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HomeMy WebLinkAboutInspection 538 Evergreen Way STATE OF CONNECTICUT - FOCUSED FOOD SERVICE INSPECTION REPORT - DEPARTMENT OF PUBLIC HEALTH Establishment: Inspection Date:12-Jan-2017rime: 2:05 pm Routine Inspection ddress/Cit :0538 EVERGEEN WAY,South Windsor Health Dept:South Windsor Class: 4 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 KEY:C[compliant] N/O[not observed] N/A[not applicable] DNC does not comply] O other RTE read -to-eat 01.Approved source wholesome nonadulterated roper sanitizing procedure a. Approveds e is in is ,m eat and poultry USIDA approved e. Sanitizing between raw animal origin and ready-to-eat fo0 Food cans in good condition(not dented,rusty,bloated, 27-0 Uther leaking) c. Wholesome,nonadulterated foods,sae 26.Clean Wiping Cloths a. o s and/or sponges in goo repair an clean Commercial products no home grown or canned food) e. Wiping cloths Kept in sane izer between uses Potentially hazardous foods receive a proper empera ure o. Other o. lutner 26.Food-contact Surfaces Clean 03.Hazardous Food Meets Temperature Requirements a. Food equipment clean,utensils clean,equipment interiors 2-DNC a. Hot holding greater than or equal o woe beet or porK clean roasts 130F) 26b. Single use gloves changed when soiled Cold holding less than or equal o 45F 4-DNC c. oocl-contact surtaces clean c. Proper cooling OT food o. Other Proper re-heating of food Hot and cold water under pressure,provided as required e. JProper internal cooking and consumer advisory posted 38.Handwashing Accessories Provided U15o. Fther =77 a. Soap paper towels rying device available 04.Maintain Product Tem Thermometers Provided Dispenser(s)working-soap paper towels a. Food ermome er avai a e and accurate c. Handwash sin s clean waste receptacle at handwashsin . Proper food thermometer for product o. Other c. ermometers appropriately placed in cooler units 2-DNC 60. Qualified Food Operator o. er 07.Food Protection 61. Designated Alternate a. Produce washed 62. JWritten documentation of training program Raw meats not stored/prepared near ready-to-eat too s 2-DNC e T011owing in orma ion is not debitable and does not attect your score. 7 Ood covered properly KEY:QFO[qualified food operator],DA[designated alternate], Adequate splash guars sneeze guard PHF[potentially hazardous food], FB[foodborne] PHFs are hot held at:(Deg.F) e.7 No unauthorized personnel PHFs are cold held at:(Deg.F) o pooling of eggs not cooked immediately Are internal cooking temperatures taken? o. er To what temperature do you cook poultry(Deg.F)? 09.Handling of Food Minimized To what temperature do you cook ground beef(Deg.F)? a. No unnecessary handling R I E and/or cooked oo s with are To what temperature do you cook pork(Deg.F)? hands To what temperature do you cook roasts(Deg.F)? Minimize food handling,other than ready-to-eat,with are hands To what temperature do you cook OTHER(Deg.F)? c7 Adequa e utensil(s)Tor dispensing Tood/ice Describe re-heating procedures: o. er Are temperatures recorded/logged for cold holding foods/equipment? 12.Personnel With Infection Restricted Are foods cooked in advance and cooled? a. Food workers have no exposed intected lesions urns Are leftovers saved? Personnel with infection restricted List products cooled: c. Communicable disease of worker reported o local health Describe cooling methods: director Is cooling monitored for time and temp? 13.Handwashin Facilities,Hands Washed Clean Is the monitoring of cooling recorded? a. an was ace i ies in a oo prep ispensing an warewas Is there a produce washing policy? areas Describe what is washed and where: Handwash facilities in or immediately adjacent o toilet rooms Describe illness conditions when you would exclude a food worker from c.-Handwash facilities access bl a conven i ent to use working: Personnel hands washed,clean roper handwash procedure 4-DNC What diseases related to foodborne illness are you required to report to the local health department? e. an was ing a appropriate Imes Is there a written illness policy that requires the food worker to report specific o. JUther illness conditions and diseases to the QFO? 15.Good Hygienic Practices Do you have a paid sick leave policy? a. No eating NO smo ing while wor ing Is there a language barrier between inspector and QFO? Wounds covered adequately IF YES,indicate language spoken by QFO/DA: c. roper sinK used for handwashing Can the QFO/DA read the inspection report? T577 U t h er Indicate who answered the above questions(Name): 24.SanitiZation Rinse hot Water-Chemical Notes Philip Parise new mqr started this past Monday. From Hartford Nix's. a. Approved sam¢er PoaTai a e a equa a chemical) concentration o Copy of permitting letter given at time of inspection Registration due Jan 31, sanirovetizer Obtain signature of person who received the QFO responsibilities information 00 -con ac su aces an utensils use or potentially at the time of the inspection:Signature on Page 2 hazardous food sanitized at least every 4 hours c7 Adequa a dishwasher sane izer/Tinal rinse temp 2-DNC Inspection#:296 Note:This report is a two page form (total of 62 debitable items) Page 1 of 3 STATE OF CONNECTICUT-DEPARTMENT OF PUBLIC HEALTH -410 CAPITOL AVENUE-MS#51 FDP-HARTFORD, CT 06134 FOCUSED FOOD SERVICE INSPECTION REPORT Local Health Dept:South Windsor Address/City: 1540 Sullivan Ave Establishment: Inspection Date:12-Jan-201 ddress: 0538 EVERGEEN WAY Owner or Operator:Abner Curtin ADDITIONAL FOUR POINT ITEMS OTHER ITEMS KEY: DNC[DOES NOT COMPLY] KEY: DNC[DOES NOT COMPLY] 6.Foods Not Re-served 44. Floors:Floor covering installed,constructed as required,good C Unwrapped foods not re-served C repair,clean Potentially hazardous foods not re-served 45. Floors graded,drained as required C 11.Toxic Chemicals 46. Floor,wall juncture covered C Toxic chemicals stored properly,labeled properly,used properly C Sanitizer concentration not to exceed maximum permitted 47. Mats removable,good repair,clean C No unnecessary toxics on the premises 48. Exterior walking,driving surfaces,good repair,clean C Pesticides/rodenticides properly dispensed 9.Water Source Adequate,Safe 49. Walls,ceilings attached,equipment properly constructed,good C repair,clean.Wall and ceiling surfaces as required Well/Well head protected from contamination C Water quality in compliance 50. Dustless cleaning methods used,cleaning equipment properly C Monitoring in compliance stored 1.Sewage Disposal Approved 51. Adequate lighting provided as required C Sewage disposal operating as required C 52. Room free of steam,smoke odors C 4.No cross connections, back siphonage, backflow Proper type/installation/backflow prevention device/air gap for: C 53. Rooms and equipment hoods,ducts,vented as required C ood equipment,soda system carbonator,chemical dispensers,hose 54. Rooms adequate,clean,adequate lockers provided,facilities C onnections,beverage dispensers,ice and dish machinesJoilet tanks clean Proper drain for:food equipment,dish and ice machines 55. Establishment and premises free of litter,no insect/rodent C 5.Toilet Facilities harborage,no unnecessary articles Toilet facilities adequate,convenient,accessible,designed, C 56. Complete separation from living/sleeping quarters and laundry C properly installed OTHER ITEMS 57. Clean/soiled linens stored properly C 58. No live birds,turtles,or other animals(except guide dogs) C KEY: DNC[DOES NOT COMPLY] 59. Seats 75 or more: Nonsmoking area provided,sign(s)posted C 02. Sources of food-original container,properly labeled C at entrance(s),smoking area indicated by sign(s) 05. Potentially hazardous food properly thawed C Routine Inspection 10. Food dispensing utensils properly stored C 14. Food worker:Clean outer clothes,effective hair restraints 1-DNC DEMERIT SCORE 16. Food-contact surfaces designed,constructed,maintained, C '4' 7 '2' '1' Total lRatinal installed,located 1 2 1 0 1 4 1 2 1 18 1 82 17. Nonfood-contact surfaces designed,constructed,maintained, C Date Corrections Due: 26-Jan-2017 installed,located Person in Charge: Philip Parise 18. 1 Single service articles,storage,dispensing C Name, Title, 19. No reuse of single service article C Signature OFO 20. Dishwashing facilities approved design,adequately C constructed,maintained,installed,located -- 21. Equipment and utensils-preflushed,scraped,soaked and C -- racked 22. Equipment and utensils-wash water clean,proper C temperature Inspector: Diane Collelo [1041] 23. Equipment and utensils-accurate thermometers provided, C Name,Signature, dish basket,if used Phone Number 8603376182 27. Nonfood-contact surfaces of utensils and equipment clean C 28. Equipment/utensils,storage,handling C 32. Proper disposal of waste water C j tltt4� C 33. Plumbing location,installation,maintenance C 36. Toilet rooms enclosed with self-closing door C 37. Proper toilet fixtures provided,good repair,clean 1-DNC 39. Approved garbage/rubbish containers,adequate number, C covered,rodent proof,clean 40. Garbage/rubbish storage area/rooms,enclosures-properly C constructed,clean 41. Garbage/rubbish disposed of in an approved manner,at C approved frequency 42. Vermin Control:No insects/rodents present C 43. Outer openings protected against entrance of insects/rodents I C Inspection#:296 Note:This report is a two page form (total of 62 debitable items) Page 2 of 3 �L o n�Nsr�i� _ r INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET Name of Establishment Town Date of Inspection South Windsor 12-Jan-2017 INSPECTION REMARKS FORM# 03b. PHF held >45 Deg. F Salad cold prep on cook line: 1/4 pans of shelled boiled eggs 58deg, pico de gallo 58 deg, sliced cherry tomato 60 degrees. Top of unit blue cheese 46, drawers beneath same unit calamari 38deg, crab stuffing left drawer 38deg. VOLUNTARY DISCARD 04c. Food thermometer not readily accessible Cook line cold holding units no thermometers available. WIC and Seafood RIR each had one 07b. Food Protection-Other Raw shell eggs stored over rte vegetables. CORRECTED 13d. Improper handwashing procedures No hand washing between glove changes 14. Unrestrained hair during food preparation, cooking, or service Line cook not wearing hat or hair net 24c. Sanitizing solution concentration too low, not for required time, not required temperature 26a. Interior of ice machine moldy/unclean 37. Uncovered waste receptacle in ladies room for sanitary napkin disposal Inspection#:296 Note:This report is a two page form (total of 62 debitable items) Page 3 of 3 Page of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF STABLISHMENI TOWN DATE OF/INECTIO ''a /1 i INSPECTION FORM# REMARKS r / 2 K/ 1' 3 ' D Q IQ or 4 04 G ( IVo _ 0Z.1� 61 Cho z� INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1 st-White-Health Department 2nd-Yellow-Owner/Manager Pagejof INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPEC ION INSPECTION REMARKS FORM# 1 Z"-L4 d _A A- � .:i 166 M1(AoF n,'` a �d '/J � INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: Ist-White-Health Department 2nd-Yellow-Owner/Manager Page-3 of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECT ON INSPECTION REMARKS FORM# . J . � 3 v INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager Lcarnula, nlaicrials for classes exams and stud iy nc: o ServSafe Manager o ServSafe Food Handler o Sen-Safe Alcohol a ServSafe Aller«ens o Apply For Credit o More... • Re ulatory Requirements • Customer Assistance • Resources My Exams Note:if your exam does not appear liere it may be because is still in progress or being processed.To check the status of the class click here. Class Course Date Score Status Expiration Class Print/Reprint % Date Tracking Certificate -7"'1965 ServSafe Food Handler Course and 12/08i2012 97 Passed 12108"'015 ' Assessment �1" i 1 I lint/Reprint Don't see your score %? If you do not see the score % for your class, please click the Class number (above) to view your results. Don't see your ServSafe Food Ulandler Print Examination class? If you do not see your ServSafe Food Handler Print Examination class in the above list, please click .Don't see your. ServSafe N"lanager or ServSafe Alcohol class? If you don't see your ServSafe Manager or ServSafe Alcohol class in the above list, please provide us with as much of the below information as you can, based on the information that you recorded on your Examination Answer Sheet. Then click the "Find Record" button. Note: If providing the last 4 digits of your social security number, you must also complete the zip code field to r U a Town of South Windsor �tiOsoe•c"" HEALTH DEPARTMENT/WATER POLLUTION CONTROL Inspection Checklist Date: //off/-q- Inspector: --3> GO LL(.L�`L16> Establishment: / k' Address: Contact me: Signature: Phone: / INTERCEPTOR NUMBER General Information #1 #2 #3 1. Was grease interceptor inspected F_-j, ❑ N ❑ Y ❑ N ❑Y ❑ N 2. Grease interceptor accessible for maintenance i11,,Y ❑ N ❑ Y ❑ N ❑Y ❑ N ❑ Y ❑ N ❑ Y ❑ N ❑Y ❑ N ❑ Y ❑ N ❑ Y ❑ N ❑Y ❑ N Major Violations Outdoor Grease Interceptor 1. Manhole cover brought to grade,and labeled. ❑ N ❑ Y ❑ N ❑Y ❑ N 2. Provided written contractor invoice for last cleanin ❑ Y ❑ N ❑ Y ❑ N ❑Y ❑ N 3. Date of last cleaning ❑ Y ❑ N ❑ Y ❑ N ❑Y ❑ N ❑ Y ❑ N El ❑ N ❑Y ❑ N Major Violations Indoor Grease Interceptor 1. Unit maintained daily c�X ❑ N ❑ Y ❑ N ❑Y ❑ N 2. Unit energized,and automatic timer set to Q,.* ❑ N ❑ Y ❑ N ❑Y ❑ N operate during business hours. 3. Screening basket in place p,�'y ❑ N ❑ Y ❑ N ❑Y ❑ N 4. Skimmer in working order Gv{ ❑ N ❑ Y ❑ N ❑Y ❑ N 5. Heater in working order U' ❑ N ❑ Y ❑ N ❑Y ❑ N 6. Grease collection container in place v}c ❑ N ❑ Y ❑ N ❑Y ❑ N Minor Violations 4. Grease interceptor maintenance log available L-,Y ❑ N ❑ Y ❑ N ❑Y ❑ N 5. Signs posted at all sinks ❑ Y ;,�­N ❑ Y ❑ N ❑Y ❑ N 6. Pots,pans,dishes,and utensils scraped per+ ❑ N ❑ Y ❑ N ❑Y ❑ N 7. Adequate renderable FOG container storage B,' ❑ N ❑ Y ❑ N ❑Y ❑ N 8. Exhaust hood properly cleaned m-Y ❑ N ❑ Y ❑ N ❑Y ❑ N 9. Renderable FOG recycled ❑ Y ❑ N ❑ Y ❑ N ❑Y ❑ N 10. No chemical additives used ❑ Y ❑ N ❑ Y ❑ N ❑Y ❑ N Non-Renderable FOG Disposal Location rash/� ``� XC ontractor ❑ Other 6C�-r ic- t� Grease Interceptor Cleaners Information 7 Renderer's Inforniation Name: Name: Address:Phone: Zlre�s o Last Pump Date: