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Home My WebLink AboutApplication 150 Nevers Road (15) � Town of South Windsor — Health Department 1540 Sullivan Ave.,South Windsor, CT 06074—Mailing Address 1530 Sullivan Avenue, South Windsor, CT 06074—Office Address �� Phone Number: (860).337-6173 Fax: (860) 644-1930 FOOD ESTABLISHMEN//T PLAN REVIEW APPLICATION 1VL1YY7 RL1ViODLL In-.Olv Y7EDS101V rliC1A`TIVu Ol OjY YT1v�iS111P Name of Establishment: .) • W arwy CaNd Category:Restaurant ,Institution ,Daycare ,Retail Market ,Other V Address: 62 HVP- 3 Y=A ` ) Phone(if available): () Jog 9 — ( Sq Name of Owner: I-o WA U't SLo Mailing Address: Telephone: Applicant's Name: Title(owner,manager,architect,etc.): Mailing ^� Address: Telephone: Hours of Op-ration: F I �.�� e � `O Mon Tues Wed /Thurs Lip Fri Sat Sun 'u Number of Seats: Number of Staff: (Maximum per shift) Total Square Feet of Facility: Number of Floors on which operations are conducted Maximum Meals to be Served:(approx. #) Breakfast Lunch t Dinner 1_ Projected Start Date of Project: n Projected Completion Date of Project: Type of Service: Sit Down Meals Take Out Caterer Mobile Vendor Other )y Name of Establishment: r W The following documents trust be submitted to the South Windsor Health Department: Completed Plan Review Application Packet Proposed Menu(including seasonal,off-site and banquet menus) Qualified Food Operator Certificate(s)and Designated Alternate Form if applicable) allo Site plan showing location of business in building, location of building on site including alleys,streets; a cation of any outside equipment(dumpsters,well,septic system-if applicable) Plan drawn to scale of food establishment showing location of equipment,plumbing, electrical services an chanical ventilation and equipment schedule V1.Manufacturer Specification sheets for each piece of equipment shown on the plan CONTENTS AND FORMAT OF PLANS AND SPECIFICATIONS Provide plans that are a minimum of 11 x 14 inches in size including the layout of the floor plan accurately drawn to a minimum scale of 1/4 inch= 1 foot.This is to allow for ease in reading plans. Include:proposed menu, seating capacity,and projected daily meal volume for food service operations. \{� _Show the location and when requested,elevated drawings of all food equipment. Each piece of equipment must be clearly labeled on the plan with its common name. Submit drawings of self-service hot and cold holding units with sneeze guards. Designate clearly on the plan equipment for adequate rapid cooling,including ice baths and refrigeration,and for hot-holding potentially hazardous foods. Label and locate separate food preparation sinks when the menu dictates to preclude contamination and cross-contamination of raw and ready-to-eat foods. Clearly designate adequate handwashing lavatories for each toilet fixture and in the immediate area of food preparation. Provide the room size,aisle space, space between and behind equipment and the placement of the equipment on the floor plan. On the plan represent auxiliary areas such as storage rooms,garbage rooms,toilets,basements and/or cellars used for storage or food preparation. Show all features of these rooms as required by this guidance manual. Include and provide specifications for: Entrances,exits,loadinglunloading areas and docks; Complete finish schedules for each room including floors,walls,ceilings and coved juncture bases; Plumbing schedule including location of floor drains,floor sinks,water supply lines,overhead waste- water lines,hot water generating equipment with capacity and recovery rate,backflow prevention,and wastewater line connections; Lighting schedule with protectors; _Food Equipment schedule to include make and model numbers and listing of equipment that is certified or classified for sanitation by an ANSI accredited certification program(when applicable). So„rce of water supply and method of sewage disposal.Provide the location of these facilities and submit evidence that state and local regulations are complied with; Ventilation schedule for each room; A mop sink or curbed cleaning facility with facilities for hanging wet mops; Garbage can washing area/facility; Cabinets for storing toxic chemicals; Dressing rooms,locker areas,employee rest areas,and/or coat rack as required Find us on Facebook: https://www.facebook.com/SouthWi ndsorHeaIthDe part ment <https://www.facebook.com/SouthWindsorHeaIthDepartment/?hc ref=PAGES TIMELINE> From: Cofrancesco, Andrea Sent: Wednesday, January 11, 2017 3:11 PM To: Collelo, Diane <Diane.Col lelo@southwindsor.org> Subject: questions Hi Diane, I just phoned you and it went right to voicemail so I am thinking the phones are still not working down there. If you get this message and can call from a cell phone, I am at my desk until 4 PM. If not can you call me when you have a chance tomorrow? Thanks! Andrea Andrea S. Cofrancesco Director of Adult and Senior Services Human Services Department Town of South Windsor 150 Nevers Road South Windsor, CT 06074 860-648-6357 andrea.cofrancesco@southwindsor.org <mai Ito:andrea.cofrancesco@southwindsor.org> 4 From: Collelo, Diane Sent: Thursday, January 12, 2017 9:23 AM To: Cofrancesco, Andrea Cc: Oatis, Heather Subject: RE: questions Good Morning, Per our telephone conversation last night, I have highlighted the steps needed in order to serve food from the Community Center: 1. Submit a plan review to our department. I have attached a plan review application for your convenience. There is no charge to you regarding the review or permit, nor will there be one in the future. Please fill it out as completely as possible and return it 2 weeks before you plan to start serving as a municipal kitchen. 2. Assign a Designated Alternate. I have attached the form for the QFO and DA to sign. You may assign more than one. The DA would have to have the same elements of knowledge as the QFO. The QFO would have the responsibility for training the DA, or the DA could attend a food manager class. 3. Training records. I have attached training records which must be kept on file at the facility. The QFO is responsible for ensuring that all employees are trained in food safety according to what theirjob description is. It is recommended(but not required)that you send some of the food service workers to classes, if the QFO cannot effectively train them, and the food handler certificate they receive from those classes would take the place of keeping an employee training record(servsafe, prometric, etc.) You may find such classes in the pdf's attached above. The State of Connecticut has not updated the site for the 2017 classes as of the writing of this email. 4. Please submit a proposed menu. Since your kitchen is already licensed with our department you would not need to submit a floor plan, site plan, or spec sheets for the equipment. Should you have any further questions, please do not hesitate to contact our department. Regards, Diane L. Collelo, REHS/RS Environmental Health Specialist Town of South Windsor, Health Department 1540 Sullivan Avenue—Mailing Address 1530 Sullivan Avenue--Ufice Address South Windsor, CT 06074 Ph.: 860-337-6182 Fax: 860-644-1930 www.southwindsor.orq <http://www.southwindsor.org[> 3 Should you have any further questions, please do not hesitate to contact me. Regards, DianeL. Cdldq REHS/RS Envircnmental Health Specialist Tom of Sa.nh Wi nclsc , Health DelmtTa t 1540 Sul I Ivan Avenue-Nb I i ng AdIess 1530 Sul I Ivan Avenue-0111 ce AdIess SCub Wi rdcr CT 06074 Ph: 860-337f182 Fal c 860-r4 1930 www said W rda-arg Fi nd us cn Facebodc https://www.facebook.com/SouthWindsorHealthDepartment From: Cofrancesco, Andrea Sent: Tuesday, January 31, 2017 1:50 PM To: Collelo, Diane <Diane.Col lelo@southwi ndsor.org> Cc: Oatis, Heather <Heather.Oat 1s@southw1ndsor.org> Subject: RE: questions Hi Diane, I am attaching the plan review for the senior center. I put n/a down on the parts about the site plan, etc. because we are already established, as you stated. If I put n/a down on anything that I should have answered,just let me know. The Alternate Person in charge form was already submitted as well as the QFO certificate (me) so they should be already there in a file. Regarding the employee training sheet, Sharon Bosco should already have one through CRT since she is required to go through training with them. She is our cafe manager. I will get that from her and send you a copy. Please let me know if you need anything else. Thanks! Andrea Andrea S. Cofrancesco Director of Adult and Senior Services Human Services Department Town of South Windsor 150 Nevers Road South Windsor, CT 06074 860-648-6357 a ndrea.cuii-ancescoksouthwindsor.org 2 Oatis, Heather From: Cofrancesco, Andrea Sent: Tuesday,January 31, 2017 3:53 PM To: Collelo, Diane Cc: Oatis, Heather Subject: RE: questions Yes, we are using disposable dinnerware. We are purchasing items at Sam's Club (and Geissler's as needed). We will be storing the food in the fridge that locks and the freezers you indicated. Mainly heat and serve, except we may do sausage and peppers or kielbasa periodically. No multi step preparations that I can think of. We will not be hiring additional employees. We currently use volunteers to serve and that won't change. Hmmm....we may have volunteers that have not been trained. What training is involved, that sheet that you sent me or something more basic?They are never left in charge, they only help us deliver the food. They don't temp food or anything. Andrea S. Cofrancesco Director of Adult and Senior Services Human Services Department Town of South Windsor 150 Nevers Road South Windsor, CT 06074 860-648-6357 andrea.cofrancesco(&southwindsor.org From: Collelo, Diane Sent: Tuesday, January 31, 2017 3:02 PM To: Cofrancesco, Andrea Cc: Oatis, Heather Subject: RE: questions Good Afternoon, I just have a few questions: 1. I need to verify that you will be using disposable dinner ware for those coming to eat at your facility. I believe that is your practice now, so I just need have it in writing that you are continuing this process. 2. 1 also need to clarify your food sourcing. Where is the food coming from?Are you getting it at Restaurant Depot or BYs? Is CRT obtaining it? Where will you be storing all of the food; I know you have two reach in refrigerators and 2 reach in freezers, so I am not sure if you are storing any overflow elsewhere. 3. Will you be preparing any items from scratch? Or will it be frozen heat and eat type product? Will there be any multi step preparation for soups, dinners, etc. that involve cooling? Those weren't questions on the application and we will be amending it soon. I do have a copy of your qfo certificate on file. Will you be hiring additional employees or using volunteers to serve lunch/dinner? If so all servers/volunteers would need to be trained in basic food safety as well. Thank you forgetting Sharon's training certificate, I appreciate it! i Collelo, Diane From: Collelo, Diane Sent: Wednesday, February 01, 2017 2:05 PM To: Cofrancesco, Andrea Subject: RE: questions Thank you for clarifying that! I was unsure on how often you were serving. I will make a note in the file. I am currently reforming the plan review document in order to make it more comprehensive. In that case, I will see you at your next scheduled inspection. I am sending your food permit in the mail tomorrow. Should you have any further questions, please do not hesitate to contact me. Regards, DianeL. Cdldq REHS/RS Envircnmental Health Specialist Tom of Sa-M Wi rrlsor, Health DelmtT nt 1540 Scl I ivan AverLe—N lb I i ng AdcVess 1530 Scl I ivan Avenue-0ffi ce AdcVess SO-M Wi rdc r CT 06074 Ph: 860-337f182 Fax: 860-644-1930 wm.saaihA nclsa.crq Fi nd us cn Facebodc https://www.facebook.com/SouthWindsorHeaIthDepartment From: Cofrancesco, Andrea Sent: Wednesday, February 01, 2017 2:00 PM To: Collelo, Diane <Diane.Col lelo@southwindsor.org> Cc: Oatis, Heather <Heather.Oatis@southwindsor.org> Subject: RE: questions Hi Diane, We are only preparing food twice a month for lunch so we will buy what we need the day or two before. We do early bird dinners once a month but many times we get a sponsor to donate the food so no prep is needed. People who rent the kitchen don't have access to our stuff, we lock everything up. Our first meal we are preparing is next Friday, 2/10. Let me think about the volunteers...we may need to train some but not for next week. I think we are only doing soup and sandwich next week and staff will be doing that. Thanks, Andrea 1 Andrea S. Cofrancesco Director of Adult and Senior Services Human Services Department Town of South Windsor 150 Nevers Road South Windsor, CT 06074 860-648-6357 andrea.cofrancescoksouthwindsor.org From: Collelo, Diane Sent: Wednesday, February 01, 2017 1:51 PM To: Cofrancesco, Andrea Cc: Oatis, Heather Subject: RE: questions Good Afternoon, My concern is basically that you are serving approximately 75 people daily and that you may not have enough storage for dry goods and refrigeration/freezer space if you need to buy food for a week at a time. You may have to make multiple trips to your supplier. For dry goods, I am unsure if you have enough shelving, unless you can use a designated closet with racks or some of the cupboards in the kitchen. It may be a good idea to also lock and label the areas where the food/disposables/serving utensils for your program are kept so other people(not program related) that use the kitchen or rent it will not be able to access it. If the volunteers are helping to prepare, package or serve the food from the kitchen then they should have basic food safety training in sanitation, proper handwashing, glove use, etc. You could definitely use the training sheet I gave you. Either you or Sharon would be in charge of the temperatures, logs, etc. and name another one or two Designated alternates beside you or Sharon, in case of illness or absence. If volunteers are oply delivering the food, then they would not need any further food training. Do you have a start date set for when this will begin? I would also be happy to setup a meeting with you to discuss some of these things that I have mentioned. These are the only items left to address (that I can foresee). I thank you for being proactive and working so diligently with our department to ensure food safety and compliance with the CT Public Health Code. Regards, DianeL. Cdldq REHS/RS Envircnmental Health Specialist Tom of Sa.nh Wi nclsc , Health DelmtTa t 1540 Sul I ivan Avenue—Nb I i ng AdcVess 1530 Sul I Ivan Avenue-0ffi ce AdIess SOA Wi rdcr CT 06074 Ph: 860-337f182 Fa c 860-r4 1930 wm.sculTW nclsa.crq 2