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HomeMy WebLinkAboutSchool Inspection 161 Nevers Road (3) Establishment: Inspection Date: 3 Time: -00 Roins REinsp ddress/City: &kl4eejHealth Dept:_ Sod Gva �,�.._ class: 1 zQ a, 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 /0 I N/A DNC I KEY: C[complies] NIO[not observed] NIA[not applicable] 3 DNC[does not comply] 0[other] RTE[ready-to-eat] ` yP 1 eraiirndi`vri infection�estilcted 61 Designated Alternate V12 C NSA 4 l fit Written documentation of training program 2 A Food workers have no exposed infected lesions I burns B Personnel with infection restricted 1 Approved source,wholesome,nonadulterated C NIA 4' C Communicable disease of worker reported to local health director B o roved shellfish,condition meat&poultry USDA approved 13 'Han"aashFng facilities provided,'hands washed,clean C lA 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 Ae E Potentially hazardous foods received at proper temperature D Personnel hands washed,clean/Proper handwash procedure 0 E Handwashing at appropriate times VT 3 totettlyttaart!© flaodlrtepfsterapettte � � 0 duffing storage,prperat+on,d ° "� 13 Cei� Y 'practiss` C A '2! A Hot holding greater than or equal to 1400F. (whole beef/pork roasts 130e 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 0 E Proper internal cooking I consumer advisory posted �>)ire .,.,., 0 A Approved sanitizeravailable/adequate concentration ofsanitizer 4 Adequate facilities to maimtearrii Wow' g Food-contact surfaces and utensils used for potentially terrfperatur , ermomers,�prvlde hazardous food sanitized at least every 4 hours A Food thermometer available and accurate V C Adequate ❑dishwashersanitizer ❑final rinse temp L Proper sanitizin B Proper food thermometer for product rocedure C Thermometers appropriately placed in cooler units E Sanitizing between raw animal origin&ready-to-eat food 0 0 .. e. 7 °F606`ptotel 4 d r�itlg's r l e ep a at��° `'° C WO t/A '1 display,service and transportation A Cloths and/or sponges in good repair and clean A Produce washed B Wiping cloths kept in sanitizer between uses B Raw meats not stored/prepared near ready-to-eat foods 0 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 No unauthorized personnel C Food--contact surfaces clean F No pooling of eggs not cooked immediately 0 8 Food containers stored off the floor O I1 a t�E 9 Handilrtg of food rr intmized A No unnecessary handling RTE and/or cooked foods with bare hands A Soap/paper towels/ drying device available B Dispenser(s)working: ❑Soap ❑Papertowel 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 O •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable and does not affect your score. _KEY: QFO[qualified food operator],DA[designated altemate],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 yo ok: —10 Poultry Ground Beef Pork What diseases related to FB illness are you required to r to the local health department? Roasts Other Describe re-heating procedures: Is there a written illness policy that requir food worker to report specific illness conditions Are temperatures recorded/logged for cold holding food ipment? Y N and diseases to the QFO? Y N *Do you have a paid sick leave policy? Y N Are foods cooked in advance and cooled? +Are leftovers saved? Y N Is there a language b etween inspector&QFO? Y N indicate language spoken List products cooled: by QFO/DA: *Can the QFO/DA read the inspection report? Y N Describe cooling meth Indicate who answered the above questions: Name(print): Indicate the title of above person(circle all that apply):CFO DA Mgr Cook Owner FIN Is cooling monitored for time&temp? Y N Is the monitoring of cooling recorded? Y N .Obtain signature of the person who received 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 a two page form(total of 62 debitable items) Page 1 of 2 1 Establishment: 1�1 vt-gym Date of Inspection: ddress: t b Ne rok Owner or Operator: 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 11 Toxic chemicals. No cross connections,back siphonage,backflow Pro per type/installation/backflow prevention device/air gap fo -Stored properly,labeled properly,used properly r: -Food equipment -Hose connections -Dish machines -Sanitizerconcentration not to exceed maximum permitted -Soda system carbonator -Beverage dispensers -Toilet tanks -No an 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 designed,properly installed -Monitoring in compliance OTHER ITEMS KEY: DNC [DOES NOT COMPLY] 2 Sources of food: Original container,properly labeled 40 Garbage/rubbish storagearea/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 of insects/rodents Floors: Floor covering installed,constructed as required,good repair,clean 1 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, 47 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 50 Dustless cleaning methods used,cleaning equipment properly stored EEquipment&Utensils: Cleanliness 5 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 Nonfood-contact surfaces of utensils&equipment clean 55 Establishment and premisesfree 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 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at 37 Propertoiletfixtureserovided,good repair,clean entra (s),smoking area indicated by sign(s) 39 Approved garbage/rubbish containers,adequate number,covered, rodent proof,clean Routine Inspection OReinspection 0 Preoperational Inspection INSPECTOR: PERSON IN CHARGE: Other Inspection: Demerit Score: *Include demerits from page 1 4 3 2 1 Total Rating signet re signature X_�_ f print name p'nt name 0(7 `4 CtJV a6l �JI DATE CORRECTIONS DUE: phone number title Page 2 of 2 plus f continuation pages Focused Inspection 1/2002 Page ? of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION S. W I'..ot a ar l� h sc ham( wl 1.�wt;-�4 qr INSPECTION REMARKS FORM# 1Z 19 W sok 3 calk iS1-, rcvw, ca 1 P-\ 370 o k- lr. 0 5 n UP 0-0 IQ Ct4_ , INITIAL(INSPECTOR) SVA INITIAL(PERSON IN CHARGE) + Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager