HomeMy WebLinkAboutFood Service Establishment 291 Oakland R 7_L�X—
Establishment; ' ti> spection Date: V Time: y Qin p insp
ddressICity: )I �,e.� E,! _ Health Dept: lass: 1 2
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 C N1O N1A JDNC I KEY: C[complies] N1O[not observed] NIA Inot applicable]
`fr0 s Qgallfied FObd Opefatdr, g DNC[does not comply] 0[other] RTE[ready-to-eat]
` x 2 12 . Personnel with infedti £resttrict�eFi `� { N '!NIA, 4
S1 ,[3esigltiatetl Alfernate A Food workers have no exposed infected lesions!burns
62 Written documehtation oftrainfrl�pi9grafn�. 2;
B Personnel with infection restricted k,
1 �Appto ed source,wholesome,hahaduiterated C RN7p iA f4�:
k a.: C mmunicable d 11 isease of worker reported to local health director
A Approved shellfish,finfish,meat&poultry USDA approved Al i ndwashing faciiities"ided,lianalswa5l r�t@an'
B Food cans in good condition(not dented,rusty,bloated,leaking) Handwash facilities in all food prepldispensing&warewash areas
C Wholesomelnonadulteratedfoodslsafe B Handwash facilities in or immediately adjacent to toilet rooms
D Commercial products(no home grown/canned food) C Handwash facilities accessiblelconvenient to use
E Potentially hazardous foodsreoeivedat proper temperature D Personnel hands washed,clean I Proper handwash procedure
6,—
E Handwashing at appropriate times
Qtantiallyy hazardous foa meets terflperature requirement's, C N10 NIA p
during storage,preparatro display li ire td,and transports€ion
_I i 5, .Good f�ygf�r►iic prt cttces a x CINC; NA ,2
A Hot:holding greater than or equal to 140 F. (vmoia beerrpork roasts 1aoo Ft A ❑ No eating ❑ No smoking while working
Cold holding less than or equal to45oF. B Wounds covered adequately k
C Proper cooling 60 C Proper sink used for handwashing
D Proper re-heating 0
., C t�. insha 2E Pro erinternal cooking/l consumeradviso advisory posted otu .Approved sanitizer availableladequate concentration ofsanitizer
,AdegGate faellitles to maintains prarfpi# B Food-contact surfaces and utensils used for potentially
[�ep�ratu t�►�t►tlofnaters' �olrttl hazardous food sanitized at least every 4 hours
A Food thermometer available and accurate C Adequate ❑dishwasher sanitizer CIfinal rinse temp AC
B Properfootlthermometertorproduct D Proper sanitizing procedure
C Thermometers appropriately placed in cooler units E Sanitizing between raw animal origin&ready-to-eat food
5 ` ears Yrripl 'gfQths 'C,;N/Q.`r '[
1F1lxtr� lilffi
i �r r1 ; Cloths andlorsponges in good repair and clean
. ..r..r � s •yam �'�� ,as_ :_
A Produce washed B Wiping cloths kept in sa n i tizer b etwee n uses
o
B Raw meats not storedlprepared near ready-to-eat foods $ e coti Ct turf clown s V.
C Food covered properly A` Food equipment clean,utensils clean,equipment interiorsclean
D Adequate splash guards!sneeze guard iSi B Single use gloves changed when sailed �
E Nounaulhorizedpersonnel C Food--contact surfaces clean
F No pooling ofeggs not cooked immediately 0
8 Food containers stored off the floor i ;squired C N1A [2
0 ?' ` f,ngRa�tse 4ri prci $ ',C N!( r r
g it ndltt�g of food mtnlmiet1 {� ,�, (l 11 ° Soap l paper towels! drying device available
A No unnecessary handling R7E and/or cooked foods with bare hands B Dispenser(s)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)for dispensing foodlice p
0 *DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS
The following information is not debitable and does not affect your score. KEY: CFO jqualfed food operator],DA[designated alternate),PHF[potentially hazardous food],FB Ifoodbornel
PHFs are hot held at: IF. PHFs are cold held at: IF. 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 polic that requires the food worker to report specific illness conditions
Are temperatures recordedllogged for cold holding feodslequi ent? Y N and diseases to the QFO? N ♦Do you have a paid sick leave policy? Y N
Are oads cooked in advance and cooled? Y N +Are eftovers saved? Y N Is there a language banie between inspector&QFO? Y N Iflf ves indicate language spoken
List products cooled: by QFO/DA: *Can the QFOIDA read the inspection report? Y N
Describe cooling methods: Indicate who answere 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 mo rtoring of 000ling recorded? Y N .Obtain signature of the person who received the QF0 responsibilities information at the time of the
s there a produce washing policy? Y N ♦Describ what is washed and
inspection:
riwhere:
Note: This report is a two page form(total of 62 debitable items) Page 1 of 2
OFOONNECT1CUf' DE#�A�RMENTOE,RUBLIC'FIEALTH IT EN MS#SdRDP HARTFORD,CT Oti'!34
� OCrtP>H7b'FOOB.SE}2VI �I INSIPCI(3N '(� ,"" .
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Y:
E'stablistment: _ `vita : 7 . Date of.Inspection:
Owner or'Operato'r-
ADDITIONAL FOUR POINT ITEMS
a 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
No cross connections,back siphonage,backflow
11 is chemicals. 4 Proper type/installation/backflow prevention device/air gap for: ¢,
-Stored properly,labeled properly,used properly -Food equipment -Hose connections -Dish machines
-Sanitizer concentration not to exceed maximum permitted -Soda system carbonatar -Beverage dispensers -Toiiettanks
-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 facilities. Adequate,convenient,accessible, 4
-Water quality in compliance
-Monitoring in compliance designed,properly installed
OTHER ITEMS KEY: DNC [DOES NOT COMPLY]
Sources of food:Original container,properly labeled 0 Garoagefrubbishstoragearea/rooms,enclosures-properly constructed,dean
5 Potentially hazardous food properly thawed 41 Garbagelrubbish disposed of in an approved manner,at approved frequency
10 Food dispensing utensils properly stored 42 Vermin Control: No insectsfrodents present 2"
14 Food worker;Clean outer clothes,effective hair restraints 43 teropenings protected againstentrance of insects/rodents 1
44
_ F oo s: Floor covering installed,constructed as required,good repair,clean 1
Pod-contactsurfaces designed,constructed, maintained,installed, 2r5 Floors graded,drained as required
located
6 Floor,walljuncture covered
1 -contact surfaces designed,constructed,maintained, ] fs removable,good repair,clean
installed,located
8 Exterior walking,driving surfaces,good repair,clean
18 � Ingle service article ,storms ispensing 2:
19 No reuse of single service article Its,ceilings attached,equipment properly constructed,good
repair,clean.Wall&ceiling surfaces as required $,
20 Dishwashing facilities approved design,adequately constructed,
maintained installed located 50 Dustless cleaning methods used,cleaning equipment properly stored
Equipment&iltensils:_Cleanliness 51 Adequate lighting provided as required 1>
21 Preflushed,scraped,soaked and racked 52 Room free of steam,smoke odors 1
22 ash water clean,proper temperatureT-11 53 Rooms&equipment hoods,ducts,vented as required
—Accurate thermometers provided,dish basket,if used 4 Rooms adequate,clean,adequate lockers provided,facilities clean 1,
Ce 7 nfood-contact surfaces of utensils&equipment clean 1 :-
5 Esta b I ishment a n d premises free of I i Re r,no insect/rodent ha rborag e,
8 Equipmentlutensils,storage,handling 1 no unnecessary articles , f
32 Proper disposal of waste water 56 Complete separation from livin lslee m9quarters and laundry
1#
33 Plumbing location,installation,maintenance 57 Cleantsoiled linens stored properly
58 No live birds,turtles,oroiher animals(except guide dogs)
36�jjlet rooms enclosed with self-closing door 1
59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at 3
7 per toilet fi�r provided,good repair,clean (�1�17 entrance(s),smoking area indicated by sign(s)
Y
39 Approved garbagelrubbish containers,adequate number,covered,
rodent proof,clean 1219outine Inspection ❑Reinspection ❑ Preoperational Inspection
.Other Inspection:
ECTOR: P O GdBR Demerit Score: *Include demerits from page 1
' 4 3 2 1 Total Rating
1/1 signature signature f
print name print name l�
1 ,1_6
phone number title
,-,P—J�`f Page 2 of 2 plus continuation pages Fmsea Inspection Vnooz
Page / of
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INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH
CONTINUATION SHEET
NAME OF ESTABLISHMENT TOWN DATE OF INSP CTION
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INSPECTION REMARKS
FORM#
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INITIAL(INSPECTOR) 1 INITIAL(PERSON IN CHARGE)
Distribution: 1st-White-Health Department 2nd-Yellow- Owner/Manager
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OF ESTABLISHMENT • DATE OF INSPECTIOmpg.
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Page of
INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH
CONTINUATION SHEET
NAME OF ESTABLISHMENT TOWN DATE OF INSP CTION
SA.04u Zj/ / /
rNSPECTION REMARKS
FORM#
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INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE)
Distribution: 1st-White-Health Department 2nd-Yellow- Owner/Manager