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DeVito, Robert
From: DeVito, Robert
Sent: Wednesday, November 05, 2008 3:48 PM
To: Sheridan, Dennis
Subject: RE: Pals Care- Fall Fest
Dennis,
The bed of ice is the best way, thanks. Unfortunately, the sneeze guards are the way to properly protect the food
on the tables. The placing of plastic wrap over the food product is just temporary alternative.The sneeze guard
can be permanent but does not have to be.They can be light weight, portable, and adjustable. I understand that
you may not have the funds available right now but am hopeful it will not take long before they are.
"Finger"foods should not be placed on the plates by individuals using their hands. It's all about prevention. If
individuals are to serve themselves, the brownies would have to be placed on the plate with the proper sized
utensil. In the absence of sneeze guards, tooth picks would not be a proper food dispensing method for the
cheese. When someone has to rummage through a box/glass of tooth picks to get one, the potential to
contaminate several is very likely. After they pick up the tooth pick the remaining contaminated tooth picks are left
for the next person and the cycle continues. The way to dispense this type of food and properly protect it is with
the use of tongs. I understand this is not an over night fix but could you let me know when you think you will be
able to purchase the sneeze guards?
Thanks
From: Sheridan, Dennis
Sent: Wednesday, November 05, 2008 11:11 AM
To: DeVito, Robert
Cc: Anderson,Jennifer; Moriarty, Joann
Subject: RE: Pals Care - Fall Fest
Bob,
Regarding the items noted in the attached e-mail below:
1) We will keep cheeses and other chilled foods on a bed of ice.
2) The cost for a sneeze guard is in the$360-$400 range and we have no such funding to cover this. In
addition, I'm not sure how such a device would be applied to a standard table set-up like ours. A
permanent installation would not work as we have to use those tables for other functions as well. So for
now, as you suggest, we will keep food covered and peel back as needed.
3) We have more than adequate serving spoons, knives and other utensils. We would rarely use them
when serving finger foods. For example,would a dish of brownies or cookies have to be spooned off the
serving plate to the consumer's plate? If so,we can adopt this measure but I was unaware that finger
foods had to be served by serving spoons, etc. For the cheeses, we will keep tooth picks handy so
cheeses are not handled.
Thanks.
Dennis D. Sheridan
Director of Human Services
Town of South Windsor
(860)648-6358
dennis.sheridan@southwindsor.org
From: Moriarty, Joann
11/5/2008
Page 2 of 2
Sent: Wednesday, November 05, 2008 7:27 AM
To: Sheridan, Dennis
Subject: FW: Pals Care - Fall Fest
polo v.Mor%artU
Coordinator
South Windsor Youth & Family Services
150 Nevers Road
South WIndsor, CT. 06074
(860) 648-6361 x 331
From: DeVito, Robert
Sent: Tuesday, November 04, 2008 4:19 PM
To: Anderson,Jennifer
Cc: Moriarty,Joann
Subject: Pals Care - Fall Fest
Jennifer,
I visited the above referenced subject to see if the food that was offered was handled in accordance with the
requirements of the Public Health Code. I would like to point out some concerns I noted and am hopeful they will
be rectified for the next event.
Cheese, pepperoni, cut fruits&vegetables are considered potentially hazardous foods.They should be kept at 45
degrees or less.The food tray should be in a bed of ice ensuring the ice is up to the lip of the tray. I am not sure if
you will be serving coffee, tea, but if you offer milk or cream you should keep the container in ice as well. There
should be a sneeze guard placed in front of the food. I talked to Dennis about this and he will research. For the
time being, please make sure there is some type of cover on the food and peel it back as the food is depleted.
Please monitor the temperature of the potentially hazardous foods to ensure the stay at 45 degrees or less. There
should be enough serving utensils to allow individuals to dispense the food minimizing bare hand contact. These
utensils can be stored in the food provided they are large enough to avoid falling in to the food.All utensils, forks,
spoons and knives, should not be placed on the table with the food contact surface exposed.They can be
wrapped in a napkin or placed in a cup with the handles up.
Please do not hesitate to call if you have any questions. My number is 644-2511 ext.248
Thanks
Bob
11/5/2008
Page 1 of 1
Devito, Robert
From: DeVito, Robert
Sent: Tuesday, November 04, 2008 4:19 PM
To: Anderson, Jennifer
Cc: Moriarty, Joann
Subject: Pals Care-Fall Fest
Jennifer,
I visited the above referenced subject to see if the food that was offered was handled in accordance with the
requirements of the Public Health Code. I would like to point out some concerns I noted and am hopeful they will
be rectified for the next event.
Cheese, pepperoni, cut fruits&vegetables are considered potentially hazardous foods. They should be kept at 45
degrees or less. The food tray should be in a bed of ice ensuring the ice is up to the lip of the tray. I am not sure if
you will be serving coffee, tea, but if you offer milk or cream you should keep the container in ice as well. There
should be a sneeze guard placed in front of the food. I talked to Dennis about this and he will research. For the
time being, please make sure there is some type of cover on the food and peel it back as the food is depleted.
Please monitor the temperature of the potentially hazardous foods to ensure the stay at 45 degrees or less. There
should be enough serving utensils to allow individuals to dispense the food minimizing bare hand contact.These
utensils can be stored in the food provided they are large enough to avoid failing in to the food.All utensils, forks,
spoons and knives, should not be placed on the table with the food contact surface exposed.They can be
wrapped in a napkin or placed in a cup with the handles up.
Please do not hesitate to call if you have any questions. My number is 644-2511 ext.248
Thanks
Bob
11/4/2008
VENDOR
APPLICATION
AND
GUIDELINES
FOR
TEMPORARY FOOD SERVICE EVENTS
C:\Documents and Settings\robertmdevito\Local Settings\Temporary Internet Files\OLK3E6\Vendor Application PalsCare 1008.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 _10/24/08
Name of Event PALS CARE- Fall Fest/Senior Social
Date of Event 11/04/08 1"
� r
i
Time of Event 3:30-5PM
Location of Event South Windsor Community Center
Event Coordinator Jennifer Anderson,Youth and Family Services Counselor
Event Coordinator Address_150 Nevers Road, SW
Event Coordinator Phone# 648-6361 X324
Event Coordinator E-Mail Address Jennifer.Anderson @southwindsor.org S Uj)),5L- �Yt .
Event Coordinator Phone#(cell, work&home)
Name of Applicant_South Windsor Human Services
Name of Applicants Business (please indicate if mobile vendor)
Applicants Address_150 Nevers Rd., SW
Applicants E-Mail Address
Applicants Phone#(cell, work&home)
Set up time_3PM_
Please provide the following: (If any of the following does not apply to you put N/A)
1.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.
Cheese and crackers,juice,water,veggie platter, chips, dip, cookies, cake,popcorn
2
2. Describe specifically how frozen, cold, and hot foods will be transported to the event.
All foods purchased form SAMS and transported directly to community center; cold foods will be
stored in refrigerator
3. List all places (name&address)where meats,poultry, seafood, shellfish, and ice will be purchased.
NA
.4. List names,phone numbers, addresses, and shifts to be worked of all employees. See attachment#1.
Jennifer Anderson, 150 Nevers Road, SW; 648-6361 X324
5. Use attachment#2 in this packet to sketch a drawing showing the event area and where your
operation will be.
Items 5-13- SEE PREVIOUS APP. (Town Health Official has toured our kitchen facility and is
aware of our refrigeration, ovens, sinks, garbage, etc.)
2
6. Describe the number, location and set up of handwashing facilities to be used by employees.
7. Describe how and where utensil/equipment washing will take place. If no facilities are available,
describe how alternate steps will be taken.
8. Describe how wastewater will be collected, stored and disposed.
9. Describe the number and location of garbage containers.
10. Describe what heat source will be used to keep hot foods hot(140 degrees and above).
11. Describe how colds foods will be kept cold(45 degrees and below).
12. Describe how food temperatures are monitored.
13. Will foods be prepared on site? If no, where will foods be purchased? (enclose a copy of food
license)
3
NAME OF EMPLOYEE PHONE# ADDRESS SHIFT
1. See Item#4
2.
3.
4.
5.
6.
7.
8.
9.
10.
4
a
ATTACHMENT #2
5