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Home My WebLink About2017-3-27 - 1750-2 Ellington Road - Email Correspondence 10,0 seq O-P S-aum ?d&U&Ot 1540 SULLIVAN AVENUE • SOUTH WINDSOR, CT 06074 C tOSOR•co TELEPHONE (860) 644-2511 March 27,2017 Daniel Bell,Owner 1750 Ellington Road,Bld.#2 South Windsor,CT 06074 Subject: Plan Review Application Danny's Little Taste of Texas, 1750 Ellington Road, South Windsor Dear Mr. Bell: On March 22,2017,this department received a plan review application and food service plan for the above referenced establishment. Upon preliminary review of application and plan,and following the walk through performed on March 24, 2017, the following items shall be addressed before a preoperational inspection and permit to operate will be approved: • The Town of South Windsor Building and Fire Marshal's offices will need to sign off on their portion of the nermittine process before a food permit for your restaurant can he issued. It was noted that you have constructed new areas and moved equipment in the building that may require additional permits. • Dumpster :area. It was noted during the walk through that the dumpsters are on not on a concrete slab. The dumpsters are required to be on a concrete slab or on a rack 12inches above the ground (CTPHC 19-13- 1342(l). • Garbage containers. In the Point of Sale (POS) area there is a trash area. It was noted that there is no container inside,just a garbage bag attached to the frame. You shall provide a container that does not leak and does not absorb liquids. (CT PHC 19-13-1342(1)). Please be sure to provide a covered receptacle for the women's restroom(CT PHC 19-13-1342(f)). • Drying facilities. You indicated on your plan that a stainless-steel table will be provided to air dry your multiuse utensils and hotel pans. In your kitchen,you are required to have a system that allows for air drying before storage, or be able to store them in a self-draining position on suitable located hooks or racks constructed of corrosion resistant material. You cannot nest wet utensils or equipment. (CT PHC 19-13- B42(k)). • Cook line. There were no tables or prep areas to place or portion food items indicated on your plan or during the walk through. You stated that food would be heated on/in the stove/oven and then portioned into hotel plans on rolling carts. However, according to your menu you will need an appropriate prep area to shred cooked meats, prepare baked potatoes (washing and wrapping if needed), chili, portion toppings, etc. You need to have a designated prep area for your kitchen in order to reduce cross contamination and match the amount of prep according to your menu. • Ice Maker/Dump sink. You cannot use that sink to prep foods, since the ice maker drain is going into that sink. Please indicate how items that require pre-washing(potatoes for baking,etc.)will be washed. • Page 2 March 27, 2017 • Fryolator. You indicated on the plan and during the walk through that you will be installing a fryolator in the kitchen. Your menu does not reflect any fried items. Should you install the fyolator in the future please contact our department to ensure compliance with the CT Public Health code and send an updated menu. • Cooline of meatsIyremade items. We discussed proper methods of cooling your meats and other menu items. There are only three ways to properly cool and you indicated that you place the cooked meats whole and intact directly on ice in buckets. Please review the cooling worksheets 1 gave you to ensure that proper cooling takes place. Breaking down the product, in an ice bath (product not directly in ice but in shallow pan nested in ice),or in shallow pans in the walk-in coolers. Upon research, I found some pit masters break down the meats(after the 140-degree mark)and put them in steamers/cambros. • Expo line flow. Flow for food going into expo area on rolling carts is awkward and will pass through the patron waiting line, or could potentially be passed over the point of sale area. The large rolling cart you showed me may not fit into the small expo area hallway and it is not indicated on the plan how wide the door and hall is. Please re-submit your floor.plan with the appropriate measurements. The food will need to be covered as it is going through those areas in order to prohibit cross contamination or food tampering. • Mop water/chemical storage. Your written plan did not include how mop water will be disposed. Such water can be disposed of in toilets, floor drains, or slop sinks. There is no area defined for toxic chemical storage on your plan. Please indicate where those areas will be. • Sanitizer. Please indicate the type of sanitizer you will be using for your dishwasher, food contact surfaces, etc. This is not indicated on the plan and at the time of the walk through this was not installed. • Screen door,cook line. It was noted during the walk through that the screen door does not close all the way (leaving a large gap)and did not fit into the door frame. Please repair the door so that it is self-closing, fits in the frame,and prohibits the entrance of insects and rodents.(CT PHC 19-131342(d)) • Employee belongings. You are required to provide for the orderly storage of employees' clothing/personal belongings outside of food-prep, serving areas, utensil washing and storage areas (except if it's completely packaged food). (19-13-1342(q)(2)). Please indicate an area on your revised plan. '"Please resubmit your floor plan with a drawing to scale on graph paper or equivalent with the appropriate measurements and changes. Please submit in wri ink any other items that need to be addressed per the CT Public Health Code.****** Please do not hesitate to contact me at 860-337-6172, if you have questions or require any additional information. Sincerely, 4111W Diane L.Collelo,REHS/RS Environmental Health Specialist