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HomeMy WebLinkAbout454 Ellington Road IBM1 S k Establishment:. �, spection Date: Time: / r sins Einsp Address/City: Health Dept: l.�t.!/otJ�j Class: 1 2 3 Based on an inspection this day,the l ms marked DNC I ant[fythe violations in operation orfacilI ies which must be corrected by the date specified on page 2. RISK FACTOR ITEMS:Listing is not inclusive of all possible debitable items C N10 NIA DNC KEY: C[complies] N10[not observed] N/A[not applicable] w aTM ~ 4 s ,�� W.� •~ -to-eat] DHC[does not comply] 0[other] RTE[ready D ,e{paltffegGFopd Operator y W: m g y r as in ,r 3 6Q + Designated Alternate 72+ Personnel withr[nfectiont restricted = C 'it VA 4 k Y'K"7r Y N t}'•54 :•a+k.. 4 2 ..%a; '3, ::»,:W..9P: ,.ai...:a.S.. ...G!«..:i....:..A.b..XS::A.Y"%1, :Y,4:i.-. a a. �x �' F A Food workers have no exposed infected lesions 1 burns fit Vifriitten docutnentatiori olltramt g rdgra4n j Y _ 2 B Personnel with infection restricted 1A[iroved source,w.hglesom€,noadltrtdt '; . 'u (IN 10'N/A 41' C Communicable disease of worker reported to local health director S.5.. A Approved shellfish,finfish,meat&poultry USDA approved 13 *Ha .,r vashin�fat iiitie,'s pravidedy hsrids wasf ird cle In C ,l �I�lA�,4 B Food cans in good condition(not dented,rusty,bloated,leaking) " ' `�'" '�" A Handwash facilities in all food pldi sin &warewash areas C Wholesomelnonadulleratedfeodslsafe B Hand acilitie or' tento toilet rooms D Commercial products(no home grown/canned food} cil i ` E Potentially hazardousfoods received at proper temperature c ha dwasD Personnel hands w ed clean I Proper handwash procedure Handwashing at appropriate time x P". entiallyhazardous-food m®etsttemperature requirements: C N10 A� 4 0 during storage preparation dlsplait aervirx and transportation +� * - <! v*r ..^y y 4..i�.a YF aV tM t fi S'Sf•.tr.#:+b ld'{P g 4', •e.d:f k :»M1+ .� k:.a W. ,• 15 Good h glen ra tic k t:.y, rr>„ C. �e IIC N(0 NIA 2' A Hot holding greater than or equal to 140oF. (whole beaflpork roasts 1300F) A ❑ No eating ❑ No smoking while working B Cold holding less than or equal to 45o F. B Wounds covered adequately C Proper cooling C Proper sink used for handwashing D Proper re-heating 0 E Sanitizationtrnse hotw aterche ical}Proper internal cookin consumer advisory ryposed 24 C; NI A Approved sanitizer available/adequate concentration ofsanitizer re ill uata'tacrlittes;#o;ina]ni[aiti�p gd g,;, X i Pi w2 B Food contact surfaces and utensils used for potentially a t nperature.'40e, mometerslprovtdrs P 4 4'_..n3- i s� hazardous food sanitized at least ovary 4 hours w. as: ;..t. °}.}'4+0.�,i"y'rr.'15'�;' '.•a1•?k AR t;.*l' `+� fi i.S ?�:.3 A Food thermometer available and accurate C Adequate ❑dishwashersanitizer ❑final rinse temp D Proper sanitizin rocedure B Properfood thermometerfor product E Sanitizing between raw animal origin ready-to-eat food �( C Thermometers appropriately placed in cooler units 0 0 25# Ittn+kw[ptng cloths C WO .N/A 1 s+ � A i,s'plaiy,service and transportatton *„ Cloths and/or sponges In good repair and clean 0 L It 1 '1 B Wiping cloths kept in sanitizer between uses A Produce washed 0 B Raw meats not stored/prepared near ready-to-eat foods 29 -F d� in a&AU es clean C N10 NIA 2 T. C Food covered properly A Food equipment clean,utensils clean,equipment interiors clean D Adequate splash guards)sneeze guard K 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 K so -Hot andFcold water finder res§uye pro fiidetl as rec ull 0 f4JA ?� �. s ..: •Harid'wash7l ,at;ce-ssonama rovided *1 . C N10 NIA 1r $,4, x .. Handling of food rriihirnized C N10 N!A 2 _ . .. 9_a pW. _ ,. •a "' `"` A Soap l paper towels 1 drying device available A No unnecessary handling RTE and/or cooked.foods with bare hands B Dispenser(s)working: ❑Soap , ❑Paperlowel. B Minimize food handling,other than ready-to-eat,with bare hands C Handwash sink(s)clean/waste receptacle at handwash sink C Adequate utensil(s)fordispensingfoodlice 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[polenlially hazardous food],FB Ifoodborne] 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?r Y N *To what temperature do you cook: Poultry 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 t toad worker to report specific illness conditions Are temperatures recwrdedliogged for cold holding foods/equipment? Y N and diseases to the QFO? Y N _110 you have a paid sick leave policy? Y N Are foods cooked in advance and cooled? Y N *Are leftov s saved? Y N Is there a language barrier betwee ' spector&CFO? Y N If ves indicate language spoken List products cooled: by QFOIDA: Can the QFOIDA read the inspection report? Y N Describe.cooling methods: Z Indicate wXanswe the above questions: Name(print]: Indicate thve p (circle all that app ]:QFO DA Mgr Cook Owner FW Is coaling monitored for time&temp? Y N is t monitoring of cooling recorded? Y N .Obtain s� e p on re ive the responsibilities information time of the Is there a produce washing policy? Y N ♦Describe what is washed and in ton: where: Aote: This report is a two page form(total debatable items] L Page 1 of 2 4 @ � CIS � ��',,bate of_ pection F 1 OW'gel'O! ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPLY] 6 Foods not re-served. "e 44 31 Sewage disposal approved. -Unwrapped foods not re-served ' -Operating as required '4 -Potentially hazardous foods not re-served . - 11 Toxic chemicals. � No cross connections,back siphonage,backflow 4-Stored properly,labeled properly,used properly & elai Proper preventiondevicrg gfor: `t§ -Food equipment -Hose connections -Dish machines -San itizer concentration not to exceed maximum permitted : -No unnecessary toxics on the premises r -Soda system carbonator -Beverage dispensers -Toilet tanks -Pesticides/rodenticitles properly dispensed -Chemical dispensers -Ice machines Proper drain fo41 r: 29 Water source adequate,safe. 4 -Food equipment -Dish machines -Ice machines -Well!well head protected from contamination 351 Toilet facilities. Adequate,convenient,accessible, 4 -Water quality in compliance g designed,properly installed *"° -Monitoring in compliance _ SEEN OTHER ITEMS KEY: DNC [DOES NOT COMPLY] Sour Soffood: Originalcontainer,properlylabeled 40 Garbage/rubbish storage arealrooms,enclosures-properly constructed,clean Potentially hazardous food properly thawed •2 41 Garbagelrubbish disposed of in an approved manner,at approved frequency °. 10 Food dispensing utensils properly stored 42 Vermin Control:No insects/rodents present r 14 Food worker:Clean outer clothes,effective hair restraints .. 43 Outer openings protected against entrance of insects/rodents 1 f n� 4 Floors:Floor covering installed,constructed as required,good repair,clean �1�a 16 Food-contact surfaces designed,constructed, maintained,installed, 2 5 Floors graded,drained as required located _ 6 Floor,wall juncture covered - 17 Nonfood-contact surfaces designed,constructed,maintained, k Iled,located p 7 Mats removable,good repair,clean mgle service adicl ,s orage spensing �Z 48 Exterior walking,driving surfaces,good repair,clean -51'19 No reuse of single se article ' 49 Walls,ceilings attached,equipment properly constructed,good A repair,clean.Wall&ceiling surfaces as required 20 Dishwashing facilities approved design,adequately constructed, 1 x s 50 Dustless cleaning methods used,cleaning equipment properly stored maintained installed located t;l F�Ouiament&Utensils: Cleanliness 51 Adequate lighting provided as required 21 Prefiushed,scraped,soaked and racked R 52 Room free of steam,smoke odors '" 22 Wash water clean,proper temperature 53 Rooms&equipment hoods,ducts,vented as required A 23 Accurate thermometers provided,dish basket,if used 54 Rooms adequate,clean,adequate lockers provided,facilities clean 27 Nonfood-contact surfaces of utensils&equipment clean It U 55 Establishment and premises free of litter,noinsectlrodentharborage, 28 Equipmentlutensils,storage,handlingL't no unnecessary articles 32 Proper disposal of waste water 1 56 Complete separation from living/sleeping quarters and laundry 33 Plumbing location,installation,maintenance �1 4 57 Clean/soiled linens stored properly 1 q 58 N0 live birds,turtlas,or ot h er animals(except g u ide do gs) 3 Toilet rooms enclosed with self-closing doorf ' Seats 75 or more:Nonsmoking area provided,sign(s)posted at r �r toiletfixtures provided,good repair,clean 9 entrance(s),smoking area indicated by sign(s) 39 Approved garbage/rubbish containers,adequate number,covered, ;� t rodent proof,clean li J ❑Routine Inspection OReinspection O Preoperational Inspection Other Inspection: INSPECTOR; PERSON IN R Demerit Score: *Include demerits from page 1 4 3 2 1 Total Rating sigma ure ignature print name print name 11114 , ,ITV T4P � pit 0 me ��� VICAc.� DATE CORRECTIONS DUE: Dtr phone number title DATE Page 2 of 2 plus continuation pages Focused Inspection 1/2002 Pag� of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE F INSP CTION -r,�Uzl '10,1 _y/ INSPECTION FS-MARKS FORM# G� & ze }-- ; �- 6 41 aJ f x INITIAL(INSPECTOR) 4Z INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager Pageof INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET N ESTABLISHMENT TOWN DATE OF�NSPECTI N 7SPECTION REMARKS FORM# c� I3 ,. ,A)d7FT 'd 0 r . x© 4�, - �- 7 f%- 9e;,L, INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow- Owner/Manager