HomeMy WebLinkAbout284 Oakland Road i
Establishment: Inspection Date: j Time: •tom Roins REinsp
Address/City: Health Dept: jj,&daX Class: 1 2
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 C N/O N/A JDNC I KEY: C[complies] NIO[not observed] NIA[not applicable]
60 Qualified Food Operator 3 DNC[does not comply] 0[other) RTE[ready-to-eat]
61 Designated Aitemate 2 12 Personnel with infection restricted QjWOjN1A 4
6? 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 N/0 N/A 4
C Communicable disease of worker reported to local health director
A Approved shellfish,finfish,meat&poultry USDA approved 13 Handwashing facilities provided,hands washed,dean N/0 WA 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 J D Personnel hands washed,clean/Proper handwash procedure
0
E Handwashing at appropriate times
3 Potentially hazardous food meets temperature requirements C W NIA 4 0
during storage,preparation,display,service and transportation 15 Good hygienic practices Cj N10 WA 2
A Hot holding greater than or equal to 140°F. (Whole beef/pork roasts 1300 F.) A ❑ No eating ❑ No smoking while working IJ
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 Unitization rinse(hot water-chemical) C N/Q WA 2
A Approved sanitizeravailableladequate concentration ofsanit[zer
4 1 Adequate facilities to maintain product C WO W B 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 ❑dishwashersanitizer ❑final rinse temp
D Proper sanitizin rocedure
B Proper food thermometer for product
E Sanitizing between raw animal origin&ready-to-eat food
C Thermometers appropriately placed in cooler units
0
0 25>Clean wiping cloths C NI WA
7 Food pr , , during storage,preparation, C Wfl WA 2 Cloths and/orsponges in ood repair and clean
,,display,sifte and transportation9 P
A Produce washed B Wiping cloths kept in sanitizer between uses
B Raw meats not stored/prepared near ready-to-eat foods 2 Food-contact surfaces clean C W WA 2
C Food covered properly A )Food equipment clean,utensils clean,equipment interiors clean
D Adequate splash guards I sneeze guard
B Single use gloves changed when soiled
E No unauthorized personnel C Food--contact surfaces clean
F No pooling of eggs not cooked immediately 0
8 Food containers stored off the floor 30 Hot and cold water under pressure,;provided as require( NO WA 2
38 Handwashing accessories provided C NO WA 1
b 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 sink(s)clean I waste receptacle at haF)Andwash sink
dequate utensil(s)for dispensing food/ice 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]
PHFs are hot held at: IF. 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 What diseases 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 report specific illness conditions
Are temperatures recorded/logged for cold holding 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 N *Are leftovers saved? Y N Is there a language barrier between inspector&QFO? Y N If ves indicate language spoken
List products cooled: by QFO/DA: *Can the CFO/DA read 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 Owner FW
Is cooling monitored for time&temp? Y N Is the monitoring of cooling recorded? Y N .Obtain signature of the person who received the QFO responsibilities information at the time of the
[There:
e a produce washing policy? Y N *Describe what is washed and ins pection:
Note: This report is a two page form(total of 62 debitable items) Page 1 of 2
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Cold&Hat HoldmTempratures.g Cooling tt tluirecnents
Section 19 1 B42(m)(3) Section 19-13-1342(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. 1400 F. to 700 F. within 2 hours
or above. 700 F. to 450 F. within an additional 4
Cooked, cooled and refrigerated food that is pre- 1
hours
pared for immediate service in response to an individual Methods
order may be served at any temperature. * Shallow pan(s) (food 3" deep or less) j
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. j * Rapid chill refrigerator (blast chiller)
..................._ _.._..-- . . ...._.... _.._...._ -
11 Store foods in the cooling process
Internal Cooking Temperatures uncovered,but protected in a refrigerated unit.
Section l9-13-B42(ni)(1)(.A)(B)(C)(D) Cover the food when it is less than 45 degrees F.
Whole Roasts,Corned Beef,Pork Roasts
130°F. 121 minutes Reheating Temperatures
140OF. 12 minutes
14S'F. 3 minutes section 19-13-1342(m)(3)
Potentially Hazardous Food that is cooked,cooled,and
Shell Eggs,Fish,Meat,Pork 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 unsliced portions of roast beef which may be reheated to
150°F. I minute 145 degrees F.for 3 minutes.
155"F. 15 seconds
158°F. Instantaneously III Food-Worker I
Game Meats,Poultry,Ground or Comminuted Poultry
Section 19-13-1342(r)of the Public Health Code f
&_Stuffed: Fish,Mea"P sta. Poultry_or
Stuffing containing PHF ingredients No person while affected with any disease in a communicable `
form, or while a carrier of such disease, or while afflicted with
1650F. 15 seconds boils, infected wounds, sores or an acute respiratonj infection,
Microwave Cooking shall work in any area of a food service establishment in any
Raw animal food shall he rotated or stirred throughout or capacity in which there is a likelihood of such person contami- I
midway during cooking to compensate for uneven distribu- nating food, drink or food contact surfaces with pathogenic
tion of heat; covered to retain surface moisture, heated to I
organisms, or transmitting disease to other individuals; and no
a temperature of at least 165 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 Advisor�t
Section 19-13-B42(m)(1)(F) Disease/Agent Related to Foodborne 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 perfri •Norwalk-like viruses -Salmonella -Clostridium
stating: "Thoroughly cooking meats, poultry, seafood, i infection •-Botulism
-Bacillus cereus •E. coli 0157
infection •Botulism •Vibrio infection
shellfish, or eggs reduces the risk of foodborne illness" •Shigella •Staph aureus •Scombroid Toxin
Exemptions to the food temperature requirements shall not be
allowed at food service establishments serving highly suscep- Conditions related to_the transmission of foodborne.
tible populations in hospitals, nursing homes, or similar health illness: -Diarrhea •Vomiting -Jaundice -Sore throat
i with fever -Fever with GI symptoms -Lesions containing pus
care facilities. Refer to Code for details. such as: boils and infected wounds
stabtishment: cr,�# Date of Inspection: t lit
ddress: Z`�Gi C �cn-� �� Owner or Operator:
ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPLY]
6 Foods not re-served. 4 31 Sewage disposal approved.
-Unwrapped foods not re-served 4
-Potentially hazardous foods not re-served -Operating as required
34 No cross connections,back siphonage,backflow 11 Toxic chemicals. 4 Pr r 1sistall i n ckflow prevention device/air gap for: 4
-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 Proper r in 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]
Sources of food:Original container,properly labeled 40 Garbage/rubbish storage area/rooms,enclosures-properly constructed,dean 1
5 Potentially hazardous food properly thawed 41 Garbage/rubbish disposed of in an approved manner,at approved frequency
10 Food dispensing utensils properly stored 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
44 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
18 Single service articles,storage,dispensing 2
8 Exterior walking,driving surfaces,good repair,clean 1
19 No reuse of single service article 9 Walls,ceilings attached,equipment properly constructed,good 1
20 Dishwashing facilities approved design,adequately constructed, 2 repair,clean.Wall&ceiling surfaces as required
maintained installed located 50 Dustless cleaning methods used,cleaning equipment properly stored 1
Equipment&Utensils: Cleanliness 1 51 Adequate lighting provided as required 1
1 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
23 Accurate thermometers provided,dish basket,if used 541 Rooms adequate,clean,adequate lockers provided,facilities dean 1
271 Nonfood-contact surfaces of utensils&equipment clean 1
55 Establishment and premisesfreeof litter,noinsect/rodentharborage, ].
8 Equipment/utensils,storage,handling 1 no unnecessary articles
32 Proper disposal of waste water 1 ; 5 61 Complete separation from living/sleeping quarters and laundry 1
33 Plumbing location,installation,maintenance 1 57 Clean/soiled linens stored properly 1
36 Toilet rooms enclosed with self losing door
58 No live birds,turtles,or other animals(except guide dogs) 1
1
59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at
37 Propertoiletfixturesprovicled,good repair,dean france(s),smoking area indicated by sign(s)
dequaum 3
39 Approved garbage/rubbish containers,aber,covered, 1
rodent proof,clean 41 outine Inspection ❑Reinspection 0 Preoperational Inspection
Other Inspection:
INSPECTOR: ER I _ H RGE: Demerit Score: *Include demerits from page 1
4 3 2 1 Total Rating
rg sign X
prin ame --- —/ — Y&
name
phone number title DATE CORRECTIONS DUE: 2
Page 2 of 2 plus Icontinuation pages Focused Inspecsion V2oo2
APPROVED SOURCE
HANDWASHING & HYGIENIC PRACTICES Molluscan Shellfish
Section 19-13-842(p)(1) source must be listed in the
Interstate Certified Shellfish
• Use a designated handwashing sink Shippers List and approved or
Keep 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: tore.
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 handwash: As often as may be required to remove soil
and contamination to include: Shell stock tags or labels shall
be retained for 90 days from the
Before: date the container is emptied.
• 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 ing of Potentially
• Handling money Hazar.do_us 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 700 F. 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 Solution.for Manual.Dishwashing
Toxic Items
Immersion for at least t minute in sanitizing solution containing: PRf1PERLY STORED-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 required to maintain the establishment in a
at least 750F. sanitary condition shall be present.
• Other sanitizers as demonstrated satisfactory to the Director of
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 forspecific 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
O C L� s�e Q �C �4'� U- ',r-ctl I I �S - o i ct
INSPECTION FORM# REMARKS
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INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE)
Distribution: l st-White-Health Department 2nd-Yellow- Owner/Manager