HomeMy WebLinkAboutFood Service Establishment Inspection 12 (10) EHS-106-Rev.06/01 INSPECTION REPORT
FOOD SERVICE ESTABLISHMENTS STATE OF CONNECTICUT RrKOUTINE INSPECTION ❑ REINSPECTION
DEPARTMENT OF PUBLIC HEALTH
NAME OF
410 Capitol Avenue,MS#51 FDP,Hartford,CT 06134 ❑ PREOPERATIONAL ❑ OTHER
ESTABLISHMENT �—
STREET ESTABLISHMENT
ADDRESS ► 'l� CLASS
OWNER or TOWN / ki
OPERATOR S—�INSPECTIOTE and NBased on an inspection this day,the items marked below identify the violations in operation or facilities whichAmust belcorrected b t
SOURCES OF FOOD EQUIPMENT&UTENSILS:CLEANLINESS Y he date specified below.
1 Approved source,wholesome, 4 21 Preflushed,scraped,soaked and racked VERMIN CONTROL
nonadulterated
22 Wash water c 42 Presence of insects/rodents lean,proper temperature 2
2 Original container,properly labeled 1 23 Accurate thermometers provided,dish basket if used 1 43 insects/rodents protected against entrance of 1
FOOD PROTECTION 24 Sanitization rinse(hot water-chemical) 2
3 Potentially hazardous food meets 25 Clean wiping cloths
4 26 Food-contact 1 IRS,WALLS&CEIL
temperature requirements during storage surfaces of utensils&, 2 44 INGS
Preparation,display,service,and equipment clean ors:floor covering installed,
transportation 27 Nonfood-contact surfaces of utensils& constructed as required,good repair,clean
equipment clean 1 45 Floors,graded,drained as required
Adequate facilities to maintain product 2 28 Equiment/utensils,storage,handling 1 46 Floor,wall juncture covered
p 1
tem erature thermometers rovided 47 Mats removable,good repair,clean
5 Potentially hazardous food properly thawed
6 Unwrapped or potentially hazardous food
not reserved 48 Exterior walking,driving surfaces,
4 WATER SUPPLY
_ 29 Water source adequate,safe good repair,clean 1
7 Food protected during storage,preparation, 4 49 Walls,ceilings attached,equipment properly 1
display,service&transportation 30 Hot and cold water under pressure, 2 constructed,good repair,clean. Wall&ceiling
8 Food containers stored off floor 2 provided as required surfaces as required.
SEWAGE DISPOSAL 50 Dustless cleaning methods used,
9 Handling of food minimized 2 31 Sewage disposal approved cleaning equipment properly stored 1
10 Food dispensing utensils properly stored 4
11 Toxic items properly stored,labeled,used 1 32 Proper disposal of waste water
4 1 LIGHTING&VENTILATION
PLUMBING 51 Adequate lighting provided as required
PERSONNEL 52 Room free of steam,smoke odors 1
12 Personnel with infection restricted 33 Location,installation,maintenance 1 53 Room&equipment hoods,ducts,vented as
4 34 No cross connecction,back si ona 1
Ph ge,backflow 4 required
CLEANLINESS OF PERSONNEL TOILET FACILITIES DRESSING ROOMS&LOCKERS
13 Handwashing facilities provided,
4 35 Adequate,convenient,accessible,designed, 54 Rooms adequate,clean,adequate lockers
ersonnel hands washed clean g 4 provided,facilities clean 1
14 Clean outer clothes,effective hair restraints installed
1 36 Toilet rooms enclosed with self-closing door
15 Good hygienic practices,smoking restricted 2
37 Proper fixtures provided,good repair,clean 1
EQUIPMENT&UTENSILS: DESIGN, HOUSEKEEPING
CONSTRUCTION&INSTALLATION HANDWASHING FACILITIES 55 Establishmentandpremises free Of lifter,no 1
16 Food-contact surfaces designed,constructed, 38 Suitable hand cleaner and sanitary towels or Complete se harborage, l unnecessary articles
2 approved hand drying devices provided, 1 56 Complete separation from living/sleeping quarters 1
maintained,installed,located tissue waste receptacles provided and laundry
17 Nonfood-contact surfaces designed,
constructed,maintained,installed,located 1 57 Clean/soiled linens stored properly
GARBAGEIRUBBISH STORAGE&DISPOSAL 58 No live birds,turtles,or other animals 1
Single service articles,storage,dispensing 39 Approved containers,adequate number, 1
19 No reuse of single service article (except guide dogs)
covered,rodent proof,clean 1
20 Dishwashing facilities approved design,adequately 2 40 Storage area/rooms,enclosures—
constructed,maintained,installed,located NONSMOKING AREAS
Properly constructed,clean 59 Seats 75 or more:Nonsmoking area provided, 3
sign(s)posted at entrance(s),smoking area
41 Garbage disposed of in an approved manner, 1 indicated b si n s
DEMERIT SCORE at approved frequency
q QUALIFIED FOOD OPERATOR
3 2 60 Qualified Food Operator
RISK FACTOR VIOLATIONS IN RED 61 Designated alternate 3
62 Written documentation of training program 2 2
TOTAL RATING Date Corrections Due Signa re f Person in charge
SIGNED(In
DESCRIBE DEFICIENCIES ON C NTINUATION SHEETS
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INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS CONTINUATION SHEET DEPARTMENT OF PUBLIC HEALTH
NAME OF ESTABLISHMENT TOWN
OS7DATE OF INSPECTION
INSPECTION
FORM# REMARKS
� J ' r
Ct � 4
INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE)
Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager