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Starbucks Plan Review - COM CD Environmental Health Review - 7/14/2021
• V�f I1 t tit Starbucks Health Department Plan Review Guide Table of Contents Menu................................................................................................................................... 3 Foodand beverage preparation.......................................................................................5 Preparation process for Espresso Beverages................................................................... 5 Preparation process for Frappuccino® Blended Beverages ........................................... 5 Preparation process for VivannoTM Smoothies............................................................... 6 Preparation process for oatmeal...................................................................................... 6 Preparation process for warmed sandwiches/Panini....................................................... 6 HACCPPlans.................................................................................................................... 7 Starbucks Espresso Beverage Program (Dairy and Soy Handling)................................ 7 StarbucksOatmeal Program ........................................................................................... 8 Starbucks Pastry/Sandwich Warming Program.............................................................. 9 Starbucks Frozen Pastry/Sandwich Warming Program................................................ 10 Equipmentschedule........................................................................................................ 11 Equipmentcleaning procedures.................................................................................... 11 Cleaningof in-use utensils............................................................................................ 11 Manualwarewashing sink............................................................................................. 11 Inplace cleaning........................................................................................................... 11 Insectand rodent control............................................................................................... 11 FinishSchedule ............................................................................................................... 12 PartnerIllness Policy...................................................................................................... 13 Introduction................................................................................................................... 13 Definitions..................................................................................................................... 13 BaristaResponsibility................................................................................................... 13 Shift Supervisor Responsibility .................................................................................... 14 Manager/Assistant Manager Responsibility................................................................. 14 ©2011 Starbucks Coffee Company. All rights reserved. 2 Starbucks Health Department Plan Review Guide Menu Category Menu Items Coffee, tea and • Brewed coffee • Hot chocolate other beverages • Brewed tea • Caramel Apple Spice • Iced coffee • Apple juice(cold or steamed) • Iced tea • Flavored steamed milk Espresso • Caffe American • Espresso Beverages* • Caffe Latte • Espresso Con Parana (Served hot or iced) • Caffe Mocha • Espresso Macchiato • Cappuccino • Gingerbread Latte(Seasonal) See "Food and • Caramel Brulee Latte(Seasonal) • Peppermint Mocha Preparation"for • Caramel Macchiato • Peppermint White Chocolate Mocha preparation method. • Cinnamon Dolce Latte • Pumpkin Spice Latte(Seasonal) • Cocoa Cappuccino • Salted Caramel Mocha(Seasonal) • Eggnog Latte Seasonal • White Chocolate Mocha Frappuccino • Caffe Vanilla Frappuccino • Mocha Frappuccino® Blended • Caramel Brulee Frappuccino® • Peppermint Mocha Frappuccino Beverages* (Seasonal) • Pumpkin Spice Creme Frapp®ccino® • Caramel Frappuccino® • Pumpkin Spice Frappuccino See "Food and • Cinnamon Dolce Creme Frappuccino (Seasonal) Preparation"for • Cinnamon Dolce Frappuccino • Strawberries&Creme Frappucc®o® preparation method. • Coffee Frappuccino • Tazo®Chai Creme Frappuccino • Double Chocolaty Chip Frappuccino® • Tazo®Green Tea Creme Frappuccino® • Espresso Frappuccino® • Vanilla Bean Creme Frappuccino® • Extra Coffee Caramel Frappuccino® • White Chocolate Creme Frappuccino • Java Chip Fra uccino • White Chocolate Mocha Fra uccinoa VivannoTM • Chocolate VivannoTM Smoothie—mocha flavored sauce,a whole banana,milk,whey Smoothies* protein and fiber powder,and ice. See "Food and • Orange Mango VivannoTM Smoothie— orange mango juice,a whole banana,milk, Preparation"for whey protein and fiber powder,and ice. preparation method. • Strawberry VivannoTM Smoothie—strawberry puree,a whole banana,milk,whey rotein and fiber powder,and ice. Bakery* • 8-Grain Roll • Chonga Bagel • Pumpkin Scone (Stored in ambient • Apple Bran Muffin • Cinnamon Chip Scone • Raspberry Muffin display case; Stocked • Apple Fritter • Cranberry-orange Scone • Raspberry Scone using gloves; Served • Asiago Bagel • Fudge Mini Doughnut • Red Velvet Cupcake using tongs/tissue; • Banana Nut Loaf • Ginger Molasses Cookie • Reduced-Fat Banana Warmed upon • Birthday Cake Mini • Glazed Doughnut Choc Chip Coffee Cake customer request.) Doughnut • Hawaiian Bagel • Reduced-Fat Cinnamon • Blueberry Oat Bar • Iced Cinnamon Roll Swirl Coffee Cake • Blueberry Scone • Iced Lemon Pound Cake • Starbucks®Classic • Blueberry Streusel • Mallorca Sweet Bread Coffee Cake Muffin • Maple Oat Pecan Scone • Treat-Sized Double • Butter Croissant • Marble Pound Cake Chocolate Cookie • Cheese Danish • Marshmallow Dream Bar • Treat-Sized Peanut • Chocolate Brownie • Morning Bun Butter Cookie • Chocolate Chunk • Multigrain Bagel • Vanilla Bean Cupcake Cookie • Oatmeal Cookie • Vanilla Bean Scone • Chocolate Croissant • Plain Bagel • Very Berry Coffee Cake Chocolate Doughnut . • Zucchini Walnut Muffin • �► Pumpkin Bread ©2011 Starbucks Coffee Company. All rights reserved. 3 Starbucks Health Department Plan Review Guide Starbucks • Birthday Cake Pop • Red Velvet Whoopie Pie Petites®* • Carrot Cake Mini Cupcake • Rocky Road Cake Pop (Stored in ambient • Lemon Sweet Square • Salted Caramel Sweet Square display case;Stocked • Peanut Butter Mini Cupcake • Tiramisu Cake Pop using gloves; Served using tongs/tissue) Hot Breakfast* • Bacon,Gouda Cheese&Egg Frittata on Artisan Roll (Prepackaged;No • Egg White,Spinach&Feta Wrap onsite preparation; • Ham,Parmesan Frittata&Cheddar on Artisan Roll Warmed upon • Reduced-Fat Turkey Bacon with Egg Whites on English Muffin customer request) . Sausage,Egg&Cheese on English Muffin • Starbucks*Perfect Oatmeal(optional toppings—brown sugar,nuts,and dried fruit) • Ve ie,Egg and Monterey Jack Artisan Breakfast Sandwich Fruit and Snack • Chicken on Faatbread with Hummus Artisan Snack Plate—Hummus,grape Plates tomatoes,carrot and cucumber sticks with chicken strips on a wheat flatbread. (Prepackaged;No • Fruit,Nut&Cheese Artisan Snack Plate—Sliced apples,dried cranberries and onsite preparation) almonds,with Brie,Gouda and white Cheddar cheese and a sesame cracker. • Protein Artisan Snack Plate— Hard-boiled egg,grapes,sliced apples,and white Cheddar cheese with multigrain muesli bread and honey peanut butter spread. • Snack-Fulls—Crunchy animal crackers,string cheese,raisins and apple slices. Sandwiches, • Chicken Santa Fe Panini—Chicken with sour cream green chili spread,bell pepper Panini & Wraps and pepper jack cheese on flatbread. (Prepackaged;No • Egg Salad Sandwich—Egg salad with dill,mustard,celery and lettuce on wheat onsite preparation) bread. • Roasted Vegetable Panini—Roasted zucchini,eggplant,and red peppers with baby spinach and provolone cheese on focaccia bread. • Roma Tomato&Mozzarella Sandwich—Roma tomato,mozzarella,spinach and basil pesto on a piccolo roll. • Tarragon Chicken Salad Sandwich—Chicken with cranberries and tarragon dressing on whole-wheat bread. • Turkey&Swiss Sandwich—Sliced turkey breast with Swiss cheese and lettuce on wheat bread. Salads* • Deluxe Fruit Blend—Combination of seasonal fruit. (Prepackaged;no • Farmer's Market Salad—Romaine lettuce topped with crumbled blue cheese,dried onsite preparation) cranberries,julienned carrots,sliced apples and slivered almonds. • Garden Pesto Salad—Penne pasta,chicken breast,zucchini,red pepper,pesto and grated Parmesan cheese. • Picnic Pasta Salad—Diced chicken,shredded carrots,grape tomatoes,diced zucchini and Farfalle pasta in a red wine vinaigrette dressing. Yogurt parfait* • Dark Cherry Yogurt Parfait—Cherry yogurt with cherries and almond-coconut (Prepackaged;No granola. onsite preparation) • Greek Yogurt Honey Parfait—Yogurt with almond-coconut granola,pumpkin seeds, and dried cranberries. • Strawberry and Blueberry Yogurt Parfait—Yogurt with strawberries,blueberries and granola. Pre-packaged • Biscotti • Gum Retail Items* • Chocolate • Mints • Cookies • Whole bean coffee Pre-packaged • Bottled juice • Bottled flavored water Bottled • Bottled Frappuccino* • UHT pasteurized organic milk Beverages* • Bottled water • Assorted soda *Availability of specific items may vary by location and season. ©2011 Starbucks Coffee Company. All rights reserved. 4 Starbucks Health Department Plan Review Guide Food and beverage preparation No menu items require extensive preparation. All beverages are prepared for immediate service in response to an individual customer order. All food products including breakfast sandwiches, fruit and snack plates, sandwiches, Panini,wraps and salads are pre- assembled and pre-packaged by an approved commercial manufacturer and are received ready-to-eat. There is no cooking, cooling or reheating of any products. Oven warmed foods (i.e. sandwiches,Panini and wraps) are heated per customer order for quality purposes only. Disposable gloves,utensils and/or food grade paper are used to prevent handling of ready-to-eat foods. Preparation process for Espresso Beverages I. Steam milk/ 2. Pour espresso 3. Add 4. Hand to soy milk shots and milk syrup/ customer (Steamed into cup topping per order) 5. Wipe steaming wand,rinse steaming pitcher Preparation process for Frappuccino° Blended Beverages 1. Add coffee 2. Add 3. Add ice 4. Add 5. Blend milk flavors and syrup 6. Pour 7. Hand to 8. Rinse blender,lid, into cup customer and measuring cup ©2011 Starbucks Coffee Company. All rights reserved. 5 Starbucks Health Department Plan Review Guide Preparation process for VivannoTM Smoothies 1. Add juice or 2. Add 3. Add ice 4. Add 5. Add chocolate milk protein banana powder 6. Blend 7. Pour 8. Hand to 9. Rinse blender,lid, into cup customer measuring cup Preparation process for oatmeal 1. Add oatmeal 2. Add hot 3. Hand to customer with to cup 0 water pre-packaged toppings Preparation process for warmed sandwiches/Panini 1. Place piece of 2. Remove 3. Place 4. Use tongs to parchment sandwich from sandwich on move parchment paper on 0 wrapper using 0 parchment 10 paper and cutting board single use paper sandwich into gloves or tongs oven 5. Use tongs to 6. Hand to 7. Discard product 8. Use wiping insert customer wrapper and cloth to sanitize sandwich into parchment paper cutting board "to go"bag after each use ©2011 Starbucks Coffee Company. All rights reserved. 6 Starbucks Health Department Plan Review Guide HACCP Plans Starbucks° Espresso Beverage Program (Dairy and Soy Handling) Step/Control Point CCP/Critical Limits Monitoring Procedure Corrective Action RECEIVE: • CCP: Internal product • Use thermocouple to take product • Discard any out of temperature, Pre-packaged Grade A dairy products temperature must be 4IT or temperature following damaged,expired or unacceptable and shelf stable soy. below. temperature decision tree SOPS. product. • Product is free of damage/ • Record temperature in daily • Record any corrective actions contamination,no signs of pest temperature log. taken on daily temperature log. infestation. • Perform visual inspection. • Product is within USE BY dates or not pass expiration date. STORE: • CCP:Refrigerator temperatures • Record temperature as indicated • Discard product that rises above • Store all dairy in the refrigerator. must be at or below 41°F. by refrigerator hanging 41°F. • All ambient,unopened soy must • Rotate product according to use thermometer on daily temperature • Discard product past use by or be stored in dry storage area at by date or expiration date(FIFO). log. expiration date. least 6"off the ground. • Perform visual inspection. • • Ambient soy must be prechilled Record corrective action on daily for 36 hours prior to use. temperature log. WARM: • Use separate steaming pitchers • Visually inspect that all pitchers • Discard any product that falls • Heat milk or soy per beverage to and foam spoons for milk,soy and are rinsed after each beverage is below 140OF on counter. 150°F-170°F or higher upon non-dairy. prepared. • Record corrective action. customer request. • Pitchers are rinsed of visible • Verify that 2 hour clean/sanitize • Clean and sanitize all in-use • Steam to lesser temperature for residue after each beverage. timer is in use and not expired. child's beverage or upon customer utensils if timer is expired or not request. • Clean/sanitize all in-use utensils set. every 2 hours. SERVE: • No bare hand contact. Perform visual inspection. • Discard product handled with bare Immediately serve(make drink per ♦ Use clean,sanitized utensils. hands. customer order). • Discard any product not served immediately or that has otherwise been contaminated. ©2011 Starbucks Coffee Company. All rights reserved. 7 Starbucks Health Department Plan Review Guide Starbucks° Oatmeal Program Step/Control Point CCP/Critical Limits Monitoring Procedure Corrective Action RECEIVE: • Product is free of damage/ • Perform visual inspection • Discard any expired,damaged, • Pre-packaged,ready-to-eat contamination,packaging intact, unwholesome,or otherwise oatmeal. no signs of pest infestation. unacceptable product. • Pre-packaged,ready-to-eat • Product is within`USE BY'dates • Record all corrective actions oatmeal toppings(dried fruits, taken on daily temperature log. brown sugar,nuts) Note:All items prepared and distributed through state licensed and ins ected acilities. STORE: • Rotate product according to`USE • Perform visual inspection • Discard product past`USE BY' • Non-potentially hazardous BY'dates(FIFO). date. products may be stored at ambient temperature in dry storage at least 6"off the ground or on countertop in food preparation area. WARM: • CCP•No direct bare hand contact • Perform visual inspection • Discard product handled with bare • Open package of oats and empty with food product or food contact hands. into single service bowl. surfaces. • Discard single use items that are • Add hot water and lid the bowl to • Use visibly clean single-use bowls visibly soiled. rehydrate. and lids. SERVE: • CCP:No direct bare hand contact • Perform visual inspection • Discard product handled with bare Hand off lidded bowl to customer • Check serving procedures hands. with package of oatmeal toppings. • Discard any product not served immediately or has otherwise been contaminated. ©201 1 Starbucks Coffee Company. All rights reserved. 8 Starbucks Health Department Plan Review Guide Starbucks° Pastry/Sandwich Warming Program Step/Control Point CCP/Critical Limits Monitoring Procedure Corrective Action RECEIVE: • CCP: Internal product • Perform visual inspection • Discard any damaged, Pre-made/pre-packaged, temperature must be at or below Use thermocouple to probe unwholesome,out of temperature ready-to-eat potentially hazardous 41°F. or otherwise unacceptable product following temperature sandwiches,paninis,and other • Product is free of SOPS. product. seasonal items such as quiche,wraps damage/contamination,packaging , • Record all corrective actions and/or savory tarts and non- Record temperatures in Daily intact,no signs of pest infestation. taken on daily temperature log. potentially hazardous pastries. • Product is within USE BY dates Temperature Log Note:All items prepared and distributed through state licensed and ins ected acilities. STORE: • CCP: Refrigerator temperatures • Record temperature as indicated • Discard product that rises above • Potentially hazardous products in must be at or below 41°F. by refrigerator thermometer on 41°F. the refrigerator. • Rotate product according to USE Daily Temperature Log . Discard product past USE BY • Non-potentially hazardous BY dates(FIFO). • Perform visual inspection date. products may be stored at ambient temperature at least 6"off the • Record corrective actions on daily ground. temperature log. WARM: • CCP:No direct bare hand contact • Perform visual inspection • Discard product handled with bare Ready-to-eat sandwiches and pastries with food product or food contact hands. in response to individual customer surfaces. Check cleaning/sanitizing timers • Discard product handled with request. • Use clean,sanitized utensils.In- contaminated utensils. use utensils cleaned and sanitized • Re-clean/sanitize every 2 hours. utensils/equipment. SERVE: • CCP:No direct bare hand contact • Perform visual inspection • Discard product handled with bare Immediately serve warmed product to • Use clean,sanitized utensils • Check serving procedures hands customer on plate or placed into • Discard any product not served single service bag using tongs. immediately or has otherwise been contaminated. ©2011 Starbucks Coffee Company. All rights reserved. 9 Starbucks Health Department Plan Review Guide Starbucks° Frozen Pastry/Sandwich Warming Program Step/Control Point CCP/Critical Limits Monitoring Procedure Corrective Action RECEIVE: • CCP:Internal product temperature • Use thermocouple to probe product Pre-made/pre-packaged,ready-to-eat must be at or below 41-F. following temperature decision tree potentially hazardous sandwiches and Product is free of damage& instructions. • Discard any unacceptable product. • non-potentially hazardous pastries. contamination,packaging intact,no • Record temperatures in daily • Record any corrective actions taken Note:All items prepared and distributed signs of pest infestation. temperature log on daily temperature log. through state licensed and inspected facilities. ♦ Product is within USE BY dates • Perform visual inspection STORE: • Continue to thaw product that begins Sandwiches and pastries in the freezer • CCP:Freezer temperatures must be at • Record temperature as indicated by to thaw. or below 10°F hanging thermometer on daily ♦ o • Rotate product according to USE BY temperature log Discard product above 41 F. dates(FIFO). • Perform visual inspection Discard product past`Use By'date • Record corrective actions on log SLACK: ♦ • CCP:Refrigerator and product • Record temperature as indicated by ♦ Discard product above 4IT Sandwiches in approved trays in the temperature must be at or below 41°F hanging thermometer on daily refrigerator. • Record corrective actions on to • Packaged pastries in ambient thaw • Use clean,sanitized trays temperature log g racks at least 6"off the floor • Perform visual inspection • Clean and sanitize trays STORE: • CCP:Refrigerator temperatures must • Record temperature as indicated by • Discard product that rises above 41T. • Potentially hazardous products in the be at or below 41 T. refrigerator thermometer on daily • refrigerator. ♦ temperature log Discard product past USE BY date. • Rotate product according to USE BY • Record corrective actions on daily Non-potentially hazardous products dates(FIFO). • Perform visual inspection may be stored at ambient temperature temperature log. at least 6"off the ground. WARM: • CCP:No direct bare hand contact • Perform visual inspection • Discard product handled with bare RTE Sandwiches and pastries in response with food product or food contact ♦ Check cleaning/sanitizing timers hands. to individual customer request. surfaces. • Discard product handled with • Use clean,sanitized utensils.In-use contaminated utensils. utensils cleaned and sanitized every 2 • Re-clean/sanitize utensils/equipment. hours. SERVE: • CCP:No direct bare hand contact • Perform visual inspection • Discard product handled with bare Immediately serve warmed product to ♦ Use clean,sanitized utensils • Check serving procedures hands customer on plate or placed into single use bag using tongs. Discard any product not served immediately or has otherwise been contaminated. ©2011 Starbucks Coffee Company. All rights reserved. 10 Starbucks Health Department Plan Review Guide Equipment schedule All equipment in Starbucks stores complies with the design and construction standards of appropriate nationally recognized standards and/or code requirements and bear the certification mark of an ANSI accredited organization (e.g.NSF, UL, ETL). Equipment cut sheets can be provided upon request. Equipment cleaning procedures Cleaning of in-use utensils Steaming pitchers and blenders are rinsed of visible residue after each use. All in-use utensils, steaming pitchers and blenders are rotated out of use or washed, rinsed and sanitized at least every 2 hours. Manual warewashing sink A three compartment sink with two integral drainboards and minimum sink compartment sizes of 13.5"wide x 18" deep x 20"height(basin depth) is the minimum standard for all stores types. In place cleaning Equipment, counter tops and other food contact surfaces which cannot be submerged in sinks or put through a dishwasher will be washed, rinsed and sanitized at least daily or more frequently as needed. Insect and rodent control All doors that open to the outside will be self closing and rodent proof. Partners (employees) are trained to keep front doors and drive thru windows closed when not in use to prevent pest entry. ©2011 Starbucks Coffee Company. All rights reserved. 11 Starbucks Health Department Plan Review Guide Finish Schedule The table below summarizes the materials (e.g. quarry tile, stainless steel,4" plastic coved molding, etc.)that will be used in the following areas. Floor Covina Walls Ceiling Food preparation areas (behind the bar) Food storage area Other storage areas Warewashing area Mop service basin area Customer seating area Toilet rooms Garbage and refuse storage 02011 Starbucks Coffee Company. All rights reserved. 12 Starbucks Health Department Plan Review Guide Partner Illness Policy Introduction Starbucks is committed to doing business ethically, which requires compliance with retail foodservice regulations. Starbucks retail store partner illness policy, standards and procedures outline partner responsibility to ensure regulatory requirements are followed and highly infectious diseases are not transmitted to customers and other partners through food products. Definitions • Foodborne Illness: An adverse health effect caused by consuming a food product contaminated with harmful bacteria,viruses,parasites, or chemicals. • Food Product: Any item that is consumed including beverages, ice, and ingredients or additives. Barista Responsibility • Notify store manager or supervisor on duty if medically diagnosed with any communicable disease that is transmitted through food. This includes the BIG 5 Highly Infectious Diseases listed on the previous page. • Notify store manager or supervisor on duty if experiencing any of the following symptoms,with or without an official disease diagnosis: o Diarrhea o Jaundice (yellowing of skin and eyes) o Vomiting o Infected lesion containing pus (e.g. a boil) o Fever on hands, wrists or arm o Sore throat with fever • Notify store manager or supervisor on duty if diagnosed with Salmonella Typhi (i.e. Typhoid Fever) within the past 3 months and did not receive antibiotic therapy. • Notify store manager or supervisor on duty if knowingly exposed to any of the following infectious diseases within the past 30 days: Norovirus, Hepatitis A, Salmonella(including Salmonella Typhi/Typhoid Fever), Shigella, or E. coli (Toxigenic or Hemorrhagic including E. coli 0157:H7). • Cover all cuts, burns,or other lesions with a tightly fitting bandage. Bandages on wrists or hands must be covered with a foodservice glove that is changed when contaminated as defined by Starbucks Handwashing standards. 02011 Starbucks Coffee Company. All rights reserved. 13 Starbucks Health Department Plan Review Guide Shift Supervisor Responsibility • Follow all Barista Responsibilities outlined above. • Report partner illness immediately to Store Manager or Assistant Store Manager. • Report partner illness to District Manager and regional QA partner if store manager or assistant store manager is not reachable. • Do not share personal details of partner symptoms/illness with other store partners or customers. • Execute and uphold partner exclusion or restriction requirements as defined in this section and directed by Store Manager. Manager/Assistant Manager Responsibility • Follow all responsibilities outlined in above sections,reporting personal illness to District Manager. • Ensure newer store partners are aware of their legal responsibilities. • Exclude or restrict ill partners according to the procedures outlined in this section. If unsure, contact your regional QA partner or district manager for direction. • Watch for signs that partners may be ill,but have not reported symptoms. Tactfully and privately question partners that show signs that they may be ill. Signs that a partner might be experiencing symptoms include: o Severe cough or runny nose o Frequent trips to the restroom o Exhaustion o Jaundice (yellowing of skin or eyes) • Report ill partner symptoms and/or medical diagnosis to your district manager and regional QA partner immediately. Note: Regional QA partner will be responsible for notifying health agencies of reportable conditions as outlined in local health codes. • File an Incident Response Form through established channels within 24 hours. 02011 Starbucks Coffee Company. All rights reserved. 14 Menu Information 111-A/(AKKII412 I s►II 1 -I S-NON(akxir. Frappuccino 0 Blended Beverages Choose - Milk Whole, 2% or Nonfat, Choose Organic Soymilk i 60Q Your - Coffee Decaf, Extra Coffee +50¢, Espresso Shot +75¢ - Calories No Whip, *Light - 1/3 Fewer Calories tall yranda Venli Coffee 12flo7 16fl07 24flo7 Salted Caramel Mocha* New 3.95 4.45 4.95 Caramel* 3.55 4.15 4.65 Mocha* 3.55 4.15 4.65 Java Chip* 3.55 4.15 4.65 Coffee* 2.90 3.55 4.15 Caramel Light* 3.55 4.15 4.65 Mocha Light* 3.55 4.15 4.65 130 Calories in a Grande Creme (Coffee-Free) Salted Caramel Chocolate 3.95 4.45 4.95 Vanilla Bean 2.90 3.55 4.15 Strawberries & Creme 3.55 4.15 4.65 Double Chocolaty Chip 3.55 4.15 4.65 Nutrition information available on request. •xm:rrnn.cn+..r,T,p,�...r n�.n nr.wa r.rnw r r..r.� �. z err., 111-1!/f:-M014V I All 1 -l 5-NON(akxic Espresso tall rande venti Signature 12 fl oz 16 fl oz 20 fl oz Salted Caramel Mocha Nevv 3.75 4.55 4.75 Pumpkin Spice Latte 3.75 4.55 4.75 Caramel Macchiato 3.15 3.85 4.15 White Chocolate Mocha 3.25 3.95 4.25 Cinnamon Dolce Latte 3.25 3.95 4.25 Classics Caff& Latte 2.45 3.30 3.60 Caff6 Mocha 2.95 3.80 4.10 Vanilla Latte 2.95 3.80 4.10 Skinny Vanilla Latte 2.95 3.80 4.10 Caff6 Americano 1 .85 2.35 2.85 Cappuccino 2.45 3.30 3.60 solo doppio 1fln7 1fln Espresso 1 .65 1 .85 Make it - Flavor +50a Vanilla; Hazelnut; Caramel' or Peppermint Yours - Light Options Nonfat Milk, Sugar-Free Syrup, No Whip - Espresso Shot +75c - Organic S oy m i l k +60¢ *Available Sugar Free Iced prices may vary. RPUC )0074 2 Fai 1-LS-Non-Cakmc-Side 1 Coffee & More tall granrde vend 12floz lbfloz 20floz Freshly Brewed Coffee 1 .50 1 .95 2.15 Regular or Decaf Tazo,b Chai Tea Latte 2.85 3.40 3.95 Full-Leaf Tazo• Tea 1 .95 2.15 2.45 Salted Caramel Hot Chocolate 2.95 3.45 3.65 Kids' Drinks 12and ..der 1 .25 mflo4 Hot Chocolate, Juice or Milk Smoothies Blended with a whole banana & whey protein (contains dairy). Strawberry 3.95 Orange Mango 3.95 Chocolate 3.95 Iced Coffee & Iced TazozTea tal gran& venti 12floz 16fl0z 24floz Iced Coffee 1 .85 2.35 2.95 Iced Coffee with Milk 1 .85 2.35 2.95 Shaken Iced Tea 1 .45 1 .95 2.35 Shaken Iced Tea Lemonade 2.45 2.95 3.35 FROZEN . . HOT COOLFOODS QUpeftadnicks $TOPAGE THAW COLD CLIT/A$SEM8IE COOK H(XP OR INGREDIENTS REHEAT PACKAGE QUENCY MEN, Coffee/tea drinks w/milk products(hot and cold and or flavored) x x daily Coffee/tea drinks w/Soy products(hot and cold and or flavored) x x daily Chcocolate,Spices for adding to finished product x x daily Chi,Chocolate drinks x x daily Assorted pasteries x x x daily display and package Iced energy drinks x x daily Coffee Creamers AssortedMilk,half/half,2% and skim milk x x daily Sugar,artificial sweetner x daily Flavored syrups x daily Caramel,mocha syrups x Breakfast sandwiches Bacon Gouda Artisan X X X X X daily Sausage and Cheddar X X X X X daily Reduced Fat Turkey Bacon X X X X X daily Spinach Cage Free Egg Wrap X X I X X X daily Double-Smoked Bacon Breakfast Sandwich X X X X X daily SPICY CHORIZO FROZEN/Spicy Chorizo, Monterey Jack&Egg Breakfast Sandwich X X X X X I daily 6/7/2016 OPFIVE SHELF SAFEWAY U.S.SRP FOR) LIFE ONCE THAW CASE WAREHOUSE SAFEWAY DSD CASE EACH SAFEWAY ALBERTSONS excludes Alaska TARBUCKS SKU0 UPC ITEM DESCRIPTION INGREDIENTS RANKING HAWED TIME CALORIES PACK CIC IC COST COST PLU LU K a HI) SRP RPaII artisan roll(flour(wheal flour,malted barley flour],water,our culture,canola oil,white egemri—ted com meal,contains less than 2%of the following:salt,sugar,yeast,cultured heat flour,alpha amylase,niacin,reduced iron,maltodextrin,thiamine mononitrate, riboflav n,folic acid),cheese frittata patty(whole eggs,nonfat milk,monterey Jack cheese (pasteurized milk,cheese culture,salt,enzymes,potato starch,powdered cellulose(to prevent caking)J,full moisture parmesan cheese(parmesan cheese(part skim milk,cheese -]cure,salt,enzymes],cellulose powder),soybean cal,water,contains 2%or less of the following:unmodified torn starch,xanthan gum,salt,citric acid,black pepper),gouda I pasteurized milk,cheese culture,salt,enzymes,annatto color),bacon(cured with:water, 1 L04185b 7 62111 02859 4 Bacon Gouda Arhsan seasalt,cane sugar,natural flavors),contalns:wheat,egg,milk,soy 1 2 Days 18 Hours 350 36 S2413769 S2,1 5- S::S 75089 3911. S3.75 AS $4.45 original english muffin(unbleached enriched wheat flour[flour,malted barley flour, reduced iron,niacin,thiamin mononitrate(vitamin bl),riboflavin(vitamin b2),folic acid], .ter,farina,yeast,sugar,salt,soybean oil,preservatives[calcium propionate,sorbic acid], grain vinegar,monoglycerides.skim milk,soy flour,whey).puffed scrambled egg patty (whole eggs,whey,skim milk,soybean oil,modified food starch,contains less than 2%of he following:dicalcium phosphate,salt,sodium bicarbonate,butter flavor Isunflower oil, natural flavors,medium chain triglycerides and palm kernel oil],xanthan gum,guar gum, liquid pepper extract,citric acid),sausage(pork,water,salt,spices,dextrose,sugar), heddar cheese(pasteurized milk,cheese culture,salt,enzymes,annatto color).contains: I PJ111"7 7 67111-02858 7 Sausage and Cheddar heat,soy,egg,milk 2 211av+ 18 1,,- 500 1(I 8)47167 b24/4940 $39 1) 7509U 39758 514, 13.95 $3.95 heat english muffin(water,organic whole wheat flour,organic organic e enriched flour wheat lour,niacin,reduced iron,riboflavin,thiamine mononitrate,folic acid],yeast,organic corn lour, evaporated cane sugar,organic wheat gluten,organic vinegar,sea salt, rgamc extra virgin olive oil,ascorbic acid,enzymes),egg white patty(egg whites,milk, modified corn starch,contains 2%or less of the following:salt,black pepper),turkey bacon(turkey,vinegar and lemon juice concentrate,water,brown sugar,honey,salt, potassium chloride,seasoning(sea salt,lactic acid starter culture,natural flavorings]), educed fat cheddar cheese(pasteurized part-sklm milk,cheese culture,salt,enzymes, 110418S4 7-6211102862-4 Reduced Fat Turkey Bacon 'tamin.".Imitate). 3 2Days 18 Hours 230 24 b241376C 824141,42 $35.69 1.49 75088 17821,19936 1$3.7S $4.25 4-25 heat wrap,whole wheat flour,enriched wheat flour(wheat flour,malted barley flour, reduced non,thiamin mononitrate,riboflavin,folic acid),canola oil,vital wheat gluten,corn starch,oat fiber,soy protein,honey,salt,yeast,monoglycerides,guar gum, extroxse,soybean oil,sesame flour,yeast(inactive),calcium sulfate,calcium propionate, furnaric add,I-tysteine,fungal amylase,egg white omelet(cage free egg whites,whey powder,unmodified corn starch,nonfat dry milk,salt,butter flavor(sunflower oil,natural flavors,medium chain t0glycendes,palm kernel oil],xantham gum,guar gum,liquid pepper extract),spinach,crumbled feta cheese(pasteurized milk,salt,cheese culture,enzymes, potato starch]added to prevent cakingJ),sun dried tomato cream cheese(water, pasteurized milk and cream,tomato paste,whey,protein concentrate,dehydrated garlic, modified food starch,salt,sun-fined tomatoes[tomatoes,sulfur dioxide(preservative)), sugar,canola oil and olive oil,spices,cheese culture,cream,stabllizers Icarob bean and/or guar gums),lactic acid,potassium sorbate[preservative],crushed garlic,citric acid,corn syrup solids,maltodextin,natural flavors,sodium citrate,sodium phosphate,enzymes), 7 62111-02860-0 Spinach Cage Free Egg Wrap oasted tomatoes(tomatoes,roasted tomatoes,canola oil,olive oil,garlic,oregeno,uR). 4 12 Days 118 Hours 90 121 182475026 82475037 $34.86 175158 139762 rciszant roll(enriched wheat flour(wheat flour,malted barley flour,niacin,reduced iron, thiamin mononitrate,riboflavin,folic acid),water,butter Itre m(milk{,natural flavor], sugar,yeast,salt,eggs,dough conditioner[wheat gluten,xanthan gum,ascorbic acid, enzymes]),fried egg patty fegg whites,egg yolks,milk,food starch-modified,salt,citric acid),smoked bacon(cured with:water,salt,sugar,sodium phosphate,natural flavor (water,natural flavwsl,sodium diacetate,sodium erythorbate,sodium nitrite),sharp cheddar cheese(pasteurized milk,cheese culture,salt,enzymes,color added).contains: 11051336 7-62111 09171-0 Double-Smoked Bacon Breakfast Sandwich wheat,eggs,milk. 5 )Day, 18 Hours 490 10 82470163 82474938 $17.25 51.13 75092 27680 54 J, SJ.JS $4 9S potato roll(unbleached enriched wheat flour(wheat four,imacin,iron,thiamine ononitrate,riboflavin,folic acid].water,sunflower oil,potato,baked potato[potatoes, extra virgin olive oil,salt),sugar,yeast,dough improvers(wheat protein isolate,wheat starch,sodium stearovl-2-lactylate,wheat flour,enzymes),salt,chive,wheat starch,black pepper,malted barley flour,wheat flour,enzymes),caramelized onion egg patty Ica hole egg,onions,milk,soybean ail,corn starch,salt,citric acid,water,xanthan gum,black SPICY CHORIZO FROZEN/Spicy Chorizo,Monterey Jack pepper),choruo patty(pork,water,salt,spices,paprika,dextrose,garlic powder,an Ion 1106/810 7-6211112875-1 Egg Breakfast Sandwich powdr),monterey lack cheese(pasteurized milk,cheese cultures,salt,enzymes). 92475353 $15.50 1528E Ventless Oven Information TM November 12,2009 Re: Installation of TurboChef NGO Warming Oven To Whom It May Concern: Please find attached the ventless submittal package for the TurboChef Model NGO oven. The packet contains all pertinent information relating to our UL approvals for ventless operation. Lastly,the oven is intended to be installed and maintain according to our(the Manufacturer's)recommendations,which allow for the installation without a Type I or Type II hood for warming of all food products except those considered "Fatty Raw Proteins". Fatty Raw Proteins are generally considered to be raw hamburger, raw sausage, raw bone-in skin-on chicken,raw bacon,etc... Items such as pizzas, sandwiches,pastries,and bakery type items are covered under our ventless certification issues by Underwriters Laboratory. Best regards, Best regards, James K. Pool III Senior Vice President I Engineering I Procurement TurboChef Technologies Inc. www.turbochef.com 214.379.6020 o 214.402.4526 c V) D TurboChef Technologies Inc. C n NGO Ventless Submittal Information V) n m m n SpecSheet ................................................................................................................................................................................ 1 .1 O D TurboChef Model/Part Number Guide.................................................................................................... 2.1 z ULVentless Label ............................................................................................................................................................. 3.1 Notice of Authorization to Apply to UL Mark ................................................................................ 4.1 ULListing ................................................................................................................................................................................... 5.1 ULKNLZ Explained ......................................................................................................................................................... 6.1 KNLZLetter............................................................................................................................................................................... 7.1 EmissionsTest Results................................................................................................................................................ 8.1 Emissionsby Product................................................................................................................................................... 9.1 Fireand Smoke Statement...................................................................................................................................10.1 EnergyUsage Estimate............................................................................................................................................ 11 .1 SurfaceTemperatures................................................................................................................................................12.1 LA City RR Certification Approval............................................................................................................... 13.1 LA County Ventless Authorization ........................................................................................................... 14.1 0 2009-2010 TurboChef Technologies,Inc. 44� s, DOC-1217/Rev F/July 2010 Page 1.1 TURBOCHE7 SPECIFICATION SHEET C T THE EXTERIOR CONSTRUCTION CNGOTM ■ Powder coated, corrosion-resistant steel outer wrap and door X ■ Die-cast aluminum front panels with matte-nickel accents ■ Cool-to-touch exterior;all surfaces below 50°C > ■ Ergonomic matte-nickel door handle Z !, ■ 4-inch nickel-plated legs Q C r h INTERIOR CONSTRUCTION 7 ■ 201/304 stainless steel ■ Fully welded and insulated cook chamber r ■ Removable rack and lower jetplate C T T STANDARD FEATURES rrr T ■ Independently-controlled dual motors for vertically-recirculated r air impingement C ■ Top-launched microwave system ■ Stirrer to help ensure even distribution of air and microwave -C PERFORMANCE ■ Integral recirculating catalytic converter for UL 710B (KNLZ) listed Utilizing TurboChef's patented technology ventless operation z to rapidly cook food without compromis- ■ External air filtration ing quality,the NGO provides superior ■ Vent catalyst to further limit emissions and odors cooking performance while requiring less ■ Smart menu system capable of storing up to 1,024 recipes space and consuming less energy. ■ Flash firmware updates via smart card ■ Single or multiple-temperature interface ■ Built-in self-diagnostics for monitoring oven components and VENTILATION performance ■ UL 710B(KNLZ) listed for ventless ■ Compatible with Oven ConnectTm and ChefComm Pro' operation! ■ Smart Voltage Sensor Technology* (U.S. only) ■ Stackable (requires stacking stand) ■ EPA 202 test(8 hr): ■ Warranty- 1 year parts and labor Product:Pepperoni Pizzas ■ CAT 5 Connection - Results:0.64 mg/m3 - Ventless Requirement: <5.00 mg/m3 COMES WITH STANDARD ACCESSORIES ■ Internal catalytic filtration to limit smoke, ■ 1 Bottle Oven Cleaner(103180) grease,and odor emissions. ■ 1 Trigger Sprayer (103182) ■ 1 Hard Anodized Cooking Tray (i1-9496) ® _ V Q O 0 �� Us ANSIINSF#4 'rT 81Y5 This product conforms to the ventilation recommendations set forth by NFPA96 using EPA202 test method. Smart Voltage Sensor Technology does not compensate for lack of or over voltage situations.It is the responsibility of the owner to supply voltage to the unit according to the specifications on the back of this sheet. 1 Ventless certification is for all food items except for foods classified as"fatty raw proteins."Such foods include 1.Blower Motors bone-in,skin-on chicken,raw hamburger meat,raw bacon,raw sausage,steaks,etc.If cooking these types of 2.Microwave System foods,consult local HVAC codes and authorities to ensure compliance with ventilation requirements. 3.Stirred Impinged Air(Top)and Microwave Ultimate ventless allowance is dependent upon AHJ approval,as some jurisdictions may not recognize UL 4.Impinged Air(Bottom) certification or application.If you have questions regarding ventless certifications or local codes please 5.Catalytic Converter email ventless.help@turbochef.com 6.Impingement Heater TurboChef reserves the right to make substitutions of components or change specifications without prior notice. 7.VentTube Catalyst 8.Air Filter 9.Inlet Air for Cooling Electronic Components DOC-1 143/Revision F/ December 2009 Page 1.2 TURBOCHEF z 2 10.7' 2.5' 16.0" (272 mm) 25.9" (64 mm) Imo-(406 mm) -IT �- (658 mm) 110. J _U 00 L� II o00 _U o00 J_ o00 L ^� zs.o" 21.0^ V (635 mm) (533 mm) s� J 0 � o0 000 J 4.0' (102 mm) 39.1" 11.8" T (993 mm) Y (299.7 mm) 2.5" 27.3" (64 mm) A (693 mm) Y o00 000 o 0o US,CAN,LA(2L+G) o UK,BKJK(L+N+G) 0 r"1 0 z o o o� o0O ED,BD,JD,SD(3L+G) . I EW,KW(3L+N+G) 18.5"(470 mm) 4.2" (107 mm) DIMENSIONS • SINGLE UNIT SINGLE PHASE Height 25.0" 635 mm US/Canada SKU:011005333/i1-9500-20 208/240 VAC,60 Hz,30 amps,6.2 kW Width 16.0" 406 mm International SKU:011005788/i1-9500-21-UK 230 VAC,50 Hz,27 amps,6.2 kW Depth 29.8' 757 mm International SKU:011005806/11-9500-25-BK 220 VAC,60 Hz,28 amps,6.2 kW Weight 170 lb. 77.1 kg International SKU:011005796/i1-9500-26-LA 220 VAC,60 Hz,28 amps,6.2 kW COOK CHAMBER International SKU:011005797/it-9500-27-JK 200 VAC,50 Hz,30 amps,6.2 kW Height 7.2" 183 mm International SKU:011005807/i1-9500-29-JK 200 VAC,60 Hz,30 amps,6.2 kW Width 125" 317 mm MULTIPHASE Depth 10.5" 266 mm International SKU:011005790/i1-9500-22-ED 230 VAC,50 Hz,20 amps,6.2 kW Volume 0.54 cu.ft. 15.4liters International SKU:011005793/il-9500-23-EW 400 VAC,50 Hz,16 amps,6.2 kW WALL CLEARANCE(Oven not intended for built-in installation) International SKU:011005799/11-9500-28-JD 200 VAC,50 Hz,20 amps,6.2 kW Top 5' 127 mm International SKU:011005808/it-9500-30-JD 200 VAC,60 Hz,20 amps,6.2 kW Sides* 2" 51mm International SKU:011005779/i1-9500-31-KW 400 VAC,60 Hz,16 amps,6.2 kW SHIPPING INFORMATION Intemational SKU:011005784/i1-9500-32-SD 230 VAC,60 Hz,20 amps,6.2 kW U.S.:All ovens shipped within the U.S.are packaged in a double-wall corrugated box banded to a wooden skid. Q TurboChef requires installing a type D circuit breaker for International:All International ovens shipped via Air or Less than Container Loads are all installations. packaged in wooden crates. Box size:38"x 26"x 37"(965 mm x 660 mm x 940 mm) Crate size: 38'x 26"x 39"(965 mm x 660 mm x 991 mm) TurboChef Global Operations Item class:85 NMFC#26770 HS code 8419.81 4240 International Pkwy, Suite 105 Approximate crated weight:290lb.(131.5 kg) Carrollton,Texas 75007 USA Minimum entry clearance required for box:38.5"(978 mm) US:800.90TURBO(800.908.8726) Minimum entry clearance required for crate:39.5"(1,003 mm) International: +1 214.379.6000 Fax: +1 214.379.6073 Side clearance required for electrical component ventilation. www.turbochef.com ©2009TurboChefTechnologies,Inc. Page 2.1 131=1F TM October 14, 2009 Authority Having Jurisdiction Re: TurboChef Model number/Part Number Scheme To Whom It May Concern: The TurboChef warming oven for Starbucks Coffee Company is a designated as the TurboChef Model: NGO The Part Number Designation for the base oven is: NGO-9501-XX-YY Where XX can be any unique combination of numbers (0-99), and where YY can be any combination of 2 letters, or omitted depending on the oven's electrical configuration. The XX parameter changes per the customers' specification: however, the specification does not affect the oven's base configuration or any of its Safety, Ventilation, or Sanitation Certifications. Respectfully submitted, W� James K. Pool III Senior Vice President I Engineering I Procurement TurboChef Technologies Inc. www.turbochef.com 214.379.6020 o 214.402.4526 c Page 3 . 1 u LISTED C � U S 81 Y5 Commercial Microwave /Convection oven w ith Integral Systems for Limiting the Emissions of Grease Laden Air This Product Conforms to the Ventilation Recommendations Set forth by Nf0A96 using EPA202 Test Method Page 4.1 U the standard in safety Underwriters L Laboratories NOTICE OF AUTHORIZATION TO APPLY THE UL MARK 10/12/2009 Turbochef Technologies Inc Mr. David Castillo Suite 105 4240 International Pky Carrollton Tx 75007, Us Our Reference: File E151487,Vol. TO BE Project Number 09NK11970 DETERMINED Your Reference: David Castillo 8/8/09 Project Scope: UL/cUL KNLZ Complementary Listing Investigation for New Model NGO Oven in File E151487 Vol.1 Sec.10 Dear Mr. David Castillo: UL's investigation of your product(s)has been completed under the above Reference Number and the product was determined to comply with the applicable requirements. This letter temporarily supplements the UL Follow-Up Services Procedure and serves as authorization to apply the UL Mark only at authorized factories under UL's Follow-Up Service Program. To provide the manufacturer with the intended authorization to use the UL Mark,the addressee must send a copy of this notice to each manufacturing location currently authorized in File E151487, Vol. TO BE DETERMINED. This authorization is effective from the date of this Notice and only for products at the indicated manufacturing locations. Records in the Follow-Up Services Procedure covering the product are now being prepared and will be sent in the near future. This letter authorizes application of the UL Mark for 90 days from the date of this letter. Products that bear the UL Mark shall be identical to those that were evaluated by UL and found to comply with UL's requirements. If changes in construction are discovered, appropriate action will be taken for products not in conformance with UL's requirements and continued use of the UL Mark may be withdrawn. UL may elect to withdraw use of the UL Mark if the Applicant or Manufacturer fails to comply with UL's requirements including ongoing compliance of the product, under UL's Follow-Up Service. This is an electronically generated letter.Signatures are not required for this document to be valid. Page 1 of 2 Page 4.2 Notice of Authorization-09NK11970 Any information and documentation provided to you involving UL Mark services are provided on behalf of Underwriters Laboratories Inc. (UL)or any authorized licensee of UL. The contents of this Letter are intended solely for the use of UL and the Applicant. The opinions and findings of UL represent its judgment given with due consideration to the necessary limitations of practical operation in accordance with UL's objectives and purposes. UL shall not otherwise be responsible for the use of or reliance upon the contents of this letter by anyone. UL shall not incur any obligation or liability for any loss, expense or damages, including incidental, consequential or punitive damages, arising out of or in connection with the use or reliance upon the contents of this letter to anyone other than the Applicant as provided in the agreement between UL and Applicant. Any use or reference to UL's name or certification mark(s) by anyone other than the Applicant in accordance with the agreement is prohibited without the express written approval of UL. Very truly yours, Reviewed by: William Morler Fred Zaplatosch 847-664-2853 Project Engineer Staff Engineer William.Morler@us.uI.com Fred.Zaplatosch@us.ul.com NBKD5F8-399CA5 This is an electronically generated letter.Signatures are not required for this document to be valid. Page 2 of 2 Page 5.1 ut ONLINE CERTIFICATIONS DIRECTORY KNLZ.E151487 Commercial Cooking Appliances with Integral Systems for Limiting the Emission of Grease-laden Air Paae Bottom Commercial Cooking Appliances with Integral Systems for Limiting the Emission of Grease-laden Air See General Information for Commercial Cooking Appliances with Integral Systems for Limiting the Emission of Grease-laden Air TURBOCHEF TECHNOLOGIES INC E151487 SUITE 105 4240 INTERNATIONAL PKY CARROLLTON,TX 75007 USA Commercial microwave/convection ovens, Models C3/C, HHB,NGC,i3,i5, NGO. Last Updated on 2009-10-12 Questions? Notice of Ei6selaormes Page Top Copyright n 2009 Underwriters Laboratories Inc.@ The appearance of a company's name or product in this database does not in itself assure that products so identified have been manufactured under UL's Follow-Up Service.Only those products bearing the UL Mark should be considered to be Listed and covered under UL's Follow-Up Service.Always look for the Mark on the product. UL permits the reproduction of the material contained in the Online Certification Directory subject to the following conditions: 1.The Guide Information, Designs and/or Listings(files) must be presented in their entirety and in a non-misleading manner,without any manipulation of the data (or drawings). 2.The statement"Reprinted from the Online Certifications Directory with permission from Underwriters Laboratories Inc." must appear adjacent to the extracted material.In addition,the reprinted material must include a copyright notice in the following format: "Copyright 2009 Underwriters Laboratories Inc.W An independent organization working for a safer world with integrity, precision and knowledge_ Page 6.1 ul ONLINE CERTIFICATIONS DIRECTORY KNLZ.GuideInfo Commercial Cooking Appliances with Integral Systems for Limiting the Emission of Grease-laden Air View Listings Page Bottom [Heaters and Heating Equipment] (Heaters, Cooking Appliances) Commercial Cooking Appliances with Integral Systems for Limiting the Emission of Grease-laden Air See General Information for Heaters, Cooking Appliances This category covers cooking equipment intended for commercial use, such as pressurized deep fat fryers and other appliances for use in commercial kitchens, restaurants or other business establishments where food is prepared. Each appliance covered in this category is manufactured with an integral system feature to limit the emission of grease-laden air from the cooking process to the room ambient. These appliances have been evaluated for the limit of 5 mg/m3 for the emission of grease-laden air to the room ambient in accordance with the recommendations of the National Fire Protection Association Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, NFPA 96, using the EPA-202 test method prescribed for cooking appliances provided with integral recirculating air systems. These products are not intended for connection to a ducted exhaust system. Appliances in this category are not provided with an integral fire extinguishing system. Authorities having jurisdiction should be consulted as to the requirements for this equipment with respect to fire extinguishing systems, such as the need for field installed systems in accordance with NFPA 96. For products with integral recirculating systems including fire extinguishing systems, refer to Commercial, with Integral Recirculating Systems (KNKG). In cases where the nature or construction of equipment is such that special precautions beyond the requirements of the National Electrical Code must be observed in installations or use, suitable warning or special instructions are marked on the equipment. Appliances Listed in this category are suitable for wiring with either copper or aluminum power supply conductors unless marked "Use Copper Wire Only For Power Supply Connections" . Commercial cooking appliances of certain types are designed for permanent connections to water supply and sewer lines at the point of installation. Authorities having jurisdiction should be consulted as to the requirements for this equipment with respect to sanitation and connection to water supply and waste disposal lines. Neither the toxicity of coatings nor the physiological effects on persons consuming food products prepared by use of these appliances has been investigated. For cooking oil filters that are not an integral part of another appliance, see Commercial Filters for Cooking Oil (KNRF). For additional information, see Electrical Equipment for Use in Ordinary Locations (AALZ) and Heating, Cooling, Ventilating and Cooking Equipment (AAHC). The basic standard used to investigate products in this category is ANSI/UL 197, "Commercial Electric Cooking Appliances". Appliances Listed in this category with an integral cooking oil filter have been additionally investigated to the requirements in the standard "Commercial Filters for Cooking Oil", ANSI/UL 1889. The Listing Mark of Underwriters Laboratories Inc. on the product is the only method provided by UL to identify products manufactured under its Listing and Follow-Up Service.The Listing Mark for these products includes the name and/or symbol of Underwriters Laboratories Inc. (as illustrated in the Introduction of this Directory) together with the word "LISTED," a control number and one of the following product names as appropriate: "Commercial Cooking Appliance," "Cooking Appliance," or other appropriate product identity specified in the individual Listing, along with the words "with integral system for limiting the emission of grease-laden air. " - I Page 6.2 Last Updated on 1999-02-19 Questions? Notice of Disclaimer Page Top Copyright© 2008 Underwriters Laboratories Inc.@ The appearance of a company's name or product in this database does not in itself assure that products so identified have been manufactured under UL's Follow-Up Service. Only those products bearing the UL Mark should be considered to be Listed and covered under UL's Follow-Up Service. Always look for the Mark on the product. UL permits the reproduction of the material contained in the Online Certification Directory subject to the following conditions: 1.The Guide Information, Designs and/or Listings (files) must be presented in their entirety and in a non-misleading manner, without any manipulation of the data (or drawings). 2. The statement"Reprinted from the Online Certifications Directory with permission from Underwriters Laboratories Inc." must appear adjacent to the extracted material. In addition, the reprinted material must include a copyright notice in the following format: "Copyright© 2008 Underwriters Laboratories Inc.@" An independent organization working for a safer world with integrity, precision and knowledge. _i. t Page 7.1 Northbrook Division U■ Underwriters 333 Pfingsten Road L Laboratories Inc. Northbrook,IL 60062-2096 USA www.ul.com tel:1 847 272 8800 tax:1 847 272 8129 Customer service:1 877 854 3577 April 10, 2007 Mr. James Pool Turbochef Technologies Inc Suite 105 4240 International Pky Carrollton, TX 75007 United States Our Reference: File E151487 Subject: INTEGRAL RECIRCIRCULATING SYSTEM Dear Mr. Pool: In reply to your e-mail message received today, I offer the following. Products in the KNLZ category(as well as KNKG) are evaluated to UL710B. It used to be that UL197 and supplement SB in UL197 was the standard that they were evaluated to. Basically, UL197 and Supplement SB became UL710B. There is no more Supplement SB in UL197 (9th Ed.). Any information and documentation involving UL Mark services are provided on behalf of Underwriters Laboratories Inc. (UL)or any authorized licensee of UL. Very truly yours, Fred Zaplatosch Staff Engineer 3015CNBK Tel: 847-664-2853 Fax: 847-313-2853 fred.zaplatosch@us.ul.com An independent organization working for a safer world with integrity, precision and knowledge. Page 8.1 File: E151487 Project: 09NK11970 Date: 9/23/2009 Client: TurboChef Technologies Model: Product Tested NGO 9 in. Pepperoni Pizza Project No. 09NK11970 File: E151487 Page 8.2 TurboChef Technologies Model: NGO Calculations needed for Nozzle Size AH(u = 40.281 This number is calculated when device is calibrated % Oxygen = 21.04 %02 Oxygen inside stack during operation % Carbon = 0.01 %CO2 Carbon Dioxide inside stack during operation Stack Temperature = 28.6 °C Temperature inside stack during operation Barametric Pressure = 744 mmHg Barametric pressure at location of meter Stack Static Pressure = -2.032 mm H2O Static Pressure inside of duct Average Square Enter pressure differential at each transvers point in mm root OP = 1.867 AP mm H2O H2O, the take square root of AP. Pressure CFM Pressure CFM 1 3.556 496 5 2.794 510 2 3.81 530 6 3.556 515 3 3.81 520 7 3.302 510 4 3.556 520 8 3.556 499 Average #Travers Points 1 18 Meter Temperature = 22 °C Pitot Tube Coefficient % Moisture Sample Rate = 21.247 Lpm Ideal Nozzle When numbers are entered into calculator, ideal nozzle Size 11.298 mm size will be displayed. Enter number here 0.444803 in Actual Nozzle If ideal nozzle size is not available, locate nearest Size Used 1/2 in number. Enter what nozzle size was used for testing Project No. 09NK11970 File: E151487 Page 8.3 TurboChef Technologies Model: NGO Start Time: 9:15 Product Tested: 9 in. Pepperoni Pizza Cook Time: 100sec End Time: 5:30 Barometric Pressure: 744 mmHg Recovery Time: Osec Test Date: 09/23/09 Room Ambient: 23C IMPINGER WEIGHT Filter Paper Start of Test: 0.6488 g Frlt Filter Paper End of Test: 0.6494 g Im in er Start Volume/Weight Start Weight Ibs End Volume/Weight End Weight Ibs 1 ml 100 1.336/1.556 30 1.404 2 ml 100 1.284/1.504 165 1.648 3 ml 0 1.344 35 1.422 4 200 1.328/1.770 222 1.924 Timed Meter Readings Traverse Sampling Gas Meter Orafice Pump Pressure Velocity Stack Probe Temp Box Temp Impinger Gas Meter Point Time Reading Differential Head DP Vaccum Temp °C °C °C Temp °C Outlet °C Number Hr/Sec (m ) AH In.hg Initial - 154.402 42 1.4 0.0 27 121 122 8 25 1 :10 154.633 42 1.4 0.01 28 121 122 10 27 1 :20 154.841 42 1.4 0.0 28 121 121 11 29 1 :30 155.047 42 1.4 0.0 28 121 122 14 31 1 :40 155.253 42 1.4 0.0 28 121 121 15 32 1 :50 155.459 41 1.4 0.0 28 121 121 16 33 1 1 hr 155.665 41 1.4 0.0 29 121 121 13 34 2 :10 155.872 42 1.5 0.0 32 121 122 11 35 2 :20 156.079 42 1.5 0.0 31 121 121 12 36 2 30 156.286 41 1.4 0.0 32 121 122 14 36 2 :40 156.491 40 1.2 0.0 31 121 121 16 36 2 :50 156.698 42 1.2 0.01 321 121 1221 17 36 2 2hr 156.906 421 1.2r-0.01 321 1211 1211 131 37 Orafice Page 8.4 Traverse Sampling Gas Meter Pressure Velocity Pump Stack Probe Temp Box Temp Impinger Gas Meter Point Time R adi g Differential Head OP V ccurn Temp °C °C °C Temp °C Outlet°C Number Hr/Sec AH 3 :10 157.114 42 1.4 0.0 32 121 121 12 37 3 :20 157.323 42 1.3 0.0 32 121 121 13 37 3 :30 157.529 42 1.2 0.0 32 121 121 15 37 3 :40 157.737 42 1.3 0.0 32 121 122 12 37 3 :50 157.945 42 1.4 0.0 32 121 121 12 37 3 3hr 158.153 42 1.3 0.0 32 121 122 13 37 4 :10 158.361 42 1.4 0.0 29 121 122 11 37 4 :20 158.569 42 1.4 0.0 29 121 121 13 37 4 :30 158.777 42 1.4 0.0 30 121 122 14 37 4 :40 158.985 41 1.4 0.0 30 121 122 16 38 4 :50 159.191 42 1.2 0.0 29 121 121 12 37 4 4hr 159.399 42 1.2 0.0 301 121 122 12 37 5 :10 159.606 42 1.2 0.0 31 121 121 11 37 5 :20 159.815 42 1.3 0.0 30 121 122 12 37 5 :30 160.024 42 1.5 0.0 30 121 122 14 38 5 .40 160.232 42 1.5 0.0 30 121 121 15 38 5 :50 160.442 42 1.0 0.0 30 121 122 12 38 5 5hr 160.651 42 0.9 0.0 31 121 122 12 38 6 :10 160.861 42 0.0 0.0 35 121 122 12 38 6 :20 161.318 42 1.4 0.0 321 121 122 15 38 6 :30 161.528 42 1.6 0.0 32 121 122 16 38 6 :40 161.735 42 1.6 0.0 32 121 122 17 38 6 :50 161.945 42 1.6 0.0 32 122 122 17 38 6 6hr 162.153 42 1.6 0.0 32 121 122 13 38 7 :10 162.363 42 1.4 0.0 32 121 122 11 38 7 :20 162.575 42 1.4 0.0 321 121 122 11 38 7 :30 162.782 42 1.4 0.0 32 121 122 13 38 7 :40 162.990 42 1.4 0.0 31 121 122 14 38 7 :50 163.220 42 1.4 0.0 32 121 122 16 38 7 7hr 163.408 42 1.4 0.0 32 122 122 16 38 8 :10 163.617 42 1.6 0.0 28 122 122 13 38 8 :20 163.826 42 1.8 0.0 281 121 122 13 38 8 :30 164.035 42 1.8 0.0 28 121 122 14 38 8 :40 164.244 42 1.8 0.0 28 121 122 14 38 8 :50 164.452 42 1.8 1.0 28 121 122 15 38 8 8hr 164.661 42 1.4 1.0 30 122 1221 161 38 Average Gas Meter Outlet Temperature: 36.36735 °C Average Gas Meter Outlet Temperature: 97.46122 °F 0 H = 41.875 mm H2O Tm = 557.46 R 0 H = 1.648622 in H2O Project No. 09NK11970 File: E151487 Page 8.5 TurboChef Technologies Model: NGO Start Time: 9:15 End Time: 5:30 Test Date: 09/23/09 Cook Time: 100sec Product Tested: 9 in. Pepperoni Pizza Recovery Time: Osec Barometric Pressure: 744 Post-Test Data Gas Meter Gas Meter Reading Reading initial 154.40 m3 End 164.66 m3 Vm 10.26 m3 362.29 ft3 Y-Constant 0.949 This data is obtained during device calibration. Verify number with most recent calibration certification on LEM Tstd constant 528.0 R Tm 557.5 R Number obtained from Datasheet Barometric Pressure 744 mmHg Barometric Pressure on day of Test 29.29134 inHg Pstd 30.42 inHg 0 H 1.648622 in H2O Vmstd 314.86 ft3 8.915878 m3 Post-Filter Data Filter paper 649.40 mg Weight at End of Test Filter AR 648.80 mg Weight at Begining of Test delta H 0.60 mg Change of Weight at End of Test Post-Acid Used Acetone Wash 3.1 mg Bottle 2 Mc 5.1 mg Acetone Blank 0 mg Bottle 3 Impinger Content: 0.5 mg Bottle 4 Mn 5.7 mg McCI Wash 1.6 mg Bottle 5 McCI Blank 0 mg Bottle 6 Water Blank 0.1 mg Bottle 7 Total Grease Emisions Cs=Mn/Vmstd 0.64 mg/m3 Page 9.1 UL 710B (KNLZ) � ® Emissions by Product 300 3 ❑Pizza's Cooked 275 ❑Emissions 275 i 250 - 2.5 225 - 2.25 200 2 0 m 175 1.75 E 0 0- CO 150 1.5 c m a o N Y 125 1.25 'y o E o w 5 100 1 a 0 IL 75 — 0.75 50 0.5 25 0.25 p F 0 C3/C HHB i5 i3 NGC NGO TurboChef Model Page 10.1 Y#� Y7_ October 18,2004 Mr. Mike Denny Building Services, 224 West Knight St. City of Sioux Falls, South Dakota, 57102 Ph: 605-367-8252 Re: Fire and smoke containment Dear Mr. Denny: The TurboChef ovens have been extensively tested and conform to UL 923 and UL KNLZ standards. The UL 923 standard is the electrical/product safety standard and the KNLZ is the low particulate matter emissions standard to which we conform. While both standards address difference aspects of the oven,they both have inherent overlap as it relates to grease/smoke/fire handling. As it relates specifically to fire safety, UL 923 specifies: Section 57 Cavity Fire Containment Test: The performance of an appliance subjected to this test shall be considered acceptable if all of the following conditions are met: a) There is no emission of fire, flame, or molten metal outside the appliance nor glowing or ignition of the cheesecloth,tissue paper, or wood surface; b) The fuse rated 3 A does not open; c)Following the test, the appliance complies with the requirements of Leakage Current, Section 33, and Dielectric Voltage-Withstand Test, Section 39,as applicable to primary circuits;and d)Following the test and following 10 c of operation(opening and closing the door), the appliance complies with the requirements in 57.12. The radiation emission shall not xceed 5mW/cm2. Test Method: Section 57.2 requires that 4 potatoes each weighing between 150g and 200g be placed inside the oven under test and cooked using full microwave power and hot air(if applicable)until the potatoes catch tire.Note:The test must be repeated until it catches fire. During this test,pieces of tissue paper and cheesecloth are placed above,below and around the product to ensure that the fire and/or excessive heat generated is safely contained within the confines of the appliance. As it relates to grease handling, UL KNLZ specifies: UL KNLZ Guide Information Excerpt: "These appliances have been evaluated for the limit of 5 mg/m3 for the emission of grease-laden air to the room ambient in accordance with the recommendations of the National Fire Protection Association Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations,NFPA 96, using the EPA-202 test method prescribed for cooking appliances provided with integral recirculating air systems." C:1WindowslTemplRar$DIOO.0001Fire smoke and grease statement v2_11.doc Page 10.2 Test Method: The UL KNLZ category requires that products must have less than 5.0 mg/m3 of particulate matter emissions during 8 continuous hours of cooking a"worst case"food product as measured by EPA 202.Note:Our products were tested using full-fat pepperoni pizzas. As it pertains specifically to smoke: Smoke typically consists of visible grease particulate that escapes from a product during operation. Our ovens utilize a recirculating airpath that is catalytic scrubbed,thus the airborne grease is combusted as it crosses our catalyst. Given this,under typical/normal operating conditions,our product does not emit smoke. If you have any issues or specific questions regarding the above,please contact me directly. Best regards, Tames K.N0= James K. Pool III Vice President Engineering, TurboChef Technologies, Inc., Ph: 214.379.6020 Email: james.pool@turbochef.com C:1WindowslTemp\Rar$DIOO.0001Fire smoke and grease statement v2_11.doc Page 11.1 NGO SBK Energy.xls NGO ENERGY ESTIMATE ASTM METHOD Chan eable Parameters Operating Time 12 Hours Energy Costs $0.11 kWHr Snooze Mode 0.00 Hours Cook Cycles/Day 100 Cooks/Day Typical Cook Time 45 Seconds Do Not Change the following values Time (min) Power (Watts) Cost/Day Balance of Time (hrs) Warm up 15 3900 $0.11 11.75 Cooking 75 2800 $0.40 10.50 Snooze Idle 0 0 $0.00 10.50 Idle 630 750 $0.90 0 Total/Day $1.42 Yearly Total/Month $42.46 $509.51 HVAC Requirements Per Operating Time -- Note: Approximations Only Average Cooling Warmup Energy Total Energy Total average Total Environmental Requirement Average Energy Cooking And Idle (7) 1 (1) 1 0) Power (W) Load kBtu/hr (ton of AC) 40950000 3510000 1 44460000 1029 3.51 0.29 10/12/2009 Confidential James K. Pool Page 12.1 TURBOCHEF TECHNOLOGIES, INC. NGO Oven Surface Temperatures The illustrations in this document represent the surface testing data reported for the TurboChef oven model NGO during cooking after two and a half hours of idle at 520°F (271'C), simulating the highest temperature condition. Fahrenheit Measurements 84 84 88 -8891 97 0 o I —91-91-91- 84 8 90 90 111 109 0 95-97-97 - 8941!4�91 3 1 00-1 0CT10 11 —97-104-104- 86 88=Y'97� 109 106 1 to o o � —108•--106-10� 86 88 97 108108 -111- 10 86 90 104--118-113 11 97- —104-109-109- 106 -106-106- 0 90 99 100-9391—8 10 109 104 1 108 0 0 o 90 8 108 1 15 04 0 99 10@-;102---91 ' 9 " - < 86 100 1 99 5-97-93-0[.. 3 88 84 <95 11 0 95 9791-888 1 ' 10 0 100—. 95- 9388 - - 97 106106 102 97-88 8 99 99 99 O 2009TurboChefTechnologies,Inc. Page 12.2 Celsius Measurements 29 29 31 3133 36 4 M 1[ � 33-33-33- 29 29 32 32 44 43 43 3536-36- 29 2 1KS-�- 38 41 43 48 WNm � -36-4040- 30 31 `6-�, 43 41 o -38 41—40- �� �' 40 30 o 31- 36 4242 44- 30 3240 48 4545 36 —40-43-43 4141-41— 39 32---37 38 34 33 3 41 43 41 4 0 c�bpq � 42 41 37 38 , 39- 33 32 3 40 • , < 30 48 35- 36 34 31 29 � <35 � 4 4 35 36 33-312 3 o�� _ 38 - / 43- 38 . 35 34 292 -36 41- 41 39 36 31—3 37 37 37 ©2009TurboChefTechnologies,Inc. Page 13.1 BtRLDWG AND SAR,Y CITY OF Los ANGE LES 9F COMMSIONERS CAUFORNIA BIifLDINGAND SAFETY sm MARSHAL.BROWN ` CA9=2 PRESCEW VAN AMBA-nELOS ROBERTR.`BUD'OVROM UWARR VICTOR H.CUEVAS s. tit ;' HELENAJUB-ANY RAYMONDS.CHAN,C.E., S.E. ELENORE A OALLIAMS E=LTVEOff ER ANTONIOR VIUARAIGOSA MAYOR James K Pool III File Number: M-100012 TurboChef Technologies Effective Date: 03/19/2010 4240 International Parkway Carrollton,TX 75034 Expiration Date: 04/01/2011 Telephone: 214-379-6020 Manufacturer: SAME Item: WARMING OVEN Models: NGO PLEASE REFER TO THE APPLICATION NUMBER ON ALL CORRESPONDENCE,PHONE CALLS&SAMPLES The item processed under the above file number has been tested,examined and found to comply with applicable Los Angeles Plumbing Code(LAPC)and/or Los Angeles Mechanical Code(LAMC)and is hereby approved unless revoked for cause. This letter or the letterhead copy may not be reproduced for use in labeling or advertising,but copies of this letter may be used within your organization and shown as evidence of approval. CONDITIONS OF APPROVAL: 1.This product shall be used to warm pre-cooked hot food items only.Any other type of cooking shall not be allowed. 2.Installation of this product is not required to have an exhaust system per Sections 95.507.1.5 and 95.507.1.6 of LAMC,2008 Edition. 3.This product shall be installed,operated,and maintained in accordance with printed instructions from the manufacturer and LAMC,2008 Edition. Each item shall have the name or trademark of manufacturer and model number where it will be visible for inspection. In order to renew this approval,an application and reexamination fee must be submitted on or before the expiration date shown above.Arrangement shall be made to remove any test samples remaining in the Laboratory. Samples remaining after 21 days from the date of this notice will be shipped collect by the most convenient carrier or disposed of in accordance with applicable regulation. Jason T Tran 4--Michael Tharpe,Chief Mechanical Testing Laboratory,Test Engineer Plumbing/Mechanical Inspection Inspection Bureau Page 14.1 COUNTY OF Los ANGELESr Of 1Q` Public Health x c1[rroxN�� JONATHAN E.FIELDING,M.D.,M.P.H. BOARD OF SUPERVISORS Director and Health Officer Gloria Molina JONATHAN E.FREEDMAN First District Chief Deputy Mark Ridley-Thomas Second District Zev Yaroslaysky ANGELO BELLOMO,R.E.H.S.,Director Third District Environmental Health Don Knabe Fourth District KENNETH MURRAY,R.E.H.S. Michael D.Antonovich Director of Bureau of District Surveillance and Enforcement Fifth District PLAN CHECK PROGRAM 5050 Commerce Drive Baldwin Park,California 91706 TEL(626)430-5560 • FAX(626)813-1444 www.publichealth.lacounty.nov/eh/ June 2, 2010 James K. Pool III Senior Vice President, Engineering Turbo Chef Technologies, Inc. 4240 International Parkway, Suite 101 Carrollton, Texas 75007 Ventilation Exemption Plan Check No. ME-2010-004 __ Application Type: Equipment specific-NGO (SOTA) 208 /240 V, _ 6.7 KW _ F,ffective Date: 5/18/2010 Expiration Date: _ 5/18/2015 Y Telephone__^ --- (214) 379-6020 _ --- Email: James.Pool@turbochef.com RE: EXEMPTION FROM MECHANICAL EXHAUST VENTILATION FOR TURBOCHEF TECHNOLOGIES, INC., Model: NGO (SOTA) OVEN Dear Mr. Pool: The County of Los Angeles Department of Public Health, Environmental Health, Plan Check has completed a review of the Turbo Chef Technologies, Inc. Model NGO oven for exemption from the mechanical exhaust ventilation requirements of Section 114149.1(a) of the California Retail Food Code. You have provided documentation that these ovens have Underwriter's Laboratory KNLZ approval, and also provided the results of the eight-hour cooking emissions test conducted on the NGO oven. The test results indicate that the particulate matter concentration produced was 0.64 mg/m3, which is below the limit of 5 mg/m3 to be considered a low grease emission appliance. Therefore, additional mechanical ventilation in the form of a Type I or Type II hood is not required by the County of Los Angeles Department of Public Health, provided the following contingencies are met: • Page 14.2 Turbo Chef Technologies July 2, 2010 Page 2 of 2 1. There shall be no more than 2 unventilated model NGO ovens per food facility. 2. No other heat producing food related equipment requiring ventilation shall be permitted in a food facility without the addition of mechanical ventilation. 3. The equipment must be installed, serviced, and maintained according to the manufacturer's specifications. 4. The NGO oven shall be used for the cooking or warming of pizza, bread, bakery products, or similar items only. No raw animal protein products shall be cooked in the equipment unless mechanical ventilation is provided. 5. No items that generate grease-laden vapors shall be prepared or cooked in the unventilated NGO oven. 6. The NGO oven must be operated in a well-ventilated area approved for food preparation. 7. If ownership changes of a food facility that is operating the exempt equipment,then the new owner/operator will be informed of the operating conditions. 8. This exemption from mechanical exhaust ventilation shall not be deemed to supersede any local building and fire code requirements pertaining to electrical and fire safety. This exemption shall be in effect for a period of five years from the date of this letter, or until revoked. However,this exemption shall not preclude this Department from requiring the installation of mechanical exhaust ventilation when operation of the NGO oven at a specific location creates a sanitation or safety problem. Should you have any questions or need additional information, please contact me at (626) 430-5565. VOiefEnviromnental X .H.S. se Noborio, R.E.H.S. Health Specialist Environmental Health Specialist IV Plan Check Program Plan Check Program c: file