HomeMy WebLinkAboutInspection 575 John Fitch Boulevard STATE OF CONNECTICUT; FOCUSED FOOD SERVICE INSPECTION REPORT - DEPARTMENT OF PUBLIC HEALTH
Establishment: VILLA PIZZA Inspection Date: 01-Mar-2017 Time: 10:47 am Routine Inspection
Address/City: 0575 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
Ole. Potentially hazardous foods received at proper temperature N/O 25a. Cloths and/or sponges in good repair and clean 1-DNC
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
26c. Food-contact surfaces clean C
03d. Proper re-heating of food N/O
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 2-DNC 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 OF Are foods cooked in advance and cooled?
12a. Food workers have no exposed infected lesions/burns C
12b. Personnel with infection restricted C Are leftovers saved?
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 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 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#:295 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 Ave.
Establishment: VILLA PIZZA Inspection Date: 01-Mar-2017
Address: 0575 JOHN FITCH BOULEVARD Owner or Operator: Ali
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 C
-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 1-DNC
11.Toxic Chemicals
-Toxic chemicals stored properly,labeled properly,used properly C 10. Food dispensing utensils properly stored
Sanitizer concentration not to exceed maximum permitted 14. Food worker:Clean outer clothes,effective hair restraints C
No unnecessary toxics on the premises
Pesticides/rodenticides properly dispensed 16. Food-contact surfaces designed,constructed,maintained, C
29.Water Source Adequate,Safe installed,located
-Well/Well head protected from contamination C 17. Nonfood-contact surfaces designed,constructed,maintained, 1-DNC
Water quality in compliance installed,located
Monitoring in compliance 18. Single service articles,storage,dispensing C
31.Sewage Disposal Approved 19. No reuse of single service article C
-Sewage disposal operating as required 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 21. Equipment and utensils-preflushed,scraped,soaked and C
connections,beverage dispensers,ice and dish machines,toilet tanks racked
Proper drain for:food equipment,dish and ice machines 22. Equipment and utensils-wash water clean,proper C
35.Toilet Facilities temperature
-Toilet facilities adequate,convenient,accessible,designed, C 23. Equipment and utensils-accurate thermometers provided, C
properly installed
dish basket,if used
27. Nonfood-contact surfaces of utensils and equipment clean 1-DNC
27. Nonfood-contact surfaces of utensils and equipment clean 1-DNC
27. Nonfood-contact surfaces of utensils and equipment clean 1-DNC
27. Nonfood-contact surfaces of utensils and equipment clean 1-DNC
27. Nonfood-contact surfaces of utensils and equipment clean
27. Nonfood-contact surfaces of utensils and equipment clean 1-DNC
28. Equipment/utensils,storage,handling C
32. Proper disposal of waste water 1-DNC
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. jGarbage/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#:295 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
VILLA PIZZA South Windsor 01-Mar-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 1-DNC
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 1-DNC
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 1 7 9 91
Date Corrections Due: 01-Jun-2017
Person in Charge: Al Hussein
Name,Title, OFO
Signature
Inspection#:295 Note:This report is a two page form(total of 62 debitable items) Page 3 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
VILLA PIZZA South Windsor 01-Mar-2017
INSPECTION REMARKS
FORM#
03b. Excellent:WIC chicken raw 41deg,pizza cold prep tzatziki 39deg,cheese shreds 41deg,chopped tomato
39deg;customer expo pudding 39 deg. Dessert expo to left only nonPHF held,no cold holding; Baklava expo eggplant
39 deg
07b. Cracked or broken shell eggs located in establishment
Wic shell eggs in flat stored over box of peppers,corrected;cracked eggs disposed
07b. Food stored on floor
Chicken in boxes stored in WIC directly on floor
10. In-use tongs hanging from equipment(when can become contaminated)
Tongs hanging on stove handles
10. In-use tongs hanging from equipment(when can become contaminated)
17. Deteriorated door gasket of refrigeration units
Pizza cold prep gaskets hanging inside unit need repair or replace
24a. No prep or service at time of inspection
25a. Unclean wiping cloths,sponges,scrub pads also in disrepair
On counters throughout establishment
27. Equipment and Utensils Clean
RIF's in back heavy debris build up in all units inside bottom
27. Outside of ice machine and other equipment dirty
Outside of RIR's and RIF's heavy soiling
27. Shelves of walk-in refrigerator dirty
27. Shelves of walk-in refrigerator dirty
27. Sides of equipment dirty
In cook areas and grill areas
27. Utensil drawer dirty
At vertical broilers heavy soiling in drawer needs cleaning
32. Accumulation of condensate in bottom of refrigerator
Pizza cold prep large amount of water pooling inside bottom. Needs cleaning
44. Unclean floors in hard to reach areas of kitchen,storage,prep areas.
49. Dirty walls, including walk-in and attached evaporator fan
Walls throughout establishment heavy soiling on walls,ceilings in prep and service area.
Inspection#:295 Note:This report is a two page form(total of 62 debitable items) Page 4 of 4