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Home My WebLink AboutSchool Inspection 161 Nevers Road jl Establishment: Inspection Date: 11113113 Time: C�ROin p REinsp Address/City: ( 61 (LEA Health Dept: S; Wv cSr- Class: 1 2 O 4 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 /0 N/A NCI KEY: C[complies] N/0[not observed] NIA[not applicable] $ DNC[does not comply] 0[other] RTE[ready-to-eat] Petsoi�ndi iwtft ectiEsn restrtatlad 61 Designated Alternate 2 C NIA 4 62 Written documentation of training program 2 A Food workers have no exposed infected lesions/burns B Personnel with infection restricted 1 Approved source,wholesome,nonadutterated C 0 NIA 4 C Communicable disease of worker reported to local health director A Approved shellfish,finfish,meat&poultry USDA approved V 13 Flandv astring factilties provided,hands washed,dean C p NIA 4 B Food cans in good condition(not dented,rusty,bloated,leaking) A Handwash facilities in all food prep/dispensing&warewash areas C Wholesomelnonadulteratetl 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 y E Handwashing at appropriate times 3 Potentiatfy zarcttsus foot t fs tern 9 � 0 dsdng orage,prrapar@tion,1disply,sere 15 o�dJiiygfie is practices C NZA 2 A Hot holding greater than or equal to 140eF. (whole beef/pork roasts 1300 F.) A ❑ No eating ❑ No smoking while working B Cold holding less than or equal to 450F. B Wounds covered adequately V. C Proper cooling V C Proper sink used for handwashing D Proper re-heating V 0 E Proper internal cooking/consumer advisory postedmeter``-ciael).. " C NIA 2 0 A Approved sanitizer available/adequate concentration of sanitizer 4 Adequate f cgdies.,to�aftntoli" st � B Food-contact surfaces and utensils used for potentially te�tperat r , �anteters ptovsir�i � 1 hazardous food sanitized at least eve 4 hours a every A Food thermometer available and accurate V1 C Adequate ❑dishwashersanitizer ❑final rinse temp D Proper sanitizin procedure B Proper food thermometer for product E Sanitizing between raw animal origin&ready-to-eat food C Thermometers appropriately placed in cooler units 0 O u 7 POod profec#ed'drrirrg stdr'ac�d',' gtt .: _.. display,service and trarxsportat A Cloths and/or sponges in good repair and clean A Produce washed B Wiping cloths kept in sanitizer between uses Vol B Raw meats not stored/prepared near ready-to-eat foods V 0 C Food covered properly A Food equipment clean,utensils clean,equipment interiors clean D Adequate splash guards/sneeze guard V B Single use gloves changed when soiled E No unauthorized personnel C Food--contact surfaces clean F No pooling of eggs not cooked immediately V 0 8 Food containers stored off the floor 0 � NO 9 Handling of food n ttirnized A,. A No unnecessary handling RTE and/or cooked foods with bare hands A Soap I paper towels/ drying device available B Dispenser(s)working: OSoap ❑Paper towel B Minimize food handling,other than ready-to-eat,with bare hands C Handwash sink(s)clean I waste receptacle at handwash sink C Adequate utensil(s)for dispensing food/ice 0 0 1 •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable and does not affect your score. KEY: QFO[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�oy,cook: Poultry Ground Beef What diseases related to FB illness are you required to repo ealth department? Roasts Other Describe re-heating procedures: Is there a written illness policy that re a food worker to report specific illness conditions Are temperatures recorded/logged for co ding foods/equipment? Y N and diseases to the QFO Y ♦Do you have a paid sick leave policy? Y N Are foods cooked in advance cooled? Y N Are leftovers saved? Y N Is there a langua arrier between inspector&QFO? Y N byes indicate language spoken List products cooled:r!" by QFO/DA: *Can the QFO/DA read the inspection report? Y N Describe cooli 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 monitored for time&temp? Y N Is the monitoring of cooling recorded? Y N .Obtain signature of the person who received the CFO responsibilities information at the time of the [where: ere a produce washing policy? Y N *Describe what is washed and inspection: Note: This report is a two page form(total of 62 debitable items) Page 1 of 2 Establishment: Date of Inspection: I1 l ddress: i f —ri Owner or Operator: ADDITIONAL FOUR POINT ITEMS J1 KEY: DNC [DOES NOT COMPLY] ' 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. 3-4 No cross connections,back siphonage,backflow -Stored properly,labeled properly,used properly Proper type/installation/bacdow 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 35 Toilet facilities. Adequate,convenient,accessible, -Water quality in compliance designed,properly installed -Monitoring in compliance OTHER ITEMS KEY: DNC [DOES NOT COMPLY] 2 Sources of food: Original container,properly labeled 40 Garbage/rubbish storagearea/rooms,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 1 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 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 E uipment&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 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 Proper disposal of waste water 56 Complete separation from living/sleeping quarters and laundry 3 Plumbing location,installation,maintenance 57 Clean/soiled linens stored properly 58 No live birds,turtles,or other animals(except guide dogs) 36 Toilet rooms enclosed with self-closing door 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at 37 Proper toilet fixtures provided,good repair,clean entrances smoking area indicated by sign(s) 39 Approved garbage/rubbish containers,adequate number,covered, rodent proof,clean Moutine Inspection ❑Reinspection ❑ Preoperational Inspection Other Inspection: INSPECTOR: PERSON IN CHARGE: Demerit Score: *Include demerits from page 1 4 3 2 1 1 Total Rating signa re signature etc print name pant name V . phone number title (7 ' �� DATE CORRECTIONS DUE: Q,aK ins �� Page 2 of 2 plus `�, g p _J _continuation pages Facused7napectlou 1/2002 ' Page of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION INSPECTION REMARKS FORM# 33 Z 37o -7e d 1 b •- OR Q) t OK ;_ , �b 11A — `Tv -o I.A.- —<-k) )6 ., ram, Of 1 klf- T ' a o n C> L,,)to, a Z� at�v 37° l(22 _ r. INITIAL(INSPECTOR) S INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager