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HomeMy WebLinkAboutFood Service Establishment Inspection 83 (2) •� !v' J t sTAir 1io' l cart, Establishment: Inspection Date: Time: /-P; nsp sp Address/City: Health Dept: ass: 1 2 3 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 N!O N/A DNC KEY: C[complies] N10[not observed] NIA[not applicable] 60 Qliahfted Food Qperator " 3 DNC[does not comply] 0]other] RTE[ready-to-eat] -12 Persgn:i l with infection restricted ti ; eslgnated Alternate 2 :, -.a • 6 N10 NIA 4 rltten documentation of training program q Food workers have no exposed infected lesions I burns .�/ B Personnel with infection restricted r'�" 6Approved source,wholesome nonada[teratQtl C ;NIO N •. C Communicable disease of worker reported to local health director ". . A Approved shellfish,finfish,meal&poultry USDA approved Handwashih fAd ities r"ed handswashed,clean_ . B Food cans in good condition(not dented,rusty,bloated,leaking) 13 r g p C N!0 NIA > •. A Handwash facilities in all food prepldispensing&warewash areas III C Wholesomelnonadulteratedfoodslsafe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grownlcanned food) C Handwash facilities access!blelcon Yen ient to use E Potentially hazardous foods received at proper temperature D Personnel hands washed,clean I Proper handwash procedure E Handwashing at appropriate times 3 PbWhttaIly+a0tdbi�s"food meetsrtemperature requrrcmer2ts C N/O N/A r 4 O during stowage,preparation display,service4anld trae`sporttitton; F i 95 rGo praCtF FC:F[iyp` od hyglenrc ces NIA 2 A Hot holding greater than or equal to 14eF. (whole beefrparkroasls MOP.) II- A ❑ No eating ❑ No smoking while working^ B Cold holding less than or equal to45'F. B Wounds covered adequately C Proper cooling VC Proper sink used for handwashing D Proper re-heating 0 E Proper internal cookinglconsumeradvisoryposted24 'Sanitrzatlonirinst:' hbwter :trhrrlital) C WO NIA x2 .", 0 A Approved sanitizeravailableladequate concentration ofsanitizer �4 Xldequ'a*t .f cllfties to maintain ptd;duet Y C :N10''N(A B Food-contact surfaces and utensils used for potentially r 6 tenpgraturp{therrnotngters provteds hazardous food sanitized at least every 4 hours l A Food thermometer available and accurate C Adequate ❑dishwashersanitizer ❑final rinse temp Proper B Proper food thermometer for product D rocedure E Sanitizing between raw animal origin&ready-to-eat food C Thermometers appropriately placed in cooler units 0 � 25 Cleenxaw ir,p tnr fg i cloths ' f$gi p� 6 Srate rQ aratlflnk wCn!Nt 1MA v. C NJ g " rFce and trsrtspirCa#oh K ( F s ''.U Cloths and/or sponges in good repair and clean m1 ak )a 7 ik A Produce washed e - ' B Wiping cloths kept in sanitizer between uses 0 B Raw meats not stored/prepared near ready-fo-eatfoods 26 F,00d ntac surtacescleanx C Food covered properly A Food 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 V0 8 Food containers stored off the floor s � 30 r;Hot and cold wafer undh ss proxldo 4s.,requlred.i tV1A 2 0 r3 o d Y f T• +s .yS"�.#17't�' }A S " r k a: r y;+Y :... 8 "Nandwa'sfl "` rfessprovide .. ', . r .�� 9 ndling;of f oQdILIA ;2 A Sca I pa er towels rrymg device available A No unnecessary handling RTE andlorcooked foods with bare hands B Dispensers working: ❑Soap ©Paper towel 13 Minimize food handling,other than ready-to-eat,with bare hands C Handwash sink(s)clean/waste receptacle athandwash sink C Adequate utensil(s)for dispensing foodlice VQ0 O 1 1 •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: 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 temperature 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 1pilt requires the food worker to report specific illness conditions Are temperatures recorded/logged for cold holding foodsleq ment? Y N and diseases to the QFC Y N *Do you have a paid sick leave policy? Y N Are foods cooked in advance and cooled? Y N ♦ e leftovers saved? Y N Is there a language bar', etween inspector 0. N 1f vas indicate language spoken List products cooled: by QFOIDA: *Can the QF01DA read the inspection report? Y N Describe cooling methods: Indicate who ans Fed-th above questions:Name print): Is coding monitored for time&temp? Y N Is a monitoring of cooling recorded? Y N :ndicate the}i a of above arson(circle all that a ):QFO DA Mgr Cook Owner FW Obtain sit azure of the erso who re, h responsibi'es information at the time of the Is there a produce washing policy? Y N ascribe what is washed and inspecti O where: Note: This rep is a two page form(Val of 62 debitable items) Page 1 of 2 1 T F CONf�I�CT�CU -©I F�AIt�flflE l��F RIJ�L HEALTH 470 CAPiTO�AUENUE MS#51FDF` 'HARTFORD,CT 46134 s © 1JSE�FOOD SERV'IC INSl' CTIU1�1 1tEP(�2T Estat}lishment ' 'T -" �J oc.� Date of inspection: / `ddress :- t '_t3 ;. --G .� ` Owner or Operator:. 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 -Potentially hazardous foods not re-served -Operating as required No cross connections, back siphonage,backflow 11 Toxic chemicals, 4 4 -Stored properly,labeled properly,used properly PP�opPrtyp4dillstalfackflow prevention device/airgapfor: -Sanitizer concentration not to exceed maximum permitted -Food equipment -Hose connections -Dish machines -No unnecessary taxies on the premises -Soda system carbonator -Beverage dispensers -Toilet tanks -Chemical dispensers -Ice machines -Pesticides/rodenticides properly dispensed Proper drain for: 29 Water source adequate,safe. -Food equipment -Dish machines -Ice machines 4 -Well!well head protected from contamination 35 rde etacilities, Adequate,convenient,accessible,-Waterquality in complianceigned,properly installed -Monitoring in compliance OTHER ITEMS m KEY: DNC [DOES NOT COMPLY] 2 Sources of food: Original container,properly labeled 40 Garbage/rubbish storage area/rooms,enclosures-properlyeonstructed,clean 5 Potentially hazardous food property thawed 2; 1 Garbage/rubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils property stored 1:' 2 Vermin Control: No insects/rodents present 2 _ 14 Food worker:Clean outer clothes,effective hair restraints 43 feropenings protected against entrance ofinsects/rodents 4,64 Floor's: Floor covering installed,constructed as required,good repair,clean 1; 16 Food-contact surfaces designed,constructed,maintained,installed, 2.` Floors graded,drained as required located 6 Floor,wall juncture covered 17 Nonfood-contact surfaces designed,constructed,maintained, 47 Mats removable,good repair,clean ins`fa led,located ae 8 Exterior walking,driving surfaces,good repair,clean 1. �(1 gle service articles,storage,dispensing 2 = 19 reuse of single service article 9 Walls,ceilings attached,equipment property constructed,goad lj 09 repair,clean.Wall&ceiling surfaces as required O shwashingfacilitiesapproveddesign,adequaielyconstructed, 2 ` maintained installed located 50 Dustless cleaning methods used,cleaning equipment properly stored Equipment&Utensils: Cleanliness 1 51 Adequate lighting provided as required 21 Preflushed,scraped,soaked and racked 52 Room free of steam,smoke odors 1. 22 Wash water clean,proper temperature ; 53 Rooms&equipment hoods,ducts,vented as required 2 urate thermometers provided,dish basket,if used 4 Rooms adequate,clean,adequate lockers provided,facilities clean A 7 - nfood-contact surfaces of utensils&equipment clean 1 f55 Establishment and premises free of litter,noinsecllrodentharborage, 1, Equipment/utensils,storage,handling no unnecessary articles 32 Proper disposal of wastewater 1 56 Complete separation from living/sleeping quarters and laundry 1 33 Plumbing location,installation,maintenance 1 57 Clean/soiled linens stored properly a 1 58 No live birds,turtles,orother animals(except guide dogs) 1: 36 Toilet rooms enclosed with self-closing door 1 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at 37 Proper toilet fixtures provided,good repair,clean 3 entrance(s),smoking area indicated bysign(s) 39 Approved garbagelrubbish containers,adequate number,covered, 1 ': rodent proof,clean g3ftutine Inspection OReinspection ❑ Preoperational Inspection Other Inspection: INSPEC OR: PER N IN GyBgGE; i ,' Demerit Score: *Include demerits from page 1 1 >� LQ4A 4 3 2 1 Total Rating _70nature s nu e print riame / print name f_ /0 - o _�°4/v !� DATE CORRECTIONS DUE: phone numbeerrT � title -�=� , Page 2 of 2 plus continuation pages Fnc dl.spectio 112002 Page of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION INSPECTION REMARKS FORM# 40 r� V 0 r ,�eX,14 xi e .� e7 INITIAL(INSPECTOR) /� INITIAL(PERSON IN CHARGE} Distribution: 1st-White-Health Department 2nd-Yellow-Owner ager Page of ,I a�v INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION INSPECTION REMARKS FORM# y� M p 4 Date: ,� fecha W Emp: - £mpleado PASS WHEN BLUE BAR TURNS ORANGE r� AMMA «�604/71-C, Ld INITIAL(INSPECT ) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow--Owner/Manager