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Home My WebLink About2017-11-16 - 245 Chapel Road - Food Inspection Report STATE OF CONNECTICUT - FOCUSED FOOD SERVICE INSPECTION REPORT - DEPARTMENT OF PUBLIC HEALTH Establishment:ROADSIDE GOURMET Inspection Date:16-Nov-2017rime: 1:01 pm Routine Inspection ddress/Cit :0245 CHAPEL 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 complyl O other RTE[ready-to-ea 01.Approved source,wholesome,nonadulterated 24c. Adequate dishwasher sanitizer/Tinal rinse temp 01a. Approved shellfish,finfish,meat and poultry USDA approved C roper sanitizing procedure Food cans in good condition(not dented,rusty,bloated, e.7 Sani izing between raw animal origin and ready-to-eat fo0 leaking) UT—C-Wholesome, nonadulterated foods,sae 27077 Other Commercial products no home grown or canned o0 25.Clean Wiping Cloths UT- 25a. Cloths and/or sponges in good repair and clean C e. Potentially hazardous foods receive a proper empera ure o. Other aping c o s ept in sane¢er between uses Zoo- 10ther 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 Cold holding less than or equal o clean c. roper cooling of food Single use gloves changed when soiled c. oo -con ac su aces clean roper re- ea ing o 00 . Other e. roper internal cooking an consumer advisory posted o o. Other 30. Hot and cold water under pressure,provided as required 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 Dispenser(s)working-soap paper towels roper food thermometer for pro uc c. Handwash sin s clean waste receptacle at handwashsink. c. Thermometers appropriately placed in cooler units o. Other o. Other 60. Qualified Food Operator 07.Food Protection 07a. Produce washed C 61. Designated Alternate Raw meats not stored/prepared near ready-to-eat foo s 62• Written documentation of training program c. ood covered properly I he T011owing in orma ion is not debitable and does not affect your score. Adequate splash guars sneeze guar KEY:QFO[qualified food operator],DA[designated alternate], e. PHF[potentially hazardous food], FB[foodborne] o unau orize personnel PHFs are hot held at:(Deg.F) o pooling of eggs not cooked immediately PHFs are cold held at:(Deg.F) U10. JUther 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)? inimize oo an ing,o er an rea y-o-ea,wi are hands To what temperature do you cook roasts(Deg.F)? c. Adequate utensil(s)Tor clispensing food/ice C To what temperature do you cook OTHER(Deg.F)? o. Other Describe re-heating procedures: Are temperatures recorded/logged for cold holding foods/equipment? 12.Personnel With Infection Restricted 12a. Food workers have no exposed infected lesions/burns C Are foods cooked in advance and cooled? ersonne With infection restricted Are leftovers saved? List products cooled: c. Communicable disease of worker reported o local healthDescribe 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 I Is there a produce washing policy? Handwash facilities in or immediately adjacent o - e rooms U Describe what is washed and where: c. Handwash facilities accessible/convenient to use C Describe illness conditions when you would exclude a food worker from Personnel hands washed,clean roper handwash procedure working: What diseases related to foodborne illness are you required to report to the e. Handwashing at appropriate times local health department? o. Uther 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? oun s covere a equa e y U Is there a language barrier between inspector and QFO? c. Proper sink used Tor handWaShing IF YES,indicate language spoken by QFO/DA: Can the QFO/DA read the inspection report? o. ter 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- Food-contact surfaces and utensils used for potentially type all that apply) hazardous food sanitized at least every 4 hours Inspection#:297 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:ROADSIDE GOURMET Inspection Date:16-Nov-201 ddress: 0245 CHAPEL ROAD Owner or Operator:Cut Williams 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 repair,clean Potentially hazardous foods not re-served 45. Floors graded,drained as required C 11.Toxic Chemicals 46. Floor,wall juncture covered C 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 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 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 Proper type/installation/backflow prevention device/air gap for: C 53. Rooms and equipment hoods,ducts,vented as required 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 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. 1 Sources of food-original container, properly labeled C at entrance(s),smoking area indicated by sign(s) 05 TPotentially 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, 2-DNC -4- -3- 7 TV 13blfng installed, located I 1 0 0 1 3 5 95 717. Nonfood-contact surfaces designed,constructed,maintained, C Date Corrections Due: 16-Nov-2017 nstalled, located Person in Charge: Curt Williams 18. 1 Single service articles,storage,dispensing C Name, Title, 19. No reuse of single service article C Signature Owner 20. Dishwashing facilities approved design,adequately C constructed, maintained,installed,located 721. 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 1-DNC 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. 1Garbage/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. 1 Outer openings protected against entrance of insects/rodents C Inspection#:297 Note:This report is a two page form (total of 62 debitable items) Page 2 of 3 f R�vsrv<i� INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET Name of Establishment Town Date of Inspection ROADSIDE GOURMET SOUTH WINDSOR 16-Nov-2017 INSPECTION REMARKS FORM# 10. Utensils Properly Stored 16. Excessive ice build-up in reach-in freezer 27. Sides of equipment dirty 49. Walls and Ceilings Hot hold-hot dogs 165f, veggies 168f, chili 155f Cold hold-burgers 41f deli meat 40f Inspection#:297 Note:This report is a two page form (total of 62 debitable items) Page 3 of 3