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Home My WebLink AboutFood Service Establishment 700 Ellington (2) Establishment: i}4tj Inspection Date: Time: (s o]nsp R��i/nsp ddresslCity: d �. Health Dept:_S', tom/i.tn y/ Class: 1 z(�l 4 Based on an inspection this day,t e 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 10 NIA DNCI KEY: C[complies] NIO[not observed] NIA[not applicable] BO Qualtfietl Food Qperator r r 3 DNC[does not comply] 0[other] RTE[ y-to-eat] 61 ..�esignatedAlternate 2 12 ' Personnel with infection restricted C NIO N/A '4 =x A Food workers have no exposed infected lesions 1 burns Wr[tken documentation of training program. 2 B Personnel with infection restricted 1 ;Approved source,wtlplBsome,nonatlulterated N/0 N/A -4 C Communicable disease of worker reported to local health director A Approved shellfish,finfish,meat&poult USDA approved 13 Handwashrng;facilities provided, hands washed,clean hll0 `N/A 4 B Food cans in good condition(not dented,rusty,bloated,leaking) A Handwash facilities in all food prepzdispensing&warewash areas C Wholesomelnonadulteratedfoods!safe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grownlcanned food) C Handwash facilities accessiblelconvenient to use E Potentially hazardous foods received at proper temperature D Personnel hands washed,clean!Proper hantlwash procedure C E Handwashing at appropriate times 3 ,Potehtrally;; Axertlous'ood tlleefs t-raperature regglTdments C.Nl0' NIA• 4' 0 during storage,preparations Isplay,.seryll' rid It ansportailon „ _ .. 15 ;.G,00d,hyglenic`,practices C W0; N!A 2 A Hot holding greater than or equal to 146 F. (whole badporkroasls 1300F.) A ❑ No eating ❑ No smoking while working B Cold holding less than or equal to450F. B Wounds covered adequately C 1 Proper cooling C Proper sink used for handwashing D Proper re-healing 0 E Proper internal cooking i consumer advisory posted 24 Sanitlzation finse(tiat Water chernfcal}+ C (QUO NIA 2` p A Approved sanitizeravailabletedequateconcentrationofsanitizer :4 Adequate facilities to maintain product :C f U4§iNlA t 2 g Food-contact surfaces and utensils used for potentially temperature,thermometers pray `fi .1 hazardous food sanitized at least every 4 hours icec k i.r.'j 1, , A Food thermometer available and accurate C Adequate ishwashersanitizer ❑final rinse temp B Properfoodthermometerforproduct L Pro ersanitizinrocedure C Thermometers appropriately placed in cooler units E Sanitizing between raw animal origin&ready-to-eat food 0 0 25 ,ClearrWiping cloths t rk s Y r N10 N/A 1 :. _. 7 Food proliibdurrngEstorage,,preparatton, Nla ,I�IA��,2. Idisplay sell an�dtraris Qrtaf'o�� a "� " � _�� A..• A Cloths and/or sponges in good repair and clean 7 SI�7' 4 - B Wiping cloths kept in sanitizer between uses A Produce washed 0 B Raw meats not stored/prepared near ready-to-eat foods V1 126 kFood-contact surfaces clean • C ;N1A 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 Soy i Hot,antlrcoid water under pressure,provided as requir"oil C N10'`NlA; 2 0 C38 andwashing accessor[es provrtled " C N!Q �W , 1 9. , HandlingOffood:minimizd, - H N10.iN1A 2 A No unnecessary handling RTE and/or cooked foods with bare hands Soap! per towels 1 drying device available B Dispenser(s)working: ❑Soap ❑Paper towel B Minimize food handling,other than ready-to-eat,with bare hands C I Handwash sink{s)clean 1 waste receptacle at handwash sink C Adequate utensils)for dispensing foodlice L, 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],Pill[potentially hazardous food],FB[foodborne] PHFs are hot held at: OF. i 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 recordedilogged 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 If yes indicate language spoken List products cooled: by QFO/DA: *Can the QFOIDA read the inspection report? Y N Describe coaling 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 Is there a produce washing policy? Y N *Describe what is washed and inspection: where: I iNote: This report is a two page form(total of 62 debitable items) Page 1 of 2 rSTATE QF:CONfVECTIGUT DERARTMEMT OF PUBLtG;HfEAL H 4'1Q APITC?LAi11=r tJE IV1 #5t4F P ,}fART`t=ORS,CT',061 4 7SED F66i)`5 12 C INSPECTIE) l RLFORi 5 y, FCQ"AL HEgL fH bEp$1: fi. ^(7CJ(3✓ A. -fit Establishment : `' =r :Date of lnspectioti.;, ffliel `ddress. d' Owner or Operator ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPLY] may: 6 Foods not re-served. -Unwrapped foods not re-served 4 31 Sewage disposal approved. r 4 -Operating as required -Potentially hazardous foods not re-served 1 Toxic chemicals. 74 No cross connections,back siphonage,backflow h 1 �` 4* Proper typelinstallation/backflow prevention device/air gap for: -Stored properly,labeled properly,used properly -Food equipment -Hose connections -Dish machines -Sanitizerconcentration not to exceed maximum permitted -Soda system carbonator -Beverage dispensers -Toilet tanks -No unnecessary toxics on the premises -Chemical dispensers Ace 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 Ld tacilities. Adequate,convenient,accessible,-Water quality in compliance ned,properly installed -Monitoring in compliance OTHER ITEMS KEY: DNC [DOES NOT COMPLY] 2 Sources of food: Original container,properly labeled 0 Garbagelrubbishstoragearea/rooms,enclosures-properly constructed,dean s 5 Potentially hazardous food properly thawed 2 41 Garbage/rubbish disposed of in an approved manner,atapproved 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 l= 43 Outer openings protected against entrance of insectslrodents 1 4 Floors: Floor covering instaiied,constructed as required,good repair,clean 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 7 Mats removable,good repair,clean installed,located 8 Exteriorwalking,driving surfaces,good repair,clean 18. Singleservice articles,storage,dispensing 2 19 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 stless cleaning methods used,cleaning equipment properlystored Equipment&Utensils: Cleanliness s Adequate lighting provided as required l'1. �:,1: 21 Preflushed,scraped,soaked and racked 52 Room free of steam,smoke odors k1 22 Wash waterclean,proper temperature 53 Rooms&equipment hoods,ducts,vented as required t 23 Accurate thermometers provided,dish basket,if used 54 Roomsadequate,clean,adequate lockers provided,facilitiesclean 7 Nonfood-contact surfaces of utensils&equipment clean 1 ' } 55 Establishment and premisesfreeof litter,noinsect/rodentharborage, 28 Equipmentlutensils,storoge,handling 1 no unnecessary articles 32 Proper disposal of waste water 1 56 Complete separation from livingisleeping quarters and laundry 1 33 Plumbing location,installation,maintenance 1: 57 Clean/soiled linens stored properly 58 No live birds,turtles,orotheranimals(except guide dogs) l;1 36 Toilet rooms enclosed with self-closing door 1 59 Seats 75 or more:Nonsmoking area provided,sign(s)pasted at 37 Proper toilet fixtures provided,good repair,clean entrances,smoking area indicated b sign(s) 3 ( ) g Y 39 Approved garbagelrubbish containers,adequate number,covered, 1 rodent proof,clean Woutine Inspection ❑Reinspection ❑ Preoperational Inspection TOR: PERSON IN Ham: Other Inspection: Demerit Score: *Include demerits from page 1 4 3 2 1 Total Rating sl ature signature M 2 S Si p nt nam � print name p o e number title DATE CORRECTIONS DUE: 2 Page 2 of 2 plus—L continuation pages Focused Inspection vxooz Pago of a-w INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION t'-q mY) S- w� (\ �/ 1 �1� INSPECTION REMARKS FORM 4 D � D' � \� ��e ✓e 1 O c L bvx vn cvt INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) S - Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager