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HomeMy WebLinkAboutFood Service Establishment Inspection 85 (4) Establishment: r A!t � 6,ue,,,j F y s e Ian Date: - Z� Time: .r U q +nsp Einsp Address/City: �,'_ �'� _.l� lt re/�e,G Heah . . , class: 1 2 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 NIO N/A JDNC I KEY: C[complies] N10[not observed] NIA[not applicable] QuallfledfFood Operator4 g DNC[does not comply] 0[other] RTE[ready-to-eat] 12: Personnel;w'rth rafeet" restricted �lgnated Alternate°; 2 C 00 NVA 4 x Food workers have no exposed infected lesions 1 burns itteh,000 umentation of training program B Personnel with infection restricted j( Approved source,wholesome„npnadulterated ;C Nl0 NIA ; municable disease of worker reported to local health director A I Approved shellfish,finfish meat&poultry USDA approved k ; andli s the piiities provided,.handswaslfed,,Clean C N10 ' i4 B Food cans in good condition(not dented,rusty,bloated,Peaking) A Handwash facilities in all food prep/dispensing&warewash areas C Wholesomelnonadulteratedfoodslsafe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grown/canned food) C Handwash facilities access iblelconven lent to use E Potentially hazardous foods received at proper temperature D Personnel hands washed,clean I Proper handwash procedure Handwashing at!appropriate times 3 x tentrally hazardouefod meets temperature requirements C Nl0 4 during sII&A,e,preparation,display,service and transportation a. T. ... _ Y9te c;fir� !A an ,. :.. . .. Go rtt ctic:es A Hot holding greater than or equal to 140°F. (whale baeflpnrkmasts 1300 e) ❑ No eating ❑No smoking while working B Cold holding lessthanorequalto45°F. B wounds covered adequately C Proper cooling C I Proper sink used for handwashing D Proper re-heating 0 E Proper internal cooking I consumer advisory posted 44�;Sanitization4rirlse(N,. :water;-chemical}< CIWQ`.RVN NIA '2" 0 A 4p:roved sonitizerevailableladequate concentration ofsanitizer 64y ,Ac ggNa a facilltles ta.malntairr pro uet a . , ;;;x a;G� 1N1Q N1A 2" B Food-contact surfaces and utensils used for pot !ally s%tem a tine,fheofnetetsprovaded�r x hazardous food sanitized at least every 4 hours a,. I ;. ?t$_a:_. '.._ _ m...a»,_aN:.,si,,..m°';# rs.' ;+ '. 1.. •F {+.fl..x }'4,r a,: ..r A Food thermometer available and accurate C Adequate ❑dishwashersanitizer ❑final rinse temp L Pro ersanitizin rocedure B Proper food thermometer for product E Sanitizing between raw animal origin&ready-to-eat food C Thermometers appropriately placed in cooler units 0 ;CIR n-gvtpingrc(oths 7 Food protected duringstorage .: a atatrt`Sn;'. '`,' C ~NIO��NIA;= 8� w� � a " *. ':. �CaIi+UOs - 1• ar.,a'rp .* * a, a•� a display, service and trnsppr#aktp.s •W w.y + x n ?• '4" «r I",' Cloths andlorsponges ingood repairandclean A Produce washed B Wiping clolhs kept in sanitizer between uses 0 B Raw meats notstoredlprepared near ready-to-eat foods r26r,Fodtl r ci�5.u`rf�s�c gAn— 3(G,IlV(0'?Illk 12 A,.o-'r wF.* .:.•, . • - C Food covered properly dC A Food equipment clean,utensils clean,equipment interiors clean D Adequate splash guards(sneeze guard K B Single use gloves changed when soiled E No unauthorized personnel C Food--contact surfaces clean F No pooling of eggs not cooked immediately k 0 8 Food containers stored off the floor '" NIA, :2-3U= Hot andreoid water:iunder prreseure,rpro�rtdep as cequae Ox a> t &. q *' '"p C3 fu10[NIA �,Z i8;"Hanivlash'in`g;aocg. Banes providedG INl,,k 2 Y t JHart�diljnd§lfp� n' rl ne edrh `s i;& i s A No unnecessary handling RTE andlorcooked foods with bare hands A Soap I papertowels drying device available B Dispenser(s)working: ❑soap ❑Paper#owe! B Minimize food handling,other ready-to-eat,with bare hands C Handwash sink(s)clean!waste receptacle at handwash sink C Adequate utensil(s)for dispensing food/ice 0 0 •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable and does not affect your score. KEY: OFO[qualified food operator],DA[designated alternate],PHF[potentially hazardous food], FB[foodborne] PHFs are hot held at: F. 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 tempera ]ure do you cook: Poultry Ground Beef ork 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 req ires the food worker to report specific illness conditions Are temperatures recordedllogged for cold holding foodslequipm t? 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 I overs saved? Y N Is there a language barrier between nspector&QFO? Y N ves indicate language spoken List products cooled: by QFOIDA: *Can th FOID read the inspection report? Y N Describe cooling methods: indicate who answered the above quest! dl.000ft rinQ: Indicate the title of above person(ct all th ply):QFO DA Mgr Cook Owner FW Is cooling monitored for time&temp? Y N Is them ttoring of cooling recorded? Y N .Obtain signature of the person tf ecei t QFO responsibilities information at the time of the Is there a produce washing policy? Y N ♦Desc!be what is washed and Is where: Note: Thi report)1oftwo p form(16tal of 62 debitable items) Page t of 2 S �1TErOF COIVNI CTICU nEPA RTM NT QF I?UBLIC,�HEALTH 410 GAPITOL AVENt1E=MS#s I PP-.HARTFORD,CT C1613 F(1CiJSEA FbOD'S t1�1SPECTIOIY REPORT I it�M1r,4LTHb�PT �L% aL`fy?� ae2 .ADDRESS/CITY. rr Establishment �� Qate of Inspection: Me f or Operator; �✓I �� ,b�l ADDITIONAL FOUR POINT ITEMS ° KEY. DNC [DOES NOT COMPLY] 6 Foods not re-served. f 4 31 Sewage disposal approved. -Unwrapped foods not re-served rating as required 4. -Potentially hazardous foods not re-served No cross connections,bac backflow 11 Toxic chemicals, ' ;�{. -Stored properly,labeled properly,used properly — o er t e ins fla ckflow r v n i for: -Food equipment -Hose connections ,Dish machines -Sanitizer concentration not to exceed maximum permitted -Soda system carbonator -Beverage tlispe'm nsers -Toilet tanks -No unnecessary toxics on the premises -Chemical dispensers -Ice machines -Pesticidesfrodenticides properly dispensed Proper drain for: 29 Water source adequate,safe. -Food equipment -Dish machines -Ice machines 4 -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 KEY: DNC [DOES NOT COMPLY] Aq 2 S ur of food: Original container,properly labeled i 0 Garbage/rubbish storage arealrooms,enclosures-property constructed,clean 1 5 otentially hazardous food properly thawed 4 1 G a rb ageirub bi sh disposed of in an approved manner,at ap proved freq u e n cy 10 Fooci dispensing utensils pro pe rly stored 1VerZ Control: No insects/rodents present 4" Food worker,Clean outer clothes,effective hair restraints -1. 43 dut6ropenings protected against entrance of insectslrodenis 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 6 Floor,wall juncture covered 17 Nonfood-contact surfaces designed,constructed, maintained, 1 7 Mats removable,good repair,clean installed,located 2 8 Exterior walking,driving surfaces,good repair,clean 18 Single service articles,storage,dispensing 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 maintained installed located 50 Dustless cleaning methods used,cleaning equipment properly stored 1" Equipment&Utensils• Cleanliness 1 51 Adequate lighting provided as required ' l Preflushed,scraped,soaked and racked p 52 Room free of steam,smoke odors 1; 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 P`i 27 Nonfood-contact surfaces of utensils&equipment clean 1 55 Establishment and premisesfree of litter,no insectlrodent harborage, 1 8 Equipment/utensils,storage,handling 1 no unnecessary articles d^( 32 Properdisposal ofwaste water 1, 56 Complete separation from living/sleeping quarters and laundry 1: 33 Plumbing location,installation,maintenance 1 57 Clean/soiled linens stored proper 1 # 58 No live birds,turtles,or other animals(except guide dogs) 1 36 Toilet rooms enclosed with self-closing door 1 b f 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at 3 37 Proper toilet fixtures provided,good repair,clean enirance(s),smoking area indicated by sign(s) 39 Approved garbagelrubbish containers,adequate numbe overed,r 1 rodent proof,clean ❑Routine Inspection ❑Reinspection © Preoperational Inspection - T PERSO 1 Other Inspection: Demerit Score: •Include demerits from page 1 z ;> 4 3 2 1 Total Rating i ature at6Fe prin name print name f phone number DATE CORRECTIONS DUE: � title U4 �1 Page 2 of 2 plus continuation pages Focused lnspecdon I/2002 Page of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TO DATE OF IN PEC/TION INSPECTION MAS FORM# C i 14 W-.If o-A- tu 4,81,27'c-' ofa AD r - . ' z > .�- 14,e � INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1 st-White-Health Department 2nd-Yellow- Owner/Manager Pageof INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET . NAME,OF ES� TABL ISHr W T TON DATE OF SPE TION ` 7c,c_ K.e¢f G s 3 Qom' GJf.✓� L7 9 INSPECTION FORM# REMARKS Ileen - - n C✓r�/ ' ,C�1,f G� L� l - — ,4 or- INITIAL(INSPECTOR) ,>/� INITIAL(PERSON IN CHARGE) Distribution: Ist-White-Health Department 2nd-Yellow-Owner/Manager Pagc,3 of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TO DATE INSPECTION ; INSPECTION RENLARKS FORM# o �57 cd - r_ Ile- INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager