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KIMBERLEY DRISCOLL
MAYOR
LARRY RAMDIN, RS/RFHS, CHO, CP -FS
HFALTH AGENT
CITY OF SALEM, MASSACHUSETTS
BOARD OF HEALTH
120 WASHINGTON STREET, 4" FLOOR
TEL. (978) 741-1800
FAX (978) 745-0343
LRAMDIN@SALFM.COM
PLAN REVIEW APPROVAL
DATE: October 31, 2012
To: Linda Capuccio
ESTABLISHMENT: Strega Events LLC, 92 Lafayette Street, Salem MA, 01970
DATE RECEIVED:
The Salem Board of Health has reviewed your submitted plans as and has approved them as follows:
[x ] AS SUBMITTED
[ ] Rejected
[ ] Conditionally as follows: .
Reviewed By: Date: 10/31/12
Larry A. RaiRdin
Health Agent
You are required to contact the Salem Board of Health to schedule an inspection prior
to opening the establishment or utilizing the renovated/newly constructed space, at least
five (5) business days prior to desired occupancy/ opening.
This approval is issued by the Salem Board of Health, the applicant is required to
secure all other permits,,and approvals that are required by other Municipal, State and
Federal agencies.
KIMBERLEY DRISCOLL
MAYOR
LARRY RAMDIN, RS/REHS, CHO, CP -FS
HEALTH AGENT -
CITY OF SALEM, MASSACHUSETTS
BOARD OF HEALTH
120 WASHINGTON STREET, 4"' FLOOR
TEL. (978) 741-1800
FAX (978) 745-0343
LRA M D IN 9S,S,\LEM.COM
PLAN REVIEW APPROVAL
DATE: October 31, 2012
To: Linda Capuccio
ESTABLISHMENT: Strega Events LLC, 92 Lafayette Street salem MA, 01970
1104 1 no R Ole] Do VPA DI DIP
The Salem Board of Health has reviewed your submitted plans as and has approved them as follows:
[x ] AS SUBMITTED
[ ] Rejected
[ ] Conditionally as follows:
Reviewed By: Date: 10/31/12
Larry A. Ra din
Health Agent
You are required to contact the Salem Board of Health to schedule an inspection prior
to opening the establishment or utilizing the renovated/newly constructed space, at least
five (5) business days prior to desired occupancy/ opening.
This approval is issued by the Salem Board of Health, the applicant is required to
secure all other permits, and approvals that are required by other Municipal, State and
Federal agencies.
KIMBERLEY DRISCOLL
MAYOR
LARRY RAMDTN, RS/REHS, CHO, CP -FS
HEALTH AGENTCITY 'OF SALEM, MASSACHUSETTS
BOARD OF HEALTH
120 WASHINGTON STREET, 4TH FLOOR
TEL. (978) 741-1800
FAX (978) 745-0343
HYPERLINK "mailto:lramdin@salem.com" lramdin@salem.com
Fees: New Establishment: $180.00 Remodel: $90.00
FOOD ESTABLISHMENT PLAN REVIEW APPLICATION
NEW REMODEL CONVERSION
Date: 9-17-12
Name of Establishment: STREGA Events, LLC.
Category: Restaurant_, Institution Daycare _, Retail Market
Other Event /Function Space
Address: 92 Lafayette Street
Mailing Address: 11 Wisteria Street
Telephone: 978 767-1265
Applicant's Name: Linda Cappuccio
Title (owner, manager, architect, etc.): Manager
Mailing Address: 92 Lafayette Street
Telephone: TBD November 1, 2012
I have submitted plans/applications to the following authorities on the following dates:
M
x_Building_
Conservation
---X -- Fire
_ _.
Other ( 1
Hours of Operation:
Number of Seats:
Sun
Mon
Tues J`
Wed 'I,
Thurso_
Fri
Sat x
'SID CFPA Ci+�
Number of Staff: —J—
(Maximum per shift)
Total Square Feet of Facility: boo
Number of Floors on which
operations are conducted_
Maximum Meals to be Served: Breakfast
(approximate number) Lunch
Dinner
Projected Date for Start of Project: Cc 1 ) aol _a
Projected Date for Completion of Project: tJpV J,),
Type of Service:
(check all that apply)
Sit Down Meals
Take Out
Caterer V,
Mobile Vendor _
Other
Please enclose the following documents:
N P 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)
N Plan drawn to scale of food establishment showing location of equipment, plumbing,
electrical services and mechanical ventilation
0 A 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, loadinglunloading 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;
L 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;
in. 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* U (U
1. Thin meats, 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) ( ) ( )
5. Bakery goods (pies, custards, cream fillings & toppings) ( ) ( )
6.
Other bRotxght /1.1 Ru_ L4CsLnirc. j OM Ce2RV,00
* A generic HACCP plan for each category of food may be available from the
regulatory authority for reference.
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 nullify final approval.
Signature(s)
owner(s) or responsible representative(s)
Date: — I � a..
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.
K. HANDWASHING/TOILET FACILITIES
65. Is there a hand washing sink in each food preparation and ware washing area? YESO NO
66. Do all hand washing siqks, including those in the restrooms, have a mixing valve or
combination faucet? YESNO ( )
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 ( )
68. Is hand cleanser available at all hand washing sinks? YES �O NO ( )
69. Are hand drying facilities (paper towels, air blowers, etc.) available at all hand washing
sinks? YES M NO ( )
70. Are covered waste receptacles available in each restroom? YESK NO ( )
71. Is hot and cold running water under pressure available at each hand washing sink? YESK )
NO()
72. Are all toilet room doors self-closing? YES ( ) NO ( )
73. Are all toilet rooms equipped with adequate ventilation? YES jk) NO ( )
74. Is a hand washing sign posted in each employee restroom? YES O NO ( )
L. SMALL EQUIPMENT REQUIREMENTS
75. Please specify the number, location, and types of each of the following:
Slicers
Cutting boards
Can openers _
Mixers
Floor mats r
Other
J. DISHWASHING FACILITIES
57. Will sinks or a dishwasher be used for ware washing?
Dishwasher( )
Two compartment sink( )
Three compartment sink
58. Dishwasher
Type of sanitization used:
Hot water (temp. provided)
Booster heater
Chemical type
Is ventilation provided? YES ( ) NO ( )
59. Do all dish machines have templates with operating instructions? YES ( ) NO ( )
60. Do all dish machines have temperature/pressure gauges as required that are accurately
working? YES ( ) NO ( )
61. Does the largest pot and pan fit into each compartment of the pot sink? YES O 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 )
Quaternary
ammonium )
Hot Water
Other 1
E
64. Are test papers and/or kits available for checking sanitizer concentration? YES ( ) NO ( )
51. Location of dirty linen storage:
52. Are containers constructed of safe materials to store bulk food products? YES ( ) NO ( )
Indicate type:
53. Indicate all areas where exhaust hoods are installed: N
54. How is each listed ventilation hood system cleaned?
] /A
55. Is a mop sink present? YES (M NO ( )
If no, please describe facility for cleaning of mops and other equipment:
56. If the menu dictates, is a food preparation sink present? YES ( ) NO ( )
LOCATION
FILTERS
SQUARE
FIRE
AIR
AIR
WOR
FEET
PROTECTION
CAPACITY
MAKEUP
EXTRACTION
CFM
CFM
DEVICES
I
j
I
— --�
--
--
i -----I
— - —
�
'
I
i
54. How is each listed ventilation hood system cleaned?
] /A
55. Is a mop sink present? YES (M NO ( )
If no, please describe facility for cleaning of mops and other equipment:
56. If the menu dictates, is a food preparation sink present? YES ( ) NO ( )
4U. is building connected to a municipal sewer! r tNK) lvll ( )
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 () NO ( )
If so, where?
Provide schedule for cleaning & maintenance
G. DRESSING ROOMS
43. Are dressing rooms provided? YES ( ) NO ( )
44. Describe storage facilities for employees' personal belongings (i.e., purse, coats, boots,
umbrellas, etc.)
Cg. AT C LaS F 7-
H.GENERAL
45. Are insecticides/rodenticides stored separately from cleaning & sanitizing agents?
YES �() NO( )
Indicate location:
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 �) NO ( )
47. Are all containers of toxics including sanitizing spray bottles clearly labeled?
YES N NO ( )
48. Will linens be laundered on site? YES ( ) NO (N
If yes, what will be laundered and where?
If no, how will linens be cleaned?
49. Is a laundry dryer available? YES O NO
50. Location of clean linen storage:
* 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:
V4
E. WATER SUPPLY
33. Is water supply publicr�Ior 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 O or purchased commercially?
If made on premise, are specifications for the ice machine provided? YES ( ) NO ( )
Describe provision for ice scoop storage:
Provide location of ice maker or bagging operation
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 ( ) NO ( )
If yes, how will the device be inspected & serviced?
39. How are backflow prevention devices inspected & serviced?
14. Describe surface and location where dumpster/compactor/garbage cans are to be stored
r�-�; Maack o� au�llb i�r
15. Describe location of grease storage receptacle
16. Is there an area to store recycled containers?
!V A.-
Indicate
.
Indicate what materials are required to be recycled;
( ) Glass
( ) Metal
( ) Paper
( ) Cardboard
( ) Plastic
17. Is there any area to store returnable damaged goods? O O ( )
D. PLUMBING CONNECTIONS
AIR
AIR
*INTEGRAL
*"P"
VACUUM
CONDENSATE
GAP
i BREAK
TRAP
TRAP
BREAKER
PUMP
18. Toilet
T—----�
19. Urinals20.
i
I
I
Dishwasher
--- -----
I
- - - -i----------
— -I
f
-- —
---�-
- - ._.. --i
---- - --
21. Garbage
i
i
Grinder
22. Ice
i
machines
23. Ice storage
bin
24. Sinks
a. Mop
!
b. Janitor
C. Hand wash
d.3
!
Compartment
!
e.2
Compartment
ff
f.1
Compartment
I
I
g. Water
Station
25. Steam
tables
!
26. Dipper�—
I
I
wells
27.
Refrigeration
condensate/
drain lines
28. Hose
connection
29. Potato
i
!
peeler
j
i
30. Beverage j
I
Dispenser
w/carbonator
i___
I
�
--,-----�
31. Other
_.—_�._
I
- --
i I
-
I
I
----------------'
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? O O
3. Do all openable windows have a minimum #16 mesh screening?
4. Is the placement of electrocution devices identified on the plan?
5. Will all pipes & electrical conduit chases be sealed; ventilation systems
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? () ( )
9. Will refuse be stored inside?
If so, where?
10. Is there an area designated for garbage can or floor mat cleaning? ( ) ( ) �VK'j
Outside
11. Will a dumpster be used? () () ( )
Number _� Size ay
Frequency of pickup
Contractor SRM_
12. Will a compactor be used?
Number Size
O O O
Frequency of pick up
Contractor
13. Will garbage cans be stored outside? () () (k
10. Will the facility be serving food to a highly susceptible population? YES / 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
I CEILING
—
Bar
—
--I
L1300 o
P I A Sii_ R�
p I PSE eZ
Food Storage
N1a
Other Storage
I—-------�--
L6 T1Cry_
Toilet Roms
Dressing
Rooms
Garbage &
Refuse Storage
A
Mop Service
Basin Area
Ware washing
l>Joot�
I
Area
Walk-in
Refrigerators
and Freezers
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:
Test Kit: YES / NO
6. Will ingredients for cold ready -to -eat foods such as tuna, mayo a 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?
7. Will all produce be washed on-site prior to use? 'E / NO
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.
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.
REHEATING:
L 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.
2. How will reheating food to 165°F for hot holding be done rapidly and within 2 hours?
PREPARATION:
1. Please list categories of foods prepared more than 12 hours in advance of service.
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 disposableyes and/or utensils and/or food grade paper be used to prevent handling of
ready -to -eat foods`/ NO
4. Is there a written policy to exclude or restrict food workers who are sick or have infected cuts
and lesions? YES / NO
Please describe briefly:
Will employees have paid sick leave? YES / NO
2. List types of cooking equipment.
Nb
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.
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
METHOD
THICK
MEATS
THIN
MEATS
THIN
SOUPS/
THICK
SOUPS/
RICE/
NOODLES
Shallow Pans
-
GRAVY
GRAVY
—
_-- —
Ice Baths
rReduce
Volume or
Size
I �—
Rapid Chill
Other
i-----
(--
..,
(describe)
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
Running Water Less than
i
Microwave (as part of
cooking process)
Cooked from Frozen state
Other (describe)
*Frozen foods: approximately one inch or less = thin, and more than an inch = thick.
COOKING:
1. Will food product thermometers be used to measure final cooking/reheating temperatures of
PHF's? YES / NO
What type of temperature measuring device:
Minimum cooking time and temperatures of Product utili ing 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 see)
PLEASE CIRCLE/ANSWER THE FOLLOWING QUESTIONS
FOOD SUPPLIES:
1. Are all food supplies from inspected and approved sources?Q/ NO
2. What are the projected frequencies of deliveries for frozen foods
Refrigerated foods and Dry goods
3. Provide information on the amount of space (in cubic feet) allocated for:
Dry storage
Refrigerated Storage
Frozen storage _
and
4. How will dry goods be stored off the floor?
COLD STORAGE:
I. Is adequate and approved freezer and refrigeration available to store frozen foods frozen
and refrigerated foods at 41'F (5°C) and below? YES / 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? YES / NO
Number of refrigeration units:
Number of freezer units:
4. Is there a bulk ice machine available? YES /@)
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Jn 92-96 LAFAYETTE STREET, SALEM, MA 01970 SEGER ARCHITECTS, I
LOWER LEVEL SERVERY PLAN 10 DerbMSquam, Suite 3R
Salem,assachusetts01970
r �
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REFRIGERATION
CFD Series 178CFDIRR
�y
www.Avan[coRefrigera[ioacom
Features
• 304 series stainless
steel interior
• 430 series stainless
steel exterior
• Self closing door
• Recessed door handle
• 3 plastic coated steel
shelves included
• Heavy duty shelf rails accept
full size food pans
• Digital temperature
Technical Data
Dimensions
controls with LCD Display
• Automatic defrosting
• 4 casters (two locking)
• Doorlock
• Foamed in place
polyurethane insulation
• ETL Sanitation Listed
• Field convertible to
left -hinge, requires item
#00215765 (sold separately).
Exterior Dimensions (W x D x H)
29" x 32.28' x 82.5"
Interior Dimensions (W x D x H)
24.8' x 27'x 60.25"
Net Volume (cu. ft.)
23 cu ft.
Net Weight
281.6 lbs.
Packaging Dimensions (w x D xH)
31.5" x 34.5" x 83.5"
Cooling
Temperature Range
32°-50°F
Refrigerant
R134a
Maximum Ambient
Temperature Rating
-
90° F
Defrosting
Automatic
Temperature Display
Yes
Temperature Controller
Digital
Horsepowers
1/3 3
Construction
Exterior Material
430 series stainless steel
Interior Material
304 series stainless steel
Insulation Material
Shelf Material
Foamed in place polyurethane "
Plastic coated steel
Shelf Load Capacity
120 lbs.
Electrical
Voltage .... -
Amps
..120 .. e
7.9
Hz
60
Phase
1
Electrical Cord Length
96" r
ON
Plan View
I" --29.01--•i
.5"
�-32.25"—+l
. 3 +
Fmmwall
32.25"
59.0"
O
00
NEMA 5-15P
• rt Mp^i
All Avantco Refrigerators and Freezers are backed by a 1
year + C;« year parts and labor warranty, with a 5 year warranty on the
G _ icompressor. For warranty inquiries or service, first locate
f7�
year the serial number plate on the front of the unit, or inside the
p doorjamb. Next, call 1-800-678-5517. Be sure to have the
''. serial and model numbers available when contacting service
technicians.
Parts& Labor Compressor
■7 aeFwcF vw
YO Ww .AvantcoRefrigeration.com
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0(—Go)58" Long, 10" x 14" x 10"
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����>&Small and mmnart
16GA.304S/S sink
3comp:10"X14"X10"
16GA.galvanized leg and socket 03112 JOB9.9c
Plastic bullet feet
12" left and 12" right drainboards
Centered drain with 3.5' drain basket
R19.051
9.051
60OS31014212
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The WEBstaurant Store > Restaurant Equipment > Commercial Sinks and
Faucets > Hand Sinks > Hand Sinks > Wall Mounted Hand Sink with Faucet and
Sidesplash -12" x 16"
Wall Mounted Hand Sink with Faucet
and Sidesplash - 12" x 1611
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20 -gauge type 304 stainless steel
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A * * * * I had to order two of
these hand sinks. They are small
so they don't take up too much of.
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1R Ar * * * Great for small
spaces, this sink ft the bill for our
operation. Heahh dept was happy
about the splashguards too!...
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The WEBstaurant Store > Restaurant Equipment > Shelving. Carts. Racks. and
Stands > Wall Mount Shelving > Solid Wall Mount Shelving > 36" Stainless Steel Wall
Shelf -16 Gauge
36" Stainless Steel Wall Shelf - 16
Gauge
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66.Smm
Wall mount shelf 12"X36" with 1.5 lid up
16GA.430S/S, three brackets
NSF 6UOWS1236HD
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