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HomeMy WebLinkAboutItnerant Vendors Inspection 0000 John Fi Page_of 14 INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION taspeetiom Form 8 Remarks: y 9 Ri-n-'t"t, S Chu S To 2'-s- r- _ S-"s P,.Jr r �L F'i t-;F M A2S'A� yes 4,S sb,ra.j Avc.- a� S t n1� ib t � r►.s Sma. �`� o rZ S t f� t}ns�j O'n. Z 4F�cr-+�wvtt�F P a 1 C L C-of 1,J S t{�� �1 `a � � C UrA-% ► t?.lTeV—,a 2 01� 7.. C as.n°t g ,A nto A$t. >'13.hs it � C,;,vCe-c�, AN& ?2oTZ�Z'N� ^1 t�rLd+ cd Acc w�.vw+cis aye' ' -ie c tACc,C s1J� StN� 'lb (� StC_ty � S�N�j ��K�c 'l�wZS cNS4 �1 pL�c- cL_eVk-. kckt�. et��i�9.�ca3vF L{ ti fN I-A-LAh-% INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1 st-White-Health Department 2nd-Yellow-Owner/Manager c:benNnsform2.crt 7ddreEstablishment: 4�c�a.1�S t � ���'� Date of Inspection ss: Owner or Operator: v zt ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPLY] 6 Foods not re-served. -Unwrapped foods not re-served 4 31 Sewage disposal approved. -Potentially hazardous foods not re-served -Operating as required 11 Toxic chemicals. 34 No cross connections,back siphonage,backflow -Stored properly,labeled properly,used properly Proper type/installation/backf1 w prevention device/air gap for: -Sanitizer concentration not to exceed maximum permitted -Food equipment -Hose connections -Dish machines -No unnecessary toxics on the premises -Soda system carbonator -Beverage dispensers -Toilet tanks -Pesticides/rodenticides properly dispensed -Chemical dispensers -Ice machines Proper drain for: 29 Water source adequate,safe. -Food equipment -Dish machines -Ice machines -Well/well head protected from contamination 35 Toilet facilities. Adequate,convenient,accessible, -Water quality in compliance properly designed, ro -Monitoring in compliance 9 p p y installed OTHER ITEMS KEY: DNC [DOES NOT COMPLY] 2 Sources of food: Original container,properly labeled 40 Garbage/rubbish storagearea/rooms,enclosures-properly constructed,clean 5 Potentially hazardous food properly thawed 41 Garbage/rubbish disposed of in an approved manner,at approved frequency 0 od dispensing utensils properly stored Vermin Control: No insects/rodents present 14 Food worker:Clean outer clothes,effective hair restraints 3 Ateropenings protected against entrance of insects/rodents F rs: Floor covering installed,constructed as required,good repair-dean 16 Food-contact surfaces designed,constructed,maintained,installed, Floors graded,drained as required located 6 Floor,wall juncture covered 17 nfood-contact surfaces designed,constructed,maintained, 47 6 Mats removable,good repair,clean installed,located 18 Single service articles,storage,dispensing 8 Exterior walking,driving surfaces,good repair,clean 19 No reuse of single service article 9 Ils,ceilings attached,equipment properly constructed,good ishwashing facilities approved design,adequately constructed, repair,clean.Wall&ceiling surfaces as required maintained installed located 50 Dustless cleaning methods used,cleaning equipment properly stored Equipment&Utensils: Cleanliness 51 Adequate lighting provided as required 21 Preflushed,scraped,soaked and racked om free of steam,smoke odors Wash water clean,proper temperature C- 3 ooms&equipment hoods,ducts,vented as required 2 Accurate thermometers provided,dish basket,if used STD 54 Rooms adequate,clean,adequate lockers provided,facilities clean 27 onfood-contact surfaces of utensils&equipment clean 55 Establishment and premises free of litter,no insect/rodent harborage, 28 Equipment/utensils,storage,handling no unnecessary articles 32 Proper disposal of waste water 56 Complete separation from living/sleeping quarters and laundry 33 Plumbing location,installation,maintenance 57 Clean/soiled linens stored properly 36 Toilet rooms enclosed with self-closing door 58 No live birds,turtles,or other animals(except guide dogs) L93 Proper toilet fixtures provided,good repair,clean 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at entrance(s),smoking area indicated by sign(s)Approved garbage/rubbish containers,adequate number,covered, rodent proof,clean Ppoutine Inspection ❑Reinspection ❑ Preoperational Inspection IN PE T R: S N IN CH RGE: Other Inspection: OhmeritScore: *Include demerits from page 1 3 2 1 Total Rating st V ure , si e print name print name [o,4 q• LS 1 I e),, � s :E9 phone number title DATE CORRECTIONS DUE: r>, � Page 2 of 2 plus continuation pages FoeusedInspeenou�nooz i Establishment: Inspection Date: , c3 Time: �t%:�.3AM ns E[nsp Address/City: toa_►,� j b FT-C-* Health Dept: SoynNA Class: 1 2 3�4 Based on an inspection this day,the items marked DNC identify the violations in operation or facilities which must be corrected by the date specified on page 2. ACTOR ITEMS:Listing is not inclusive of all possible debitable items I C WO NI KEY: C[complies] N/0[not observed] NIA[not applicable] 3 DNC[does not comply] 0[other] RTE[ready-to-eat] I rl I ii,to A Food workers have no exposed infected lesions I burns i B Personnel with infection restricted approkett sdaiaer Vtrbtortt�,nd�adutter °N/0 wA ' ' - Communicable disease of worker reported to local health director A Approved shellfish,finfish,meat&poultry USDA approved B Food cans in good condition(not dented,rusty,bloated,leaking) A ta Handwash facilities in all food prep/dispensing&warewash areas C Wholesome/nonadulterated foods/Safe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grown/canned food) C Handwash facilities accessible/convenient to use E Potentially hazardous foods received at proper temperature 70 0 D Personnel hands washed,clean I Proper handwash procedure E Handwashing at appropriate times an W� v0 �- aF, uT_ T 1,`" A Hot holding greater than or equal to 140°F. (whole be Wpork roasts 130o F.) A ❑ No eating ❑No smoking while working B Cold holding less than or equal to450F.tC e6w- B Wounds covered adequately C Proper cooling C Proper sink used for handwashing D Proper re-heating 0 W'ok'c 'bzc e C.Lw, E Proper internal cooking I consumer advisory posted 0 C& A Approved sanitizeravailable/adequate concentration of sanitizer Food contact surfaces and utensils used for potentially hazardous food sanitized at least every 4 hours A Food thermometeravailableandaccurate C Adequate ❑dishwashersanitizer ❑final rinse temp D Propersaniizing procedure 011 B Properfood thermometerfor product E Sanitizing between raw animal origin&ready-to-eat food C Thermometers appropriately placed in cooler units 0 O t A Cloths and/or sponges in good repair and clean A Produce washed B Wiping cloths kept in sanitizer between uses B Raw meats not stored/prepared near ready-to-eat foods C Food covered properly Cis A �� A Food equipment clean,utensils clean,equipment interiors clean D Adequate splash guards/sneeze guard B Single use gloves changed when soiled E No unauthorized personnel C Food--contact surfaces clean F No pooling of eggs not cooked immediately 0 8 Food containers stored off the floor A No unnecessary handling RTE and/or cooked foods with bare hands A Soap/paper towels/ drying device available B Dispenser(s)working: ❑Soap ❑Papertowel B Minimize food handling,other than ready-to-eat,with bare hands C Handwash sinks)clean/waste receptacle at handwash sink C Adequate utensil(s)fordispensingfood/ice 0 0 •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable and does not affect your score. KEY: QFO[qualified food operator],DA[desgnated aftemate],PHF[potentially hazardous food],FB[foodbome] PHFs are hot held at: OF. PHFs are cold held at: OF. Describe illness conditions when you would exclude a food worker from working: Are internal cooking temperatures taken? Y N *To what temperature do you cook: Poultry Ground Beef Pork What diseases related to FB illness are you required to report to the local health department? Roasts Other Describe re-heating prose Is there a written illness policy that requires the food worker to report specific illness conditions Are temperatures recorded/logged for ing foods/equipment? Y N and diseases to the QFO? Y N *Do you have a paid sick leave policy? Y N Are foods cooked in advance and cooled? Y N *Are le o ? Y N Is there a language barrier between inspector&QFO? Y N If yes indicate language spoken List products cooled: y FO/DA: 6rt? Y N Describe coo Indicate ered the above questions: Name(print): Indicate the title of above circle all that apply):QFO DA Mgr Cook Owner FW Is cooling monitored for time&temp? Y N is the monitoring of cooling recorded? Y N .Obtain signature of the person who r the QFO responsibilities information at the time of the Is there a produce washing policy? Y N *Describe what is washed and inspection: where: Note: This report is a two page form(total of 62 debitable it Page 1 of 2 11-0 NJ C:_W- f r�v S� � �tf ka'T— V-► -Qe J-1 rv�wtt�L�� INSPECTION REPORT STATE OF CONNECTICUT TOWN FOOD SERVICE BSTABUSHMENTS DEPARTMENT OF HEALTH SERVICES f Wt , ENS•106 REV.9/63 150 Washington St.,Hartford,CT,06106 OWNER OR OPERATOR TERLY INSPECTION a REWSPEC7iON ❑COMPLAWT ❑INVESTIGATION ❑OTHER Based on an inspection this day,the Items marked below identify the violations in operation or facilities which must be corroded by the date specified below. NAME OF ESTABLISHMENT STREET ADDRESS C NOTICE:ALL SHADED AREAS ARE FOR OFFI E USE EST. H.D. SECT. I EST.NO. CHAIN CODE SANIT.CODE YR. MO. DAY TRAVEL TIME NSPECT.TIM I.D. 1 2 3 4 3 6 7 B 9 10 11 12 13 14 1S 16 17118 19 20 21 22 23124 23 26 27 28 EQUIPMENT AND UTENSILS: 2 SOURCES OF FOOD 7 CLEANLINESS 14 VERMIN CONTROL 1 A roved source wholesome non adulterated 4 1 Preflushed scraped,soaked and racked 1 = 42 Presence of insects rodents 2 ' 2 Ori final container, roe►) labeled 1 Wash water clean Proper er tem temperature 1 Outer openings protected against entrance of Accurate thermometers provided,dish basket, 43 insects rodents I 2 if used 1 3 FOOD PROTECTION 2 if used Lion rinse hot water-chemicals) 2 15 FLOORS, WALLS, AND CEILINGS Potentially hazardous food meets temperature 2 Clean wi in cloths 1 Floors;floor covering installed,constructed as requirements during storage,preparation,dis• 44 required,good repair,clean 1 3 la ,service,&transportation 4 Food contact surfaces of utensils&equipment Adequate facilities to maintain product temper- clean 2 45 Floors raded drained as required 1 # 4 ature thermometer provided 2 Non-food contact surfaces of equipment and 46 Floor,wall•undure covered i 2 utensils clean 5 Potential) hazardous food properly thawed 2 1 y 47 Mats removable good repair,clean 1 Unwrapped and potentially hazardous food 2 E ui ment utensils stora a handlin Exterior walking,driving surfaces.Good repair, " 6 not re-served 4 8 WATER SUPPLY 48 clean 1 Food protected during storage,preparation, Walls,ceiiings,ottached equipment,properiy 7 die to service and transportation 2 2 Water source adequate,safe 4 constructed,good repair,clean.Wall&ceiling 1 Hot and cold water under r 49 surfaces as re uired. 1 _ 8 Food containers stored off of the floor 1 pressure,provide41117 h 3 as required Dustless cleaning methods used,cleaning 9 Handlin of food minimized 2 50 equipment properly stored 1 10 Food dispensing utensils properly stored 9 . SEWAGE DISPOSAL 16 LIGHTING 11 Toxic items properly stored labeled used 4 31 Sewa a disposal approved 51 Ads uate li htin provided as re uired 1 " •' 32 Pro er disposal of waste water VENTILATION 4 PERSONNEL 10 PLUMBING Room tree of steam smoke odors 121 Personnel with infection restricted 4 A Location installation maintenance 1 Room and equipment hoods,duds,vented as CLEANLINESS OF 3 No cross connection back si hona a backflow 14 53 required 1 ; 5 PERSONNEL 11 TOILET FACILITIES 18 DRESSING ROOMS AND LOCKERS Adequate,convenient,accessible,designed, Rooms adequate,clean,adequate lockers 13 Hand washing facilities provided 4 35 installed 4 5provided,facilities clean 1 14 Clean outer clothes effective hair restraints 1 36 Toilet rooms enclosed with self-closing door 1 19 HOUSEKEEPING 15 Good h ionic practices,smoking restricted 2 7 Pro Der fixtures aroyided,good repair,clean 1 Establishment and premises free of litter,no in. 12 HANDWASHING FACILITIES sects rodents harbors a no unnecessaryo±SLO 1 ' EQUIPMENT 8 UTENSILS: DESIGN, Suitable hand cleaner and sanitary towels or Complete separation from living/sleeping b CONSTRUCTION 8 INSTALLATION approved hand drying devices provided,tissue 56 uarters and laundry1 38 waste receptacles provided 1 m Food contact surfaces designed,constructed, 57 Clean soiled linens stored properly1 16 maintained installed located 2 13 GARBAGE & RUBBISH STORAGE No live birds,turtles,other animals(except Non-food contact surf aces,designed,constructed & DISPOSAL 58 olive uide dos 1 '` 17 maintained installed located 1 V Approved containers,adequate number, "' 20 NONSMOKING AREAS 18 Single service articles storage,dispensing 1 39 covered rodent proof,clean 1 Storage areas/rooms,enclosures-properly Seats 75 or more:Nonsmoking area 19 No reuse of single service article 2 40 constructed clean 1 59 provided, sign(s) posted at entrance(s), amok- 3 Dishwashing facilities approved design,ads- Disposed of in an approved manner,at ing area indicated by sign(s). 20 quately constructed maintained installed located 2 1 a roved frsauencv1 DEMERIT SCORE FOLLOW-UP RATING ACTION NED(Inspedor) DATE C ECTIONS DUE 4 3 2i 1 TOTAL YES•1 R� 0'r 0CIPE d ( ❑CHANGE c L' 3 5 oe [3NO.2 D ❑DELETE d. S URE OF PER IN AR REMARKS: #/C & l!, !^'Wj�LtC� +Z'1 G'� a � "V94_W-Jff 1 E �f�LLFS ;Ft q her! la�i /1ta wl� �s e�'�1v�e �paPrr ��a alc� � �� Div c '949 - ry TJe'lrsi—I'- be J- ."f a rt U Ae DISTRIBUTION: lit•White-Health Department 2nd-Blue•Owner/Manager HEALTH DEPARTMENT s INSPECTION REPORT STATE OF CONNECTICUT TOWN FtDOD MVKX I STABUSHMENTS DEPARTMENT OF HEALTH SERVICES x k..,t%,A ,!.1, ENS-106 REV.9/83 150 Washington St.,Hartford,CT,06106 OWNER OR OPERATOR 0OUARTEALY INSPECTION ❑REINSPECTION ❑COMPIARVT ❑INVESTIGATION ❑OTHER Based on an inspection this day,the items marked below identify the violations in operation or facilities which must be corrected by the date specified below. NAME OF ESTABLISHMENT y� STREET ADDRESS NOTICE:All SHADED AREAS ARE FOR OFFICE U$E` EST. H.D. SECT. I EST.NO. CHAIN CODE SANIT.CODE YR. MO.` ;DAY TRAVEL TIME NSPECT.TIM I.D. o �" 1 1 2 1 3 1 41 31 61 71 8 19 110 V,4 111 12 113 14115116 17118 119; 20 121 ' 22 23 24 25 26 27 28 EQUIPMENT AND UTENSILS: 2 SOURCES OF FOOD 7 CLEANLINESS 14 VERMIN CONTROL 1 Approved source wholesome non adulterated 4 1 Preflushed scr aped,soaked and racked 1 d43 2 Ori final container,properly labeled 1 2 Wash water clean Presence of insectsrodents 2 Proper temperature 1 �r Outer openings protected against entrance of Accurate thermometers provided,dish basket, insect: rodents 3 FOOD PROTECTION 1 2 if used 1 AND CEILINGS 2 Sanitization rinse hot water-chemicals 2 15 FLOORS, WALLS, Potentially hazardous food meets temperature 2 Clean wipingcloths 1 Floors;floor co wrinq installed,constructed as requirements during storage,preparation,dis- 44 Fl required, ood er air,clean 1 3 play,service,d transportation 4 Food contact surfaces of utensils d equipment Adequate facilities to maintain product temper- _ clean 2 -_ 45 Floors raded drained as requiredEA-- ature thermometers rovided 2 Non-food contact surfaces of equipment andFloor wall'uncturo coveredutensils clean S Potentiall hazardous food ro erl thawed 2 47 Mats removable ood re air clean 2 Equipment/utensils store a handlin 1 , Unwrapped and potentially hazardous food Exterior walking,driving surfaces.Good repair, 6 not reserved 4 ° 8 WATER SUPPLY 48 clean 1 ' Food protected during storage,preparation, Walis,ceilings,attached equipment,properlyy 7 display,service and transportation 2 2 Water source adequate,safe 4 constructed,good repair,clean.Wall 3 ceiling 8 Food containers stored off of the floor 1 Hot and cold water under pressure,provided 49 surfaces as required. 1 N 3 as required P 2 Dustless cleaning methods-used,cleaning 9 Handling of food minimized 2 50 a ui mentproperly stored 1 101 Food disoonsina utensils properly stored 57 9 SEWAGE DISPOSAL 16 LIGHTING 111 Toxic items properly stored labeled used 4 31 Sewa a disposal approved 4 "_ 51 Ads uate lighting rovided as required 1 32I Proper disposal of waste water 1 ~` 17 VENTILATION 4 PERSONNEL 10 PLUMBING 52TR..tree of steam smoke odors 121 Personnel with infection restricted 4 331 Location installation maintenance 1 I Room and equipment hoods,duds,vented as CLEANLINESS OF 3A No cross connection back si hone a backflow 4 531 required 1 18 DRESSING ROOMS LOCKERS 5 PERSONNEL 11 TOILET FACILITIES AND Adequate,convenient,accessible,designed, Rooms adequate,clean,adequate lockers 13 Hand washingfacilities provided 4 - 35 installed 4 54 rovided facilities clean 1 14 Clean outer clothes effective hair restraints 36 Toilet rooms enclosed with self-closingdoor 1 ", 19 HOUSEKEEPING 15 Good hygienic practices,smokina restricted 2 7 Proper fixtures orovid,ed,cood repair,clean 1 Establishment and premises free of litter,no in- 12 HANDWASHING FACILITIES sods rodents harbors a no unnecessary articles 1 EQUIPMENT 8 UTENSILS: DESIGN, Suitable hand cleaner and sanitary towels or « Complete separation from living/sleeping 6 CONSTRUCTION $ INSTALLATION approved hand drying devices provided,tissue, 5 uarters and laund 1 38 waste receptacles provided 1 ta Food contact surfaces designed,Constructed, 57 Clean soiled linens stored properly1 16 maintained installed located 2 13 GARBAGE 8, RUBBISH STORAGE No live birds,turtles,other animals(except Non-food contact surfaces,designed,constructed & DISPOSAL 58 police guide dos) 1 17 maintained installed located 1 Approved containers,adequate number, 20 NONSMOKING AREAS 39 1 LBSingle service articles storage, covered rodent dis ensin 1 roof,clean � Storage areas/rooms,enclosures-properly Seats 75 or more:Nonsmoking area 19 No re-use of tin le service article 2 40 constructed clean 1 59 • provided, sign(s)posted at entrance(s), amok- 3 =� Dishwashing facilities approved design,ads- Disposed of in an approved manner,at ing area indicated by sign(s). 20quately constructed maintained installed located 1 approved froauencv1 DEMERIT SCORE FOLLOW-UP RATING TDELETE NEWnspMoq DATE COR ECTIONS D E 4 3 2 1 TOTAL Q'f�OAL f 3 ❑ YES-1 .L �2 Cr ❑NO.2 TURE OF I REMARKS: `1V hceir tY,�i 4 ne 277_ [f� f b^�C rtlf WV4— 10""r I'O/- v j DISTRIBUTION: 1st-White-Health Department 2nd-Blue-Owner/Manager HEALTH DEPARTMENT INSPECTION REPORT STATE OF CONNECTICUT TOWN POOR SERVICE ESTABUSHMENTS DEPARTMENT OF HEALTH SERVICES ce— �EHyS-106 REV.9/83 150 Washington St.,Hartford,CT,06106 OWNER OR OPERATOR {S OWTERLY INSPEC1 ON ❑MINSPEC71ON ❑COMPLAINT ❑INVESTIGATION ❑OTHER Based on an inspection this day,the items marked below identify the violations in operation or facilities which must be corroded by the date specified below. NAME OF ESTABUSHME STREET ADDRESS NOTICE:ALL SHADED AREAS ARE FOR O FICE USE EST. N.D. SECT. I EST.NO. CHAIN CODE SANIT.CODE YR. MO. DAY TRAVEL TIME NSPECT.TIM I.D. .- -7 1 2 3 4 3 6 7 ! 9 10 11 12 13 14 13 16 17118 19 20 21 22 23124125 26 27 28 EQUIPMENT AND UTENSILS: 2 SOURCES OF FOOD 7 CLEANLINESS 14 VERMIN CONTROL 1 Approved source wholesome non aduherated 4 1 Preflushed scr aped,soaked and racked 1 7"", d43 2 2 Ori inol container,properly labeled i - Wash water clean n Presence of insects/rodents Proper temperature i Outer openings protected against entrance of Accurate thermometers provided,dish basket, insects rodents i 23 if used 1 3 FOOD PROTECTION 24 Sonitization rinse hot water-chemicals) 2 = 15 FLOORS, WALLS, AND CEILINGS Potentially hazardous food meets temperature requirements during storage,preparation,die• 2 Clean wi in cloths ) Floors;floor covering installed,constructed as 3 play,service,&transportation 4 food contact surfaces of utensils&equipment 44 required,good repair,clean61 1 Adequate facilities to maintain product temper• clean 45 Floorsgraded drained as required 1 4 ature thermometers provided Non-food contact surfaces of equipment and 46 Floor,wall'unctu►e covered 1 2 utensils clean 5 Potontlallv hazardous food properly thawed 47 Mats removablegood repair,dean 1 Unwrapped and potentially hazardous food 2 Equipment/utensils store a handlin 1 pP p Y . Exterior walking,driving surfaces.Good repair, 6 not reserved 4 8 WATER SUPPLY 48 clean 1 , Food protected during storage,preparation, Walls,ceilings,attached equipment properly 7 display,service and transportation 2 2 Wafer source adequate,safe 4 constructed,good repair,clean.Wall&ceiling ar' OT 8 Food containers stored off of the floor 1 Hot and cold water under pressure,provided 49 surfaces as required. as re uired 2 Dustless cleaning methods used,cleaning 9 Handlingof food minimized 2 50 equipment ro erl stored 10 Food dispensing utensil:properly stored 1 9 SEWAGE DISPOSAL 16 LIGHTING 11 Toxic items oroperly stored labeled used 4 M 311 Sewa a disposal approved 4 51 Adequate li htin provided as required 32 Pro or disposal of waste water 1 17 VENTILATION 4 PERSONNEL 10 PLUMBING Room tree of steam smoke odors 121 Personnel with infection restricted 14 331 Location installation maintenance 1 Room and equipment hoods,ducts,vented as CLEANLINESS OF 3 No cross connection back si hone a backf low 4 ' S3 required 1 5 PERSONNEL 11 TOILET FACILITIES 18 DRESSING ROOMS AND LOCKERS Adequate,convenient,accessible,designed, Rooms adequate,clean,adequate lockers 13 Hand washingfacilities provided 4 3S installed 4 5 provided,facilities clean 1 14 Clean outer clothes effective hair restraints err 36 Toilet rooms enclosed with self-closing door 1 19 HOUSEKEEPING 15 Good hygienic practices smokier restricted 2 7 Proper fixtures provided,good repair,clean 1 Establishment and premises free of litter,no in. 12 HANDWASHING FACILITIES 551 sects rodents harborage,no unnecessary articles 1 EQUIPMENT& UTENSILS: DESIGN, Suitable hand cleaner and sanitary towels or Complete separation from living/sleeping 6 CONSTRUCTION & INSTALLATION approved hand drying devices provided,tissue 5 uarters and laundry1 38 waste receptacles provided 1 Food contact surfaces designed,constructed, 57 Clean soiled linens stored properlyi . 16 maintained installed located 2 13 GARBAGE & RUBBISH STORAGE No live birds,turtles,other animals(except Non-food contact surfaces,designed,constructed & DISPOSAL 58 police guide dogs) i 17 maintained installed located i Approved containers,adequate number, 20 NONSMOKING AREAS 18 Single service articles stora s dispensing 1 39 covered rodent proof,clean 1 Storage areas/rooms,enclosures-properly Seats 75 or more:Nonsmoking area I No reuse of sin le service article 2 40 constructed clean 1 _ 59 provided, sign(s) passed at entrance(s), smok• 3 Dishwashing facilities approved design,ads- Disposed of in an approved manner,at ing area indicated by sign(s). 20 uatel constructed maintained installed located 2 1 approved frequency1 - DEMERIT SCORE FOLLOW-UP RATING ACTIONJd. SI NED(Inspedor) DATE CORRECTI40LNS DUE 4 3 2 1 TOTAL /� OLT Spb � S '� ❑ YES-1 ❑CHANG /i O �� `� ❑NO-2 ® ❑DELETE ATURE OF PER IN CHARCZ REMARKS: DISTRIBUTION: lit-White-Health Department 2nd•Blue•Owner/Manager HEALTH DEPARTMENT INSPECTION REPORT STATE OF CONNECTICUT TOWN FOW SERVICE ESTAWSHMENITS DEPARTMENT OF HEALTH SERVICES 0f„ EHS-106 REV.9/83 130 Washington St.,Hort%rd,CT,06106 OWNER OR OPERATOR M-4i RTEALYRN11FECTION ❑REwsmc110N ❑COMPIAINT ❑MIVESTIGATION ❑Own Eased on on inspection this day,the Hems marked below identify the violations in operation or facilities which must be corroded by the date specified below. NAME OF ESTAWSNMENT STREET ADDRESS An sic NOTICE:ALL SHADED AREAS ARE FOR 6FFICE USE EST. H.D. SECT. I EST.NO. CHAIN CODE SANIT.CO YR. MO- DAQY� TRAVEL TIME NSPECT.TIM LD. t 0 b'Z O 1 2 3 4 S 6 7 8 9 10 11 12 13 141151161, 17110119 120121 122 23 24 23 26 27 28 EQUIPMENT AND UTENSILS: 2 SOURCES OF FOOD 7 CLEANLINESS 14 VERMIN CONTROL 1 Agoravied source wholesome non adulterated 4 1 Preflushed scraped,soaked and racked 1 2 Or' inal container.oroostrly labeled 1 A Wash water clean proper temperature _ 1 42 Presence of insects rodenri 2 Accurate thermometers provided,dish basket, Outer openings protected against entrance of 2 if used 1 43 insects/rodenri 1 3 FOOD PROTECTION Sanitization rinse hot water-chemicals 2 15 FLOORS, WALLS, AND CEILINGS Potentially hazardous food meets temperature 2 Clean wi in cloths _ I Floors;floor covering installed,constructed as play,requirements during storage,preparation,die- 44 required,good repair,clean 1 3 play,service,d transportation 4 Food contact surfaces of utensils 3 equipment Adequate facilities to maintain product temper- clean 2 45 Floors roded drained as required 1 4 atu►r thermometers provided 2 Non-food contact surfaces of equipment and 46 Floor,wall-uncture covered 1 2 utensils clean 3 Potential hazardous food properly thawed 2 47 Mats removable good repair,clean 1 Unwrapped and potentially hazardous food 2 Equipment/utensils storage handling1 Exterior walking,driving surfaces.Good repair, 6 not re-served 4 8 WATER SUPPLY 48 clean I UCR Food protected during storage,preparation, Walls,ceilings,attached equipment,properly 7 display,service and transportation 2 2 Water source adequate,safe 4 constructed,good repair,clean.Wall 3 coiling Hot and cold water under r p 49 surfaces as required. 1 8 Food containers stored off of the floor 1 pressure, provided �R 9 Hondlin of food minimized 2 as required 2 Dustless cleaning methods used,cleaning s -- 50 equipment Properly stored 1 10 Food die ensin utensils properly stored 1 9 SEWAGE DISPOSAL 16 LIGHTING 11 Toxic items ro erl stored labeled used 4 31 Sewa a disposal approved 4 S1 Adequate li htin provided as required 1 3 Proper disposal of waste water 1 17 VENTILATION 4 PERSONNEL 10 PLUMBING Room tree of steam smoke odors 12 Personnel with infection restricted 4 3 Location installation maintenance 1 Room and equipment hoods,duds,vented as CLEANLINESS OF 3 No cross connection back si hone a backflow 4 S3 required 1 , 5 PERSONNEL 11 TOILET FACILITIES 18 DRESSING ROOMS AND LOCKERS Adequate,convenient,accessible,designed, Rooms adequate,clean,adequate lockers 13 Hand washing facilities provided 4 33 installed 4 rovided facilities clean 1 14 Clean outer clothes effective hair restraints 1 Toilet rooms enclosed with self-closingdoor 1 19 HOUSEKEEPING 13 Good h ienic radices smokingrestricted 2 Proper fixtures rovided good repair,clean 1 Establishment and premises free of litter,no in- .so,12 HANDWASHING FACILITIES rodenri harbors a no unnecessary articles 1 EQUIPMENT&UTENSILS: DESIGN, Suitable hand cleaner and sanitary towels or I Complete separation from living/sleeping 6 CONSTRUCTION 3 INSTALLATION approved hand drying devices provided,tissue, quarters and laundry1 38 waste race tacies provided 1 Food contact surfaces designed,constructed, 57 Clean soiled linens storedproperly1 16 maintained installed located 2 13 GARBAGE & RUBBISH STORAGE No live birds,turtles,other animals(except Non-Food contact surfaces,d•signed,construded & DISPOSAL lice ouide dos I ,W 17 maintained installed located 1 Approved containers,adequate number, 20 NONSMOKING AREAS 18 Single service articles store • dispensing 1 39 covered rodent proof,clean 1 Storage areas/rooms,enclosures•properly Seats 75 or more:Nonsmoking 19 No reuse of sin le ice article 2 constructed clean 1 59 g area provided, sign(s)posted at entrance(s), smoke 3 Dishwashing facilities approved design,ado Disposed of in an approved manner,at ing area indicated by sign(s). ' 20 not constructed maintained inHalled located 2 1 a rovedfee uen 1 DEMERIT SCORE tOLLOWAS RATING I ACTION SIGNED(Inspector) DATE CORRECTIONS DUE 4 3 2 1 TOTAL ❑YES-1 ❑CHANGE c _'X;i ❑N04 L-7 [3 DELETE d. TURE OF PER C ;A�n REMA / IV laf,ir itg4m'rfl-,� DISTRIBUTION: 1 st-White-Health Department 2nd-Blue-Owner/Manager NEALTH DE*ARTHENT INSPECTION REPORT STATE OF CONNECTICUT TOWN FOOD SNVXX UTAWSHME NTS DEPARTMENT OF HEALTH SERVICES �(.cam i udSW EMS-106 REV:9/83 150 Washington St.,HaWord,CT,06106 OWNER OR OPERATOR MOLIARTERLY RNPECTION ❑REMISmcne N ❑COMPLAMIT ❑MIvES11GAwN ❑Own Based on an inspection this day,the items markod below identify the violations in operation or facilities which must be corroded by the date specifiod below. NAME OF ESTAWSMWNT / STREET ADDRESS kOtt-CP f,' /L gtti� 1?d NOTICE:ALL SHADED AREAS ARE FOR OFFICE USE EST. H.D. SECT. EST,NO, CHAIN CODE SANIT,CODE YR, I MO IDAY TRAVEL TIME NSPECT.TIM I I OF L� 10 13 10 1 1 1 1 1 2 1 31 41 7 S 1 110 "1214113116 EO 17118119 21) 121 122 23 24 23 26 27 2B EQUIPMENT AND UTENSILS: 2 SOURCES OF FOOD 7 CLEANLINESS 14 VERMIN CONTROL 1 Approved source wholesome non adulterated 4 1 Preflushed scraped,socked and racked 1 2 Ori final container, ro r labeled 1 47 Presence of insects rodents 2 2 Wash water clean roper tem •rature __ 1 Outer openings protected against entrance of Accurate thermometers provided,dish basket, 43 insects rodents 1 d 1 use 2 if if 3 FOOD PROTECTION used rinse hot water-chemical: 2 15 FLOORS, WALLS, AND CEILINGS Potentially hazardous food meets temperature►equir•ments during storage,preparation,dis• n c 2 Clean wi iloths 1 Floors;floor covering installed,constructed as 1 3 play,service,d transportation 4 Food contact surfaces of utensils 8 equipment 44 Floors; uiredcod repair,clean Adequate facilities to maintain product temper- clean 2 45 Floors rased drained as required 1 4 ature thermometers provided Non-iood contact surfaces of equipment and 46 Floor,well'unsure covered 1 2 uteroils clean j S Potential hazardous food properly thawed 2 47 Mats removable cod repair,clean 1. Unwrapped and potentially hazardous food 2 Equipment/utensils stora a handlin 1 PP Po Y Exterior walking,driving surfaces.Good repair, 6 not reserved 4 8 WATER SUPPLY 48 clean 1 Food protected during storage,preparation,_ Walls,ceilings,attached equipment,properly 7 display,service and transportation 2 24 Water source adequate,safe 4 constructed,good repair,clean.Wall d ceiling 8 food containers stored off of the floor 1 Hot and cold water under pressure,provided 49 surfaces as re uired. as re uired 2 Dustless cleaning methods used,cleaning tHand n of food minimized 2 50 a ui ment ro rl storedisonsin utensils ro erl stored 1 9 SEWAGE DISPOSAL 16 LIGHTING Nms properly Noted labeled used 4 31 Sewo as disposal approved 4 51 Adequate li htin rovided as ro uired 1 MR 3 Proper disposal of waste water 1 17 VENTILATION 4 PERSONNEL 10 PLUMBING Room tree of steam smoke odors 121 Personnel with infection restricted 14 A Location installation maintenance 1 Room and equipment hoods,ducts,vented a: CLEANLINESS OF 341 No cross connection back si hone a backf low 4 53 required 1 . 5 PERSONNEL 11 TOILET FACILITIES 18 DRESSING ROOMS AND LOCKERS Adequate,convenient,accessible,designed, Rooms adequate,clean,adequate lockers 13 Hand w°shin facilities provided 4 35 installed 4 S provided,facilities clean 1 14 Clean outer clothes effective hair restraints Toilet rooms enclosed with self-closin door 1 19 HOUSEKEEPING IS Good h ionic ractices smoking,restricted 2 Proper fixtures rovided good repair,clean 1 Establishment and premises free of litter,no in- 12 HANDWASHING FACILITIES sects rodents harborage,no unnecessaryarticles 1 EQUIPMENT dr UTENSILS: DESIGN, Suitable hand cleaner and sanitary towels or Complete separation from living/sleeping 6 CONSTRUCTION & INSTALLATION approved hand drying devices provided,tissue, 5 quarters and laundry 38 waste receptaclesrovided 1 1 - Food contact surfaces designed,constructed, 571{lean soiled linens storedproperly1 16 maintained installed 58 located 2 13 GARBAGE & RUBBISH STORAGE No live birds,turtles,other animals(except— Non-food contact surfaces,designed,constructed DISPOSAL lice uide dos 1 17 maintained installed located 1 Approved containers,adequate number, 20 NONSMOKING AREAS 39 covered rodent 18 Single service articles storage,dis eosin 1 proof,clean 1 Storage areas/rooms,enclosures•properly Seats 75 or more:Nonsmoking area 19 No reuse of sin le service article 2 constructed clean 1 59 g Dishwashing facilities approved design,ade Disposed of in on approved manner,at provided, sign(s)posted at entronce(s), smok- 3 20 uat constructed maintained installed located 2Al approved fro uen 1 ing area indicated by sign(s). DEMERIT SCORE LLOWUP RATING ACTION ED(Impedor) DATE CORRECTIONS DUE 4 3 2 1+ TOTAL k .� D Q,!fbp/q ❑YES-1 [3 CHANGE c (/(•�` vs � S ❑10.2 V 9LS— ❑DELETE d. TURE OFPE 7 L _ REMARKS: y9 a?" gfAor r6k- 0&blftitrf cz,, a r— ivbitd %4 a7 pgAv cde�ru5 ,Sows-ti ,?��Y yr Le`Y�if DISTRIBUTION: 1st White-Health.Department 2nd-Blue-Owner/Manager NEALTN DEPARTNEXT INSPECTION REPORT STATE OF CONNECTICUT TOWN POOD SBRVICE SSTABUSHMBdTS DEPARTMENT OF HEALTH SERVICES f Od5,, t ENS•106 REV.9/83 130 Washington St.,Hartford,CT,06106 OWNER OR OPERATOR ©'rWYERLY R4,SPECTION ❑REMIS►ECTION ❑COMPLAINT ❑INVESTIGATION ❑OTHER Based on an inspection this day,the Items marked below identify the violations in operation or facilities whkh must be corroded by the date specified below. NAME OF ESTABLISHMENT STREET ADDRESS NOTICE:ALL SHADED AREAS ARE FOR OFFICE USE EST. H.D. SECT. I EST.NO. CHAIN CODE SANIT.CODE YR. MO. DAY TRAVEL TIME NSPECT.TIM I.D. 1 1 2 1 31 41 31 6 71 B 19 10 11 12 13 14 IS 16 17118 119 120 121 122 23 24 25 26 27 28 EQUIPMENT AND UTENSILS: 2 SOURCES OF FOOD 7 CLEANLINESS 14 VERMIN CONTROL 1 Approved source wholesome non adulterated 4 1 Pre flushed scraped,soaked and racked 1 " 42 Presence of insects 2 Ori final container, ro erl labeled 1 - 2 Wash water than rodents 2 proper temperature 1 ==. Outer openings protected against entrance of ` Accurate thermometers provided,dish basket, 43 insects rodents 2 if used 1 1 3 FOOD PROTECTION 24 Sanitization rinse hot water-chemicals) 2 15 FLOORS, WALLS, AND CEILINGS Potentially hazardous food meets temperature 2 Clean wi in cloths 1 Floors;floor covering installed,constructed as requirements during storage,preparation,dis• 1 � 3 play,service,&trans 44 required,good repair,clean transportation Food contact surfaces of utensils&equipment .` Adequate facilities to maintain product temp clean 2 `" 45 Floorsgraded drained as required 1 4 Non-food contact surfaces of azure thermometers provided - equipment and 46 Floor,wall'uncture Covered 1 S Potentiall hazardous food ro erl thawed 2 utensils clean 1 2 E ui ment utensils storage handling 1 47 Mats removable good repair,clean 1 Unwrapped and potentially hazardous food Exterior walking,driving surfaces.Good repair, 6 not re-served 4 8 WATER SUPPLY 48 clean 1 t Food protected during storage,preparation, Walls,ceilings,ottached equipment,properly 7 display,service and transportation 2 2 Water source adequate,safe 4 .., constructed,good repair,clean.Wall&ceiling ' 49 surfaces as required. 1 8 Food containers stored off of the floor 1 Hot and cold water under pressure,provided 3 as required 2 ' Dustless cleaning methods used,cleaning E 9 Handlingof food minimized 2 SO equipment properly stored 1 10 Food die eosin utensils properly stored 9 SEWAGE DISPOSAL 16 LIGHTING 11 I Toxic items properly stored labeled used 4 311 Sawa a disposal approved 4 51 Adequate lighting rovided as required 1 321 Proper disposal of waste water 1 17 VENTILATION 4 PERSONNEL 10 PLUMBING52 Room tree of steam smoke odor: 121 Personnel with infection restricted 4 331 location installation maintenance 1 Room and equipment hoods,duds,vented as CLEANLINESS OF 34 No cross connection back si hone a backflow 4 " 53 required 1 5 PERSONNEL i 1 TOILET FACILITIES 18 DRESSING ROOMS AND LOCKERS Adequate,convenient,accessible,designed, Rooms adequate,clean,adequate lockers 13 Hand woshin facilities provided 4 35 installed 4 ;_ 54 rovided facilities clean I 1 14 Clean outer clothes effective hair restraints 36 Toilet rooms enclosed with self-closingdoor 1 19 HOUSEKEEPING 15 Good hygionic practices,imokina restricted 2 7 Proper fixtures provided.cood to air clean 1 Establishment and premises free of litter,no in- 12 HANDWASHING FACILITIES sects rodents harbors a no unnecessary articles 1 EQUIPMENT& UTENSILS: DESIGN, 730-upap.1 able hand cleaner and sanitary towels or Complete separation from living/steeping 6 CONSTRUCTION &INSTALLATION ra ed hand drying devices provided,tissue s 56quarters and laundry1 e veto tacles provided 1 Food contact surfaces designed,constructed, _ 57 Clean soiled linens stored properly 1 , 16 maintained installed located 2 13 GARBAGE & RUBBISH STORAGE No live birds,turtles,other animals(except Non-food contact surf aces,designed,constructeci DISPOSAL 58 oolice ouide dos) I 1 X 17 maintained installed located 1 Approved containers,adequate number, 20 NONSMOKING AREAS 18 Single service articles storage,dispensing 1 39 covered rodent proof,clean 1 Storage areas/rooms,enclosures-properly Seats 75 or more:Nonsmoking ores U9A No re-use of sin le service article 2 40 constructed clean 1 59 provided, sign(s) posted at entrance(s), smok• 3 Dishwashing facilities approved design,ads- Disposed of in an approved manner,at ing area indicated by sign(s). 20quately constructed maintained installed located 2 1 cocroved froguency1 DEMERIT SCORE FOLLOW-UP RATING ACTION SI NED(Inspector) DATE CORRECTIONS DUE l 3 bO?4 4 3 2 1 TOTAL � tx k� [3YES•1 [3rTi 1 CHANGE t � r4 ❑ NO-2 `, G ❑DELETE d. TORE OF'PER N CHA V G � REMARKS: hail" f•�Y�L(`c ke /0 ,5s2 G(,f(Cr" 1! , sy ,roteo4i� yr �}�uso su�st.r raiiq ���ecjt aver #113 DISTRIBUTION: 1st-White-Health Department 2nd-Blue•Owner/Manager HEALTH DEPARTMENT INSPKTION REPORT STATE OF CONNECTICUT TOVM FOOOD SERVICE OTARLISHMENTS DEPARTMENT OF HEALTH SERVICES �"' EHS•106 REV.9/83 150 Washington St.,Hartford,CT,06106 OWNER OR OPERATOR 9—OWITERIYRVSPECTION ❑AEMISPECTION ❑COMPLAINT U RWESTIGA17ON ❑OTMER Bawd on an inspection thb day,the items marked below identify the violations in operation or facilities which must be corroded by the date specified below. NAME OF ESTA•USHMENT STREET ADDRESS i b NOTICE:All SHADED AREAS ARE FOR 6FFICE USE EST. H.D. SECT. ESL NO. CHAIN CODE"COMYR. MO. DAY TRAVEL TIME NSPECT Tim 2 3 4 S 6 7 S 9 10 11 12 13 2,i 21 22 23 24 23 26 27 2S WEAE EQUIPMENT AND UTENSILS: 2 SOURCES OF FOOD 7 CLEANLINESS 14 VERMIN CONTROL 1 roved source wholesome non adulterated 4 1 Preflushed scraped,soaked and racked J245 2 Ori final container Properly labeled 1 42 Presence of insects roa•nts 2 Wash water clean proper temperature __ Outer openings protected against entrance of Accurate thermometers provided,dish basket, 43 insects rodents 2 if used 3 FOOD PROTECTION if used rinse hot water-chemicals 15 FLOORS, WALLS, AND CEILINGS Potentially hazardous food meets temperature 2 Clean wipingcloths Floors;floor covering installed,constructed as requirements during storage,preparation,dis- 44 required, ood repair,clean 1 3 play,service,&transportation 4 Food contact surfaces of utensils 3 equipment Adequate facilities to maintain product temper- clean Floors raded drained as r• uired1ature thermometers rovided 2 Non•iood contact surfaces of equipment and46 Floor wall•uncture covered12 utensils clean5 Potential hazardousfood ro erl thawed 2 47 Mats removable ood re air clean1Unwrapped and potentially hazardous food 2 E ui ment utensils store a handlin Exterior walking,driving surfaces.Good repair, not reserved 4 8 WATER SUPPLY 48 clean 1 Food protected during storage,preparation, Walls,ceilings,attached equipment,properly 7 display,service and transportation 2 2 Water source adequate,safe 4 constructed,good repair,clean.Wall d ceiling 8 Food containers stored off of the floor 1 Hot and cold water under pressure, provided 49 surfaces as required. 1 9 Handling of food minimized 2 as required 2 Dustless cleaning methods used,cleaning 50 equipment Properly stored 1 10 Food dispensing utensils properly stored 9 SEWAGE DISPOSAL 16 LIGHTING 11 Toxic items Properly stored labeled used 4 311 Sewa a disposal approved 4 Sl Ado unto lighting provided as required 1 ,a a-- 3 Proper disposal of waste water 1 17 VENTILATION 4 PERSONNEL 10 PLUMBING Room tree of steam smoke odors 12 Personnel with infection restricted 4 3 location installation maintenance 1 Room and equipment hoods,ducts,vented as CLEANLINESS OF 34 No cross connection back si hone a backflow 4 S3 feQuired 1 5 PERSONNEL 11 TOILET FACILITIES 18 DRESSING ROOMS AND LOCKERS Adequate,convenient,accessible,designed, Rooms adequate,clean,adequate locker 13 Hand washing facilities provided 4 35 installed 4 S rovided facilities clean 1 14 Clean outer clothes effective hair restraints 36 Toilet rooms enclosed with self-closing door 1 19 HOUSEKEEPING 15 Good hygionic orodices,smoking restricted 2 7 Proper fixtures Provided.good repair, lean 1 K Establishment and premises free of litter,no in• 3 12 HANDWASHING FACILITIES sects rodents horboro s no unnecessary articles 1 EQUIPMENT&UTENSILS: DESIGN, Suitable hand cleaner and sanitary towels or tNooclive e separation from living/sleeping 6 CONSTRUCTION dr INSTALLATION approved hand drying devices provided,tissue, and laundry 1 38 waste roc• lochsprovided 1 ; Food contact surfaces designed,constructed, iled linens storedProperly1r 16 maintained installed located 2 13 GARBAGE b RUBBISH STORAGE irds,turtles,other animals(except Non-food contact surfacsts,designed,constructed DISPOSAL uide dos) 17 maintained installed located 1 Approved containers,adequate number, 20 NONSMOKING AREAS 18 Sinai*service articles store • dispensing 1 39 covered rodent proof.clean 1 Storage areas/rooms,enclosures-properly 19 No reuse of sin le service article 2 Seats 75 or more:Nonsmoking area a constructed clean 1 59 provided, sign(s)posted at entrance(s), smoke 3 Dishwashing facilities approved design,ad*- Disposed of in an approved manner,at ing area indicated by sign(s). 20 not constructed maintained installed located 2 1 a rovedfre uen l DEMERIT SCORE OLLOWUP RATIN ACTION SI D(IntpMor) DATE CORRECTIONS DUE 4 3 2 1 TOTAL ❑YES-1 �fn J(//� OffDOh.� If ❑CHANG c /U r / [3NO.2 0IF / DELETE d. TURE OF PEN � S7 REMARKS: r17 LIdI_ �.l 7_7 —ane* j ft"O e ai&O- SC{^ l Kra , ,Xl16 f"fe WCV1jge st6x Pc"t F4- " /1f%/ o/c1•ct DISTRIBUTION: 1 st-White-Health Department 2nd-Blue-Owner/Manager NEALTH DEPARTMENT INSPECTION REPORT STATE OF CONNECTICUT TOWN POOD SNVXX BSTABUSHMBNTS DEPARTMENT OF HEALTH SERVICES �rAl t7 EW106'FAY.9/83 130 Washington St.,Hartford,CT,06106 OWNER OR OPERATOR UARTERLY94SPEC11ON ❑REINSPECTION ❑COM/IARrT ❑INVESTIGATION ❑OTHER Based on an inspection this day,the items marked below identify the violations in operation or facilities which must be corroded by the date specified below. NAME OF ESTABLISHMENT STREET ADDRESS CZu NOTICE:ALL SHADED AREAS ARE FOR OFFICE U EST. H.D. SECT. EST.NO. CHAIN CODE r4 SANIT.CODE YR�./ d MO. DAY TRAVEL TIME NSPECT.TIM LID. z [ 2 1 2 1 31 41 51 6 7 8 113 "1517118 119 120 121 122 29 24 25 26 27 28 EQUIPMENT AND UTENSILS: 2 SOURCES OF FOOD 7 CLEANLINESS 14 VERMIN CONTROL 1 ADoroved sours wholesome non adulterated 4 z= 1 Preflushed scraped,waked and racked 1 d43 Presence of insects rodents 2 2 Original container, ►o erl labeled 1 2 Wash water clean proper temperature 1 Outer openings protected against entrance of Accurate thermometers provided,dish basket, �� insects rodents 1 2 if used 1 3 FOOD PROTECTION 24 Sanitization rinse hot water•chomical: 2 _"x 15 FLOORS, WALLS, AND CEILINGS Potentially hazardous food meets temperature 2 Clean wiping cloths 1 Floor;floor coveringinstalled,constructed as requirements during storage,preparation,dis- 44 required,good repair,clean 1 7 } 3play,s rvice,&trans nation 4 .f Food contact surfaces of utensils&equipment Adequate facilities to maintain product temper. al°On 2 4S Floorreeled drained as required, 1 4 ature thermometers provided 2 Non-food contact surfaces of equipment_and 46 Floor,wall'undure covered 1 `' 2 utensils clean 1 5 Potentlallv hazardous food properl thawed 2 47 Mats removable ood repair,clean i Unwrapped and potentiallyhazardous food 2 Equipment/utensil: storage handling1 6 not re-served 4 Exterior walking,driving surfaces.Good repair, " 8 WATER SUPPLY 48 clean 1 Food protected during storage,preparation, Walls,ceilings,attached equipment,properiyy ' 7 display,service and transportation 2 2 Water source adequate,safe 4 constructed,good repair,clean.Wall 6"ceiling , 8 Food containers stored off of the floor 1 Hot and cold water under pressure,provided 49 surfaces as required. 1 1 as required 2 Dustless cleaning methods used,cleaning 9 Handlingof food minimized 2 50 equipment properly stored 1 10 Food dispensing utensils properly stored gl 9 SEWAGE DISPOSAL 16 LIGHTING i l Toxic items ro erl stored labeled used 4 31 Sewage disposal approved 4 517 uate li htin rovided as require 1 32 Pro er disposal of waste water 1 17 VENTILATION 4 PERSONNEL 10 PLUMBING 52TRoom tree of steam smoke odor 121 Personnel with infection restricted 14 331 Location installation maintenance 1 Room and equipment hoods,duds,vented as CLEANLINESS CTF 34 No cross connection back si hone a backflow 14 ;- 531 required 1 kt 5 PERSONNEL 11 TOILET FACILITIES 18 DRESSING ROOMS AND LOCKERS Adequate,convenient,accessible,designed, Rooms adequate,clean,adequate.lockers 13 Hand washingfacilities provided 4 r; 35 installed 4 - 54 rovided facilities clean 1 n 14 Clean outer clothes effective hair restraints 36 Toilet rooms enclosed with self-closina door 1 19 HOUSEKEEPING 15 Good hygienic Practices,smoking restricted 2 7 Proper fixtures Provided,good repair. clean 1 Establishment and premises free of litter,no in. 12 HANDWASHING FACILITIES sods rodents harbors a no unnecessary articles 1 EQUIPMENT& UTENSILS: DESIGN, Suitable hand cleaner and sanitary towels or Complete separation from living/sleeping 6 CONSTRUCTION & INSTALLATION approved hand drying devices provided,tissue, Sb uarters and laurel 1 " 38 waste rocs tacles provided 1 Food contact surfaces designed,constructed, 57 Clean soiled linens stored properly 1 16 maintained installed located 2 # 13 GARBAGE & RUBBISH STORAGE No live birds,turtles,other animals(except Non-food contact surf aces,designed,construdetl & DISPOSAL 58 police guide dos) 1 17 maintained installed located i Approved containers,adequate number, 20 NONSMOKING AREAS 39 covered rodent roof,clan 1 18 Single service articles storage,dispensing 1 Storage areas/rooms,enclosures-properly Seats 75 or more: Nonsmoking area 19 No n•uu of single service article 2 40 constructed clean 1 59 provided, sign(s)posted at entronce(s), smok- ;#- Dishwashing facilities approved design,ads• Disposed of in an approved manner,at ing area indicated by sign(s).20 uatel constructed maintained installed located 1 a roved fro uen 1 DEMERIT SCORE LLOW-UP RATING ![[31D TION SIGNED(Inspector) DATE CORRECTIONS DUE 4 3 2 1 TOTAL 4.—: Xo B+[ 4- "' ❑YES-1 HANGE c c 03 i IN 2 ❑ NO-2 C 6' ELETE d. SI TORE OF P N CHARGE REMARKS: #t q te r P r��ha,j �Y L' #P Cl r ,X Ofi owC /� yr-Ve Qf qr. .JfLO v,�C f j 1a� S of �"van -f-v .y,f r7w r: ✓ vsr r e .d.LO v S e f.L-occJ t— h f trjfr Yaew 12�t -- gyp!-o et'�3 lcov' r✓4rvtfs%s' , /7l3jfi' adcterss PK�.')4 be DISTRIBUTION: 1st-White•Health Department 2nd•Blue•Owner/Manager 10 HEALTH DEPARTMENT INSPECTION REPORT Town of South Windsor Date of Inspection c3 8-2 FOOD SERVICE ESTABLISHMENTS HEALTH DEPARTMENT Time /� a a �3 �yf cr will El QUARTERLY INSPECTION ❑ REINSPECTION Owner NAME OF ESTABLISHMENT STREET AD6RESS•75 — 7;.Ok Licensee 5 #1,-/ - Person Seen Based on an inspection this day, the items marked below identify the violations in operation or facilities which must be corrected by the date specified below 2. SOURCES OF FOOD 1. EQUIPMENT AND UTENSILS:CLEANLINESS 14. VERMIN CONTROL i Approved source,wholesome,non adulterated q 21 Preflushed,scraped,soaked and racked 1 42 EPresence of insects/rodents 2 2 Original container,properly labeled 1 22 Wash water clean,proper temperature 1 43 r openings protected against entrance of 23 Accurate thermometers provided,dish basket,if used 1 ts/rodents } 3. FOOD PROTECTION 24 Sanitization rinse(hot water—chemical) 2 _ 25 Clean,wiping cloths 1 15. FLOORS, WALLS, AND CEILINGS 3 Potentially hazardous food meets temperature 26 Food contact surfaces of utensils and equipment clean 2 requirements during storage,preparation,display, 27 Non-food contact surfaces of equipment and utensils 44 Floors:floor covering installed,constructed asregiured. service,&transportation 4 clean good repair,clean 1 4 Adequate facilities to maintain product temperature, 28 Equipment/utensils,storage handling 1 45 Floors,graded,drained as required } thermometers provided11 46 Floor,wall juncture covered 1 5 Potentially hazardous food properly thawed 2 8. WATER SUPPLY 47 Mats removable,good repair,clean } 6 Unwrapped and potentially hazardous food not re-served 4 48 Exterior walking,driving surfaces:Good repair,clean 1 1 Food protected during storage,preparation,display, 29 Water source:adequate,safe q 49 Walls,ceilings,attached equipment:properly service,and transportation 30 Hot and cold water under pressure,provided as required 2 constructed,good repair,clean.Wall and ceiling 8 Food containers stored off of the floor 1 surfaces as required } 9 Handling of food minimized 9. SEWAGE DISPOSAL 50 Dustless cleaning methods used,cleaning equlprn 10 Food dispensing utensils properly stored 1 31 Sewage disposal approved 4 properly stored 1 TT Ic Items properly stored,labeled,used 4 32 Proper disposal of waste water 1 16. LIGHTING 4. PERSONNEL 10. PLUMBING 51 Adequate hg I 1 33 Location,installation,mainterFa nce i hhng provided as required 12 Personnel with infection restricted 4 34 No cross connection,back siphonage,backflow j 4 11. VENTILATION 5. CLEANLINESS OF PERSONNEL 11. TOILET FACILITIES 52 Room free of steam,smoke odors i 35 Adequate,convenient,accessible,designed,installed 4 53 Room and equipment-hoods,ducts vented as required 1 13 Hand washing facilities provided 4 36 Toilet rooms enclosed with self-closing door 1 14 Clean outer clothes,effective hair restraints 1 37 Proper fixtures provided,good repair,clean 1 18. DRESSING ROOMS AND LOCKERS 15 Good hygienic practices,smoking restricted 2 12. HANDWASHING FACILITIES 54 Rooms adequate,clean,adequate lockers provided 6. EQUIPMENT AND UTENSILS:DESIGN, 38 Suitable hand cleanerand sanitary towels or approved facilities clean ( } CONSTRUCTION AND INSTALLATION hand drying devices provided,tissue,waste receptacles provided. 16 Food contact surfaces:designed,constructed, 13. GARBAGE AND RUBBISH STORAGE 19. HOUSEKEEPING maintained,installed,located 2 &DISPOSAL 55 Establishment and premises free of litter,no insect/ 17 Non-food contact surfaces:designed,constructed, rodent harborage,no unnecessary articles I maintained.installed,located 1 39 Approved containers,adequate number,covered, rodent proof,clean 1 56 Complete separation from living/sleeping quarters 18 Single service articles:storage,dispensing 1 and laundry 1 40 Storage areas/rooms,enclosures—properly 19 No re-use of single service article 2 constructed clean 1 57 Clean/soiled linens stored properly 1 20 Dishwashing facilities:approved design,adequately 41 Disposed of in an approved manner,at approved 58 o live buds,turtles,other animals(except: constructed,maintained,installed,located 2 frequency 1 p hce guide dogs) 1 DEMERIT SCORE RATING'SIGNED(Certified Officer) DATE CORRECTIONS DUE "OFPNATURE viewed 4 A2, 1,L TOTAL Af J'e vJ REMARKS Vp' e COLS- or rr.j�4 ov le F 1 oar rsc l if Q— vie,),fWs 05e- l d)spr-hirr_rved ca,,iliof be .sro/m�rC1( ►dt rV64 e64-, n7&r ttw��s tLee, e— e-e Lt-g J'e.ile eknl�rJcC+L� SWHD 2/79 EHFS1