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Home My WebLink AboutSchool Inspection 161 Nevers Road Imo' - STATE-'OF�CsONN CT1cu, "wvli Ui ,D�` �5"E I E..•� in� i ( '�' A ML OF�P'UBLIC'rHEA TH Establishment: ~ Inspection Date: Time: 0:.?0 Oinsp REinsp ddress/City:�b� 2t/�rt,p _ Health Dept:,S: �t1' dd✓ : 1 2 3 4 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 kVO NIA JDNC I KEY: C[complies] N10[not observed] N/A[not applicable] 60 Qualified Food Operator 3 DNC[does not comply] 0[other] RTE[ready-to-eat] 12 Personnel with infection restricted C N10 NIA 4 61 Designated Alternate , " 3 2 62 Written documentation of training program 2 A Food workers have no exposed infected lesions I burns B Personnel with infection restricted ✓ 1 Approved source,wholesome,nonadulterated C N10 NA 4 C Communicable disease of worker reported to local health director A I Approved shellfish,finfish,meat&poultry USDA approved L/ 13 Handwashing facilities provided, hands washed,clean C 00 'NIA 4 B Food cans in good condition(not dented,rusty,bloated,leaking) A Handwash facilities in all food prepldispensing&warewash areas C Wholesome/nonadulteratedfoodsisafe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grown/canned food) C Handwash facilities access iblelconveniant to use E Potentially hazardousfoods received at proper temperature D Personnel hands washed,clean I Proper handwash procedure 0 E Handwashing at appropriate times 3 Potentially hazardous food meets temperature requirements- N10 NIA' 4 0 during storage,preparation,display,service and transportation 151 Good hygienic'practices 7 NI0 NIA 2 A Hot holding greater than or equal to 140oF. (whole beetrporkmasts 1360 F.) A ❑No eating ❑ No smoking while working B Cold holding less than or equal to45oF. 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 24 San it[zation'rinse,(hot water-chemical) C 10 NIA 2 0 A Approved sanitizeravailabfeladequate concentration ofsanitlzer 4 Adequate facilities to maintain product C N10 NIA 2 B Food-contact surfaces and utensils used for potentially temperature;thermometers provided hazardous food sanitized at least every 4 hours C Adequate ❑dishwashersanitizer anal rinse temp A Food thermometer available and accurate D Proper sanitizing procedure B Properfood thermometer for product v E Sanitizing between raw animal origin&ready-to-eat food C Thermometers appropriately placed in cooler units 0 0 25 Clean,wiping cloths 0 display,service and transportation NIA 1 7 Food protected during storage,;preparation, C Nl0 N/A :2 A Clothsandlorspongesingoodrepairandclean B Wiping cloths kept in sanitizer between uses A Produce washed 0 B Raw meats not stored/prepared near ready-lo-eat foods 26,' Fod o contact'surfaces'clean, C N10 NIA 2` __ 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 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 oo, 30 -_Hot and cold water under pressure,provided as required C N10 NIA 2 0 l A 38 Handwashing accessorles provided' C NIO NIA" 9 Handling o oo inimtzed rp UNIO NIA 2 A Soap/papertowelsl drying device available A No unnecessary handling RTE and/or cooked foodswith bare handsL'o B Dispenser(s)working: ❑Soap OPaper towel 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)fordispensing food/ice 0 0 *DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information Is not debitable and does not affect your score. AE-Y: QFO[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 temperature do you wok: 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 requires the food worker to report specific illness conditions Are temperatures recordedilogged 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 Looked in advance and cooled? Y N *Are leftovers saved? Y N Is there a language barrier between inspector&QFO? Y N EM 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) Page 1 of 2 k �- Estt� itshm �nt W�y�t] t1✓ _ �Glr� i �Datec f�fnspecion� (� ddress Operator ix n l: w ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPLY] 6 Foods not re-served. 4° 31 Sewage disposal approved. g -Unwrapped foods not re-served - 4 -Potentially hazardous foods not re-served r -Operating as required 37 No cross connections,back siphonage,backflow 11 Toxic chemicals. : 4 Proper /ins allatio backflow prevention device/air gap for: -Stored properly,labeled properly,used properly -Food equipment -Hose connections -Dish machines -Sanitizer concentration not to exceed maximum permitted 411 -Soda system carbonator -Beverage dispensers -Toilet tanks .No unnecessary toxics on the premises ' -Pesticideslrodenticides properly dispensed -Chemical dispensers -Ice machines . t Proper drain tot: -Food equipment -Dish machines -Ice machines 29 Water source adequate,safe. �. -Well!well head protected from contamination T 35 Toilet facilities. Adequate,convenient,accessible, 4 -Water quality in compliance designed,properly installed -Monitoring in compliance OTHER ITEMS KEY: DNC [DOES NOT COMPLY] 2 Sources of food:Original container,properly labeled ! 40 Garbagelrubbish storage arealrooms,enclosures-properly constructed,clean a 5 Potentially hazardous food properly thawed 2, 41 Garbage/rubbish disposed of in an approved manner,at approved frequency a= 10 Food dispensing utensils properly stored 1 42 vermin Control: No insects/rodents present F 14 Food worker:Clean outer clothes,effective hair restraints �1' 3 Outeropenings protected against entrance of insects/rodents f 4 Floors: Floor covering installed,constructed as required,good repair,clean 1, 16 Food-contact surfaces designed,constructed, maintained,installed, 45 Floors graded,drained as required located b. 6 Floor,wall juncture covered 17 Nonfood-contact surfaces designed,constructed, maintained, 47 Mats removable,good repair,clean Al installed,located x 2 01 8 Exterior walking,driving surfaces,good repair,clean 18 Single service articles,storage,dispensing r i 49 Walls,ceilings attached,equipment properly constructed,good 19 No reuse of single service article r repair,clean.Wall&ceiling surfaces as required 20 Dishwashing facilities approved design,adequately constructed, 2 maintained installed located 50 Dustless cleaning methods used,cleaning equipment properly stored Equipment&Utensils: Cleanliness 51 Adequate lighting provided as required 1 rl, 21 Preflushed,scraped,soaked and racked 52 Room free of steam,smoke odors 1 22 Wash water clean,proper temperature 53 Rooms&equipment hoods,ducts,vented as required x 23 Accurate thermometers provided,dish basket,if used 54 Rooms adequate,clean,adequate lockers provided,facilities clean I 27 Nonfood-contact surfaces of utensils&equipment clean ! 55 Establishment and premises free of lifter,noinsecthodent harborage, 1, 28 Equipment/utensils,storage,handling no unnecessary articles 32 Proper d is posal of waste water 56 Complete separation from livinglsleeping quarters and laundry 1<� 33 Plumbing location,installation,maintenance 57 Cleanlsoiled linens stored properly 58 Nolivebirds,turtles,or other animals(except guide dogs) 36 Toilet rooms enclosed with self-closing door 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at 37 Proper toilet fixtures provided,good repair,clean entrance(s),smoking area indicated by sign(s) a 39 Approved garbage/rubbish containers,adequate number,covered, ,q a rodent proof,clean EgRoutine Inspection ❑Relnspection ❑ Preoperational Inspection IN PERSON IN CHARGE: Other Inspection: /�,t�`�-�� Demerit Score: *Include demerits from page 1 / 4 3 2 1 Total Rating si n ture i naiurea/� i�/ ` l J d/'-� '� prr t name ri t lame Z tt�Ue DATE CORRECTIONS DUE: phone number title 7,5 Page 2 of 2 plus continuation pages Focused rnspectlon 112002 I am Page— of 3 INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION 5,1 - S � - INSPECTION REMARKS FORM# Init V� C, S csV�� 0 f i INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) wn) Distribution: Ist-White-Health Department 2nd-Yellow-Owner/Manager