HomeMy WebLinkAboutFood Service Establishment Inspection 43 (2) EHS-106-Rev.06/01 INSPECTION REPORT STATI'_OF CONNECTICUT 9109OUTINE INSPECTION ❑ REINSPECTION
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH ❑ PREOPERATIONAL ❑ OTHER
410 Capitol Avenue,MS#51 FDP,Hartford,CT 06134
NAME OF _. - f ESTABLISHMENT
ESTABLISHMENT f•�fl��s� ,lyd �+ � CLASS r
STREET TOWN
ADDRESS �j�/ y Lf��cd X,GlJ f Gi dim
OWNER or INSPECTION
OPERATOR DATE and TIME +2"a P-05
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 I 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 1 FLOORS,WALLS&CEILINGS
3 Potentially hazardous food meets 4 26 Food-contact surfaces of utensils& 2 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& 45 Floors,graded,drained as required
equipment clean 46 Floor,wall juncture covered
4 Adequate facilities to maintain product 2 28 Equipment/utensils,storage,handling 1 47 Mats removable,good repair,clean
tem erature 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
7 Food protected during storage,preparation, 30 Hot and cold water under pressure, 2 constructed,good repair,clean. Wall&ceiling
display,service&transportation 2 provided as required surfaces as required.
8 Food containers stored off floor 50 Dustless cleaning methods used, 1
SEWAGE DISPOSAL cleaning equipment properly stored
9 Handling of food minimized 2 R31 approved 4
10 Food dispensing utensils properly stored 1 sal of wastewater 1 LIGHTING&VENTILATION
11 Toxic items properly stored,labeled,used 4 51 Adequate lighting provided as required 1
PLUMBING 52 Room free of steam,smoke odors 1
PERSONNEL 33 Location,installation,maintenance 1 53 Room&equipment hoods,ducts,ventedasrea,'red
12 1 Personnel with infection restricted 14 34 1 No cross connection,back siphonage,backflow 4
DRESSING ROOMS&LOCKERS
CLEANLINESS OF PERSONNEL TOILET FACILITIES 54 Rooms adequate,clean,adequate lockers 1
13 Handwashing facilities provided, 4 35 Adequate,convenient,accessible,designed, 4 provided,facilities clean
personnel hands washed clean installed
14 Clean outer clothes,effective hair restraints 1 36 Toilet rooms enclosed with self-closing door 1
15 Good hygienic practices,smoking restricted 2 37 Proper fixtures provided,good repair,clean HOUSEKEEPING
55 Establishment and premises free of litter,no 1
EQUIPMENT&UTENSILS:DESIGN, HANDWASHING FACILITIES insect/rodent harborage,no unnecessary articles
CONSTRUCTION &INSTALLATION 38 Suitable hand cleaner and sanitary towels or 1 56 Complete separation from living/sleeping quarters 1
16 Food-contact surfaces designed,constructed, 2 approved hand drying devices provided, and laundry
maintained,installed,located tissue waste r ceptacles provided rtr
Calku (,tY 57 Clean/soiled linens stored properly 1
17 Nonfood-contact surfaces designed, 1 58 1 No live birds,turtles,or other animals 1
constructed,maintained,installed,located GARBAGEIRUBBISH STORAGE&DISPOSAL (except guide dogs)
18 Single service articles,storage,dispensing 2 39 1 Approved containers,adequate number, 1
19 No reuse of single service article covered,rodent proof,clean NONSMOKING AREAS
20 Dishwashing facilities approved design,adequately 2 40 Storage area/rooms,enclosures— 59 Seats 75 or more:Nonsmoking area provided, 3
constructed,maintained,installed,located properly constructed,clean sign(s)posted at entrance(s),smoking area
1 indicated b sign(s)
41 Garbage disposed of in an approved manner,
at approved frequency QUALIFIED FOOD OPERATOR
DEMERIT SCORE F61
Qualified Food Operator 3
4 3 2 t 1 RISK FACTOR VIOLATIONS IN RED Designated alternate 2
Written documentation of training program 2
TOTAL RATING Date Corrections Due Signature of Person in charge
r 4S"
aJ w6 a SIGNED(Inspector)
p6a�`��r
DESCRIBE DEFICIENCIES .N CONTINUATION SHEETS
EHS-106-Rev.06101 INSPECTION REPORT STATE OF CONNECTICUT D-ROUTINE INSPECTION ❑ REINSPECTION
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH ❑ PREOPERATIONAL ❑ OTHER
410 Capitol Avenue,'MS#51 FDP,Hartford,CT 06134
NAME OF ff� ESTABLISHMENT
ESTABLISHMENT 'bit- v 1l e CLASS F
STREET Z J3L / TOWN
ADDRESS �� �t14,4
OWNER or INSPECTION
OPERATOR 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 I VERMIN CONTROL
1 Approved source,wholesome, 4 21 Preflushed,scraped,soaked and racked 42 Presence of insects/rodents 2
nonadulterated 22 Wash waterclean,proper temperature 1 43 Outer openings protected against entrance of 1
2 Original container,properly labeled 1 23 Accurate thermometers provided,dish basket,I used insects/rodents
24 Sanitization rinse(hot water-chemical) 2
FOOD PROTECTION 25 Clean wiping cloths 1 FLOORS,WALLS&CEILINGS
3 Potentially hazardous food meets 4 156 Food-contact surfaces of utensils& 44 P Floors:floor covering installed,
temperature requirements during storage, equipment clean constructed as required,good repair,clean
preparation,display,service,and
transportation 27 Nonfood-contact surfaces of utensils& 1 45 Floors,graded,drained as required 1
equipment clean 46 Floor,wall juncture covered
4 Adequate facilities to maintain product 2 28 Equipmentlutensils,storage,handling 1 47 Mats removable,good repair,clean
temperature,thermometers provided
5 Potentially hazardous food properly thawed 2 48 Exterior walking,driving surfaces, 1
6 Unwrapped or potentially hazardous food 4 WATER SUPPLY good repair,clean
not reserved 29 Water source adequate,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 2 provided as required surfaces as required.
8 Food containers stored off floor 50 Dustless cleaning methods used, 1
SEWAGE DISPOSAL cleaning equipment properly stored
9 Handling of food minimized 2 �32
Sewage disposal approved 4
10 Food dispensing utensils properly stored 1 Proper disposal of waste water 1 LIGHTING&VENTILATION
4
11 Toxic items properly stored,labeled,used 4 51 Adequate lighting provided as required 1
PLUMBING 52 Room free of steam,smoke odors 1
PERSONNEL 33 Location,installation,maintenance 1 53 Room&equipment hoods,ducts,vented as required
12 1 Personnel with infection restricted 14 34 No cross connection,back siphonage,backtiow 4
DRESSING ROOMS&LOCKERS
CLEANLINESS OF PERSONNEL TOILET FACILITIES 54 1 Rooms adequate,clean,adequate lockers 1
13 Handwashing facilities provided, 4 35 Adequate,convenient,accessible,designed, 4 provided,facilities clean
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 insecttrodent harborage,no unnecessary articles
CONSTRUCTION&INSTALLATION 38 Suitable hand cleaner and sanitary towels or 1 56 Complete separation from living/sleeping quarters 1
16 Food-contact surfaces designed,constructed, 2 approved hand drying devices provided, and laundry
maintained,installed,located tissue waste receptacles provided
57 Clean/soiled linens stored properly 1
17 Nonfood-contact surfaces designed, cv 58 No live birds,turtles,or other animals 1
constructed,maintained,installed,located GARBAGEIRUBBISH STORAGE&DISPOSAL (except guide dogs)
18 Single service articles,storage,dispensing 2 39 Approved containers,adequate number, 1
19 No reuse of single service article covered,rodent proof,clean NONSMOKING AREAS
20 Dishwashing facilities approved design,adequately 2 40 Storage area/rooms,enclosures- 59 1 Seats 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
F
3 2 1 Z RISK FACTOR VIOLATIONS IN RED 61 Designated alternate 2
62 Written documentation of training program 2
Signature of Person in charge
TOTAL RATING Date Corrections Due
/ a S -vo SIGNED(Inspector)
7b rsl Rcs5-;Vt_ jp,Q
DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS
Page_of_
Rt
INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH
CONTINUATION SHEET
NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION
Impwdon Forth N Remarks:
? n e'�-d hrw /- ,)9r 7 ck- JUA414fAe
'�6 Cil�m v�rf!� �� J' n'►l`Xrr
1
INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE)
Distribution: Ist-White-Health Department 2nd-Yellow-Owner/Manager
c:kert6nsfortn2.cn
Page_of_
INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH
CONTINUATION SHEET
NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION
Lupation Form# Ranks:
ao yl�c�
e d/Av� poll
INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE)
Distribution: Ist-White-Health Department 2nd-Yellow-Owner/Manager
cAcM\jnsform2.crt
EHS-106-Rev.06/01 INSPECTION REPORT STATE OF CONNECTICUT 131'915UTINE INSPECTION ❑ REINSPECTION
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH ❑ PREOPERATIONAL ❑ OTHER
410 Capitol Avenue,MS#51 FDP,Hartford,CT 06134
NAME OF k� L/f It ESTABLISHMENT
ESTABLISHMENT ? CLASS
qi r
STREET TOWN
ADDRESS flj y� d
OWNER or U �tw
OPERATOR // pp INSPECTION
nowt ��� — ��h,,.-S I1-4,*/F cY 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 FLOORS,WALLS&CEILINGS
3 Potentially hazardous food meets 4 26 Food-contact surfaces of utensils& 2 44 Floors:floor covering installed,
temperature requirements during storage, equipment clean constructed as required,good repair,clean
preparation,display,service,and 27 Nonfood-contact surfaces of utensils& 1 45 Floors,graded,drained as required
transportation equipment clean 9 1
46 Floor,wall juncture covered
4 Adequate facilities to maintain product 2 28 Equipmentlutensils,storage,handling 1 47 Mats removable,good repair,clean
tern erature 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 4 49 Walls,ceilings attached,equipment properly 1
7 Food protected during storage,preparation, 30 Hot and cold water under pressure, 2 constructed,good repair,clean. Wall&ceiling
display,service&transportation 2 provided as required surfaces as required.
8 Food containers stored off floor 50 1 Dustless cleaning methods used, 1
SEWAGE DISPOSAL cleaning equipment properly stored
9 Handling of food minimized 2 31 Sewage disposal approved 4
10 Food dispensing utensils properly stored 1 [32 Proper disposal of waste water 1 LIGHTING&VENTILATION
11 Toxic items properly stored,labeled,used 4 51 Adequate lighting provided as required 1
PLUMBING 52 Room free of steam,smoke odors 1
PERSONNEL 33 Location,installation,maintenance 1 53 Room&equipment hoods,ducts,vented as required
12 1 Personnel with infection restricted 14 34 No cross connection,back siphonage,backflow 4
DRESSING ROOMS&LOCKERS
CLEANLINESS OF PERSONNEL TOILET FACILITIES 54 Rooms adequate,clean,adequate lockers 1
13 Hand washing facilities provided, 4 137Proper
uate,convenient,accessible,designed, 4 provided,facilities clean
person el hands washed clean led
14 Clean outer clothes,effective hair restraints 1 rooms enclosed with self-closing door 1
15 Good hygienic practices,smoking restricted 2 fixtures provided,good repair,clean HOUSEKEEPING
55 Establishment and premises free of litter,no 1
EQUIPMENT&UTENSILS: DESIGN, HANDWASHING FACILITIES insectlrodent harborage,no unnecessary articles
CONSTRUCTION&INSTALLATION 38 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 (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
r20Dishwashing facilities approved design,adequately 2 TOStorage area/rooms,enclosures— 59 Seats 75 or more:Nonsmoking area provided, 3
constructed,maintained,installed,located properly constructed,clean sign(s)posted at entrance(s),smoking area
1 indicated by sign(s)
41 Garbage disposed of in an approved manner,
at approved frequency QUALIFIED FOOD OPERATOR
DEMERIT SCORE 60 Qualified Food Operator 3
YO2 r 1 RISK FACTOR VIOLATIONS IN RED 61 Designated alternate 2'L 2 62 Written documentation of training program 2
Signature of Person in ch ge
TOTAL RATING Date Corrections Due
, SIGNED(ins tor)
� r_ l DESCRIBE DEFICIENCIE9 ON CONTINUATION SHEETS
F-V,k.yU Ltd w&ftt;k3 ( 1
INSPECTION REPORT TOWN
FOOD SERVICE ESTABLISHMENTS STATE OF CONNECTICUT
EHS-106 8/93 DEPARTMENT OF ATrin
PUBLIC HEALTH -
150 Washington Street, Hartford, CT 06106
I�'QUARTERLY 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 STREET ADDRESS
NOTICE:ALL SHADED AREAS ARE FOR OFFICE USE ONLY.
EST. H.D. SECT. I EST.NO. ISM CHAIN CODE a SAINIT.CODE YR. I MO. I DAY LTIME INSPECTTIME r
LD. me)Ip- o � Z 1 13
1 2 3 4 1 51 61 71 81 9 10 11 11211310141151161, 17118 19 20 21 22 k'r 123124 25'?' T6_27F28
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 1 Original container,property labeled 1 221 Wash water clean,proper temperature 1 Outer openings protected against entrance of
Accurate thermometers provided,dish basket, 43 insects/rodents 1
3 FOOD PROTECTION 23 p 1
if use
Potentially hazardous food meets temperature P4 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 E
* ..
5 Potentially hazardous food properly thawed 2 utensils clean 47 Mats removable,good repair,clean 1
28 Equipment/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 q Walls,ceilings attached equipment,properly
Food,protected during storage,preparation, 49 constructed,good repair,clean.Wall&ceiling 1
7 display,service and transportation 2 ` ` 30 Hot and cold water under pressure,provides as 2 surfaces as required
required
8 Food containers stored off of the floor 1 50 equipment properly stored Dustless cleaning method used,cleaning 1
9 Handling of food minimized 2 9 SEWAGE DISPOSAL
10 Food dispensing utensils properly stored
31 Sewage disposal approved 4 -_;:16 LIGHTING
321 Proper disposal of waste water 1 K 51 Adequate lighting provided as required 1 '
11 Toxic items properly stored,labeled,used 4
10 PLUMBING -' 17 VENTILATION
4 PERSONNEL 33 Location,installation,maintenance 1 52 Room free of steam,smoke odors 1
121 Personnel with infection restricted 4 34 No cross connection,back siphonage,backflow, 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 36 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 liAng/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 properly 1
Non-food contact surfaces,designed,con 1 13 GARBAGE&RUBBISH STORAGE No live birds,turtles,other animals(except
17 structed,maintained,installed,located &DISPOSAL 0 58 police guide dogs) 1
18 Single service articles,storage,dispensing 1 39 Approved containers,adequate number,cov-
ered. 1
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.
'L SIGNATU PER N I HARGE
Z ❑ NO-2 w ❑DELETE d.
2 Y
REMARKS: t I✓t 4'64'e dy*
DISTRIBUTION: list-WHITE-Health Department 2nd-Blue-Owner/Manager
Employee Name FT/PT Phone# Cell# Hire Date Dept.
Arduini, Victor FT 342-4506 C205-1034 12/8/1999 Nurse Mgr
Acquah, Dina PT 644-2638 2/20/2004 C.N.A.
Ampofo, Afoa Doris PD 241-8860 3/3/2003 C.N.A.
Antwi, Mary PT 533-9706 8/30/2004 C.N.A.
Brock, Gisela FT 871-8655 4/8/2002 C.N.A.
Burr, Carol PT 623-8428 10/20/1999 C.N.A.
Damis, Jesumene PT 688-2929 12/16/2004 C.N.A.
Etheridge, Lisa PT 291-0748 10/31/2002 C.N.A.
Heredia, Zoraida PT 803-6130 12/17/2003 C.N.A.
Jakabowska, Joanna PT 895-8459 1/13/2005 C.N.A.
Jean-Pierre, Odette PT 206-5774 1/29/2002 C.N.A.
Labuya, Elizabeth FT 291-9379 C830-1871 1/24/2002 C.N.A.
Lawrence, Shearon PD 644-4284 803-5637 6/27/2003 C.N.A.
Levesque, Diane FT 649-5827 C997-6617 4/5/2000 C.N.A.
McKoy, Priscilla FT 278-7636 6/15/2000 C.N.A.
McKoy, Raquel FT 525-7594 6/26/2003 C.N.A.
Meikle, Margaret FT 291-9955 916-2052 9/15/2000 C.N.A.
Meredith, Nicola PT 683-8556 8/2/2004 C.N.A.
Patman, Garofalia FT 646-6029 9/26/2000 C.N.A.
Pfull, Margaret PT 646-3930 982-5603 7/3/2002 C.N.A.
Piiraninen, Tobey PT 623-8942 1/14/2003 C.N.A.
Quinn, Bonnie PT 648-1242 2/23/2000 C.N.A.
Reid, Hyacinth PT 549-3929 12/9/2004 C.N.A.
Rodriques, Lenny FT 251-8207 7/26/2001 C.N.A.
Steer, Thelma PT 290-9248 1/29/2004 C.N.A.
Swaby, Olive FT 291-9776 1/18/2002 C.N.A.
Thompson, Tanithia PT 995-0229 9/17/2004 C.N.A.
Tibby,Tamara PT 290-1590 748-6063 8/19/2004 C.N.A.
Wilson, Jennifer PT 293-0489 10/31/2002 C.N.A.
Dyson, Doris FT 647-7748 1/19/2000 L.P.N.
Loalbo, Patricia PD 647-2912 10/14/2003 L.P.N.
Noel, Judy PT 455-9140 11/13/2001 L.P.N.
Olsen, Judy PT 645-6064 1/26/2004 L.P.N.
Perriolat, Susan FT 742-0150 10/20/1999 L.P.N.
Schworm, Nannette PD 206-0459 11/3/2003 L.P.N.
Deming, Nancy PD 644-1472 6/16/2001 L.P.N.
Wagner, Erin PD 645-1137 10/19/2004 L.P.N.
�ts<Colon, John-David✓ FT 644-7736 796-7237 6/20/2004 Chef
ak Cote, Roger ✓ FT 742-7949 12/15/2004 Chef
ak Plecity, Donna.i FT 646-1597 4/2/2002 Chef
Calabrese, Katelyn PT 644-9789 7/19/2004 Waitstaff
Dalpe, Caitlin PT 289-8101 324-3918 10/8/2003 Waitstaff
- - 22 Av &f.- e"loved
Gallardo, Elizabeth FT 549-4204 4/13/2004 Waitstaff
Hinks, Phillip PT 644-8485 4/28/2004 Waitstaff
Ingalls, Sarah PT 432-1295 10/1/2004 Waitstaff
i- Jachym, William PD 644-5155 5/31/2002 Waitstaff— r livIv 00"
01/27/05
• 10
Lahaie, Lindsay PT 871-9777 212-5444 8/21/2001 Waitstaff
Mainville, Nicole PT 648-1323 10/15/2004 Waitstaff
-- Manner, Devon FT 432-1448 C268-5669 2/6/2000 Waitstaff Coord
McCoy, Katelyn PT 648-1207 8/25/2004 Waitstaff
-.._Nolet, Patricia PT 644-8737 6/16/2000, Waitstaff
-Rosen, Lauren PD 644-9968 9/14/2002 Waitstaff cnItz5 3w6cf ayo
— Saunders, Terry FT 646-9834 5/16/2000 Waitstaff
Skinner, Andy PT 649-5412 9/24/2001 Waitstaff-
Staron, Anna' PT 289-4880 978-5413 8/20/2001 Waitstaff•- L rat, n ce tL- Y
,,Tanasi, Marie FT 647-8274 7/9/2004 Waitstaff -off on
Yiu, Yiho PD 644-4039 10/12/2003 Waitstaff cut t of
YYiu, Yiki PT 644-4039 C997-3838 5/12/2004 Waitstaff - catirlr
--Vassar, Joseph PD 644-9547 C424-6481 6/16/2002 Waitstaff cam« c �Ljfvw�x y t-os'
Vu, Todung PT 644-3659 C558-9903 11/8/2004 Waitstaff
--Kozlowski, Joseph r PD 644-0064 324-8787 4/12/2002 Servicestaff co111le y w/rf
L'Heureux, Nicholas PT 871-1539 9/29/2004 Dishwasher
Snyder, Joseph PT 623-5009 C874-7719 7/15/2004 Servicestaff
--Stachowiak, Jordan/ PD 523-9971 8/26/2003 Servicestaff- pMj"r
Tingley, Cheryl . FT 648-4057 12/5/2001 Servicestaff
tip.
Vitukinas, Jack FT 643-2874 B939-2070 12/1/2003 Maint. Mgr.
Morin, Kenny FT H643-6644 B939-2755 12/10/1999 Maintenance
C847-0509
Davila, Maria FT 647-0485 7/23/2004 Housekeeping
Gunn, Letisha FT 953-3908 1/14/2003 Housekeeping
Hudson, Dorothy FT 643-9162 11/15/1999 Hskpg Mgr.
Patman, Mercedes FT 646-6029 12/23/2004 Housekeeping
Vasquez, Rosa FT 649-2099 1/13/2000 Housekeeping
Williams, Ganine PD 833-1485 1/15/2004 Housekeeping
Welch, Sandi FT 644-3994 10/8/1999 Activity Dir.
Rathbun, Claire FT 290-1271 7/25/2004 Act. Coord.
McCalop, Sabrina PD 206-9498 680-9182 9/10/2003 Driver
Dowds, Patricia FT 644-3513 6/9/2003 Admin: Asst.
Keser, Katherine PT 644-997R (`.d7A-AOf)a 71a-71-IfNnn --
xA
y!•Lc�r-t'&-
Sul�vrrc I^���L�S
01/27/05
,-M o-y
--�y ffoyv h
W es} „uff
----------
or,
�- �
. � --.ply
r�yl ),-z Mo G7c. pr- lill
Ahe
TOW nti --I o-.,,t'e--7 ua
12
f
A/,&.V
Y
V V
�Le.r�Ec
9 ��ti1A.dV L'- Nwvl—`6L
14
zp-
c v�`5 GGa-fC3` ! s�
all �
- vs__
- -
-- _
wo r _
__ __ ._ w,,�1, _ - w� ►,�. *Iv1Ak _ Cc-�'cb Calb,� 796 --7Z
-- - - ----------
____...
BREAKFAST
Assorted Fruit Juices
Selection of Dry Cereal
Hot Cereal of the Y11
Cheese Omelet, Canadian Bacon
Toast: White, Wheat,and l3ge
a�s�n_
Muffins and�Dan sft"' `
RETIREMENT
COMMUNITIES
ik LUNCH
I\TU FOR
Chicken Noodle Soup
•. Macaroni& Cheese mixed vegetable with lima
beans
• Turkey & Tomato , Apple Coleslaw
M ' hday, Ja11Uary 24i 2.0 1
Rice Pudding
h"
Heart Healthy ltrns DINNER
Egg beaters'-8 astj Seafood Bisque
Low Fat American cheese. Mustard Chicken Breast,Dill Sauce Over Rice
Grilled Chicken Breast, Pilaf, Bean Medley
Sliced Turkey, Ham salad, Seafoo' 4salad.l Louisiana Pulled Pork, Served over corn bread
Egg Salad Sandwich carrots and peas
No Salt Potato Chips
Choice of 3 Lite Salad Dressings (reduced fat, reduced calorie) Apple streusel Cake
No sugar Ice Cream.and Low Fat Yogurt
Diet Condiments: Syrup, Jelly, Sugar& It Substitutes
Department of Public Health Public Health Code 2000
packaged food Is stored. Such designated areas or dressing rooms shall be
equipped with adequate lookers or other suitable facilities. Dressind root ns ai id
lockers shall be kept clean and orderly.
(r) No person while affected with any disease in a communicable form, or while a carrier of
such disease, or while afflicted with bolls, infected wounds, sores or an acute respiratory
infection, shall work in any area of a food service establishment in any capacity in which
there is a likelihood of such person contaminating food,drink or food contact surfaces
with pathogenic organisms, or transmitting disease to other individuals;and no person
known or suspected of being affected with any such disease or condition shall be
employed in such an area or capacity. If the management of the food service
establishment has reason to suspect that any employee has contracted any disease In a
communicable form or has become a carrier of such disease, he shall notify the local
director of health immediately.When the local director of health has reasonable cause to
suspect possibility of disease transmission from any food service establishment
employee, such director shall secure a morbidity history of the suspected employee, or
make such other investigation as may be indicated, and take appropriate action. The
director of health may require any or all of the following measures:
(1) the immediate exclusion of the employee from all food service establishments;
(2) the immediate closure of the food service establishment concerned until, in the
opinion of the director of health, no further danger of disease outbreak exists;
(3) restriction of the employee's services to some area of the food service
establishment where there would be no danger of transmitting disease; and
(4) adequate medical and laboratory examinations of the employee,or other
employees, and of his and their body discharges.
(s) (1) No person,firm or corporation shall operate or maintain,within any town, city or
borough, any place where food or beverages are served to-the public without
local permits or licenses if such permits or licenses are required by local
ordinance, or otherwise without registration of the name and business address
with the local director of health of the town, city or borough In which the business
is conducted. Permits for temporary food service establishments shall be issued
for a period of time not to exceed fourteen(14)days.
(2) A temporary food service establishment serving food or drink shall comply with all
provisions of this section which are applicable to its operation. The local director
of health may augment such requirements when needed to assure the service of
safe food, may prohibit the sale of potentially hazardous food or drink consisting
in whole or In part of milk or milk products, eggs, meat, poultry,fish, shellfish,or
other ingredients capable of supporting the rapid and progressive growth of
infectious or toxigenic microorganisms, or may modify specific requirements for
physical facilities when In his opinion no health hazard will result.
(3) Food service establishment classification. The director of health, registered
sanitarian, or authorized agent shall classify each food service establishment by
using the criteria outlined in this subdivision. Establishments shall be classified at
the time of licensure,where licensure is required by local ordinance, or otherwise
at the time of registration with the local director of health. The classification shall
be reviewed by the director of health, registered sanitarian, or authorized agent
during each inspection and in no case less than annually. The food service
establishment shall be placed into the highest classification that describes any of
the food operations conducted. When it comes to the attention of the director of
health, registered sanitarian, or authorized agent that the food service
establishment has changed to a different class the director of health, registered
sanitarian, or authorized agent shall reclassify that food service establishment.
No food service establishment shall change operations to a different classification
without prior written approval by the director of health, registered sanitarian, or
authorized agent. The classes of food service establishments are as follows.
ZO'd 6Z:OI SOOZ ZZ uer S6Z160SO98:XPJ H1-11:13H AN3 HdQ
Department of Public Health Public Health Code 2000
(A) Class 115 a food service establishment with commercially prepackaged
foods and/or hot or cold beverages only. No preparation, cooking or hot
holding of potentially hazardous foods is included except that
commercially packaged precooked foods may be heated and served in
the original package within four(4) hours.
(B) Class II is a food service establishment using cold or ready-to-eat
commercially processed food requiring no further heat treatment and/or
hot or cold beverages. No cooking, heating or hot holding of potentially
hazardous foods is included, except that commercially packaged
precooked foods may be heated and served in the original package
within four(4) hours, and commercially precooked hot dogs, kielbasa and
soup may be heated if transferred directly out of the original package and
served within four(4)hours.
(�) Class III is a food service establishment having on the premises exposed
potentially hazardous foods that are prepared by hot processes and
consumed by the public within four(4) hours of preparation.
(D) Class IV is a food service establishment having on the premises exposed
potentially hazardous foods that are prepared by hot processes and held
for more than four(4)hours prior to consumption by the public.
(4) Qualified food operator required. Each person owning, operating or managing
any food service establishment designated either as class III or class IV shall be
a qualified food operator or shall employ on-site at least one(1)qualified food
operator who is in a supervisory position at said establishment. Each food
service establishment shall be in compliance with this subdivision by August 1,
1997. Satisfactory evidence of compliance with this subdivision shall be
documentation that the qualified food operator has passed a test administered by
a testing organization approved by the department, or other documentation
satisfactory to the department attesting to the individual's knowledge of safe food
handling techniques as specified in subdivision (6)of this subsection. Said
documentation shall be maintained on file at the food service establishment and
provided to the local director of health, registered sanitarian, or authorized agent
on request. Exempt from the requirements of this subdivision are: temporary
food service establishments and special events sponsored by non-profit civic
organizations such as, but not limited to, school sporting events, little league food
booths,church suppers, and fairs.
(5) Criteria for approval of testing organizations. To be approved, a testing
organization shall make application to the department on forms provided by the
department and therein demonstrate responsibility for all aspects of the testing
system from the development of the test, through test administration including
test security system, documentation of successful test completion and record
maintenance. Testing organizations must reapply for approval every five(5)
years. Testing organizations shall demonstrate responsibility for all of the
following areas.
(A) Test development. the test shall be based on an objective job analysis to
determine content areas. The test shall be developed based on generally
accepted standards of test development. A passing score study to set
the required passing score shall be conducted. Content validation and
examination field test studies shall be conducted.
(B) Test security. The testing organization shall have test security systems
to ensure the integrity of the test during all phases of test development
and handling. Test administrators must be trained in test security
procedures. Where client based testing is conducted, proctoring
agreements that establish examination handling and proctoring
y
60 `
M'd OZ:OZ SOOZ ZZ upf S6ZZ60S098:xp3 Hlld31-1 AN3 HdQ
FA X
Date
Number of a. es including cover sheet 3
TO: e �, v ��-
PC) � r , 7-" �7 FROM: Roger Mshar
Department of Public
Health
410 Capitol Avenue, MS
#51 FDP
P.O. Box 340308
Phone Hartford, CT 06134
Fax Phone �p yy�' � ��
Phone (860)509-7297
CC: I Fax Phone (860)509-7295
REMARKS'. ❑ Urgent ❑ For your review ❑ Reply ASAP ❑ Please Comment
r
TO'd 6T:OT SOOZ ZZ WE S6Z60S098:xe3 Hi-ld3H AN3 Hda
___�__ � �� ��� arm w QGt
4L-
----------
— ----� �^ act
iD
4-1 L,62� C� etf
Ali>
------------
ID
---------------
-----------
--=' -- p -- ---- �i � s----_____
ki--td& *off,
-----------------
44 Y-