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Home My WebLink AboutFood Service Establishment Inspection 70 (2) EHS-106-Rev.06/01 INSPECTION REPORT STATE OF CONNECTICUT O'ROUTINE INSPECTION ❑ REINSPECTION FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH ❑ PREOPERATIONAL ❑ OTHER 410 Capitol Avenue,MS#51 FDP,Hartford,CT 06134 NAME OF ESTABLISHMENT ESTABLISHMENT —/1 CLASS "�� STREET /ADDRESS TOWN�1�� 7�� l OWNER or 11 3 f�- 1/ilsO^C• Cr` INSPECTION OPERATOR V(c{p� pa 7 C� rc/."I u q. �*p- Ei� DATE and TIME �� 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 r46 OORS,WALLS&CEILINGS 3 Potentially hazardous food meets 4 26 Food-contact surfaces of utensils& 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& T Floors,graded,drained as required equipment clean Floor,wall juncture covered 4 Adequate facilities to maintain product 28 Equipment/utensils,storage,handling 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,safe q 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 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 9 Handling of food minimized 2 31 Sewage disposal approved 11— 10 Food dispensing utensils properly stored 1 32 Proper disposal of waste water LIGHTING&VENTILATION 11 Toxic items properly stored,labeled,used 451 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 Personnel with infection restricted 4 34 No cross connection,back siphonage,backflow 4 DRESSING ROOMS&LOCKERS CLEANLINESS OF PERSONNEL TOILET FACILITIES 54 Rooms adequate,clean,adequate lockers 1 13 Hand washing facilities provided, 4 35 Adequate,convenient,accessible,designed, 4 provided,facilities clean ersonnel 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 Establishment and premises free of litter,no 1 EQUIPMENT&UTENSILS: DESIGN, HANDWASHING FACILITIES insect/rodent harborage,no unnecessary articles CONSTRUCTION &INSTALLATION Suitable hand cleaner and sanitary towels or 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 I(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 arealrooms,enclosures- 59 FSeats 75 or more:Nonsmoking area provided, 3 constructed,maintained,installed,located properly constructed,clean Sign(s)posted at entrance(s),smoking area 1 indicated b sin s 41 Garbage disposed of in an approved manner, at approved frequency QUALIFIED FOOD OPERATOR DEMERIT SCORE 60 Qualified Food Operator 3 VX4 3 2� 1 RISK FACTOR VIOLATIONS IN RED 61 Designated alternate 2 G 62 Written documentation of training program 2 TOTAL RATING Date Corrections Due Signature of Person in charge 8 g Z 41. ji:oa gr SIGNED(Inspector) 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 <<?—!j Inspection Form M Ranarks: �crd �'lov��f ` � Covt-fr lKd Cvv�c�►rr Axlw& etc 7. Sly C��n Soar lav✓' GtrrCd+ 1 INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: Ist-White-Health Department 2nd-Yellow-Owner/Manager c:berttinsfotm2.cn - INSPECTION REPORT STATE OF CONNECTICUT TOWN POOD=VKX II STABUSHMENTS DEPARTMENT OF HEALTH SERVICES MS-106 REV.9/13 130 Washington St.,Hartford,CT,06106 OWNER OR OPERATOR C� { g-WARTERLYRNSPECTION ❑REWSPECTION ❑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 NOTICE:ALL SHADED AREAS ARE FOR OFFICE USE EST. H.D. I SECT. I EST.NO. CHAIN CODE SANIT.CODE YR. MO. DAY TRAVEL TIME NSPECi.TIM I.D. 1 2 1 31 41 31 61 71 B 19 110 11 12 13 14115116 17118 119 120 121 122 23 24 25 26 27 2B EQUIPMENT AND UTENSILS: 2 SOURCES OF FOOD 7 CLEANLINESS 14 VERMIN CONTROL 1 Aporoved source wholesome non adulterated 4 1 Preflushed scraped,soaked and racked 1 2 Ori inal container,properly labeled 1 Wash water clean,proper temperature 1 42 Presence of insects rodents 2 Accurate thermometer provided,dish basket, Outer openings protected against entrance of 2 if used i 43 insects rodents 1 3 FOOD PROTECTION 2 Sonitization 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 rs uired ood repair,clean 1 3 play,service,&transportation 4 Food contact surfaces of utensils d equipment clean 2 45 Floor Adequate facilities to maintain product temper. drained as required 1 4 ature thermometer provided Non-food contact surfaces of equipment and utensils clean 1 46 Floor,wall'uncture covered 1 2 5 Potentially hazardous food properlythawed 47 Mats removablegood repair,clean 1 Unwrapped and potentially hazardous food 28 Equipment/utensils store a handlina 1 Exterior walking,driving surfaces.Good repair, L 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&ceiling 8 Food containers stored off of the floor 1 Hot and cold water under pressure,provided 49 surfaces as required. L 9 Handling of food minimized 2 as required 2 Dustless cleaning methods-used,cleaning 50 a ui it properly stored i 10 Food dispensing utensils Properly stored 1 9 SEWAGE DISPOSAL 16 LIGHTING 11 Toxic items or000rly stored labeled used 4 31 Sewage disposal approved 4 511 Adequate liahting provided as required i 171 Pro or disposal of waste water 1 17 VENTILATION 4 PERSONNEL 10 PLUMBING Room free 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 backflow 4 53 required 1 5 PERSONNEL 11 TOILET FACILITIES I DRESSING ROOMS AND LOCKERS Adequate,convenient,accessible,designed, Rooms adequate,clean,adequate lockers 13 Hand washing facilities provided 4 35 installed 4 s. 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 h ionic ractices smokin restricted 2 "' 7 Proper fixtures Provided,good repair,clean 1 't Establishment and premises free of litter,no in- 12 HANDWASHING FACILITIES sects rodents horboraae,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 uarters and laundry1 38 waste rocs tacles rovided 1 Food contact surfaces designed,constructed, `' 13 GARBAGE & RUBBISH 57 Clean soiled linens storedproperly1 16 maintained installed located 2 ISH STORAGE No live birds,turtles,other animals(except Non-food contact surf aces,designed,constructed & DISPOSAL 58 police guide dos) i 17 maintained installed located 1 Approved containers,adequate number, '' 20 NONSMOKING AREAS 18 Single service articles stores dispensing 1 39 covered rodent proof,clean 1 3 Storage areas/rooms,enclosures-properly 1 59 Seats 75 or more:Nonsmoking area 19 No reuse of sin le service article 2 40 constructed clean provided, signs) posted at entrance(s), smok• 3 20,1Dishwashing facilities approved design,ade- Disposed of in an approved manner,at quately constructed maintained installed located 2 41 grove fro usn ing area indicated by sign(s). <" 1 DEMERIT SCORE FOLLOW-UP RATING ACTION SIGNED(Inspector) D9TE COq(t�`ONS DUE 4 3 2 1 TOTAL G! j ❑ YES-1 ❑CHANGE c a y Z ❑ NO-2 ❑DELETE d. SIGNATURE OF PiRSgFN IN CHARGE REMARKS: J'u60 �f n QlrA L&&�V lAv/}—' -Pi- CO Erie DISTRIBUTION: 1st•White-Health Department 2nd•Blue•Owner/Manager HEALTH DEPARTMENT STATE OF CO N N E C T I C tT T DEPARTMENT OF CONSUMER PROTECTION LIQUOR DIVISION TO: THE DEPARTMENT OF LIQUOR CONTROL 165 CAPITOL AVENUE HARTFORD, CT 06106 I CERTIFY THAT _ 50'rn NAME OF PERMITTEE -7 NAME OF /ESTABL'1SHMEN/1T o a /�� 'Y)�l tom �rl a ri ' STREET SCJ Y TOWN OF CITY PATIO: Yes No COMPLIED WITH THE REQUIREMENTS'OF THE STATE PUBLIC HEALTH CODE ON PLACES DISPENSING FOOD AND BEVERAGES AT T}iE TIME OF INSPECTION. DATE: SIGNATURE F DI R CTOR OF HEALTH OR HIS AGENT { INSPECTION REPORT STATE OF CONNECTICUT TOWN FOOD SOVKE BTAWSHMMTS DEPARTMENT OF HEALTH SERVICES '7' DW106 REV.9/93 150 Washington St.,Hartford,CT,06106 OWNER OR OPERATOR 000'UAR1ERlyINSPECIM ❑wiNvEC110N ❑COMMAwr ®fNVEs=A110N ❑OTNER Eased 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 ESTAOUSMMENT STREET ADDRESS e< 7,,// " ,F//ry,9y1 t RQ NOTICE:All SHADED AREAS ARE FOR OFFICE USE ONLY- EST. M.D. SECT. I EST.NO. CHAIN CODE SANIT.CODE YR. MO. DAY TRAVEI TIME NSPECT.TIM 1 2 3 4 S 6 7 81914100111 2 13 14 13 16 17118119 Ai 121 122 23124123 26 27 28 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 1 Z Ori final container properlylabeled 1 42 Presence of insects rodents 2 2 Wash water clean proper temperature 1 Outer openings protected against entrance of Accurate thermometers provided,dish basket, 43 insects'rodents 1 3 FOOD PROTECTION if used 1 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• 44 re uired good repair,clean 3 play,service,&transportation 4 Food contact surfaces of utensils it equipment clean 2 4S Floorsraded drained as required 1 Adequate facilities to maintain product temper- Nonfood contact surfaces of equipment and 4 ature thermometers provided46 Floor,wall'uncture covered 1 .L7 utensils clean 1 5 Potentially hazardous food properly thawed 2 47 Mats removable good repair,clean 1 Unwrapped and potentially hazardous food Ma Equipment/utensils storage handling 1 Exterior walking,driving surfaces.Good repair, 6 not re *rved 4 8 WATER SUPPLY 48 dean 1 -,- Food protected during storage,preparation, Walls,ceilings,attached equipment,properly 7 display,service,and transportation 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 a� as required 2 Dustless cleaning methods used,cleaning v 9 Handlin of food minimized 2 - 501 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 Sewo •disposal approved 14 511 Adequate lighting rovided as required 1 ` 32 Proper disposal of waste water 1 17 VENTILATION 4 PERSONNEL 10 PLUMBING .52 Room tree of steam smoke odors 121 Personnel with infection restricted 4 3A location installation maintenance 1 Room and equipment hoods,ducts,vented as CLEANLINESS OF 3A No cross connection back siphon a backflow 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 washin facilities Provided 4 35 installed 4 provided,facilities clean 1 14 Clean outer clothes effective hair restraints 1 3 Toilet rooms enclosed with self-closin door 1 19 HOUSEKEEPING 15 Good hyaienic practices.smoking restricted 2 7-Proper fixtures provided.cood repair,clean 1 , Establishment and premises free of litter,no in- 12 HANDWASHING FACILITIES sects rodents harbors a no unnecessary articles 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, quarters and found 1 38 waste receptacles provided I 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 police quide dos) 1 F 17 maintained installed located 1 Approved containers,adequate number, 40 NONSMOKING AREAS 18 Sin I•service articles store • dispensing disponsing 1 3 covered rodent proof,clean 1 Storage areas/rooms,enclosures-properly Seats 75 or more:Nonsmoking area 19 No reuse of single service article 2 J constructed clean 1 59 provided, sign(s)posted at entronce(s), smoke 3 e Dishwashing facilities approved design,ad*- Disposed of in an approved manner,at ing area indicated by sign(s). s 20guately constructed maintained installed located 2 Al a roved fnauencv1 DEMERIT SCORE ILOW-UP RATING ACTION SIGNED(Inspector) DATEC�ORItRECTION$g DUE 4 3 2� 1 OTAI ❑YES Q Qf jbs%'t 4S Y ❑CHANGE c O.V'Xi ?e [/ Z �7 ❑NO-2 C ❑DELETE d. SIGNATURE OF *SON IN C REMARKS; 7 L,9 ✓ jGLc/f R(/G�G C Qvw�C� h GG� �-�1.t!/`N.ciSi.s-s.�r✓' 1 K d� Grl�� s DISTRIBUTION: 1 st-White-Health Department 2nd-Blue-Owner/Manager NEALTH DEPARTMENT INSPECTION REPORT STATE OF CONIIECTICUT TOWN FOOD SI RVXX OTARLJSHMMTS DEPARTMENT OF HEALTH SERVICES J- t' EW106 REV.9/83 ISO Washington St.,Hartford,CT,06106 OWNER OR OPERATOR 0-OUARTERLYINSPECTION ❑REINSPECTION ❑COMPLAMR ❑INVESTIGATION ❑OTHER 8osed on an inspection this day,the Hems marked below.identify the violations in operation or facilities which must be corrected by the date specified below. NAME OF ESTABLISHMENT STREET ADDRESS !! for mil!t 4oH. fid NOTICE:ALL SHADED AREAS ARE FOR OFFICE USE EST. H.D. SECT. I EST.NO. CHAIN CODE SANIT.CODE YR. MO I DAY Pq TRAVEL TIME NSPECT.TIM 4 �I! a3 � s I 2 S 4 S 6 7 819 10 11 12 13 14 13 16 17 18 19 20i 21 22 23124125126 27 28 EQUIPMENT AND UTENSILS: 2 SOURCES OF FOOD 7 CLEANLINESS 14 VERMIN CONTROL 1 Approved source wholesome non adulterated 4 211 Pr•flushed scraped,soaked and racked 1 : 42 Presence of insects rodents 2 2 Original container, ro r labeled A Wash water clean proper temperature 1 4 Outer openings protected against entrance of Accurate thermometers provided,dish basket, 43 insects/rodents 1 if used 3 FOOD PROTECTION 2 Sanihiation rips• hot wa»r•chemicals 2 15 FLOORS, WALLS, AND CEILINGS r ; Potentially hazardous food meets temperature 2 Clean wiping cloths _ 1 '; Floors;floor covering installed,constructed as requirements during storage,preparation,dis• 44 re uiredgood repair,clean 1 3 play,service,8 transportation 4 Food contact surfaces of utensils 3 equipment Y r' Adequate facilities to maintain product temper. dean 2 45 Floors,graded drained as required 1 a 4 ature thermometers provided 2 Non-food contact surfaces of equipment and 46 Floor,wall juncture covered 1 i 2 utensils clean 1 S Potentially hazardous food properly thawed 2 a 47 Mats removablegood repair,clean 1 Unwrapped and potentially hazardous food 2 E ui ment utensils storage handling 1 Exterior walking,driving surfaces.Good repair, L not re-served 4 8 WATER SUPPLY 48 clean 1 Food protected during storage,preparation, Walls,ceilings,ottoched equipment,properly 7 display,service and transportation 2 2 Water source adequate,safe 4 =. constructed,good repair,clean.Wall T ceiling 8 Food containers stored off of the floor 1 Hot and cold water under pressure, provideo 49 surfaces as required. 1 as required 2 h Dustless cleaning methods used,cleaning 9 Handling of food minimized 2 SO equipment ro rl stored 1 _ 10 Food dispensing utensils pro orly stored 1 9 SEWAGE DISPOSAL 16 LIGHTING 11 Toxic items properly stored labeled used 14 31 Sewo •dis osal approved 4 1WS1 Ade uate lighting rovided as required 1 � "F 3 Proper disposal of waste water f I W 17 VENTILATION 4 PERSONNEL 10 PLUMBING Room tree of steam smoke odors 121 Personnel with infection restricted 14 34 location installation maintenance 1 Room and equipment hoods,ducts,vented as CLEANLINESS OF 3 No cross connection back si hone a backflow 4 _' 53 required 1 b PERSONNEL 11 TOILET FACILITIES 18 DRESSING ROOMS AND LOCKERS Adequate,convenient,accessible,designed ;. Rooms adequate,clean,adequate lockers 13 Hand washingfacilities provided 4 33 installed 4 .r,.: S provided,facilities clean 1 14 Clean outer clothes effective hair restraints Toilet rooms enclosed with self-closingdoor 1 19 HOUSEKEEPING 1S Good hyalenic practices,smokina restricted 2 7 Proper fixtures provided,good repair,clean 1 Establishment and premises free of litter,no in. 12 HANDWASHING FACILITIES 55 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 3 INSTALLATION approved hand drying devices provided,tissue S uarters and lound 1 Z 38 waste receptacles provided 1 'uk Food contact surfaces designed,constructed, 37 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 su rfaces,desig nod,constructed 8. DISPOSAL 58 lice guide dos 1 17 maintained installed located 1 Approved containers,adequate number, 40 NONSMOKING AREAS 18 Single service articles stora s dispensing 1 $ 39 covered rodent root clean 1 Storage areas/rooms,enclosures•properly = Seats 75 or more:Nonsmoking area 19 No re use of single service article 2 10 constructed clean 1 S9 P9 rovided, si n(s)p osted of entrance(1.s smoke 3 2ff Dishwashing facilities approved design,ads- Disposed of in an approved manner,at i3- ing area indicated by sign(s). < 20guately constructed maintained installed laeated 2 Y 1 approved tr uoncv DEMERIT SCORE OLLOW UP RATING ACTION SIGNED(Inspector) DATE CORRECTIONS DUE 4 3 2 2 1 TOTAL ❑ ❑ Q� fa Oh F YES-1 CHANGE c ❑NO-2 6 ❑DELETE d. tATURE PERSON IN I Z= REMAms: W(lc/._j/1w r / 4Mrtt1� d VW-7 f /l C04'e r '0 — ".� oKt ¢tmet &' )hs,®r #` "-/ MtAo" cjkv,l v-F joy .Plvcr ate-,S DISTRIBUTION: 1st-White-Health Department 2nd-Blue-Owner/Manager HEALTH DEPARTMENT INSPECTION REPORT STATE OF CONNECTICUT TOWN FOW SEM0 ISTANUSHMENTS DEPARTMENT OF HEALTH SERVICES XW 1r,�dSO'• EHS•106 REV.9/83 150 Washington St.,Hartford,CT,06106 OWNER OR OPERATOR �0UARTERLYINSFEC110N ❑REWWCITON ❑COMMAINT ©MIwswAwN ❑OTHER Bawd 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 L STREET ADDRESS NOTICE:All SHADED AREAS ARE FOR OFFICE USE CINLY EST. H.D. I SECT. I EST.NO. CHAIN CODE SANIT.CODE— II YR. MO.. DAY TRAVEL TIME NSMECT.TIM LD. O 6 f 1 2 4 s 6 7 B 9 10 11 -12 13 14 is 16 17 1819 20 21 22 23 24 25 26 27 28 EQUIPMENT AND UTENSILS: 2 SOURCES OF FOOD 7 CLEANLINESS 14 VERMIN CONTROL 1 A roved source wholesome non adulterated 4 1 Preflushod scraped,socked and racked J245 2 Original container,properly labeled I 2 Wash water clean proper temperature _ 47 Presence n insects rodents 2 Accurate thermometers provided,dish basket, Outer openings protected against entrance of P 43 insects rodents 1 2 if used 3 FOOD PROTECTION 24 Saniti:anon rinse hot woter•chemicals 15 FLOORS, WALLS, AND CEILINGS Potentially hazardous food meets temperature 2 CI•an wi in cloths Floors,floor covering installed,constructed as rsquiremonts during storage,preparation,dis- 44 required,good repair,clean 1 3play, rvice,3 transportation 4 Food contact surfaces of utensils d equipment Adequate facilities to maintain product temper- Ij dean Floors raded drained as rs uired1ature thermometers rovided 2 Non•food contact surfaces of equipment and46 Floor wall juncture covered12 utensils clean Potential hazardous food 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, 6 not re-servod 4 8 WATER SUPPLY 48 clean 1 Food protected during storage,preparation, Walls,ceilings,ottached equipment,properI 7 dis la service and trans ortotion 2 2 Water source ads uate safe 4 constructed,good repair,clean.Wall it ceiling Hot and cold water under pressure, rovided 49 surfaces le required. 1 8 food containers stored off of the floor 1 P P Dustless cleaning methods used,cleaning L. Handlingof food minimized 2 as rs uired 2 50 equipment properly stored 1 10I Food disponsina utensils properly stored t 9 SEWAGE DISPOSAL 16 LIGHTING 11 I Toxic items properly stored labeled used 141 311 Sewa a disposal approved 14 51 Ad to lialiting provided as required 1 321 Pro •r disposal of waste water 1 17 VENTILATION 4 PERSONNEL 10 PLUMBING 521 Room tree of steam smoke odors 121 Personnel with infection restricted 4 4 34 Location installation maintenance 1 Room and equipment hoods,ducts,vented as CLEANLINESS OF 3 No cross connection back si hones bockflow 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 washin facilities provided 4 35 installed 4 provided,facilities clean 1 14 Clean outer clothes offodiv hair restraints 1 Toilet rooms enclosed with self-closin door 1 19 HOUSEKEEPING 13 Good h ionic Practices,smoking restricted 2 7 Proper fixtures Provided.cood re air clean 1 Establishment and premises free of litter,no in. 12 HANDWASHING FACILITIES 5 sects rodents harbors a no unnecessary articles 1 EQUIPMENT 6r UTENSILS: DESIGN, Suitable hand cleaner and sanitary towels or Complete separation from living/sleeping 6 CONSTRUCTION 6 INSTALLATION approved hand drying devices provided,tissue, 56 auarters and foundry1 38 waste receptacles provided Y 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,constructed DISPOSAL 58lice uide dos 1 17 maintained installed located I 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 area 19 No reuse of sin Ie service article 2 40 constructed clean 1 S9 provided, sign(s)posted at entrance(s),smok- 3 Dishwashing facilities approved design,ade- Disposed of in an approved manner,at ing area indicated by sign(s). 20 quately constructed maintained installed Ideated 1 2 t a rev fn son 1 DEMERIT SCOREFOLLOW-UP RATING ACTION SIGNEWnspector) DATE CORRECTIONS DUE 4 3 2 1 TOTAL f Xci CY / l° ❑YES-1 CHANGE c SSI Q NO-2 V 7 O ❑DELETE d. SIGNATURE OF SON IN HARGE REMARKS: �'—j cledl&I Juy6r��— i half T akn gLJia�Ir IF DISTRIBUTION: 1 at-White-Health Department 2nd-Blue-Owner/Manager NEALTH DEPARTMENT INSPECTION REPORT STATE OF CONNECTICUT TOWN POOD SRWCE UTABUSHMEdTS DEPARTMENT OF HEALTH SERVICES S'L/—"tuc E46-106 REV.9/83 150 Washington St.,Hartford,CT,06106 OWNER OR OPERATOR ❑QUARTERLY INSPECTION ❑RENNSPECTION ❑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 ESTABLISHMENT STINEU 55 NOTICE:ALL SHADED AREAS ARE FOR OFFICE USE EST. N.D. I SECT. I EST.NO. 15.0, CHAIN CODE SANIT.CODE YR. MO. OAY TRAVEL TIME NSPECT.TIM I.D. 1 1 2 1 31 41 31 61 71 8 19 110 11 12 13 14 15 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 A roved source wholesome non adulterated 4 1 Preflushed scraped,soaked and racked 1 ` 2 Original container,properly labeled 1 2 Wash water clean Proper temperature 1 ;1 42 Presence of insects rodents 2 a Accurate thermometers provided,dish basket, Outer openings protected against entrance of 2 if used P 1 43 insects rodonh 1 3 FOOD PROTECTION 15 FLOORS, WALLS, AND CEILINGS 2 Sanitizotion rinse hot water•chomicals 2 :� Potentially hazardous food meets temperature 2 Clean wi in cloths 1 Floors,floor covering installed,constructed as requirements during storage,preparation,dis. 3 lay,service,&transportation 4 Food contact surfaces of utensils&equipment required, ood repair,clean 1 clean 2 F: 4S Floors, reeled drained as required 1 Adequate facilities to maintain product temper- a 4 ature thermometers provided 2 Non-food contact surfaces of equipment and 46 Floor,wall'uncture covered 27 utensils clean 1 5 Potentially hazardous food properly thawed 2 U> = 47 Mats removable good repair,cleanI'll 1 Unwrapped and potentially hazardous food 2 Equipment/utensils storage handlingi `- Exterior walking,driving surfaces.Good repair, 6 not reserved 4 8 WATER SUPPLY 48 clean 1 ems' Food protected during storage,preparation, Walls,ceilings,attached equipment,properly 7 display,service and transportation 2 - 2 Water source adequate,safe 4 'r constructed,good repair,clean.Wall&ceiling 49 surfaces as required. 8 Food containers stored off of the floor 1 Hot and cold water under pressure,provided ? 1 3 as re uired 2 Dustless cleaning methods used,cleaning 9 Handling of food minimized 2 501 equipment ro erl stored 1 10 Food dispensing utensils properly stored 1 , ry 9 SEWAGE DISPOSAL 16 LIGHTING 11 Toxic items oroperly stored labeled used 4 31 Sewa a disposal approved 4 51 Ads uats lighting provided as required 1 32 Pro er disposal of waste water 1 17 VENTILATION 4 PERSONNEL 10 PLUMBING 72 Room tree of steam smoke odors 121 Personnel with infection restricted 4 33 location installation maintenance 1 - Room and equipment hoods,ducts,vented as CLEANLINESS OF 3 No cross connection back si hone a backflow 4 � 59 required 1 k > 5 PERSONNEL 11 TOILET FACILITIES 18 DRESSING ROOMS AND LOCKERS Adequate,convenient,accessible,designed, 111" Rooms adequate,clean,adequate lockers 13 Hand washingfacilities provided 4 35 installed 4 1 5 provided,facilities clean 1 14 Clean outer clothes effective hair restraints 1 36 Toilet rooms enclosed with self-closing door 1 ` 19 HOUSEKEEPING 15 Good hygienic practices,smokin restricted 2 < 7 pro r fixtures rovided good repair,air clean 1 .' Establishment and premises free of litter,no in- 12 HANDWASHING FACILITIES 151 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 uarters and laund 1 38 waste receptacles provided 1 Food contact surfaces designed,constructed, 57 Clson 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 office uide dos 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 reuse of single service article 2 40 constructed clean 1 59 t provided, sign(s) posted at entronce(s), smok- 3 Dishwashing facilities approved design,ads- Disposed of in an approved manner,at ing area indicated by sign(s). 201 quatelyconstructed maintained installed located 2 41 cocroved froauencv 1 DEMERIT SCORE FOLLOW-UP RATING ACTION SIGNED(Inspoctor) DATE CORRECTIONS DUE 4 3 2 1 / TOTAL .� Sow , 1 ❑ YES-1 ❑CHANGE c DSS'/ 3 ❑NO-2 n1(� ❑DELETE d. ' ATURE OF P SON IN C ARGE REMA ( DISTRIBUTION: 1st•White-Health Department 2nd Blue•Owner/Manager HEALTH DEPARTMENT INSPECTION REPORT STATE OF CONNECTICUT TOWN POOD SERVICE ESTABLISHMENTS DEPARTMENT OF HEALTH SERVICES ,5'LCcof 45 C-r EHS-106 REV.9/63 150 Washington St.,Hartford,CT,06106 OWNER OR OPERATOR 0OUARTERLY INSPECTION ❑REINSPECTION ❑COMPLAINT ❑INVESTIGATION ❑OTHER- Booed 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 NOTICE:ALL SHADED AREAS ARE FOR OFFICE USE EST. I H.D. I SECT. I EST.NO. CHAIN CODE SANK.CODE YR. MO. DAY TRAVEL TIME NSPECT.TIM I.D. Z 1 2 3 4 5 6 7 B 9 10 it 12 13 14 13 16 17 18 19 20 21 22 23 24 25 26 27 28 EQUIPMENT AND UTENSILS: 2 SOURCES OF FOOD 7 CLEANLINESS 14 VERMIN CONTROL 1 Aossroved source wholesome non aduMerated 4 1 Preflushed raped, socked and rocked 1 42 Presence of insects rodents 2 2 Ori final container, ro erl labeled 1 22 Wash water clean proper temperature 1 :Y Outer openings protected against entrance of 4 Accurate thermometer provided,dish basket, 43 insects rodents 1 `" i 3 FOOD PROTECTION 2 if used 15 FLOORS, WALLS, AND CEILINGS 2 Sanitization ring hot water-chemicals 2 Potentially hazardous food meets temperature 2 Clean wi in cloths 1 Floor,floor covering installed,constructed as requirements during storage,preparation,dis- Al require cod repair clean 1 3 play,service,&trans rtatwn 4 Food contact surfaces of utensils&equipment Adequate facilities to maintain product temper- clean floorgraded drained as required 1 4 ature thermometers provided 2 Non-food contact surfaces of equipment and " 46 Floor,wall'undure covered 1 27 utensils clean 1 5 Potentially hazardous food properly thawed 2 47 Mats removablegood repair,clean 1 Unwrapped and potentially hazardous food 28 Equipment/utensils storage ho dling Exterior walking,driving surfaces.Good repair, 6 not r«served 4 8 WATER SUPPLY 48 clean 1 ' Food protected during storage,preparation, Wails,ceilings,attached equipment,properly 7 display,service and transportation 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 surface:as required. 1 z Dustless cleaning methods used,cleaning 9 Handlingof food minimized 2 as S required 2 50 equipment properly stored 1 10 food dispensing utensils properly stored 1 9 EVIFAGE DISPOSAL 16 LIGHTING 11 Toxic items oroperlv stored labeled used 4 31 Sewa a disposal approved 4 51 Adequate li htin provided as required 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 10 A location installation maintenance 1 Room and equipment hoods,ducts,vented as CLEANLINESS OF 34 No cross connection back si hone a backf low 4 53 required 5 PERSONNEL 11 TOILET FACILITIES 18 DRESSING ROOMS AND LOCKERS Adequate,convenient,accessible,designed, Rooms adequate,clean,adequate lockers ° 13 Hand washina facilities provided 4 35 installed 4 13k 541 provided,facilities clean 1 t' 14 Clean outer clothes effective hair restraints 36 Toilet rooms enclosed with self-closing door 1 19 HOUSEKEEPING 15 Good h ionic radices smokingrestricted 2 7 Proper fixtures Provided, 00d repair,clean 1 Establishment and premises free of litter,no in. 12 HANDWASHING FACILITIES sects rodents harbors a no unnecessary orticles 1 EQUIPMENT& UTENSILS: DESIGN, Suitable hand cleaner and sanitary towels or Complete separation from living/sleeping 6 CONSTRUCTION & INSTALLATION aPPr wed hand drying devices provided,tissue, _ S uarters and Iaund 1 38 waste receptacles provided Food contact surfaces designed,constructed, 57 Clean soiled linens stored ro erl 1 16 maintained installed located 2 13 GARBAGE & RUBBISH STORAGE No live birds,turtles,other animals(except Non-food contact surfaces,designed,construct- & DISPOSAL 58 police guide dos i 17 maintained installed located 1 Approved containers,adequate number, 20 NONSMOKING AREAS 18 Single service articles storage,dispensing 1 39 covered rodent proof,clean ji Storage areas/rooms,enclosures-properly Seats 75 or more: Nonsmoking area 19 No re-use of tin le service article 2 40 constructed clean 59provided, signs) posted at entrance(s), smok- 3 Dishwashing facilities approved design,ads- Disposed of in an approved manner,of ing area indicated by sign(s).20 uatel constructed maintained installed located 2 1 a roved fro uen DEMERIT SCORE FOLLOW-UP RATING ACTION SIGNED(Inspedor) DAT CORRECTIONS 4 3 2 1 TOTAL ❑ YES-1 ` Y49e�� ❑ CHANGE c B,9-Sf/le- oL t� ❑NO-2 0 ❑DELETE d. SIGNATURE OF PERSON IN CHARGE VM a"'y REMARKS: 417_ 5'e"es^oop end "1W Ilner de-1 €,"- hko e 04--V-.s /4' 4a r ,h erJed 426 P ^sw .a< 3vl(--a&e d ice. o� sway zr`38- p,r/ aZ7o her 50- _/,q DISTRIBUTION: 1st-White-Health Department 2nd-Blue-Owner/Manager HEALTH DEPARTMENT INSPECTION REPORT STATE OF CONNECTICUT TOWN ROOD SOWS BSTABUSHMENTS DEPARTMENT OF HEALTH SERVICES A5 C>^ EHS-106 REV.9/83 130 Washington St.,Hartford,CT,06106 OWNER OR OPERATOR a—QWTERLYINS/ECYION ❑4EINSSPECTION ❑COMPLAINT ❑WVESTIGATION ❑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 A' I45�11IA5� /,? NOTICE:ALL SHADED AREAS ARE FOR OFFICE USE EST. N.D. SECT, I EST.NO. CHAIN CODE SANK.CODE YR. I -MO.-t DA�Y TRAVEL TIME NSPECT.TIM I.D.D. O / 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 Z2 23 24 25 26 27 Z8 EQUIPMENT AND UTENSILS: 2 SOURCES OF FOOD 7 CLEANLINESS 14 VERMIN CONTROL 1 Aooroved source wholesome non adulterated 4 1 Preflushed scraped,soaked and racked 1 42 Presence of insects rodents 2 2 Ori final container,properly labeled 1 2 Wash water clean proper temperature 1 € Outer openings protected against entrance of Accurate thermometers provided,dish basket, 43 insects rodents 1 23 if used 3 FOOD PROTECTION 2 Sonitization rinse hot water-chemicals) 1 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• ,.requirements service,&transportation 4 Food contact surfaces of utensils&equipment 44 required, ood repair,clean 1 Adequate facilities to maintain product temper- clean 12 45 Floors raded drained as required 1 4 ature thermometers provided 2 Non-food contact surfaces of equipment and 46 Floor,wall'uncture covered i 2 utensils clean 1 5 Potentially hazardous food properly thawed 2 47 Mats removablegood repair,clean 1 Unwrapped and potentially hazardous food MKT 2 E ui mews utensils store a handlin 1 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 die la service and transportation 2 Water source adequate,safe 4 constructed,good repair,clean.Wall&ceiling Hot and cold water under pressure,provided49 surfaces as required. 1 8 Food containers stored off of the floor 1 , p � as required 2 Dustless cleaning methods used,cleaning 9 Handling of food minimized 2 . 501 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 Sewa a disposal approved 4 F 51 equate li htin provided as required i = 32 Proper disposal of waste water 1 17 VENTILATION 4 PERSONNEL _ 10 PLUMBING 52TRoom tree of steam smoke odors 121 Personnel with infection restricted 14 A Location installation maintenance 1 .. Room and equipment hoods,ducts,vented as r;4 CLEANLINESS OF 3 No cross connection back si hone a backflow 4 �,� S3 required 1 ^r 5 PERSONNEL 11 TOILET FACILITIES 18 DRESSING ROOMS AND LOCKERS Adequate,convenient,accessible,designed, I Rooms adequate,clean,adequate lockers x - 13 Hand washing facilities provided 4 �- 35 installed 4 54 rovided facilities clean 1 k 14 Clean outer clothes effective hair restraints 1 36 Toilet rooms enclosed with self-closin door 1 , '` 19 HOUSEKEEPING 15 Good h ionic radices smokin restricted 2 v 7 Pro er fixtures orovided.coodrepair,clean 1 Establishment and premises free of litter,no in- 12 HANDWASHING FACILITIES 55 sects rodents harbors a 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 4a3 56 quarters and laundryi 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,construdeci & DISPOSAL 58 police auide dos) 1 17 maintained installed located Approved containers,adequate number, 20 NONSMOKING AREAS 18 Single service articles storage,dispensing 1 39 covered rodent proof,clenn 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), smok• 3 Dishwashing facilities approved design,ads• Disposed of in an approved manner,at ing area indicated by sign(s). 201quately constructed maintained installed located 2 41 a roved freauencv 1 DEMERIT SCORE FOLLOW-UP RATING ACTION SIGNED(Inspeaor) DATE CORRECTIONS DUE 4 3 2 1 TOTAL - 2 ' ❑ YES-1 ❑CHANGE c c t ❑NO-2 ❑DELETE d. SIGNATURE OF ON IN CH G REMARKS: v fi`1 nz UX7! 6L V d •—h t -e — a nd f -1i z IA? 414">:r co+ p rt ? coU 'Rf vfiel' 1';ivP c'.4laS rle,90 U,Z-044 7 X 0✓4., NI v C,0 c NtEP DISTRIBUTION: 1st•White•Health Department 2nd-Blue-Owner/Manager HEALTH DEPARTMENT INSPECTION REPORT STATE OF CONNECTICUT OWN FOOD SOVICE UTABUSHMBNTS DEPARTMENT OF HEALTH SERVICES J,r u/i dim ENS-106 REV.9/93 150 Washington St.,Hartford,CT,06106 OWNER OR OPERATOR e—QUARTERLYINSFECTION ❑REINSPECTION ❑COMFtARrr ❑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 fit'r �� STREET ADDRESS NOTICE:All SHADED AREAS ARE FOR OFFICE USE EST. H.D. SECT. I EST.NO. 19,A0 CHAIN COOEr,,q SANIT.CODE YR. I MO. I DAY PqTRAVEL TIME NSFECT.TIM LD. 4So3b � 1 12131 4 3 6 7 B 910 11 12 13 14113116 17 1B 19 20 21 22 23 24 23 P!�[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 1f ` 42 Presence of insMs rodents 2 2 Original container,properly labeled 1 22 Wash water clean proper temperature 1 Outer openings protected against entrance of Accurate thermometers provided,dish basket, 43 insect: rodents 23 if used t 3 FOOD PROTECTION . w 15 FLOORS, WALLS, AND CEILINGS 2 Sanitization rinse hot water-chemicals) 2 3 Potentially hazardous food meets temperature 251 Clean wi in cloths 1 Floors,floor covering installed,constructed as requirements during storage,preparation,dis- � 44 required, ood repair,clean 1 3 lay,service,3 transportation 4 - Food contact surfaces of utensils 3 equipment Adequate facilities to maintain product temper- clean 2 45 Floors raded drained as required 1 4 ature thermometers provided 2 Non-food contact surfaces of equipment and Al Floor,wall'uncturo covered 1 27 utensils clean 1 S 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 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 r 7 display,service,and transportation 2 Water source adequate, constructed,good repair,clean.Wall 3 cei li safe 4 =` ng49 surfaces as required. 1 8 Food containers stored off of the floor 1 Hot and cold water under pressure,provided got required 2 Dustless cleaning methods used,cleaning k 9 Handling of food minimized 2 50 a ui ment properly stored 1 10 Food dispensing utensils properly stored 1 9 SEWAGE DISPOSAL 16 LIGHTING 11 Toxic items properly stored labeled used 14 HE 311 Sewage disposal approved 4 ,,' 51 Ads uate liahtina provided as required I 1 32 Proper disposal of waste water 17 VENTILATION 4 PERSONNEL 10 PLUMBING 521 Room tree of steam smoke odors 121 Personnel with infection restricted 4 3 Location installation maintenance 1 Room and equipment hoods,ducts,vented as ired CLEANLINESS OF 34 No cross connection back siphon-le, _g bockflow 4 53 requ 1 18 DRESSING ROOMS AND LOCKERS 5 PERSONNEL 11 TOILET FACILITIES Adequate,convenient,accessible,designed, Rooms adequate,clean,adequate lockers 13 Hand washina facilities provided 4 35 installed 4 54 provided,facilities clean i I 14 Clean outer clothes effective hair restraints i n: 36 Toilet rooms enclosed with self-closin door i 19 HOUSEKEEPING 1 S Good hygienic oractices,smoking restricted 2 7 Proper fixtures orovided.cood re air Cleo n:, J.L W.W. Establishment and premises free of litter,no in. 12 HANDWASHING FACILITIES 551 sects rodents harbors a no unnecessary articles 1 EQUIPMENT& UTENSILS: DESIGN, Suitabis hand cleaner and sanitary towels or Complete separation from living/sleeping b CONSTRUCTION 8 INSTALLATION approved hand drying devices provided,tissue 56 auarters and laundry1 38 waste receptacles provided 1 57 Clean soiled linens stored properly 1 Food contact surfaces designed,constructed,16 maintained installed located 2 13 GARBAGE & RUBBISH STORAGE No live birds,turtles,other animals(except Non-food contact surfaces,designed,constructed' & DISPOSAL police guide dos) 1 17 maintained installed located 1 Approved containers,adequate number, z 20 NONSMOKING AREAS 1B Single service articles storage,dispensing 1 39 covered rodent proof,clean 1 Storage areas/rooms,enclosures-properly Seats 75 or more:Nonsmoking area 19 I No reuse of single service article 2 40 constructed clean 1 59 provided, sign(s)posted at entronce(s), smok• 3 Dishwashing facilities approved design,ado- Disposed of in an approved manner,at ing area indicated by sign(s). "` 20 uatel constructed maintained installed located 2Al approved fro uen 1 DEMERIT SCORE FOLLOW-UP RATING ACTION SIGNED(Inspedor) DATE CORRECTION UE 4 3 2 1 TOTAL ¢f jv I ❑ YES-1 ❑CHANGE c d-ST/ C� Z 3 ❑+NO.2 Q Q ❑DELETE d. AT E Of PE RGE REMARKS: ' T v� /OWC e1.fC%-i1I`LC s >° Y C•s �GZla✓cBs — T CJ� 7+32 . GCcvt�w a� ©¢' (.cs�J7�r ef✓ rK bar•L oF' i�",d aY eu,s� DISTRIBUTION: 1st-White-Health Department 2nd Blue-Owner/Manage► HEALTH DEPARTMENT INSPECTION REPORT Town of South Windsor Date of Inspection '2—//-- yY FOOD SERVICE ESTABLISHMENTS HEALTH DEPARTMENT o Time /h Owner QUARTERLY INSPECTION ❑ REINSPECTION NAME OF ESTABLISHMENT STREET ADDRESS Licensee o� 7—/� //jn ��• cz/ 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 7. EQUIPMENT AND UTENSILS: 14. VERMIN CONTROL CLEANLINESS 1 Approved source,wholesome,non adulterated q 21 Preflushed,scraped,soaked and racked 1 42 Presence of insects/rodents 2 2 Original container,properly labeled 1 22 Wash water clean,proper temperature 1 43 Outer openings protected against entrance of 23 Accurate thermometers provided,dish basket,if used 1 insects/rodents i 3. FOOD PROTECTION 24 Sanitizationrinse(hotwater—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 ds required. service,&transportation 4 clean good repair,clean 4 Adequate facilities to maintain product temperature, 28 Equiprnent/utensils,storage handling 1 45 Floors,graded,drained as required 1 thermometers provided 2 46 Floor,wall juncture covered 1 5 Potentially hazardous food properly thawed 2 8. WATER SUPPLY 47 Mats removable,good repair,clean 1 6 Unwrappedand potentially hazardous food not re-served 4 48 Exterior walking,driving surfaces:Good repair,clean 1 7 Food protected during storage,preparation,display, 29 Water source:adequate,safe 4 P g g P P49 Walls,ceilings.attached eginpment:properly service,and transportation 30 Hct and cold water under pressure,provided asrequired 2 constructed,good repair,clean.Wall and ceiling 8 Food containers stored off of the floor 1 surfaces as required 1 9. SEWAGE DISPOSAL 50 Dustless cleaning methods used,cleaning Q ui iment 9 Handling of food minimized 2 R g q 1 10 Food dispensing utensils properly stored t 31 Sewage disposal approved 4 properly stored it Toxic items properly stored,labeled,used 4 32 Proper disposal of waste water 1 16. LIGHTING 4. PERSONNEL 10. PLUMBING 51 Adequate fighting provided as required i 1 33 Location,installation,maintenance 1 12 Personnel with infection restricted 4 34 No cross connection,back siphonage,backflow 4 17. 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 Suitablehand cleanerand sanitary towels or approved facilities clean I 1 CONSTRUCTION AND INSTALLATION hand drying devices provided,tissue,waste - receptacles provided. 1 19. HOUSEKEEPING 16 Food contact surfaces:designed,constructed, 13. GARBAGE AND RUBBISH STORAGE maintained,installed,located 2 &DISPOSAL 55 Establishment and premises free of litter,no insect/ 17 Non-food contact surfaces:designed,constructed, 39 Approved containers,adequate number;covered, rodent harborage,no unnecessary articles I maintained.installed,located 1 rodent roof,clean 1 56 Complete separation from living/sleeping 18 Sin le service articles:storage,dispensing 1 P l P quarters g g p g 40 Storage areas/rooms,enclosures—properly and laundry 1 19 No re-use of single service article 2 constructed clean 1 57 Clean/soiled linens stored properly i 20 Dishwashing facilities:approved design,adequately 41 Disposed of in an approved manner,at approved 58 No live birds,turtles,other animal's(except. constructed,maintained,installed,located 2 frequency 1 police guide dogs) 1 DEMERIT SCORE RATING'SIGNED Certified Officer) DATE CORRECTIONS DUE SIGNATURE OF PERSON Interviewed TOt/TAL �S Sa�i7 �iS oe REMARKSp�, -*d7 —Glc�e, r�f case i►°,�`//j-�/i s. c(elm 010"t�r�- s .0.1 VV— G eaq Flvof 6 y cauruf r� �lvo� v�'Css ?T 7— add iT ,D t W Cor c 15 0Ci We-VZ SWHD 2/79 EHFS1 INSPECTION REPORT Town of South Windsor Date of Inspection FOOD SERVICE ESTABLISHMENTS HEALTH DEPARTMENT Time io 5-10 A Svv�Gi C� QUARTERLY INSPECTION ElREINSPECTION wner hid NAME Of ESTABLISHMENT STREET ADDRESS LICensee // rS{arr �ju ast 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 7. EQUIPMENT AND UTENSILS: 14. VERMIN CONTROL CLEANLINESS i Approved source,wholesome,non adulterated 4 21 Preflushed,scraped,soaked and racked 1 42 Presence of insects/rodents 2 2 Original container,properly labeled 1' 12 Wash water clean,proper temperature 1 43 Outer openings protected against entrance of 23 Accurate thermometers provided,dish basket,if used 1 insects/rodents i 3. FOOD PROTECTION 24 Sanitization rinse(hot water—chemical) 2 25 Clean wiping cloths 1 15. FLOORS, WAILS, AND CEILINGS 3 Potentially hazardous food meets temperature 26 Food contact surfaces of utensils and equipment cl ean 2 requirements during storage,preparation,display, 27 Non-food contact surfaces of equipment and utensils 44 floors:floor covenng installed,constructed asrequued, service,&transportation 4 clean good repair,clean 4 Adequate facilities to maintain product temperature, 28 Equipment/utensils,storage handling 1 45 Floors,graded,drained as required 1 thermometers provided 2 46 Floor,wall juncture covered 1 5 Potentially hazardous food properly thawed 2 8. WATER SUPPLY 47 Mats removable,good repair,clean i 6 Unwrapped and potentially hazardous food not re-servedj 4 48 Exterior walking,driving surfaces:Good repair,clean 1 7 Food protected during storage,preparation,display, 29 Water source:adequate,safe 4 P g g P P 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. SEWAGE DISPOSAL 50 Dustless cleaningmethods used,cleaning equipment 9 Handling of food minimized 2 properly stored g q l 10 Food dispensing utensils properly stored 1 31 Sewage disposal approved 4 1 11 Toxic items properly stored,labeled,used 4 32 Proper disposal of waste water 1 16. LIGHTING 4.PERSONNEL 10. PLUMBING 51 Adequate fighting provided as required 1 33 Location,installation,maintenance 1 12 1 Personnel with infection restricted . 4 34 No cross connection,back siphonage,backflow 4 17. VENTILATION 11. TOILET FACILITIES 5. CLEANLINESS OF PERSONNEL 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 i 1$. DRESSING ROOMS AND LOCKERS 15 Good hygienic practices,smoking restricted 2 i12. HANDWASHING FACILITIES 54 Rooms adequate,clean,adequate lockers provided 6. EQUIPMENT AND UTENSILS:DESIGN, 38 Suitable hand cleanerand sanitary towels or approved facilities clean } CONSTRUCTION AND INSTALLATION hand drying devices provided,tissue,waste receptacles provided. 1 19. HOUSEKEEPING 16 Food contact surfaces:designed,constructed, 13. GARBAGE AND RUBBISH STORAGE maintained,installed,located 2 &DISPOSAL 55 Establishment and premises free of litter,no insect/ 17 Non-food contact surfaces:designed,constructed, rodent harborage,no unnecessary articles I maintained.installed,located 1 39 Approved containers,adequate number,covered, rodent proof,clean 1 56 Complete separation from living/sleeping quarters 18 Single service articles:storage,dispensing 1 and laundry j 40 Storage areas/rooms,enclosures—properly 19 No re-use of single service article 2 constructed clean 1 57 Clean/soiled linens stored properly i 20 Dishwashing facilities:approved design,adequately 41 Disposed of in an approved manner,at approved 58 No live buds,turtles,other animals(except: constructed,maintained,installed,located 2 frequency 1 police guide dogs) 1 DEMERIT SCORE RATING SIGNED(Certified Officer) DATE CORRECTIONS DUE SIGNATURE OF PERSON Interviewed :4,� 22_ 12 TOTAL ,L f OS .r'aon a s 2 2 Y 'oe)a�G� �a E'assi6leGfiu2 cc REMAfA/R(�KS y {l ��-,G��dvi• dai,,.c �-�inl�tc�rt afr��6Y.,c[iir a� C'd��Ci",C �'�a�Lv��L' ��i� SWHD 2/79 EHFS1 a INSPECTION REPORT Town of South Windsor Date of Inspection g-30 —$/ ►� FOOD SERVICE ESTABLISHMENTS HEALTH DEPARTMENT Time 3 . aQUARTERLY INSPECTION ❑ REINSPECTION Owner 14AME Of ESTABLISHMENT STREET ADDRESS / Licensee d, Person Seett�lf rsf e 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 7. EQUIPMENT AND UTENSILS: 14. VERMIN CONTROL CLEANLINESS i Approved source,wholesome,non adulterated 4 21 Preflushed,scraped,soaked and racked 1 42 Presence of insects/rodents 2 2 Original container,properly labeled 1 22 Wash water clean,proper temperature 1 43 Outer openings protected against entrance of 23 Accurate thermometers provided,dish basket,if used 1 insects/rodents 1 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 as required. service,&transportation clean good repair,clean 1 4 Adequate facilities to maintain product temperature, 28 Equipment/utensils,storage handling 1 45 Floors,graded,drained as required 1 fhermorneters provided 2 46 Floor,wall juncture covered 1 5 Potentially hazardous food properly thawed 2 8. WATER SUPPLY 47 Mats removable,good repair,clean 1 6 Unwrapped and potentially hazardous food not re-served 4 48 Exterior walking,driving surfaces.Good repair,clean 1 7 Food protected during storage,preparation,display, 29 Water source:adequate,safe q P R g P P P Y, 49 Walls,ceilings,attached equipment:properly service,and transportation 30 Hctandcoldwaterunderpressure,providedasrequired 2 constructed,good repair,clean.Wall and ceiling 8 Food containers stored off of the floor 1 surfaces as required 1 9 Handling of food minimized 9. SEWAGE DISPOSAL 50 Dustless cleaning methods used,cleaning equipment properly stored 1 10 Food dispensing utensils properly stored 1 31 Sewage disposal approved 4 if Toxic items properly stored,labeled,used 4 32 Proper disposal of waste water 1 16. LIGHTING 4. PERSONNEL 10. PLUMBING 51 Adequate lighting provided as required i 33 Location,installation,maintenance 1 12 Personnel with infection restricted 7777T-4 34 No cross connection,back siphonage,backflow 4 11. VENTILATION 11. TOILET FACILITIES — 5. CLEANLINESS OF PERSONNEL 52 Room free of steam,smoke odors 1 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 oms adequate,clean,adequate lockers provided 6. EQUIPMENT AND UTENSILS:DESIGN, 38 Suitable hand cleanerand sanitary towels orapprj1JE cilities clean 1 CONSTRUCTION AND INSTALLATION hand drying devices provided,tissue,waste I receptacles provided. . HOUSEKEEPING 16 Food contact surfaces:designed,constructed, 13. GARBAGE AND RUBBISH STORA maintained,installed,located 2 &DISPOSAL tablishment and premises free of litter,no insect/ 17 Non-food contact surfaces:designed,constructed, 39 Approved containers,adequate number,covereddent harborage,no unnecessary articles i maintained,installed,located 1 rodent roof,clean m lete se aration from livin slee in18 Sin le service articles:stora e,dis ensin 1 p l P g� p g quarters g g pg 40 Storage areas/rooms,enclosures—properlyd laundry19 No re-use of single service article 2 constructed clean ean/soiled linens stored properly20 Dishwashing facilities:approved design,adequately 41 Disposed of in an approved manner,at approved live birds,turtles,other animals(except: constructed,maintained,installed,located 2 frequency lice guide dogs) 1 DEMERIT SCORE RATING'SIGNED(Certified Officer) DATE CORRECTIONS DU,E/ SIGNATURE OF PERSON Interviewed XIX1 / TOTAL REMARKS / — '�LL iclll__ scoop cajr 1�- Jr 0�4e&-d I,N t-CC d7- fSa .rho,- cle0--,ik3 SWHD 2/79 EHFS1 INSPECTION REPORT Town of South Windsor Date of Inspection/c>-2- 'v FOOD SERVICE ESTABLISHMENTS HEALTH DEPARTMENT Time 2 OwnerXo d C°�ir� QUARTERLY INSPECTION ❑ REINSPECTION NAME OF ESTABLISHMENT STREET ADDRESS LlCensee —11 F6I/� -16A, 40W 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 1. EQUIPMENT AND UTENSILS: 2. SOURCES OF FOOD CLEANLINESS 14. VERMIN CONTROL 1 Approved source,wholesome,non adulterated 4 11 Preflushed,scraped,soaked and racked 1 42 Presence of insects/rodents 2 2 Original'contamer,properly labeled 1 22 Wash water clean,proper temperature 1 43 Outer openings protected against entrance of 23 Accurate thermometers provided,dish basket,if used 1 insects/rodents 1 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 clean2 requirements during storage,preparation,display, 27 Non-food contact surfaces of equipment and utensils 44 Floors:floor covennginstalled,constructed asrequued, service,&transportation clean 1 good repair,clean 1 4 Adequate facilities to maintain product temperature, 28 Equipment/utensils,storage handling 1 45 Floors,graded,drained as required 1 thermometers provided 2 46 Floor,wall juncture covered l 5 Potentially hazardous food properly thawed 2 8. WATER SUPPLY 47 Mats removable,good repair,clean 29 Water source:adequate,safe 1 6 Unwrapped and potentially hazardous food not re-served 4 48 Exterior walking,driving surfaces-Good repair,clean 1 4 7 Food protected during storage,preparation,display, — 49 Walls,ceilings,attached equipment:properly service,and transportation 30 HGt and cold water under pressure.provided as required 2 constructed,good repair,clean.Wall and ceiling 1 8 food containers stored oft of tilesurfaces as required floor 1 9 Handling of food minimized 2 9. SEWAGE DISPOSAL 50 Dustless cleaning methods used,cleaning equipment properly stored 10 Food dispensing utensils properly stored 31 Sewage disposal approved 4 1 11 Toxic items properly stored,labeled,used 4 32 Proper disposal of waste water 1 16. LIGHTING 4. PERSONNEL 10. PLUMBING 51 Adequate lighting provided as required I 1 33 Location,installation,maintenance 1 12 Personnel with infection restricted 4 34 No cross connection,back siphonage,backflow 4 17. VENTILATION 11. TOILET FACILITIES 5. CLEANLINESS OF PERSONNEL 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 towelsor approved facilities clean I 1 CONSTRUCTION AND INSTALLATION hand drying devices provided,tissue,waste receptacles provided. 1 19. HOUSEKEEPING 16 Food contact surfaces_designed,constructed, 13. GARBAGE AND RUBBISH STORAGE maintained,installed,located 2 &DISPOSAL 55 Establishment and premises free of litter,no insect/ 17 Non-food contact surfaces:designed,constructed, 39 Approved containers,adequate number,covered, rodent harborage,no unnecessary articles I maintained,installed,located 1 rodent proof,clean 1 56 Complete separation from living/sleeping quarters 18 Single service articles:storage,dispensing 1 40 Storage areas/rooms,enclosures—properly and laundry 1 19 No re-use of single service article 2 constructed clean 1 57 Clean/soiled linens stored properly i 20 Dishwashing facilities:approved design,adequately 41 Disposed of in an approved manner,at approved 58 No live birds,turtles,other nimals(except: constructed,maintained,installed,located 2 frequency 1 police guide dogs) 1 DEMERIT SCORE RATING SIGNED(Certified Officer) DATE CORRECTIONS DUE SIGNATU OF P Interviewed 4` 2 / 1 TOTAL [ 1 t `16_ go 7-7REMA KS d W7— c�rf i0� C► ov�r^.s- �p�� 'Q� 1�'lavr� jlg• 3 a m.� evvs�/cr qel/cl - 'ji-ev '®r ter oLTspr-,f1'Ar e�ckKot 6L- J-A � th i c�e {�cwdle Cbr�rs t cekY-u�� wi74-14 i ce 1 M%.l crS 7�cr'` Crs�{ee �us� be YS' F SWHD 2/79 EHFS1 INSPECTION REPORT Town of South Windsor Date of Inspection 3 —A-7— C-o FOOD SERVICE ESTABLISHMENTS HEALTH DEPARTMENT Time p Aea. J'ocfl.l t-,.d C�ja QUARTERLY INSPECTION ElREINSPECTION Owner NAME OF ESTABLISHMENT STREET ADDRESS Licensee ? Person Seen e-,Krt '- 11Z��c per 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 7. EQUIPMENT AND UTENSILS: 14. VERMIN CONTROL CLEANLINESS 1 Approved source,wholesome,non adulterated 4 21 Preflushed,scraped,soaked and racked 1 42 Presence of insecls/rodents p 2 Original container,properly labeled 1 22 Wash water clean,proper temperature 1 43 Outer openings protected against entrance of 23 Accurate thermometers provided,dish basket,if used 1 insects/rodents 1 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 asrequrred, service,&transportation 4 clean I good repair,clean 4 Adequate facilities to maintain product temperature, 28 Equipment/utensils,storage handling 1 45 Floors,graded,drained as required 1 thermometers provided 2 46 Floor,wall juncture covered 1 5 Potentially hazardous food properly thawed 2 8. WATER SUPPLY 47 Mats removable,good repair,clean 1 6 Unwrapped and potentially hazardous food notre-served 4 48 Exterior walking,driving surfaces-Good repair,clean 1 7 Food protected during storage,preparation,display, 29 Water source:adequate,sate q P g g P P49 Walls,ceilings,attached equipment:properly service,and transportation 30 Hct and cold water under pressure,provided asrequired 2 constructed,good repair,clean.Wall and ceiling 8 Food containers stored off of the floor 1 surfaces as required 9. SEWAGE DISPOSAL 50 Dustless cleaningmethods used,cleaning equipment 9 Handling of food minimized properly stored g f 10 food dispensing utensils properly stored 31 Sewage disposal approved q 1 11 Toxic items properly stored,labeled,used 4 32 Proper disposal of waste water 1 16. LIGHTING 4. PERSONNEL 10. PLUMBING 51 Adequate lighting provided as required i 1 33 Location,installation,maintenance 1 12 Personnel with infection restricted 4 34 No cross connection,back siphonage,backflow 4 17. VENTILATION 11. TOILET FACILITIES — 5. CLEANLINESS OF PERSONNEL 52 Roorn tree of steam,smoke odors 1 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 out clothes,effective hair restraints 1 37 Proper fixtures provided,goad 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 I 1 CONSTRUCTION AND INSTALLATION hand drying devices provided,tissue,waste receptacles provided- 1 19. HOUSEKEEPING 16 Food contact surfaces:designed,constructed, 13. GARBAGE AND RUBBISH STORAGE maintained,installed,located 2 &DISPOSAL 55 Establishment and premises free of litter,no insect/ 17 Non-food contact surfaces:designed,constructed, 39 Approved containers,adequate number,covered, rodent harborage,no unnecessary articles 1 maintained.installed,located 1 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 i 20 Dishwashing facilities:approved design,adequately 41 Disposed of in an approved manner,at approved 58 No live birds,turtles,other animals(except: constructed,maintained,installed,located 2 frequency 1 police guide rigs)ZIA 1 DEMERIT SCORE RATING SIGNED(Certified Officer) DATE CORRECTIONS DUE SIG NAT F PERS In V /, $dl 2Z 1 2 TOTAL p aj %V om &J V O 73 7 �3 �t 1l� IP�9 • ��.sai�6�e C REMARKS j#7 ^ a(A(H-r-It o-e eovri^a nrfealed aC'or ('/oelrescr,.,, lioLrfs a O11e' Cox•ti')1C4"• 4— sco a,b plee did 10.r r%cv m sed -for so ir4 dr i At 4C lo^ Stbnf V✓CC( GLT fCie At92Cki&r %H ""'*' CQhLcof kC 3?O�� 1NJ/dr Act�tGrp� f7►tl;l FlooP a/^«' by cloc't-s of AMW4.10-a—iu nerd o-lea..4 c. saa.r _06 or Qhr�s ULcder CC)vKAMO-- h&,eQ� r,14_1�fA-C y9- WAJI Vkdp,- w o -eoi�do Q�-�u.ra s,h AL x�t�.f-f br ,pep f`r`eO� SWHD 2/79 EHFS1 INSPECTION REPORT Town of South Windsor Date of Inspection -3®-? FOOD SERVICE ESTABLISHMENTS HEALTH DEPARTMENT Time a— -so..flal�yd co�-;.D aQUAIRTERLY INSPECTION ❑ REINSPECTION Owner NAME OF.ESTABLISHMENT STREET ADDRESS Licensee 7-// cr l/i" A.., Person Seen >Yeve 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 7. EQUIPMENT AND UTENSILS:CLEANLINESS 14. VERMIN CONTROL I Approved source,wholesome,non adulterated 4 21 Preflushed,scraped,soaked and racked 1 42 Presence of insects/rodents 2 2 Original container,properly labeled 1 22 Wash water clean,proper temperature 1 43 Outer openings protected against entrance of 23 Accurate thermometers provided,dish basket,if used 1 insects/rodents i 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 asregmred, service,&transportation 4 clean 1 good repair,clean 4 Adequate facilities to maintain product temperature, 28 Equipment/utensils,storage handling 1 45 Floors,graded,drained as required1 thermometers provided 2 46 Floor,wall juncture covered i 5 Potentially hazardous food properly thawed 2 8. WATER SUPPLY 47 Mats removable,good repair,clean 1 6 Unwrapped and potentially hazardous food not re-served 4 48 Exterior walking,driving surfaces-Good repair,clean 1 7 Food protected during storage,preparation,display, 29 Water source:adequate,safe q service,and transportation 30 Hctand cold water under pressure.providedasregwred 2 49 Walls,ceilings,attached egmpmWal properly 2 constructed,good repair,clean.Wall and ceiling 8 Food containers stored off of the floor 1 SEWAGE DISPOSAL surfaces as required 9. 9 Handling of food minimized 2 50 Dustless cleaning methods used,cleaning equipment 1 10 Food dispensing utensils properly stored 1 31 Sewage disposal approved 4 properly stored 11 Toxic items properly stored,labeled,used 4 32 Proper disposal of waste water 1 16. LIGHTING 4. PERSONNEL 10. PLUMBING 51 Adequate fighting provided as required I 1 33 Location,installation,maintenance 1 12 Personnel with infection restricted 4 34 No cross connection,back siphonage,backflow 4 17. VENTILATION 5. CLEANLINESS OF PERSONNEL 11. TOILET FACILITIES 52 Roorn 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 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. EQUIPMENTAND UTENSILS:DESIGN, 38 Suitable hand cleaner and sanitary towels or approved facilities clean I 1 CONSTRUCTION AND INSTALLATION hand drying devices provided,tissue,waste _ I receptacles provided. LID 19. HOUSEKEEPING is Food contact surfaces designed,constructed, 13. GARBAGE AND RUBBISH STORAGE maintained,installed,located 2 &DISPOSAL 55 Establishment and premises free of litter,no insect/ 17 Non-food contact surfaces:designed,constructed, 39 Approved containers,adequate number,covered, rodent harborage,no unnecessary articles 1 maintained.installed,located 1 dispensing rodent roof,clean 18 Single service articles:storage, ensin 1 56 Complete separation from living/sleeping quarters g g p g 1 p40 Storage areas/rooms,enclosures—properly and laundry 1 19 No re-use of single service article constructed clean 1 57 Clean/soiled linens stored properly 2 1 20 Dishwashing facilities:approved design,adequately 41 Disposed of in an approved manner,at approved 58 No live buds,turtles,other animals(except constructed,maintained,installed,located 2 frequency 1 police guide dogs 1 DEMERIT SCORE RATING'SIGNED(Certified Officer) DATE CORRECTIONS DUE SIGNA 8 PERSO yv 2 1 r/ TOTAL ey7 / CIJ .fbb�t �'S-1, b Pa�si�l� REMARKS ,-,V?— `yam ahyia/tC Ih`o/ved /`h {aovl Oh�pev"—TleH ry fv air nrs�r�ik�. -fi3(OL- Paprr �owe�r �Iecdral a-� ham4 rt*,4', t1rmle� VA(le/^ SaMC Cb�rt�P� dhC�S fi'qp- (Wadl vh.Q6 74pu.0 corupav-fr►emI- SWHD 2/79 EHFS1 INSPEGTIUN HtPUH I blAlt yr WIVIVtC nC 7t- FOOD SERVICE ESTABLISHMENTS DEPARTMEN�-TT OF HEALTH TOWN EHS-106 REV.12.74 5'.W;q /S,o/�_ _ DATE OF INSPECTION ETOUARTERLY INSPECTION ❑ REINSPECTIONP ?— NAME OF fSTAlUSHMENT STREET ADDRESS OWNER OR OPERATOR CJAI 7-!! Sfcrc �11j�* oar /0- 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 7. EQUIPMENT AND UTENSILS: 14.VERMIN CONTROL CLEANLINESS 1 Approved source,wholesome,non adulterated 4 21 Preflushed,scraped,soaked and racked 1 42 Presence of insects/rodents 2 1 Original container,properly labeled 1 22 Wash water clean,proper temperature 1 43 Outer openings protected against entrance of 23 Accurate thermometers provided,dish basket,if used 1 insects/rodents 1 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:Iloor covering installed,constructed asreguired, service,&transportation 4 clean 1 good repair,clean 4 Adequate facilities to maintain product temperature, 28 Equipment/utensils,storage handling 45 Floors,graded,drained as required 1 thermometers provided 46 Floor,wall juncture covered i 5 Potentially hazardous food properly thawed 2 8. WATER SUPPLY 47 Mats removaole,good repair,clean 1 6 Unwrapped and potential lyhazardous food notre-served 4 48 Exterior walking,driving surfaces:Good repair,clean 1 7 Food protected during storage,preparation,display, 29 Water source:adequate,safe 4 service,and transportation 30 Hotand cold water under pressure, rovidedasre required 2 49 Walls,ceilings,attached equipment:properly p q constructed,good repair,clean.Wall and ceiling 8 Food containers stored off of the floor 1 surfaces as required 9 Handling of food minimized 2 9. SEWAGE DISPOSAL 50 Dustless cleaning methods used,cleaning equipment properly stored 10 Food dispensing utensils properly stored Ac31 Sewage disposal approved 4 1 it Toxic items properly stored,labeled,used 4 32 Proper disposal of waste water t 16. LIGHTING 4. PERSONNEL 10. PLUMBING 51 Adequate IighUng provided as required 1 33 Location,installation,maintenance 12 Personnel with infection restricted 4 34 No cross connection,back siphonage,backflow 4 17. VENTILATION 5. CLEAN 11. TOILET FACILITIESLINESS OF PERSONNEL 52 Room free of steam,smoke odors 1 35 Adequate,convenient,accessible,designed,installed 4 53 Room and equipment-hoods,ducts vented as required i 13 and washing facilities provided 4 36 Toilet rooms enclosed with self-closing door 1 14 Clean outer clothes,effective hair restraints 37 Proper fixtures provided,good repair,clean 1 18. DRESSING ROOMS AND LOCKERS 15 Good hygienic practices,smoking restricted 2 12. HANDWASHING FACILITIES JE oms adequate,clean,adequate lockers provided 6. EQUIPMENT AND UTENSILS:DESIGN, 28 Suilablehand cleaner and sanitary towels orapprcilities clean 1 CONSTRUCTION AND INSTALLATION hand drying devices provided,tissue,waste receptacles provided. 9. HOUSEKEEPING 16 Food contact surfaces:designed,constructed, 13. GARBAGE AND RUBBISH STORA maintained,installed,located 2 &DISPOSAL tablishment and premises free of litter,no insect/ 17 Non-food contact surfaces:designed,constructed, 39 Approved containers,adequate number,covereddent harborage,no unnecessary articles 1 maintained,installed,located 1 rodent proof,clean omplete separation from living/sleeping quarters 18 Single service articles.storage,dispensing 1 d laundry 1 40 Storage areas/rooms,enclosures—properly19 No re-use of single service article 2 constructed clean ean/soled linens stored properly20 Dishwashing facilities:approved design,adequately 41 Disposed of in an approved manner,at approveo live birds,turtles,other animals(exceptconstructed,maintained,installed,located 2 frequency olice guide dogs) i DEMERIT SCORE RATING SIGNED IINSPECTORI DATE CORRECTIONS DUE SIGNAT00, URJE1 OF PERSON IN CHARGE 46) Y11� TOTAL a ��F, f® R��tARKS�y —/ OmV CO AI 37"A►`QS C fi�rl7 A/aT ��[!i%H" #?- pN4a%_APe ,sly%ear nrea6d 0-0— Tok4s WOd 401 o�EsD�rlfihy AV* der nt.a54 �C Ory�lY �o•�� ly Ohybn� i�arr�lr�Q7/ iH �oeo( DsnUe fi� ,iur /ham carer ��£ _�r` hair rrs�r�1�e7�i fi G vs )n Tic oo/ oe "d' dSa �oro�y v7��r AZOV, &AI erg eet'42 is lreebl eL�c¢kl i , y`la7or 411006" 01 //1 z,a1,01I mirtG 11UN Ktru l 31AIt Ulr CUNNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF HEALTH TOWN EHS-106 REV.12-74 !'` a�%&O^ DATE OF INSPECTION QUARTERLY INSPECTION ❑ REINSPECTION NAME OF ESTABUSHMENT STREET ADDRESS OWNER OR OPERATOR 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 7. EQUIPMENT AND UTENSILS: 14.VERMIN CONTROL CLEANLINESS 1 Approved source,wholesome,non adulterated 4 21 Preflushed,scraped,soaked and racked 1 41 Presence of insects/rodents 2 2 Original container,properly labeled 1 22 Wash water clean,proper temperature 1 43 Outer openings protected against entrance of 23 Accurate thermometers provided,dish basket,if used 1 insects/rodents i 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 clean2 requirements during storage,preparation,display, 27 Non-food contact surfaces of equipment and utensils 44 Floors.floorcovenhg installed,constructed asrequired, service,&transportation 4 clean good repair,clean- It 4 Adequate facilities to maintain product temperature, 28 Equipment/utensils,storage handling 45 Floors,graded,drained as required i thermometers provided 2 46 Floor,wall juncture covered6.2 i 5 Potentially hazardous food properly thawed 2 8. WATER SUPPLY 47 Mats removaole,good repair,clean 1 6 Unwrapped and potential lyhazardous food notre-served 4 48 Exterior walking,driving surfaces:Good repair,clean 1 7 Food protected during storage,preparation,display, 29 Water source:adequate,safe 4 P g g P P49 Walls,cedmgs,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 1 9 Handling of food minimized 2 9. SEWAGE DISPOSAL 50 Dustless cleaning methods used,cleaning equipment i 101 Food dispensing utensils properly stored 31 Sewage disposal approved 4 1 properly stored it Toxic items properly stored,labeled,used 4 32 Proper disposal of waste water 1 16. LIGHTING 4. PERSONNEL 10. PLUMBING 51 Adequate lighting provided as required 1 33 Location,installation,maintenance 1 — 12 Personnel with infection restricted 4 34 No cross connection,back siphonage,backflow 4 17. VENTILATION 11. TOILET FACILITIES 5. CLEANLINESS OF PERSONNEL 52 Room free of steam,smoke odors t 35 Adequate,convenient,accessible,designed,installed 4 53 Room and equipment hoods,ducts vented as required 1 13 Hand washing facilities provided q 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, 28 Suitable hand cleanerand sanitary towels or approved facilities clean 1 CONSTRUCTION AND INSTALLATION hand drying devices provided,tissue,waste receptacles provided. 1 19. HOUSEKEEPING 16 Food.contact surfaces:designed,constructed, 13. GARBAGE AND RUBBISH STORAGE 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 1 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 line'[) stored properly 1 20 Dishwashing facilities:approved design,adequately 41 Disposed of in an approved manner,at approved 58 No live buds,turtles,other animals(except: constructed,maintained,installed,located 2 frequency 1 police guide dogs) 1 IS DEMERIT SCORE RATING SIGNED (INSPECTOR) DATE CORRECTIONS DUE S(GNAT F PERSO NCH E 40 22 15 TOTAL 04 ,(boy @'s V 91 �, p�ssi 6 le RE RKS / P/' b rl�S r O�� vi. is - �® M y low ?atz�s t�.se-1 �e� oCr,ra st�Ts ,/off oLOE4s' rn ,,Y4 6e r7- C�ni' ctl�r�s Wr co,� -e r►+�cLr3i+c �r- n,� sl�c�Ceo� a/rQ:-t�� as 9912 04AA1&* he- Awl-IV 040oleo% t-,i'YN-- �3'U FYao� a�e�s ahc�.Ka( a©v„- - espeo/a//v &vtde,- nerW t�. o de• pl,% 6e>ZZAT J°tA needs- Ql� ti OY-5�— to&// ag-c-a INSPECTION REPURT blATt OF CONNECTICUT' FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF HEALTH TOWN EHS-106 REV.12.74 rm3m, DATE OF INSP CTION QUARTERLY INSPECTION ❑ REINSPECTION .- NAME OF ESTABUSHMEN STREET ADDRESS OWNER OR PERAT 0 , /a/ Based on an inspection this day, the items marked below identify the violations i opera ton r facilities which must be corrected by the date specified below 2. SOURCES OF FOOD 7. EQUIPMENT AND UTENSILS: 14.VERMIN CONTROL CLEANLINESS 1 Approved source,wholesome,non adulterated 4 21 Preflushed,scraped,soaked and racked 1 42 Presence of insects/rodents 2 2 Original container,properly labeled 1 22 Wash water clean,proper temperature 1 43 Outer openings protected against entrance of 23 Accurate thermometers provided,dish basket,if used 1 insects/rodents 1 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 requirements during storage,preparation,display,,` 27 Non-food contact surfaces of equipment and utensils 44 Floors:Iloorcovennginstalled,constructedasregwred, service,&transportation 4 clean 1 good repair,clean 1 4 Adequate facilities to maintain product temperature, 28 Equipment/utensils,storage handling 1 45 Floors,graded,drained as required 1 ermometers provided 46 Floor,wall juncture covered 1 5 Potentially hazardous food properly thawed 2 8. WATER SUPPLY 47 Mats removaole,good repair,clean 1 6 Unwrapped and potentiallyhazardous food notre-served 4 48 Exterior walking,driving surfaces:Good repair,clean 1 7 Food protected during storage,preparation,display, 29 Water source:adequate,safe 4 service,and transportation y 30 Hot and cold water under pressure,provided uired 2 49 Walls,ceilings,attached equipment:properly P q constructed,good repair,clean.Wall and ceding 8 Food containers stored off of the floor 1 surfaces as required 1 9. SEWAGE DISPOSAL 50 Dustless cleaningmethods used,cleaning equipment 9 Handling of food minimized 2 g properly stored 10 Food dispensing utensils properly stored 1 31 Sewage disposal approved 4 it Toxic items properly stored,labeled,used 4 32 Proper disposal of waste water 1 16. LIGHTING 4. PERSONNEL 10. PLUMBING 51 Adequate 6ghbng provided as required 1 33 Location,installation,maintenance 1 — 12 Personnel with infection restricted 4 34 No cross connection,back siphonage,backflow 4 17. VENTILATION 5. CLEANLINESS OF PERSONNEL 11. TOILET FACILITIES 52 Room tree of steam,smoke odors t 35 Adequate,convenient,accessible,designed,installed 4 53 1 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, 28 Suitable hand cleaner and sanitary towels or approved 9sllibeltlearl F CONSTRUCTION AND INSTALLATION hand drying devices provided,tissue,waste receptacles provided. 1 19. HOUSEKEEPING 16 Food contact surfaces:designed,constructed, 13. GARBAGE AND RUBBISH STORAGE maintained,installed,located 2 &DISPOSAL 55 Establishment and premises free of litter,no insect/ 17 Non-food contact surfaces:designed,constructed, 39 Approved containers,adequate number,covered, rodent harborage,no unnecessary articles 1 maintained,installed,located 1 rodent roof,clean 1 56 Com Complete separation from living/sleeping p p p 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/soled linens stored properly 1 20 Dishwashing facilities:approved design,adequately 41 Disposed of in an approved manner,at approved 58 No live birds,turtles,other animals(except: constructed,maintained,installed,located 2 frequency 1 police guide dogs) 1 DEMERIT SCORE RATING SIGNED (INSPECTOR) DATE CORRECTIONS DUE SIGNATURE OF PERSON IN CHARGE 4 2 TOTAL /n'+ REMARKS / /v 1NSPECTIUN HEPUH 1 brAilr Ur C-UI414PLIILUI FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF HEALTH [TOWNj IN r EHS-106 REV.12-74 N-R DATE OF CTI QUARTERLY INSPECTION ❑ REINSPECTION kip- NA OF ESTABUSHMENT STREET ADDRE OWNER OR OPERATOR Based on an inspe ion this day, the items marked below identify atlons ' operation r facilities which must be corrected by the date specified below 2. SOURCES OF FOOD 7. EQUIPMENT AND UTENSILS: 14.VERMIN CONTROL CLEANLINESS 1 Approved source,wholesome,non adulterated 4 21 Preflushed,scraped,soaked and racked 1 42 Presence of insects/rodents 2 2 Original container,properly labeled 1 22 Wash water clean,proper temperature 1 43 Outer openings protected against entrance of 23 Accurate thermometers provided,dish basket,if used 1 insects/rodents 1 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:floorcoveringinstalJed,constructedasrequired, service,&transportation 4 clean i good repair,clean 4 Adequate facilities to maintain product temperature, 28 Equipment/utensils,storage handling 1 45 Floors,graded,drained as required 1 thermometers provided 2 46 Floor,wall juncture covered 1 5 Potentially hazardous food properly thawed 2 8. WATER SUPPLY 47 Mats removaole,good repair,clean 1 6 Unwrappedand potentially hazardous food notre-served 4 29 Water source:adequate,safe 4 48 Exterior walking,driving surfaces:Good repair,clean 1 7 Food protected during storage,preparation,display, 49 Walls,ceilings,attached equipment:properly service,and transportation 2 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 1 9. SEWAGE DISPOSAL 50 Dustless cleaning methods used,cleaning equipment 9 Handling of food minimized 2 properly stored 10 Food dispensing utensils properly stored 1 31 Sewage disposal approved 4 1 11 Toxic items properly stored,labeled,used 4 32 Proper disposal of waste water 1 16. LIGHTING 4. PERSONNEL 10. PLUMBING 51 Adequate lighting provided as required 1 33 Location,installation,maintenance 1 12 Personnel with infection restricted 4 34 No cross connection,back siphonage,backflow 4 17. VENTILATION 11. TOILET FACILITIES 5.CLEANLINESS OF PERSONNEL 52 Room free of steam,smoke odors 1 35 Adequate,convenient,accessible,designed,installed 4 53 1 Room and equipment-hoods,ducts vented as requited i 13 Hand washing facilities provided 4 36 Toilet rooms enclosed with self-closing or 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 1 CONSTRUCTION AND INSTALLATION hand drying devices provided,tissue,waste receptacles provided- 1 19. HOUSEKEEPING 16 Food contact surfaces:designed,constructed, 13. GARBAGE AND RUBBISH STORAGE 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 1 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 40 Storage areas/rooms,enclosures—properly and laundry 1 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,it approved 58 No live birds,turtles,other animals(except: constructed,maintained,installed,located 2 frequency 1 police guide dogs) 1 DEMERIT SCORE RATING SIGNED UNSPECTORI DATE CORRECTIONS DUE SI ATU O PERSON IN CHARGE 4 2 110TOTAL REMARKS INSPECTION REPORT blAle yr cvnr+tcttcur FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF HEALTH TowN Ems-1o6 Rev.12.74 a LM DA F INSPECTION El QUARTERLY INSPECTION ElREINSPECTION l — —? NAME ESTABUSHMENT STREET ADKviolaition-s OWNER OR OPERATOR Based on an inspectr this day, the items marked below identify the Aeration or facilr res which must be corrected by the date specified below 2. SOURCES OF FOOD 7. EQUIPMENT AND UTENSILS: 14,VERMIN CONTROL CLEANLINESS 1 Approved source,wholesome,non adulterated 4 21 Preflushed,scraped,soaked and racked 1 42 Presence of insects/rodents 2 2 Original container,properly labeled 1 22 Wash water clean,proper temperature 1 43 Outer openings protected against entrance of 23 Accurate thermometers provided,dish basket,if used 1 insects/rodents 1 3.FOOD PROTECTION 24 Sanitization rinse(hot water—chemical) 2 15. FLOORS, WALLS, AND CEILINGS 25 Clean wiping cloths 1 3 Potentially hazardous food meets temperature 26 Food contact surfaces of utensils and equipment cl ean 2 requirements during storage,preparation,display, 27 Non-food contact surfaces of equipment and utensils 44 Floors:floorcoveringinstai'led,constructedasrequired, service,&transportation 4 clean good re air clean 4 Adequate facilities to maintain product temperature, 28 Equipment/utensils,storage handling 1 45 Floors,graded,drained as required 1 thermometers provided 2 46 Floor,wall juncture covered 1 5 Potentially hazardous food properly thawed 2 8. WATER SUPPLY 47 Mats removaole,good repair,clean 1 6 Unwrapped and potentially hazardous food not re-served 4 19 Water source:adequate,safe 4 48 Exterior walking,driving surfaces:Good repair,clean 1 7 Food protected during storage,preparation,display, 30 Hotandcoldwaterunder r 49 Walls,ceilings,attached equipment:properly service,and transportation 2 pressure, 2 constructed,good repair,clean.Wall and ceiling 8 Food containers stored off of the floor 1 surfaces as required 1 9. SEWAGE DISPOSAL 50 Dustless cleaning methods used,cleaning equipment 9 Handling of food minimized 2 properly stored 10 Food dispensing utensils properly stored 1 31 Sewage disposal approved 4 11 Toxic'items properly stored,labeled,used 4 32 Proper disposal of wastewater 1 16. LIGHTING 4. PERSONNEL 10. PLUMBING 51 1 Adequate lighting provided as required 1 33 Location,installation,maintenance 1 12 Personnel with infection restricted 4 34 No cross connection,back siphonage,backflow 4 17.VENTILATION 11.TOILET FACILITIES 5. CLEANLINESS OF PERSONNEL 52 Room free of steam,smoke odors 1 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, ?8 Suitable hand cleanerand sanitary towels orappro!11 facilities clean 1 CONSTRUCTION AND INSTALLATION hand drying devices provided,tissue,waste receptacles provided. 19. HOUSEKEEPING 16 Food contact surfaces:designed,constructed, 13. GARBAGE AND RUBBISH STORAGE maintained,installed,located 2 &DISPOSAL 55 Establishment and premises free of litter,no insect/ 17 Non-food contact surfaces:designed,constructed, rodent I)arborage,no unnecessary articles 1 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 40 Storage areas/rooms,enclosures—properly and laundry 1 19 No re-use of single service article 2 constructed clean 1 57 Clean/soiled bnens stored properly 1 20 Dishwashing facilities:approved design,adequately 41 Disposed of in an approved manner,at approved 58 No live birds,turtles,other animals(except: constructed,maintained,installed,located 2 frequency 1 police guide dogs) 1 DEMERIT SCORE RATING SIGNED (INSPECTOR) DATE CORRECTIONS DUE SIGNATURE OF PERSON IN CHARGE 4 2 1 TOTAL g �)&AF0 REMARKS IFj3PEGI IUN HLPUH I JIAIE OP CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF HEALTH TOWN EHS406 REV.12-74 [DATE OF SPECTION QUARTERLY INSPECTION ❑ REINSPECTION -A NAME OF ESTABLISH MEN STREET ADDRE S OWNER OR PERATOR Based on an inspection this day, the items marked below identify the vio tions in eration r acilities which must be corrected by the date specified below 7. EQUIPMENT AND UTENSILS: 2. SOURCES OF FOOD CLEANLINESS 14. VERMIN CONTROL' c 1 Approved source,wholesome,non adulterated 4 21 Preflushed,scraped,soaked and racked 1 42 Presence of insects/rodents 2 Original container,properly labeled 1 22 Wash water clean,proper temperature 1 43 Outer openings protected again it entrance of 23 Accurate thermometers provided,dish basket,if used 1 insects/rodents 1 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 Ilea requirements during storage,preparation,display, 7 Non-food contact surfaces of equipment and utensils 44 Floors:floor covering installed,constructed asrequired, service,&transportation 1 4 clean good repair,clean 1 4 Adequate facilities to maintain product temperature, 28 Equipment/utensils,storage handling 45 Floors,graded,drained as required thermometers provided 2 46 Floor,wall juncture covered 1 5 Potentially hazardous food properly thawed 2 8. WATER SUPPLY 47 Mats removaole,good repair,clean 1 6 Unwrappedand potentially hazardous food not re-served 4 48 Exterior walking,driving surfaces:Good repair,clean 1 7 Food protected duringstorage,preparation,display, 29 Water source:adequate,safe 4 t g p p30 Hotandcoldwaterunder r 49 Walls,ceilings,attached equipment:properly service,and transportation 2 pressure, 2 constructed,good repair,clean.Wall and ceiling 8 Food containers stored off of the floor surfaces as required 1 9. SEWAGE DISPOSAL 9 Handling of food minimized 50 Dustless cleaning methods used,cleaning equipment 1 10 Food dispensing utensils properly stored 1 31 Sewage disposal approved 4 properly stored 11 Toxic items properly stored,labeled,used 4 32 Proper disposal of waste water 1 16. LIGHTING 4. PERSONNEL 10. PLUMBING 51 Adequate lighting provided as required 1 33 location,installation,maintenance 1 12 Personnel with infection restricted 4 34 No cross connection,back siphonage;backflow 4 17. VENTILATION 11.TOILET FACILITIES - 5. CLEANLINESS OF PERSONNEL 521 Room free of steam,smoke odors 1 35 Adequate,convenient,accessible,designed,installed 4 53 1 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 1kI 18. DRESSING ROOMS AND LOCKERS 15 Good hygienic practices,smoking restricted 2 1.2. HANDWASHING FACT JTIES 54 Rooms adequate,clean,adequate lockers provided 6. EQUIPMENT AND UTENSILS:DESIGN 28 Litablehandcleanerandsanitarytowelsorapproved facilities clean , 1 CONSTRUCTION AND INSTALLATION hand drying devices provided,tissue,waste receptacles provided. 1 19. HOUSEKEEPING 16 Food contact surfaces:designed,constructed, 13. GARBAGE AND RUBBISH STORAGE maintained,installed,located 2 &DISPOSAL 55 Establishment and premises free of utter,no insect/ 17 Non-food contact surfaces:designed,constructed, 39 Approved containers,adequate number,covered, rodent harborage,no unnecessary articles 1 maintained,installed,located 1 rodent roof,clean q 1 56 Complete separation from living/sleeping p p p 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 I Dishwashing facilities:approved design,adequately 41 Disposed of in an approved manner,at approved 58 No live birds,turtles,other animals(except: constructed,maintained,installed,located 2 frequency 1 police guide dogs) 1 DEMERIT SCORE RATING SIGNED (INSPECTOR) DATE CORRECTIONS DUE .SIGNATURE OF PERSON IN CHARGE 4 2 1 TOTAL gr 104-27 REMARKS f1Y,rCtoi liu Y ncruni arsijr yr FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF HEALTH TOW EHS-306 REV.12J4 ri Z/ A& -UFINSPECTION ❑ QUARTERLY INSPECTION r—VREINSPECTIONL- NAME ESTABLISHMENT STREET ADDRESS OWNER OR OPERATOR 44 Bas on an inspection is day, the items marked below identify thei ons in eration or facilities which must be corrected by the date specified below 2. SOURCES OF FOOD 7. EQUIPMENT AND UTENSILS: 14.VERMIN CONTROL CLEANLINESS +20riginal pproved source,wholesome,non adulterated 4 21 Preflushed,scraped,soaked and racked 1 42 Presence of insects/rodents container,properly labeled 1 22 Wash water clean,proper temperature 1 43 Outer openings protected against entrance of 23 Accurate thermometers provided,dish basket,if used 1 insects/rodents 1 3. FOOD PROTECTION 24 Sanitization rinse(hot water—chemical) 2 15. FLOORS, WALLS, AND CEILINGS 25 Clean wiping cloths 1 3 Potentially hazardous food meets temperature 26 Food contact surfaces of utensils and equipment cl ean 2 requirements during storage,preparation,display, 27 Non-food contact surfaces of equipment and utensils 44 Floorsaloorcoveringinstalled;constructedasrequired, service,&transportation 4 clean 1 good repair,clean 1 4 Adequate facilities to maintain product temperature, 28 Equipment/utensils,storage handling 1 45 Floors,graded,drained as required 1 thermometers provided 2 46 Floor,wall juncture covered 1 5 Potentially hazardous food properly thawed 2 8. WATER SUPPLY 47 Mats removaole,good repair,clean 1 6 Unwrappedand potentially hazardous food notre-served 4 48 Exterior walking,driving surfaces:Good repair,clean 1 7 Food protected duringstorage,preparation,display, 29 Water source:adequate,safe 4 g p p 30 Hot r 49 Walls,ceilings,attached equipment:properly service,and transportation 2 pressure, 2 constructed,good repair,clean.Wall and ceiling 8 Food containers stored off of the Floor surfaces as required 1 9 Handling of food minimized 9. SEWAGE DISPOSAL 50 Dustless cleaning methods used,cleaning equipment properly stored 10 Food dispensing utensils properly stored 1 31 Sewage disposal approved 4 11 Toxic items properly stored,labeled,used 4 32 Proper disposal of waste water 1 16. LIGHTING 4. PERSONNEL 10. PLUMBING 51 Adequate lighting provided as required 1 33 Location,installation,maintenance 1 12 Personnel with infection restricted 4 34 No cross connection,back siphonage,backflow 4 17. VENTILATION 11.TOILET FACILITIES 5. CLEANLINESS OF PERSONNEL 52 Room free of steam,smoke odors 1 35 Adequate,convenient,accessible,designed,installed 4 53 Room and equipment-hoods,ducts vented as requred 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. EQUIPMENTANDUTENSILS;DESIGN, 28 Suitable hand cleaner and sanitary towels or approved facilities clean 1 CONSTRUCTION AND INSTALLATION hand drying devices provided,tissue,waste receptacles provided. 1 19. HOUSEKEEPING 16 Food contact surfaces:designed,constructed, 13. GARBAGE AND RUBBISH STORAGE ' 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 No live buds,turtles,other animals(except: constructed,maintained,installed,located 1 frequency 1 police guide dogs) 1 DEMERIT SCORE RATING SIGNED (INSPECTOR) DATE CORRECTIONS DUE SIGNATURE OF PERSON IN CHARGE 4 2 1 TOTAL REMARKS INSPECTION REPORT 5IArt OF cvNNtcrlcuT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF`HEALTH TOWN' EHS-106 REV.12-74 _ZW DATE OF INSPECTION ❑ QUARTERLY INSPECTION ❑ REINSPECTION NAME O STABUSHMENT STREET ADDRESS OWNER OR OP ATOR 16y'6" PV Based on an inspection this day, the items marked below identify the violations in oper ion or facilities which must be corrected by the date specified below 2.SOURCES OF FOOD 1. EQUIPMENT AND UTENSILS: 14.VERMIN CONTROL CLEANLINESS 1 Approved source,wholesome,non adulterated 4 21 Preflushed,scraped,soaked and racked 1 42 Presence of insects/rodents 2 2 Original container,properly labeled 1 22 Wash water clean,proper temperature 1 43 Outer openings protected against entrance of 23 Accurate thermometers provided,dish basket,if used 1 insects/rodents 1 3. FOOD PROTECTION 24 Sanitization rinse(hot water—chemical) 2 15. FLOORS, WALLS, AND CEILINGS 25 Clean wiping cloths 1 3 Potentially hazardous food meets temperature 26 Food contact surfaces of utensils and equipment clearl 0040 requirements during storage,preparation,display, 27 Non-food contact surfaces of equipment and utensils 44 Floors:floorcoveringinstalled,constructedasrequired, service,&transportation 4 clean 1 good repair,clean 1 4 Adequate facilities to maintain product temperature, 28 Equipment/utensils,storage handling 1 45 Floors,graded,drained as required i thermometers provided 2 46 Floor,wall juncture covered 1 5 Potentially hazardous food properly thawed 2 8. WATER SUPPLY 47 Mats removaole,good repair,clean 1 6 Unwrapped and potentially hazardous food not re-served 4 48 Exterior walking,driving surfaces:Good repair,clean 1 19 Water source:adequate,safe 4 7 Food protected during storage,preparation,display, 30 Hotandcoldwaterunder pressure, rovidedasre wired 2 49 Walls,ceilings,attached equipment:properly service,and transportation 2 P P q constructed,good repair,clean.Wall and ceding 8 Food containers stored off of the floor 1 surfaces as required 1 9. SEWAGE DISPOSAL 50 Dustless cleaning methods used,cleaning equipment 9 Handling of food minimized 2 properly stored 10 Food dispensing utensils properly stored 1 31 Sewage disposal approved 4 i 11 Toxic items properly stored,labeled,used 4 32 Proper disposal of waste water 1 16. LIGHTING 4. PERSONNEL 10. PLUMBING 51 Adequate lighting provided as required 1 33 Location,installation,maintenance 1 12 Personnel with infection restricted 4 34 No cross connection,back siphonage,backflow 4 17.VENTILATION 11. TOILET FACILITIES 5. CLEANLINESS OF PERSONNEL 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, ?8 Suitable hand cleanerand sanitary towels or approved facilities clean i CONSTRUCTION AND INSTALLATION hand drying devices provided,tissue,waste receptacles provided. 1 19. HOUSEKEEPING 16 Food contact surfaces:designed,constructed, 13. GARBAGE AND RUBBISH STORAGE maintained,installed,located 2 &DISPOSAL 55 Establishment and premises free of litter,no insect/ 17 Non-food contact surfaces:designed,constructed, 39 Approved containers,adequate number,covered, rodent harborage,no unnecessary articles 1 maintained,installed,located 1 rodent proof,clean 1 56 Complete separation from living sleeping quarters 18 Single service articles:storage,dispensing i 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 No live birds,turtles,other animals(except: constructed,maintained,installed,located 2 frequency 1 police guide dogs) 1 DEMERIT SCORE RATING SIGNED (INSPECTORI DATE CORRECTIONS DUE SIGNATURE OF PERSON IN CHARGE 4 2 1 ) TOTAL 3 p 1� /x-- REMARKS INSPECTION REPORT' ware ve coNWecrtcur FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF HEALTH To N EHS106 REV.12-74 �� IN PE O GrQUARTERLY INSPECTION El NAME OF ESTABUS ENT STREET D OWNER OR PERATOR i Aj Based on an inspection this day, the items marked below identify a violatio in operation or facilities which must be corrected by the date specified below 2.SOURCES;OF FOOD 7. EQUIPMENT AND UTENSILS: 14.VERMIN CONTROL CLEANLINESS 1 Approved source,wholesome,non adulterated 4 21 Preflushed,scraped,soaked and racked 1 ]43 Presence of insects/rodents 2 2 Original container,properly labeled 1 12 Wash water clean,proper temperature 1 Outer openings protected against entrance of 23 Accurate thermometers provided,dish basket,if used 1insects/rodents 1 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 Floorsepair,clean coveringinstalled,constructedasregwred, service,&transportation 4 clean � good repair 1 4 Adequate facilities to maintain product temperature, 28 Equipment/utensils,storage handling i 45 Floors,graded,drained as required i thermometers provided 2 46 Floor,wall juncture covered 1 5 Potentially hazardous food properly thawed 2 8. WATER SUPPLY 47 Mats removaole,good repair,clean 1 6 Unwrapped and potentially hazardous food not re-served 4 48 Exterior walking,driving surfaces:Good repair,clean 1 4 29 Water source:adequate,safe Food protected during storage,preparation,display, 49 Walls,ceilings,attached equipment:properly service,and transportation 2 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 ,,.. surfaces as required 1 9. SEWAGE DISPOSAL 50 Dustless cleaning methods used,cleaning equipment 9 Handling of food minimized properly.stored 10 Food dispensing utensils properly stored 1 31 Sewage disposal approved 4 11 Toxic items properly stored,labeled,used 4 32 Proper disposal of waste water 1 16. LIGHTING 4. PERSONNEL 10. PLUMBING 51 Adequate lighting provided as required 1 - 33 Location,installation,maintenanc 1 12 Personnel with infection restricted 4 34 No cross connection,back si onage,backflow 4 17.VENTILATION 11.TOILET FACILITIES 5. CLEANLINESS OF PERSONNEL 52 Room free of steam,smoke odors 1 35 Adequate,convenient,accessible,designed,installed 4 53 Room and equipment-hoods,ducts vented as regmred 1 13 Hand washing facilities provided 4 36 Toilet rooms enclosed with self-closing do 14 Clean outer clothes,effective hair restraints 1 37 Proper fixtures provided,good repair,clean 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 cleaner and sanitary towels or approved facilities clean i CONSTRUCTION AND INSTALLATION - hand drying devices provided,tissue,waste receptacles provided. 1 19. HOUSEKEEPING 16 Food contact surfaces:designed,constructed, 13. GARBAGE AND RUBBISH STORAGE 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 1 maintained,installed,located 1 39 Approved containers,adequate number,covered, rodenYproof,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 10 Dishwashing facilities:approved design,adequately 41 Disposed of in an approved manner,at approved 58 No live birds,turtles,other animals(except: constructed,maintained,installed,located 2 frequency 1 police guide dogs) 1 DEMERIT SCORE RATING SIGNED (INSPECTOR) DATE CORRECTIONS DUE SIGNATURE OF PERSON IN CHARGE 4 2 TOTAL REMARKS LA— 1NSPECTIUN REPURT �f FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF HEALTH TOWN V ' EHS-106 REV.12-74 DATE OF INSPECTION —7 QUARTERLY INSPECTION ElREINSPECTION — /— r NAME OF ESTAB S MENT STREET ADDRESS OWNER OR OPERATOR :2 -11 Based on an inspection this day, the items marked below identify the violations' operation or facilities which must be corrected by the date specified below 7. EQUIPMENT AND UTENSILS: 2. SOURCES OF FOOD CLEANLINESS 14.VERMIN CONTROL 1 Approved source,wholesome,non adulterated 4 21 Preflushed,scraped,soaked and racked 1 1430uter sence of insects/rodents 2 2 Original container,properly labeled 1 22 Wash water cle;Nroper temperature 1 openings protected against entrance of 23 Accurate thermometers provided,dish basket,rf used 1ects/rodents 1 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 cle-f 1 requirements during storage,preparation,display, 7 Non-food contact surfaces of equipment and utensils 44 Floors`.floor covering installed,constructed asreq inred, service,&transportation 4 clean i goo r pair,clean 4 Adequate facilities to maintain product temperature, 28 Equipment/utensils,storage handling 1 45 Floors,graded,drained as required 1 thermometers provided 2 46 Floor,wall juncture covered 1 5 Potentially hazardous food properly thawed 2 8. WATER SUPPLY 47 Mats removaole,good repair,clean 1 6 Unwrapped and potentially hazardous food not re-served 4 48 Exterior walking,driving surfaces:Good repair,clean 1 � test 7 food roed during 29 Water source:adequate,safe 4 ,Pg storage,preparation,display, 49 Walls,ceilings,attached equipment:properly service,and transportation 1 30 Holland cold water under pressure,provided as required 2 constructed,good repair,clean.Wall and ceiling 8 Food containers stored off of the floor surfaces as required 1 9 Handling of food minimized 2 9. SEWAGE DISPOSAL 50 Dustless cleaning methods used,cleaning equipment properly stored 10 Food dispensing utensils properly stored 1 31 Sewage disposal approved 4 1 11 Toxic items properly stored,labeled,used 4. 32 Proper disposal of waste water 1 16. LIGHTING 10. PLUMBING 4. PERSONNEL 51 Adequate lighting provided as required 1 33 Location,installation,maintenance 1 12 Personnel with infection restricted 4 34 No cross connection,back siphonage,backflow 4 17.VENTILATION 11. TOILET FACILITIES 5. CLEANLINESS OF PERSONNEL 52 Room free of steam,smoke odors 1 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 fa cilities clean 1 CONSTRUCTION AND INSTALLATION hand drying devices provided,tissue,waste Q receptacles provided. 1 19. HOUSEKEEPING. 16 Food contact surfaces:designed,constructed, 13. GARBAGE AND RUBBISH STORAGE maintained,installed,located 2 &DISPOSAL 55 Establishment and premises free of litter,no insect/ 17 Non-food contact surfaces:designed,constructed, 39 ontainers,adequate number,covered, rodent harborage,no unnecessary articles 1 maintained,installed,located 1 rodent proo, an 56 Complete separation from living sleeping quarters 18 Single service articles.storage,dispensing 1 40 Storage areas/rooms,enclosures—properly and laundry 1 '191 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 No live buds,turtles,other animals(except: constructed,maintained,installed,located 2 frequency 1 police guide dogs) 1 DEMERIT SCORE RATING SIGNED (INSPECTOR) DATE CORRECTIONS DUE SIGNATURE OF PERSON IN CHARGE 4 2 1 TOTAL 4 / LJ�� Z5; INSPECTION REPORT I 51ATE OF eonrvecncur at FOOD SERVICE ESTABLISHMENTS f 7 g — ��DEPARTMENT fffO��F HEALTH �� TOWN _ EHS406 REV.12-74 O` ��p ,�+� D f INSPECTION _ ❑ QUARTERLY INSPECTION REINSPECTfON ^— / y , 7� NAME OF ESTA6USHMEN /J _ STREET A SS OWNER R OPERATOR Based on an inspection this day, the items marked below identify the vi tions in operation or facilities which must be corrected by the date specified below 2. SOURCES OF FOOD 1. EQUIPMENT AND UTENSILS: 14.VERMIN CONTROL CLEANLINESS proved source,wholesome,non adulterated 4 21 Preflushed,scraped,soaked and racked 1 42 Presence of insects/rodents 2 2 Or ig I container,properly labeled 1 22 Wash water clean,proper temperature 1 43 Outer openings protected against entrance of 23 Accurate thermometers provided,dish basket,if used 1 insects/rodents 1 3. FOOD PROTECTION 24 Sanitizationrinse(hotwater—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 Ilea 07 requirements during storage,preparation,display, 27 Non-food contact surfaces of equipment and utensils 44 Flo loorcoveringinstalled,constructed asrequired, service,&transportation clean good repair,clean 1 4 Adequate facilities to maintain product temperature, 18 Equipment/utensils,storage handling 1 45 Floors,graded,drained as required thermometers provided 1 46 Floor,wall juncture covered 1 5 Potentially hazardous food properly thawed 2 8. WATER SUPPLY 47 Mats removaole,good repair,clean 1 6 Unwrapped and potentially hazardous food not re-served 4 29 Water source:adequate,safe 4 48 Exterior walking,driving surfaces:Good repair,clean 1 7 Food protected during storage,preparation,display, 30 Hotandcoldwaterunderpressure, rovidedasre wired 1 49 Walls,ceilings,attached equipment:properly service,and transportation 2 P q constructed,good repair,clean.Wall and ceiling 6 Food containers stored off of the floor 1 surfaces as required 1 9. SEWAGE DISPOSAL 50 Dustless cleaning methods used,cleaning equipment 9 Handling of food minimized 2 properly stored 1 10 Food dispensing utensils properly stored 1 31 Sewage disposal approved 4 11 Toxic items properly stored,labeled,used 4 32 Proper disposal of waste water 1 16. LIGHTING 4. PERSONNEL 10. PLUMBING 51 Adequate Jtghting provided as required 1 33 Location,installation,maintenance 1 12 Personnel with infection restricted 4 34 No cross connection,back siphonage,backflow 4 17. VENTILATION 5. CLEANLINESS OF PERSONNEL 11.TOILET FACILITIES 52 Room free of steam,smoke odors 1 35 Adequate,convenient,accessible,designed,installed 4 53 Room and equipment-hoods,ducts vented as requred 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 cleaner and sanitary towels or approved facilities clean 1 CONSTRUCTION AND INSTALLATION hand drying devices provided,tissue,waste receptacles provided. 1 19. HOUSEKEEPING 16 Food contact surfaces:designed,constructed, 13. GARBAGE AND RUBBISH STORAGE 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 1 main d,installed,located 39 Approved containers,adequate number,covered, rodent proof,dean 1 56 Complete separation from living/sleeping quarters 18 Single service articles:storage,dispensing 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 No live birds,turtles,other animals(except: constructed,maintained,installed,located 2 frequency 1 police guide dogs) 1 DEMERIT SCORE RATING'SIGNED (INSPECTOR) DATE CORRECTIONS DUE SIGNATURE OF PERSON IN CHARGE 4' 2 ) 1 TOTAL a �✓91 IX REMA&S INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF HEALTH TOW EHS-106 REV.12.74 [OXA TE O I SPECTION ❑ QUARTERLY INSPECTION REINSPECTION NAM OF ESTABUSHMENT STREET M S OWNER OR OPERATOR A- A,— _1014w�4� ::1 ased on an inspection this day, the items marked below identify the violati in operation or facilities which must be corrected by the date specified below 2. SOURCES OF FOOD 7. EQUIPMENT AND UTENSILS: 14.VERMIN CONTROL CLEANLINESS 1 Approved source,wholesome,non adulterated 4 21 Preflushed,scraped,soaked and racked 1 42 Presence of insects/rodents 2 2 Original container,properly labeled 1 22 Wash water clean,proper temperature 1 43 Outer openings protected against entrance of 13 Accurate thermometers provided,dish basket,if used 1 insects/rodents 1 3. FOOD PROTECTION 24 Sanitization rinse(hot water—chemical) 2 25 Clean wiping Ooths 1 15. FLOORS, aALLS, AND CEILINGS 3 Potentially hazardous food meets temperature 26 Food contact surfaces of utensils and equipmentclea requirements during storage,preparation,display, 27 Non-food contact surfaces of equipment and utensils 44 Floors:floor covering talled,constructedasrequired, 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 _ required i thermometers provided 1 46 Floor,wall juncture covere i 5 Potentially hazardous food properly thawed 2 8. WATER SUPPLY 47 Mats removaole,good repair.clean 1 6 Unwrapped and potentially hazardousfood not re-served 4 48 Exterior walking,driving surfaces:Good repair,clean 1 7 Food protected duringstorage,preparation,display, 19 Water source:adequate,safe 4 t g P P30 Holland cold water under 49 Walls,ceilings,attached equipment:properly service,and transportation 2 pressure,providedasrequired 2 constructed,good repair,clean.Wall and ceiling 8 Food containers stored off of the floor i surfaces as required 1 9. SEWAGE DISPOSAL 50 Dustless cleaning methods used,cleaning equipment 9 Handling of food minimized 2 g g 10 Food dispensing utensils properly stored I .properly stored 1 31 Sewage disposal approved 4 11 Toxic items properly stored,labeled,used 4 32 Proper disposal of waste water 1 16. LIGHTING 4. PERSONNEL 10. PLUMBING 51 Adequate lighting provided as required i 33 Location,installation,maintenance 1 12 Personnel with infection restricted 4 34 No cross connection,back siphonage,backflow 4 17. VENTILATION 5. CLEANLINESS OF PERSONNEL 11. TOILET FACILITIES 52 Room free of steam,smoke odors 1 35 Adequate,convenient,accessible,designed,installed 4 53 Room and equipment-hoods,ducts vented as required 1 Ean ng facilities provided q 36 Toilet rooms enclosed with self-closing door 1 clothes,effective hair restraints 137 Proper fixtures provided,good repair,clean 1 18. DRESSING ROOMS AND LOCKERS ic 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 1 CONSTRUCTION AND INSTALLATION hand drying devices provided,tissue,waste receptacles provided. 1 19. HOUSEKEEPING 16 Food contact surfaces:designed,constructed, 13. GARBAGE AND RUBBISH STORAGE 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 1 maintained,installed,located 1 39 Approved containers,adequate number,covered, n pr o?, M'8n 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 1 Dishwashing facilities:approved design,adequately 41 Disposed of in an approved manner,at approved 58 No live birds,turtles,other animals(except: constructed,maintained,installed,located 2 frequency 1 police guide dogs) i DEMERIT SCORE RATING SIGNED (INSPECTOR) DATE CORRECTIONS DUE SIGNATURg,,W PERSON IN CHARGE TOTAL REMARKS INSP GTIYN RLPONI rvUr F00 SERVICE ESTABLISHMENTS DEPARTMENT OF HEALTH TOW EHS-106 REV.i2.74 f- DATE OF INSPECTION QUARTERL INSPECTION REINSPECTION �0 NAME OF ESTASUSHMENT STREET ADDRESS OWNER OR OPERATOR Based on an inspection this day, the items marked below identify the violations in ope Lion or facilities which must be corrected by the date specified below t I" 7. EQUIPMENT AND UTENSILS: 2. SOURCES OF F60D CLEANLINESS 14.VERMIN CONTROL 1 Approved source,wholesome,non adulteratel 4 21 Preflushed,scr d,soaked and ra ed 1 ]43 Presence of insects/rodents 2 2 Original container,properly labeled 1 22 Wash water c an,prop r tempera re i Outer openings protected against entrance of 23 Accurate th mometers provided, ish basket,if used 1 insects/rodents 1 3. FOOD PROTECTION 24 Sanitizati; rinse(hotwater— mical) 1 25 Clean wiping cloths 1 15. FLOORS, WALLS, AND CEILINGS 3 Potentially hazardous food meets temperature 26 Food contact surfaces of utensi and equipment Ilea requirements during storage,preparation,display, 27 Non-food contact surfaces of a ipment and utensils 44 gmd'Floors: veringinstalled,constructedasrequired service,&transportation 4 clean j 1 g air,clean 4 Adequate facilities to maintain product temperature, 28 Equipment/utensils,storage 6ndling 1 45 Floors,graded,drained as required 1 thermometers provided 2 46 Floor,wall juncture covered 1 5 Potentially hazardous food properly thawed 2 8. WATER SUPPLY 47 Mats removaole,good repair,clean 1 6 Unwrappedand potentially hazardous food not re-served 4 48 Exterior walking,driving surfaces:Good repair,clean 1 7 Fn�� 29 Water source:adequate,safe 4 ng storage,preparation,display, 49 Walls,ceilings,attached equipment:properly service,and transportation 30 Hotand cold water under pressure,provided asrequired 2 constructed,good repair,clean.Wall and ceiling 8 Food containers stored off of the floor 1 surfaces as required 1 9. SEWAGE DISPOSAL 50 Dustless cleaning methods used,cleaning equipment 9 Handling of food minimized 2 properly stored 10 Food dispensing utensils properly stored i 31 Sewage disposal approved 4 111111110 11 Toxic items properly stored,labeled,used 4 31 Proper disposal of waste water 1 16. LIGHTING 4. PERSONNEL 10. PLUMBING 51 Adequate lighting provided as required 1 33 Location,installation,maintenance 1 12 Personnel with infection restricted 4 34 No cross connection,back siphonage,backflow 4 17.VENTILATION 5. CLEANLINESS OF PERSONNEL 11.TOILET FACILITIES 52 Room free of steam,smoke odors 1 35 Adequate,convenient,accessible,designed,installed 4 53 1 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 orapproved facilities clean 1 CONSTRUCTION AND INSTALLATION hand drying devices provided,tissue,waste receptacles provided. 1 19. HOUSEKEEPING 16 Food contact surfaces:designed,constructed, 13. GARBAGE AND RUBBISH STORAGE maintained,installed,located 2 &DISPOSAL 55 Establishment and premises free of litter,no insect/ 17 Non-food contact surfaces:designed,constructed, 39 Approved containers,adequate number,covered, rodent harborage,no unnecessary articles 1 maintained,installed,rotated rodent roof,clean 1 56 Complete separation from living/sleeping p p 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 51 Clean/soiled linens stored properly 1 20 Dishwashing facilities:approved design,adequately 41 Disposed of in an approved manner,at approved 58 No live birds,turtles,other animals(except: constructed,maintained,installed,located 2 frequency 1 police guide dogs) 1 DEMERIT SCORE RATING SIGNED (INSPECTOR) DATE CORRECTIONS DUE SIGNATURE OF PERSON IN CHARGE 4 2 � 1 TOTAL I� J_ REMARKS INSPXCTIUN HEPUHI ull FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF HEALTH TO1KN EHS-106 REV.12-74 DATE OF INSPECTION QUARTERLY INSPECTION ❑ REINSPECTION 4 AME OF ESTABUSHMENT STREET ADD R OWNER OR OPERATOR Based on an inspection this day, the items marked below identify the violations in o ration or facilities which must be corrected by the date specified below 2. SOURCES OF FOOD 1. EQUIPMENT AND UTENSILS: 14.VERMIN CONTROL CLEANLINESS 1 Approved source,wholesome,non adulterated 4 21 Preflushed,scraped,soaked and racked 1 42 Presence of insects/rodents 2 2 Original container,properly labeled 1 22 Wash water clean,proper temperature 1 43 Outer openings protected against entrance of 23 Accurate thermometers provided,dish basket,if used 1 insects/rodents 1 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 Ilea requirements during storage,preparation,display, 27 Non-food contact surfaces of equipment and utensils 44 Floors:floorcoveringinstalled,constructedasrequired, service,&transportation 4 clean good repair,clean 1 4 Adequate facilities to maintain product temperature, 28 Equipment/utensils,storage handling 45 Floors,graded,drained as required 1 thermomete rovided 2 46 Floor,wall juncture covered 1 5 Potentially hazardous food properly thawed 2 8. WATER SUPPLY 47 Mats removaole,good repair,clean 1 6 Unwrappedand potentially hazardousfoodnotre-served 4 29 Water source:adequate,safe 4 48 Exterior walking,driving surfaces:Good repair,clean 1 7 food rotected during storage,preparation,display, 30 Hotandcoldwaterunder 49 Walls,ceilings,attached equipment:properly service,an ransportatiom pressure,providedasrequired 2 constructed,good repair,clean.Wall and ceiling 8 Food containers stored off of the floor surfaces as required 1 9. SEWAGE DISPOSAL 50 Dustless cleaning methods used,cleaning equipment 9 Handling of food minimized 2 properly stored 10 Food dispensing utensils properly stored 1 31 Sewage disposal approved 4 1 11 Toxic items properly stored,labeled,used 4 32 Proper disposal of waste water 1 16. LIGHTING 4. PERSONNEL 10. PLUMBING 51 Adequate lighting provided as required 1 33 Location,installation,maintenance 1 12 Personnel with infection restricted 1 4 34 No cross connection,back siphonage,backflow 4 17.VENTILATION 5. CLEANLINESS OF PERSONNEL 11.TOILET FACILITIES 52 Room tree of steam,smoke odors 1 35 Adequate,convenient,accessible,designed,installed 4 53 Room and equipment-hoods,ducts vented as requued 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 cleaner and sanitary towels or approved facilities clean 1 CONSTRUCTION AND INSTALLATION hand drying devices provided,tissue,.waste receptacles provided. 1 19. HOUSEKEEPING 16 Food contact surfaces:designed,constructed, 13L41 GARBAGE AND RUBBISH.STORAGE maintained,installed,located DISPOSAL 55 Establishment and premises free of litter,no insect/ 17 Non-food contact surfaces:designed,constructed, rodent harborage,no unnecessary articles T maintained installed,located ed containers;adequate number,covered, proof,clean 1 56 Complete separation from living sleeping quarters 18 Single service articles:storage,dispensing areas/rooms,enclosures—properly and laundry 1 19 No re-use of single service article cted clean 1 57 Clean/soiled linens stored properly 1 20 Dishwashing facilities:approved design,adequatelyd of in an approved manner,at approved 58 No live birds,turtles,other animals(except: constructed,maintained,installed,located cy 1 police guide dogs) 1 DEMERIT SCORE RATING SIGNED (INSPECTOR) DATE CORRECTIONS DUE SIGNATURE OF PERSON IN CHARGE XV 1 TOTAL � REMARKS 1(, t /�' 44 INSPECTION REPORT TOWN FOOD SERVICE ESTABLISHMENTS STATE OF CONNECTICUT EHS-106 8/93 DEPARTMENT OF �`OWNER O OF F PUBLIC HEALTH OPERATOR 150 Washington Street, Hartford, CT 06106 RQUARTERLY INSPECTION ❑ REINSPECTION ❑ COMPLAINT ❑ INVESTIGATION ❑ OTHER Based on an inspection this day,the items marked below identify the violations in operation of facilities which must be corrected by the data specified below. NAME OF ESTABLISHMENT T STREET AD RESS NOTICE:ALL SHADED AREAS ARE FOR OFFICE USE ONLY. EST. H.D. SECT. EST.NO. CHAIN CODE 0 SAINIT.CODE YR. M0. DAY TRAVEL TIME INSPC f TIME LD. 0 1 2 3 4 5 6 7 8 91101011112113 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 - 2 SOURCES OF FOOD 7 EQUIPMENT AND UTENSILS: 14 VERMIN CONTROL CLEANLINESS 1 Approved source,wholesome,non-adulterated 14 21 Preflushed,scraped,soaked and racked 1 42 Presence of insects/rodents 2 2 Original container,property labeled 11 22 Wash water clean,proper temperature 1 Outer openings protected against entrance of 3 FOOD PROTECTION 23 Accurate thermometers provided,dish basket, 1 43 insects/rodents 1 if use Potentially hazardous food meets temperature 24 Sanitization rinse(hot water-chemical 2 15 FLOORS,WALLS AND CEILINGS 3 requirements during storage,preparation,dis- 4 25 Clean wiping clothes 1 44 Floors;floor covering installed,constructed as play,service&transportation required,good repair,clean Food contact surfaces of utensils&equipment 4 Adequate facilities to maintain product temp- 2 26 clean 2 45 Floors graded drained as required 1 perature,thermometers provided 27 Non-food contact surfaces of equipment& 1 46 Floor,wall juncture covered 1 5 Potentially hazardous food properly thawed 2 utensils clean 47 Mats removable,good repair,clean 1 28 Equipme it/utensils,storage handling 1 Exterior walking,driving surfaces.Good repair, 6 Unwrapped and potentially hazardous food not 48 1 re-served 4 8 WATER SUPPLY clean 29 Water source adequate,safe 4 Walls,ceilings attached equipment,properly 7 Food,protected during storage,preparation, 49 constructed,good repair,clean.Wall&ceiling 1 display,service and transportation 30 Hot and cold water under pressure,provides as 2 surfaces as required required g Food containers stored off of the floor 1 50 Dustless cleaning method used,cleaning 1 equipment properly stored 9 Handling of food minimized 21321 9 SEWAGE DISPOSAL 10 Food dispensing utensils properly stored 1 31 Sewage disposal approved 4 16 LIGHTING Proper disposal of waste water 1 51 Adequate lighting provided as required 1 11 Toxic items properly stored,labeled,used -!Am 10 PLUMBING 17 VENTILATION 4 PERSONNEL 331 Location,installation,maintenance 1 52 Room free of steam,smoke*odors 1 121 Personnel with infection restricted 4 34 No cross connection,back siphonage,backfiow 4 Room and equipment hoods,ducts,vented as 53 required 1 5 CLEANLINESS OF PERSONNEL 11 TOILET FACILITIES 18 DRESSING ROOMS AND LOCKERS 13 Hand washingfacilities provided 4 35 Adequate,convenient,accessible,designed, 4 p installed 54 Rooms adequate,clean,adequate lockers pro- 1 14 Clean outer clothes effective hair restraints 1 . toilet rooms enclosed with self-closing door 1 vided,facilities clean 15 Good hygienic practices,smoking restricted 2 37 Proper fixtures provided,good repair,clean 1 19 HOUSEKEEPING 6 EQUIPMENT AND UTENSILS:DESIGN, Established and premises free of litter,no in- CONSTRUCTION&INSTALLATION 12 HANDWASHING FACILITIES 55 .sects/rodents harborage,no unnecessary articles 1 Suitable hand cleaner and sanitary towels or Complete separation from living/sleeping Food contact surfaces designed,constructed, 38 approved hand drying devices provided,tissue 1 56 quarters and laundry 1 16 maintained,installed,located 2 waste receptacles provided 57 Clean/soiled linens stored property 1 17 Non-food contact surfaces,designed,con- 1 13 GARBAGE&RUBBISH STORAGE No live birds,turtles,other animals(except structed,maintained,installed,located &DISPOSAL 58 police guide dogs) 1 18 Single service articles,storage,dispensing 1 39 Approved containers,adequate number,cov- 1 ered rodent roof clean 19 No re-use of single service article 2 40 Storage area/rooms,enclosures-properly 1 20 NONSMOKING AREAS Dishwashing facilities approved design,ade- constructed clean Seats 75 or more: 20 quately constructed,maintained,installed,located 2 41 Disposed of in an approved manner,at 1 59 Non-smoking area provided,sign(s)posted at 3 approved frequency entrance(s),smoking area indicated by sign(s). DEMERIT SCORE FOLLOW-UP RATING ACTION SIGNED(Inspector) DATE CORRECTIONS DUE 4 3 2 1 TOTAL ❑ YES-1 ❑ CHANGE c. S NATO E O PIERS CHARGE ❑ NO-2 w`1 �.� El DELETE d. - REMARKS: tllr7 �o �( Of 1111—T 4_6VZPX Vie, DISTRIBUTION 1st-WHITE-Health Department 2nd-Blue-Owner/Manager