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Home My WebLink About2017-5-3 - 161 Nevers Road - Food Inspection Report STATE OFCONNEMCUT FOCUSED FOOD SERVICE INSPECTION RFP9R3 4 DFPARTN1FN' OF PUBLIC H Establishment:,sw, ( � S �r, (_ Inspection Date: Time: p Oinsp Einsp Address/City: /(off/Z. V�k Health Dept: Class: 1 2<�o Based on an inspection this day,the items marked DNC identify the violations in operation or facilities which must be corrected by the dale specified on page 2. RISK FACTOR ITEMS: Listing is not inclusive of all possible debitable items C N/0 N/A JDNC I KEY: C[complies] NIO[not observed] NIA[not applicable] 60 Qualified Food Operator 3 DNC[does not comply) 0[other] RTE(ready-to-eall 61 Designated Alternate 2 12 Personnel with infection restricted C W NIA 4 62 Written documentation of training program 2 q Food workers have no exposed infected lesions;burns L B Personnel with infection restricted 1 Approved source,wholesome,nonadulterated C I N/0 NA 4 C Communicable disease of worker reported to local health director A 1 Approved shellfish,finfish,meat&poultry USDA approved 13 Handwashing facilities provided, hands washed,clean C NIO WA 4 B I Food cans in good condition(not dented,rusty,bloated,leaking) A Handwash facilities in all food prep/dispensing&warewash areas C Wholesomelnonadulteratedfoodslsafe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grown/canned food) C Handwash facilities accessible/convenient to use E Potentially hazardous foods received at proper temperature 0 D Personnel hands washed,clean I Proper handwash procedurrr E Handwashing at appropriate times 3 Potentially hazardous food meets temperature requirements C WO NIA 4 0 during storage,preparation,display,service and transportation 15 Good hygienic practices C WO WA 2 A I Hot holding greater than or equal to 140°F. (whole beeripork roasts 130'F.) A ❑ No eubng ❑ No smoking while working B Cold holding less than or equal to 45`F B Wounds covered adequately u' C Proper cooling C Proper sink used for handwashing D Proper re-heating 0 E Proper internal cooking/consumer advisory posted 241 Sanitization rinse (hot water-chemical) C WO WA 2 0 A Approved sanitizer availableladequate 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 ❑dishwashersanitizer al rinse tem / B Proper food thermometer for product D Proper sanitizing procedure C Thermometers appropriately placed in cooler units E Sanitizing between raw animal origin&ready-to-eat food 0 0 25 Clean wiping cloths C N/0 NIA 1 7 Food protected during storage, preparation, C N/0 N/A 2 A Cloths and/orsponges In ood repair and clean display,service and transportation9 P A Produce washed B Wiping cloths kept in sanitizer between uses i IL 0 B Raw meats not stored/prepared near ready-to-eat foods 26 Food-contact surfaces clean C NIIO WA 2 C Food covered properly A Food equipment clean,utensils clean,equipment interiors clean D Adequate splash guards I sneeze guard B Single use gloves changed when soiled E No unauthorized personnel C Food--contact surfaces clean F No pooling of eggs not cooked immediately 0 8 Food containers stored off the floor 3 of and cold water under pressure,provided as required RNIA, 2 0 3 Handwashing accessories provided 1 9 Handling of food minimized C N1O N,A 2 Soap/paper towels I drying device available A No unnecessary handling RTE andlor cooked foods with bare hands V BDispenser(s)working: ❑Soap ❑Paper towel B Minimize food handling,other than ready-to-eat,with bare hands C Handwash sink(s)cl n 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[qualified foA opera?or] DA[der'gnalad alomate] PHF[potentially hazardous food] FB [foodbowe] PHFs are hot held at: IF PHFs are cold held at. _ '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 you required to report to the local health department? Roasts Other Describe re-heating procedures: Is there a written illness pollc hat requires the food worker to report specific illness conditions Are temperatures recorded/logged for cold holding foodsrequipn nt? 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 ftovers saved? N Is there a language barn between inspector&QFO? Y N Imes militate language spoken List products cooled by QFO/DA: *Can the QFO/DA read the inspection report? Y N Describe cooling methods: Indicate who answ red the above questions: Name(print): Indicate the title of above person(circle all that apply):QFO DA Mgr Cook Owner FW Is cooling monitored for time&temp? Y N Is the onitoring of cooling recorded? Y N .Obtain signature of tho ;:r r;.r.who received the QFO responsibilities information at the time of the [where: re a produce washing policy? Y N ♦D scribe what is washed and inspection. , Note: This report is a two page form(total of 62 der ble item~[ Pw 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 HEALTHDEPT: cOU774- w/.UbSaL ADDRESS/CITY: Establishment: '4z3a2— Y t-,4 C'&A"CL Date of Inspection: �3 ddress: '/U m6ESXS i9b Owner or Operator: 441 ADDITIONAL FOUR POINT ITEMS Z 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 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 -Pesticideslrodenticides 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 zCJ KEY: DNC [DOES NOT COMPLY] o 2 Sources of food:Original container,properly labeled 1 40 Garbage/rubbish storage area/rooms,enclosures-properly constructed,clean 1 5 Potentially hazardous food properly thawed 2 41 Garbagelrubbish 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 4 Floors: Floor covering installed,constructed as required,good repair,clean 1 16 Food-contact surfaces designed,constructed, maintained,installed, 2 45 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 19 No reuse of single service article 9 Walls,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 Equipment&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 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 Equipmentlutensils,storage,handling 1 1no unnecessary articles 32 Proper disposal of waste water 1 5 61 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 1 59 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) 39 Approved garbage/rubbish containers,adequate number,covered, 1 rodent proof,clean utine Inspection ❑Reinspection ❑ Preoperational Inspection Other Inspection: INSPEC I Oh PERSON IN GH RCI(( *Include demerits from page 1 li 4 3 2 1 Total Rating ature signature J _ pri t name print name / phone number title Page 2 of 2 plus continuation pages Focused Inspection 112002 Page_L of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF I-NSPEECTION INSPECTION REMARKS FORM# y/J 44, /,Q - — c,>, i ►ASS WNCN tLUf top ytNSOAAWG� 2 �' «160°Fi71-c a n V 3a INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) / ), Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager 11* Page_o f Z-7--r 4- t:X INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECT N INSPECTION V REMARKS FORM# A�—, a 17 � U INITIAL(INSPECTOR) l INITIAL(PERSON IN CHARGE) l � Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager