HomeMy WebLinkAboutApplication 150 Nevers Road (13) TOWN OF SOUTH WINDSOR HEALTH DEPARTMENT
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` 1540 Sullivan Ave., South Windsor, CT 06074
Phone Number: (860)644-2511 x250, Fax Number: (860) 644-7280
•C TEMPORARY/SPECIAL EVENT FOOD SERVICE LICENSE APPLICATION
***Must be submitted 2 weeks prior to event,No fees charged***
EVENT`INFORM LTION - -
Event Name: p P 4�/� U F S F C 5 T 1_j0 /1
Event Date(s): aC, _ Z Z U Event Time: j 1 00 00 •- / 6 a G
Event Location: F, art- � a P A V 1 (, 1 0 ,1) /V F- V 5 A S PRK.
PERSON IN CHARGE INFORMATION
Last Name: C �� R S --- - First: 10 1z 1t �. -- — M.I.: Date: -
Street Address: 357 qu At j.� F � � f Z t4j � � � � � Apartment/Unit#:
City:ty: S qA)
0 1� State: C'T' � Zip: Q 6 0 7
Phone &Cell � / E-mail
Phone Q._._g ��O.-p _ �t7p V� 73.3 _Address:5RF 0 RC @ comCcl15'r./LfaT
ORGANIZATION
aREPRESENTED (IF ANY) _
Representing: � y (2, It F I`'��(rF F"°IfZw15--------_____....._____....w.._.-._..-.............._...._..___._._.._
Street Address: Cj 57 W A IP P 1A)U V Apartment/Unit#: -
City: F' —� State: CT_ Zip: (f 6 0 2 9
Phone: Q' - O�0-� - Email Address: SA Cj
QUALIFIED FOOD OPERATOR (INCLUDE COPY OF CERTIFICATE) Corn by►%nS� £fie,,?1 YES ❑ NO ❑
Name: A Yh�I FA rt/(� kk/q�1in -- -- -- -- --
Certificate#: -- TDate:
ADDITIONAL_INFORMATION_
Water Supply: YES ❑ NO Wastewater Disposal---- -� _-YES ❑ _ NO --
Electrical: YES ❑ NO fj Nother,please -
explain: _
MENU - — "(PLEASE LIST ALL MENU ITEMS IN AS MUCH DETAIL AS POSSIBLE)**
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****PLEASE DRAW A DETAIL DIAGRAM OF FOOD BOOTH ON THE BACK OF THIS FORM.
_ USING THE GRAPH PICTURE ON THE BACK OF THIS APPLICATION****
The food preparation and storage areas must be covered if event is outdoors. Be sure that the
tents used for overhead cover are fire-rated. per the South Windsor Fire Marshal's office.
AGREEMENT AND SIGNATURE
By submitting this application,I affirm that the facts set forth in it are true and complete.I understand that any false statements or other
misrepresentations made on this application may result in immediate shutdown or revocation of my temporary Food Service License for the Town
of South Windsor. Temporary Food Service License will be issued after the Food Inspector has completed his/her inspection.
Applicant Name �n 1 --- --
(Please Print): Y J _4 �<�/} --RECEIVED---
— - -
Applicant Signature: - Date: 9 1 16
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SOUTH HEALTH DEPTR
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OFFICE USE ONLY
InspectorName: ��...._.__....-.. ....._._ _....._._..__._.._.__.M..._.....-..._._...___... __ ._.._._.__._________._.._..—..
(Please Print):
Inspector Date:
Signature:
Food Class: I❑2❑3❑4❑ FEE:N/A
Temporary Food License#: Expiration Date:
Notes: Date Received:
-_..- - ---—------------._----------------------........_ -- -- -..._..--... - ..--__.—---. ---..............
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Temporary Food Event Questionnaire Form
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Please complete all questions and return to the Health Department with your application.
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1. What is the source of the food to be served/dispensed? (Please include name/address of source)
Foods must be from an approved source. Meat and dairy products must come from a government-inspected
source. If it is necessary to bring in foods that are prepared at a licensed facility other than the temporary site,you
must indicate how the food is protected during transport and how it is kept hot or cold as needed.
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2. How will the food items be kept cold/frozen?
Ice must be from an approved potable source. Frozen foods cannot be thawed at room temperature. Proper
thawing can be done in a refrigerator, under cool running water, or as part of the cooking process.
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3. How will the food items be cooked and/or hot held?
A sanitized metal stemmed, calibrated probe thermometer to monitor food temperature is required. If thin patties
are beingcooked,a thermocouple may be needed to accurately check temperatures.
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4. Please describe the type of hand washing facility to be used.
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5. How will the food be protected?
Food must be protected during storage, preparation, display,service and transportation. Cooking to order will
lessen the chance for bacterial growth,which may occur prior to service.
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6. How will the all utensils and food contact surfaces be washed,rinsed and sanitized?
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7. Where will excess food (Potentially hazardous and non-potentially hazardous foods),dry goods,and single service
items be stored?
8. Where will ware wash deter ents and sanitizers be stored?
9. How will condiments and single service items(cups,plates,utensils,etc.)be dispensed?
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10. What method of garbage disposal will be used?
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