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HomeMy WebLinkAboutFood Service Establishment 20 Deming Str i irvL t / lea, �61.65 0 tel r k All" 7[t R ° IYRt' s u` ` r"; TIYt fl YJBT iG� r Establishment:-rxtr l L,--1 Fir t Inspection Date: Time: /0 �RO Einsp Address/City: ,$.t��� SAP-�,l`Z � Health Dept: lass: 1 2 Based on an inspection this day,the items marked DNC identify the violations in operation or fe cif i tie s 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] NIO[not observed] NIA[not applicable] 6fl Qualified"Food Operator 9 DNC[does not comply] 0[other] RTE[ready-to-eat] i r.. 12 Perso.:nnei:wtth infection restricted C EN10 81 Designated Alternate 21. A Food workers have no exposed infected lesions!burns IN!A 4 62 i Written documentation of tralnigg program, 2 B Personnel with infection restricted 1 Approved source,wholesome,' onadulterated C ;NIO' NIA 4. C Communicable disease of worker reported to local health director A Approved shellfish,finfish meat&poultry USDA approved 13 Handw' h': facilities provided,;hands washed,clean.; G N10 'N/A 4 B Food cans in good condition(not dented,rusty,bloated,leaking) A Nandwash facilities in all food prepldispensing&warewash areas C Wholesomelnonadulteratedfoods!safe B Handwa ties in or immediately jacent to filet rooms D Commercial products(no home grown/canned food) UC C Handw sh fa' itie a ssibl v fie o E Potentially hazardous foods received at proper temperature D Pars net ha w h proce e 0 E Handwashing at appropriate film 3 ' Potenttalty hazaidous food meets temperature retattremen'ts ;C N/O NIA r4 O doting storage,preparation,display; €enrice and lrarisportation 1 ` 4. 1S Good hfgieni�practices 0 `N! A Hot holding greater than or equal to 140°F. (whole beef/pork masts 1300F) A ❑No eating ❑ No smoking while working B Cold holding less than or equal to45°F. B Wounds covered adequately C Proper cooling C Proper sink used for handwashing D Proper re-heating 0 E Proper internal cooking I consumer advisory posted 42 ;.Srttzatronirinse(hot water 'chemical) C N!0 an (!/1 ;2 0 A Approvedsanitizeravailableladequateconcentrationofsanitizer t4 deq a e faelUttesfito4matntai1.Pr -contactc(� ;} .t tC i~tI0 NIA 2;' g Food-contact surfaces and utensils used for potentially tern tore,t(iermometers rovtded 4 s pare p 3t3.; hazardous food sanitized at least every 4 hours ta xm..n l.. 3 t .. A Food thermometer available and accurate C Adequate ❑dishwashersanitizer ❑finat rinse temp B Proper food thermometer for product L Proper sanitizin rocedure E Sanitizing between raw animal origin&ready-to-eat food C Thermometers appropriately placed in000lerunits 0 0 25 .Cigan..wi0no.W tit NIO N!A h'Nt 9 A ss 1 d lt.- }.�; t 7p,; Food fd l qurtngastora refpreparatipn, fCk N10 NIA 2 p tt s! display rVlCbMhd..ra>tsp t p,a , w �. ! '' r t " A Cloths and/or sponges ingoodrepairandclean A Produce washed - - B Wiping cloths kept in sanitizer between uses 0 B Raw meats notstoredlprepared near ready-to-eat foods ;26rFobdx "tat" c sclean IN i 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 Ile 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 "' Y r:: r:: .. ,30,r.Hot and cold we sunder pFesst3re,prgv(de�i;as.rsquire is.i 0°Nl 2 0 .138' Handrasj)tng.acCessones provtdetl nC INlO,;hNA 7• ,is ;N10;NIA `2' r .. .u•. .. - (o n A Soap!paper towels I drying device available N A NounnecessaryhandlingRTEandlorcookedfoodswithbarehands B Dispenser(s)working: ❑Soap ❑Paper towel B Minimize food handling,other than ready-to-eat,with bare hands C Nandwash sink(s)clean 1 waste receptacle at handwash sink C Adequate utensil(s)for dispensing foodlice 0 0 1 DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable and does not affect your score. KEY: CFO[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 temperatur do you cook: Poultry Ground Beef. P k What diseases relat�k FB illness are you required to report to the local health department? Roasts Other Describe re-heating procedures: Is there a written lness policy that requires the food worker to report specific illness conditions Are temperatures recordedllogged for cold holding foods/equip 5010 Y N and diseases Ythe QFO? Y N *Do you have a paid sick leave policy? Y N Are foods cooked in advance and cooled? Y N Are effove s saved? Y N Is there a I guage barrier between inspector&QFO? Y N Iflf ves indicate language spoken List products cooled: by QFOIX A: *Can the QFOIDA read the inspection report? Y N Describe coding methods: Indicate who answered the above questions:Name(print): Indicate the title of above person(circle all at apply):QFO DA Mgr Cook Owner FW Is cooling monitored for time&temp? Y N Is th monitoring of cooling recorded? Y N .Obtain signature of person who i the CF responsibilities information at the time of the Is there a produce washing policy? Y N ♦ scribe what is washed and inspection: Af Al A Al where: Note: This report is a fwo page forrj•A&of 62 debatable items) Page 1 of 2 • t � © � R CAE f� RU+'R,® �- 1�::� � Establishment .rU f `. D 'te.of',Inspecto.n. ddress rter or.OptSrator iI ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT CC-6 Y 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 11 Toxic chemicals. No cross connections,back siphonage,backflow 4 4 Proper ty pelinstallationt backflow prevention device/air gap for: -Stored properly,labeled property,used properly -Food equipment -Hose connections -Dish machines -Sanitizer concentration notto 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 -Welllwell 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 Garbagelrubbishstoragearealrooms,enclosures-propedyconstructed,clean 1 5 Potentially hazardous food properly thawed 41 Garbage/rubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils properly stored 1.° 42 Vermin Control: No insects/rodents present o2 141 Food worker:Clean outer clothes,effective hair restraints 1 43 openings protected against entrance of insectsfrodents 44 s: Floor covering installed,constructed as required,good repair,clean 16 Food-contact surfaces designed,constructed,maintained,installed, 2`, 5 Floors graded,drained as required located 6 Floor,walljuncture covered 17 Nonfood-contact surfaces designed,constructed, maintained, 7 Mats removable,good repair,clean e ; cased Exterior walking,driving surfaces,good repair,clean 1„ 8 Sin enrice articles,storage,dispensing No reuse of single service article 9 Walls,ceilings attached,equipment properly constructed,good �:•1` repair,clean.Wall&ceiling surfaces as required e 20 Dishwashingfacilitiesapproveddesign,adequately constructed, 2 1 maintained installed located 50 Dustless cleaning methods used,cleaning equipment pro perly stored [Equipment&Utensils: Cleanliness 1 51 Adequate lighting provided as required 1` 21 Preflushed,scraped,soaked and racked 52 Room free of steam,smoke odors 22 Wash waterclean,proper temperature 53 Rooms&equipment hoods,ducts,vented as required 23 Accurate thermometers provided,dish basket,if used 4 Rooms adequate,clean,adequate lockers provided,facilities clean w 1 N food-contact surfaces of utensils&equipment clean 55 Establishment and premisesfreeof litter,noinsectlrodentharborage, 1' Equipmentlulensils,storage,handling 1 no unnecessary articles 32 Proper disposal of waste water 1 „ 56 Complete separation from living/sleeping quarters and laundry 33 Plumbing location,installation,maintenance 1 57 Clean/so iled linens stored properly 58 No live birds,turtles,orotheranimals(except guide dogs) k Al 36 Toilet rooms enclosed with self-closing door 1 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at L 37 Proper toiletfxtures provided,good repair,cleanenirance(s),smoking area indicated by signs) 39 Approved garbagelrubbish containers,adequate number,c overed, 1 rodent proof,clean outine Inspection ❑Reinspection ❑ Preoperational Inspection er Inspection: PERSON IN CHARGE: Demerit Score: •Include demerits from page 1 w 4 3 2 1 Total Rating ure signa re Cie-ueed 0 ,1 . print name q� ! print ame ` &1�����phone number tltle DATE CORRECTIONS DUE: Page 2 of 2 plus continuation pages Focused Inspection 112002 Page Of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE O INSPECTION LtJ INSPECTION REMARKS FORM# N ti Date: FKhd- ::� - &0 Emp: Empled do PASS WHEN BLUE BAR TURNS ORANGE 6 AU"AtIEN4A0 U EYM xuw«16 ���0OF171-C v - �zQ �� -, ��& I ff W7 INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow- Owner/Manager Page c7O tt INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET N F�I HM T TOWN DATE OF SPEC ION INSPECTION REMARKS FORM# 6-1 rrE L - rr � r r � INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager