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HomeMy WebLinkAboutFood Service Establishment 655 John Fitc (4) Establishment:` t Inspection Date: Time: R01ri Eins ddress/City: U Health Dept:_&-- (l/Z A LI/ �,s: 1 2 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 WO NIA DNC KEY: C[complies] Nlo[not observed] NIA[not applicable] ,f 3 DNC[does not comply] 0[other] RTE[ready-to-eat] �lyQt Qt a1ifletJ hood 4 kv.r k *-Z 4 �q i�peY r eh�Viiithxmfetction.restricted tB+t pestgnated Qler a R � c, 2 a .. . ,.. Nlb N!A-r 4 rep _ gk9 +,a; rz... �.w ; to J q Food workers have no exposed infected lesions/burns 621 Written docimdoiftratnis rtlgrattr� / 2 B Personnel with infection restricted 1 y Approved soU C Communicable disease of worker reported to local health director A Approved shellfish,finfish,meat&poultry USDA approved / IA3''Harldu 4�0cdltres provided,handsmashed;�ctean i G MIQi N14; 4 B Food cans in good condition(not dented,rusty,bloated,leaking) A Handwash facilities in all food prep/dispensing&warewash areas C Wholesomelnonadulteratedfoods/safe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no homegrownlcannedfood) C Handwash facilities accessiblelconvenient to use' / E Potentially hazardous foods received at proper temperature D Personnel hands washed,clean 1 Proper handwash procedure (01 0 E Handwashing at appropriate times s3fi P, enttdll hazardous food r e s e e i e� q iir it t [4�1 W03 A t 4 0 durrR9s o 8�e preparat�ton;display; ervtgekam,.TRsP� rgn f r i= k r h St.:h 4 . .=+t§ �t��s:s, 1iG�.oQdX�ie' iapraCf;ices j ';... .,: .� ,ac?;I C IO NIA 2_',, A Hot holding greater than or equal to 140OF. (whole beeupork roasts 130e e) 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 i D Proper re-heating {� 0 SYriitiiaiton` inse_(hgt�wator�cheintcah} w , hC W1 5NlQ' E Proper internal cooking/consumer advisory posted ., 0 A Approved sanitizeravailableladequate concentration ofsanitizer r a' Ails ate'.f d I tl sit$raitirf�p�ddtldt 4 C )iU i:UA2' g Food-contact surfaces and utensils used for potentially q e s e hazardous foods itized at least every 4 hours s x ? ttatute,then amete r ,:prcavd ?, A Food thermometer available and accurate C Adequate ishwashersanitizer ❑final rinse temp .L Proper sanitizin rocedure B Proper food thermometer for product ' E Sanitizing between rawanimal origin&ready-to-eat food ` C Thermometers appropriately placed in cooler units { 0 e25C (kleanuwiping�c)�,�h wa r u} a C' s7 s oid'�roteo#�eti��li�r tlg I6rt r�p�t � � � �t � N A Cloths and/orsponges in ood repair and clean d'splay,sevic«eiA� '� - 9 P r f '' a °'�"' '� �- t ' B Wlpmg cloths kept m sanitizerbetween uses A Produce washed B Raw meats not stored/prepared near ready-to-eat T Y- �d t�lct•�urfaoesaGlean�`����� � � � C'° �f(,0 ,NI �`l C Food covered properly A Food equipment clean,utensils clean,eq u 1 pment irl is clean D Adequate splash guards/sneeze guard B Single use gloves changed when soiled E No unauthorized personnel to C . Food--contact surfaces clean F No pooling of eggs not cooked immediately too/ 0 8 food containers stored off the-floor '"k "°" �'�" � l 30i of andrao tlawater 4ner,prssure„p[ovstl6d a§re�yiretl, rr lO,i NIA` 2. -� �.�� §� �.� ems.���•� � •yry s1 0 Sor , tw�ahng: cs�gdiie trobtded a k C a N10 NIA: 9Has 1`dlmgµoffoodrriimmtze�l -z � ' ' A '2; ` w Soap I paper towels/drying device available A No unnecessary handling RTE and/or cooked foods with bare hands B Dispensers}working: ❑Soap ❑Paper towel Lol B Minimize food handling,other than ready-to-eat,with bare hands eoe C Handwash sinks)clean/waste receptacle at handwash sink C Adequate utensil(s)fordispensing foodlice 0 0 •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable and does not affect your score. -Il 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 tLM indicate language spoken List products cooled: by QFO/DA: *Can the QFO/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):CFO 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 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 Es#abl�shment t �.'.S wDate of Inspection: �� Adbtres x v . Owlier or Operator: �. , � ADDITIONAL FOUR POINT ITEMS 114KEY: DNC [DOES NOT COMPLY] c== 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 11 oxic chemicals. No cross connections, back siphonage,backflow 4 Proper type/installation/backflow prevention device/air gap for: 41 -Stored properly,labeled properly,used properly -Food equipment -Hose connections -Dish machines -San itizer concentration notto exceed maximum permitted -Soda system carbonator -Beverage dispensers -Toilet tanks -No unnecessary toxics on the premises -Chemical dispensers -Ice machines -Pesticideslrodenticides 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-Water quality in compliance facilities. Adequate,convenient,accessible, 4 -Monitoring in compliance designed,properly installed OTHER ITEMS KEY: DNC [DOES NOT COMPLY] )Sources of food: Original container,properly labeled 1 40 Garbage/rubbish storage arealrooms,enclosures-properly constructed,clean 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 insectslrodents present 2 14 Food worker:Clean outer clothes,effective hair restraints 1 43 Outeropenings protected against entrance of insects/rodents 1 4 Floors:Floor covering installed,constructed as required,good repair,clean 16 Food-contact surfaces designed,constructed,maintained,installed, 2, 45 Floors graded,drained as required located 6 Floor,wall juncture covered 7 onfood-contactsurfaces designed,constructed, maintained, L 7 Mats removable,good repair,clean ' stalled,located 48 Exterior walking,driving surfaces,good repair,clean 18 Agieservice articles,storage,dispensing 2 19 No reuse of single service article 49 Walls,ceilings attached,equipment properly constructed,good 1 repair,clean.Wall&ceiling surfaces as required 20 Dishwashing facilities approved design,adequately constructed, 2 1 maintained,installed located 50 Dustless cleaning methods used,cleaning equipment properly stored Equipment&Utensils: Cleanliness 1;; 51 Adequate lighting provided as required 1 21 Preflushed,scraped,soaked and racked 52 Room free of steam,smoke odors 22 Wash water clean,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 clean i 7 onfood-contact surfaces of utensils&equipment clean 1` 55 Establishment and premises freeof litter,no insectlrodentharborage, 1, Equipmentlutensils,storage,handling 1., no unnecessary articles 32 Proper disposal of wastewater 56 Complete separation from living/sleeping quarters and laundry 1 33 Plumbing location,installation,maintenance 57 Clean/soiled linens stored properly 1 58 No live birds,turtles,or other animals(except guide dogs) 1 36 Toilet rooms enclosed with self-closing door 1 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at ;3 37 Proper toilet fixtures provided,good repair,clean entrance(s),smoking area indicated by sign(s) 39 Approved garbage/rubbish containers,adequate num r,covered, 11- rodent proof,clean outine Inspection ©Reinspection 0 Preoperational Inspection =41LU : PER tN H E: 11 Other Inspection: Demp� Score: *Include demerits from page 1 4 3 2 1 Total Rating i nature signatur / � int name print L f L7 4 . 14 6sz DATE CORRECTIONS DUE: e number 62 title ��� Page 2 of 2 plus_L_continuation pages Focused Inspection U2002 PagsJ of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION Lga-5 b- 4- �d A A,f A 1�r 1,L &LOv/ CA INSPECTION REMARKS FORM# SOL` ( 'v'o c CAU d OA CA 91( h'j3!� 0 Y_ r6�L:�a I I �,vl 21 C LLLI-g �J �, Caj a —, Z'1 _ v r�. 1 cx `s - „� l� CkA INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Z///./A z Distribution: 1st-White-Health Department 2nd-Yellow-Own /Manager