The URL can be used to link to this page

Home My WebLink About100 Evergreen Way (3) STATE OF CONNECTICUT - FOCUSED FOOD SERVICE INSPECTION REPORT - DEPARTMENT OF PUBLIC HEALTH Establishment:BURTONS GRILL Inspection Date:26-Sep-2017rime: 1:11 pm Routine Inspection ddress/Cit :0100 EVERGREEN WAY,South Windsor Health Dept:South Windsor Class: 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 debitable items KEY:C[compliant] N/O[not observed] N/A[not applicable] DNC does not comply] O other RTE[ready-to-ea 01.Approved source,wholesome,nonadulterated 24c. Adequate dishwasher sanitizer/final rinse temp C 01 a. lApproved shellfish,finfish,meat and poultry USDA approved C 24d. Proper sanitizing procedure C 01 b. Food cans in good condition(not dented,rusty,bloated, C 24e. Sanitizing between raw animal origin and ready-to-eat food C leaking) 01c. Wholesome,nonadulterated foods,safe C 240. Other N/A 01d. Commercial products(no home grown or canned food) C 26.Clean Wiping Cloths Ole. Potentially hazardous foods received at proper temperature C 25a. Cloths and/or sponges in good repair and clean C 010. Other N/A 25b. Wiping cloths kept in sanitizer between uses C 25o. Other N/A 03.Hazardous Food Meets Temperature Requirements 03a. Hot holding greater than or equal to 140F(whole beef or pork C 26.Food-contact Surfaces Clean roasts 130F) 26a. Food equipment clean,utensils clean,equipment interiors 2-DNC 03b. Cold holding less than or equal to 45F C clean 03C. Proper cooling of food C 26b. Single use gloves changed when soiled C 26C. Food-contact surfaces clean C 03d. Proper re-heating of food C 260. Other N/A 03e. Proper internal cooking and consumer advisory posted C 30. Hot and cold water under pressure,provided as required C 030. Other N/A 38.Handwashing Accessories Provided 04.Maintain Product Temp,Thermometers Provided 38a. Soap/paper towels/drying device available C 04a. Food thermometer available and accurate C 38b. Dispenser(s)working-soap/paper towels C 04b. Proper food thermometer for product C 38c. Handwash sink(s)clean/waste receptacle at handwash sink. C 04c. Thermometers appropriately placed in cooler units C 380. Other N/A 040. Other N/A 07.Food Protection 60. Qualified Food Operator C 07a. 1Produce washed C 61. Designated Alternate C 07b. Raw meats not stored/prepared near ready-to-eat foods C 62• Written documentation of training program C 07c. Food covered properly C I he T011owing in orma ion is not debitable and does not affect your score. 07d. Adequate splash guards/sneeze guard C KEY:QFO[qualified food operator],DA[designated alternate], PHF[potentially hazardous food], FB[foodborne] 07e. No unauthorized personnel C PHFs are hot held at:(Deg.F) 07f. No pooling of eggs not cooked immediately C PHFs are cold held at:(Deg.F) 010. Other N/A Are internal cooking temperatures taken? 09.Handling of Food Minimized To what temperature do you cook poultry(Deg.F)? 09a. No unnecessary handling RTE and/or cooked foods with bare C To what temperature do you cook ground beef(Deg.F)? hands To what temperature do you cook pork(Deg.F)? 09b. Minimize food handling,other than ready-to-eat,with bare C To what temperature do you cook roasts(Deg.F)? hands 09c. JAdequate utensil(s)for dispensing food/ice 2-DNC To what temperature do you cook OTHER(Deg.F)? 09o. Other N/A Describe re-heating procedures: 12.Personnel With Infection Restricted Are temperatures recorded/logged for cold holding foods/equipment? 12a. Food workers have no exposed infected lesions/burns C Are foods cooked in advance and cooled? 12b. Personnel with infection restricted C Are leftovers saved? List products cooled: 12c. Communicable disease of worker reported to local health C Describe cooling methods: director 13.Handwashing Facilities,Hands Washed,Clean Is cooling monitored for time and temp? 13a. Handwash facilities in all food prep/dispensing and warewash C Is the monitoring of cooling recorded? areas Is there a produce washing policy? 13b. Handwash facilities in or immediately adjacent to toilet rooms C Describe what is washed and where: 13c. Handwash facilities accessible/convenient to use C Describe illness conditions when you would exclude a food worker from 13d. Personnel hands washed,clean/Proper handwash procedure C working: 13e. Handwashing at appropriate times C What diseases related to foodborne illness are you required to report to the local health department? 13o. Other N/A Is there a written illness policy that requires the food worker to report specific 16.good Hygienic Practices illness conditions and diseases to the QFO? 15a. No eating/No smoking while working C Do you have a paid sick leave policy? 15b. Wounds covered adequately C Is there a language barrier between inspector and QFO? 15c. Proper sink used for handwashing C IF YES,indicate language spoken by QFO/DA: Can the QFO/DA read the inspection report? 150. Other N/A Indicate who answered the above questions(Name): 24.Sanitization Rinse(hot water-chemical) Obtain signature of person who received the QFO responsibilities information 24a. Approved sanitizer available/adequate concentration of C at the time of the inspection:Signature on Page 2 sanitizes Indicate the title of the above person:(QFO,DA, Mgr,Cook,Owner,FW- 24b. Food-contact surfaces and utensils used for potentially C type all that apply) hazardous food sanitized at least every 4 hours Inspection#:301 Note:This report is a two page form (total of 62 debitable items) Page 1 of 3 STATE OF CONNECTICUT-DEPARTMENT OF PUBLIC HEALTH -410 CAPITOL AVENUE-MS#51 FDP-HARTFORD, CT 06134 FOCUSED FOOD SERVICE INSPECTION REPORT Local Health Dept:South Windsor Address/City: 1540 Sullivan Ave. Establishment:BURTONS GRILL Inspection D2te:26-Sep-201 ddress: 0100 EVERGREEN WAY Owner or Operator:Corey Steinke ADDITIONAL FOUR POINT ITEMS OTHER ITEMS KEY: DNC[DOES NOT COMPLY] KEY: DNC[DOES NOT COMPLY] 6.Foods Not Re-served 44. Floors:Floor covering installed,constructed as required,good C Unwrapped foods not re-served C repair,clean Potentially hazardous foods not re-served 45. Floors graded,drained as required C 11.Toxic Chemicals 46. Floor,wall juncture covered C Toxic chemicals stored properly,labeled properly,used properly C Sanitizer concentration not to exceed maximum permitted 47. Mats removable,good repair,clean C No unnecessary toxics on the premises 48. Exterior walking,driving surfaces,good repair,clean C Pesticides/rodenticides properly dispensed 9.Water Source Adequate,Safe 49. Walls,ceilings attached,equipment properly constructed,good C repair,clean.Wall and ceiling surfaces as required Well/Well head protected from contamination C Water quality in compliance 50. Dustless cleaning methods used,cleaning equipment properly C Monitoring in compliance istored 1.Sewage Disposal Approved 51. Adequate lighting provided as required C Sewage disposal operating as required C 52. Room free of steam,smoke odors C 4.No cross connections, back siphonage, backflow 53. Rooms and equipment hoods,ducts,vented as required C Proper type/installation/backflow prevention device/air gap for: C ood equipment,soda system carbon ator,chemicaI dispensers,hose 54. Rooms adequate,clean,adequate lockers provided,facilities C onnections,beverage dispensers,ice and dish machines,toilet tanks clean Proper drain for:food equipment,dish and ice machines 55. Establishment and premises free of litter,no insect/rodent C 5.Toilet Facilities harborage,no unnecessary articles Toilet facilities adequate,convenient,accessible,designed, C 56. Complete separation from living/sleeping quarters and laundry C properly installed OTHER ITEMS 57. Clean/soiled linens stored properly C 58. No live birds,turtles,or other animals(except guide dogs) C KEY: DNC[DOES NOT COMPLY] 59. Seats 75 or more: Nonsmoking area provided,sign(s)posted C 02. Sources of food-original container,properly labeled C at entrance(s),smoking area indicated by sign(s) 05. Potentially hazardous food properly thawed C Routine Inspection 10. Food dispensing utensils properly stored 1-DNC 14. Food worker:Clean outer clothes,effective hair restraints C DEMERIT SCORE 16. Food-contact surfaces designed,constructed,maintained, 2-DNC '4' '3' '2' '1' Total Rating installed,located 0 0 3 2 8 92 17. Nonfood-contact surfaces designed,constructed,maintained, C Date Corrections Due: 10-Oct-2017 installed,located Person in Charge: Corey Steinke 18. Single service articles,storage,dispensing C Name, Title, Head chef 19. No reuse of single service article C Signature 20. Dishwashing facilities approved design,adequately C constructed,maintained,installed,located 21. Equipment and utensils-preflushed,scraped,soaked and C racked 22. Equipment and utensils-wash water clean,proper C temperatur I Inspector: Melissa Pierce[1043] 23. Equipment and utensils-accurate thermometers provided, C Name,Signature, g60-337-6182 dish basket,if used Phone Number 27. Nonfood-contact surfaces of utensils and equipment clean C 28. Equipment/utensils,storage,handling C 32. Proper disposal of waste water C 33. j Plumbing location,installation,maintenance j C 36. 1 Toilet rooms enclosed with self-closing door C 37. Proper toilet fixtures provided,good repair,clean C 39. Approved garbage/rubbish containers,adequate number, C covered,rodent proof,clean 40. Garbage/rubbish storage area/rooms,enclosures-properly 1-DNC constructed,clean 41. Garbage/rubbish disposed of in an approved manner,at C approved frequency 42. Vermin Control:No insects/rodents present C 43. Outer openings protected against entrance of insects/rodents C Inspection#:301 Note:This report is a two page form (total of 62 debitable items) Page 2 of 3 �L o n�Nsr�i� _ r INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET Name of Establishment Town ate of Inspection BURTONS GRILL South Windsor =!2'6-Sep-2017 INSPECTION REMARKS FORM# 09c. Cup or container with no handles used as food scoop Cup with no handle used as scoops in dry storage 10. Scoop handle buried in food product Scoop handle sitting in food on cook line-corrected on site 16. #10 can reused for storing food, corrugated aluminum pans reused Wet rag underneath cutting board -corrected on site 26a. Any food-contact surface unclean Mold growth in ice machine 40. Debris around garbage cans and dumpster Cold hold: hot hold: Cheese-44f veggie stock- 180f Cut tomato-43f marinara-168f Shrimp-38f Chicken-cooking-170f Inspection#:301 Note:This report is a two page form (total of 62 debitable items) Page 3 of 3