HomeMy WebLinkAboutEHPR-3-10-4391.TIF
Catawba County Environmental Health
1
Contact Information for Plan Review
IOOA Southwest Boulevard, Newton, NC 28658
1 4 (828) 465-8270 phone (828) 465-8276 fax
FLI Case #
PLN Case#
Property Location
Property ID# * 3 _tjL-_ q3
Street Address
City
Zip * Z (-p C5
Business Name:
Mailing Address
Address 2
City
zip
Phone 5 --11A a
Owner Name V\ I
V RU~4) Owner Mailing Address fi
Address2 - C
City o`~ZeS~
Zip `
Phone o(' Q t u- 0 0
Architect L_L-
Contact Address a? S -
Address 2
City RV I,
Zip
Phone
Contractor
Contact Address
Address 2
City
Zip
Phone
Contact Information Sheet and $200 fee required to begin plan review process
Complete and return Food Establishment Application * Required field
Applicant Signature Date
73- J 5
T
Catawba County Public Health Department
Division of Environmental Health
O ~K-3-1b-Itxi
FOOD ESTABLISHMENT PLAN REVIEW APPLICATION
For submission with full set of signed and sealed plans produced by an architect or engineer.
Type of Construction: NEWS REMODEL CONVERSION
County in which Located: Ecd aZ,2) b 0,J -
Name of Establishment: uLn ,
Establishment's Address: t 1 r Q
City: Zip Code:
Owner's Current Physical ct 1 " Vl , T-51 MCCAr\1:e 0,
Mailing Address: City: I dclwq Yl Zip Code: 2 S
Phone if available: (g 2) - - / (p Fax: - - )
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I have submitted plans/application to the following:
(Please note date phone number and contact person on application line)
Plumbing
Contact Person
Phone Number - - )
Electrical
Contact Person
Phone Number - - )
Building
Contact Person
Phone Number - ( -
Hours of Operation _
Sun Mon 4/nTue'6t1t' - 4 Wed ~ Thu ~n Fri Sat
Number of Seats
Number of Staff C : 3 (Maximum per shift)
Facility Total Sq. Ft.
Projected Number of Meals to be Served: (Approximate number)
Breakfast_ r"2 Lunch , (a Dinner C~OS~
Projected Start Date of Construction
Projected Completion Date of Project l
1
Type of Service (Check all thatapply)
Sit Down Meals
Take Out
Caterer
Mobile Food Unit
Push Cart
Limited Food Service
Temporary Food Stand
Single Service Utensil Only
Multi-Use Utensil Service Only
Both Multi-Use and Single Service Utensils
Other
Please Enclose the Following Documents
■ Proposed menu items (including seasonal variations in the menu).
■ Manufacturer specification sheets for each piece of equipment shown on plans.
■ 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.).
■ Plan of facility drawn to scale showing location of equipment, plumbing, electrical service and
mechanical ventilation, including location of all electrical panels.
2
ITEMS TO BE ADDRESSED
I. 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 the 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 standards as specified according to 15A NCAC 18A
.2600, Rule .2617 paragraph (d).
6. 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 or otherwise arranged so as to permit thorough cleaning.
7. Acceptable materials for walls, ceilings and coved juncture bases in 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: brick, cinder blocks, slag blocks, or concrete blocks, if used,
must be glazed, tiled, plastered or filled so as to provide a smooth surface. If plans specify the
use of a material not on this list, include a sample of the material for evaluation.
3
FOOD PREPARATION REVIEW
Check categories of Potentially Hazardous Food (PHF) to be handled prepared and served.
CATEGORY Yes No
Thin meats, poultry, fish, eggs (hamburgers, chicken breast, fish filet, etc.)
Thick meats, whole poultry (whole roasts, pork, chicken, meat loaf, etc.) ✓
Hot processed foods (soups, stews, chowders, casseroles) ✓
Bakery goods (pies, custards, creams) _
Other:
PLEASE CHECK BOX FOR THE FOLLOWING QUESTIONS
FOOD SUPPLIES
1. Are all food supplies from inspected and approved sources? Yes No
COLD STORAGE
2. Are adequate and approved freezer and refrigeration available to store frozen foods at 0° F and
below, and refrigerated foods at 45° F (7° C) and below? Yes/ No
Provide the method used to calculate cold storage requirements;,`' un
~d/Y T d-, c U 4-101 s J-4 n OQ~
Provide total footage of space dedicated to walk-in cold storage ~'i'1CJj
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
cooked/ready-to-eat foods? Yes No
If yes, how will cross-contamination be prevented? (AJ
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4. Does each refrigerator/freezer have a thermometer? Yes_\,,,' No
Number of refrigeration units:- Number of freezer units.
bei Cco~
THAWING
Please indicate by checking the approprihazardous 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 21°C
Cooked Frozen indicate wt. lbs.
Microwave
Other (describe):
4
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 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
Port 155 F 15 sec Other PHF 145 F 15 sec
Eggs 145 F 15 sec * reheating PHF 165 F 15 sec
Item #2 - Hot Holding
How will hot PIE (potentially hazardous food) be maintained at 140° F (60° C) or above during holding
for service? Indicate type and number of hot holding units.
SCO Ll
Item #3 - Cold Holding
How will cold PHF (potentially hazardous food) be maintained at 45° F (7° C) or above during holding
foMrvi) ce ? Indicate type and number of hot holding units.
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 (140° 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
Rapid Chill
Other (describe):
5
FOOD PREPARATION
1. Plea ist categories of food prepared more than 12 hours in advance of service.
Q~
2. Will disposable gloves and/or utensils and/or food grade paper be used to minimize handling of
ready-to-eat foods? Yes No
3. Is there an established policy to exclude or restrict food workers who are sick or have infected
cuts and lesions? Yes No
Please describe proce ure:
Illy-4p Z2 '-aza OMl
4. How will cooking equipment, cutting boards, counter tops and other food contact surfaces which
cannot be submerged in sinks or ut through a.dishwas er be cleaned and sanitized?
47
Pleas descr~be procedure:
5. How will ingredients for cold ready-to-eat foods such as tuna, mayonnaise and eggs for salads
and andwiches be pre-chi ed before mixed and/or assembled?
6
THE FOLLOWING 4 QUESTIONS DEAL WITH 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
of food 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 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? Ye s,No
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:
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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 used, and should include time o day and frequency of pre aration for the produce at this location:
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2. Seafood Preparation Procedures / f-v
a. Will seafood be washed or rinsed prior to use? L 7CA-r~a UJI 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:
7
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 No
b. Is there an approved location used for washing or rinsing poultry? Yes/ No
c. Will it be used for other operations? Yes , No
Please indicate location of poultry washing equipment and describe the procedures. Include time of day
and uency for washing or rinsin the seafood at this location:
4
1
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,/- No
c. Will it be used for other operations? Yes No
Please indicate locat<n' o seafood washing equipmen nd descri e the proce Is. Include time of day
and eque cy for was ing ot. r' in the seafood/at th' to do
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ei- -e
Please describe the por Pand~g'd 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:
8
DESIGN INFORMATION
I. DRY GOODS STORAGE
1. Is appropriate dry good storage space provided for based upon menu, meals and frequency
of deliveries? Yes No
Provide information on the frequency of deliveries and the expected gross volume that is to be
delivere h f e.
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II. WATER SUPPLY
1. Please check one: Is water supply Community? YesNo ✓ Municipal? Yes ZNo
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 No
If yes, please attach copy of written approval and/or permit.
3. Is ice made on premises or purchased commercially? Yeas./ No
Please specify:A , Zk) 1-6 L L
If made on premised than specific on for the ice machine will need to be provided. Describe
provision for ice scoop storage:
241=z 71
III DUMPSTER /
4. Will a dumpster be used? Yes ✓ No N/A
Number Size Frequency of Pickup
Contractor Service:
r ~
5. Will the dumpster be cleaned on site? Yes No
7-l'CY-</, G A S wil/ ~ ~ den-,04
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.
6. Is the dumpster to be cleaned by an off site contracted cleaning service? Yes No-~'~
9
If yes, please provide name and address of the firm contracted for this service.
Name:
Mailing Address:
City: State: Zip Code:
Telephone: Fax:
7. Will a compactor be used? Yes No N/A
Number Size Frequency of Pickup
Contractor Service:
8. Will the compactor be cleaned on site? Yes No ✓ N/A
If the compactor is to be cleaned on site, then the waste water from the cleaning operation
will be required to be discharged to the sanitary sewer system.
9. Is the compactor to be cleaned by an off site contracted cleaning service? Yes No
If yes, please provide name and address of the firm contracted for this service.
Name:
Mailing Address:
City: State: Zip Code:
Telephone: Fax:
10. Describe surface and location where dumpster/compactor/cans are to be stored:
11. Will trash containers be stored outside? Yes ---No
If yes, please describe location:
12. Type and location of waste cooking grease storage receptacle:
13. Is there an area to store recycled containers? Ye~x.,~No
Describe:
14. Location and size of grease trap:
Z-40 ,
10
X. SEWAGE DISPOSAL
1. Is building connected to a municipal sewer? Yes No
2. If no, is private disposal system approved? Yes No Pending
If yes, please attach a copy of the written approval and/or permit.
XI. GENERAL
1. Are insecticides/rodenticides if used stored separately from cleaning and sanitizing agents?
Indicate location: Yes ...~No
2. Are all cleaning materials and toxicants stored away from food preparation/storage areas? This
includes items used on premises, retail sales and personal medications. Yes No
Please Describe Location:
3. Are all containers of toxic/cleaning material including sanitizing spray bottles clearly labeled?
Yes~~No
4. Are laundry facilities located on premises? Yes No
If yes, what will be laundered?
5. Is a laundry dryer available? Ye§ No
If yes, please describe location:
6. Location of clean linen storage: -Z7r C C Q
7. Loc ion of dirty linen storage: /Laat CL t
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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)
Owner(s) or Re nsible Representative(s)
Date: 03 1'
11
a
FOOD PREPARATION WORKSHEET SUPPLEMENT
Food Item:
Will the food item be washed or rinsed prior to use? If yes please indicate location of equipment and
describe the washing procedures. Include time of day and frequency for washing or rinsing the product
at this location:
Location of equipment:
Time of day and frequency:
Procedure used to wash or rinse food item:
Please describe the preparation procedures for the food items described above and indicate location of
equipment to support this operation. The preparation procedure should include dishes in which the
product will be used, and should include time of day and frequency of preparation for the food item at
this location:
Location and type of equipment of equipment:
Time of day and frequency:
Food item preparation procedures:
12
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Breakfast ,Favorites:
Cinnamon R.oIC
Cinnamon 'twist
Cheese Danish
Bagels:
WhoCe wheat, blueberry, or cinnamon served with choice of honey butter
or cream cheese spread
Muffins:
Blueberry, Banana Nut, andgat Free Blueberry
Croissants:
Bacon, Sausage, or Ham
tivith egg......
With cheese......
Cream cheese only......
Waffles and Pancakes:
Plain, whoCe wheat, chocolate chip, or blueberry
Biscuits andsandwiches:
Bacon, Sausage, or Ham
with egg...
with cheese...
Gravy Biscuits
Fruit Bawl
Beverages:
Coffee: Regular or Decaf
French TaniCCa Cappuccino
Hot Chocolate
Soda: Peps% Diet Pepsi, Mt-Dew, Diet Mt. Dew Sierra Mist,
Dr. Pepper, and Orange
7vliCkshakes: Chocolate, Tanif" Strawberry
Lunch:
Subs:
Mike's MeatbalC with White .American Cheese
PhilCy Cheesesteak
Cajun or Plain Turkey
Ham and Turkey
Club with ?'urkey, Ham, Bacon, Lettuce, Tomato, Mayonnaise
.And Cheese
Chicken Club
Chicken Caesar
.ACCsubs can be substituted with whole wheat
Sandwiches:
Mom's MeatCoaf
BLT
Reuben with -Aujus sauce
B93Q
Tuna
Chicken Salad
Ham-n-Cheese
Chicken/ GrilCed or Crispy
Chicken Club
Wraps:
Chicken Caesar
Ch%potle chicken
PhilCy wrap
Classics:
Hot dog
ChiCi Cheese Dog
Sausage Dog
jr
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Salads:
Chicken
Tuna
Ham-n-Turkey
Dressings: Ranch, Italian, Phousand-rstanc~ Bleu Cheese, Honey
Nustarci, Fat Free Italian, Fat Free Ranch
ems.
Side Xickers:
Potato Chips
Sweet Potato Fries
Macaroni and Cheese
Pasta salad
Potato Salad
Cole Slaw
Fruit salad
yogurt
Side Salad
Soup of the day
little likes
GriCCed Cheese
Chicken lenders
Ham -n- Cheese Sandwich
Served with choice of one side
Desserts:
Creamy White Coconut cake
Granny's Chocolate Fudge Cake
Whipped Cream Cheese Cake
Strawberry Shortcake
Oatmeal Cookies
0 less fat Lemon Cheesecake
Sugar Free Cookies
Hours of Operation:
Mon-Sat 7am-3pm
Sunday we are closed
We offer catering during hours of non-operation
Feelfree to give us a call at (828) 303-1642 or (828) 464-5565
Sunrise Cafe Equipment Uses
Convection oven will be used to cook pastry items and rotisserie items such as chicken.
The electric griddle will be used to cook eggs, sausage, and bacon for breakfast
sandwiches, and hot dogs for lunch. The toaster will be used to toast bread items.
Our restaurant will use all paper goods for service as well as sandwich baskets, and all
plastic utensils. If we are able to cater we will use plastics as well and disposable
aluminum foil pans with covers. We only plan on doing baked goods for catering such as
casseroles, lasagna, and also sandwich and soup items. For vegetables we will use pre-
packaged items that can be heated in convection oven. Most of the meats for our
sandwiches will be done by the rotisserie in the convection oven then sliced with meat
slicer. We will use soup kettle warmers for our soups. Some meats will come
prepackaged by IFH, for instance pork for making BBQ. The griddle we plan to use does
not require a hood, it is commercial and portable for catering uses as well.
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Waring WC0250 (Commercial 1/4 Size Countertop Convection Ove... http://www.selectappliance.com/exec/ce-product/wa-wco250
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Commercial 1/4 Size Countertop Convection Oven With Rotisserie -
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Shiooino Weight: 37 pounds
Chef Hat Rating:
• Convection bake, roast, bake, rotisserie and broil functions
• Heavy-duty stainless steel inside and out
~°f t Xd II~eaeas ~ • .9 cubic foot capacity - fits 3 quarter size sheet pans
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Leasinn • Clear-view tempered glass window
Affiliates • 1700 watts of power, 120V, 14 Amps
Vidbits • 12.25"H x 21.25"W x 18.13"D
Redoes • Limited One Year Fan Motor Warranty
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Sam's Club - Waring Pro - Rotating Waffle Maker http://www.samsclub.com/shopping/navigate.do?dest=5&iten =448449
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This Rotating Waffle Maker includes a flip feature that ensures even baking
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Specifications
• Rotating waffle maker
• Makes up to a 7" waffle
• Extra deep pockets
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• Dimensions: 7.5"H x 21.0"L x 9.25'W
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l of4 3/16/2010 6:29 AM
Restaurant Broiler - Countertop Model - No Hood Required http://charlotte.craigslist.org/bfs/1629147790.htm1
charlotte craigslist > for sale / wanted > business/commercial email this posting to a friend
Avotd scams and fraud by dealing locally? Beware any deal involving Western Union,
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Restaurant Broiler - Countertop Model - No prohibited
Hood Required - $400 (Concord) spam/overpost
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Date: 2010-03-04, 9:56PM EST
Reply to: sale-rcx46-1629147790&crai slig st.org [E'rrors when replying to ads']
Aristo-Ray Broiler from The Broaster Co. - Cooks Steaks, Chicken, Burgers - $400
This is for an Aristo-Ray Jr. Broaster Broiler Model FS-l, that has never been used other than
checking to make sure that it is fully functional. This unit is in perfect condition. It has about a 2 sq. ft.
footprint but can cook just about any protein extremely quickly. This unit runs on standard 120v
power and has three cooking/warming areas: broaster drawer, bun warming drawer, two holding pans.
Here is an exert from the manual, which comes with the unit:
COOKING
With a Model 1 (Single) or Model 2 (Double) you are BROILING with a calrod element. With this
element you are doing three things:
1. cooking meat
2. warming bread
3. keeping items hot in FS storage pans.
A. Turn power switch on and leave on all day. When not broiling, thermostat will maintain machine at
proper standby temperature. When broiling, timer over-rides thermostat and activates a solid broiling
cycle for number of minutes set on timer.
B. Before first cooking of day, cycle timer for approximately 7 minutes to allow aluminum grid to
become HOT.
C. Broiling is controlled by minutes set on timer. Place meat on grid in broiling drawer; Bread on wire
rack in warming drawer; Set timer for desired number of minutes.
NOTE: Thicker portions take longer to cook while thinner portions cook quicker. By practice learn
how long to cook the portions you are serving.
EXAMPLE: An average 4oz. hamburger patty should cook in approx. 4 min. with bun heating in same
time. If cooking frozen patties allow at least one additional minute of cooking time. DO NOT TURN
PATTY. When timer bell rings at end of cooking cycle meat will be done all the way through.
D. In FS Models for storage of pre-cooked meats such as hamburgers and hot dogs, mix flavor savor
bullion according to directions on the package and place hot liquid and meats in covered FS pans
where the meat will stay Hot, Moist, Tasty, and Ready to serve. The storage pans my also be used for
keeping any desired condiment hot such as: hot dogs, chili, sauteed onions and peppers, saurkraut,
mushroom gravy, sausage gravy, etc.
HOT DOGS - Use all-meat wieners, notch an "X" in each end and center or slice open length wise,
place in Broiler until bubbles appear on surface, about two minutes, remove and serve on hot bun.
You know how good they taste when cooked over and open fire. They are even better when broiled.
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Restaurant Broiler - Countertop Model - No Hood Required http://charlotte.craigslist.org/bfs/1629147790.html
STEAKS - Steaks should be defrosted to room temperature, sprinkle well both sides with seasoning
salt, broil until way you prefer - rare, medium, or well done. Baste now and then with melted butter.
Steaks must, of course, be turned. Minute steaks cook in about 5 minutes and may need to be turned.
CHICKEN SECTIONS - Brush thoroughly with margarine or butter, turn as needed and broil until
done, usually about fifteen to twenty minutes.
BACON - Bacon should be broiled on low heat, slowly to be tender and crisp. Lay strips of bacon on
grid which is hot from rays, then turn timer off and allow to cook slowly. You can cook bacon ahead,
place in dish in warmer, ready to serve as needed.
HOT HAM - Place strips in Broiler for about three minutes.
I have other restaurant items listed on my google site at the following link:
http://sites.google.com/site/linktomystu
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• Location: Concord
• its NOT ok to contact this poster with services or other commercial interests
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2 of 3 3/16/2010 8:51 AM
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CATAWBA COUNTY NC - Parcel Report
Information Regarding Selected Parcel(s)
Parcel ID.- 3730-16-93-8490
Name: BANDY ALLEN H JR
Name2: BANDY DEBORAH R
Address: PO BOX 25
Address2:
City: NEWTON
State: NC
Zip: 28658-0025
Account: 2435910
Calc Acreage: 0.04
Tax Map: 001N 10013
LRK: 1303
Deed Book: 2576
Deed Page: 1622
Subdivision Name:
Subdivision Block:
Lots:
Plat Book:
Plat Page:
Building Number: 17
Street Name: S MAIN AV
Site Zip: 28658
Township: NEWTON
Fire Code:
City Code: NEWTON
State Road:
Total Bldgs Value: $103,200
Land Value: $7,000
Total Value: $110,200
Year Built: 1930
Year Remodeled:
Last Sale Date: 5/13/2004
Last Sale Amount: $30,200
Neighborhood: 108
Watershed:
Watershed Split:
Voter Precinct: P10
E911 District: NEWTON
Zoning: B-3
Zoning2:
Zoning3:
Zoning Split: N
Zoning Overlay:
Zoning District: NEWTON
Split Zoning Dist: N
Split Zoning Dist(1): 0
Split Zoning Dist(2): 0
School District: NEWTON CONOVER
Elementary School: SOUTH NEWTON
Middle School: NEWTON CONOVER
High School: NEWTON CONOVER
School Split: NO
P&Z Case Number:
Census Tract 2010: 011200
Census Block 2010: 3002
Small Area Plan:
Agricultural District:
Printed: Tue, March 16, 2010 01:30 PM
Catawba County, North Carolina
N This map product was prepared fi-oin the Catawba County, NC, Geographic Information System.
Catawba County has made substantial efforts to ensure the accuracy of location and labeling information
contained on this map. Catawba County promotes and recommends the independent verification of anv
data contained on this map product by the user. The County of Catawba, its employees, agents and
personnel disclaim, and shall not be held liable for any and all damages, loss or liability, whether direct, indirect
or consequential which arises or may arise ft-om this map product or the use thereof by any person or entity. Legend
Selected Parcel Number: 3730-16-93-8490
1 inch = 60 feet Prepared for:
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THIS IS NOT A LEGAL DOCUMENT Tue, March 16, 2010 01:30 PM
o' LH A BA <v
~A Cpl CATAWBA COUNTY, NC
100-A South West Blvd PLAN RECEIPT
E Newton, NC 28658-
0 (828)465-8399 Tuesday, March 16, 2010
j$ 4 Z sM www.catawbacountync.gov
Plan Case: EHPR-3-10-4391 Invoice Number: INV-3-10-260489
Environmental Health Plan Review Invoice Date: 03/16/2010
Site Address: 17 S MAIN AV, Newton, NC
APPLICANT OWNER
VALERIE LUANGKHOT
19 S MAIN AV
NEWTON NC 28658-
(828)303-1642
Fee Name Fee Amount
Food and Lodging Review Fee Fixed $200.00
Total Fees Due: $200.00
PAYMENTS
Date Pay Type Check Number Amount Paid Change
03/16/2010 Check 1008 $200.00 $0.00
Total Paid: $200.00
Payer: TERESA SETZER
Total Due: $0.00
plan receipt ?Oe98cc9d-eAba- 1566-973-tc01 caR7(d 1 }.rpt 03/16/2010 13:7