HomeMy WebLinkAboutInspection 1735 Ellington Road STATE OF CONNECTICUT&FOCUSED FOOD SERVICE INSPECTION REPORT - DEPARTMENT OF PUBLIC HEALTH
Establishment: SAILS PIZZERIA-TOWN CENTER-BUILDING ENTRANC Inspection Date: 08-Mar-2017 Time: 11:28 am Routine Inspection
Address/City: 1735 ELLINGTON 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[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 C 25a. Cloths and/or sponges in good repair and clean N/O
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 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 3-DNC
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 2-DNC
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 2-DNC To what temperature do you cook roasts(Deg.F)?
hands
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 iiiiiillness 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 2-DNC type all that apply)
hazardous food sanitized at least every 4 hours
Inspection#:225 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: SAILS PIZZERIA-TOWN CENTER-BUILDING ENTRANCE Inspection Date: 08-Mar-2017
Address: 1735 ELLINGTON ROAD Owner or Operator: Sal Mazzarella
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, C
No unnecessary toxics on the premises installed,located
Pesticides/rodenticides properly dispensed
29.Water Source Adequate,Safe 17. Nonfood-contact surfaces designed,constructed,maintained, 1-DNC
-Well/Well head protected from contamination C installed,located
Water quality in compliance 18. Single service articles,storage,dispensing C
Monitoring in compliance 19. No reuse of single service article C
31.Sewage Disposal Approved 20. Dishwashing facilities approved design,adequately C
-Sewage disposal operating as required C constructed,maintained,installed,located
34.No cross connections,back siphonage,backflow
21. Equipment and utensils-preflushed,scraped,soaked and C
Proper type/installation/backflow prevention device/air gap for: C racked
food equipment,soda system carbonator,chemical dispensers,hose
connections,beverage dispensers,ice and dish machines,toilet tanks 22. Equipment and utensils-wash water clean,proper C
Proper drain for:food equipment,dish and ice machines temperature
35.Toilet Facilities 23. Equipment and utensils-accurate thermometers provided, C
-Toilet facilities adequate,convenient,accessible,designed, C dish basket,if used
properly installed
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
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. 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#:225 Note:This report is a two page form(total of 62 debitable items) Page 2 of 4
W
AN
INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH
CONTINUATION SHEET
Town Date of Inspection
SALS PIZZERIA-TOWN CENTER-BUILDIN OUTH WINDSOR 08-Mar-2017
Name of Establishment -Tsoc
INSPECTION REMARKS
FORM#
OTHERITEMS 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
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 1-DNC
58. No live birds,turtles,or other animals(except guide dogs) C
59. Seats 75 or more:Nonsmoking area provided,sign(s)posted
at entrance(s),smoking area indicated by sign(s)
Routine Inspection
DEMERIT SCORE
4- -3- -2- -1- Total Rating
0 1 4 7 18 8299
Date Corrections Due: 08-Jun-2017
Person in Charge: Sal Mazzarella
Name,Title, Owner
Signature
Inspection#:225 Note:This report is a two page form(total of 62 debitable items) Page 3 of 4
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INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH
CONTINUATION SHEET
Name of Establishment Town Date of Inspection
SALS PIZZERIA-TOWN CENTER-BUILDIN SOUTH WINDSOR 08-Mar-2017
INSPECTION
REMARKS
FORM#
02. Granulated,powdered&liquid food not labeled
Granulated white(salt/sugar?)not labled at back floor mixer area
09b. Assembling burgers or sandwiches with bare hands
Should use gloves or deli papers
17. Deteriorated door gasket of refrigeration units
Pizza prep RIR's heavy cracking and breaking
24b. Not conducting proper sanitizing procedure
No sanitizer available during prep and service
26a. Interior of reach-in refrigerator unclean
Heavy soiling inside Pizza RIR at front. Food debris and black buildup
26c. Nozzles of soda dispensers unclean
Heavy buildup on nozzles and backssplash of machine. White buildup(heavy)in well of soda machine.
27. Outside of ice machine and other equipment dirty
Out side of RIR's,cold prep tables doors and handles heavy food buildup
27. Refrigerator door gaskets dirty
Pizza RIR's
27. Sides of equipment dirty
Stove equipment and fryer area unclean between units
44. Hard to reach areas of floors in all areas heavy soiling;WIC heavy soiling hard to reach areas
49. Dirty walls, including walk-in and attached evaporator fan
Unclean, heavy dust covered ceiling in walkin,over proofing racks and food racks
49. Unclean attached ventilation hood
Grease and dust buildup over stove, no sticker showing last cleaning
50. Mops not hung to air dry
Brooms and mops stored on floor throughout not hung
57. Dirty towels,sponges in storage
Dirty towel at back prep area near mixers,not in proper area
60. The QFO is not full-time and in a supervisory capacity
60. There is no QFO as required for Class III and IV establishments
Spoke with Sal concerning hiring Paul his son. Will send 60 day notice and regulations regarding QFO to be hired in a
full time capacity and have certificate.
61. Sal,Owner
62. No written(or acceptable electronic)training program available on-site
62. No written(or acceptable electronic)training records for individual employees on-site
Gave QFO forms,DA form,permit application forms
Inspection#:225 Note:This report is a two page form(total of 62 debitable items) Page 4 of 4