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HomeMy WebLinkAboutFood Service Establishment Inspection 97 EHS•106-Rev.11105 INSPECTION REPORT STATE OF CONNECTICUT ❑ ROUTINE INSPECTION REINSPECTIDN FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH ❑ PREOPERATIONAL © OTHER 410 Capitol Avenue,MS#11 FDP,Hartford,CT 06134 NAME OF ESTABLISHMENT �---- ESTABLISHMENT D G�f j� CLASS STREET p ` C TOWN ADDRESS OWNER or INSPECTION OPERATOR �� ,� //U �1 DATE and TIME Based on an inspection this day,the items marked below identify the violations in operation or facilities which must be corrected by the date specified below. SOURCES OF FOOD EQUIPMENT&UTENSILS:CLEANLINESS VERMIN CONTROL 1 Approved source,wholesome, 4 21 Preflushed,scraped,soaked and racked 42 Presence of insectsfrodents 2 nonadulterated 22 Wash water clean,proper temperature 1 43 Outer openings protected against entrance of 1 2 Original container,properly labeled 1 23 Accurate thennometers provided,dish basket,if used insects/rodents 24 Sanitization rinse(hot water-chemical) 2 FOOD PROTECTION 25 Clean wiping cloths 1 FLOORS,WALLS&CEILINGS 3 Potentially hazardous food meets 4 26 Food-contact surfaces of utensils& 2 44 Floors:floor covering installed, temperature requirements during storage, equipment clean constructed as required,good repair,clean preparation,display,service,and transportation 27 Nonfood-contact surfaces of utensils& 1 45 Floors,graded,drained as required 1 equipment clean 46 Floor,wall juncture covered 4 Adequate facilities to maintain product 2 28 EquipmenUutensils,storage,handling 1 47 is removable,good repair,clean temperature,thermometers provided 5 Potentially hazardous food properly thawed 2 48 Exterior walking,driving surfaces, 1 6 Unwrapped or potentially hazardous food 4 WATER SUPPLY good repair,clean of re-served 29 Water source adequate,safe 4 49 Walls,ceilings attached,equipment properly 1 ood protected during storage,preparation, 30 Hot and cold water under pressure, 2 constructed,good repair,clean. Wall&calling display,service&transportation 2 provided as required surfaces as required. 8 Food containers stored off floor 50 Dustless cleaning methods used, 1 SEWAGE DISPOSAL cleaning equipment properly stored 9 Handling of food minimized 2 31 Sewage disposal approved 4 10 Food dispensing utensils properly stored 1 32 Proper disposal of waste water 1 LIGHTING&VENTILATION 11 1 Toxic items properly stored,labeled,used 4 51 Adequate lighting provided as required 1 PLUMBING 52 Room free of steam,smoke odors 1 PERSONNEL 33 1 Location,installation,maintenance 1 53 Room&equipment hoods,ducts,vented as required 12 1 Personnel with infection restricted 4 34 No cross connection,back siphonage,backflow 4 DRESSING ROOMS& LOCKERS CLEANLINESS OF PERSONNEL TOILET FACILITIES 54 Rooms adequate,clean,adequate lookers 1 13 Handwashing facilities provided, 4 35 Adequate,convenient,accessible,designed, 4 provided,facilities clean personnel hands washed,clean installed 14 Clean outer clothes,effective hair restraints 1 36 Toilet rooms enclosed with self-closing door 1 15 Good hygienic practices,smoking restricted 2 37 Proper fixtures provided,good repair,clean HOUSEKEEPING 55 1 Establishment and premises free of litter,no 1 EQUIPMENT& UTENSILS: DESIGN, HANDWASHING FACILITIES insecUrodent harborage,no unnecessary articles TRUCTION &INSTALLATION 38 Sui#able hand cleaner and sanitary towels or 1 56 Complete separation from living/sleeping quarters 1 Fa d-contact surfaces designed,constructed approved hand drying devices provided, and laundry maintained,installed,located tissue waste receptacles provided 57 Cleanlsoiled linens stored properly 1 17 Nonfood-contact surfaces designed, 1 58 No live birds,turtles,or other animals 1 constructed,maintained,installed,located GARBAGEIRUBBISH STORAGE&DISPOSAL (except guide dogs) 18 Single service articles,storage,dispensing 2 39 Approved containers,adequate number, 1 19 No reuse of single service article covered,rodent proof,clean SMOKING PROHIBITED 20 Dishwashing facilities approved design,adequately 2 40 Storage area/rooms,enclosures— 59 Smoking prohibited,signs posted at each 3 constructed,maintained,installed,located properly constructed,clean entrance 1 41 Garbage disposed of in an approved manner, at approved frequency QUALIFIED FOOD OPERATOR DEMERIT SCORE 60 Qualified Food Operator 3 4 3 2 1 RISK FACTOR VIOLATIONS IN RED 61 Designated alternate 2 62 ritten documentation of training program 2 Signature of n in c rge TOTAL RATING Date Corrections Due nsp tor) DESCRIE TIFFICIENCIES O CONTINUATION SHEETS DISTRIBUTION:1" -White—Health Department 2nd—Yellow—Owner/Operator Page Z of ,av INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF SPECTI N INSPECTION REMARKS FORM# Le C' -- AL- G A /,, i �- .--d INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager Pag of IA INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION Oij�sv 4 c�A9 116, INSPECTION REMARKS FORM# o7« 96 — ALA r INITIAL(INSPECTOR) -7 INITIAL(PERSON IN C G ) Distribution: Ist-White-Health Department 2nd-Yellow-Owner/Manager