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Home My WebLink AboutFood Service Establishment Inspection 80 (9) T �. s I .�- C:[_�G�-�Cr Establishment: Inspection Date Time: insp R insp ddresslCity: �i Health Dept: w�,.r! Ica class: 3 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 WA DNC KEY: C[complies] NIO[not observed] NIA[not applicable] t80 Qualrfied;Foo"f(OperatOt " ' '" • ' 3 DNC[does not comply] 0[other] RTE[ready-to-eat] a A t w 12.: Personnel'inrith lnfeetion restricted 61 }DestgnatedAlternatd - 2 C iN10.&Xi A 62 Wtttten documentattpn of training program 2 A Food workers have no exposed infected lesions I burns P I h infection restricted B ersonne with n action res ridc e 1 k kA proved source,wholesgmeI nonadulte�ated ;, ;C.. NIO N/A "4` C Communicable disease of worker reported to local health director A I Approved shellfish,finfish meat&poultry USDA approved k93;.Haridw shin facilities B Food cans in good condition(not dented,rusty,bloated,leaking) 9 provideci;,,hands washed;clean C �N(Q; NIA i4. A Handwash facilities in all food prep/dispensing&w wash areas C Wholesome/nonadulteratedfoods/safe B HandwUVfacilities in or lmmedWek1djace9f toilet rooms D Commercial products(no home grown/canned food) C He fa ilities a essi e n r kent E Potentially hazardous foods received at proper temperature D P rsonnel oys via e a/ roper h h roeed e Je E Handwashit III aDprop riate times P azdn[ally m ' _ i4:3 b qe r CONA o durmgNsfof�ge preparation,tllsP,IdYsservrce�11M`tf�nrsportatton ' .. t• tC IN10'',N1A 2 1 . t A Hot holding greater than or equal to 140eF. (Whole beef/pork roasts 1309 F.) A ❑ No eating ❑ No smoking while working B Cold holding lessthanorequalto45 F. k B Wounds covered adequately C Proper cooling C Proper sink used for handwashing D Proper re-heating 0 E Proper internal cooking/consumeradvisoryposted �2 Sanrtinttonrinse(f� two{er�.t�herrtical) ; ;;'C:,•Nl04NlA 2= A Approved sanitizeravailableladequate concentration ofsanitizer eq>1afe xacilitie to"raairitain pro�u [N/A Food-contact surfaces and utensils used for potentially ter►tperature,thermometers provided• "^ " h ha ^ AV::.' hazardous food sanitized at least eve 4 hours X. ' is every A Food thermometer available and accurate C Adequate , dishwashersanitizer Elfinal rinse temp D Propersanitizin procedure B Properfood thermometer for product E Sanitizing between raw animal origin&ready-to-eat food C Thermometers appropriately placed in cooler units 0 0 7 Lj%di:�orbtted dyririgsrage,preparation, . lean wiplrt�clg#hs i x *t �, I, ?: G'�[N/(� NIA 1 i service and transportation A Cloths and/or sponges in good repair and clean B Wiping cloths kept in sanitizer between uses A Produce washed B Rawmeatsnotstoredlprepared near readytoeatfoods 6 ,F000t trsuitfaiCe$1I Ft. r; C��N1( ° !A lP C Food covered properly I d`,- '°' e€ " " A d equipment clean,utensils clean,equipment interiors clean D Adequate splash guards/sneeze guard B Single use gloves changed when soiled E No unauthorized personnel C Food--contact surfaces clean F No pooling of eggs not cooked immediately 0 8 F dr^ontainers stored off thefloor a' t " _ r 0 aFlgt and cold water,prg.of pressurehprotnd@d as%egwre , , " 103 W. 2* :w,c. ..:r..:$.a qe c.*.+F,K,,: r ..t,:.:ns..,; A,.. Iv°W�C•r!c a ,. 'Ha tdiva,'slirng accessotrd rovtdec['< lN/Q ]NA' [,1 ;9 ( 1.nett ngraf fd�ol;t$tmmrzed . r`C rN��i `" A Soap!paperlowels 1 drying device available NounnecessaryhandlingRTEandlorceokedfoodswithbarehands B Dispensers)working: ❑Soap ❑Papertowel B Minimize food handling,other than ready-to-eat,with bare hands C Handwash sink(s)clean waste receptacle at handwash sink C Adequate utensils)fordispensing foodlice p F_ tj I 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[poten@ally hazardous food],FB[foodborne] PHFs are hot held at: IF. PHFs are cold held at: IF. Describe illness conditions when you would exclude a food worker from working: Are internal cooking temperatures taken? Y N *To what temperatur do you cook: Poultry Ground Beef What diseases related to FB ill ne are you required to report to the local health department? — Roasts Other Describe re-heating procedures: Is there a written illness po' that requires the food worker to report specific illness conditions Are temperatures recordedllogged for cold holding foodslequip. nt? 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?iiiiiiiY N *A leftovers saved? Y N Is there a language frier between inspector&QFO? Y N !yes.indicate language spoken List products cooled: by QFOIDA: *Can the QFOIDA read the inspection report? Y N Describe cooling methods: Indicate who swered the above questions: Name(print): Is cooling monitored for time&temp? Y N Is t e monitoring of cooling recorded? Y N Indicate th ifle of abov e n{circle all that apply):QFO DA Mgr Cook Owner FW Obtain si ature of ih perso who receive a QFO responsibilities information at the time of the Is there a produce washing policy? Y N *Describe what Is washed and ins n: Xf where: Note: This report is tw rm to 2 debitable items) Page 1 of 2 P UFY�e� . -. _ 'fix �m�^�—n�g°"�,: �%:�� ra:� � #�'u.•-c�:.. .'�.,,�*,;;: :'� GONNEG'T ICtJT DEF�A,E�TMENT OF=I? 1f3L1C HI=aL7, Q: APITOLAVENUE NIS#Sr1rFDP-HARTFORD,CT 06134 &r+ , BQUS1?Ft]OD.SERVY° �ul?ECT1C3 {G;QL�HEALTH bEpTcuT �ii1 ao�.ADDRE /CTY Estblisfimint 5.4,(i�=,tv�¢ , (f M Date of Inspection: 3 rid ess Owner or," erator: a l• - /7i ADDITIONAL POUR POINT ITEMS , KEY: DNC [DOES NOT COMPLY] m 6 Foods not re-served. 4 31 Sewage disposal approved. -Unwrapped foods not re-served 4 -Potentially hazardous foods not re-served -Operating as required 74 No cross connections,back siphonage,backflow 11 Toxic chemicals. 4 4 Pro per typelinstallation/backflow prevention device!airga for: -Stored 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 4 -Well Iwell head protected from contamination 35 Toiletfacilities. 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 0 Garbagelrubbish storage area/rooms,enclosures-propedyeonstructed,clean lv 5 lentially hazardous food properly thawed 2 41 Garbagelrubbish disposed of in an approved manner,at approved frequency 1 #cocl dispensing utensils properly stored 42 Vermin Control: No insectsfrodents present 2 14 Food worker:Clean outer clothes,effective hair restraints 3 Outeropenings protected against entrance of insects/rodents 4 Floors: Floor covering installed,constructed as required,good repair,clean 16 Food-contact surfaces designed,constructed,maintained,installed, 45 Floors graded,drained as required located 6 Floor,wall juncture covered 17 Nonfood-contact surfaces designed,constructed,maintained, 47 Mats removable,good repair,clean installed,located 8 Exterior walking,driving surfaces,good repair,clean ` 18 Single service articles,storage,dispensing 2 j 19 No reuse of single service article 9 Walls,ceilings attached,equipment properly constructed,good 1 repair,clean.Wall&ceiling surfaces as required 20 Dishwashing facilities approved design,adequately constructed, 2 1 maintained installed located 50 Dustless cleaning methods used,cleaning equipment properly stored Equipment&Utensils: Cleanliness 1 ! 51 Adequate lighting provided as required 1 21 Prefiushed,scraped,soaked and racked 52 Room free of steam,smoke odors 22 Washwaterclean,proper temperature 53 Rooms&equipment hoods,ducts,vented as required 2 Accurate thermometers provided,dish basket,if used 54 Rooms adequate,clean,adequate lockers provided,facilities clean 1' 7 onfood-contact surfaces of utensils&equipment clean 55 Establishment and premises free of litter,no insecilrodentharborage, 1 EquipmenUutensils,storage,handling 1 no unnecessary articles 32 Proper disposal of wastewater 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,orotheranimals(exceptguide dogs) 1 36 Toilet rooms enclosed with seif-closing door 59 Seats 75 or more:Nonsmoking area provided,signs)posted at 37 Proper toilet fixtures provided,good repair,clean entrance(s),smoking area indicated by sign(s) 3 39 Approved garbagelrubbish containers,adequate number,covered, -1 rodent proof,clean 1111foutine Inspection OReinspection 0 Preoperational Inspection — Otherinspection; INSPECTOR: PERSON fN C �HARG Demerit Score: *include demerits from page 1 �J _ 4 3 2 1 Total Rating signature signature Z'; print name print name e�' �vl- � � e 1 AP/IK DATE CORRECTIONS DUE: phone number title v Page 2 of 2 plus continuation pages Focused mspe bon 1l2002 Page4 of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION INSPECTION MARKS FORM# Vo d L r ` 1h ft zo 4L W 1 s C, -- — f/-� f INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) t Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Ma ager Pageof�3-- INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF EST LISHMENT TO DATE OF INSPECTION INSPECTION REMARKS FORM# .G 4v Lam. -17 LLZ - r� 45 xq" INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: I st-White-Health Department 2nd-Yellow- Owner/Manager Page_of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAM F ESTABLISHMENT TOWN DATE OF IN ECT�I N INSPECTION REMARKS FORM# �� ✓,� ..�. wee.--�-�� / /1 041 INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) y Distribution: Ist-White-Health Department 2nd-Yellow-Owner/Manager