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Home My WebLink About2017-12-1 - 1715 Ellington Road - Food Inspection Report STATE OF CONNECTICUT - FOCUSED FOOD SERVICE INSPECTION REPORT - DEPARTMENT OF PUBLIC HEALTH Establishment:BROOKDALE Inspection Date:01-Dec-2017rime: 9:00 am Routine Inspection ddress/Cit :1715 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 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 70-7 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 2-DNC 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 o. er e. roper internal cooking an consumer advisory posted 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 pro7E uc c. Handwash sin s clean waste receptacle at handwashsink. c. Thermometers appropriately placed in cooler units 2-DNC o. Other o. Other 07.Food Protection 60. Qualified Food Operator 07a. Produce washed C 61. Designated Alternate Raw meats not stored/prepared near ready-to-eat foo s C 62• JWritten 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) o. er 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,with are hands To what temperature do you cook roasts(Deg.F)? c. Adequate utensil(s)Tor clispensing oo 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 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 hanclwaShing 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#:285 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:BROOKDALE Inspection Date:01-Dec-201 ddress: 1715 ELLINGTON ROAD Owner or Operator:Jimmy Lund 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 C 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 machinesJoilet 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 C 14. Food worker:Clean outer clothes,effective hair restraints C DEMERIT SCORE 16. Food-contact surfaces designed,constructed,maintained, C -4- -3- 7 TV I t;tifng installed, located I 1 0 0 3 3 9 91 717. Nonfood-contact surfaces designed,constructed,maintained, 1-DNC Date Corrections Due: 15-Dec-2017 installed, located Person in Charge: Jimmy Lundy 18. 1 Single service articles,storage,dispensing C Name, Title, 19. No reuse of single service article C Signature Chef 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, 1-DNC 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 1-DNC 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#:285 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 BROOKDALE SOUTH WINDSOR 01-Dec-2017 INSPECTION REMARKS FORM# 04c. Poorly placed thermometer, not in warmest location 08. Food stored on floor 17. Milk crates or soda crates used as shelves 23. Dishwasher temperature gauge (wash temp or final rinse temp) not working 26a. Interior of microwave unclean 32. Accumulation of condensate in bottom of refrigerator Cold hold -egg salad 41 F, cheese 41 F Hot hold-sausage 135F, oatmeal 171 F WIC-beef 38F,gravy 35F, cole slaw 37F DM-final rinse qfi160F-ok Inspection#:285 Note:This report is a two page form (total of 62 debitable items) Page 3 of 3