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Home My WebLink AboutFood Service Establishment Inspection 86 (7) i Establishment: Kjmz bAh k Inspection Date: ZAU943 Time: 0j s REi Address/City: S 6 o 5A\ Health Dept:o ) %M�,�9 cl : 1 2 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 I N/O /A DNC ; C[complies] NIO[not observed] NIA[not applicable] 60 Qualified Food Operator 400 0.0, 3 DNC[does not comply] 0[other] RTE[ready-to-eat] 12 'Personnel with infection restricted 61 Designated Alternate 2 C LN10 I N/A 14' 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,notratlulterated C N{0 /A 4 C Communicable disease of worker reported to local health director A Approved shellfish,finfish,meat&poultryUSDA approved Handwashing facilities provided,hands washed,clean C Nt0 W AA 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 000' 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 0 E Potentially hazardous foods received at proper temperature D Personnel hands wa e ,cl Proper handwash procedure E Handwashing at appro a times 3 otentially hazardous food meets temperature requirements C NIO NIA 4 O during storage,preparation,display,service and transportation 15 Good trygienic'practices C N/0 NIA 2 A Hot holding greater than or equal to 140oF. (whole beef/pork roasts 1300 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 C Proper sink used for handwashing D Proper re-heating 0 E Proper internal cooking/consumer advisory posted 2 Sauitization rinse(hot water=chemical) C I N10 NI 0 A Approved sanitizeravailable/adequate concentration ofsanitizer 4 Adequate facilities to maintain product C blip N/A 2; B Food-contact surfaces and utensils used for potentially temperature,thermometers provided hazardous food sanitized at least every 4 hours A Food thermometer available and accurate C Adequate ❑dishwasher sanitize rinse B Proper food thermometer for product L Proper sanitizin rocedure C Thermometers appropriately placed in cooler units E Sanitizing between raw animal origin&ready-to-eat food 0 0 lean wiping cloths C WO NIA 7 >Food protected during storage,preparation, C NIO W 2 display,service and transportation A Cloths andlor sponges in good repair and clean A Produce washed B Wiping cloths kept in sanitizer between uses B Raw meats not stored/prepared near ready-to-eat foods 26 ood-contact surfaces clean Q N10' Nh�If 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 004 E No unauthorized personnel C Food--contact surfaces clean 70 F No pooling of eggs not cooked immediately 0 8 Food containers stored off the floor 30 Hot and cold water ender pressure,provided as required g— N/A2 0 Handwashing accessories provided Handling of food minimized C N10 No unnecessary handling RTE and/or cooked foods with bare hands V A Soap/paper towels/ drying device available B Dispenser(s)wo ❑Soap ❑Paper towel B Minimize food handling,other than ready-to-eat,with bare hands . C Handwas 1 cl waste receptacle at hand—wash sink C Adequate utensil(s)for dispensing food/ice 1 O 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[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 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 the food worker to report specific illness conditions Are temperatures recorded/logged for cold holding foods/equipment? Y N and diseases to the QFO? Y N *Do you have a paid sick leave policy? Y N Are foods cooked in advance and cooled? Y N *Are leftovers saved? Y N Is there 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 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 Es 1:st�nt' Rate of Iospectiarn, egress ; ironer or t)perator: �'"16�1Lw ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPLY] 6 Foods not re-served. -Unwrapped foods not re-served 31 Sewage disposal approved. 4 -Potentially hazardous foods not re-served -Operating as required No cross connections,back siphonage,backflow 4 11 Toxic chemicals. 4 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. -Food equipment -Dish machines -Ice machines 4 -Well/well head protected from contamination 35 Toilet facilities. Adequate,convenient,accessible, 4 -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 1 5 Potentially hazardous food properly thawed Z arbage/rubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils properly stored 1 2 ermin Control: No insects/rodents present 4 14 Food worker:Clean outer clothes,effective hair restraints 1 3 uteropenings protected against entrance of insects/rodents Floors: Floor covering installed,constructed as required,good repair,cleanID 16 od-contact surfaces designed,constructed, maintained,installed, 5 Floors graded,drained as required located 6 Floor,wall juncture covered 17 Nonfood-contact surfaces designed,constructed, maintained, 47 Mats removable,good repair,clean installed,located 1 Single service articles,storage,dispensing 8 Exterior walking,driving surfaces,good repair,clean 1 9 No reuse of single service article V Walls,ceilings attached,equipment properly constructed,good repair,clean.Wall&ceiling surfaces as required ishwashing facilities approved design,adequately constructed, maintained installed located 50 Dustless cleaning methods used,cleaning equipment properly stored 1 Equipment&Utensils: Cleanliness i 51 Adequate lighting provided as required 1 21 Preflushed,scraped,soaked and racked 52 Room free of steam,smoke odors 1 22 Wash water clean,proper temperature 53 ooms&equipment hoods,ducts,vented as required 23 Accurate thermometers provided,dish basket,if used Rooms adequate,clean,adequate lockers provided,facilities clean om Nonfood-contact surfaces of utensils&equipment clean 55 Establishment and premises free of litter,no insectlrodent harborage, 1 8 Equipment/utensils,storage,handling 1 no unnecessary articles 32 Proper disposal of wastewater 1 56 Complete separation from living/sleeping quarters and laundry 1 33 Plumbing location,installation,maintenance 57 Clean/soiled linens stored properly ; 1 58 No live birds,turtles,or other animals(except guide dogs) 1. 36 Toilet rooms enclosed with self-closing door 1 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at 37 Propertoilet fixtures provided,good repair,clean 3 entrance(s),smoking area indicated by sign(s) 39 Approved garbage/rubbish containers,adequate number,covered, 1 rodent proof,clean ❑Routine Inspection ❑Reinspection ❑ Preoperational Inspection Other Inspection: INSPECTOR: PERSON IN CHARGE: Demerit Score: *Include demerits from page 1 4 3 2 1 Total Rating 7re signature I printme j print name �( phone � number title DATE CORRECTIONS DUE: Page 2 of 2 plus continuation pages Focused Inspection I/2002 Pa of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION c7 INSPECTtdN FORM# REMARKS * 5� !.J —fk974 I 9 L z v l 4-e,) �. N gej4l k9-t �" colic cZ1d, 190 W D _jq4 gILI INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Ma ager Page of� INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME O ESTABLISHMENT TOWN DATE OF�INSP CTION O� INSPECTI FORM# REMARKS n t i L 7 T.4 j !r "it (DRe4x- Jot i cc� LA L-1 I 4PVtA'� L-7 LIL� �► Cl -�--� S 1j, 10 INITIAL(INSPECTOR) INITIAL(PERSON IN CHARG Distribution: 1st-White-Health Department 2nd-Yellow-Own"an er Page of Ui NUI r INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET N ME OF EST ISHMENT TOWN DATE OF INS ECTION INSPE ON FORM# REMARKS INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager