HomeMy WebLinkAbout2017-1-31 - 150 Nevers Road - Food Inspection STATE OF CONNECTICUT&FOCUSED FOOD SERVICE INSPECTION REPORT - DEPARTMENT OF PUBLIC HEALTH
Establishment: SOUTH WINDSOR DEPARTMENT OF HUMAN SERVIC Inspection Date: 31-Jan-2017 Time: 10:31 am Routine Inspection
Address/City: 0150 NEVERS ROAD,SOUTH WINDSOR Health Dept: South Windsor Class: 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 KEY:C[compliant] N/O[not observed] N/A[not applicable]
DNC[does not comply] O[other] RTE[ready-to-eat]
01.Approved source,wholesome,nonadulterated 24c. Adequate dishwasher sanitizer/final rinse temp C
01a. Approved shellfish,finfish,meat and poultry USDA approved C 24d. Proper sanitizing procedure C
01 b. Food cans in good condition(not dented,rusty,bloated, C 24e. Sanitizing between raw animal origin and ready-to-eat food C
leaking)
01c. Wholesome,nonadulterated foods,safe C 24o. Other N/A
01d. Commercial products(no home grown or canned food) C 25.Clean Wiping Cloths
01e. Potentially hazardous foods received at proper temperature N/O 25a. Cloths and/or sponges in good repair and clean C
010. Other N/A 25b. JWiping cloths kept in sanitizer between uses C
25o. Other N/A
03.Hazardous Food Meets Temperature Requirements
03a. Hot holding greater than or equal to 140F(whole beef or pork C 26.Food-contact Surfaces Clean
roasts 130F) 26a. Food equipment clean,utensils clean,equipment interiors C
03b. Cold holding less than or equal to 45F C clean
03c. Proper cooling of food N/A 26b. Single use gloves changed when soiled C
26c. Food-contact surfaces clean C
03d. Proper re-heating of food C
260. Other N/A
03e. Proper internal cooking and consumer advisory posted N/A
30. Hot and cold water under pressure,provided as required C
030. Other N/A
38.Handwashing Accessories Provided
04.Maintain Product Temp,Thermometers Provided 38a. Soap/paper towels/drying device available C
04a. Food thermometer available and accurate C
38b. Dispenser(s)working-soap/paper towels C
04b. Proper food thermometer for product C
38c. Handwash sink(s)clean/waste receptacle at handwash sink. C
04c. Thermometers appropriately placed in cooler units C
380. Other N/A
04o. Other N/A
07.Food Protection 60. Qualified Food Operator C
07a. Produce washed C 61. Designated Alternate C
07b. Raw meats not stored/prepared near ready-to-eat foods C 62• Written documentation of training program C
07c. Food covered properly C The following information is not debitable and does not affect your score.
07d. Adequate splash guards/sneeze guard C KEY:QFO[qualified food operator],DA[designated alternate],
PHF[potentially hazardous food],FB[foodborne]
07e. No unauthorized personnel C
PHFs are hot held at:(Deg.F)
07f. No pooling of eggs not cooked immediately N/A PHFs are cold held at:(Deg.F)
070. Other N/A Are internal cooking temperatures taken?
09.Handling of Food Minimize To what temperature do you cook poultry(Deg.F)?
09a. No unnecessary handling RTE and/or cooked foods with bare C To what temperature do you cook ground beef(Deg.F)?
hands To what temperature do you cook pork(Deg.F)?
09b. Minimize food handling,other than ready-to-eat,with bare C
hands To what temperature do you cook roasts(Deg.F)?
09c. Adequate utensil(s)for dispensing food/ice C To what temperature do you cook OTHER(Deg.F)?
090. Other N/A Describe re-heating procedures:
Are temperatures recorded/logged for cold holding foods/equipment?
12.Personnel With Infection Restricted Are foods cooked in advance and cooled?
12a. Food workers have no exposed infected lesions/burns N/A
Are leftovers saved?
12b. Personnel with infection restricted N/A
List products cooled:
12c. Communicable disease of worker reported to local health N/A Describe cooling methods:
director
13.Handwashing Facilities,Hands Washed,Clea Is cooling monitored for time and temp?
13a. Handwash facilities in all food prep/dispensing and warewash C Is the monitoring of cooling recorded?
areas Is there a produce washing policy?
13b. Handwash facilities in or immediately adjacent to toilet rooms C Describe what is washed and where:
13c. Handwash facilities accessible/convenient to use C Describe illness conditions when you would exclude a food worker from
13d. Personnel hands washed,clean/Proper handwash procedure C working:
What diseases related to foodborne illness are you required to report to the
13e. Handwashing at appropriate times C
local health department?
130. Other N/A Is there a written illness policy that requires the food worker to report specific
15.Good Hygienic Practices illness conditions and diseases to the QFO?
15a. No eating/No smoking while working C Do you have a paid sick leave policy?
15b. Wounds covered adequately C Is there a language barrier between inspector and QFO?
15c. Proper sink used for handwashing C IF YES,indicate language spoken by QFO/DA:
150. Other N/A Can the QFO/DA read the inspection report?
Indicate who answered the above questions(Name):
24.Sanitization Rinse(hot water-chemical) Obtain signature of person who received the QFO responsibilities information
24a. Approved sanitizer available/adequate concentration of C at the time of the inspection:Signature on Page 2
sanitizer Indicate the title of the above person:(QFO,DA,Mgr,Cook,Owner,FW-
24b. Food-contact surfaces and utensils used for potentially C type all that apply)
hazardous food sanitized at least every 4 hours : I
Inspection#:264 Note:This report is a two page form(total of 62 debitable items) Page 1 of 3
STATE OF CONNECTICUT-DEPARTMENT OF PUBLIC HEALTH-410 CAPITOL AVENUE-MS#51 FDP-HARTFORD,CT 06134
FOCUSED FOOD SERVICE INSPECTION REPORT
Local Health Dept: South Windsor Address/City: 1530 Sullivan Avenue
Establishment: SOUTH WINDSOR DEPARTMENT OF HUMAN SERVICES Inspection Date: 31-Jan-2017
Address: 0150 NEVERS ROAD Owner or Operator: Town of South Windsor
ADDITIONAL FOUR POINT ITEMS OTHER ITEMS
KEY:DNC[DOES NOT COMPLY] KEY:DNC[DOES NOT COMPLY]
06.Foods Not Re-served 44. Floors:Floor covering installed,constructed as required,good C
-Unwrapped foods not re-served C repair,clean
-Potentially hazardous foods not re-served 45. Floors graded,drained as required C
11.Toxic Chemicals 46. Floor,wall juncture covered C
-Toxic chemicals stored properly,labeled properly,used properly C
Sanitizer concentration not to exceed maximum permitted 47. Mats removable,good repair,clean C
No unnecessary toxics on the premises 48. Exterior walking,driving surfaces,good repair,clean C
Pesticides/rodenticides properly dispensed
29.Water Source Adequate,Safe 49. Walls,ceilings attached,equipment properly constructed,good C
repair,clean.Wall and ceiling surfaces as required
-Well/Well head protected from contamination C
Water quality in compliance 50. Dustless cleaning methods used,cleaning equipment properly C
Monitoring in compliance stored
31.Sewage Disposal Approved 51. Adequate lighting provided as required C
-Sewage disposal operating as required C 52. Room free of steam,smoke odors C
34.No cross connections,back siphonage,backflow
53. Rooms and equipment hoods,ducts,vented as required C
Proper type/installation/backflow prevention device/air gap for: C
food equipment,soda system carbonator,chemical dispensers,hose 54. Rooms adequate,clean,adequate lockers provided,facilities C
connections,beverage dispensers,ice and dish machines,toilet tanks clean
Proper drain for:food equipment,dish and ice machines 55. Establishment and premises free of litter,no insect/rodent C
35.Toilet Facilities harborage,no unnecessary articles
-Toilet facilities adequate,convenient,accessible,designed, C 56. Complete separation from living/sleeping quarters and laundry C
properly installed
57. Clean/soiled linens stored properly C
OTHERITEMS
58. No live birds,turtles,or other animals(except guide dogs) C
KEY:DNC[DOES NOT COMPLY] 59. Seats 75 or more:Nonsmoking area provided,sign(s)posted C
02. Sources of food-original container,properly labeled C at entrance(s),smoking area indicated by sign(s)
05. Potentially hazardous food properly thawed C Routine Inspection
10. Food dispensing utensils properly stored C
14. Food worker:Clean outer clothes,effective hair restraints C DEMERIT SCORE
16. Food-contact surfaces designed,constructed,maintained, C W '3' '2' '1' Total Rating
installed,located 0 0 0 0 0 1 100
17. Nonfood-contact surfaces designed,constructed,maintained, C Date Corrections Due: 31-May-2017
installed,located
Person in Charge: Sharon Bosco/Andrea Bosco
18. Single service articles,storage,dispensing C Name,Title,
QFO or DA
19. No reuse of single service article C Signature
20. Dishwashing facilities approved design,adequately C
constructed,maintained,installed,located
21. Equipment and utensils-preflushed,scraped,soaked and C
racked
22. Equipment and utensils-wash water clean,proper C
temperature Inspector: Diane Collelo[1041]
23. Equipment and utensils-accurate thermometers provided, C Name,Signature,
dish basket,if used Phone Number 8603376182
27. Nonfood-contact surfaces of utensils and equipment clean C
28. Equipment/utensils,storage,handling C
32. Proper disposal of waste water C
33. Plumbing location,installation,maintenance C Y
36. Toilet rooms enclosed with self-closing door C
37. Proper toilet fixtures provided,good repair,clean C
39. Approved garbage/rubbish containers,adequate number, C
covered,rodent proof,clean
40. Garbage/rubbish storage area/rooms,enclosures-properly C
constructed,clean
41. Garbage/rubbish disposed of in an approved manner,at C
approved frequency
42. Vermin Control:No insects/rodents present C
43. Outer openings protected against entrance of insects/rodents C
Inspection#:264 Note:This report is a two page form(total of 62 debitable items) Page 2 of 3
RAN Tvl/T
INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH
CONTINUATION SHEET
Name of Establishment Town Date of Inspection
SOUTH WINDSOR DEPARTMENT OF HUMA SOUTH WINDSOR 31-Jan-2017
INSPECTION
REMARKS
FORM#
03a. Cream of Asparagus soup 156deg
03b. Hobart RIR Tuna Salad 43deg;Victory RIR single door ambient 41 deg
24a. Chlorine in spray bottle 100ppm
24c. 160 on temp rite strip,hot water santizer
62. On wall over HS
No prep or service at time of inspection. There is no ice in cold packs for delivery of items. Opened a pack and milk
temped at 42 deg. Food should have temperature controls while in transit.Will speak with head of dept.to ensure
proper controls
Inspection#:264 Note:This report is a two page form(total of 62 debitable items) Page 3 of 3