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HomeMy WebLinkAboutSchool Inspection 591 Ellington Road (4) # STATE OP CO 1 C U u E v SD IC i Y DEPARTME a t „ Establishment: Inspection Date: gjL0Vf Time: JQL Roinsp, YEinsp Address/City: Health Dept: . 164 Based on an inspection this day,th7ff 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 itemsj C 10 NIA DNC KE-Y.: C[complies] Nlo[not observed] NIA[not applicable] 60 Qualified'Fddd Operator 3 DNC[does not comply) 0 jother) RTE[ready-to•eat] 61 Designated Alternate 2 12 Personnel with infection restricted C N/0 NIA 4 fit Written documentation of training program A Food workers have no exposed infected lesions 1 burns 2' B Personnel with infection restricted ✓ 1 Approved source,wholesome,nonadulterated, ' C N/0 NIA 4 C Communicable disease of worker reported to local health director A Approved shellfish finfish meat&poultry USDA approved UA 13 Handwashing facilities provided,hands washed,clean N/0 NIA 4 B Food cans in good condition(not dented,rusty,bloated,leaking) A Handwash facilities in all food prepidispensing&warewash areas C Wholesome/nonadulteratedfoods/safe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grown/canned food) C Handwash facilities accessiblelconvenient to use E Potentially hazardous foods received at proper temperature D Personnel hands washed,clean I Proper handwash procedure E Handwashing at appropriate times 3 Potentially-hazardous food meets temperature requirements C YO N/A 4 0 during storage,preparation,display,service and transportation 16 Good hygienic practices /0 NIA 2 A Hot holding greater than or equal to 140°F. ("hole beef/pork roasts 1300 F.) V A ❑ No eating ❑No smoking while working B Cold holding less than or equal to45"F. 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 Sanitiization o rinse(hot water chemical) C N/0 NIA 2 0 ID Approved sanitizer available/adequate concentration ofsanitizer 4 Adequate facilities to maintain product C /0 ,NIA 2` 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 Adequate dishwashersanitizer ❑final rinse temp Proper sanitizin rocedure B Proper food thermomeierfor product E Sanitizing between raw animal origin&ready-to-eat food C Thermometers appropriately placed in cooler units 0 0 25 Clean wiping cloths . C NI,O NIA 1_ 7' Food protected during.storage,;prep`aration;, .0 /0, NIA, 2A Cloths and/or sponges in good repair and clean display,service and transportation B Wiping cloths kept in sanitizer between uses A Produce washed 0 B Raw meats notstoredlprepared near ready-to-eat foods 26 ;Food;oorrtaictsurfacesclean, C. .0 N/A 2 C Food covered properly A Food equipment clean,utensils clean,equipment interiors clean D Adequate splash guards 1 sneeze guard g Single use gloves changed when sailed 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,cold water under pressure,provided as required( 0^ /0 N/A, 2 0 38 ;Handuiiashing accessories provided C N!O NIA 1 9 Handling of food minimized N/0 NIA 2 A Soap!papertowels! drying device available A No unnecessary handling RTE and/or cooked foods with bare hands B B Dispenser(s)working: ❑Soap ❑Paper towel Minimize Food handling,other than ready-to-eat,with bare hands C Handwash sink(s)clean 1 waste receptacle at handwash sink C Adequate utensils}for dispensing foodlice p 0 *DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The fallowing information is not debitable and does not affect your score. _fSEIL: QFO[qualified food operator],DA(designated alternate),PHF(potential]y hazardous food],FB[foodborne] PHFs are hot held at: F. 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 foodslequipment? Y N and diseases to the CFO? 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 It_yes 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 person(circle all that apply):CFO 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 CFO responsibilities information at the time of the Is there a produce washing policy? Y N *Describe what is washed and inspection: where: Note: This report is a two page form(total of 62 debitable items) Page 1 of 2 ". a�� t �.;z�r r.'� ���� 1" "u ��'��ar' r' „� � �s(��.x c�' r� � r w'm�. �" �•u OLF a mS „xk�a,�a,,,w�y�,. ,h�'t' M� a& ,�,.• °' .�� �' x -,Y aaa'� £ �xr•s' '�'""x r� '�° r� � r'^��,�, �S7D � i ls�'�&,': � `'"� '.'�+?'' a .�'�,. �_� rr •`�.'^ r '=�;rxa�r•'k�t', b _± �.,," i,r. .,. � �.,� n i �..,4c. �o- Establishment. - Date of inspection:i �! - ddress: �t "er or Operator: L Ot -� ( � ✓� b. :..> .. ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPLY] p 6 Foods not re-served. Z -Unwrapped foods not re-served 4 31 Sewage disposal approved. 4s -Operating as required -Potentially hazardous foods not re served No cross connections,back siphonage,backflow 11 Toxic chemicals. 4 4 ProF�typelinstallation!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 -Soda system carbonator -Beverage dispensers -Toilet tanks -No unnecessary toxics on the premises -Chemical dispensers -Ice machines -Pesticideslrodenticides properly dispensed .7 proper 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, 4- -Water quality in compliance -Monitoring in compliance designed,properly installed OTHER ITEMS KEY: DNC [DOES NOT COMPLY] , 2 Sources of food: Original container,properly labeled 40 Garbage/rubbish storage arealrooms,enclosures-properly constructed,clean 1, 5 Potentially hazardous food properlythawed Z 41 Garbageirubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils properly stored 1 42 Vermin Control: No insects/rodents present2 14 Food worker:Clean outer clothes,effective hair restraints 43 Outeropenings protected againstentrance of insectslrodents I 4 Floors: Floor covering installed,constructed as required,good repair,clean 16 Food-contact surfaces designed,constructed, maintained,installed, 2 45 Floors graded,drained as required located 6 Floor,wall juncture covered 17 Nonfood-contactsurfacesdesigned,constructed,maintained, 1 � 7 Mats removable,good repair,clean installed,located 8 Exterior walking,driving surfaces,good repair,clean 1 18 Single service articles,storage,dispensing 2 ' 19 No reuse of single service article 49 Walls,ceilings attached,equipment properly constructed,good 1~ repair,clean.Wall&ceiling surfaces as required 20 Dishwashing facilities approved design,adequately constructed, 2 1 maintained installed located 50 Dustless cleaning methods used,cleaning equipment properly stored Equipment&Utensils Cleanliness 1 51 Adequate lighting provided as required 1 21 Preflushed,scraped,soaked and racked 52 Room free of steam,smoke odors l 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 1 27 Nonfood contact surfaces of utensils&equipment clean 1 55 Establishment and premisesfree of litter,no insectirodent harborage, 1 28 Equipment/utensils,storage,handling 1 no unnecessary articles 32 Proper disposal of wastewater 1 56 Complete separation from living/sleeping quarters and laundry 33 Plumbing location,installation,maintenance 1 57 Clean/soiled linens stored properly g 58 No live birds,turtles,or other animals(except guide dogs) F 36 Toilet rooms enclosed with self-closing door 1 59 Seats 75 or more:Nonsmoking area provided,signs)posted at 37 Proper toilet fixtures provided,good repair,clean enlrance(s),smoking area indicated by sign(s) 39 Approved garbagelrubbish containers,adequate number,covered, 1 rodent proof,clean MRoutine Inspection ❑Reinspection © Preoperational Inspection Other Inspection: PERSON IN CHARGE: Demerit Score: *Include demerits from page 1 4 3 2 1 Total Rating signature si nature O f �1ST 6 print name print name C �\1--I_` Assam , DATE CORRECTIONS DUE: phone number title Z'�j Page 2 of 2 plus__� continuation pages Focused Inspecfian 112002 Page of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION V , wcA 1 S INSPECTION REMARKS FORM# (� IL LAP cx- S '-- r �� c vi u D�uv a� o ® U4 INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: I st-White-Health Department 2nd-Yellow- Owner/Manager