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Home My WebLink AboutSchool Inspection 161 Nevers Road i Establishment: Inspection Date: 7=i Time: '3C) ROins REinsp Address/City: 1 b\ 'N Health Dept: 5c7;. li 3cu' Class: 1 2 ( 'jt 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 debatable items C 0 WA NCI KEY: C[complies] N/0[not observed] N/A[not applicable] 3 DNC[does not comply] 0[other) RTE[ready-to-eat] 12 `°Pesatrtcl"r+ ififinfect€ ri �stftel' 61Desgrated�Aternav Z2 4' q Food workers have no exposed infected lesions/burns 62 Written documentation of training program V 2 B Personnel with infection restricted 1 Approved source,wholesome,nonadulterated C V10 N/A 4 C Communicable disease of worker reported to local health director A I Approved shellfish,finfish,meat&poultry USDA approved VV 1 1 13 'Handwashing facilities provided,hands washed,clean C N/0 N/A 4'F B Food Cans in good condition(not dented,rusty,bloated,leaking) A Handwash facilities in all food prep/dispensing&warewash areas C Wholesome/nonadulteratedfoods/safe V 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 0 D Personnel hands washed,clean/Proper handwash procedure - -. an was ing at appropna a times mIli � 0 ' oc ygieic practices ` C N/A A Hot holding greater than or equal to 140eF. (whole beef/pork roasts 130'F) A ❑ No eating ❑ No smoking while working B Cold holding less than or equal to 450 F. VB Wounds covered adequately C Proper cooling C Proper sink used for handwashing D Proper re-heating O E Proper internal cooking/consumer advisory posted A Approved sanitizeravailableladequate concentration of sanitizer s , B Food-contact surfaces and utensils used for po ntially 4 hazardous food nitized at least every 4 ho A Food thermometer available and accurate C Adequate Vdishwashersanitizer Wrnal rinse temp B Proper food thermometer for product L Proper sanitizin rocedure C Thermometers appropriately placed in cooler units E Sanitizing between raw animal origin&ready-to-eat food op lid trans prtatioin and/or in good repair p A Cloths and/ and clean B Wiping cloths kept in sanitizer between uses A Produce washed 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 I No unauthorized personnel C Food--contact surfaces clean F No pooling of eggs not cooked immediately 0 8 Food containers stored off the floor 01 �� 0 MOR � t A No unnecessary handling RTE and/or cooked foods with bare hands A Soap I paper towels/ drying device available B Dispenser(s)working: ❑Soap ❑Paper towel B Minimize food handling,other than ready-to-eat,with bare hands C Handwash sinks)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[potentially hazardous food], FB[foodbome] 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 Poultry Ground Beef What diseases related to FB illness are you required to report to the local health department? Roasts Other Describe re-heating procedures: Is there a written illness policy that r ood worker to report specific illness conditions Are temperatures recordedllogged for olding foods/equipment? Y N and diselases 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&QFO? 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 signature of the erson who recGvedhe 0 res onsibilities i forma on at the time of the Is there a produce washin inspection: � �G p p g policy? Y N ♦Describe what is washed and o !,A o where: �./� Note: This report is a two page form(total of 62 debitable items) Page 1 of 2 Establishment: 'y�:1�+ S�ru� i\ Date of Inspection: 7 1 ddress: \to\ \ c, _ Owner or Operator: 6ur4urlx ADDITIONAL FOUR POINT ITEMStj 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. Proper pe/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, -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 401 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 2 Vermin Control: No insects/rodents present 14 Food worker:Clean outer clothes,effective hair restraints 3 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, 7 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 20 Dishwashing facilities approved design,adequately constructed, repair,clean.Wall&ceiling surfaces as required maintained installed located 50 Dustless cleaning methods used,cleaning equipment properlystored Equipment&Utensils: Cleanliness 51 Adequate lighting provided as required 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 Accurate thermometers provided,dish basket,if used 541 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 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 36 Toilet rooms enclosed with self-closing door 58 No live birds,turtles,or other animals(except guide dogs) 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at 37 Propertoiletfixturesprovided,good repair,clean entrance(s),smoking area indicated by sign(s) 39 Approved garbage/rubbish containers,adequate number,covered, rodent proof,clean outine Inspection ❑Reinspection 0 Preoperational Inspection Other Inspection: IN T PERSON IN CHARGE: Demerit Score: *Include demerits from page 1 o� A 4 3 2 1 Total Rating s nature signature ors gt-\ pri-ni name pri nt name JP phone number umber � DATE CORRECTIONS DUE: tit Page 2 of 2 plus_!D —continuation pages Focused Inspection 1/2002 � 1 NAME OF •WN DATE OF • G. �1_• la 1 ® REMARKS `r �� e -ram �.. ,�.- a • 1 1 1 � r 1.1 Me �. _ \tea �. 4 .� �i_ _ `\1. r ♦ ,` 11 1 r. mill I L M"%- IF IV m% INITIAL 1 \ r (INSPECTOR) • -.' Page of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN a DATE OF INSPECTION W r yT lxa� s, w��-d�s�►✓ '� 1 INSPECTION REMARKS FORM# CAAU 37° \2.�i.,.. � t,•.�2,L\ vet — ��ov�..w��n, [�Q..� INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: Ist-White-Health Department 2nd-Yellow-Owner/Manager