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Home My WebLink About60 Bidwell Road STATE OF CONNECTICUT • FOCUSED FOOD SERVICE INSPECTION PO T • DEPARTMENT OF PUBLIC H Establishment: / � � _� Inspection Date: / Time: ROinsp insp Address/City: i _ Health Dep: Jam: 1 2 a' 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 /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-call 61 Designated Alternate 2 12 Personnel with infection restricted C XINIA 14 62 Written documentation of training program 2 A Food workers have no exposed infected lesions/burns 1 Approved source,wholesome,nonadulterated C N/0 N/A 4 B Personnel with infection restricted 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 NIO N/A 4 B 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 D Personnel hands washed,clean I 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 WO WA 2 A Hot holding greater than or equal to 140eF. (whole heeflpork roasts 1300 F.) A ❑ No eating ❑ No smoking while working B Cold holding less than or equal to 450F ;, B Wounds covered adequately C Proper cooling C Proper sink used for handwashing D Proper re-heating 0 E Proper internal cooking/consumer advisory posted 24 Sanitization rinse (hot water-chemical) C NIO WA 2 0 A Approved sanitizer available/adequate concentration of sanitizer 4 Adequate facilities to maintain product C N/0 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 Proper food thermometer for product D Proper sanitizin rocedure / C Thermometers appropriately placed in cooler units E Sanitizing between raw animal origin&ready-to-eat food 0 025 Clean wiping cloths C WO WA 1 7 Food protected during storage, preparation, C NIO NIA 2 in A Cloths and/or sponges ood re air and clean display, service and transportationg p l i 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 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 E No unauthorized personnel ' C Food--contact surfaces clean F No pooling of eggs not cooked immediately t, 0 8 Food containers stored off the floor 30 Hot and cold water under pressure,provided as required C N/0 WA 2 0 38 Handwashing accessories provided C N/0 NIA 1 9 Handling of food minimized C N/0 WA 2 A Soap I paper towels/ 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 i C Handwash sink(s)clean I waste receptacle at handwash sink C Adequate utensil(s)for dispensing food/iceLZ 0 0 •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable and does not affect your score. KFY 01`0[qii, fiO i r(rJ c, UA[,Ic-lynaled all;wate].PHF[p,Aw[olly hazardous food] 1`13 [foodbrnne] PHFs are hot held at: 7 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 policy that 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? 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 between inspector&QFO? Y N Ives 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(print): Indicate the Gtl of above person(circle all that apply): QFO DA Mgr Cook Owner FW Is cooling monitored for time&temp? Y N Is the monitoring of cooling recorded? Y N .Obtain signalu the person who re Ived the s nsibililles info alion at the time of the Is there a produce washing policy N *Describe what is washed and inspection: where: Note: This port is a two page 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 �y a FOCUSED FOOD SERVICE INSPECTION REPORT LOCAL HEALTHDEPT: /J[XTc—w60V]15SdAL ADDRESSICITY: Establishment: Date of Inspection: __ Address: J 6u Owner or Operator: ADDITIONAL FOUR POINT ITEMS 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. 34 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 z o 7KEY-. DNC [DOES NOT COMPLY] o 2 Sources of food: Original container,properly labeled 1 40 Garbage/rubbish storage arealrooms,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 •1_' 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 rs: Floor covering installed,constructed as required,good repair,clean 1 ` F -conta urfaces designed,constructed, maintained,ins/ 2 5 FI&rs graded,drained as required 0 Floor,wall juncture covered 17 Nonfood-contact surfaces designed,constructed, maintAed, 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 9 Walls,ceilings attached,equipment properly constructed,good 1 20 Dishwashing facilities approved design,adequately constructed, 2 repair,clean.Wall&ceiling surfaces as required 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 23 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 .29 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 58 No live birds,turtles,or other animals(except guide dogs) 1 6 Toilet rooms enclosed with self-closing door 1 i y Seats 75 or more:Nonsmoking area provided,sign(s)posted at �7 Propertoiletfixturesprovided,good repair,clean entrance(s),smoking area indicated by sign(s) 3 39 Approved garbage/rubbish containers,adequate number,covered, 1 rodent proof,clean ❑Routine Inspection ❑Reinspection ❑ Preoperational Inspection I TOR: PERSON Other Inspection: I�. Demerit Score: *Include demerits from page 1 4 3 2 1 Total Rating sl ure sig ure 61ic,d Z)V& 17�_ print name rint name 1 ' one number DATE CORRECTIONS DUE: ' i c� rifle Page 2 of 2 plus continuation pages Focused Iospecdon 1/2002 Page/ of' ! .f. INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN , J D AN:11' OF I SI' 'CTION INSPECTION REMARKS C FORM# z 11 ,,7 ° c s r /QIiL INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: Ist - White- Health Department 2nd -Yellow - Owner/Manager