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HomeMy WebLinkAboutFood Service Establishment 289 Oakland R Establishment: e J -k cif "pection Date: 4 kiliT Time: tJ? 0[ns REinsp Address/City: Ll Health Dept: • t-✓ 01ass: 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 Cj N10 NIA I DNCI KEY: C[complies] NIO[not observed] NIA[not applicable] :60 Qualified Food Operator too 3 DNC[does not comply] 0[other] RTE[ready-to-eat] tit designated Alternate 2 12 Personnel with infection restricted, C jN10 N/A 4 tit Written documentation of training program U. 2 A Food workers have no exposed infected lesions 1 burns B Personnel with infection restricted •1, Approved source,wholesome,nonadulterated C 10 N1A 4 C Communicable disease of worker reported to local health director A 1 Approved shellfish,finfish,meat&poultry USDA approved 13 Handwashing facilities prov[ded,hands washed,clean C N10 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/nonadulteratedfoods/safe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grown/canned food) C Handwash facilities access iblelcon van ient to use E Potentially hazardous foods received at proper temperature D Personnel hands washed,clean I Proper handwash procedure 0 E Handwashing at appropriate times 3 " Potentially hazardous''food meets temperature requirements C !0 N/A 4 0 during'etarage,preparation;display,service and transportation 15 Good h ien[c practices Y9 p W0- "NIA :2 A Hot holding greater than or equal to 1400F. (wholebeef/park roasts 1309 F) A ❑ No eating ❑No smoking while working B Cold holding less than or equal to450F. B Wounds covered adequately C Proper cooling C Proper sink used for handwashing D Proper re-heating 0 0E Proper internal cookin /consumer adviso ry posted 24 Sanitization rinse thotwater-chemical) NIA 2 0 A Approved sanitizerevailable/adequateooncentrationofsanitizer 4 ,,.Adequate lfacilities Ito maintain proidulst C 0 'N/A t 2, B Food-contact surfaces and utensils used for potentially 1empe afore;thermometers-provided hazardous food sanitized at least every 4 hours CY A Food thermometer available and accurate C Adequate ❑dishwashersanitizer 53 oral rinse temp D I Proper sanitizing procedure B Properfood 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; N10 ,`N/A 1 1 i Food.'protected during,storage,prepare on,' N/O' N/A �2 A Cloths and/or sponges in good repair and clean dtsplayr,!tervice a d transportation ; A Produce washed B Wiping cloths kept in sanitizer between uses 0 B Raw meats not stored/prepared near ready-to-eat foods 2 ,Food-contact'sHrfaces.clean' iC;<N10 ;N/A .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 S Food containers stored off the floor 30 ;Hot and`cold water under pressure,provided as requ[r'ed C ,,N10 :,N/A 2 NIG washing accessories ded 9 i Handling of food:minim[zed 3 < . N10;NIA (•2 38 Soandpapertowelsl drying devo er available C 1 A No unnecessary handling RTE and/or cooked foods with bare hands B Dispen orking: ❑Soap ❑Papertowel B Minimize food handling,other than ready-lo-eat,with bare hands C Handwash sink(s)clean/waste receptacle at handwash sink C Adequate utensil(s)for dispensing food/ice 0 I 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[foodbomaj 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 recordedllogged for cold holding foodslequipment? 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 Iflf yes indicate language spoken List products cooled: by QFOIDA: *Can the QFOIDA read the inspection report? Y N i Describe cooling methods: Indicate who answered the above questions:Name(print): Is cooling monitored for time&temp? Y N Is the monitoring of cooling recorded? Y N Indicate the title of above person(circle all that apply]:QFO DA Mgr Cook Owner FW Obtain signature of the person who received the QFO responsibilities information at the time of the 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 �1T aF CC�NNETIC�I ppARTM1T y?R`P,EJBL��.F# �1TM 47C11PI "f]L�AU� MS#�1FD H,o►RTFORD,CT"05134' �stabbshment Date of Inspection•. ` T z dress">Z� o1�C.-��,t� i(�� Owner or Opera or., 7 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 11 Toxic chemicals. 34 No cross connections,back siphonage,backflow 4 Propertypelinstaliation/backflow prevention device!airgap 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#auks -No unnecessary toxics on the premises -Chemical dispensers -Ice machines -Pesticideslrodenticides properly dispensed Proper drain 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 4 -Water quality in compliance-Monitoring in compliance designed,properly installed OTHER ITEMS KEY: DNC [DOES NOT COMPLY] 21,11, Sources of food: Original container,property labeled ; 0 Garbage/rubbish storage area/rooms,enclosures-properly constructed,clean 1' Y p p y g p pp approved frequency f. 5 Potential! hazardous food ro erl thawed Z;; 1 Garba a/rubbishtlis osedofinana roved manner,ata rovedfre uenc 10 Food dispensing utensils property stored �1; 42 Vermin Control:No insects/rodents present 2, 14 Food worker:Clean outer clothes,effective hairrestraints l'.'. 43 Outer openings protected againstentranceofinsecis!rodents =1. 4 Floors: Floor covering installed,constructed as required,good repair,clean =1' 16 Food-contact surfaces designed,constructed, maintained,installed, 45 Floors graded,drained as required located 6 Floor,wall juncture covered 17 onfood-oontactsurfaces designed,constructed,maintained, 11i Installed,located 7 Mats removable,good repair,clean a 8 Exterior walking,driving surfaces,good repair,clean 1 S ingle service articles,storage,dispensing 2 : 191 No reuse of single service article 9 Walls,ceilings attached,equipment properly constructed,good 1 repair,clean.Wall&ceiling surfaces as required ' 20 Dishwashing facilities approved design,adequately constructed, 2- maintained installed located 50 ustless cleaning methods used,cleaning equipment properly stored ;1 r 1 Adequate lighting provided as required1 21 Prefiushed,scraped,soaked and racked 52 Room free of steam,smoke odors 1 22 Washwalerclean,proper temperature 53 Rooms&equipmenthoods,ducts,vented as required Accurate thermometers provided,dish basket,if used 54 Rooms adequate,clean,adequate lockers provided,facilities clean 1,e 2 onfood-contact surfaces of utensils&equipment clean I 55 Establishment and premisesfreeoflitter,no insect/rodent harborage, �1 quipmenVutensils,storage,handling no unnecessary articles 2 roper disposal of waste water 1 56 Complete separation from livingisleeping quarters and laundry ; 33 Plumbing location,installation,maintenance 1 57 Cleanlsoiled linens stored properly 58 No live birds,turtles,or otheranimals(except guide dogs) r 36 Toilet rooms enclosed with self-closing door 1 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at 37 Propertoiletfixturesprovlded,good repair,clean entrance(s),smoking area indicated by sign(s) 3W' 39 Approved garbage/rubbish containers,adequate number,covered, 1 > rodent proof,clean 1-106011 outine Inspection ❑Reinspection © Preoperational Inspection P RS N Other Inspection: Demerit Score: •Include demerits from page 1 CA- 4 3 2 1 Total Rating I nature sf nature y, V,X It me _ print name J U qC pone number title DATE CORRECTIONS DUE: 7 Page 2 of 2 plus continuation pages Focused Inspection 112002 Page 3 Df-3 AN INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION c� \ Z 3 INSPECTION FORM REMARKS # �1lCF w V, Ck, Lu ad '1 6 c6 c -e - '1 � viv /. U GV - OIL f wt it INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1 st-White-Health Department 2nd-Yellow- Owner/Manager