HomeMy WebLinkAboutInspection 1750 Ellington Road (2) STATE OFCONNECPICUT !s FOCUSED FOOD SERVICE INSVf.Ci1ON REPORT • DEPARTMENT OF PUBLIC HEALTH
Establishmentl-�, y S Li77-4 TA, t Tf#gspection Date: Time: ROinsp REins
Address/City: / ' ,�� ,�L L-��i(, d A Health Dept:��7 r/ <<,,�,D ;c� — Class: 1 2
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 N/0 WA DNC I KEY: C[complies] NIO[not observed] NIA[not applicable]
60 Qualified Food Operator �, 3 DNC[does not comply] 0 lotherl RTE[ready-to-eat]
12 Personnel with infection restricted C NJO N/A 4
61 Designated Alternate �� 2 A Food workers have no exposed infected lesions I burns
62 written documentation of training program k, 2 v
1 Approved source,wholesome,nonadulterated C NIO NIA 4 B Personnel with infection restricted t✓
C Communicable disease of worker reported to local health director V
A Approved shellfish,finfish,meat&poultry USDA approved v 13 Handwashing facilities provided,hands washed,clean C N/0 WA 4
B Food cans in good condition(not dented,rusty,bloated,leaking)
- A Handwash facilities in all Food prep/dispensing&warewash areas ;
C Wholesomelnonadu Iterated foods/safe r B Handwash facilities in or immediately adjacent to toilet rooms r
D Commercial products(no home grown/canned food) /, C Handwash facilities accessible/convenient to use
L `
E Potentially hazardous foods received at proper temperature v D Personnel hands washed,clean/Proper handwash procedure
0
E Handwashing at appropriate times
3 Potentially hazardous food meets temperature requirements C NIO WA 4 0
during storage,preparation,display,service and transportation
15 Good hygienic practices C N/0 WA 2
A Hot holding greater than or equal to 140eF. (whole beetlpork roasts 1300 F.) A ❑ No eating ❑ No smoking while working ,
B Cold holding less than or equal to 45o F. B Wounds covered adequately +
C Proper cooling C Proper sink used for handwashing
D Proper re-heating 0
E Proper internal cooking l consumer advisory posted 24 Sanitizationrinse(hotwater-chemical) C N/0 WA 2
0 A Approved sanitizeravailableladequateconcentr of�aniliz __. i
4 Adequate facilities to maintain product C N/0 WA 2 B Food-contact surfaces and utensils used fo otentially
temperature,thermometers provided hazardous food sanitized at least every 4 hours
A Food thermometer available and accurate- 2 C Adequate 116shwashersanitizer ❑final rinse temp j
B Proper food thermometer for product D Proper sanitizing procedure
C Thermometers appropriately placed in cooler units i E Sanitizing between raw animal origin&ready-to-eat food
0
0 25 Clean wiping cloths C N/O WA 1
7 Food protected during storage,preparation, C NIO WA 2 A Cloths and/orsponges in god repairand clean
display,service and transportationg
A Produce washed
B Wiping cloths kept in sanitizer between uses /
�
0
B Raw meats not stored/prepared near ready-to-eat foods f 26 Food-contact surfaces clean C NIO NIA 2
C Food covered properly
A Food equipment clean,utensils clean,equipment interiors clean 1;
D Adequate splash guards I sneeze guard
B Single use gloves changed when soiled j J
E No unauthorized personnel C Food--contact surfaces clean /
F No pooling of eggs not cooked immediately ;i " 0 v
8 Food containers stored off the floor ' 30 Hot and cold water under pressure,provided as required IjNb NIA 2
0 1 38 Handwashing accessories provided C NIO WA 1
9 Handling of food minimized C N/0 N/A 2 A Soap/paper towels I drying device available r,
A No unnecessary handling RTE and/or cooked foods with bare hands , B
Dispenser(s)working: ❑Soap ❑Paper towel
B Minimize food handling,other than ready-to-eat,with bare hands 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[qualifl_-_I food c,=rater] DA[designated alternate],PHF[ootenfially hazardous food], FB[foodborne]
PHFs are hot held at: aF PHFs are cold held al: F 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 youquired to report to the local health department?
Roasts Other /
Describe re-heating procedures: Is there a written illness policy that req es the food worker to report specific illness conditions
Are temperatures recorded/logged for cold holding foods/equipment? Y N and diseases to the QFO? Y N *Do you have a paid sick leave policy? Y N
Are foods cooked in advance and cooled? Y N *Are leftovers saved? Y N Is there a language barrier betwe inspector&QFO? Y N If y-e-s indicate language spoken
List products cooled: by QFO/DA: *Can the QFO/DA read the inspection report? Y N
Describe cooling methods: Indicate who answered the above questions: Name.tprint):
Indicate the title of above pe o (circle all that ply): QFO!UA QI ok Owner FW
Is cooling monitored for time&temp? Y N Is the monitoring of Ing recorded? Y N .Obtain signature of the p on h received (APO r pa bit' ilo [ion at the time of the
[There:
there a produce washing policy? Y N *Describe what is w shed and inspection: L L
Note: This repor Is r age form(total of 62 debitable items Page 1 of 2
STATE OF CONNECTICUT-DEPARTMENT OF PUBLIC HEALTH-410 CAPITOL AVENUE-MS#51 FDP-HARTFORD,CT 06134
cc � FOCUSED FOOD SERVICE INSPECTION REPORT
LOCAL HEALTH DEPT:c�yT/,, t y M.r Z SL_y1 ADDRESSICITY:
Establishment:-PAA,,U V,S L i�=Jzr Z-ASTe' , T -Yi9 Date of Inspection: V 7- /
Address: Owner or Operator:
ADDITIONAL FOUR POINT ITEMS c KEY: DNC [DOES NOT COMPLY] c
6 Foods not re-served.
-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 -Food equipment -Hose connections -Dish machines
-Sanitizer concentration not to exceed maximum permitted -Soda system carbonator -Beverage dispensers -Toilet tanks
-No unnecessary toxics on the premises -Chemical dispensers -Ice machines
-Pesticides/rodenticides properly dispensed Proper drain for:
29 Water source adequate,safe. 4 -Food equipment -Dish machines -Ice machines
-Well I well head protected from contamination 35 Toilet facilities. Adequate,convenient,accessible, 4
-Water quality in compliance
-Monitoring in compliance designed,properly installed
OTHER ITEMS o z
KEY: DNC [DOES NOT COMPLY] 0
n
2 Sources of food: Original container,properly labeled 1 40 Garbage/rubbish storagearea/rooms,enclosures-properly constructed,clean
1
5 Potentially hazardous food properly thawed 2 -11 Garbage/rubbish disposed of in an approved manner,at approved frequency
10 Food dispensing utensils properly stored 1 -4, Vermin Control: No insects/rodents present 2
14 Food worker:Clean outer clothes,effective hair restraints 1 43 Outeropenings protected againstentrance of insects/rodents 1
44 Floors: Floor covering installed,constructed as required,good repair,clean I
16 Food-contact surfaces designed,constructed, maintained,installed, 2 4 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
18 Single service articles,storage,dispensing 2
48 Exterior walking,driving surfaces,good repair,clean
19 No reuse of single service article 49 Walls,ceilings attached,equipment properly constructed,good 1
repair,clean.Wall&ceiling surfaces as required
20 Dishwashing facilities approved design,adequately constructed, 2 maintained,installed,located (� Dustless cleaning methods used,cleaning equipment properly stored 1
Equipment&Utensilsb Cleanliness t 51 Adequate lighting provided as required
21 Preflushed,scraped,soaked and racked �2 Room free of steam,smoke odors 1
22 Wash water clean,proper temperature 53 Rooms&equipment hoods,ducts,vented as required
231 Accurate thermometers provided,dish basket,if used 54 Rooms adequate,clean,adequate lockers provided,facilities clean 1
27 Nonfood-contact surfaces of utensils&equipment clean 1 55 Establishment and premises free of litter,no insect/rodent harborage, 1
28 Equipment/utensils,storage,handling 1 no unnecessary articles
32 Proper disposal of waste water 1 .56 Complete separation from living/sleeping quarters and laundry 1
33 Plumbing location,installation,maintenance 1 57 Clean/soiled linens stored properly 1
5 8 No live birds,turtles,or other animals(except guide dogs) 1
36 Toilet rooms enclosed with self-closing door
1 � Seats 75 or more:Nonsmoking area provided,sign(s)posted at
37 Proper toilet fixtures provided,good repair,clean - 3
entrance(s),smoking area indicated by sign(s)
9 A0proved garbage/rubbish containers,adequate number,covered, 1
rodent proof,clean Routine Inspection ❑Reinspects re operational Inspection
Other Inspection:
INSPECTOR 1 _ PEi ON IN CHA GE:
t, i ioJi 'cure: *Include demerits from page 1
4 3 2 1 Total Rating
u e sig ure
Int name pri6tdameZ X— Z
1
DATE CORRECTIONS Dl1E
phone number title
�Lz Page 2 of 2 plus continuation pages Focused Inspection 1/2002
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INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH
CONTINUATION SHEET
NAME OF ESTABLISHMENT TOWN DATE OF INSPE 'rION
/ 75 T u l'f-f Lc>/iU �k
INSPECTION REMARKS
FORM#
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INITIAL(INSPECTOR) INITIAL(PERSON IN('I 1,,\RGEL 2
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Distribution: 1 st-White-Health Department 2nd-Yellow-Owner/Manager
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INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH
CONTINUATION SHEET
NAME OF ESTABLISHMENT TOWN / DATE/OF INSPEC ION
INSPECTION REMARKS
FORM#
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INITIAL(INSPECTOR) INITIAL(PERSON IN CI R 1:
Distribution: 1 st-White-Health Department 2nd-Yellow-Owner/Manager