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HomeMy WebLinkAboutFood Service Establishment Inspection 94 (2) EHS-10¢,Rev.06101- INSPECTION REPORT STATE OF CONNECTICUT ❑ ROUTINE INSPECTION ❑ REINSPECTION FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH VfREOPERATIONAL ❑ OTHER 410 Capitol Avenue,MS#51 FDP,Hartford,CT 06134 NAME OF ESTABLISHMENT ESTABLISHMENT �\ `7 CLASS STREET TOWN ADDRESS q y 6 St'h W OWNER or INSPECTION OPERATOR S d�c tin Q p� DATE and TIME g a t" Based on an inspection this day,the items markedlow identify the violations in operation or facilities which must be corrected by the date specified below. SOURCES OF FOOD EQUIPMENT&UTENSILS:CLEANLINESS VERMIN CONTROL 1 Approved source,wholesome, 4 21 Pr flushed,scraped,soaked and racked 42 Presence of insects/rodents 2 nonadulterated 22 Wash water clean,proper temperature O 43 Outer openings protected against entrance of 1 2 Original container,properly labeled 1 3 Accurate thermometersprovided,dish basket,9used insects/rodents 24 Sanitization rinse(hot water-chemical) 2 FOOD PROTECTION 25 Clean wiping cloths 1 FLOORS,WALLS&CEILINGS 3 Potentially hazardous food meets 4 26 Food-contact surfaces of utensils& 2 44 Floors:floor covering installed, temperature requirements during storage, equipment clean constructed as required,good repair,clean preparation,display,service,and 27 Nonfood contact surfaces of utensils& 1 45 Floors,graded,drained as required transportation equipment clean 91 46 Floor,wall juncture covered 4 Adequate facilities to maintain product 2 28 Equipmentlutensils,storage,handling 1 47 Mats removable,good repair,clean temperature,thermometers provided 5 Potentially hazardous food properly thawed 2 48 Exterior walking,driving surfaces, 1 6 Unwrapped or potentially hazardous food 4 WATER SUPPLY good repair,clean not reserved 29 Water source adequate,safe q 4 9 Walls,ceilings attached,equipment property 7 Food protected during storage,preparation, 30 Hot and cold water under pressure, 2 constructed,good repair,clean. Wall&ceiling display,service&transportation 2 provided as required surfaces as required. 8 Food containers stored off floor 50 Dustless cleaning methods used, 1 SEWAGE DISPOSAL cleaning equipment properly stored 9 Handling of food minimized 2 Ifl Sewage disposal approved 4 10 Food dispensing utensils properly stored 1 32 1 Proper disposal of waste water 1 LIGHTING&VENTILATION 11 Toxic items properly stored,labeled,used 4 51 Adequate lighting q g g provided as required 1 PLUMBING 52 Room free of steam,smoke odors 1 PERSONNEL 33 Location,installation,maintenance 1 53 Room&equipment hoods,ducts,vented as required 12 Personnel with infection restricted 4 34 No cross connection,back siphonage,backflow 4 DRESSING ROOMS&LOCKERS CLEANLINESS OF PERSONNEL TOILET FACILITIES 54 1 Rooms adequate,clean,adequate lockers 1 13 Handwashing facilities provided, 4 35 Adequate,convenient,accessible,designed, 4 provided,facilities clean personnel hands washed clean installed 14 Clean outer clothes,effective hair restraints 1 36 Toilet rooms enclosed with self-closing door 1 15 Good hygienic practices,smoking restricted 2 37 Proper fixtures provided,good repair,clean HOUSEKEEPING 55 Establishment and premises free of litter,no 1 EQUIPMENT&UTENSILS: DESIGN, HANDWASHING FACILITIES insectlrodent harborage,no unnecessary articles CONSTRUCTION&INSTALLATION 8 Suitable hand cleaner and sanitary towels or 1 56 Complete separation from living/sleeping quarters 1 16 Food-contact surfaces designed,constructed, 2 approved hand drying devices provided, and laundry maintained,installed,located tissue waste receptacles provided 57 Clean/soiled linens stored properly 1 17 Nonfood-contact surfaces designed, 1 58 No live birds,turtles,or other animals 1 constructed,maintained,installed,located GARBAGEIRUBBISH STORAGE&DISPOSAL (except guide dogs) 18 Single service articles,storage,dispensing 2 39 Approved containers,adequate number, 1 19 No reuse of single service article covered,rodent proof,clean NONSMOKING AREAS 20 Dishwashing fadlities approved design,adequately 2 40 Storage area/rooms,enclosures— 59 Seats 75 or more:Nonsmoking area provided, 3 constructed,maintained,installed,located properly constructed,clean sign(s)posted at entrance(s),smoking area 1 indicated b sin s 41 Garbage disposed of in an approved manner, at approved frequency QUALIFIED FOOD OPERATOR DEMERIT SCORE 60 Qualified Food Operator 3 4 0 3 © 2 � 1 � RISK FACTOR VIOLATIONS IN RED 61 Designated alternate 2 62 Written documentation of training program 2 d� Si ture of P rson in , TOTAL RATING Date Corrections Due As '4Ll N-n F-R2J�'�f4weICk 1 1 N--p ///SIG spector) L�Mj��—1 A664= Nz"" S)L" i/-4-C(." ESCRIBE DEFICIEN S ON CONTINUATION SHEET Page 2,of 7 INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME , •OF ESTABLISHMENT TOWN ( DATE OF INSPECTION INSPECTION REMARKS FORM# tom. V Ceara 1 -g i n 2 �cr 1 - b 1 1 (> 23 ro v v,,A -T-s s,,,-� On Qe- 4-�c\w \ -7 INITIAL(INSPECTOR) c�M INITIAL(PERSON IN CHARGE) w� Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager