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'.'fi� Catawba County Public Health Department
N 'fPgQ Division of Environmental Health
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FOOD ESTABLISHMENT PLAN REVIEW APPLICATION FOR OWNERSHIP CHANGE
(Note that if the establishment has been closed for over one year then applicant must fill out short form instead of this form)
Name of Existing Establishment: l L L.y 8 /E CS
Name of New Establishment Unless the Same: Z O R 134
Establishment's Address: 929 C 0 M o v car. /3 L I/ w '
City: Co N O VC/1-- Zip Code:
New Owner's Name: E Ll 4J u r¢P M°S
Mailing Address: Q o g S f j-t p w co c PL City:M_o 4 A o✓Zip Code: a g 4 f
Phone Number: ) -(!f 6 I -,Se(6 Fax: (
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Please Enclose the Following Documents
• Proposed menu items (including seasonal variations in the menu).
• Manufacturer specification sheets for each piece of equipment that may be added or replaced.
• Plan of facility drawn to scale (min ''A" = 1') showing location of equipment, plumbing, electrical
P' service and mechanical ventilation, including location of all electrical panels only if complete
remodel and/or replacing, adding/moving equipment. That will be determined by plan
reviewer.
Hours of Operation
Sun //- /0 Mon //— /0Tue //- /o wed 11• /° Thu //- /0 Fri /1- (0 Sat /(• /t
Number of Seats /6
Number of Staff ZJ (Maximum per shift)
Facility Total Sq. Ft.
Projected Number of Meals to be Served: (Approximate number)
Breakfast Lunch ✓ Dinner
Projected Start Date: if- Ain a t /‘
Type of Service (Check all that apply)
Sit Down Meals .,
Take Out
Caterer
Mobile Food Unit tJ a
Push Cart ti D
Limited Food Service
Single Service Utensil Only
Multi-Use Utensil Service Only
Other
ITEMS THAT NEED TO BE ADDRESSED
1. Information plans should include; the proposed menu, seating capacity, projected daily meal
volume for food service operation.
2. Adequate rapid cooling including ice baths and refrigeration, and hot-holding facilities for
potentially hazardous food (PHF) should be clearly designated on the plan.
3. When menu dictates, separate food preparation sinks should be labeled and located to preclude
contamination and cross-contamination of raw and ready to eat foods.
4. Auxiliary areas such as storage rooms, garbage rooms, toilets, basements and/or cellars used for
storage or food preparation should be represented on a plan.
5. Insure that all food service/kitchen equipment is National Sanitation Foundation International
(NSF) listed, Underwriters Laboratories Inc., Classified for Sanitation or if not NSF or UL
listed/classified, be constructed to meet NSF/ANSI standards as specified according to I5A
NCAC 18A .2600, Rule .2654 and 2009 NC Food Code Manual Chapter 4.
6. As specified according to 2009 NC Food Code Manual 4-4 all items stored in rooms where food
or single-service items are stored shall be at least 6 in. (15.24 cm.) above the floor when placed
on stationary storage units or when placed on portable storage units or otherwise arranged so as
to permit thorough cleaning.
FINISH SCHEDULE
Floor,wall and ceiling finishes(vinyl tile,acoustic tile,vinyl baseboards,FRP,etc.}
AREA FLOOR BASE WALLS CEILING l
Kitchen
Bar
Food Storage
Dry Storage
Restrooms
Garbage& Can Wash Areas -
Wait Station Areas
Other -
•
Other
2
1
FOOD PREPARATION REVIEW
Check categories of Potentially Hazardous Food (PI-IF) to be handled prepared and served.
CATEGORY Yes No
Thin meats, poultry, fish, eggs (hamburgers, chicken breast, fish filet, etc.) 1/4J _
Thick meats, whole poultry (whole roasts, pork, chicken, meat loaf, etc.)
Hot processed foods (soups, stews, chowders, casseroles) '✓
Bakery goods (pies, custards, creams) V
Other:
PLEASE CHECK BOX FOR THE FOLLOWING QUESTIONS
FOOD SUPPLIES
1. Are all food supplies from inspected and approved sources? Yes 'I No
COLD STORAGE
?. Are adequate and approved freezer and refrigeration available to store frozen foods at 00 F and
below, and refrigerated foods at 45° F (70 C) and below? Yes tJ No
Provide the method used to calculate cold storage requirements:
Provide total footage of space dedicated to walk-in cold storage
Provide total footage of space dedicated to reach-in cold storage
3. Will raw meats, poultry and seafood be stored in the same refrigerators and freezer with
cooked/ready-to-eat foods? Yes # No V
If yes, how will cross-contamination be prevented?
4. Does each refrigerator/freezer have a thermometer? Yes I/ No
Number of refrigeration units: ! Number of freezer units: 2
THAWING
Please indicate by checking the appropriate box how PI-IF (potentially hazardous food) in each category
will be thawed. More than one method may apply.
Thawing Process Thick Meats Thin Meats Fish Seafood Poultry Products Baked Goods
Refrigeration
Running Water less than 70°F(2I°C) .X /.71: _._ • _
Cooked Frozen(indicate wt. lbs.)
Microwave )
Other (describe):
3
COOKING PROCESS
Item #1 - Will food product thermometers (0°—212° F) be used to measure final cooking/reheating
temperatures of PHF (potentially hazardous food)? Yes •C No
Minimum cooking time and temperature of product utilizing convection and conduction heating
equipment:
Product Time &Temperature Product Time & Temperature
Beef roast 130° F (121 min) Comminuted meats 155°F (15 sec)
Seafood 145° F (15 sec) Poultry 165° F (15 sec)
Pork 155°F (15 sec) Other PHF _ 145° F (15 sec)
E•gs 145° F (15 sec' * reheating PHF 165° F (15 sec)
Item #2 - Hot Holding
How will hot PHF (potentially hazardous food) be maintained at 135° F (60° C) or above during holding
for service? Indicate type and number of hot holding units.
Item #3 - Cold Holding
How will cold PHF (potentially hazardous food) be maintained at 45° F (7° C) or below during holding
for service? Indicate type and number of cold holding units.
4
Item #4- Cooling
Please indicate by checking the appropriate box how PHF (potentially hazardous food) will be cooled to
45° F (7° C)within 6 hours (135° F to 70° F in 2 hours and 70° F to 45° F in 4 hours).
Cooling Process Thick Meats Thin Meats Fish Seafood Poultry Products Baked Goods
Shallow Pans -• •_ _
Ice Baths X - . - -
Rapid Chill
Other(describe):
4
FOOD PREPARATION
1. Please list categories of food prepared more than 12 hours in advance of service.
TOwA-r a c ce Q,ZZa 4,o..2 �y
2. Will disposable gloves and/or utensils and/or food grade paper be used to minimize handling of
ready-to-eat foods? Yes K No
3. Is there an established polity to exclude or restrict food workers who are sick or have infected
cuts and lesions? Yes No
Please describe procedure: P OT A Li-a W -ta W o 1-tr.
4. 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 cleaned and sanitized?
Please describe procedure: 'W t L� f,& I (-p't P Jo S tz t 2E f7
5. How will ingredients for cold ready-to-eat foods such as tuna, mayonnaise and eggs for salads
and sandwiches be pre-chilled before mixed and/or assembled?
V �Eof e ritpart
•
6. In_d1icate any specialized process that will take place:
1°0 Curing 00Acidification (sushi, etc.) , O Smoking
Reduced Oxygen Packaging (e.g. vacuum packaging, sous vide; cook-chill, etc.)
Explain checked processes:
5
•
THE FOLLOWING 4 QUESTIONS DEAL WITII FOOD PREPARATION PROCEDURES FOR FACILITIES.
Food preparation procedures are needed to obtain information on how the food is prepared and to help
determine that adequate facilities are available. The food preparation procedures should include types
offood prepared, time of day and equipment used for service in the facility.
(Attached is Food Item Preparation Worksheet Supplement for additional food items prepared in
the facility.)
If your company has food preparation procedures already developed, these can be submitted as part of
the plan review approval process.
1. Produce Preparation Procedures
a. Will produce he washed or rinsed prior to use? Yes J 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 V
Please indicate location of produce washing equipment and describe the procedures. Include time of day
and frequency for washing or rinsing the produce at this location:
( 4J to Jas 4 lA ( b LQn u Cfl knS- GL4a t (^
Please describe the produce preparation procedures and indicate location of equipment to support this
operation. The preparation procedure should include dishes (proposed menu items) in which the produce
will be used, and should include time of day and frequency of preparation for the produce at this location:
5P- oc l c-va- , t,/6
2. Seafood Preparation Procedures
a. Will seafood be washed or rinsed prior to use? Yes d No
b. Is there an approved location used for washing or rinsing seafood? Yes J 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:
5� w 't.-t., L LA W fa C EdL tt aSt�lr tr P t� i Ce
6
Please describe the seafood preparation procedures and indicate location of equipment to support this
operation. The preparation procedure should include dishes (proposed menu items) in which the seafood
will be used, and should include time of day and frequency of preparation for the seafood at this location:
3. Poultry Preparation Procedures
a. Will poultry be washed or rinsed prior to use? Yes tj No
b. Is there an approved location used for washing or rinsing poultry? Yes V No
c. Will it be used for other operations? Yes No L/
Please indicate location of poultry washing equipment and describe the procedures. Include time of day
and frequency for washing or rinsing the seafood at this location:
Please describe the poultry preparation procedures and indicate location of equipment to support this
operation. The preparation procedure should include dishes (proposed menu items) in which the poultry
will be used, and should include time of day and frequency of preparation for the poultry at this location:
4. Pork and/or Red Meat Preparation Procedures
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 J 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:
Please describe the pork and red meats preparation procedures and indicate location of equipment to
support this operation. The preparation procedure should include dishes (proposed menu items) in which
the pork and red meats will be used, and should include time of day and frequency of preparation for the
pork and red meats at this location:
7
DESIGN INFORMATION
1. DRY GOODS STORAGE
I. Is appropriate dry good storage space provided for based upon menu, meals and frequency
of deliveries? Yes V No
Provide information on the frequency of deliveries and the expected gross volume that is to be
delivered each time.
P(PT X. 2a <4 SrS NI k- aS
CA W(re-IA
H. WATER SUPPLY
1. Please check one: Is water supply a well (community)? Yes No Municipal? Yesg No
If the Water supply is other than a Municipal supply, it will be required to be registered
with Public Water Supply.
2. If water supply is from a Community Water Supply system is it registered and approved as
public water supply? Yes 'y. No
If yes, please attach copy of written approval and/or permit.
3. Is ice made on premises or purchased commercially? Yes 'G No
Please specify: \(C.. f•-■erw..
If made on premised than specification for the ice machine will need to be provided. Describe
provision for ice scoop storage:
III DUMPSTER
4. Will a dumpster be used? Yes V No N/A
Number `)-� Size L4O- - Frequency of Pickup
Contractor Service: R 'PO /3 t,/ L ,SCAQYs
5. Will the dumpster be cleaned on site? Yes ti No
If the dumpster is to be cleaned on site, then the waster water from the cleaning operation
will be required to be discharged to the sanitary sewer system.
8
. '
6. Is the dumpster to be cleaned by an off site contracted cleaning service? Yes l/ No
If yes, please provide name and address of the firm contracted for this service.
Name: Re SO R LIC .4 ERrlGC S
Mailing Address: i/ o C 2 SSCr1 o .t/ /74„)i.e_ Rociat
City: i/Gto f State: N r Zip Code: a2 Co /
Telephone: (82-2-( ' Fax: t/Zq )-(2 . - )
7. Will trash containers be stored outside? Yes v No
If yes, please describe location:
S. Type and location of waste cooking grease storage receptacle:
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9. Is there an area to store recycled containers? Yes t) No
Describe:
10. Location and size of grease trap: Q(Ptc U, a r p �� . 1�4 CT da►rT
X. SEWAGE DISPOSAL
1. Is building connected to a municipal sewer? Yes t/ No
2. If no, is private disposal system approved (septic system)? Yes / No Pending
If yes, please attach a copy of the written approval and/or permit.
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STATEMENT: I hereby certify that the above information is correct, and I fully understand that any
deviation from the above without prior approval from this Health Regulatory Office may nullify this
approval.
Signature(s) (r/103 Q/ y—Lef 1— i
L Lt c 9 1 nApse_+,.~,o s
Owner(s) or Responsible Representative(s)
Date: .2, I k
9
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APPETIZERS •
1. Fried Calamari with our home made marinara sauce $9.99
2. Hummus Creamy hummus served with toasted pita points tomato's olive oil $5.99
3. Fresh Fried Mushroom with ranch dressing $6.99
4.Jalapeno Poppers(6)with cream cheese $6.99
5. Mozzarella Sticks(6)with our home made marinara sauce $6.99
6. Grilled Pita Bread with tzaziki sauce $3.99
7. French fries with bacon melted mozzarella cheese $4.99
ENTRÉE SALAD'S AND SOUPS
1.Garden:Crisp mixed greens,tomato, cucumber and red onion small: $3.29
Large: $4.99
2.Caesar: Fresh romaine lettuce,grated cheese, croutons served with Caesar dressing
•
Small:$3.29
Large: $4.99
3.Greek: House salad, Feta Kalamata olives, Pepperolhini with Greek Dressing
Small:$5.99
Large: $6.99
Add grilled chicken$2.99 add salmon $3.50
4.Antipasto:Salami, ham, pepperoni, fresh mozzarella, red roasted peppers, kalamata olives,
pepperoncini s on bed of house salad $7.99 •
Soup of the Day: It changes every day.Just ask! Cup: $2.99
Bowl: $3.99
41110
•
BURGERS
Made from 100%Angus Beef 5%<
Burger with lettuce, tomato with French fries $6.79
Cheeseburger with lettuce,tomato with French fries $6.99
Alpine Burger with provolone cheese, bacon,grilled onions,mushrooms,with French fries
$6.99
Athenian Burger with lettuce,tomato, feta oregano with French fries $6.99
ALL BURGERS SERVED ON BRIOLU BUNS
CLUB SANDWICH
CHOICE OF ROAST BEEF,TURKEY,OR HAM
All served on Texas toast with American cheese,Apple wood bacon, lettuce,tomato,with French fries. •
$7.99
HOT SUB 8"
Veal Parmigiana $8.99
Meatball $6.99
Sausage $6.99
Chicken Parmigiana $7.99
Eggplant $6.99
Pizza Steak $7.99
All above come with Homemade, marinara sauce, mozzarella cheese, baked with French fries.
Grilled Chicken with peppers, onion, mozzarella cheese baked with French fries $7.99
•
•
COLD SUB 8"
ITALIAN SALAMI, HAM, PEPPERONI, LETTUCE,TOMATO, PROVOLONE CHEESE, OIL AND VINEGAR
Turkey with lettuce,tomato, provolone cheese with French fries $7.99.
Roast Beef with lettuce, tomato, provolone cheese with French fries $7.99
Ham with lettuce,tomato, provolone cheese with French fries $7.99
Chicken Salad with lettuce,tomato, provolone cheese with French fries $7.99
ZORBAS SPECIAL SANDWICH
Gyro(lamb) served on pita bread with lettuce,tomato, onion, and Tzatziki Sauce $7.99
Marinated Chicken Souvlaki served on pita bread with lettuce, tomato,onion, and Tzatziki sauce
$7.99
Marinated Pork Souvlaki served on iota bread with lettuce,tomato;onion, and Tzatiki sauce •
$7.99
Our famous Crab Cake Sandwich served with red roasted pepper sauce, lettuce,tomato, with French
fries on Brioche bun $10.99
Lean Roast Beef Sandwich with American cheese, lettuce, tomato $6.50
Turkey Sandwich with American cheese, lettuce,tomato $6.50
Ham &American Cheese Sandwich with American cheese, lettuce,tomato $6.50
Chicken Salad with lettuce and tomato $6.50
OUR FAMOUS SPEGHETTI
ALL PASTA 100%SEMOLINA IMPORTED FROM ITALY
Served with salad and homemade bread (Greek or Caesar salad add $2.00) served with your choice of:
Marinara Sauce $10.95
Special Recipe Meat Sauce & Marinara $11.95 •
Homemade Meatballs& Marinara $11.95 •
Imported Italian Sausage & Marinara $11.95
Mushrooms& Marinara $11.95
Baked with Cheese $1.00 or more
Side order Meatball, Sausage, Mushroom $3.50
TRADITIONAL PASTA SPECIALS
All of our pasta is made 100% Durham Semolina Flour all are served with salad and homemade bread
(Greek, Romain, Caesar salad add$2.00)
Fettuccini Alfredo$11.99 Chicken $13.99 Shrimp$14.99
Fettuccini covered with the classic butter cream and parmesan sauce
Rigatoni a la Amatriciana an Italian specialty the originated in the town of Amatrice, consisting of
rigatoni,fontantini sausage, ricotta cheese and marinara sauce,smothered with mozzarella cheese and
baked $12.99 •
Linguini with Clam Sauce (white or red) linguini with garlic, extra virgin olive oil,tender littleneck clams
and mixed herbs, covered in choice or red or white sauce $12.99
Shrimp or Chicken Rigatoni a al Vodka rigatoni sautéed in extra virgin olive oil, with fresh tomatoes,
onions and garlic in a creamy pink vodka sauce $14.99(shrimp&chicken $16.99)
Seafood Fra Diavolo angel hair pasta, shrimp, baby sea scallops, mussels in our homemade marinara
sauce $12.99
Rigatoni Carbonara tender rigatoni sautéed in Alfred sauce with imported ham, bacon,fresh
mushrooms, and peas $12.99
POLIO-(CHICKEN)
ALL CHICKEN ENTREES SERVED WITH HOUSE SALAD AND HOMEMADE BREAD(GREEK OR CAESAR SALAD
ADD$2.00)
Chicken Parmigiana with Spaghetti boneless breast of chicken lightly breaded and baked with marinara
sauce,topped with melted mozzarella cheese $12.99
•
Chicken Marsala with Linguine boneless breast of chicken sautéed in butter with a mushroom wine
Marsala sauce $12.99
Chicken Piccata with Angel Hair boneless breast of chicken sautéed in butter with capers in lemon wine
sauce $12.99
Chicken Scampi over Linguine boneless breast of chicken topped with eggplant, mozzarella and
marinara sauce $12.99
SEAFOOD
Served with salad and garlic bread (Greek, Romain, Caesar salad add $2.00)
Ask for Daily Fresh Fish served with Vegetable Medley
Our Famous Maryland (back fin)Crab Cakes $19.99
Two homemade secret recipe crab cakes, prepared fresh daily, served with choice of potato
MEDITERANEAN FLAVORS GREEK SPECIALTIES
Mousaka (Layers of eggplant, potatoes,ground beef,and béchamel sauce)with Greek Salad $13.99
Spinach Pie (Spinach,feta cheese, and phyllo)with Greek Salad $13.99
Souvlaki Dinner(Chunks of pork tenderloin) with lettuce, tomato, onion, feta,yogurt sauce on pita with •
French fries) $13.99
Chicken Souvlaki Dinner with lettuce,tomato,onion,feta,yogurt sauce on pita with French fries$13.99
Gyro Dinner(Lamb) with lettuce,tomato,onion,feta,yogurt sauce on pita with French fries $13.99
Shrimp Santorini Dinner in a garlic tomato basil sauce with linguini topped with feta, served with a
Greek Salad $15.99
STEAKS
12 OZ. Rib Eye served with choice of potato,vegetable medley, salad and homemade bread $18.99
***Consuming Raw or Uncooked Meats, Poultry,Seafood,Shellfish,or Eggs may increase your risk of
foodborne illness,especially if you have certain medical conditions. ***
•
GOURMET CRAFT PIZZAS
GLUTEN FREE AVAILABLE IN 14"ONLY •
THIN CRUST AVAILABLE IN 14" ONLY
BUILD YOUR OWN PIZZA WITH OUR SPECIAL BLEND CHEESES HOMEMADE TOMATO PIZZA
SAUCE
Individual 10" Serves 1 $6.99
Medium 14" Serves 2-3 $9.99
Large 16" Serves 3-4 $10.99
MEAT TOPPINGS AVAILABLE
Pepperoni, Fontanini Sausage, Apple Wood Smoked Bacon, Honey Ham, Canadian bacon,
Anchovies, Meatballs and Extra Cheese.
VEGETABLE TOPPINGS AVAILABLE
Onion, Black or Green Olives, Green Peppers,Yellow Banana Peppers,Jalapeno Peppers, Fresh
Mushrooms, Diced Tomatoes, Pineapple, Spinach,Garlic, Roasted Red Peppers.
10" 1.00 per topping
•
14" 1.50 per topping
16"2.00 per topping
•
•
STROMBOLI
Plain with sauce and cheese Small $7.99 Large$10.99
Steak with pepper and onions Small$9.99 Large$13.99
Special (pepperoni, sausage, mushrooms, onion) Small $9.99 Large$13.99
CALZONES
Ricota's House Blend Cheese with Calzones(Sauce on side) Plain Small$8.99 Large$12.99
Steak with pepper and onions Small$9.99 Large$13.99
Special (pepperoni, sausage, mushrooms,onion) Small$9.99 Large$13.99
SPECIAL PIZZAS
1.Greek Pizza olive oil,tomatoes, red onion, Gyro meat, black olives, Feta's and Tzaziki sauce swirl.
Small: $13.99 Medium:$16.99 Large: $19.99
2.Artichoke Pizza Artichoke hearts, sliced tomatoes, spinach, mushrooms, red roasted peppers.
Small: $11.99 Medium: $16.99 Large: $19.99
3. Mediterranean Pizza Pizza sauce with Feta's mozzarella cheese, spinach, black olives, sundried
tomatoes pesto swirl.
Small:$13.99 Medium: $17.99 Large: $20.99
4. Marencio Pizza Sautéed chicken in pink vodka sauce,fresh mushrooms, spinach.
Small: $13.99 Medium: $17.99 Large: $20.99
5. Buffalo Chicken Pizza Spicy Buffalo mild sauce, tender chicken, red onion, mozzarella cheese.
Small: $13.99 Medium: $17.99 Large: $20.99
6. Chicken Aifredo's Spinach Pizza Grilled chicken with fresh baby spinach, tomato with creamy Alfredo
sauce, house blend cheese.
Small: $13.99 Medium: $17.99 Large: $20.99
SPECIALITY PIZZA
1.Jorbas Special Pepperoni, onion,green pepper, mushroom,ground beef, Fontanini sauce.
Small: $13.99 Medium: $18.99 Large: $21.99
2. Meat Lover's Pepperoni, ham, Fontanini sausage, bacon,ground beef.
Small: $13.99 Medium: $16.99 Large: $18.99
3. Meatball Pizza Homemade meatballs, fresh basil, with special house blend cheese.
Small:$9.99 Medium: $13.99 Large: $15.99
4. Hawaiian Pizza Honey ham and pineapple.
Small:$9.99 Medium: $13.99 Large: $15.99
5. Fresh Vegetable Pizza Fresh mushroom,spinach, sundried tomatoes, red roasted peppers, onions,
tomatoes.
Small: $9.99 Medium: $16.99 Large: $18.99
6. White Pizza Roasted garlic vicotta, fresh basil house blend cheese. No sauce.
Small:$10.99 Medium: $14.99 Large: $18.99
7. Margarita Pizza Pizza Sauce,fresh mozzarella,tomatoes, fresh basil, roasted garlic.
Small:$10.99 Medium:$14.99 Large: $18.99
Specialty Cheese
Fresh Mozzarella
Vokan Cheese
Feta
Blue Cheese
OVEN BAKED SPECIALTIES
All Served with salad and bread (Greek or Caesar salad add $2.00)
Lasagna Layers of tender pasta with a blend of four cheese and our special homemade sauce $12.99
Baked Manicotti Manicotti stuffed with ricotta cheese, baked in a tomato sauce and melted with
mozzarella cheese. $11.99
Cheese Ravioli Large cheese stuffed ravioli, baked with a tomato sauce and melted mozzarella cheese.
• $11.99
• Eggplant Parmigiana Breaded fried eggplant, baked with mozzarella cheese and marinara sauce $11.99
Veal Parmigiana Tender veal baked and topped with parmesan cheese and marinara sauce $14.99
ORIGINAL BUFFALO WINGS
Choice of Mild, Medium, Hot, Boiling Hot,Jamaican Jerk, BBQ,Teriyaki, Wild Asian, Lemon Pepper
Served with Celery and choice of Ranch or Blue Cheese Dressing
Double Baked Wings will be an extra charge as the following
10-1.00 25-1.25 50 and up- 1.50 more
5 $5.25
10...............................$9.9 9
15 $14.50
25 $18.99
50 $42.99
75 $52.99
• 100 $72.99
Extra Dressing.........$1.00 each
20 oz. ......$8.00
Extra Wing Sauce 20 oz. $8.00
KID'S MENU
Spaghetti with Meatball or meat sauce $5.99
Chicken Tent with French Fries $5.99
Cheeseburger with French Fries $5.99
Fettuccini Alfredo $6.99
•
�yp� CATAWBA COUNTY
� 100A SOUTHWEST BLVD
NEWTON,NORTH CAROLINA 28658 RECEIPT
a► PHONE: 828.465.8399
U " . ®<y sc.' Monday, March 14, 2016
is 4 www.catawbacountync.gov
PAYOR: Zorba
Zorba(Dimarhos, Elias)
PAYMENTS
TRANSACTION NUMBER: TRC-637142-14-03-2016
PAYMENT DATE : 03/14/2016
PAYMENT TYPE: Cash
INVOICE NUMBER FEE NAME FEE AMOUNT
03-16-326112 Food and Lodging Review Fee $75.00
TOTAL PAYMENTS : $75.00
EHPR-03-2016-23386
CASE TYPE: Environmental Health Plan Review WORK CLASS: Other ELI
SITE ADDRESS: 924 CONOVER BLVD W, CONOVER NC 28613
Applicant ZORBA,208 SHERWOOD PL, MORGANTON NC 28655
C:8284615467
**NO PEOPLESOFT ACCOUNT ASSIGNED **
receipt 03/14/2016 10:40 Page 1 of 1