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Home My WebLink AboutSchool Inspection 569 Griffin Road (4) Establishment: a Inspection Date:it 2i -a Time: i0• /5' il Ro[ns REinsp Address/City: 69 Cff-�i`r. (�d� Heath Dept: Class: 1 2 64 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 0 N/A DNC �; C[complies] N/0[not observed] NIA[not applicable] 60, ( 00 0bd iD . ` $ DNC[does not comply] 0[other] RTE[ready-to-eat] tit Designated Alternate2 z Persoe4 vtr+t ifecio�restricted C W-0 NIA 4 62 Written documentation of training program 2 q Food workers have no exposed infected lesions/burns B Personnel with infection restricted t Approved source,wholesome,nonadulterated C N10 N/A C Communicable disease of worker reported to local health director A Approved shellfish,finfish,meat&poultry USDA approved 13 'I�at"i--hang facilities prgVided,hands Washed,Chan C N N/A 4 B Food cans in good condition(not dented,rusty,bloated,leaking) 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 E Handwashing at appropriate times Lo Potentially hazardous fed meet$orn lar r � � r + QLo during storage,preparation,displi%,and tr Gciod`hygIonic'praott C WO NIA 2 A Hot holding greater than or equal to 140°F. (whole beef/pork roasts 1300 F.) A ❑ No eating ElNo smoking while working B Cold holding less than or equal to 45°F. B Wounds covered adequately C Proper cooling C Proper sink used for handwashing D Proper re-heating 0 E Proper internal cooking/consumer advisory posted � it wetdrv' �Iel) to 2 .. a 0 A Approved sanitizeravailable/adequate concentration ofsanitizer 4 Adequate faa ties#o fedfctaia pro,, Ucf` � � ,°��; B Food contact surfaces and utensils used for potentiallyor tam,perattttre,thermometers provided 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 Q7-717 ; �� :- �= . �: Fold jsrctei d# ritig sZsre,Pdpaali , '` display,service and transportationA Cloths and/or sponges ingood repair and clean 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 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 ol C Food--contact surfaces clean F No pooling of eggs not cooked immediately 0 8 Food containers stored off the floor t 0 a � J Handling of food rrfirtiniized AA a F „k 1 A No unnecessary handling RTE and/or cooked foods with bare hands A Soap/paper towels/ drying device available T— 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 O 1 •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable and does not affect your score. JSEYY: QFO[qualified food operator],DA[designated altemate],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 you eok: Poultry Ground Beef Porl What diseases related to FB illness are you required o the local health department? Roasts Other Describe re-heating procedures: Is there a written illness policy th uires the food worker to report specific illness conditions Are temperatures recorded/logged for cold hol ' ods/equipment? Y N and diseases to the QFO? N ♦Do you have a paid sick leave policy? Y N Are foods cooked in advance and ed? Y N Are leftovers saved? Y N Is there a Ian gu arrier 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 coolin hods: Indicate who answered the above questions: Name(print): Indicate the title of above person(circle all that apply):QFO DA Mgr Cook Owner FW Is cooling monitored 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 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 a Establishment: Date of Inspection. I i izi It Address: Owner or Operator: ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPLY] 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. 74 No cross connections,back siphonage,backflow -Stored properly,labeled properly,used properly Pro per type/installation/backflow prevention device/air gap for: -Food equipment -Hose connections -Dish machines -Sanitizes 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 rdesieg7ned lities. Adequate,convenient,accessible, -Water quality in compliance-Monitoring in complianceproperly installed OTHER ITEMS KEY: DNC [DOES NOT COMPLY] 2 Sources of food: Original container,properly labeled 40 Garbage/rubbish storagearea/moms,enclosures-properly 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 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 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 7 Nonfood-contact surfaces of utensils&equipment clean 55 Establishment and premises free of litter,no insect/rodent harborage, Equipment/utensils,storage,handling no unnecessary articles 32 Proper disposal of wastewater 56 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 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 E311outine Inspection ❑Reinspection ❑ Preoperational Inspection Other Inspection: INSPECTOR: N IN CHARGE: Demerit Score: *Include demerits from page 1 4 3 2 1 Total Rating signature u s' ture 4Lv ZoYO 6 Z, print name t name I DATE CORRECTIONS DUE: pho a number ^[, Y'"o Page 2 of 2 plus 11 continuation pages Focused Iuspectlou 1/2002 as Page_of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION 'fit t S. INSPECTION FORM# REMARKS 5(nnn'�I`*ti Z r^e_ v,," v-kCx, i 2-2 b caj1i,- i i V. w INITIAL(INSPECTOR) 51M INITIAL(PERSON IN CHARGE) Distribution: 1 st-White-Health Department 2nd-Yellow-Owner/Manager