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Home My WebLink AboutSchool Inspection 625 Chapel Road r3:-l�IaS-T�A ° � ...._.-..._' S 5i�EPA LTOFC UD �9R,1 � O: AiYYAL�FI x i Establishment: Inspection Date: l Time: I L3 's2s ROinsp E[nsp ddress/City: Health Dept:-- i jJ / Qm: 1 2t a 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 NIA JDNC I KE C[complies] NJO[not observed] N/A(not applicable] 60 Qualified Food Operator 3 DNC[does not comply] 0[other] RTE[ready-to-eati 61 . Designated Alternate 2 12 Personnel with infection restricted -C NI0 N/A' 4 62 Written documentation of training program 2 A Food workers have no exposed infected lesions 1 burns 1 Approved source,wholesome,nonadulterated c 10 N/A :4 B Personnel with infection restricted C Communicable disease of worker reported to local health director A Approved shellfish,finfish,meat&poultrUSDA approved 13 Handwashing facilities provided hands washed,clean C NIO NIA 4 B Food cans in good condition(not dented,rusty,bloated,leaking) A Handwash facilities in all food prep/dispensing&warewash areas C Wholesome/nonadulteratedfoodslsafe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grown/canned food) C Handwash facilities accessiblelconvenient to use E Potentially hazardous foods received at proper temperature / D Personnel hands washed,clean I Proper handwash procedure 0 E I Handwashing at appropriate times 3 Potentially hazardous food meets temperature requirements jN10 NIA 4 0 during s orage,preparation,display,service and transportation 15' :Good hygienic practices 6 N/0 NIA 2 A Hot holding greater than or equal to 140eF. (whole beef/pork roasts 1300 F) A ❑ No eating ❑ No smoking while working B Cold holding less than or equal to 450 F. B Wounds covered adequately C Proper cooling C Proper sink used for handwashing D Proper re-heating 0 E Proper internal cooking/consumer advisory posted 24 Sanitization rinse(hot water-chemical) C I0 N/A 2 0 A Approved sanitizeravailableladequate concentration ofsanitizer 61, 4 Adequate facilities,to maintain product C: .0; NIA; ;2'; B Food-contact surfaces and utensils used for potentially temperature,thermometers,,provide_d hazardous food priltized at least every 4 hours A Food thermometeravailableandaccuraie" C Adequate dishwashersanitizer ❑final rinse temp L Proper sanitizin rocedure B Proper food thermometerfor product E Sanitizing between raw animal origin&ready-to-eat food C Thermometers appropriately placed in cooler units 0 0 25 ;,Cie an wiping"cloths 60 IN/0 NIA 1 7 Food protected during storage,,preparation," C1 NJO NIA 2, display,service and trans pi 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 281 Food-contactsurfacesclean N/0' NIA 2 C Food covered properly A Food equipment clean,utensils clean,equipment interiors clean D Adequate splash guards I sneeze guard g 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 61, 30 Hot and;cold water'.under pressure,provided as,required NI0 NIA 2 0 38 'Handwashing accessories provided gN/A 9 Handling of food minimized N10; WA' ;2° A No unnecessary handling RTE andlorcooked foods with bare hands A Soap 1 paper towels 1 drying device available B Dispenser(s)working: ❑Soap ❑Paper towel B Minimize food handling,other than ready-to-eat,with bare hands C Handwash sink(s)clean I waste receptacle at handwash sink C Adequate utensil(s)for dispensing foodlice 0 0 i +DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable and does not affect your score. KEY: QFO[qualited food operator],DA[designated alternate],PHF[potentially hazardous food],FB[foodborne] PHFs are hot held at: IF. 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 reheating procedures: Is there a written illness policy that requires the food worker to report specific illness conditions Are temperatures recorded/logged for cold holding foods/equipment? 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 *Are leftovers saved? Y N Is there a language barrier between inspector&QFO? Y N lt-s indicate language spoken List products cooled: by QF01DA: *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 signature of the person who received the QFO responsibilities 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) Paye 1 of 2 �yy �@ � �s �ry ,; :. L L� U I fU I II�� y DPI WyAcRTFpO Dy;GT y 6'1'64 s0 rkl W AI:f wI PT CDR 121 Establishment C �_.- Date of Inspection: 2,1 Ad' eti: Gts ¢.� Ovner nor 4.perator: ADDITIONAL FOUR POINT ITEMS KEY: DNC (DOES NOT COMPLY] 6 Foods not re-served. ' 4 31 Sewage disposal approved. -Unwrapped foods not re-served -Operating as required 4 -Potentially hazardous foods not re-served 34 No cross connections,back siphonage,backflow 11 Toxic chemicals. 4 4. Proper type/installation/backflow prevention device/air gam for: -Stored properly,labeled properly,used properly -Food equipment -Hose connections -Dish machines -San itizer 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 lwell head protected from contamination 35 Toilet facilities. Adequate,convenient,accessible, 4 -Water quality in compliance -Monitoring in compliance designed,properly installed OTHER ITEMS o KEY: DNC [DOES NOT COMPLY] BG.._ 2 Sources of food: Original container,properly labeled 1 . 40 Garbagelrubbishstoragearealrooms,enclosures-propertyoonstructed,clean . 5 Potentially hazardous food properly thawed 2 ' 41 Garbagelrubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils properly stored 1 42 Vermin Control: No insects/rodents present 2, 14 Food worker:Clean outer clothes,effective hair restraints 1 43 Outeropenings protected against entrance of insects/rodents 1 4 Floors: Floor covering installed,constructed as required,good repair,clean 1 16 Food-contact surfaces designed,constructed,maintained,installed, 2 45 Floors graded,drained as required -located 46 Floor,wall juncture covered onfood-contactsurfaces designed,constructed, maintained, 1 47 Mats removable,good repair,clean installed,located ---- - - — 18 Single service articles,storage,dispensing 2 48 Exterior walking,driving surfaces,good repair,clean 1 19 No reuse of single service article 9 Walls,ceilings attached,equipment properly constructed,good 1. 20 Dishwashing facilities approved design,adequately constructed, 2 repair,clean.Wall&ceiling surfaces as required maintained installed located 501 Dustless cleaning methods used,cleaning equipment properly stored 1 Eauiomeni&Utenstls�_Cleanliness 1, 51 Adequate lighting provided as required 1 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 1 55 Establishment and premises free oflitter,no insect/rodent harborage, 1 28 Equipmentlutensils,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/soiled linens stored properly 1 58 No live birds,turtles,orother animals(except guide dogs) 1 36 Toilet rooms enclosed with self-closing door 1 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at 37 Propertoiletfixtures provided,good repair,clean 3 entrance(s),smoking area indicated by sign(s) .39 Approved garbage/rubbish containers,adequate number,covered, 11 rodent proof,clean outine Inspection [3Reinspection 13 Preoperational Inspection CM TOR: PERSON IN CHARGE: Other Inspection: Demerit Score: •Include demerits from page 1 4 3 2 1 Total Rating gnature Si atu rint name print name AXZ DATE CORRECTIONS DUE: phone number l U b title Page 2 of 2 plus.�_continuation pages Focused Inspection 112002 Page3 of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN E OF INSPECTION &C, INSPECTION REMARKS FORM# d pl qc)o 0010 a� v' i INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow- Owner/Manager