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Home My WebLink AboutFood Service Establishment 989 Ellington iiwi �! 7-_�2, ;�;&,5�p, Establishment; fit! ✓k?:� Inspection Date: il Time: / A.0tL ftinsp)REinsp Address/City: �' %i Aflz Health Dept: 1 2 3"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 debitable items C NIO NIA JDNC I KEY: C[complies] N10[not observed] NIA[not applicable] r � _$f! 44 of Or i g DNC[does not comply] 0[other] RTE[ready to-eat] s � � r 1 Personnel with infection restricted C N16JlAx;4). A Food workers have no exposed infected lesions 1 burns B Personnel with infection restricted ' i r�1a A 1a_- mmunicable disease of worker reported to local health director Approved shellfish,finfish,meat&poultry USDA approved V13 . andtneashtng fadtittles pfrorrtdect, l ands ly sh'er1,clean i r CM JN ,; 4 B Food cans in good condition(not dented,rusty,bloated,leaking) Handwash facilities in all food prep/dispensing&warewash areas C Wholesome/non adulterated foods/safe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grown/canned food) A C Handwash facilities accessiblelconvenient to use E. Potentially hazardous foods received at proper temperature D Personnel hands washed,clean I Proper handwash procedure Handwashing at appropriate times tntlaltyy haardous4n�meets temperatq Xegpltren '` rG 1 4 >i frlr$sfc[Sage,ptgp0rdtW displsy service and trjdsporkaIfonr s �� gl I practices C NO A A Hot holding greaierthan or equal to 140oF,,(whole bee9pork roasts 1300F) A ❑ No eating ❑ No smoking while working B Cold holding less than orequal to450F. B Wounds covered adequately C Proper Cooling ' C Proper sink used for handwashing D Proper Its re-heating 0 izo o erinternalcookinglconsumeradvisoryposted 24�],5anitizattonfinse (howater=chamirai)' ; �NIQ NIA 2 . 0 A j2provedsanitizer available/adequate concentration ofsanitizer 00 4 a �' CN}d51 NA g Food contact surfaces and utensils used for potentially r { hazardous food sanitized at least every 4 hours •,�L1''A'uc.Lt._�.%.&.'..1..,r ._..........,�. €.'. t f,:f A Food thermometer available and accurate C Adequate ❑dishwashersanitizer ❑final rinse temp D Pro ersanitizin rocedure B Properfood thermometer#orproduct E Sanitizing between raw animal origin&ready-to-eat food C Thermometers appropriately placed in cooler units t .caark fidrt 9 Pf v" a•y h +„� T < $v. H nc i Jl Sd4n } c 1 F K�n ... ... .. Cloths and/or sponges in good repair and clean �� sX � �, r',N ei `'' ' B Wiping cloths kept in sanitizer between uses A Produce washed 0 B Raw meats not stored/prepared near ready-to-eat foods0 91�wamcttc �# n rF C Food covered properly 3_r' .. a 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 C Food--contact surfaces clean F No pooling of eggs not cooked immediately 8 Food containers stored offthe floor 3 nd CQtd`yier,ugder pye9sq}e,proytdec€as requtraal' C ',NIO NIA, .� 0 yra'sttrtg accssa ie ;' v e C NI0 NIA 1 ;9 n—oitc�iing Qf RO n initnixecl" e__:.��{ .4 > � r` G kN1Q NIA �� , � .s; A No unnecessary handling RTE and/or cooked foods with bare hands A Soap 1 paper towels 1 drying device available B Dispenser(s)working: ❑Soap ❑Paper towel B Minimize food handling,other than ready-to-eat,with bare hands C Handwash ink(s)cleanlwaste receptacle at handwash sink LL C Adequate utensils)for dispensing 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[potertally hazardous food],FB[foodborne) PHFs are hot held at: 'IF. PHFs are cold held at: OF. Describe illne conditions when you would exclude a food worker from working: Are internal cooking temperatures taken? Y N ♦To what temperature do you cook: Ir Poultry Ground Beef Pork What dise es related to FB illness are you required to report to the local health department? Roasts Other Describe re-heating procedures: land s t e a written illness policy that requires the food worker to re rt specific illness conditions Are temperatures recordedllogged for cold holding foods/equipment? Y N diseases to the QFO? Y N *Do you have a paid s k leave policy? Y N Are foods cooked in advance and cooled Y N *Are leftover aved? Y N Is there a language barrier between inspector&QFO? Y N f ves in icate language spoken List products cooled: by QFO/DA: ♦Can the QFOIDA r ad the inspection report? Y N Describe cooling methods: Indicate who answer the ab ve questions:4Name(prinIndicate the title of a persoi {c'rcl a I DA Mgr Cook Owner FW Is cooling monitored for time&temp? Y Nis the monitori g of cooling recorded? Y N .Obtain signature person h r tnsibililies information at the time of the rw there a produce washing policy? Y N *Describe w at is washed and inspection: ere: Nate: This report' a two pa a form(total of 62 d itabl items) Page 1 of 2 r 1 GUT D RARTMEfVT OE PUBLIC HEALTH 410 iCANTOL AVENUE==MS01 FDP,H.ARTFORD,CT 00134 FrOCUSED FOOi[l SERVICE„TNSPEGTIO I�E1�D�T f4 L H D -,ADDRESSICITY" Establishment LL: ! Date of°Inspection: d ddress•" : ` Owner or Operator: /'/� ADDITIONAL FOUR POINT ITEMS ' KEY: DNC [DOES NOT COMPLY] 6 Foods not re-served. 45' -Unwrapped foods not re-served 4 31 Sewage dispose!approved. 4 -Potentially hazardous foods not re-served -Operating as required 74 No cross connections,back siphonage,backflow 11 Toxic chemicals. 4 4 Pro e�rtypednstallation/backflow prevention deyicel 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 -Pesticides/rodenticides properly dispensed Proper drain for: 29 Water source adequate,safe. 4 -Food equipment -Dish machines -Ice machines -Well I well head protected from contamination-Water quality in compliance 35 Toilet facilities. Adequate,convenient,accessible, 4` -Monitoring in compliance designed,properly installed OTHER ITEMS z'' KEY: DNC [DOES NOT COMPLY] gei ces of food: Original container,properly labeled 0 Garbage/rubbish storage area/rooms,enclosures-properly constructed,dean tiallyhazardous food properly thawed 1 _ arbagelrubbishdisposed of in an approved manner,at approved frequency 10 Food dispensing utensils properly stored 1: Amin Control: No insectslrodents present 2 14 Food worker:Clean outer clothes,effective hair restraints -1 0 ropenings protected againstentrance of insects/rodents 4 rs: Floor covering installed,constructed as required,good repair,cle 16 od-contact surfaces designed,constructed, maintained,installed, 45 Floors graded,drained as required ated 6 Floor,walljuncture covered 17 onfood-contactsurfaoes designed,constructed,maintained, Ix 7 Mats removable,good repair,clean ` installed,located 18 Single service articles,storage,dispensing 2,, 8 Exterior walking,driving surfaces,goad repair,clean 19 No reuse of single service article 9 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 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 f; 22 Wash water clean,proper temperature a 53 Rooms&equipment hoods,ducts,vented as required c rate thermometers provided,dish basket,if used 4 Rooms adequate,clean,adequate lockers provided,facilities clean 1 i onfood-contact surfaces of utensils&equipment clean 1 55 Establishment and premisesfree of litter,no insect/rodent harborage, r 1 8 quipment/utensils,storage,handling 1, f. no unnecessary articles 2 Properdisposal of waste water 1-ry 56 Complete separation from living/sleeping quarters and laundry ` 33 Plumbing location,installation,maintenance ;"% 57 Cleanlsolled linens stored properly 1' 58 No live birds,turtles,or other animals(except guide dogs) 36 Toilet rooms enclosed with self-closing door 1 59 Seats 75or more:Nonsmoking area provided,sign(s)posted at 37 Proper toilet fixtures provided,good repair,clean entrance(s),smoking area indicated by sign(s) 3 39 Approved garbageirubbish containers,adequate number,covered, 1 rodent proof,clean outine Inspection ❑Reinspection ❑ Preoperational Inspection CTOR: SO INCH; E. Other Inspection: Demerit Score: *Include demerits from page 1 4 3 2 1 Total Rating nature gd ture print ame _ I print name G jr \ DATE CORRECTIONS DUE: ph ne number title k_- �IM1 , �• V , Page 2 of 2 plus eonti ation pages Focusej Inspection 112002 4- Page of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE F INSP CTION Ait4-4_ ovu ) / . ;Z-6 INSPECTION REMARKS FORM# S�Wxe_ �L2 Z6 6�e��- A6�0=z g, 6z f ",OLE=, 01 ley S- ! ts-, LT INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: I st-White-Health Department 2nd-Yellow- Owner/Manager UY NAME OF A' • •F INSPECTION lop WW t _!_�. / � A f 1 IWO �/ . y I m.MwIll �r La's % , LA r RICO 11111 , Page of .)0�4 INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME F ESTABLLISHMENT TOWN / DATE pOF S�PECTION / INSPECTION REMARKS FORM# 4. I 10 ii oz-L /G INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager NAME OF • DATE O i • s / /ry :�► /. 11��lqimvi WN mw ml - W'o INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) mm ftll I �� it Page �Of gav INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION INSPECTION REMARKS FORM# or i INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1 st-White-Health Department 2nd-Yellow- Owner/Manager