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Home My WebLink AboutSchool Inspection 350 Foster Street (2) 11taMblishMmen!: Inspection Date: Time:101k R0l Rill ddress/City:j,�(-% s / S)r_ . Health Dept:S'�,A,8,j u✓ : 1 2(24 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 /0 WA DNC KEY: C[complies] N/O[not observed] NIA[not applicable] 3 DNC[does not comply] 0[other] RTE[ready-to-eat] , E 2 11+)10€N 4 q Food workers have no exposed infected lesions/burns �MttSiCllillo yl Qftraining 009 m 2B Personnel with infection restricted bar S�strt ,Wh6lestimte;holiiads Ito rite tl C /t IA 4 ✓ C Communicable disease of worker reported to local health director A I Approved shellfish,flnfish,meat&poultry USDA approved 1 1 13a Handaimbi ngfac#Iitilded,hands washed,c Not WA 4 'r B Food cans in good condition(not dented,rusty,bloated,leaking) A Handwash facilities in all food prep/dispensing&warewash areas C Wholesome/nonadulteratedfoods/safe ✓ B Handwash facilities in or immediately adjacent to toilet rooms li D Commercial products(no home grown/canned food) C Handwash facilities accessible/convenient to use E Potentially hazardous foods received at proper temperature D Personnel hands washed,clean/Proper handwash procedure 0 E Handwashing at appropriate times 0 _ 15; A Hot holding greater than or equal to 1400F. (Whole beel roasts 1300 F.) A ❑ No eating ❑ No smoking while working B Cold holding less than or equal to450F. �/ B Wounds covered adequately C Proper cooling C Proper sink used for handwashing D Proper re-heating t/ C E Proper internal cooking/consumer advisory posted ar 0 A Approved sanitizer available/adequate concentration ofsanitizer B Food-contact surfaces and utensils used for potentially hazardous food s nitized at least every 4 hours A Food thermometer available and accurate C Adequate ishwashersanitizer ❑final rinse temp D Proper sanitizin rocedure 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 7,mi A Cloths andlor sponges in good repair and clean A Produce washed B Wiping cloths kept in sanitizer between uses 0 B Raw meats not stored/prepared near ready-to-eat foods C Food covered properly v 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 V, C Food--contact surfaces clean F No pooling of eggs not cooked immediately 0 8 Food containers stored off the floor I Masi I NIMMI _ 77 .. 1.1 _ 7 A Soap/ per work n I drying deviceavailable A No unnecessary handling RTE and/or cooked foods with bare hands B Dispenser(s) g ❑ oap ❑Paper towel B Minimize food handling,other than ready-to-eat,with bare hands C I Handwash sink(s)clean I waste receptacle at handwash sink C Adequate utensil(s)for dispensing food/ice 0 1 1 4� 0 •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debatable and does not affect your score. _M: QFO[qualified food operator],DA[designated alternate],PHF[potentially hazardous food],FB[foodborne] PHFs are hot held at: IF. 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 Eyes 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 pers (circle all It ply]: 0 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 per who receiv t QF re onsibilities information at the time of the Is there a produce washing policy? Y N *Describe what is washed and inspection: where: //�}n �'// Note: This rep i two page form(total of 62 debitable items) Page 1 of 2 �//r'}}�/j/ 7-3.0 ment: rcyNa,1� �� r � Date of inspection:S Owner or Operator: ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPLY] 6 Foods not re-served. -Unwrapped foods not re-served 4 31 Sewage disposal approved. -Potentially hazardous foods not re-served -Operating as required No cross connections,back siphonage,backflow 11 Toxic chemicals. 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-No unnecessary toxics on the premises -Soda system carbonator -Beverage dispensers -Toilet tanks-Pesticides/rodenticides properly dispensed -Chemical dispensers -Ice machinesProper 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 designed,properly installed -Monitoring in compliance OTHER ITEMS KEY: DNC [DOES NOT COMPLY] 2 ourcesoffood: Original container,properly labeled 401 Garbage/rubbish storagearealrooms,enclosures-properly constructed,clean 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 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 properlystored Equipment&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,stnrage,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 Propertoiletfixturesprnvided,good repair,clean entrance(s),smoking area indicated by sign(s) 39 Approved garbage/rubbish containers,adequate number,covered, rodent proof,clean outine Inspection OReinspection 0 Preoperational Inspection Other Inspection: IN PE T R: N CHARGE: Demerit Score: *Include demerits from page 1 4 3 2 1 Total Rating sig ature S. nature ' prrnt name p9&-,2 p ois ne number titleDATE CORRECTIONS DUE: Page 2 of 2 plus— continuation pages Focused Inspection 1/2002 Page 3 of gat INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION 2 t„�,v��✓ 1 I�' 1 INSPECTION FORM# REMARKS cUJu✓ n 6 INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager