HomeMy WebLinkAboutCBPR-06-2016-24102.TIF NW- CW-20(o- Zf 10e.
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, It AA Catawba County Public Health
www.catawbacountync.gov/environmentalhealth\
COUN'FIter "
* Environmental Health
-4,air,tgt North P.O. Box 389, 100-A South West Blvd., Newton, NC 28658
Phone (828) 465-8270. Fax (828) 465-8276
Food Establishment Plan Review Application
Type of Construction: NEW� n REMODELZ EXISTING
�7�1`-'
Name of Establishment: I ll K 1-1004; Y`L S 71v12'1-1AT
If existing, please ive name of establii hment if known: -00 f f ( -M Pot
Address: �I k 1 1T-11/4-) i4' '
y
City: Hi OIrOI't 1 Zip Code: by/go
Phone (if available): e- 6,13d Fax: - -
Owner or Owner's Representative: ?Elle fi-A K,4 u/-1 9S
Address: 16 ` OH Al "P-
City & State: Vi44/ hi C Zip Code: 212J
Telephone: lot- ' oz so Fax: - -
E-mail Address:
Submitter: 1/00J�jj �y ,
Company: tb u'' t4 • l"� ht'1
Contact Person: ��
Address: 14) i 0/E '�1 .bot ' St
City & State C U V Zip Code: Z 220
Telephone: '704'1 -560 - Fax: �- -
E-mail Address: I (., len (Af f S Ids'ea-✓v4
Title (owner, manager, architect, etc.): 412al 6-r
I certify that the information in this application is correct, and I understand that any deviation without
prior approval from thisHealthRegu ory Office may nullify plan approval.
Signature: / t�
(Own- .r Responsible Representative)
425 e (l err ., i •
Hours of Operation:
/ l /
Sunti( Mon6i Tue‘-/(Wed
Wed G-/(Tht6 f! Fri (.2-//Sat
Projected number of meals served between product deliveries:
Breakfast/OD Lunch: /00 Dinner: /00
Number of seats: � Facility total square feet:
Projected start date of construction: Aver Projected completion date: ,
TYPE OF FOOD SERVICE: CH K ALL THAT APPLY
Restaurant Sit-down meals
❑ Food Stand Take-out meals
❑ Drink Stand ❑ Catering
n Commissary Single-service (disposable):
Plates ❑Glassware [1 Silverware
n Meat Market
Multi-use reusable):
n Other (explain): Plates KGlassware silverware
Indicate any specialized processes that will take place:
❑ Curing n Acidification (sushi, etc.) n Reduced Oxygen Packaging (eg: Vacuum)
n Smoking n Sprouting Beans n Other
Explain checked processes:
Indicate any of the following highly susceptible populations that will be catered to or served:
❑Nursing Home n Child Care Center ❑ Health Care Facility
n Assisted Living Center n School with pre-school aged children
n NA
Please Enclose the Following Documents
VAS,1 i, • Proposed menu items (including seasonal variations in the menu).
Se�A,tL• Manufacturer specification sheets for each piece of equipment shown on plans.
r"' a• Site plan showing location of business in building, location of building on site including alleys, streets
and location of any outside facility (dumpster, walk-ins, etc.).
7 G�Act • Plan of facility drawn to scale showing location of equipment, plumbing, electrical service and
mechanical ventilation, including location of all electrical panels.
cFgES��
2
Contents and Format of Plans and Specifications
1. The plans should be a minimum of I 1 X 14 inches in size and the layout of the floor plan accurately drawn to a
minimum scale of I/4 inches= 1 foot. This is to allow for ease in reading.
2. Information accompanying the plans should include; the proposed menu, seating capacity, projected daily meal
volume for food service operation.
3. The plans should show the location and when requested elevated drawing of all food service equipment. Each
piece of equipment shall be clearly labeled on the plan with its common name.
4. Adequate rapid cooling including ice baths and refrigeration, and hot-holding facilities for potentially hazardous
food (PHF) should be clearly designated on the plan.
5. When menu dictates, separate food preparation sinks should be labeled and located to preclude contamination
and cross-contamination of raw and ready to cat foods.
6. Adequate hand washing facilities used for no other purpose should be designated for each toilet facility and in
the immediate area of food preparation and dishwashing area.
7. The plan layout should contain room size, aisle space, space between and behind equipment, and the placement
of the equipment on the floor.
8. Auxiliary areas such as storage rooms, garbage rooms, toilets, basements and/or cellars used for storage or food
preparation should be represented on the plan and all features of these rooms shown as required by the
standards.
9. The plans and specifications should also include:
A. Entrances, exits, loading/unloading areas and docks;
B. Completed finish schedules for each room to include floors, walls, ceilings and coved juncture bases;
approved materials for food preparation, handling and storage areas include quarry tile, ceramic tile, sealed
concrete, commercial linoleum, fiberglass reinforced panels, stainless steel, wall board painted with
washable, nonabsorbent paint, vinyl coated ceiling tiles, and brick, cinder blocks, slag blocks, or concrete
blocks, if glazed, tiled, plastered or filled so as to provide a smooth surface. If specifying the use of a
material not on this list, include a sample of the material for evaluation.
C. Plumbing schedule to include location of the floor drains, floor sinks and water supply lines, overhead
waste water lines, hot water lines, hot water generating equipment with capacity and recovery rate,
backflow prevention, waste water line connections. Electrical layout, electrical panels and disconnects.
10. Lighting Requirements;
A. Surfaces 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 at those levels: 50 foot candles(540 lux)
B. In walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of
cleaning at a distance of 30 inches (75 cm) above the floor: 10 foot candles(108 lux)
C. Lighting in utensil washing area and on food contact surfaces shall be measured at 30 inches (75 cm) above
the floor and/or at the work levels and equipment and utensil storage and toilet rooms: 20 foot candles (215
lux)
D. At surfaces 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, inside equipment such as a reach-in and
under-counter refrigerators: 20 foot candles (2151ux)
E. Light bulbs in food preparation, storage, and display areas shall be shatter-proof or shielded so as to
preclude the possibility of broken bulbs or lamps falling into food. Shatter-proof or shielded bulbs need not
be used in food storage areas where the integrity of the unopened packages will not be affected by broken
glass falling onto them and the packages, prior to being opened, are capable of being cleaned. Heat lamps
shall be protected against breakage by a shield surrounding and extending beyond the bulb, leaving only the
face of the bulb exposed in food preparation area.
11. Insure that all food service/kitchen equipment is NSF International (NSF) listed, Underwriters
Laboratories Inc., Classified for Sanitation or if not NSF or UL listed/classified, be constructed to meet NSF
standards as specified according to 15A NCAC 18A .2600, Rule .2617 paragraph (d).
12. Source of water supply and method of sewage disposal. The location of these facilities should be shown and
evidence submitted that state and local regulations are to be complied with.
3
13. As specified according to 15A NCAC 18A .2600, Rule .2632 "Storage Spaces". All items stored in rooms .
where food or single-service items are stored shall be at least 12 in. (30.48 cm.) above the floor when placed on
stationary storage units or 6 in. (15.24 cm.)above the floor when placed on portable storage units ortothenvise
arranged so as to permit thorough cleaning.
14. Ventilation schedule for each room.
15. A mop sink with facilities for hanging wet mops and storage of mop buckets. As specified according to 15A
NCAC 18A .2600, Rule .2626, "Disposal Of Waste". Facilities shall be provided for the washing and storage of
all garbage cans and mops. These facilities can be incorporated into a janitor closet.
16. Garbage can washing area/facility. As specified according to 15A NCAC 18A .2600, 2009 NC Food Code
Manual 5-203.13. "Plumbing Systems". Adequate facilities shall be provided for the washing and storage of all
garbage cans. The cleaning facilities shall include a combination faucet, hot and cold water, a threaded nozzle
and a curbed impervious pad, a minimum recommended size of 36" x 36" x 4" with walls finished being easily
cleanable and nonabsorbent to a height of 48 inches. A shelf may also be provided for the storage of cleaning
supplies and/or chemicals.If the unit is utilized as a combination can wash/mop sink than the ntinintuttt
recommended size for this unit is 36"by 36".
17. Dumpster pad and location as specified according to 15A NCAC I8A .2600, 2009 NC Food Code Manual 5-5
Refuse, Recyclables and Returnables".
18. Grease traps and/or grease interceptor location.
19. Grease storage containers and storage location.
20. Cabinets/shelves for storing toxic chemicals.
21. Dressing rooms, locker area, employee rest area, and/or coat rack as required.
22. Completed checklist.
23. Site plan (plot plan)
COLD STORAGE
Method used to determine cold storage requirements:
Cubic-feet of reach-in cold t raa • Cubic-feet of walk-in co)d storage:
Reach-in refrigerator storage: ft '�alk-in refrigerator storage: / / ft
Reach-in freezer storage: ft3 Walk-in freezer storage:
Number of reach-in refrigerators: `pi
Number of reach-in freezers:
HOT HOLDING
Food that will be held hot:
9r't 3/ Oi'i,. d V it �07n c Coa / /
COLD HOLDING
Food that will
hhe h ld cold{ /�
. .Sc-1 J', s/k.✓, CO 1e1' `� T/.; ib'Ps 'e-s"
4
COOLING
Indicate by checking the appropriate boxes how cooked food will be cooled to 45°F (7°C) within 6 hours.
If"Other' is checked indicate type of food:
Cooling Process Meat Seafood Poultry Other
Shallow Pans
Ice Baths n _ ❑
Rapid Chill ❑ ❑
THAWING
Indicate by checking the appropriate boxes how food in each category will be thawed.
If"Other" is checked indicate type of food:
Thawing Process Meat Seafood Poultry Other
Refrigeration ❑
Running Water less than 70°F (21°C) ❑ ❑ ❑ ❑
Cooked Frozen I I ❑ ❑
Microwave ❑ I I ❑
FOOD HANDLING PROCEDURES
Explain the following with as much detail as possible. Provide descriptions of the specific areas of the
kitchen and corresponding items on the plan where food will be handled.
Explain the handling procedures for the following categories of food. Describe the process from receiving to
service including:
• How the food will arrive (frozen, fresh,packaged, etc.)
• Where the food will be stored
• Where (specific pieces of equipment with their corresponding equipment schedule numbers) and how
the food will be handled (washed, cut, marinated, breaded, cooked, etc.)
• When (time of day and frequency/day) food will be handled
1. READY-TO-EAT FOOD HANDLING (edible without additional preparation necessary, e.g.,
salads, cold sandwiches, raw molluscan shellfish)
ew I I C�1 u1G1\ kx Ira Id_ i ti- . el Bata S N I-L- y 1?Ij eAr&&vC S •
N0 rrs W II ri �Ct to 1rl1.�P.�rnl4- AS; (nre3 W �7lYyC�
5
It
Contents and Format of Plans and Specifications
1. The plans should be a minimum of 11 X 14 inches in size and the layout of the floor plan accurately drawn to a
minimum scale of 1/4 inches= I foot, This is to allow for ease in reading.
2. Information accompanying the plans should include;the proposed menu, seating capacity, projected daily meal
volume for food service operation.
3. The plans shot'Id show the location and when requ--.-d elevated drawing of all food service equipment. Each
piece of equip -nt shall be clearly labeled on the plan wr ' common name.
4. Adequate rapid c•riling including ice baths and refrigeration, an. t -holdint_facilities for potentially hazardous
food (PHF) should ee clearly designated on the plan.
5. When menu dictates, Separate food preparation sinks should be labeled a ,. located to preclude contamination
and Dross-contaminatioof raw and ready to eat foods.
6. Adequate hand washing .cilities used for no other purpose should b. :L signated for each toilet facility and in
the immediate area of foot preparation and dishwashing area.
7. The plan layout should conta' room size, aisle space p. e betwee and behind equipment, and the placement
of the equipment on the floor.
8. Auxiliary areas such as stor - toms, garbage rooms, toilets, ba•ements and/or cellars used for storage or food
preparation should be reprr rented .n the plan and all features o these rooms shown as required by the
standards.
9. The plans and specification shoul also include:
A. Entrances,exits; loading/ur oadin areas and docks;
B. Completed finish schedules fo -acl room to include ors, walls, ceilings and coved juncture bases;
approved materials for food prepar. handling ant storage areas include quarry tile,ceramic tile, sealed
concrete, commercial linoleum, fibergl s re orc-i panels, stainless steel, wall board painted with
washable, nonabsorbent paint, vinyl coa'-d ceilin- r e•, ... brick, cinder blocks, slag blocks, or concrete
blocks, if glazed, tiled, plastered or filled t as t. provide a smoot . .ce.If specifying the use of a
material not on this list, include a sample t t e material for evaluation.
C. Plumbing schedule to include location of the oor drains, floor sinks and w. er supply lines, overhead
waste water lines, hot water lines, hot wate ge crating equipment with cap city and recovery rate,
backflow prevention, waste water line co ecti. s. Electrical layout, e = trical panels and disconnects.
10. Lighting Requirements;
A. Surfaces where a food employee is wo• ing with cod or w. 'ng with utensils or equipment such as
knives, slicers, grinders or saws wher- employee is a factor at those levels: 50 foot candles (540 lux)
B. In walk-in refrigeration units at. . . oo. storage ar .s and in other areas and rooms during periods of
cleaning at a distant- of 30 inche (75 cm) above the 'nor: 10 foot candles(108 lux)
C. Lighting in utensil •.shing area .nd on food contact su •aces shall be measured at 30 inches (75 cm) above
the floor and/or at the 'ork ley: s and equipment and ute sil storage and toilet rooms: 20 foot candles (215
lux)
D. At surfaces where food is prat ided for consumer self-servic= such as buffets and salad bars or where fresh
produce or packaged foods ..re a d or offered for consumptio , inside equipment such as a reach-in and
under-counter refrigerator . 20 foot ander (2151ux)
E. Light bulbs in food prepay+tion, storage, and-displayareas shall oe shatter-proof or shielded so as to
preclude the possibility • broken bulbs or lamps falling oto fv'... S - . -t • shielded bulbs need not
be used in food storage .reas where the integrity of the unopened p.ckages will not b- affected by broken
glass falling onto them .nd the packages, prior to being opened, are ..pable o e-.ng cleaned. Heat lamps
shall be protected against breakage by a shield surrounding and exte .' eyond the bulb. leaving only the
face of the bulb exposed in food preparation area.
11. Insure that all food service/kitchen equipment is NSF ernational (NSF) listed, Underwriters
Laboratories Inc.. Classified for Sanitatioa.or-inf�ot NSF or UL listed/classifie., .e constructed to meet NSF
standards as specified actormg o 5A NCAC 18A .2600, Rule .2617 paragraph (d).
12. Source of water supply and method of sewage disposal. The location of these facilities should be shown and
evidence submitted that state and local regulations are to be complied with.
3
2. PRODUCE HANDLING
a. Will produce be washed or rinsed prior to use? Yes No
b. Is there an approved location used for washing or rinsing produce? Yes No
c. Will it be used for other operations? Yes No'-Y`
Please indicate location of produce washing equipment and describe the procedures. Include time of day and
frequency fc y washing or rinsing the produce at this Ipcation:
C o, a �7 �-�` S'i 1/c
3. POULTRY HANDLING
a. Will poultry be washed or rinsed prior to use? Yes)/< No
b. Is there an approved location used for washing or rinsing poultry? Yes X No
c. Will it be used for other operations? Yes No X
Please indicate location of poultry washing equipment and describe the procedures. Include time of day and
frequency for washing or rinsing the poultry at tins location:
S,n< to <' v+•ti�a[ N�w'� S�/'ti�
4. ✓MEAT HANDLING
a. Will pork and red meats be washed or rinsed prior to use? Yes No /
b. Is there an approved location used for washing or rinsing pork and red meats? Yes No�/
c. Will it be used for other operations? Yes No 7X
Please indicate location of seafood washing equipment and describe the procedures. Include time of day and
frequency for washing or rinsing the seafood at this location:
5. SEAFOOD HANDLING
a. Will seafood be washed or rinsed prior to use? Yes No
b. Is there an approved location used for washing or rinsing seafood? Yes No
c. Will it be used for other operations? Yes No�
Please indicate location of seafood washing equipment and describe the procedures. Include time of day and
frequency for washing or rinsing the seafood at this location:
6
COOLING
Indicate by checking the appropriate boxes how cooked food will be cooled to 45°F (7°C) within 6 hours.
If"Other` is checked indicate type of food:
Cooling Process Meat Seafood Poultry Other
Shallow Fans ❑ ❑ ❑
Ice Baths ❑ - ❑
Rapid Chi ❑ ❑ ❑ r
THAWING
Indicate by checking the appropriat- boxes how food in each catego • thawed.
If"Other" is checked indicate type • food:
Thawinb 'rocess Meat Seafood Poultry Other
Refrigeration ❑ ❑ ❑
Running Water less than 0°F (2 °C) U ❑
Cooked Frozen ❑ ❑
Microwave ❑ ❑ ❑ ❑
FOOD HANDLING PROCEDURES
Explain the following with as much detail a u s ssible. Provide descriptions the specific areas of the
kitchen and corresponding items on the p :n w t ere food will be handl ..
Explain the handling procedures for the ollowing ate"• - • food. Describe the process from receiving to
service including:
• How the food wil .rrive (fro/-n, fresh,packaLed, etc.)
• Where the food will I- stor:d
• Where (specific pieces o quipment with their c• responding equipment schedule numbers) and how
the food will be handled 'washed, cut, marinated, Dreaded, cooked, etc.)
• When (time of day and requency/day) food will be Candled
1. READY-TO-EAT FOOD HANDLING (edible witho,t additional preparati• ecessary, e.g.,
salads, cold sandwiches, r. molluscan shellfish)
5
DRY STORAGE
Provide information on t. . requency of.- *ver s and the expected gross volume that is to be delivered each
time:
Square feet of dry : orage elf space: ft2
Where will . • goo. be stored?
SHSCHEDUL '
Indicate floo , w. and ceiling finish: (e.g., quarry tile, sta•• -ss steel, vinyl .ated acoustic tile)
• re• Flo i r Bas• Walls Ceiling
Kitc •n
B.
sod Storage
Dry Storage
r
Toilet Rooms •
•
Dressing . .om
Garbag- & ' efuse
Storag'
Ser ; - Sink
i
O er /
I
Other /
7
WATER SUPPLY - SEWAGE
1. Is water supply: Municipal {� Well Is sewer: Municipal Septicf •
2. Will ice: be made on premise or purchasedn
3. Water heater:
• Tank type: 46 571/14-‘14-1- ti - I 2--0a. Manufacturer and m deJ:
b. Storage capacity: (/gallons
• Electric water heate • kilowatts (kW)
• Gas water heater: i BTU's
c. Water heater recovery rate (gallons per hour at 80°F temperature rise):/ GPH
(See Water Heater Calculator on the Plan Review Unit website to calculate recovery rate needed)
• Tankless:
a. Manufacturer and model:
b. Quantity of tankless water heaters:
4. Check the appropriate box indicating equipment drains:
Indirect Waste Direct Waste
Plumbing Fixtures Floor sink Hub Drain Floor Drain
Warewashing Sink
❑ ❑ ❑
Sinks
Prep Sin /// ❑ ❑ El
Sinks `❑0 ❑ ❑
Warewashing Machine 7� ❑ ❑ ❑
Ice Machine ///❑ X ❑ ❑
Garbage Disposal ❑ ❑ ❑ ❑
Dipper Well ❑ ❑ ❑ ❑
Refrigeration ❑ ❑ ❑
Steam Table ///❑0 ❑ ❑
Other ❑ 0 ❑ ❑
Other ❑ ❑ ❑ ❑
8
ea
_ DRY STORAGE
Provide i o ration on the frequency of deliveries and the expected gross volume that is to be delivered each
time:-" Z - rU5 ?Pr)/ vale---
Square
alesSquare feet of dry storage shelf space:ro"tt 2
P
Where will dry goods be stored? G{y3 t 16'^
FINISH SCHEDULE
Indicate floor, wall and ceiling finishes (e.g., quarry tile, stainless steel, vinyl coated acoustic tile)
Area Floor Base Walls Ceiling
Kitchen Cr Or
ritp
vr-
`
-
Bar GTCf fig "Cr
Food Storage ci' o 4$ Fief "ter
Dry Storage e.41{ c17411 ' 0 1 yf Cr
Toilet Rooms Cr Cr Aivi A-cr
Dressing Rooms
Garbage & Refuse V211-
/4- 3ti/k /4-
Storage t! kie + ` 1. 0
Service Sink CT 1✓r Y- is°, y r r
Other
Other
7
WAREWASHING EQUIPMENT
a. Manual Warewashing '
1. Size of sink compartments (inches): Length: 21 Width: I 0 Depth: / rt--
2. What type of sanitizer will be used?
Chlorine Iodine: Quaternary Ammonium: n Hot Water: ❑ Other (specify): n
b. Mechanical Warewashing
1. Will a warewashing machine be used? Yeskr Non
Warewashing machine manufacturer and model: €‘.t B 'E-S r 2oo I
2. Type of sanitization: Hot water (180°F) ❑ Chemical
c. General
1. Describe how cooking equipment, cutting boards, slicers, counter tops and other food contact surfaces
that cannot be submerged in sinks oror throueh a dishwasher will be cleaned a d sanitized:
Meavt cd v.) l Wr ` ' O r -h u I cdi e/ opvk
\ f krvvaLtcd-e. l AvvU P w I ti ;a/WI-Ise-I( f 6lkr-A vied ed .
2. Describe location and type (drainboards, wall-mounted or overhead shelves, stationary or portable
racks) of �r drying space:
zt PM1U riS /poTP(cf 5 sf% •
Square feet of air drying space: i 0 ft2
HAND WASHING
Indicate number and ovation of handwashing sinks:
3 riiii seit-07 -/pfizTh.
EMPLOYEE ACCOMMODATIONS
Indicate location for storing employees''p �personaal items:
9
WAREWASHING EQUIPMENT
a. Manual Warewashing/',/
1. Size of sink s artments (i • es): Length: Width: Depth:
2. W ype of sanitizer 1 be used?
Chlorine: Lodi.-: n Quatern. Ammonium: n - of Water: n Other (specify): n
b. Mechanical W. ewashing
I. Will a . ewashi machine be used? Yesn Non
Ware.-ashin• • achine manufacturer an. odel:
2. Type of sanitization: Hot water (1:i°F) n C - nical n
c. General
1. Describe how cookin: equip •-nt, cutting boards, . icers, counter t•. and o er food contact surfaces
that cannot be sub •-rged ' sinks or put throug• a dishwasher 1 be cl-. ed and sanitized:
2. Describe location and type (drainbo.rds, w. -mounted or o -rhead shelves, stationary or portable
racks) of air dryins. space:
Square feet If air dryi = s..ce: ft2
HANDWA ING
Indicate n ber and location . dwashii 2 sinks:
EMPLOYEE ACCOMMODTIO
Indicate location for storing e uployees' personal items:
9
REFUSE AND RECYCLABLES
1. Will refuse be stored inside? Yes❑ No,
If yes, where
2. Provision for refuse disposal: Dumpster Compactor n
3. Provision for cleaning dumpster/compactor: On-site n Off-sited
If off-site cleaning, provide name of cleaning contractor:
4. Describe location for storag of recycla le . (cooking gr ase, cardboard, glass, .):
Ota - YcR�' ot-r i ye &li dC.00.,/t'.2ote
SERVICE SINK
1. Location and size of service (mop) sink/can wash: syi
2. Is alsepar to mop storage areaprovided? Yes n No If yes, describe type and location:
las',`ett J,U t72 SSI it it
INSECT AND RODENT CONTROL
1. How is protectie provided on all outside doors?
Self-closing door 2 Fly Fan n Screen Door❑
2. How is prot'ctio provided on windows?
Self-closing 7 Fly Fan ❑ Screening ❑
LINEN
1. Indicate location of clean and dirty linen storage:
dry Sirr4 -e-
POISONOUS
POISONOUS OR TOXIC MATERIALS
1. Indic to location of poisonous and/o (,c,toxic materials en}icals, san 1izers, etc.) storage:
/ L a-- -0e
Catawba County Environmental Health
P.O. Box 389, 100-A South West Blvd., Newton, NC 28658
Phone (828) 465-8270. Fax (828) 465-8276
www.catawbacountync.gov/environmentalhealth
10
Your neighborhood family restaurant.
Parkway
House
Family
Restaurant
Est. 2001
Friendly Service 704-788-3002
Great Food Good Friends
Breakfast Lunch
Dinner
Open 7 days a week ''
3770 Concord Parkway South , Concord , NC 28027
t
STARTERS Wings! Wings! Wings!
10 WINGS . 8.50 ` l-
Homemade Soup of the Day cupy ,........................ 2.25 20 WINGS 15.75 s, . "
. 3' 4
Bowl.............................. 3.25 30 WINGS 23.25 • \ ' ,+ ' .
Homemade French Onion.. 4.50 r.', ' ,'' ''
50 WINGS.. 39.504 ,:
A, IParkway Sampler 10.25 100 WINGS.. 78.00 • '
i_- % 4 - The best of the best!Chicken , ' -
•A • tenders,mozzarella sticks, •
r ' onion rings and potato skins. Served with Bleu Cheese or Ranch
.
I Served with sour cream,tomato
We prepare all our wings fresh to order!
... . . sauce and honey mustard Please allow 20 minutes cooking time.
Fried Pickles 5.25
A basket of delicious battered and fried dill pickles Wing and Chicken Bite Sauces:
served with a side of our delicious homemade ranch.
Fried Mozzarella Sticks 6.75 Buffalo Mild, Teriyaki, Bar-B-Que,Honey Mustard,
Jalapeno Poppers 6.75 Bourbon, General Tso, Caribbean or Plain
Potato Skins 7.50 N
Melted cheddar cheese and bacon. • -* ti
Quesadilla 8.50 lb _
Your choice grilled chicken or beef topped with red onions,
cheddar cheese,and jalapeno peppers. Served with salsa HOMEMADE PIZZA
and sour cream.
Fried Onion Rings 5.25 Please allow 20-25 minutes baking time.
Basket offresh cut,hand-battered onion rings,fried golden In a hurry! Call ahead and we'll have it ready for you.
brown.
Fried Mushrooms 6.95 10" 16"
Beer battered mushrooms,fried golden brown and served Cheese . 6.95 9.95 1 bc'' '
with tomato sauce.
Garlic Cheese Bread 4.25 One Topping... 7.95 12.75 �,�`'. ;.
Italian bread toasted with garlic and provolone cheese. Extra Topping 1.95 2.50 --L
Served with tomato sauce.
Chicken Bites 7.50
Fresh hand-battered chicken bites,fried golden House Special... 10.50 16.50
brown and dipped in your choice of bite sauce. Pepperoni, sausage, ground beef mushrooms,
Chicken Tenders Appetizer 7.50 green peppers, and red onions.
Five fresh hand-battered chicken tenders
fried golden brown. Served with
honey mustard or bar-b-que sauce. Vegetarian 10.25 14.95
etRed onions,fresh tomatoes, mushrooms, spinach
andS'"een peppers.
ers.
Beverages
Soft Drinks 1.95 PIZZA TOPPINGS
Fresh Brewed Ice Tea 1.85
Hot Tea c pepsi 1.85 ground beef red onions green peppers
Fresh Brewed Coffee 1.85 i pepperoni fresh tomatoes sausage
Fresh Brewed Decaf 1.85 mushrooms salami bacon
Hot Chocolate(no refill) 1.75 chicken pineapple extra cheese
Milk(no refill) small 1.75 large 2.75 ham
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Parkway House Sandwich Board j f
All sandwiches served with french fries and pickle.(No fries$1.00 less) `
Add extra cheese.50 extra. Substitute onion rings.50 extra Substitute garden salad$2.95 extra -
Make any sandwich a pita sandwich.50 extra Add lettuce&tomato to any sandwich.50 extra --*
Reuben 8.50 Turkey Reuben 8.50
Thinly sliced corn beef piled high on rye with sauerkraut and Thinly sliced turkey piled high on grilled rye with sauerkraut and
1000 island dressing on the side. 1000 island dressing on the side.
Pattie Melt on Rye 8.25 Piled High Turkey 7.25
Two all*beef patties,melted provolone cheese,grilled onions Deli turkey piled high,lettuce,tomato and mayo on white or ,
and mayo. wheat toast. ,
Roast Beef 7.95 Fish Sandwich 7.25 r
Roast beef piled high,lettuce,tomato and mayo Fried fish filet with tole slaw and tartar sauce. I
House Club 8.50 Turkey Club 8.50
Double decked bacon,deli ham,American cheese,lettuce, Doubled decked deli turkey,American cheese,lettuce,
tomatoes and mayo on white or wheat toast. tomatoes and mayo on white or wheat toast.
Grilled Cheese(grilled cheese only 3.95) 5.25 Deli Ham 6.95
American cheese on white or wheat Baked ham,w/lettuce,tomato,&mayo on white or wheat
Grilled Ham or Bacon & Cheese 6.95 Bacon, Lettuce & Tomato 6.95
White or wheat toast. White or wheat toast
Fried Chicken Filet 7.25 Homemade Chicken or Tuna Salad 6.95
Fried chicken breast filet on bun w/lettuce,tomato&mayo White or wheat toast,lettuce,tomato&mayo
Marinated Chicken Breast 7.25
Grilled marinated chicken breast filet w/lettuce,tomato&mayo N
Burgers & Dogs Served with french fries&pickle
. *if -
*Hamburger 5.50 *Cheeseburger 5.95
1/4 all*beef burger w/lettuce,tomato,onions&mayo OR 1/4 all*beef burger,American cheese,lettuce,tomato,onions&mayo
old-fashioned mustard,slaw,onions&chili OR old-fashioned mustard,slaw,onions&chili
*Double Hamburger 6.50 *Double Cheeseburger 6.95
Two 1/4 all*beef burgers w/lettuce,tomato,onions&mayo OR Two 1/4 all*beef burgers w/lettuce,tomato,onions&mayo OR
old-fashioned mustard,slaw,onions& chili old-fashioned mustard,slaw,onions&chili
*Bacon Cheeseburger 6.95 *Double Bacon Cheeseburger 8.25
1/4 all*beef burger w/bacon,lettuce,tomato,onions&mayo Two 1/4 all*beef burgers w/bacon,lettuce,tomato,onions&mayo
Hot Dog (hot dog only$2.95) 4.75 Two Hot Dogs 6.75 ,I
Mustard,onions,slaw&chili Mustard,onions,slaw&chil
Specialty Sandwich Board *Big Bad Pickle Burger
Served open-faced with french fries and a pickle Two all*beef burgers topped
with provolone and American ' -
*Ribeye Steak Sandwich 10.95 cheese,mustard,lettuce,
6 oz.*Ribeye with lettuce,tomato and mayo sliced tomatoes,sliced red onions,fried pickles and ranch 8.25
Cowboy Chicken 8.95 Chicken Cordon Bleu 8.95
Grilled marinated chicken breast smothered with bar-b-que sauce, Hand-battered and deep fried chicken breast topped with deli ham
melted provolone cheese and two bacon strips. and melted provolone cheese.
Smothered Chicken Cheese 8.95 Spicy Chicken Filet 8.95
Grilled marinated chicken breast topped with grilled onions,green Hand-battered and deep fried chicken breast dipped in our spicy
peppers,mushrooms and provolone cheese. wing sauce,topped with lettuce,tomato,provolone cheese and ranch.
Cajun Chicken 8.95 Mushroom *Burger 8.95
Grilled Cajun chicken breast,served with lettuce,tomato,onion Two all*beef burgers topped with grilled mushrooms,onions and
and mayo. topped with melted provolone cheese.
*Consuming raw or undercooked meat,poultry,seafood,shellfish or eggs may increase your risk of foodborne illness,especially if you have
certain medical conditions. *Items marked with*may be cooked to order.
LParkway House Fresh Salads . ,. ';
Served with your choice of dressing:Buttermilk Ranch,Bleu Cheese, i .
Thousand Island,French,Honey Mustard Oil and Vinegar or Italian. . ��`
Ask about our variety of fat-free dressings. s `'
Any additional item or items added to any salad will have an additional charge. y4 , T s . v i„ t
Small Specialty Salad$1 less ��� s � • ter' `:
Garden Salad 3.75k 0: r.
Mixed green lettuce,red onions and tomatoes - '`. _ �%
Parkway House Salad 8.50 Chef Salad 8.95
Mixed green lettuce,tomatoes,red onions,shredded cheddar Mixed green lettuce,red onions,tomatoes,deli turkey,deli ham,
cheese,boiled egg,bacon bits,croutons and pickle. cheddar cheese,boiled egg and pickle.
Marinated *Beef Salad 8.95 Marinated Grilled Chicken Salad 8.95
Grilled marinated beef served over mixed green lettuce, Grilled marinated chicken served over mixed green lettuce,
tomatoes,boiled egg,red onions,cheddar cheese and pickle. red onions,tomatoes,boiled egg,cheddar cheese and pickle.
Pete's Big Greek Salad 8.95 Pete's Big Greek Chicken or *Beef Salad 10.25
Mixed green lettuce,tomatoes,red onions,green peppers, Mixed green lettuce,tomatoes,red onions,green peppers,peppercinis,
peppercinis,kalamata olives and feta cheese. kalamata olives,feta cheese,and grilled marinated chicken or*beef
Oriental Chicken Salad 9.25 Calabash Shrimp Salad 9.25
Mixed green lettuce,tomatoes,red onions,crispy oriental Mixed green lettuce,tomatoes,red onions,mandarin oranges,and
noodles,mandarin oranges,grilled teriyaki chicken breast topped with hand-battered deep fried calabash shrimp.
and our special oriental dressing.
Deep South Salad 8.95
Mandarin Orange Chicken or Beef Salad 10.25 Mixed green lettuce,tomatoes,red onions,boiled egg,cheddar cheese,
Mixed green lettuce,tomatoes,red onions,mandarin oranges, hand-battered chicken strips and pickle.
sunflower seeds and marinated grilled chicken or beef
Nick's Spicy Fried or Grilled Chicken Salad 8.95 Summer Salad 8.50
A hot and cool sensation.Mixed green lettuce,tomatoes,red Mixed green lettuce,tomatoes,red onions,boiled egg,cheddar cheese
onions,cheddar cheese,hand-battered deep fried or grilled chicken and your choice of our homemade chicken or tuna salad
strips dipped in our spicy wing sauce and pickle.
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Parkway House Cold Platters
C//,- - -' ' Cold platters served with tomato slices,homemade cole slaw
-ivs and potato salad, boiled egg,American cheese slice,
. pickle and crackers
4 Homemade Chicken Salad 8.50
Homemade Tuna Salad 8.50
Y Deli Turkey 8.50
Deli Ham 8.50
M16.11.:° Roast Beef 8.50
Side Items
hot vegetable 1.85 cold vegetable 1.85
french fries 2.75 baked potato 225
garlic bread 2.25 hushpuppies(6) 1.95
extra dressing,cocktail or tartar .45 each roll or cornbread .45 each
Consuming raw or undercooked meats,poultry,seafood shellfish or grilled onions,green peppers&mushrooms 3.25
eggs may increase your risk offoodborne illness,especially if you
have certain medical conditions. Food items marked*may be cooked
to order.
MEAT & TWO VEGGIES HOT OVEN SUBS
All served with choice of two vegetables or a garden All subs served on an 8 inch hoagie roll and oven-baked with
salad and one vegetable and bread. provolone cheese. Served with french fries&a pickle.
Marinated *Beef Tips over rice 9.50 House Famous "Cheese Steak Sub" 8.95
add grilled onions,green peppers&mushrooms extra 2.75 Slices of tender sirloin steak grilled with onions,mushrooms,green peppers
and mayo
Marinated Chicken Strips over rice 8.95 Chicken Cheese Steak Sub 8.95
add grilled onions,green peppers&mushrooms extra 2.75 Grilled marinated chicken with onions,mushrooms,green peppers and moo
Spicy Grilled Marinated Chicken Strips 9.25 Grilled Chicken Sub 8.75
Grilled marinated chicken with onions,lettuce,tomatoes,mayo
over rice
Southern Chicken Sub 8.75
Grilled Pork Chops w/apple sauce 9.50 Hand-battered and deep fried chicken strips,topped with lettuce,tomatoes,
Deep-fried Pork Chops 9.50 onions and mayo
Nick's Grilled Spicy Chicken Sub 8.75
Country Fried Steak w/milk gravy 7.95 Grilled marinated chicken dipped in our delicious spicy sauce and topped
Sliced Roast Beef w/brown gravy 8.75 with lettuce,tomatoes,onions and cool Ranch dressing
Nick's Spicy Southern Chicken Sub 8.75
*Baby Beef Liver w/onions&gravy 7.75 Hand-battered and deep fried chicken strips dipped in our delicious spicy
Fried Chicken Livers 750 sauce,topped with lettuce,tomatoes,onions and cool Ranch dressing
Veal Cutlet w/brown gravy 7.75 Parkway Sub 8.75
Deli ham,salami,sliced roast beef topped with lettuce,tomatoes,onions and
*Hamburger Steak w/onions&gravy 8.50 mayo
Virginia Ham Steak w/grilled pineapple 7.95 Roast Beef Sub 8.75
Slices of slowly roasted beef,topped with lettuce,tomatoes,onions and mayo
1/4 Fried Chicken (please allow 20 minutes to cook) 7.50 Meatball Sub 8.75
1/2 Fried Chicken (please allow 20 minutes to cook)9.75 Meatballs covered with our homemade meat sauce and provolone cheese
BLT Sub 8.75
Fried Chicken Tenders 8.95 Generous portion of bacon,topped with lettuce,tomatoes and mayo
Spicy Fried Chicken Tenders 9.25 Salami Sub 8.75
Italian salami,topped with lettuce,tomatoes,onions and our own Italian
dressing
Italiano Sub 8.75
Salami,and deli ham,topped with lettuce,tomatoes,onions and our own
VEGETABLE PLATES italian g
Turkey Sub 8.75
Choose front our hot or cold vegetables: Sliced deli turkey topped with lettuce,tomatoes,onions and mayo
Ham & Cheese Sub 8.75
Sliced deli ham topped with lettuce,tomatoes.onions and mayo
Hot or Cold Vegetable... each 1.85 Veal Cutlet Parmigiana Sub 8.75
One garden salad per veggie plate 3.25 Breaded and deep fried veal cutlet covered with meat sauce and provolone
Vegetable plates include one roll or Greek Sub 8.75
Italian salami and feta cheese,topped with lettuce,tomatoes,onions,green
one cornbread and butter. peppers,kalamata olives and italian dressing
Vegetarian Sub 7.95
Lettuce,tomatoes,onions,green peppers and mushrooms grilled in olive oil
and spices,mayo and provolone cheese
COLD SUBS Tuna Melt Sub 8.75
Our homemade tuna salad with melted provolone cheese and sprinkled with
Served with American or Provolone Cheese,mayo,lettuce,
jalapeno peppers and red onions.
tomatoes,french fries and pickle
Homemade Tuna or Chicken Salad 8.50 f.
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Deli Ham or Turkey 8.50 �:.
Sliced Roast Beef 8.50
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*Consuming raw or undercooked meats,poultry,seafood, _ -T' u_.
shellfish or eggs may increase your risk of foodborne illness,
especially if you have certain medical conditions.Items
marked*may be cooked to order. �: -
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Fish Platters
All seafood platters served with cole slaw, hushpuppies and french fries. i� R ��
Baked potato available after 5 p.m. (Substitute garden salad.95 extra) - 't7.:....
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small large i - "\` :1.41
Fried Flounder $9.25 $11.95 '`',
(2 pcs) (3 pcs) 4 I -.I'f I
Fried Alaskan White 9.25 11.95
(3 pcs) (5 pcs) Add items to any small or large platter
create your own combo platter....
Fried Jumbo Shrimp 9.95 (8) 12.95 (12) One piece Flounder 3.50
One piece Alaskan White 3.50
Fried Calabash Shrimp 8.95 10.95 Calabash Shrimp ...small 3.50
Fried Scallops 9.95 (8) 12.95 (12) Six Fried Jumbo Shrimp 5.50
Fried Deviled Crabs 7.95 (2) 9.50 (3) Six Fried Scallops 5.50
One Deviled Crab 2.95
-ANY BROILED ITEM$1.50 EXTRA-
Specialty Entrées
-;.�.
ip;._ 4 Marinated Chicken Breast 9.95
rfKix`. ko Grilled marinated chicken breast 12 oz.*Ribeye Steak Dinner 17.95
I j_ =;.110,40, served over rice with a garden salad Certified black angus, cut in house,served
tor
and choice of one vegetable. with a garden salad and choice of one
vegetable.
Pete's Special Chicken 10.95 Surf&Turf 22.95
Pete's lightly seasoned chicken breast, /2 oz.*Ribeye steak&six jumbo golden
served over rice with a small Greek salad fried shrimp. Served with a garden
and choice of one vegetable. salad and choice of one vegetable.
Cajun Chicken Breast 9.95 Spicy Chicken Bites 9.95
Cajun seasoned grilled chicken breast served Grilled or southern fried chicken
over rice with a garden salad and choice bites dipped in our special buffalo
of one vegetable. sauce. Served with a garden
salad and choice of one vegetable.
Teriyaki Chicken 9.95
Teriyaki grilled chicken breast served over Grilled Jumbo Shrimp 12.95
rice with grilled pineapple, a garden salad and Twelve grilled seasoned jumbo shrimp served on a bed
choice of one vegetable. of rice, with a garden salad and choice of
one vegetable. '-;
Side Orders •
_
Hot Vegetable 1.85 Garden Salad 3.75
Cold Vegetable 1.85 Baked Potato 2.25 -
French Fries 2.75 Garlic Bread 2.25 ii.
One Roll or Cornbread .45 Hushpuppies(6) 1.95
Extra dressing,cocktail or tartar .45
Consuming raw or undercooked meals,poultry,seafood,shellfish or eggs may increase
your risk offoodborne illness,especially if you have certain medical conditions.
Food items marked*may be cooked to order.
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Pasta! Pasta! Pasta!
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All pasta dinners served with garden salad and garlic bread.
Penne Pasta 9.95 Cajun Pasta 13.95
A Parkway Customer Favorite! A Parkway Spicy Favorite!
Penne pasta baked in a pink creamy sauce with ham Sautéed chicken and jumbo shrimp with green peppers,
green peas and provolone cheese. onions,mushrooms and fresh tomatoes in a spicy
Cajun cream sauce over fettuccini noodles.
Homemade Lasagna 10.25
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Delicious pasta layered with ricotta,mozzarella and our homemade meat sauce. Covered with - 4 i..:
provolone and baked to perfection. , 1..
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Meat Ravioli 10.25
Ravioli stuffed with meat in our homemade meat sauce and baked smothered with provolone cheese.
Manicotti 10.25 a
Two large manicotti noodles filled with ricotta cheese and your choice of meat or tomato sauce.
Covered and baked with provolone cheese.
Stuffed Shells 10.25
Large shell pasta stuffed with ricotta cheese and topped with your choice of meat or tomato sauce,topped
with provolone and baked.
Fettuccini Alfredo 9.95
Creamy homemade Alfredo sauce over delicious fettuccini noodles.
w/chicken 11.95 w/jumbo shrimp 14.25
Spaghetti with Meat or Tomato Sauce 9.25
Pasta smothered with our homemade meat or tomato sauce.
Spaghetti with Mushrooms 10.75
Pasta smothered with our homemade meat or tomato sauce and grilled buttered mushrooms.
Spaghetti with Meatballs 10.95
Pasta smothered with our homemade meat or tomato sauce and meatballs.
Spaghetti Parmigiana 10.95
Pasta smothered with our homemade meat or tomato sauce and baked with melted provolone cheese.
AL
Chicken Spaghetti 11.95 ,,.�..•� _,.. lir. .
Pasta smothered with our homemade meat or tomato sauce,topped with grilled chicken and baked ,,
with melted provolone cheese. y , '
Italian Parmigiana ,
Served with garden salad,side of pasta w/tornato sauce&garlic bread. ,.
Chicken Parmigiana 11.95
Breaded and fried white meat chicken,smothered with meat or tomato sauce. Covered with provolone cheese
and baked
Veal Cutlet Parmigiana 11.95
Breaded and fried veal cutlet,smothered with meat or tomato sauce. Covered with provolone cheese and baked
Eggplant Parmigiana 11.95
Breaded and fried eggplant,smothered with meat or tomato sauce. Covered with provolone cheese and baked
Parkway Daily Specials PARKWAY ON 29
Daily specials are served with two vegetables OR DAILY SPECIALS
one vegetable and a garden salad& bread
We prepare all our specials fresh daily, using only the
Sunday best quality ingredients, no prepackaged,processed
Roasted Turkey w/dressing 8.50 foods or additives. Our vegetables are prepared using
no animal fats. We pride ourselves on serving quality,
Homemade Chicken &Dumplings 7.95 wholesome, made from scratch foods.
Fried Chicken Filet w/dressing 8.50
Fried Chicken 7.50
1/2 Fried Chicken white&dark 9.75 Thursday
Country Style Steak over rice 8.75 Baked Pork Chops w/gravy 8.75
baby green limas,macaroni&cheese,cut corn,green beans, '/e Fried Bar-$-Q Chicken 7.95
candied yams,creamed potatoes,rice&gravy,greens, % Fried Bar-B-Q Chicken white&dark 9.95
fried okra _ Fried Chicken Filet w/dressing 8.25
Country Style Steak over rice w/gravy 8.50
Monday *Baby Beef Liver w/onions & gravy 7.50
'/Baked Chicken over rice w/gravy 7.95 broccoli spears,black-eyed peas, stewed apples,green beans,
Pot Roast w/vegetables 7.95 creamed potatoes,fried okra,greens,rice&gravy
Country Style Steak over rice 8.50
*Hamburger Steak w/onions&gravy 8.50 Friday
Country Fried Steak w/milk gravy 7.75 Salmon Patties 8.25
black-eyed peas, steamed cabbage,fried okra,rice&gravy Meat Loaf w/tomato sauce 8.25
stewed okra&tomatoes, creamed potatoes,green beans, t/ Baked Chicken w/oven potatoes 7.95
greens
_ _ Country Style Steak over rice 8.50
Tuesday Fried Flounder& Calabash 11.95
cut corn,spinach, macaroni&cheese,pinto beans,rice&gravy
Stewed Beef Tips over rice w/gravy 7.95 green beans,creamed potatoes,fresh fried squash
Meatloaf w/tomato sauce 8.25
1/4 Fried Chicken 7.25 Saturday
1/2 Fried Chicken white&dark 9.50 % Fried Chicken 7.25
Country Style Steak over rice 8.50 % Fried Chicken 9.50
Fried Chicken Tenders 8.50 % Fried Bar-B-Q Chicken 7.95
northern beans,cut corn,sweet peas&carrots,greens, r
Fried Bar-B-Q Chicken white&dark 9.95
green beans,rice&gravy,creamed potatoes,fried okra Grilled Pork Chops w/applesauce 9.25
Country Style Steak over rice 8.50
Wednesday *Marinated Beef Tips over rice 9.25
w/grilled onions,green peppers and mushrooms 2.95 extra
Homemade Chicken & Dumplings 7.75
Stuffed Peppers 8.25 Marinated Chicken Strips over rice 8.75
w/grilled onions,green peppers and mushrooms 2.95 extra
Pork Bar-B-Que Plate 7.95 creamed potatoes,cut corn,stewed apples,northern beans,
Fried Chicken Livers 7.25 greens,rice&gravy,green beans,fried okra
Country Style Steak over rice 8.50
baby green limas,candied yams,pinto beans,rice&gravy, Daily Cold Vegetables & Fruits
fresh fried squash,creamed potatoes,green beans,greens sliced tomatoes potato salad cole slaw
Isliced peaches pineapple slices
cottage cheese pickled beets applesauce
*.
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