HomeMy WebLinkAboutTemp Food 297 Oakland road VENDOR
APPLICATION
AND
GUIDELINES
FOR
TEMPORARY FOOD SERVICE EVENTS
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 events will not exceed a period of 1 to 5 days.
Today's Date August 19,2011
Name of Event Peace and Pancakes: Meditation Class followed by brunch
Date of Event August 21, September 25,2011
Time of Event 10am-12:30pm
Location of Event Odiyana Meditation Center,297 Oakland Road, South Windsor
Event Coordinator Ryan Cronin
Event Coordinator Address 92 Autumn Street,Manchester
Event Coordinator Phone# 860-874-1970
Event Coordinator E-Mail Address admin@odiyana.org
Event Coordinator Phone#(cell, work&home) same as above
Name of Applicant Ryan Cronin
Name of Applicants Business(please indicate if mobile vendor) Odiyana Meditation Center
Applicants Address see above
Applicants E-Mail Address see above
Applicants Phone#(cell, work&home) see above
Set up time Saturday,August 20, 1-3pm and Sunday,August 21, 8-loam
Saturday, September 24, 1-3pm and Sunday, September 25, 8-10am
b/
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.
- Pancakes—Batter mixed on site,cooked on electric griddle
- Waffles—Batter mixed on site,cooked in waffle iron
- Toppings (fresh fruit,maple syrup,whipped cream,powdered sugar,cinnamon)
- Coffee
- Tea
- Sparkling Juice
2.Describe specifically how frozen,cold, and hot foods will be transported to the event.
- Ingredients for pancakes and waffles along with other items will be driven from preparer's
home,where all cold items will be refrigerated until the morning of the event.
3. List all places(name&address)where meats,poultry, seafood, shellfish, and ice will be purchased.
- N/A
4. List names,phone numbers, addresses, and shifts to be worked of all employees. See attachment#1.
Attachment#1
5. Use Attachment#2 in this packet to sketch a drawing showing the event area and where your
operation will be.
Attachment#2
6. Describe the number, location and set up of handwashing facilities to be used by employees.
- One handwashing sink near food prep area. Stocked with pump soap and paper towels.
7. Describe how and where utensil/equipment washing will take place. If no facilities are available,
describe how alternate steps will be taken.
- Dishes will be washed in 3 bay sink. One for wash, one rinse and one for sanitizing dishes.
Appropriate concentration of bleach to water will be used in sanitizing bay. Dishes will air dry on
drying racks.
- --- -8. Describe how wastewater will collected,stored and disposed.- -
N/A
9. Describe the number and location of garbage containers.
- 1 Garbage can located under countertop near bar
10. Describe what heat source will be used to keep hot foods hot(140 degrees and above).
- Electric griddle and waffle iron will be used to cook items to order. No need to keep hot.
11. Describe how cold foods will be kept cold(45 degrees and below).
- Refrigerator near food prep area.
12. Describe how food temperatures are monitored, cleaned and sanitized.
- Thermometer in refrigerator. All fruit will be prewashed with gloved hands in sterilized rinse
bay of 3-bay sink.
13. Will foods be prepared on site? If no,where will foods be purchased? (enclose copy of food license)
- Yes. Some food purchased at East Hartford Shop Rite.
ATTACHMENT #1
NAME OF EMPLOYEE PHONE# ADDRESS SHIFT
1. Walt Butler 860-883-0676 5 Olde Flatbrook Road, East Hampton, CT full event
2. Kaitlyn Brayton 203-435-3077 90 N Turnpike Rd. Wallingford, CT full event
3. Thiemba Ferguson 860-798-7760 14 Cottage St. Windsor, CT full event
4.
5.
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8.
9.
10.
ATTACHMENT #2
CHECKLIST FOR FOOD BOOTH/VENDOR OPERATORS
Metal probe thermometer(0—220 degrees F range)
Thermometers for all refrigerators
Coolers and ice packs (if ice is to be used for cooling of foods,where is water to be drained)
Plastic wrap/Aluminum foil
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
Container(s) for grease collection
Clean wiping cloths and a container to store them in
Garbage containers and plastic bags
Hats/hair restraints
Crates, shelves to store food off of the ground
Gloves for food handling
Hand washing station
Refrigerator
s
.- Handwashing
Food Prep
Dishwashing
Emergency
Exit and
Restrooms
Class Space
O
Trash
Seatin
Front Door