HomeMy WebLinkAboutFood Service Establishment 1715 Ellingto Establishment: U G Inspection Date: v iQ 1&F4a/
Time: Roalnsp REinsp
ddresslCity: �� �n Health Dept: Sss: 2 3 a
Based on an inspection this day,the ems 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 item NIO NIA JDNC I KEY: C[complies] NIO[not observed] NIA[not applicable]
60 Quailted FOQG[Operator 3 DNC[does not comply] 0[other] RTE[ready-to-eat]
12 ::Personnel with infection rest'lated . , j0
61 Designated Altarl4' 2
N1A 4
} A Food workers have no exposed infected lesions I burns
62` Written=documerttattoh of training prggram 2 B Personnel with infection restricted ✓
1 roved source wholesome r oraadut e�afed . C; !0 NIA '4
ip + ° C Communicable disease of worker reported to local health director
A Approved shellfish,finfish,meat&poultry USDA approved L413 Handwashingfacrlities;provttled,handswa"had,cle: ;C , 0] NIA- 4
B Food cans in good condition(not dented,rusty,bloated,leaking) A Handwash facilities in all food prepldispensing&warewash areas
C Whoiesomelnonadulteratedfoodslsafe B Handwash facilities in or immediately adjacent to toilet rooms
D Commercial products(no home grown/cannedfood) C Handwash facilities accessible/convenient to use
E Potentially hazardous foods received at proper temperature D Personnel hands washed,clean l Proper handwash procedure
0
E Handwashing at appropriate times
3 ,Pofentia�ly`hazardousfoodmeetsstempeFature}regulrements N(0`NIA 4 p
durfng.sto►age,preparation,display,service an ran
15.rGood hypientcprectices A 2
A Hot holding greaterlhan or equal to 140°F. (whole beeflparkmasfs130'P) ?✓ A ❑No eating ❑ No smoking while working
B Cold holding less than or equal to 450 F. B Wounds covered adequately
C Proper cooling 4 C Proper sink used for handwashing
D Proper re-heating 0
E Proper internal cookinglconsumeradvisoryposled 24 Sanitiaationhnnse(hot water*chemical}' NAp' WA 2
0 A Approvedsanitizeravailableladequate concentration ofsanitizer
4 e�ryAtJequ to f�c�lit�iiesu o'mpfo1a0rW"i 0 NIA 2- g Food-contact surfaces and utensils used for potentially
t temperature,thermometers rprovlded k f hazardous food sanitized at least every 4 hours
....i...e......E.:.�9.•r:.*t FA A � r .,. 1 v ..
A Food thermometer available and accurate C Adequate ❑dishwashersanitizer ❑final rinse temp
D Proper sanitizin rocedure
B Proper food thermometer forproduct E Sanitizing between raw animal origin&ready-to-eat food
C Thermometers appropriately placed in cooler units
0 0
25; Clsan uviping:cl'oths
G7 P Food rotccttedldy l$ ?r"fie p«��p r tron�h a+.: , , !Q 'N1A EZ:
diala , ervicearidtranspontatron t I t R A Cloths andlorspongesin good repair and clean
::.x ur...-»n.:�..s�Fs A4.t 25a::fie E:Aa it.i:4•�kia:i { .¢,, .4, to Y �Y d:w t �...,..
]AFood
Wiping cloths kept in sanitizer between uses
A Produce washed
B Raw meats not stored/prepared nearready-to-eatfoods kFood 6ontact su'r#aces clean C ' Q"• lAti
C Food covered properly . .z r 2
equipment clean,utensils clean,equipment interiors clean
D Adequate splash guards 1 sneeze guard Single use gloves changed when soiled
E No unauthorized personnel C Food--contact surfaces clean
F No pooling of eggs not cooked immediately L 0
Food containers stored off the floor Q : o,an '$o"ld a ru id®r pressure,,proded asregmred,C 2
0 t38 r Handwashing accessbrfes provided'; C NlO ;NIA 1
aitdhingof�food,mtnimtzed ` NJO jN(A "2 i '
d t w ` A Soap 1 paper towels/drying device available
A No unnecessary handling RTE and/or cooked foods with bare hands B
Dispenset(s)working: ❑Soap ❑Paperlowel
B Minimize food handling,other than ready-to-eat,with bare hands C Handwash sink(s)clean/waste receptacle at handwash sink
C Adequate utensi[(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 operator],DA[designated alternate],PHF[potentially hazardous food],FB[foodborne]
PHFs are hot held at: OF. 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 FI3 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 Iflf ves indicate language spoken
List products cooled: by QFOIDA: *Can the QFOIDA 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
rre aproduce washing policy? Y N ♦Describe what is washed and inspection:
e: Nate: This report is a two page form(total of 62 debitable items) Page 1 of 2
STAT,EOFCOfVNECTICUT=DEPART14dENTQfiPl18L1C FfEALTFI 41QGAPTOLAVENUE 'MS#S1FDR HARTFORD,CT 06134'
'SE FOOD'SERi'ICiE INSPECTIOI�i RFI'QRT t
- AODR�ssiITY ' �```�
I- ALHiEALT ���r��
Establishment: Date ofninspection.: I L Z-
ddress::ALI r� Owner:or Operator.
W w
ADDITIONAL POUR POINT ITEMS KEY: DNC [DOES NOT COMPLY] in
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 Toxic chemicals. No cross connections,back siphonage,backflow 4
4 Proper tape/installation/backflow prevention device/air gap far:
-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. -Food equipment -Dish machines -Ice machines
4
-Well/well head protected from contamination 35 Toilet facilities. Adequate,convenient,accessible, 4
-Water quality in compliance designed,properly installed
-Monitoring in compliance
OTHER ITEMS a
c, KEY: DNC [DOES NOT COMPLY] �y
2 Sources of food:Original container,property labeled 40 Garbage/rubbish storageareatrooms,enclosures-properly constructed,dean ;
5 Potentially hazardous food properlythawed 2, 41 Garbage/rubbish disposed of in an approved manner,at approved frequency
10 Food dispensing utensils properly stored .I 2 Vermin Control: No insects/rodents present fry.
14 Food worker:Clean outer clothes,effective hair restraints Y' 3 Outeropenings protected against entrance of insectslrodents 1
4 Floors:Floorcovering installed,constructed as required,good repair,clean T
16 F d-contact surfaces designed,constructed,maintained,installed, 45 Floors graded,drained as required
located
6 Floor,wall juncture covered
17 Nonfood-contact surfaces designed,constructed,maintained, 47 Mats removable,good repair,clean '
installed,located
8 Exterior walking,driving surfaces,good repair,clean
18 Single service articles,storage,dispensing 2
19 No reuse of single service article 9 Walls,ceilings attached,equipment propedy constructed,good 1`w
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 Preflushed,scraped,soaked and racked 52 Room free of steam,smoke odors ! '
22 Wash water clean,p rope r 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 lr
27 Nonfood-contact surfaces of utensils&equipment clean a:
55 Establishment and premises free of litter,noinsectlrodentharborage, 1;
8 quipmentlutensils,storage,handling 1 no unnecessary articles
32 Proper disposal of waste water 1 56 Complete separation from living/sleeping quarters and laundry
33 Plumbing locatfon,installation,maintenance1(; 57 Clean/soiled linens stored property 1
58 No live birds,turtles,or other animals(except guide dogs)
36 Toilet rooms enclosed with self-closing door ;1 s,
59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at
37 Proper toilet fixtures provided,good repair,clean entrances,smoking area indicated b sins 3"
O 9 Y 9O
39 1 Approved garbagelrubbish containers,adequate number,covered,
rodent proof,clean 13Routine Inspection ❑Reinspection ❑ Preoperational Inspection
I SPECTOR: Other Inspection:
Demerit Score: *Include demerits from page 1
4 3 2 1 Total Rating
i nature signatur
p t name print`n me
Lph.ne �` \er title � DATE CORRECTIO t ,_
�� Page 2 of 2 plus t continuation pages Focused Inspection 1/2002
Page of u�
INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH
CONTINUATION SHEET
NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION
'!�l D S A,6d,-
INSPECTION REMARKS
FORM#
wl cue to c an
INITIAL(INSPECTOR) t�j INITIAL(PERSON IN CHARGE)
Distribution: lst-White-Health Department 2nd-Yellow-Owner/Manager