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Home My WebLink AboutSchool Inspection 100 Arnold Way (3) Establishment: 711;�.Y�� , �t UA, ,,A6,�y inspection Date: -t Time: "ZS)Ic RO[nsp RE[nsp Address/City: Health ept:_ U,,X 1 S« Class: 1 2 ON 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 N/A IDNCI KEY: C[complies] N/O[not observed] NIA[not applicable] 8 DNC[does not comply] 0[other] RTE[ready-to-eat] �tn , C` 62 .Written docutfleatin of trainifag program 2 A Food workers have no exposed infected lesions/burns 1 roared source, ,hgR3dittt®Patod C N/ W ¢- B Personnel with infection restricted ikthCl8SOR18 C Communicable disease of worker reported to local health director A Approved shellfish,finfish,meat&poultry USDA approved B Food cans in good condition(not dented,rusty,bloated,leaking) � Sn+ Mingfaci(ittes tf�71e "aid$Wt�RtlBdrff Ng; 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 0 D Personnel hands washed,clean/Proper handwash procedure E Handwashing at appropriate times V1211 IMA" ` o w, FF . A Hot holding greater than or equal to 140°F. (whole beef/pork roasts 130'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 V1 Z I C Proper sink used for handwashing D Proper re-heating 0 E Proper internal cooking/consumer advisory posted 0 A��Approved sanitizer available/adequate concentration of sanitizer IQ: t�tilA['2 g Food-cont act surfaces and utensils used for potentially hazardous food sanitized at least every 4 hours A Food thermometer available and accurate C Adequate ❑dishwashersanitizer ❑final rinse temp B Properfood thermometerfor product D Pro ersanitizin rocedure C Thermometers appropriately placed in cooler units E Sanitizing between raw animal origin&ready-to-eat food 0 0 t ., s .t _ � 10 1 _ , z; tt s Hrg at1 tr`artsponstjor, A Cloths and/or sponges in good repair and clean ,a> .. A Produce washed B Wiping cloths kept in sanitizer between uses 0 B Raw meats not stored/prepared near ready-to-eat foods C Food covered properly V1A Food equipment clean,utensils clean,equipment interiors clean E No unauthorized D Adequate n zed personnel splash guards/sneeze guard B Single use gloves changed when soiled C Food—contact surfaces clean F No pooling of eggs not cooked immediately 0Vf 8 Food containers stored off the floor a PRO e. .. y%wowy.,t7 }77 7 u.,.� .>� *� .r, n..t u..aT :. A No unnecessary handling RTE and/or cooked foods with bare hands M A Soap/paper towels/ drying device available B Dispenser(s)working: ❑Soap ❑Paper towel 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 •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: 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 cook: _ Poultry Ground Beef P What diseases related to FB illness are you required to report to department? Roasts Other Describe re-heating procedures: Is there a written illness policy that re u' food worker to report specific illness conditions Are temperatures recorded/logged for cold hold' ods/equipment? Y N and diseases to the QFO? Y ♦Do you have a paid sick leave policy? Y N Are foods cooked in advance and d7 Y N *Are leftovers saved? Y N Is there a langua ler between inspector&QFO? Y N If ves indicate language spoken List products cooled: by QFO/D : *Can the QFO/DA read the inspection report? Y N Describe coolin ethods: 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 1 of 2 Page of Al INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION INSPECTION FORM# REMARKS WOO V�,- _ (ems Z42 ALL (31ti.- 0 3 a 37.S (-) .cam , o INITIAL(INSPECTOR) 7 INITIAL PERSON IN CHARGE ( . ( ) a Distribution: Ist-White-Health Department 2nd-Yellow-Owner/Manager Establishment T=ry� tou��3 ��c�It 5 �,�, Date of Inspection: ddress: c3o AC Owner or Operator: ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPLY] Z 6 Foods not re-served. 4 31 Sewage disposal approved. -Unwrapped foods not re-served 4, -Potentially hazardous foods not re-served � -Operating as required 11 Toxic chemicals. No cross connections,back siphonage,backflow 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. K -Food equipment -Dish machines -Ice machines -Well/well head protected from contamination -Water quality in compliance 35 Toilet facilities. Adequate,convenient,accessible, 1 4 -Monitoring in compliance designed,properly installed OTHER ITEMS KEY: DNC [DOES NOT COMPLY] 2 Sources of food:Original container,properly labeled 40 Garbage/rubbish storage area/rooms,enclosures-properly constructed,clean 1, 5 Potentially hazardous food properly thawed , 1 Garbage/rubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils properly stored 42 Vermin Control: No insects/rodents present 2 14 Food worker:Clean outer clothes,effective hair restraints gv6 3 Outer openings protected against entrance of insects/rodents 1 4 Floors: Floor covering installed,constructed as required,good repair,clean Food-contact surfaces designed,constructed,maintained,installed, 45 Floors graded,drained as required located 6 Floor,wall juncture covered 1 Nonfood-contact surfaces designed,constructed,maintained, 471 Mats removable,good repair,clean installed,located 8 Exterior walking,driving surfaces,good repair,clean 18 Single service articles,storage,dispensing 1` 19 No reuse of single service article M 49 Walls,ceilings attached,equipment properly constructed,good i 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 Equipment&Utensils: Cleanliness � 51 Adequate lighting provided as required 21 Preflushed,scraped,soaked and racked ff 52 Room free of steam,smoke odors 22 Wash water clean,proper temperature ; 53 Rooms&equipment hoods,ducts,vented as required Accurate thermometers provided,dish basket,if used 54 Rooms adequate,clean,adequate lockers provided,facilities clean 27 Nonfood-contact surfaces of utensils&equipment clean W 55 Establishment and premises free of litter,no insect/rodentharborage, 28 Equipment/utensils,storage,handling no unnecessary articles `p 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) fig; 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at 37 Propertoiletfixtures provided,good repair,clean entrance s),smoking area indicated by sign(s) 39 Approved garbage/rubbish containers,adequate number,covered, 10, rodent proof,clean MKoutine Inspection ❑Reinspection ❑ Preoperational Inspection Other Inspection: INSPECTOR: PERSON IN CHARGE: Demerit Score: *Include demerits from page 1 4 3 2 1 Total Rating signature signature print name print name J9'ssl 41at1a e/2 phone number DATE CORRECTIONS DUE: title ' 2 Page 2 of 2 plus 1 continuation pages Focused Inspection 1/2002