HomeMy WebLinkAboutSchool Inspection 350 Foster Street (2) i
Establishment: ° Inspection Date: Time: Ruins RE[nsp
Address/City: � +:�ncr_ Health e t: ak,_�Ahti.aLs�r 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 /O N/A JDNC I KEY; C[complies] N/O[not observed] N/A[not applicable]
400 et �3' a DNC[does not comply] 0[other] RTE[ready-to-eat]
Y; $
61 Oesigoated'Afternate 0 2
!�e$ 7 anri#Ia traeioi�`r`es a'icfieci &X61NIA 4'
62 Wripen documentation of training programs V 2 A Food workers have no exposed infected lesions/burns
B Personnel with infection restricted
1 Approved source,wholesome,nonadtriterated C IYO NIA' 4 C Communicable disease of worker reported to local health director
A Approved shellfish,finfish,meat&poultry USDA approved 1 anc w hirig is i es plovidect,hands hed,o C WA �}"
B Food cans in good condition(not dented,rusty,bloated,leaking) A Handwash facilities in all food prep/dispensing&warewash areas
Vi
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 Vr
0 D Personnel hands washed,clean/Proper handwash procedure
E Handwashmg at appropriate times
3 I aWo dad,n"tS htnfte tore rib fr4m,.is p
oeg ora6e,preparatmofl,_ eplAy,seiViiit at3kt,H o► 1g i a `'. .
15 ` ooii"M3+gi rticsptacfitces C 0 N/A 2
A Hot holding greater than or equal to 1400F. (Whole beef/pork roasts tsoo F.) A ❑ No eating ❑ No smoking while working
B Cold holding less than or equal to 450 F. B Wounds covered adequately
C Proper cooling V C Proper sink used for handwashing
D Proper re-heating 0
E Proper internal cooking/consumer advisory posted si$(hot wall":-oeil n #) C p A 2
0 A Approved sanitizeravailable/adequate concentration ofsanitizer
`4 A raato'fadD1104s to inallintallin plimoduVt B Footl-contact surfaces and utensils used for potentially
temperatur6,thermome s`provided' hazardous food sanitized at least every 4 hours
A Food thermometer availableantlaccurate C Adequate ❑dishwashersanitizer ❑final rinse temp
D I Proper sanitizin rocedure
B Properfood thermometer for product E Sanitizing between raw animal origin&ready-to-eat food
AL oel—I
C Thermometers appropriately placed in cooler units
0 Q Vol
'`ootiti tsrolcted'�ttg stFir�i�e; rep)ifatori, 'a 4,-
display,service and transportation A Cloths and/or sponges in good repair and clean
B Wiping cloths kept in sanitizer between uses
A Produce washed 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
;t s
8 Food containers stored off the floor �<
9 Ha>�d iV of lbotl Q iraimized , .n..:{ . ,.. 0-71 A_.�
A No unnecessary handling RTE and/or cooked foods with bare hands A Soap I 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/waste receptacle at handwash sink
C Adequate utensil(s)for dispensing food/ice 0
0 1 •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS
The following information is not debitable and does not affect your score. JSEY: 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 P What diseases related to FB illness are you requi eport to the local health department?
Roasts Other
Describe re-heating procedures: Is there a written illness po- requires the food worker to report specific illness conditions
Are temperatures recorded/logged for cold holdi ds/equipment? Y N and diseases tot Y N *Do you have a paid sick leave policy? Y N
Are foods cooked in advance and co Y N *Are leftovers saved? Y N Is they anguage barrier between inspector&QFO? Y N UM indicate language spoken
List products cooled: by QFO/DA: *Can the QFO/DA read the inspection report? Y N
Describe cooling m ds: Indicate who answered the above questions: Name(print):
Indicate the title of above person(circle all that apply):QFO DA Mgr Cook Owner FW
l—sthe-r
s cooling itored 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
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
Establishment: f'h'l Date of Inspection:
Address: Owner or Operator:
ADDITIONAL FOUR POINT ITEMS y
KEY: DNC [DOES NOT COMPLY]
6 Foods not re-served.
-Unwrapped foods not re-served 4 31 Sewage disposal approved. 4i
-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 401 Garbage/rubbish storage area/rooms,enclosures-propedy 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 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
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 9 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
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 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
36 Toilet rooms enclosed with self-closing door 581 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 entra e(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: PPRSON IN Demerit Score: *Include demerits from page 1
G' 4 3 2 1 Total Rating
signature si natur r'
L, l44 i-aW
iv- V 0 0 i
print name pr nt name ,,II,A� O `
�0—(.4t-4-2S1i ?` -► s Vyl ����� DATE CORRECTIONS DUE:
phone number title
Page 2 of 2 plus continuation pages Focused Inspection 1/2002
Page_of's
INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH
CONTINUATION SHEET
NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION
Dm,vv,,tk 4111 ' 1 S s jfJ3
INSPECTION REMARKS
FORM#
V� d
D�
nK-
yam{°
'�-
��
INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE)
Distribution: 1 st-White-Health Department 2nd-Yellow-Owner/Manager