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Home My WebLink About91 Ayers Road STATE OF CONNECTICUT • FOCUSED FOOD SERVICE INSPECTION REPOR • DEPARTMENT OF PUBLIC Establishment: LuA�'f'i�b L J c�, ,LInspection Date: �- - Time: v•o ROinsp Einsp Address/City: 91Wx 5 X Health Dept: .v ass: 1 2C,,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 debatable items C NIO 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 iready-to-eat) 61 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,burns B Personnel with infection restricted 1 Approved source,wholesome,nonadulterated C NIO NIA 4 C Communicable disease of worker reported to local health director A ApDroved shellfish,finfish,meat&poultry USDA approved 1/ 13 Handwashing facilities provided, hands washed,clean C WO WA 4 B Food cans in good condition(not dented,rusty,bloated,leaking) I. A Handwash facilities in all food prep/dispensing&warewash areas C Wholesomelnonadu Iterated foods/safe i, B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grown/canned food) LO C Handwash facilities accessible/convenient to use i E Potentially hazardous foods received at proper temperature ✓ D Personnel hands washed,clean I Proper handwash procedure 0 E Handwashing at appropriate times L 3 Potentially hazardous food meets temperature requirements C NIO NIA 4 O during storage, preparation,display,service and transportation 15 Good hygienic practices C WO NIA 2 A Hot holding greater than or equal to 140°F. (wholebeerrpork roasts 130'F.) � A El No eating El No smoking while working / B Cold holding less than or equal to 45`'F B C Wounds covered adequately C Proper cooling Proper sink used for handwashing D Proper re-heating 0 E Proper internal cooking l consumer advisory posted 24 Sanitization rinse(hot water-chemical) C NIO WA 2 0 A Approved sanitizes available/adequate concentration of sanitizer 4 Adequate facilities to maintain product C NIO NIA 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 ❑dishwasher sanitizer ❑final rinse temp D Proper sanitizin procedure B Proper food thermometer for product C Thermometers appropriately placed in cooler units E Sanitizing between raw animal origin&ready-to-eat food 0 0 25 Clean wiping cloths C NIO WA 1 7 Food protected during storage,preparation, C NIO NIA 2 display, service and transportation A Cloths and/or sponges in good repair and clean B Wiping cloths kept in sanitizer between uses A Produce washed I � 0 B Raw meats not stored/prepared near ready-to-eat foods t/ 26 Food-contact surfaces clean C NIO 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 Loe E No unauthorized personnel r C Food--contact surfaces clean F No pooling of eggs not cooked immediately 0 8 Food containers stored off the floor 30 Hot and cold water under pressure,provided as required C 0 NIA 2 0 38 Handwashing accessories provided C N10 WA 1 9 Handling of food minimized C NIO WA 2 A Soap I paper towels I drying device available ,, � 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 I Handwash sink(s)clean 1 waste receptacle at handwash sink C Adequate utensil(s)for dispensing food/ice 0 O 4+ •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable and does not affect your score. KEY: u?FO[qudd�I food ii[:-,�ikq DA (Ii ,Jynatcd a'lamala],PHF[potentially hazardous foodl FB [foodhorne] PHFs are t e at: HFs 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 din policy that requires the food worker to report specific illness conditions Are temperatures recorded/logged for cold holding foods/equip nl? Y N and diseases to the FO? Y N *Do you have a paid sick leave policy? Y N Are pods cooked in advance and 7elovers saved Y N Is there a languaP barrier between inspector& FO? Y N ILM Indicate language spoken List products cooled: by QFO/DA: ♦Can the UFO/DA read the inspection report? Y N Describe cooling methods: Indicate who answered the above questions: Name(print): Indicate the title of above p s n(ct all that appI ):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 e p s wh Ived the OF responsibilities information at the time of the Is there a produce washing poll_ N ♦ escn in what is washed andinspection: (�J where: Nole: 1 his report is a two page fur total of 62 debitable items) 1 of 2 STATE OF CONNECTICUT-DEPARTMENT OF PUBLIC HEALTH-410 CAPITOL AVENUE-MS#51 FOP-HARTFORD,CT 06134 _ FOCUSED FOOD SERVICE INSPECTION REPORT LOCAL HEALTH DEPT: G bcJT LViiW��CJ� ADDRESS/CITY: Establishment: C`7« Date of Inspection: Address: ��¢� 'S ,[� Owner or Operator:_bi 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 Pro per ype/installation/backflow prevention device/air gap for: -Stored properly,labeled properly,used properly -Food equipment -Hose connections -Dish machines -Sanitizes 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 z o I 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 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 Outeropenings 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 18 Single service articles,storage,dispensing 2 48 Exterior walking,driving surfaces,good repair,clean 1 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 SQ Dustless cleaning methods used,cleaning equipment properly stored 1 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 1 271 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 3 2 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 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 entrance(s),smoking area indicated by sign(s) 3 39 1 Approved garbage/rubbish containers,adequate number,covered, 1 rodent proof,clean 004outine Inspection ❑Reinspection ❑ Preoperational Inspection Other Inspection: Ipt3F,l.�:ttiit: P ON IN CIL�aRC�f- I i,iiwlis •Include demerits from page 1 /W 4 3 2 1 Total Rating signature signature p nt name print name phone number title Page 2 of 2 plus continuation pages Focused Inspection 1/2002 Page of " INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION INSPECTION REMARKS FORM# goo" to � L� Date: rKna / E'n 160°F/71-c _ - (f j( INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1 st-White-Health Department 2nd-Yellow-Owner/Manager