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Home My WebLink AboutInspection 432 Buckland Road STATE OF CONNECTICUT - FOCUSED FOOD SERVICE INSPECTION REPORT - DEPARTMENT OF PUBLIC HEALTH Establishment:THE VILLAGE AT BUCKLAND COURT Inspection Date:25-Jan-2017rime:10:42 am Routine Inspection ddress/Cit :0432 BUCKLAND ROAD,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 USDA approved e. Sanitizing between raw animal origin and ready-to-eat fo0 Fooci 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 c ean Commercial products no home grown or canned food) e. Potentially hazardous foods received at proper empera ure aping cloths Kep in sane izerbetween uses o. Other o. lutner 26.Food-contact Surfaces Clean 03.Hazardous Food Meets Temperature Requirements 26a. Food equipment clean,utensils clean,equipment interiors a. Hot holding greater than or equal o woe beet or porK 11VU clean roasts 130F) 26b. Single use gloves changed when soiled Cold holding less than or equal o c. ood-contact surtaces clean c. Proper cooling Or o0 o. utner 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 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 o7 Other U2FC-- ermometers appropriately placed in cooler units a2ro'.- er 60. Qualified Food Operator 07.Food Protection 61. Designated Alternate a. Produce washed 62. 1written documentation of training program Raw meats not stored/prepared near ready-to-eat too s 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. JUther 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 What diseases related to foodborne illness are you required to report to the local health department? e. Handwashing at appropriate times 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 Mike Rock new DSD.Orlando no longer DSD. Mike has a sery safe a. Approved sam¢er Po a e a equa a chemical) concentration o class scheduled for March. Not out of compliance for QFO. 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 dishwasner sane izer/Tinal rinse temp Inspection#:265 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 Avenue Establishment:THE VILLAGE AT BUCKLAND COURT Inspection Date:25-Jan-201 ddress: 0432 BUCKLAND ROAD Owner or Operator:Benchmark 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 Toxic chemicals stored properly,labeled properly,used properly C 46. Floor,wall juncture covered 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 Well/Well head protected from contamination C repair,clean.Wall and ceiling surfaces as required 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 machines ,toilet 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 properly installed 56. Complete separation from living/sleeping quarters and laundry C OTHER ITEMS 57. Clean/soiled linens stored properly C KEY: DNC[DOES NOT COMPLY] 58. No live birds,turtles,or other animals(except guide dogs) C 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 2-DNC Routine Inspection 10. Food dispensing utensils properly stored C 14. Food worker:Clean outer clothes,effective hair restraints C DEMERIT SCORE 16. Food-contact surfaces designed,constructed,maintained, 2-DNC '4' '3' '2' TV ftdng installed,located 0 0 3 2 8 92 17. Nonfood-contact surfaces designed,constructed,maintained, 1-DNC Date Corrections Due: 25-Apr-2017 installed,located Person in Charge: Mike Rock 18. 1 Single service articles,storage,dispensing 2-DNC Name, Title, 19. No reuse of single service article C Signature DA 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 1-DNC 27. Nonfood-contact surfaces of utensils and equipment clean 1-DNC 28. Equipment/utensils,storage,handling C 32. 1 Proper disposal of waste water C 33. Plumbing location,installation,maintenance C 36. Toilet rooms enclosed with self-closing door C 37. Proper toilet fixtures provided,good repair,clean C 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 C Inspection#:265 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 Ln25-Jan-2017 ate of Inspection THE VILLAGE AT BUCKLAND COURT SOUTH WINDSOR INSPECTION REMARKS FORM# 05. Properly Thawed -Other Puree plates are under warmer, partially unthawed. To properly thaw, Mike and I discussed taking them out of the freezer, putting in steamer,then warmer. Spinach on plate temping 33, some partial thawing, not in danger zone. CORRECTED 16. Excessive ice build-up in reach-in freezer Ice Cream Freezer near ice machine 17. Contact paper on shelves RIR paper liners on shelves under milk products 18. Straws or hollow stirrers not individually wrapped or dispensed in a sanitary manner Previous health violation, still no compliance. Hollow stirrers uncovered in coffee service area 27. Sides of equipment dirty Under counter tops, on shelves holding soda boxes, splash. Areas behind equipment on line food some debris buildup. Slicer unclean on outside of unit, dried food debris. 27. Equipment and Utensils Clean See notes prior Inspection#:265 Note:This report is a two page form (total of 62 debitable items) Page 3 of 3