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Home My WebLink AboutSchool Inspection 161 Nevers Road i Establishment: h Inspection Date: 7=i Time: :3U ROins REinsp Address/City: 1 b\ `\,s Health Dept: lijlr&. 4cu- class: 1 2 Based on an inspection this day,the items marked DNC identify the violations in operation or facilities which must be corrected by the date specified on page 2. RISK FACTOR ITEMS: Listing is not inclusive of all possible debitable items C XWO NIA NCI KEY: C[complies] N/O[not observed] NIA[not applicable] 3 DNC[does not comply] 0[other] RTE[ready-to-eat] tit 'Desgnatsti%ltternate 2 12 Pei`sortiset"witfi irifectFcn:testrrcte�!" a W q 62 Written documentafian of training program 2 A Food workers have no exposed infected lesions/burns B Personnel with infection restricted 1 Approved source,wholesome,nonatlulterated C IO NIA 4 C Communicable disease of worker reported to local health director A Approved shellfish,finfish,meat&poultry USDA approved 13 Handwashing facilities provided,hands washed,dean C NI0 NIA 4 B Food Cans in good condition(not dented,rusty,bloated,leaking) A Handwash facilities in all food prep/dispensing&warewash areas C Wholesome/nonadulterated foods/Safe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grown/canned food) C Handwash facilities accessible/convenient to use E Potentially hazardous foods received at proper temperature D Personnel hands washed,clean/Proper handwash procedure 0 r � an was mg at appropriate times +' -S`` (s+dd6ygieiic'prctices A Hot holding greater than or equal to 140°F. (whole beef/pork roasts 1300 F.) Ll A ❑ No eating ❑ No smoking while working B Cold holding less than or equal to 450F. VB Wounds covered adequately C Proper cooling L C Proper sink used for handwashing D Proper re-heating 0 _ E Proper internal cooking I consumer advisory posted 1) • / RCA " A Approved sanitizeravailable/adequate concentration of sanitizer ` "PKV B Food-contact surfaces and utensils used for po ntially ` � �t hazardous food nitized at least every 4 ho A Food thermometer available and accurate C Adequate dishwasher sanitizes nel rinse temp B Properfood thermometerfor product D Pro ersanitizin rocedure C Thermometers appropriately placed in cooler units E Sanitizing between raw animal origin&ready-to-eat food 0 0 � r . di pay,°serlrrce a�ttl tea t portaficn } n A Cloths and/or sponges in good repair and clean B oe Wiping cloths kept in sanitizer between uses 0;eA Produce washed IV B Raw meats not stored/prepared near ready-to-eat foods C Food covered properly A Food equipment clean,utensils clean,equipment interiors clean D Adequate splash guards/sneeze guard B Single use gloves changed when soiled E No unauthorized personnel 14C Food--contact surfaces clean F No pooling of eggs not cooked immediately 0 8 Food containers stored off the floor wall #iI F`A PifA -'! A No unnecessary handling RTE and/or cooked foods with bare hands A Soap/paper towels I drying device available B Dispenser(s)working: ❑Soap ❑Paper towel B Minimize food handling,other than ready-to-eat,with bare hands C Handwash sink(s)clean/waste receptacle at handwash sink C Adequate utensil(s)for dispensing food/ice 0 0 •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable and does not affect your score. KEY: QFO[qualified food operator],DA[designated alternate],PHF[potent1ocal food],FB[foodborne] PHFs are hot held at: F. PHFs are cold held at: OF. Describe illness conditions when you would exclude a food orking: Are internal cooking temperatures taken? Y N *To what temperature do Poultry Ground Beef What diseases related to FB illness are you required to reportalth department? Roasts Other Describe re-heating procedures: Is there a written illness policy that r ood worker to report specific illness conditions Are temperatures recorded/logged for olding foods/equipment? Y N and diseases to the QF� *Do you have a paid sick leave policy? Y N Are foods cooked in adva and cooled? Y N *Are leftovers saved? Y N Is there uage barrier between inspector&QF0? Y N If yes indicate language spoken List products Goole by /DA: *Can the CFO/DA read the inspection report? Y N Describe mg methods: Indicate who answered the above questions: Name(print): Indicate the title of above person(circle all that apply):QFO DA Mgr Cook Owner FW Is cooling monitored for time&temp? Y N Is the monitoring of cooling recorded? Y N -Obtain signatureoth perssoonG o re 've the O responsibilities I formatjon at the time of the Is there a produce washing policy? Y N *Describe what is washed and inspection: formal where: Note: This report is a two page form(total of 62 debitable items) Page 1 of 2 Establishment: Date of inspection: Address: k-o\ Ps20�s c Owner or Operator: u r cv1� v_ sk1.c ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPLY] All 6 Foods not re-served. -Unwrapped foods not re-served 4 31 Sewage disposal approved. 4 -Potentially hazardous foods not re served -Operating as required 11 Toxic chemicals. No cross connections,back siphonage,backflow - Proper type/installation/backflow prevention device/air gap for: Stored properly,labeled properly,used properly -Food equipment -Hose connections -Dish machines - itizerconcentration not to exceed maximum permitted San unnecessary toxics on the premises -Soda system carbonator -Beverage dispensers -Toilet tanks -Chemical dispensers -Ice machines -Pesticides/rodenticides properly dispensed Proffer drain for: 29 Water source adequate,safe. -Food equipment -Dish machines -Ice machines -Well/well head protected from contamination 35 Toilet facilities. Adequate,convenient,accessible, -Water quality in compliance -Monitoring in compliance designed,properly installed OTHER ITEMS KEY: DNC [DOES NOT COMPLY] 2 Sources of food: Original container,properly labeled 40 Garbage/rubbish storage area/rooms,enclosures-properly constructed,clean 5 Potentially hazardous food properly thawed 41 Garbage/rubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils properly stored 42 Vermin Control: No insects/rodents present 14 Food worker:Clean outer clothes,effective hair restraints 43 Outer openings protected against entrance of insects/rodents Floors: Floor covering installed,constructed as required,good repair,clean 16 Food-contact surfaces designed,constructed,maintained,installed, 45 Floors graded,drained as required located 6 Floor,wall juncture covered 17 Nonfood-contact surfaces designed,constructed, maintained, 47 Mats removable,good repair,clean installed,located 8 Exterior walking,driving surfaces,good repair,clean 18 Single service articles,storage,dispensing 19 No reuse of single service article 9 Walls,ceilings attached,equipment properly constructed,good repair,clean.Wall&ceiling surfaces as required 20 Dishwashing facilities approved design,adequately constructed, maintained installed located 50 Dustless cleaning methods used,cleaning equipment properly stored Equipment&Utensils: Cleanliness 51 Adequate lighting provided as required 21 Preflushed,scraped,soaked and racked 52 Room free of steam,smoke odors 2 Wash water clean,proper temperature 53 Rooms&equipment hoods,ducts,vented as required Accurate thermometers provided,dish basket,if used 54 Rooms adequate,clean,adequate lockers provided,facilities clean 7 Nonfood-contact surfaces of utensils&equipment clean 55 Establishment and premises free of litter,no insect/rodent harborage, 28 Equipment/utensils,storage,handling I no unnecessary articles 32 Proper disposal of wastewater 56 Complete separation from living/sleeping quarters and laundry 33 Plumbing location,installation,maintenance 57 Clean/soiled linens stored properly 58 No live birds,turtles,or other animals(except guide dogs) 36 Toilet rooms enclosed with self-closing door 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at 37 Propertoiletfixturesprpvided,good repair,clean entrance(s),smoking area indicated by sign(s) 39 Approved garbage/rubbish containers,adequate number,covered, rodent proof,clean Woutine Inspection OReinspection 0 Preoperational Inspection IN PE T R: PERSON IN CHARGE: Other Inspection: Demerit Score: *Include demerits from page 1 q 4 3 2 1 Total Rating s nature signature �� r X XY number phone number title printname pri t n �`' `�''� DATE CORRECTIONS DUE: —r yr Page 2 of 2 plus _continuation pages Focused Inspection ll.m s' OF DATE OF • TIR a1_ \ 1I i l No \��t • ! • -M� ol av ml 1110- wo 1 Y a �t • MIVA WNROML=4T �r to",8 � - M MR. Pill �. . -°',� r INITIAL •' • 1 Page of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION W a r \-�- \ ca, vq vl-� 1 I INSPECTION REMARKS FORM# INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) J Distribution: Ist-White-Health Department 2nd-Yellow-Owner/Manager