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Home My WebLink AboutFood Service Establishment Inspection 51 (5) Establishment: Inspection Date: w1 Timer/ROins /REi p ddress/City: f ;n C/, tv, Health Dept:Su+�-!�, 14d,I,� 2 i ; 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 debatable items C NIO N/A DNC KEY: C[complies] NIO[not observed] NIA[not applicable] 6� -tl6etf F# ?fJSpertflr ;`, DNC[does not comply] 0[other] RTE[ready-to-eat] t� �itir i� es r�ia rest t'fcted 1 De4igoated Aft -at.' — 2 C p N/A 4- 62 Written documentation of training program A Food workers have no exposed infected lesions/burns 2 1 Approved source,wholesome,nonatltat�rated C i+t(A 4 B Personnel with infection restricted C Communicable disease of worker reported to local health director A Approved shellfish,finfish,meat&poultryUSDA approved Handvshitt €actt[ges r`tivicieeci B Food cans in good condition(not dented,rusty,bloated,leaking) 0 +6 ? .,t At 4+ 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 D Personnel hands washed,clean/Proper handwash procedure 0 Pi� nYi E at appropriate times iY of ��rsd gets € rt Q Handwashing duning storage,#feepaYatiom d+splay,se and ,t t Gclo[��yg dt ic'p actives C WO NSA 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 to450F. orB Wounds covered adequately C Proper cooling C Proper sink used for handwashing D Proper re-heating 0 E Proper internal cooking/consumer advisory posted i Fpia �p0Et iAra � cJ) G ? ;2" � 0 A Approved sanitizer available/adequate concentration of sanitizer 4 Adequate lacHlilleei to mai it p�rbduc_' = B Food-contact surfaces and utensils used for potentially tenaperatu ,t# rietelrsf bwd k � hazardous foods t least every 4 hours17 A Food thermometer available and accurate C Adequat cdishwalshersaniti ❑final rinse temp B Properfood thermometerfor product D Proper saniQ re C Thermometers appropriately placed in cooler unitsVol E Sanitizing between raw animal origin&ready-to-eat food 0 :r t=mtt`prc�t�c�➢i�rti�€�ig'��or�g ;: �. �„� � s 4 � ; . ;1s display,seruice 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 ., 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 clean F No pooling of eggs not cooked immediately 0 8 Food containers stored off the floor 01 0 f a 9 Handling of food Mining A No unnecessary handling RTE and/or cooked foods with bare hands A Soap/paper towels/ drying device available B Minimize food handling,other than ready-to-eat,with bare hands 01B Dispenser(s)working: ❑Soap ❑Paper to C C Adequate utensil(s)for dispensing food/ice Handwash sink(s)clean/waste receptacle at handwash sink 0 0 1 •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable and does not affect your score. KEY: OF;[qualified food operator],DA[designated aftemate],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 specific illness conditions Are temperatures recorded/logged for cold holding foods/equipment? 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? Y N *Are leftovers saved? Y N Is there a language barrier between inspector&QFO? Y N Iflf ves indicate language spoken List products cooled: by QFO/DA: *Can the QFO/DA read the inspection report? Y N Describe cooling methods: 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):CFO 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 t of 2 Ow Establishment: Date of Inspection: _ Ti Address: Owner or Operator: ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPL Yf 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. 34 No cross connections,back siphonage,backflow -Stored properly,labeled properly,used properly Propertype/installation/backflow prevention device/air gap for: - anitizer concentration not to exceed maximum permitted -Food equipment -Hose connections -Dish machines S 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 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-property constructed,dean 5 Potentially hazardous food properly thawed 41 Garbage/rubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils property 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 8 Exterior walking,driving surfaces,good repair,clean 18 Single service articles,storage,dispensing 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 531 Rooms&equipment hoods,ducts,vented as required 23 Accurate thermometers provided,dish basket,if used 541 Rooms adequate,clean,adequate lockers provided,facilities clean 2 Nonfood-contact surfaces of utensils&equipment clean 55 Establishment and premises free of lifter,no insect/rodent harborage, E8 quipment/utensils,storage,handling no unnecessary articles 32 Proper disposal of wastewater 561 Complete separation from living/sleeping quarters and laundry 33 Plumbing location,installation,maintenance 571 Clean/soiled linens stored properly 36 Toilet rooms enclosed with self-closing door 5 81 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 Approved garbage/rubbish containers,adequate number,covered, rodent proof,clean Eftutine Inspection OReinspection 0 Preoperational Inspection PERSON IN CHARGE: Other Inspection: INSPECTOR: Demerit Score: *Include demerits from page 1 4 3 2 1 Total Rating SXitureinc/4fN signatu r pri t name print r�u- -asp� � dD'1� i p ne numberry i title I DATE CORRECTIONS DUE: t� Page 2 of 2 plus continuation pages Focused Inspection 1/2002 Page3 of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION INSPECTIONJ REMARKS �- FORM# -�' -� ✓r—� C 1c% 71- INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: Ist-White-Health Department 2nd-Yellow-Owner/Manager