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Home My WebLink About869 Sullivan Ave STATE OF CONNECTICUT - FOCUSED FOOD SERVICE INSPECTION REPORT - DEPARTMENT OF PUBLIC HEALTH Establishment:HONG KONG HOUSE-OCCUPANCY UNIT Inspection Date:03-Oct-2017Time: 1:03 pm Routine Inspection ddress/Cit :0869 SULLIVAN AVENUE,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 2-DNC 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 01 e. Potentially hazardous foods received at proper temperature C 25a. Cloths and/or sponges in good repair and clean C 010. Other 25b. Wiping cloths kept in sanitizer between uses C N/A 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 2-DNC 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. 1-DNC 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 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 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 2-DNC 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#:284 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:HONG KONG HOUSE-OCCUPANCY UNIT Inspection Date:03-Oct-201 ddress: 0869 SULLIVAN AVENUE Owner or Operator:Ming Guang Ou 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 C 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, 2-DNC '4' '3' '2' TV wing installed,located 0 0 1 5 1 4 1 14 86 17. Nonfood-contact surfaces designed,constructed,maintained, C Date Corrections Due: 17-Oct-2017 installed,located Person in Charge: Ming Guang Ou 18. 1 Single service articles,storage,dispensing C Name, Title, Owner 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 1-DNC 28. Equipment/utensils,storage,handling C 32. Proper disposal of waste water 1-DNC 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 C 43. Outer openings protected against entrance of insects/rodents C Inspection#:284 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 HONG KONG HOUSE-OCCUPANCY UNIT SOUTH WINDSOR 03-Oct-2017 INSPECTION REMARKS FORM# 03a. White Rice 163f Fried rice 157f 07b. Allowing buffet customers to return with unclean plates/utensils Raw meat stored next to cooked meats and produce in cooler on cook line c. F-ood uncovered in storage Food uncovered in storage throughout Allowing buffet customers to return with unclean plates/utensils Bins of food stored on floor in walk in c. up or container with no handles used as food scoop Bowl in meat in walk in can reused for storing food, corrugated aluminum pans reuse Interior of reach-in refrigerator cracked and broken a. Approved sanitizer: Label does not state preparation and use as sanitizer for food-contact surfaces and EPA registration number No sanitizer setup at time of inspection c. Approved sanitizer: Label does not state preparation and use as sanitizer for food-contact surfaces and EPA registration number Bleach sanitizer Oppm at dish machine-bucket empty 26a. Any food-contact surface unclean Interiors of reach-in coolers and shelving unclean with food debris 26c. Any food-contact surface unclean Counter tops/tables dirty Exteriors of equipment greasy and unclean throughout cook line Waste Water Waste water collecting into bucket c. Cracked handwashsin Hand wash at dish area unclean Absorbent wood floors (allowed in dry good store room only) Floors in walk in deteriorated and coming up,floors unclean behind/underneath equiptment Inspection#:284 Note: This report is a two page form (total of 62 debitable items) Page 3 of 3