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Home My WebLink AboutFood Service Establishment Inspection 97 (9) NSPECTIO1�r I EPOI�F � PARTMEN� (] }t M _. �1 Establishment: C" C• A Inspection Date: ��' oinsp' Einsp ddresslCity: �' vim, y4,Lj �j� Health Dept: k ,;�,, ) Lt7f� ��. asr�•*? 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. RI ITEMS:Listing is not inclusive of all possible debitable items C NIO NIA DNC KEY: C[complies/ NIO[not observed] NIA[not applicable] 60 ted Food Operator DNC[does not comply] 0[other] RTE[ready-to-eat] " 2 Peksri;n'neI yr th.trifection restricted C o-IWO. N1A >4 61 Qesrgnated/►lternate 2 A Food workers have no exposed infected lesions!burns 62 1 o Written ttloctimentation of tratntngprogram 2 ' B Personnel with infection restricted 1 'flppyoved source;whlesome;nanadulterated N/0 NIA 4 ommunicable disease of worker reported to local health director A Approved shellfish,finfish,meat&poultry USDA approved 13 andvua'shrng facilities provided, hands 'washed;clean: C iN10 NIA:::4` ' B Food cans in good condition(notdented,rusty,bloated,leaking) Handwash facilities in all food prepldispensing&warewash areas C Wholesomelnonatluiteratedfoodslsafe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grown/canned food) C Handwash facilities accessible/convenient to use E Potentially hazardous foods received at proper temperature Personnel hands washed,clean 1 roper han t ash procedur 02 . k Handwashing at appropriate times 3 ,Potentially hazardous aatl meets, ,06itltu a}re`,gutrements y C Nl0 NI 4 0 k duringkstorage,preparation dispta eetvl0eyand,transportation _..,. AS i,Good°Itygienic practices. ;, c N/0 :N1 A Hot holding greater than or equal to 140°F. (whole beerrporkroasts 13o°F) A 1 ❑ No eating ❑ No smoking while working B Cold holding less than or equal to45'F. B Wounds covered adequately C Proper cooling C PrWel sink used for handwashing D Proper re-heating 0 E Proper internal cooking/consumeradvisoryposted 34 v5anrtiza4ion;rinses{h4,i4ater' ctte n"9'a j `C,iN10 IWA'.2. r 0 A Approved sanitizer availableladequate concentration ofsanitizer Aegpate;facilitiestb ma)n,ai eprccJucf * ' Food contact surfaces and utensils used for potentially ti.lealib f P� . a +� K , 3 F> C iN10 NUA i 2' B r, �teyri ,�tF►Br[nornetersptonple ,�4 E `'' hazardous food sanitized at(east every 4 hours A Food thermometer available and accurate C Adequate ❑dishwashersanitizer ❑final rinse temp �. B Proper food thermometer for product D Proper sanitizing procedure C Thermometers appropriately placed in cooler units E Sanitizing between raw animal origin&ready-to-eat food 0 e 25 r teanswipingectoths ,.. iNj4 i P' t p protected during storage,preparattotl, + lCf N/0N! 2 - I ipttsr, service and transportation v *,r. xrrr + r� Cloths andlorspongesingoodrepaira c n } t .. ,.i..Sx.a.Y..L A l:A 'Y$,�WS.. r S•t.4 I.:.!ti. B Wiping cloths kept in sanilizer between uses A Produce washed 0 B Raw meats not storedlprepared near ready-to-eatfoods 48 (N ds n}��r} u'�{�cesvcleann�* * " x .:' ,&r.,l3uo-ir• , :;rm.#r•-M:6Yxr de,. r x I�' I...,a'.+f !A c2ra C Food covered properly kA Food equipment clean,utensils clean,equipment interiors clean D Adequate splash guards/sneeze guard AlB Single use gloves changed when soiled E No unauthorized personnel C Food--contact surfaces clean F No pooling of eggs not cooked immediately 0 8 Food containers stored u off thefloor ca -" 30 ,Hot and l d� teWer,uncet pressre,provided as requred 0 'WA 2 0 38�`Handrtr5ahtngacaessaries;pr.Olded �C �N10 ?N(A 1 I��}1 MNa food,mtnimizlx :�w r:• .�: -k t• NIQ NIA. ;2 :. :: x A Soap I paper towels 1 drying device available A 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 X C IHandwash sink(s)clean/waste receptacle at handwash sink C Adequate utensil(s)for dispensing foodlice k0 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 altemete],PHF[potenfally hazardous food],FB[foodbornel 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 a!pi required to report to the local health department? Roasts Other Describe re-heating procedures: Is there a written illness policy th rhequires the food worker to report specific illness conditions Are temperatures recorded/logged for cold holding foodsle quip ment? Y and diseases to the QFO. Y *Do you have a paid sick leave policy? Y N Are foods cooked in advance and cooled? Y N *Are leftove aved? Y N Is there a language bard between inspector&CFO? Y N Iflf ves indicate language spoken List products cooled: by QF01DA: ♦Can the QFOIDA read the inspection report? Y N Describe cooling methods: Indicate who answered the above questions: Name(print): Indicate the title of above person(circle all that aRRlYj.CFO DA Mgr Cook Owner FW Is cooling monitored for time&temp? Y N Is the monitc ing of cooling recorded? Y N .Obtain signature of the p on who re ei 17CIFO responsibilities inform ien-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)xg4'To_r_m(total of 62 debitable items) Page 1 of 2 " �' � ',ta,�3,a � R+�# x�.�. ,.y�t'�xip� � Date ef>ISectl5t ma's J�" A-4��r �� ,,of §.�� k is 0 -� �. W erx0 eratdrt,, " ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPLY] 6 Foods not re-served. -Unwrapped foods not re-served 31 Sewage disposal approved. 4 -Potentially hazardous foods not re-served �..; -Operating as required ', 3-4 No cross connections,back siphonage,backflow l l Toxic chemicals. 4 Proper typelinstallationl backflow prevention device/air gap for. -Stored properly,labeled properly,used properly . -Food equipment -Hose connections -Dish machines -Sanitizer concentration notto exceed maximum permitted -Soda system carbonator -Beverage dispensers -Toilet tanks ' -No unnecessary toxics on the premises a, -Pesticideslrodenticldes properly dispensed -Chemical dispensers -Ice machines " Y Proper drain for: .. -Food equipment -Dish machines -Ice machines 29 Water source adequate,safe. 4' -Well lwell head protected from contamination ) 1351 Toilet facilities. Adequate,convenient,accessible, • -Water quality in compliance x' -Monitoring in compliance designed,properly installed 4 OTHER ITEMS KEY: DNC [DOES NOT COMPLY] 2 Sources of food:Original container,properly labeled 40 Garbagelrubbish storage area/rooms,enclosures-properly constructed,clean 5 Potentially hazardous food properly thawed 2 41 Garbage/rubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils properly stored ! 2 V rmin Control: No insects/rodents present 14 Food worker:Clean outer clothes,effective hair restraints ! 43 Outeropenings protected against entranceof insectslrodents 4 Floors: Floor covering installed,constructed as required,good repair,clean 16 Food-contact surfaces designed,constructed,maintained,installed, W . '12; 45 Floors graded,drained as required located a 6 Floor,wall juncture covered 17 Nonfood-contact surfaces designed,constructed,maintained, 471 Mats removable,good repair,clean installed,located 48 Exterior walking,driving surfaces,good repair,clean 18 Single service articles,storage,dispensing 49 Walls,ceilings attached,equipment properly constructed,good i=1t 19 No reuse of single service article i- r. repair,clean.Wall&ceiling surfaces as required )g F 20 Dishwashing facilities approved design,adequately constructed, 20 1 maintained installed located ,2 50 Dustless cleaning methods used,cleaning equipment properly stored Equipment&Utensils: Cleanliness 511 Adequate lighting provided as required 21 Preflushed,scraped,soaked and racked 52 Room free of steam,smoke odors 22 Wash water clean,proper temperature 53 Rooms&equipment hoods,ducts,vented as required �I �qurate thermometers provided,dish basket,if used , . 54 Rooms adequate,clean,adequate lockers provided,facilities clean 1 ,sAonfood contactsurfacesofutensils&equipmentclean �'1 ' 55 Establishment and premises free of litter,noinsectlrodentharborage, 8 uipmentfutensils,storage,handling no unnecessary articles Pr er disposal of wastewater 56 Complete separation from living/sleeping quarters and laundry t _PlAbing location,installation,maintenance 57 Cleantsoiled linens stored properly 58 No live birds,turtles,orotheranimals(except guide dogs) 3 6 Toilet rooms enclosed with self-closing door w 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at3 37 Proper toiletfixtures provided,good repair,clean # entrance(s),smoking area indicated by slgn(s) 39 Approved garbage/rubbish containers,adequate number,covered, L� rodent proof,clean Ptoutine Inspection ❑Reinspection 17 Preoperational Inspection INSPECTOR: PERSON IN CHARGE: $her Inspection: — Demerit Score: *Include demerits from page 1 Lee _ 4 3 2 1 Total Rating signature GO, signature print name '-print name ' 2 C7DATE C4RRECTI S DUE: phone number title � Page 2 of 2 plus eontin 'on pager ocnsed Inspection 112002 Page of 600 W �� INSPECTION REPORT STATE OF CONNECTICUT a f FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION INSPECTION REMARKS FORM# ` nm O zo � 4 [ q / 9 p 34 � G // b 1-53 INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager C—C, Page of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF WSPEC ION INSPECTION REMARKS FORM# �47r V "r mac, c I I 1 010-If12 r, et"-,6 A �4 INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: Ist-White-Health Department 2nd-Yellow- Owner/Manager