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HomeMy WebLinkAboutSchool Inspection 350 Foster Street (3) `, SC7E OFCONPITT � C[' ll�iPtDSFnIiI`t `�I Y �)B©RT • PARTMI}NfICM1h�PAC� `i 2_1-. Establishment: Inspection Date: Z Time: ll'.USo— Ite[nsp E[nsp Address/City: S�-( Health Dept: (�}, : 1 z 3 4 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 C N10 NIA I DNC I KEY: C[complies] N10[not observed) NIA[not applicable] '60 'Qualifled Food Operator . 3 DNC[does not comply] 0[other] RTE[r dy-to-eat] 61 Designated Alternate 2 12a Personnel with infection restricted C " /0 NIA 4 A Food workers have no exposed infected lesions I burns 62 Written documentation of tra[n_ing�program 2 B Personnel with infection restricted 1 Approved source,wholesome;;nonadufterated C /0 NIA 4 C Communicable disease of worker reported to local health director A Approved shellfish,finfish,meat&poultry USDA approved 13 Handwashing facilities provided,hands washed,clean C INIO N/A 4 B Food cans in good condition(notdented,rusty,bloated,leaking) A Handwash facilities in all food prepldtspensing&warewash areas C Wholesomelnonadulteratedfoods/safe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grownicanned food) C Handwash facilities accessible/convenient to use E Potentially hazardousfoods received at proper temperature D Personnel hands washed,clean I Proper handwash procedure 0 E Handwashing at appropriate times 3 Potentially hazardous food meets temperature requirements C 0 N/A 4 p during storage,preparation,display,service and transportation 15 Good hygienic,practices C N10 NIA 2 A Hot holding greater than or equal to 1400F. (whole beefrpA roasts 13oer.) A ❑ No eating ❑ No smoking while working B Cold holding less than or equal to 450 F. L17 B Wounds covered adequately C Proper cooling C Proper sink used for handwashing D Proper re-heating 0 E Proper internal cooking l consumer advisory posted 24°Sanitization`rinse;(hot water-chemical) N10 NIA '2 0 A Approved sanitizeravailableladequate concentration of sanitizer 4, Adequate facilities to-maintain product ' N10 'N A 2 B Food-contact surfaces and utensils used for potentially temperature,thermometers provided hazardous food 5AMized at least every 4 hours A Food thermometer available and accurate C Adequate Iff1dishwashersanitizer ❑final rinse temp B Proper food thermometer for 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 C* 0 NIA 1 7 Food protected during'sforage,._preparatian, C N/0 NIA 2 A .11 Clothsandlors on es in oodre display,service and transportation '. sponges g pair and clean B Wiping cloths kept in sanitizer between uses A Produce washed 0 B Raw meats not stored/prepared near ready-to-eat foods 26 fdod-contae#surfaces;clean _ C N10 N/A 2 C Food covered properly A Food equipment clean,utensils clean,equipment interiors clean D Adequate splash guards l 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 B Food containers stored off thefloor 30 Hot and cold water under pressure,provided as required C NIO, NIA 2, 0 '38 Handwashing accessories provided C N10' NIA 1 9 Handling of food minimized , , , :, 61 N10 NIA; 2; A Soap 1 paper towels 1 drying device available A No unnecessary handling RTE and/or cooked foods with bare hands B Dispensers)working: ❑Soap ❑Paper towel oo 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 foodlice 0 0 •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable and does not affect your score. _KEY: CFO[qualified food operator],DA[designated alternate],PHF[potentially hazardous food],FB[foodborne] PHFs are hot held at: OF. PHFs are cold held at: F. 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 Iflf ves indicate language spoken List products cooled: by QFO/DA: *Can the QF01DA read the inspection report? Y N Describe cooling methods: Indicate who answered the above questions: Name(print): Is cooling monitored for time&temp? Y N Is the monitoring of cooling recorded? Y N .ndicate the title of above person(circle all that apply):QFO DA Mgr Cook Owner FW Obtain signature of the person who received the QFO 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 'v } 1t i! bate of..,Inspection. ' 9 t E � �✓ „ .Q n Owner%r`:Operator:` fig ADDITIONAL FOUR POINT ITEMS NEI KEY: DNC [DOES NOT COMPLY] 6 Foods not re-served. -Unwrapped foods not re-served 4 31 Sewage disposal approved. 4 -Potentially hazardous foods not re-served -Operating as required 11 Toxic chemicals. No cross connections,back siphonage,backflow 4' 4 Proper typelinstallationl backflow prevention device/air gap for: -Stored properly,labeled properly,used properly -Food equipment -Hose connections -Dish machines -Sanitizer concentration notto exceed maximum permitted -Soda system carbonator -Beverage dispensers -Toilet tanks -No unnecessary toxics on the premises -Chemical dispensers -Ice machines -Pesticideslrodenticitles properly dispensed Proper drain fqC: 29 Water source adequate,safe. 4 -Food equipment -Dish machines -Ice machines -Well/well head protected from contamination 35 Toilet facilities. Adequate,convenient,accessible, 4 -Water quality incompliance -Monitoring in compliance designed,properly installed OTHER ITEMS z FZ". c_4 KEY: DNC [DOES NOT COMPLY] _a 2 Sources of food:Original container,properly labeled 1 40 Garbagekubbishstoragearealrooms,enclosures-properly constructed,clean % 1 5 Potentially hazardous food properly thawed 2 41 Garbage/rubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils properly stored I- 42 Vermin Control: No insects/rodents present 2 14 Food worker:Clean outer clothes,effective hair restraints 1 43 outer openings protected againslentrance of insects/rodents L 4 Floors: Floor covering installed,constructed as required,good repair,clean 1 16 Food-contact surfaces designed,constructed,maintained,installed, 2 45 Floors graded,drained as required located 46 Floor,wall juncture covered 17 Nonfood-contact surfaces designed,constructed, maintained, 1 47 Mats removable,good repair,clean installed,located 1 48 Exterior walking,driving surfaces,good repair,clean 18 Single service articles,storage,dispensing 2, 19 No reuse of single service article 9 Walls,ceilings attached,equipment properly constructed,good 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 fighting provided as required 1 21 Preflushed,scraped,soaked and racked 52 Room free of steam,smoke odors 1 22 Wash water clean,proper temperature 53 Rooms&equipment hoods,ducts,vented as required 231 Accurate thermometers provided,dish basket,if used 54 Roomsatlequate,clean,adequate lockers provided,facilities clean 1 27 Nonfood-contact surfaces of utensils&equipment clean 1•: 55 Establishment and premises freeoflitter,no insecUrodentharborage, 1 2$ Equipmentlutensils,stprage,handling 1 no unnecessary articles 32 Proper disposal of waste water 1 56 Complete separation from living/sleeping quarters and laundry 1 57 Cleanisoiled linens stored properly 33 Plumbing location,installation,maintenance 581 No live birds,turtles,or other animals(except guide dogs) 1, 36 Toilet rooms enclosed with self-closing door 1; 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at 3„ 37 Proper toilet fixtures provided,good repair,clean entrance(s),smoking area indicated by sign(s) 39 Approved garbagelrubbish containers,adequate number,covered, 1 rodent proof,clean Routine Inspection ❑Reinspection ❑ Preoperational Inspection INSPECT R: P SO IN Other Inspection: • Demerit Score: *Include demerits from page 1 jd 4 3 2 1 Total Rating si ature s tur r) pri t yn�ame r print name f) _U1b� �``~ DATE CORRECTIONS DUE: phone number Z, title �/Y Page 2 of 2 plus continuation pages Focused Inspection 1/2002 Page:3 Of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION nl(alm� (-�A s S 4J � � ��►� INSPECTION REMARKS FORM# 0�- 0 ( 6 V � o� d INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager