The URL can be used to link to this page

Home My WebLink AboutFood Service Establishment Inspection 10 (13) Establishment: 0,04k 's fS inspection Date: Time: Roins Elnsp Address/City: /vo /2)&_O—LrL, ,C�� 7� Health Dept:_Y00 Class: 1 2 4 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 NIO l NIA DNC . KEY: C[complies] NIO]not observed] NIA[not applicable] 6fl" Qualifiedoo (piretor k••; 3 DNC[does not comply] 0[other] RTE[ready-to-eat] ]' ,� � 12 .Personnel with infeot[o -restricted C g�].p A � ti t�natedjAlternate r *.: 2 :. �... , rltten documentation ofi tramin ro m ol Food workers have no exposed infected lesions 1 burns 9P 9 * Personnel with infection restricted Alp`roved source;wholesome,nonadu'(terafed C N!Q WK. 4. A _ .. . C Communicable disease of worker reported to local health director .... A Approved shellfish,finfish,meat&poultry USDA approved Handwashm ifacillbes "rood hands washed clean C' 13': B Food cans in good condition(not dented,rusty,bloated,leaking) 9_. R ; ,. hU " 4 A Handwash facilities in all food p pldispensing& arewash areas C Wholesomelnonadulteratedfoods!safe B Hanitw 'facilities in or i ediately adjac t to toilet rooms D Commercial products(no home grown/canned food} C Hand ash ellities ac es co nient to use E Potentially hazardous foods received at propertemperature D Per nn .n d,2±I P per handwash procedure 0 Han Ing it appro a e ote tially hazardous}foodimeets telfiperaturerrequirements; !!0 NI 4 storage;preparation,display11 nrr leell non Narisport�aUon� � r '.... " od+hygienic pracErces C NIO N! 2 .. .k.. A Hot holding greater than or equal to 140 F. (whole beerrporkmasts iaao F) A ❑ No eating ❑ No smoking while working B Cold holding less than or equal to W F. B Wounds covered adequately C Proper cooling C Pro a ink used for handwashing D Proper re-heating S 'nitization rinse(ho:E wa e1 cl e dap C NI0 E Proper internal cooking 1 consumer advisory posted ,. _ .. A p roved sanitizeravailableladequateooncentrationofsanitizer " ...x. ' Food-contact surfaces and utensils used for potentially 4 "dequate facilities:to'main4ain products .; C ,N10 w. P Y ` Cerrie°rare therrrtometers provlce ,; " ? ; . hazardous food sanitized at least eVery4 hours :'' ::.._ �.,:.:.. .»..+§ -: •¢rip ':. €'A.:.v.a» v.. A Food thermometer ava liable and accurate C Adequate �shwashersanitizer Ofinal rinse temp D Proper sanitizin procedure .B Proper food thermometer for product . E Sanitizing between raw animal origin&ready-to-eat food C Thermometers appropriately placed in cooler units 0 a:: ICI .WIPIngk6G S t' food proteecl�di�ri(ritiorage;pre a att n ; 'C' N10 NI'e p �.-ant:t 9114ii}:F§v 4 3 % * < A Cloths and/or in goad repair and clean �dIS lay,service and transpor',atAhW, ! ClAel tp. " z io B Wiping cloths kept in sanitizer between uses A Produce washed B Raw meats not stored/prepared near read -to-eat foods Y * +^ Y qo t i0" Km fadestiflean w :t a - Pox C Food covered properly . -- .�..�: .v Food equipment clean,utensils clean,equipment interiors dean 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 & p S Food containers stored off the-floor v3b:z' 't:tsid°teeter Under prassure,:proaldedjas retjuir�d � N%�N1§ x s. ::.g.,i 3F.+y�y�+"U 'f,•'ds h.m:7G,[sv::.. .,,._y.,._u:.} ..>sGri Y':�k.: Q Ha nd washm(�accessones"'rov{c��Q(I' ' " r r N taN 7wM ,. .J 4^ 1- g p.... i-.J'^i" .; i{alinf�.pf, ooc(rr�irili ized; :r: M <�.trr pw �. C iN�C W* :2.. n_,.. . ._.. A No unnecessary handling RTE andlorcookedfoods with barehands oap 1 paper towels!drying device available B Dispenser(s),working: ❑Soap ❑Papertowel B Minimize food handling,other than ready-to-eat,with bare hands C Handwash sink(s)clean 1 waste receptacle at handwash sink C Adequateutensil(s)for dispensingfoodfice 0 0 6 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[potent'aliy hazardous food],FB ifoodborne] PHFs are hot held at: OF. PHFs are cold held at: GF. 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 illness are you required to report to the local health department? Roasts Other Describe re-heating procedures: Is there a written illne policy that requires the food worker to report specific illness conditions Are temperatures recordedliogged for cold holding foods/equipment?r 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 cooled? Y N *Are leftovers ved? Y N 6 Is there a Iangu a barrier between inspector&QFO? Y N If yes indicate language spoken List products cooled: by QFO/DA: *Can the QFOIDA read the inspection report? Y N Describe cooling.methods: Indicate who answered the a uestions:Nam (pri t): Indicate the title of ab�p'ersho II that ap DA Mgr Cook Owner FW Is cooling monitored for time&temp? Y N IS the'monitoring f cooling recorded? Y N .Obtain signature "ved he re nsibilities rmation at the time of the Is there a produce washing policy? Y N *Describe wh is washed and inspection: where: Nate: This report i a two pa a form(total of 62 debitable items) Page 1 of 2 I n appt' tton ; � � at �of�ln �Ow er oSCfperatot. ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPLY] 6 Foods not re-served. �4 31 Sewage disposal approved. -Unwrapped foods not re-served -Operating as required -Potentially hazardous foods not re-served 11 Toxic chemicals. 34 No cross connections,back siphonage,backflow ' ��' -Storedproperly,labeledproperly,usedproperlyProper t e ins all ckffow prevention device/ for: -San itizer concentration notto exceed maximum permitted ; -Food equipment -Hose connections -Dish machines i -Soda system carbonator -Beverage dispensers -Toilet tanks -No unnecessary toxics on the premises , -Pesticideslrodenticides properly dispensed -Chemical dispensers -Ice machines ; } Proper drain for: 29 Water source adequate,safe. $. -Food equipment -Dish machines -Ice machines -Well/well head protected from contamination 35 Toilet facilities. Adequate,convenient,accessible -Water quality in compliance ' designed,properly installed5a -Monitoring in compliance OTHER ITEMS KEY: DNC [DOES NOT COMPLY] 2 Sources of food: Original container,properly labeled ffi 0 Garbage/rubbish storage ar4rooms,enclosures-properly constructed,clean 5 Potentially hazardous food properly thawed 4 bagelrubbish disposed of in an approved manner,at approved frequent _ 10 Food dispensing utensils properly stored E 42 Ver in Control: No insects/rodents present 14 Food worker:Clean outer clothes,effective hair restraints 43 0uter openings protected against entrance of insectslrodents NPI o ors: Floor covering installed,constructed as required,good r air, can 16 Food-oontact surfaces designed,constructed,maintained,installed, � t 5 Floors graded,drained as required ` ted � 6 Flcor,walljuncturecovered 1 onfood contactsurfaces designed,constructed,maintained, 1 4 7 Mats removable,good repair,clean installed,located l L k Single service articles,storage,dispensing 8 Exterior walking,driving surfaces,good repair,clean 1 18 �L� 19 No reuse of single service article 49 Walls,ceilings attached,equipment properly constructed,good 1= clean.Wall&ceiling surfpces as required E 20 Dishwashing facilities approved design,adequately constructed, '�1.1 maintained installed located = 50 i7 less cleaning methods used,cleaning equipment property stored 1 Equipment&Utensils! Cleanliness 51 Adequate lighting provided as required 21 Preflushed,scraped,soaked and racked 52 Room free of steam,smoke odors 221 Wash water clean,proper temperature 53 Rooms&equipment hoods,ducts,vented as required I 23 Accurate thermometers provided,dish basket,if used i t d 54 Rooms adequate,clean,adequate lockers provided,facilities clean 27 Nonfood-contact surfaces of utensils&equipment clean 28 Equipmentlutensils,storoge,handling 55 Establishment and premises free of litter,noinsectlrodentharborage, s i no unnecessary articlesWTI � er disposal of waste water ��'¢ 561 Complete separation from livingisleeping quarters and laundry Clean/soiled linens stored properly 33 Plumbing location,installation,maintenance 57 Clean �___ 58 No live birds,turtles,or other animals(except guide dogs) 573 36 Toilet rooms enclosed with self-closing door a 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at 37 Propertoiletfixturesprovfded,good repair,clean � entrance(s),smoking area indicated by signs) . 39 Approved garbage/rubbish containers,adequate number,covered, (1- ' rodent proof,clean outine Inspection ❑Reinspection ❑ Preoperational Inspection Other Inspection: N Demerit Score: •Incllude demerits from page 1 4 3 2 1 Total Rating signature n u p' t name print e� �`� DATE CORRECTIONS DUE: ' C/Z phone number title Page 2 of 2 plus continuation pages Focused Inspection 112002 Page Of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF IN PEC ION ,eO'-S ;r--*�ek2� L7-11- VZA1Z>-S&VL— �/—/IX, 44/-, INSPECTION REMARKS FORM# L� Ej—,17 Lam_ 43 i' f --- G INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager 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# An- r �� o ILe�21 -)A _ZZIL� 4. y 4 INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st- White-Health Department 2nd-Yellow- Owner/Manager Page of 3 oief INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION INSPECTION REMARKS FORM# 44) 4 ° INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1 st-White-Health Department 2nd-Yellow-Owner/Manager