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HomeMy WebLinkAboutDaycare Correspondence 494 Chapel Road KinderCare° LEARNING CENTERS FAX KinderCare Learning Center 494 Chapel Road South Windsor, CT 06074 860-282-1379 Fax: 860-610-0645 Fax Number: %Q &L-IL4 -7Z-Pj Attention: Notes: i January 05, 2016 CT Lead Paint Solutions 1245 Hebron Avenue Glastonbury, CT 06033 Attn: Andrew Miller Please find attached laboratory report(s) for the samples submitted on: December 29, 2015. All pertinent information for this analysis is located on the report. Should it be necessary to contact us regarding billing or the test results, please have the following information readily available: Lab No. : 1215420 PO/Job No. : KINDERCARE CENTER Invoice No. 196143 Customer No. 1280 Please contact us if you have any questions. Ver truly youts, ,M6pherVJ. Franco Laboratory Director PH-0547 I I connecti sut _ -- STEPHEN FRANCO iLj zesting I-aboralory Director r� PHONE � 203/634-3731 laboratories IRC. VVW%A'.crl-Web.con-I ctestlfb@',erols.cr.in WATER d SOIL V a(rs 1 0 (iRACFY AlJt Nt?E :. 1v4Ehf()EN, C7' r: 06451 Page 1 Date Samples Received: 12/29/15 Client Name : CT Lead Paint Solutions CTL Lab No. : 1215420 Report Date : 01/04/16 PO/Job No. KinderCare Learning Ctr. 494 Chapel Rd., South Windsor RESULTS OF ANALYSIS EPA Method 200.9 Matrix Type: W CTL Sample No.: 19523 Field ID : 1"Draw Kitchen Faucet Parameters RL Date Analyzed Total Lead-m /L � j 0.005 ND _(_01/04/16� Note: This water meets the requirement for lead content in drinking water based on the State of Connecticut Action Level of 0.015 mg/L. RL=Reporting Limit ND=Not Detected Matrix Type:W=Water/Aqueous S=Soil/Solid 0=ail/Hydrocarbon Connecticut Testing Laboratories,Inc. 165 Gracey Avenue 1 Meriden, CT 06451 (203)634-3731 (Fax) 630-1336 Certification CT-PN05471 MA-CT036 i CHAIN OF CUSTODY RECORD COnfkeCtitUt testing laboratorfela� Lab Tracking t rrr: I Z �Z'© / Re uealed Anal cTLaienL CT LeGtj N—, } So krag e Cliem PO d Samyler(s): („ye—) \ 3 (pvtN) OT —e P--- ql0 I Lab use 401 iD lease m Date Tone Mama Coae Container Type Code al� •u.,. 1 t � 06: � Dw i�tiptv�q-c car rn q y C Sn� tivl ,Gis o. OfT 06 7'� yam k-,k a,- 4- REPORT INFORMATION Container Types: P o Plastic C-Cube AG•Ambar Glass V c EPA Vial 3 e 81eAle T aTedler Bag Send Report To: _ Matrix:A r Air W-Water DW r Drinking Water S-Soll Wp=Wipe aM-Summa Canister L Email Report To: 5035 Preservation: M=Methanol SB=Sodium Blsullate Er=Empty Vlal V&Waler En=Encore Type Ouote IO DATA REPORT TYPE InvolceTo: RCP State❑ ❑ 8y Laborelary:(53pn re) �,ale f! Ttxg Fax Rep r on To: Excel ❑ Other' ❑ _� �Z I`Y (, PDF ❑ Email ars Iced? Dote Encores Frozen: RSR Cdteda(Cheek Ono) GWP GA SWP_ mp C '3 d Relinquiskheed ST(Signatur) Dale 1 Time Remit ed By:(Signature) Dale 1 Time Turn Around Time ate - � �zf�g�, 35-1 24 HR' � 3 Day'(—j $Day Rollnqu)shad By:(Signature) Date I Time Received By:{Signature) Date ! Time �l Aft HR' F7V Day'0 10 Day a L will not be held liable for incorrectfy filled out Chaln D uslDdy Records. "rum around times less than"5 Days'maybe subject to prioFly fee charges. SAmplas held for 45 days from receipt Connecticut Testing Laboratories,Inc. 165 Oracey Ave.I Meriden,CT 06451 Tel.(203)634.3731 1 Fax(203)630-1336 Employee Training Sheet Pursuant to Public Health Code(PHC) Section: 19-13-B42(s)(8)(A) and f 19-13-B49(t)(7)(A) the qualified food operator of each food service and catering food service establishment is responsible for ensuring training of food preparation personnel. uing$hall include but not necessarily be limited to: A ? struction in proper food temperature control; 2. Food protection; 3. Personal health and cleanliness; 4. Sanitation of the facility, equipment, supplies and utensils 5. Food Allergies The qualified food operator of each food service and catering food service establishment shall maintain written documentation of a training program, and training records of individual employees, and shall make these records available to the local health departments upon request. Training records shall be retained for the term of employment of all current food workers. The qualified food operator is responsible for completing and maintaining the employee training sheet and training record forms or substitute forms with similar content approved by the local health department. Employee Training Sheet P 1 Name of Establishment: oz ' V- Q4h,t� Address of Establishment: Wk CdSi/,- C--T- 1-I Employee Name: Duties: Date of hire: Adapted from forms developed by the Weston-Westport Health District CA)ocuments and SettingsWlodinelLocal SettingsUemporary intemet Files10LK51E-mployee Training Records I I- 48-06(4).doc Employee Training Sheet Training Topics Date QFO Employee Completed Initials Initials i f. Proper Food Tem erature Control a. Cooking b. Hot and Cold Holding � X c. Rapid Cooling and Heating i d. Food temperature gauge use, storage, sanitization and calibration 2. Food Protection a. Washing Fruit and Vegetables b. Protection from bare hand Contact G c. Protection from Cross Contamination d. Covering food and protection from j other sources of contamination 3. Personal Health and Cleanliness a. Employee sick leave, r estricting/excluding ill workers b. Reporting illness to health iurisdiction c. Good hygienic practices I d. Hand washing requirements, facilities, and procedures 4. Sanitation of the Facility,Equipment, Supplies, and Utensils a. Sanitization requirements and procedures b. Cleaning schedule and procedures for foodlnonfood-contact surfaces �. c. Proper use of the ware washing sink, and dishwashing machine 5. Identify and recognize the foods most commonly associated with food allergies. ~ s C:Oacuments and SettingslbnodinelLoca!Settin.-ffernporary Internet Fi1es\OLK5`&rnp1oyee Training Records I I- . 08-06(4),doc ALTERNATE PERSON IN CHARGE DEMONSTRATED KNOWLEDGE STATEMENT Pursuant to Public Health Code'(PHC) Section: 19-13-B42(s)(8)(B) and 19-13-B49(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 Sbcfioo-19-43-B42(s)(6), 19-13-B49(t)(5),to be in charge:at all time$ when the qualified food operator cannot be:presen�::,•-. The afternAte-person;M"''cbaig6 shall be responsible'for ensuring that all employees compIy►:with°•thb-teguMons and thaf`foods ale safeiy`piepared;`'Iiand[ing emergencies; admitting the inspector;and-receiving'andsigbing the inspection report. -A signed statement must be'provided by the-owner/operator of the food service or catering:food serviGe� .. establishment'(�applicable), attesting that the alternate petsoa in-eharge has demonstrated Imowiedge of food safety as spec%fieA w: `fit`%''•: �. . (A) ELEMUJTS OF KNOWLEDGE 0) IDENTiFY.FOOD$ 1RNE ILF,NESS-DEFINE TERMS ASSOCIATED wrm 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 CONTRIBUITNG FACTORS FOR FOODBORNE MLNESS;RECOGNIZE HOW MICROORGANISMS CAUSE FOODBORNE DISEASE. (ii) IDENTIFY TIIv1 IFIaERATURE RELATIONSHIP WITH FOODBORNE R LNESS-RECOGNIZE THE RELATIONSHIP BETWEEN TIIAJ'IEMPERATURE AND MICROORGANLSMS(SURVI;VAL,GRORFTR AND TOXIN-PRODUCTION);DESCRIBE THE USE OF THERMOMETERS IN MONITORING FOOD TEMPERATURES. ((ii) DESCRIBE THE RELATIONSHIP BETWEEN PERSONAL HYGIENE AND FOOD SAFETY- RECOGNIZE THE ASSOCIATION BETWEEN HAND CONTACT AND FOODBORNE II LNESS;RECOGNIZE THE ASSOCIATION BE>9 EEN PERSONAL HABITS AND BEHAVIORSAANDTOODBORNE I1 T.NFSS;RECOGNIZE' THE ASSOCfAQ �N HEALTH OF'A FOOD.HANDLER AND FFOOD$QRN)z;II4S ;RECQE ;" H�RO��W PO(�LIC�IE!C`0CEDURES AND MANAGEMENT'CONTRIBUTE TO WROVtD j;R{.TCTI;CESz•, t •4 - r ..: (iv) DESCRIBE METHODS FOR PREVENTING FOOD CONr ON FROM-PiJRCHA,SINO'TQ0:- f�"}#'`'°'z °'r"``i`.: SERVING-DEFINE-TERMS ASSOCIATED WITH CONTAMINATION;IDEN TMY POTENTIAL HAZARDS PRIOR; TO DELIVERY:AND•DURING DELIVERY;IDENTIFY POTENTIAL HAZARDS AND 1v1ETHQDS TO IvIINIlvIIZE OI " EUMNATE HAZARDS AFTER DELIVERY. (v ENTII;Y AND,APPLX CORRECT PROCEDURES FOR CLEANING AND SANITIDNG E QUI�'MENT AND UTENSIIS-DEFII 'I'ERMS ASSOCIATED.WTII[ LEAtVIN .AG;APPLY PRINCIPLES OF CLEANING AND SANITIZING;IDENTIFY MATERIALS,EQUIPMENT;lDETERGENT, SANfITZER;APPLY APPROPRIATE METHODS OF CLEANING AND SANr1=G;IDEN=,,W JQUI TCY CLLANING-AND SAN TTZING. (vi) RECOGNIZE PROBLEMS AND POTENTIAL SOLUTIONS ASSOCIATED wITH FACILITY, ' -EQUIPMENT;AND LAYOUT- IDENTIFY FACII.TI'Y,DESIGN,AND CONSTRUCTION SUTTABLE FOR FOOD SERVICE ESTABLiSEAff NTS;IDEN'11FY EQUIPMENT AND UTENSIL DESIGN AND LOCATION. ;(vii) RECOGNIZE PROBLEMS AND POTENTIAL SOLUTIONS ASSOCIATED WITH,TEMPERATURE CONTROL,PREVENTING CROSS CONTAMINATION,HOUSEKEEPING AND MAINTE:�T ,-IM�I,FIvIE�rl SELF INSPECTION PROGRAM;IMPLEMENT PEST CONTROL PROGRAM;IMPLEMENT ALTERNATE PERSON IN CHARGE REMONSTRATED]KNOWLEDGE STATFiUsEW (Y"1) IDEhTI'D''Y:AND.RECOGNIZE TM FOODS MOST COMMONLY ASSOCIATED WITH FOOD ALLERGIP , (B) DEMONSTRAB Ea:, ELEMENTS OF COMPETENCY 0) ASSESS THE'POT&q-iAL'FOR FOODBORNE PERFORM OPERATIONAL FOOD SAFETY ASSESSMENT FOOD SERVICE ESTAM ISHMENT_ AND.PROCEDURES'SELECDAND' COGNIZE AND DEVELOP STANDARDS,POLICIES ' r . TRAIN EMPLOYEES;IAPLEMENT SELF AUDIT/INSPEC'j7 PIt YISE.POLICY•AND E$OCSLWRE(FEEDBACK LOOP);IMPLEMENT CRISIS;MAMA 'R ( ) ASSESS GEMENT PROGRAM..: AND MANAGE TIC PROCESS FLOW-IDENTIFY APPROVED SOURCE;IMPLEMENT ' AND MAINTAIN A ��.`-3., �• . �G PROGRAM;IMPLEMENT AND MAW.AIN STORAGE PROCEDURES; II► LMENT AND--MAINTAIN PREPARATION PROCEDURES;IMPLBA0ENT AND HOLVING/SERVICFJDISPL,AY PROCEDURES;Bylp NT ANtS MAINTAD�I.�...';:: ,.,_ •; .. I-B A1N COOLINE'r PREPARATION STORAGE PROCEDURES;IMPLEMENT IMPLEMENTAND UAiNT AM-POST;:;,: IMPLEMENT AND MAINTAIN TRANSPORTATION PROCEDUREES AIN RE-SERVICE PROCSD�URES; t 11oiO4p l,!liilfK@s '��-''�.•'•�r�"•�'�•'•� 3- ' r'';N�,�}�'r;✓J,i: f.t. i++aast':,•+_i'..�i.':?;<llfffflR!lfPlf amass aaBf Igo f!llrff!!seems !f!!llYOffli!!f!i!\!!,!!f!r!l•gf!lyfl, ,f-'•�� •ro tiir` !r-, .o F,���'. - - � � .. .. � '• �. re, ��'�' ..,r.•..fed!` .. •{ `r l+A,rli f:F. .f�:' 40, .,,^ R. attest tiiaf ° Sam( `• ° „f r;,:a :cif•>s j f•:;, (Pcint��1`aii�tib1"C�Vfrn• `Op�ratoi '• � ' - .. • :'•:'r�•'•:.;:.,�t:�R��-/,��'�s);:�, ,, . c, ,•r;;,_ . f ame of Peiso {Pzzn ri`in Choi a �i '� � Y,c' };.. . is employed as the alternate person in charge and has demonstrated to me the elements of knowledge anct .. ..� n.. elements of.competeticy/ 1c{e �;R s�'• f. and B,as listed above. .Y V:1,.;"1'.y{,% i.rt,�Tl':itler_ 'r�`�ir •'io-' oi Sigrilure' � . r.' .. ''.-t�?:i'..�:,.�.f� i3'}•�•�r,X��.' '. a :�inil:Tit�e;:.�� • - • ". ;,.;,_..• _ i�,,'_,s.,; •r., •: {Signed by Owner/O of Date•: J .. z;;:;.r �- - I Aerator the fs Signature and SS;zgri/ted iyAlternate P�rsori in Chat D l \ , �y: r•• :' 'A4�.s.wF.:i� - s Name of EstabllsFeut';" Address of Establishment tt ,, � �`, `' .§''-r:,;> :rr.:;a,n '.': =`c. 1. k. 7. ' 4.r, .ill r� /• t [�— :i ''�•��:1•:e v��fi•'=i e,.; . ..)rTi a•� lfoodlle k'tco