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Home My WebLink About2017-1-3 - 100 Arnold Way - Inspection / t STATE OFCONNECTICUT • FOCUSED FOOD SERVICE INSPECTION EP R-i' • DEPARTMENT OF PUB D4 Establishment:--r-i.#ye7//y maw Al/77j spection Date: _L �� Time:� ,' I ROinsp "REinsp Address/City: o Ll.J Health Dept: C4L tq 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 JDNC I KEY: C[complies] N/O[not observed] NIA[not applicable] 60 Qualified Food Operator 3 DNC[does not comply] 0[other] RTE[ready-to-eat] 12 Personnel with infection restricted 61 Designated Alternate k 2 C NIO WA 4 q Food workers have no exposed infected lesions/burns 62 Written documentation of training program Ii 2 B Personnel with infection restricted 1 Approved source,wholesome,nonadulterated C NIO NIA 4 C Communicable disease of worker reported to local health director v A Approved shellfish,finfish,meat&poultry USDA approved 13 Handwashing facilities provided, hands washed,clean C N/0 WA 4 B Food cans in good condition(not dented,rusty,bloated,leaking) A Handwash facilities in all food prep/dispensing&warewash areas C Wholesomelnonadulterated foods/safe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grown/canned food) C Handwash facilities accessible/convenient to use E Potentially hazardous foods received at proper temperature D Personnel hands washed,clean/Proper handwash procedure 0 E Handwashing at appropriate times 3 Potentially hazardous food meets temperature requirements C WO WA 4 0 during storage,preparation,display,service and transportation 15 Good hygienic practices C WO WA 2 A Hot holding greater than or equal to 1400F. (whale beef/pork roasts 1300 F.) A El No eating ❑ No smoking while working B Cold holding less than or equal to 45 F. a. B Wounds covered adequately C Proper cooling �,. C Proper sink used for handwashing D Proper re-heating A 0 E Proper internal cooking/consumer advisory posted 1' 24 Sanitization rinse (hot water-chemical) C WO WA 2 0 A Approved sanitizeravailableladequate concentration of sanitizer t 4 Adequate facilities to maintain product C WO WA 2 B Food-contact surfaces and utensils used for potentially temperature,thermometers provided hazardous food sanitized at least every 4 hours A Food thermometer available and accurate C Adequate ❑dishwashersanitizer ❑final rinse temp B Proper food thermometer for product � D Proper sanitizing procedure ' C Thermometers appropriately placed in cooler units E Sanitizing between raw animal origin&ready-to-eat food 0 0 25 Clean wiping cloths C WO WA 1 7 Food protected during storage, preparation, C NIO N/A 2 q Cloths and/orsponges in ood repair and clean display, service and transportationg p B Wiping cloths kept in sanitizer between uses A Produce washed V � O B Raw meats not stored/prepared near ready-to-eat foods V 26 Food-contact surfaces clean C NIO WA 2 C Food covered properly A Food equipment clean,utensils clean,equipment interiors clean D Adequate splash guards/sneeze guard [3 Ingle use gloves changed when soled � 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 Hot and cold water under pressure,provided as require 0 WA 2 0 38 Handwashing accessories provided WO WA 1 9 Handling of food minimized C N/0 NIA 2 q Soap I paper towels I drying device available A No unnecessary handling RTE and/or cooked 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 sinks)clean I waste receptacle at handwash sink C Adequate utensils)for dispensing food/ice 0 0 •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable and does not affect your score. KEY: OFO[qualifi.d fir oa i] UA[de_3nated alterna(e],PHF[[�o[enhally hazardous food], FB ifoodborne) s are t Id at OF. PHFs are cold hold at Describe illness conditions when you would exclude a food worker from wor ing: Are internal cooking temperatures taken? Y N *To what temperature do you-cook: Poultry Ground Beef_ Pork What diseases related to FB III are you required to report to the local health department? Roasts Other Describe re-heating procedures: Is there a written Illness po that requires the food worker to report specific illness conditions Are temperatures recorded/logged for cold holding foods/4 Ipment? Y N and diseases to the OFO Y N *Do you have a paid sick leave policy? Y N advance and coo re leftovers saved Y N Is Urere a languageb or between inspector&CFO? Y N ILM indicate language spoken List products cooled: by QFO/DA: *Can the QFOIDA read the inspection report? Y N Describe cooling methods: Indicate who a Bred the above quesh s: Name(print): Indicate the of above perso c II that apply):QFO DA Mgr Cook Owner FIN Is cooling monitored for time&temp? Y N I the monitoring of cooling recorded? Y N .Obtain signal t the P. wed the QFO res information at the time of the rw7here: a produce washing policy? Y N ♦Descrlbe what s wash andinspeclron Pole: This report is a Vo 6ge form (total of 62 debitable items) Page 1 of 2 STATE OF CONNECTICUT-DEPARTMENT OF PUBLIC HEALTH-410 CAPITOL AVENUE-MS#51FDP-HARTFORD,CT 06134 F0('t1SED FOOD SF-R%UT INSPECTION REPORT LOCAL HEALTH DEPT: ADDRESSICITY: i:__ Establishment: TiKa T YA1 9b v el g-'Z>S A/�>-Z>L ef Date of Inspection: Address: 160 Z D X- Owner or Operator: �y ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPLY] c 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 74 No cross connections,back siphonage,backflow 11 Toxic chemicals. 4 4 Proper type/installation/backflow prevention device!airgap.fo.r: -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 -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 Toilet facilities. Adequate,convenient,accessible, 4 -Water quality in compliance -Monitoring in compliance designed,properly installed OTHER ITEMS KEY: DNC [DOES NOT COMPLY] z 2 1 Sources of food: Original container,properly labeled 1 0 Garbage/rubbish storagearealrooms,enclosures-properly constructed,clean 1 5 Potentially hazardous food properly thawed 2 1 Garbage/rubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils properly stored 1 2 Vermin Control: No insects/rodents present 2 14 Food worker:Clean outer clothes,effective hair restraints 1 3 Outeropenings protected against entrance of insects/rodents 1 4 Floors: Floor covering installed,constructed as required,good repair,clean 1 16 Food-contact surfaces 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 47 Mats removable,good repair,clean ' stalled,located 1 8 Exterior walking,driving surfaces,good repair,clean / gle service articles,storage,dispensing 2 1'9 No reuse of single service article 9 Walls,ceilings attached,equipment properly constructed,good 1 repair,clean.Wall&ceiling surfaces as required 20 Dishwashing facilities approved design,adequately constructed, 2 1 maintained.installed.located 50 Dustless cleaning methods used,cleaning equipment properly stored Equipment&Uteosilsm Cleanliness 1 51 Adequate lighting provided as required 1 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 27 Nonfood-contact surfaces of utensils&equipment clean 1 55 Establishment and premises free of litter,no insectlrodent harborage, 1 28 Equipmentlutensils,storage,handling 1 no unnecessary articles 32 Proper disposal of waste water 1 56 Complete separation from living/sleeping quarters and laundry 1 33 Plumbing location,installation,maintenance 1 57 Clean/soiled linens stored properly 1 58 No live birds,turtles,or other 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 3 37 Proper toilet fixtures provided,good repair,clean entrance(s),smoking area indicated by sign(s) 39 Approved garbage/rubbish containers,adequate number,covered, 1 rodent proof,clean Oftutine Inspection ❑Reinspection ❑ Preoperational Inspection 'btIN CT OR: PERSON I GE: her Inspection: Demerit Score: *Include demerits from page 1 4 3 2 1 Total Rating signature signatu I L )LLB'O 4 rint name print name ;t'L--- g-r DATE CORRECTIONS E: G z_ phone number i e 5c-�-^ '�5 Page 2 of 2 plus continuation pages Focused Inspection 1/2002 Page / of INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF SPEC"IONi� l 3� INSPECTION MARKS FORM# / Z-11 / l �`' 4, v v D or U&t442 3 - D Iq YrLz / �A �h `x /lalld 0:V4 JA INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: Ist-White-Health Department 2nd-Yellow-Owner/Ma/alter