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Home My WebLink About2019-1-18 - 150 Nevers Road - Food Inspection i Establishment: Trl- �c- Cc Inspection Date: Time:/\corn ROinsp REins Address/City: ><S go�� Healt Dept: Sr��t-� Us �c��t Class: 1 2 3 a 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 debatable items N/O N/A JDNCJ KEY: C[complies] N/O[not observed] NIA[not applicable] 60 Qualified Food Operator 3 DNC[does not comply] 0[other] RTE[ready-to-eat] 61 Designated Alternate 2 12 Personnel with infection restricted C WO WA 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,nonaduiterated C NIO N/A 1 4 C Communicable disease of worker reported to local health director A I Approved shellfish,finfish,meat&poultry USDA approved I V 1 13 Handwashing facilities provided,hands washelclean N10 WA 4 B Food cans in good condition(not dented,rusty,bloated,leaking) A I Handwash facilities in all food prep/dispensing&warewash areas C Wholesomelnonadulterated 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 N/0 WA 4 0 during storage,preparation,display,service and transportation 1 Good hygienic practices NI0 W A Hot holding greater than or equal to 1400F. (whole beef/pork roasts 1300 F.) 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 I consumer advisory posted 24 Sanitization rinse(hot water-chemical) W0 WA' 2 0 A Approved sanitizer available/adequate concentration ofsanitizer 4 Adequate facilities to maintain product C N/0 NIA 2 B Food-contact surfaces and utensils used for potentially temperature,thermometars provided hazardous food sanitized at least every 4 hours A Food thermometer available and accurate C Adequate ❑dishwashersanitizer inal rinse temp D Proper B Proper food thermometer for product Pro ersanitizinrocedure C Thermometers appropriately placed in cooler units E Sanitizing between raw animal origin&ready-to-eat food 0 Q 7 Food pro 4uring storage,preparation, C N/0 A 2' 25 Clean wiping cloths C N� WA 1 display,service and transportation A Cloths and/or sponges in good repair and clean B Wiping cloths kept in sanitizer between uses A Produce washed 0 B Raw meats not stored/prepared near ready-to-eat foods 26 Food-contact surfaces clean C NtO WA 2 C Food covered properly A Food equipment clean,utensils clean,equipment interiors clean D Adequate splash guards/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 required N10 WA 2 0 38 Handwashing accessories provided C N/0 WA 1 9 Hantong of food minimized C 0 WA 2 A No unnecessary handling RTE and/or cooked foods with bare hands A Soap I paper towels/ drying device available 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 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 operatorl DA[designated alternate],PHF[potentially hazardous food], FB[foodborne] PHFs are hot held at: IF PHFs are cold held at: 2F. Describe illness conditions when you would exclude a food worker from working: Are internal cooking temperatures taken? Y N *To what temperature do you Poultry Ground Beef Pork What diseases related to FB illness are you required to report to the local health rtment? Roasts Other Describe re-heating procedures: Is there a written illness policy that requires the food worker to repo ecific illness conditions Are temperatures recorded/logged for cold holding foods/ mant? Y N and diseases to the QFO? Y N *Do you have a pai leave policy? Y N Are foods cooked in advance and cooled? Y *Are leftovers saved? Y N Is there a language barrier between inspector&QF N If yes indicate language spoken List products cooled: by QFO/DA: ♦C e QFO/DA read the inspection report? Y N Describe cooling methods: Indicate who answered the abo uestions: Name(print): Indicate the title of abov erson(circle all that apply):CFO DA Mgr Cook Owner FW Is cooling monitored time&temp? Y N Is the monitoring of cooling recorded? Y N .Obtain signature a person who received the QFO responsibilities information at the time of the Is there a uce washing policy? Y N *Describe what is washed and inspection: where: 'Poll Note: This report is a two page form(total of 62 debitable items) Page 1 of 2 Cold Hot Holding Temperatures: �^ Cooling Requirements Section 19-13-1342(m)(3) Section 19-13-1342(m)(3) 45 degrees F. or less ®17 140 degrees F. or more Cooked Potentially Hazardous Food shall for all potentially hazardous foods EXCEPT whole beef p y be cooled: � and pork roasts which may be held hot at 130 degrees F. 140°F. to 700 F. within 2 hours or above. i 700 F. to 450 F. within an additional 4 Cooked, cooled and refrigerated food that is pre- hours pared for immediate service in response to an individual Methods order may be served at any temperature. Shallow an(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 j * Volume reduction to 140 degrees F. or greater for hot holding. j Rapid chill refrigerator (blast chiller) ......... — _ - —_ _.... _ Store foods in the cooling process Internal_Cooking Temperatures uncovered,but protected in a refrigerated unit. Section_19-13-B42( )(1)(A)1B)(C)(u) Cover the food when it is less than 45 degrees F. Whole Roasts,Corned Beef,Pork Roasts l 30°F. 12' minutes Reheating 'Temperatures 140"F. 1_ minutes 145°F. 3 minutes section 19-13-B42(m)(3) Shell Eggs,Fish,Meat,Pork 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 i 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. 1 minute 145 degrees F.for 3 minutes. 155"F. 15 seconds I58°F. Instantaneously III Food Worker Game Meats,Poultry,Ground or Comminuted Poultry Section 19-13-B42(r)of the PublicHealth Code Stuffed. Fish,Mom,Past Poultnt-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 respiratorf infection, Microwave Cooking shall 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 contami- 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 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. ConsumerAdvisory Section 19-13-842(m)(1)(F) Consumers shall be informed of the risks involved with the Disease/Agent Related.ta Foodborne Illness 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 shellfish, or eggs reduces the risk of foodborne illness" infection -Botulism -Vibrio infection Exemptions to the food temperature requirements shall not be •Shigella •Staph aureus •Scombroid Toxin I Conditions related to the transmission of foodborne allowed at food service establishments serving highly suscep- illness: -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 IN �s. stablehment: Hate of Inspection: ddress: Owner or Operator: C 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 Proper type/installation/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 Proper drain for: 29 Water source adequate,safe. 4 -Food equipment -Dish machines -Ice machines ' -Well/well head protected from contamination r Toilet facilities. Adequate,convenient,accessible, 4 -Water quality in compliance -Monitoring in compliance designed,properly installed OTHER ITEMS KEY: DNC [DOES NOT COMPLY] 11 Sources of food: Original container,properly labeled 0 Garbage/rubbish storage area/rooms,endosures-properly constructed,dean 1 5 Potentially hazardous food properly thawed 2 41 Garbage/rubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils properly stored 1 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,clean 1 16 Food-ontact surfaces designed,constructed,maintained,installed, 45 Floors graded,drained as required located 6 Floor,wall juncture covered 17 nfbod-contact surfaces designed,constructed,maintained, 47 Mats removable,good repair,clean installed,located 1 481 Exterior walking,driving surfaces,good repair,clean 18 Single service articles,storage,dispensing 2 s 19 No reuse of single service article 9 Walls,ceilings attached,equipment properly constructed,good t 0 Dishwashing facilities approved design,adequately constructed, 2 repair,clean.Wall&ceiling surfaces as required 1 maintained installed located 50 Dustless cleaning methods used,cleaning equipment properly stored Equipment&Utensils: Cleanliness 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 231 Accurate thermometers provided,dish basket,if used 54 Rooms adequate,clean,adequate lockers provided,facilities dean 1' 7 Nonfood-contact surfaces of utensils&equipment clean 1 55 Establishment and premises free of litter,no insect/rodent harborage, 1 8 Equipmenttutensils,storage,handling 1 m' no unnecessary articles 32 Proper disposal of waste water .! 56 Complete separation from living/sleeping quarters and laundry 1 33 Plumbing location,installation,maintenance 1_ 57 Clean/soiled linens stored property 36 Toilet rooms enclosed with self 58 No live birds,turtles,or other animals(except guide dogs) ' losing door 1 37 Proper toilet fixtures provided,good repair,dean $9 Seats 75 or more:Nonsmoking area provided,sign(s)posted at �Routine smoking area indicated by sign(s) 39 Approved garbage/rubbish containers,adequate number,covered, rodent proof,clean spection ❑Reinspection 0 Preoperational Inspection IPE 0 I RSOther Inspection: Demerit Score: *Include demerits from page 1 4 3 2 1 Total Rating Ariature s' ature Ee7Z p' tt nna �} �I ame print name t "`"`" � � z DATE CORRECTIONS DUE: Z � � phone number title Page 2 of 2 plus continuation pages Focused lospectioo 1/2002 Paged off INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION si ,v`c c> ; s 1 i INSPECTION REMARKS FORM# (I nL1 ,�A V�z C�_y-L-11 c- c" INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE)q6t� Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager