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HomeMy WebLinkAboutFood Service Establishment Inspection 65 (13) Establishment: tc, Inspection Date: 4k Time: ,/ 0[nsp Einsp Address/City:� 0-4H,rl Health 6ept, Class: 1 z Based on an inspection this day,the items marked DNC identify the violations in operation or facilities which must be corrected bythe date specified on page 2. RISK FACTOR ITEMS:Listing is not inclusive of all possible debitable items C NIO NIA JDNC I KEY: C[oomplies] NIO[not observed] NIA[not applicable] 80 �Qtaftfrffid Fuo Aperator R .,, ,,R' 3 DNC[does not comply] 0[other] RTE(ready to-eat] ° ,� 4'2 i Personnel With Infection restricted 61 Deslgnaked Alternates �:� a h 2 r ry � A Food workers have no exposed infected lesions I burns 62 Written ._ doc.um,.xe,nr tact i+oR..n. 2 f .p. .. x B jaefKnnel with Infection restricted 1 A roved soltFcewhFlesdm� nbnadultirated 4 * lC N'© N/A 4 +. € x'..: om nicable disease of worker reported to local health director A Approved shellfish,finfish,meat& Quit USDA approved k' .% 43 dwaishtngsfacdrties prowd�dl,rhandswashed,clean, C €IVIO 4 B Food cans in good condition(not dented,rusty,bloated,leaking) lC Handwash facilities in all food prepldispensing&warewash areas C Wholesome/nonadulteratedfoods/safe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grown/canned food) iv C Handwash facilities accessiblelconvenient to use E Potentially hazardous foods received at proper temperature aC D Personnel hands washed,clean I Proper handwash procedure a17 hazardrius,faod meets temper atulfe regwrr men'ti �G 11 4 . E Ha washing at appropriate times r ur ng€storage pre a7etl6n,dtspla 'service a td«transportatron t it, 7i d17 o ygtentc-pract�r;e C J£1 ''*;:'. `A h 3k;:f Sr,,•:a-:' fi a:c. A Hot holding greater than or equal to 140aF. (whale besrrpork roasts1300 F.) ❑ No eating ❑No smoking while working B Cold holding less than orequal to 45a F. B Wounds covered adequately C Proper Cooling C Proper sink used for handwashing D Proper re-heating 0 �s E Proper internal cooking I consumer advisory posted anitr"Giri rarjl eti(ttatwater etlhe tr alj ,. h t,N! Approved sanitizeravailableladequate concentration ofsanitizer l gte�aIrsomrta , " dui. r� [� 2 Food-contact surfaces and utensils used for potentially t« t erature,s eNttI irineterS Vow. mew •w * , e F hazardous food sanitized at least every 4 hours " �°` k AW-� #+ r s. � _ 'k v C Adequate Fishwashersanitizer ❑final rinse temp A Food thermometer available and accurate D Proper sanitizin rocedure B Proper food thermometerfor product E Sanitizing between rawanimal origin&ready-to-eatfood C Thermometers appropriately placed in cooler units p dd�v-,re YbFaeia+ep ration, C ,NIO 00 N _._r. .an -A-t r Cloths and/or sponges in good repairand clean R > � ttirsett t a B i ' cloths kept in sanitizerbelweenuses A Produce washed B Raw meats not stored/prepared near ready-to-eat foods 2g q �cdntaofsGRFas leafln '" #C�3N1O W C Food covered properly A F dequipmentclean,utensilscle uipmentintenorscl n D Adequate splash guards!sneeze guard Single use gloves changed whenboiled E No unauthorized personnel C Food--contact surfaces clean F No pooling of eggs not cooked immediately YL p 8 Food containers stored off the floor ' '�` "� • ' *`' Of; lo` a(tc i of w f it fey [ e s t ,'j10'p t as required. C 0 �"2I .a �a ak .s �s�r.uiasu m nxi�.a,u # y„W ..3 0 ]Sit' ahtivr abe'ssoraes rovtded•.*t r " a :r rN1A1 Y r;H_aML .of« " d=iiirn 'z tl ]C kllQ NJA l: n«IMF AV:-�R.S-v —n �°`� A Soap I paper towels l drying device available A No unnecessary handling RTE and/or cooked foods with bare hands $ Dispenser(s)working: ❑Soap ❑Papertowel B Minimize food handling,other than ready-to-eat,with bare hands & C Handwash sink(s)clean/waste receptacle at handwash sink C Adequate ulensil(s)for dispensing foodlice p 0 •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable and does not affect your score. KEY: QFO[qualified food operator],DA[designated altercate],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 equires the food worker to report specific illness conditions Are temperatures reoordedllogged for cold holding foodslequip enl? 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 eftovers saved? Y N Is there a language barder bar an inspector&QFO? Y N If yes indicate language spoken List products cooled: by QFOIDA: A *Can the QFOIDA read the inspection report? Y N Describe cooling methods: Indicate who answered the ve questions:Name r Indicate the title of abov rson( cle all that a y QFO DA Cook Owner FW Is cooing monitored for time&temp? Y N Is the m nitoring of cooling recorded? Y N .Obtain signature of t n received t QF res ibili' i ormat'o at the time of the Is there a produce washing policy? Y N ♦Desc be what is washed and inspection: where: Note: This re rt is a two page form(total of 62 debitable items) Page 1 of 2 S A�` OPOgNNE07� OJT D PARTMENTIDI=�PU,_Ll ,HEALTH 411U PITQLAtIENUE MS#51FDP HARTFORD,CTt)6134 FaCC7SED FOOD SERVIt�P 1NSPJ1@CT10N IWPQRT P0,14 I.Oca� IEr�IInI=Pry A©DRESSLCITY: 9 ' Eddrehshmerlt .. S5� rc Date of Inspectinan: CS ' 1 N � r 0 vv ner.or Operlato�. l�`�L tau L ADDITIONAL FOUR POINT ITEMS o KEY: DNC [DOES NOT COMPLY] V 6 Foods not re-served. 4 31 Sewage disposal approved. -Unwrapped foods not re-served 4 -Potentially hazardous foods not re-served -Operating as required No cross connections,back siphonage,backflow 11 Toxic chemicals. 4 4' -Stored properly,labeled properly,used properly PrQ ear typelinstdationlbackflow prevention device/air gapfor: -San itizer concentration notto exceed maximum permitted -Food equipment -Rase connections -Dish machines -No unnecessary toxics on the premises -Soda system carbonator -Beverage dispensers -Toilet tanks -Pesticideslrodenticides properly dispensed -Chemical dispensers -Ice machines Proper drain for: 29 Water source adequate,safe. -Food equipment -Dish machines -Ice machines 4 -Well/well 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] ` S rces of food:Original conta' r,properly la6d 0 Garbage/rubbish storage arealrooms,enclosures properly constructed,dean Potentially hazardous food properlythawed 2 41 Garbage/rubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils properly stored 42 Vermin Control: No insects/rodents present 2' _ 14 Food worker:Clean outer clothes,effective hair restraints 43 LLIeroperings protected against entrance of insects/rodents 1 4 Fle rs: Floor covering installed,constructed as require ,goad repairer 1 16 o '-contact surfaces designed,constructed, maintained,installed, 2 5 Floors graded,drained as required __-- e ated 6 Floor,wall juncture covered N n ood-contact surfaces designed,constructed,maintained, 7 Mats removable,good repair,clean installed,located S Exterior walking,driving surfaces,good repair,clean 1 18 Single service articles,storage,dispensing 2; 19 No reuse of single service article 9 Walls,ceilings attached,equipment properly constructed,good 1 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 properly stored l.a Equipment&Utensils: Cleanliness 1 51 Adequate lighting provided as required 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 urate thermometers provided,dish basket,if used Rooms adequate,clean,adequate lockers provided,facilities clean 1 7 food-contact surfaces of utensils&equipment clean Establishment and premises free of litter,no insectlrodentharborage, 1 Equipmentlutensils,storage,handling no unnecessary articles 2 g6p6r of wastewater 6 Complete separation from living/sleeping quarters and laundry 1, 33 Plumbing location,installation,maintenance 57 Clean/sailed linens stored properly 58 No live birds,turtles,or other animals(except guide dogs) rl 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 enfrance(s),smoking area indicated by sign(s) 3 39 Approved garbage/rubbish containers,adequate number,covered, 1 rodent proof,clean Awoutine Inspection OReinspection ❑ Preoperational Inspection I TOR: PERSON 1 Other Inspection: 7 Demerit Score: •Include demerits from page 1 I/Z/—"t.,��(I. . / //,17/ 4. 3 2 1 Total Rating i nature si et t p�r~mt name print name l` �� phone number title DATE CORRECTIONS DUE: f llJ Page 2 of 2 plus continuation pages Focused Inspection 112002 Page of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF SPECTION i !.0 s2J ©Ie— INSPECTION REMARKS FORM# Cj G iF cr 4-1 i I I 0o INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager Page of_3 INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION INSPECTION REMARKS FORM# 6 00e 4/ F 0111, s a l� e AN I-Pe -z-z---- INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: Ist-White-Health Department 2nd-Yellow-Owner/Manager Page-3—of 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# w s� /61 Ctit ... 1210 e 4 INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager