HomeMy WebLinkAboutInspection 976 Sullivan Avenue STATE OF CONNECTICUT&FOCUSED FOOD SERVICE INSPECTION REPORT - DEPARTMENT OF PUBLIC HEALTH
Establishment: THE RED CABIN-COLONY SHOPS PLAZA-OCCUPANC Inspection Date: 04-Apr-2017 Time: 10:38 am Routine Inspection
Address/City: 0976 SULLIVAN AVENUE,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 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
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 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 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 2-DNC 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 N/O 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#:240 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: THE RED CABIN-COLONY SHOPS PLAZA-OCCUPANCY UNIT Inspection Date: 04-Apr-2017
Address: 0976 SULLIVAN AVENUE Owner or Operator: Todd Pineo
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 1-DNC
-Unwrapped foods not re-served C repair,clean
-Potentially hazardous foods not re-served 44. Floors:Floor covering installed,constructed as required,good 1-DNC
11.Toxic Chemicals repair,clean
-Toxic chemicals stored properly,labeled properly,used properly C 45. Floors graded,drained as required C
Sanitizer concentration not to exceed maximum permitted
No unnecessary toxics on the premises 46. Floor,wall juncture covered C
Pesticides/rodenticides properly dispensed 47. Mats removable,good repair,clean C
29.Water Source Adequate,Safe 48. Exterior walking,driving surfaces,good repair,clean C
-Well/Well head protected from contamination C
Water quality in compliance 49. Walls,ceilings attached,equipment properly constructed,good 1-DNC
Monitoring in compliance repair,clean.Wall and ceiling surfaces as required
31.Sewage Disposal Approved 50. Dustless cleaning methods used,cleaning equipment properly C
-Sewage disposal operating as required C I stored
34.No cross connections,back siphonage,backflow 51. Adequate lighting provided as required C
Proper type/installation/backflow prevention device/air gap for: C 52. Room free of steam,smoke odors C
food equipment,soda system carbonator,chemical dispensers,hose
connections,beverage dispensers,ice and dish machines,toilet tanks 53. Rooms and equipment hoods,ducts,vented as required C
Proper drain for:food equipment,dish and ice machine 54. Rooms adequate,clean,adequate lockers provided,facilities C
35.Toilet Facilities clean
-Toilet facilities adequate,convenient,accessible,designed, C 55. Establishment and premises free of litter,no insect/rodent C
properly installed harborage,no unnecessary articles
OTHER ITEMS 56. Complete separation from living/sleeping quarters and laundry C
KEY:DNC[DOES NOT COMPLY] 57. Clean/soiled linens stored properly C
02. Sources of food-original container,properly labeled C 58. No live birds,turtles,or other animals(except guide dogs) C
05. Potentially hazardous food properly thawed C 59. Seats 75 or more:Nonsmoking area provided,sign(s)posted C
at entrance(s),smoking area indicated by sign(s)
10. Food dispensing utensils properly stored 1-DNC Routine Inspection
14. Food worker:Clean outer clothes,effective hair restraints C
16. Food-contact surfaces designed,constructed,maintained, 2-DNC
installed,located DEMERIT SCORE
17. Nonfood-contact surfaces designed,constructed,maintained, C 4' '3' '2' -V Total Rating
installed,located 0 0 4 4 12 88
18. Single service articles,storage,dispensing C Date Corrections Due: 06-Jul-2017
19. No reuse of single service article C Person in Charge: Laura Pineo
20. Dishwashing facilities approved design,adequately C Name,Title, Mgr
constructed,maintained,installed,located Signature g
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 Inspector: Diane Collelo[10411
27. Nonfood-contact surfaces of utensils and equipment clean 1-DNC Name,Signature,
28. Equipment/utensils,storage,handling C
Phone Number 8603376182
32. Proper disposal of waste water C 7V44
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#:240 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
THE RED CABIN-COLONY SHOPS PLAZA-O SOUTH WINDSOR 04-Apr-2017
INSPECTION
REMARKS
FORM#
03a. Griddle:homefires149deg;hollandaise in bain marie 160deg
03b. cold prep sausage 51 deg voluntary discard,all other items at:hash 39 deg,chopped tomato 39 deg,pooled eggs 41
deg; RIR 3&4 raw sausage 39 deg, raw shell egg 41 deg;RIR 1&2 chopped melon 41 deg,cooked homefries 44 deg;
server alley creamers 44 deg
04a. Thermometer for refrigeration equipment not registering accurate temperature
server alley thermo broken needs replacing
07b. Food Protection-Other
Cold prep on cook line raw pooled eggs dry splash drips over feta cheese in rir potential to contaminate rte foods
07f. Not using pasteurized eggs if pooling eggs
Omelet mix pooling in cold prep table
10. In-use knives,spoons stored in sanitizing solution
Coach and counsel to not store knives in sanitizer,can use water 140 deg or higher
13d. Excellent handwashing!!!
16. Cracked or rusty interior liner/shelving of reach-in refrigerator
several rir's have rusted shelving
24a. Sanitizer cloth buckets 200ppm,3 bay 200ppm
26a. Interior of reach-in refrigerator unclean
Several rir's have light mold buildup on doors or some of the shelves
27. Exhaust hood grease screens/baffles dirty
Heavy grease buildup on grease screens and ansels
35. men and women's rest rooms clean and stocked,covered trash in ladies'room
44. hard to reach areas of floors light food debris buildup
44. Missing floor tiles
49. Unclean attached ventilation hood
Heavy grease buildup
Inspection#:240 Note:This report is a two page form(total of 62 debitable items) Page 3 of 3