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Home My WebLink About2017-10-19 - 1750 Ellington Road - Food Inspection Report STATE OF CONNECTICUT - FOCUSED FOOD SERVICE INSPECTION REPORT - DEPARTMENT OF PUBLIC HEALTH Establishment:DANNY'S LITTLE TASTE OF TEXAS Inspection Date:19-Oct-2017Time:11:56 am Routine Inspection ddress/Cit :1750 ELLINGTON ROAD,SOUTH WINDSOR Health Dept:South Windsor Class: 3 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 N/O 26b. Single use gloves changed when soiled C 26C. Food-contact surfaces clean C 03d. Proper re-heating of food N/O 260. Other N/A 03e. Proper internal cooking and consumer advisory posted N/O 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 1-DNC 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 2-DNC 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 2-DNC 62• JWritten documentation of training program C 07c. Food covered properly 2-DNC e T011owing in orma ion is not debitable and does not affect your score. 07d. Adequate splash guards/sneeze guard 2-DNC 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 C 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 N/A Are leftovers saved? List products cooled: 12c. Communicable disease of worker reported to local health N/A 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 N/A 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 sanitizer 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#:262 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:DANNY'S LITTLE TASTE OF TEXAS Inspection Date:19-Oct-201 ddress: 1750 ELLINGTON ROAD Owner or Operator:Ronald Brooks 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 1-DNC 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 1-DNC Monitoring in compliance stored 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 Proper type/installation/backflow prevention device/air gap for: C 53. Rooms and equipment hoods,ducts,vented as required C ood equipment,soda system carbonator,chemical 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 C 14. Food worker:Clean outer clothes,effective hair restraints C DEMERIT SCORE 16. Food-contact surfaces designed,constructed,maintained, C '4' '3' '2' TV wing installed,located 0 0 1 4 1 5 1 13 87 17. Nonfood-contact surfaces designed,constructed,maintained, C Date Corrections Due: 01-Nov-2017 installed,located Person in Charge: Ronald Brooks 18. 1 Single service articles,storage,dispensing C Name, Title, Cook 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 temperature Inspector: Melissa Pierce[1043] 23. Equipment and utensils-accurate thermometers provided, C Name,Signature, dish basket,if used Phone Number 860-337-6182 27. Nonfood-contact surfaces of utensils and equipment clean C 28. Equipment/utensils,storage,handling 1-DNC 32. Proper disposal of waste water C 33. Plumbing location,installation,maintenance C 36. 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 C constructed,clean 41. Garbage/rubbish disposed of in an approved manner,at C approved frequency 42. Vermin Control:No insects/rodents present 2-DNC 43. Outer openings protected against entrance of insects/rodents 1-DNC Inspection#:262 Note:This report is a two page form (total of 62 debitable items) Page 2 of 3 �L o N..Jrv<i s INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET Name of Establishment Town Date of Inspection DANNY'S LITTLE TASTE OF TEXAS SOUTH WINDSOR 19-Oct-2017 INSPECTION REMARKS FORM# 04c. Poorly placed thermometer, not in warmest location Raw meat stored above or adjacent to RTE foods 07c. Fly control devices above food prep areas, ware washing areas,food storage, dishes, etc o splash barrier between hand sink and toodpreparation, 3 bay sink, or exposed food 26a. Interior of microwave unclean On cook line 28. Storing equipment, utensils, pots and pans, glasses: on paper towels, on floor or otherwise improperly In dry storage 38a. No disposible towels On cook line 42. Insects and Rodents Flies throughout 43. Openings Protected Gaps/openings in back door 4 . Littered floors Underneath equipment on cook line -Mops not hung to air dry Cold hold - burger 41f, cut melon 41f, hotdog 40f, co le slaw Hot hold - potato- 191f, chili 183f, chicken 175f, beef 181f Inspection#:262 Note: This report is a two page form (total of 62 debitable items) Page 3 of 3