HomeMy WebLinkAbout400 Evergreen Way (5) i11
Establishment: Inspection Date: [ Time: ROinsp REinsp
Address/City: Lim E ,2at r�, Wfi Health ept: <�� I 2 04
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 CA N/O N/A JDNC I KEY: C[complies] N/O[not observed] N/A[not applicable]
60 Qualified Food Operator 3 1 DNC[does not comply] 0[other] RTE[ready-to-eat]
61 Designated Alternate 1 2
121 Personnel with infection restricted WO I NIA 14
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,nonadufterated CA NIO NIA 4 C Communicable disease of worker reported to local health director
A I Approved shellfish,finfish,meat&poultry USDA approved 13 Handwashing facilities provided,hands washed,dean WO NIA 4
B Food cans in good condition(not dented,rusty,bloated,leaking) A I Handwash facilities in all food prep/dispensing&warewash areas
C Wholesome/nonaduiteratedfoods/safe A 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
0 D Personnel hands washed,clean/Proper handwash procedure
E Handwashing at appropriate times
3 Potentially hazardous food meets temperature requirements C WO N/A 4 0
during storage,preparation,display,service and transportation
15 Good hygienic practices C 00 N/A 2
A Hot holding greater than or equal to 1400F. (whole beef/pork roasts 130o F.) JA A ❑ No eating ❑ No smoking while working
B Cold holding less than or equal to 450 F. B Wounds covered adequately
C Proper cooling C Proper sink used for handwashing
D Proper re-heating 0
E Proper internal cooking/consumer advisory posted 24 Sanitization rinse(hot water-chemical) WO WA 2
401 A Approved sanitizeravailable/adequate concentration of sanitizer
4 Adequate facilities to maintain product C WO W B Food-contact surfaces and utensils used for potentially
temperature,ttarmometers'provided hazardous food sanitized at least every 4 hours
A Food thermometer available and accurate C Adequate . [shwashersanitizer inalrinsetemp
B Proper food thermometer for product
D Proper sanitizi q procedure V of
E Sanitizing between raw animal origin&ready-to-eat food
Thermometers appropriately placed in cooler units
0
0 IC+C 1 5 l Clean wiping cloths q WO NIA 1
7 Food protected during storage,preparation, C N/O WA 2 repair and clean
es A Cloths andlor s in good re
display,service and transportation P 9 9 P
Wiping cloths kept in sanitizer between uses
A Produce washed
B Raw meats not stored/prepared near ready-to-eat foods jj26 Food-contact surfaces clean C WO NIA 2
C Food covered properly TB Food
equipment clean,utensils clean,equipment interiors clean
D Adequate splash guards I sneeze guard Single use gloves changed when soiled
E No unauthorized personnel Food--contact surfaces cleanF No pooling of eggs not cooked immediately 8 Food containers stored off the floor Hot and cold water under pressure,provided as required C 96 WA 2
0 38j Handwashing accessories provided C NIO WA 1
9 Handling of food minimized C WO WA 2 A Soap/paper towels I drying device available
A No unnecessary handling RTE and/or cooked foods with bare hands B
Dispenser(s)working: ❑Soap ❑Paper towel
B Minimize food handling,other than ready-to-eat,with bare hands C Handwash sinks)clean/waste receptacle at handwash sink
C Adequate utensil(s)for dispensing food/ice 0
0 •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS
The following information is not debitable and does not affect your score. KEY: QFO[qualified food operator],DA[designated alternate],PHF[potentially hazardous food], FB[foodborne]
F
HFs are hot held at: F. Pi are cold held at: F. escribe illness conditions when you would exclude a food worker from working:
' ernal cooking temperatures taken? Y N ♦To what temperature do you cook:oultry Ground Beef Pork What disease ted to FB illness are you required to report to the local health department?
oasts Other
Describe re-heating proce Is there a written illness polic requires the food worker to report specific illness conditions
Are temperatures recorded/logge dholding foods/equipment? Y N and diseases to the QFO? Y N Do you have a paid sick leave policy? Y N
Are foods cooked in advance and cooled? Y Are leftovers saved? Y N Is there a language barrier between inspector&QF6Z.,Y N Iflf ves indicate language spoken
List products cooled: by QFO/DA: *Can the QFO/DA the inspection report? Y N
Describe cooling methods: Indicate who answered the above questions: Name(print):
Indicate the title of above person(circle all that apply):QFO DA Mgr Cook r FW
Is cooling monitored for time&temp? Y N Is the monitoring of cooling recorded. N .Obtain signature of the person who received the QFO responsibilities information at the time e
Is there a produce washing policy? Y N ♦Describe what is washed and inspection:
where: Note: This report is a two page form(total of 62 debitable items) Page 1 of 2
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Cold&_Hot Holdin Temperatures: Cooling Requirements
Section I'M 3-B42(in)(,) I
Section 19-13-842(m)(3)
♦ 45 degrees F. or less OR 140 degrees F. or more Cooked Potentially Hazardous Food shall
for all potentially hazardous foods EXCEPT whole beef be cooled.
and pork roasts which may be held hot at 130 degrees F. 140°F. to 70°F. within 2 hours
or above. 700 F. to 45°F. within an additional 4
♦ Cooked, cooled and refrigerated food that is pre- hours
pared for immediate service in response to an individual j Methods
order may be served at any temperature. * Shallow pan(s) (food 3" deep or less)
♦ Ready-to-eat food taken from a commercially * Ice water baths & stirring
processed, hermetically sealed container shall be heated * volume reduction
to 140 degrees F, or greater for hot holding. * Rapid chill refrigerator (blast chiller)
Store foods in the cooling process
Internal Cooking Temperatures uncovered,but protected in a refrigerated unit.
Section l9-13-B42(m)(l)(A)(B)(Q(U) ! cover the food when it is less than 45 degrees F.
Whole Roasts,Corned Beef,Pork Roasts �--
130"F. 121 minutes Reheating Temperatures
140°F. 12 minutes
145"F. 3 minutes section 19-13-B42(m)(3)
Shell Eggs,Fish,Meat,Park Potentially Hazardous Food that is cooked,cooled,and
reheated for hot holding shall be reheated so that all
145°F 15 seconds parts of the food reach a temperature of at least 165
Ground or Comminuted Meat and_Fish Products degrees F.for 15 seconds within 2 hours EXCEPT
145"F. 3 minutes unsiiced portions of roast beef which may be reheated to
150°F. 1 minute145 degrees F.for 3 minutes.
155"F. 15 seconds
_ I580F. Instantaneously III Food Worker
Game Meats,Poultry,Ground or Comminuted Poultry Section 19-13-B42(r)of the Public_Health..Code
&Stuffed: Fish, Meat,_Pasta,_Po_u-I ry_or
Stuffing.containing PHF ingredients INo person while affected with any disease in a communicable
(form, or while a carrier of such disease, or while afflicted with
l65 F. 15 seconds boils, infected wounds, sores or an acute respirator] infection, I
Microwave Cooking Ishall work in any area of a food service establishment in any
Raw animal food shall be rotated or stirred throughout or capacity in which there is a likelihood of such person cantami-
midway during cooking to compensate for uneven distribu- Hating food, drink or food contact surfaces with pathogenic
tion of heat; covered to retain surface moisture; heated to organisms, or transmitting disease to other individuals; and no
a temperature of at least 1b5 degrees F. in all parts of the person shall be employed in such an area or capacity. If the
food, and allowed to stand covered for 2 minutes after (management of the food service establishment has
cooking. reason to suspect that any employee has contracted any
disease in a communicable form or has become a carrier
of such disease, he shall notify the local director of health
immediately.
Consumer Advisory
Section 19-13-B42(m)(1)(F) Disease/Agent Related to Faodbarne Illness
Consumers shall be informed of the risks involved with the
consumption of raw or undercooked animal foods by written (List is not inclusive)
means such as: posters, brochures, menu advisories, table •Campylobacter -Hepatitis A -Trichinosis •Listeria
tents, etc. available at the food service establishment -Norwalk-like viruses -Salmonella -Clostridium
stating: "Thoroughly cooking meats poultry, seafood perfringens •Yersinia -Bacillus cereus •E.coli 0157
g Y g ' P ry' infection -Botulism •Vibrio infection
shellfish, or eggs reduces the risk of foodborne illness" •Shigella •Staph aureus •Scambroid Toxin
Exemptions to the food temperature requirements shall not be Conditions related to the transmission of food borne
allowed at food service establishments serving highly suscep- illn -Diarrhea -Vomiting -Jaundice -Sore throat
tible populations in hospitals, nursing homes, or similar health with fever .Fever with GI symptoms -Lesions containing pus
care facilities. Refer to Code for details. such as: boils and infected wounds
atablishmetit: _ = _ " Date of inspection: l 1 sA� A
dress: VW ner.or Operator-.
ADDITIONAL FOUR POINT 1 MS KEY: DNC [DOES NOT COMPLY]
6 Foods not re-served. 4 31 Sewage disposal approved.
-Unwrapped foods not re-served
-Potentially hazardous foods not re-served -Operating as required
No cross connections,back siphonage,backflow 4
11 Toxic chemicals. 4 Proper typelinst la lation/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 -Soda system carbonator -Beverage dispensers -Toilet tanks
-No unnecessary toxics on the premises -Chemical dispensers -Ice machines
-Pesticides/rodenticides properly dispensed
Wiper dr in for:
29 Water source adequate,safe. -Food equipment -Dish machines -Ice machines
4
-Well/well head protected from contamination 35 Toilet facilities. Adequate,convenient,accessible, 4
-Water quality in compliance designed,properly installed
-Monitoring in compliance
OTHER ITEMS KEY: DNC [DOES NOT COMPLY]
2 Sources of food:Original container,properly labeled ` 0 Garbagetrubbishstoragearea/rooms,enclosures-properly constructed,dean 1
5 Potentially hazardous food properly thawed Z, 1 Garbage/rubbish disposed of in an approved manner,at approved frequency
10 Food dispensing utensils properly stored 2 Vermin Control: No insects/rodents present 2
14 Food worker:Clean outer clothes,effective hair restraints t 3 Outer openings protected against entrance of insects/rodents
4 Floors: Floor covering installed,constructed as required,good repair,clean
Food-contact surfaces designed,constructed,maintained,installed, 2 5 Floors graded,drained as required
located � -
6 Floor,wall juncture covered
17 Nonfood-contact surfaces designed,constructed,maintained, 1 7 Mats removable,good repair,clean
installed,located
8 Exterior walking,driving surfaces,good repair,clean
18 Single service articles,storage,dispensing 3
19 No reuse of single service article 9 Walls,ceilings attached,equipment properly constructed,good
repair,clean.Wall&ceiling surfaces as required
0 Dishwashing facilities approved design,adequately constructed,
maintained installed located 50 Dustless cleaning methods used,cleaning equipment properly stored
Equipment&Utensils? Cleanliness 51 Adequate lighting provided as required
1 Preflushed,scraped,soaked and racked 52 Room free of steam,smoke odors
22 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 clean
')Nonfood-contact surfaces of utensils&equipment clean 1
55 Establishment and premises free of litter,no insect/rodent harborage,
8 Equipment/utensils,storage,handling 1 no unnecessary articles
3 Proper disposal of waste water 56 Complete separation from living/sleeping quarters and laundry
J
33 )Plumbing location,installation,maintenance 57 Clean/soiled linens stored properly
58 No live birds,turtles,or other animals(except guide dogs)
36 Toilet rooms enclosed with self-dosing door
59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at
37 Proper toilet fixtures provided,good repair,clean ent nce(s),smoking area indicated by sign(s)
39 Approved garbage/rubbish containers,adequate number,covered, d
rodent proof,clean outine Inspection ❑Reinspection ❑ Preoperational Inspection
INSPECT PER 1N CH Rom: Other Inspection:
Demerit $core: *Include demerits from page 1
=' 4 3 2 1 Total Rating
90 signature—
Md
1 s 4 6 It
pr ntt nna�me print name/ j„ t 1 0
DATE CORRECTIONS DUE: �1
phone number title
Page 2 of 2 plus _continuation pages Focused Inspection 1/2002
APPROVED SOURCE -
HANDWASHING HYGIENIC PRACTICES Molluscan Shellfish
Section 19-13--1342(p)(1) source must be listed in the
Interstate Certified Shellfish
• Use a designated handwashing sink Shippers gist and ap
proved pproved or
Deep fingernails trimmed, filed and maintained acceptable by the CT [department
so the edges and surfaces are cleanable and not rough of Agriculture, Bureau of Aquacul-
• keep fingers, nails, hands and exposed portions of arms clean: ture.
1. Use a cleaning compound to lather for 20 seconds If shellfish is shucked it shall be
2. Rinse thoroughly with clean water kept until used in the containers in
3. Dry with sanitary towels or other approved drying device which they were received.
-When to l dwash: As often as may be required to remove soil
and contamination to include: shell stock tags or labels shalt
be retained for 90 days from the
Before: date the container is emptied.
s Starting work
• Immediately before engaging in food preparation Finfish shall be commercially and
• Handling clean equipment and utensils legally caught or harvested.
• Handling unwrapped single-service and single-use articles Fluid milk and milk products shall
After: be pasteurized and conform to
• Using the toilet Grade A standards.
• Coughing - sneezing
• Using a handkerchief or tissue
• Tobacco use - Eating - Drinking Defrosting o-f Potentiallliy
•Handling money Hazardous Foods
•Touching bare human body parts Section 19-13-B42(m)(2)
• Engaging in other activities that contaminate the hands At refrigeration temperature less
• Caring for service animals than or equal to 450 F.
During: • Under cool running water 700F. or
• Food preparation as often as necessary to remove soil contamination less
and to prevent cross contamination when changing tasks. • Quick thawed as part of the cook-
When switching between working with raw foods of animal origin and ing process and other methods approved
ready-to-eat foods. by the Director of Health
Sanitizing lotto for an al Dishwashing
Toxic Items
Immersion for at least 1 minute in sanitizing solution containing: PERLY OED-LABELED-USED
•At least 50 ppm of available chlorine - Minimum Temp: 750F. -Only those poisonous and toxic materials
•At least 12.5 ppm of available iodine-pH no higher than 5.0-Temp at least 750F, required to maintain the establishment in a• Other sanitizers as demonstrated satisfactory to the Director of sanitary condition shall be present.
Health -All containers of poisonous and toxic
Chlorine Sanitizing Solution can be made by using a 5.25%chlorine materials shall be marked or labeled for easy
bleach(approved by EPA for sanitizing)mix one(1)tablespoon of bleach identification.
with two (2)gallons of water=Approx. 100 ppm chlorine. Follow the -Bactericides and cleaning compounds shall
label directions for specific mixing instructions. This is a guide- not be Stored in the same area with insecti-
line only. cides, rodenticides or other poisonous
Always check the strength of the sanitizer solution with a test kit. materials.
Solution should be used between 50-100 ppm of chlorine -Toxic items associated with washing or
**use an accurate chemical test kit when verifying a sanitizer sanitizing utensils may be stored in the
utensil washing area.
The Public Health Code for the State of Connecticut - Regulation of Department of Public Health:
Sanitation of Places Dispensing Foods or Beverages Sections 19-13-B42 can be located at:
WWw.state.ct.us/dph
` Page of
INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH
CONTINUATION SHEET
NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION
INSPECTION FORM# REMARKS
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INITIAL(INSPECTOR) f INITIAL(PERSON IN CHARGE)
Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager