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HomeMy WebLinkAbout585 John Fitch Boulevard J ,1,,.�r p '�'�".1�` ��, _ �r`tit^a� y •�_ b ,a Establishment: Inspection Date: Time: [nsp E[nsp Address/City: r an` Health Dept f 1S1) s: 1 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 N/0 N/A DNCI KEY: C[complies] N10[not observed) NIA(not applicable] Ab i Qualified.Food operator g DNC[does not comply] o[other] 61 t}estgnated Alternate 2 12 ' Personnel with"infection restricted C .N10 N/A 4 A Food workers have no exposed infected lesions I burns 62 Written documentatioq of trpintng program 2 B 1 ;Approvetl source,wholesome,nonadulterated C :N/0 )VIA. 4 to local health director Personnel with infection restricted C Communicable disease of worker reported �rC A Approved shellfish finfish meat&poultry USDA approved ;13 Nandwashfng°fac)Irtres pirovfded;,h' dswashed,clean C IV1O NIA 4 B Food cans in good condition(not dented,rusty,bloated,leaking) A Handwash facilities in all food prepldispensing&warewash areas C Wholesome/nonadulteratedfoodslsafe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grownlcanned food) C Handwash facilities accessiblelconveniant to use E Potentially hazardous foods received at proper temperature D Personnel hands washed,clean I Proper handwash procedure 0 E Handwashing at appropriate times 3 Potentialiyrhezardousf.bo meets terperature requirements 'C N1O WA 4 O durmgµstotage,,prepargon,display;service and trar(sportaticn r 15. Goddhygfenic; racf cep C rN/0 WA; 2 ..:.:. A Hot holding greater than or equal to 140°F. (wholebeeflpork masts 1300 F.) A ❑ No eating ❑No smoking while working B Cold holding less than or equal to 450 F. ie B Wounds covered adequately C Proper cooling C Proper sink used for handwashing D Proper re-heating lie, 0 E Proper internal cookingl consumer advisory posted j24°SanzaffonrFintO.(hcttwrater+ chemicaf) 4GfNIO N1A. 2 0 A Approved sanitizer evailableladequate concentration ofsanitizer F4' r Adt'-',pafe foeilitles<tormainfam prpdulFtx 7 x C ,N10 NlA y2 B Food-contact surfaces and utensils used for potentially k teirtpe>Cature,fiae�tnongeters; u"616 � - :" ` hazardous food sanitized at least every 4 hours A Food thermometer available and accurate C Adequate ❑dishwashersanitizer ❑final rinse temp B Properfoodthermometerforproduct D Proper sanitizin rocedure E Sanitizing between raw animal origin&ready-to-eat food C Thermometers appropriately placed in cooler units 0 0 Vy i. a ra a s ....: r x c ., x 125 Clean wring cloths+ x . a f :, a M i C W0 IN/A �p� t• A Food; f, of edsu4irmg storage,pr*ei ratfQln, * °C irYS 4.I(Ul :2: ]� dispiay set a pp"oCfation " t* ^` w _: A Cloths and/or sponges in good repair and clean Wall! S*F - B Wiping cloths kept in sanitizer between uses A Produce washed 0 1!c 6 F "ot Le f C `NOj NIAgo�dcB Raw meats not stored/prepared near ready-to-eat foods s2 C Food covered properly A Food equipment clean,utensils clean,equipment interiors clean D Adequate splash guards 1 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 thefloor gel 30°kHottiand oLrfwdteru",pressure.provtdedasrequireti )C ENIO NIA ,Z 0 r38 Handwashrrtgaccessonespr.`ovided C N10?!N1A �1.. i... i a: .« r.. : :.. . 9y (Handifg of food minimized, �.:F .,,;: C F[V%O INtIA; 2 A Soap l paper towels l drying device available A No unnecessary handling RTE and/or cocked 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 I 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 debatable and does not affect your score. KEY. QFO[qualified food operator],DA[designated alternate],PHF ipotentially hazardous food],FB[foodborne] PHFs are hot held at: IF. 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 a ou required to report to the local health department? Roasts Other Describe re-heating procedures: Is there a written illness policy t st requires the food worker to report specific illness conditions Are temperatures recorded/fogged for cold holding foodslequipme Y N and diseases to the QFO? N *Do you have a paid sick leave policy? Y N Are foods cooked in advance and cooled? Y N *Are Hovers saved? Y N Is there a language barrier between inspector&QFO? Y N If yes indicate language spoken List products cooled: by QFO/DA: *Can the OFOIDA 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 apply):QFO DA Mgr Cook Owner FW Is cooling monitored for time&temp? Y N the monitoring of cooling recorded? Y N .Obtain signature of th o who receiv ponsibilities information at the time of the Is there a produce washing policy? Y *Describe what is washed and inspection: where: Note: This report is a two page form(total of 62 debitable items) Page 1 of 2 n - $ G;Oh[NEC"�CE IT> DEPART MINT P�J�I-IC HEALTH �L1(3`Cr4PITC)L AVENUE-.MS#51 FOP-HARTFORD,C:T f16134' -r 1 b FOLTSEDFOODrSERUTE I1�TSBE�TIUIT REPO, 1 t. C HEALTH bEPiT`r,' �1 ,d,— ADPP lGITY� . Establtshmeiit Ur '. G�✓.0 Sa Cy r �f�=��r7�z Date of;Inspection ddressdl�=+r! �=� C�/?� Owner or Operator: * ;c. *f.. ...... r, .. .. .. ADDITIONAL FOUR POINT ITEMS ©; KEY: DNC [DOES NOT COMPLY] 6 Foods not re-served. -Unwrapped foods not re-served 4 31 Sewage disposal approved. 4 -Potentially hazardous foods not re-served -Operating as required 74 No cross connections,back siphonage backflow 11 Toxic chemicals. '4. ;.4: Propertypelinstallationlbackflowpreverltiondeyicelairgapfor: -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 -Chemical dispensers -Ice machines -Pesticideslrodenticides properly dispensed Proper drain for; 29 Water source adequate,safe. -Food equipment -Dish machines -Ice machines 4 -Welllwell head protected from contamination Ldesiegtn acilities. Adequate,convenient,accessible, 4 -Water quality in compliance-Monitoring in compliance d,properly installed OTHER ITEMS KEY: DNC [DOES NOT COMPLY] ources of food: Original properly labeled 1 g p p y 0 Garbagelrubbishstoragearealrooms,enclosures-propedyoonsfructed,clean � 5 Potentially hazardous food properly thawed 21 1 Garbagelrubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils properly stored 1` 2 Vermin Control: No insectstrodents present ='2 14 Food worker Clean outer clothes,effective hair restraints 1" 3 Outer open ings protected against entrance ofinsects/rodents ors:Floorcovering installed,constructed as requi tl,go epai lean 16 Food-contact surfaces designed,constructed,maintained,installed, "2' S Floors graded,drained as required located 6 Floor,wall juncture covered 17 Nonfood-contact surfaces designed,constructed, maintained, 1'. 7 Mats removable,good repair,clean installed,located ""' 8 Exterior walking,driving surfaces,goad repair,clean 1 18 Single service articles,storage,dispensing .2 j 19 No reuse of single service article 9 Walls,ceilings attached,equipment properly constructed,good i repair,clean.Wall&ceiling surfaces as required 20 Dishwashing facilities approved design,adequately constructed, 2: l maintained installed located 50 Dustless cleaning methods used,cleaning equipment properlystored Equipment&Utensils: Cleanliness Y F 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 Roomsadequate,clean,adequate lockers provided,facilitiesclean 1 27 Nonfood contact surfaces of utensils&equipment clean 1° 55 Establishment and premises free of litter,no insectlrodentharborage, 1. 8 Equipmentlutensils,storage,handling no unnecessary articles 32 Properdisposal of waste water 1 56 Complete separation from living/sleeping quarters and laundry :1 33 Plumbing location,installation,maintenance 1 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 1 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at t 37 Propertoilet fixtures provided,good repair,clean 3 entrance(s),smoking area indicated by sign(s) l 39 Approved garbagelrubbish containers,adequate number,covered, 1 rodent proof,clean outine Inspection ❑Reinspection ❑ Preoperational Inspection INSPECTOR: PERSON IN CHARGE: Other Inspection: Demerit Score: *Include demerits from page 1 4 3 2 1 Total Rating gnature signature v [phone number title pr' t name print name `� � 1 o / DATE CORRECTIONS DUE: Page 2 of 2 plus continuation pages Focused Inspection 1/2002 Page of )OU INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION `v 4 t� 1 i GtJ INSPECTION R E'MARKS FORM# Zlo t w. � i r INITIAL,(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribu ' n: 1st-White-Health Department 2nd-Yellow- Owner/Manager