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Home My WebLink About69 John Fitch Blvd (3) STATE OF CONNECTICUT - FOCUSED FOOD SERVICE INSPECTION REPORT - DEPARTMENT OF PUBLIC HEALTH Establishment: EASTERN RESTAURANT CHINESE Inspection Date: 23-Feb-2018 Time: 11:17 am Routine Inspection ddress/Ci : 0069 JOHN FITCH BOULEVARD,SOUTH WINDSOR Health Dept: South Windsor Class: 3 Based on an inspection this day,the items marked DNC identify the violations in operation or fa cilities 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 comolvl O Fotherl RTE read -to-eat 1.Approved source,wholesome,nonadulterated 24a. Approved sanitizer available/adequate concentration of C 01a. lApproved shellfish,finfish,meat and poultry USDA approved C sanitizer 01 b. Food cans in good condition(not dented,rusty,bloated, C 24b. Food-contact surfaces and utensils used for potentially C leaking) hazardous food sanitized at least ever 4 hours 01c. Wholesome,nonadulterated foods,safe C 24c. Adequate dishwasher sanitizer/final rinse temp N/A 01d. Commercial products(no home grown or canned food) C 24d. Proper sanitizing procedure 2-DNC 01e. Potentially hazardous foods received at proper temperature C 24e. ISanitizing between raw animal origin and ready-to-eat food 2-DNC Mo. 10ther N/A 24o. 10ther N/A 3.Hazardous Food Meets Temperature Requirements 5.Clean Wiping Cloths 03a. Hot holding greater than or equal to 140F(whole beef or C 25a. lCloths and/or sponges in good repair and clean C pork roasts 130E) 25b. JWiping cloths kept in sanitizer between uses 1-DNC 03b. Cold holding less than or equal to 45F C 25o. 10ther N/A 03c. Proper cooling of food C 26.Food-contact Surfaces Clean 03d. Proper re-heating of food C 26a. Food equipment clean,utensils clean,equipment interiors 2-DNC 03e. Proper internal cooking and consumer advisory posted C clean 03o. Other N/A 26b. Single use gloves changed when soiled C 26c. Food-contact surfaces clean 2-DNC 4.Maintain Product Temp,Thermometers Provided 04a. IFood thermometer available and accurate C 26o. Other N/A 04b. Proper food thermometer for product C 30. Hot and cold water under pressure,provided as required C 04c. Thermometers appropriately placed in cooler units C 38.Handwashing Accessories Provided 040. Other N/A 38a. ISoap/paper towels/drying device available 1-DNC 7.Food Protection 38b. Dispenser(s)working-soap/paper towels C 07a. Produce washed C 38c. Handwash sink(s)clean/waste receptacle at handwash sink. C 07b. Raw meats not stored/prepared near ready-to-eat foods 2-DNC 380. Other N/A 07c. Food covered properly 2-DNC 60. Qualified Food Operator C 07d. Adequate splash guards/sneeze guard C 61. Designated Alternate C 07e. No unauthorized personnel C 62. 1Written documentation of training program C 07f. No pooling of eggs not cooked immediately C he following information is not debitable and does not affect your score. 070. Other N/A KEY:QFO[qualified food operator],DA[designated alternate], PHF[potentially hazardous food FB foodborne 9.Handling of Food Minimized 09a. No unnecessary handling RTE and/or cooked foods with C bare hands 09b. Minimize food handling,other than ready-to-eat,with bare 2-DNC hands 09c. Adequate utensil(s)for dispensing food/ice 2-DNC 09o. Other N/A 12.Personnel With Infection Restricted 12a. IFood workers have no exposed infected lesions/burns C 12b. Personnel with infection restricted N/A 12c. Communicable disease of worker reported to local health N/A director 13.Handwashing Facilities,Hands Washed,Clean 13a. Handwash facilities in all food prep/dispensing and C warewash areas 13b. Handwash facilities in or immediately adjacent to toilet C rooms 13c. Handwash facilities accessible/convenient to use C 13d. Personnel hands washed,clean/Proper handwash C procedure 13e. Handwashing at appropriate times 4-DNC 13o. Other N/A 15.Good Hygienic Practices 15a. JNc,eating/No smoking while working 2-DNC 15b. Wounds covered adequately C 15c. Proper sink used for handwashing C 15o. Other N/A 4.Sanitization Rinse(hot water-chemical) Inspection#:462 Note:This report is a two page form(total of 62 debitable items) Page 1 of 4 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. rddre lishment: EASTERN RESTAURANT CHINESE Inspection Date: 23-Feb-2018 ss: 0069 JOHN FITCH BOULEVARD Owner or Operator: LiLi Lu ADDITIONAL FOUR POINT ITEMS OTHER ITEMS KEY:DNC[DOES NOT COMPLY] KEY:DNC[DOES NOT COMPLY] 06.Foods Not Re-served 02. Sources of food-original container,properly labeled 1-DNC -Unwrapped foods not re-served C 05- Potentially hazardous food properly thawed C -Potentially hazardous foods not re-served 10. Food dispensing utensils properly stored 1-DNC 71.Toxic Chemicals -Toxic chemicals stored properly,labeled properly,used properly C 14. Food worker:Clean outer clothes,effective hair restraints C Sanitizer concentration not to exceed maximum permitted 16- Food-contact surfaces designed,constructed,maintained, 2-DNC No unnecessary toxics on the premises installed,located Pesticides/rodenticides properly dispensed 29.Water Source Adequate,Safe 17- Nonfood-contact surfaces designed,constructed, 1-DNC maintained,installed,located -Well/Well head protected from contamination C Water quality in compliance 18- Single service articles,storage,dispensing C Monitoring in compliance 19- No reuse of single service article C 1.Sewage Disposal Approved 7 Dishwashing facilities approved design,adequately C Sewage disposal operating as required C constructed,maintained,installed,located 34.No cross connections,back siphonage,backflow Proper type/installation/backflow prevention device/air gap for: C 21 Equipment and utensils-preflushed,scraped,soaked and C food equipment,soda system carbonator,chemical dispensers,hose racked connections,beverage dispensers,ice and dish machines,toilet 22- Equipment and utensils-wash water clean,proper C tanks temperature Proper drain for-food equipment,dish and ice machines 23- Equipment and utensils-accurate thermometers provided, C 5.Toilet Facilities dish basket,if used Toilet facilities adequate,convenient,accessible,designed, C 27- Nonfood-contact surfaces of utensils and equipment clean 1-DNC properly installed 28- Equipment/utensils,storage,handling 1-DNC 32. Proper disposal of waste water C 33. Plumbing location,installation,maintenance 1-DNC 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 1-DNC Inspection#:462 Note:This report is a two page form(total of 62 debitable items) Page 2 of 4 RAN T INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET Name of Establishment Town Date of Inspection EASTERN RESTAURANT CHINESE SOUTH WINDSOR 23-Feb-2018 INSPECTION REMARKS 462 FORM# OTHER ITEMS Inspector: Melissa Pierce[1043] KEY:DNC[DOES NOT COMPLY] Name,Signature, 860-337-6182 Phone Number 44. Floors:Floor covering installed,constructed as required, 1-DNC good repair,clean 45. Floors graded,drained as required C 46. Floor,wall juncture covered C 47- Mats removable,good repair,clean C 48. Exterior walking,driving surfaces,good repair,clean C 49. Walls,ceilings attached,equipment properly constructed, 1-DNC good repair,clean.Wall and ceiling surfaces as required 50. Dustless cleaning methods used,cleaning equipment C properly stored 51. Adequate lighting provided as required C 52. Room free of steam,smoke odors C 53. Rooms and equipment hoods,ducts,vented as required C 54. Rooms adequate,clean,adequate lockers provided, C facilities clean 55. Establishment and premises free of litter,no insect/rodent C harborage,no unnecessary articles 56. Complete separation from living/sleeping quarters and C laundry 57. Clean/soiled linens stored properly C 58. No live birds,turtles,or other animals(except guide dogs) C 59. Seats 75 or more:Nonsmoking area provided,sign(s)posted 771 at entrance(s),smoking area indicated by sign(s) Routine Inspection DEMERIT SCORE 4' '3' '2' '1' Total Rating 1 0 6 11 27 73 Date Corrections Due: 09-Mar-2018 Person in Charge: Li Li Lu Name,Title, Signature Worker Inspection#:462 Note:This report is a two page form(total of 62 debitable items) Page 3 of 4 RAN T INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET Name of Establishment Town Date of Inspection EASTERN RESTAURANT CHINESE SOUTH WINDSOR 23-Feb-2018 INSPECTION REMARKS 462 02. Granulated,powdered&liquid food not labeled 07b. Raw meat stored above or adjacent to RTE foods 07c. Food uncovered in storage No shield on light at cook line 08. Food stored on floor 09b. Unnecessarily and excessively touching raw foods with bare hands 09c. Cup or container with no handles used as food scoop 10. Scoop handle buried in food product 13e. Food employees not washing hands properly before starting work,immediately before engaging in food preparation and after engaging in any activity that contaminates the hands 15a. FW chewing gum,drinking from an open cup 16. Cracked or rusty interior liner/shelving of reach-in refrigerator 17. Cardboard or foil on shelves of walk-in,rusty or broken shelves wherever used as nonfood-contact surfaces Shelving rusty 24d. Not conducting proper sanitizing procedure 24e. Not sanitizing utensils,equipment that contact potentially hazardous foods at least every 4 hours 25b. Moist wiping cloths not held in required concentrations of approved sanitizing solution between uses 26a. Interior of reach-in refrigerator unclean Interior of microwave unclean 26c. Interior of bulk storage containers unclean 27. Sides of equipment dirty Dry storage shelving dirty 28. Storing equipment, utensils,pots and pans,glasses:on paper towels,on floor or otherwise improperly 33. Leaking,dirty grease trap 38a. No disposible towels 43. Large gap in bottom of door to outside 44. Missing floor tiles 49. Dirty walls, including walk-in and attached evaporator fan Cold hold-chicken 41f,shrimp 41f Hot hold-rice 162F,wontons 138F,soup 170F WIC-chicken-41f,beef 38f,egg rolls 40f Chlorine sani 50ppm Inspection#:462 Note:This report is a two page form(total of 62 debitable items) Page 4 of 4