HomeMy WebLinkAboutFood Service Establishment Inspection 97 (8) EHS•106-Rev.11105 INSPECTION REPORT STATE OF CONNECTICUT 0 ROUTINE INSPECTION REINSPECTIDN
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH ❑ PREOPERATIONAL 0 OTHER
410 Capitol Avenue,M5#11 FOP,Hartford,CT 06134
NAME OF ESTABLISHMENT �----
ESTABLISHMENT D G�f j� CLASS LL
STREET TOWN
ADDRESS 9 �—e ( dyyp��� G�UTl7f C�vJsL'J�SOA
OWNER or INSPECTION
OPERATOR DATE and TIME Z�
Based on an inspection this day,the items marked below 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 Preflushed,scraped,soaked and racked 42 Presence of insectsfrodents 2
nonadulterated 22 Wash water clean,proper temperature 1 43 Outer openings protected against entrance of 1
2 Original container,properly labeled 1 23 Accurate them ometersprovided,dish basket,ifused 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
transportation 27 Nonfood-contact surfaces of utensils& 1 45 Floors,graded,drained as required 1
equipment clean 46 Floor,wall juncture covered
4 Adequate facilities to maintain product 2 28 EquipmenUutensils,storage,handling 1 47 is 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
of re-served 29 Water source adequate,safe 4 49 Walls,ceilings attached,equipment properly 1
ood protected during storage,preparation, 30 Hot and cold water under pressure, 2 constructed,good repair,clean. Wall&calling
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 31 Sewage disposal approved 4
10 Food dispensing utensils properly stored 1 32 Proper disposal of waste water 1 LIGHTING&VENTILATION
11 Toxic items properly stored,labeled,used 4 51 Adequate lighting provided as required 1
PLUMBING 52 Room free of steam,smoke odors 1
PERSONNEL 33 1 Location,installation,maintenance 1 53 Room&equipment hoods,ducts,vented as required
12 1 Personnel with infection restricted 4 34 No cross connection,back siphonage,backflow 4
DRESSING ROOMS& LOCKERS
CLEANLINESS OF PERSONNEL TOILET FACILITIES 54 Reoms adequate,clean,adequate lookers 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 1 Establishment and premises free of litter,no 1
EQUIPMENT& UTENSILS: DESIGN, HANDWASHING FACILITIES insecUrodent harborage,no unnecessary articles
TRUCTION &INSTALLATION 38 Sui#able hand cleaner and sanitary towels or 1 56 Complete separation from living/sleeping quarters 1
Fa d-contact surfaces designed,constructed approved hand drying devices provided, and laundry
maintained,installed,located tissue waste receptacles provided
57 Cleanlsoiled 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 SMOKING PROHIBITED
20 Dishwashing facilities approved design,adequately 2 40 Storage area/rooms,enclosures— 59 Smoking prohibited,signs posted at each 3
constructed,maintained,installed,located properly constructed,clean entrance
1
41 Garbage disposed of in an approved manner,
at approved frequency QUALIFIED FOOD OPERATOR
DEMERIT SCORE 60 Qualified Food Operator 3
4 3 2 1 RISK FACTOR VIOLATIONS IN RED 61 Designated alternate 2
62 ritten documentation of training program 2
Signature of n in c rge
TOTAL RATING Date Corrections Due
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DESCRIB D)EI+ICIENCIES O CONTINUATION SHEETS
DISTRIBUTION:Ill-White—Health Department 2nd—Yellow—Owner/Operator
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INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH
CONTINUATION SHEET
NAME OF ESTABLISHMENT TOWN DATE OF SPECTI N
INSPECTION REMARKS
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Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager
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INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH
CONTINUATION SHEET
NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION
INSPECTION REMARKS
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Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager