Loading...
HomeMy WebLinkAboutFood Service Establishment Inspection 98 (9) Establishment: 11_L pA,, -r � Inspection Date: Time: /0,., koirli 01EInsp Address/City: Y17 /t Health ept: 2 3 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 NIO I WA JDNC KEY; C[complies] N10[not observed] N/A[not applicable] 60:i�ualtfted FoodiOperator "" , s 3 DNC[does not comply] 0[other] RTE[ready-to-eat] 12 Personnel with infe,dtion restrictedAlm NIA 4 srgnated Alternate< 2 ` q Food workers have no exposed infected lesions!burns tti ritten doeurnentattoo of tralnmg pragr�am Z B Personnel with infection restricted Approved sdurce;wholesome;nonadutteratetl. ce Qom nicable disease of worker reported to local health director .� A Approved shellfish finfish,meat&poultry USDA approved 13 '..ii dwashtng facthttes provided;hands.. shed,clean C N(0; 4 a B Food cans in good condition(not dented,rusty,bloated,leaking) ..A Handwash facilities in all food prepldispensing&warewash areas C Wholesomelnonadulteratedfoods!safe B Handwash facilities in or immediately adjacent to toilet roams D Commercial products(no home grown/canned food) C Handwash facilities access iblelconvenisnt to use E Potentially hazardous foods received at prop ertemperature D Personnel hands washed,clean 1 Proper handwash procedure 0 u E Handwashing at appropriate times of in is ly hazardousfdo.t;taeet`s Temperature r@qutrements :C N10�N!A 4 u rig storage preparation�display,-senrrce and transportat4on;. .i n 4 •; 0 r r As 15 'Good hygierii'G.prat Wes: `; . �k PU0 �N/A 2 W .. ' .... ..a.:.Y'....•.. ik..::�....:.:4 S..?.H.. '. ... :.:...n...i5 r!:c r.�. A Hot holding greater than or equal to WE (whole beef/pork roasts 130c F.) A 0 No eating ❑ No smoking while working B Cold holding less than or equal to45°F. B Wounds covered adequately YL C Proper cooling C Proper sink used for handwashing P der re-heating 0 14 E Proper internal cooking/consumer advisory posted [24 y3ertltiiatton irjGsa (h"Oit' ter chemtcal)� x,` `C `N10 NlA ,2 0 1 A Approved sanitizeravailableladequate concentration ofsanitizer r4 . ,Adequate#sc h testa+merrtE ,ti*� aW.W.9 * lid [Nlq 2; B Food-contact surfaces and utensils used for potentially fi "` * hazardous food sanitized at least every 4 hours tt:nip®erdtife,tite�IYbOrneterSF p ovi�lCtc.:.at ra.? °I c. #; i 4'+ A Food thermometer available and accurate C Adequate dishwashersanitizer ❑final rinse temp B Proper food thermometer for product D Proper sanitizin rocedure C Thermometers appropriately placed in cooierunits E Sanitizing between raw animal origin&ready-to-eat food O 0 w g :Q .. ,, ,. r can wi to �clb hs� > t p g xra:,r ;x t gdsP°�e ,tiurtngst�r � rpparatioi •� IgIQ 2 t,>b .. a . x ;1 i t 1,service a A.;, A G�oths and/or sponges in good repair nd cl an 'B Wiping cloths kept in sanitizer between uses A Produce washed B Raw meats not stored/prepared near ready-to-eat foods 26 qd conta t u)faces Ilea �' C `N10 2 . C Food covered properly _ e" '� . :. A Food equipment clean,utensils clean,equip nt interlo Elea D Adequate splash guards 1 sneeze guard B Single use gloves changed when soiled E No unauthorized personnel Ilk C Food--contact surfaces clean F No pooling of eggs not cooked immediately 0 ood containers stored off the floor 30lHotaitdcoldwaterunderp�essure r" )dedasrequir ] I ' It, ®fefod"d ri'rt mtz d=.!�. ": v * a 8 -H ,-!washing accessories pravttledv`„ x.. . };.' 'Ca WP�O�r .t A I ..�...�! !'!Q.�_W.�: ..1 t. ..........,.ar.� .t.:. _,. tCrNI..O(Nl No tmnecessaryhandlfng RTE and/or cooked foods with bare hands A cap 1 paper towels!drying device available B Dispenser(s)pGki Soap ❑Paper towel B Minimize food handling,other than ready with bare hands k 0111 C Hantlw lnk(s)clean! aste receptacle at handwash sink C Adequate utensil(s)for dispensing foodlice 0 1 Fr 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 held at: F. 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 are ou required to report to the local health department? Roasts Other Describe re-heating procedures: Is there a written illness policy the equires the food worker to report specific illness conditions Are temperatures recordedilogged for cold holding foodslequipment?YN 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 leftov saved? Y N Is there a language barrier etween inspector&QFo? Y N Iflf yes indicate language spoken List products cooled: by QFO/DA: *Can the QF01DA read the inspection re 6rt? Y N Describe cooling methods: indicate whoZons red the above q estions: ame(print): Is cooling monitored for time&temp? Y iV Is them itoring of cooling recorded? Y N .nc icate the tabovep person(cir I all tha ap ly):10 DA�Q' 'C k Owner FW Obtain si npf the person wh eived•th Q O s$ r ilit'sn at the time of the [There: here a produce washing policy? Y N ♦Desc be what is washed and inspectio . Note: This report is a two page form(total 0 62 debitable items) Page 1 of 2 e' p �f -lts ✓hment= �t!_:L. U� � ,r?/ d��G_. Date of Inspection: Owner or Operator: ADDITIONAL POUR 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 No cross connections, back siphonage,backflow 7 11 Toxic chemicals. 44 Proper ypelinstallatlonl backflow prevention device/air gap for: -Stored properly,labeled properly,used properly m -Food equipment -Hose connections -Dish machines �r -Sanitizer concentration not to exceed maximum permitted -Na unnecessary toxics on the premises -Soda system carbonator -Beverage dispensers -Toilet tanks ; 114 -Pesticides/rodenticides properly dispensed -Chemical dispensers -Ice machines Proper drain foe 29 Water source adequate,safe. 4 -Food equipment -Dish machines -Ice machines -Well/well head protected from contamination -Water quality in compliance i " 35 Toilet facilities. Adequate,convenient,accessible, 4, -Monitoring in compliance designed,properly installed OTHER ITEMS KEY: DNC [DOES NOT COMPLY] 2 5o esoffood: Originsl container,properly labeled 40 Garbage/rubbish storage arealrooms,enclosures-properly constructed,clean 1 a Potentially hazardous food properly thawed 41 Garbage/rubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils properly stored -,Vdrmin Control: No insects/rodents present 14 Food worker:Clean outer clothes,effective hair restraints 43 Outeropenings protected against entrance of insectslrodents 1 P'M 4 Floors: Floor covering installed,constructed as required,good repair,clean 1 6 IF od-contactsurfaces designed,constructed,maintained,installed, 45 Floors graded,drained as required r located 6 Floor,wall juncture covered o food-contactsurfacesdesigned,constructed,maintained, 7 Mats removable,good repair,clean ailed,located 18 Js gle service articles,storage,dispensing 4 xterior walking,driving surfaces,good repair,clean No reuse of single service article 491 Is,ceilings attached,equipment properly constructed,good repair,clean.Wall&ceiling surfaces as required 20 Dishwashing facilities approved design,adequately constructed, , k maintained installed located 50 Dustless cleaning methods used,cleaning equipment properly stored I Fquioment& tensils: Cleanliness > 51 Adequate lighting provided as required 1 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 23 Accurate thermometers provided,dish basket,if used 54 Rooms adequate,clean,adequate lockers provided,facilities clean 1 27 onfood-contact surfaces of utensils&equipment clean 'Y` 55 Establishment and premises freeof litter,no insectlrodentharborage, 8 uipmenuutensils,storage,handling is` no unnecessary articles 32 Proper disposal of waste water 56 Complete separation from living/sleeping quarters and laundry 1 33 Plumbing location,installation,maintenance 57 Cleanlsoiled linens stored properly. 1 58 No live birds,turtles,orother animals(exceptguide dogs) 36 Toilet rooms enclosed with self-closing door 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at 37 Propertoiletfiixtures provided,good repair,clean �. � entrance(s),smoking area indicated by sign(s) F, 39 Approved garbagelrubbish containers,adequate number,covered, `: rodent proof,clean Routine Inspection 011einspection ❑ Preoperational Inspection Other Inspection: E T R; E Demerit Score: *Include demerits from page 1 ��G='t 4 3 2 1 Total Rating signature si H gn t e �L W ©L print name nt name phone number 7 _/„ title DATE CORRECTIONS�n ` ` t�j Page 2 of 2 plus continuation pages Focused Inspection 112002 NAME OF • OF • /s MINI F100 Wjlrl , M—A WMA/00.5 ralrAw ® _ � a � r .� --_ J.. - •'_.. �� - J I � � /- y=mot:/,_ l /Jli� I- life mom N1 L!INI - 1_- m� _nor m Raj INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) l Pagea Of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TO DATE OF INSPECTION TION INSPECTION REMARKS FORM# �/ r ( 36 �� Utz'�✓t� ,i_ � ���%�7Z i Dom/ 8 y rr �' - 6& 4 &-t_, INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) r Distribution: 1st-White-Health Department 2nd-Yellow- Owner/M ag Pag of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTIO Zf4i�_6)x- &-Ze, 6-;, INSPECTION REMARKS FORM# Ile CO �a Ae) C C.S Zo rlA /1 INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGEr �'t Distribution: Ist-White-Health Department 2nd-Yellow-Owner/Manager