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HomeMy WebLinkAboutFood Service Establishment 5 John Fitch Establishment: / inspection Date: 1 it Time: itomsp REinsp Address/city: �y—G,c� L.vim.. Heaith Dept: ass: 2 Based on an inspection this day,the items marked iDNC identify the violations in operation orfacilities which must be corrected by the date specified on page 2. RISK FACTOR ITEMS:Listing is not inclusive of all possible debitable items C NO NIA JONC I KEY: C[complies[ NIO[not observed] NIA[not applicable] BO" Qttalifted Food Operator ' 9 NC[does not comply] 0[other] RTE[ready-to-eat] 12.. Person el with.infection restricted ` 61 rDesignatedAlternate:: 2 A Food workers have no exposed infected lesions I burns C N10: N!A 4 62 t Written documentation of tratning program 2 B Personnel with infection restricted I.I.: Approved source,wholesome,nonaddlterated C :NlO NIA :4 _:.:.. C Communicable disease of worker reported to local health director A Approved shellfish finfish,meat&poultry USDA approved 13 Handwashing.facilitiesRprovi I d, hands washed,clean C NlO' N/A- 4 B Food cans in good condition(notdented,rusty,bloated,leaking) A Handwash facilities in all food prepidispensing&warewash areas C Wholesomelnonedulteratedfoodslsafe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grown/canned food) C Handwash facilities access!blelconveniant to use E Potentially hazardous foods received at proper temperature p Personnel hands washed,clean!Proper handwash procedure 0 E Handwashing at appropriate times 3 Poteftttaily hazardous:00i nfe0§tstriperattire requiremettits* `C''N10 NIA::4 0 dunrrg storage,preparatlan,,00,11 y s4rvtce3and transportatlan f15 1 Good hygienic',practices C. NIO ,NlA '2 A Hot holding greater than or equal to 140eF. (whole beefrporkroasts 1300F.) A ❑ No eating ❑ No smoking`whiie working B Cold holding less than or equal to 45 F. B Wounds covered adequately C Proper Cooling C Proper sink used for handwashing D Proper re-heating 0 E Proper internal cooking lconsumer advisory posted H24 9anitizat1 = 'nse (hgt_°W tsr.-;chemical); C N!O iUlA 2 0 A Apprc dsanitizeravailabfe adequate concentration ofsanitizer Adequate facditBesF;tf mainafn product �';,'f> C ,lVlO N!A -2,= g Food-con ac su aces and utensils used for potentially rtemperature,the461 rmometers provtta� ,z ;. hazardous food sanitized at least every 4 hours A Food thermometer available and accurate C Adequate ❑dishwashersanitizer ❑final rinse temp B Proper food thermometer for product D Proper sanitizin rocetlure C j Thermometers appropriately placed in cooler units E Sanitizing between raw animal origin&ready-to-eat food 0 0 F � 25 Clean wiping'ctoths �.t x ,_ 107 lb•: C INTO- NIA`'1 7r i FoQ protected durirYgt3sra , re�afattoon;: - } iC' NO NA ;2M " . ... . (� p air,service�►�dttratrtgportattonc ," ' 'I +"I A Cloths andlorsponges in good repair and clean .., ,.da L.S_�K;., "3 u➢, •,` S.+#,�,,:•.�A;,q 6i..} "4.°!r'. ,eo s' .,+; §k 4 i'�- A Produce washed B Wiping cloths kept in sanitizer between uses B Raw meats not stored/prepared near read y-tc-eat foods o�w oF #1 tl:yc: s:.ra F.. caim. "! Cr NfO :2 C Food covered properly A Food equipment clean,utensils cle ,equip c nt interiors ties' D Adequate splash guards ifsneeze guard B Single use gloves changed when sot E No unauthorized personnel C Food--contact surfaces clean F No pooling of eggs not cooked immediately A 0 8 Food containers stored off the floor .� ` 1 r r 30k sHot,tindcold�water undet prr►sstire�. rq�ridw as,regdir :�� A Ar :2 0 r ndwastnng accessories provided h. ;. ''Y C N10 r t1' 9 `�HncIrrlgofhfood rnintmrzed _ ;r i �•INIA. .2. A Soap ap towels tying device available A No unnecessary handling RTE 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 foodlfce 101 0 •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable and does not affect your$tors: 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: 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 f What diseases related to FS illness are required to report to the local health department? Roasts Other Jr Describe re-heating procedures: Is there a written illness policy thgKrequires the food worker to report specific illness conditions Are temperatures recorded/logged for cold holding foodslequipment? Y N and diseases to1he QFO? Y +Do you have a paid sick leave policy? Y N Are foods cooked in advance and cooled? Y N +Are leftovers saved? Y N Is there a language barrier b sent inspector&QFO? Y N If vas indicate language spoken List products cooled: by QFOIDA: *Can the QFOIDA read the inspection report? Y N Describe cooling methods: Indicate who answered he above questions: Name(print): Indicate the title of above person(ci all that apply):QFO DA Mgr Cook Owner FW Is cooling monitored for time&temp? Y N Is the monitoring of cooling ecorded? Y N .Obtain signature of the perM e'ewe QFO responsibilities information at the time of the Is there a produce washing policy? Y N *Describe what is wash and Is where: Note: This ie rt is a two a orm(total of 62 debitable items) Page f of 2 STATE ol=CONNEGT[CUT i DEPARTMENT O ,:P LIC FIEALTFt 41 O CAPITOL AVENUE�'MS#51.1=DP-HARTEORD,CT aB 13� ��ak � , � � ,u,;, FQ��7SEIf FC10D SERVICE II�SPECTI�11� REPORT LO¢C�11.HgLTH DEPT` AD©RESS(CITY. Establishments J°L � ' �,�� Date of Inspection l ', ,.Tu �roa� Ownpr or 0 erator.: ' fii�l�'_ U;i/ � ddress ° - P ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPLY] on, 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, 4 Proper t)Cpelinstallationl backflow prevention device/air gap far: -Stored properly,labeled properly,used properly -Food equipment -Hose connections -Dish machines -Sanitizerconcentration 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 Prover 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 -Waterquality in compliance designed,properly installed -Monitoring in compliance r _ OTHER ITEMS Ws KEY: DNC (DOES NOT COMPLY] 2 Sources of food: Original container,properly labeled 0 Garbage/rubbish storageareafrooms,enclosures-properly constructed,clean 1T 5 Potentially hazardous food properly thawed 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 43 Outeropenings protected againstentranceof insects/rodents A- 4 F o s: Floor covering installed,constructed as required,good repair,clean F od-contact surfaces designed,constructed, maintained,installed, 5 Floors graded,drained as required located 6 Floor,wall juncture covered 1 food-contactsurfaces designed,constructed,maintained, 7 a removable,good repair,clean tailed,located 1 48 Exterior walking,driving surfaces,good repair,clean Sin le service articles,storage,dispensing 2 x No reuse ofsingle 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 1 maintained installed located 50 Dustless cleaning methods used,cleaning equipment properly stored Equipment&Utensils: Cleanliness I 51 Adequate lighting provided as required 1- 21 Preflushed,scraped,soaked and racked 52 Room free of steam,smoke odors 2 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' 7 Nonfood-contact surfaces of utensils&equipment clean 1"' SS Establishment and promises free of litter,noinsecUrodentharborage, L 8 EquipmerUutensils,storage,handling 1 no unnecessary articles p rdisposalofwastewater i1 6 Complete separation from living/sleeping quarters and laundry 1 Plumbing location,installation,maintenance 1 57 Clean/soiled linens stored properly '' 58 No live birds,turtles,or other animals(except guide dogs) 36 Toilet rooms enclosed with self-closing door i r; 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at 3 37 Proper toilet fixturespnovided,good repair,clean entrance(s),smoking area indicated by sign(s) 39 Approved garbagelrubbish containers,adequate number,covered, .1 . rodent proof,clean ❑Routine Inspection ❑Reinspection ❑ Preoperational Inspection IN P OR: PERSON_ 1 ARGE: Other Inspection: Demerit Score: *Include demerits from page 1 4 3 2 1 Total Rating signature signature L print name print name �tvv �6f�`� �1 J an- DATE CORRECTIONS DUE: phone number title Page 2 of 2 plus continuation pages Focused Inspq._Il7007 Page of L; L INSPECTION DEPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTHY CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF IN ECTION INSPECTION REMARKS FORM# 100, d �l� 6 -- —A zlC�4 101, -- b 6 a a-L- INITIAL(INSPECTOR) WTIAL(PERSON IN CHARGE) Distribution; I st-White-Health Department 2nd-Yellow-Owner/Manager ,,��.Y -1 fir' S �c 1 -