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HomeMy WebLinkAboutSchool Inspection 465 Buckland Road i Establishment: S Inspection Date: I 24qt 2 Time ROinsp REinsp Address/City: Health D pt: ( lL— Class: 1 2 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 I N/0 I 9/A4DNCj KEY_: C[complies] N/O[not observed] N/A not applicablel r g ors not comply] 0[other] RTE[ready-to-eat] 61 DesignatedAtternate 2 12 Psrsoiln ! tla41feetlon testrt�ted C I N1910A 4'' 62 Wr den documentation of training program A Food workers have no exposed infected lesions/burns 2 B Personnel with infection restricted 1 Approved source,whofesome,nonadulterated C /A 4 C Communicable disease of worker reported to local health director 001, B o roved shellfish,conditish,on meat&dented, USDA approved 13 Handtntdafring facilities provided,harrdswashed,clean C { 4 B Food cans in good condition(not dented,rusty,bloated,leaking) A Handwash facilities in all food prep/dispensing&warewash areas C Wholesome/nonadulterated foods/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 LOO D Personnel hands washed,clean/Proper handwash procedure 0 E Handwashing at appropriate times Pote �r* fwd # r � 0 ftng a�gs pdaraffpn,� , :i � 'g � .a��, es tactic 9 p C� NO A 2; 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 or equal to 450 F. LB Wounds covered adequately C Proper cooling C Proper sink used for handwashing D Proper re-heating 0 E Proper internal cooking I consumer advisory postedlttiu fi ris@' wfar y Chatpi {I ( Nf0 A Approved sanitizeravailable/adequateconcentrationofsanitizer 4 Ad to facr# ea to,a►�tia� � x �� B Food contact surfaces and utensils used for potentially #prtr1,thrtnbtrtetat ex µ.� ry �# hazardous food sanitized at least eve 4 hours A Food thermometer available and accurate WO, C Adequate^ishwashersanitizer ❑final rinse temp B Proper food thermometer for product L Proper san tizin rocedure C Thermometers appropriately placed in cooler units 00, Sanitizing between raw animal origin&ready-to-eat food 0 0 s-� display,service and transportation A Cloths and/orsponges in good repair and clean'e"7 ju'00, ' B Wiping cloths kept in sanitizer between uses A Produce washed B Raw meats not stored/prepared near ready-to-eat foods - Sail , 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 LO 8 Food containers stored off the floor 00f `-0 J00 t M 9 Haodt�" of 'tS° nFinintiYsd F. �, A No unnecessary handling RTE and/or cooked foods with bare hands L 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 Handwash sink(s)clean I waste receptacle at handwash sink HOC Adequate utensil(s)for dispensing food/ice ?. DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable and does not affect your score. M: QFO[qualified food operator],DA[designated alternate],PHF[potentially hazardous food],FB[foodborne] PHFs are hot held at: OF. 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 cook: Poultry Ground Beef Pork 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 requires the food worker to report specifi ' s conditions Are temperatures recorded/logged for cold holding foods/equipment? Y N and diseases to the CFO? Y N *Do you have a paid e policy? Y N Are foods cooked in advance and cooled? Y N *Are leftovers sav N Is there a language barrier between inspector . Y N ff-M indicate language spoken List products cooled: by QFO/DA: an the QFO/DA read the inspection report? Y N Describe cooling methods: Indicate who answere above questions: Name(print): Is cooling monitored for time&temp? Y N e monitoring of cooling recorded? Y N Indicate the title above person(circle all that apply):QFO DA Mgr Cook Owner FW •Obtain sign re of the person who received the QFO responsibilities information at the time of the r ere a produce washing policy? Y N *Describe what is washed and inspection: re: Note: This report is a two page form(total of 62 debitable items) Page 1 of 2 ELM Establishment: tv,im 1.1 1 Date of Inspection: ' z - - ADDITIONAL FOUR POINT ITEMS Q KEY: DNC [DOES NOT COMPLY] 6 Foods not re-served. -Unwrapped foods not re-served 4 31 Sewage disposal approved. -Potentially hazardous foods not re-served -Operating as required gk 11 Toxic chemicals. 34 No cross connections,back siphonage,backflow -Stored properly,labeled properly,used properly Proper type/installation/backflow prevention device/air gap for: 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] 2 Sources of 0 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 0 Alood dispensing utensils properly stored > 42 Armin Control: No insects/rodents present. 14 Food worker:Clean outer clothes,effective hair restraints Vi 43 Outer openings protected against entrance of insects/rodents �- f 4} 4 loors: Floor covering installed,constructed as required,good repair,clean 16 Food-contact surfaces designed,constructed,maintained,installed, 5 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 f ails,ceilings attached,equipment ro properly 19 No reuse of single service article 9 p p y constructed,good epair,clean.Wall&ceiling surfaces as required 20 Dishwashing facilities approved design,adequately constructed, 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 531 Rooms&equipment hoods,ducts,vented as required 23 Accurate thermometers provided,dish basket,if used 54 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, quipment/utensils,storage,handling no unnecessary articles 32 roper 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 Proper toilet fixtures provided,good repair,clean entrance(s),smoking area indicated by sign(s) 39 1 Approved garbage/rubbish containers,adequate number,covered, rodent proof,clean outine Inspection E]IReinspection 0 Preoperational Inspection Other Inspection: IN E T PERSON IN CHARGE: Demerit Score: *Include demerits from page 1 4 3 2 1 0 l Rating si nature n Signature r A , C /rya D print name print name fl fa Y�dslr k - ye _/�2 f DATE CORRECTIONS DUE: phone number title Page 2 of 2 plus '1_/— continuation g Focused Inspection 1/2002 ' 0 �� Page 3 of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION Lj jaf INSPECTION FORM# REMARKS QJA- 1 -e J f -t !V e r 4.0 4 (._ S — Hi ouf '9DAIS C" .r tO./_ Sa.,AM LACE0-11g VA(J,� B\j S� v =4,0 L -Dv +- 0, tte19 9 U (RZLe_ d v 54&1— 04 1 2_6u` b Jff Idl ® RD" J4�J -ViczLri _C_NUL� L_a� c Y�— P P--(t4' Pi(A2� -r-W P/b LA:21 �— r ^D c cj AA ic i w c0 A 1t1 a y oF (0 INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) E ,O lbO Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager Page 7 of INSPECTION REPORT STATE OF C_ONNF,f'T FcITT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF STABLISH NT / � TOWN DATE OF INSPE TIO � ©� ev (-AJ�� Z L INSPECTION FORM# REMARKS o ��� CrxIA)k flag c it O ^Ct 3 2- bofi 3 Z is a ✓Lr - cz- 0,0� o Uj crto_ u c e � CIA f Cj-ezj I.Jr s' • �s� o ,� INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1 st-White-Health Department 2nd-Yellow-Owner/Manager