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Home My WebLink About2019-1-19 - 100 Bidwell Road - Food Inspection Report i Establishment: Inspection Date: 1 Time: REinsp Address/City: Healt Dept: :, j r I K, Q V- Class: 1 z Q 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 N/0 N/A DNC I KEY: C[complies] NIO[not observed] NIA[not applicable] 60 Qualified Food Operator 3 DNC[does not comply] 0[other] RTE[ready-o-eat] 61 Designated Alternate z 121 Personnel with infection restricted C Nl0 WA 4 62 Written documentation of training program 2 A Food workers have no exposed infected lesions/burns B Personnel with infection restricted 1 Approved source,wholesome,nonaduiterated C NIO NIA 4 C Communicable disease of worker reported to local health director A Approved shellfish,finfish,meat&poultryUSDA approved 13 Handwashing facilities provided, handswashed,clean C W0 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 Wholesome/nonadulterated foods/safe 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/Proper handwash procedure 0 E Handwashing at appropriate times 3 Potentially hazardous food meets temperature requirements C NIO NIA 4 during storage,preparation,display,service and transportation ood hygienic practices C W NI A Hot holding greater than or equal to 1400F. (whole beeilpork roasts 130'F.) A ❑ No eating ❑ No smoking while working B Cold holding less than or equal to 450 F. VB Wounds covered adequately C Proper cooling Proper sink used for handwashing D Proper re-heating 101 E Proper internal cooking/consumer advisory posted 24 Sanitization rinse(hot water chemical) C TNIOW/A 2 0 A Approved sanitizeravailable/adequateconcentrafionofsanitizer 4 Adequate facilities to maintain product C NO WA 2 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 ❑dishwasher sanitizer lgultl rinse temp B Proper food thermometer for product D Proper sanitizin rocedure E Sanitizing between raw animal origin&ready-to-eat food C Thermometers appropriately placed in cooler units O 25 oCleam wiping cloths C wO NI 7 )Food protected during storage,preparation, C NIO A 2 Cloths and/or s in good display,service and transportation sponges 9 9 repair and clean A Produce washed Wiping cloths kept in sanitizer between uses B Raw meats not stored/prepared near ready-to-eat foods 2 ood-contact surfaces clean C �' NIA C Food covered properly A iFood equipment clean,utensils clean,equipment interiors clean D Adequate splash guards/sneeze guard Single use gloves changed when soiled E No unauthorized personnel C Food--contact surfaces clean F No pooling of eggs not cooked immediately 8 Food containers stored off the floor 30 Not and cold water under pressure,provided as'requi hUA 2 0 38 Handwashing accessories provided NIA 1 9 Handling of food minimized C NIA 2 A Soap I paper towels I drying device available A No unnecessary handling RTE and/or cooked foods with bare hands V B Dispenser(s)working: ❑Soap ❑Paper towel B Minimize food handling,other than ready-to-eat,with bare hands C Handwash sink(s)clean/waste receptacle at handwash sink C Adequate utensil(s)for dispensing food/ice 0 01 E I I •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable and does not affect your score. KEY: QFO[qualified food operator],DA[designated altemate],PHF[potentially hazardous food]. FB[foodborne] PHFs are hot held at: OF. 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 105atcliseases 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 reports Hess conditions Are temperatures recorded/logged for cold holding f quipment? Y N and diseases to the QFO? Y N *Do you have a poi eave policy? Y N Are foods cooked in advance and Y N *Are leftovers saved? Y N Is there a language barrier between inspector& . Y N If yes indicate language spoken List products cooled: by QFO/DA: an the QFO/DA read the inspection report? Y N Describe cooling m ds: Indicate who answere above questions: Name(print): Indicate the t' above person(circle all that apply):QFO DA Mgr Cook Owner FW Is coolin nitored for time&temp? Y N Is the monitoring of cooling recorded? Y N .Obtain ature of the person who received the QFO responsibilities information at the time of the Is t re a produce washing y. n ction: p g policy? Y N *Describe what is washed and where: I Note: This report is a two page form(total of 62 debitable items) Page 1 of 2 stablishment: >C-4 Date of Inspection: ddress: U>3 L&&4 A Owner or Operator: ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPLY] 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 No cross connections,back siphonage,backflow 11 Toxic chemicals. 4 4 Pro ear type/installati2n/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-No unnecessary toxics on the premises -Soda system carbonator -Beverage dispensers -Toilet tanks -Chemical dispensers -Ice machines -Pesticides/rodenticides properly dispensed Proper drain for: 29 Water source adequate,safe. 4 -Food equipment -Dish machines -Ice machines -Well/well head protected from contamination 35 Toilet facilities. Adequate,convenient,accessible, 4 -Water quality in compliance -Monitoring in compliance designed,properly installed OTHER ITEMS KEY: DNC [DOES NOT COMPLY] 2 Sources of food: Original container,properly labeled 40 Garbage/rubbish storage area/rooms,enclosures-property constructed,dean = 1 5 Potentially hazardous food property thawed 2 41 Garbage/rubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils properly stored i 42 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 Floors: Floor covering installed,constructed as required,good repair,dean 1 16 Food-contact surfaces designed,constructed,maintained,installed, 2 45 Floors graded,drained as required located 6 Floor,wall juncture covered 17 Nonfood-contact surfaces designed,constructed, maintained, 1 47 Mats removable,good repair,clean installed,located 1 18 Single service articles,storage,dispensing 2 erlorwalking,driving surfaces,good repair,clean 19 No reuse of single service article 49 alls,ceilings attached,equipment properly constructed,good 1 repair,clean.Wall&ceiling surfaces as required 0 Dishwashing facilities approved design,adequately constructed, 2 1 maintained installed located 50 Dustless cleaning methods used,cleaning equipment properly stored Equipment&Utensils: Cleanliness T 51 Adequate lighting provided as required 1 21 Preflushed,scraped,soaked and racked 52 Room free of steam,smoke odors 1 2 Wash water dean,proper temperature 53 Rooms&equipment hoods,ducts,vented as required 2.3 Accurate thermometers provided,dish basket,if used 54 Rooms adequate,clean,adequate lockers provided,facilities dean 1- Nonfood-contact surfaces of utensils&equipment clean 1 55 Establishment and premises free of litter,no insecUrodent harborage, 2 8 Equipmentlutensils,storage,handling 1 no unnecessary articles Proper disposal of waste water 1,; 561 Complete separation from living/sleeping quarters and laundry 1 33 lumbing location,installation,maintenance 57 Clean/soiled linens stored properly 1 58 No live birds,turtles,or other animals(except guide dogs) 36 Toilet rooms enclosed with self-dosing door 1 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at 37 Proper toilet fixtures provided,good repair,dean a rance(s),smoking area indicated by sign(s) 3 39 Approved garbage/rubbish containers,adequate number,covered, 1 rodent proof,clean Routine Inspection ❑Reinspection 0 Preoperational Inspection PERSO CH Other Inspection: INSP TOR: Demerit Score: *Include demerits from page 1 4 3 2 1 Total Rating si nature — Sig W,i�< <t✓r-r� p ntnt n�a�e print namw (A phone number Q Qir- —�� _� �- DATE CORRECTIONS DUE: title Page 2 of 2 plus continuation ages Focused Inspection 1/2002 Page of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION A INSPECTION FORM# REMARKS D- �i- �c, i"�= icy= t �: Lj 1 En Co C — Ir - S 1 [ I[J < - 0 Ja INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Dis ion: 1st-White-Health Department 2nd-Yellow-Owner/Manager