HomeMy WebLinkAbout655 John Fitch Boulevard STATE: OF CONNECTICU • FOCUSED F()OD SERVICE INSPECTION REPORT • PARTIIENT OF PUB HEALTH
Establishment: Inspection Date: Time: R916sp Einsp
Address/City: 6! 5 rG��ii �c H �; L t yj Health Dept:
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/O N/A JDNC I KEY: C[complies] NIO[not observed] NIA[not applicable]
60 Qualified Food Operator i 3 DNC[does not comply] 0[other] RTE[ready-to-eat]
designated Alternate 2 12 Personnel with infection restricted C NIO WA 4
62, Written documentation of training program — 2 A Food workers have no exposed Infected lesions I burns '
11 Approved source,wholesome,nonadulterated C NIO NIA 4 B Personnel with infection restricted
C Communicable disease of worker reported to local health director v
A Approved shellfish,finfish,meat&poultry USDA approved 1 i 13 Handwashing facilities provided, hands washed,clean C NIO WA 4
B Food cans in good condition(not dented,rusty,bloated,leaking) f A Handwash facilities in all food prep/dispensing&warewash areas JA
C Wholesome/nonadulterated foods/safe i
B Handwash facilities in or immediately adjacent to toilet rooms '
D Commercial products(no home grown/canned food) & e
C Handwash facilities accessible/convenient to use
E Potentially hazardous foods received at proper temperature
D Personnel hands washed,clean/Proper handwash procedure '
0 S44b G b 'AIV Zzi.4"_5& n E Handwashing at appropriate times z� '
3 Potentially hazardous food meets temperature requirements C NUO WA 4 O, -
during storage,preparation,display,service and transportation
'15 Good hygienic practices C WO 2"
A Hot holding greater than or equal to 140°F. (whole beef/pork roasts 130'F.) A ❑ No eating ❑ No smoking while working ,
B Cold holding less than or equal to 45°F. s B Wounds covered adequately f�
C Proper cooling C Proper sink used for handwashing /
D Proper re-heating 0 r� "
E Proper internal cookinglconsumeradvisoryposted 24 nitization rinse (hot water-chemical) C NUO kVA 2
0,--, k hr Approved sanitizer available/adequate concentration of sanitizer ;
4 Adequate facilities to maintain product C NIO 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 hwashersanitizer ❑final rinse temp r,.
B Proper food thermometer for product L D Proper sanitizin rocedure
C Thermometers appropriately placed in cooler units
E Sanitizing between raw animal origin&ready-to-eat food 'o,t �
0 25 Cle)ilin wiping cloths C NIO A 1
7 Food protected during storage,preparation, C NIO N/A
display,service and transportation A $tbthsand/orspongesingootlrepairandclean V
A Produce washed � � B Wiping cloths kept in sanitizer between uses v
0.
B Raw meats not stored/prepared near ready-to-eat foods 2G Food-contact surfaces clean C N/0 W 2
C Food covered properly i A, rood equipment clean,utensils clean,equipment interiors clean
L
D Adequate splash guards I sneeze guard lr B Single use gloves changed when soiled /
E No unauthorized personnel V C Food--contact surfaces clean
F No pooling of eggs not cooked immediately 1 / 0
8 Foiid containers stored off the floor 30 Hot and cold water under pressure,provided as required C IJV A NIA 2
I B Handwashing accessories provided C NIO NIA 1
9 ' andling of food minimized C N/0 NIty 72
� A Soap I paper towels I drying device available
A� I%unnecessary handling RTE and/or cooked foods with bare hands ` e
Dispenser(s)working: ❑Soap ❑Paper towel L .
B Minimize food handling,other than ready-to-eat,with bare hands Handwash sink(s)clean I waste receptacle at handwash sink
C Adequate utensil(s)for dispensing food/ice e 0
O 1 i i I •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS
The following information is not debitable and does not affect your score. KEY QFO[qualified fond operate,] DA[designated alternate] PHF[p,tenlially hazardous food), FB [foodborne)
PHF.,are hot held at: OF PHFs are cold held at: OF Describe illness conditions when you vrould 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 policy lha quires 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 *Do you have a paid sick leave policy? Y N
Are foods cooked in advance and cooled? Y N *Are leftovers save Y N Is there a language bar nFtetween inspector&OFO? Y N I ygs 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 a e questions: ame(p t):
Is cooling monitored for time&temp? Y N Is the monitoring cooling recorded? Y N Indicate the hlle of above n(circle a a QFO DA Mgr Cook Owner FW
Obtain signature of th p r n who re i e CFO onsibilities i mation at the time of the
Is!here a produce washing policy? Y N *Describe why Is washed and inspection:
where % Note: This report is a two form of 62 debitable iienisl 1 of 2
STATE OF CONNECTICUT-DEPARTMENT OF PUBLIC HEALTH-410 CAPITOL AVENUE-MS#51 FDP-HARTFORD,CT 06134
FOCUSED FOOD SERVICE INSPECTION REPO T
LOCAL HEALTH DEPT:� ADDRESSICITY:
Establishment: L4(_'4 Date of Inspection:_
ddress: ��S U /J/CJ T7 t jf l/ Owner or Operator:
ADDITIONAL FOUR POINT ITEMS z I KEY: DNC [DOES NOT COMPLY] o
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
No cross connections,back siphonage,backflow
11 Toxic chemicals. ear t 4
4 Pro type/installation/backflow prevention device/air goo 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/well head protected from contamination 35 Toilet facilities. Adequate,convenient,accessible, 4
-Water quality in compliance
-Monitoring in compliance designed,properly installed
OTHER ITEMS z
KEY: DNC [DOES NOT COMPLY] Z
0
Sources of food: Original container,properly labeled 1 0 Garbagelrubbish storage area/rooms,enclosures-property constructed,clean 1
5 Potentially hazardous food properly thawed 2 411 Garbage/rubbish disposed of in an approved manner,at approved frequency
10 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
f ors: Floor covering installed,constructed as required,good repair,clean}-) r
- 5ood-contact surfaces designed,constructed, maintained,instal 3, r Igors graded,drained as required Q—
_located 6 Floor,wall juncture covered
7 Nofifood-contact surfaces designed,constructed,maintained, 1 Mats removable,good repair,clean
jrtalled,located
18 :3f gle service articles,storage,dispensing < J
8 xterior walking,driving surfaces,good repair,clean 1
19 No reuse of single service article 9 Nails,ceilings attached,equipment properly constructed,good 1
repair,clean.Wall&ceiling surfaces as required
20 Dishwashing facilities approved design,adequately constructed, 2 1
maintained.installed.located 50 Dustless cleaning methods used,cleaning equipment properly stored
EEquipment&Utensils• Cleanliness 1 51 Adequate lighting provided as required 1
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
�3 Accurate thermometers provided,dish basket,if used 54 Rooms adequate,clean,adequate lockers provided,facilities clean 1
. 7 Nonfood contact surfaces of utensils&equipment clean ( 1
55 Establishment and premises free of litter,no insect/rodent harborage, 1
Equipmentlutensils,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
58 No live birds,turtles,or other animals(except guide dogs) 1
36 Toilet rooms enclosed with self-closing door 37 Proper toilet fixtures provided,good repair,clean Seats 75 or more:Nonsmoking area provided,sign(s)posted at
entrance(s),smoking area indicated by sign(s) 3
39 Approved garbage/rubbish containers,adequate number,covered, 1
rodent proof,clean Woutine Inspection ❑Reinspection ❑ Preoperational Inspection
Other Inspection:
TOR: i'f f;5' 4 CHA E. Demerit Score: *Include demerits from page 1
/1 4 3 2 1 Total Rating
signature signature — n
print name print name A
Y
33, � �'/ 040tic4_1L DATE CORRECTIONS DUE:/ j
phone number title
Page 2 of 2 plus con inuatiou pages Focused In+pn tluu 1':002
Page of
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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
INSPECTION REMARKS
FORM# _
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INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE)
Distribution: 1st-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
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INSPECTION REMARKS
FORM#
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INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE)
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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
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INSPECTION REMARKS
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