HomeMy WebLinkAboutFood Service Establishment 855 Sullivan — Cam! ' ice
Establishment: Inspection Date:f / Time: o oins REinsp
Address/City: S�ru�i✓� Halt Dept:f.� l t�l r i Set/��� ass: 1 �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 debatable items C N10 NIA DNC KEY: C[complies] NIO[not observed] NIA[not applicable]
DNC does not comply] O other RTE
fs tttfed. gd per tor
3 [ P Y] [other] [ready-to-eat]
2 Rers reel`+lit ttr f$gtiofl restr,:icIt d
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61 signated Afternate 2 �� .-
A Food workers have no exposed infected lesions f burns XL
WEitten documentatioi►oftraining program �"' y
` B Personnel with infection restricted
1 Ap rpved 5gUrce,virWesontef nonidult6ralled :� NIO NSA ',' q C Communicable disease of worker reported to local health director
A Approved shellfish,finfish,meat&poultryUSDA approved , IiIIH�ticl�i�s iin��fapiltf�es provided,`handswashed, It C'1VIfl`,WA `4 '
B Food cans in good condition(notdented,rusty,bloated,leaking) A Handwash facilities in all food prepldispensing&warewash areas
C Wholesome/non adulterated foods/safe B Handwash facilities in or i mediately adjacent to toilet rooms
D Commercial products(no home grownlcanned food) C Handwash facilities a si elcon ent to use
E Potentially hazardous foods received at proper temperature D Personnel hands washed,cl Proper handwash procedure
C E Handwashing at appro4w4re times
3 lspxettttatlyy hazardous food meets temperature requirements l IA 4 t O
duA sforage,pry-ar'04,6 display`i;ervloe jnd trarispprtatlanl A
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A Hotroasts
N/A
holding greater than or equal to 140 F. (whole beerrpork roastsl3o°F.I A ❑ No eating ❑ No smoking while working
B Cold holding less than or equal to45oF. B Wounds covered adequately k
C Proper Cooling C Proper sink used for handwashing
D Proper re-heating o
E Proper internal cooking 1 consumer advisory posted j24 sank iii : t ,1lj' true(hot:Water.-chemFcal K i4 �lIA 2
A Approved sanitizer availableladequate concentration of sanitizer
s Fitt rtt roout�ti ,C 0, Food-contact surfaces and utensils used for potentially
IN
hazardous food sanitized at least every4 hours
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A Food thermometer available and accurate C Adequate ❑tlishwashersanitizer ❑final rinse temp
B Proper food thermometer for product D Proper sanitizin rocedure
E Sanitizing between raw animal origin&ready-to-eat food
C Thermometers appropriately placed in cooler units O
C lis r Cieart u i to cloths ,
(; 9 C 'N10 N/A 1
fir g Br C�tram11
B1 iO r=r 3�: ati s A Cloths and/or sponges in good repair and clean
A Produce washed B Wiping cloths kept in sanitizer between uses
A e washed
B Raw meats not stored/prepared near ready-to-eat foods
s° adwGbtac� dace cea �� c ,nUo A 2 '
C Food covered properly `'u "
Food equipment clean,utensils clean, uipm interiors clean.
D Adequate splash guards/sneeze guard B Single use gloves changed when soiled
E No unauthorized personnel C Food--contactsurfacesclean
F No pooling of eggs not cooked immediately 0
8 Food containers stored off the floor p [. pt.�n e" nripres3G`eprviied as Xeytilre ' 0 N1A
0 &' �aidt�g �Isc rtivl ¢d C N1O N/A µ1:1
9 .t liandtingro#food;minttnizei c _ f . ;
A Soap 1 paper towels/ drying device available
A No unnecessary handling RTE and/or cooked foods with bare hands B Dispenser(s)working: 0Soap ❑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[qualified food operator],DA[designated alternate],PHF[potentially hazardous food], FB[foodborne]
PHFs are hot held at: F. 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 r ed to FB illness are you required to report to the local health department?
Roasts Other
Describe re-heating procedures: Is there a vyAken illness policy that requires the food worker to report specific illness conditions
Are temperatures recorded/logged for cold holding foods/equi ant? Y N and dise es to the QFO? Y N *Do you have a paid sick leave policy? Y N
Are foods cooked in advance and cooled? Y N +7 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 IN
Describe cooling methods: Indicate who answered the above questions: Name(print):
Indicate the title of abo pe((son(circle all that apply):QFO DA Mgr Cook Owner FW
Is cooling monitored for time&temp? Y N Is ih monitoring of cooling recorded? Y N .Obtain signature f an who received the QFO responsibilities information at the time of the
Is there a produce washing policy? Y N ♦D score what is washed and inspection:
Cl-
where. Note: This repoW a two page form(total of 62 debitable items) Page 1 of 2
S .ATI`dF C6 NB6TICU7`w DEPARTMENT OF PUBLIC HEALTFI 416GAPITOL AVENUE MS#51 FDP,-HAI2TFORD,CT 06.134
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QC 7S 11` QOII` SERVICE_-INSPECTION REPORT
L"(kCAL HEALTH t]f=PT 7 k ADDRESS/131M
Esttibl�shment �itJk-�.rs Date of Inspection:
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ddress. : "<.. Owner or: erator
ADDITIONAL FOUR POINT ITEMS
KEY: DNC [DOES NOT COMPLY]
6 Foods not re-served.
-Unwrapped foods not re served 4 31 Sewage disposal approved. 4kL
-Potentially hazardous foods not re-served -Operating as required
No cross connections,back siphonage,backflow
11 Toxic chemicals. 4
4 Prowoe/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 carbonator -Beverage dispensers -Toilet tanks
-No unnecessary toxics on the premises -Chemical dispensers -Ice machines
-Pesticideslrodenticides property dispensed Proper drain for:
29 Water source adequate,safe. `. -Food equipment -Dish machines -Ice machines
-Well 1 well head protected from contamination
-Water quality in compliance 35 Toilet facilities. Adequate,convenient,accessible, 4,
-Monitoring in compliance designed,properly installed
OTHER ITEMS KEY: DNC [DOES NOT COMPLY]
2 rcesoffood:originalcontainer,properlylabeled 40 Garbagelrubbishstoragearea/rooms,enclosures-properly constructed,clean 1
5 Potentially hazardous food properly thawed 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 ter openings protected against entrance of insectsfrodents 1
4 Floo : Floor covering installed,constructed as required,go d repair,
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 Exterior walking,driving surfaces,good repair,clean 1-
18 Single service articles,storage,dispensing 2;
19 No reuse of single service article
9 Walls,ceilings allached,equipment properly constructed,good
re air,clean.Wall&ceiling surfaces as required
20 Dishwashing facilities approved design,adequately constructed, 2
56
maintained installed located less cleaning methods used,cleaning equipment properly stored
Equipment&Utensils: Cleanliness 1 51 Adequate lighting provided as required x
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
23 Accurate thermometers provided,dish basket,if used 54 Rooms adequate,clean,adequate lockers provided,facilities clean 1
271 Nonfood contact surfaces of utensils&equipment clean 55 Establishment and premises free of litter,no insectlrodent harborage, f 1
28 Equipment/utensils,storage,handling no unnecessary articles - ---------
32 Proper disposal of wastewater s 56 Complete separation from living/sleeping quarters and laundry
33 Plumbing location,installation,maintenance 1
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57 Cleanlsoiled linens stored properly
58 No live birds,turtles,or other animals(except guide dogs)
36 Toilet rooms enclosed with self-closing door
59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at
37 Proper toiletfixtures provided,good repair,clean
3..
entrance(s),smoking area indicated bysign(s) g
39 JApproved garbage/rubbish containers,adequate number,covered, 1
rodent proof,clean gRoutine Inspection ❑Reinspection ❑ Preoperational Inspection
IUSUCTOR PERSON INCHARGE: Other Inspection:
Demerit Score: +Include demerits from page 1
4 3 2 1 Total Rating
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DATE CORRECTIONS DUE:
phone number title
Page 2 of 2 plus__J continuation pages Focused Inspection 1/2002
Page of/
il�t v
INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH
CONTINUATION SHEET
NAME OF ESTABLISHMENT TOWN DATE OFy INSP C/TION
INSPECTION REMARKS
FORM#
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INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE)
Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager