HomeMy WebLinkAbout2017-9-26 - 161 Nevers Road - Food Inspection Report STATE OF CONNECTICUT - FOCUSED FOOD SERVICE INSPECTION REPORT - DEPARTMENT OF PUBLIC HEALTH
Establishment:SOUTH WINDSOR HIGH SCHOOL Inspection Date:26-Sep-2017rime:11:08 am Routine Inspection
ddress/Cit :0161 NEVERS ROAD,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 com I O other RTE read -to-eat
01.Approved source,wholesome,nonadulterated 24c. Adequate dishwasher sanitizer/final rinse temp C
01a. lApproved 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 240. Other N/A
01d. Commercial products(no home grown or canned food) C 26.Clean Wiping Cloths
Ole. Potentially hazardous foods received at proper temperature C 25a. Cloths and/or sponges in good repair and clean C
010. IOther N/A25b. Wiping cloths kept in sanitizer between uses C
03.Hazardous Food Meets Temperature Requirements 250. Other N/A
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
040. 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• JWritten documentation of training program C
07c. Food covered properly C I he T011owing information is not debitable and does not attect 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)
07o. 10ther N/A Are internal cooking temperatures taken?
09.Handling of Food Minimized 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 To what temperature do you cook roasts(Deg.F)?
hands
09c. JAdequate utensil(s)for dispensing food/ice C To what temperature do you cook OTHER(Deg.F)?
090. Other N/A Describe re-heating procedures:
12.Personnel With Infection Restricted Are temperatures recorded/logged for cold holding foods/equipment?
12a. Food workers have no exposed infected lesions/burns C Are foods cooked in advance and cooled?
12b. Personnel with infection restricted N/A Are leftovers saved?
List products cooled:
12c. Communicable disease of worker reported to local health N/A Describe cooling methods:
director
13.Handwashing Facilities,Hands Washed,Clean 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?
13o. Other N/A Is there a written illness policy that requires the food worker to report specific
16.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:
Can the QFO/DA read the inspection report?
150. Other N/A 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
Inspection#:352 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: 1540 Sullivan Ave.
Establishment:SOUTH WINDSOR HIGH SCHOOL Inspection Date:26-Sep-201
ddress: 0161 NEVERS ROAD Owner or Operator:Erica Deha
ADDITIONAL FOUR POINT ITEMS OTHER ITEMS
KEY: DNC[DOES NOT COMPLY] KEY: DNC[DOES NOT COMPLY]
6.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
9.Water Source Adequate,Safe 49. Walls,ceilings attached,equipment properly constructed,good C
Well/Well head protected from contamination C repair,clean.Wall and ceiling surfaces as required
Water quality in compliance 50. Dustless cleaning methods used,cleaning equipment properly C
Monitoring in compliance stored
1.Sewage Disposal Approved 51. JAdequate lighting provided as required C
Sewage disposal operating as required C 52. Room free of steam,smoke odors C
4.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
ood equipment,soda system carbonator,chemical dispensers,hose 54. Rooms adequate,clean,adequate lockers provided,facilities C
onnections,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
5.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
OTHER ITEMS 57. Clean/soiled linens stored properly C
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 1-DNC
14. Food worker:Clean outer clothes,effective hair restraints C DEMERIT SCORE
16. Food-contact surfaces designed,constructed,maintained, C 1 '4' '3' 1 '2' 1 '1' 1 Total Rating
installed, located 1 0 0 1 2 1 1 1 5 95
17. Nonfood-contact surfaces designed,constructed,maintained, C Date Corrections Due: 10-Oct-2017
installed, located Person in Charge:
18. Single service articles,storage,dispensing C Name, Title,
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: Melissa Pierce[1043]
23. Equipment and utensils-accurate thermometers provided, C Name,Signature,
dish basket,if used Phone Number 860-337-6182
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
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 2-DNC
43. Outer openings protected against entrance of insects/rodents C
Inspection#:352 Note:This report is a two page form (total of 62 debitable items) Page 2 of 3
INSPECTION REPORT STATE OF CONNECTICUT
FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH
CONTINUATION SHEET
Name of Establishment Town Date of Inspection
SOUTH WINDSOR HIGH SCHOOL SOUTH WINDSOR 26-Sep-2017
INSPECTION REMARKS
FORM#
10. Scoop handle buried in food product
Tong handles sitting in pepper and pasts at hot hold stations-corrected on site
26a. Any food-contact surface unclean
42. Dead insects, mice, etc
Inspection#:352 Note:This report is a two page form (total of 62 debitable items) Page 3 of 3