The URL can be used to link to this page

Home My WebLink About2017-4-7 - 1750 Ellington Road - Food Inspection Report aftle STATE OFCOV L( IIt L I !s Et)CI. SE:I) FOOD SERVICE INSPECTION REPORT • DEPARTMENT OF PUBLIC HEALTH Establishment. S Li77-Z-9 T,fST if Tgspection Date: Time: ROinsp RE[ns Address/City: / ' �j L[—iv(, Ta,c/ �¢� Health Dept: &&,-ram class: 1 2 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/0 WA IONIC I KEY: C[complies] NIO[not observed] NIA[not applicable] 60 Qualified Food Operator % 3 DNC[does not comply] 0[other] RTE[ready-to-eat] 61 Designated Alternate 2 12 Personnel with infection restricted C NJO N/A 4 62 Written documentation of training program 2 A Food workers have no exposed infected lesions/burns B Personnel with infection restricted t✓ 1 Approved source,wholesome,nonadulterated C N/0 N/A 4 C Communicable disease of worker reported to local health director V A I Approved shellfish,finfish,meat&poultry USDA approved V 13 Handwashing facilities provided,hands washed,clean C N/0 WA 4 B Food cans in good condition(not dented,rusty,bloated,leaking) A j Handwash facilities in all Food prep/dispensing&warewash areas C Wholesome/nonadulterated foods/safe B Handwash facilities in or immediate) adjacent to toilet rooms D Commercial products(no home grown/canned food) C Handwash facilities accessible/convenient to use L ` 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 N/0 WA 4 O during storage,preparation,display,service and transportation 15 Good hygienic practices C WO WA 2 A Hot holding greater than or equal to 140eF. (whole beerlpork roasts 1300 F.) A ❑ No eating ❑ No smoking while working , B Cold holding less than or equal to 450 F. B Wounds covered adequately ' C Proper cooling C Proper sink used for handwashing IT D Proper re-heating 0 E Proper internal cooking/consumer advisory posted AZ 24 Sanitization rinse(hot water-chemical) C N/0 WA 2 0 A Approved sanitzer availableladequate concentr ff 'ti i 4 Adequate facilities to maintain product C N/0 WA 2 B Food-contact surfaces and utensils used foOfotentially temperature,thermometers provided hazardous food sanitized at least every 4 hours A Food thermometer available andaccur CC Adequate Okshwashersanitizer ❑final rinse temp B Proper food thermometer for product D Pro ersanitizingprocedure C Thermometers appropriately placed in cooler units E Sanitizing between raw animal origin&ready-to-eat food 0 O25 Clean wiping cloths C WO WA 1 7 Food protected during storage,preparation, C NIO NIA 2 A Cloths and/orsponges in ood repairand clean display,service and transportationg A Produce washed B Wiping cloths kept in sanitizer between uses / 0 B Raw meats not stored/prepared near ready-to-eat foods 26 Food-contact surfaces clean C NIO NIA 2 C Food covered properly A Food equipment clean,utensils clean,equipment interiors clean D Adequate splash guards/sneeze guard B Single use gloves changed when soiled j 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 required RIjNb NIA 2 0 38 Handwashing accessories provided C N/0 WA 1 9 Handling of food minimized C N/0 N/A 2 A Soap I paper towels/ 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 sink(s)clean I waste receptacle at handwash sink C Adequate utensil(s)for dispensing food/ice Je 0 0 •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable and does not affect your score. KEY: QFO[qualifl_-_I food c�=retc] DA[designated alternate],PHF[ootentially hazardous food], FB[foodborne] PHFs are hot he at: OF PHFs are cold held at OF. 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 FB Illness are you uired to report to the local health department? Roasts Other _ Describe re-heating procedures: Is there a written Illness policy that re es the food worker to report specific illness conditions Are temperatures recorded/logged for cold holding foods/equipment? Y N and diseases to the OFO? Y N *Do you have a paid sick leave policy? Y N Are foods cooked in advance and cooled? Y N *Are leftovers saved. Y N Is there a language harder be twe inspector&QFO? Y N If yas indicate language spoken List products cooled: by QFO/DA: *Can the QFO/DA read the inspection report? Y N Describe cooling methods: Indicate who answered the above questions: Nam print): Indicate the title of above pe (circle all that ;pVIQFFWAk Owner FW Is cooling monitored for time&temp? Y N Is the monitoring of c ing recorded? Y N .Obtain signature of the p on h received Von at the time of the Is there a produce washing policy Y N *Describe what is?shed and inspection: where: Note: This repor Is a page form(total of 62 debitable items Page 1 of 2 STATE OF CONNECTICUT-DEPARTMENT OF PUBLIC HEALTH-410 CAPITOL AVENUE-MS#51 FDP-HARTFORD,CT 06134 FOCUSED FOOD SERVICE INSPECTION REPORT LOCAL HEALTH DEPT:c�o 1JTf>/ t y is j_b,5LV1 ADDRESS/CITY: Establishment: J�A.d,,v.y'S LiT7L ZA- Zle QP' Date of Inspection: y ddress: /9 5P Owner or Operator: � L L ADDITIONAL FOUR POINT ITEMS Z 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 11 Toxic chemicals. 34 No cross connections,back siphonage,backflow 4 4 Propertype/installation/backflow prevention device/air gap for: -Stored properly,labeled properly,used properly -Food equipment -Hose connections -Dish machines -Sanitizes concentration not to exceed maximum permitted -Soda system carbonator -Beverage dispensers -Toilet tanks -No unnecessary toxics on the premises -Chemical dispensers -Ice machines -Pesticideslrodenticides properly dispensed Proper drain for: 29 Water source adequate,safe. 4 -Food equipment -Dish machines -Ice machines -Well I 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] c 2 Sources of food: Original container,properly labeled 40 Garbage/rubbish storagearea/rooms,enclosures-properly constructed,clean 1 5 Potentially hazardous food properly thawed 2 41 Garbage/rubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils properly stored 1 42 Vermin Control: No insects/rodents present 2 14 Food worker:Clean outer clothes,effective hair restraints 1 43 Outeropenings protected against entrance of insects/rodents 1 4 Floors: Floor covering installed,constructed as required,good repair,clean t 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 installed,located 8 Exterior walking,driving surfaces,good repair,clean t 18 Single service articles,storage,dispensing 2 19 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&Utensilsb 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 insect/rodent harborage, 1 28 Equipment/utensils,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 1 581 No live birds,turtles,or other animals(except guide dogs) 1 36 Toilet rooms enclosed with self-closing door 1 I Seats 75 or more:Nonsmoking area provided,sign(s)posted at 37 Proper toilet fixturesprovided,good repair,cleanZ. entrance(s),smoking area indicated by sign(s) B 9 A�proved garbage/rubbish containers,adequate number,covered, 1 rodent proof,clean ❑Routine Inspection ❑Reinspecti reoperational Inspection INSPECTOR: PE ON INCH GE: Other Inspection: `cure: *Include demerits from page 1 4 3 2 1 Total Rating / /,1 l / sig use �. / print name C�(l pridt dame / f ,3� ECTIONS DUE: phone number title DATE CORR �Lz 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 INS PE 'C[ON V! INSPECTION REMARKS FORM# L r �J f eeL/, ti /� '( ! � ✓Loam-� — ��p 3�e 1n INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE Distribution: 1 st-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 INSPEC ION oo INSPECTION REMARKS FORM# 44 IT d - z tINITIAL7(INSPECTOR) INITIAL(PERSON IN CH R E) Distribution: 1 st-White-Health Department 2nd-Yellow-Owner/Manager