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Food Service Establishment Inspection 00 (7)
EHS-106-Rev.06101 INSPECTION REPORT STATE OF CONNECTICUT ❑ ROUTINE INSPECTION CI-MINSPECTION FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH ❑ PREOPERATIONAL ❑ OTHER 410 Capitol Avenue,MS#51 FDP,Hartford,CT 06134 NAME OF p� �_C ESTABLISHMENT ESTABLISHMENT U(�K'k !2 ow-c'* Lywove., tq,,g� CLASS STREET TOWN ADDRESS �'�� �(,vim 4 yt p4k6 h OWNER or INSPECTION I OPERATOR DATE and TIME `l 45 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. SOURCES OF FOOD EQUIPMENT&UTENSILS:CLEANLINESS VERMIN CONTROL 1 Approved source,wholesome, 4 21 Preflushed,scraped,soaked and racked 42 Presence of insects/rodents 2 nonadulterated 22 Wash water clean,proper temperature 1 43 Outer openings protected against entrance of 1 2 Original container,properly labeled 1 23 Accurate thermometers provided,dish basket,if used insects/rodents 24 Sanitization rinse(hot water-chemical) 2 FOOD PROTECTION 25 Clean wiping cloths 1 FLOORS,WALLS&CEILINGS 3 Potentially hazardous food meets 4 26 Food-contact surfaces of utensils& 2 44 Floors:floor covering installed, temperature requirements during storage, equipment clean constructed as required,good repair,clean preparation,display,service,and transportation 27 Nonfood-contact surfaces of utensils& 1 45 Floors,graded,drained as required 1 equipment clean 46 Floor,wall juncture covered 4 1 Adequate facilities to maintain product 2 28 1 Equipmentlutensils,storage,handling 1 47 Mats removable,good repair,clean temperature,thermometers provided 5 Potentially hazardous food properly thawed 2 48 Exterior walking,driving surfaces, 1 6 Unwrapped or potentially hazardous food 4 WATER SUPPLY good repair,clean not reserved 29 Water source adequate,q ,safe 4 49 Walls,ceilings attached,equipment properly 1 7 Food protected during storage,preparation, 30 Hot and cold water under pressure, 2 constructed,good repair,clean..Wall&ceiling display,service&transportation 2 provided as required surfaces as required. 8 Food containers stored off floor 50 1 Dustless cleaning methods used, 1 SEWAGE DISPOSAL cleaning equipment properly stored Handling of food minimized 31 Sewage disposal approved 4 0 Food dispensing utensils properly stored 1 32 Proper disposal of waste water 1 LIGHTING&VENTILATION 11 Toxic items properly stored,labeled,used 4 51 Adequate lighting provided as required 1 PLUMBING 52 Room free of steam,smoke odors 1 PERSONNEL 33 Location,installation,maintenance 1 53 Room&equipment hoods,ducts,vented as required 12 1 Personnel with infection restricted 14 34 No cross connection,back siphonage,backflow 4 DRESSING ROOMS&LOCKERS CLEANLINESS OF PERSONNEL TOILET FACILITIES 54 1 Rooms adequate,clean,adequate lockers 1 13 Handwashing facilities provided, 4 35 Adequate,convenient,accessible,designed, 4 provided,facilities clean personnel hands washed,clean installed 14 Clean outer clothes,effective hair restraints 1 36 Toilet rooms enclosed with self-closing door 1 15 Good hygienic practices,smoking restricted 2 37 Proper fixtures provided,good repair,clean HOUSEKEEPING 55 1 Establishment and premises free of litter,no 1 EQUIPMENT&UTENSILS: DESIGN, HANDWASHING FACILITIES insect/rodent harborage,no unnecessary articles CONSTRUCTION &INSTALLATION 38 Suitable hand cleaner and sanitary towels or 1 56 Complete separation from living/sleeping quarters 1 16 Food-contact surfaces designed,constructed, 2 approved hand drying devices provided, and laundry maintained,installed,located tissue waste receptacles provided 57 Clean/soiled linens stored properly 1 17 Nonfood-contact surfaces designed, 1 58 No live birds,turtles,or other animals 1 constructed,maintained,installed,located GARBAGEIRUBBISH STORAGE&DISPOSAL (except guide dogs) 18 Single service articles,storage,dispensing 2 39 Approved containers,adequate number, 1 19 No reuse of single service article covered,rodent proof,clean NONSMOKING AREAS 20 Dishwashing facilities approved design,adequately 2 40 Storage area/rooms,enclosures— 59 Seats 75 or more:Nonsmoking area provided, 3 constructed,maintained,installed,located properly constructed,clean sign(s)posted at entrance(s),smoking area 1 I indicated by sign(s) 41 Garbage disposed of in an approved manner, at approved frequency QUALIFIED FOOD OPERATOR DEMERIT SCORE 60 Qualified Food Operator 3 4 3 2 1 1 RISK FACTOR VIOLATIONS IN RED 61 Designated alternate 2 Z �7Z 1 62 Written documentation of training program 2 TOTAL RATING Date Corrections Due Signature of Person in charge e _ZU_A ajo�L 6Lf ;r-0"4 Q1 SIGNED(Inspector) 7 ti0si y DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS Page_of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION Jullit�alt IropeWon Fmm# Remerin: ,rC000 C&A,- — i s INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: Ist-White-Health Department 2nd-Yellow-Owner/Manager cacerttinsform1crt - (D Allied Domecq Retailing USA ALLIED DOMECQ August 25, 1997 Robert Beptula South Windsor Health Department 1540 Sullivan Avenue South Windsor, CT 06674 RE: Dunkin' Donuts, PC #330464, Pleasant Valley Road & Rte 5 South Windsor, CT Dear Bob, As we discussed, please find enclosed the following information relating to the Hubellite flooring installation at the above noted Dunkin' Donuts: * Letter from Hubbellite, dated 6/8/95; * Copy of a Hubbellite brochure and Tech Data sheets, 6 pages, dated April 1995. We began using Hubbellite for some of our kitchens two years ago. When installed as recommended, I am not aware of any problems with the installations, and our franchisees have been very happy with the performance. Please call if you have any questions. Very truly yours, DUNKIN' DONUTS INCORPORATED i Peter Van Erp, RA Construction Manager encl xc: Richard Zuromski Development Manager John Coughlin Business Consultant Jim Bloom Opening Specialist Tony Pacheco Franchisee ALLIED DOMECQ RETAILING USA 15 PACELLA PARK DRIVE RANDOLPH MA 02368 USA TELEPHONE(617)-961-4000 FACSIMILE(617)-963-8570/961-5062 Baskin 3l Robbins® AN ALLIED DOMECQ RETAILING COMPANY DUNKIN$ DONUTS* x • W ` W Iz r June 8, 1995 Ms.Phyllis DiBono Dunkin'Donuts Corporation 15 Pacella Park Drive Randolph,MA 02368 Dear Ms.DiBono: The enclosed information is being sent to you at the direction of Mr.Tom Ryan. Hubbellite offers solutions to the most serious flooring problems facing commercial foodservice operators. L SAFETY Hubbellite is: a) innately slip-resistant wet or dry b) Has the capacity to adsorb airborne fat and oil particles without compromising slip-resistance c) Has no joints to trip personnel- No tiles to loosen. 2. SANITATION Hubbellite is: a) Bactericidal--Will not support bacterial life--Toxic to most microorganisms including mold and fungus b) Repellent to common roach species c) Seamless-monolithic--No joints where decomposing food can collect d) Odor-reducing--No decomposition odors e) Easy to clean--Integral coved base HUBBELLITE AMERICA. INC. 415 N?ntf7nP StrPPt PittCht lrnh,PA 1.5220 14191 A?(1-o.r;n l FAX l41 21 920-2764 y - 3. RESILIENCE Hubbellite reduces discomfort(to lower back,legs,feet) of those employees working long hours on hard surfaces. 4. LONGEVITY With minimal maintenance,Hubbellite installations of 15, 20, or even 30 years are not uncommon. 5. AVAILABILITY Experienced,factory-trained installers are available to apply Hubbellite throughout the United States. 6. ECONOMY The cost of Hubbellite per square foot per year of service will represent a significant cost savings over other systems. In renovation projects Hubbellite offers substantial savings in both cost and downtime. Ms. DiBono,should you have any questions regarding the enclosed information,please do not hesitate to contact our office or Tom Ryan at(908)449-9583. We appreciate your interest in Hubbellite and look forward to working with you on future projects. Very Sincerely, Susan A. Foreman Assistant to the President Enclosure cc: Thomas I Ryan,Hubbellite America,Inc. �+Lic y�iy,j�L�{;{yt yet 1 vl'���6'•{' �i p;V - tx�r?.. _� �. �"1•jl4 $*' � t F , ,Ks^wu ~,•��' � X^a?v' �r r Y Y a'�yS>i�Yf �` a r off.'t4 4trl�� yr! ��,x" n� � • r �, �',� �'�'�t{3 • � ? �+"�*r..4 < �: T " i � Yn f� dP�"�, v. tv - { 1 ���' R•T � '�51�"' :t {�� r c,} io� x 11i r � (: 1���i�"'w i., + .�� t.. , n y, "Mt ar.i•! t t,f•.} t T}-v F 4 r� �{'yr. d r. i cY.F.� +. � 1 1�, r} i. I �� I ,rr� � �!T' `,",. �s 17 5r ;��•' �r `;•d I v{�� n 'SxRT y9 , , � , '�u } %Gf .�f,� ��M w •c � i �'°�+ h. •r,^ 1 I K �t : t �" � r s .� •?s �i� I T,;!' 'y _ , gig v 3� �' .•F r x�I �c`t$'�--'�,.,.. -'1.i r '.., z i,;. .?. ,FS,�Y'�•i�+7 y.. `��'S'h}�Jr i3at'�1 !\a A:L,'1�. '1°l��{{,,..�h. 1��1� F '� 1�,51,. `.i 1 .� �n',+xf1.^ ,'Jt 1 i Yf j•�,r.�'© '?i. k y, � 5 .xt`. � t � / 1 e A;(„� t A rt�}l=„� •�L �Y` -Ir •.xh+Q� �,I X�'1'` nax. yX S �le lrr •. ... _ ,•: � _ !,� �t;,�r,+,s r "�7��4'tr�a ��'r {{� '�r p;� °, �sr ;` �r f:',r �,� 1 O n �•�+ .. r !:.' z..J yFlf .i�p•I�tt 11 � � � Mr' ��•F 1� riJIJ 1 ..,..'+ 6' ';''I I,. . t ,C / �r " A"�En�r}to�} s # '�{'�1 � s'••'t`, �"'yF^� ��. s° �Y�� I �;� v,i� 1'� "fit i !i {(��,�rA ty � t ,.�:�r�uk��:.`'��L��i�._.`�la��l�� ',.1 .:j�l? '":C;'.� �'��" 1!I ylt�°' •i,,y�j y{�,y} � •' ,�. A. � 9�7 �' �.(.y �� � � Qt��, '' ir'' 1. y''� .k h;,r.. � �f fi'Y�.G•u}a{ :iRra�,�.l��114�]' '�.� ,.. ' 1 w r yam. nr•'rJ }�,.•4,1 I�f 1° �` ,T dT r.,' ,� f 'rr i, ..p14 ,rr, .„: Vil E o w' ��1{ .�, I.: 1' ... :y Ay f! �;;�`Xt S7C �; r,Fa �•,Yr� � ,�°"(.':�� '��f� �f i r�, I}' t ''.'^^. //' j f• i``• .' '�• t �j°'p. �1 I�1+ } � ,I I �p I. h' I. f • I b a f3 , f s e, I yj n yF 1' t f� 1� 'L' k S E A M L E S -S / S A N I G E IN I Ce "The Allegheny Club has = had a Hubbellite floor for 20 years and I'm a big believer in it. No accidents, no back problems . . . so comfortable underfoot . . . and easy to clean." Alex DeCroce,Manager(ret.), The Allegheny Club,Three Rivers Stadium Safety is only one of the reasons hotels, restaurant chains, healthcare facilities and government institutions choose Hubbellite flooring. • It's SANICENIC®. With kitchen floors under constant attack from mold,fungus, bacteria and roaches, Hubbellite Sanigenic is the answer. HUBBELLITE'S HIGH Seamless surface means no joints to harbor dirt and SLIP-RESISTANCE decomposing food and the integral coved base makes it easier to keep clean. MAKES IT THE + • It's COMFORTABLE. Hubbellite is naturally SAFEST KITCHEN resilient and provides a strong cushioning effect. FLOORING IN USE Reduces foot, leg, and back problems usually experienced by employees working long hours on TODAY. hard surfaces. • It's SEAMLESS. No seams, no joints,no porous Food preparation and high traffic in grout, nowhere for food to collect and decompose. commercial and institutional kitchens Hubbellite floors are easier to clean and maintain, make slips and falls a constant and more economical in the long run. problem. And a constant source of _ liability. The beauty of Hubbellite • It's DURABLE. With flooring is that it's innately slip- minimal maintenance, resistant whether wet or dry,and it Hubbellite floors of 20, has the ability to handle airborne fat or even 30 years are and oil particles without not uncommon. compromising that slip-resistance. ``" Add the fact that Hubbellite has no a? " • It's ECONOMICAL. joints-and thus no porous grout to Considering cost per collect dirt and bacteria-and it's one square foot per year of of the best answers for the flooring service, Hubbellite floors are a smart investment problems food service operations over other types of flooring. They install faster,last face. longer,can be maintained easier for less,and can significantly reduce liability. • It's AVAILABLE. Hubbellite can be installed throughout the country by experienced,factory- trained installers. Hubbellite flooring is available in both red and grey. a ~L - - � _ ���(• • mil• z'!_z•+t�- .i` �_ •M.^ -.....� -. _..__ -. .�: .'MSS . a - ..::a yam,^`• - _ "�"'�-fir:. a•. •F h . �£ s s[ We used to us e gixY tYle,= u#.- q tr ° i ,► � ; �` €' s]y there o w"ll loft: f ��� ,Q �` p h ! •! ` i �. } ? ! l-e li Y,• *,ei±+, av4 t, Win€ �'� r,: r �i O v r t >�. 6•'sf.� st ( 13 Y�,. �R�� �C�� 1 �: s.i t••4 c� 5,� .f '�;.,< }i '.ry � r i t��� _-r� � t € � Y ��� dy�� �� 1 n- .t,,., r-.. ��,_ �.,�•• � .i�'-� a''�.°'� � r� k} � 7 �s =x � §.� Kt ,��..a � �.t �Y.:•r t yi FTM{�� !� i ' pp e t x� �4 Hubbellite Sanigenic vs. quarry tile Hubbellite pi floors General:Both Hubbellite and epoxies provide a flooring surface which is syp ;. ,.tr•�"1YrF"�2`.-"fJY1 .�'s� �J{" t 'S Product Hubbelli Samremc r Quarry Tilecal ry Produck��' Hu�b'bellite '" _ Type Samless,trowel appifed 3/8 e " Tile wiclKmn ith =- lie ce Resilience . ilen _ s r. t Slip-Resistance EiScelien. ost,sti`res(sta s Margmalk ti. P' J y Cltchen loo g::avaai abil, li Resu farice dent' -" ' dd►honai upo ointsoatnp j dor'. I(enf- IM ARPearance. ood. f bon 11Veight 6s1s: f Ibs a_ 'ITS`� ��.. ;✓._. •"'7' 'fU chemica ( r>ti su Resistance '°"� non�o '�unn Common food instal ion o acids ands sugar Rw aikeli��, riaon t. OdorPreven�tfonXn I' `i - None air ,ems a MaintenanceMmima[De erge afarD rgentand ° leanup'nploin a u c to ter ftiean`i` eeo -� LimitationsMinimal�seeTec"--Datasheef Mfmmat _ dwafetcleanup:; `� �_ - Note 1. items designated by(')indicate that grout material may affect this characteristic. FeChData sheet- `fo I�Wing note ' Note 2: Porosity and absorptive quality of tile may affect its cleanability. �'�"'��• Note 3: Usage of abrasive quarry tile will increase maintenance. Note 1':The material composition of Hubbellite is innately more slip-resistant than epoxy composition floors. Note 2:Hubbellite exhibits the capacity to handle particles of oil and fats without compromise of slip-resistance characteristics. IMPORTANT NOTE: 1.Epoxy floors are severely limited by temperature extremes and are subject to delamination at moderately high temperature areas(above 180 degrees F.)and are not recommended for low temperature areas(i.e.walk-in coolers and freezers). Hubbellite Sanigenic is strongly recommended for the above areas. 2.Hubbellite installations utilize the placement of expansion strips at intervals calibrated to ensure a uniform 3/8"thickness and flatness and to negate the effects of minimally differing thermal expanding and contracting coefficients of Hubbellite and the concrete substrate. 3.Due to the extreme thinness of the epoxy surfaces(1/16"-3116"),expansion joints cannot be utilized,thus increasing the possibility of uneven surfaces and failure due to cracking. NEW CONCRETE NEW AND OLD WOOD FLOORS QUARRY TILE we-Mn.nwn N~it. OLD CONCRETE 11rHubbitSN" 2.5 M.tot Lath 11r Hubbolift 112'Hubb.xit. - 2.5 Metal Lath is w.owww Fott P.1— L.M.Bonding ` AO.nt L.t..eondmg Ag.nt � 5� HUBBELLITE America, Inc. m 438 Division Street,Sewickley, PA 15143 `_ (412) 741-0500/FAX (412)741-1129 a• 1. PRODUCT NAME Applicable Standards: Hubbellite Type 100 Sanigenic is TECHnO Hubbellite,�Type 100 Sanigenicm approved by the United States Trowelled Seamless Flooring Departmdnt of Agriculture(USDA). D 2. MANUFACTURER Hubbellite 100 fully complies with HUBBELLITE AMERICA, INC. all OSHA safety standards. Pittsburgh, PA Sales Office: 4.TECHNICAL DATA Hubbellite America, Inc. 415 Neptune Street TABLE 7 —SLIP-RESISTANCE 0 Pittsburgh,PA 15220 Apparatus=NBS Brungraber Slip Tester Phone: (412) 920-0500 Six readings each with wet and dry samples Fax: (412) 920-2764 Static coefficient of friction results Dry sample Wet(water) sample a x .79 .74 z O ccR 3. PRODUCT DESCRIPTION .76 .75 .73 p C Hubbellite Type 100 Sani- ,75 .73 Nuumm u U genic is a '/e" seamless, .76 .71 ai trowel-applied commercial and 22 institutional flooring material con- U E Avg. Coef. of Friction .77 .73 a d taining cupric oxychloride cement in cn Hubbellite Type 100 Sanigenic TABLE 2—PERFORMANCE CHARACTERISTICS flooring is slip-resistant, resilient, Modulus of Elasticity ASTM C-580 4.3 x 105 c long lasting and economical. 6 Co-Efficient of Thermal ASTM C-531 6x10 Cr Basic Uses: co • Expansion in./in•/°F. Commercial Kitchens _— Fire Resistance Incombustible • Institutional Kitchens >Abrasion Resistance ASTM C-501 33.01 Wear Index • Locker Rooms Tensile Strength ASTM C-531 2350 PSI `=. - Adhesive Strength 520 PSI w • Industrial Uses— a- • Areas of likely solvent or Compressive Strength ASTM 0-579 5000 PSI -0 3 petroleum spillage Method B j •Areas subject to heavy Chemical Resistance ASTM C•267.82 co Effect of Food Acids No Effect LO loads and Sugars •Abrasive service Areas of heavy truck,fork Effect of Alkalis No Effect c ¢ lift and air pallet traffic Effect of Petroleum No Effect • Meat and poultry process- Products ing plants Note:Specific Data Available Upon Request E • Food processing plants Other Uses: TABLE 3—RESILIENCE A •All areas where sanitation is Resilience Resiliometer Tests(1/2"Steel Ball—48" Drop) 3 n n of importance n _ • Over existing quarry the ('/2") TYPE FLOOR RETURN HEIGHT H T • Over existing wood floors('/z") Hardwood(on sleepers) 7" t 0.5" C p • Over old concrete('/i') • Over new concrete (3/s") Hubbellite 'h"(over 3"concrete) 8" t 1.0" 0 Composition and Materials: O Hubbellite Type 100 Sanigenic is Hubbellite 31C(over 3"concrete) 9" t 1.0" 0 unnaanW 11 derived from cupric oxychloride S cement with additives to enhance Rubber Tile (over 3"concrete) 9" t 0.5" CL - its unique characteristics. Limitations: Hubbellite Type Asphalt Tile (over 3"conctete) 21" t 1.5" 100 Sanigenic should not be used: • In free running water areas Concrete (3"Slab Fin. Surface) 21" t 1.5" •1n high concentration acid areas Terrazzo (Portland Cement) 28" t 1.0" • For exterior use • Over lightweight fills Quarry Tile(Cement Set) 39" t 1.5" S. INSTALLATION provided by local distributors and LOST SALES, INJURY TO PER- approved applicators. Call Hubb- SON OR PROPERTY, OR ANY CON- and old concrete, new and old ellite America, Inc. (412) 741- OTHER INCIDENTAL OR CON- wood floors and over existing 0500 for nearest contact. SEQUENTIAL LOSS) SHALL BE + AVAILABLE TO THE BUYER. quarry life in strict accordance 7 WARRANTY Technical and application in- with manufacturer's printed in- formation herein is provided for structions. Manufacturer warrants only Installation: Factory trained that the product, in base form, the purpose of establishing a gen- and approved installers will place conforms to the specifications set r profile application procedures. of the product and proper applic Hubbellite Type 100 Sanigenic in forth herein. Approved Hubbellite p Test performance results were strict accordance with manu- installers will warrant the installa. facturer's printed instructions. tion as being free of defects in obtained in a controlled makenves thickness at any point material and workmanship for a claim and manufacturer makes e on the floor must be'/s". period of one year from the date claim that these tests or any other 4"-6" Integral cove base of completion of the product in- tests,accurately represent all en- should be detailed on drawings. stallation, provided that Hubbel- vironments. The Hubbellite mixture is flattened lite maintenance instructions are g.MAINTENANCE out by darbying and is steel trow- complied with. elled at least 3 times at intervals THE WARRANTY DE- Detergent and water cleanup to provide a surface having a SCRIBED IN THE ABOVE with thorough rinsing. Hubbellite smooth dense glaze. PARAGRAPH SHALL BE IN Rod Buffing Dressing may be ap- Precautions —All work is to LIEU OF ANY OTHER WAR- plied periodically. be performed by an approved RANTY, EXPRESSED OR IM- Hubbellite installer. Heat is to be PLIED, INCLUDING BUT NOT 9.TECHNICAL SERVICES provided so that the floor tem- LIMITED TO, ANY IMPLIED Technical service is available perature is kept at a minimum of WARRANTY OF MERCHANT- from Hubbellite America, Inc. 650 F. for a period of 48 hours ABILITY OR FITNESS FOR A or from local representative. before work starts and continu- PARTICULAR PURPOSE. ously for 14 days after Hubbellite The buyers exclusive remedy 10.FILING SYSTEMS installation is complete. shall be for replacement of the, Sweet's Catalog File 09700/ product or refund of the purchase .. 6.AVAILABILITY AND COST price in the event that a defective HUB. Guide Specifications ar- condition of the product should ranged in standard CSI section 100 Sanienic Avallablllfy: Hubbellite Type be found to exist. NO OTHER format are available upon re- re resentatives g p REMEDY (INCLUDING, BUT quest. Additional information,test and approved installers are avail- NOT LIMITED TO, INCIDENTAL data and brochures are available able throughout the U.S. OR CONSEQUENTIAL DAM- upon request. Cost: Due to project vari- AGES FOR LOST PROFITS, ability, cost estimates are best INSPECTION REPORT STATE OF CONNECTICUT TOWN FOOD SMVKX UTABUSHMENTS DEPARTMENT OF HEALTH SERVICES S• ENS•106 REV.9/83 150 Washington St.,Hartford,CT,06106 OWNER OR OPERATOR 9OWRTERLYINSPECTION ❑REINSMCTION ❑COM/IAWT ❑MIVESTIGATR3N ❑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 ESTABUSNMENT STREET ADDRESS �vN '��► �D f rul flvuk X/- NOTICE:ALL SHADED AREAS ARE FOR OFFICE USE EST. N.D. I SECT. I EST.NO. CHAIN CODE SANIT.CODE VR. MO. I DAY TRAVEL TIME NSPECT.TIM I.D. 0 3 ( 1 1 2 1 3 4 5 b 1 7 1 S 19 110 11 12 113 14 15 N61 17 18 I 19 1 20 121 122 23124125 26 27 29 EQUIPMENT AND UTENSILS: 2 SOURCES OF FOOD 7 CLEANLINESS 14 VERMIN CONTROL 1 Approved source wholesome non adulterated 4 1 Preflushed scraped,soaked and racked 1 ' 2 Ori final container roper labeled i 2 Wash wafer clean proper temperature 1 42 Presence of insects/rodents 2 Outer openings protected against entrance of k Accurate thermometers provided,dish basket, 43 insects rodents 1 f 23 if used i 3 FOOD PROTECTION 2 Sanitization rinse hot water-chemicals 2 15 FLOORS, WALLS, AND CEILINGS Potentially hazardous food meets temperature 25 Clean w1oina cloths 1 o Floors,floor covering installed,constructed as requirements during storage,preparation,dis- 44 n uired good repair,clean 1 3 la ,service,6 transportation 4 Food contact surfaces of utensils 3 equipment Adequate facilities to maintain product temper. clean 2 45 floors raded drained as re uired 1 4 aturo thermometers provided Non-food contact surfaces of equipment and 46 Floor,wall'uncture covered 1 ` 27 utensils clean 1 5 Potentially hazardous food properly thawed 2 47 Mats removablegood repair,clean i Unwrapped and potentially hazardous food 28,Equipment/utensils storage andling 1 Exterior walking,driving surfaces,Good repair, 6 not re-served 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 3 ceiling 8 Food containers stored off of the floor 1 Hot and cold water under pressure,provided 49 surfaces as required. 1 Dustless cleaning methods used,cleaning " 3 as required 2 � u 9 Handling of food minimized 50 equipment ro erl stored i 10 Food dispensing utensils properly stored 1 9 SEWAGE DISPOSAL 16 LIGHTING 11 Toxic items properly stored labeled used 4 31 Sewa s dis osal approved 4 51 Adequate lighting provided as required i 32 Proper disposal of waste water 1 17 VENTILATION 4 PERSONNEL 10 PLUMBING 52rRoom tree of steam smoke odors 121 Personnel with infection restricted 4 331 location installation maintenance 1 Room and equipment hoods,ducts,vented as CLEANLINESS OF 3 No cross connection back si hone a back ,1 53 rflow 4 equired 1 5 PERSONNEL 11 TOILET FACILITIES 18 DRESSING ROOMS AND LOCKERS t Adequate,convenient,accessible,designed, Rooms adequate,clean,adequate lockers 13 Hand washingfacilities provided 4 P,r, 35 installed 4 54 rovided facilities clean 1 14 Clean outer clothes effective hair restraints 1 36 Toilet rooms enclosed with self-closingdoor 1 19 HOUSEKEEPING 15 Good hygionic Practices,smoking restricted 2 ' 7 Pro s►fixtures provided,cood repair,clean 1 j Establishment and premises free of litter,no in- 12 HANDWASHING FACILITIES sects rodents harbors s no unnecessary articles 1 EQUIPMENT& UTENSILS: DESIGN, Suitable hand cleaner and sanitary towels or Complete separation from living/sleeping 6 CONSTRUCTION 8 INSTALLATION approved hand drying devices provided,tissue 56 uarters and laundry1 38 waste receptacles provided 1 ,f 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 surfaces,designed,constructed & DISPOSAL 58 elite uide dos 1 17 maintained installed located 1 Approved containers,adequate number, 40 NONSMOKING AREAS 1 18 Single service articles storage,dispensing 39 covered rodent 1 roof,clean a � Storage areas/rooms,enclosures-properly Seats 75 or more:Nonsmoking area 19 No re-use of sin 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). 20 uatel constructed maintained installed located 2 41 approved froauencv1 DEMERIT SCORE FOLLOW-UP RATING ACTION SIGNE Inspedor} DATE CORRECTIONS DUE 4 3 2 [3� 1 TOTAL Bf Xb0K YES-1 ❑CHANGE c t � Y ❑NO-2 ❑DELETE d. SIG RE F PE IN CHAR E REMARKS: *9 f nr:rll �ryi,�dfrr �� wu'1�C caolra' #�fr he--d DISTRIBUTION: 1st-Whits-Health Department 2nd-Blue•Owner/Manager HEALTH DEPARTMENT INSPECTION REPORT STATE OF CONNECTICUT TOWN FOOD SNVICE OTASLISHMI NTS DEPARTMENT OF HEALTH SERVICES S. I"'(_F � EHS106 REV.9/93 150 Washington St.,Hartford,CT,06106 OWNER OR OPERATOR ❑O/UA 1ERlY1NSPECTiON ❑REINS►ECiION ❑COMPLAINT ❑INVESTIGATRDN ❑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�j / ^� STREET ADSS lV fC 1 v1 & I't v DRE5"t l NOTICE:ALL SHADED AREAS ARE FOR OFFICE USE EST. H.D. SECT. fST.NO. CHAIN CODE SANIT.CODE YR. MO. DAY TRAVEL TIME NSPECT.TIM LD. - 3 1 1 2 1 31 4 5 6 71 8 19 10 I1 12 13 14 15 16 17118 119 120 121 I 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 scraped,soaked and racked 1 '' d43 Presence of inseds rodents 2 Ori final container,properly labeled 1 Wash water clean proper temperature 1 Accurate thermometer provided,dish basket, Outer openings protected against entrance of >_ 2 if used 1 insects rodents 1 3 FOOD PROTECTION 15 FLOORS,WALLS, AND CEILINGS 24 Sonitization rinse hot water-chemical: 2 Potentially hazardous food meets temperature 251 Clean wi in cloths I . Floors;floor covering installed,constructed as requirements during storage,preparation,dis- 44 required, ood repair,clean 3 play,service,6 transportation 4 Food contact surfaces of utensils 3 equipment Adequate facilities to maintain product temper- clean 2 45 Floorsgraded 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 I 5 Potentially hazardous food properly thawed 2 - 47 Mats removablegood repair,clean 1 Unwrapped and potentially hazardous food 2 E ui ment utensils store a handlina I Exterior walking,driving surfaces.Good repair, L not re-served 4 8 WATER SUPPLY 48 clean 1 Food protected during storage,preparation, Wails,ceilings,o"ached equipment,properI 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 3 as required 2 Dustless cleaning methods used,cleaning 9 Handlina of food minimized 2 50 a ui ment propsirly stored 1 f 10 Food dispensing utensils properly stored 1 9 SEWAGE DISPOSAL 16 LIGHTING 11 Tozic items ro erl stored labeled used 4 311 Sewa a disposal approved 4 _ 51 equate lighting rovided as required 1 321 Proper 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,duds,vented as AV CLEANLINESS OF 34 No cross connection back si hone a backflow 14 S3 required I 5 PERSONNEL 11 TOILET FACILITIES 18 DRESSING ROOMS AND LOCKERS 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 1 36 Toilet rooms enclosed with self-closin door 13 19 HOUSEKEEPING 15 Good hyaienic oractices,smoking restricted 2 = 7 Pro er fixtures rovided ood re air clean 1 " Establishment and premises free of litter,no in. 12 HANDWASHING FACILITIES sects rodents harbora *,no unnecessary articles I EQUIPMENT& UTENSILS: DESIGN, Suitable hand cleaner and sanitary towels or Complete separation from living/sleeping 6 CONSTRUCTION & INSTALLATION approved hand drying devices provided,tissue a 56 uarters and laundry1 38 waste receptacles provided 1 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,construded 8, DISPOSAL 58 elite uide dos 1 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 area 19 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,ado- Disposed of in an approved manner,at ing area indicated by sign(s). 20quatsily constructed maintained installed located 2 1 cooroved fr*auencv1 DEMERIT SCORE FOLLOW-UP RATING ACTIONId. SIGNiATIRE D(Ins or DAT ORRECTIO DUE 4 3 2 1 TOTAL LZ �Dk Z ❑ YES•I ❑CHANG ❑NO-2 Oj I ❑DELETE F PERS IN REMARKS: CY -w.o il c dofrr '1_1 r r.'c r6 DISTRIBUTION: 1st-White-Health Department 2nd Blue-Owner/Manager HEALTH DEPARTMENT INSPECTION REPORT STATE OF CONNECTICUT TOWN FOOD=V=OTABUSHMENTS DEPARTMENT OF HEALTH SERVICES J"Gvt k L6 ry ENS-106 REV.9/43 150 Washington St.,Hartford,CT,06106 OWNER OR OPERATOR MTERLV 104PECT10N ❑MINSPECTION ❑COMPLAINT ❑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 STREET ADDRESS ®v �l ®aftiv�s -rut tiot NOTICE:ALL SHADED AREAS ARE FOR OFFICE USE EST. H.D. SECT. EST.NO. CHAIN CODE SANIT.CODE YR. MO. DAY TRAVEL TIME NSPECT.TIM I.D. 1 1 2 3 4 5 6 7 • 19 110 11 12 13 14 13 16KI 17118119 120 f 21 22 23 24 23 26 27 2B EQUIPMENT AND UTENSILS: 2 SOURCES OF FOOD 7 CLEANLINESS 14 VERMIN CONTROL 1 Aaoroved source wholesome non adulterated 4 1 Preflushed scraped,soaked and racked i 2 Original container,properly labeled 1 Wash water clean Proper temperature 1 42 Presence of insects rodents 2 Outer openings protected against entrance of Accurate thermometers provided,dish basket, 43 insects rodents 1 ' 2 if used 1 3 FOOD PROTECTION 2 Sonitization rinse hot water-chemicals q 15 FLOORS,WALLS, AND CEILINGS Potentially hazardous food meets temperature 2 Clean wi in cloths ) Floors;floor covering installed,constructed as requirements during storage,preparatwn,dis- 44 re uired ood repair,clean 1 + 3 play, service,&transportation 4 Food contact surfaces of utensils&equipment Adequate facilities to maintain product temper- clean 2 45 Floorsgraded drained as required 1 �z 4 ature thermometers provided Non-food contact surfaces of equipment and 27 utensils clean 1 Aj Floor,wall'uncturo covered 1 € 5 Potentially hazardous food properly thawed 2 � = 47 Mats removablegood repair,clean 1 2 Equipment/utensils storage handling 1 Unwrapped and potentially hazardous food Exteriorwalking,driving surfaces.Good repair, 6 not re-served 4 8 WATER SUPPLY 48 clean 1 ° 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 `> 8 Food containers stored off of the floor 1 Hot and cold water under pressure,provided 49 surfaces as required. 1 as required 2 Dustless cleaning methods used,cleaning 9 Handlingof food minimized 50 equipment ro erl stored 1 10 Food dispensing utensils properly stored 1 9 SEWAGE DISPOSAL 16 LIGHTING 11 Toxic items properly stored labeled used 4 311 Sewage disposal approved 4 _; 51 Ade uate 1ightina provided as required FEN 321 Proper disposal of waste water 1 17 VENTILATION 4 PERSONNEL 10 PLUMBING 52rR;;m tree of steam smoke odors 121 Personnel with infection restricted 4 331 Location installation maintenance Room and equipment hoods,ducts,vented as CLEANLINESS OF 34 No cross connection back si hona a backflow 4 13 required ) 5 PERSONNEL 11 TOILET FACILITIES 18 DRESSING ROOMS AND LOCKERS Adequate,convenient,accessible,designed, Rooms adequate,clean,adequate lockers 13 Hand washingfacilities provided 4 35 installed 4 -; 5 rovided facilities clean 1 14 Clean outer clothes effective hair restraints 1 36 Toilet rooms enclosed with self-closina door 1 19 HOUSEKEEPING 15 Good hygienic Practices,smoking restricted 2 7 Proper fixtures orovided.good repair.clean 1 Establishment and premises free of litter,no in- 12 HANDWASHING FACILITIES sects rodents harbora 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, - 56 quarters 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 surfacos,designed,constructed & DISPOSAL 58 olice guide dos) 1 17 maintained installed located 1 Approved containers,adequate number, 20 NONSMOKING AREAS 18 Single service articles storage,dispensing 1 39 covered rodent proof,Glenn 1 Storage areas/rooms,enclosures-properly Seats 75 or more:Nonsmoking area 19 No re-use of single service article 2 40 constructed clean ) 59 provided, sign(s) posted at entronce(s), smok- 3 Dishwashing facilities approved design,ade- Disposed of in an approved manner,of ing area indicated by sign(s). 20' uatel constructed maintained installed located 2 1 a roved frs uen 1 DEMERIT SCORE FOLLOW-UP RATING ACTION SIGNED(Inspector) DATE C RECTIONS DUE 4 3 2 1 TOTAL R.0 �j Oak 4a [3 YES-1 (:3 CHANGE cZTT j Y [3NO.2 r`}Q t ❑DELETE d. SIGNAT RE OF PE SON IN CHARGE REMARKS: 9 --Aet d me _Id eed Y`tei`t�ryLr '�or DISTRIBUTION: 1st-White-Health Department 2nd-glue-Owner/Manager HEALTH DEPARTMENT INSPECTION REPORT STATE OF CONNECTICUT TOWN FOOD SI RVICE ESTAUJISHMENTS DEPARTMENT OF HEALTH SERVICES ,t4 11 VO ; EW106 REV.9/93 150 Washington St.,HoWord,CT,06106 OWNER OR OPERATOR ❑GUA YINSPEC11ON ❑REMISPECTION ❑COMMAINT ❑MIVESTlGATION ❑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 n ' STREET ADDRESS 9 DU rev ki VA NOTICE:ALL SHADED AREAS ARE FOR OFFICE USE EST. H.D. SECT. EST,NO. CHAIN CODE SANIT,CODE YR. MO. DAY TRAVEL TIME NSPECT.TIM LD. o z 1 2 1 31 41 8 1 9 110 911 12 13"1411511617118119 120121 122 23 24 23 26 27 28 EQUIPMENT AND UTENSILS: 2 SOURCES OF FOOD 7 CLEANLINESS J245 VERMIN CONTROL 1 roved source wholesome non adulterated 4 1 Preflushod scraped,soaked and racked T Ori final container, ro r labeled I Presence of insects rodents T 2 Wash water clean proper Nm eratun Outer openings protected against entrance of Accurate thermometers provided,dish basket, insects rodents 1 3 FOOD PROTECTION 2 if used 24 Sanitization rinse hot water-chomicals FLOORS, WALLS, AND CEILINGS Potentially hazardous food meets temperature T Clean wiping cloths Floors;floor covering installed,constructed as requirements during storage,preparation,dis• Floors: required, cod covering air,clean 1 3 play,service,&transportation 4 Food contact surfaces of utensils 6 equipment Adequate facilities to maintain product temper• 261 clean Floors raded drained as re uiredature thermometers rovided T Non-food contact surfaces of equipment and Floor wall'uncture covered2 utensils clean 5 Potential hazardous food ro erl thawed 2 Mats removable cod rs air cleanUnwra ed and otentiall hazardous food 2 E ui ment utensils store a handlin PP potentially Exterior walking,driving surfaces.Good repair, 6 not reserved 4 8 WATER SUPPLY 48 clean 1 Food protected during storage,preparation, Walls,ceilings,ottached equipment,properly 7 display,service and transportation 2 2 Water source adequate,sofa 4 constructed,good repair,clean.Wall 6 ceiling 49 8 Food containers stored off of the floor I Hot and cold water under pressure,provided surfaces as required. 1 as required 2 Dustless cleaning methods used,cleaning 9 Handling of food minimized 2 501 equipment ro rl stored 1 10 Food dispensing utensils properly stored 1 9 SEWAGE DISPOSAL 16 LIGHTING 11 Toxic items Pr000rly stored labeled used 4 r 31 Sewa a disposal approved 4 51 Ade uote lighting rovided as required I 321 Prosser disposal of waste water I 17 VENTILATION 4 PERSONNEL 10 PLUMBING 572 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 hono a backflow 4 S3 required 1 ls 5 PERSONNEL 11 TOILET FACILITIES 18 DRESSING ROOMS AND LOCKERS Adequate,convenient,accessible,designed, Rooms adequate,clean,adequate lockers 13 Hand washingfacilities provided 4 35 installed 4 rovided facilities clean 1 14 Clean outer clothes effective hair restraints 1 Toilet rooms enclosed with self•closin door 1 19 HOUSEKEEPING 15 Good hygienic oractices,smokina restricted 7 Proper fixtures Provided.cood repair.clean 1 Establishment and premises free of liner,no in. 12 HANDWASHING FACILITIES sects rodents harbors s no unnecessaryarticles 1 EQUIPMENT dr UTENSILS: DESIGN, t2i able hand cleaner and sanitary towels or Complete separation from living/sleeping 6 CONSTRUCTION & INSTALLATIONroved hand drying devices provided,tissue, quarters and laundry1 te receptacles provided 1 Food contact surfaces designed,constructed, 57 Clean soiled linens storedproperly1 16 maintained installed located GARBAGE d, RUBBISH STORAGE No live birds,turtles,other animals(except Non-food contact surfaces,designed,constructedDISPOSAL lice uide dos) 1 17 maintained installed located roved containers,adequate number, 20 NONSMOKING AREAS 18 Sin le service articles stores dispensing red rodent roof,clean 1 age areos/rooms,enclosures•properly Seats 75 or more:Nonsmokingarea 19 No reuse of sin le service article tructed clean 1 59 provided, sign(s)posted at entrance(s), smok- 3 Dishwashing facilities approved design,ade• osed of in an approved manner,at ing area indicated by sign(s). 20 uate constructed maintained installed located rove fro uen 1 DEMERIT SCORE OLLOW-UP RATING ACTION SIGNED(Impecter) DATE CORRECTIONS DUE 4 3 2 n 1 TOTAL Q YES•1 Q CHANGE c � uJr SUG✓1 6 Q DELETE d. TURE Of PE IN CNARCtE r REMARKS: ^ sC 0^ y w0 "r>°cltd -ror tCe. #` Z Th.>a4Lov1r-A" /trtol 1 h `Iwli//sk"eavfrl, rr4)/LCr I4&Kd w&Js ms Jt n DISTRIBUTION: 1 st-White-Health Department 2nd-Blue-Owner/Manager NEALTN DEPARTNENT INSPECTION REPORT STATE OF CONNECTICUT TOWN POOR SMVKX SSTABUSNMENTS DEPARTMENT OF HEALTH SERVICES .&Vl EMS-106 REV.9/83 150 Washington St.,Hartford,CT,06106 OWNER OR OPERATOR �GUARTERLY#GPEC110N ❑MINSPECTION ❑COMFIAINT ❑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 STREET ADDRESS DVvlkl' bo w I JZ1111fsa Vt NOTICE:ALL SHADED AREAS ARE FOR OFFICE USE EST. H.D. SECT. I EST.NO: CHAIN CODEJ*ANR.CODE YR. MO. DAY TRAVEL TIME NSPECT.TIM 1 2 3 4 S 6 7 S 9 10 it 12 1314 15 16 17 18 119 120 121 122 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 Preflushed scraped,soaked and racked 1 ' J43i 2 }` 2 Ori final container, Presence of insects/rodents pro erl labeled 1 Wash water clean prop er temp erature 1 s, uter openings protected against entrance of Accurate thermometers provided,dish basket, 2 if used 1 nsects rodent i 3 FOOD PROTECTION 24 Sanitization rinse hot water-chemicals) 2 15 FLOORS, WALLS, AND CEILINGS Potentially hazardous food meets temperature 251 Clean wioina cloths 1 Floors;floor covering installed,constructed as requirements during storage,preparation,dis• re uired ood repair,clean 1 3 play,service,3 transportation 4 Food contact surfaces of utensils 6 equipment clean 2 � 45 Floors raded drained as require 1 Adequate facilities to maintain product temper- Non-food contact surfaces of 4 ature thermometers provided equipment and 27 utensils clean 1 46 Floor,wall'uncture covered 1 S Potentially hazardous food properly thawed 2 47 Mats removablegood repair,clean 1 Unwrapped and potentially hazardous food 2 Equipment/utensils store a handlina 1 Exterior walking,driving surfaces.Good repair, 6 not re-served 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, 1 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 as required 2 #,'; Dustless cleaning methods used,cleaning 9 Handlingof food minimized SO equipment properly stored 1 ; 10 Food dispensing utensils properly stored 1 9 SEWAGE DISPOSAL 16 LIGHTING 11 Toxic items properly stored labeled used 4 31 Sewa a disposal approved 4 €' Sl Ads uate lighting provided as required t 32 Proper disposal of waste water 1 17 VENTILATION 4 PERSONNEL 10 PLUMBING Room tree of steam smoke odors 121 Personnel with infection restricted 14 33 Location installation maintenance 1 .- Room and equipment hoods,ducts,vented as CLEANLINESS OF 3 No cross connection back si hone a backflow 4 w 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 4, 3S installed 4 54 rovided facilities clean 1 14 Clean outer clothes effective hair restraints 1 36 Toilet rooms enclosed with self-closina door 1 19 HOUSEKEEPING iS Good hygienic Practices,smoking restricted 2 7 Proper fixtures Provided.aood repair,clean 1 4 Establishment and premises free of litter,no in. 12 HANDWASHING FACILITIES sects rodents harbors a no unnecessary articles 1 EQUIPMENT& UTENSILS: DESIGN, Suitable hand cleaner and sanitary towels or Complete separation from living/sleeping 6 CONSTRUCTION 8 INSTALLATION approved hand drying devices provided,tissue `t4 S6 uarters and laundry1 38 waste rocs tacles provided 1 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 8 DISPOSAL 56 elite uide dos 17 maintained installed located 1 Approved containers,adequate number, 20 NONSMOKING AREAS 18 Sin le service articles store a dispensina 1 391 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) posted at entrance(s), smok- 3 Dishwashing facilities approved design,ads- Disposed of in an approved manner,at ing area indicated by sign(s). 20 quotoily constructed maintained installed located 2 1 PA roved freauencv1 DEMERIT SCORE FOLLOW RATING ACTIOjd.. S'9IWURy IGNED(Inspector) 6� // DATE ORRECTIONS DUE 4 3 2 1 TOTAL �aYF ❑ YES-1 ❑CHAN 6 ❑NO-2 ❑DELETO ER ON IN CHARGE REMARKS: -�`Y ac��.t=�s�- i It t��r t`cz�•�or� �9 �Ser�� �1.L�� -for 1 c� DISTRIBUTION: fist-White•Health Department 2nd Blue-Owner/Manager HEALTH DEPARTMENT INSPECTION REPORT STATE OF CONNECTICUT TOWN - FOOD S=VICE OTABUSHMINTS DEPARTMENT OF HEALTH SERVICES $"w�L, S �, E143.106 REV.9/63 150 Washington St.,Hartford,CT,06106 OWNER OR OPERATOR S Z,41ITERLYINSPECiION ❑REWSPECTION ❑COMPLAINT ❑INVESTIGATION ❑OTNER Based on an inspection this day,the items marked below identify the violations in operation or facilities which must be corroded by the dote specified below. NAME OF ESTABLISHMENT STREET ADDRESS iii l n iui. d s 1 Sv Gt f vcu_1 A,- NOTICE:All SHADED AREAS ARE FOR OFFICE USE EST. N.D. SECT. I EST.NO. CHAIN CODE SANIT.CODE YR. //MO. DAY/ TRAVEL TIME NSPECT.TIM I.D. � l o 1 1 2 3 4 3 b 7 t 9 10 11112 13 14115116 17118 119 120 121 122 23 24 25 26 27 28 EQUIPMENT AND UTENSILS: 2 SOURCES OF FOOD 7 CLEANLINESS 14 VERMIN CONTROL i Aooroved source wholesome non adulterated 4 11 Preflushed scr aped,soaked and racked i 2 Ori final container,properly labeled 11 Wash water clean Proper temperature 1 d43 Presence of inseds rodents 2 Outer openings protected against entrance of Accurate thermometers provided,dish basket, insects rodents 1 23 if used i 3 FOOD PROTECTION 2 Sanitization rinse hot water-chemicals 2 15 FLOORS,WALLS, AND CEILINGS Potentially hazardous food meets temperature Floors;floor covering installed,constructed as requirements during storage,preparation,dis• 2 Clean wi in cloths 1 3 play,service,d transportation 4 Food contact surfaces of utensils&equipment ' 44 required ood repair clean 1 261 1 Adequate facilities to maintain product temper. clean 2 45 Floors,graded drained as required contod surfaces of equipment and , 4 stun thermometers provide46 Floor,wall'unctuce covered 1 2 utensils clean 1 ` 5 Potentially hazardous food properly thawed 2 47 Mats removable ood repair,clean i Unwrapped and potentially hazardous food 2 E ui ment utensils store a handlin 1 Exterior walking,driving surfaces.Good repair, 6 notre•served 4 - 8 WATER SUPPLY 48 clean - 1 Food protected during storage,preparation, Walls,ceilings,attached equipment,properly L display,service and transportation 2 2 Wator source adequate,safe 4 constructed,good repair,clean.Wall&ceiling ' 8 Food containers stored off of the floor 1 Hot and cold water under pressure,provided 49 surfaces as required. 1 y 3d as required 2 Dustless cleaning methods used,cleaningT 9 Handling of food minimized 501 equipment ►o erl stored 1 "Zky 11011 Food dispensing utensils properly stored 1 9 SEWAGE DISPOSAL 16 LIGHTING 11 I Toxic items properly stored labeled used 4 31 Sewa a disposal approved 4 51 Adequote lighting rovided as required 1 _ 171 32 Pro er disposal of waste water 1 17 VENTILATION 4 PERSONNEL 10 PLUMBING Room tree of steam smoke odors 121 Personnel with infection restricted 14 IM 331 location installation maintenance A Room and equipment hoods,duds,vented as j No cross connection back si hone a backflow53 required 1 CLEANLINESS OF 5 PERS ONNEL TOILET FACILITIES 18 DRESSING ROOMS AND LOCKERS Adequate,convenient,accessible,designed, Rooms adequate,clean,adequate lockers =, 13 Hand washing facilities provided installed 4 54 rovided facilities clean14 Clean outer clothes effective hair restraints Toilet rooms enclosed with self-closin door 1 E 19 HOUSEKEEPING 15 Good h ienic radices smokin restricted Pro er fixtures orovided,goodrepair,clean 1 Establishment and premises free of litter,no in. 12 HANDWASHING FACILITIES sects rodents harbors a no unnecessaryarticles 1 EQUIPMENT 8 UTENSILS: DESIGN, Suitable hand cleaner and sanitary towels or -, Complete separation from living/sleeping a drying roved hand d in devices rovided,tissue, 6 CONSTRUCTION& INSTALLATION 38 wcs a rocs tadesrovided P 1 °n 56 uarters and laund 1 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 oces,designed,construded $ DISPOSAL 58 police guide dos) 1 17 maintained installed located 1 Approved containers,adequate number, 20 NONSMOKING AREAS 18 Single service articles storage,dispensing 1 39 covered rodent roof,clean 1 Storage areas/rooms,enclosures-properly Seats 75 or more:Nonsmoking area 19 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). 20 uate constructed maintained installed located 2 1 gooroved frs ion 1 DEMERIT SCORE FOLLOW-UP RATING ACTII SIGNED(Inspectc r) DATE CORRECTIONS DUE 4 3 2 1 TOTAL �s r 6-0 k— Qf' ❑ YES-1 ❑ CHA -.` P �I ❑ NO-2 �r� C; ❑DELSIGNAT R OF RSON N CHARGE V REMARKS: Y— h-f ed 1 DISTRIBUTION: 1st-White-Health Department 2nd-Slue-Owner/Manager HEALTH DEPARTMENT INSPECTION REPORT STATE OF CONNECTICUT TOWN FOOD SNV=STAKISMMMTS DEPARTMENT OF HEALTH SERVICES S; GV i LtdS 0^ �E WI*6 REV.9/93 150 Washington St.,Hartford,CT,06106 OWNER OR OPERATOR {�OUARTERLYINSPEC110N ❑AEINSM01ON 13 COMPLAINT ❑INVESTIGATION (3 O1NER Based on an 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 ESTAEUSHMENT sI STREET ADDRESS �L� tti ®tyc7�s Sv1lfVeU4 )ql"- NOTICE:All SHADED AREAS ARE.FOR OFFICE USE EST. M.D. SECT. EST.NO. CHAIN COD"1415 YR. MO DAY TRAVEL TIME NSPECT.TIM L D. 1 2 3 4 S 6 7 I 9 10 1q 17118119 IV, 121 122 23 24 25 26 27 26 EQUIPMENT AND UTENSILS: 2 SOURCES OF FOOD 7 CLEANLINESS 14 VERMIN CONTROL 1 AoProvocl source wholesome non adulterated 14 1 211Pnflu+hod scraped,soaked and racked 1 2 Original container,properlylabeled 1proper 42 Presence of insects rodents 2 2 Wash water clean tom erasure _ 1 Outer openings protected against entrance of Accurate thermometers provided,dish basket, 43 insects rodents 2 if used 1 3 FOOD PROTECTION ASanitizat;on rinse hot water-chemicals y "F 15 FLOORS, WALLS, AND CEILINGS Potentially hazardous food meets temperature 24 Clean wioina cloths 1 Floors;floor covering installed,constructed as requirements during storage,preparation,dis• 44 required,good repair,clean 1 3 play,service,3 transportation 4 Food contact surfaces of utensils d equipment °t clean 2 45 Floorsgraded drained as required 1 * Adequate facilities to maintain product temper- Nonfood contact surfaces of equipment and . 4 oturo thermometers provided 246 Floor,wall•uncture covered 1 2 utensils clean 1 S Potentially hazardous food properly thawed 2 47 Mats removablegood repair,clean 1 24 Equipment/utensils storage handlin 1 Unwrapped and potentially hazardous food Exterior walking,driving surfaces.Good repair, ON L not re-served - 8 WATER SUPPLY 48 clean 1 Food protected during storage,preparation, Walls,coil ings,attached equipment,properly 7 display,service and transportation 2 Ind source adequate,safe 4 =r constructed,good repair,clean.Wall 8 ceiling 'i cold water under pressure, r 49 surfaces as re uired. 1 1 8 food containers stored off of the floor 1p provided Dustless cleaning methods used,cleaning �} required 2 =,;" g g 9 Handling of food minimized 2 50 equipment ro rl stored 1 10 food dispensing users+file properly stored 1 9 SEWAGE DISPOSAL 16 LIGHTING 11 Toxic items ►o orl stored labeled used 4 31 Sewa a dis osol approved 4 51 Ade uote fightingprovided as required 1 `_ 32 Proper disposal of waste water 1 17 VENTILATION 4 PERSONNEL 10 PLUMBING 9111 Room the of steam smoke odors 121 Personnel with infection restricted 141 34 location installation maintenance 1 Room and equipment hoods,duds,vented as t _ 53 required 1 CLEANLINESS OF 341 No cross connection back si hone a back low 4 S PERSONNEL 11 TOILET FACILITIES 18 DRESSING ROOMS AND LOCKERS Adequate,convenient,accessible,designed, nit" Rooms adequate,clean,adequate lockers_ 13 Hand washingfacilities provided 4 35 installed 4 S rovided facilities clean 1 14 Clean outer clothes effedive hair restraints 1 3 Toilet rooms enclosed with self-dosin door 1 19 HOUSEKEEPING 15 Good hygienic practices,smoking restricted 2 7 Proper fixtures provided,good repair,clean 1 Establishment and promises free of litter,no in. . 12 HANDWASHING FACILITIES sects rodents harbors s no unnecessary articles 1 EQUIPMENT&UTENSILS: DESIGN, Suitable hand cleaner and sanitarytowel or towe �; Complete separation from living/sleeping 6 CONSTRUCTION &INSTALLATION approved hand drying devices provided,tissue S uarters and laundry1 x 38 waste race tacles provided 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 surfaces,designed,construct ed DISPOSAL se elite guide dos) 1 17 maintained installed located 1 Approved containers,adequate number, 20 NONSMOKING AREAS 18 Single service articles store s dispensing I `` 39 covered rodent roof clean r 19 No re Storage areas/rooms,enclosures•properly use of single service article 2 ' 10 constructed clean 1 - 59 Seats 75 or more:Nonsmoking area provided, sign(s)posted at entrance(s), smok- 3 Dishwashing facilities approved design,ado- Disposed of in an approved manner,at ;n area indicated b si n s 20 uat constructed maintained installed located 2 ''> 1 a row fr uen 1 ., g Y 9 O• DEMERIT SCORE OLLOWUF RATING ACTION SIGNED(Inspector) n DATE C CTIONS DUE 4 3 2 1 TOTAL ❑.CHANGE c V�s /r aX ®V A 4'� 1 (:3 YES-1 s�oxt'i"& Z 3 ❑NO-2 v G ❑DELETE d. SIGN RE OFIJRSON CMARG& REMARKS: y^ C`t� J(71VOr a*%C1ri hy{�f /-M/tt-r- hkod ua sittis ernh 6•4 7'vkr 3y fI49y DISTRIBUTION: 1 st-White-Health Department 2nd-Blue-Owner/Manager HEALTH DEPARTMENT INSPECTION REPORT STAR OF CONNECTICUT TOWN PWO SERVICE ESTABLISHMENTS DEPARTMENT OF HEALTH SERVICES 5$ 5-0/ ENS•106 REV.9/83 150 Washington St.,Hartford,CT,06106 OWNER OR OPERATOR �Of/ARTERIYIrSPECRON ❑REINSPECTION ❑COM/IAWT ❑0ffS11TiA110N ❑OTNER lased on an inspection this day,the items marked below identify the violations in operation or facilities which must be corroded by the dote specified below. NAME OF ESTABLISHMENT STREET ADDRESS 0vw�C7�. ©t�-�s..�S - S.l Z T(�u� 4Ll e NOTICE:All SHADED AREAS ARE FOR OFFICE USE EST. H.D. SECT. I EST.NO. CHAIN CODE SANIT.CODE YR. IMO. I DAY TRAVEI TIME NSPECT.TIM �y 1 2 3 4 3 6 7 S 9 10 11 12 13 14 13 16 17 1S 19 Ai 21 22 23 24 25 26 27 2S - EQUIPMENT AND UTENSILS: Z SOURCES OF FOOD 7 CLEANLINESS 14 VERMIN CONTROL 1 roved source wholesome non adulterated 4 1 Preflushed scraped,soaked and racked 1 Z Original container, ro r labeled ) 42 Presence of insects rodents 2 Wash water clean proper temperature 1 Outer openings protected against entrance of Accurate thermometers provided,dish basket, 43 insects rodents 1 2 if used ) 3 FOOD PROTECTION 24 if used 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,die- Food contact surfaces of utensils&equipment 44 required,good repair,clean 1 3 play,service,3 transportation 4 Adequate facilities to maintain product temper- elo°" 2 45 Floors reeled drained as required 1 4 ature thermometers provided 2 Non-food contact surfaces of equipment and 46 Floor,wall'uncture covered 1 2 utensils clean ) S Potentiallyhazardous food properly thawed 2 47 Mats removable good repair,clean 1 Unwrapped and potentially hazardous food 2 Equipment/utensils storage handling1 PP Po Y Exterior walking,driving surfaces.Good repair, 6 not reserved 4 8 WATER SUPPLY 48 dean 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&ceiling Hot and cold water under pressure,provided 49 surfaces as required. 1 8 Food containers stored off of the floor 1 P P Dustless cleaning methods used,cleaning 3 os required 2 C g 9 Handlina of food minimized 2 50 equipment ro rl stored 1 10 Food dispensing utensils properly stored ) 9 SEWAGE DISPOSAL 16 LIGHTING 11 Toxic items ro orl stored labeled used 4 - 31 Sewa a die osal approved 4 51 Adequate li htin provided as ra uired 1 32 Pro er 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 hones bockflow 4 S3 required 1 S . 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 rovided facilities clean 1 14 Clean outer clothes effective hair restraints 1 Toilet rooms enclosed with self-closingdoor 1 19 HOUSEKEEPING 15 Good hygienic radices smokingrestricted 2 7 Prager fixtures rovided good repair,clean 1 Establishment and premises free of litter,no in. 12 HANDWASHING FACILITIES sects rodents harbors a no unnecessaryarticles 1 EQUIPMENT A UTENSILS: DESIGN, Suitable hand cleaner and sanitary towels or Complete separation from living/sleeping 6 CONSTRUCTION&INSTALLATION approved hand drying devices provided,tissue, uarters and laundry1 38 waste race taelos provided 1 Food contact surfaces designed,constructed, 5 Clean soiled linens storedproperly1 16 maintained installed located 2 13 GARBAGE& RUBBISH STORAGEil 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 18 Sin le service articles store a dispensing 1 39 covered rodent roof,clean Storage areas/rooms,enclosures-properly Seats 75 or more:Nonsmokin area 19 No reuse of sin le service article 2 40 constructed clean 9 gprovided. signs)posted of entrance(s), smok-Dishwashino facilities approved design,ade- Disposed of in an approved manner,at ing area indicated by sign(s). 20 uaf constructedmaintained installed located 2 1 a rov fn uen DEMERIT SCORE FOLLOW-UP RATING ACTION SIGNED(inspoder) DATE CTIONS DU 4 3 2 1 _ TOTAL ❑ YES-1 ❑CHANGE c /C` ¢ ill ❑NO-2 ❑DELETE d. TURE OF PE IN HARGE REMA soma,--n n I- DISTRIBUTION: 1 st-White-Health Department 2nd-Blue-Owner/Manager NEALTN DEPARTNENT