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Home My WebLink AboutSchool Inspection 569 Griffin Road Establishment: eA AAA Inspection Date: Y Time: Roinsp Eins Address/City: Q�o�� , Health Dept: 2 a 4 Based on an inspection this day,the 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 itemV C PIO NIA JDNC I tom: C[complies] NIO[not observed] NIA[not applicable] 60 Qualified Food Operator 773 DNC[does not comply] 0[other] RTE -to-eat] 92` .Personnel with infection restricted 'N/0 NIA. 4 tit Designated Alternate 2 A Food workers have no exposed infected lesions/burns 62 Written documentation of training program 2 B Personnel with infection restricted 1 Approved source,wholesome,nonadulterated C N10 NIA 4 C Communicable disease of worker reported to local health director A I Approved shellfish finfish,meat&poultry USDA approved 131 Handwashing facilities provided, hands washed,clean C /0 NIA 4 B Food Cans In good condition(not dented,rusty,bloated,leaking) A Handwash facilities in all food prep/dispensing 8 warewash areas C Wholesomelnonadulteratedfoods/safe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grown/canned food) C Handwash facilities access!blelconvenient to use E Potentially hazardous foods received at proper temperature D Personnel hands washed,clean I Proper handwash procedure 0 1 Mh I IE Handwashing at appropriate times 3 Potentlally hazardous food meets4emperature requirements 0 'N1A 4 O during s orage,preparation,display,service a nd'transportatfon is Good,hygienic 'practices WO N/A 2 A Hot holding greater than or equal to 1400F. (wholebeef/pork roans iso°F) A ❑ No eating 0 No smoking while working B Cold holding less than or equal to450F. B Wounds covered adequately C Proper cooling C Proper sink used for handwashing D Proper re-heating 0 E Proper internal cooking lconsumer advisory posted 24 Sanitization rinse(hot water-chemical) CA NI0 NIA I 0 A Approved sanitizer available/adequate concentration of sanitizer 4 Adequate facilities to maintain product. N/A, 2. B Food-contact surfaces and utensils used for potentially temperature,thermometers'provided, 0 hazardous foods 'ized at least every 4 hours A Food thermometer available and accurate L C Adequate Wishwashersanitizer ❑final rinse temp B Proper food thermometer for product D Proper sanitizing procedure C Thermometers appropriately placed in cooler units E Sanitizing between raw animal origin&ready-to-eat food 0 0 25 'Clean wiping cloths IO NIA 1' 7 Food protected during;storage,preparation, C N10 NIA :2 display;service and transportation A Cloths and/or sponges in good repair and clean B Wiping cloths kept in sanitizer between uses A Produce washed O B Raw meats notstored/prepared near ready-to-eat foods 26 Food-eontact surfaces clean` C. N10 NIA' 2" C Food covered properly A Food equipment clean utensils clean,equipment interiors clean D Adequate splash guards I 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 S Food containers stored off the Floor 3o Hot anti cold waterunder pressure,provided as require N10 NA 2 38 Handwashing accessories,provided C- N10 NIA 1 9 1 Handling,of food minimized NIO.NlA 2 q Soap l paper towels l drying device available No unnecessary handling RTE and/or cooked foods with bare han B Dispenser(s)working: ❑Soap ❑Paper 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)for dispensing foodlice 0 0 1 *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: 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 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 written illness policy that requires the food worker to report specific illness conditions Are temperatures recorded/logged for cold holding foodslequipment? 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&QF0? Y N ltyes indicate language spoken List products cooled: by QFO/DA: *Can the QFOIDA read the inspection report? Y N Describe cooling methods: Indicate who answered the above questions: Name(print): !s cooling monitored for time&temp? Y N Is the monitoring of cooling recorded? Y N indicate the title of above person(circle all that apply):QFO DA Mgr Cook Owner FW 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 Flu a -s EVI iio Pr� �ob; 3 f t �rshtttett" ��z Date of`In"spfrcfton: s � � ` < - p A' es to k Owner,or,O erator' ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPLY] g: 6 Foods not re-served. 4-Unwrapped foods not re-served 31 Sewage disposal approved. 4 -Potentially hazardous foods not re-served -Operating as required 74 No cross connections back siphonage,backflow 11 Toxic chemicals. 4 4 Proper device/air f r: -Stared properly,labeled properly,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. -Food equipment -Dish machines -Ice machines -Well/well head protected from contamination 35 Toilet facilities. Adequate,convenient,accessible, 4 -Water quality in compliance designed,properly installed -Monitoring in compliance OTHER ITEMS r3` KEY: DNC [DOES NOT COMPLY] 2 Sources of food:Original container,properly labeled 40 Garbagelrubbishstoragearea/rooms,enclosures-property constructed,clean 1 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 insectsirodents present 2'. 14 Food worker:Clean outer clothes,effective hair restraints 511 43 Outer openings protected against entrance of insects/rodents 1 44 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 17 !Nonfood-contact surfaces designed,constructed, maintained, 1 47 Mats removable,good repair,clean Installed,located 1 18 Single service articles,storage,dispensing >2: 481 Exterior walking,driving surfaces,good repair,clean 19 No reuse of single service article 49 Walls,ceilings attached,equipment properly constructed,good 1 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 1 Equipment&Utensils: Cleanliness y 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 23 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 of litter,noinsectlrodentharborage, 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 1= 33 Plumbing location,installation,maintenance ,1 d 57 Clean/soiled linens stored properly 36 Toilet rooms enclosed with self-closing door 58 No live birds,turtles,or other animals(except guide dogs) 1 1'` 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at 37 Propertoilet fixtures provided,good repair,clean 3 entrance(s),smoking area indicated by sign(s) .39 Approved garbage/rubbish containers,adequate number,covered, 1 rodent proof,clean Oftoutine Inspection ❑Reinspection 17 Preoperational Inspection Other Inspection: ck"IN PERSON IN CHARGE: DemQrjt Score: •Include demerits from page 1 U'1� 4 3 2 1 Total Rating s' ature VIM r tuts ` C 6me z ' DATE CORRECTIONS DUE: (J phone number tit Page 2 of 2 plus continuation pages Focused Inspection 112002 Page 2 0f2_ am INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION S w'Y 2 INSPECTION REMARKS FORM# OIL 1c- � C INITIAL(INSPECTOR) INITIAL(PERSON IN CHARG Distribution: I st-White-Health Department 2nd-Yellow-Owner/Manager I