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Home My WebLink AboutFood Service Establishment Inspection 17 (37) fez, E" Establishment: Inspection Date: Time oinsp RB!nsp Address/City: j l jZdz e. . W ebviutr- r Health bept r S� ass. 1 2 s Based on an inspection this day,the items marked DNC identify the violations in operation orfacilities which must be corrected by the date specified on page 2. RISK FACTOR ITEMS: Listing is not inclusive of all possible debitable items C I NIO NIA JONC I KEY: C[complies] NIO[not observed] NIA[not applicable] 5tt !Qual(fied Food Operator r 3 3comply] 0[other] RTE[ready-to-eat] 12 Personnel with rnfecti.on:restricted M. Designated Alternate 2 :. ,, . C WJ�' NIA `4 52 F Wrltten'doeumehtation of training program,, — 2 A Food workers have no exposed infected lesions 1 burns B Personnel with infection restricted 1 tApproved source,wholesomr,rionadulteratetl C !N/0 N1Q 4" C Communicable disease of worker reported to local health director A I Approved shellfish,finfish,meat&poultry USDA approved 13 :Handwashtng faclltttes provided,•hands washed,clean ;C Ab ,ILIA 4B Food cans in good condition(riot dented,rusty,bloated,leaking) A Handwash facilities in all food prep/dispensing&warewash areas C Wholesomelnonadulteraledfoodslsafe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grown/canned food) C Handwash facilities accessib I venient to use E Potentially hazardous foods received at proper temperature D Personnel hands washed,clea lore awash procedure 0 E Handwa hin s g at appropriate i 3'. .0teritial.ly hazardous::food.meets.iemperaturetrequi:Ietftenls ECG iN10�IPUA 4 0 dunng store,tprepaiatron,display,service antl transporallon r a. ., r . 15 ;Good hygienic practices A Hot holding greater than or equal to 140eF. (whole beef/pork roasts 13CPF.) A ❑ No eating ❑No smoking while working B Cold holding less than or equal to460F. B Wounds covered adequately C Proper Cooling C Proper sink used for handwashing D Proper re-heating & 0 /consumeradvisoposted i �ec N10 NE Properintemalcooking f blpprovedsanitizerevailableladequate concentration ofsanitizer Ad �uat factlltlestnhrneinhtarHrq*cli¢c .w, x. ,C �[�pu l r B Food-contact surfaces and utensils used for potentially l 1 1emperaure,ttt}crrrlometersMprovided k'," x F . I hazardous food sanitized at feast every 4 hours A Food thermometer available and accurate C Adequate ❑dishwashersanitizer ❑final rinse temp 7 Pro ersanitizin B Proper food thermometer for product r acedure E Sanitizing between raw animal origin&ready-to-eatfood C Thermometers appropriately placed in cooler units 0 0 tI 7 a �•.: g,:'!? .a..� ...;�, as.. • : '1F' n't�a as a'.rn§a# r Gl25f ohs- .,. . v C N/0 NIA 1 tFond p r .g 0.�p , A.: ., C N " 6 atatrd � r tZr. A Cloths and/or sponges in good repair and cleanYce t " B Niing cloths kept in sanitizer between uses A Produce washed B Raw meats notstored/prepared near ready-to-eatfoods I C Food covered properly A orood a ulpmentclean u ensils clean,equipment interiors clean D Adequate splash guards/sneeze guard B "Single-use•g! s changed when soiled E No unauthorized personnel C Food--contact surfaces clean F No pooling of eggs not cooked immediately 0 8 ood containers stored off the Floor So't Hotn�Cold+wager under pressure;proirlde�a ?equtred: N%Aa 12.. C washing accessorfeeplovlded .., 109 dnf � [ , r r: Soap I paper towels I 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 He wash ink(s)clean 1 aste receptacle at handwash sink C Adequate utensil(s)for dispensing foodlice 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[potentially hazardous food], FB[foodborne] PHFs are hot het 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 port to the local health department? Roasts Other Describe re-heating procedures: Is there a written illness policy that requires the od worker to report specific illness conditions Are temperatures recordedllogged for cold h ding foods/equipment? Y N and diseases to the QFO? Y N �D ou 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 ins for&QFO? Y N If yes indicate language spoken List products cooled: by QFOIDA: Can the QFOIDA read the inspection report? Y N Describe cooling methods: Andicate who answered the aboo questions: Name(print): Is coding monitored for time&temp Y N Is the monitoring Of coaling recorded? Y N Indicate the title of above per 6n{circle all that apply);QFO DA Mgt Cook Owner FW Obtain signature of the pn wh ceived the FO responsibilities 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 Vtwo page form(total of 62 debitable items) Page t of 2 STATE t"-F CONNLCTICUT DiEPARTMENT O0 PUBLIC`HEALTH 410 CAPITOL AVEIVUEs-MS#51 FDP-HARTFORD,CT 06134 FOCIfSED OQb SERPICE INSk, > TION R�AURT LQOAL HEALTIiBEPT t �tl7 Ga•s1y?? I�GC- ADDRESSXITY: :E Establishment �5 r,�z .¢ Dat 11 e of lns ec#lon: l itai '; Owner.or Operator:, - t Z ADDITIONAL FOUR POINT ITEMS c KEY: DNC [DOES NOT COMPLY] 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 74 No cross connections,back siphonage,backflow 11 Toxic chemicals. 4 Proper tyypelinstallation/backflow prevention device/air gap for: -Stored properly,labeled properly,used properly -Food equipment -Hose connections -Dish machines -Sanitizerconcentraiion 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 35 Toilet facilities. Adequate,convenient,accessible, 4+ -Water quality in compliance-Monitoring in compliance designed,properly installed OTHER ITEMS KEY: DNC [DOES NOT COMPLY] Sores of food:Original container,properly labeled 0 Garbage/rubbish storage area/rooms,enclosures-properly constructed,dean _ Potentially hazardous food properly thawed 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 Outer openings protected againstentranceofinsects/rodents 1== 4 F(o rs: Floor covering installed,constructed as required,good re air, can T1. 16 Food-contact surfaces designed,constructed,maintained,installed, 45 Floors graded,drained as required 77 located 6 Floor,walljuncture covered 17 Nonfood-contact surfaces designed,constructed,maintained, 1. 7 Mats removable,goad repair,clean installed,located $ Exteriorwalking,driving surfaces,good repair,clean I 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 ,..;k 50 DusVesscleaning methods used,cleaning equipment properly stored 1 Equipment&Utensils Cleanliness 51 Adequate lighting provided as required 1' 21 Preflushed,scraped,soaked and racked 52 Room free of steam,smoke odors 1 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 1 Nonfood-contact surfaces of utensils&equipment clean 1 55 Establishment and premisesfreeof litter,no insect/rodent harborage, r 28 Equipmentlutensils,storage,handling I no unnecessary articles 32 Proper disposal of waste water 1 56 Complete separation from livinglsleeping quarters and laundry 1 57 Clean/soiled linens stored properly 33 Plumbing location,installation,maintenance 1 I r, 58 No live birds,turtles,or otheranimals(except guide dogs) r 1= 36 Toilet rooms enclosed with self-closing door 1 59 Seats 75or more:Nonsmoking area provided,sign(s)posted at � '' 37 Proper toilet f xtures provided,good repair,clean entrance(s),smoking area indicated by sign(s) 3$` 39 Approved garbage/rubbish containers,adequate number,covered, 1 rodent proof,clean Routine Inspection ❑Reinspection ❑ Preoperational Inspection aNCOR: PERSON IN CHARGE: Other Inspection: Demerit Score: *Include demerits from page 1 ' 4 3 2 1 Total Ratting signature signature �- prl t name print e -�' r �� phone number title DATE CORRECTIONS DUE: / Page 2 of 2 plus continuation pages rocused,nspec[un vzooz Page of e INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION SLL1—/ "v �,, lc&�. � /�- INSPECTION REMARKS FORM 4 6 /J s' ej INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) ILA -7- Distribution: Ist-White-Health Department 2nd-Yellow- Owner/Manager