HomeMy WebLinkAboutInspection 180 Sullivan Avenue STATE OF CONNECTICUT - FOCUSED FOOD SERVICE INSPECTION REPORT - DEPARTMENT OF PUBLIC HEALTH
Establishment: Inspection Date: 03-Feb-2017 Time: 10:36 am Routine Inspection
Address/City: 0280 SULLIVAN AVENUE,SOUTH WINDSOR Health Dept: South Windsor Class: 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 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 C
03b. Cold holding less than or equal to 45F C clean
03c. Proper cooling of food C 26b. Single use gloves changed when soiled C
03d. Proper re-heating of food C 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 C 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 N/A 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 N/A
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 C
Are leftovers saved?
12b. Personnel with infection restricted C
List products cooled:
12c. Communicable disease of worker reported to local health C 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 N/O working:
What diseases related to foodborne illness are you required to report to the
13e. Handwashing at appropriate times N/O 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 C 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)
hazardous food sanitized at least every 4 hours
Inspection#:302 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 Ave.
Establishment: Inspection Date: 03-Feb-2017
Address: 0280 SULLIVAN AVENUE Owner or Operator:
ADDITIONAL FOUR POINT ITEMS OTHER ITEMS
KEY:DNC[DOES NOT COMPLY] KEY:DNC[DOES NOT COMPLY]
06.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
29.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
31.Sewage Disposal Approved 51. Adequate lighting provided as required C
-Sewage disposal operating as required C
52. Room free of steam,smoke odors C
34.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
food equipment,soda system carbonator,chemical dispensers,hose 54. Rooms adequate,clean,adequate lockers provided,facilities C
connections,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
35.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
58. No live birds,turtles,or other animals(except guide dogs) C
KEY:DNC[DOES NOT COMPLY] 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 C 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, C 4' '3' '2' 'V Total Rating
installed,located 0 0 2 2 6 94
17. Nonfood-contact surfaces designed,constructed,maintained, C Date Corrections Due: 03-Feb-2018
installed,located
Person in Charge: Wagar Ahmed
18. Single service articles,storage,dispensing 2-DNC Name,Title,
18. Single service articles,storage,dispensing 2-DNC Owner
Signature
19. No reuse of single service article C
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 Inspector: Diane Collelo[1041]
temperature Name,Signature,
23. Equipment and utensils-accurate thermometers provided, C Phone Number 8603376182
dish basket,if used A
27. Nonfood-contact surfaces of utensils and equipment clean C
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 1-DNC
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 1-DNC
approved frequency
42. Vermin Control:No insects/rodents present C
43. Outer openings protected against entrance of insects/rodents C
Inspection#:302 Note:This report is a two page form(total of 62 debitable items) Page 2 of 3
RAN
_ T
INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH
CONTINUATION SHEET
Name of Establishment Town Date of Inspection
SOUTH WINDSOR 03-Feb-2017
INSPECTION REMARKS
FORM#
03b. RIR sandwiches egg and cheese 41deg,milk from rir 39deg,half&half machine 38deg,WIC milk ambient 37deg
04c. Yes
18. Plastic spoons,forks, knives,take-out containers stored food-contact ends up
At customer self serve alley
18. Straws or hollow stirrers not individually wrapped or dispensed in a sanitary manner
Hollow stirrers at coffee station in paper cup,unprotected
23. Has chlorine test strips
26c. Interior of reach-in refrigerator unclean
Rubber mat inside countertop rir caked with milk/dairy needs to be cleaned,sanitized or replaced.
37. Uncovered waste receptacle in ladies room for sanitary napkin disposal
Unisex bathroom
41. Needs to be cleaned. Pics taken at time of inspection. Given 3 weeks to pick up debris.
Inspection#:302 Note:This report is a two page form(total of 62 debitable items) Page 3 of 3
Inspection Report Food STATE OF CONNECTICUT
Service Establishments DEPARTMENT OF PUBLIC HEALTH
410 Capitol Avenu, MS#51 FDP, Hartford,CT 06134
Inspection#: 258
Establishment Class:
Name of Establishment:QUICK STOP EXXON GAS STATION Town: SOUTH WINDSOR
Street Address: 0180 SULLIVAN AVENUE
Inspection 01-Jan-1900 12:00 am
Owner or Operator: Date and Time:
Based on an inspection this day,the iterns marked below identify t e vio ations in operation or facilities which must be corrected by the date specified below.
Sources of Food 5. Clean wiping cloths C 0. Dustless cleaning methods used, C
1.Approved source,wholesome, C 6. Food-contact surfaces of utensils C leaning equipment properly stored
nonadulterated nd equipment clean Lighting and Ventilation
On-
02. Original container, properly labeled C 7.Nonfood-contact surfaces of C 51.Adequate lighting provided as C
utensils and equipment clean required
Food Protection 8. Equipment/utensils,storage, C
52. Room free of steam,smoke odors C
3. Potentially hazardous food meets C handling 53. Rooms and equipment hoods, C
emperature requirements during Water Su
torage, preparation,display,service, Supply ucts,vented as required
nd transportation E30. Hot
ter source adequate,safe C Dressing Rooms and Lockers
4.Adequate facilities to maintain C and cold water under pressure, C 4. Rooms adequate,clean,adeqproduct temperature,thermometers d as required lockers provided,facilities clean
provided Sewage Disposal
5. Potentially hazardous food properly C Housekeeping
hawed 31. Sewage disposal approved C 5. Establishment and premises free of C
6. Unwrapped or potentially C 32. Proper disposal of waste water C litter, no insect/rodent harborage, no
hazardous food not reserved Plumbing unnecessary articles
7. Food protected during storage, C 33. Location, installation, maintenance C 6. Complete separation from C
preparation,display,service and 34. No cross connection, back C living/sleeping quarters and laundry
ransportation iphonage, backflow P7. Clean/soiled linens stored properly C
8. Food containers stored off the floor C Toilet Facilities 8. No live birds,turtles,or other C
09. Handling of food minimized C nimals(except guide dogs)
10.Food dispensing utensils properly C 35.Adequate,convenient,accessible, C Nonsmoking Areas
toyed designed, installed
6.Toilet rooms enclosed with C 9. Seats 75 or more: Nonsmoking C
11.Toxic items properly stored, C rea provided,sign(s)posted at
labeled, used elf-closing door ntrance(s),smoking area indicated by
37. Proper fixtures provided,good C ign(s)
Personnel repair,clean
12. Personnel with infection restricted C Handwashing Facilities Qualified Food Operator
Cleanliness of Personnel 0.Qualified Food Operator C
38. Suitable hand cleaner and sanitary C 1. Designated Alternate C
13. Handwashing facilities provided, C owels or approved hand drying
personnel hands washed,clean Jevices provided,tissue waste 62.Written documentation of training C
14. Clean outer clothes,effective hair C receptacles provided program
restraints Garbage/Rubbish Storage and Disposal 3. Notes Text
15. Good hygienic practices,smoking C 39.Approved containers,adequate C
restricted number,covered, rodant proof,clean
Equipment&Utensils: Design,Construction 40.Storage area/rooms,enclosures- C
&Installation properly constructed,clean RISK FACTOR VIOLATIONS IN RED
16. Food-contact surfaces designed, C 41. Garbage disposed of in an C
onstructed, maintained,installed, approved manner,at approved DEMERIT SCORE
located Frequency '4' '3' '2' -V Total Rating
17. Nonfood-contact surfaces C Vermin Control
esigned,constructed, maintained, 0 1 0 0 0 0 100
installed, located 42. Presence of insects/rodents C
18.Single service articles,storage, C 43. Outer openings protected against C Date Corrections Due: 01-Jan-1900
dispensingentrance of insects/rodents Signature of
19. No reuse of single service article C Floors,Walls and Ceilings Person in
0. Dishwashing facilities approved C 44.Floors: Floor covering installed, C Charge:
design,adequately constructed, constructed as required,good repair,
maintained, installed, located clean
Equipment&Utensils: Cleanliness 45. Floors graded,drained as required C
1. Preflushed,scraped,soaked and C 46. Floor,wall juncture covered C
racked 47. Mats removable,good repair,clean C
2.Wash water clean, proper C 48. Exterior walking,driving surfaces, C SIGNED Heather Oatis [1040]
emperature good repair,clean (Inspector):
3.Accurate thermometers provided, 49.Walls,ceilings attached,equipment C
ish basket, if used properly constructed,good repair,
4. Sanitization rinse(hot water- C lean.Wall and ceiling surfaces as
hemical) required 1 4 0
Inspection#: 258 DESCRIBE DEFICIENCIES ON CONTINUATION SHEEETS Page 1 of 2
I
RAN
T
INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH
CONTINUATION SHEET
Name of Establishment Town Date of Inspection
QUICK STOP EXXON GAS STATION SOUTH WINDSOR 01-Jan-1900
INSPECTION REMARKS
FORM#
Inspection#: 258 Page 2 of 2