HomeMy WebLinkAboutFood Service Establishment Inspection 51 C°r401� a. i �-
EHS-106•Rev.11105 INSPECTION REPORT STATE OF CONNECTICUT NE INSPECTION ❑ REINSPECTION,
FOOD SERVICE ESTA LISHMENTS DEPARTMENT OF PUBLIC HEALTH ❑ ERATIONAL ❑ OTHER
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ff 410 Capitol Avenue,MS#11FDP,Hartford,CT 06134
NAME OF y / ESTABLISHMENT JI
ESTABLISHMENT /r1/ s � CLASS '7
STREET ! / TOWN
ADDRESS 2 t�j �jtJfil��
OWNER or
OPERATOR "7 V �,� DATE a INSPECTION aTIME
DATE TME
Based on an inspection this day,the items marked below identify the violations in operation or facilities which must be corrected by the date specified below.
SOURCES OF FOOD EQUIPMENT&UTENSILS:CLEANLINESS MIN CONTROL
1 Approved source,wholesome, 4 21 Preflushed,scraped,soaked and racked 4 resence of insects/rodents 2
nonadulterated 22 Wash water clean,proper temperature 1 43- Outer openings protected against entrance of 1
2 Original container,properly labeled 1 23 Accurate thermometers provided,dish basket,if used insects/rodents
24 Sanitization rinse(hot water-chemical) 2
FOOD PROTECTION 25 Clean wiping cloths 1 FLOORS,WALLS&CEILINGS
3 Potentially hazardous food meets 4 26 Food-contact surfaces of utensils& 2 44 Floors:floor covering installed,
temperature requirements during storage, equipment clean constructed as required,good repair,clean
preparation,display,service,and
transportation 27 Nonfood-contact surfaces of utensils& 1 45 Floors,graded,drained as required 1
equipment clean 46 Floor,wail juncture covered
4 Adequate facilities to maintain product 2 L28 Equipmentlutensils,storage,handling L
47 Mats removable,good repair,clean
temperature,thermometers provided
5 Potentially hazardous food properly thawed 2 48 Exterior walking,driving surfaces, 1
6 Unwrapped or potentially hazardous food 4 WATER SUPPLY good repair,clean
not re-served adequate,safe[30
Water source ade
q 4 49 Walls,ceilings attached,equipment properly 1
7 Food protected during storage,preparation, Hot and cold water under pressure, 2 constructed,good repair,clean. Wall&ceiling
display,service&transportation 2 provided as required surfaces as required.
8 Food containers stored off floor 50 Dustless cleaning methods used, 1
SEWAGE DISPOSAL I cleaning equipment properly stored
9 Handling of food minimized 2 31 Sewage disposal approved 4
10 Food dispensing utensils properly stored 1 32 Proper disposal of waste water 1 LIGHTING&VENTILATION
It Toxic items properly stored,labeled,used 14 51 Adequate lighting provided as required 1
PLUMBING 52 1 Room free of steam,smoke odors 1
PERSONNEL 33 1 Location,installation,maintenance 1 53 1 Room&en,ipment hoods,ducts,vented as required
12 1 Personnel with infection restricted 14 34 1 No cross connection,back siphonage,backNow 4
DRESSING ROOMS&LOCKERS
CLEANLINESS OF PERSONNEL TOILET FACILITIES 54 Rooms adequate,clean,adequate lockers 1
13 Handwashing facilities provided, 4 35 Adequate,convenient,accessible,designed, 4 provided,facilities clean
ersonnei hands washed clean installed
14 Clean outer clothes,effective hair restraints 1 36 Toilet rooms enclosed with self-closing door 1
15 Good hygienic practices,smoking restricted 2 37 Proper fixtures provided,good repair,clean HOUSEKEEPING
55 1 Establishment and premises free of litter,no 1
EQUIPMENT&UTENSILS:DESIGN, HANDWASHING FACILITIES insect/rodentharborage,no unnecessary articles
CONSTRUCTION&INSTALLATION 38 Suitable hand cleaner and sanitary towels or 1 56 Complete separation from living/sleeping quarters 1
16 Food-contact surfaces designed,constructed, 2 approved hand drying devices provided, and laundry
dam maintained,installed,located tissue waste receptacles provided
57 Clean/soiled linens stared properly 1
17 ,Nonfood contact surfaces designed, 1' _ 58 No live birds,turtles,or other animals 1
constructed,maintained,installed,located GARBAGEIRUBBISH STORAGE&DISPOSAL I (except guide dogs)
18 Single service articles,storage,dispensing 2 39 Approved containers,adequate number, 1
19 No reuse of single service article covered,rodent proof,clean SMOKING PROHIBITED
20 Dishwashing facilities approved design,adequately 2 To area/rooms,enclosures- 9 psmoking prohibited,signs posted at each 3
constructed,maintained,installed,located properly constructed,clean entrance
1
41 Garbage disposed of in an approved manner,
at approved frequency LIFIED FOOD OPERATOR
DEMERIT SCORE ILI RGAII �lified Food Operator
4 /'` 3 j 2 ( 1 RISK FACTOR VI ATI IN RED Designated alternate
r t t ' 62 Written documentation of training program 2
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Signatyrrp 66 in
TOTAL DATING Date Corrections Due
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!fZ a' ESCRIE EFICIENCIES 6 CONTINUATION SHEETS
ISTRIBUTION:I"-White—Health Department 2°d—Yellow—Owner/Operator
Page of
INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH
CONTINUATION SHEET
NAME OF ESTABLISHMENT TOWN DATE OF INSP CTION
INSPECTION REMARKS
FORM#
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INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE)
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Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager
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INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH
CONTINUATION SHEET
NAME OP EST LISHMENT TOWN > . , DATE OP SPECTION
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INSPECTION MARKS
FORM#
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INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE)
Distribution: I st-White-Health Department 2nd-Yellow-Owner/Manager