HomeMy WebLinkAboutFood Service Establishment 1750 Ellingto Establishment: Inspection Date: Time: Insp insp
Address/City: / Health Dep r1.� S U��G4acs:_1 Z a
Based on an inspection this day,th 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 N10 N/A 11DNC I KEY: C fcemplies] N!O[not observed] NIA[not applicable]
R K DNC[does not comply] 0[other] RTE[ready-to-eat]
60QuJf ed Foo1Op6ratot i 3
12 �Persotnel with infectibh restricted C )WQ N!A 4
sf�n5tedignt ra� 2 :. .a a.a�>� , ,. �...; a , ..,t
A Food workers have no exposed infected lesions I burns
2 ritterdDtthrniot3lrtr�itiing prtsrain 2
6 Personnel with infection restricted
;Approved.source,*�esome,nonadul gated rC�;IJ o NI
u s C Communicable disease of worker reported to local health director
A Approved shellfish,finfish,meat&poultry USDA approved zi3 hWanclyir�ishrngffdeihbesFp ovide&handswtshed,,clean C N10 N1A 4
B Food cans in good condition(not dented,rusty,bloated,leaking) A Handwash faalities y II food prep/dispensing&warewash areas
C Wholesome/nonadulterated foods/safe B Handwash faci€' s,in or immediatelytiadjacent to toilet rooms
D Commercial products(no home grown/canned food) C Handwash f iliii ac essiblel o use
E Potentially hazardous foods received at proper temperature D Personnel h rid per handwash procedure
E Handwashing a appropriate es
3 Pt�ft�lftut ���rl !� eR� C N10 Il 0
1p [Oda9�r pleper trOrti r 14 aY� $ n at nrpR flAn1 1 a t .. a FA V S -
- 3 r s t - Y5 E Godd hrfe [cplcte�es, r r � � � � .,; C N✓a
A Hot holding greater than or equal to 140 F. (whole beefipark masts 120 F) A ❑ No eating ❑ No smoking while working
B Cold holding less than orequal to 45 F. B Wounds covered adequately
C I Proper cooling C Proper sink used for handwashing
D Proper re-heating
E Proper internal cooking I consumer advisory posted f. 4 nitizatinn,rtn'" (hot-water chemicatl)_'' ' C"INIO �
p Approved sanitizeravailableladequate concentration ofsanitizer
4 ' r "o el ttestr i�a n�produc# '( - Nlp g Foed-contact surfaces and utensils used for potentially
fent�efetu ,fheftrttleteTSfoVidl hazardous food sanitized at least every4 hours
„ . . .,
A Food thermometer available and accurate C Adequate ❑dishwashersanitizer ❑final rinse temp
D Proper sanitizing procedure
B Properfood thermo meter for product
E Sanitizing between rawanimal origin&ready-to-eat food
C Thermometers appropriately placed in cooler units O
C `25 i Clean wiping cloths - C VO 'NIA 1
s A Cloths and/or sponges In good repair and clean
- B Wiping cloths kept in sanitizer between uses
A Produce washed 0
B Raw meats not stored/prepared near ready-to-eat foods r'C 76,Mood contactliOrfacese� 2
C Food covered properly i - - ,
A Food equipment clean,utensils clean,equipment interiors clean
D Adequate splash guards 1 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 C
8 Food containers stored off the floor 15ot :Wot aril c �t� ' dhr 5� 'i,pY6 ti at�a�raq ilr 1`1f ' UA 2
0B rtd 9= gcessor"[es�povided rNJA
A No unnecessaryhandling RTEandlorcaokedfoC FN/O;PUA{ `"' '" ' ' "�'""'' ' ""p
9 ;JantlFllig of food„nriinun� ed
ads with bare hands A Soap!paper towels I drying device available
g B Dispenser(s)working: ❑Soap ❑Paper towel
B Minimize food handling,other than ready-to-eat,with bare hands C Handwash sinks)clean/waste receptacle at handwash sink
C Adequate utensils)fordispensing food/ice 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[foodborne]
PHFs are hot held at: IF. PHFs are cold held at: 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 w'tten illness policy that requires the food worker to report specific illness conditions
Are temperatures recorded/logged for cold holdin oodslequipment? Y N and disc s to the QFO? Y N ♦Do you have a paid sick leave policy? Y N
Are foods cooked in advance and cooled? Y N ♦ re leftovers save Is the a language barrier between inspector&QFO Y N Ives indicate language spoken
List products cooled: by FOIDA: *Can the QFOIDA read the inspection report? Y N
Describe cooling methods: Indicate who answered the above questions: Name(print):
Indicate the title 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 signa ure of the ho reggived the QFO res onsibilities information at the lime of the
Is there a produce washing poll Y N ♦Describe what is washed and inspection:
where: Note: This report is a two page form(total of 62 debitable items) Page t of 2
Fr4LFH 41DC/1PITO�Al1EEVUE MS#SIFDP / I r D,CT 06134
IN3EGTfli REP(3RT
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Establishme.n# G "G Date of Inspec#tort:
dress . O ►ner°or°Operator:: '
ADDITIONAL FOUR POINT ITEMS a� KEY: DNC [DOES NOT COMPLY)
6 Foods not re-served.
-Unwrapped foods not re-served "4 31 Sewage disposal approved. 4
-Potentially hazardous foods not re-served 74 -Operating as required
11 Toxic chemicals. No cross connections,back siphonage,backflow 4
4 Proper type/installation/backflow prevention device/airga for:
-Stored properly,labeled property,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 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 incompliance designed,properly installed
OTHER ITEMS
KEY: Dill [DOES NOT COMPLY]
2 Sourcesoffood; Original container,properly labeled ;` 0 Garbagelrubbishstoragearealrooms,enclosures-properlyconstructed,clean
5 Potentially hazardous food properly thawed 2; I Garbagelrubbish disposed of in an approved manner,at approved frequency
10 Food dispensing utensils properly scored 1 2 Vermin Control: No insectslrodents present 0 2m:
14 Food worker:Clean outer clothes,effective hair restraints 1=' 3 openings protected against entrance of insects/rodents lr;
IQ�4 ! : Floor covering install cou e nstrd as required, ad repair,Ilea 1
16 Food-contact surfaces designed,constructed,maintained,installed, 2n' S Ftoorsgraded,drained as require
located
46 Floor,walljuncture covered
17 Nonfood-oontactsurfacesdesigned,constructed, maintained, 1 7 Mats removable,good repair,clean
installed,located
8 Exterior walking,driving surfaces,good repair,clean
18 Single service articles,storage,dispensing 2
19 No reuse of single service article 47 W ceilings attached,equipment properly constructed,good 1"
repair,clean.Wall&ceiling surfaces as required
20 Dishwashing facilities approved design,adequately constructed, 2 a,
maintained installed located 50 Dustless cleaning methods used,cleaning equipment properly stored �1
Equipment&Utensils: Cleanliness 1 51 Adequate lighting provided as required
21 Preflushed,scraped,soaked and racked 52 Room free of steam,smoke odors ,
22 Washwaterclean,proper temperature 53 Rooms&equipment hoods,ducts,vented as required
23 Accurate thermometers provided,dish basket,if used
541 Rooms adequate,clean,adequate lockers provided,facilities clean I
27 Nonfood contact surfaces of utensils&equipment clean 1 ' 55 Establishment and premises free of litter,no insectirodent harborage, r 1'
28 Equipment/utensils,storage,handling 1 no unnecessary articles r
32 Proper disposal of wastewater 1 56 Complete separation from living/sleeping quartersand laundry I
33 Plumbing location,installation,maintenance I 57 Clean/soiled linens stared properly
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) r
is s;
39 Approved garbagelrubbish containers,adequate number,covered, 1
rodent proof,clean utine Inspection 1311einspection 13 Preoperational Inspection
:CTOR: PERSON IN CHARGE: Ot er Inspection:
Demerit Score: *Include demerits from page 1
4 3 2 1 Total Rating
signature turer _
int name print name T
p DATE CORRECTIONS DUE:
hone numbe ti a
�_ Page 2 of 2 plus continuation pages Focused Inspection U2002
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INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH
CONTINUATION SHEET
NA E OF TABLISHMENT TO DATE F INSP CTION
INSPECTION MARKS
FORM#
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INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE)
Distribution: 1 st-White-Health Department 2nd-Yellow- Owner/Manager