HomeMy WebLinkAboutInspection 100 Arnold Way STATE OF CONNECTICUT • FOCUSED FOOD SERVICE INSPECTION EPP#40 DEPARTMENT OF PUB f
Establishment: t-i/24L, spectioi Date: Time: ;, ROinsp REinsp
Address/City: 1,6o Gv Health Dept: CZj
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 11 NCI KEY: C[complies] N/O[not observed] NIA[not applicable]
60 Qualified Food Operator 3 DNC[does not comply] 0[other] RTE[ready-to-eat]
61 Designated Alternate k 2 12 Personnel with infection restricted C N/0 N/A 4
q Food workers have no exposed infected lesions/burns
62 Written documentation of training program Ii 2 B Personnel with infection restricted
1 Approved source,wholesome,nonadulterated IC N/0 N/A 4 C Communicable disease of worker reported to local health director
A Approved shellfish,finfish,meat&poultry USDA approved 13 Handwashing facilities provided, hands washed,clean C NIO WA 4
B Food cans in good condition(not dented,rusty,bloated,leaking) A Handwash facilities in all food prep/dispensing&warewash areas
C Wholesome/nonadulterated foods/safe B Handwash facilities in or immediately adjacent to toilet rooms
D Commercial products(no home grown/canned food) C Handwash facilities accessible/convenient to use
E Potentially hazardousfoods received at proper temperature D Personnel hands washed,clean/Proper handwash procedure
0
E Handwashing at appropriate times
3 Potentially hazardous food meets temperature requirements C WO WA 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 1400F. (whale beeflpork roasts 130'F.) A ❑ No eating ❑ No smoking while working J,
B Cold holding less than or equal to 45 F. a. B Wounds covered adequately
C Proper Cooling �,. I C Proper sink used for handwashing
D Proper re-heating I 0
E Proper internal cooking l consumer advisory posted 24 Sanitization rinse (hot water-chemical) C WO WA 2
0 A Approved sanitizeravailable/adequate concentration of sanitizer
4 Adequate facilities to maintain product C WO WA 2 B Food-contact surfaces and utensils used for potentially
temperature,thermometers provided hazardous food sanitized at least every 4 hours
A Food thermometer available and accurate C Adequate ❑dishwashersanitizer ❑final rinse temp
D B Proper food thermometer for product Proper sanitizing procedure '�
C Thermometers appropriately placed in cooler units E Sanitizing between raw animal origin&ready-to-eat food
0
0 25 Clean wiping cloths C WO WA 1
7 Food protected during storage, preparation, C NIO N/A 2 q on es Cloths andlor s in ood re air and clean
display, service and transportation p g g p
B Wiping cloths kept in sanitizer between uses
A Produce washed V � O
B Raw meats not stored/prepared near ready-to-eat foods V 26 Food-contact surfaces clean C NIO WA 2
C Food covered properly A Food equipment clean,utensils clean,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 30 Hot and cold water under pressure,provided as require 0 WA 2
0 38 Handwashing accessories provided NIA 1
9 Handling of food minimized C N/0 NIA 2 q Soap I paper towels I drying device available
A No unnecessary handling RTE and/orcooked foodswith bare hands -LzB 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 debitable and does not affect your score. KEY: OFO[qualiii.=d frod r,,:! DA[de=.jnalhl alternate],PHF[[�o[enhally hazardous food], FB [foudborne]
P s are t Id at: . 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 Ill n are you required to report to the local health department?
Roasts Other
Describe re-heating procedures: Is there a written Illness poA that requires the food worker to report specific illness conditions
Are temperatures recorded/logged for cold holding foods! Ipment? Y N and diseases to the OF0, Y N *Do you have a paid sick leave policy? Y N
Are foods cooked in advance and cooled? Y N re leftovers saved Y N Is there a language b er between inspector&QFO? Y N If yeu indicate language spoken
List products cooled: by QFO/DA: *Can the QFO/DA read the inspection report? Y N
Describe cooling methods: Indicate who an eyed the above questi s: Name(print):
Indicate the title of above perso c II that apply):QFO DA Mgr Cook Owner FIN
Is cooling monitored for time&temp? Y N monitoring of cooling recorded? Y N *Obtain signatu I the persor ived the QFO res ies information at the time of the
Is there a produce washing policy? Y N *Describe what is washed and inspect on;
where: Note: This report is a /. form (total of 62 debitable items) Page 1 of 2
STATE OF CONNECTICUT-DEPARTMENT OF PUBLIC HEALTH-410 CAPITOL AVENUE-MS#51 FDP-HARTFORD,CT 06134
FOCUSED FOOD SERVICE INSPEC IION REPORT
LOCAL HEALTH DEPT: ADDRESSMITY:
Establishment: Tato 7 i:�_ Date of Inspection:
Address: 160 D Owner or Operator: L L
ADDITIONAL FOUR POINT ITEMS c KEY: DNC [DOES NOT COMPLY] c y
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
-Stored properly,labeled properly,used properly roper typeRtt_Stallation/backflow prevention device/airgap.for:
-Sanitizer concentration notto exceed maximum permitted -Food equipment -Hose connections -Dish machines
-No unnecessary toxics on the premises -Soda system carbonator -Beverage dispensers -Toilet tanks
-Pesticides/rodenticides properly dispensed -Chemical dispensers -Ice machines
Proper drain for:
?'1 -Food equipment -Dish machines -Ice machines
Water source adequate,safe. 4
-Well I well head protected from contamination ;5 Toilet facilities. Adequate,convenient,accessible, 4
-Water quality in compliance
-Monitoring in compliance designed,properly installed
OTHER ITEMS z
0 KEY: DNC [DOES NOT COMPLY] c
2 Sources of food: Original container,properly labeled 1 40 Garbage/rubbish storagearealrooms,enclosures-properly constructed,clean 1
5 Potentially hazardous food properly thawed 2 -11 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 Outeropenings protected against entrance of insects/rodents 1
44 Floors: Floor covering installed,constructed as required,good repair,clean 1
16 Food-contact surfaces designed,constructed,maintained,installed, 2 45 Floors graded,drained as required
located
6 Floor,wall juncture covered
17 Nonfood-contact surfaces designed,constructed,maintained, 1 47 Mats removable,good repair,clean
-gistalled,located 1
8 Exterior walking,driving surfaces,good repair,clean
Single service articles,storage,dispensing 2
1` f9 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 properly stored
Equipment&Utensils Cleanliness 1 51 Adequate lighting provided as required 1
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
27 Nonfood-contact surfaces of utensils&equipment clean 1
55 Establishment and premises free of litter,no insectlrodent harborage, 1
28 Equipmentlutensils,storage,handling 1 no unnecessary articles
32 Proper disposal 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 1
58 No live birds,turtles,or other animals(except guide dogs) 1
36 Toilet rooms enclosed with self-closing door 1
�9 Seats 75 or more:Nonsmoking area provided,sign(s)posted at 3
37 Propertoiletfixturesprovided,good repair,clean entrance(s),smoking area indicated by sign(s)
39 Approved garbage/rubbish containers,adequate number,covered, 1
rodent proof,clean Pftutine Inspection ❑Reinspection ❑ Preoperational Inspection
her Inspection:
INS CTOR: J PERSON I GE: 10tDemerit Score: *Include demerits from-page 1
f �YJ 4 3 2 1 Total Rating
signature � � signatu / p •_� X
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rint name print name
_XwC) �n3 �^' �'^"�`� DATE CORRECTIONS E: /
phone number i e
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 7-31
SPEC.1Ojq
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INSPECTION MARKS
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INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE)
Distribution: Ist-White-Health Department 2nd-Yellow-Owner/Mall/alter