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Home My WebLink AboutFood Service Establishment Inspection 69 (4) ST7 'd1 COE� EJ �'`T C1Ct1SIb F0 f31) aI' 7' :tE t7PAI .tvlt}vt7? i� xil` �. Establishment: A✓ Inspection Date: Time: Roinsp Einsp Address/City: /I (5 Health Dept:-S�v ;J ��5,`Class: 1 2 't 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 WA DNC KEY: C[complies] N!0[not observed] NIA[not applicable] ;0g,i•Qua14110- F,004 Operator g DNC[does riot comply] 0[other] RTE[ready-to-eat] F x , 12 Personnel with•Pnfection restricted 61 ;1DeslgnatedAlternate WO.4 A 4 A Food workers have no exposed infected lesions 1 burns 62 Wrriten documentation of tralning•pragram; 2 B Personnel with infection restricted 1 ved source,wholesome,nonadulterated - rC 'NIO NIX i4. C Communicable disease of worker reported to local health director A Approved shellfish,finfish,meat&poultry USDA approved .13 Handwashrng facilities provtded,'hands Was had,clean C N1O; NIA 4 8 Food cans in good condition(not dented,rusty,bloated,leaking) A Handwash facilities in all food prepldispensing&warewash areas C Wholesomelnonadulteratedfoodslsafe B Handwash facilities in or immediately ad' cent to toilet rooms D Commercial products(no home grownicanned food) 4 C Handwash facilities accessiblelconven;II16t to use E Potentially hazardous foods received at proper temperature D Personnel hands washed,clean 1 Pr wash procedure Ey N' X...K .. e E Handwashing at appropriate times $ Potent]ally hazardous'food meets.femperatu fe,reguirehi&i C N!O ;NlA:•4 O I during storage;prepar#ion display,service and trajtsportatioq , ; _ r 15 food hygrem¢practices: WA 2 A Hot holding greater than or equal to 140°F. (whole beefrparkmasts 1300 F.) A D 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 hiiKi.i1o.ir�E Pro erinternal cooking/consumer adviso ry posted r owafer<� ? proved sanitizeravailableladequate concentration ofsanitizer clequate;faci Itteslto*maintain roc1uct;��,,t a t f x a _,0. V. :x• ,�-.k C NO r, g Food-contact surfaces and utensils used for potentially mperatu e�I t irtltotxteterw provrdet hazardous food sanitized at least every 4 hours A Food thermometer available and accurate C Adequate ❑dishwashersanitizer ❑final rinse temp B Proper food thermometer for product L Pro ersaniti inn procedure C Thermometers appropriately placed in cooler units E Sanitizing between raw animal origin&ready-to-eat food R #.x.rr,� .,,, �... r. 5�; lean 141164.6 loths .aFNlO= 7 Food prof c�t�drd�nn at,t. ,r pat�tion Is1O N 2 _._. f g .. X K I -4display,servrd'e,a ic' HUM,portst on ' " lothsandlarspongesingoodrepairandclaan B Wiping cloths kept in sanitizer between uses A Produce washed B Raw meats not storedlprepared near ready-to eatfoods dcatrrt�ac $uxices dfean ' C Food covered properly v t P. .4 n r f cod equipment clean,utensils clean,equipment interiors clean D Adequate splash guards/sneeze guard B Single use gloves changed when soiled E No unauthorized personnel C Food--contact surfaces clean No pooling of eggs not cooked immediately 0 8 'Food containers stared off the floor i3o (9of and cold wsr.tirt�ar}p�essure,provided as:rdgiiired ' N1A 2.J . .r:. d ;HandSvashing accessories provided G ,N1O NIA 61 A Soap 1 paper towels/ drying device available 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 1 waste receptacle at handwash sink C Adequate utensils)for dispoing food/ice 0 0 IS1 S -DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following firformation is not debitable and does not affect your score. KEY: QFO[qualified food operator],DA[designated altemate],PHF[potentially hazardous food],FB[foodborneJ PHFs are hot held at: IF. 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 pol' that requires the food worker to report specific illness conditions Are temperatures recordedllogged for cold holding foods/equipment? Y 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 s ed? Y N Is there a language biffirler between inspector&QFO? Y N If yes indicate language spoken List products cooled: by QFO/DA: *Can the QFO/DA 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 cooling recorded? Y N Indicate the title of above person(circle,�arI that apply):QFO DA Mgr Cook Owner FW Obtain signature off he �eetved-the 6 ,rss nsibilities information at the time of the Is there a produce washing policy? Y N *Describe what is asked and ins stio � where: Nate: Fhis repo two p rrn{totarof 62 debitable items) Page 1 of 2 STAfE 01=CONf�IIECTICUT; DEPA MEiVT�I?PUBLIC';HEAlTH 410 CAPITOL AiIENUE-MS#51 FDP-HARTFORD,CT 06134 FOCIT$ED FOOD;SERVICE iINSPECT t31v IMPORT LpC HEALTH bE T � �� ` AbDRESS7CITY = EstablishmentS �V: 1iy5 Date of Inspection; / ddre5s., Q1 `it1 f Lff 1 D Owner ortPoerator; Y Fed La, 2-4,/ ADDITIONAL FOUR POINT ITEMS za lei 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 Proper ype/installation/backflow prevention device/air gap for; 4 -Stored properly,labeled properly,used properly -Food equipment -Hose connections -Dish machines -Sanitizer concentration not to exceed maximum permitted -Soda system carbonator -Beverage dispensers -Toilettanks -No unnecessary toxics on the premises -Chemical dispensers -Ice machines -Pest icides/rodenticides properly dispensed Proper drain for: 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 in compliance designed,properly installed -Monitoring in compliance OTHER ITEMS z ''` ..1 KEY: DNC [DOES NOT COMPLY] 2 Sources of food:Original container,properly labeled 40 Garbagelrubbishstoragearealrooms,enclosures-properly constructed,clean ntially hazardous food properlythawed 2:` rbage/rubbish disposed of in an approved manner,at approved frequency 0 F d dispensing utensils properly stored 2 Aiermin Control: No insects/rodents present 4 Food worker:Clean outer clothes,effective hair restraints 1 3 Outer openings protected againstentrance of insecfslrodents d contact surfaces designed,constructed,maintained,installed { Ibors: Floor covering installed,constructed as required,good rep cl n , 5 Floors graded,drained as required located 6 Floor,wall juncture covered Nonfood-contact surfaces designed,constructed,maintained, installed,located 7 Mats removable,good repair,clean 8 Exterior walking,driving surfaces,good repair,clean - jshle service articles,storage,dispensing 2, 1 No reuse of single service article - 9 a Is,ceilings attached,equipment properly constructed,good r 1< repair,clean.Wall&ceiling surfaces as required 20 Dishwashing facilities approved design,adequately constructed, 2' maintained installed located 50 ustlesscleaning methods used,cleaning equipment properly stored I Equipment&Utensils Cleanliness 1 51 d�quate lighting provided as required i 1K 21 Preflushed,scraped,soaked and racked P 52 Room free of steam,smoke odors 1 22 Wash waterclean,proper temperature 53 Rooms&equipment hoods,ducts,vented as required 23 Accurate thermometers provided,dish basket,if used 54 Rooms adequate,clean,adequate lockers provided,facilities clean . 271 Nonfood-contact surfaces of utensils&equipment clean 1 55 Establishment and premisesfree of litter,no insect/rodent harborage, 28 Equipmentlutensils,storage,handling 1" no unnecessary articles 32 Proper disposal of waste water 1 56 Complete separation from living/sleeping quarters and laundry 1 33 Plumbing location,installation,maintenance 1'4 57 Clean/soiled linens stored properly 1' 58 No live birds,turtles,or other animals(except guide dogs) 1 36 Toilet rooms enclosed with sclosin door 59 1Seats 75 or more:Nonsmoking area provided,sign(s)posted at 37 opertoilet fi u s provided,good repair, entrance(s),smoking area indicated by sign(s) 39 Approved`garbage/rubbish containers,adequate number,covered, 1' rodent proof,clean 1011outine Inspection ❑Reinspection ❑ Preoperational Inspection Other Inspection: INSPECT PERSOMINGE: Demerit Score: *Include demerits from page 1 : Q 4 3 2 1 Total Rating si nature s Mature pepr t nnaam� print name -phone number title DATE CORRECTIONS DUE: C �b�t� 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 INS ECT ON INSPECTION MAKK.S FORM# L, xll ZL CZ r �J 'v i INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow- Owner/Manager Page of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION &FA- 5 7-Z%jz_� 1 �(, //, /-,7 INSPECTION REMARKS FORM# �� f� i � Zj" ZI ±22 4:�za�. 70 tz:-- INITI (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 SPECTION INSPECTION REMARKS FORM# 1--y/zo/1. INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) �- Distribution: 1st-White-Health Department 2nd-Yellow- Owner/Manager