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HomeMy WebLinkAboutFood Service Establishment Inspection 10 (33) ag IG G C Establishment: ' Inspection Date: Time: R insp Einsp Address/City: /�(� f"f.�� �T df 1..�.� Heal#h Dept: ��� 6L /,r✓/.y Z-jVLClass: 1 Z:D4 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 NIO NIA NCI KEY: C[complies] N10[not observed] NIA[not applicable] 60 �Quali&&kod Operator 3 DNC[does not comply] 0[other] RTE[ready-to-eat] M . t:, 12 Pere' het with Infection restricted: G 61 ` DeSl±�nated'Alternate. 2 N10 N1A 4 A Food workers have no exposed infected lesions l burns AZ' 'Written documentation of.training program 2 B Personnel with infection restricted je ;t 1PPTQYed Source,wholesome,nonadi lterafed. ;... C. N10 N!A 4 C Communicable disease of worker reported to local health director A Approved shellfish finfish meat&poultry USDA approvedA 13 Iq Washing facilities .provided,hands washed;clean C :N!© N/A 4 B Food cans in good condition(not dented,rusty,bloated,leaking) A Handwash facilities in all food prep/dispensing&warewash areas C Wholesome/nonadulteratedfoods/safe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grownlcannedfood) C Handwash facilili accessiblelc enientto use yk- E Potentially hazardous foods received at proper temperature D Personnel hand h r-ha_ndwash procedure E Handwashing at priate ti 57 Potentraliy hazardous food meets temperature rdqurreinents C% N/0 N1A ]4: 0 ditring stortige;preparation,drsplay,servlpe agdtragsportation 13 Good,h , epic; ractces' yg! p: C:iN10 ,NlA. 2 A Hot holding greater than or equal to 140eF. (whole beeffpork roasts 1300 F.) A ❑ No eating ❑ No smoking while working B Cold holding less than or equal to 45°F. B Wounds covered adequately C Proper cooling C Proper sink used for handwashing D Proper re-heating 0 E Proper internal cooking 1 consumer advisory posted 24 Saniti�attort rinse(hot water`=chemical)": " a i C .NIO;N1A '2 Approved sanitizer availableladequate concentration of sanitizer t4 Adequa a facilildes to=maintain product 4 C N10 ;N/ 2' B Food-contact surfaces and utensils used for potentially "temperature,(her.rnofrteters;,proyi�atl `k* :,.,., hazardous food sanitized at Feast every 4 hours A Food thermometer available and accurate C Adequate ❑dishwashersanitizer ❑final rinse temp dC B Proper food thermometer for product D Pro ersanitizinrocedure E Sanitizing between raw animal origin&ready-to-eat food C Thermometers appropriately placed in cooler units 0 25 :Chian wr En cloths 4�w; .� ,4.. �:.�. x c r� � p �' n.:.y ,, .-r .. .I�k N. s7� ry c,d protec.,ed during storage,.preparation,+ L; C'iNlO 'NlA�l2 f` display, service andtransport#ton 1141k. ;' A Cloths andlorsponges in good repairandclean A Produce washed B Wiping cloths kept in sanitizer between uses 0 B Raw meats not stored/preparednearread to-eat foods wr u� 11K � w' C iOrN ; 2 Y t26 Food-contact surfaces cl an C Food covered properly A Food equipment clean utensils clean,equipment interiors clean D Adequate splash guards l sneeze guard be 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 offthe floor (3e I Hot and cold'water underprt:ssure;ptrovrdad as regorr®d;,Z f�VO IN/A 2}I 0 `38"t4a`64 shin accessories rovrded: C 0 ,. g °;Q P 9, t !1�t�C[t�,4f tQost ittinimized , r... + . . :< . .:... C N/0 NIA p2 A Soap l paper towels 1 drying device available 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 foodlice 0 0 F1 I •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable and does not affect your score. KEY: QFO[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 vela to FB Illness are you required to report to the local health department? Roasts Other Describe re-heating procedures: Is there a writte illness policy that requires the food worker to report specific illness conditions Are temperatures recorded/logged for cold holding fo slequipment? Y N and diseases j 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 nguage barrier between inspector&QFO? Y N If yes indicate language spoken List products cooled: by QFO DA: ♦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,jpply] QFO DA Mgr Cook Owner FW Is cooling monitored for time&temp? N Is the monitoring of cooling recorded? Y N .Obtain signature of e r who re a t e es onsibiliti s information at the time of the Is there a produce washing polic . 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 _ StI`ATE OF ONNE6TICUT 11A T K7F PUS-LII 1��?ALTki 4'Ifl CAPITOL AilE1VUE M$#S1 F©P-HARTFORD,CT,06134 •,� = �. FOCUSBFOQ)D=SER�'IE INSRCT(?N SPORT OCTAL HEALTH DEPT _ / .� ADDRES5ICITY r Est,aOiish'ment; Jezr'S ' /may Date of;Uspection: ddr"ess %� '� ►4 vT �zG�y, __ Ouiner gr,.Operafor; . 444 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, 4 4 Proper iypelinstallation/backflow prevention device/air ga 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 Proper drain for: 29 Water source adequate,safe. -Food equipment -Dish machines -Ice machines 4 -Well/well head protected from contamination J!esigned,oileacilities. Adequate,convenient,accessible, 4 -Monitoring in compliance-Water quality in compliance property installed OTHER ITEMS , ® KEY: DNC [DOES NOT COMPLY] 2 Sourcesoffood: Original container,properly labeled 1` . 40 Garbage/rubbish storagearea/rooms,enclosures-properly constructed,dean 5 Potentially hazardous food properlythawed 41 Garibagelrubbish disposed of in an approved manner,atapproved frequency 10 Food dispensing utensils properly stored 2 Vermin Control: No insects/rodents present 2 14 Food worker:Clean outer clothes,effective hair restraints 1; 3 Outeropenings protected againstentrance of insectslrodents 1" 4 Floors: Floor covering installed,constructed as required,good repair,clean :1 16 Food-contact surfaces designed,constructed,maintained,installed, 45 Floors graded,drained as required located 6 Floor,wall juncture covered 17 Nonfood-contact surfaces designed,constructed,maintained, 1; 7 Mats removable,good repair,clean installed,located 8 Exterior walking,driving surfaces,goad repair,clean 1$ Singleservice articles,storage,dispensing 2 fa:, 9 Walls,ceilings attached,equipment constructed, 19 No reuse ofsingfe service article repair,clean.Wall&ceiling surfaces as required 20 Dishwashing facilities approved design,adequately constructed, 2 maintained installed located 50 Dustless cleaning methods used,cleaning equipment prop erly stored Equipment&Utensils: Cleanliness E 51 Adequate lighting provided asrequired 1 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 r '' Sr:. 23 Accurate thermometers provided,dish basket,if used 54 Rooms adequate,clean,adequate lockers provided,facilities clean rFl 27 Nonfood-contact surfaces of utensils&equipment clean 1" 55 Establishment and premises free of litter,no insect/rodent harborage, ;1 28 Equipmentfutensils,storage,handling 1 no unnecessary articles ; 32 Properdisposalofwastewater 1 56 Corn plate separation from livinglsleeping quarlers and laundry Lt 33 Plumbing location,installation,maintenance 1 57 Cleanlsoiled linens stored properlyls 58 No live birds,turtles,orother animals(except guide dogs) 1J9 36 Toilet rooms enclosed with self-closing door 1; 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at 37 Proper toilet fixtures provided,good repair,clean entrance(s),smoking area indicated by signs) 39 Approved garbage/rubbish containers,adequate number,covered, rodent proof,clean ❑Routine Inspection ❑Reinspection ❑ Preoperational Inspection T PERSON IN CHARGE: Other Inspection: Demerit Score: *Include demerits from page 1 _ 4 3 2 1 Total Rating signa ure l signature p inint,name riot name ✓ � � D ,-Ia.16z z � DATE CORRECTIONS'DUE: phone number , title ` i Page 2 of 2 plus_� _continuation pages Focused In Pechon,l2Do1 Page of ,av INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION INSPECTION REMARKS FORM# 3d. v 00 CIS—(L e eqo 3 INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow- Owner/Manager I .x Apji,`a urcefue -Appr.. Qje -soil indsor t� _: Jern'sGardens-Messages % 4 http---Y rfacebaokeamlmassagesII9'yJ9781d1f8fl92 .✓- j � Qjvnssaulhwinc MostYslted GettingStarted SuggestedRes a Web Slice Gallery MKI=Faleb-�, Q g. Idwe- Jem's Gardens 6lanage }t7ewMeosage Recent loiessa t Re nests k+ rdendRequasts GlIt Shedrack '. RiekyHeonisamutur b Confirm Friend 3- PsoOTofallow wh; Eta Ine,It rend a,Joy,7others lion Elaine: Sarah,Glenn Sun v Ok,111 checkour schedula!ltrr... I L!ndo Mannix Thu f �Yau: �m aiar M ark ruckerberg 0 Anna Hodson Diane Lyn Collolo tr 12,pm Founderand CEO at Facebook i 83,gd7,963follorlers httpJlmwret.govJdoagtlib'doag4arm to_chef files _ — lAppwsd_source foods.pdf ;h Follow Britt Pope IAa/11 f People You May Know Thankyou so much wvnvct.gov ut.gav Danl whito RebekkaDeneshe-Bramwell May 'dmuNalfriends Diane Lyn Collelo t > > �4a v Sarre to you,have a blessetl... dt Add Friend ►�1^ Poe just found this information an the wabsile for dept of ag. It looks like you'll have to uss commercially processed jellies after all. sponsored Deana,Daryl,Anna liters a Xora! Unless you become approved bythe dept of consumer protection.You a can sell your product atformets markets properly labeled,hoaveverl I Anna,Bonnie,Brenda,12OL.MR7 Joins Gardens 2u,^r Anna It did me also. Okay,thankyou very much! 111 Diane Lyn Collelo p?r Mbbie Leroux mays ok r Outottmiswodd WIR Diane Fortier hlalr2 Diane sentasticker. ____.—...___._._-_--• --.-.--.._......... : H axcom r — ighSpeedlntemettrom$19.99: 12 mos.wiContouNMartino GlennPCollelo ft2 $ Glennsentatdeo. English(US) Espanoi- Podugufis Posit) �9 Add files Ila Add Photos Press Enteria send❑ Frangais(France)•Deutsch MonlqueColielo kiaY1 ...................... ................._....... [M You septa GIR Facebaok02016 ............ ei�Yru i 01 U\hiile many locally grown agricultural products are available for consumers to purchase directly for use in their own home, foods intended for use in retail establishments must comply with applicable regulations of CTState Agencies. Regulations require all foods utilized in foodservice establishments to originate from an approved source. Generally, except for raw, fresh produce, all food must originate from a regulated, inspected facility. Those that do not are considered to be unapproved and are subject to embargo and destruction by the local health authority. To avoid this, the Food Protection Program has developed the list below. If you are ever unsure if a specific food item is approved for use, please contact the Food Protection Program and ask! Disclaimer: THIS LIST IS NOTALL-ENCOM PASSING Unapproved Foods ❑ Raw milk ❑ Dairy products not produced under licensure and inspection by the Department of Agriculture (including cheeses and yogurt) ❑ Jams,jellies, preserves produced under the CT regulatory exemption ❑ Eggs which have not been inspected and graded by a USDA program or equivalent ❑ Jerky produced under a USDAexemption ❑ Custom-slaughtered poultry and meats which were not slaughtered, butchered, and packaged within a USDAfacilityand not bearing the official USDAseal ❑ Home-canned products of any type ❑ "value-added" food items not produced in a commercial facility and not having the approval of the Department of Consumer Protection ❑ Shellfish harvested from sources not approved by the CT Dept of Agriculture, Bureau of Aquaculture ❑ Fnfish that were not commercially caught ❑ Mild game or other exotic species not processed and packaged under a USDA regulatory program. ❑ Hunted game of any sort Food Protection Program 410 Capitol Avenue MS#11 FDP wm.ct.gov/ dph/food protection Hartford, CT06134 Phone: 860-509-7297 Fax: 860-509-8071