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HomeMy WebLinkAboutFood Service Establishment 1006 Sullivan Establishment: Inspection Date: Time: a: R insp' Einsp ddress/City: ��� �!�—i y' �� ��� Health ept: z class: 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 N10 NIA JDNC I KEY: C[complies] NIO[not observedi NIA[not applicable] 60 Qualified Food-6perator t' ,Y g DNC[does not comply] 0[other] RTE[ready to-eat] 61 designated Alternate 2 1 t?ersohr�el vvif t,rn# Af1Aisaf on restricted C;;i Jd, ,4;,: 62 ;Written do0mentation of training,program 2 A Food workers have no exposed infected lesions I burns B Personnel with infection restricted 4 ;Approved source,wholesome,nonadulterafad, C��€W!0 Nl�T4�fi V. C Communicable disease of worker reported to local health director A Approved shellfish,tnflsh,meat&poultry USDA approved B Food cans in good condition(not dented,rusty,bloated,leaking) (� : Wndwdsttmgtfa �lites piovrS�ed,han dsw8shed,clean-`C' NffJ A Handwash facilities in all food prepldispensing&warewash areas C Wholesomelnonadulteratedfoods/safe k B Hand f cilities in or imm ly adjagprt to toilet rooms D Commercial products(no home grownicanned food) C He dwash—faciliti cess c nve use E Potentially hazardous foods received at proper temperature D Pers I he e s procedure E Hand at appropriate ti 3 ipotehtisliy:ttazarduris food meets t®nnperature requirements', lRds 4 0 E,uring,stpT�ge.pTepira-tiohj display,ser0cili and transportation f t j w AG aod. IrSlb xrtIC,RO'.:N1A 2 A Hot holding greater than or equal to 140 F. (wnoie beatrporkMasi$sao°F.) A I7 No eating ❑No smoking while working B Cold holding less than or equal to 450 F. B Wounds covered adequately C Proper cooling C Proper sink used for handwashing D Proper re-heating 0 E Proper internal cooking 1 consumer advisory posted l (i#e t wate> xcfte�y,,teal t p g ry p �24 i SanitizaE�bri ri,S � � ) -� �t,2� Qb: WA; 2,. 0 A Approved sanitizeravailableladequate concentration ofsanitizer f4 Adegii a,a fagitrtrea,ta mdr fain ruo� ? ' g Food-confect surfaces and utensils used for potentially € tetr►ptre;t}tem�ometers p a hazardous food sanitized at least every4 hours A Food thermometer available and accurate C Adequate 0dishwashersanitizer Ofinal rinse temp L Proper sanitizin B Properfood thermometer for product procedure E Sanitizing between rawanimal origin&ready-to-eat food C Thermometers appropriately placed in cooler units 0 Os � �• r 25 P Clean w�priig'sioths rC.)WO WA 1 7 t7- all � � P@fa t4 i tit` N (:Q T�j( f 1 . I F � �ry gpfQ�e�9, s �r� A Cloths and or sponges in good repair and clean n� A Produce washed B Wiping cloths kept in sanitizer between uses 0 B Raw meats not stored/prepared near ready-to-eat foods 26 � pod itaot uz ace c G tit(till t s " C Food covered properly A Food equipment clean,utensils clean equipment interiors clean D Adequate splash guards)sneeze guard B Single use gloves changed when soiled E No unauthorized personnel K C Food--contact surfaces clean F No pooling of eggs not cooked immediately 0 8 Food containers stored off the floor i # nd cotd water undsp ssure rov d xequire iG WA 0 8 Wandwashrng aocesso pr',or►Ide C IfO �NfA�1 ` 9 and[tn" " i lliti Ajar A Soap 1 paper towels 1 drying device available A No unnecessary handling RTE andlor cooked foods with bare hands 13 Dispenser(s)working: CDSoap C]Paper towel B Minimize food handling,other than ready-to-eat,with bare hands C I Handwash sink(s)clean/waste receptacle at handwash sink C Adequate utensil(s)fordispensing food/ice 0 1 At��: 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: F. 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 thaVequires the food worker to report specific illness conditions Are temperatures recordedllogged for cold holding foodslequip nt? Y N and diseases to the QFO? Y *Do you have a paid sick leave policy? Y N Are foods cooked in advance and cooled Y N ♦Are Rovers saved? Y N Is there a language barrievtotween inspector& FO Y N ILyge indicate language spoken List products cooled: by QFOIDA: *Can the QFO/DA read the inspection report? Y N Describe cooling methods: Indicate who answ ed the above questions:Name(print): Indicate the title of above person(circle all that apply):OFO DA Mgr Cook Owner FW Is cooling monitored for time&temp? Y N Is the onitodng of cooling recorded? Y N .Obtain signatuleqfe person who received the QFO res ibiiitie 'rtf6rmation at the time of the Is there a produce washing policy? Y N *Describe what is washed and inspection: where: Note: This report is a two page form(total of 62 debitable items) Page t of 2 ". - $T,T 61?CCJNNI:C IOU �OEPAR7MENT OF PUBLIC.HEALTH 41©G�-AtPITOLAV'ENU S# 1�DP HARTEORO CT'©6134 'ADDRESS r t . Estabttshment We of Irspection `/ ddess',- z t Owner or,:,.,, _era on r ADDITIONAL FOUR POINT ITEMS © KEY: DNC [DOES NOT COMPLY] It n= 6 Foods not re-served. 4 31 Sewage disposal approved. -Unwrapped foods not re-served 4 -Operating as required -Potentially hazardous foods not re-served 11 Toxic chemicals. No cross connections,back siphonage,backflow 4' Proper tynelinstallationl backfow prevention device/air aao fog: -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 properly dispensed Proper drain for: 29 Water source adequate,safe. -Food equipment -Dish machines -Ice machines 4 -Well Iwell head protected from contamination 35 Toiletfacilities. Adequate,convenient,accessible, 4 -Water quality in compliance designed,properly installed -Monitoring in compliance OTHER ITEMS z, KEY: DNC [DOES NOT COMPLY] 2 Sources of food: Original container,properly labeled 0 Garbage/rubbish storagearea/rooms,enclosures-properly constructed,dean 1, 5 Potentially hazardous food properly thawed 2" 1 Garbage/rubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils properly stored 42 Vermin Control: No insectslrodents present 2° 14 Food worker:Clean outer clothes,effective hair restraints 1 43 Outer openings protected against entrance of insects/rodents 1 4 ors: Floor covering installed,constructed as required,good re ir,cle n . 1 16 od-contact surfaces designed,constructed,maintained,installed, 5 Floors graded,drained as required located 6 Floor,walljuncture covered 17 Nonfood-contact surfaces designed,constructed,maintained, l 7 Mats removable,good repair,clean installed,located 18 Single service articles,storage,dispensing 2 8 Exterior walking,driving surfaces,good repair,clean , 19 No reuse of single service article 9 Walls,ceilings attached,equipment properly constructed,good repair,clean.Wall&ceiling surfaces as required 0 Dishwashing facilities approved design,adequately constructed, 2 maintained installed located 50 Dustless cleaning methods used,cleaning equipment properly stored 1 g u Equipment&Utensils: Cleanliness i' 51 Adequate lighting provided as required ).1 21 Preflushed,scraped,soaked and racked 52 Room free of steam,smoke odors 1 22 Wash waterclean,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 y 7 food-contact surfaces of utensils&equipment clean 1 SS Esiablishmentand premises freeoflitter,no insect/rodent harborage, S Equipmentlutensils,storage,handling 1 no unnecessary articles 32 Prop er d i sp os at of waste water 1 56 Completesepa ratio n from Iivingls lee pingquartersandlaundry -1 33 Plumbing location,installation,maintenance 1 57 Clean/soiled linens stored properly 1 58 No live birds,turtles,or other animals(except guide dogs) 1 36 Toilet rooms enclosed with self-closing door 1 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at 37 Proper toilet Wures provided,good repair,clean 3 entrance(s),smoking area indicated by sign(s) 39 Approved garbage/rubbish containers,adequate number,covered, 1 rodent proof,clean kMoutine Inspection ❑Reinspection ❑ Preoperational Inspection I T R: PERSON IN CHARGE: Other Inspection: Demerit Score: *Include demerits from page 1 4 3 2 1 Total` Rating gnature signature - L,2: mt name ;�__ print name l� krinG �Gr�e�' DATE CORRECTIONS DUE: Ze/(o � phone number �f � title Page 2 of 2 plus continuation pages Focused Inspection V2002 ®rv Page l 0 INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION / y INSPECTION REMARKS FORM# / - G dl ,,t� G� t ]u�l &, 1 94-1!1 e. � r l 00, t� -14 I � INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) K Distribution: Ist-White-Health Department 2nd-YelIow- Owner/Manager