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Home My WebLink AboutInspection 161 Nevers Road STATE OF CONNECTICUT ! FOCUSED FOOD SERVICE INSPECTION REPORT • DEPARTMENT OF Pt 1111.1117 HF-A1,TH Establishment: ,( y _Inspection Date: i Time: 1 ROinsp REinsp Address/City: ��,/ mac? S � Health Dept: DUrfl �,,.��,,,� ass: 1 2�A 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/O N/A JONC I KEY: C[complies] N/O[not observed] NIA[not applicable] 60 Qualified Food Operator k 3 DNC(does not comply) 0 lotherl RTE[ready-to-eat] 61 Designated Alternate L 2 12 Personnel with infection restricted C WO NIA 4 A Food workers have no exposed infected lesions/burns 62 Written documentation of training program 2 1 Approved source,wholesome,nonadulterated C NIO NIA 4 B Personnel with infection restricted li C Communicable disease of worker reported to local health director V A I Approved shellfish,finish,meat&poultry USDA approved X 1 1 13 Handwashing facilities provided, hands washed,clean C NIO WA 4 B Food cans in good condition(not dented,rusty,bloated,leaking) A Hand tac titles in all foo tdl si - areas , C WholesomelnonaduIterated foods/safe f B ndw h fac iUes in e y o toilet rooms D Commercial products(no home grown/canned food) (C c ajhAj0,.*1ajkl4sjb'e? ement to use �. E Potentially hazardous foods received at proper temperature D erson n waste eanl� 1arldwash procedure 0 E ndwashing at appr hate es )/ 3 Potentially hazardous food meets temperature requirements C N/0 NIA 4 0 during storage,preparation,display,service and transportation 15 Good hygienic practices C WO WA 2 A Hot holding greater than or equal to 140°F. (whole beeflpork roasts 1300 F.) I A ❑ No eatinq ❑ No smoking while working B Cold holding less than or equal to 45°F. k I B Wounds covered adequately C Proper cooling I 7F Proper sink used for handwashing D Proper re-heating 0 E Proper internal cooking l consumer advisory posted b( 24 Sanitization rinse (hot water-chemical) C WO WA 2 0 A I Approved sanitizer available/adequate concentration of sanitizer 4 Adequate facilities to maintain product C WO N/A 2 B Food-contact surfaces and utensils used for potentially temperature,thermometers provided hazardous food sanitized at least every 4 hours X A Food thermometer available and accurate C Adequate kdishwasher sanitizer ❑final rinse temp r' D Proper sanitizing procedure B Proper food thermometer for product pL E Sanitizing between raw animal origin&ready-to-eat food C Thermometers appropriately placed in cooler units 0 0 25 Clean wiping cloths C N/O WA 1 7 Food protected during storage, preparation, C NIO N/A 2 on es A Cloths and/or s in good repair and clean display,service and transportation sponges 9 P A Produce washed B Wiping cloths kept in sanitizer between uses r 0 B Raw meats not stored/prepared near ready-to-eat foods i 26 Food-contact surfaces clean C NIOFNIA 2 C Food covered properly V_ A Food equipment clean,utensils clean,equipment interiors clean D Adequate splash guards I 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 t 0 8 Food containers stored off the floor 30 Hot and cold water under pressure,provided as required T WO WA 2 0 2 38 Handwashing accessories provided C NIO WA 1 9 Handling of food minimized C WO NIA A Soap I paper towels I drying device available A No unnecessary handling RTE and/or cooked foods with bare hands B Dispenser(s)working: ❑Soap ❑Paper towel B Minimize food handling,other than ready-to-eat,with bare hands V . 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 debitable and does not affect your score. KEY: QFO[guatthed food operator] DA[designated altemale],PHF[potentially hazardous food], FB [foodborne) PHFs are hot field at "F 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 t illness are you required to report to the local health department? Roasts Other Describe re-heating procedures: Is there a written i ass policy that requires the food worker to report specific illness conditions Are temperatures recorded/logged for cold holding foods!egw ent? Y N and diseases to e QFO? Y N *Do you have a paid sick leave policy? Y N Are foods cooked in advance and cooled? Y N ♦Ar leftovers saved? Y N Is there a la cage barrier etween pector FO? Y N Ives indicate language spoken List products cooled: by QFO'D' *Can the QFO/DA read the inspection report? Y N Describe cooling methods: Indicate who answered the a e q slions: Name(print): Indicate the title of above a (c cle all that apply):QFO DA Mgr Cook Owner FW Is cooling monitored for time&temp? Y N Is th monitonng of cooling recorded? Y N .Obtain signalur o e received the QFO responsibilities information at the time of the Is there a produce washing policy? Y N *Describe what is washed and inspection: where: Note: This report is a i,,iltpage form ,, of 62 debitable items) 1 of 2 STATE OF CONNECTICUT-DEPARTMENT OF PUBLIC HEALTH-410 CAPITOL AVENUE-MS#51 FDP-HARTFORD,CT 06134 FOCUSED FOOD SERVICE INSPECTION REPORT LOCAL HEALTHDEPT;:�&X.-fW 4,is ,,C� ADDRESS/CITY: / S3C7 SU�-�- Y.4s.J �Nt/Ie Establishment: oJtuT14- e.H Date of Inspection: ddress: /!o/ /V�t'/ S ,�a+A-t7 Owner or Operator: ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPLY] c 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 34 No cross connections,back siphonage,backflow 11 Toxic chemicals. 4 4 Proper type/installation/backflow prevention device/air gapfor: -Stored properly,labeled properly,used properly -Food equipment -Hose connections -Dish machines -Sanitizes concentration not to exceed maximum permitted -Soda system carbonator -Beverage dispensers -Toilet tanks -No unnecessary toxics on the premises -Chemical dispensers -Ice machines -Pesticides/rodenticides properly dispensed Proper drain for: 29 Water source adequate,safe. 4 -Food equipment -Dish machines -Ice machines -Well/well head protected from contamination 35 Toilet facilities. Adequate,convenient,accessible, 4 -Water quality in compliance -Monitoring in compliance designed,properly installed OTHER ITEMS z z KEY: DNC [DOES NOT COMPLY] c 2 Sources of food:Original container,property labeled I 40 Garbage/rubbish storagearea/rooms,enclosures-properly constructed,clean I 5 Potentially hazardous food property thawed 2 41 Garbage/rubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils properly stored 1 42 Vermin Control: No insects/rodents present 2 14 Food worker:Clean outer clothes,effective hair restraints 1 43 Outer openings protected against entrance of insects/rodents 1 Zff Ns: Floor covering installed,constructed as required,good repair,clean — 16 Food-contact surfaces designed,constructed,maintained,installed, 2 45 Floors graded,drained as required located 6 Floor,wall juncture covered 17 Nonfood-oontact surfaces designed,constructed,maintained, 1 47 Mats removable,good repair,clean stalled,located 18 y�i�igle service articles,storage,dispensing 2 8 Exterior walking,driving surfaces,good repair,clean I 9 No reuse of single service article 9 Walls,ceilings attached,equipment properly constructed,good 1 repair,clean.Wall&ceiling surfaces as required 20 Dishwashing facilities approved design,adequately constructed, 2 1 maintained,installed,located 50 Dustless cleaning methods used,cleaning equipment property stored Equipment&Utensils: Cleanliness 1 511 Adequate lighting provided as required I 21 Preflushed,scraped,soaked and racked 52 Room free of steam,smoke odors 1 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 1 271 Nonfood-contact surfaces of utensils&equipment clean 1 55 Establishment and premises free of litter,no insect/rodent harborage, 1 28 Equipmentlutensils,storage,handling 1 no unnecessary articles 32 Proper disposal of waste water I 561 Complete separation from living/sleeping quarters and laundry I 33 Plumbing location,installation,maintenance I 571 Clean/soiled linens stored properly 1 581 No live birds,turtles,or other animals(except guide dogs) 1 36 Toilet rooms enclosed with self-closing door I 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at 3 37 Proper toilet fixtures provided,good repair,clean entrance(s),smoking area indicated by sign(s) 39 Approved garbage/rubbish containers,adequate numb vered, 1 - rodent proof,clean er" ❑Routine Inspection ❑Reinspection ❑ Preoperational Inspection IN PECTOR: PERSO 1 IARGE Other Inspection: Demerit Score: *Include demerits from page 1 4 3 2 1 Total Rating signature sI nature / l✓ ", r nt name ' print name / � L f�/ DA I F CORR( 20 oti. phone number title CTIONS DUE Page 2 of 2 plus continuation pages Focused Inspection 1/2002 Page of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSP CTION oil iG/f ; -// INSPECTION FORM REMARKS ell t "J2 ,t Z o 0,6 Date. W ` C�o Fecha Fvlp. t.�ror.x oAIISiUMlS tO�ANCF ,lJ�-4�— a�"•[_�t,/�[��_ � D �160°F/»-c !l S INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager Pa O `) INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPEC"1' ON ,5i, _ INSPECTION REMARKS FORM# / /,r / � Zoo ew- i INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager