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Home My WebLink About2018-2-20 - 1735 Ellington Road - Food Inspection Report Higashi STATE OF CONNECTICUT - FOCUSED FOOD SERVICE INSPECTION REPORT - DEPARTMENT OF PUBLIC HEALTH Establishment: HIGASHI JAPANESE RESTAURANT-TOWN CENTER-BUILDIWs§bIT6M05te: 20-Feb-2018 Time: 1:12 pm Routine Inspection ddress/Ci : 1735 ELLINGTON 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 fa cilities 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 rotherl RTE read -to-eat 1.Approved source,wholesome,nonadulterated 4a. Approved sanitizer available/adequate concentration of C 01a. Approved shellfish,finfish,meat and poultry USDA approved C sanitizer 01 b. Food cans in good condition(not dented,rusty,bloated, C 4b. Food-contact surfaces and utensils used for potentially C leaking) hazardous food sanitized at least every 4 hours 01 c. Wholesome,nonadulterated foods,safe C 4c. Adequate dishwasher sanitizer/final rinse temp C Old. Commercial products(no home grown or canned food) C 14d. Proper sanitizing procedure C Ole. Potentially hazardous foods received at proper temperature N/O 24e. Sanitizing between raw animal origin and ready-to-eat food C 1o. Other N/A 24o 10ther N/A 3.Hazardous Food Meets Temperature Requirements 5.Clean Wiping Cloths 03a. I Hot holding greater than or equal to 140F(whole beef or C 25a. Cloths and/or sponges in good repair and clean C pork roasts 130E) 25b. Wiping cloths kept in sanitizer between uses 1-DNC 03b. Cold holding less than or equal to 45F C 25o. 10ther N/A 03c. Proper cooling of food C 6.Food-contact Surfaces Clean 3d. Proper re-heating of food N/O 26a. Food equipment clean,utensils clean,equipment interiors 2-DNC 03e. Proper internal cooking and consumer advisory posted C clean 03o. Other N/A 26b. Single use gloves changed when soiled C 26c. Food-contact surfaces clean C M.Maintain Product Temp,Thermometers Provided 04a. Food thermometer available and accurate C 26o. Other N/A 04b. Proper food thermometer for product C 30. Hot and cold water under pressure,provided as required 2-DNC 4c. Thermometers appropriately placed in cooler units 2-DNC 8.Handwashing Accessories Provided 40. Other N/A 38a. Soap/paper towels/drying device available C 7.Food Protection 8b. Dispenser(s)working-soap/paper towels C 07a. Produce washed C 38c. Handwash sink(s)clean/waste receptacle at handwash sink. C 7b. Raw meats not stored/prepared near ready-to-eat foods C 380. Other N/A 7c. Food covered properly 2-DNC 60. Qualified Food Operator C 7d. Adequate splash guards/sneeze guard C 61. Designated Alternate C 7e. No unauthorized personnel C 62. Written documentation of training program C 07f. No pooling of eggs not cooked immediately C he following information is not debitable and does not affect your score. 07o. Other N/A KEY:QFO[qualified food operator],DA[designated alternate], PHF[potentially hazardous foodl,FB foodborne 9.Handling of Food Minimize 9a- No unnecessary handling RTE and/or cooked foods with C bare hands 9b. IMinimize food handling,other than ready-to-eat,with bare C hands 9c. Adequate utensil(s)for dispensing food/ice C 09o. Other N/A 12.Personnel With Infection Restricted 12a. Food workers have no exposed infected lesions/burns C 12b. Personnel with infection restricted N/A 12c. Communicable disease of worker reported to local health N/A director 13.Handwashing Facilities,Hands Washed,Clean 13a. Handwash facilities in all food prep/dispensing and C warewash areas 13b. Handwash facilities in or immediately adjacent to toilet C rooms 13c. Handwash facilities accessible/convenient to use C 13d. Personnel hands washed,clean/Proper handwash C procedure 13e. Handwashing at appropriate times C 13o. Other N/A 15.Good Hygienic Practice 15a. No eating/No smoking while working C 15b. Wounds covered adequately C 15c. Proper sink used for handwashing 2-DNC 15o. Other N/A 4.Sanitization Rinse(hot water-chemical) Inspection#:457 Note:This report is a two page form(total of 62 debitable items) Page 1 of 4 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. Fr blishment: HIGASHI JAPANESE RESTAURANT-TOWN CENTER-BUILDING ENTRANCE Inspection Date: 20-Feb-2018 ess: 1735 ELLINGTON ROAD Owner or Operator: Jimmy Lin ADDITIONAL FOUR POINT ITEMS OTHER ITEMS KEY:DNC[DOES NOT COMPLY] KEY:DNC[DOES NOT COMPLY] 06.Foods Not Re-served 02. Sources of food-original container,properly labeled 1-DNC -Unwrapped foods not re-served C 05- Potentially hazardous food properly thawed C -Potentially hazardous foods not re-served 10- Food dispensing utensils properly stored 1-DNC 11.Toxic Chemicals -Toxic chemicals stored properly,labeled properly,used properly C 14. Food worker:Clean outer clothes,effective hair restraints C Sanitizer concentration not to exceed maximum permitted 16- Food-contact surfaces designed,constructed,maintained, C No unnecessary toxics on the premises 1 installed,located Pesticides/rodenticides properly dispensed 29.Water Source Adequate,Safe 17- Nonfood-contact surfaces designed,constructed, 1-DNC maintained,installed,located -Well/Well head protected from contamination C Water quality in compliance 18. Single service articles,storage,dispensing C Monitoring in compliance 19- No reuse of single service article C 1.Sewage Disposal Approved 77 Sewage disposal operating as required C 20 Dishwashing facilities approved design,adequately C constructed,maintained,installed,located 34.No cross connections,back siphonage,backflow Proper type/installation/backflow prevention device/air gap for: C 21 Equipment and utensils-preflushed,scraped,soaked and C food equipment,soda system carbonator,chemical dispensers,hose racked connections,beverage dispensers,ice and dish machines,toilet 22- Equipment and utensils-wash water clean,proper C tanks temperature Proper drain for-food equipment,dish and ice machines 23- Equipment and utensils-accurate thermometers provided, C 5.Toilet Facilities dish basket,if used Toilet facilities adequate,convenient,accessible,designed, C 27. Nonfood-contact surfaces of utensils and equipment clean 1-DNC properly installed 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 C 43- Outer openings protected against entrance of insects/rodents 1-DNC Inspection#:457 Note:This report is a two page form(total of 62 debitable items) Page 2 of 4 kiXTi INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET Name of Establishment Town Date of Inspection HIGASHI JAPANESE RESTAURANT-TOWN CENT LBMLDINGSDRRANCE 20-Feb-2018 INSPECTION REMARKS 457 FORM# OTHER ITEMS Inspector: Melissa Pierce[1043] KEY:DNC[DOES NOT COMPLY] Name,Signature, 860-337-6182 Phone Number 44. Floors:Floor covering installed,constructed as required, 1-DNC good repair,clean 45. Floors graded,drained as required C 46. Floor,wall juncture covered C 47 Mats removable,good repair,clean C 48. Exterior walking,driving surfaces,good repair,clean C 49- Walls,ceilings attached,equipment properly constructed, C good repair,clean.Wall and ceiling surfaces as required 50. Dustless cleaning methods used,cleaning equipment C properly stored 51. Adequate lighting provided as required C 52. Room free of steam,smoke odors C 53. Rooms and equipment hoods,ducts,vented as required C 54. Rooms adequate,clean,adequate lockers provided, C facilities clean 55. Establishment and premises free of litter,no insect/rodent C harborage,no unnecessary articles 56. Complete separation from living/sleeping quarters and C laundry 57. Clean/soiled linens stored properly C 58. No live birds,turtles,or other animals(except guide dogs) C 59. Seats 75 or more:Nonsmoking area provided,sign(s)posted C at entrance(s),smoking area indicated by sign(s) Routine Inspection DEMERIT SCORE 4' '3' '2' '1' Total Rating 0 0 5 7 17 83 Date Corrections Due: 06-Mar-2018 Person in Charge: Jimmy Lin Name,Title, Signature Chef Inspection#:457 Note:This report is a two page form(total of 62 debitable items) Page 3 of 4 RAovsr �T INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET Name of Establishment Town Date of Inspection HIGASHI JAPANESE RESTAURANT-TOWN CENT LBMLDINGSDRRANCE 20-Feb-2018 INSPECTION REMARKS 457 02. Granulated,powdered&liquid food not labeled 04c. Poorly placed thermometer,not in warmest location 07c. Food Protection-Other Bowl of brown rice nesting in white rice 08. Food stored on floor 10. Ice scoop buried or stored in ice 15c. Using hand washing sink for purposes other than hand washing 17. Non Food-Contact Surfaces Dry storage shelves deterioration 25b. Moist wiping cloths not held in required concentrations of approved sanitizing solution between uses 26a. Any food-contact surface unclean 27. Sides of equipment dirty 30. Hot water in public toilet facilities greater than 115 Deg. F 43. Large gap in bottom of door to outside 44. Dirty floors—kitchen/walk-in Cold hold-chicken 38f WIC-rice39f,chicken 38f Hot hold-broth 169,white rice 163f Dm chlorine 100ppm Note'submitted variance request to CT DPH in 9/2017 for acidifying rice-no response as of date of inspection-pH strips available Inspection#:457 Note:This report is a two page form(total of 62 debitable items) Page 4 of 4