HomeMy WebLinkAboutFood Service Establishment Inspection 26 (3) +EHS-106-Rev.06101 INSPECTION REPORT STATE OF CONNECTICUT la ROUTINE INSPECTION ❑ REINSPECTION
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH ❑ PREOPERATIONAL ❑ OTHER
410 Capitol Avenue,MS#51 FDP,Hartford,CT 06134
NAME OF ESTABLISHMENT
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ESTABLISHMENT CLASS
STREET
ADDRESS ADDRESS Zol TOWN
OWNER or L°/YPe�, l`c / s—G(/� Sor
OPERATOR INSPECTION
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 nonadulterated 2
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 preparation,display,service,and constructed as required,good repair,clean
transportation 27 Nonfood-contact surfaces of utensils& 1 45 Floors,graded,drained as required
equipment clean 46 Floor,wall juncture covered 1
Adequate facilities to maintain product 2 L28 Equipment/utensils,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 r3O
Water source adequate,safe
4 49 Walls,ceilings attached,equipment properly 1
7 Food protected during storage,preparation, 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 Dustless cleaning methods used,
SEWAGE DISPOSAL cleaning equipment property 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
PERSONNEL 33 Location,installation,maintenance 1 53 Room&equipment hoods,ducts,vented as required 1
12 1 Personnel with infection restricted 4 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
15 Good hygienic practices,smoking restricted 2 37 Proper fixtures provided,good repair,clean 1
HOUSEKEEPING
55 Establishment and premises free of litter,no 1
EQUIPMENT&UTENSILS: DESIGN, HANDWASHING FACILITIES insect/rodent harborage,no unnecessary articles
CONSTRUCTION&INSTALLATION 3 Suitable h
16 Food-contact surfaces designed,constructed, approved hand drying devices provided, and laundry
and cleaner and sanitary towels or 1 56 Complete separation from living/sleeping quarters 1
2
maintained,installed,located tissue waste receptacles provided
57 Clean/soiled linens stored properly t
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 NONSMOKINEE
20 Dishwashing facilities approved design,adequately 2 40 Storage area/rooms,enclosures— 59 Seats 75 or morovided, 3constructed,maintained,installed,located properly constructed,clean sin s
g ()posted area1 indicated b si
41 Garbage disposed of in an approved manner,
at approved frequency QUALIFIED FOOD OPERATOR
DEMERIT SCORE L62
4 2 Designated Qualified Food Operator 3
3
1 Z RISK FACTOR VIOLATIONS IN RED alternate 2
Z Written documentation of training program 2
TOTAL RATING Date Corrections Due Signature e in,,charrgee
9Z f b aJ SIGNED n ector)
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DESCRIBE DEFICIENCIES ON C NTINUATION SHEETS
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INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH
CONTINUATION SHEET
NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION
INSPECTION
FORM# REMARKS
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INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE)
Distribution: Ist-White-Health Department 2nd-Yellow-Owner/Manager