HomeMy WebLinkAboutTemp Food Inspection 501 Evergreen Walk (2) July 21, 2008
Elizabeth Maheu
The Promenade Shops at Evergreen Walk
501 Evergreen Way
Suite 503
South Windsor, CT 06074
Re: Pictures on the Promenade food service operations at Evergreen Walk, South
Windsor, CT.
Dear Ms. Maheu:
On July 18, 2008, I inspected the food vendors supporting the Pictures on the Promenade
temporary event located at Evergreen Walk, South Windsor, CT, and have the following
comments:
Highland Market
1. The hand washing station should be located behind the pizza serving area.
2. Insufficient hand washing at appropriate times. Very little hand washing was
observed. At a minimum hand washing and changing of gloves should take place
in between customers.
3. Food service workers cannot drink from a container that does not have a cover
and/or straw. Unscrewing and replacing the cap of a water bottle is not an
acceptable method.
4. Food temperatures were not monitored.
5. Hair restraints were not worn.
Cotton Candy
1. Hand washing waste collection pail should be elevated to collected waste water
without it spilling onto the ground surface.
2. Food workers should not store cotton candy holders in their pockets.
Please make these necessary adjustments to ensure these deficiencies are corrected for the
next event.
If you have any questions I can be reached at 860-644-2511, extension 248.
Robert De Vito, R.S.
Environmental Health Officer
TEMPORARY FOOD SERVICE EVENT
COORDINATOR' S APPLICATION
This form must be filed 14 days prior to opening event.Application must be submitted to the
Town of South Windsor Health Department
at 1540 Sullivan Avenue,South Windsor,Connecticut 06074
Phone 860-644-2511 Extension 248 Fax 860-644-7280
This form is not a Iicense.
Temporary food events will not exceed of 1 to 5 days
Name of Event Pl C4-LA'-e S oh *t- 1�vu
Date(s) of Event �� -7/2 �� 1 g/ 9- &�r,
Hours of Event : ?o 42M- (p
Number of Food Vendors Lei n dl Ca-A-L M M-k--ct (,4-eL LGU� 16obne"dy
/1
Name of Event Coordinator LIM
Address of Event Coordinator tU 1
G D1 �[ Lastv
�U—
Cell Phone# Q qo- g5_"1 Home Phone# Work Phone#
E-Mail (� el0 Uln - �L /(.O1'►�
T
Name of On-Site Coordinator W CA8 L
QFO (please check if On site coordinator is QFO and provide a copy of QFO certificate)
List of Vendors attending event
Ij
Each vendor must complete the Temporary Food Service Event Vendor Application. Application not received
fourteen days prior to the event will not be accepted and the vendors will not be allowed to open for business.
The Event coordinator must make arrangements 5 days in advance with the Town of South Windsor Health
Department to determine the time of pre-will comply with the Connecticut Public Health Code and the Hartford
Municipal Code
Signature of Event Coordinator
Date b13bI b�
\\sthftle001\users\robertmdevito\Desktop\Temporary Food Coordinator Application 2007.doc
VENDOR
APPLICATION
AND
GUIDELINES
FOR
TEMPORARY FOOD SERVICE EVENTS
\\sthfile00 I\users\robertmdevito\Desktop\Temporary Food Vendor Application 2007.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 W 3d/0 ?
Name of Event
Date of Event -7 ��a5 9-j►
Time of Event
Location of Event
Event Coordinator
Event Coordinator Address
Event Coordinator Phone# 0 L
Event Coordinator E-Mail Address�Qi�I-A--�`k,(,( �r►'�_ �`�"'�ce-C C-onn
Event Coordinator Phone#(cell,work&home) Ct c1 0 . Lf 6 iC Z LA_
cc
Name of Applicant ( ,(, V L_
Name of Applicants Business (please indicate if mobile vendor)
Applicants Address . yb S
Applicants E-Mail Address
Applicants Phone#(cell, work&home)
Set up time to
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.
2
2. Describe specifically how frozen, cold, and hot foods will be transported to the event.
b0l, C," i,rJ CAM'' C"
3. List all places (name& address) where meats,poultry, seafood, shellfish, and ice will be purchased.
1 6 rl a-(� ) � I gl�j an,
4. List names,phone numbers, addresses, and shifts to be worked of all employees. See attachment#1.
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SLeo - 3a - 331 k
5. 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.
I comet w Q S ` -; m^ 1 �-- -eP -ct,�,�— kA
7. Describe how and where utensil/equipment washing will take place. If no facilities are available,
describe how alternate steps will be taken.
MO
8. Describe how wastewater will be collected, stored and disposed.
C" LQ��I YU ew t rti -*JAJ"5 114- b S
9. Descri the%num� bbe and location of garbage containers.
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10. Describe what heat source will b ed to keep hot foods hot(140 degrees and above).
SL4 U-O�� CA-�-M C4*-dl
11. Describe how colds foods will be kept cold(45 degrees and below).
12. Describe how food temperatures are monitored, cleaned and sanitized.
NJ�r
13. Will foods be prepared on site? If no, where will foods be purchased? (enclose copy of food license)
Cb#v VV 1 M kc.
3
NAME OF EMPLOYEE PHONE# ADDRESS SHIFT
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
ATTACHMENT #2
CHECKLIST FOR FOOD BOOTH/VENDOR OPERATORS
NMetal probe thermometer(0—220 degrees F range)
Thermometers for all refrigerators
LU —Coolers and ice packs (if ice is to be used for cooling of foods, where is water to be drained)
UVA Plastic wra /Aluminum foil
E
Cib �
Extra utensils: tongs, spatulas, spoons, and knives
Water source
Buckets/tubs for washing, rinsing, sanitizing food equipment
Bleach for sanitizing, test strips for checking
Waste water disposal container
�r 1 Container(s) for grease collection
t Clean wiping cloths and a container to store them in
Garbage containers and plastic bags
4
at air restraints
NCrates, shelves to store food off of the ground
I)VV-- Gloves for food handling
a. Hand washing station
5
s
s
VENDOR
APPLICATION
AND
GUIDELINES
FOR
TEMPORARY FOOD SERVICE EVENTS
\\sthfile001\users\robertmdevito\Desktop\Temporary Food Vendor Application 2007.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 (o . 69
Name of Event nk- 11_4_
Date of Event 7/18 -7 26
1 'Flo- J/IS
Time of Event 30 .�h,, /0 : 3�1 ►�-�
Location of Event
Event Coordinator e_,t� z-&,JAL, k Yl
Event Coordinator Address TIt-C Pvb S aj-
Event Coordinator Phone# �_b 0 • 3 a. 33� ����
Event Coordinator E-Mail Address 0 ,,p-m - (A
Event Coordinator Phone#(cell, work&home) (tom) YCI D• yf 9A. 3 Sly o.9 Llo. '�57
Name of Applicant �K-VM
Name of Applicants Business (please indicate if mobile vendor) k,
Applicants Address M W
Applicants E-Mail Address llk�h
Applicants Phone#(cell, work&home)
Set up time Lh-,
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.
2
2ll. 'D__escribe specifically how frozen, cold, and hot foods will be transported to the event.
-� 'WV ►'-Z� �L a�Ge�d to C/
Gv I ' rn o Quo
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3. List all places (name&address) where meats, poultry, seafood, shellfish, and ice will be purchased.
6 °� - I(V
I
4. List names,phone numbers, addresses, and shifts to be worked of all employees. See attachment#l.
5. 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.
l V44P, rr?
7. Describe how and where utensil/equipment washing will take place. If no facilities are available,
describe how alternate steps will be taken.
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8. Describe how wastewater will be collected, stored and disposed.
Co Ux,-4- ck, CA, a n, �9are�t civ
9. Describe the number and location of garbage containers.
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10. Describe what heat source will be sed to keep hot foods hot(140 deg
rees and above).
'S�rx f7,v kA 4-
11. Describe how colds foods will be kept cold (45 degrees and below).
12. Describe how food temperatures are monitored, cleaned and sanitized,
13. Will foods be prepared on site? If no, where will foods be purchased? (enclose copy of food license)
3
NAME OF EMPLOYEE PHONE# ADDRESS SHIFT
1.
2.
3. A
4.
5.
6.
7.
8.
9.
10.
ATTACHMENT #2
CHECKLIST FOR FOOD BOOTHIVENDOR OPERATORS
AJ ) p Metal probe thermometer(0-220 degrees F range)
M/ ,+ Thermometers for all refrigerators
Yes
Coolers and ice packs(if ice is to be used for cooling of foods, where is water to be drained)
V es -f`a,r u -e r A rmed C Yn�
astic wr /Aluminum foil
Extra tensils: tongs, spatulas, spoons, and-knives
yeS Water source
\14i.5 Buckets/tubs for washing, rinsing, sanitizing food equipment
Nl i4- Bleach for sanitizing, test strips for checking
Y-US Waste water disposal container
N/tq' Container(s) for grease collection
-PS Clean wiping cloths and a container to store them in
Garbage containers and plastic bags
4
S Hat /hair restraints
_Crates, shelves to store food off of the ground
Gloves for food handling
Hand washing station
S
Z
TII;S-
+ o5
TEMPORARY FOOD SERVICE EVENT
COORDINATOR' S APPLICATION
This form must be filed 14 days prior to opening event.Application must be submitted to the
Town of South Windsor Health Department
at 1540 Sullivan Avenue, South Windsor,Connecticut 06074
Phone 860-644-2511 Extension 248 Fax 860-644-7280
This form is not a license.
Temporary food events will not exceed of 1 to 5 days
Name of Event B(lures m J-� e n A 164t--�
Date(s) of Event �I25 y.Q"D
Hours of Event (o: 6b 6D
Number of Food Vendors '
Name of Event Coordinator Z d j 1'e1 A h<-v / M "CA �.e� �' r-e-& zil S Z P�w'0�
Address of Event Coordinator -b I / y-," V\f 5U L� 5-D3
�D" Vt tvtP,Is(N� C-1— O ( DI
Cell Phone# Home Phone# Work Phone# z 0, q 3 a 3 3 �'
E-Mail (�,rk&je4A (0,jI , — U
Name of On—Site Coordinator K4 i C'4.4 e ►�,Q,yl 2i5�
QFO (please check if On site coordinator is QFO and provide a copy of QFO certificate)
List of Vendors attending event
Each vendor must complete the Temporary Food Service Event Vendor Application. Application not received
fourteen days prior to the event will not be accepted and the vendors will not be allowed to open for business.
The Event coordinator must make arrangements 5 days in advance with the Town of South Windsor Health
Department to determine the time of pre- will comply with the Connecticut Public Health Code and the Hartford
Municipal Code
Signature of Event Coordinator �n
Date
\\sthfile001\usets\robertmdevito\Desktop\Temporary Food Coordinator Application 2007.doc
Jun. 1 20086; 1: 05ANPM EVERGREEN 4ALK PAX ?io, 8b'v 432 3Y3,, No, 0075u OfP. 2�
VENDOR impuCAnom r*R TEMPORARY FOOD EVENT
The VENDOR of each teml?"Rry food event must 00ntp10te 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 Aveaae,South Windsor,CT W074.
Thy a don is 'came.Temporary food permits will not exceed a period of I to 5 days.
Today's Date 2 0
Name of Event`,
Date of Event �,
Time of Event
I=ation of Event 4E`o2, ` r `
v
Eweat Coordinator
Event Coordinator Address_Sl 1 (` 0 'L a,y Yu u i+e S63 -5L
Event Coordinator Phone# (860� '-1 YZ ._
33&-f F
Event Coordinator E-Mail Address M O.h P M Pe 5-�y I e. C o m
Event Coordinator Phone#(cell,woric&home) N5O Z 3 3 9
Name ofApplicant
Name of Applicants Business(please indicate if mobile vendor)U,kon ke++(z fie,` C��;ie)
Applicants Address Soy Q.av le-I(2 Qc�. GRasve a�z C z55
Applicants E-Mail Address Ise r-m. e w4-
Applicants Plaona#(ceil,work&home) 86a 9 Z3- Z.2.S
Set up time � OC7 C2 e,,,
Please provide the fottowing:(If any of the following does not apply to you put N/A)
1.List a food and beverage itews to be prepared and served(umu).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.
i
2 �
I
MAY-29-2008 05 :00 AM Sherrie and Mike Allen 1 860 923 2855 P. 04
VV28/2008JED 12;31 PN EVERGREEN WAL$ FAX YOU 432 3434 11. 003
2, Describe specifically how frozen, cold,and blot foods will be ttsportisd to the event,
�JlA
I List all places(n=a&address)where meats,poultry,seafood,shellfish,and ice will be purchased,
4.List names,phone numbers, addresses,and shifts to be worked of all employees, See attactunont#1.
O wrle(` oP e rro.*4A,
5.Use athAment 42 in this packet to sketch a drawing showing the event area and where your
operation will be.
6.Descn'be thel number,location and,set up of hiandweaWng facllities to be used by employees.
J- S Vo.�`oV% t ry b o,-c K b.F-.. �-( h o c-4-. ,
(o✓LS l S�-S a ' to o,c nn w awe- - )A o,, Co nt-oo r e r c-v t-4h
SPouj- o,- G"Vk wZAk-, 0,- OA -n4 Soo-jo,
7.Describe bow and wham utatsil/equipment washing will take place. If no facilities are available,
desctl"be haw alternate steps will be taken.
J 2
MRY-219-2008 05 :00 RM !6herrie and Mike Rilen 1 860 926 2855 P. 05
fi .-RAJ-8
MAY/28112008/WED 112:32 PM EVERGREEN WALK FAX No. 860 432 .3481 P. 004
S.Describe how wastewater will be collected, stored and disposed.
bJC
"K'e. It +,ke
9.De2edbe the number and location of garbage containers.
$,15
h-.-n�
10,Desedbe what heat source will be used to keep hot foods hot(140 degrees and above),
N� r4
11.Describe how colds foods will be kept cold(45 degrees and below),
N) t
12.Doomibe how food tempemtwas at monitored,cleaned and sanitized.
tj / t4
13.Will tx&be prepared on site?If no,where will foods be purchased?(enclose copy of food license)
3
MRY-25-iewwtf N5 :bl RM '.Sherr 1 e anti mike R I I en 1 ribb '7L0 5 F'. bb
10'
Table for supplies
(popcorn,sugar,*11 and 0 Propene tank
-salt). Handwash station.
Rack to
display
bags of Propane
packaged Kettle
kettle corn Cooker
10' popcorn.
Popcorn
receiving bin
Cashier's Table
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Page 1 of 9
DeVito, Robert
From: Heather Devoe[heather@highlandparkmarket.com]
Sent: Thursday,July 17, 2008 12:51 PM
To: DeVito, Robert
Subject: RE: application
VENDOR
APPLICATION
AND
GUIDELINES
FOR
TEMPORARY FOOD SERVICE EVENTS
7/17/2008
Page 3 of 9
VENDOR APPLICATION FOR TEMPOR
ARY FOOD EVEN
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
j 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 7/17/08
Name of Event Pictures on the Promenade
Date of Event 7/18, 7/25, 8/1, 8/8, 8/15, 8/22
Time of Event 5-9:30pm
Location of Event Lot B Evergreen Walk
Event Coordinator Evergreen Walk
Event Coordinator Address 500 Evergreen Way
Event Coordinator Phone# 432-3398
Event Coordinator E-Mail Address
Event Coordinator Phone#(cell, work&home)
Name of Applicant Heather DeVoe
Name of Applicants Business (please indicate if mobile vendor) Highland Park Market
Applicants Address 800 Evergreen Way
Applicants E-Mail Address Heather@HighlandParkA4arket.com
Applicants Phone#(cell, work&home)W- 644-3000, C- 836-0737
Set up time 4:30pm-5pm
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.
Hot dogs Pepperoni Pizza Water Soda
7/17/2008
Page 4of9
Cheese Pizza Candy(packaged) Chips(packaged)
2. Describe specifically how frozen, cold, and hot foods will be transported to the event.
Hot dogs will be prepared at HPM and transported in steam pans.
Pizzas will also be prepared at HPM and transported in insulated bags.
3. List all places (name& address)where meats,poultry, seafood, shellfish, and ice will be
purchased.
Highland Park Market
4. List names,phone numbers, addresses, and shifts to be worked of all employees. See
attachment#1.
Heather DeVoe
Greg Diciancia
Jill Toce
Nate Philbrick
644-3000
800 Evergreen Way
5. Use attachment#2 in this packet to sketch a drawing showing the event area and where your
operation will be.
(I will fax all sketches)
6. Describe the number, location and set up of handwashing facilities to be used by employees.
7/17/2008
Page 5 of 9
1
7. Describe how and where utensil/equipment washing will take place. If no facilities are
available,
describe how alternate steps will be taken.
HPM
8. Describe how wastewater will be collected, stored and disposed.
The water will be collected in a bucket that will be covered and brought back to HPM and
Disposed of in the Mop Sink.
9. Describe the number and location of garbage containers.
There will be one under our tent and at least one on each side of our tent.
(3)
10. Describe what heat source will be used to keep hot foods hot(140 degrees and above).
Chaffing Dishes( electric or sterno)For the hot dogs
Pizzas will be brought as they are needed,they will be kept in insulated bags until serving and
they ted to sell faster than they are made. They will be disposed of if not sold with in a %2 hour
time.
11. Describe how colds foods will be kept cold(45 degrees and below).
Drinks will be kept on ice
There will be no cold foods
12. Describe how food temperatures are monitored, cleaned and sanitized.
A meat thermometer will be used to check hot dogs and pizzas will sell fast.
13. Will foods be prepared on site?If no, where will foods be purchased?(enclose copy of food
license)
NO
7/17/2008
Page 6 of 9
NAME OF EMPLOYEE PHONE# ADDRESS SHIFT
1.Heather DeVoe 644-3000 800 Evergreen Way 4-9
2.Jill Toce Same
3.Greg Diciancia Same
4.Nate Philbrick Same
5.
6.
7.
8.
9.
10.
7/17/2008