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HomeMy WebLinkAboutFood Service Establishment 494 Chapel Ro Establishment: ,+ lnspection Date: Time: oinsL2. Address/City: Health Dept: class: Based on an inspection this day,the items marked DNC identify the violations in operation or facilities which must be corrected by the date specif ed on p RISK FACTOR ITEMS: Listing is not inclusive of all passible debitable items C WO WA DNCJ KEY: C[complies] NIO[not observed] NIA[not applicable] $Qi4 uiidGO &TQf�t ` F, 3 DNC[does not comply] 0[other] RTE[ready-to-eaAMP fft] €W.4 I�P. �W ����yG AI1% .",,, 2 �'. �. >-x ? ;. ;s:�:!-s�a i.'rs..'-Y »z.s r. K,:. r G8 tftf�nrdodum t a o A Food workers have no exposed infected lesions I burns i �t►t ♦ r a B Personnel with infection restricted f1 tt ppPbY�fi c � > �P r Iliraar� ! 1�}}!A if � t`. C Communicable disease of worker reported to local health director A Approved shellfish,finfish,meat&poultry USDA approved '13 '�' and;Ps n fadilittes ov1§4 handswashe�,clgttn `,C` NIQ'N1A.'4 B Food cans in good condition(not dented,rusty,bloated,leaking) �' "all o A Handwash facilities in all food prep/dispensing&warewash areas C Wholesome/non adulterated 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 I Handwashing at appropriate times 3 0 during sforgQa,,Pdeparatron;tliifslay,ierVice acidtrahsportdilort_ r t f. i1s �i1el �l?ratt�l�s ,h s ; _'�C kf>I0" NIA 2 31 :.#x ,. K,•rr.;�. .',5 i.tie , A Hot holding greater than or equal to 14g°F. (wholebeeflpork roasts 130°F.) k A ❑No eating ❑ No smoking while working B Cold holding less than or equal to45"F. k B Wounds covered adequately C Proper cooling C Proper sink used for handwashing D Proper re-heating 0 E Proper advisory posted 24S�rlitir ruse(h�fWt iFe'rl C IdJ(3IhU, 2 P 0 A Approved sanitize ravailablelad equate con centrationof sanitize r 94 e iti`inw rod6 NI0 A g Food-contact surfaces and utensils used for potentially hazardous food sanitized at least every 4 hours A Food thermometer available and accurate k C Adequate ❑dishwashersanitizer al rinse temp .L Proper sanitizin procedure B Properfood thermometerfor product E Sanitizing between raw animal origin&ready-to-eat food C Thermometers appropriately placed in cooler units 414 an w ptng:ct4ths r; C '110 ''NIA 1 Cloths and/or sponges in good repair and clean frto ®rtfeu�tRd.ttCt15�`IOtattQ fl ha tyfi ] 59P. k B Wiping cloths kept in sanitizer between uses A Produce washed 0 B JlRawmeats not storedlprepared near ready-to-eat foods 2& > �PdcakcsziPfe p� r ,. 1 I C Food covered property A Food equipment clean,utensils clean,equipment interiors clean D Adequate splash guards!sneeze guard g Single use gloves changed when soiled E No unauthorized personnel C Food--contact surfaces clean F No pooling of eggs notcooked immediately 0 8 Food containers stored off the floor 3U !Hot and t titdsWater.gdd r pressure,provided as require .I 0 A'�1' 0 36 ,Candwashirtg.acdessories"provided C NONIA 1.' 9 rHandlintL,off©odmlirrliXea s tCW aEA '1, A Soap/paper towels drying device available h A No unnecessary handling RTE andlorcooked foods with bare hands B Dispensers)working: ❑Soap ❑Paper towel B Minimize food handling,other than ready-to-eat,with bare hands C Handwash sink(s)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. KEY: QFO[qualified food operator],DA[designated alternate],PHF[potentially hazardous food],FB[foedborne] PHFs are hot held at: F. 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 relate o FB illness are you required to report to the local health department? Roasts Other Describe re-heating procedures: Is there a written ness policy that requires the food worker to report specific illness conditions Are temperatures recorded/logged for cold holding foodsle ipment? Y N and diseases tyfie QFO? Y N *Do you have a paid sick leave policy? Y N Are foods cooked in advance and cooled? Y N ♦ re leftovers saved? Y N Is there a la uage barrier between inspector&QFO? Y N Lf+des indicate language spoken List products cooled: by QFO/DA: *Can the QFOIDA read the inspection report? Y N Describe cooling methods: Indicate who answered the above questions: Name(print): Indicate the title of abve erson(circle all that apply):CFO DA Mgr Cook Owner FW Is cooling monitored for time&temp? Y N Is th monitoring of cooling recorded? Y N .Obtain signat re of e p rsen ho received the QFO rg,-s=si3i;iks-trtformation at the time of the Is there a produce washing policy? Y N +Detcribe what is washed and inspection: where: Note: This report is a two page form(total of 62 debitable items) Page 1 of 2 PART EALTH 41o,CApq&Ai/EkIJE MS#51FDP A;I' D, T O6i34? ocus�a�aon SL VICE r OfCIgON i[W+�Cltt1 r -°ADDRESS/CITY Establishment: ;Date of Ins ection: Ze d`tltess :°: Owner or Opi",or: KEY: DNC [DOES NOT COMPLY] you 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 Propertypelinstallation/backfiowprevention device/air gap for: 4, -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 EmReLdrain for: 29 Water source adequate,safe. 4 -Food equipment -Dish machines -Ice machines -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 ; KEY: DNC [DOES NOT COMPLY] 2 Sources of food: Original container,property labeled 1: 0 Garbage/rubbishstora earea/rooms,enclosures-properly constructed,clean I" 9 5 Potentially hazardous food properlylhawetl 2. 1 Garbage/rubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils properly stored 41', 42 Vermin Control: No insects/rodents present 2 14 Food worker:Clean outer clothes,effeclive hair restraints 43 Outeropenings protected against entrance of insectslrodents 1 4 Floors: Floorcovering installed,constructed as required,good repair,clean 6 d-contact surfaces designed,constructed,maintained,installed, 2ti 5 Floors graded,drained as required located 6 Floor,wall juncture covered 17 Nonfood-rontactsurfacesdesigned,constructed,maintained, 47 Mats removable,good repair,clean installed,located 8 Exterior walking,driving surfaces,good repair,clean L 18 Single service articles,storage,dispensing s2. 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. maintained installed located 501 Dustless cleaning methodsused,cleaning equipment properly stored 1 Equipment&Utensils Cleanliness i 51 Adequate lighting provided as required 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 x 23 Accurate thermometers provided,dish basket,if used 54 Rooms adequate,clean,adequate lockers provided,facilities clean L 27 Nonfood-contact surfaces of utensils&equipment clean T 55 Establishment and premises free of litter,noinsectlrodentharborage, 1 8 Equipmentlutensils,storage,handling 1 no unnecessary articles ` 32 Proper disposal of wastewater l , 56 Complete separation from living/sleeping quarters and laundry F 33 Plumbing location,installation,maintenance 1 57 Clean/soiled linens stored properly ; 36 Toilet rooms enclosed with self-closing door 58 No live birds,turtles,or other animals(except guide dogs) 1: i 1 37 Propertoilel fixtures provided,good repair,clean 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at ,3; entrance(s),smoking area indicated bysign(s) r,. 39 Approved garbagelrubbish containers,adequate number,covered, 1 rodent proof,clean outine Inspection ❑Reinspection ❑ Preoperational Inspection Other Inspection: INSPECTOR: PERSON IN CHARGE: Demerit Score: *Include demerits from page 1 N g7/ 11 & .0 1�_, ,Z /') 4 3 2 1 Total Rating signat re i na ure ���E✓fir/ � ;�_ prin name printn me /phoe — - �nfiber DATE CORRECTIONS DUE: d�— title Page 2 of 2 plus_�___continuation pages roevsed Inspection vzoaz Page of INSPECTION REPORT STATE OF CONNECTICUT FOOD SEMdCF,ESIABLISHMENTS DEPARTMENT OF PUBLIC HRAITH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION INSPECTION FORIvt# �,1i G � _�l%� STi�v2_2n S 13,4 N 72r Da u Em:- s Emp PASS WHEN BLUE BAR TURNS ORANGE C/ uuiiei%uicoioMWIA �160°Ff7��c cp t INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: I st- ite-Health Department 2nd-Yellow- Owner/Manager