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HomeMy WebLinkAboutSchool Inspection 949 Avery Street (5) °,.j6TTE ©F(ONiVEGTIttJ3iDI � E � IN9I'- � • t1+TOF.PUBIfiG HEA{LIxH Establishment: _ Inspection Date: Time:�I L p Roi sp E[nsp t Address/City: G Health Dept: `A : 1 2 3 Based on an inspection this day,the i s 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 NIA DNC thy; C[complies] NIO[not observed] NIA[not applicable] 60 Qualified food Operator 3 DNC[does not comply] 0[other] RTE[ready-to-eat] '61 Designated`Alternate 12. Personnel with infection restricted NIO NIA 4 � 2 _ A Food workers have no exposed infected lesions 1 burns 62 Written documentation of training program 2 B Personnel with infection restricted 1 Approved source,wholesoninonadulterated C1 N/O li 4 C Communicable disease of worker reported to local health director A I Approved shellfish,finfish,meat&poultry USDA approved D I 13; Handwashing facilities provided,hands washed,clean fC IND NIA 4 B I Food cans in good condition(not dented,rusty,bloated,leaking) LoA Handwash facilities in all food prep/dispensing&warewash areas C Wholesomelnonadulteratedfoods!safe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(nohomegrownlcannedfood) C Handwash facilities accessiblelconvenlent to use E Potentially hazardous foods received at proper temperature D Personnel hands washed,clean 1 Proper handwash procedure 0 E Handwashing at appropriate times 3 Potentially hazardous food meets temperature requirements ` C 0 N14 4 0 during storage,preparation,display,service and transportation 15 Good hyglenic.practices C li NIA 2 A Hot holding greater than or equal to 1400F. (whole beef/pork roasts 130ofi) 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 0 E Proper internal cooking I consumer advisory posted 24',Sanitization;r rise(hot water--chemical) Ni NIA 2 0 A Approved sanitizeravaifableladequate concentration ofsanitizer 4 Adequate facilities to malntain',product li NIA` 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 dishwashersanitlzer ❑final rinse temp B Properfood thermometerfor product D Proper sanitizin rocedure C Thermometers appropriately placed in cooler units E Sanitizing between raw animal origin&ready-to-eat food 0 0 25 Clean wiping,cloths NIO NIA 1 7 Food protected during storage,preparation, C <N10, NIA 2 A Clothsandlorsponges in good air and clean display, service and transportationp A Produce washed B Wiping cloths kept in sanilizer between uses 0 B Raw meats not stored/prepared near ready-to-eat foods �26 Food=contact;surfaces;clean : NIO NIA 2 C Food covered properly A Food equipment clean,utensils clean,equipment interiors clean D Adequate splash guards I sneeze guard B Single use gloves changed when soiled E No unauthorized personnel C Food--contact surfaces clean F No pooling of eggs not cooked immediately 0 8 Food containers stored off the floor 30. Hot and"old water under pressure,provided as required 8C, NIO NIA 2 0 38 Handuvashing accessories provided NIO NIA 1 9 Handling of food minimized N10 NIA ;:2, A No unnecessary handling RTE andlorcookedfoods with bare hands A Soap 1 paper towels! drying device available B Dispenser(s)working: ❑Soap ❑Paper towel B Minimize food handling,other than ready-to-eat,with bare hands C Handwash sink(s)clean/waste receptacle at handwash sink C Adequate utensil(s)for dispensing food/ice 0 O •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable 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: 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 cocked in advance and cooled? Y N *Are leftovers saved? Y N Is there a language barrier between inspector&QFO? Y N tt_yes indicate language spoken List products cooled: by QFOIDA: *Can the QFOIDA 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 [where: ere a produce washing policy? Y N ♦Describe what is washed and inspection: Note: This report is a two page form(total of 62 debitable items) Page 1 of 2 �r < EstabltShment e �• ,u � nDaelf .. ddress'} h 9 Owner;or O06failorz ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPLY] 6 Foods not re-served. h, 4 -Unwrapped foods not re-served = 31 Sewage disposal approved. -Potentially hazardous foods not re-served -Operating as required No cross connections,back siphonage,backflow 1 ' 11 Toxic chemicals. 4. Proper typelinstallationl backflow prevention device/air gap for. 4 -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 -Pesticideslrodenticides properly dispensed Proper drain for: j -Food equipment -Dish machines -Ice machines 29 Water source adequate,safe. ;z r -Well/well head protected from contamination , 35 Ldesnf ties. Adequate,convenient,accessible,-Water quality in complianceroperly installed -Monitoring in compliance OTHER ITEMS KEY: DNC [DOES NOT COMPLY] 2 Sources of food:Original container,properly labeled 40 Garbage/rubbish storage arealrooms,enclosures-properly constructed,clean 5 Potentially hazardous food properly thawed ;2; 1 Garbage/rubbish disposed of in an approved manner,at approved frequency ! 10 Food dispensing utensils properly stored �10 1 42 Vermin Control: No insects/rodents present 14 Food worker:Clean outer clothes,effective hair restraints 40, 43 Outer openings protected against entrance of insects/rodents 1{ a� 44 Floors: Floor covering installed,constructed as required,good repair,clean j ' 16 Food-contact surfaces designed,constructed,maintained,installed, 45 Floors graded,drained as required located n 46 Floor,wall juncture covered 17 Nonfood-contact surfaces designed,constructed, maintained, -1 47 Mats removable,good repair,clean � installed,located 48 Exterior walking,driving surfaces,good repair,clean 18 Single service articles,storage,dispensing 4 A 19 No reuse of single service article 49 Walls,ceilings attached,equipment properly constructed,good repair,clean.Wall&ceiling surfaces as required i 20 Dishwashing facilities approved design,adequately constructed, 2 1�1maintained installed located �, 50 Dustless cleaning methods used,cleaning equipment properly stored Equpment&Utens'lsi Cleanliness Adequate lighting provided as required 21 Preflushed,scraped,soaked and racked 52 Room free of steam,smoke odors e 22 Wash water clean,proper temperature 53 Rooms&equipment hoods,ducts,vented as required �v 23 Accurate thermometers provided,dish basket,if used 541 Rooms adequate,clean,adequate lockers provided,facilities clean 27 Nonfood-contact surfaces of utensils&equipment clean ' i . �� 55 Establishment and premisesfreeof litter,noinsectlrodentharborage, 28 Equipmentlutensils,storage,handling 1 no unnecessary articles 56 Complete arationfromliving/sleepinguartersandlaund 32 Properdisposal of waste water ,�� P P q ry erl ro d linens stored il properly/soe 33 Plumbing location,installation,maintenance 57 Clean - 581 Noiivebirds,turtles,orotheranimais(except guide dogs) 36 Toilet rooms enclosed with self-closing door 1 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at Ilk 1* 37 Propertoilet fixtures provided,good repair,clean entrance(s),smoking area indicated by sign(s) ; 39 Approved garbagelrubbish containers,adequate number,covered, 1 rodent proof,clean ` 'J 11111outine Inspection OReinspection ❑ Preoperational Inspection INSPECTOR: PE N IN CHARGE: Other Inspection: A Demerit Score: •Include demerits from page 1 4 3 2 1 Total Rating W—�— sidnature sign pr nt name l pr t n XAVV-Y D Yj DATE CaRRECTI NS DUE: phone number, title 2 Page 2 of 2 plus continuation pages Focused Inspection 1/2002 Page of ,am INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION QWfiio (L-Sm4 (160AO, INSPECTIO REMARKS rF1ORM# V L �T G l`�U 4,LQ v 4 u.e INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1 st-White-Health Department 2nd-Yellow- Owner/Mana