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HomeMy WebLinkAboutFood Service Establishment Inspection 17 (35) Establishment: Inspection Date: r Time: fir' 0[nsp Eins Address/City: 3'' e-/4 1 Gzzw Health ept: mac✓:' Pe/��rJ�S�, Class: 1 2 3 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] 80 Quahhed{Food Operator ' 3 DNC[does not comply] 0[other] RTE[ready-to-eat] k` 12: Person.nel with:infection restricted r N10 B1 ,Designated Aiternate - Food workers have no exposed infected lesions I burns �V Written documentation of training program 2 Personnel with infection restricted 1 Approved source,wholesome;nonadultei'ated ;C, 'Nl0 NIA 4 C Communicable disease of worker reported to local health director A Approved shellfish,finfish,meat& oult t1SDA a raved `13. Haridwashrngfac'ilitfes provided,handswa'shed,clean;; C N10; NIA: 4 B Food cans in good condition(not dented,rusty,bloated,leaking) A Handwash facilities in all food prepidispensing&warewash areas C Wholesomelnonadu Iterated foods/safe B Handwash fact'i 'es in or immediately a cent to to rooms D Commercial products(no home grown/canned food) C Handwash i' es bible! enlent to use E Potentially hazardous foods received at proper temperature JL D Personnel nds was , can I Proper handwash procedure E Handwashin appropriate times 3 EPctenttally hgz�rddus food meets temperature requtrementsi �C [Vl0 N1A 4 --H du"rmg storage,preparation draplay,service and transportation w 15, dd hygiedlc:pract]ces i C NIO' A Hot holding greater than or equal to 140eF. (whole beeflporkroasts 1300 F.) Ile ❑ No eating ❑No smoking while working B Cold holding less thanorequalto45eF. B Wounds covered adequately C Proper cooling pr C Proper sink used for handwashing D Proper re-heating C . o 6� P 9 advisory nrtizafron�rfriset hotwater chemical ;.. ., E Proper consumer posted ) , C N10 0 proved sanitizeravailableladequate concentration of sanitizer 4 ! Adequate facilities;fo morn aApro li c K C 1N10 INlA< :2 g Food contact surfaces and utensils used for potentially 'temperature,thermometers*provided { € hazardous food sanitized at least every 4 hours R _a A I *`.t 'S k.1 .:::3r .V.r.:.; y., A Food thermometer available and accurate C Adequate ❑dishwashersanitizer ❑final rinse temp B Proper food thermometer for product D Proper sanitizin rocedure E Sanitizing between raw animal origin&ready-to-eat food C Thermometers appropriately placed in cooler units oo IF. s t F 2 Clean wiping clofhss , r x C N10 N!A �ootl pr,©tatted d%ring sforag4x pi p it flan C, N 0 N/ . s.Y n M4 rt a• x•x�t s e s 1 tlsjl�af ffse c a p Cloths and/or sponges in good repair and clean ' klG�4 In$pO�1•113til p• dr. u K w 4 t t '..;y ` B Wiping cloths kept in sanitizer between uses A Produce washed he so 0 B Raw meats not stored/prepared near ready-to-eat '" _ C w Y �26 ipo[�Cr4nt8CtxSllrfB�'eS-Clean c":"*. '• s yQs:ItJ. �� C Food covered properly r. _:. w.�r. . �. ya1k.sb 4 K r 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 K 0 8 Food containers stored off the floor r w�ter..67." t3D 3'Hot ►idodld� `erpr'essure,rprovrded as=required C N10 'N1A 2I 0 i&8 i Handwitishing accessories'provider( C ,N/ A r t 9 dliln of food minimized}_ ti[' C ?W. 'NIA..Q A Soap l paper towels 1 drying device available A No unnecessary handling RTE andlorcooked 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)for dispensing food/ice 0 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 alternate],PHF[potenllally hazardous food],FB[foodborne] PHFs are hot held at: F. 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 B illness are you required to report to the local health department? Roasts Other Describe re-heating procedures: Is there a written illngls policy that requires the food worker to report specific illness conditions Are temperatures recorded/Jogged for cold holding foods! uipment? Y N and diseases to th FO? 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 langu ge barrier between inspector&QFO? Y N Iflf ves indicate language spoken List products cooled: by QFOIDA: *Can the QFO/DA read the inspection report? Y N Describe waling methods: Indicate who answered the above questions: Name(print): Indicate the title of above perso I that apply]:QFO DA Mgr Cook Owner FW Is cooling monitored for time&temp? Y N Is a monitoring of cooling recorded? Y N .Obtain signature of th ho rKV1ve4jhjaF0 responsibilities information at the time of the [where: e a produce washing policy? Y N escribe what is washed and inspection Note: This report is a two page form(total of 62 debitable items) Page i of 2 s� T OF GONNECTICUT, d t� E T - PUBLICHEALTH 410 CAPITOL AVENUE MS#51 FDP-HARTFORD,CT 06134' OCUS I k40D°S RUTGE T>•ISP �TIpN,REPORT, L CQL HEQLTH QEPTs u <z AI)DItESSICITY f :v � � Estabhshntent - �'`'1-� " Date of.Inspection Address Owner or<TOperator. ThyJrs .��.ud crr� ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPLY] 6 Foods not re-served. A -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 II Toxic chemicals. 4' 4 Propertype/installation/backflow prevention devicel air ga fp_or: -Stored properly,labeled properly,used properly -Food equipment -Hose connections -Dish machines -Sanitizes concentration not#o exceed maximum permitted -Soda system carbonator -Beverage dispensers -Toilet tanks -No unnecessary toxics on the premises -Chemical dispensers -Ice machines -Pesticideslrodenticides properly dispensed Eroper drain for: 29 Water source adequate,safe. 4 -Food equipment -Dish machines -Ice machines -Well Iwell 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] So lcesoffood:Original container,properly labeled 40 Garbage/rubbish storagearea/rooms,enclosures-properly constructed,clean tentially hazardous food properly thawed 41 Garbageirubbish disposed of in an approved manner,at approved freque tff Food dispensing utensils properly stored 42 Vermin Control: No insectstrodents present P.2, 14 Food worker:Clean outer clothes,effective hair restraints 4 3 Outeropenings protected againstentrance of insects/rodents Floors: Floor covering installed,constructed as required,good repair,clean 1 16 F od-oontactsurfacesdesigned,constructed, maintained,installed, Floors graded,drained as required ted 6 Floor,wall juncture covered 17 liifood-contact surfaces designed,constructed,maintained, i 7 Mats removable,good repair,clean installed,located 1 8 Exterior walking,driving surfaces,good repair,clean 18 Single service articles,storage,dispensing ;Z 19 No reuse of single service article 9 •W Ils,ceilings attached,equipment properly constructed,good pair,clean.Wall&ceiling surfaces as required J 20 Dishwashing facilities approved design,adequately constructed, 2 maintained installed located 50 Dustiesscleaning methods used,cleaning equipment properlystored Equipment&Utensils!_Cleanliness 51 Adequate lighting provided as required 1 Preflushed,scraped,soaked and racked 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 27 Nonfood-contact surfaces of utensils&equipment clean 1` 55 Establishment and premises free of litter,no insect/rodent harborage, l 28 Equipment/utensils,stosage,handling 1> no unnecessary articles 32 Proper disposal of wastewater 56 Complete separation from living/sleeping quarters and laundry l 33 Plumbing location,installation,maintenance 1{ 57 Clean/soiled linens stored properly f {- 58 No live birds,turtles,or other animals(except guide dogs) 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 garbage/rubbish containers,adequate number,covered, 1 rodent proof,clean CLoutine Inspection ©Reinspection © Preoperational inspection TOR: PERSON IN CHI: Other Inspection: Demerit Score: •Include demerits from page 1 �, �. 4 3 2 1 Total Rating signature signature z print name print name DATE CORRECTIONS phone number title �--i� Page 2 of 2 plus continuation pages Focused Ins=ectionl Page Of ,aw 9" INSPECTION REPORT STATE OF CONNECTICUT IfIlef FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DAlt OF INSP CTION INSPECTION FORM# REMARKS —14 .777 oe 147 ,. l - leterl- INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Managerr .ally