HomeMy WebLinkAboutInspection 1739 Ellington Road STATE OF CONNECTICUT&FOCUSED FOOD SERVICE INSPECTION REPORT - DEPARTMENT OF PUBLIC HEALTH
Establishment: STOP AND SHOP SUPERMARKET AND PHARMACY-T Inspection Date: 08-Mar-2017 Time: 10:25 am Routine Inspection
Address/City: 1739 ELLINGTON ROAD,SOUTH WINDSOR Health Dept: South Windsor Class: 3
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 N/O 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 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
04c. Thermometers appropriately placed in cooler units 2-DNC 38c. Handwash sink(s)clean/waste receptacle at handwash sink. 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 N/A 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)
hazardous food sanitized at least every 4 hours
Inspection#:229 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: STOP AND SHOP SUPERMARKET AND PHARMACY-TOWN CENTER-BUILDING ENTRANC Inspection Date: 08-Mar-2017
Address: 1739 ELLINGTON ROAD Owner or Operator: Melissa Pijar,AHold corport
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 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,
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, 1-DNC
Monitoring in compliance installed,located
31.Sewage Disposal Approved 18. Single service articles,storage,dispensing C
-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 C
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. 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#:229 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
STOP AND SHOP SUPERMARKET AND PHA SOUTH WINDSOR 08-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 C
repair,clean
45. Floors graded,drained as required 1-DNC
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 1-DNC
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 5 11 89
Date Corrections Due: 08-Jul-2017
Person in Charge:
Name,Title, Melinda Larson,temporary Manager
Signature
Inspection#:229 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
STOP AND SHOP SUPERMARKET AND PHA SOUTH WINDSOR 08-Mar-2017
INSPECTION
REMARKS
FORM#
03b. WIC rotisserie chick cooling on rack 38 deg on speed rack,raw whold chix on rotisserie spit 38deg, pasta salad 38deg,
sushi case ambient 34deg,mayo rir ambient 34deg,customer expo meat case in back chick cooked 43deg,customer
salad expo egg
03b. egg said 38deg, meatballs 39deg;grab&go ambient 38 deg,sliced tomato in rir near rotisserie ovens 38 deg(sandwich
prep)
04c. Food thermometer not readily accessible
Several rir's no thermometer visible, particularly sushi case,mayo rir's or bistem thermometer in back of unit
13d. Excellent handwashing procedure
16. Cracked,gouged cutting board
At meat expo in back of deli customer expo. Needs sanding or replacement
16. Cracked,gouged cutting board
17. Deteriorated exterior of chest freezer
Chest rir holding mayo jugs near rotisserie oven outside of unit held in place with duct tape bottom right.
23. Quat strips available at 3 bay
24a. Quat in 3 bay 200 ppm
26a. Interior of reach-in refrigerator unclean
buildup of food debris in rir's at rotisserie,
32. Accumulation of condensate in bottom of refrigerator
RIR at rotissierie with duct tape in corner condensate in gaskets and some on bottom inside of unit
45. Flooring
Standing water at 3 bay area near drain. Squeegeed often to prevent buildup and unclean accumulation
49. Paint peeling from walls
Chipping paint at walls behind sandwich tables at cutting board juncture of wall. Chipping paint in meat case in deli.3
bay sink grout between wall and back of sink stained and appears moldy. Needs to be replaced
50. Storage of cleaning equipment in kitchen
brooms and squeegees stored on floor not hung,no active cleaning
Food permit app given to manager at time of inspection due March 22
Inspection#:229 Note:This report is a two page form(total of 62 debitable items) Page 4 of 4