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Home My WebLink AboutFood Service Establishment Inspection 98 (8) �, fL ;�'� •r Establishment: ; ,.LL films Inspection Date: Time: ROins Einsp Address/City: Health Dept: �,� �,?�$'C,t _ Class: 1 2 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 NA D KEY: C[complies] N10[not observed] NIA(not applicable] 60 r Qualtfted Foed,(lperator DNC[does not comply] 0[other] RTE[ready-to-eat] 61 DeSfgnatedAlternate ' 12 "Perso..nnel.with Infection restricted1. A NIA 4 . A Food workers have no exposed infected lesions!burns 62 Written documentation bf trainfgg p.., Mtn 2 B Personnel with infection restricted i1 (Approved source;wholeso rio51 naduTterated IC N10 NIA '4 C Communicable disease of worker reported to focal health director r A Approved shellfish,finfish,meat&poultry USDA approved 13 "}tandlivaStiing facilities provided,hands washed,clean G MO NIA. 4 B Food cans in good condition(not dented,rusty,bloated,leaking) A Handwaslyfay ltles in all food prepffiKe singjjw h areas C Wholesome/nonadulteratedfoods/safe Handw sh cElities in o imme i e adjnt to toilet rooms ke D Commercial products(no home grown/canned food) B B Hand aci'ti s n of to use E Potentially hazardous foods received at proper temperature D Perso el he ash ,cean 1 Proper handwash procedure Handwashing at appropriate times I .entiallyfiaze dous�food meets'temperature requrrement9 G 'N1,0 0 during storage,preparation,display,serAce and Iransportattoi: r �1 ti C 5Good'hYoic pracces !A: 2:, . A Hot holding greater than or equal to 1400F. (whole beefrporkroosts 1300 F.) A Q No eating C3 No smoking while workingr B Cold holding less than orequal to 45o F. 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 124 Sanitizrftion riihe�{hot'watei =.trttrilial) ' > €C 3N/0 aN1A;2 0 A Approved sanitizeravailable/adequate concentration ofsanitizer A'dequatefacrlrtfestomaiirt�rre,4;r + c" N10 €NIA 2`; g Food-contact surfaces and utensils used for potentially aternpepat:4re',thennornetera proWtleclk _, „ , r € hazardous food sanitized at least every 4 hours A Food thermometer available and accurate C Adequate ❑dishwashersanitizer ❑final rinse temp D Proper sanitizin rocedure B Proper food thermometerforproduct E Sanitizing between raw animal origin&ready-to-eat food C Thermometers appropriately placed in cooler units 0 0 25' ;Cleanhw ping cloths 7 FobC �rotectedkdu nng stbrage,Fprepatatlon I MA i 2ii t splays igg aprJ [anspi;rtation Mtn rk ( A Cloths andlorsponges in good repairand clean B Wiping cloths kept in sanitizer between uses MA A Produce washed 0 S )FdB Raw meats notstoredlprepared near ready-to-eat foods n C N10 NIAa 2N;2aocaSur, C Food covered properlyy: ♦ ♦ w a _ r,u A Food equipmentclean,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 j$>D ;Hof and eol, water un11— der pressure,prll ovided ii regwre Nl�l: 2, i •., t �. F�t srs n e oa*z,- � � :b , a,� x r �.r � � 0 t38 Handwas ing aicce songs prgvitled: " . iGz iNG VNIA 1, H4r1ndlln 'ou f fop�l;�rirnImIlied 4 IC N10 iN(A 4 �•� �g .� .. ,_ . .,..._ A Soap f paper towels 1 drying device available r A No unnecessary handling RTE and/or cooked foods with bare hands 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)fordispensing food/ice 10 0 •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable and does not affect your score. KEY: QFO iqualiked 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 requi s the food worker to report specific illness conditions Are temperatures recordedilogged for cold holding foodslequi ment? 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 ♦ leftovers saved? Y N Is there a language barrier betwee inspector 8 QFO? Y N If yes indicate language spoken List products cooled: by QFOIDA; *Can the QFOIDA read the inspection report? Y N Describe cooling methods: 4 Indicate who answered the 7 ove questions: Name(print): Is cooling monitored for time&temp? Y N Is t monitoring of cooling retarded? Y N Indicate the title of above person(circle all that apply):QFO DA Mgr Cook Owner FW Obtain signature of tie person who r peived the QFO responsibilities information at the time of the Is there a produce washing policy? Y N escribe what is washed and inspection: �f ,.tom ♦ `t�u— where: Note: This r4port is a two page form(total of 62 debitable items) Page 1 of 2 isI ONNECTICUTr EAEPARTMEf T OF�066L1C HEALTH-410 CAPITOL,AUENOE MS#51 FDP-HARTFORD,CT 06134' 1OCCJSED Lip>3 $> RN,CK INSPECTIO 'T Lt G�AL�H£At�THDE? EPT RESSXITY, ' < «.. � Establishment:� l-L�� Z�� Date of:"Inspection � " ddress ' � l.=l � u Tate ty .Owner or..IJpera`tor . 1' 7v5' " ADDITIONAL FOUR POINT ITEMS u KEY: DNC [DOES NOT COMPLY] t 6 Foods not re-served. -Unwrapped foods not re-served 4; 31 Sewage disposal approved. 4" flatly hazardous foods not re-served -Operating as required No cross connections,back siphonage,backflow 11 Toxic hemicals. 4 4' Prooertypelinstallatiori(backflowpreventiondevice/air gap for: d properly;lobe etl properly,used properly -Food equipment -Hose connections -Dish machines -Saniti ez oncentration not to exceed aximurr 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. -Food equipment -Dish machines -Ice machines 4 -Well Iwell head protected from contamination 35 Toilet facilities. Adequate,convenient,accessible, 4': -Water quality in compliance designed,properly installed -Monitoring in compliance OTHER ITEMS KEY: DNC [DOES NOT COMPLY] ! 2 Sources of food:Original container,properly labeled 1 0 Garbagelnabbishstoragearealrooms,enclosures-properly constructed,dean 1.= 5 Potentially hazardous food properlythawed 41 Garbage/rubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils properly stored Vermin Control: No insects/rodents present 14 Food worker:Clean outer clothes,effective hair restraints 1' �3 ropeningsprotectedagainstentranceofinsectsfrodents 1 4 Floors: Floor covering installed,constructed as required,good repair,clean : 16 Food-contact surfaces designed,constructed,maintained,installed, 2• r` 5 Floors graded,drained as required located 6 Floor,wall juncture covered 17 Nonfood-contact surfaces designed,constructed, maintained, 47 Mats removable,good repair,clean Iled,located $' ' gle service articles,storage,dispensing .Z a i 8 Exterior walking,driving surfaces,good repair,clean 1 19 No reuse of single service article 9 Walls,ceilings attached,equipment properly constructed,good 1` repair,clean.Wall&ceiling surfaces as required 0 Dishwashing facilities approved design,adequately constructed. 2`' maintained installed located 50 Dustless cleaning methods used,cleaning equipment properly stored 1 Equipment&ttensils: Cleanliness 1 51 Adequate lighting 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 23 curate thermometers provided,dish basket,if used 54 Rooms adequate,clean,adequate lockers provided,facilities clean 1 7 1 onfood-contact surfaces of utensils&equipment clean 629 SS Establishment and premisesfreeof litter,no insect/rodent harborage, i Equipmentlutensils,storage,handling 1 no unnecessary articles 32 Proper disposal of wastewater 1 56 Complete separation from iivinglsleeping quarters and laundry 1 33 Plumbing location,installation,maintenance 1 57 Clean/soiled linens stored properly 1 36 Toilet rooms enclosed with self-closing door 58 No live birds,turtles,orother animals(except guide dogs) 1 1 59 Seats 75 or more;Nonsmoking area provided,sign(s)posted at 37 Proper toilet fixtures provided,good repair,clean 3 entrance(s),smoking area indicated by sign(s) 39 Approved garbage/rubbish containers,adequate number,covered, 1 rodent proof,clean Oftoutine Inspection ❑Reinspection ❑ Preoperational Inspection TOR: PERSON IN CHARGE: Other inspection: 1-4 Demerit Score: +Include demerits from page 1 ��i•>� CA,.,,�Ap 4 3 2 1 Total Rating gnature signature L� J 0 N C _ S p mt name print name oil)V,& I --- DATE CORRECTIONSx� phone number f� title L� 11 Page 2 of 2 plus continuation pages Focused lnspe on1r:ooz Page off"" INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TO DATEc OF SPECTI N 7 lJ INSPECTION FORM## REMARKS J � 4�:i A". AZ2- Z,,�' F - / INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow- Owner/Manager Page/ of ,a�v INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF IN PECTION INSPECTION REMARKS FORM# AOl I'- lid dx r y s � rT !fir r �� • f 0 INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: Ist-White-Health Department 2nd-Yellow- Owner/Manager