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Home My WebLink About765 SULLIVAN AVE (10) k d0te n�°"'" 9`'< TOWN OF SOUTH WINDSOR HEALTH DEPARTMENT 1540 Sullivan Ave., South Windsor, CT 06074— Mailing Address w -+ 1530 Sullivan Ave., South Windsor, CT 06074—Office Address Phone Number: (860) 337-6173, Fax Number: (860) 644-1930 i�UthR•t t,� APPLICATION FOR ITINERANT FOOD SERVICE LICENSE Owner Name: Mailing r� `1 Address: Telephone#: ( ) Fax#: - G:11 Cell Phone#: - - CLV;Ur,0 Email Address: 1.�. Operator Name: Mailing Address: Ci,ffi� Telephone#: ( ) - Fax#: ( ) Cell Phone#: ( ) Email Address: Qualified Food Operator Required: YES NO ❑ Certificate#: Name: `c-.V� S 4 Date: Please submit latest copy of the Foo Operator certificate to the office. Name of _ Business/Unit: 1 C.�s•11z� Z� 1 �. Tlr-LX:*,Water Supply: Public❑ Private Well �] License Plate# Wastewater Disposal: Public❑, On-Site ❑ Site Location: L' Electricity Available: YES NO ❑ If Other,Please Explain: Propane Use: YES FZr NO ❑ *Please contact Fire Marshal 860-282-0669* Menu: (Note—Please list items in as much detail as possible,or a copy of a menu attached is applicable) 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 Food Service License for the Town of South Windsor. Food Service License will be issued after the Food Inspector has completed his/her inspection. n Applicant Name (Print): w Applicant Signature: Date: Office Use Only - Inspector Name (Print): L LJ Inspector Signature: Date: MAR 1 15 Food Class: 1 ❑ 2 ❑ 3 ❑ 4 ❑ FEE: $100 Application ❑ QFO Cert ❑ Base of Ops ❑ Zoning ❑ Fire ❑ Expiration §WTH WINDSOR d TOWN OF SOUTH WINDSOR HEALTH DEPARTMENT 1540 Sullivan Ave., South Windsor, CT 06074— Mailing Address + s l 1530 Sullivan Ave., South Windsor, CT 06074— Office Address Phone Number: (860) 337-6173, Fax Number: (860) 644-1930 ITINERANT VENDOR QUESTIONNAIRE Name of Establishment: ThL �`x' ttZ.� T Lcx—� TooG Tr 1. What foods will be prepared on and served out of the unit? 2. What is the source of the food to be dispensed? Provide the name and address of the food distribution facility. � 3. How will foods be kept hot or cold on the unit? What type of thermometer will be used? How will they be sanitized? �.: c 4. How and where will utensils, pans, etc. be cleaned at the end of the day? Be specific. 5. Describe the method of handwashing used at the unit. bc%rrY U i CA _�Vn U 6. Describe how food will be protected. (Note: in large units where food is prepared inside, screening is required to prevent the entrance of insects). mac U�l 7. How/ are water tanks(filled? Where is wastewaterdisposed? 8. Where will excess food and paper products be stored? — ",-\ ,y_ - 9. How will garbage be disposed on the unit and at the Base of Operations? PLEASE CONTACT THE TOWN OF SOUTH WINDSOR HEALTH DEPARTMENT AT LEAST 48 HOURS IN ADVANCE TO HAVE THE MOBILE VENDING UNIT INSPECTED PRIOR TO LICENSING OR RE-LICENSING. QUALIFIED FOOD OPERATOR DEMONSTRAED KNOWLEDGE STATEMENT Pursuant to Public Health Code (PHC) Section: 19-13-1342(s)(6), 19-13-1348(j)(5), 19- 13-1349(t)(5), in the absence of documentation that the Qualified Food Operator has passed a test administered by a testing organization approved by the department, a signed statement must be provided by the owner/operator of the food service, itinerant food vending or catering food service establishment (as applicable), attesting that the qualified food operator has demonstrated knowledge of food safety as specified below: (A) ELEMENTS OF KNOWLEDGE (i) IDENTIFY FOODBORNE ILLNESS- DEFINE TERMS ASSOCIATED WITH FOODBORNE ILLNESS; RECOGNIZE THE MAJOR MICROORGANISMS AND TOXINS THAT CAN CONTAMINATE FOOD AND THE PROBLEMS THAT CAN BE ASSOCIATED WITH THE CONTAMINATION; DEFINE AND RECOGNIZE POTENTIALLY HAZARDOUS FOODS; DEFINE AND RECOGNIZE ILLNESS THAT CAN BE ASSOCIATED WITH CHEMICAL AND PHYSICAL CONTAMINATION; DEFINE AND RECOGNIZE THE MAJOR CONTRIBUTING FACTORS FOR FOODBORNE ILLNESS; RECOGNIZE HOW MICROORGANISMS CAUSE FOODBORNE DISEASE. (ii) IDENTIFY TIMEJEMPERATURE RELATIONSHIP WITH FOODBORNE ILLNESS-RECOGNIZE THE RELATIONSHIP BETWEEN TIMEJEMPERATURE AND MICROORGANISIMS (SURVIVAL, GROWTH, AND TOXIN PRODUCTION); DESCRIBE THE USE OF THERMOMETERS IN MONITORING FOOD TEMPERATURES. (iii) DESCRIBE THE RELATIONSHIP BETWEEN PERSONAL HYGIENE AND FOOD SAFTEY-RECOGNIZE THE ASSOCIATION BETWEEN HAND CONTACT AND FOODBORNE ILLNESS; RECOGNIZE THE ASSOCIATION BETWEEN PERSONAL HABITS AND BEHAVIORS AND FOODBORNE ILLNESS; RECOGNIZE THE ASSOCIATION BETWEEN HEALTH OF A FOOD HANDLER AND FOODBORNE ILLNESS; RECOGNIZE HOW POLICIES, PROCEDURES AND MANAGEMENT CONTRIBUTE TO IMPROVED FOOD HYGIENE PRACTICES. (iv) DESCRIBE METHODS FOR PREVENTING FOOD CONTAMINATION FROM PURCHASING TO SERVING-DEFINE TERMS ASSOCIATED WITH CONTAMINATION; IDENTIFY POTENTIAL HAZARDS PRIOR TO DELIVERY AND DURING DELIVERY; IDENTIFY POTENTIAL HAZARDS AND METHODS TO MINIMIZE OR ELIMINATE HAZARDS AFTER DELIVERY. (v) IDENTIFY AND APPLY CORRECT PROCEDURES FOR CLEANING AND SANITIZING EQUIPMENT AND UTENSILS-DEFINE TERMS ASSOCIATED WITH CLEANING AND SANITIZING; APPLY PRINCIPLES OF CLEANING AND SANITIZING; IDENTIFY MATERIALS, EQUIPMENT, DETERGENT, SANITIZER; APPLY APPROPRIATE METHODS OF CLEANING AND SANITIZING; IDENTIFY FREQUENCY OF CLEANING AND SANITIZING. (vi) RECOGNIZE PROBLEMS AND POTENTIAL SOLUTIONS ASSOCIATED WITH FACILITY, EQUIPMENT AND LAYOUT-IDENTIFY FACILITY, DESIGN, AND CONSTRUCTION SUITABLE FOR FOOD SERVICE ESTABLISHMENTS; IDENTIFY EQUIPMENT AND UTENSIL DESIGN AND LOCATION. (vii) RECOGNIZE PROBLEMS AND POTENTIAL SOLUTIONS ASSOCIATED WITH,TEMPERATURE CONTROL, PREVENTING CROSS CONTAMINATION, HOUSEKEEPING AND MAINTENANCE- IMPLEMENT SELF INSPECTION PROGRAM; IMPLEMENT PEST CONTROL PROGRAM; IMPLEMENT CLEANING SCHEDULES AND PROCEDURES; IMPLEMENT EQUIPMENT AND FACILITY MAINTENANCE PROGRAM. (B) DEMONSTRABLE ELEMENTS OF COMPETENCY O ASSESS THE POTENTIAL FOR FOODBORNE ILLNESS IN A FOOD SERVICE ESTABLISHMENT- PERFORM OPERATIONAL FOOD SAFETY ASSESSMENT; RECOGNIZE AND DEVELOP STANDARDS, POLICIES AND PROCEDURES, SELECT AND TRAIN EMPLOYEES; IMPLEMENT SELF AUDIT/ INSPECTION PROGRAM; REVISE POLICY AND PROCEDURE (FEEDBACK LOOP); IMPLEMENT CRISIS MANAGEMENT PROGRAM. (ii) ASSESS AND MANAGE THE PROCESS FLOW-IDENTIFY APPROVED SOURCE; IMPLEMENT AND MAINTAIN A RECEIVING PROGRAM; IMPLEMENT AND MAINTAIN STORAGE PROCEDURES; IMPLEMENT AND MAINTAIN PREPARATION PROCEDURES; IMPLEMENT AND MAINTAIN HOLDING/SERVICE/DISPLAY PROCEDURES; IMPLEMENT AND MAINTAIN COOLING AND POST PREPARATION STORAGE PROCEDURES; IMPLEMENT AND MAINTAIN RE-SERVICE PROCEDURES; IMPLEMENT AND MAINTAIN TRANSPORTATION PROCEDURES. QUALIFIED FOOD OPERATOR DEMONSTRATED KNOWLEDGE STATEMENT I attest that (Print name of Owner or Operator) (Print name of Qualified Food Operator) is employed in a full-time supervisory position and has demonstrated to me the elements of knowledge and demonstrable elements of competency as described in A and B, as listed above. Signature and Title Da'. (Signed by Owner/Operator of the Establishment) Signature and Title Date (Signed by Qualified Food Operator) Name of Establishment Address of Establishment ** Please attach corresponding certificate of completion for approved training course.** ALTERNATE PERSON IN CHARGE DEMONSTRATED KNOWLEDGE STATEMENT Pursuant to Public Health Code (PHC) Section: 19-13-1342(s)(8)(13) and 19-13- 1349(t)(7)(B), the owner or manager of the food service/catering food service establishment shall designate an alternate person who has demonstrated the elements of knowledge and competency listed below, as per PHC Section 19-13-1342(s)(6), 19- 13-1349(t)(5), to be in charge at all times when the qualified food operator cannot be present. The alternate person in charge shall be responsible for ensuring that all employees comply with the regulations and that foods are safely prepared; handling emergencies; admitting the inspector; and receiving and signing the inspection report. A signed statement must be provided by the owner/operator of the food service or catering food service establishment(as applicable), attesting that the alternate person in charge has demonstrated knowledge of food safety as specified below: A. Elements of Knowledge (i) Identify foodborne illness—define terms associated with foodborne illness; recognize the major microorganisms and toxins that can contaminate food and the problems that can be associated with the contamination; define and recognize potentially hazardous foods; define and recognize illness that can be associated with chemical and physical contamination; define and recognize the major contributing factors for foodborne illness; recognize how microorganisms cause foodborne disease. (ii) Identify time/temperature relationship with foodborne illness—recognize the relationship between time/temperature and microorganisms (survival, growth and toxin production); describe the use of thermometers in monitoring food temperatures. (iii) Describe the relationship between personal hygiene and food safety— recognize the association hand contact and foodborne illness; recognize the association between personal habits and behaviors and foodborne illness; recognize the association between health of a food handler and foodborne illness; recognize how policies, procedures and management contribute to improved food hygiene practices. (iv) Describe methods for preventing food contamination from purchasing to serving— define terms associated with contamination; identify potential hazards prior to delivery and during delivery; identify potential hazards and methods to minimize or eliminate hazards after delivery. (v) Identify and apply correct procedures for cleaning and sanitizing equipment and utensils —define terms associated with cleaning and sanitizing; apply principles of cleaning and sanitizing; identify materials, equipment, detergent, sanitizer; apply appropriate methods of cleaning and sanitizing; identify frequency of cleaning and sanitizing. (v) Recognize problems and potential solutions associated with facility, equipment, and layout— identify facility, design and construction suitable for food service establishments; identify equipment and utensil design and location. (vii) Recognize problems and potential solutions associated with, temperature control, preventing cross contamination, housekeeping and maintenance— implement self inspection program; implement pest control program; implement cleaning schedules and procedures; implement equipment and facility maintenance program. (viii) Identify and recognize the foods most commonly associated with food allergies. B. Demonstrable elements of competency (i) Assess the potential for foodborne illness in a food service establishment—perform operational food safety assessment; recognize and develop standards, policies and procedures, select and train employees; implement self audit/inspection program; revise policy and procedure (feedback loop); implement crisis management program. (ii) Assess and manage the process flow—identify approved source; implement and maintain a receiving program; implement and maintain storage procedures; implement and maintain preparation procedures; implement and maintain holding/service/display procedures; implement and maintain cooling and post preparation storage procedures; implement and maintain re- service procedures; implement and maintain transportation procedures. ................................................................................. attest that (Print Name of Owned or Operator) (Print Name of Alte ate Person in Charge is employed as the alternate person in charge and has demonstrated to me the elements of knowledge and demonstrable elements of competency as described in A and B, as listed above. Signature and Title: Date: 1 (Signed by OwneV Aerator&the Establishment) Signature and Title: Date: (Signed by Alternate Person in Charge) Name of Establishment: Address of Establishment: n 0 0 o0re TOWN OF SOUTH WINDSOR HEALTH DEPARTMENT 1540 Sullivan Ave., South Windsor, Cr 06074— Mailing Address r 1530 Sullivan Ave., South Windsor, CT 06074—Office Address ` Phone Number: (860) 337-6173, Fax Number: (860) 644-1930 �GSOR Co� DECLARATION OF BASE OF OPERATION This form must be submitted with your application for permit. Mobile Vendor Business Name: —ThQ 7C>r 2_ t—Oo& Mobile Vendor Owner/Operator Name: _ - Business Name of Base Of Op.: Address of Base Of Op.: Owner of Business for Base Of Op.: c" - Telephone Number of Base Of Op.: THE FOLLOWING PORTION TO BE FILLED OUT BY THE OWNER OF THE FOOD ESTABLISHMENT USED AS THE BASE OF OPERATION. I, attest that my licensed food establishment Owner of Food Establishment used as base known as is available as the Name of Food Establishment base of operations for owned by Name of Mobile Vendor Business Owner of Mobile Vendor Business Sig"tYe of Owner of Fo6d Establishment "Please include a copy of the Base of Opdtation food permit issued by the local health department." Mobile Food Vendor Application Sect. 4.1.1 Address of Proposed Food Cart/Truck Size (Max. 8'x 22� Zone 1. Name of Applicant Z Address -� 1 -; L- l . Phone Number 4, �l 1 - 1 S 2. Starting Date Ending Date f)i 3. A plot plan must be submitted with the application showing the proposed location of the food cart/truck along with any signage related to it. Food cart/truck must be a minimum of 20 feet from a street line. 4. A safe pull off and parking area must be provided. The food cart/truck and parking shall be located to not pose a safety hazard or obscure sight lines. 5. Temporary signage related to the food cart/truck is to be kept to a minimum. Sign(s) are to be located on the property where the food cart/truck is located and must be behind the property line of 10 feet from the road, whichever is farther. Max. of 12 sq ft of signage allowed. 6. The food cart/truck, trash container (required), and all the temporary signage for the food cart/truck are to be removed at the end of each workday or by 9:OOpm (whichever is earlier). 7. This application must be renewed on an annual basis. I, the undersigned, acknowledge that the above information is true to the best of my knowledge and that I agree to abide by the above requirements. Applicant Signature / Property Owner's Name Property Owner's Signature ................................................................................. Reviewed and approved by: Date Zoning Enforcement Officer F MD FOOD SERVICE PERMIT FARMINGTON VALLEY HEALTH DISTRICT PERMIT TO PREPARE OR DISPENSE FOOD Not Transferable To JEFFRY SHARP Business dame THE COMFORT ZONE FOOD TRUCK LLC Location 315 NORTH GRANBY ROAD N. GRANBY CT REVOCABLE AT ANY TIME Date Issued 07/01/2017 Permit Number GR1189C Expires 06/30/2018 Class 4 Authorized Signature MUST BE PROMINENTLY DISPLAYED AT ALL TIMES L _ 1 1 it AI - I 1 1 11 - j,' 1 1 1 y 1 P f1 r ■■ 1 - 16 - - - - .1 I_r4 '! J ,' 1 1�'� 11� '. �: • - F 1�i 1 I, I1v �I � J. \ �, �1�� ; 1 �tic - ,••Ir r�.T I; 1 1 II 1 1 1 ".�1:� - 1 1 1 1-•�-1 I� I 1- .1 'Y; ` /r � A": r I LA W ,#Ni 1- 1 H - .d 1 -%W ka -113 M ' - I �I LI�J� � � it IS�~VYIf ( �11 1 ' • I . 1 •5�.��I = - - 1 1 '' 1 a 1 1 1 r!T I 11 ' 0 1 m -ow-wG-. or 0 - 1 iioux-MWE -2 0 ► 111 ■% .■ FIF ■J r f* y'W.' -Wft- 4- • 1 IL 11• S e ry S c"448movinwMa f CERTIFICATION JEFFREY SHARP for successfully conVWing the skro:kr&sell"for the SwSofe*Food Prolodm Monad-i ('p41ificcdi,,n Exmindion, which is accredited 6y the American National Stand"Instime i,,V,1.4)-Conference fen Food Prdedion(UP). 12 4 2 8 7 3 10430 I :; ill I(. I' I i-JUMBER EXAM FOPM I ' WWI')c.)1 .*1 6/6/2020 DATE OF �AMINATO )N DATE OF EXPIR Local 6*s apply, !,,4-uh vow I: a raga n( for iecolifledion reWilronmft <1 WIP,Wvllogml :-gavront A3so:iol I n -Iokjti4m% !Pti 1,-.1 #0656 I A371 90,461 AJ mjfbv*&wA UY514- #4P4 0 a Sw-^,,(-I. are troApvw6 of t6 NRAEF. 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