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HomeMy WebLinkAboutFood Service Establishment 601 John Fitc (2) PE 131 MEN lir Establishment: tS Inspection Date: r Time: :/ Dins Einsp Address/ �� `�j�n/n,+ !/'T � [,��� Health Dept: ,t� /,�f1.�o��G9—�� class: 1 2�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 items C N10 NIA DNC KEY: C[complies[ N10[not observed] NIA[not applicable] 80 j Qialtfred Foo 3 d Dperator ...' DNC[does not comply] 0[other] RTE[ready-to-eat] 61 Destgltated Alternate 2 12 =Personnel with infection rest ricted C :NJO N1A 4 A Food workers have no exposed infected lesions!burns 62 Written daCumentation of trarntngprogram 2 B Personnel with infection restricted 1 FApproved source,wholesome,nonadulterated C 'tW0 NIA''4 C Communicable disease of worker reported to local health director ,C A Approved shellfish,finfish,meat&poultry USDA approved 13 Hlandwashing`facilities-prov[ded hands"shed,,dean,:'C N!0 :WAS 4. B Food cans in good condition(not dented,rusty,bloated,leaking) A Handwash facilities in all food prepldispensing&warewash areas C Wholesomelnonadulieratedfoodslsafe 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 Handwashing at appropriate times 3 'Potentratiy hazardaus^'foQd meq s temperature requireinen s` 0 during storage,);repa�aiwn;dlsplayti service and tragsortation > , r 15'`Good hygienic practiies "rC N10 ;IlA.:2 A Hot holding greater than or equal to 140e F. (whole bee4pork masts IMPF.) A ❑ No eating L] No smoking while working B Cold holding less than orequaftoWF. ® B Wounds covered adequately C Proper cooling C Proper sink used for handwashing �. D Proper re-heating 0 E Properinternalcookinglconsumeradvisoryposted 24j.�ianitizafron;rinsei(hdvt- ,er=chemical) rC NlO N1A: 2 �... :. . A Approvedsanitizeravailableladequateconcentrationofsanitizer 4 Adbclua iVfac�itrtrPs,o medrital�nprodtlet- x , , x C� 40 iN! 2 Food-contact surfaces and utensils used for potentially bibigerature thariiiiorrfete s p�ovr ed x ` s every(� r { hazardous food sanitized at least eve 4 hours.. . , _..�..-.r..s.,.. & - '?:v.....'._..._ ......: Food thermometer available and accurate C Adequate ❑dishwashersanitizer ❑final rinse temp D Proper sanitizin B Properfood thermometer for product procedure E Sanitizing between rawanimal origin&ready-to-eat food C Thermometers appropriately placed in cooler units 0 0 '25, Clean+vu[pingcloth 7 Food,protectefl'd0iibb, stor4g „preparation; + " « 4 F x C {Nick'�N/A��1 tC N/©. IVlA 2 die 1 service and trans ortatfo * A Cloths and/orsponges in oodrepair and clean ` p B Wiping cloths kept in sanitizer between uses A Produce washed 0 B Rawmeats not stored/prepared near ready-to-eatfoods i [26 fondiiifac'surfaces Glean w G''Nlth.°Nl�1r i2 C Food covered properly A Food equipmentclean,utenslis 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 B Food containers stored off the floor t,L S0; ,Hot and cold}will rriunder mss'utr p°o�ridsd'as:rsqui I VIA 2 R 0 38 Hand" hshli` ,acci:ssortes;provided ?_�C N10�;11A [9 Hancflrn o'foad�mrnimrzed g " + C INlO iNlA 2' i t :. ' :, A Soap/paper towels I drying device available A No unnecessary handling RTE and/or cooked foods with bare hands B Dispenser(s)working: OSoap ❑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)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(potentally 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 re you required to report to the local health department? - Roasts Other Describe re-heating procedures: Is there a written illness policy that equires 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? N Is there a language barrier betwe inspector&QFO? Y N If yes indicate language spoken List products cooled: by UFO/DA: *Can the QFOIDA read the inspection report? Y N Describe cooling methods: Indicate who answered the abo.a questions: Name(print): Is cooling monitored for time&temp? Y N Is the monitoring of cooling r orded? Y N Indicate the title of above person(circle all that apply): 0 DA Mgr Cook Owner FW Obtain signature of the r n ho re t ed a on ilities information at the time of the Is there a produce washing policy? Y N *Describe what is washed a d inspection: where: Note: This re ort is a two page form(total of Sititable items) Page 1 of 2 M ®NhI�C O�, ► �T,��0 CAPITOL AVENUE fl # t=Dl rHAKIM RrTFORD;CxT Q6734 .... F ' cr,10- R1EP€)RT ' � `�-•vd Eatabtishmen# �: ' : Y Date.of.Inspec#ion: / 411 ddress l��/k `J/ fi�! Owner,or.Operator: ADDITIONAL FOUR POINT ITEMS c KEY: DNC [DOES NOT COMPLY] 6 Foods not re-served. ors -Unwrapped foods not re-served 4 31 Sewage disposal approved. -Operating as required -Potentially hazardous foods not re-served 4• 11 Toxic chemicals. No cross connections,back siphonage,backflow 4 4. Propertypelinstallation/backflow prey nJs_tion device!air gap for: -Stored properly,labeled properly,used properly -Food equipment -Hose connections -Dish machines -Sanitizer concentration sotto 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 4 -Well I well head protected from contamination 35 Toilet facilities. Adequate,convenient,accessible, 4 -Water quality in compliance -Monitoring in compliance designed,properly installed OTHER ITEMS KEY: DNC [DOES NOT COMPLY] 2 Sources of food: Original container,properly labeled 40 Garbage/rubbish storage arealrooms,enclosures-properly constructed,clean 5 Potentially hazardous food properlythawed 41 Garbage/rubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils properlystored 42 Vermin Control: No insectslrodents present 2 14 Food worker:Clean outer clothes,effective hairrestraints 1` 3 Outer openings protected against entrance of insectsfrodents 4 Floors: Floor covering installed,constructed as required,good repair,clean ;1r 16 Food-contact surfaces designed,constructed,maintained,installed, 2 45 Floors graded,drained as required located 6 Floor,wall juncture covered 17 Nonfood-contact surfaces designed,constructed,maintained, 1 47 Mats removable,good repair,clean installed,located 8 Exterior walking,driving surfaces,good repair,clean 18 Single service articles,storage,dispensing 2 1 19 No reuse of single service article 9 Walls,ceilings attached,equipment properly constructed,good ;- 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 i 1; C:..:. Equipment&Utensils: Cleanliness t 51 Adequate lighting provided as required 1 21 Preffushed,scraped,soaked and racked 52 Room free of steam,smoke odors 4; 22 Wash water cl ean,prop er temp eratu re 53 Rooms&equipment hoods,ducts,vented as required 23 urate thermometers provided,dish basket,if used , 4 Rooms adequate,clean,adequate lockers provided,facilities clean 1 pod-contact surfaces of utensils&equipment clean 1' 55 Establishment and premises free of litter,noinsectlrodent harborage, 1 Equipment/utensils,storage,handling no unnecessary articles . 32 Proper disposal of waste water T 5 61 Complete separation from livinglsleeping quarters and laundry , 33 Plumbing location,installation,maintenance 1` 57 Clean/soiled linens stored properly , 58 No live birds,turtles,crother animals(except guide dogs) i 36 Toilet rooms enclosed with self-closing door t 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at r 37 Proper to!I at f xtures 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 Moutine Inspection ❑Reinspection ❑ Preoperational Inspection - her Inspection: R: PERSON IN CHARGE: Demerit Score: *Include demerits from page 1 , � 4 3 2 1 Total Rating I n r slgnature Ile- Ile �!' '� AA P p t name print qame r i t p o�vi n r � title t DATE CORRECTIONS DUE: �� 'fit f Page 2 of 2 plus continuation pages Focused rnspecnonrr:ooz Page of M ay INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECT ON r INSPECTION REMARKS FORM# Of at4Lr� m n- de 07Z�- t, a2tl G INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager