso en and pressure>20 PSI. closed. Power"ON" Machine not level Level machine. Legs are height adjustable. light(Ll) is illuminated. Overflow tube not attached Check condition of overflow tube. or broken/missing O-ring. Faulty door switch Verify the wiring of the switch; if correct, replace the switch (Ip) or the door relay (Rp) Faulty fill pressure switch Verify position change 1-2/ 1-3 to pressure 1 switch. Possibly stuck . Faulty fill valve (V) Verify the wiring and voltage received; if correct replace fill valve. Dishwasher will NOT Fill pressure switch's pipe Drain the unit, fill again, even manually and RUN after the door is clogged run a cycle closed. Power"ON" Faulty fill pressure switch Verify it changes position of the switch; If light(Ll) is illuminated (pl) not replace it. and the unit has Start button (St) faulty Verify start button is operating properly. If completed the filling and not replace it. heating cycle. Faulty Timer (M) Verify the timer is rotating (Ml, M2 & M3). If not, check to see that the motor is receiving power. If so, replace the timer assembly. Ohm out timer motor leads. Faulty wash pump (MBL) Verify that the wash pump is getting power. If so, replace the pump. Ohm out windings. Selector switch faulty(IG) Verify voltage at (1,2 toIa) at selector switch Dishwasher RUNS Rinsing temperature gauge Wait until sanitized rinsing temperature is continuously in the wash is lower than 195°F. reached(195°F). Checkout your incoming cycle or not rinsing. water temperature. (Continue next page) 14 SYMPTOM F ,= t POSSIBLE CAUSE h �- " ACTION aQ .,..., Timer faulty(M) Verify the programmer is rotating (MI, M2, M3, and M4 &M5). If not, check to see that the motor is receiving power.If so,replace the programmer assembly. Ohm out timer motor leads. Operating t-stat faulty(Tc) Verify position change if temperature has Dishwasher RUNS been met. Opening circuit to tank relay and closing thermo relay. continuously in the wash Faulty cycle u not rinsing. thermo relay(R) Verify thermo-relay is not energized and (pk/pk) from in I to timer run motor is closed Faulty rinse valve(V) Verify the wiring and voltage received; if correct, ohm out. Ifo en replace valve. No water to machine. Verify hose is not blocked or kinked, water valve is open and pressure >20 PSI. Dishwasher FILLS Clogged or obstructed Remove and clean rinse arms/nozzles. slowly and/or rinse is rinse arms weak. Poor water pressure Verify the inlet water pressure is at a min of 15 psi and max 25 psi, Hose strainer is clogged Check strainer or any filters installed. Bad fill valve (V) Valve can be clogged or lazy, causing poor flow. Temperature gauge in Check temperature with a calibrated front panel is defective, thermometer. Replace temperature gauge if necessary. Misadjusted/faulty Verify operation and setting of thermostat(Tc) thermostat;replace if necessary. If Dishwasher RUNS. thermostat is not receiving voltage, check RINSE WATER NOT wiring or relace selector switch QM REACHING Faulty high limit stat(Tl) Reset thermostat,depressing red button. REQUIRED Replace if necessary. TEMPERATURE. Faulty heater relay(Cc) Ohm out booster relay, closed when solenoid receiving voltage.If not replace. Rinse heater(Rc) faulty Ohm out element check for continuity; if open,replace heater. Bad selector switch (IG) Verify voltage between positions (6/6a) k/r ; replace if no voltage. 15 d3i a{r 7 yy 9p ° �"" '"rsba69uvahv F c nt �'rr�NR r 4 E e ar tr er r r r� SYMPTOM "` „r POSSIBLE CAUSE r, �r PSE FACTION' 'r Wrong incoming water Check out that incoming water temperature and pressure going to and pressure are the optimums indicated on the machine. the data plate. Dishwashing machine Faulty operation t-stat Verify position change to tank t-stat(Tt); RUNS. WASH WATER Tc replace if necessary. NOT REACHING Misadjusted/faulty Verify voltage to t-stat and position change REQUIRED thermostat(Tt) from booster to tank. TEMPERATURE. Tank heater relay(Ct) Verify contacts are close when there is faulty. voltage to relay also check for stuck or pitted contacts. Rinse heater (Rt) faulty Check element for continuity; if open, replace heater. Overflow tube not Check and remove. removed. Drain pump (BD) Open drain pump cover and remove debris. clogged. (Lower front panel; unscrew white Dishwasher RUNS removable cover,rotate c/cw perfectly but NOT Drain hose kinked Make sure the drain hose is not kinked DRAINING. Drain pump (BD) faulty Verify voltage to drain pump; if receiving voltage, ohm out drain pump if open, replace it. Faulty safety pressure Verify position changes from (1-3 to-1-2) switch 2 Machine temperatures Verify that the water pressure is at a min. of or pressure may not be 20psi and max 60 psi. The water temperature to specification. should be at the recommended 140 F. None or too little Make sure detergent to dish ratio is fallowed Dishes are not coming detergent being used. to manufacturer specification. out clean enough. Improper loading or Read chapter on proper loading of overloading dishwasher. Washing and or rinsing Check that anus rotate properly, and that arms jammed or dirty. rinsing and washing nozzles are not blocked or dirty. Clean if necessary Clogged drain Remove instruction form the pump or from the pipe WATER OVERFLOW Machine not level Level machine. Increase height to the front FROM BOTTOM OF Excessive inlet pressure Install pressure reducing valve. Ensure flow THE DOOR is 15-25 PSI DETERGENT Use detergent for commercial appliances. 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Datagem weer Dossmr do detergent DosiBcador detergente P,P1,P5 Pressure switch Pressoatat Presostato E.13 Electric pressrre pump Electrepompe de pression Electrobcrnbz m preacn P2,P3,P4 HFIimit pressure swRch Pressosiat m securde Presoslato rMit dor IG Main swrtrh Interrupt.general Intemuptor general RC Boiler heating element Resistance su.hau8eur Resistance calmrin IP Doormia clh Micro Porte Micro Puerta RT Tank heater Reaist.cuve Resistende tanque Lt Operation fight Voyant funcionement Picto m encendndo TI Tank thermostat Thermostat mcr a Tamostatotarque L2 Start light Voyant mmarrage Piloto mamba TC Bailerthemostat Thermostat slechauge.r Termostato colmrin L3 Light machine ready VWant machine pr&t Pilato mawma preparada TSC Boiler Hiaimit Limileur suchaMeur Limitamr calmnn MBL Wash pump Pompe mage Barba mado TSTP Term.-stop Thermostat Thermostat Temno-slep Termosteto termo4op M Motorprgrammer Moleu du progmmmateur Motor progromamr I V Fit aad lhse valve Becam.rempliaaga nngage Ebctrovelvda lmado y adaredo FI-64 W 380-415 V. 3NPh 208-220-240 V.3Ph 200-220-240 V.1 Ph R n R " R m S m S m 180xc T A R R M1 1We e I I b ° M: Worm 0 a p Ira A !n g I ra I n e A m I A ^ B m I n e g Ira 8I I^ p m n 1$ 11 90 Ct Uc 1 I 1 Ct— —tI �r�r41 �ZTI s� 1 Ct— PI tI �}I rT1CC2 TTI— I I M7 1' i5a Rnee T co n 1e Ip r n A m ^ g r en co n MI n "weep p I G r rs�B f4lllullll 90s Fm Ad roeOM<.Pmpr. 760 R1 Rc Rt Re Rt Re RA mamvnanm. IG, la b 3e la—b H Ia is LtJ R x xx 2 m 0 _m 4 /e r �1 p e m 90 x x s x x x 3 P7 180 x x x x x 5 6 Cp M1 5a 6a n rs Colours cods-Code de couleursCodigo do colores. rs r=redcouge-rop m M2 M3 Tc pII TSfP m=Nownamrronanarren I5ti M5 vi am m C g=gney9B9B 00 ne l n=Nackooir-negro w no Ct1 1 2 p a=Nue-Neu-azul r B 7 b=wlile-danoblanco 3 Tt -ZfETSC 3 us 2 Q vi=MnlNta-violetmoleta ri �39 1e 2a P2 am=yelbwjaune-amal0lo p,7a m=orangearange-naranp no b b -I n O m rs=rose-pbk-rase L1 am L2 b ve=greemved-verde Cp Ct CO Cc2 A, M MBL BD e V am/ve=yellow greenjaune vedamar.Arerde a a B fie w ve YB Z-258439000 HC-17993 BD Drain pump Pompe de vidanga Bombs desag0e MAv,R Motor program.rapid advance Motaurduprogravancompide Motor program,avance repids C 1213 Condenser Condenseteur CmAensador M7 Micro programmer on Microdu programm.de marche Micro programador marble CMB Wash pump contactor Cordadeur pompe lavage Contactor bombs laysdo M2 Micro programmer wash Mcrodu programm.de lavage Micro programodor levedo Cc 1/2 Boiler hosing contactor Costadeur rhauf.surchau0eur Contactor calentemiento celderin M3 Micro programmer rinse Micro du programm.de dngage Micro progmmador adarado Ct Tank heating contactor Comadour chaufage curve Contactor celertemiento larque M4 Micro programmer Termo-stop Micro du progromm.Termo-stop Micro progmmador Termo-stop CP Door relay Relais pods Rete pueta MS Micro programmer advance Micro du programm.avanxe Micro progmmador mmme DB.Det Detergent closer Dosseur de detergent Dosdcadordetergeme P,P7,P5 Pressure switch Pressostat Presodato EB Electric pressure pump Ekedropompe de pression Eledrobomba de presion P2,P3,P4 Hi-Amit pressure switch Pressostal do secrsitA Presostalo lmtador IG Main switch Intem}pteur general Interrupter general RC Boiler hosting element Resistance surtlhaufeur Reustencda caldenn IP Doormiwswildl Micro parte Mian puede RT Tank heeler Resistance cwe Resistance tanque L1 Operalien light Voyantfuncionemerd Mete de encendido Tl Tank thermostat Thermostat de cove Tmmoslalo tanque U Start light Voyantdemanage Pibin marrha TC Boilerthermostat Thermostat surchauNeur Termostato calderm L3 Light machine ready Voyant machine prM Pibto maquins prepareda TSC Boiler HiAmit Limiteursurchauffmr Limilador cald.h. MBL Wash pump Pompe lavage Somba lavedo TSTP Temno-stop Thermostat Thermostat Temo-dop Tennostata termo-stop M Motor programmer Moteur du progremmateur Motor programador V Rllanddmevahe Bectrovan,remphsege mots Electrovalvula llenado y adamdo FI-72W 380-415 V. 3NPh 208-220-240 V.3Ph 208-220-240 V.1Ph R n R n R S m S m m T - T g 10 sec N N M1 0 e a tale e g m g In g i -II n a-{1 g m 9 99 n g IF m n a g m 9 n g m n Ma Iso Wa0 IG 90 CI�-I Cc1- I CQ-I 1 Gt-I I �} I CQ I- I �� t I- � ; �I- I- I Ma Rinse 4 m n m a �r �rs,,b IT91 1I e g r o b 9 n Ye 9 r rs b g m n ` 780 RI Rcll II II I I I Rt� Rc� RI� Rc�� M5 � Fmi pot lop®ec Pmpr, ypree.vmaem. 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Cf2 231W3] , Cpm O O O " P1 ° a I I omeom p i N T S R p Om Yo mll ^ m 9 e O O a e x 111 9 Y1 a. m Me m mn 3 230V-iN- 1 z31mu p i N R p mp II S I I 1 I 1 1 , z I z zmxm L PARA In 1 1 Y rsouEw rWRIW z"M zMM 1 Izrolw ..1 e S W rs molaWfl CE L01&ONExl6 L711 re 1 TMC TMT` re I L1 ,mo ,mu" �G` zil3mt re RJtI� Qd1�B I y YRI,VB O n:black alma MB a: blue �41 b C s11z Yn zmlml r: red mxz w z3ms,1 °"'m b: white 1 ° V1 m roY g: grey z m3Yn Ri ' I m e m zmna m:brown Y I m na: orange 1 , 1 1 1 1 1 -rte ve: green --- z.mmm vi: violet 14t rs:pink me ®m i 1 o A I 1 1 ] ^ zM93,1 m„ am/ve:yellow/green Z263006000 HC-17887-2 z.ma. Rz: pm^+° rig am:yellow T°I e TS TSC S W ZII1m3 x 2313011 - 22 8 RECOMMENDED SPARE PARTS FI - 48W F1- 64 W. FI- 72W Part Number Descri tion Part Number Descri tion Z201720 Heating element for booster 2800 Z241703 Heating element for booster W. 230V. 6000W. 230V. Z203009 Door switch Z203009 Door switch 2203062 Door relay 230V 50/60Hz Z203062 Door relay 230V 50/60Hz (Z203018 up to May 02 Z203018 up to May 02 Z743009 Contactor for booster 230V. 50/60 2683087 Contactor 230V. 50/60 Hz. Hz. Z213007 Contactor 230V. 50-60Hz. Z213007 Contactor 230V. 50-60Hz. 2203023 Level pressure switch Z203023 Level pressure switch Z203511 Pump Motor 60Hz. Z203511 Pump Motor 60Hz. Z203601 Heating element for tank 2800W. 2203601 Heating element for tank 230V. 2800W. 230V. Z211903 Rinsing nozzle Z211903 Rinsing nozzle 2213014 Safety thermostat Z213014 Safety thermostat 2203080 Start button Z203080 Start button Z223001 Selector switch Z223001 Selector switch Z223005 Safety pressure switch Z223005 Safety pressure switch 2228412 Timer 60 Hz. T. Sta 2258412 Timer 60 Hz. T. Stop Z701135 Water fill valve Z701135 Water fill valve Z203014 Tank/Booster thermostat Z203014 Tank/Booster thermostat V321300 10 MF Capacitor V321300 10 MF Capacitor 2223501 Drain pump Z223501 Drain pump 7231106 AntiRetum Valve Z231106 AntiReturn Valve 23 FAGOR COMMERCIAL LIMITED WARRANTY Warranty: Fagor Commercial,Inc. ("Fagor")warrants to the first-end-user purchaser(the"User")that the Fagor brand equipment sold hereunder, except for parts and accessories which carry the warranty of a supplier (the "Equipment") will be free from defects in material and factory workmanship under normal conditions of use and maintenance for a period of(1) one year from the date of Installation(Warranty Commencement date),but in no event to exceed(15)fifteen months from the date of shipment. Warranty Coverage: If there is a defect in material or factory workmanship covered by this Warranty reported to Fagor during the period the applicable Warranty is in force and effect, Fagor will repair or replace, at Fagor's option, that part of the Equipment that has become defective. Fagor will cover labor cost within one year from the Warranty Commencement date or 15 months from shipment date,whichever occurs first with the exception of the Glasswasher models which will be a 90 days labor and one year parts warranty. Fagor shall bear all labor costs in connection with the installation of these replacement parts, provided that, the installation is conducted by Fagor or its authorized representative. Charges for warranty travel time to round trip total of (2) two hours or up to 100 miles total. Any charges exceeding those stated herein must have prior authorization by Fagor. Parts Warranty Coverage: Fagor warrants all new machine parts produced or authorized by Fagor to be free from defects in material and workmanship for a period of 90 days from the Warranty Commencement Date. If any defect in material and workmanship is found to exist within the warranty period,Fagor will replace the defective part without charge. Defective parts become the property of Fagor. Fagor will have no responsibility to honor claims received after the date the applicable Warranty expires. Notwithstanding the foregoing, any claim with reference to the Equipment or any parts therefore for any cause shall be deemed waived unless submitted by the User to Fagor within thirty (30) days after the date the User discovered,or should have discovered,the claim. In connection with all claims under this Warranty,Fagor will have the right, at its own expense, to have its representatives inspect the Equipment at the User's premises and to request all of User's records pertaining to the Equipment to determine whether a defect exists, whether the conditions set forth in this Warranty have been satisfied,and whether or not the applicable Warranty is in effect. Exclusions from and Conditions to Warranty Coverage: This Warranty does not cover parts or accessories,which(a)carry the warranty of a supplier or(b)are,abused by incorrect (noncommercial)grade detergents. Application of this Warranty is further conditioned upon the following: • Installation. The Equipment must be properly installed in accordance with Fagor's installation procedures and instructions and reviewed and tested by Fagor's authorized representative. • No Alteration. The Equipment must not have been modified or altered from its condition at the date of original installation. • Use. FAGOR EQUIPMENT IS NOT DESIGNED FOR PERSONAL,FAMILY OR HOUSEHOLD PURPOSES, AND ITS SALE FOR SUCH PURPOSES IS NOT INTENDED. IN THE EVENT THE EQUIPMENT IS SO USED, THIS WARRANTY SHALL BE NULL AND VOID, AND THE EQUIPMENT SHALL BE DEEMED TO HAVE BEEN SOLD "AS IS-WHERE IS" WITHOUT ANY WARRANTY OF ANY KIND, INCLUDING WITHOUT LIMITATION ANY WARRANTY OF TITLE,NON-INFRINGEMENT,MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE. • Water Ouality. Water supply should have hardness between.25 and 2.0 grains per gallon,pH level between 7.0— 8.5 and TDS level at 250 PPM. Equipment failure due to inadequate water supply is not covered by this Warranty. • Proper Maintenance and Operation. The Equipment must be properly maintained and operated in accordance with Fagor's maintenance and operating procedures. All service, labor and parts must be acquired from Fagor or its authorized service representative for the User's area. • Minor Parts. No labor will be associated with the replacement of minor items such as,and not limited to,switches, pilot lights,gauges,fuses,etc.or replacement of wear items such as curtains,squeeze tubes,etc. • This warranty is void if failure is a direct result of handling Wor transportation, fire,water, accident, misuse,acts of God, attempted repair by unauthorized persons, improper installation, improper reparation, if serial number has 24 f �I been removed or altered,or if unit is used for purpose other than it was originally intended. Failure to comply with any of these conditions will void this Warranty. In addition,this Warranty does not cover defects due to apparent abuse,misuse or accident. THE FOREGOING WARRANTY IS IN LIEU OF AND EXCLUDES ALL OTHER WARRANTIES NOT EXPRESSLY SET FORTH HEREIN, WHETHER EXPRESSED OR IMPLIED BY OPERATION OF LAW OR OTHERWISE, INCLUDING, BUT NOT LIMITED TO, ANY REPRESENTATION OF PERFORMANCE AND ANY IMPLIED WARRANTIES OF TITLE, NON-INFRINGEMENT, MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE. NO OTHER WARRANTIES ARE AUTHORIZED ON BEHALF OF FAGOR UNLESS SPECIFICALLY ISSUED BY FAGOR. Fagor shall have no liability for incidental or consequential losses, damages or expenses, loss of sales, profits or goodwill, or punitive or exemplary damages directly or indirectly arising from the sale, handling or use of the Equipment or from any other cause relating thereto,whether arising in contract, tort,warranty,strict liability or otherwise. Fagot's liability hereunder in any case is expressly limited, at Fagor's election, to the repair or replacement of Equipment or parts therefore or to the repayment of,or crediting the user with,an amount equal to the purchase price of such goods. Y 25 Fagor Commercial,Inc. 12800 NW 38'b Ave. Miami,Fl.33054 FAGOR Tel:(305)779 0170 Fax: (305)779 0173 1-866-GO-FAGOR www.fagorcommercial.com