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Home My WebLink AboutInspection 350 Foster Street (2) "6*F CONNECTICUT ! D FOOD SERVICE INSPECTION R ORT • DEPART ENT OF Establishment: ,� f jj /c-C_ Et r f c ,�_Tnspection Date: Time: R nsp R insp ddress/City: _ Sb FOS�7,—t� Heait ep: o ,,7-{ w�it�� Cn' Clasp: 1 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 C I N/0 N/A INCD KEY: C[complies] N/O[not observed] NIA[not applicable] 60 Qualified Food Operator / 3 DNC[does not comply] 0[other] RTE[ready-to-eat] 61 Designated Alternate 2 121 Personnel with infection restricts C NIO WA 4 q Food workers have no exposed infected lesions/burns 62 Written documentation of training program 2 B Personnel with infection restricted 1 Approved source,wholesome,nonadulterated C N/0 N/A 4 C Communicable disease of worker reported to local health director A I Approved shellfish,finfish,meat&poultry USDA approved 13 Handwashing facilities provided, hands washed,clean C N/0 N/A 4 B Food cans in good condition(not dented,rusty,bloated,leaking) A Handwa0 facilities in all food prep/dispen g&wyewasareas C Wholesome/nonadu Iterated foods/safe V oo B Ha w facilities in or imme j o toilet oms ro D Commercial products(no home grown/canned food) C H n h a lilies s n use E Potentially hazardous foods received at propertemperature D ersonnel wa roper handwash procedure E Handwas n al appropriate times 3 Potentially hazardous food meets temperature requirements C WO WA 4 0 during storage,preparation,display,service and transportation 15 Good hygienic practices C NIO NIA 2 A Hot holding greater than or equal to 140°F. (whole beef/pork roasts 130oF.) A ❑ No eating ❑ No smoking while working B Cold holding less than or equal to 45 F. B Wounds covered adequately C Proper cooling V C Proper sink used for handwashing D Proper re-heating 0 E Proper internal cooking/consumer advisory posted 1� 24 Sanitizationrinse (hotwater-chemical) C N/0 WA 2 0 A Approved sanitizer available/adequate concentration of sanitizer 4 Adequate facilities to maintain product C WO WA 2 B Food-contact surfaces and utensils used for potentially temperature,thermometers provided hazardous food sanitized at least every 4 hours A Food thermometer available and accurate C Adequate ❑dishwashersanitizer ❑final rinse temp B Properfood thermometer for product V _L Proper sanitizing procedure C Thermometers appropriately placed in cooler units E Sanitizing between raw animal origin&ready-to-eat food 0 O 25 Clean wiping cloths C WO WA 1 7 Food protected during storage,preparation, C NIO NIA 2 q Cloths and/orsponges in good repair and clean � display, service and transportation9 P A Produce washed , B Wiping cloths kept in sanitizer between uses 0 B Raw meats not stored/prepared near ready-to-eat foods 26 Food-contact surfaces clean C N/0 WA 2 C Food covered properly A Food equipment clean,utensils clean,equipment interiors clean D Adequate splash guards/sneeze guard B Single use gloves changed when soiled E No unauthorized personnel C Food contact surfaces clean r� F No pooling of eggs not cooked immediately 0 8 Food containers stored off the floor tA 30 Hot and cold water under pressure,provided as require C'' 0 WA 2 0 38 Handwashing accessories provided C WO WA 1 9 Handling of food minimized C N/0 WA 2 q Soap I paper towels/ drying device available i A No unnecessary handling RTE and/or cooked foods with bare hands B Dispenser(s)working: ❑Soap El Paper towel / B Minimize food handling,other than ready-to-eat,with bare hands t/ C Handwash sink(s)clean I waste receptacle at handwash sink C Adequate utensil(s)for dispensing food/ice 0 0 ♦DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable and does not affect your score. KEY: QFO[qual!ied fend oporator],DA[(� gnated aItenlale],PIIF[uotcn!oIIy hti/ardour i'�u q I (,_i, P s are hot held at: IF. PHFs are cold held at: OF. Describe illness conditions when you would exclude a food worker from working: Are internal cooking temperatures taken? Y N *To what temperature do you cook: Poultry Ground Beef Pork What diseases related to FB illness are you required to report to the local health department? Roasts Other Describe re-heating procedures: Is there a written illness pollc at requires the food worker to report specific illness conditions Are temperatures recorded/logged for cold holding foods/equipment? Y N and diseases to the QFO? N *Do you have a paid sick leave policy? Y N Are foods cooked in advance and cooled? Y N *Are le overs ved? Y N Is there a language b er between inspector&OFO? Y IN 110s Indicate language spoken List products cooled: by QFO/DA: _ *Can the QFO/DA read the inspection report? Y N Describe cooling methods: Indicate who nswered the above questions: Name(print): Indicate the title of above person(circle all that apply):CFO DA Mgr Cook Owner FW Is cooling monitored for time&temp? Y N Is the monitorin If cooling recorded? Y N •Obtain signature of person who receivedAe QFO responsibilities information at the time of the s there a produce washing policy. Y ♦ scribe whatIs washed an inspection: where: Note: This report is a two page form(total of 62 debitable items) Paye 1 of 2 STATE OF CONNECTICUT-DEPARTMENT OF PUBLIC HEALTH-410 CAPITOL AVENUE-MS#51 FDP-HARTFORD,CT 06134 FOCUSED FOOD SERVICE INSPECTION REPORT LOCAL HEALTH 0EPT:,rfZ!?3E Z4JZdJ_b,Sal_ ADDRESSICITY: Establishment: OA'r f4,dL461 i L E7j f Date of Inspection: / ddress: '35-0 Fo�2Z�—� /2�tT�7— —� Owner or Operator: v ADDITIONAL FOUR POINT ITEMS c KEY: DNC [DOES NOT CO PL ] z 6 Foods not re-served. 0 -Unwrapped foods not re-served 4 31 Sewage disposal approved. 4 -Potentially hazardous foods not re-served -Operating as required 11 Toxic chemicals. No cross connections, back siphonage,backflow 4 4 Proper type/installation/backflow prevention device/air gap for: -Stored properly,labeled properly,used properly Sanitizes concentration not to exceed maximum permitted -Food equipment -Hose connections -Dish machines -No unnecessary toxics on the premises -Soda system carbonator -Beverage dispensers -Toilet tanks-Pesticides/rodenticides properly dispensed -Chemical dispensers -Ice machinesProper drain for: 29 Water source adequate,safe. 4 -Food equipment -Dish machines -Ice machines -Well/well head protected from contamination 35 Toilet facilities. Adequate,convenient,accessible, 4 -Water quality in compliance designed,properly installed -Monitoring in compliance OTHER ITEMS z o KEY: DNC [DOES NOT COMPLY] zo 2 Sources of food: Original container,properly labeled 40 Garbage/rubbish storage area/rooms,enclosures-properly constructed,clean 1 5 Potentially hazardous food properly thawed 2 41 Garbage/rubbish disposed of in an approved manner,at approved frequency 101 Food dispensing utensils properly stored 1 42 Vermin Control: No insects/rodents present 2 14 Food worker:Clean outer clothes,effective hair restraints 1 43 Outer openings protected against entrance of insects/rodents 1 4 Floors: Floor covering installed,constructed as required,good repair,clean 1 16 Food-contact surfaces designed,constructed,maintained,installed, 2 5 Floors graded,drained as required located - 6 Floor,wall juncture covered 17 Nonfood-contact surfaces designed,constructed, maintained, 1 47 Mats removable,good repair,clean installed,located 8 Exterior walking,driving surfaces,good repair,clean 1 18 Single service articles,storage,dispensing 2 alls, ilin s attached,equipment ro erl constructed,good C 1 19 No reuse of single service article _ 9properly Y repair,clean.Wall&ceiling surfaces as required 20 Dishwashing facilities approved design,adequately constructed, 2 maintained,installed,located 50 Dustless cleaning methods used,cleaning equipment properly stored 1 Equipment&Utensils• Cleanliness 1 51 Adequate lighting provided as required I 21 Preflushed,scraped,soaked and racked 52 Room free of steam,smoke odors 1 22 Wash water clean,proper temperature 53 Rooms&equipment hoods,ducts,vented as required 2 ocurate thermometers provided,dish basket,if used 54 Rooms adequate,clean,adequate lockers provided,facilities clean 1 78Equipment/utensils, onfood-conlaci surfaces of utensils&equipment clean 55 Establishment and premises free of litter,no insect/rodent harborage, 1 storage,handling 1 no unnecessary articles 32 Proper disposal of wastewater 1 56 Complete separation from living/sleeping quarters and laundry 1 33 Plumbing location,installation,maintenance 1 57 Clean/soiled linens stored properly 1 36 Toilet rooms enclosed with self-closing door 58 No live birds,turtles,or other animals(except guide dogs) 1 1 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at 37 Propertoiletfxturespsovided,good repair,clean 3 entrance(s),smoking area indicated by sign(s) 39 Approved garbage/rubbish containers,adequate number,covered, 1 rodent proof,clean outine Inspection ❑Reinspection ❑ Preoperational Inspection f; PERSON IN CttARGF Other Inspection: Oornoi it Scow: *Include demerits from page 1 -7, /-3, 4 3 2 1 Total Rating si nature signature .�c/ L p I sinname print name / (�� - 33 - tic �A DA I`i- CORRECTIONS DUE phone number title Page 2 of 2 plus continuation pages Focused lnspectlon 1/2002 INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION INSPECTION FORM# REMARKS �)a f ��_- - - 00,3: �� IC .., E74 ' INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager