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LAKAY ISLAND RESTAURANT - ESTABLISHMENTS ! n. r f 1 •i' r ry Ip 4 Commonwealth of Massachusetts R City of Salem Board of Health Kimberley Driscoll 120 Washington Street,4th Floor Mayor SALEM,MA 01970 Food/Retail Establishment Permit DATE PRINTED: 02/16/2011 ESTABLISHMENT NAME: LaKay Island Restaurant File Number:BHF-2004-000120 168 Essex Street Salem. MA 01970 LOCATED AT: SALEM, MA 01970 Permit Type Permit No. Permit Issued Permit Expires Fee Restrictions/Notes FOOD SERVICE BHP-2011-0363 Feb 16,2011 Dec 31,2011 TEST KITCHEN ONLY ESTABLISHMENT Total Fees: PERMIT EXPIRES December 31, 2011 Board of Health �q This Permit is not transferable and must be reissued upon change of ownership or location. The permit must be posted in a prominent location in the Establishment. In accordance with the State Sanitary Code, beofre any revonations,improvements,or equipment changes are made, all plans for such must be submitted to and approved by the Salem Board of Health. Page 1 CITY OF SALEM, MASSACHUSETTS • s BOARD OF HEALTH 120 WASHINGTON STREET,4"'FLOOR TEL. (978) 741-1800 KINMERLEY DRISCOLL FAx(978) 745-0343 MAYOR DGRFEN13AU1v[@SALr\I.COM DAVID GREENBAUM,RS ACTING HEALTH AGENT 2011 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT NAME OF ESTABLISHMENT LaK fWfP kdt_XQ4 enc Aka LaYciy T_MUrEL#(011- qqg--7?1'a ADDRESS OF ESTABLISHMENT KAFSSCX �r22,V FAX# 0 MAILING ADDRESS(if different) EMAIL-Business': Ials" Ura4 @aM0.11-corn Website: L,i(ARA.)- f a4�a�t res�nu�an� ,corn OWNER'S NAME VlQdiM'lr + SaraG, USSCtCP TEL# (OIC-4g9-7?&'6\LgA-S -5/03 ADDRESS ID_�I2LASQ4 S-}YPe,;V Mk 06q/5 STREET CITY I STATE ZIP CERTIFIED FOOD MANAGER'S NAME(S) VIAL rn'lP' f-SOTah LeSc.OQP CERTIFICATE#(S) Sewso,�e. i A4L__ J (Required in an establishment where potentially hazardous food is prepared) U 15s5\T73 1 ' S 7 6,C) S47 L j] -N F EMERGENCY RESPONSE PERSON HOME TEL# DAYS OF OPERATION _ __ _ _Monday_._I _ Tuesday, Wednesday Thursday._- ._._, _._Edda �_,�Saturda Sunday HOURS OF OPERATION Please write in time of day. I IIQtv\-I)P(h tAorv\-IAPm 1 Ilctrn- 119m I)cun - IqmJ Ilwm- Igmi 11Am- lami I)nm- 7P For examixe11 am-11 pm I TYPE OF ESTABLISHMENT FEE (check only) RETAIL STORE YES ©O less than 1000sq.ft. =$70 1000-10,000sq.ft. =$280 more than 10,000sq.ft. =$420 - ------------------------------------------------ -- -------------------------------------------------------------------------------------------------------- RESTAURANT E NO less than 25 seats =$140 (Outdoor Stationary Food Cart$210) 25-99 seats =$280 more than 99 seats =$420 BED/BREAKFAST/ YES NO $100 CHILDCARE SERVICES/NURSING HOME ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- ADDITIONAL PERMITS MAKE (not just serve) ICE CREAM, YOGURT/SOFT SERVE YES N $25 TOBACCO VENDOR YES O $135 ALL NON-PROFIT(such as church kitchens) YES NO $25 `Please pay total with one check payable to the City of Salem. This Permit is not transferable and must be reissued upon change of ownership.The Permit must be posted in a prominent location In the Establishment. In accordance with the State Sanitary Code, before any renovations, improvements,or equipment changes are made,all plans for such must be submitted to and approved by the Salem Board of Health. Pursuant to MGL C apte 6 C,Section , I certify under the pains and penalties of perjury that I,to my best knowledge and belief,have filed all state tax returns and paid all ate Jes require un r the law. Signature Date Social Security or Federal Identification Number Revised 10MI I FOODAP201 Ladm Check#&Date / $ , 1 CITY OF SALEM BOARD OF HEALTH Establishment Name: �- CY G Date: 5 Page: of f item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date No. Reference R—Red Rem Verified PLEASE PRINT CLEARLY d i JA t, m L.Q I O ,.rT v ce /1 ' ( P �,C i ''. 1 I i I I i y _ N 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 comply with all mandates of the Mass/Federal Food Cod �I understan ❑ Re-inspection Scheduled ❑ Emergency Suspension 4 that noncompliance may result in daily fines of twent -five liars or suspen ' n/ Vocation of ❑ Embargo ❑ Emergency Closure your food permit. — ❑ Voluntary Disposal ❑ Other: 3-501.14(C) PHFs Received at Temperatures Violations Related to foodborne fitness Interventions and Risk According to raw Cooled to Factors(gems 1-22) (Cont.) 41.'F/45°F Within 4 Hours. PROTECTION FROM CHEMICALS 3-501.15 Cooliog Methods for PHFs Food or Color Additives 19 PHF Not and Cold Holding. 14C ------ 3-202.12 Additives* 3-501.16(B) Cold PRFs Maintained at or below 590.004(F) 41°/45'F* 3-302.14 Protection from Unapproved Additives* 15 Poisonous or Toxic Substances 3-501.16(A) Hot PHFs Maintained of or above 140 7-101 Identifying Information-Original . 1.1 3-501.16(A) Roasts Held at or above 130°F. Containers* Time as a Public Health Control 7-102.11, Common Name-Working Containers* 3-501.!9 Time as a Public Health Contro 7-201.11 Separation-Stora l* * 7-202.11 .Restriction-Presenceand Use* 590.004(H) Variance Rego irement 7-202.12 Conditions of Use* 7-203.11 Toxic Containers-Prohibitions* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-204.11 Satntizers.Criteria-Chemicals* POPULATIONS HSP 7-204.12 Chemicals for Washing Produce,Criteria* 21 3-801.11(A) Unpasteurized Pre-packaged Juices and 7-204.14 Drying Agents.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 Sprouts Not Served* 7-206.12 Rodent Bait Stations* 3-801.L 1(C) Unopened Food Package Not Re-served. 7-206.13 Tracking Powders,Pest Control and Monitoring* CONSUMER ADVISORY TIMEffEMPERATURE 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 Pathons.*"'1"r10°' 3 401.]lA(I)(2) Eggs- 155F 15 Sec. E -Immediate Service 145'F15sec* 3-302.13 Pasteurized Eggs Substitute for Raw Shell 3407.11(A)(2) Comminuted Fish.Meats&Game Eggs Animals- 155°F 15 sec. * SPECIAL REQUIREMENTS _ 3-401.11(B)(1)(2) Pork and.Beef Roast-130'F 121 min* 3-401.11(A)(2) Ratites,Injected Meats-155°F IS 590.009(A)-(D) Violations of Section 590.009(A)-(D)in see.* catering, mobile food,temporary and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, residential kitchen operations should be Stuffing Containing Fish,Meat, debited under the appropriate sections Pout or Ratites-165°F 15 sec.* above if related to foodborne illness 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks interventions and risk factors. Other 145'F* 590.009 violations relating to good retail 3-401.12 Raw Animal Foods Cooked in a practices should be debited under#29- Microwave 165°F* Special Requirements. 3401111(A)(1)(6) All Otber PRFs-145'F'15 sec. 17 Reheating for Hot Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-403AI(A)&(D) PHFs 1657 15 sec.* (Items 23-30) 3403.11(B) Microwave- 165'F 2 Minute Standing Critical,mrd non-critical violations,which do not relate to the Time* foodborne illness interventions and risk factors listed above, can'be 3-403.11(C) Commercially Processed RTE Food- found in the following sections of the Food Code mrd 105 CMR 140°F* 590.000. 3403.11(E) Remaining Unsliced Portions of Beef hem j Good Retail Practices FC 590.000 Roasts" 23. Management and Personnel FC-2 .003 18 Proper Cooling of PRFs 24. Food and Food Protection FC-3 .004 25. Equipment and Utensils I FC-4 .any 3-501.14(A) Cooling Cooked PHFs from 140°F to 26. Water.Plumbing and Waste I FC-5 .006 70'F Within 2 Hours and From 70'F 27. Physical Facie FC-6 .007 . to 41°F/45'F Within 4 Hours. * 28. Poisonous or Toxic Materials • FC-7 .008 3-501.14(B) Cooling PHFs Made From Ambient 29. Special Requirements .009 Temperature Ingredients to 41°F/45°F 30. Other Within 4 Hours" s:wo:mmunz e, *Denotes critical item in the federal 1999 Rt d Code or 105 CMR 590.000. CITY OF SALEM (r�y�((,,� �myJ"�� �L BOARD OF HEALTH Establishment Name:_= '� HCvyl� &s_ �� "'fay N Date: 6 A Page: of Item Code C-Critical ttem DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date- No. Reference R-Red Rem Verified q- PLEASE PRINT CLEARLY L I \ D(C- —)( , I o, � (-i I �? C c ivi (Q Ck 11t 1 71� <,_ { r 1 )l � � CX �15tiCx1A t -C) c� t Psi �T c)_ on 1'j OF n> f1 (. I/ I i i i i I i i i i I i 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 described, and to Emersion p ❑ Re-inspection Scheduled ❑ Emergency Suspension Fb comply with all mandates of the Mass/Federal od g'od�l understan that noncompliance may result in daily fines of twen I -fi✓e dollars or spension/revocation of ❑ Embargo La Emergency Closure your food permit. 0 Voluntary Disposal 0 Other: 3-501.14(C) PHFs Received at Temperatures Violations Related to Foodborne Illness Interventions and Risk According to Law Cooled to Factors(items t-22) (Cont.) 41.'F/45'F Within 4 Hours. PROTECTION FROM CHEMICALS 3-501..15 Cooling Methods for PHFs 14 Food or Color Additives 19 PHF Hot and Cold Holding 3-202.12 Additives* 3-50116(B) Cold PRFs Maintained at or below 3-302.14 Protection from Unapproved Additives* 590.004(17) 410/450 F* 15 Poisonous or Toxic Substances 3-501.16(A) Hot PHFs Maintained at or above 1400F.7-101.11 Identifying Information-Original 3-501.16(A) Roosts.Held at or above l30°F. Containers* 7-102.11. Common Name-Working Containers* 20 Time as a Public Health Control 7-201.11 Separation-Stora e* 3-501.19 Time as a Public Health Control" 7-202.11 .Restriction-Presence and Use* 590.004(H) I Variance Requirement 7-202.12 Conditions of Use* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-203.11 Toxic Containers-Prohibitions* REQREQUTATIONS HSP 7-204.11 Sanitizers.Criteria-Chemicals* POP21 3-801.11(A) Unpasteurized Pre-packaged Juices and 7-204.12 Chemicals for Wishing Produce,Criteria* Beverages with Wanting Labels* Foo 7-204.14 `ate Food Criteria* 3-801.11!±L Use of Pasteurized Eggs* 7-205.11 Incidental Fd 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* 3-901.11(C) Unopened Food Package Not Re-served. 7-206.13 Tracking Powders,Pest Control and Monitoring* CONSUMER ADVISORY TlMEITEMPERATURE CONTROLS 22 3-603.11 Consumer Advisory Posted for Consumption of 16 Animal Foods That are Raw.Undercooked or Proper Cooking Temperatures for PHFs_ Not Otherwise Processed to Eliminate -� Pathogens.*EIMen fHIZOC� 3-401.11A(1)(2) Eggs- 155°F 15 Sec. Eggs-Immediate Service 145°F15sec* 3-302.13 I Pasteurized Eggs Substitute for Raw Shell 3441.11(A)(2) Comminuted Fish.Meats&Game E Animals-155°F 15 sec. " SPECIAL REQUIREMENTS 3401.11(B)(1)(2) Pork and Beef Roast-130°5 121 min* 3.401.11{A}(2) Ratites,Injected Meats-l55°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 PHPs, residential kitchen operations should be Stuffing Containing Fish,Meat, debited under the appropriate sections Poultry or Ratites-165'F 15 sec. * above if related to foodborne illness 3-401.11(0)(3) Whole-muscle,intact Beef Steaks interventions and risk factors. Other 145°F* 590.009 violations relating to good retail 340112 Raw Animal Foods Cooked in a practices should be debited under#29- Microwave 165'F* Special Requirements. 3-401s11(A)(1)(b) All Other PHFs- 145°F 15 see. 17 Reheating for Hot Holding VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3403,11(A)&(D) PHFs 165-F15 sec.* (Items 23-30) 3403.11(B) Microwave- 165'F 2 Minute Standing Critical,and non-critical violations,which do not relate to the Tithe* foodborne illness interventions and risk factors listed above, canLbe 3403.11(C) Commercially Processed RTE Food- found in the following sections of the Food Code and 105 CMR 140°F* 590.000. 3403.11(E) Remaining Unsliced Portions of Beef Item I Good Retail Practices FC 590.E Roasts': 23. 1 Management and Personnel FC-2 .003 18 Proper Cooling of PHFs 24. Food and Food Protection FC-3 .004 1 25. Equipment and Utensils i FC-4 .005 3-501.14(A) Cooling Cooked PHFs from 140°F to 26. Water,Plumbing and Waste FC-5 .006 70'F Within 2 Hours and From 70'F 27. Physical Facility FC-6 .007 to 41°F/45017 Within 4 Hours. * 28. Poisonous or Toxic Materials I FC-7 .008 3-501.14(B) Cooling PHFs Made From Ambient 29. -Special Requirements .009 Temperature Ingredients to 41°F/4.5°F 30. Other Within 4 Hours* s:xrri .�azn '0.notes critical irem in the federat 1999 Foci Code or 105 CMR 590.000. IMPOFtTAIUT M::E:SSAGE FOR DATE TIME /0115 P.M. M OF � // II1l,,1� PHONE 6 1' "44 :� AREA CODE NUMBER EXTENSION ❑ FAX ❑ MOBILE AREA CODE NUMBER TIME TO CALL TELEPHONED PLEASE CALL 11-5-1 CAME TO SEE YOU WILL CALL AGAIN. WANTS TO SEE YOU RUSH. RETURNED YOUR CALL WILL FAX TO YOU MESSAGE SIONELL,Ce, ONWERSAL, 48005 MADE IN U.S.A. NOTES __ _ ,._ rServSa EXAM FORM NO. 4602 e CERTIFICATE NO. 7555773 - msµ` ServSafe@, CCertificationA J,�. y��..Y 'y�y�<.p,4 h,,✓�� i j 4 �v�yh S �OYF��- p� �v Y ✓ �v ToV`LADIMa:RLESSAGE for successfully completing the standards set forth for the ServSafe®Food Protection Manager Certification Examination, which is accredited by the American National Standards Institute (ANSI)—Conference for Food Protection (CFP). 1/22/2011 DATE OF EXAMINATION - 1 /22/2016 DATE OF EXPIRATION Local laws apply.Check with your local regulatory agency for recertification requirements. O fd gt NATIONAL 1 RESTAURANT ® ® Paul Hineman ASSOCIATION #0655 Executive Director, National Restaurant Association Solutions 02010 National Restaurant Association Educational Foundation.All rights reserved.ServSafe and the ServSafe logo are registered trademarks of the National Restaurant Association Educational Foundation, and used under license by National Restaurant Association Solutions,LLC,a wholly awned subsidiary of the National Restaurant Association. This document cannot be reproduced or ahered. 10070201 v.1012 088 rVSafe EXAM FORM NO. 4602 CERTIFICATE NO. 7555774 ..• a tee: r � Tye $ "+u v �r t ServSafe@ Certification tt � F y _.�„�,�.,�_� � ' a.3S.TO,ao,i °•wrr•�ww � 4 # k > ° �.TiS'a..,Pv�y p ��r a,�.,���'"°” � � �, � � �ESSAG•E`�`� for successfully completing the standards set forth for the ServSafe®Food Protection Manager Certification Examination, which is accredited by the American National Standards Institute (ANSI)—Conference for Food Protection (CFP). 1 /22/2011 DATE OF EXAMINATION 1/22/2016 DATE OF EXPIRATION Local laws apply.Check with your local regulatory agency for recertification requirements. MOM OWfd g� NATIONAL l RESTAURANT ® ASSOCIATION® Paul Hineman Dir M0655 Executive Director, National Restaurant Association Solutions 02010 National Restaurant Association Educational Foundation.All rights reserved.ServSafe and the ServSafe logo are registered trademarks of the National Restaurant Association Educational Foundation, and used under license by National Restaurant Association Solutions,LLC,awholly owned subsidiary of the National Restaurant Association. This document cannot be reproduced or altered. 10070201 0012 4 APPETIZERS Chicken Tenders 8 Your choice of Cajun, BBQ or Buffalo; served with celery, carrot sticks and dressing Coconut Shrimp 9 Shrimp fried in a crispy coconut batter Chicken Quesadilla 10 Seasoned grilled chicken,topped with melted cheddar cheese and served with salsa and sour cream BBQ Chicken Nachos 10 BBQ pulled chicken on tortilla chips,topped with shredded lettuce, salsa,jalapeiio peppers, corn, cheddar cheese and sour cream Akra 8 Malanga fritters, served with homemade watercress dip and pikliz Chicken Marinad 6 Chicken fritters, served with creole sauce and pikliz Kibby 7 Cracked wheat croquette stuffed with seasoned minced beef; served with a slice of fresh lime Fritay Sampler 10 Akra, marinad, griot,tassot beef, fried plantain, kibby and pikliz Mango 10 Mashed boiled green plantains,topped with sauteed onions, fried cheese, fried eggs and avocado ISLAND CRUISE All Caribbean orders served with a house salad,fried plantain (3 pieces) rice and beans or white rice with a side of bean sauce. Rice can be substituted for French fries. Legumes 12 Mixed cabbage, chayote (vegetable pear), spinach and sliced carrot, prepared in a tomato based sauce with tender stewed beef(vegetarian option available) Beef Tassot 12 Fried seasoned beef tips Creole Goat 13.50 Tender goat meat seasoned with Creole spices,then marinated in our signature Creole sauce Griot 12 Fried marinated pork chunks I y Fried Turkey 12 Marinated and fried turkey tenderloin tips BBQ Jerk Chicken 12 Tender chicken marinated in a combination of fresh ginger root, ground cinnamon, minced jalapeno peppers, soy sauce, garlic and BBQ sauce Cajun Chicken Wings 12 Cajun marinated, oven baked chicken wings Boulette 12 All natural ground beef mixed with bread crumbs and creole seasoning Creole Shrimp 14 Succulent shrimp, stewed in our signature Creole sauce Island Seafood Medley 16 Shrimp, scallops and haddock stewed in our signature Creole sauce The Snapper Market Price A whole red snapper marinated in Caribbean spices; fried or stewed Lakay Seafood Pasta 15 Scrumptious shrimp, scallops and cod, served over a bed of pasta and topped with steamed vegetables A L'AMERICAINE All entrees in this category are served with a small salad and your choice of 2 sides Marinated Steak Tips 14 All natural beef tips,marinated then grilled to order Portobello Mushroom Sandwich 12 Grilled Portobello mushroom topped with melted mozzarella cheese,romaine lettuce,green peppers and red onions Lakay Fried chicken 12 Tender white chicken, lightly battered and golden fried Fried Scallops 14 Juicy scallops, fried until golden brown Parsley Crusted Mahi Mahi 13 Two moist and tender fillets grilled and topped with lemon pepper butter, shredded parmesan cheese and sauteed parsley Fried Shrimp 14 Lightly battered shrimp then golden fried Fisherman's Platter 16 Shrimp, scallops and haddock, lightly battered, and then golden fried; served with a slice of fresh lemon, cole slaw and tartar sauce Tropical Burger 12 Our signature burger, basted with jerk sauce,topped with a mix of caramelized onions and habanero peppers; fmished with grilled avocado and mozzarella cheese. The Overburger 12 Create your own burger. Choose up to 6 toppings. LUNCH Served Monday-Friday from 11 am to 2pm Chicken Caesar Wrap 7 Tender grilled chicken, lettuce and tomato tossed in Caesar dressing; choice of plain,tomato or spinach wrap; served with French fries (substitute steak or shrimp, add $1.00) Beef Tassot Wrap 8 Fried seasoned beef tips, shredded, then topped with melted cheese and creole sauce; choice of plain,tomato and spinach wrap; served with plantain chips Griot Wrap 8 Fried marinated pork chunks, shredded, then topped with melted cheese and creole sauce; choice of plain, tomato and spinach wrap; served with plantain chips Le Cubain 7 Our version of the world-renowned Cubano: ham,turkey, Swiss cheese and pickles pressed between fresh French bread; served with French fries Turkey Sandwich 7 Sliced turkey topped with Swiss cheese, lettuce, tomato and mayo; served with French fries Chicken Wings & Plantain Combo 8 Your choice of Cajun, BB Buffalo or lain chicken wins served with fried plantains, ikliz and a side of J � Q, P g > P �P creole sauce Soup du jour 7 This is our chefs daily creation. Please ask your server for details. CHILDRENS' MENU All Items are served with a small fountain beverage. For kids age 10 and under. Chicken Tenders with French fries 6 Cheeseburger with French fries 6 Pasta with Sauce 6 Cheese Quesadilla 6 SALADS Chicken Caesar Salad 9 Fresh chopped romaine lettuce and croutons, dressed with parmesan cheese, olive oil and black pepper, topped with grilled chicken and Caesar dressing (substitute shrimp or steak, add 1.00) Cobb Salad 10 Fresh shredded iceberg and romaine lettuce,watercress, tomato, avocado,bacon,hard boiled eggs; topped with croutons, grilled chicken and ranch dressing House Salad 7 Fresh chopped romaine lettuce,tomatoes, grated carrots, sliced cucumbers; served with any of our available dressings DESSERT Mango & Raspberry Mousse Cake 6 Chocolate lovin' cake 6 Passion fruit tart 6 Sweet Potato Bread 5 Freshly baked mashed sweet potatoes, mixed with ground cinnamon and nutmeg,packed with raisins. Rum Cake 5 Freshly baked,moist yellow cake, topped with a dark Bacardi rum glaze and chopped toasted pecans Blanc Manger 5 Coconut custard stuffed with assorted fruits SIDES Plantain chips 2 Onion rings 3 French Fries 2 Rice & Beans 3 White Rice 3 Plantain (3) 1.00 Bean Sauce 1.50 Seasonal Vegetables 3 Creole Sauce .75 Pikliz .50 Beverages Passion Fruit Juice 3.00 (shake, add .25) Papaya Juice 3.50 (shake, add .25) Mango juice 3.00 Pineapple juice 2.00 Lemonade 2.00 Fruit punch 2.00 Champagne cola 1.75 Fruit Cola 1.75 Fountain drinks(Coke, Diet Coke Sprite,Ginger Ale) 2.00 NOTES Allergies Let us know if you're in a rush so we can make a recommendation Our oil contains 0 grams trans fat *Add TR logo to menu Exit es Restroom Walk In Cooler 4 - Storage �._- EXIT Kitchen I a Bar Waitress Station y e {`MS VEST. THEATER { � THEATER UJ tJ7 tag 6x8 Is M12 �_ a MI5 EIGVATORS sxe ,sm :.• ul THenreR GI ` •MN B B MS u= 0e B B .0 8 535 �SSQI s 521 5}t 5l2 e,00RRI00R it tia ® 51 —.1 54 e� 51 f, 5>dt� B4 tf8 .59 183 p 14 ;N7 i! .56 114 .S7 ,SII 155 s MS 55 B o p x ❑U u e�2. M4 � .54 tt2 .55 } e M59 TPANSPOR)ER M1 6 •M12 :9x51 I ,5J :5aj 3x r.� �a ■MIi 004." � SERVICE AREA .52 Op4� 706 100 524. V RoelJylj a 5xa MI EXIT s 1 M7 ATRIUM e1.EVAToa 519 ay=, . Mr • • -„,ODP:: • ��•��j� • .',SIJ. ` M`R Itl '""^” !it'll ts. ■M8 MMa VCSTIBUlE' 516 Ma �__ DAl ' SII~lplml ,ENTRY PLACE ESSEX 5T. CITY OF SALEM BOARD OF HEALTH Date: February 7, 2011 Name of Establishment: Lakay Island Restaurant Address: 131 Essex Street Owner(s): Vladmir Lessage Phone: 617-448-7832 The owner of this proposed new establishment presented a Floor Plan and Menu for review in accordance with the State Food Code. The floor plan is conditionally approved pending the submission of kitchen floor plan. The menu is approved as presented. CERTIFICATION There must be at least one full time CFM at this location. The proposed owner must provide a copy of all certifications to the Board of Health. A "Person in Charge" or 'PIC' must be available at this location when the CFM is not present. The PIC must have knowledge of sanitation techniques, holding temperatures, operations, etc. FLOOR PLAN Hand sinks must be well located in each food prep are. The hand sink must have wall hung soap and paper towel dispensers. These must be stocked at all times. The hand sink must be used for hand washing only. All floors, walls, and ceilings where food, utensils, paper products, etc, are stored, prepared or served must be intact, impervious, and easily cleanable. This includes any such areas in the basement if these products are to be stored in the basement. A three bay sink or a dish washer may be used for washing, rinsing and sanitizing all utensils, equipment and dishes. A dishwasher with chemical sanitizer with an audible alarm or a high temp sanitizer machine may be used. MENU/FOOD PREP All food must be held at 41°F or lower, or 140°F or higher, at all times. Therefore, soup and other hot items must be brought to boiling before being held hot. Food may not be added to containers in holding unit. Instead, a sanitized container with new product may replace the existing container and the old product may be placed on top of the new product. Food must be cooled and heated quickly. There may be no bare hand contact of ready-to-eat foods. Gloves, tongs, or tissues must be used when handling such food. All refrigerator/freezer units must have internal thermometers maintained at proper temperatures as stated above. UNDERCOOKED FOODS The consumer advisory regarding the consumption of under cooked foods must be added to the menu. EXTERMINATION Monthly services of a Licensed Pest Control Operator are required. Please keep receipts for inspections. Before the owner can open this establishment for business they must provide a signed contract with a Licensed Pest Control Operator and an initial inspection must be conducted prior to opening. SANITIZING SOLUTION Sanitizing Solution must be accessible at each prep station and for the patrons' tables. Test strips corresponding to the kind of sanitizer, must be on hand to check concentration of solution. Solution must be made daily, tested, and the results recorded on a log sheet for examination by Board of Health inspectors. Spray bottles with clean paper towels may be used, as well as wiping pails with wiping clothes always held in the solution in the pail. All dishes, utensils and glassware from the bar must be brought to the kitchen to be washed, rinsed and sanitized. Outside area of premises, including the dumpster area must be kept clean and sanitary. Please call one week prior to opening for an opening inspection. An application and check was not submitted. A change of o rship inspection will be conducted on Tuesday, February 8, 2011 @ 10 . David Greenbau Date Acting ealth A ent Vlad s Date L ICEWALK IN COOLERBATHROOM MACHINE EXIT STORAGE R f P E R s E P El A PREP SINK R nano RnR E A BURNER SERVICE HAND SINK PREPAREA SINK H O S O O JLAMANDER S V E E L S V E 5 FRYER F R FRYER e E R NltlRMERS F R E E SERVICE STATION E ft F R E E \ Z R EXIT' DISH WASHING AREA �' OFFICE