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HomeMy WebLinkAboutFood Service Establishment 19 John Fitch filgi Establishment: G1 c Inspection Date: Time: S oins Einsp Address/City: - Heal h"Dept_5,47 yr /,_S4,e� class: t 2 3 T Based on an inspection this day,the items marked DNC 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 NIO N/A DNC I KEY: C[complies] NIO not observed] NIA[not applicable] "6 Qitalifledo dCl r ' al V C DNC[does not comply] 0[other] RTE[ready-to-eat] a 'e 3 12 , Personnel with t fe'cfon restricted 2 t apumet attpl tIf ra ntn o r t A Food workers have no exposed infected lesions 1 burns I � l g€!T ®1%!AR: 2B Personnel with infection restrictedCommunicable disease of worker reported to local health director a cjltt es pray led,-hartds washed,clam] 'G N10 'NSAA roved shellfish finfish meat& oult USDA a roved A rFoed cans in good condition(not dented,rusty,bloated,leaking) A Handwash facilities in all food prepldispensing& wash areas Wholesomelnonadulteratedfoods!safe B Handgatoile facilities in or im a djac o oms D Commercial products(no home grown/canned food) C Ha wash ie,acc b se A E Potentially hazardous foods received at proper temperature D rsonn w Proper h procedure 0 E Handwashing at appro s 3 Potntisllyttazardous food meets terftpet$tuPerPe"qii fit§ ' G NIOAa 1 4 O d'I' gsto ge,prepafatfon,,display,`service and transl�tlorl a I .a )75 G6ad#hy�renic pracfi'ii;e� [C NlU rNlA`Z'' A Hot holding greater than or equal to t40°F. (whole beerrpork roasts taooFt A ❑ No eating ❑ No smoking while 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 Properinternal cooking/consumer advisory posted 2�F Sar1t t attot� ri e�(hgltfswater fehemiaal�.;, G rN1,0 IAA f2; ., ®. .. A Approved sanitizeravailableladequate concentration ofsanitizer " lf ( tttffes t�mefntam pract iN(� Eltt/� ;2 g Food-contact surfaces and utensils used for potentially th�>xpmeterprwt[d t ,_ r ^, hazardous food sanitized at least every 4 hours A Food thermometer available and accurate C Adequate ❑dishwashersanitizer ❑final rinse temp L Proper sanitizi q procedure B Proper food thermometerfor product E Sanitizing between raw animal origin&ready-to-eat food C Thermometers appropriately placed In cooler units 0 0 i25 Clean w ping�cloths, , -• C iNlO �NUA 1 p%teced dur9n�stt%a+�e,�RF0pnqtloN,fi� tG ' d951a�/,Sehrte aid trnspgratltstt `� t A Cloths andlor sponges in good repairand clean k. — B Wiping cloths kept in sanitizer between uses A Produce washed B Raw meats not stored/prepared near ready-to-eat fends 6 , pd c)r fiact �ifaces [ea[1 �lu� '" C PC IWA k sr uIk_ - �a C Food covered properlyk A Vod equipment clean,utensils clean,equipment interiors clean D Adequate splash guards!sneeze guard k B Single use gloves changed when soiled E No unauthorized personnel C Food--contact surfaces clean F No pooling of eggs not cooked immediately 0 8 Food containers stored off the floor 3t1``Hot and cold water under pressure,pmytdo U tequ[red` C 0 NlA 2 0 38[ Handwasling accessone,jiotr[ded , C 9 (Flartdting>f food ll pfll? NIA'`21' A Soap!paper towels!drying 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 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[potentially hazardous food], FB[foedborrej PHFs are hot held at: F. 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 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 olicy that requires the food worker to report specific illness conditions Are temperatures recorded/logged for cold holding food slequipment? Y N and diseases to the 0? Y N *Do you have a paid sick leave policy? Y N Are nods cooked in advance and cooled? Y N *Are leftovers saved Y N Is there a languag arrier between Inspector&0FO? Y N If yes indicate language spoken List products cooled: by QFOIDA: ♦Can the QFOIDA read the inspection report? Y N Describe cooling methods: Indicate who swered the above questions: Name(print): Indicate the lit of above person(circle all that apply):QFO DA Mgr Cook Owner FW Is cooling monitored for time&temp? Y N Is the monitoring of cooling'recorded? Y N .Obtain signature of t e e son who received the QFO re onsibilities information 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 4ge form(total of 62 debitable items) Page 1 of 2 uk 7ATC-�©ftfi�PiNEOTICUiTy'�DRARTIV�f'ITOF PUG�I.kO"=HALTi 490AP1TO �/EIEIE 'MS#5[FDP-HARTFORD,CT 01 DID I Establishment s, Date of Inspection 2,iG ddress9. . '`�i v. /rt U Owner or tOperator ADDITIONAL FOUR POINT ITEMS © KEY: DNC [DOES NOT COMPLY] ro, 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` r e air gap f r: -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 Prover drain for: 29 Water source adequate,safe. -Food equipment -Dish machines -Ice machines 4 -Well 1 well head protected from contamination 35 Toilet facilities. Adequate,convenient,accessible, 4. -Water quality in compliance -Monitoring in compliance designed,property installed OTHER ITEMS KEY: DNC [DOES NOT COMPLY] 2 Sourcesoffood: Original container,properly labeled t" 0 Garbage/rubbish storagearealrooms,enclosures-properly constructed,clean 1 5 Potentially hazardous food property thawed 2 1 Garbagelrubbish disposed of in an approved manner,at approved frequency T-oft 1 ' 2 Vermin Control: No insectsirodents present `2< Food worker:Clean outer clothes,effective hair restraints 3 Outeropenings protected against entrance ofinsecEslrotlents o61 dispensing utensils properly stored t=� to : Floor covering installed,constructed as required,good repair,clean o contact surfaces designed,constructed, maintained,installed, Floors graded,drained as required ated 6 Floor,wall juncture covered 17 Nonfood-contactsurfacesdesigned,constructed,maintained, 1 47 Mats removable,good repair,clean tied,located 1 gle service articles,storage,dispensing 2 , Exterior walking,driving surfaces,good repair,clean -si19 No reuse of single service article s,ceilings attached,equipment properly constructed,good 7C 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&Utensifs• Cleanliness 1 51 Adequate lighting provided as required 1 21 Preflushed,scraped,soaked and racked 52 Room freeofsteam,smoke odors ` 22 Wash water clean,proper temperature 53 Rooms&equipment hoods,ducts,vented as required 2 Accurate thermometers provided,dish basket,if used 54 Rooms adequate,clean,adequate lockers provided,facilities clean I' 0 cod contact surfaces of utensils&equipment clean ` 'S5 Esiablishmentand premisesfree of litter,no insect/rodentharborage,�56 uipmenUutensils,stcrage,handling no unnecessary articles 32 Proper disposal of waste water 1. 56 Complete separation from livinglsleepingquaders and laundry 33 Plumbing location,installation,maintenance 57 Cleanlsoiled linens stored properly `., 58 No live birds,turtles,or other animals(except guide dogs) ly 36 Toilet rooms e nclose d with self-closing door 1 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at 37 Propertoilet fixtures provided,good repair,clean entrance(s),smoking area indicated by sign(s) 3 39 Approved garbagelrubbish containers,adequate number,covered, its. rodent proof,clean outine Inspection ❑Reinspection 13 Preoperational Inspec io I T PERSON IN HG AR_�: her Inspection: Demerit Score: •Include demerits from page 1 4 3 2 Total Ra si nature '-signature 1214 p int name print name TM T r u p ne umber line DATE CORRECTIONS DU Page 2 of 2 plus continuation pages Focused Inspection I,2002 r • 111414 1 Lei121 NAME OF • DATE OF • W v W/1 Wo W-"W W I - - 01 mWv % f / r /WA _ I / - i, moor-.& 0 WE 1 W A 1"04 Skv pw-ll III i!P51 M1 INITIAL •, �/ J • • r ` Pagez of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAWE OF ESTABLISHMENT TOWN DATE O/N S ECTION INSPECTION REMARKS FORM#! -� - A 5"Z D T- 10, I V I+� f I C I INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: Ist-White-Health Department 2nd-Yellow-Owner/Manager