HomeMy WebLinkAboutItnerant Vendors Correspondence 0000 Aye *IN Sfy
O w x F /-0-
U� 0 V W
wG 1540 SULLIVAN AVENUE • SOUTH WINDSOR, CT 06074
soR•CO TELEPHONE (860) 644-2511
April 17, 2009
Al Maximino
11 Saddleback Drive
South Windsor, CT 06074
Re: Food Service Establishment inspection results for Concession Stand located at Ayers Road,
South Windsor,Connecticut
Dear Mr. Maximino:
On April 16, 2009, a food service inspection was conducted at the Concession Stand located at
Ayers Road, South Windsor, Connecticut. I have enclosed a copy of the report for your
convenience.
At the time of the inspection,the rating score was 75 with 2,4 demerit point item in violations.
According to the Connecticut Public Health Code, a food service establishment must maintain a
rating score of 80 or higher with NO 4-demerit point items in-violation. Corrections must be
made within two weeks.
The following is a list and an explanation of the deficiencies noted during the inspection:
1. No training documents for volunteers. Section 19-13-B42(s)8 of the Public Health Code
requires volunteers who serve meals for a non-profit organization are exempt from the
examination requirement for the qualified food operator, (QFO), but must receive
training from a qualified food operator. The training documents and a copy of the QFO
certificate must be made available to a representative from this office.
2. Toilet doors not self closing. Section 19-13-B42(f)of the Public Health Code requires the
doors of toilet rooms to be tight fitting, self-closing and the doors are to be louvered.
3. No soap in Men's room. Section 19-13-B42(f), & B45 require an adequate supply of
hand cleaning soap or detergent be available at each lavatory.
4. No hot water in toilets. Section 19-13-B42(g) of the Public Health Code requires each
lavatory to be provided with hot and cold or tempered running water with a maximum
temperature of 115 degrees F.
5. Floors throughout establishment dirty. Section 19-13-B42 (b),of the Public Health Code
requires all floors to be kept clean and in good repair. .
6. No device for serving window to prevent entrance of flying insects.Lovers for fan do not
completely close. Section 19-13-B42 (d) of the Public Health code requires all openings
to the outer air be effectively protected against the entrance of flying insects using self-
closing doors, closed windows, screening, controlled air currents, or effective other
means. Screening materials shall not be less than 16-mesh to the inch.
J
7. No ventilation hood or equal device. Section 19-13-1342 9e) of the Public Health Code
requires ventilation hoods and devices be designed to prevent grease or condensate from
dripping into food or onto food preparation surfaces. Ventilation systems shall comply
with applicable state and local fire prevention requirements.
8. No hand wash sink in food prep/ware washing area. Section 19-13-1342 (h) of the Public
Health code requires adequate hand washing facilities located to allow for use by
employees in food preparation, food dispensing, and warewashing areas. The hand wash
sink must be convenient and accessible.
9. Hot dog bags in refer open. Section 19-13-B42(g) of the public health code requires that
foods be protected during storage,preparation,display,service and transportation.
10. Wood cabinet for two bay sink, wood shelves in dry storage, and wood in ceiling have
surfaces that are non absorbent and easily cleanable. Section 19-13-1342(i) of the Public
Health code requires non food contact surfaces be in good repair, capable of being
maintained in a sanitary condition.
11. Scoop stored with popcorn inside popcorn machine. Section 19-13-13420) of the Public
Health code requires dispensing scoops not be stored in with food in between uses.
12. Brillo pads and metal scouring pad at two bay sink. Section 19-13-13420)does not allow
for the use of these types of cleaning devices.
13. Various toxic chemicals stored on top of two bay sink. Section 19-13-13420)of the Public
Health Code requires all toxic materials when not in use to be stored in cabinets which
are used for no other purpose.
14. No thermometers. Section 19-13-1342(m) of the Public Health code requires
thermometers be placed in the warmest part of the cooling unit and food temperature
measuring devices be used for monitoring food temperatures. Such devices shall be
accurate to within+/-two(2)degrees F.
15. Lights in dry storage and soda cooler not covered. Section 19-13-1342(g) of the public
health code requires that foods be protected during storage, preparation, display, service
and transportation.
Corrections of the violations noted must be made within two (2) weeks with the additional
requirement of immediately discontinuing all food preparation which includes grilling, making
popcorn using the popcorn machine, and any other food preparation that produces grease or
condensate vapors.The current condition of the concession stand can only support the offering of
prepackaged foods.
If you have any questions or require additional information about the inspection, please contact
me at(860)644-2511,extension 248.
Sincerely,
Robert De Vito,R.S.
Environmental Health Officer
CC: Walter Summers,Fire Marshall
NAME • • • •
/II
A.11� e -ffi ' -
! �//�/ I/I�►_I, ' / L_ i� f% tom'
/Ll��-ism'-/ _ ll' . i1♦F/ _ 1/� /'
&T- 0 �It'r.� 1 1 ... _l / r E01111!�Z-.Amw
r _
..
INITIAL(INSPECTOR) INITIAL J�RSON IN CHARGE)
Establishment: Inspection Date: — Time: Roin RE[nsp
Address/City: Health Dept: l�t.1�� Class: 1 10 4
Based on an inspecti this day,the items marked DNC identify the violations in operation or facilities which must be corrected by the date specified on page 2.
RISK FACTOR ITEMS:Listing is not inclusive of all possible debitable items C N/O WA JDNCJ KEY: C[complies] N/O[not observed] N/A[not applicable]
° DNC[does not comply] 0[other] RTE[ready-to-eat]
' #"" ���� � ` 3 '� " Per'sannel uiiittr'infet:tion restricted
61 Designated Alternate 2
q Food workers have no exposed infected lesions I burns
ritten documentation of training program 2 B Personnel with infection restricted
2
Approved source,wholesome,nonadultereted C N/0 hl/A C Communicable disease of worker reported to local health director
A Approved shellfish,finfish,meat&poultry USDA approved V, lHandwashing facilities provided,hands washed,chm C N/0 Nifif 4
B Food cans in good condition(not dented,rusty,bloated,leaking) Handwash facilities in all food prep/dispensing&warewash areas
C Wholesome/nonadulteratedfoods/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 FV
E Potentially hazardous foods received at proper temperature D Personnel hands washed,clean/Proper handwash procedure
0 E Handwashing at appropriate times
�" e p#� s # . y E d; 0
Fty$ . , . � t i► 15" ood''hygienicraetticeS T,.x, Cx N/O 24,
A Hot holding greater than orequal to 1400F. (whole beef/pork roasts 1300 F.) A ❑ No eating ❑ No smoking while working
B Cold holding less than or equal to 450 F. B Wounds covered adequately
C Proper cooling C Proper sink used for handwashing
D Proper re-heating V0
E Proper internal cooking I consumer advisory posted
A Approved sanitizer available/adequate concentration ofsanitizer
alfia o °2 B Food-contact surfaces and utensils used for potentially
hazardous food sanitized at least every 4 hours
TC A� Food thermometer available and accurate Adequate ❑dishwashersanitizer ❑final rinse temp
D Proper sanitizin rocedure
B Proper food thermometer for product E Sanitizing between raw animal origin&ready-to-eat food
C Thermometers appropriately placed in cooler units 0
9.1
svi traris'porta A Cloths and/orsponges in good repair and clean
=;ra9 P
B Wiping cloths kept in sanitizer between uses
A Produce washed
B Raw meats not stored/prepared near ready-to-eat foods
C Food covered properly A Food equipment clean,utensils clean,equipment interiors clean00,
D Adequate splash guards/sneeze guard JVI 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
o D 0 Se LINO
rl rrr�tizei �" f. ate,
A No unnecessary handling RTE and/or cooked foods with bare hands A oa paper towels I drying device available
B Dispenser(s)working: ❑Soap ❑Papertowel
B Minimize food handling,other than ready-to-eat,with bare hands C Handwash sink(s)clean I waste receptacle at handwash sink
C Adequate utensil(s)for dispensing food/ice 101 i_I
0 1 •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS
The following information is not debitable and does not affect your score. KEY: QFO[qualified food operator],DA[designated altemate],PHF[potentially hazardous food],FB[foodborne]
PHFs are hot held at: OF. PHFs are cold held at: OF. Describe' ness 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 Wh iseases related to FB illness are you required to report to the local health department?
Roasts Other
Describe re-heating procedures: s there a written illness policy that requires the food worker to report specific illness conditions
Are temperatures recorded/logged for cold holding 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 leftovers saved? Y Is there a language barrier between inspector&QFO? Y N Ifves indicate language spoken
List products cooled: by QFO/DA: ♦Can the QFO/DA read the inspection report? Y N
Describe cooling methods: Indicate who answered the above questions: Name(print):
Indicate the title of above person(circle all that apply):QFO DA Mgr Cook Owner FW
Is cooling monitored for time&temp? Y N Is the monitoring of oling recorded? Y N .Obtain signature of the person who received the QFO responsibilities information at the time of the
Is there a produce washing policy? Y N ♦Describe wh is washed and inspection:
where: Note: This report is a two page form(total of 62 debitable items) Page 1 of 2
Establishment: Date of Inspection.-
Address: Owner or Operator:
ADDITIONAL OUR POINT ITEMS KEY: DNC [DOES NOT COMPLY]
6 Foods not re-served.
-Unwrapped foods not re-served 4 31 Sewage disposal approved. 4
-Potentially hazardous foods not re-served -Operating as required
t
1 o of chemicals. No cross connections,back siphonage,backflow
Pro ear type/installation/backflow prevention device/air gap for:
-Stored properly,labeled properly,used properly -Food equipment -Hose connections -Dish machines
-San itizer concentration notto exceed maximum permitted -Soda system carbonator -Beverage dispensers -Toilet tanks
-No unnecessary toxics on the premises -Chemical dispensers -Ice machines
-Pesticides/rodenticides properly dispensed 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
-Monitoring in compliance designed,properly installed
OTHER ITEMS KEY: DNC [DOES NOT COMPLY]
2 Sources of food: Original container,properly labeled 40 Garbage/rubbish storage area/rooms,enclosures-properly constructed,dean
5 Potentially hazardous food properly thawed 41 Garbage/rubbish disposed of in an approved manner,at approved frequency
1 Food dispensing utensils properly stored 42 Vermin Control: No insects/rodents present
4 Food worker:Clean outer clothes,effective hair restraints 3 lOuteropenings protected against entrance of insects/rodents
4 loors: Floor covering installed,constructed as required,good repair,clean
16 Food-contact surfaces designed,constructed,maintained,installed, 5 Floors graded,drained as required
located
6 Floor,wall juncture covered
17 Nonfood-contact surfaces designed,constructed,maintained, 47 Mats removable,good repair,clean
installed,located
481 Exterior walking,driving surfaces,good repair,clean
18 Single service articles,storage,dispensing
19 No reuse of single service article 9 Walls,ceilings attached,equipment properly constructed,good
repair,clean.Wall&ceiling surfaces as required
20 Dishwashing facilities approved design,adequately constructed,
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 5g Room free of steam,smoke odors
22 Wash water clean,proper temperature 53 Rooms&equipment hoods,ducts,vented as required
Accurate thermometers provided,dish basket,if used 54 Rooms adequate,clean,adequate lockers provided,facilities clean '
27 Nonfood contact surfaces of utensils&equipment clean 55 Establishment and premises free of litter,no insect/rodent harborage,
Equipment/utensils,storage,handling no unnecessary articles
32 Proper disposal of waste water 56 Complete separation from living/sleeping quarters and laundry
3 Plumbing location,installation,maintenance 57 Clean/soiled linens stored properly
58 No live birds,turtles,or otheranimals(except guide dogs)
Toilet rooms enclosed with self-closing door
59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at
37 Proper toilet fixtures provided,good repair,clean
entrance(s),smoking area indicated by sign(s)
39 Approved garbage/rubbish containers,adequate number,covered, 04
rodent pro ,clean Routine Inspection [3Reinspection 1] Preoperational Inspection
PE R: PERSON IN CHARGE: Ot r Inspection:
Demerit Score: *include demerits from page 1
4 3 2 1 Total Rating
s' atur t j^ signature ®o-"' z C�
pri t na a print ame f J i �—
phone number title DATE CORRECTIONS DUE: D
Page 2 of 2 plus continuation pages Focused Inspection 1/2002