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Home My WebLink AboutSchool Inspection 91 Ayers Road (2) i Establishment: 4r. Inspection Date:_HjTime:�y" oinsp REinsp Address/City: Health De t: "R. Class: 1 2 Q 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 N/A JDNC I KEY: C[complies) N/O[not observed] NIA[not applicable] 3 DNC[does not comply] 0[other] RTE[ready-to-eat] ' 1 Pe�sorrn"el"vu1"th`irifehtfoa`resfrf+cfed 'C:61 Cesignate"dAgernate'`".. 2 q Food workers have no exposed infected lesions I burns 62 Written documentallod of training program z B Personnel with infection restricted 1 Approved source,wholesome,nonadulterated C N/A 4 C Communicable disease of worker reported to local health director A I Approved shellfish,finfish,meat&poultry USDA approved 13 Handwashing facilities provided,;hands washed,clean C V N/A 4 B Food cans in good condition(not dented,rusty,bloated,leaking) VA Handwash facilities in all food prep/dispensing&warewash areas V. C Wholesome/nonadulteratedfoodslsafe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grownlcanned food) C Handwash facilities accessible/convenient to use E Potentially hazardous foods received at propertemperature D Personnel hands washed,clean/Proper handwash procedure 0 E Handwashing at appropriate times 01 aO Nt � 4 0 ygec'prtices [ {15 Cood h c g2 A Hot holding greater than or equal to 140°F. (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 0 E Proper internal cooking I consumer advisory posted o RAW� 0 A Approved sanitizeravailableladequate concentration of sanitizer 17 7- B Food-contact surfaces and utensils used for potentially a" hazardous food sanitized at least every 4 hours . MR, A Food thermometer available and accurate C Adequate ❑dishwashersanitizer ❑final rinse temp L Proper sanitizing procedure B Proper food thermometer for product E Sanitizing between raw animal origin&ready-to-eat food C Thermometers appropriately placed in cooler units a„a ,';- A Cloths and/or sponges in good repair and clean i M,P= A Produce washed B Wiping cloths kept in sanitizer between uses 0 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 Al B Single use gloves changed when soiled E No unauthorized personnel C Food--contact surfaces clean F No pooling of eggs not cooked immediately 0 8 Food containers stored off the floor _ r a �' A Soap/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 foodlice 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 aftemate],PHF[potentially hazardous food],FB[foodbome] PHFs are hot held at: OF. PHFs are cold held at: OF. Describe illness conditions when you would exclude a food worker from work Are internal cooking temperatures taken? Y N *To what temperature do you cook: Poultry Ground Beef Pork What diseases related to FB illness are o report to the local health department? Roasts Other Describe re-heating procedures: Is there a written i olicy that requires the food worker to report specific illness conditions Are temperatures recorded/logged for cold holding foods ant? Y N and dfs 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 ere a language barrier between 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 1 Describe cooling met Indicate who answered the above questions: Name(print): l_r1 6j I I f V A ei Indicate the title of above person(c'cie all that apply):QFO DA Mgr Cook Owner FW Is cooling ored for time&temp? Y N is the monitoring of cooling recorded? Y N .Obtain signatur of t erson who ceived the QFO responsibilities information at the time of the Is there a produce washing policy? Y N *Describe what is washed and inspection: where: Note: This report is I two page form(total of 62 debitable items) Page 1 of 2 Establishment: Date of Inspection: I N Address: �!1 Owner or Operator: e 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. 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, -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 Garbagelrubbishstoragearea/rooms,enclosures-properly constructed,clean 5 Potentially hazardous food properlythawed 41 Garbagelrubbish 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 4 Floors: Floor covering installed,constructed as required,good repair,clean 16 Food-contact surfaces designed,constructed,maintained,installed, 45 Floors graded,drained as required 1locatedd ' 6 Floor,wall juncture covered Nonfood-contact surfaces designed,constructed,maintained, 7 Mats removable,good repair,clean installed,located 18 Single service articles,storage,dispensing 8 Exterior walking,driving surfaces,good repair,clean 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 0 ustless 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 22 Wash water clean,proper temperature 53 Rooms&equipment hoods,ducts,vented as required 23 Accurate thermometers provided,dish basket,if used 54 Rooms adequate,clean,adequate lockers provided,facilities clean 27 Nonfood contact surfaces of utensils&equipment clean 55 Establishment and premisesfree of litter,no insect/rodent harborage, 8 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 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 Propertoiletfixturesprpvided,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 ❑ Preoperational Inspection Other Inspection: INSPECTOR: PERSON IN CHARGE: Demerit Score: *Include demerits from page 1 4 3 2 1 Total Rating signature s' n ture G� not name n VIYYZY tLp' print name a SST• m4 L• DATE CORRECTIONS DUE: 1 phone number title Page 2 of 2 plus I continuation pages Focused rnspeetlun Moz Page of 3 INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION �S. INSPEC N REMARKS FORM# o:S5 -- 1.3o awl c ail arcc� �f w� a( - Ll s I ck�W, - A,�tN,-% rcr, c \y,� — �ca, vr� -ky"" �0 ccx�� S� c rA— n �- vY, tITIA:L(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: Ist-White-Health Department 2nd-Yellow-Owner/Manager