The URL can be used to link to this page

Home My WebLink AboutSchool Inspection 91 Ayers Road (5) i Establishment: • �] Inspection Date: 1 �t _3 Time: 4, 74 Oinsp REinsp ddress/City: 1 ,� " Health ept- f 1../ti►GGj _. Class: 1 2 04 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 TO N/A JDNCJ KEY: C[complies] N/0[not observed] NIA[not applicable] 3 DNC[does not comply] 0[other] RTE[ready-to-eat] 6{ ff `naf®i�"Ait� t `Psore( if,infctiai�`�r `tYctveti qm:q 62 Written documentation of training program 24— 2 A Food workers have no exposed infected lesions I burns B Personnel with infection restricted 1 Approved Source,wholesome,nanadulterated C 1,WN/A 4 C Communicable disease of worker reported to local health director A Approved shellfish,finfish,meat&poultry USDA approved 13 Handwashing facilities provided,hands washed,clean C NtA 4 B Food cans in good condition(not dented,rusty,bloated,leaking) V A Handwash facilities in all food prep/dispensing&warewash areas C Wholesome/nonadulteratedfoods/safe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grown/canned food) V C Handwash facilities accessible/convenient to use E Potentially hazardous foods received at proper temperature V D Personnel hands washed,clean/Proper handwash procedure 0 a E andwashing atappropria to times 0 _ 15 Gid hjgien�¢�pracfices . , C' ..n N/A 2 A Hot holding greater than or equal to 140eF. (whole beef/pork roasts 13oo F.) A ❑ No eating ❑ No smoking while working B Cold holding less than or equal to 457. B Wounds covered adequately C Proper cooling I V C Proper sink used for handwashing D Proper re-heating 0 E Proper internal cooking/consumer advisory postedt C " 0 A Approved sanitizeravailable/adequateconcentrationofsanitizer r ? g Food-contact surfaces and utensils used for p Ww ntially hazardous food sanitized at least every 4 ho A Food thermometer available and accurate C Adequate ❑dishwashersanitizer kOinal rinse temp B Proper food thermometer for product D Proper sanitizin rocedure E Sanitizing between raw animal origin&ready-to-eat food C Thermometers appropriately placed in cooler units LA dp(a7 y,s -vaand MrMs�oatio t' 77 Cloths and/orsponges in good repair and clean B Wiping cloths kept in sanitizer between uses A Produce washed 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 C Food--contact surfaces clean F No pooling of eggs not cooked immediately 0 8 Food containers stored off the floor 0 t 77 El A No unnecessary handling RTE and/orcooked foods with bare hands A Soap/paper towels I drying device available B Dispenser(s)working: ❑Soap ❑Paper towel B Minimize food handling,other than ready-to-eat,with bare hands C Handwash sinks)clean(waste receptacle at handwash sink C Adequate utensils)fordispensing food/ice 0 O 'L •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[poten' us food],FB[foodborne] PHFs are hot held at: F. PHFs are cold held at: OF. Describe illness conditions when you wo ude 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 ness are you required to report to the local health department? Roasts Other Describe re-heating procedures: Is there a n illness policy that requires the food worker to report specific illness conditions Are temperatures recorded/logged for cold holding foods/equipment? Y N and as to the QFO? Y N *Do you have a paid sick leave policy? Y N Are foods cooked in advance and cooled? Y N e overs saved? Y N Is ere 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 methods--*"- 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 moo, ed 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 the 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 7Eblishment: ' =t Date of Inspection. GI t A, v rs .v i (e„s Owner or Operator: ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPLY] AX° 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 Wiper type/installation/backflow prevention device/air gap for: -Sanitizer concentration 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 Tdesigiletacilities. Adequate,convenient,accessible, -Water quality in compliance ilne c ro erl in-Monitoring in compliance P p y stalled OTHER ITEMS KEY: DNC [DOES NOT COMPLY] 2 Sources of food:Original container,properly labeled 40 Garbage/rubbish storagearealrooms,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 18 Single service articles,storage,dispensing 8 Exterior walking,driving surfaces,good repair,clean 19 No reuse of single service article 49 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& t n it 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 27 Nonfood-contact surfaces of utensils&equipment clean 55 Establishment and premises free of litter,noinsect/rodentharborage, 28 Equipment/utensils,storsge,handling no unnecessary articles 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 58 No live birds,turtles,or other animals(except guide dogs) 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at 37 Propertoiletfixturesprovirled,good repair,clean antra e(s),smoking area indicated by sign(s) 39 Approved garbage/rubbish containers,adequate number,covered, rodent proof,clean Routine Inspection 13Reinspection 0 Preoperational Inspection INSPECTOR: PERSON IN CHARGE' Other Inspection: Demerit Score: *Include demerits from page 1 (yJ4 _UA+ 4 3 2 1 Total Rating signature signat e ° XO print name ° YO 9(�d—byy-2�1 phone number title DATE CORRECTIONS DUE: ex .Z Page 2 of 2 plus__L_continuation pages Focused Inspection 1/2002 Page 3 ofa INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION W2�fpvale► , fir- I z��/3 INSPECTION FORM# REMARKS � '-Cry •-��--�.� --- _ _�° 3gb y�o �rww, C�e �* y4��/�-.. INITIAL(INSPECTOR) S INITIAL(PERSON IN CHARGE) Distribution: 1 st-White-Health Department 2nd-Yellow-Owner/Manag