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Home My WebLink AboutPLAN REVIEWS - 20-00062 - Maverik - Exterior & Interior Remodelt H.Itiifiilo,.n E UTOXICrIAL HEALT :.,ii, -ll rprrr " i), rtvt, !ii,rrr rir11' lr tl,:ol orrrl )(lli 'r,', I j,l ' rAt .i,)lt) '.,,! llu!7 Prevent. Promote. Protect. FOOD ESTABLISHMENT PLAN REVIEW AP P L!CATION Date Zc Name of Food Establishment KLe lq Address of Food Establishment:z5 p"#A a f,^i City/State/Zip Code ReY6,nq . -Dofi" 8"qqb_----7_ Person Submitting Plans: zv,/'a.aF1 V@ t,on Contact Email Contact Phone Number gcl-&q-zq"q u al- a Lo ?1 Contact Mailing Address 35 C.rler 51r..*l.t.rl+ s"ll a UTa 5 City/State/Zip Code s"ll t^/Q 64oi Type of Food Establishment: ! Sit down Restaurant ,$ Cenvenience Storetr D Meat Market Deli E Fast Food RostauranlE BakeryE Supermarketfl t,,louile Food Unit Please attach and submit the following items with this Plan Review Application / Copy of the proposed menu./ Floor Plan or blueprint of the proposed food equipment layout, plumbing, lighting and restsooms./ List of equipment with make and model numbers. Please include all new and used equipment that lr'ou propose for lour establishment. Used equipment must be approved by Eastem ldaho Public Health, prior to purchase, to verify compliance with the requirements of the ldaho Food Code./ Completed Plan Review and Approval Form. Non-Refundable Plan Review Aoolication Fee is to be D aid at the time this aDDlication is submi$ed J EIPH Uso Only Risk Category Mediu Hagh_ Date Paid:2 / t5/ tc|Amount pa i*9L32_j<L o Rece.pt #:l)3 o7 Received by:r [-!T BoNNEVILLE. CLARK . cusrER . FREMoNT . JEFFERSoN . LEMHT . MAotsoN. TEroN I wrr.ElpH,ldrhr.goy E tllgii5lilaun Prevent. Promote. Protect EivlloXIE|ITAI IIEALIX FOOD ESTABLISHMENT PLAN REVIEWAND APPROVAL FORM A. Submit plans priorto construc-tion. Propedy prepared plans and specifications for constructim, remodeling, or aheration must be submitted to Easlem ldaho Public Health (EIPH) for review and approval. Such plans should include a floor plan of food establishment, plumbing and mechanical plans, and equipment list with make, model and specificatlons. (Sec.tlon 8-20'1.11 and 8-201.12 of the ldaho Food Code,2004) B. Submit, if applicable, scale drawing of sewage s)6tem, well and water s)6tem construction C. APPROVAL ot the plans and specifications is required PRTOR to the stad of construction/remodel D. Submit a Foo.l Esaablishment License Appticetion thirty (30) days paor to anticipated opening. The license fee must accompanythe application. (Sec.8-302.10-14) (Low risk establishments do not submitfee with application; if the operation is determined to be low risk, it is not required to be licensed nor inspected). E. Preoperational/Final inspection: EIPH must be notilied of a request for preop€rational inspection prior to the opening of the establishment. The preoperational inspection must verify that the food establishment is constructod and equipped in accordance with the approved plans. (Sec. 8-203.101 F. Separate approvals: Contact lhe local zoning, building, fire, plumbing and eleclrical deparfnents for their requirements. lf alcoholic beve for approval. rages are to be sold, contact the Alcohol Beverage Control Bureau (ldaho Oepartm Law Enforcement) Plans reviewed (date) N€w _ Planning & Zoning Approval Environmsntal Health Specialist Reviewing Plans: eB NAME ADDRESS PHONE Establishment l'4avlr;l( PrrS*'#l 75 75 1..11 Zil l"s k*.rq rD.p/A Owner/Applicant Lex ?orfer l8g 5*+\ S-lak sl. 9u,:1t*8o j6768o'7t66 Operator N/A Designer/Equipment Supplier tt/l Establishment Type: _ Food Service (605) _ Retail Market (610) _ Food Processor (615) _ Mobile (602) i other: C- sLr{ ( Menu: Full menu to be attached. (Menu changes may require additional equipment.) Risk Category (Assignod by EH Staff): Lori, Medium High* Seating Capacity o Sq. Footage L,56q sf No. Employees Per Shift 3 Date of Opening 3/ 25 Hours of Operation z(/t (rev. 3l0t) 2 t5 q Approved b}/1 Environm Health Spe cta list Note: After plans arc r3ylewed and approved, appllcant must sign tinal page accspti vorifying that it is understood that the establbhme will be bullt ln accordanco wilh ng r€sponsibillty and tho approvod plans. )L Remodeled or Altered A - FOOD PROTECTION Commeats: FINAL PLANS N/A DESCRIPTION OF CRITERIA AND/OR REOUIREMENTS At.5l At.( 1 Convenient and adequate storage, display, and preparation facilities for ice, frozen food (0-1f F), cold foods (<41'F), hot foods (>135"F), other foods and foods on display. (4-301.11)- Type and number of mld holding units; S &aa (r Type and number of hot holding unils z w,, t*et , ! Ll Jo, freezers: ? Eaz 5 ..lhF il.s 2 Adequate dry food storage provided in a clean, dry localion, and not located in locker rggms, toilot rooms, dressing rooms, garbage rooms, mechanical rooms. under sewer lines, under op€n stairwells. (3-305.11 and 12) rt.4/ 4t .5 Storags provision to keep allfood in non-wat€rproof contalnors a minimum of6" above floor. Bare wood shelving allowed only in dry goods storage area, unopened foods. (3-305.1 1) 4. Provision for attached thermometers for all rsrrig€rators, freezefs and hsat units. (4-201.'!.12) At.4/ A t.s 5. Sneeze guards properly designed on sslf-serve houcold buffets/bars. (Measure g' lo 60' ftom floor to represent customer mouth hsight. Guard must block lin€ b€twe€n mouth and ,ood on display, including end plates) (3-306.11) plx 6. Oipper wells provided for ice cream scoops (fozen desserts). (3-304.12(D) B - FOOD EQUIPMENT AND UTENSILS FINAL PLANS N/A DESCRIPTION OF CRMRIA AND/OR REOUIREMENTS At.s/ Aul ALL FOOD CONTACT EOUIPMENT mustbe safe, durabl€, corosion-resistant and nonabsorbent; sufficient in weighl and thickness to withstand repeated warewashingi finished to be smoolh and easily cl€anablgi resistant to pitting, chipping or distodion; and nol allow the migration of deleterious substances or impart mlors, odors or tastes to food. (4.101.11) Food equipment cortified by an ANs|-accredited program meets this standard. (4-205.10) 1 Ao.t All used or existing equipm€nt requires approval prior to installation and be in good repair and capable ol being maintained in a sanitary condition. (&101,10) 2 Al.5 X/Counter-type equipment: movable, on 4"+ legs; or sealed to counter. (4402.12) Floor-type equipment: movable, on 6"+ legs: or sealed to floor/base. (4402.121 3 Al.5/ lla*Space between units orwalls closed;or opened sumcient distance lor easy cleaning along sid€s, behind or above. (4402.11) 4 dt.zN 5. Aisles - sufficient width: minimum 36'; 42" for two or more workeG; wider for mobile equipment (Uniform Building Code) orril Raw food preptable and food preparation sink provided (ifapplicable per menu). Prep sinks must be indirectly wasted to sewer (3-302.11) 6 DISH AND UTENSIL WASHING AND SANITIZATION 1$r.s 7. Adequately sized multi-Use utonsil and pot wash sinks for manual dishwashing. (4-301.12) *4t.,8. Propady designed drainboards or dish tables provided for soilod and clsan ulsnsils. (4-301 '13) th4 Dish machine typei Low temperaturer , chemic€l feedl or High temperaturei L equipped to automalically dispense detergents and sanitizers, with low level alatm. (4-204.117) 1/4' IPS (lron pipe size) valve for pressure gauge r€quired on the hol water supply lins for ths hot water sanitizing rinse. (4-204.1 18) I % 4 10. Warewasher machine(s) provided with I readable data plate indicaling the machine operating specilications: Temperature, pressure and conveyo. orcycle spe6d. (4-2O4 .1',t 31Machine make Model number: I Pege 2 N/I 1 1 . Accurate temperature measunng devices that indicatos the temperature of the water in the wash and rinse compartments of warewashing machines. l4-2U.115)x r lf no warewashing sinks or mechanicalwarewashing machines ar€ provided, lhen onlysinglo-use kitchenware and tabl€ware may be used by Iood €mployees and consumels. (4-502.12) Atsk t3. Storage tor cleaned equipment, utensils, and single-use and singl€-service articles shall be in a clean, dry location not exposed to splash or conlamination, and 6"+ above lloor (4-903.11) Comments C . WATER SUPPLIES AND SEWAGE DISPOSAL FINAL PLANS N/A DESCRIPTION OF CRITERIA AND/OR REQUIREMENTS P-J.r 1. Public water su pply (Name of approved supplier/system) (t101.11) ilt Non-municipal supply typ€ Treamenl: PLANS AND SAMPLE i'UST BE SUBMITTED AND APPROVED PRIOR TO FII{AL INSPECTTON. (5-101.11) t-:.I Hot and cold water provided under pr€ssure to allfixtures, and hot waler system suffcientto m€ot the peak hot water demands throughout the food establishment. (5-103.11 - 12) P-t.o 4 140'F watsr capacity _ gallons. (5-103.1 1 - adequate) Recovery rBte:_ gallons/oF rise -l4,t[r cO rlr,r. tlt 5. 18fF wat6r and/or booster heater for high temp dish machines. (4-50'1.'112) ?-,.o 6. Public sewsr - name: F*\J,^.(5-403.11) ilt 7 Septic system or other type disposal. PLANS MUST BE SUBMTITED AND APPROYED PRIOR TO FINAL INSPECTION. (Rules for Subsurface Disposal call for ,UE-@!Eo ice making equipment, r€frigeration equipment and wok ranges.) (5-403.11,12) ilh I Grease interceplor or trap sized in accordance to Uniform Plumbing Code (UPC), and located to be easily accessible for cleaning. (5402.12)Er;r l.:* ,l *..- Commgats.' D . PLUMBING FINAL PLANS N/A DESCRIPTION OF CRITERIA AND/OR REQUIREMENTS P;,0-?All plumbing of safe materials, sized, installed rn accordance with the Uniform Plumbing Code (uPc). (r201.1 1, 5-202.11) ? r.o Walerflushed walk-in box floor sloped to proper drain. Drain outside walk-in box. Condensate wastes to floor sink or approved hub drain outside walk-ins. (UPC801.2) 2 V,- 3. Floor sinks must be 50o/o exposed if under equipment, for cleaning. (UPC 804.1 ) Ftoor sinks or drains not enclosed in cabrnets - may have unss€n flooding, humidity damage. Box out with cabinet base and loe kick. (4-202.171 ,,,4. Oipper wells: air gap supply line; open (indirect) drain (UPC801.2.3d) il 5. Dishwasher: arrgapfill, vacuum breaker rinse line; open (indirect)drain (5-402.11) (No direct drain unless in complianc€ with 5-402.1'lB) I 0 5. Food sinks for draining/washing ready-to-serve food: air{apped indrrect drain (UpC BO1 2 3) 7. Garbage grinder,/disposal/drainboard scupper: vacuum breaker suppty water. (UpC603) ?-t0 8. lce bin and machine: open (indirect) drain; air gap suppty line to reservoir. (UpC 801 2) Page 3 ?- ws Janitorial faucets/hosg bibs/lhr€sded faucets: vacuum breaker required if threaded fauc€t for hoses. (UPC 603.4.7) I rf 10. Soap dispensers $hsn located on approved fauc€ts: Approv€d backflow prevenler required (uPc 603) 7 -t.o '11. Soda fountain water line to carbonator: Reduced pressure device required, installed upstream from a carbonating device and downslream from any copp€r in the u/ater supply line. (5-203 15) (uPc503.4.13) (6ln Edition cross-connec'tion Manual) (4.12. Hood, self -clean type: Approved backflow prolection required. (UPC503) BACKFLOW AND BACK SIPHONAGE PROTECTION FOR: (UPC 503.0 and 801.0) Backffow or backsiphonage prevention devic€s installed on water supply lines shall meet ASSE standards for construction, installatron, maintenancB and testing for the specific application and type of device. (5-202.14\ Air gaps between thB wat€r supply inlet and the €quipment or lixture shall be twice the diameter of lhe supply rnlet and not less than 'l'. (5-202.23) Commenas: E - TOILET AND HAND-WASHING FACILITIES FOR PATRONS AND EMPLOYEES Comments: FINAL PLANS N/A DESCRIPTION OF CRITERIA AND/OR REQUIREMENTS Ir>1 Patron toilet rooms located so that custom€rs do not pass through food preparation, warowashing or food storage areas. (2-103.11) Nt 2. Employee toilet rooms conveni€ntly located and accessibl€ for employee use. (6.402.1 1) lt]3. Fully enclosed toilet rooms, s€lf-closing doors. (6-202.14) NIL 4. Adequateventilation Window _M€chanical (6.304.1 1) Er!.;r A r.>5. Hand-washing lavatory sinks with hot and cold water through mixing fauc€ls. (5-202.12\ (1s-second water flow required if faucet has automatic shut-off) 4r.T 6 Adoquate numb6r of urinals, water closets and lavatories in toilel rooms. (5-203.12) _LFemata Nuate €isli^A h ftq:* ul 7 Waste receptacles provided. (5-501.16) Covered waste rgceptacles required for disposal of sanitary napkins in toilet rooms used by females. (t501 17) Et:4)*-L rh,,,\ tll-I Hand-washing cleanser. paper towels, hand dryers or continuous towel rollers provided for handsinks (6-301.11, 12) E.til._t h rz.n )n, F . EMPLOYEE HANO.WASHING FACILINES FINAL PLANS N/A DESCRIPTION OF CRITERIA AND/OR REQUIREMENTS A t,>I A number of hand-washing lavatories necessary for their convenient us€ shall be provided (5-203.11) (Required in food preparation area, dishwashing area, wait stations, and restrooms) Ar,t 2 Hand cleanser, paper towels, hand dryers or continuous roll tou€ls provided for handsinks Comments: G . GARBAGE AND REFUSE s,*L u^.,t.). *o b.n,!< FINAL PLANS N/A DESCRIPTION OF CRITERIA AND/OR REQUIREMENTS Aq>1 lnside containers adequate, conv€nient, durable, insecl- and rodent-resistant, leakproof and nonabsorbent (5-501.13) Floor, wall and ceiling in garbage storage areas must be smooth, durable and easily cleanable. (6-101.11) 4t Outside receptacles for refuse, recyclablss and returnables sha be designed to have tight-fitting lids, doors or covers. (5-501.15) Outside garbage area is concrele or asphalt and is smooth, durable and sloped to drain. (1501 11) 2 E),U.l.q Page 4 h>3 At least one mop sink or servic€ sink or cu6ed deaning tacility equipp€dwith a f,oor drain shall b€ provided and conveniently located for cleaning of mops and for the disposal of mop water or similar Iiquid waste. (5-203.13)Itx 4. Mop/broom slorage provided, rack or hooks tor hanging mopstodry. (6-501.15) Commelrts H . VERMIN CONTROL Commenas FINAL PLANS N/A OESCRIPTION OF CRITERIA AND/OR REQUIREMENTS ld 1 Outer openings screslned (vents, windows) with 16 mesh or smaller screen; outer doors self- closing. (6-202.15) )ry,ts t + IVL 2. Air screens, plastic curtains p.ovided on doors if needed to controlf,ying insects. (6-202.15) UA 3. Building rodent proof. Wallopenings closed. (5-202.15) I - STRUCTURAL DESIGN AND MATERIALS Comments:rvg-J^t (c(e fj a,^ ,- re.^ 'Floors and floor coverings shall be durable sealed concrete, lenazzo, quarry tile, ceramic tile, durable grades of vinyl or plastic tile or tighFfitting wood impregnaledwith plastic. Floofs ol nonrefrigerated drytood storage need not be sealed. Camet may not be used in food preparation or processing areas, walk-in refrigerators, warewashing areas, refuse storage rooms and toilet rooms where hand-washing lavatories, urinals and toilets a.e located. (6-101.1'1) "Base - junctu.es betweel walls and floors shall be coved and constructed so that no seam will beopen more than'ti32 inch. Where waler-flush cleaning methods, the floor shall be graded to a drain, coved and sealed. (6-201 13) "'Walls, wall coverings and ceillngs shall be nonabsorbent, finished and sealed to be easily c.leanabte and light colored rn food preparation and processing areas, food storage areas. warewashing areas, walk-in refrigerators, dining arsas, food display areas, retail sales areas, food seryice a'eas, dressing rooms, locker rooms, toilet roloms. servrciog areas, and refuse storage rooms. Walls and ceilings ol nonrefrigerated dry food storage areas and rooms need not be finished and sea6d;ceiling studs. rafters may be exposed and rough. surfac2d materials used in dining areas. Acoustical materials shall not be used in food prepJraton and procesiing rooms, warewashing rooms and refuse storage rooms (5-201 11) ""Floors and walls in restrooms shall be smooth, hard, nonabsorbent surfaces such as Porlland cement, concrete, ceramrc tile or otherapproved material. Floor material must extend upward onto the walls at l€ast 5 inches. Walls shall b€ of said materials not adversolyaffected by moisture. Bars, paper dispensers, soap holders that are provided on or within walls shall be installed and sealed to protectstructural elements from rroisture. (Uniform Building Code, gO7 1 & 2) CEIUNG*AREA FLOOR.BASE-WALL* lYl Dining Area Kitchen L+.1 VlihR,lh-WrP ', 6vi ) Walk-in Refrigerator and Freezer A*hry ffE /,lfL Warewashing Area /,te Rull..FEP 4vP Food Storage Areas /r l<l-uLLez FZP 6'/P Torlet Rooms""Vle ) 6./p?-ulb<r a root wainsco(&'Yl! }JA Locker Rooms/Areas Mop/Service Area Vl.&.+abb'-r 4 foot wainscot LqD Outside Areas (6- 102.1 1 ) - walking and driving areas surfaced to minimize dust and prevent muddy conditions I Page 5 J . LIGHTING Artificial/Natu.al Commgnas.' FINAL PLANS N/A DESCRIPTION OF CRITERIA AND/OR REQUIREMENTS €-?.o 1 All surfaces where food employees are working with iood or wilh utensils such as knives, slicsrs, grinders or saws - 50 fool candles. (6-303.11) I z.o ,At surfaces where food is provided for consumer self-s€rvice such as buffeb and salad bars, and at hand-washing. warewashing, equipmenuutensil storage areas and loilet rooms - 20 foot candles. (6-303.'! 1) 5z.o 3. All other areas, 30" from floor - 10 foot candl€s. (6-303.11i) 6 z.oP--Dl 4 Light shielding provided in allfood handling, warewashing, open tood storage, utensil storage and single service slorage ateas. (6-202.11J ,N/h 5. Lights in hoods UL approved. (National Fire Protection Association) K . VENTILATION Commgl,ts FINAL PLANS N/A DESCRIPTION OF CRITERIA AND/OR REQUIREMENTS il- l.o I Suftcient ventilation to all rooms to keep thsm fre€ of excessive hEat, steam, grease. vapors, condensation, obnoxious odors and lumes which are a result of the food operation. (6-304.11) Commercial kilchen hoods shall be designed. consEuct€d and inslalled according to the Unilorm Mechanical and Building Cod6s. (UMC Section 507 and 508) /4-t., TtlPe of hood: _Type I (Grease filters/lire suppression) v Type ll (No grease produced) X watt hung _lsland _Back-shelf wntilator -Self-deaningDrawlngs provlded: _el€vated drawing of hood and duct systemt hood, make-up air rsgisters, €quipm€nt floor plan showing /-t o J Hood construclion: 22 gauge-fype 1,24 gauge-Type ll. welded ioints & s€ams. (UMC 508.2) Six-inch ovefiang extending b€yond cooking equrpment. Hood exhaust outlsts terminating tt o leet abov€ roof, t€n f€et ftom any air intake openings. (UMC507.11) /-tp 4 Restrooms vented, or with openable, screened windows (to keep them free of obiectionable odors). (6-304.11) L - OTHER OPERATIONS FINAL PLANS N/A DESCRIPTION OF CRITERIA AND/OR REQUIREMENTS n/A Dressing rooms or areas provided iI employees change their clothes in the establishment. Lockers provided for storage of employees possessions. (6-305.1 1 ) 1 At.{Cleaning materials/pesticides are not stored near food, Iood contact equipmenl or containers, paper products. Separate storage, closed cabinets for pesticides. (7-201.11) C*€< 5?orz 2 tt/L A private home, a room used as living or sleeping quarters, or an area direc{lyopening into a room used as living or sleeping quart€rs may nol be used for conducting food establshment operations. (6-202.111\ Living or sleeping quarlers located on the premises of a food establishmenl shall be separated from rooms and areas used for food eslablishment operation by complete partitioning and solid self-closing doors. (5-202.'1 11 and 112) 3 u/l Laundry equipment (washer/dryer) not located in area with exposed food, clean equipment, utensils, or unwrapped single-service and single-use articles. (4401 11.C) 4 p/A Utility service lines and pipes not installed on the floors, nor unnecessarily exposed on walls or ceilings: those that are exposed shall not obstrucl or prevent cleantng of the floors, walls or ceilings. (6'201.12) Commen.s Page 6 APPROVAL of the plans and specifical,bns do€s no, constitute endorsement or acceptance of the completed establishment, structure or equipment instellation. Any changes or deviations from these approved plans musl be submitted in writing and approved by EIPH. IF NOT OTHERWISE iIENTIONEO, THE RULES IN IDAPA 16.02.19 FOOD SAFEW AND SAN ATION STANDARDS FOR FOOD ESTABLISHME NTS (IDAHO FOOD CODE) SHALL APPLY I have read and understand and agree to comply with the above listed requirements and accept responsibility for any changes needed when not in nce sig Firm/Company: Dale: oa. 14,2.1 q /'I Koy to Abbreviations: National Fire Protection Association ldaho Administ ative Procedures Act American Society of Safety Engineers American National Standards lnstitute Uniform Building Code Uniform Mechanical Code Uniform Plumbing Code Underwriters' Laboratories NFPA - IDAPA - ASSE _ ANSI UBC UMC UPC UL EIPH Use Onlv Eastern ldaho Public Health Reviewer: .tCv r c L''s, t( o\ Date(s) and Ti m e Soent (List Below):2/r5/tQ 4 2 /tq/tqI Time of lnitial Plan Review 6 O r",^ Correction letter, phone call o r meeling: w, r^ caan n , I Time on Reviewng Revised Plans: 3<) r- i* Other: -+(- Approval letter, phone call or meeting l^oe.ciu +.J 5,^?- Page 7 TB @ KevrsgX ^\,0" o 5{ wo l ) o'z''^t\.<10 "k o.t:, vd$ .1"-l{-v I j I IID I tzE @l ^GV^oRrH 1 l zA ^,sV ISSUE DATE: t- 17-038 Fll'Ent( A1.5 REVtStOIS: to C'r oc. d^lrr 3=ro :<x ==rrr N.i Y5EE;Elrl F = lzblAPCHITECTS rE'll :l tEt) oQ eCIxtAL -J.')\ ^\^,r( ,z^ P c --'lu -'.,, 1 *,, \1*"^J s''h l' ) Ao --)t ,:i! i .-n) ,ll or'. qp 'rff"r' (i,P 6 t.L -@ --@--o-€ .i ,:, $ rl SCOPF OF WORK APCIJITECIS 17-038 rtr,qi( rssuE oATE: REV|StOIS:li rJt C') (,Ed^lrr S=I Ee'UJ Nd ;EEE;HUJF = At.2 lzbt €i- i Biscuit Bacon /Eqg /Cheese 93. 29 Biscult sausage/ Egglcheer $s.29 BowI-Biscuit&Gravy $2.49 BowI - Lumber Jack' D Breal 94.49 BowI Side of Gravy 49C BowI sidewinder s ki llet $4.49 Buod.l-e sausage/Eggl Cheesr $3.49 Burrj-to - Bacon/Egg /Cheese $3.49 94.29Burrito - Barbacoa/ Egglcher Burrito Chorchee zo s3.49 Bu rri to Gravy sausage/Egglc $3.99 Burrito M.O.A.B $4 .49 Burrito - Sau s age / Egg /Chee 93.49 93 .29English Muffin Sausage /Eggl sausage/EgglctPrench Toast 93.29 Pizza Breakfast 9s.99 Snack - Empanada s1 .59 snack French Toast Torna(91.49 Snack Bacon Toinado s1.49 Bleakfast Sausa DM 7 oz. (Coofer Wrap Burrito e 52.99 93.49 7 Days Burrito DM BOMB (Cooler $3.99 7 Days Burri to DM Grande (Coo1e:$3.99 7 Days cake Molten Chocolate $2.99 7 Days Eruit Apples s1.49 4 Days Fruit Orange s 91.49 4 Days (Hot Pockets 4 oz. (Cool,er s2.49 7 Days Salad Chef 9s.99 2 Days Salad - Chicken Club $5.99 2 Days salad Southwest Chic ken 2 Days sa lad side 2 Days salad Extra Dres sing s0.s0 Sandwi.ch Chicken Cordon I 1 Day Sandwich California Club Ci $5. 99 l Day S a ndwi ch California Club 9 ss. 99 l Day Sandwich Turkey Gouda $s.99 l Day Sandwich - Righteous I ta.l ii $5.99 l Day Sandwich Buffafo Chicken 95-99 l Day Snack Eggs 2 Pack $1.99 Da ted Wrap Cl-a s sic I tal ian s5.99 2 Days Wrap Roasted Turkey Bacot $s.99 2 Days Prrf.lt - Chccracal. Ecrly s3.99 2 D.yE Parfait - Yogurt Belry 2 Days CATEGORY BREAKFAST COI-D FRESH FOODS RETAIL SHELF LIFE FRESCH PRfCING 6 SHELF LIEE GITIDE (Eff6ctive Proro Period 6) Hou rs Hours Hou rs Hours Hours Hours Hou rs Hours Hours Hours Hours Hours Hours Hours Hours Hour s Hou!s Hours Hours Hours Hours Hour s Hours Hou!s Hours Hours Hour s Hours Hours Hours Hours Hou rs Hour s Hours Hours Hour s Hours Hour s Hours [Iou rs Hours Hours Hou rs Hou rs (current date + shelf 1ife, e.9. August 9 + 2 Day updare 9.5.1? *A11 producEs should be datecl with a Calendar date shelf Iif e 11) and PLrl I date Box Chicken Nuqgets or P,s3-99 Box Mini Tacos s3.49 91.69BoxTater Tots s3. {9BowIMacaroni & Cheese Burqer Cheeseburqer s3.99 chickenHot Sand!,rich s4.29 Burrito - Flying Tomati.l Io s4.99 Burrito Buffalo Ranch $4.99 s5.29Bur!ito Barbacoa Bandito Burrito Sweet Pork $4.99 Burrito Vegetarian (By Reqr s3.99 Pizza- Cheese (By Request $3.99 s5.99P ).zza - BBQ Chj.cken $s. 99P izza Chicken Bacoa Rancl Pizza Pepp & Sausage s5.99 Pizza Pepperoni $4.99 Snack - Empanada s1.59 snack Pepper Jack Tornad($1.49 Snack Southwest Chi cken S1.49 s3.99wlap - Baharna Mama Regular Hot Dog Wrap Cheddarwu!st EFES 92.69 Cheddarwurs t s2 .69 Bahama Mamas Nachos $3.49 $3.49 I MTO Nacho Cheese 2 oz $0.49 MTO Nacho Chili 2 oz Cinnamon RolI - Maverik s0.49 52.49 I MTO l Day I Cookies 2 Days Donuts Madbrook Elozen s1.49 1 Day Fritte rs Madbrook Fro zen $r.99 1 Day Mu ffins 92 .49 2 Days CATEGORY RETAIL LUNCH & DINNER WARMER ROLLER GRILL NACHOS BAKED GOODS @ SHELF LIFE