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HomeMy WebLinkAboutFood Service Establishment Inspection 46 (3) Establishment: C 1 Z - Inspection Date: Zo Time: R ins Einsi Address/City: ` J Health Dept: —)�Ajar L ) 4 Class: 1 2 11 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] NIO[not observed] NIA[not applicable] i6v Q�ialiffed Food Qperator g DNC[does not comply] 0[other] RTE[ready-to-eat] ` �;. 12, ;Persgnnel with infection restrictec! C 'NIO' kUA 4' gnatedEAlternate•t r r x { z 62 [ iten documantat#on of tra#cling prpgrain z Food workers have no exposed infected lesions 1 burns I3 Personnel with infection restricted rAppraved source,Yrhplesome;non adulterated EC ;N1.:0` C nicable disease of worker reported to local health director A Approved shellfish,finfish meat& oult USDA approved Of`Ha W hi n facilities ::rovided,;hands washed,clean 'C'°Nib, A '4 B Food cans in good condition(not dented,rusty,bloated,leaking) ti-" p A � andwash facilities in all food prep/dispensing&warewash areas C Wholesome/nonadulteratedfoodslsafe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grown/canned food) C Handwash facilities accessibletconvenient to use E Potentially hazardous foods received at proper temperature ile` D Personnel hands washed,clean I Proper handwash procedure �0 " w: t ih'�entially,hazardousfood meet ;Ce t11mr..t Lpqu r@mehts ''Cl C jVIO• an was at appropriate times during,at dlsiIiKiier"vice•and transportation } y,y c c :5 a — , .. x Good hygienic:practice `, r x u 15 _. ...._. r. + a C• „ ,.. �, :.NIA A Hot holding greater than or equal to 140°F. (whole beeflporkroasrs 1300 F.) kI I A ❑ No eating ❑ No smoking while working B Cold holding less than or equal to 4517 o, B Wounds covered adequately C Proper cooling C Proper sink used for handwashing D Proper re-heating ti ,:w y ,... r-d eml+C'I IV :, W E Proper internal cooking l consumer advisory posted 24 ), 0 Ap ved sanitizer available/adequate p centration of sanitizer 4 Adttgu a acilities to maintainyptotlut:tK °r rNjp [N1A "2 ed•eetiteet u ensils used for potentially temperature,fherrr4om"ettatrr:provled♦x .x k hazardous food sanitized at least every 4 hours x......®. i ati,.lira-r'k.3r.era�... ai ok s w v A Food thermometer available and accurate C Adequate lshwashersanitizer ❑final rinse temp B Proper food thermometer for product L Pro ersa itizing procedure C Thermometers appropriately placed in cooler units E Sanitizing between raw animal origin&ready-to-eat food 0 0r � 8 µ i Clean¢wtpigig,cla hs x - C NO NW:Ili; a♦ F�.oJrrt � ringstora*a prearation rG !0 n. a #* ♦ r a gp'ay,serviicedtrngr O a a,e,.♦ r a. A Cloths and/or sp onges in good repair and clean us _Lti::Ssr.i#sZZ.-sp, w m It 34§:i7f��',. _:^• B Wiping cloths kept in sanitizer between uses Produce washed 0 B Raw meats not stored/prepared near ready-to-eat foods Y 261 Foordyconfiacb5UI [N acrid l�al $ °� �" ' C Food covered properly 2 A Food equipmentelean,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 notcooked immediately 0 8 Food containers stored off the floor 4 ;" t a0. wa pun.di pressure,iprovided4 requtr + t NIA �2 „ SaProvided C , i9• iwHandhr fo'" .triiri#mized= ,:; n C �1LD[t,VIA p u i ' o !p or towels/dig device available A No unnecessary handfingRTEand/or cooked foods with bare hands B Disp er(s or ing: ❑Soap LIPaper 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 •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: 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 temper ttare 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 foods/equi ent? Y N and diseases to the QFO? Y N ♦Do you have a paid sick leave policy? Y N Are foods ceaked in advance and cooled? Y N ♦ leftovers saved? Y N Is there a language barrier between inspector&QFO? Y N If yes indicate language spoken List products cooled: by QFOIDA: *Can the QFOIDA read the inspection report? Y N Describe cooling methods: Indicate who answered the above questions: Name(print[: Is coaling monitored for time&temp? Y N Is th 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 person who received the QFO r 'bllitles information at the time of the Is there a produce washing policy? Y N ♦ ascribe what is washed and inspection: where: Note: This report ge form(total of 62 debitable items) Page 1 of 2 WNECTIQUT D PARTM NT OF PUEtLIC hfEALTH 410 APITi L AVENUE M #51 FDP-HARTFOR©,CT 06134 POCCSi? Of3D SEI�i IGE INSPECTION REPORT H �1t,TH DEPT ADDRESSlCITI': Establishment C�J Hd°Tjo `S f�/L7 Date of Inspection: „ . duress. .,OWper or Operator: i�rlG' ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPLY] - 6 Foods not re-served. -Unwrapped foods not re-served 4 31 Sewage disposal approved. 4 tentialiy hazardous foods not re-served - stating as required cross connections,back siphonage, backflow 11 To 'c chemicals. er n kfl w prevention f r: 4 -Stored properly,labeled properly,used properly -Food equipment -Hose connections -Dish machines -5aniunn concentration not-m to exceed maximum permitted -Soda system carbonator -13�v m�ag dispensers -Toilet tanks -No unnecessa xies ii�f p7emises- -Chemical dispensers -ce mac Ines. -P sticideslro nticides properly dispensed Proper drain for: 29 Water source adequate,safe. -Food equipment -Dish machinesC�_�Ilmachines 4 -Well/well head protected from contamination Ldes ci"ties. Adequate,convenient,accessible,-Water quality in compliance ,properly installed -Monitoring in compliance OTHER ITEMS z -� KEY. DNC [DOES NOT COMPLY] Sources of food:Original container,properly labeled 1 0 Garbagelrubbishstoragearealrooms,enclosures-property constructed,clean 5 Potentially hazardous food properly thawed 2', 1 Garbage/rubbish disposed of in an approved manner,of approved frequency Is. 10 Food dispensing utensils properly stored 1; 2 Vermin Control: No insectslrodents present 2` 14 Food worker:Clean outer clothes,effective hair restraints 3'' 3 Outeropenings protected againsteniranceofinsects!rodents :1 4 Floo : Floor covering installed,constructed as regt+ go repair,clean' . 16 Food-contact surfaces designed,constructed,maintained,installed, 2 Floors graded,drained as required 4 - located 6 Floor,wall juncture covered e nfood-eontact surfaces designed,constructed,maintained, 7 Mats removable,good repair,clean installed,located 8 Exterior walking,driving surfaces,good repair,clean I 18 Single service articles,storage,dispensing 2' 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 properlystored Equipment&Utensils: Cleanliness ar 51 Adequate lighting provided as required 1 21 Preflushed,scraped,soaked and racked 52 Room free of steam,smoke odors 1` - 22 Wash waterclean,proper temperature 53 Rooms&equipment hoods,ducts,vented as required 231 Accurate thermometers provided,dish basket,if used 54 Rooms adequate,clean,adequate lockers provided,facilities clean 1 R, 27 Nonfood-contact surfaces of utensils&equipment clean 1 55 Establishment and premisesfreeof lifter,no insect/rodent harborage, ;1 28 Equipmentlutensils,storage,handling 1 no unnecessary articles 32 Proper disposal of waste water . 56 Complete separationfrom living/sleeping quarters and laundry #1 Plu king location,installation,maintenance 57 Clean/soiled linens stored properly j 58 No live birds,turtles,orother animals(except guidedogs) 1 36 Toilet rooms enclosed with self-closing door I1 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at 3 37 Proper toilet fixtures provided,good repair,clean entrance(s),smoking area indicated bysign(s) 39 1 Approved garbageirubbish containers,adequate number,covered, 1 rodent proof,clean Routine Inspection ❑Reinspection ❑ Preoperational Inspection CT PERSON IN CHARGE: 9her Inspection: Demerit Score: *Include demerits from page 1 4 3 2 1 Total Rating 'signature � slgna u�er-�• � prl" name print name !! DATE CORRECTIONS DUE: M phone number title ' /� �" -Q-) tf' Page 2 of 2 plus continuation pages Focused InspecEion 1/2002 J 'emu;Q • �• � I i NAME OF rMENT DATE OF • EVA IF WI ■IIIII�� � � J /r . . 1 1111111E �i 1 �r INITIAL OR (PERSON Page_,�f INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF SPECTI N ,v ' 3 ' 1 Zai rNSPECTION REMARKS FORM# d INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) c4c Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager Pageof INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF I PECTIO d*01/1)/a4..)1, ��� 1 7�, - / ,,,;-2z-,n/,�, INSPECTION REMARKS FORM# X-b M' r /A,4� 7✓'C 1 /� 7. INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1 st-White-Health Department 2nd-Yellow- Owner/Manager