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HomeMy WebLinkAboutFood Service Establishment Inspection 10 (27) S' esL ., .;..,. �,;.� • ...�ram,„ - a ,>, • ...... .,< - Establishment: c� 'S �1,''-,�.c/ Inspection Date: -3 Zo l Ze Time: j/.` Sa ROinsp in V Address/City: /06 `2?j Ixk) ",,!T b6 Health Dept:' _ i!,�,rr� Sc�� _ Class: 1 2 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 JDNC I KEY: C[complies] N10[not observed] NIA[not applicable] (uali114Food Qf3eraWr 3 DNC[does not comply] 0[other] RTE[ready-to-eat] 12 Personnel,,,witfi'infection restricted C" N/0',id/A 14 61 Designated Aiternafe k 2 q Food workers have no exposed infected lesions!burns 62 F Writtn d eocumentation of train' p prpgram 2 X B Personnel with infection restricted }1 EApproved source,wholesome,rtonaduiterated', C. N10,N/A .4 C Communicable disease of worker reported to locol health director A Approved shellfish,finfish,meat&poultry USDA aRproved 13 r.Handwashing;faciiities provided,"hands washed,clean, C No:'NIA 4 B Food cans in good condition(not dented,rusty,bloated,leaking) A I Handwash facilities in all food prep/dispensing&warewash areas C Wholesome/nonadulteratedfoodsisafe k B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grown/canned food) JL C Handwash facilities accessible/convenient to use E Potentially hazardous foods received at proper temperature Ilk 0 Personnel hands washed,clean I Proper handwash procedure 0 E Handwashing at appropriate times n. 3 ,Ppti:ntrally liazatdogs;ioti:meefs tempeFature�regtitrdments �C N/0 NIA l4 O k dung storage,preparation display;si;rYrut a d,t?ansportahon hygiertit .practices :J C ! .NIA 2 A Hot holding greater than or equal to 1400F. (whole beerlporkroeslsaaoo r:) k ❑No eating ❑Nc smoking while working B Cold holding less than or equal to45oF. B Wounds covered adequately C Proper cooling C Proper sink used for handwashing D Proper re-heating 0 E Proper internal cooking lconsumer advisory posted 24,.Sanrtizatron+rlris (hat;water chemical}, _ 'kC N10 N/A 0 Approved sanifizeravailableladequate concentration ofsanitizer r a t :' tie ute Cacllltfes to fnsirftiifi-r' k,3• A C ;NfO r Food-contact surfaces and utensils used for oten#loll ' " v " .`r ' t ""g.p ' , `r�i/* �.2' hazardous food sanitized at least eve 4 hours y g J aMperature,ther�nP teters p!nviided , x x every A Food thermometer available and accurate C Adequate ❑dishwashersanitizer Ofinal 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 ttr pin scioths n. r•..<,,.. a t .�s 9 tW6 t 7 s Foods r"te� durtn or +��" a atonrVA' ..., splay,S9YF.V ,,.f r;„, A Cloths andlor sponges in good repair and clean I r �.!i. 'e,•a , kept in sanitizer between uses B Wipingcloths A Produce washed B Raw meats not stored/prepared near ready-to-eat foods r r bC t2fi od-cdi�at ces paean�k sk ire a $, lei N/0 C Food covered properly V n c surfa-. .� 5�•� ? _.* x.x Food equfpmentelean,utensils clean,equipment interiors clean D Adequate splash guards/sneeze guard B Single use gloves changed when soiled E No unauthorized personnel I IAel C Food--contact surfaces clean F No pooling of eggs not cooked immediately Ae 0 .. ...R.:,,.:.!..mom,...:,, .. 8 Food containers stored off the lloort kHot and�coldfwater'under pre sure,provided as require ' .1 Yfi'�•A 'S•x.:r d 'k k ..t .ti•+, a R'S i "r 6 'm f ' 0 38 Handwashtgg accessories provided' 3 pN/A '1; Handling]ofoo�d;is�intrrriied C N/©INlQ 2 q Soap 1 paper towels/ drying device available - r w,{ � ' A No unnecessary handling RTE and/or cooked foods with bare hands B Dispenser(s)working: ❑Soap ❑Paper towel l3( B Minimize food handling,other than ready-to-eat,with bare handsAe C Handwash sink(s)clean/waste receptacle at handwash sink C Adequate utensil(s)for dispensing foodlice LL 0 0 *DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable and does not affect your scare. KEY: QFO[qual'l1ed food operator],DA[designated alternate],PHF[potentially hazardous food],FB[foedbornel 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 7 illness are you required to report to the local health department? Roasts Other Describe re-heating procedures: Is there a written illness polioy that requires the food worker to report specific illness conditions Are temperatures recorded/logged for cold holding foodslaquipment? Y N and diseases to the Q ? Y N *Do you have a paid sick leave policy? Y N Are foods cooked in advance and cooled? Y N *Are le ov rs saved? Y N Is there a language arrier between inspector&QFO? Y N Iflf ves indicate language spoken List products cooled: by QFOIDA: *Can the QFOIDA re mspectlon r prl? Y N Describe cooling methods: Indicate who answere�d t ove queM,11,Mt e( nt): Indicate the title of ve pe6 rso5-h�" rcl ly): A Mgr Cook Owner FW Is cooling monitored for lime&temp? Y N Is the monitorin of cooling recorded? Y N .Obtain ai9eatury o person ive resoo s' illties information at;�Pa—�gbr:,:I-af,? time of the Is there a produce washing policy? Y N ♦Describe who is washed and inspection:�`cc where: Note: This report is page form(total of 62 debatable items) SfiAE Qi:GQIUNCTIGUT DEPARTM�NTQF PUBL[G,HALTW-4[0 C�1P17QL,AUENUE-MS#51FAP-HARTFOFtD,CT 06134 E i FOCIISE]D FOOD$ERVICF,r INSPECTION W(') T l LOGS 1L}#�ALfH D - C..c�i�r', � ADDRESSFCfTY N Establishment jZ�3`D�'S 7` `L?e�►J` Date of.,Inspection: JAyaddr`ese _ ''%CaC _` i7>1 API'v e 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. 4 -Potentially hazardous foods not re-served -Operating as required No cross connections,back siphonage,backflow 11 Toxic chemicals. 4ear 4, Pro ypelinstallation/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 -Pesticideslrodenticides properly dispensed Proper drain for: 29 Water source adequate,safe. 4 -Food equipment -Dish machines -Ice machines -Well!well head protected from contamination-Water quality in compliance 35 Toilet facilities. Adequate,convenient,accessible, 4 -Monitoring in compliance designed,properly installed OTHER ITEMS KEY: DNC [DOES NOT COMPLY] 0 2 Sources of food: Original container,property labeled lY 0 Garbage/rubbish storagearealrooms,enclosures-properly constructed,dean ; 5 Potentially hazardous food properly thawed 2= 1 Garbagelrubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils properly stored 1' 2 Vermin Control: No insects/rodents present 2r 14 Food worker:Clean outer clothes,effective hair restraints 1' 3 Outeropenings protected against entrance of insectslredents r 4 Floors: Floorcovering installed,constructed as required,good repair,clean 1' 16 Food-contactsurfaces designed,constructed,maintained,installed, 2 45 Floors graded,drained as required located 6 Floor,walljuncture covered 17 Nonfood-contact surfaces designed,constructed,maintained, 1 47 Mats removable,good repair,clean Tmtplled, $ Exterior walking,driving surfaces,good repair,clean 1` 8 i gle service articles,storage,dispensing R 19 No reuse of single service article 9 Walls,ceilings attached,equipment properly constructed,goodrepair,clean.Wall&ceiling surfaces as required20 Dishwashing facilities approved design,adequately constructed, maintained installed located 50 Dustless cleaning methods used,cleaning equipment properly stored 1` Equipment&Utensils: Cleanliness 1 51 Adequate lighling provided as required a1 i` 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 curate thermometers provided,dish basket,if used 54 Rooms adequate,clean,adequate lockers provided,facilities clean 1; 0onfood-contact surfaces of utensils&equipment clean 8, 55 Establishment andpremisesfreeoflitter,noinsect/rodentharborage,Equipmentlutensils,storage,handling no unnecessary articles l 32 Proper disposal of wastewater 1; 56 Complete separation from livinglsleeping quarters and laundry ! 33 Plumbing location,installation,maintenance 1 57 Clean/soiled linens stored properly1 58 No live birds,turtles,or other animals(except guide dogs) " 36 Toilet rooms enclosed with self-closing door 1 79 Seats 75 or more:Nonsmoking area provided,sign(s)posted at 3 37 Propertoiletfixturesprovtded,good repair,clean entrance(s),smoking area indicated by sign(s) 39 Approved garbage/rubbish containers,adequate number,covered, 1 rodent proof,clean :. 08outine Inspection ❑Reinspection ❑ Preoperational Inspection - INSPECTOR: PERSON IN CHARGE: Other Inspection: Demerit Score: *Include demerits from page 1 4 3 2 1 Total Rating signature signature V print name ¢tsrintname , —�` `l� DATE CORRECTIONS DUE: phone number title v �' Page 2 of 2 plus continuation pages Focused Inspection U2002 Page of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF SPECTION 7-Y tV&P-. CS'. 11U 1AJ-Z>SCYA— INSPECTION FORM# ASKS lie W d-t�, �l INITIAL(INSPEC OR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager Pag of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSP/ECTION INSPECTION REMARKS FORM# _ s INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow- Owner/Manager