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HomeMy WebLinkAboutFood Service Establishment Inspection 17 (8) Establishment: Inspection Date; / ime: Minsp E]ns Address/City: j��� e7lj�G ZZW &Z Health ept: a �,4,ib S n.�� 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 bythe date specified on page 2. RISK FACTOR ITEMS:Listing is not inclusive of all possible debitable items C I N10 NIA DNC KEY: C[complies] N10[not observed] NIA[not applicable] t30' Quahfled{Food Operator , : .. 3 DNC[does not comply] 0[other] RTE[ready-to-eat] k` 12 'Person.nel with.infection restricted r N10 NIA 4 B1 ,Designated Alternate Food workers have no exposed infected lesions I burns Written documentation of training program 2 1 Approved source,wholesome;nonadultei'ated C, 'N/0 4 Personnel with infection restricted le C Communicable disease of worker reported to local health director A Approved shellfish,finfish,meat&poultry USDA approved ?13 Han dwashrng.facilitiespmvided,handswa'shed,clean„ C "N10: NIA: 4 B Food cans in good condition(not dented,rusty,bloated,leaking) A Handwash facilities in all food prepidispensing&warewash areas C Wholesomelnonadu Iterated foods/safe B Handwash fact'ies in or immediately a ' cent to toilet rooms D Commercial products(no home grown/canned food) C HandwasV' es risible! enlent to use E Potentially hazardous foods received at proper temperature D Personnel nds was can I Proper handwash procedure 0 s , -, E Handwashin appropriate times �P 3 0tenttally hazardous'food.meets temperature requirements EG W4 NIA 4 during s rage,preparation•.display,service and transportation w 15,Ybd hygini eapract]cesa i C ,NIO72 A Hot holding greater than or equal to 1400F. (whois beef+porkroasts 130e F.) Ile ❑ No eating ❑No smoking while working B Cold holding less thanorequalWOOF B Wounds covered adequately 14 C Proper cooling pr C Proper sink used for handwashing D Proper re-heating 0 6� p g advisory nftizafiongnbie hotwater*�chemiceI E Pro erinlernalcookin cooking/ posted t ) , C N10 0 proved sanitizeravailableladequate concentration ofsanitizer 4 ! Adequate facilitiesfo marna�n�,proltc K iN10 IIVIA< 2 B Food contact surfaces and utensils used for potentially 'temperature,thermometers*provided f € hazardous food sanitized at least every 4 hours it :,: A Food thermometer available and accurate C Adequate ❑dishwashersanitizer ❑final rinse temp B Proper food thermometer for product D Proper sanitizin rocedure C Thermometers appropriately placed in cooler units E Sanitizing between raw animal origin&ready-to-eat food x r ng s .Clean vvlpingaclofhss < r x C iNlO MA' ood.protected clUT. °s�o7ag�,-�p�ep6rofi[onr , r t ;- Cloths andlorspongesin good repair and clean aanrfransporaticn A. a B Wiping cloths kept in sanitizer between uses A Produce washed 0 B Raw meats not stored/prepared near ready-to-eat foods V2fi por3 gntact surfaces clean i< y y+s t.;, C C Food covered properly A Food equipment clean,utensilsclean,equipment interior sclean D Adequate splash guards I 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 K 0 8 Food containers stored off the floor �C rat)'I'I�dt slid btild'w�ter underpr''essulre,tp[ovrded as,re uired.r NsA .2 0 &8 i iiandwashing accessories pi ovided A ,1 9 dliin of food minimized}, ti C aNl.. INIA 2 r h a A Soap I paper towels 1 drying device available ki- A No unnecessary handling RTE andlorcooked foods with bare hands B Dispenser(s)working: ❑Soap ❑Paper 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 food/ice 0 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: 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 B illness are you required to report to the local health department? Roasts Other Describe re-heating procedures: Is there a written illn s policy that requires the food worker to report specific illness conditions Are temperatures recorded/Jogged for cold holding foods! uipment? Y N and diseases to th FO? Y N *Do you have a paid sick leave policy? Y N Are foods cooked in advance and cooled? Y N Are leftovers saved? Y IN Is there a langu ge barrier between inspector&QFO? Y N Iflf ves indicate language spoken List products cooled: by QFOIDA: *Can the QFO/DA read the inspection report? Y N Describe waling methods: Indicate who answered the above questions: Name(print): Indicate the title of above perso I that apply]:QFO DA Mgr Cook Owner FW Is cooling monitored for time&temp? Y N Is a monitoring of cooling recorded? Y N .Obtain signature of th ho r 1ved t FO responsibilities information at the time of the Is there a produce washing policy? Y N escribe what is washed and inspection where: Note: This report is a two page form(total of 62 debitable items) Page i of 2 0T'ATF_OF CONNE TICUfi dEt� E T Q PUBLIC HEALTH 410 CARITOL AVENUE MS#t1)0P-HARTFORD,CT 06134' OCUSED FOOD SERVICE,1&• P,kCTION",REPORT,- , , a LOfiCQL HEQLTH QEPTs c► <z ADDRESSICIT�' '" f v . Establishment; 7 4ShF/ _ Date 6U'Inspection: Address % : L i . Tzvrl s�am4 Owner or:0 erator Nd GtI:; ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPLY]' 6 Foods not re-served. A 4 31 Sewage disposal approved. 4 -Unwrapped foods not re-served ' -Potentially hazardous foods not re-served -Operating as required No cross connections,back siphonage,backflow II Toxic chemicals. 4 Propertype/installation/backflow prevention device/air ga fp_or: -Stored properly,labeled properly,used properly -Food equipment -Hose connections -Dish machines -Sanitizes 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 Eroper drain for: 29 Water source adequate,safe. 4 -Food equipment -Dish machines -Ice machines -Well Iwell 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] a� So lcesoffood:Original container,properly labeled 40 Garbage/rubbish storagearealrooms,enclosures-properly constructed,clean tentially hazardous food properly thawed 41 Garbageirubbish disposed of in an approved manner,at approved frequency tff Food dispensing utensils properly stored 42 vermin Control: No insectstrodents present P 2, 14 Food worker:Clean outer clothes,effective hair restraints 1 ' 3 Outer openings protected against entrance ofinsects/rodents Floors: Floor covering installed,constructed as required,good repair,clean 1 16 F od-oontactsurfacesdesigned,constructed, maintained,installed, -2 ,` 5 Floors graded,drained as required ted 6 Floor,walljuncture covered 17ifood-contact surfaces designed,constructed,maintained, 7 Mats removable,good repair,clean installed,located 1 8 Exterior walking,driving surfaces,good repair,clean 18 Single service articles,storage,dispensing ;2 19 No reuse of single service article 9 •W Ils,ceilings attached,equipment properly constructed,good pair,clean.Wall&ceiling surfaces as required 3 20 Dishwashing facilities approved design,adequately constructed, 2 maintained installed located 50 Dustless cleaning methods used,cleaning equipment property stored Equipment&Utensils_Cleanliness 51 Adequate lighting provided as required 1 Preflushed,scraped,soaked and racked 52 Room free of steam,smoke odors 22 Washwaterclean,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,facilitiesclean 1 27 Nonfood-contact surfaces of utensils&equipment clean 1` 55 Establishment and premisesfree of litter,no insectlrodentharborage, l 28 Equipment/utensils,stosage,handling 1> no unnecessary articles 32 Proper disposal of wastewater la 56 Complete separationfrom living/sleeping quarters and laundry lr I v 33 Plumbing location,installation,maintenance 1'' 57 Clean/soiled linens stored properly 58 No live birds,turtles,or other animals(except guide dogs) 36 Toiletroomsenclosedwithself-closing door 1„ i 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at 37 Proper toilet Wures provided,good repair,clean entrance(s),smoking area indicated by sign(s) 39 Approved garbage/rubbish containers,adequate number,covered, 1� rodent proof,clean CLoutine Inspection ©Reinspection ❑ Preoperational Inspection TOR: PERSON IN CHARGE: Other Inspection: Demerit Score: •Include demerits from page 1 U_ 4 3 2c� 1 Total Rating signature signature print name print name �� ?C-6 _1 / DATE CORRECTIONS DUE: phone number title �--i� Page 2 of 2 plus continuation pages Focused Inspectlan I12602 Page Of ,aw 9" INSPECTION REPORT STATE OF CONNECTICUT IfIlef FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DAlt OF INSP CTION INSPECTION FORM# REMARKS -14 A deg,�! oe 77 l - INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager,,—