HomeMy WebLinkAboutInspection 69 John Fitch Boulevard STATE OF CONNECTICUT&FOCUSED FOOD SERVICE INSPECTION REPORT - DEPARTMENT OF PUBLIC HEALTH
Establishment: EASTERN RESTAURANT CHINESE Inspection Date: 23-Mar-2017 Time: 11:35 am Routine Inspection
Address/City: 0069 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 C
010. Other N/A 25b. Wiping cloths kept in sanitizer between uses 1-DNC
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/O 26b. Single use gloves changed when soiled C
26c. Food-contact surfaces clean C
03d. Proper re-heating of food C
260. Other N/A
03e. Proper internal cooking and consumer advisory posted N/A
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 1-DNC
04a. Food thermometer available and accurate 2-DNC
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 N/O
07b. Raw meats not stored/prepared near ready-to-eat foods 2-DNC 62. Written documentation of training program N/O
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/A
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 C Is there a language barrier between inspector and QFO?
15c. Proper sink used for handwashing CI 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 2-DNC 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#:231 Note:This report is a two page form(total of 62 debitable items) Page 1 of 5
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: EASTERN RESTAURANT CHINESE Inspection Date: 23-Mar-2017
Address: 0069 JOHN FITCH BOULEVARD Owner or Operator: Tianfa Lu
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 2-DNC
-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 N/O
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 16. Food-contact surfaces designed,constructed,maintained, 2-DNC
Monitoring in compliance 1 installed,located
31.Sewage Disposal Approved 17. Nonfood-contact surfaces designed,constructed,maintained, 1-DNC
-Sewage disposal operating as required C installed,located
34.No cross connections,back siphonage,backflow 17. Nonfood-contact surfaces designed,constructed,maintained,
Proper type/installation/backflow prevention device/air gap for: C installed,located
food equipment,soda system carbonator,chemical dispensers,hose 17. Nonfood-contact surfaces designed,constructed,maintained, 1-DNC
connections,beverage dispensers,ice and dish machines,toilet tanks installed,located
Proper drain for:food equipment,dish and ice machine 17. Nonfood-contact surfaces designed,constructed,maintained, 1-DNC
35.Toilet Facilities installed,located
-Toilet facilities adequate,convenient,accessible,designed, C 18. Single service articles,storage,dispensing C
properly installed
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
temperature
23. Equipment and utensils-accurate thermometers provided, C
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
28. Equipment/utensils,storage,handling C
32. Proper disposal of waste water C
33. Plumbing location,installation,maintenance 1-DNC
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#:231 Note:This report is a two page form(total of 62 debitable items) Page 2 of 5
RAN
_ T
INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH
CONTINUATION SHEET
Name of Establishment Town Date of Inspection
EASTERN RESTAURANT CHINESE SOUTH WINDSOR 23-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 1-DNC
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 6 8 20 80
Date Corrections Due: 23-Jun-2017
Person in Charge: Tianfa Lu
Name,Title, OFO
Signature
Inspection#:231 Note:This report is a two page form(total of 62 debitable items) Page 3 of 5
RAN
_ T
INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH
CONTINUATION SHEET
Name of Establishment Town Date of Inspection
EASTERN RESTAURANT CHINESE SOUTH WINDSOR 23-Mar-2017
INSPECTION
REMARKS
FORM#
01 b. Need separate storage for dented cans,corrected at time of inspection,but next time violation
02. Granulated,powdered&liquid food not labeled
Flours unlabeled,some granulated as well
03a. Hot rice white 156,Hot fried rice 161 deg
03b. Good,prepping pork in large bowl 48deg, meat on counter under broiler general tsao43deg,pork 43deg,egg roll 43deg;
vitamin rir raw chix 41 deg,chix finger 41 deg;cold prep sautee raw chix 41 deg,cooked chix 43deg,sprouts 41 deg
03b. WIC pork raw 47deg just prepped ok, raw shrimp 42 deg
04a. Poorly placed thermometer,not in warmest location
Several rir's had thermos in back of unit. Bistem thermometer available
05. PHF thawing at room temperature
Raw shrimp on table thawing in bucket protected
07b. Food uncovered in storage
Several RIR's,and chest freezers had uncovered product,raw meat and rte uncovered
07b. Raw meat stored above or adjacent to RTE foods
Raw chix stored over cream cheese,corrected
08. Food stored on floor
Large bowl of pork,raw, marinating on floor of wic
13d. coach and counsel of one food worker to use soap,ok otherwise other workers proper hand wash procedure
16. #10 can reused for storing food,corrugated aluminum pans reused
16. Foil or cardboard on shelves of reach-in refrigerator or prep.table
WIC, RIR's, RIF's,preptables ALL have cardboard lining shelves, needs to be removed
16. Garbage bag or other nonfood grade plastic containers used for food storage
Food in chest freezers using shopping bags
17. Cardboard or foil on shelves of walk-in,rusty or broken shelves wherever used as nonfood-contact surfaces
17. Milk crates or soda crates used as shelves
Crates used as shelves in WIC
17. Shelves of walk-in refrigerator rusted
24a. Not conducting proper sanitizing procedure
24a. Not sanitizing food contact surfaces between use for raw potentially hazardous foods and ready-to-eat foods
24b. Approved sanitizer:Label does not state preparation and use as sanitizer for food-contact surfaces and EPA registration
number
25b. Moist wiping cloths not held in required concentrations of approved sanitizing solution between uses
26a. Interior of reach-in refrigerator unclean
Sautee food prep heavy soiling,unused cold prep table under takeout area very bad smell,person coming to fix next
week. Needs to be sanitized before use
26a. Interior of reach-in refrigerator unclean
RIR vitamin water has mold under soda bottles
26a. Top lids of canned foods unclean
Food cans in dry goods area heavy soiling on top of cans
27. Counter tops/tables dirty
27. Refrigerator door gaskets dirty
27. Shelves of walk-in refrigerator dirty
27. Shelves of walk-in refrigerator dirty
33. Leaking,dirty grease trap
Grease trap near smoker uncovered bus bin,oil on floor. Grease trap at 3 bay unclean around floor area
38a. No disposible towels
Inspection#:231 Note:This report is a two page form(total of 62 debitable items) Page 4 of 5
RAN
_ T
INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH
CONTINUATION SHEET
Name of Establishment Town Date of Inspection
EASTERN RESTAURANT CHINESE SOUTH WINDSOR 23-Mar-2017
INSPECTION
REMARKS
FORM#
38a. No disposible towels
No towels at either handsink
44. Hard to reach areas of floors and walkin heavy soiling
46. No coving where needed,in good repair all junctures closed
49. Dirty walls, including walk-in and attached evaporator fan
Unclean walls throughout behind handwash sinks,prep areas,3 bay,wic walls heavy soiling,heavy dust buildup on
ceiling and evaporator fan
60. Tianfa Lu
61. Permit application given to sign due April 12
Inspection#:231 Note:This report is a two page form(total of 62 debitable items) Page 5 of 5