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Home My WebLink AboutSchool Inspection 569 Griffin Road (2) i Establishment: , Inspection Date: f; 27 Time: v REinsp Address/City: Health Dept: . �,`,, �- class; 2�1)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 I C I IWO I WA DNC $ DNC[does not comply] 0[other] RTE[ready-to-eat] s e- 2 q Food workers have no exposed infected lesions/burns B Personnel with infection restricted fi APPro16�d o o ,tt ifiat a N(` + f.. <- ,M a -- m a _�- C Communicable disease of worker reported to local health director A Approved shellfish,finfish,meat&poultry USDA a proved B Food cans in good condition(not dented,rusty,bloated,leaking) V. I I A Handwash facilities in all food prep/dispensing&warewash areas C Wholesome/nonadulteratedfoods/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 0 D Personnel hands washed,clean/Proper handwash procedure E Handwashing at appropriate times RIP A Hot holding greater than or equal to 1400F. (whole beef/pork roasts 1300 F.) A ❑ No eating ❑ No smoking while working B Cold holding less than orequal to 450 F. B Wounds covered adequately C Proper cooling C Proper sink used for handwashing D Proper re-heating ✓ 0 'v_ � , E Proper internal cooking/consumer advisory posted 0 A Approved sanitizeravailable/adequateconcentrationofsanitizer B Food-contact surfaces and utensils used for potentially hazardous food sanitized at least every 4 hours A Food thermometer available and accurate C Adequate ❑dishwashersanitizer ❑final rinse temp 77 B Properfood thermometerfor product L Proper sanitizin rocedure C Thermometers appropriately placed in cooler units E Sanitizing between raw animal origin&ready-to-eat food 0 0 A Cloths and/or sponges in good repair and clean 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 g 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 0 A No unnecessary handling RTE and/or cooked foods with bare hands A Soap/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 sink(s)clean I 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. JSE_Y: QFO[qualified food operator],DA[designated allemate],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 wo ing: Are internal cooking temperatures taken? Y N *To what temperature do you cook: Poultry Ground Beef Pork What diseases related to FB illness are you re ui ort to the local health department? Roasts Other Describe re-heating procedures: Is there a written illness ' at requires the food worker to report specific illness conditions Are temperatures recorded/logged for cold holdin s/equipment? Y N and diseases 0? Y N *Do you have a paid sick leave policy? Y N Are foods cooked in advance and cc . Y N *Are leftovers saved? Y N Is e a language barrier between inspector&QFO? Y N If-yes indicate language spoken List products cooled: by QFO/DA: ♦Can the QFO/DA re a inspection repo 24 N Describe coolin ods: Indicate who answered the above questions: Name(print): Q.. Indicate th&urthe e perso r I'lfie ply):QF0 DA Mgr Cook Owner FW Is cooling monitored for time&temp? Y N Is the monitoring of cooling recorded? Y N .Obtain sig perso r eived the Q 0 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 a two page form(total of 62 debitable items) Page 1 of 2 I'll! N 1 lii I Is Establishment: v ! ddress: Owner or Operator: ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPLY] 6 1 Foods not re-served. -Unwrapped foods not re-served 4 31 Sewage disposal approved. .a -Potentially hazardous foods not re-served -Operating as required 11 Toxic chemicals. 34 No cross connections,back siphonage,backflow -Stored properly,labeled properly,used properly Proper type/installation/backflow prevention device/air gapfor: -Sanitizer concentration not to exceed maximum permitted -Food equipment -Hose connections -Dish machines -No unnecessary toxics on the premises -Soda system carbonator -Beverage dispensers -Toilet tanks -Pesticides/rodenticides properly dispensed -Chemical dispensers -Ice machines Proper drain for: 29 Water source adequate,safe. -Food equipment -Dish machines -Ice machines -Well/well head protected from contamination-Water quality in compliance 35 Toilet facilities. Adequate,convenient,accessible, -Monitoring in compliance designed,properly installed OTHER ITEMS KEY: DNC [DOES NOT COMPLY] 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 Outeropenings protected against entrance ofinsects/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 located 6 Floor,wall juncture covered 17 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 49 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 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 231 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 premises free of litter,no insect/rodent harborage, 28 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 58 No live birds,turtles,or other animals(except guide dogs) 36 Toilet rooms enclosed with self-closing door 37 Proper toilet fixtures provided,good repair,clean 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at entrance(s),smoking area indicated by sign(s) 39 Approved garbage/rubbish containers,adequate number,covered, rodent proof,clean ffRoutine Inspection ❑Reinspection 0 Preoperational Inspection INSPECTOR: WEIN HAR/E: Other Inspection: Demerit Score: *Include demerits from page 1 4 3 2 1 Total Rating s' nature Yo 0 print name pr' t me Z(3 l li S phone number }r 1 � ) DATE CORRECTIONS DUE: 1J� ✓L° Page 2 of 2 plus continuation pages Focused Inspection 1/2002 Page 3 of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION 27 /Z INSPECTION FORM REMARKS CS UU i5 r ccR TC- ID C� oy-, c? 4bv rjL ot'Y i r' INITIAL(INSPECTOR) �w v INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager