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HomeMy WebLinkAboutFood Service Establishment 966 Sullivan Establishment: rs / Inspection Date: 1P311, Time:ff'O R ns REinsp ddress/City: Health Dept: IV Class, 1 z 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 I KEY: C[complies] N10[not observed] NIA[not applicable] fi LQukhfiitl F .P "to$ y 3 DNC[does not comply] 0[other] RTE[ready-to-eat] s ,t 12 'Personne iion restEratet! MV f .[� 4 dtA[itnate . _ A r x. l,w!tnfect z .R A Food workers have no exposed infected lesions 1 burns 67 t W n bctuttien tiorrAofitr I.nfngtpro am 2 B Personnel with infection restricted Uurce,wholeso�m�l it n dUlt a. ated _. I s I�IO N/A s4' o� C Communicable disease of worker reported to local health director 44 _�, .s- f A Approved shellfish,finflsh,meat& cult USDA a roved '13H�ndis jn�{ tfi .�rovtded;^handStiYagfied,clean^„�'`NIO�°N!A' '4' B Food cans in good condition(not dented,rusty,bloated,leaking) A Handwash facilities in all food prep/dispersing&warewash areas C Wholesomelnonadulteratedfoodsisafe B Handwa ilities in or irrpefi rely a acent to toilet rooms D Commercial products(no home grown/canned food) C Hand w acilities acce c E Potentially hazardous foods received at proper temperature D Pers nef h roper h procedure 0 e E Hanashing at appr opn a�htl�lh # tdt5u ste� rt �ttn t}I r dw 4 Q �h�d ringrsiog �e �faj, s a�sn�a aft� � stxvratran l icpractic C [NJ(: kNlAI.? ,.' 1s .y lax, a.,.:u'er> ..rd n.ard,r,i'�;sg�:�. .t•.< ,L" A Hot holding greater than or equal to 140eF. (whole beef/pork roasts 13&F.) A ❑No eating ❑ No smoking white working B Cold holding less than or equal to45'F. B Wounds covered adequately C Proper cooling IVC Proper sink used for handwashing D Proper re-heating 0 E Proper internal cooking I consumer advisoryposted �24 r Unitization rirti6eo-(.hdt�li, er-cheggral) C WO �NIA 2 0 A Approved sanitizeravailableladequate concentration ofsanit]zer ptli5 � �� t �tff � p 4 �� '.� �t ' $ Food-contact surfaces and utensils used for potentially t hazardous food sanitized at least every 4 hours A Food thermometer available and accurate C Adequate ❑dishwashersanitizer ❑final rinse temp D Proper sanitizin rocedure B Proper food thermometer for product E Sanitizing between raw animal origin&ready-to-eat food C Thermometers appropriately placed in cooler units 0 0 = i25 Chan wiptng,ciots,: j C INTO NlA i 1 ' F el. X eI A Cloths andlor sponges in good repairand clean A Produce washed B Wiping cloths kept in sanitizer between uses 0 B Raw meats not storedlprepa red near read y-to-eat foods 2fi 'FGod I QD^NlA C Food covered properly A Food equipment clean,utensils clean,equipment interiors clean D Adequate splash guards I sneeze guard YB Single use gloves changed when soiled E No unauthorized personnel C Food--contact surfaces clean F No pooling ofeggs not cooked immediately 0 8 jFood containers stored offthe floor ii t{fin 4 at ilnd pries i rq rl e f as.requited'iC Nib NIA 2 �:-. 0 ; i9 `tiandliri ,off.od;l1tatR�rnixetl - = 4�[eT,l?roufded a C N10 ;NIA 1 s C i NIP.�!�" A Soap l paper towels l drying device available A No unnecessary handling RTEandlorcooked foodswith barehands $ Dispenser(s)working: ❑Soap ❑Papertowel 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 food/Ice O 0 1 *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: IF. 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 that requ' s the food worker to report specific illness conditions Are temperatures reccrdedllogged for cold holding foods/equip nt? Y N and diseases to the QFO? Y N *Do you have a paid sick leave policy? Y N Are foods cooked in advance and cooled Y N ♦A leftovers saved? Y N Is there a language barrier betw n inspector&QFO? Y N If ves indicate language spoken List products cooled: by QFO/DA: *Can the QFOlDA read the inspection report? Y N Describe cooling methods: Indicate who answered a above questions: Name(print): Indicate the title of a ve person(circle all that apply):QFO DA Mgr Cook Owner FW Is cooling monitored for time&temp? Y N Is a monitoring of cooling recorded? Y N ,Obtain signature ih p on At o rece vej the QFO responsi bl I ill es 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 page form(total of 62 debitable items) Page 1 of 2 ,IF, '� f , ? ,,.,4 s� � tt � 9;J ,r i ..` C h ,•; .�*,�^x',Y"'' .. ., - . S A E OF CONNECTlOLtT w©�RARTMt N1 OF PUBLIC;HEALTH 41{f CAPITOL A1/ENUE MS#51 FF-HARTFORD,C,T ov a' �,p F,OCE7aED 001T SR!?ICE INSPCTIQ ItEPQRT DLO L UT DEpT, r GiJx�rub3[)��'i :ADORESSICITY.: Establishmentt5- 'S L/ ate of Inspection: Add , :.`' Owner.or-operatOra or: ADDITIONAL FOUR POINT ITEMS a KEY: DNCa[DOES NOT COMPLY] 6 Foods not re-served. ' 4 3 t Sewage disposal approved. -Unwrapped foods not re-served "4 -Potentially hazardous foods not re-served -Operating as required 34 No cross connections,back siphonage,backflow 11 Toxic chemicals. q+ 4 Proper type/installation/backflow prevention device/air gap for; -Stored properly,labeled properly,used properly -Food equipment -Nose connections -Dish machines -Sanitizer concentration not to exceed maximum permitted -Soda system carbonator -Beverage dispensers -Toilet tanks -No unnecessary#oxics 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 Iwell head protected from contamination 35 Toilet facilities. Adequate,convenient,accessible, 4 -Water quality in compliance -Monitoring in compliance designed,properly installed OTHER ITEMS KEY: DNC [DOES NOT COMPLY] 2 Sources of food: Original container,properly labeled 40 Garbagelrubbishstoragearea/rooms,enclosures-properly constructed,clean la. 5 Potentially hazardous food properiythawed :2 41 Garbage/rubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils properly stored 42 Vermin Control: No insectslrodents present Z 14 Food worker:Clean outer clothes,effective hair restraints `1` 3 Outer openings protected against entrance of insects/rodents 1. 4_Ws: Floor covering installed,constructed as requi good repot a 16 Food-contact surfaces designed,constructed,maintained,installed, 2 45 Floors graded,drained as required located - 6 Floor,wall juncture covered 17 Nonfood-contactsurfacesdesigned,constructed,maintained, 1 471 Mats removable,good repair,clean installed,located i S Exterior walking,driving surfaces,good repair,clean 18 Single service articles,storage,dispensing 2 19 No reuse of single service article 9 Walls,ceilings attached,equipment properly Constructed,good r,1' repair,clean.Wall&ceiling surfaces as required - 20 Dishwashing facilities approved design,adequately constructed, 2ri maintained installed located x 50 Dustless cleaning methods used,cleaning equipment properly stored 1= Equipment&Utensils Cleanliness 51 Adequate lighting provided as requiredn f' 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 231 Accurate thermometers provided,dish basket,if used 54 Rooms adequate,clean,adequate lockers provided,facilities clean 1 27 Nonfood-contact surfaces of utensils&equipment clean 55 Establishmentand premises freeof litter,no insect/rodent harborage, f1N 28 Equipmentlutensils,storage,handling 1 no unnecessary articles 32 Proper disposal of waste water ]:K 56 Corn plete separation from livinglsleepingquadersandIaundry 33 Plumbing location,installation,maintenance si. 57 Cleanlsoiled linens stored properly 58 No live birds,turtles,or other animals(except guide dogs) 1; 36 Toilet rooms enclosed withseif-closing door 1 59 Seats 75 ormore:Nonsmoking area provided,sign(s)posted at r 37 Proper toilet fixtures provided,good repair,clean �3t> entrance(s),smoking area indicated by sign(s) c :, 39 Approved garbage/rubbish containers,adequate number,covered, 1 rodent proof,clean outline Inspection ❑Reinspection ❑ Preoperational Inspection PE PERSON IN CHARGE: Other Inspection: Demerit Snore: *Include demerits from page 1 4 3 2 1 Total Rating signature sign u rint name print n "�_a e —1 pz-p u `�rmber title phone nu DATE CORRECTIONS DUE: Page__2 of 2 plus continuation pages Focused lnspeefion 1l2002 Page O ct INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION le INSUCTION REMARKS FORM# vie a 'IL -- -- �U - "i 33� cd INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) vc— Distribution: I st-White-Health Department 2nd-Yellow- Owner/Manager Page of ,am INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE F INSP CTION 6gl %clp _S INSPECTION REMARKS FORM# v� ~ r g2 INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-.White-Health Department 2nd-Yellow-Owner/Manager