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DeVito, Robert
From: Sheridan, Dennis
Sent: Friday, March 13, 2009 10:16 AM
To: DeVito, Robert
Cc: Moriarty, Joann
Subject: RE: Grandparent&Grandchild Pancake Breakfast
Bob,
Re: Grandparent/Grandchild Bkfst. - Food will be plated in kitchen and served immediately to the tables; precut
fruits will be on the tables no longer than 30 mins.
Thanks.
Dennis D. Sheridan
Director of Human Services
Charles Enes Community Center
150 Nevers Road
South Windsor, CT 06074
(860)648-6358
From: DeVito, Robert
Sent: Friday, March 13, 2009 8:37 AM
To: Sheridan, Dennis
Subject: Grandparent&Grandchild Pancake Breakfast
Dennis,
Not sure if you received my e-mail that contained one question and one guideline in response to your temporary
event application. I am sending you the question and the guideline again just incase you did not receive them last
week.
Are the meals going to be plated in the kitchen and then served individually or will the food be offered on a
serving table outside of the kitchen?
The precut fruits that you receive and offer to the consumer in large bowls on the tables can only be offered in this
fashion for a maximum of four hours. Please have a log prepared noting the time the precut fruits were removed
from there original container and placed in the bowls.
Thanks
Bob
3/13/2009
VENDOR
APPLICATION
AND
GUIDELINES
FOR
TEMPORARY FOOD SERVICE EVENTS
C:\Documents and Settings\robertmdevito\Local Settings\Temporary Internet Files\OLK3A7\Vendor Application Pancake Breakfast 2009.doc
VENDOR APPLICATION FOR TEMPORARY FOOD EVENT
The VENDOR of each temporary food event must complete this application and must be filed 14 days
prior to the opening event. This application must be submitted to the Town of South Windsor
Health Department, 1540 Sullivan Avenue, South Windsor, CT 06074.
This application is not a license. Temporary food permits will not exceed a period of 1 to 5 days.
Today's Date March 6,2009
Name of Event Grandparent and Grandchild Pancake Breakfast
Date of Event April 21 and April 22
Time of Event 8:30 a.m. to 10:30 a.m.
Location of Event Charles N. Enes Communitv Center
Event Coordinator Joann Moriarty, Coordinator of SW Youth & Family Services
Event Coordinator Address 150 Nevers Road
Event Coordinator Phone#648-6361 x 331
Event Coordinator E-Mail Address ioann.moriarty(iT),southwindsor.ora
Event Coordinator Phone#(cell,work&home) (413) 330-8362
Name of Applicant SAME
Name of Applicants Business (please indicate if mobile vendor)N/A
Applicants Address SAME
Applicants E-Mail Address SAME
Applicants Phone#(cell, work&home) SAME
Set up time 7:00 a.m.
Please provide the following: (If any of the following does not apply to you put N/A)
l.List all food and beverage items to be prepared and served (menu). Attach a separate sheet if
necessary.
NOTE: Any changes to the menu must be submitted to the Health Department 10 days prior to the
event.
a. Pancakes
b. Sausage
c. Cut Fruit
2
{ d. Syrup
e. Butter
f. Orange Juice
g. Coffee (ground coffee, sugar, half and half)
h. Water
i. Ice
2. Describe specifically how frozen, cold, and hot foods will be transported to the event.
• Pre cooked sausage links will be purchased in advance and kept frozen in kitchen freezers.
These will be placed in the kitchen refrigerator the night of the event, to defrost.
• Packaged cut fruit(fruit cocktail) will be purchased in advance and kept in the kitchen
refrigerator until served.
• Individual butter packets, containers of orange juice and half and half will be purchased in
advanced and kept in kitchen refrigerator until served.
3. List all places (name&address)where meats, poultry, seafood, shellfish, and ice will be purchased.
Sam's Club: pancake mix, frozen sausage links, cut fruit, syrup,butter, orange juice, ground
coffee,half and half.
4. List names,phone numbers, addresses, and shifts to be worked of all employees. See attachment#1.
S:-Use attachment#2 in this packet to sketch a drawing showing the event area and where your
operation will be.
6. Describe the number, location and set up of handwashing facilities to be used by employees.
Community center kitchen has two wash sinks that are accessible and convenient
7. Describe how and where utensil/equipment washing will take place. If no facilities are available,
describe how alternate steps will be taken.
Community center kitchen has adequate utensil washing facilities; all utensils adequately
washed prior to and after event
8. Describe how wastewater will be collected, stored and disposed.
N/A
9. Describe the number and location of garbage containers.
There are adequate garbage containers located at the facility; two in banquet room, one in
kitchen, one outside
10. Describe what heat source will be used to keep hot foods hot(140 degrees and above).
2
Community center kitchen ovens
11. Describe how colds foods will be kept cold(45 degrees and below).
Community center refrigerators and freezers
12. Describe how food temperatures are monitored.
Temperatures monitored with probe thermometers
13. Will foods be prepared on site? If no, where will foods be purchased?(enclose a copy of food
license)
Pancakes will be made using non egg batter. These will be made on site using electric griddles and
served immediately from the kitchen. Pre cooked sausage links will be warmed in oven before
being served. Cut fruit(fruit cocktail)will be placed in a large bowls at each table with a serving
spoon.
3
NAME OF EMPLOYEE PHONE# ADDRESS SHIFT
1. Dennis Sheridan 648-6361 150 Nevers Road All day
2. Joann Moriarty 648-6361 150 Nevers Road All day
3. Ginny Molleur 648-6361 150 Nevers Road All day
4. Mickey Kozikowski 648-6361 150 Nevers Road All day
5.
6.
7.
8.
9.
10.
4
ATTACHMENT #2
CHECKLIST FOR FOOD BOOTHNENDOR OPERATORS
X Metal probe thermometer(0—220 degrees F range)
X Thermometers for all refrigerators
X Coolers and ice packs (if ice is to be used for cooling of foods, where is water to be
drained)
X Plastic wrap/Aluminum foil
X Extra utensils: tongs, spatulas, spoons, and knives
X Water source
X Buckets/tubs for washing,rinsing, sanitizing food equipment
X Bleach for sanitizing, test strips for checking
X Waste water disposal container
X Container(s) for grease collection
X Clean wiping cloths and a container to store them in
X Garbage containers and plastic bags
Hats/hair restraints
X Crates, shelves to store food off of the ground
X Gloves for food handling
X Hand washing station
5