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HomeMy WebLinkAboutFood Service Establishment Inspection 57 (6) b y<.. orsp�oau`sz��c] ._..�Ec;Tia .xErofiz • - 1? l �1 F ;' _ _ Establishment: 1pj�� �� Inspection Dat Time: oinsp Eins� Address/City: 5 75 7t-rTG.+A- 6L-il�tN _Health Dept: b �.,.� class: 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. CTOR ITEMS: Listing is not inclusive of all possible debitable items C N10 NIA 1jDNC KEY: C[complies] NIO[not observed] NIA[not applicable] 6 Qtiahfietl Food Operator 3 DNC[does not comply] 0[other] RTE[ready-to-eat] esfgnatedAlfernate ' P.ersonne!•,with tnfeation restricted G [cop* 4 a A Food workers have no exposed infected lesions!burns yWritten documentation of 4irfing program 2 B Personnel with infection restricted A roved source,whtstesome ronadulteiated C Nl0 NIA p.s '^ C Communicable disease of worker reported to local health director _ ... A I Approved shellfish,finfrsh,meal&poultry USDA approved 13 ',Fiandwashmg4factltttes provided,hagdswasheic lean C MO -NIA` 4 B Food cans in goad condition(not dented,rusty,bloated,leaking) K A Handwash facilities in all food prepidispensing&warewash areas C Wholesome/nonadulterated foods/safe K B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grown/canned food) C Handwash facilities access iNelconvenlent to use E Potentially hazardous foods received al proper temperature D Personnel hands washed,clean 1 Proper handwash procedure 0 E Handwashing at appropriate times 3 ;PafeMlally hazardous footl meets""neinpetaisretegui Ire mexts C !0 N/A 4 p during storage4 prep�ra#idn;d[splay�teritice and,transportation t k* t ,. taoodhygienic pra`cticeis: A Hot holding greater than or equal to 1400F. (whole beetrporkroasts 13&F) y� A 0 No eating ❑ No smoking while working B Cold holding less than or equal to 450 F. B Wounds covered adequately C Proper cooling C Proper sink used for handwashing D Proper re-heating 0 (24 ' ait irn �hoW '= e �% , IN .2E Proper internal cooking lconsumer advisory posted rtzaon r 0 A Approved sanitizeravailableladequate concentration ofsanitizer & I kaA i c at ilcll ties,:tol maintafn¢product* n t' *' `rN((j, ��N Food-contact surfaces and utensils used for potentially j tempest re;t!i o e` �rdtivted�+ ; A 2. B hazardous food sanitized at least every 4 hour { V,,x4 : A Food thermometer available and accurate C Adequate Odishwashersanitizer ❑final rinse temp B Properfood thermometer for product D Propersanitizin procedure C Thermometers appropriately placed in cooler units E Sanitizing between rawanimal origin&ready-to-eat food 0 0 25 YM .1, wipmgrclothsY y C F Fooidf t' tit durtn store a re ar itiott; NIOR N1A tr { 9 k 9 Pp 12 dr P'Say;servrcea�nd'tln ottro x ¢ h tJ E. ,I;; A Cloths andlor sponges in good repairand clean L 2,j A Produce washed B Wiping cloths kept in sanitizerbelween uses 0 Ae— B Raw meats not stored/prepared near ready-to-eat foods Y- a6 iFood>laonacfitudestgn •a „; ..rt x C N10= A f2 C Food covered properly ,� °""' " '' 71 '," '" t A Food equipmentclean,utensils clean,equipment interiors clean D Adequate splash guards l 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 Food containers stored off the floor 30•i Hotvandceld waterunder rs§tfre'prouided:�s„regutr' !Nl0 0 1318 K Hantiwa ,f ng accessories}Provided [g a PH ` , ] " K ItN IV - .1s. andl Oi}f IA , A Soap paper towels l drying device available A No unnecessary handling RTE and/or cooked foods with bare hands e Dispenser(s)working: OSoap ❑Paper towel B Minimize food handling,other than ready-to-eat,with bare hands k C Handwash sinks)clean!waste receptacle at handwash sink C Adequate utensil(s)for dispensing foodlice 0 0 •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable and does not affect your score. KEY: CFO[qualified food operator],DA[designated alternate],PHF[potentially hazardous food],FB[foodbcme] 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 flingiss policy that requires the food worker to report specific illness conditions Are temperatures recorded/logged for cold holding foods quipment? Y N and diseases to the FO? Y N *Do you have a paid sick leave policy? Y N Are foods cooked in advance and coaled? Y N Are leftovers saved? Y N Is there a Iangua barrier between inspector&QFO? Y N Iflf ves indicate language spoken List products cooled: by QFOIDA: *Can the QFOIDA read the inspection report? Y N Describe cooling methods: Indicate wh answered the above questions:Name(print): Indicate the title of a le all that apply]:QFO DA Mgr Cook Owner FW Is cooling monitored for time&tamp? Y Is the monitoring of cooling recorded? Y N .Obtain signature of fr$k ceived the QFO responsibilities information at the time of the r1sthere a produce washing policy? Y N ♦Describe what is washed and inspection:ere: Note: This rep is a two page form (total of 62 debitable items) Page 1 of 2 MEN: t71`PUB tC.HEALT 410 CAPITOL AVENUE.MS#51 FDP HARTFORD,CT 061341 ,FOCUSEDYi0 -ShkvaCE INSPECTION R PORF aL' A ALTH`DEPT ADDRESS/CITY: ., Establishment Date of Inspection': Owner or 0' erator wSSi p ADDITIONAL FOUR POINT ITEMS zf KEY: DNC [DOES NOT COMPLY] � 6 Foods not re-served. s -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 Proper pelinstallation/backflow prevention device/air gap for; -Stored properly,labeled properly,used properly -Food equipment -Hose connections -Dish machines -Sanitizer concentration notto 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. 4 -Food equipment -Dish machines -Ice machines -Well/well head protected from contamination 35 Toiletfacilities. Adequate,convenient,accessible, 4 -Water quality in compliance -Monitoring in compliance designed,properly installed OTHER ITEMS KEY: DNC [DOES NOT COMPLY] o 2 Sources of food:Original container,properiylabeled 1 . 0 Garbage/rubbish storage area/rooms,enclosures-property constructed,clean 1 5 Potentially hazardous food properly thawed 41 Garbage/rubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils properly stored 42 Vermin Control: No insects/rodents present 2, 14 Food worker:Clean outer clothes,effective hair restraints ,, 43 Outeropenings protected against entrance of insects/rodents 4 Floors:Floorcovering installed,constructed as required,good repair,clean 16 Food-contactsurfaces 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 1 18 Single service articles,storage,dispensing 2>, 481 Exterior walking,driving surfaces,good repair,clean 9 Walls,ceilings attached,equipment properly constructed,good 19 No reuse of single service article _ repair,clean.Wall&ceiling surfaces as required 0 Dishwashing facilities approved design,adequately constructed, 2" maintained installed located 50 Dustless cleaning methods used,cleaning equipment properly stored Equipment&Utensils: Cleanliness 1 51 Adequate lighting provided as required 4 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 231 Accurate thermometers provided,dish basket,if used 54 Rooms adequate,clean,adequate lockers provided,facilities clean 1 7 Nonfood-contact surfaces of utensils&equipment clean 1. 55 Establishment and premises freeef litter,no insect/rodent harborage, `1 28 Equipmentlutensils,storage,handling 1' no unnecessary articles 32 Proper disposal of wastewater I 56 Complete separation from livinglsleeping quarters and laundry 1 33 Plumbing location,installation,maintenance 1 57 Clean/soiled linens stored property 1 58 No live birds,turtles,orotheranimals(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 3 37 Proper toilet fixtures provided,good repair,clean entrance(s),smoking area indicated by sign(s) t 39 Approved garbagelrubbish containers,adequate number,covered, 1 rodent proof,clean outine Inspection ❑Reinspection ❑ Preoperational Inspection C INSPECTO PERSON IN qHARGE- er Inspection: Demerit Score: *Include demerits from page 1 4 3 2 1 Total Rating ignature _ s' ur pri >n me prin a one number tlt DATE CORRECTIONS DUE: i t­ :-C)y�YL Page 2 of 2 plus continuation pages Focused Inspec' 7;2D92 Page / of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPE TION/ G� INSPECTION REMARKS FORM# fiC.,7 Liz f . e c --7INITIAL(INSPECTOR) INIT GE) Distribution: 1st-White-Health Department 2nd-Yellow- Owner/Manager Page j of l INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION INSPECTION REMARKS FORM# Ali lie 0 J/ f , �. FN©T15 F C- D� 1 INITIAL(INSPECTOR) INITIAL CHARGE) Distribution: 1st-White-Health Depa 2nd-Yellow-Owner/Manager