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HomeMy WebLinkAboutFood Service Establishment Inspection 85 (24) a . Establishment: Inspection Date: Time: oins REinsp Address/City: .�5-�'► LL 1 V� ,�o' .c>U Health ept: _ U7`A1 w;ti c Class: 1 20 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 DNC KEY: C[complies] N10[not observed] NIA[not applicable] 6D r ivahftetl'Foa¢"pjierator g DNC[does not comply] 0[other] RTE[ready-to-eat] ,12 : Personnel with.infection restricted: 61 iDestgnated Alternate° 2 C N!0 NIA 4 r A Food workers have no exposed infected lesions!burns 12 'Written documentation of training program 2 B Personnel with infection restricted 1 Approved source,wholesome;nonadulterated V N10 NIA: 4`: C Communicable disease of worker reported to local health director A Approved shellfish,finfish,meat&poultry USDA approved 13 -Handwashing;facilities provi ed,h rids washed,clean ;C N O NIA 4- B Food cans in good condition(notdented,rusty,bloated,leaking} A Handwash ilities in all food P19b! sp &warewash areas C Wholesomelnonedulteratedfoods/safe m B Hand atilities in or I 0(jaWyVjacenLAetoilet rooms ° D Commercial products(no home grown/canned food) C H d S far i ace i v i to use E Potentially hazardous foods received at proper temperature D P rsonnel h ed,c ei ro ndwash procedure E Han washi g at appropr' ti 3 iPotei�tial ,hazard ousifoodrrneets to perature requirements p during storage.preparation;dfsplay,service and transportation r :. . rat<Ct1c�S 1S Good`hygienlc p,vw C.,NIO NIA ,2 A Hot holding greater than or equal to 1400F. (whole beef/pork roasts 1300F.) A ❑ No eating ❑No smoking while working l B Cold holding less than or equal to 450 F. B Wounds covered adequately C Proper cooling LOT C Proper sink used for handwashing D Proper re-heating n[tzotE Proper internal cooking/consumer advisory posted h it. Nib lA- 2:: Approved sanitizer avoilableladequate concentration of sanitizer c Adeggate facdittfe to mirjEtrd products w: c; , Food-contact surfaces and utensils used for potentially Yx " 3 s ..; �. r i� 2 B p Y r ntempet?g m,�hormometersti prbvtd8&'d K } •4." hazardous food sanitized at least every 4 hours Food thermometer available and accurate C Adequate ❑dishwashersanitizer ❑final rinse temp B Properfood thermometer for product D Pro ersanitizin procedure C Thermometers appropriately placed in cooler units E Sanitizing between raw animal origin&ready-to-eat food 0 C 5 `Clean wi to tcloths r p.h r cA 7 Fr3"�P prottatiteiitiering sty*a`ge;Rr�tp�raton,#x y:. kC� NlQ:tNIA t r5.s iaywevice d4transportAtion t� � ;_' : A Cloths and/or sponges in good repair and clean .:Pro Produce ..v..,..;ri:xtk ab..k dsx!�f"x' '�`. .x,ss..d � s�...:� i• � B Wiping cloths kept in sanitizer between uses A Produce washed 0 B Raw meats not storedlprepared near ready-toeatfoods fKot d coh4 IF gt$st�rfa a cfe11n; f Y ,J`c�oI" V�� �2w C Food covered properly .. A Food 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 clean pooling of eggs not cooked immediately 0 8 F d containers stored off the floor rgU ,Hot and cold waterander pressure,�rowided as required N1A r2 Handlm `. 38`°Handwashing accejsoties,,O omded Fc r i NlA, i 1 y � ,....__.�_gao��foodmimrnfzed�; •` ; �. C N!Q]N!A �2 �: A Soap 1 paper towels/ drying device available A No unnecessary handling RTE and/or cooked foods with bare hands B Dispensers)working: ❑Soap ❑Paper towel B Minimize food handling,other than ready-to-eat,with bare hands HHandwash sink(s)clean/waste receptacle at handwash sink C Adequate utensil(s)for dispensing foodlice p 0 1 *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[foodbornel 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 requires the food worker to report specific illness conditions Are temperatures recordedilogged for cold holding foodslequipment? 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 leftovers saved? Y N Is there a language barrier between inspector&QF0? Y N If yes indicate language spoken List products cooled: by QFOIDA: *Can the QFO/DA read the inspection report? Y N Describe cooling methods: Indicate who answered the above questions: Name(print): Indicate the fill bove person(circle all that apply):QFO DA Mgr Cook Owner FW Is cooling monitored for time&temp? Y N Is the monitoring of cooling recorded? Y N .Obtain si inatu of a perso who receiv t e Q 0 responsibilitles information at the time of the Is there a produce washing policy? 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 S AT QF CQNit1lECTIC�1 I Q-'ARTMENT QE PUBLIC HEALTH 410.CAPITOL AVENUE M$#51 FDP-HARTFQRD,CT 06134 FQG�CTSEDFOOD SERVICE 1NPECT -EPORT L ii,F�L fH DEFT .�c� AbDRE SICITY "� ; — . S qft Establishment-i` A G Date of,inspection: r`$SsS i�.4Operator.:: ADDITIONAL FOUR POINT ITEMS E KEY: DNC [DOES NOT COMPLY] k 6 Foods not re-served. © -Unwrapped foods not re-served 4 31 Sewage disposal approved. 4: -Potentially hazardous foods not re-served -Operating as required No cross connections,back siphonage,backflow 11 Toxic chemicals. 4 4° Proper type/installation/backflow prevention devicel air gap for: -Stored properly,labeled properly,used properly -Food equipment -Hose connections -Dish machines -Sanitizer concentration not to exceed maximum permitted -No unnecessary toxics on the premises -Soda system carbonator -Beverage dispensers -Toilet tanks -Chemical dispensers -Ice machines Pesticideslrodenticides properly dispensed Proper drain for: 29 Water source adequate,safe. 4 -Food equipment -Dish machines -Ice machines -Well lwell head protected from contamination 35 Toilet facilities, Adequate,convenient,accessible, 4 -Water quality in compliance -Monitoring in compliance designed,properly installed OTHER ITEMS KEY: DNC [DOES NOT COMPLY] 2 Sources of food: Original container,properly labeled 40 Garbage/rubbish storagearealrooms,enclosures-property constructed,clean 1 S Potentially hazardous food properly thawed 1 Garbage/rubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils properly stored 42 Vermin Control: No insectsirodents present 2' 14 Food worker:Clean outer clothes,effective hair restraints 1 3 Outeropenings protected againstentranceofinsectslredents 1 lours: Floor covering installed,constructed as required,g_6d•r$ air,clean 16 Food-contact surfaces designed,constructed, maintained,installed, 2 45 Floorsgraded,tlrainetlasrequired located 6 Floor,wall juncture covered 17 Nonfood-contactsurfaces designed,constructed,maintained, 47 Mats removable,good repair,clean Iled,located 481 Exterior walking,driving surfaces,good repair,clean 1 18 mgle service articles,storage,dispensing 2 19 No reuse of single service article - 9 Walls,ceilings attached,equipment properly constructed,good1. 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 Equipment&Utensils: Cleanliness - 51 Adequate lighting provided as required 1: 21 Preflushed,scraped,soaked and racked p 52 Room free of steam,smoke odors 22 Washwaterclean,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 1: 7 Nonfood-contact surfaces of utensils&equipment clean 1 55 Establishment and premisesfreeofiitter,no insect/rodent harborage, '1 28 Equipmentlulensils,storage,handling 1 no unnecessary articles 32 Properdisposal ofwastewater 1 : 56 Complete separation from livinglsleeping quarters and laundry 1 33 Plumbing location,installation,maintenance 1, 57 Clean/soiled linens stored properly 58 No live birds,turtles,orotheranimals(except guide dogs) 1 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 sign(s) 39 Approved garbagelrubbish containers,adequate number,covered, 1 rodent proof,clean Routine Inspection 13Reinspection 13 Preoperational Inspection INSPECTOR: PERSON IN E: ther Inspection: i Demerit Score: *Include demerits from page 1 ,f 4 3 2 1 Total Rating signature n$ture / p'9 nam e me l print name e DATE CORRECTIONS DUE: phone number title , Page 2 of 2 plus continuation pages Focused Enspection 1l7002 Page4— Of w INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF IN. PECTI N s INSPECTION REMARKS FORM# e or 22 qV i (�6, ao a-,` IQ04�2�= C - ° INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow- Owner/Manager Pap�ofL INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF SPECTION INSPECTION FORM# REMARKS INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager