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Home My WebLink AboutInspection 350 Foster Street �+ ,ems STATE OF,CONNECTICUT • FOCUSED FOOD SERVICE INSPECTION E ORT • APARTMENT OF PUBLIC H Establishment: Inspection Date: 1 Time: rj/. Qins" REinsp Address/City: 35D r 0_�>7t/Z Health Dept: S�1 Class: 1 2,1�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 NIO N/A JONC I KEY: C[complies] NIO[not observed] N/A[not applicable] 60 Qualified Food Operator 3 DNC[does not comply] 0[other] RTE[ready-to-eat] 61 Designated Alternate 2 12 Personnel with infection restricted C NIO N/A 4 q Food workers have no exposed infected lesions/burns 62 Written documentation of training program 2 B Personnel with infection restricted � 1 Approved source,wholesome,nonadulterated C NIO N/A 4 C Communicable disease of worker reported to local health director A 1 Approved shellfish finfish,meat&poultry USDA approved 13 Handwashing facilities provided, hands washed,clean C N/0 N/A 4 B Food cans in good condition(not dented,rusty,bloated,leaking) A Handwash facilities in all food prep/dispensing&warewash areas C Wholesome/nonadulteratedfoods/safe IJ B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grown/canned food) L C Handwash facilities accessible/convenient to use E Potentially hazardous foods received at proper temperature D Personnel hands washed,clean/Proper handwash procedure Ill.-- 0 r E Handwashing at appropriate times 3 Potentially hazardous food meets temperature requirements C NUO 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 140°F. (whole beeflpork roasts 1300 F.) A I I I I ❑ No eating ❑ No smoking while working B Cold holding less than or equal to45°F / B Wounds covered adequately C Proper cooling C Proper sink used for handwashing D Proper re-heating E Proper internal cooking/consumer advisory posted nitization rinse (hot water-chemical) C NUO 0 Approved sanitizer available/adequate concentration of sanitizer 4 Adequate facilities to maintain product C NIO 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 B Proper food thermometer for product ' _L Proper sanitizing procedure E Sanitizing between raw animal origin&ready-to-eat food C Thermometers appropriately placed in cooler units 0 5 Clean wiping cloths C N110 WA 1 Food protected during storage,preparation, C NIO N 2 display, service and transportation A Cloths and/or sponges in good repair and clean B Wiping cloths kept in sanitizer between uses A Produce washed 0 B Raw meats not stored/prepared near ready-to-eat foods 26 Food-contact surfaces clean C Ni WA 2 C Food covered properly i 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 N/A 2 0 381 Handwashing accessories provided Nt/0 WA 1 9 Handling of food minimized C NIO WA 2 A No unnecessary handling RTE and/or cooked foods with bare hands A Soap/paper towels I drying device available B Dispenser(s)working: ❑Soap ❑Paper towel � 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)for dispensing food/ice 0 •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS ON The following information is not debitable and does not affect your score. KEY: ul'0 ii;q DA[desir/)ated s'�t�rhaiP],PHF[p(Antially hazardous fnod] PB ftodi)olne] s are t ire at: s are cold at: 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 FBI are you required to report to the local health department? Roasts Other Describe re-heating procedures: Is there a written illness Icy that requires the food worker to report specific illness conditions Are temperatures recorded/logged for cold holding foods/equipment? N and diseases to the Q ? Y N *Do you have a paid sick leave policy? Y N Are o s Cooke In advance and cooled? Y N ♦Are leflov s saved? Y N s ere a langua arrier between inspector 0 des indicate language spoken List products cooled: by QFO/DA: *Can the QFOIDA reaij�he inspection report? Y N Describe cooling methods: Indicate w answered the abovi/questions: ame( t):-� India he title of n(circle he a y): OF DA Mgr Cook Owner FW Is cooling monitored for time&temp? Y N Is the monilo rig of cooling recorded? Y N .Ob signature Inrson who re ry the FO nsibllilies information at the time of the Is t ere a produce washing policy. N ♦Descri e4 hat Is washed and in coon: where: TO: This epoft ' a two page foun (total of 62 d2= 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 HEALTH DEPT: o AODRESS/CITY: Establishment: DCl.>/,��¢,�� /`f/ L �`�'-t Bti7a:fit Date of Inspection: 3 Address: dOwner or Operator: ar Tye � d ADDITIONAL FOUR POINT ITEMS o 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 11 Toxic chemicals. No cross connections,back siphonage,backflow 4 4 Proper ype/installation/backflow prevention device/air gap for: -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 -Pesticides/rodenticides properly dispensed Proper drain for: _'9 Water source adequate,safe. 4 -Food equipment -Dish machines -Ice machines -Well I well head protected from contamination 35 Toilet facilities. Adequate,convenient,accessible, 4 -Water quality in compliance designed,properly installed -Monitoring in compliance OTHER ITEMS KEY: DNC [DOES NOT COMPLY] c 2 ScAirces of food: Original container,properly labeled 1 40 Garbagelrubbish storage arealrooms,enclosures-properly constructed,clean 1 5tentially hazardous food properly 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 4 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 installed,located 1 IX Single service articles,storage,dispensing 2 8 Exterior walking,driving surfaces,good repair,clean 19 No reuse of single service article 49 ails.ceilings attached,equipment properly constructed,good air,clean.Wall&ceiling surfaces as required 20 Dishwashing facilities approved design,adequately constructed, 2 C _f1 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 insect/rodent harborage, 1 28 Equipmentlutensils,stprage,handling 1 no unnecessary articles 32 Proper disposal of wastewater 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 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 j Approved garbage/rubbish containers,adequate number,covered, 1 rodent proof,clean , outine Inspection ❑Reinspection ❑ Preoperational Inspection INSPECTOR: PERS AI3G Other Inspection: Demerit Soore: *Include demerits from page 1 C � 7 C—' 4 3 2 1 Total Rating ignature L1' slg re iv- Y XJ# 'print dame rint namee�/� & 7— �5 ' - `��r phone number DATE CORRECTIONS DUE: 3 _- ' tte -- �� Z Page 2 of 2 plus — continuation pages Focused Inspection VI002 PaV of r t•, INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABI-IS11MENT TORN DATE OF INSPECTION INSPECTION REMARKS FORM# V Y ,v ki 0-4 LOA"-.,(� �-C� ✓lam-�7Zc.,— �" C�/J 6 - f, S� INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1 st-White-Health Department 2nd-Yellow-Owner/Manager