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Home My WebLink AboutItnerant Vendors Inspection 9999 Chapel (2) i Establishment: Inspection Date: i Time: f 0:go ROins REinsp ddress/City: hn•Ak�• Health ept. S-� Wt d wt— Class: 1 2 3 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 C W I N/A JDNC I KEY; C[complies] N/0[not observed] N/A[not applicable] Qttp{�FlOd Cperato► 3 DNC[does not comply] 0[other] RTE[ready-to-eat] 1 125 Pereoi r el virilth'tnfection restricted Designated Alternate2 C NIA 14 62 Written documentation of training program 2 A Food workers have no exposed infected lesions/burns —AZB Personnel with infection restricted 1 Approved source,wholesome,nonadutterated C /D NIA 4 C Communicable disease of worker reported to local health director A Approved shellfish,finfish,meat&poultry USDA approved 3 Ffandwashing facilitttes psovilded,'hands washed,claw C WO WA & B Food cans in good condition(not dented,rusty,bloated,leaking) 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 D Personnel hands washed,clean/Proper handwash procedure 0 E Handwashing at appropriate times trot 1 1l d"S'114 d ens tetnpe re r� r �� , 4 � o daring sage,prgpargprt,.dtsptay,servld8 a t1�?apot t o f06W(iygi=eoicc#ices C a NlA ll A Hot holding greater than or equal to 1400F. (whole beef1pork roasts 130e F.) A ❑ No eating ❑ No smoking while working B Cold holding less than or equal to 450 F. Se 01B Wounds covered adequately C Proper cooling V C Proper sink used for handwashing D Proper re-heating 0 E Proper internal cooking I consumer advisory posted I+# rr#in riFle( t)# ► erg"-tthertat� C IQ t.. •v 0 A Approved sanitizeravailable/adequateconcentra ton ofsanitizer 4 Adequate facilities ntaiu# ar #i # �(} B Food-contact surfaces and utensils used for potentially tern perat►fre,thennamleteftrproufded hazardous food sanitized at least every 4 hours A Food thermometer available and accurate C Adequate ❑dishwashersanitizer ❑final rinse temp B Proper food thermometer for product D Proper sanitizin rocedure C Thermometers appropriately placed in cooler units E Sanitizing between raw animal origin&ready-to-eat food 0 0 pP:. m'`-4 �r d $S r,MIFUr O- 7 Food protected uiing s rage,pre a�stfon, WA A,_ 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 I sneeze guard VB 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 IQ AN Nandffng of food rnifiirrifzed + � s , 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 ❑Paper towel B Minimize food handling,other than ready-to-eat,with bare hands VC Handwash sinks)clean I waste receptacle at handwash sink C Adequate utensil(s)for dispensing food/ice 0 O t�t •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable and does not affect your score. KEY: QFO[qualified food operator],DA[designated aftemate],PHF[potentially hazardous food],FB[foodborne] PHFs are hot held at: IF. 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 temperat ioi1-cook: Poultry Ground Beef ork What diseases related to FB illness are you required to the local health department? Roasts Other Describe re-heating procedures: Is there a written illness requires the food worker to report specific illness conditions Are temperatures recordedllogged for cold ing foods/equipment? Y N and diseases O? Y N *Do you have a paid sick leave policy? Y N Are foods cooked in advance an oled? Y N *Are leftovers saved? Y N Is there a language barrier between inspector&QFO? Y N If-yes indicate language spoken List products cooled: by QFO/DA: *Can the QFO/DA read the inspection report? Y N Describe cooling m ods: Indicate who answered the above questions: Name(print): Is cooling monitored for time&temp? Y N Is the monitoring of cooling recorded? Y N Indicate the title of above person(circle all that apply):QFO DA Mgr Cook Owner FW •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 Establishment: _ 9Cl,.rr.�c Date of Inspection: t ddress: 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. -Potentially hazardous foods not re-served -Operating as required 11 oxic chemicals. 34 No cross connections,back siphonage,backflow Proper type/installation/backflow prevention device/air gap for: �Pronpern;,rabeled properly,used properly -Food equipment -Hose connections -Dish machines on 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 40 Garbage/rubbish storagearea/rooms,enclosures-properly constructed,clean 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: Floorcovering installed,constructed as required,good repair,clean 6 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 Malls,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 2 Nonfood-contact surfaces of utensils&equipment clean 55 Establishment and premises free of litter,no insecUrodent harborage, Equipment/utensils,storage,handling no unnecessary articles 32 Proper disposal of waste water 561 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 3 Propertoiletfixturesprovirled, ood repair, lean entrance(s),smoking area indicated by sign(s) 39 Approved garbage/rubbish containers,adequate number,covered, rodent proof,clean Moutine Inspection 1311einspection 0 Preoperational Inspection Other Inspection: INSPECTOR: PERSON IN CHARGE: Demerit Score: *Include demerits from page 1 4 3 2 1 Total Rating signail— signature V�cG 3 0 '� print name print name (� U f 1 phone number �S title DATE CORRECTIONS DUE: i on Page 2 of 2 plus 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 INSPECTION REMARKS FORM# "a-vs 1 �� b sal C-e. /58 Lt ex U �3 r `fie, �(S`' �.y� � ��• on car Sin U` I 'Ocov- 1 OA A-C.- Ib r 7reh - C,o t & 11 _J � i c`'ri SIFv �— . An �- INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1 st-White-Health Department 2nd-Yellow- Owner/Manager fi r, f0 n�64.", o\U-O , 3 r tl-