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Home My WebLink About577 John Fitch Boulevard (2) Iva., Establishment: vf5#4ot17 S)- ,��4r�eiT Inspection Date: Time: I ; tasn sp RE]nsp Address/City: `� 4— 3`/j(-forJ ,��LLt✓! Health Dept: s; 1 2 Based on an inspection this day,the items marked DNC identify the violations in operation or facilities which mast be corrected by the date specified on page 2. RISK FACTOR.ITEMS:Listing is not inclusive of all possible debitable items C I N10 INIA JONC I KEY: C[complies) NIO[not observed] NIA[not applicable) 60" luaheFood Qperator # W "' g DNC[does not comply) 0[other] RTE[ready-to-eat] •�t* r •'a a .ms,;..te8+,. qW 1tip .Personnel with JiniflagAhoo �S r cted. Ftl�S rDesignteyl4lterlai@r:;y �ti2 imentatlori of tra>mng program . y A Food workers have no exposed infected lesions I burns Writtendopt ,. B Personnel with infection restricted 1 A roved source ytritoiesome;rionadultera ed n . p Cu N/ NIAa�4' DP ... ' ..:..... . . ..::.. . ,... ._.. v.s .: s..,:::.r. C Communicable disease of worker reported to local health director A ved shellfish,finfish meat& oult t1SDA a roved 13 Handp a ttino'`fa.`010A s provided,1*li.washed,clean C TO NIA 4 B Food cans in good condition(not dented,rusty;bloated,leaking) ` A Handwash facilities In all food prep/dispensing&warewash areas C Wholesomelnonadulteratedfoodslsafe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grown/canned food) C Handwash facilities accessiblelconvenient to use E Potentially hazardous foods received at proper temperature D Personnel hands washed,clean t Proper handwash procedure 0 E Handwashing at appropriate Times 3 P4tr3r°t�tal(1"hazardotis�bdd irltaefs't m eratet�e rer utreige tts '� C, WAAA ",�1� dunngtstorage; ra�ritq"n,dlspfa'y,.s®ryic�antlranspQdatron x .4 r r A— 1 a ,�, 15:s+ o'0S hy, ie 'i.� r xtr e r �r•a C;ltlb.. 2 k - . A .. Hot holding greater than or equal to 140eF. (whale beeflparkmasts 1300 F.) ❑ No eating ❑ No smoking while working B Cold holding less than or equal to 450 F. B Wounds covered adequately C Proper cooling C Proper sink used r handwashing D Proper re-heating x E Proper internal cooking I consumer advisory posted 24 S s iti�a ion. Se I hot ytr�at r h gp Eafi r §C #Nl0' A it2 . t p pproved sanitizer availableladequate concentration ofsanitizer 4�1,y:A egr ate facr{I ep tQ maintain produ.ot� V- ik . C NI0 -NIX Z B Food-contact surfaces and utensils used for potentially emperatttre,thtrrt3r�tte?tars`pr`ojn�ted p hazardous food sanitized at least every4 hours A Food thermometer available and accurate C Adequate ❑dishwashersanitizer ❑final rinse temp D Proper sanitizinq procedure B . Properfocd thermometer for product E Sanitizing between rawanimal origin&ready-to-eat food C Thermometers appropriately placed in coolerunits Tel �lwlnrvuuptng cloths C N! 1 oodA rotett�ti[turtng,stora9e,prepar$trarnysi: ± _ �e" p�" A Cloths and/or sponges in good repair and clean i t ysen,Ce and transportat[bN , ',,3 .e • -= B Wiping cloths kept in sanitizes between uses A Produce washed 0 B Raw meats not storedlpreparednearready-io-eatfoods26 l Fbodcrtaat rF C Food covered properly , a - A Food equipment clean,utensilsclean,equipment interiors clean D Adequate splash guards)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 0 8 Food containers stored off the floor W k:l�otiand colt)w ter tlndel�pres u e pro rfl( s require O.NIA 2 an�d+ ahrng accessories pravrded t v{ y C y�UQ + t^a `9's'Hand!fn9kQ4 1 od rr11ifiRP4 d A Soap 1 paper towels!drying device available A No unnecessary handling RTE andlorcooked foods with bare hands B Dispenser(s B )working: ❑Soap ❑Paper.towel. Minimize food handling,other than ready-to-eat,with bare hands C Handwash sink(s)clean I waste receptacle at handwash sink C Adequate utensil(s)for dispensing foodlice p O + i•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: 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: Pou€try. 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.repod specific illness conditions. Are.temperatures recordedllogged for cold holding foods/equipment? Y N 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 saved? Y N Is there a language barrier etween inspector&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: Indicate whyans red the above Auestions: Name(print): Is cooling monitored for lime&temp? Y N Is'the mo taring of cooling recorded? Y .N .ndicate the above perg'oq(cii cle all that apply):QFO DA Mgr Cook Owner' FW Obtain si f the person v?Ita receive he QFO responsibilities information at the time of the Is there a produce washing policy? Y N +Describe what is washed and inspect' \�,�� where: Nola". This report is a two page for)rt(total of 62 debitable items) Page 1 of 2 sfibOshmr erit• Date of Inspection: (, �t T Lj N,A Owner or Operator:` ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPLY] 6 Foods not re-served. -Unwrapped foods not re served 4 31 Sewage disposal approved. Y -Potentially hazardous foods not re-served , -Operating as required ,< No cross connections,back siphonage,backflowIA 11 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 not to exceed maximum permitted -Soda system carbonator -Beverage dispensers -Toilet tanks -No unnecessary toxics on the premises ' -Pesticideslrodenticides properly dispensed -Chemical dispensers -Ice machines Proper drain for: { -Food equipment -Dish machines -Ice machines 29 Water source adequate,safe. -Well Iwell head protected from contamination ' -Water quality in compliance 35 Toilet facilities. Adequate,convenient,accessible, 4 -Monitoring in compliance designed,properly installed OTHER ITEMS KEY: DNC [DOES NOT COMPLY] 2 Sources of food:Original container,properly labeled q 4 40 Garbagefrubbi h storage arealrooms,enclosures-property constructed,clean 5 Potentially hazardous food properly thawed 2 41 Garbagelrubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils properly stored Fh r 2 rmin Contr o insec odents present a. 14 Food worker:Clean outer clothes,effective hair restraints p1�' 3 Outeropenings protected against entrance of insects/rodents i 4 F adrs:Floor covering installed,constructed as requir ,good repair, lean 16 Food-contact surfaces designed,constructed,maintained,installed, :2 5 Floors graded,drained as required - Y Gated 6 Floor,walliuncture covered 17 nfood-contact surfaces designed,constructed, maintained, installed,located 7 Mats removable,good repair,clean ft b'o 8 Exterior walking,driving surfaces,good repair,clean 1 18 Single service articles,storage,dispensing � ._ 19 No reuse of single service article 49 Walls,ceilings attached,equipment properly constructed,good repair,clean.Wail&ceiling surfaces as required 20 Dishwashing facilities approved design,adequately constructed, maintained installed located 50 stless cleaning methods used,cleaning equipment properly stored Equipment&Utensils: Cleanliness 51 Adequate lighting provided as required I 21 Preflushed,scraped,soaked and racked 141 52 Room free of steam,smoke odors 22 Wash water clean,proper temperature ' t�� 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 I 1 7 onfood-contact surfaces of utensils&equipment clean 6 41 55 Establishment andpremisesfreeoflitter,noinsectlrodentharborage, 8 EquipmenUutensils,storage,handlingas no unnecessary articles 2 fro rdisposal of waste water 56 Complete separation from living/sleeping quarters and laundry Plumbing location,installation,maintenance1+� 57 Clean/soiled linens stored properly 58 No live birds,turtles,or other animals(except guide dogs) 36 Toilet rooms enclosed with self-closing door 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at per toiletfixtures rp ovided,good repair,clean entrances,smoking area indicated by sins 39 Approved garbage/rubbish containers,adequate number,covered, I rodent proof,clean outine Inspection DReinspection 0 Preoperational Inspection 121 her Inspection: INSPECTOR: PERSON IN CHARGE: Demerit Score: •Include demerits from page 1 4 3 2 1 Total Rating ture slgnature ophone a e print name � •lJ' 67 0 number tote DATE CORRECTIONS DUE: 4L Page 2 of 2 plus continuation pages Focused Inspection 112002 Page of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE 91 INSP/ TION G/ A INSPECTION REMARKS FORM# A& A V � 41 el cL��c 7 � 3 -7- let D — INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager Page of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF PECTI INSPECTION REMARKS FORM# Lam; r 0 t�Lc) , cv ' C INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1 st-White-Health Department 2nd-Yellow-Owner/Manager