HomeMy WebLinkAboutInspection 19 John Fitch Boulevard STATE OF CONNECTICUT&FOCUSED FOOD SERVICE INSPECTION REPORT - DEPARTMENT OF PUBLIC HEALTH
Establishment: BETWEEN ROUNDS BAKERY SANDWICH CAFE AND C Inspection Date: 01-Feb-2017 Time: 10:46 am Routine Inspection
Address/City: 0019 JOHN FITCH BOULEVARD,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[ready-to-eat]
01.Approved source,wholesome,nonadulterated 24c. Adequate dishwasher sanitizer/final rinse temp C
01 a. Approved shellfish,finfish,meat and poultry USDA approved C 24d. Proper sanitizing procedure C
01 b. Food cans in good condition(not dented,rusty,bloated, C 24e. Sanitizing between raw animal origin and ready-to-eat food C
leaking)
01c. Wholesome,nonadulterated foods,safe C 240. Other N/A
Old. Commercial products(no home grown or canned food) C 25.Clean Wiping Cloths
NEEF-
Ole. Potentially hazardous foods received at proper temperature C 25a. Cloths and/or sponges in good repair and clean C
010. Other N/A 25b. Wiping cloths kept in sanitizer between uses C
250. Other N/A
03.Hazardous Food Meets Temperature Requirements
03a. Hot holding greater than or equal to 140F(whole beef or pork C 26.Food-contact Surfaces Clean
roasts 130F) 26a. Food equipment clean,utensils clean,equipment interiors 2-DNC
03b. Cold holding less than or equal to 45F C clean
03c. Proper cooling of food N/A 26b. Single use gloves changed when soiled C
03d. Proper re-heating of food N/A 26c. Food-contact surfaces clean 2-DNC
260. Other N/A
03e. Proper internal cooking and consumer advisory posted C
30. Hot and cold water under pressure,provided as required C
030. Other N/A
38.Handwashing Accessories Provided
04.Maintain Product Temp,Thermometers Provided 38a. Soap/paper towels/drying device available C
04a. Food thermometer available and accurate C
38b. Dispenser(s)working-soap/paper towels C
04b. Proper food thermometer for product C
38c. Handwash sink(s)clean/waste receptacle at handwash sink. C
04c. Thermometers appropriately placed in cooler units C
380. Other N/A
04o. Other N/A
07.Food Protection 60. Qualified Food Operator C
07a. Produce washed C 61. Designated Alternate C
07b. Raw meats not stored/prepared near ready-to-eat foods N/A 62• Written documentation of training program C
07c. Food covered properly C he following information is not debitable and does not affect your score.
07d. Adequate splash guards/sneeze guard C KEY:QFO[qualified food operator],DA[designated alternate],
PHF[potentially hazardous food],FB[foodborne]
07e. No unauthorized personnel C
PHFs are hot held at:(Deg.F)
07f. No pooling of eggs not cooked immediately C PHFs are cold held at:(Deg.F)
070. Other N/A Are internal cooking temperatures taken?
09.Handling of Food Minimized To what temperature do you cook poultry(Deg.F)?
09a. No unnecessary handling RTE and/or cooked foods with bare C To what temperature do you cook ground beef(Deg.F)?
hands To what temperature do you cook pork(Deg.F)?
09b. Minimize food handling,other than ready-to-eat,with bare C
hands To what temperature do you cook roasts(Deg.F)?
09c. Adequate utensil(s)for dispensing food/ice C To what temperature do you cook OTHER(Deg.F)?
090. Other N/A Describe re-heating procedures:
Are temperatures recorded/logged for cold holding foods/equipment?
12.Personnel With Infection Restricted Are foods cooked in advance and cooled?
12a. Food workers have no exposed infected lesions/burns N/O
Are leftovers saved?
12b. Personnel with infection restricted N/A
List products cooled:
12c. Communicable disease of worker reported to local health N/A Describe cooling methods:
director
13.Handwashing Facilities,Hands Washed,Clean Is cooling monitored for time and temp?
13a. Handwash facilities in all food prep/dispensing and warewash C Is the monitoring of cooling recorded?
areas Is there a produce washing policy?
13b. Handwash facilities in or immediately adjacent to toilet rooms C Describe what is washed and where:
13c. Handwash facilities accessible/convenient to use C Describe illness conditions when you would exclude a food worker from
13d. Personnel hands washed,clean/Proper handwash procedure C working:
What diseases related to foodborne illness are you required to report to the
13e. Handwashing at appropriate times C local health department?
130. Other N/A Is there a written illness policy that requires the food worker to report specific
15.Good Hygienic Practices illness conditions and diseases to the QFO?
15a. No eating/No smoking while working C Do you have a paid sick leave policy?
15b. Wounds covered adequately N/A Is there a language barrier between inspector and QFO?
15c. Proper sink used for handwashing C IF YES,indicate language spoken by QFO/DA:
150. Other N/A Can the QFO/DA read the inspection report?
Indicate who answered the above questions(Name):
24.Sanitization Rinse(hot water-chemical) Obtain signature of person who received the QFO responsibilities information
24a. Approved sanitizer available/adequate concentration of C at the time of the inspection:Signature on Page 2
sanitizer Indicate the title of the above person:(QFO,DA,Mgr,Cook,Owner,FW-
24b. Food-contact surfaces and utensils used for potentially C type all that apply)Food Service Manager
hazardous food sanitized at least every 4 hours
Inspection#:224 Note:This report is a two page form(total of 62 debitable items) Page 1 of 4
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: BETWEEN ROUNDS BAKERY SANDWICH CAFE AND CATERING Inspection Date: 01-Feb-2017
Address: 0019 JOHN FITCH BOULEVARD Owner or Operator: Joe Puiia
ADDITIONAL FOUR POINT ITEMS OTHER ITEMS
KEY:DNC[DOES NOT COMPLY] KEY:DNC[DOES NOT COMPLY]
06.Foods Not Re-served 02. Sources of food-original container,properly labeled 1-DNC
-Unwrapped foods not re-served C 05. Potentially hazardous food properly thawed C
-Potentially hazardous foods not re-served
10. Food dispensing utensils properly stored C
11.Toxic Chemicals
-Toxic chemicals stored properly,labeled properly,used properly C 14. Food worker:Clean outer clothes,effective hair restraints C
Sanitizer concentration not to exceed maximum permitted 16. Food-contact surfaces designed,constructed,maintained, 2-DNC
No unnecessary toxics on the premises installed,located
Pesticides/rodenticides properly dispensed
16. Food-contact surfaces designed,constructed,maintained, 2-DNC
29.Water Source Adequate,Safe installed,located
-Well/Well head protected from contamination C
Water quality in compliance 17. Nonfood-contact surfaces designed,constructed,maintained, C
Monitoring in compliance installed,located
31.Sewage Disposal Approved 18. Single service articles,storage,dispensing 2-DNC
-Sewage disposal operating as required C 19. No reuse of single service article C
34.No cross connections,back siphonage,backflow 20. Dishwashing facilities approved design,adequately C
Proper type/installation/backflow prevention device/air gap for: C constructed,maintained,installed,located
food equipment,soda system carbonator,chemical dispensers,hose
connections,beverage dispensers,ice and dish machines,toilet tanks 21. Equipment and utensils-preflushed,scraped,soaked and C
Proper drain for:food equipment,dish and ice machines racked
35.Toilet Facilities 22. Equipment and utensils-wash water clean,proper C
-Toilet facilities adequate,convenient,accessible,designed, C temperature
properly installed 23. Equipment and utensils-accurate thermometers provided, C
dish basket,if used
27. Nonfood-contact surfaces of utensils and equipment clean 1-DNC
28. Equipment/utensils,storage,handling C
32. 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#:224 Note:This report is a two page form(total of 62 debitable items) Page 2 of 4
RAN
_ T
INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH
CONTINUATION SHEET
Name of Establishment Town Date of Inspection
BETWEEN ROUNDS BAKERY SANDWICH C SOUTH WINDSOR 01-Feb-2017
INSPECTION
REMARKS
FORM#
OTHER ITEMS Inspector: Diane Collelo[10411
KEY:DNC[DOES NOT COMPLY] Name,Signature, 8603376182
Phone Number
44. Floors:Floor covering installed,constructed as required,good C
repair,clean
45. Floors graded,drained as required C
46. Floor,wall juncture covered C
47. Mats removable,good repair,clean C
48. Exterior walking,driving surfaces,good repair,clean C
49. Walls,ceilings attached,equipment properly constructed,good C
repair,clean.Wall and ceiling surfaces as required
50. Dustless cleaning methods used,cleaning equipment properly C
stored
51. Adequate lighting provided as required C
52. Room free of steam,smoke odors C
53. Rooms and equipment hoods,ducts,vented as required C
54. Rooms adequate,clean,adequate lockers provided,facilities C
clean
55. Establishment and premises free of litter,no insect/rodent C
harborage,no unnecessary articles
56. Complete separation from living/sleeping quarters and laundry C
57. Clean/soiled linens stored properly C
58. No live birds,turtles,or other animals(except guide dogs) C
59. Seats 75 or more:Nonsmoking area provided,sign(s)posted C
at entrance(s),smoking area indicated by sign(s)
Routine Inspection
DEMERIT SCORE
4' '3' '2' '1' Total Rating
0 0 3 2 8 92
Date Corrections Due: 01-May-2017
Person in Charge: Lynn Lewis
Name,Title,
Signature
Inspection#:224 Note:This report is a two page form(total of 62 debitable items) Page 3 of 4
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RANT�/lI
_ T
INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH
CONTINUATION SHEET
Name of Establishment Town Date of Inspection
BETWEEN ROUNDS BAKERY SANDWICH C SOUTH WINDSOR 01-Feb-2017
INSPECTION
REMARKS
FORM#
02. Granulated,powdered&liquid food not labeled
Sugar at drive up in hotel pan not labeled
03a. Soup(corn)152 deg
03b. Tuna salad 41 deg,sliced turkey 46deg,sliced turkey 39 deg,cubed ham 43deg,amer.cheese 45 deg,raw egg mix
46deg,sausage round 39 deg raw shell egg 41 deg,cream cheese 41 deg,40 deg,29 deg,grilled chix 43 deg,chix
salad 39 deg in WIC
04a. Thermometers in all units
08. WIF had boxes on floor,delivery today
13o. Coach and counsel food workers to wash hands between glove changes. This is required. One food worker came back
from break and washed hands,excellent! Next time debit as four point violation if no washing between glove changes
16. Cracked,gouged cutting board
Bagel cold prep cutting board needs sanding or replacing
16. Food-Contact Surfaces
Drive up counter facing attached with scotch tape,some facing missing, needs repair and or replacement.
18. Plastic spoons,forks,knives,take-out containers stored food-contact ends up
Paper plates near cup dispenser(open)not inverted. Jumbled knives(disposable)at bagel station.
24a. Sanitizer Quat cloth buckets 200ppm
26a. Any food-contact surface unclean
Many reach ins had crumb and food debris buildup that is heavy. Needs more frequent daily cleaning
26c. Any food-contact surface unclean
Slicer blade cover unclean. Unit has several dried food debris.
27. Outside of ice machine and other equipment dirty
Outside facing of sandwich cold prep doors unclean,WIC door sticky on handles,several reachins with splash on
outside of units
Needs daily cleaning schedule.
Inspection#:224 Note:This report is a two page form(total of 62 debitable items) Page 4 of 4