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Home My WebLink AboutSchool Inspection 569 Griffin Road i Establishment:A MAI Inspection Date: 1 t Time: / i'`'t oinsp REinsp ddress/City:� c C-yr�`�F n Health Dept: . L' ar_ Class: 1 2 3)4 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 W I WA DNC I KEY: C[complies] N/O[not observed] NIA[not applicable] 60 Qualified Food Operator 3 DNC[does not comply] 0[other] RTE[ready-to-eat] 12 'Personnel with infection restricted 61 Designated Alternate 2 CLIWIDINA 4'; 62 Written documentationlof training program 2 A Food workers have no exposed infected lesions/burns 1 `Approved source,wholesome,nonaduiterated C 0 N/A 4 B Personnel with infection restricted C Communicable disease of worker reported to local health director A Approved shellfish,finfish,meat&poultry USDA approved V 1 13 .Handwashing facilities provided,hands washed,dean C 0 NIA 4 B Food cans in good condition(not dented,rusty,bloated,leaking) A Handwash facilities in all food prep/dispensing&warewash areas C WholeSomelnonadulterated foods/safe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grown/canned food) V C Handwash facilities accessible/convenient to use E Potentially hazardous foods received at proper temperature 0 D Personnel hands washed,clean/Proper handwash procedure E Handwashing at appropriate times 3 Potential, y hazardous food Meets temperature requirements C N/0 NIA 4 O during slorage,preparation,display,service and transportation 15 Good hygienic practices G N/0 N/A 2s' A Hot holding greater than or equal to 140eF. (whole beef/pork roasts 1300 F.) A ❑ No eating ❑ No smoking while working B Cold holding less than or equal to 45e F. B Wounds covered adequately C Proper cooling C Proper sink used for handwashing D Proper re-heating E Proper internal cooking/consumer advisory posted 24 Unitization rinse(hot water-chemical) C Nf0' NI 2'' 0 A Approved sanitizeravailable/adequate concentration ofsanitizer 4 Adequate Cecitities to maintain product C py0 [IA 2; B Food-contact surf es and utensils used for potentially t®t1)perstt4tre.therfttOhtetsrs provided' hazardous food itized at least every 4 hours A Food thermometer available and accurate C Adequate V6ishwashersanitizer ❑final rinse temp VV B Properfood thermometer for product D Proper sanitizin rocedure C Thermometers appropriately placed in cooler units E Sanitizing between raw animal origin&ready-to-eat food 0 2 Glean wiping cloths C W N/A 4 yrostprslr& ioti, A Cloths and/or sponges in good repair and clean B Wiping cloths kept in sanitizer between uses A Produce washed 0 B Raw meats not stored/prepared near ready-to-eat foods Z$ olca�rrt�ot surfacar clan G C Food covered properly A Food equipment clean,utensils clean,equipment interiors clean D Adequate splash guards I sneeze guard B Single use gloves changed when soiled ZL E No unauthorized personnel C Food--contact surfaces clean F No pooling of eggs not cooked immediately V 0 8 Food containers stored off the floor 30 Hot and cold water under pressure,provided as required C O N/A 2 0 38 "andwashing accessories provided C NIA .1 9 Her cttingl-,of food mptiirnized O' NIA 2A Soap I paper towels I drying device available A No unnecessary handling RTE and/or cooked foods with bare hands B Dispenser(s)working: ❑Soap ❑Paper towel B Minimize food handling,other than ready-to-eat,with bare hands C Handwash sink(s)clean I waste receptacle at handwash sink C Adequate utensil(s)for dispensing food/ice V 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[potentially hazardous food],FB[foodborne] PHFs are hot held at: IF. PHFs are cold held at: OF. Describe illness conditions when you would exclude a food worker from working: Are internal cooking temperatures taken? Y N *To what temperature do you ok: Poultry Ground Beef Por What diseases related to FB illness are you required to repo local health department? Roasts Other Describe re-heating procedures: Is there a written illness policy that require ood worker to report specific illness conditions Are temperatures recorded/logged for cold holding f equipment? Y N and diseases to the QFO? Y N *Do you have a paid sick leave policy? Y N Are foods cooked in advance and cooled N *Are leftovers saved? Y N Is there a language bam een inspector&QFO? Y N If yes indicate language spoken List products cooled: by QFO/DA: *Can the QFO/DA read the inspection report? Y N Describe cooling method - Indicate o answered the above questions: Name(print): In dicate the title of above person(circle all that app .CFO DA M Cook Owner FW Is cooling mo��for time&temp? Y N Is the monitoring of cooling recorded? Y INObtain signat of the person h r ceived the onsl i as' rm ' n the time of the Is ther produce washing policy? Y N *Describe what is washed and inspection: fU �' Note: This report is a two page form(total of 62 debitable items) Page 1 of 2 Wit 1 hrrrsnt.-, Date of Inspection: Owner or Operator: ` nn ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPLY] 6 Foods not re-served. -Unwrapped foods not re-served 4 31 Sewage disposal approved. „4 -Potentially hazardous foods not re-served -Operating as required No cross connections,back siphonage,backflow 11 Toxic chemicals. 4 4' Proper type/installation/backflow prevention device/air gap for: -Stored properly,labeled properly,used properly -Food equipment -Hose connections -Dish machines Sanitizer concentration not to exceed maximum permitted -Soda system carbonator -Beverage dispensers -Toilet tanks -No unnecessary toxics on the premises -Chemical dispensers -Ice machines -Pesticides/rodenticides properly dispensed Proper drain for: 29 Water source adequate,safe. -Food equipment -Dish machines -Ice machines -Well/well head protected from contamination 35 Toilet facilities. Adequate,convenient,accessible, 4 -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 1 5 Potentially hazardous food properly thawed 41 Garbage/rubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils properly stored 1„' 2 Vermin Control: No insects/rodents present ; 14 Food worker:Clean outer clothes,effective hair restraints 43 Outer openings protected against entrance of insects/rodents 4 Floors: Floorcovering installed,constructed as required,good repair,clean i 16 Food-contact surfaces designed,constructed,maintained,installed, 2 5 Floors graded,drained as required located 6 Floor,wall juncture covered 17 Nonfood-contact surfaces designed,constructed, maintained, 1 7 Mats removable,good repair,clean installed,located 8 Exterior walking,driving surfaces,good repair,clean ` 18 Single service articles,storage,dispensing 2•, 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, 2 maintained installed located 0 ustless cleaning methods used,cleaning equipment properly stored Equipment&Utensils: Cleanliness 51 Adequate lighting provided as required �r 21 Preflushed,scraped,soaked and racked 52 Room free of steam,smoke odors 22 Wash water clean,proper temperature 53 Rooms&equipment hoods,ducts,vented as required 2 Accurate thermometers provided,dish basket,if used 54 Rooms adequate,clean,adequate lockers provided,facilities clean q q 7 Nonfood-contact surfaces of utensils&equipment clean 55 Establishment and premises free of litter,no insect/rodent harborage, t It Equipment/utensils,storage,handling * no unnecessary articles 32 Proper disposal of waste water 56 Complete separation from living/sleeping quarters and laundry 33 Plumbing location,installation,maintenance 571 Clean/soiled linens stored properly 58 No live birds,turtles,or other animals(except guide dogs) 36 Toilet rooms enclosed with self-closing door ". a 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at 37 Propertoilet fixtures provided,good repair,clean entrance(s),smoking area indicated by sign(s) E 39 Approved garbage/rubbish containers,adequate number,covered, rodent proof,clean 119outine Inspection ❑Reinspection ❑ Preoperational Inspection ��- Other Inspection: INSPECTOR: P N HA GE Demerit Score: *Include demerits from page 1 4 3 2 1 Total I Rating signature U si ture t�i7c9awe), o 3 print name 3 print name o J - ` 11 Y9 phone number title DATE CORRECTIONS DUE: 7F- Page 2 of 2 plus continuation pages Focused Inspect on 1/2002 I Page� of 3 av INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION I�A � S, W C �&�r SL INSPECTION REMARKS FORM# 14 �13� i n Suw•v�'V :ff' V T. CK cm- INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: I st-White-Health Department 2nd-Yellow-Owner/Manager