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Home My WebLink AboutSchool Inspection 591 Ellington Road (3) f Establishment: Inspection Date: 1111 Time: R Insp REinsp ddress/City: Health a �.,o;,`,(� ---r—�4Ji- Class: 1 24 Based on an inspection this day,thleftems 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 WA IDNC I KEY: C[complies] N/O[not observed] NIA[not applicable] No 3 DNC[does not comply] 0[other] RTE[ready-to-eat] V 2 IT s When documentatforr f tralnirtg program A Food workers have no exposed infected lesions bums 2 B Personnel with infection restricted 1 Ap rtlYed s9u ce,wh0 estlm e,ri fta t��atetl ; , C NIA 4 C Communicable disease of worker reported to local health director A Approved shellfish,finfish,meat&poultryUSDA a roved B Food cans in good condition(not dented,rusty,bloated,leaking) `� _ _ C Wholesome/nonadulterated foods/safe A Handwash facilities in all food prep/dispensing&warewash areas D Commercial products(no home grown/canned food) B Handwash facilities in or immediately adjacent to toilet rooms E Potentially hazardous foods received at proper temperature C Handwash facilities accessible/convenient to use 0 D Personnel hands washed,clean/Proper handwash procedure E Handwashing at appropriate times f� 1�0 N/A 4 p A Hot holding greater than or equal to 1400F. (whole hel roasts 13o°F.) V A ❑ No eating ❑ No smoking while working B Cold holding less than or equal to 450F. B Wounds covered adequately 74 C Proper cooling C Proper sink used for handwashing D Proper re-heating 0 E Proper internal cooking/consumer advisory posted 0 A Approved sanitizeravailable/adequate concentration of sanitizer tN`� .N/0 A 2' g Food-contact surfaces and utensils used for potentially I Vw_!,Rw 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 1 Proper sanitizin rocedure C Thermometers appropriately placed in cooler units E Sanitizing between raw animal origin&ready-to-eat food 0 0 spfa r,servi a aand"trarisporta A Cloths and/or sponges in good repairand 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 E No unauthorized personnel D Adequate splash guards/sneeze guard g Single use gloves changed when soiled F No pooling of eggs not cooked immediately C Food--contact surfaces clean 0 8 Food containers stored off the floor 0 . C WO, N/A 1 2 - �,_. .... v a .r. M, r - I 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 B Dispenser(s)working: ❑Soap ❑Paper towel C Adequate utensil(s)for dispensing food/ice C Handwash sink(s)clean/waste receptacle at handwash sink 0 0 •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable and does not affect your score. KEY: QFO[qualified food operator],DA[designated alternate],PHF[potentially hazardous food],FB[foodbome] PHFs are hot held at: F. 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 or er to report specific illness conditions Are temperatures recorded/logged for cold h oods/equipment? Y N and diseases to the QFO? Y ♦Do you have a paid sick leave policy? Y N Are foods cooked in advance, ooled? Y N *Are leftovers saved? Y N Is there a langua ier between inspector&QFO? Y N If yes indicate language spoken List products cooled: by QFO/ *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):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: Date of Inspection: ddress: Owner or Operator: ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPLY] Z, 6 Foods not re-served. At -Unwrapped foods not re-served 4 31 Sewage disposal approved. -Potentially hazardous foods not re-served Operating as required 4 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: ' -San itizerconcentration 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, 4. -Monitoring in compliance designed,properly installed OTHER ITEMS KEY: DNC [DOES NOT COMPLY] 2 Sources of food:Original container,properly labeled 1 0 Garbage/rubbish storage area/rooms,enclosures-properly constructed,clean f 5 Potentially hazardous food properly thawed 1 Garbage/rubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils properly stored ;fi 2 Vermin Control: No insects/rodents present 2_ 14 Food worker:Clean outer clothes,effective hair restraints 43 Outer openings protected against entrance of insects/rodents 1 4 Floors: Floor covering installed,constructed as required,good repair,clean 1 16 Food-contact surfaces designed,constructed, maintained,installed, located 5 Floors graded,drained as required 6 Floor,wall juncture covered 17 Nonfood-contact surfaces designed,constructed,maintained, installed,located 7 Mats removable,good repair,clean 18 Single service articles,storage,dispensing 8 Exterior walking,driving surfaces,good repair,clean 1 19 No reuse of single service article 49 Walls,ceilings attached,equipment properly constructed,good 1 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 storedw Equipm nt&Utensils: CI anlin 51 Adequate lighting provided as required 21 Preflushed,scraped,soaked and racked 52 Room free of steam,smoke odors 22 Washwaterclean,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 Y 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 Properdisposal 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) 37 Proper toilet fixtures provided,good repair,clean 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at entrance(s),smoking area indicated by sign(s) 39 Approved garbage/rubbish containers,adequate number,covered, rodent proof,clean Woutine Inspection ❑Reinspection ❑ Preoperational Inspection INSPECTOR: PERSON IN CHARGE: Other Inspection: Demerit Score: *Include demerits from page 1 �"""" 4 3 2 1 1 Total Rating signs ure signature kk- e �s on o o print name prin 00 name O 6 (,yH-I.XS SSA b phone number title DATE CORRECTIONS DUE: eu4'�`'t$ plus 2 Page 2 of 9 p �_continuation pages Focused Inspection 1/2002 Page of 3 INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION P�.eo--So„k INSPECTION FORM# REMARKS V ' 0 Uv 3 q o 1 e-nnp S� s ' 77 l INITIAL(INSPECTOR) " INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager