HomeMy WebLinkAbout2017-2-23 - 200 Deming Street - Food Inspection Report STATE OF CONNECTICUT - FOCUSED FOOD SERVICE INSPECTION REPORT - DEPARTMENT OF PUBLIC HEALTH
Establishment: Inspection Date: 23-Feb-2017 Time: 10:12 am Routine Inspection
Address/City: 0200 DEMING STREET,SOUTH WINDSOR Health Dept: South Windsor Class: 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 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 2-DNC
03b. Cold holding less than or equal to 45F C clean
03c. Proper cooling of food C 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 C
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 2-DNC 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 C 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 C
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#:276 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: South Windsor
Establishment: Inspection Date: 23-Feb-2017
Address: 0200 DEMING STREET Owner or Operator: Bryan Carkey
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 1-DNC
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 1-DNC
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 1-DNC
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 1-DNC
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 '4' '3' '2' '1' Total Rating
installed,located 0 0 3 5 11 89
17. Nonfood-contact surfaces designed,constructed,maintained, C Date Corrections Due: 23-May-2017
installed,located Person in Charge: Bryan Carkey
I& Single service articles,storage,dispensing 2-DNC Name,Title,
QFO
19. No reuse of single service article C Signature
20. Dishwashing facilities approved design,adequately C
constructed,maintained,installed,located 7 /�
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 1-DNC
32. Proper disposal of waste water C !Ifs,(
33. Plumbing location,installation,maintenance C
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#:276 Note:This report is a two page form(total of 62 debitable items) Page 2 of 3
RAN Tull
_ T
INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH
CONTINUATION SHEET
Name of Establishment Town Date of Inspection
SOUTH WINDSOR 23-Feb-2017
INSPECTION REMARKS
FORM#
01b. Organized, FIFO
02. All containers marked
03a. Only oatmeal, prep at time of service no hot holding
03b. WIC cream 41deg,RIR's on cookline raw fish 37deg,sliced tomato 38deg, hashbrown potatoes 38deg.Server alley
dressing RIR cottage cheese 38deg,milk rir milk 37deg.
03c. Cooling logs given at time of inspection. Brian states that cooling is monitored but not written. Suggested using written
cooling logs in case of FBI event
04b. Digital comark thermo on cook line
07b. Cracked or broken shell eggs located in establishment
Pasteurized shell eggs and raw shell eggs stored in same hotel pan in cookline rir. Eggs broken in same container.
Pasteurized and Raw should be separated to avoid serving of undercooked raw egg product to compromised population
10. Old serving items stored in basket in back where drying racks are on floor. To be disposed of since not used and/or
broken
13d. Excellent!
18. Plastic spoons,forks,knives,take-out containers stored food-contact ends up
Spoons stored jumbled in glass at server alley near juice machine
24a. 3 bay 200 ppm quat,spray quat
24c. Hi temp DW plate temp 160
26a. Interior of reach-in refrigerator unclean
On cook line, Delfield containing plated items has crumb debris buildup on bottom inside of unit
28. Soup spoons stored handle down
At server alley
49. Unclean attached ventilation hood
Dust buildup on vents, needs cleaning
50. Storage of cleaning equipment in kitchen
No active cleaning taking place,food service at time of inspection. Brooms and dustpans stored near hs at prep table
54. Employee belongings not stored separate from foodservice areas
Employee belongings stored on server line with shelves containing warming lids,under service table. Employee Lunch
bag stored under prep table containing coffee thermoses;
57. Soiled linens,towels,sponges scattered throughout kitchen
dirty wipe cloths on cook line
Cooling log and permit application given at time of inspection. Permit application due March 10,2017
Inspection#:276 Note:This report is a two page form(total of 62 debitable items) Page 3 of 3