SUGAR RUSH - ESTABLISHMENTSUK` �..
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Total Fees wx$70 00
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i 1
KIMBERLEY DRISCOLI.
MAYOR
CITY OF SALEM,
MASSACHUSETTS
BOARD of H1sAJ. rl-I
120 WAST-❑NUION S1 u,"ra', 4p, FLOOR
Te11.. (978) 741-1800 FAx (978) 745-0343
lramdin([dsalcm.com
L umy RAMDIN, 11S/R1.iHS, C1 10, CF -FS
Hi;AIa'Ft A(:;f.?N'I'
Food Establishment Permit Application
(Application must be submitted at least 30 days before the planned opening date)
1) Establishment Name:
2) Establishment Address:
3) Establishment Mailing Address (if different):
4) Establishment Telephone No:-71-40—aULI
5) Applicant Name & Title:
6) Applicant Address:
7) Applicant Telephone No: 'qg)-bab324 Hour Emergency No: Email: p
8) Owner Name & Title (if different from applicant):
9) Owner Address (if different from applicant):
10) Establishment Owned by:
An association
A corporation f
An individual
A partnership
Other legal entity
'11) If a corporation or partnership, give name, title and home address of
officers or partner.
Name Title Home Address
12 Person Directly Res onsible For Daily Operations Owner, Person in Charge, Supervisor, Manager, etc.
Name & Title:
Address:
Telephone No:
7 Fax: Email:
Emergency Telephone No:
13) District or Region# Supervisor (if applicable)
Name & Title:
Address:
Telephone No:
Fax: Email:
Check #: /� Date: /� ���� Amount:
E
Food Establishment Information
14)Water Source:
15) Sewage Disposal:
DEP Public Water Supply No: ( if
applicable)
-F N-5
16) Days and Hours of Operation:
17) No. of Food Employees:
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) stablishment Type (check all that apply)
(check one)
UZ Retail ( /yoV Sq. Ft)
❑ Caterer
Permanent 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
13 Food Delivery
❑ Residential Kitchen for Bed and
------------------------------ ----------------------------------------Breafast
Estishments..........................................................
21) Length Ofm
(chgck one)
RE_ T l� L STORE
RESTAURANT
Annual ✓
!?esess than 1000sq.ft. $ 70
❑ Less than 25 seats $140
Seasonal/Dates:
❑ 1000-10,OOOsq.ft. $280
13 Residential Kitchens $140
❑ More than 10,000sq.ft. $420
O 25.99 seats $280
- - -------------------------------------- ----------- -- -- -----------------------------------------------------------------
❑ Bed & BreakfastlChildcare Services (Nursing
❑ More than 99 seats $420
Home $100
Temporary/DatesMme:
------------ ----------------------------------- --------------------------------------------------------------------------------------.
ADDITIONAL PERMITS
❑ MAKE ICE CREAM, YOGURTISOFT SERVE
$25
❑ PASTURIZATION
$25
❑ ALL NON-PROFIT'
$25
*Including, church kitchens, state funded childcare & private club
23) Food Operations:
Definitions: PHF- potentially hazardous thod(timekemperature controls required)
that
Non-PHFs - non -potentially hazardous food (no time/temperature controls required)
(check all apply):
RTF - read -to-eat foods Ex. sandwiches, salads, muffins which need no further processing
Sale of Commercially
PHF Cooked to Order
Hot PHF Cooked and Cooled or Hot Held
Pre-packaged Non-PHFs
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 Packaging/Cook 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 b the Board of Health on how to obtain copies of 105 CMR
590.000 and the Federal Food Code. I - ��
24) Signature of
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:
26) Signature of Individual or Corporate
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 gL¢vvI
FOOD ESTARLISHMFNT INSPECTION RFPORT
Address:
Tnl
Name (� t'
`, u 1�
Address 2 3 d �sge✓ c t 1M
Telephone �+�t u�❑Residential
EHACCP
Type of Operation(s)
❑food Service
etail
Kitchen
❑ Mobile
❑ Temporary
Caterer
❑ Bed & Breakfast
Permit No.
Type of Inspection
❑ Routine
❑ Re -inspection
Previous Inspection
D�ate�:-3-IZ
operation
❑ Suspect Illness
❑ General Complaint
❑ HACCP
❑ Other
Owner l IG❑
Person -in -Charge (PIC)
Inspector A�nkLk A l a
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)
Violations marked may pose an imminent health hazard and require immediate
corrective action as determined by the Board of Health.
POOO PROTECTION- - MANAGEMENT
❑ 1. PIC Assigned/Knowledgeable/Duties
EMPLOYEE HEALTH
❑ 2. Reporting of Diseases by Food Employee and PIC
❑ 3. Personnel with Infections Restricted/Excluded
,.FOOD. FROM APPROVED SOURCE
❑ 4. Food and Water from Approved Source
❑ 5. Receiving/Condition
❑ 6. Tags/Records/Accuracy of Ingredient Statements
❑ 7. Conformance with Approved Procedures/HACCP Plans
PROTECTION FROM CONTAMINATION'
❑ 8. Separation/Segregation/Protection
❑ 9. Food Contact Surfaces Cleaning and Sanitizing
❑ 10. Proper Adequate Handwashing
❑ 11. Good Hygienic Practices
Violations Related to Good Retail Practices- (Blue
Items) Critical (C) violations marked must be corrected
immediately or within 10 days as determined by the Board
of Health. Noncritical (N) violations must be corrected
immediately or within 90 days as determined by the Board
of Health.
C N
23. Management and Personnel (FC -2)[590.003)
24. Food and Food Protection (FC -3X590.004)
25. Equipment and Utensils (FC -4X590.005)
26. Water, Plumbing and Waste (FCSX590.006)
27. Physical Facility (FC -6X590.007)
28. Poisonous or Toxic Materials (FC -7X590.008)
29. Special Requirements (590.009)
30. Other
S bfsarc
Anti -Choking 590.009 (E) ❑
Tobacco 590.009 (F) ❑
Allergen Awareness 590.009 (G) ❑
❑ 12. Prevention of Contamination from Hands
❑ 13. Handwash Facilities
PROTECTIDN FROWCHEMICACS11
❑ 14. Approved Food or Color Additives
❑ 15. Toxic Chemicals
TIMER_EMPERATUREICONTROLS_ (PoteMlaltyHazaMou5F.00ds)
❑ 16. Cooking Temperatures
❑ 17. Reheating
❑ 18. Cooling
❑ 19. Hot and Cold Holding
❑ 20. Time as a Public Health Control
REQUIREMENTS FOR :HIGHLY$USCEPTIiLE-POPULATIONS-((HSP):..-.a
❑ 21. Food and Food Preparation for HSP
❑ 22. Posting of Consumer Advisories
Number of Violated Provisions Related
To Foodborne Illnesses Interventions
and Risk Factors (Red Items 1-22):
Official Order for Correction: Based on an inspection
today, the items checked indicate violations of 105 CMR
590.000/federal Food Code. This report, when signed below
by a Board of Health member or its agent constitutes an
order of the Board of Health. Failure to correct violations
cited in this report may result in suspension or revocation of
the food establishment permit and cessation of food
establishment operations. If aggrieved by this order, you
have a right to a hearing. Your request must be in writing
and submitted to the Board of Health at the above address
within 10 days of receipt of this order.
DATE OF RE -INSPECTION:
Inspector's Signature: L
Print: (., Ae e � r J
AHD'
Paged of�Pages
PICS Signature:
Print:
Violations Related to Foodborne Illness
Interventions and Risk Factors (Items 1-22)
FOOD PROTECTION MANAGEMENT
590.003(A) I Assignment of Responsibility*
590.003(B) Demonstration of Knowledge"
2-10111 1 Person in charge - duties
EMPLOYEE HEALTH
2
590,003(0)
Responsibility of the person in charge to
Compliance with Food Law*_ �I
-
require reporting by food employees and
3-201.13
I
applicants*
Shell Eggs*
590.003(F)
Responsibility Of A Food Employee Or An
3-20216
leeMade From Potable Drinking Nater*
Applicant To Report To The Person In
Drinking Water from an Approved System*
590.006(A)
Chari e*
590.006(B)
590.003(G) -
Reporting by Person in Charge* '
3
590.003(D)Exclusions
and Restrictions*
3-201.15
590.003(E)
Removal of Exclusions and Restrictions
C
C
Fa -
C
FOOD FROM APPROVED SOURCE
'� Dcnotec critical ;tem in the federal 1999 Pard Code or 105 CMR 590.000.
C
PROTECTION FROM CONTAMINATION
Food and Water From Regulated Sources
590.00+(.(-B)
Compliance with Food Law*_ �I
3-201.1.2
Food in a Hermetically Sealed Container*
3-201.13
F1uid.Milkand Milk.Products*
3-202.13
Shell Eggs*
3-202.14
.Eggs and Milk Products, Pasteurized*
3-20216
leeMade From Potable Drinking Nater*
5-101.11
Drinking Water from an Approved System*
590.006(A)
Bottled Drinking Water*
590.006(B)
Water Meets Standards in 310 CbiR 22.0*
Frequency of Sanitization of Utensils and
Food Contact Surfaces of Equipment*
Sheipish and Fish From an Approved Scume
3-201.14
Fish and Recrea!ionally Caught Molluscan
Shellfish'
3-201.15
_
Molluscan Shellfish from ":NSSF Listed
Sources*
Proper, Adequate Handwashing
Gam-- and Wi+d Mushrooms Approved try
Re Mato Author1t
3-202.18
Shellstock identification. Present"
590.004(C)
Wild Mushrooms*
3-201.17
Game Animals*
2-301.14 1
ReceivinWCondition
3-202.11
PHFs Received at Proper Temperatures*
3-202.15
Package fine it *
2-401..11.
Food Safe and Unadulterated
Tags/Records: ahelistock
3-202.18
Shellstock Identification *
3-203.1.2
Shellstock Identification Maintained*
12
TagslRecords:Fish Products
3-402.11
Parasite Destruction*
3-402.12
Records. Creation and Retention*
590.004(J)
Labeling of Ingredients'
Handwash Facilities
Conformance with Approved Procedures
lHACCP Plans
3-502. D.
Specialized ProcessinMethods*
3-502.1.2
Reduced oxygen packaLg, criteria*
8-103.12
Conformance with Approved Procedures*
'� Dcnotec critical ;tem in the federal 1999 Pard Code or 105 CMR 590.000.
C
PROTECTION FROM CONTAMINATION
9
Cross -contamination -
3-302.1 i(A)(l)
Raw Animal Foods Separated from
Cooked and RTE Foods*
4-501..1.1 I.
Contamination from Raw Ingredients
3-302.11(A)(2)
Raw Animal Foods Separated from Each
Other"
Mechanical Warewashing- Hot Water
Sanitization Temperatures*
Contamination from the Environment
3302.11(A)
Food Protection*
3-302.15
Washing Fruits and Vegetables
3-304.11
Food Contact with Equipment and
Utensils* -
4-602.1.1
Contamination from the Consumer
3-306A4(A)(B)
Returned Food and Reservice of Food*
Frequency of Sanitization of Utensils and
Food Contact Surfaces of Equipment*
Disposition of Adulterated or Contaminated
Food
3-71,`1..11
Discarding or Reconditioning Unsafe
Food*
9
Food Contact Surfaces
4-501..1.1 I.
Manual Warewashing - Hot Water
Sanitization Temperatures*
4-501.112
Mechanical Warewashing- Hot Water
Sanitization Temperatures*
4-501.114
Chemical Sanitization- temp., pH,
concentration and hardness. *
4-601.,11(A)
Eduipment Food Contact Surfaces and
Utensils Clean*
4-602.1.1
Cleaning Frequency of Equipment Food -
Contact Surfaces and Utensils'"
4-702.11
-
Frequency of Sanitization of Utensils and
Food Contact Surfaces of Equipment*
4-703.11
Methods of Sanitization - Hot Water and
Chemical*
10
Proper, Adequate Handwashing
2-301..1.1Clean
Condition - Hands and Arms*
2-301..12
C'leanin Procedure*
2-301.14 1
When to Wash*
Il
-
Good Hygienic Practices
2-401..11.
Eating, DrinkiEZ or Using Tobacco*
2-401.12.
Discharges: From the Eyes, Nose and
Mouth*
3-30L 12
Preventin Contati ination When Tasting*
12
Prevention of Contamination from Hands
590.004(E)
Preventing Contamination from
Em plo es*
13
Handwash Facilities
Conveniently Located and Accessible
5-203.11.
Numbers and Capacities*
5-204.11
Location and Placement*
5-205.11
Accessibility, Operation and Maintenance
Supplied with Soap and Hand Drying
Devices
6-301.11
Handwashing Cleanser,.Availabilit
6-301.12
Hand Drying Provision
CITY OF SALEM
n � BOARD OF HEALTH
Establishment Name: 1 Date: lzt) I 1__-) Page: 2, of
Item
No.
Code
Reference
C -Critical Item
R - Red Item
DESCRIPTION OF VIOLATION / PLAN OF CORRECTION
PLEASE PRINT CLEARLY
Date -
Verified.
1 y
we-.,�' Citi waw W ei- ce%a, -
P 4,/��
�*A
n e e.,. +
Discussion With Person in Charge:
I have read this report, have had the opportunity to ask questions and agree to correct all
violations before the next inspection, to observe all conditions as described, and to
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
your food permit.
Corrective Action Required:
❑ . No
❑ Yes
❑ Voluntary Compliance ❑ Employee Restriction /
Exclusion
❑ Re -inspection Scheduled ❑ Emergency Suspension
❑ Embargo ❑ Emergency Closure
❑ Voluntary Disposal ❑ Other:
r
Violations Related to Foodborne Illness, interventions and Risk
Factors{Bems 1-22) (Cont)
PROTECTION FROM CHEMICALS
14
15
17
18
._..
Food or Color Additives
3.202.12
Additives*
3-302.14
Protection from Unapproved Additives*
3.501,16(B)
590.004(F)
Poisonous or Toxic Substances
7-101.11
Identifying Information - Original
Containers*
7-102.11.
Common Name - WorkingContainers*
7-201.11
Separation - Storae*
7-202.11
. Restriction -Presence and Use*
7-202.12
Conditions of Use*
7-203.11
Toxic Containers - Prohibitions*
7-204.11
Sanitizers. Criteria - Chemicals*
7-204.12
Chemicals for WashingProduce, Criteria*
7-204.14
Drying Agents. Criteria*
7-205.11
Incidental Food Contact, Lubricants*
7-206.11
Restricted Use Pesticides, Criteria*
7-206.12
Rodent Bait Stations*
7-206.13
Tracking Powders, Pest Control and
Monitoring*
._..
Proper Cooking Temperatures for .
3-501:15
PHFs
3-401.I1A(i)(2)
Eggs- 155°F 15 Sec.
3.501,16(B)
590.004(F)
immediate Service 145'F15sec*
3.401.1l(A)(2)
-Eggs-
Comminuted Fish. Meats & Game
50"'6(A)
Animals - 155°F 15 sec. *
3-401.11(2)(1)(2)
Pork and Beef Roast - 130'F 121 min*
3-401.11(A)(2)
Ratites, Injected Meats -155'F 15
0.004 H)
sec. *
3401.11(A)(3)
Poultry, Wild Game, Stuffed PHFs,
27.
Stuffing Containing Fish, Meat,
Poul or Ratites -165°F 15 sec.
3-401.11('C)(3)
Whole -muscle, Intact Beef Steaks
FC- 7
145°F *
3-401.12
Raw Animal Foods Cooked in a
Microwave 165'F *
3-40LI I(A)(1)(b)
All Other PHFs - 145'F 15 see.
_
`Reheating for Hot Holding
3-403.11(A)&(D)
PHFs 165-F 15 sec. *
3�403.11(B)
Microwave'- 165' F 2 Minute Standing
Time*
3-403.11(C)
Commercially Processed RTE Food -
1400P
3-403.11(E)
Remaining Unsliced Portions of Beef
.Roasts*
Proper Cooling of PRFs
3-501.14(A)
Cooling Cooked PHFs from 140'F to
70'F Within 2 Hours and From 70'F
to 4 VF/45'F Within 4 Hours.
3-501.148)
Cooling PHFs Made From Ambient
Temperature Ingredients to 41'F/45'F
Within 4 Hours* '
19
3=501I14(C)
PHFs Received at Temperatures
According to Law Cooled to
41'F/45'F Within 4 Hours.
3-501:15
Coolie Methods for PHFs
Unpasteurized Pre-packaged juices and
Beverages with Warning labels*
PHF Not and Cold Holding
3.501,16(B)
590.004(F)
Cold PHFs Maintained at or below
41.'/45' F*
3301.16(A)
Hot PRFs Maintained at or above
140°F. *
50"'6(A)
Roasts Held at or above 130'F.
r3(501
Time as a Public Health Control
.19Time
ac a Public Health Coatrol*
0.004 H)
Variance Requirement
REQUIREMENTS FOR HIGHLY SUSCEPTIBLE
POPULATIONS
HSP
21
3-801AI(A)
Unpasteurized Pre-packaged juices and
Beverages with Warning labels*
Animal Foods That are Raw, Undercooked or
3-801.11B)
Use of Pasteurized Eggs*
Not Otherwise Processed to Eliminate
3-801,11(D)
Raw or Partially Cooked Animal Food and
Raw Seed Sprouts Not Served *
Patbo ens.* E"° a v,noor
3-801.11(C)
Unopened Food Packa Not Re -served.
CONSUMER ADVISORY
22
3-603.11
Consumer Advisory Posted for Consumption of
590.000
23.
Animal Foods That are Raw, Undercooked or
" FC - 2
.003
Not Otherwise Processed to Eliminate
Food and Food Protection
FC - 3
Patbo ens.* E"° a v,noor
25.
3-302.13
Pasteurized Eggs Substitute for Raw Shell
.005 -
26.
Eggs*
Violations of Section 590.0D9(A)-(D) in
catering, mobile food, temporary and
residential kitchen operations should be
debited under the appropriate sections
above if related to foodborne illness
interventions and risk factors. Other
590.009 violations relating to good retail
practices should be debited under #29 -
Special Requirements.
(items 23-31))
Critical, and non-critical violations, which do not relate to the
foodborne illness interventions and risk factors listed above, can be
found in the following sections. of the Food Code and 105 CMR
592000.
Item
Good Retail Practices
.FCC
590.000
23.
Management and Personnel
" FC - 2
.003
24..
Food and Food Protection
FC - 3
.004
25.
Equipment and Utensils
I FC -4
.005 -
26.
Water Plumbingand Waste
I FC -5
.Wfl 1
27.
-Physical FacilityFG-6
.D07
28.
Pdsonous or Toxic Materials
FC- 7
.008
29.
Special Requirements
,009
30.
f Other
_
s:ssmatda ex
' Denotes critical item in the federal 1999 Foci Cale or 105 CMR 590;000.
KIMBERLEY DRISCOLL
MAYOR
CI'T'Y OF SALEM,
MASSACHUSETTS
BOARD 01, HFAI, 1I
120 WAST IINGTON S'nuiur, 411 Fi,00R
Ttai- (978) 741-1800 FAX(978)745-0343
Iramdin(a saletn.com
ryw xeetth
LARRY R\ MD IN, RS/RI TIS, CI 10, CP -f S
1-I13AL'rI i A(&'Wr
Food Establishment Permit Application
(Application must be submitted at least 30 days before the planned opening date)
1) Establishment Name: Push
2) Establishment Address:
04
3) Establishment Mailing Address (if different):
4) Establishment Telephone No:
5) Applicant Name & Title: a
6) Applicant Address:
l/
7) Applicant Telephone No: — % % 4 Hour Emergency No: &df,!�3 Email: ' G
8) Owner Name & Title (if different from applicant):
9) Owner Address (if different from applicant):
10) Establishment Owned by:
A cation
A cor oratio
An in iwdual
A partnership
Other legal entity
11) If a corporation or partnership, give name, title and home address of
officers or partner.
Name Title Home Address
—
12 Person Directly Responsible For Daily Operations Owner, Person in Charge, Supervisor, Manager, etc.
Name & Title:
i
Address:
. /—
Telephone No:O
dl — O fr(j 3 Fax: Email:
Emergency Telephone No:
Q
13) District or Regional Supervisor (if applicable)
Name & Title:
Address:
Telephone No:
Fax: Email:
Check #: ' D Date: y �v I -/ Amount: �) l /
PM
Food Establishment Information
14) Water Source:
15) Sewage Disposal:
DEP Public Water Supply No: ( if
applicable) U�c
71
16) Days and Hours of Operation:
Y,/
5
J�
17) No. of Food Employees:
18) Name of Person in Charge Certified in Food Protection Management:
Required as of 101112001 in accordance with 105 CMR 590.003(A) /&Iya
19) Person Trained in Anti -Choking Procedures ( if 25 seats or more): D Yes
No
20) Location:
22) stablishment Type (check all that apply)
(check one)
Retail ( !{� Sq. Ft)
❑ Caterer
Permanent 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
----------------Breakfas[
❑ Residential Kitchen for Bed and
Establishments _
21) Length Of Permit:..............................................................
(che k one)
�
RETAIL STORE /
RESTAURANT
❑ Less $140
Annual
11 Less than 1000sq.ft. $ 70!
than 25 seats
Seasonal/Dates:
❑ 1000-10,000sq.ft. $280
❑ Residential Kitchens $140
❑ More than 10,000sq.ft. $420
❑ 25-99 seats $280
❑ More than 99 seats $420
--------
❑ Bed & BreakfasUChildcare Seryices /Nursing Home $100
Temporary/Dates/Time:
- ------------------------------------------------------------------------------------------------------------------------------------
ADDITIONAL PERMITS
❑ MAKE ICE CREAM, YOGURT/SOFT SERVE
$25
❑ PASTURIZATION
$25
❑ TOBACCO VENDOR
$135
❑ ALL NON-PROFIT
$25
(Including, church kitchens, state funded childcare B private clubs)
23) Food Operations:
Definitions: PHF- potentially hazardous food (time/temperature controls required)
Non-PHFs - non -potentially hazardous
food (no time/temperature 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 Order
Hot PHF Cooked and Cooled or Hot Held
Pre-packaged Non-PHFs
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 Packaging/Cook 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.
ustomer Self -Service of
7
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
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 IL
26) Signature of Individual or Corporate
V A drou Woo id 6, ve.
�a c, ,ll (lei - 6amorr bvj
G fF+Woon
IMPCI TANT MESSAGE
FOR '
A.
DATE TIME
M
OF � j
PHONE 1
AREA CODE NUMBER EXTENSION
O FAX
Cl MOBILE
AREA CODE NUMBER TIME TO CALL
TELEPHONED
PLEASE CALL
CAME TO SEE YOU
WILL CALL AGAIN
WANTS TO SEE YOU
RUSH
RETURNED YOUR CALL
WILL FAX TO YOU
MESSAGE,, I - j
I
SIGNED
48005 / nM,DE IN U.S.A.
NOTES
IMP®RTAMT MESSAGE
FOR LrArnA_—_
DATE 7/111 TIME 9 Jd P.M.
M_l-
OF &A
PHONE ^ q l
RDA CODE NUMBER EXTENSION
❑ FAX
❑ MOBILE
AREA CODE NUMBER TIME TO CALL
TELEPHONED
PLEASE CALL
CAME TO SEE YOU
T
WILL CALL AGAIN
WANTS TO SEE YOU
RUSH
RETURNED YOUR CALL
-
WILL FAX TO YOU
MESSAGE, U'
C.�� Ply � W P.C: • � ��S�S �� P -
SIGNED
48005 / MADE IN U.
NOTES _
Page 1
Altern ative k Ali;
fir.,.. S.T1010E FIXTURES.
Tel:,(60 );61-5$70;
Made In America
Owner's Manual
All Models p
Confection Series
.l
W W W.AAFIXTURES.COM
Page 2
Al erna 4,
CLIMATE CONTROLLED CONFECTION SERIES
Introduction:
I. CLIMATE CONTROLLED CONFECTION SERIES
II. UNPACKING UNIT
A. RECEIPT AND INSPECTION ',: .
B. SET UP INSTUCTIONS
C. CLEANING INSTUCTIONS
III. POWERREOUIERMENTS
A. PLUGGING IN UNIT
B. HARDWIRING UNIT F
, F
C. MINIMUM CIRCUIT AMPS
IV. MAINTENANCE
A. CONDENSING UNIT
B. DRAIN
C. INTERIOR AND EXTERIOR OF DISPLAY
V. LIGHTING
A. BULBS (SIZES TYPE)
B. BALLAST
C. SWITCH /RECEPTICAL, _
VI. TEMPERATURE / CLIMATE CONTROL
WARNING T
B. LOCATION
C. SETTINGS
D. ADJUSTMENTS'.,
w
Alter -native,, Atr
_S�TQ R, E F k. X T U 1W ES
CLIMATE CONTROLLED CONFECTION SERIES
Introduction Continued:
VII FIXTURE INSTALLATION—SANITATION REOUIREMENTS
A. . MEATHODS d,
VIII. GENERAL SPECIFICATIONS
IX. PRODUCT LOAD LEVELS
41
X. RECOMMENDED SHELF PLACEMENT t
IX WARRANTY/TERMS OF SALE
Alternative Air Store Fixtures
3C Mary Way
Hainesport, NJ 08036
Phone: 1-609-261-5870' '
Fax: 'V'609-261-5531
r
Alternative. Aj
d
STaWE FIXTV P E.SS
I) Climate Controlled Confection Series
NOTE: CONFECTION SERIES DISPLAYS ARE NOT INTENDED FOR PRESENTATION OF
POTENTIALLY HAZARDUS FOODS.
Congratulations on acquiring a new chocolate merchandiser from A/A Store Fixtures!
Your product is best kept between 65 to 68 degrees Fahrenheit and the relative humidity level between 55%
to 60%. Your new merchandiser is "Factory Set" to maintain these levels. If you need to adjust these settings you
must call the Service Department (609-261-5870) to assist you.
The thermostat, humidistat and refrigeration ON/OFF switch is located behind the case,
in the lower right storage section (server side). Your merchandiser also has a switch receptacle at the upper right side
of the rear sliding glass doors behind the case. The switch controls the merchandiser's interior light. The receptacle
has a maximum rating of 2 -AMPS and is intended for scale use only.
Your case operates on a 115 volts, 15 -AMP circuit at 60Cycles.
The refrigerant used for this product is 134A. -
First turn the refrigeration switch off (located in the storage section). The condenser is located lower left
(server side) of your case where the grilled door is located. This door must be removed to reveal another Type of grill
(black in color). This grill must be cleaned once a month to maintain proper cooling for your product. We recom-
mend the use of a vacuum cleaner and a soft brush (a paintbrush is recommended) to remove dust and lint from the
grill.
To activate your 1 -year parts/labor warranty; you must call the factory to receive your number. This number
will be needed if the case needs an outside service company to perform any repairs. If at any time you feel there is a
problem with your case, you must call the Service Department. At that time, if our Service Representative feels an
outside company is needed, authorization to contact an outside service company for a service call will be given. The
outside service company must call A/A Store Fixtures first BEFORE any work is performed on your case. Fail-
ure to comply will void your warranty. A/A Store Fixtures is not responsible for any product loss.
Tei: (+609) 261-5$71D,
Fax: (450%) 261,-5531=
Emergency
In case you have problems with your case and A/A Store Fixtures cannot be reached by phone, we can be paged at
856-962-4926. Wait for the beep, then enter your phone number followed by "88" and the pound "#" sign.
Alternt ve
II) UNPACKING UNIT
CONGRATULATIONS ON RECEIVING YOUR NEW REFRIGERATED MERCHANDISER
A) RECEIPT AND INSPECTION OF YOUR NEW DISPLAY
UPON RECEIVING YOUR NEW FIXTURE, PLEASE BE SURE TO INSPECT CASE FOR ANY DAMAGE
THAT MAY HAVE OCCURRED IN SHIPPING. ALL CLAIMS MUST BE NOTED WITHIN 24HRS OF RECEIVING
YOUR FIXTURE OR RESPONSIBILITY OF ANY DAMAGE THAT MAY HAVE OCCURRED IN TRANSIT WILL BE
YOUR RESPONSIBILITY AND WILL OTHE COVERED. UNDER YOUR WARRANTY.
B) SET UP INSTRUCTIONS
A) UNIT PLACEMENT — Before your new display case can be set, you must remove two shipping skids
(2" Runners under the case front and back — See photos below). By tilting the case forward and stepping down on the
wood skid. The skid should pop off. Repeat the process for the second skid.
NOTE: Never stand case on end. This will cause damage to your display which is not covered by the factory warranty.
Once the skids are removed you will need to level the case. Place a level on top of the case. Level side to side, also
front to back. If the case is not level, the drain may not function properly.
POSITIONING UNIT
NOTE: Care must be taken to ensure that your new display case is not placed where it can be exposed to
direct sunlight. The case will not operate properly.
Altern'atiVot AR" 17
II) UNPACKING UNIT CONTINUED
B) SET UP CONTINUED
Remove glass shelving located ad the deck inside the case. The shelving is wrapped in brown paper and tapped
down to the display deck inside the case. There will be a total of six (6) tempered 1/4 inch thick glass shelves. Note, there
are three different depths of glass, creating three sets of glass shelves. The glass shelving in the case is organized as a
tiered presentation. The smallest shelves are on top, medium in the middle and the large shelves on the bottom. The sup-
port brackets which hold up the lightingand glass shelves will be already installed in the case by the factory. Before plac-
ing the glass shelves on the support brackets, check to make sure that the glass seats (rubber suction cups) are all in
place. There are two glass seats per support bracket. If all glass seats are in place, the glass can be set in place. Start at
the top, thenset the middle shelves and finish with`the bottom shelves.
f
C) CLEANING INSTRUCTIONS
Glass and the interior and exterior finished laminate surfaces of the display case can be cleaned with glass
�r or,mild soap and water. Do not 'use abrasive cleaners as this will result in damage to the finish and is not covered
warranty. '
Display cases with optional veneer finishes should be treated as fine furniture. Wipe down with soft cotton cloth
any standard furniture cleaner/ polish.
�R .
Page 7
a , ��Arl�ernatwe
a
{ �•�'�"R E' Fr'�X TU&�S
III) POWER REOUR MENTS
_.... AI PLUGGING IN UNIT
Each new case is supplied wit an eight (8) foot power cord and plug (Straight NEMA 5-15) The cord is located,
on the back (Service Side) of the case on the bottom left hand lower corner.
f
B) HARDWIWNG UNIT
Only a licensed electrician is qualified to hardwire the unit on site and ensure compliance with local electrical
safety codes.
Q MINIMUM CIRCUIT AMPS
The minimum required circuit AMPS are stated on the name plate for each case. The name plate is located on
the refrigerated under storage located, in the bottom right side on the back (Service Side) of the case. The bottom drop
down door must be opened in order to view the name plate. AMP plate is located on the right hand inside wall of storage
Alte,matlYt A.��.
STf,IaI�LE FIXTILJ&'ES
• "... IV) MAINTANANCE
A. CLEANING THE CONDENSER COIL
You must check and clean the:condenser coil monthly. This coil is located at the rear of the case behind
the removable grill. The condenser coil can be cleaned with a soft brush or a vacuum with a soft brush attachment. Be
careful not to bend or damage the coil fins as this will prevent proper airflow.
r
B. DRAIN MAINTANANCE
The drain tube passes from the under storage compartment into the compressor compartment. The drain tube
should be periodically checked to make sure that tube is properly connected to the fan housing and the discharge end of
the tube is properly seated in the evaporator tray.
SPECIAL NOTE
Take special care to ensure that back up stock placed in the climate controlled under storage does not block the
fan in the blower unit pictured below. The fan should be visible when the access door to the compartment is lowered.
Blocking the fan will restrict air. flow in both the display area above and the storage compartment below preventing
proper operation of the case.
4
G�pD
Alternative; l .
0:19U IFILY*-'rUI?Ea
IV) MAINTANANCE CONTINUED
C. CLEANING INSIDE AND OUTSIDE OF DISPLAY
All exposed surfaces both interior and exterior can be cleaned with mild soap and water. Glass cleaner can be
used on all glass and laminate surfaces. Using any abrasive cleaning product such as Soft Scrub is not recommended as
this may damage the interior or exterior surface which will ruin the appearance of your display. , . -
Rear sliding glass doors can be carefully removed to access track and frame for cleaning. With two hands grasp
the door firmly. Lift up and pull bottom of door back to you. Door will drop. out of track. Door tracks feature clean out
space on each end. !�
e
o
.x
s ,n
a..
V
3
i
Lower track clean out space on either end allows easy removal of debris from aluminum track which ensures
proper sliding motion of rear doors.
'Page 1i)
01
Altornkati e
T A R E F F X T U P e
IV) MAINTANANCE CONTINUED
C. CLEANING INSIDE AND OUTSIDE OF DISPLAY
Alternative Air's line of chocolate display cases feature new removable discharge and return grills set in display
deck. This feature allows the grills to be easily removed for periodic cleaning.
.J:
Discharge Grill
q Return Grill
ro
e
r
d
T [%
Page 11
Alternatives A.
.
V. Lighting
All lighting in the displays are florescent. All bulbs come with a plastic tube guard for product safety. If a bulb is
replaced, the new light must be placed back into the plastic tube guard to maintain food safety certification for your dis-
play case.
'z.
A) BULB SIZES .
1) 36"W Cases - F17T8 / SP41 GE Bulb "
2) 48"W Cases — F25T8 / SP41 GE Bulb
3) 60"W Cases — F32T8 / SP41 GE Bulb
4) 72"W Cases F40TS / SP41 GE Bulb
i
All light bulbs are florescent and manufactured by general electric. Light bulbs can be purchased from your
local electrical or lighting store. All bulbs listed above can be replaced with another manufacturer as long as they are
equivalent in watts and brightness level.
Liaht Rpmnvnl
ate
1) Light fixture and connector. 2) Carefully insert flat end of screwdriver 3) Turn flat end of screwdriver forcing
directly under plastic connector. connector up off end bracket.
4) Remove first one side than the, 5) Connector slides off light pins. 6) Slide light out of protective acrylic
other. tube.
NOTE:
Special care must be taken when placing screw driver under plastic connector to ensure that
the screwdriver does not come in contact with fluorescent glass tube.
Plage 12
Alternative A
SWO' RE IFIXT1URE
V) LIGHTING CONTINUED
B)BALLAST
In the event of light ballast failure, only a licensed electrician can replace this component. Failure to use a
licensed electrician my result in damage to your case and void the warranty. The Light Ballast is located in the electrical
box located in the lower left hand kick in the back of the case.
Ballast Type: Instant start electronic.
Brand: Advance (or equivalent).
Voltage: Noted on name plate
I
C) SWITCH / RECEPTICAL
Your display is equipped with a duplex receptacle featuring a light switch and 115V outlet. This outlet / switch is
located in the upper right hand corner on the back (service side) of the case.The.switch controls the case lighting. The
electrical outlet is provided to supply power to a scale only. The maximum electrical load is 1.8 AMPS.
Altera ativex M7
VI) TEMPERATURE / CLIMATE CONTROL
A) LOCATION
The temperature of your case is controlled by an electronic digital controller. The relative humidity of your new
display is monitored by a humidistat. These controllers are located on the left hand wall of the storage compartment lo-
cated in right hand lower section of the display case.
NOTE: CONFECTION SERIES DISPLAYS ARE NOT INTENDED FOR PRESENTATION OF
POTENTIALLY HAZARDUS FOODS.
The settings on the temperature control are pre-set at the factory to maintain proper temperature in your dis--
play. The dial on the humidistat should be set at 60 to maintain the proper relative humidity inside the case.
Q ADJUSTMENTS
Adjustments to the temperature control should only be made at the direction of Alternative' Air. Fixtures.
Service calls required to reset the control due to unauthorized adjustments are not covered by the factory
warranty.
DIGITAL CONTROLLER-
XR02CX
1. Contents 1
2. Generalwamirgs I
3. General description 1
4. Regulation 1
S. Defrost 1
fi. From panel mmmanda
7. Paranwrars 1
8. installed" and mounting 2
9- Electrical camedons 2
10 How to use the hot key2
11. Alarm sgna0kg T r '..._ 2
12. Technical data 2
13. Connections 2
14. Default setting values 2
GENERAL WARNINGS
PLEASE READ BEFORE USING THIS MANUAL e!- `4
• This manual is pan of the product and shdold'be kept near the Instrument for easy and quicx
reference,
• The Instrument shall not be used for purposes different from Mose described hereunder. It cannot be
usedmaanfarydevlcs.
• Check the application India before proceeding.
SAFETY PRECAUTIONS r M"."£"'`:.;yrr,++`"
• CheckthesuDelyvdmgeiscorredbefae contending the Instrument
• Do not excess to Water or molauffii We the Cmtroaer envy within the operating limits avoiding sadden
lemperalure changes with high atmospheric humidlly to prevent formafmn aicoMensaaon
• Washing: discmmeaall electricalmmestimsbefaeany kind olmaimenance.
• Fit the probe where cis not wc9sdde by the End User. The instrument mud not be opened.
• In core offedure prtauily, operator, send the Instrument bark to the distributor or w'Duefi S.p.A'(see
address) with a detailed macdpfim of the fault
• Consider the maxkrnmr arrant which can be applied to each relay (sea Technical Data).
• Ensure that the wines for probes, beds and Me power supply are separated and far enough from each
other. without arising or intertwining.
• Incase of applications in Industrial environments, the use of maim finers (our mod. FTI) N metal with
Inductees bads mold be used.
�3. GENERAL DESCRIPTION
Model XR02CX. format 32 x 74 x 50 mm, is a digital lhermpmat with off cycle deuost designed [a
refdgeradon appficatiorw at normal Immature. It provides a relay output to done the compressor. It is of
provided with 2 WC probe input The instrument is fully cordgumble through special parameters that can be
easily programmed through the keyboard athe by HOTKEY.
,THE REGULATIOROUTPUT y,, r S.
n'C ' e.
^', j$a 8/
In programming mode it browses
Temp
r
the parameter codes a increases
The regulation is pehlormed amoNthg to
,
SET •ro"-- ------------
r
-- ----------- ----------
the temperatue measured by the
SET
decreases the displayed vain
thermostat probe with a positive forehands]
On
'-.
from Me set pohd If the temperature
Flashin
... ^T
increases rain reaches set paint plus
i
Time
conaerrdal Me compressor k started and
Comp.
(
then turned off when the temperatum
mochas theses pdnivalue again.
ON,.„.•,
t
ltd
In me of fault in the thermostat probe th ffirt and stop at the compressor am timed through parmuma
'Cy'ardl Tor.
Defrost is performed through a simple stop of the compressor. Parameter 5d' controls the interval
between defrost cycles, while as length is conballed by parameter'Md".
FRONT6. sCOMM/
To olspay target set point in
SETpmgremmi g made h selecw
parameter or' confirm an
operation
'
♦a
To era tca marnuet deImi t
Defrost in Progress
In programming mode it browses
Flashin
the parameter codes a increases
C
the displayed value
'IV
V AUX
In programming mode it browses
the parameter miles or
flealdn
decreases the displayed vain
KEYS COMBINATION
+A To lack a unlock the keyboard
SET+C9 To enter in programming mode
SET+Q To returnto=intemperaturerimplay
FRED">
a1rMDD0'!E'+te 81GNIFW'A 2tFtr .-•y�yT++�.
•��
Defrost in Progress
On Compressors enaa el d
Flashin
Flashing Anti short cyrde delay enabled ACparameter)
I. Push and immediately release the SET key, the set point esti be filament
2. Push and immediately release the SET key a wait about Ss to return to normal visualisation.
HOWWTO CHANGE THE SETPOINT
1. Push the SET key for mom than 2 seconds to change the Set Writ value;
2. The value of the set point Weil be displayed and the "C' 11 'IF' LED starts building;
3. To change the Set value push the o or n arrows within 1Do.
.,4. To mamadae the new $et point value push the SET key again or wait los.
HOWTO;START A MANUAL DEFROST(ONLY)IR02CX) „,:! r,-Pe
Push the DEF,: key for more than 2 seconds and a manual defrost will start
HOW TO E
CHANGE A PARAMETER VALUE
Toch . __.. .. ,. :.
range the parameter's value operate as follows:
1. Enter the Programming mode by pressing the SET+v keys for 3s (•C" or ••F" LED starts
blinking),
2._ Select the required. parameter. Press the'SET key to display fls value,
3. Useadr c to change its value.
4. Pmss'SET'to store the new value and move to the following parameter. °
To alt Press SET+a a wait 15s without pressing a key.
NOTE: the set value is stoned even when the procedure is exited by waning the time-out to expire.
FH- MENU,- 'T 77' 117:var;:'. ;'--y* .x s","
The hidden menu incudes all the parameters of the Instrument. ,
HOW TO ENTER THE HIDDEN MENU
1. Enter the Programming mode by pressing the SET+ a keys for 3s CIO" or ^•F" LED starts
blinking).
2. Released the keys, then push again the SET- v keys tar more than 7s. The L2 label will be
displayed immediately followed from the Hy parameter.
NOW YOU ARE IN THE HIDDEN MENU.
3. Select the required parameter.
4. Press 0te5ET' key to display its value
5. Use mor O to change its value.
6. Press'SET' to stere the new value and move to the follow parameter.
To exit Press SET+ss or welt 15s without pressing a key.
NOTE1: n none parameter is present in Lt, after 3s the'nP• message is displayed. Keep the keys
pushed till the L2 message is displayed.
NOTE2 the set value is stored even when the procedure is exiled by waking the fime-out to expire.
HOW TO MOVE A PARAMETER FROM THE HIDDEN MENU TO THE FIRST
LEVEL AND VICEVERSA.
Each Parameter present M the HIDDEN MENU ben beremoved or put Into 4HE FIRST LEVEL' (user
III by pressing SET+v. In HIDDEN MENU when a parameter H present in First Level the declared
point is an
TO LOCK THE KEYBOARD �x,#, *, Gkc•x,, ,'
1. Keeppressed formrnithan3s Neer ander keys. A
2. The'OF' message will be displayed and the keyboard will be looked. If a key is pressed more
r than 3s the'OF"message will be displayed
TO UNLOCK: THE KEYBOARD4?sv
Keep pressed together for mere than 3s the o and o keys ell the "on" message will be displayed..
PARAMETERS ,a
REGULATION
."Hy_ Differential: (0,1'C r 25'C) Intervention dlflerenedl for set point Compressor Cut IN is SET
POINT +differential (Hy). Compressor Cut OUT is when the temperature reaches the set point.
LS Minimum SET POINT:(-55•C+SET(-5S•F+SET]: Sets the minimum value for the set point.
US Maximum SET POINT:(SET+99'Cf SET+99'Fj. Set the maximum value for set point
of First probe calibration; (-9.9+9.9'Cj allows to adjust possible offset of the first probe.
P2 Evaporator probe presents: n=not present; y- the defrost stops bytemperaturs.
of Second probe calibration: l-9.9+9.9'C)allows to adjust possible offset of the second probe
oil Output activation delay at dart up: (0+99min) This rundown is enabled at the midal start up of
the instrument and inhibits any output activation for the period of time set in Me parameter.
AC AMI -short cycle delay. (0+50 min) minimum Interval between the compressor stop and the
following restart.
Cy Canpresear ON time with faulty ,probe:(0+99 min) bond during which the compressor is active
incase of faulty thermostat probe. With Cy -0 compressor is always OFF: '
Cif Compressor OFF time with faulty probe:(0+99 min) time during wi the compressor is OFF
In case of faulty thermostat probe. With Cn=O compressor Is always solve.
DISPLAY
CF Measurement unit: ('C+•F)°C=Celsius;=F=FahreMeiL WARNING: When the measurement
unit Is changed the SET point and the values of the parameters Hy, LS, US, 0E, oi, AU, AL
have to be checked and modified 0 necessary).
rE Resolution (only for 'C):(dE+In) dE=decimal between -9.9 and 9.9'C; 1n=integer,
Led Default dl•play:(P1+P2)P1=(narrowed probe, P2= evaporaler probe.
dy Display delay: (0+15 min.) when the temperable increases, the display is updated of 1 'Crt'F
after this time.
DEFROST
dE Defrost termination tempe ill (-50+50°C) it of=Y it sets the temperature measured by the
evaporator probe, which causes the end of defrost.
On
Defrost in Progress
bha
Flashin
Dripping In progress
C
On
Measurement unit
flealdn
Programming mode
oC
On
Measurement unit
1�
Flashin
Programming mode
I. Push and immediately release the SET key, the set point esti be filament
2. Push and immediately release the SET key a wait about Ss to return to normal visualisation.
HOWWTO CHANGE THE SETPOINT
1. Push the SET key for mom than 2 seconds to change the Set Writ value;
2. The value of the set point Weil be displayed and the "C' 11 'IF' LED starts building;
3. To change the Set value push the o or n arrows within 1Do.
.,4. To mamadae the new $et point value push the SET key again or wait los.
HOWTO;START A MANUAL DEFROST(ONLY)IR02CX) „,:! r,-Pe
Push the DEF,: key for more than 2 seconds and a manual defrost will start
HOW TO E
CHANGE A PARAMETER VALUE
Toch . __.. .. ,. :.
range the parameter's value operate as follows:
1. Enter the Programming mode by pressing the SET+v keys for 3s (•C" or ••F" LED starts
blinking),
2._ Select the required. parameter. Press the'SET key to display fls value,
3. Useadr c to change its value.
4. Pmss'SET'to store the new value and move to the following parameter. °
To alt Press SET+a a wait 15s without pressing a key.
NOTE: the set value is stoned even when the procedure is exited by waning the time-out to expire.
FH- MENU,- 'T 77' 117:var;:'. ;'--y* .x s","
The hidden menu incudes all the parameters of the Instrument. ,
HOW TO ENTER THE HIDDEN MENU
1. Enter the Programming mode by pressing the SET+ a keys for 3s CIO" or ^•F" LED starts
blinking).
2. Released the keys, then push again the SET- v keys tar more than 7s. The L2 label will be
displayed immediately followed from the Hy parameter.
NOW YOU ARE IN THE HIDDEN MENU.
3. Select the required parameter.
4. Press 0te5ET' key to display its value
5. Use mor O to change its value.
6. Press'SET' to stere the new value and move to the follow parameter.
To exit Press SET+ss or welt 15s without pressing a key.
NOTE1: n none parameter is present in Lt, after 3s the'nP• message is displayed. Keep the keys
pushed till the L2 message is displayed.
NOTE2 the set value is stored even when the procedure is exiled by waking the fime-out to expire.
HOW TO MOVE A PARAMETER FROM THE HIDDEN MENU TO THE FIRST
LEVEL AND VICEVERSA.
Each Parameter present M the HIDDEN MENU ben beremoved or put Into 4HE FIRST LEVEL' (user
III by pressing SET+v. In HIDDEN MENU when a parameter H present in First Level the declared
point is an
TO LOCK THE KEYBOARD �x,#, *, Gkc•x,, ,'
1. Keeppressed formrnithan3s Neer ander keys. A
2. The'OF' message will be displayed and the keyboard will be looked. If a key is pressed more
r than 3s the'OF"message will be displayed
TO UNLOCK: THE KEYBOARD4?sv
Keep pressed together for mere than 3s the o and o keys ell the "on" message will be displayed..
PARAMETERS ,a
REGULATION
."Hy_ Differential: (0,1'C r 25'C) Intervention dlflerenedl for set point Compressor Cut IN is SET
POINT +differential (Hy). Compressor Cut OUT is when the temperature reaches the set point.
LS Minimum SET POINT:(-55•C+SET(-5S•F+SET]: Sets the minimum value for the set point.
US Maximum SET POINT:(SET+99'Cf SET+99'Fj. Set the maximum value for set point
of First probe calibration; (-9.9+9.9'Cj allows to adjust possible offset of the first probe.
P2 Evaporator probe presents: n=not present; y- the defrost stops bytemperaturs.
of Second probe calibration: l-9.9+9.9'C)allows to adjust possible offset of the second probe
oil Output activation delay at dart up: (0+99min) This rundown is enabled at the midal start up of
the instrument and inhibits any output activation for the period of time set in Me parameter.
AC AMI -short cycle delay. (0+50 min) minimum Interval between the compressor stop and the
following restart.
Cy Canpresear ON time with faulty ,probe:(0+99 min) bond during which the compressor is active
incase of faulty thermostat probe. With Cy -0 compressor is always OFF: '
Cif Compressor OFF time with faulty probe:(0+99 min) time during wi the compressor is OFF
In case of faulty thermostat probe. With Cn=O compressor Is always solve.
DISPLAY
CF Measurement unit: ('C+•F)°C=Celsius;=F=FahreMeiL WARNING: When the measurement
unit Is changed the SET point and the values of the parameters Hy, LS, US, 0E, oi, AU, AL
have to be checked and modified 0 necessary).
rE Resolution (only for 'C):(dE+In) dE=decimal between -9.9 and 9.9'C; 1n=integer,
Led Default dl•play:(P1+P2)P1=(narrowed probe, P2= evaporaler probe.
dy Display delay: (0+15 min.) when the temperable increases, the display is updated of 1 'Crt'F
after this time.
DEFROST
dE Defrost termination tempe ill (-50+50°C) it of=Y it sets the temperature measured by the
evaporator probe, which causes the end of defrost.
m
VII) GENERAL SPECIFICATIONS
4,
REFRIGERATED CLIMATE CONTROLLED CONFECTION DISPLAYS
AACCA/C/D-36-R
36" x 24" x 48" •
1/5 hp
7.1
400 ,
AACCA/C/D-48-R
48" x 24" x 48"
1/5 hp
7.1
475
AACCA/C/D-60-R
60" 124" x 48"
1/5 hp
7.1
550
AACCA/C/D-72-R
72" x 24" x 48"
1/5 hp
7.1
650
AACCA/C/D-96-R
96" x 24" x 48"
1/5 hp
7.1
750
NON -REFRIGERATED DRY DISPLAYS
AACCA/C/D-36-D
36" x 24" x 48"
N/A
1.6
325
AACCA/C/D-48-D
48" x 24" x 48"
N/A
1.9
400
AACCA/C/D-60-D
60" x 24" x 48"
N/A
4.7
500
AACCA/C/D-72-D
72" x 24" x 48"
N/A
5.3
600
AACCA/C/D-96-D
96" x 24" x 48"
N/A
5.7
650
A.A. Store Fixtures
ETL LISTED
COMMERCIAL REFRIGERATORS
& FREEZERS
9902041
uV 1V AIVL VL UxY" A K llUy-/ !
Candy Displays with humidity control an
temperatures between 60°F and 65°F.
eAtir
S,TQR FIXTFJ #
VII) FIXTURE INSTALLATION - SANITATION REQUIREMENTS
A) Methods
Check food safety sanitation codes with local authority to determine approved method of
securing your new display case in position.
Ceramic Cove Base
Vinyl Cove Base
Silicone Bead Permanently Sealing Display Case to 1 ,
Floor. Case Must be Sealed on All Sides:"
Castors
E
• q
Alt�rnative� ��
xTuR,E,
VIIn PRODUCT LOAD LEVELS
Load Leve))Level z - Load LLo-
b
--- r cea .
IHf---------------- -,
y i Load Level a
L
LIES DISPLAYS ARE NOT INTENDED FOR PRESENTA'
POTENTIALLY HAZARDUS FOODS.
Page 18
0
S,IT, 0� ft,1v IFtXTuRES
IX) RECOMMENDED SHELF PLACEMENT
6"
A.A. Store Fixtures
ETL LISTED
COMMERCIAL REFRIGERATORS
& FREEZERS
9902041
CONFORMS TO ANSI/UL STD 471 & NSF -7 APPROVED
Page 19
X) WARRANTY/ TERMS OF SALE + ; " r'
Alternative Air & Store Fixture Co. Standard Limited Warraniies: OneYear Parts/One Year Labor/Five Year
Motor Compressor "
PARTS - ONE YEAR: Alternative Air & Store Fixture Co. warrants to the original purchasers, the equip-`
ment manufactured by it to be free from defects in material and workmanship under'noimal use and service
within 12 months from the date of original shipment from the factory. Any items returned to the' factory
must be authorized by Alternative Air Customer Service Department and be shipped prepaid. Replacements
will be shipped collect or prepaid by the end user. This warranty does not include any material which has-
been subject to misuse, neglect,. damage in transit, accident, negligence, or alteration.
LABOR - ONE YEAR: Alternative Air &Store Fixture Co. warrants to the original purchasers; the equip-
ment manufactured by it. Alternative Air & Store Fixture Co. will for a period of 12 months from the date of
original shipment from the factory pay the cost of labor for repairs and replacement. of parts that it has deter-
mined to be defective. This warranty does not include the cost of labor for initial installation, start-up; cor-
rection of improper installations, misapplications, repairs caused by abuse and negligence, modifications,
normal adjustments, drive time to and from repair site. The cost of service labor reimbursedwill be based on
straight -time rate and reasonable time for the repair ofthe defect. All service labor charges are subject to
approval by Alternative Air & Store Fixture Co. Service Department. +
MOTOR -COMPRESSOR - FIVE YEAR: Alternative Air & Store Fixture Co. warrants to the original
purchasers that it will repair or exchange at our option, at any time during the five years following the date
of original shipment from the factory a compressor of like design and capacity if the compressor or any part
thereof is proved to our satisfaction to be inoperative due to defects in material or factory workmanship..
This warranty does not apply to any electrical controls, condenser, evaporator, fan motors, overload switch,
starting relay, temperature control, dryer; accumulator, or wiring harnesses: No claims can be made against
this warranty for spoilage of product. Replacement of the compressor assembly must receive prior approval
from Alternative Air & Store Fixture Co. "Labor is not included and is the responsibility of the end •user:
GENERAL CONDITIONS: Alternative Air & Store Fixture Co. Recommends That A'Qualified Refrig-
eration Technician perform The Installation, Inspection, and And Start -Up Of Refrigeration Equipment.
Alternative Air & Store Fixture Co. Makes No Other Expressed Or Implied Warranty, And No Per=
son Or Representative Of The Seller Is Authorized To Add To The Seller's Liabilities In Connection
With Its Products Other Than What Is Expressed. '
These Warranties Do Not Apply To Remote Motor Compressor Applications. "
Warranties Listed Here Are For Equipment Located Inside The Continental
United States.
X) WARRANTY / TERMS. OF SALE CONTINUED
All Service Labor And/Or Parts Charges Are Subject To Approval By Alternative Air & Store Fixture Co..
Contact The Service Department In Writing Or Call (609) 261-5870.
All Claims Most Contain The Following Information: `
• The model and serial number of the equipment.
• , The date of the equipment failure and place of installation.. a
• The name and address of the agency which performed the service work.
• A.complete description of the equipment failure, circumstances relating to that failure, parts replaced
and itemized list of all labor charges incurred.
All defective parts must be returned to AA. Fixtures.
Alternative Air & Store Fixture Co. Shall Not Be Liable For Any Default Or Delay In Performance Caused
By Any Contingency Beyond Its Control.
Warranties Do Not Include Any Food Or BusinessLoss And Transportation Charges To Or From Alter-
native Air &i Store Fixture Co. Cases are Designed to Operate in an Environment of 75°F Ambient and
55% Relative Humidity.
The condenser coil on refrigerated cases needs to be kept clean to operate properly. Failure or damage to
the system caused by a dirty condenser coil is not covered under warranty.
Terms of Sale
1. PRICES. Alternative Air & Store Fixture Co. reserves the right to change the price of the equipment
without notice. All quotations for equipment shall be void if not accepted within 30 days. R, i E' ,
2.,DELIYERY. Shipping or delivery date is approximate. Seller will not be liable for failure to deliver
due to strikes, suppliers', delays, changes requested by Buyer, or any causes beyond its control.
3. SHIPMENT. When possible,, requested carrier will be used. Alternative Air & Store Fixture Co., how-
ever, reserves the right to ship via any responsible carrier. Shipping charges are payable by consignee .
and any claim's arising as to such charges shall be.resolved between the carrier and consignee.,
4. DAMAGE. The consignee must make claims for damage in transit with the carrier. Alternative Air &
Store Fixture Co, assumes no responsibility for damages while in transit.
5. TAXES: Federal, state, city sales or use taxes are n_ of included with these prices.
6. CANCELLATIONS. Buyer shall compensate Seller for all special items not normally, stocked. Buyer
shall.also compensate Seller for special labor, material,costs, special engineering, etc., on all cancelled
orders.
Yt
7. RETURNED GOODS. No product may be returned unless authorized in writing by Alternative Air &
Store Fixture Co. If return of product is so authorized, consignee shall be required to pay a handling
charge of minimum of twenty (20%)percent of the invoice price. Product must be returned in original
factory crate and or blanket wrapped via van lines freight prepaid, and shall not have been used and
must be in the same condition as originally shipped by Alternative Air & Store Fixture Co.
" y- F�IeNnmber F 2013-000-030
BH ' .230 Essex Str
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4 "+ �g sv SALEM .,
/ SLOCATED AT �� Alt
-971 0197
nit Type Permit No Permit Issued, Permit Expires ,.
AIL FOOD ""% BHP -2013-0500201i =Dec 31, 2013
s gs i
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{ U
tMIT' EXPIRESa December 31;°2013
V
Boardyof Healtli titr
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kt
rnm is not transferable' and must lie teissaed upon change o
eminent location in the Estab is- _0 t:>, V_'j*
rdance with the State Sanitary Coded beof.- any revonationg
s _.
is for such must be subnutfed to and approved.by the Salem
..1 w<a
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Commonweatth of Massachusetts.
•
* --. b City of Salem
a Board of Health
120 Wastungton $treey 4th Floor.
s .
71
' Food/Retail Estabbsliment Pe
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PRINTED-,, 07/02/2013 -
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" y- F�IeNnmber F 2013-000-030
BH ' .230 Essex Str
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4 "+ �g sv SALEM .,
/ SLOCATED AT �� Alt
-971 0197
nit Type Permit No Permit Issued, Permit Expires ,.
AIL FOOD ""% BHP -2013-0500201i =Dec 31, 2013
s gs i
a i
{ U
tMIT' EXPIRESa December 31;°2013
V
Boardyof Healtli titr
;:
ft, 9t
kt
rnm is not transferable' and must lie teissaed upon change o
eminent location in the Estab is- _0 t:>, V_'j*
rdance with the State Sanitary Coded beof.- any revonationg
s _.
is for such must be subnutfed to and approved.by the Salem
..1 w<a
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KIMBERLEY DRISCOLL
MAYOR
LARRY RAMDIN, RS/REHS, CHO, CP -FS
HEALTH AGENT
Date:
CITY OF SALEM, MASSACHUSETTS
BOARD OF HIzAI: CH
120 WASHINGTON S'1'RGI L', 4" FLOOR
TEL. (978) 741-1800
FAx (978) 745-0343
Iramdinni salem.com
Fees: $180.00
Make Checks payable to: The City of Salem No cash is accepted
FOOD ESTABLISHMENT PLAN REVIEW APPLICATION
NEW MAJOR REMODEL _CONVERSION
Name of Establishment: Izu_, Y)
Category: Restaurant Institution , Daycare , Retail -Market
Other Qf-IW Ill
a=%�Z&_v 11% 0 10, ' U i • •
Phone if available:
Name of Owner:
Mailing Address:
Telephone: l p I rj_ - '}I W5 - � � C{
Applicant's Name: W r_l P rx �'ICLI
Title (owner, manager, architect, etc.): ()t t) nP (-
Mailing Address: -5t7M
Telephone:
I have submitted plans/applications to the following authorities on the following dates:
Licensing Board
Zoning
Planning
Building
Conservation
Plumbing
Electric
Police
Fire
Other ( )
Hours of Operation: Sun JDThurs
Mon41—�y Fri V
Tues p' 7 Sat
Wed
Number of ats:
Number of Staff:
(Maximum per shift)
Total Square Feet of Facility: _(p
Number of Floors on which
operations are conducted
Maximum Meals to be Served: Breakfast
(approximate number) Lunch
D er
Projected Date for Start of Project: 3A 3
Projected Date for Completion of Project:
Type of Service: Sit Down Me
(check all that apply) Take Out
Catere
Mo Ile
Vendor
ther
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 ( floor and elevations shown) 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 l 1 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 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,
CATEGORY* (YES) QLO
1. Thin meats, poultry, fish, eggs (hamburger; sliced meats; ets) ( ) ( )
2. Thick meats, whole poultry (roast beef, whole turk , chickens, hams) ( ) ( )
3. Cold processed f>custards,
dwiches, v tables) ( ) ( )
4. Hot processed fos, ric oodles, gravy, chowders, casseroles) ( ) ( )
5. Bakery goods (pifillings & 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,,�rces? YES / NO
2. What are the projected frequencies of
Refrigerated foods and
for frozen foods ,
goods.
3. Provide information on the mount of space (in cubic feet) allocated for:
Dry storage
Refrigerated Storage
Frozen storage
and
4. How wil-Ydry goods be stored off the floor?
COLD STORAGE:
I. Is adequate and approved freezer and refrigeration avaifts. tore frozen foods frozen
and refrigerated foods at 41'F (5°C) and below? YES /
Provide the method used to calculate d storage requi
2. Will raw meats, poultry and seafoo s red in the same refrigeratorsand"freezers with
cooked/ready-to-eat foods? YES
If yes, how will cross -contamination be preented?
3. Does each refrigerator/freezer have a
Number of refrigeration units: 1
Number of freezer units:
4. Is there a bulk ice machine available? YES O�
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
70°F(21°C)
/
Microwave (as part of
j
cooking process)
Cooked from Frozen state
a
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
PHF's? YES / NO /
What type of temperature measuring,de'vice:
temperatures of
beef roasts 130°/0121
solid seafood pieces /45°F (15 sec)
other PHF's /145°F (15 sec)
eggs:
hmnediate service/1'45°F (15
sec) , /
pooled* 155°F (15 sec)
(*pasteurized eggs must be served to a highly
susceptibl/ population)
pork 145°F (15 sec)
co inuted meats/fish 155°F (15 sec)
oultry 165°F (15 sec)
reheated PHF's 165°F (15 sec)
2. List types of cooking equipment.
HOT/COLD HOLDING:
1. How will hot PHF's be maintained at 140°F (60°C) or ab v'e during holding for service?
Indicate type and number of hot holding units. i
Z
2. How will cold PHF's be maint#ne� 41'F (5°C) or below during holding for service?
Indicate type and number of cold holding units.
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/
SOUS
NOODLES
GRAVY
CrItAVY
Shallow Pans
s
Iee Baths
Reduce
Volume or
Size
Rapid Chill
i
Other
3
(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.
2. How will reheating food to 1657 for hot holding be done rapidly and withi hours`,
PREPARATION:
1. Please list categories of foods prepared more th/ours dvance of service.
2. Will food employees be trained in go food sanitation practices? YES / NO
Method of training:
Number(s) of employees:
Dates of completion:
3. Will disposable�gloves and/or utensils and/or food grade paper be used to prevent handling of
ready -to -eat foods? YES /NO
4. Is there a,"tten policy to exclude or restrict food workers who are sick or have infected cuts
and lesions? YES / NO
Please /scribe briefly:
Will employees have paid sick leave? YES / NO
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, mayonnaise and eggsfors ds and
sandwiches be pre -chilled before being mixed and/or assembled? YES/NO
If not, how will ready -to -eat foods be cooled to 41'F?
7. Will all produce be washed on-site prior to use? YES / NO
Is there a planned location used for washing produce? YFPS / NO
If not, describe the procedure foreaning and sanitizing multiple use sinks between uses.
8. Describe aie procedure used for minimizing the length of time PHF's will be kept in the
tempera�edanger zone (41°F - 140°F) during preparation.
g. Provide a HACCP plan for specialized processing methods such as vacuum packaged food
items prepared on-site or otherwise required by the regulatory authority.
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
CEILING
Bar
Food Storage
i
Other Storage
J
Toilet Rooms
Dressing
Rooms
Garbage &
Refuse Storage
Mop Service
Basin Area
!
Ware washing
Area
Walk-in
Refrigerators
and Freezers
B. INSECT AND RODENT CONTROL
APPLICANT Please check appropriate boxes.
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?
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
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? () () ( )
Outside
11. Will a dumpster be used? () ( ( )
Number Size
Frequency of pickup
Contractor
12. Will a compactor be used?
Number Size
Frequency of pick up
Contractor
13. Will garbage cans be stored outside?
1.
14. Describe surface and location where dumpster/compactor/garbage cans are to be stored
15. Describe location of grease storage receptacle
16. Is there an area to store recycled containers?
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
GA
P
AIR
BREA
K
*INTEGRA
L TRAP
*"P"
TRA
P
VACUUM
BREAKE
R
CONDENSAT
E PUMP
18. Toilet
19. Urinals
20.
Dishwasher
21. Garbage
Grinder
22. Ice
machines
23. Ice
storage bin
24. Sinks
a. Mop
b. Janitor
c. Hand wash
d. 3
Compartment
e. 2
Compartment
f. 1
Compartment
g. Water
Station
25. Steam
tables
26. Dipper
wells
27.
Refrigeration
condensate/
drain lines
28. Hose
connection
I
29. Potato
peeler
j
f
30. Beverage
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 ( ) 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 ( ) 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?
F. SEWAGE DISPOSAL
40. Is building connected to a municipal sewer? YES (.,) 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 ( ) 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.)
H.GENERAL
45. Are insecticides/rodenticides stored separately from cleaning & sanitizing agents?
YES (U) 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 O NO ( )
i
47. Are all/containers of toxics including sanitizing spray bottles clearly labeled?
YES(/) NO( )
48. Will linens be laundered on site? YES ( ) NO ( )
If yes, what will be laundered and where?
If no, how will linens be cleaned?
49. Is a laundry dryer available? YES ( ) NO
50. Location of clean linen storage:
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:
LOCATIO
FILTERS
SQUAR
FIRE
AIR
AIR
N
&/OR
E FEET
PROTECTIO
CAPACIT
MAKEU
EXTRACTIO
N
Y CFM
P CFM
N DEVICES
`1
54. How is each listed ventilation hood system cleaned?
I. SINKS
55. Is a mop sink present? YES ( ) 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 ( )
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 ( ) 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(NOO
63. What type of sanitizer is used?
(
Chlorine
Iodine )
Quaternary
ammonium )
Hot Water
Other )
64. Are test papers and/or kits available for checking sanitizer concentration? YES ( ) NO ( )
K. HANDWASHING/TOILET FACILITIES
65. Is there a hand washing sink in each food preparation and ware washing area? YES ( ) NO (v�
66. Do all hand washing sinl, including those in the restrooms, have a mixing valve or
combination faucet? YES (✓) NO ( )
67. Do self-closing metering faucets p beide a flow of water for at least 15 seconds without the
need to reactivate the faucet? YES (NO ( )
68. Is hand cleanse�ia ailable at all hand washing sinks? YES (JNO ( )
69. Are hand drying facilities (paper towels, air blowers, etc.) available at all hand washing
sinks? YES (4NO ( )
70. Are covered waste receptacles available in each restroom? YES (J) NO ( )
71. Is hot and cold running water under pressure available at each hand washing sink? YES (�
72. NOAre all toilet room doors self-closing? YES O NO
73. Are all toilet rooms equipped with adequate ventilation? YES O NO ( /
74. Is a hand washing sign posted in each employee restroom? YES ( ) 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
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 nullify final approvaJr----.,
Signature(s)
owner(s) or responsible representative(s)
Date: L�J - %_3
************
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.
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Architect ■S,� FD AI
Seger Architects, Inc./�
10 Derby Square, Suite 3R
Salem, MA 01970""'A
Phone: 978-744-0208 Fax: 978-744` n�DF
PROJECT INFORMA
2009 International Existing Building Code
PROJECT:
DRAWING INDEX REVISION LOG
SHEET
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Owner:
Helen Baka
Suger Rush -Candy Store
230 Essex Street
Salem, MA 01970
Architect ■S,� FD AI
Seger Architects, Inc./�
10 Derby Square, Suite 3R
Salem, MA 01970""'A
Phone: 978-744-0208 Fax: 978-744` n�DF
PROJECT INFORMA
2009 International Existing Building Code
PROJECT:
RETAIL INTERIOR FIT -OUT
LOGATION:
230 E55EX STREET, SALEM, MA
J1RI5DIGTION
E55EX COUNTY
APPLICABLE CODES:
2009 IEBG N/ MA STATE 8TH EDITION ADMENDMENT5
ZONING AND BUILDING DATA
ZONING D15TRIGT: 5-5 BUSINESS
TYPE: EXISTING BUILDING -TYPE 515
EXISTING USE: RETAIL
PROP05ED USE: RETAIL
BUILDING SPACE 15 FULLY 5PRINKLERED
EX15TING LIFE-5AFTY: FRONT ENTRANCE $ REAR EGRESS, HORN
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SCOPE OF NORK: PROVIDE MILLWORK DISPLAYS FOR RETAIL GANDY
SALES. INSTALL ONE DISPLAY FRIDGE FOR GANDY SALE. REPLACE
FLOORING, INSTALL NORK COUNTERS, PAINTING, LIGHTING, AND
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NO PUBLIC BATHROOM 15 REQUIRED.
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