HomeMy WebLinkAbout2024-1-24 - 200 Gateway Boulevard - Food Inspection Report AldisConnecticut Department of Public Health EHS-109 Rev 2/16/23
Risk Category:
Food Establishment Inspection Report Page 1 of
Establishment type:ce2nOne Temporary Mobile Other
Date:
Establishment N
Address I" Guli'j- -
Town/City SUv{� �,n
Permit Holder
r `� `
DPH
r
`°"off ecticw� "`
Time In �/ ' �AMI Time Out f 15 AM/
LHD Suet-, UmJJ or
Purpose of Inspection: 4EZMe> Pre -op
Reinspection Other
HEALTH INTERVENTIONS
FOODBORNE ILLNESS RISK FACTORS
AND PUBLIC
Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury Interventions are control measures to prevent foodborne illness or injury,
Mark designated compliance status (IN, OUT, NIA, N/O) for each numbered item IN -in compliance OUT=not in Compliance N/A=not applicable N/O=not observed
P=Priority item Pf=Priority foundation item C=Core item V=violation type Mark in appropriate box for COS and/or R COS=corrected on -site during inspection R=repeat violation
IN
I OUT
NIA N/OI Supervision
v
cosJR
IN..
OUT
NIA N/O Protection from Contamination v
COS
R
1
O
Person/Alternate Person in charge present,
knowledge and performs duties
Certified Food Protection Manager for Classes 2,
3, & 4
Pf
O
15
O
O O Food se arated and protected P/C
Odernottstrates
16
O
O Food -contact surfaces: cleaned & sanitized PIPfIC
O
O2
O
(D
C
O
17
O
Proper disposition of returned, previously
served, reconditioned, and unsafe food
P
O
O
E!!!pl9M Health
P/Pf
P
O
O
G�.
O
18
O
O
O
Time/Temperature Control for Safety
Proper cooking time and temperatures Pfpfic
O
O
3
Management. food employee and conditional employee;
O knowledge, responsibilities and reporting
O Prayer use of restriction and:exGlusinn
O Written procedures for responding to vomiting and
diarrheal events
19
Proper reheatin procedures for hot holdingP
O
O
4
5
20
Proper cooling time and lenl�eratuteS P
O
O
O
O
pf
O
O
21
Proper hot holdingtemperatures P
22
23
aclD
Proper cold holding temperatures P
Primer date markingand disposition. P/Pf
O
O
Good Hygienic Practic"
O
O
6
7
O
O
O
C
Propel eating, tasting, drinking, or tobacco products use
No discharge from eyes, nose, and mouth
P/C
O
OTime
24
as a public health control: procedures
and records p/pf/C
O
O
C
O
�
Praventln Contamination h hands
8 O C--, Hands clean and pfopedy washed P/Pf O O
9 O No bare hand contact with RTE food or a P/Pf/C O C7
pre-approve_dprocedure properly followed
Consumer Advisory
25 1 t_a I CD I ± _ Consumer advisory provided: raw/undercooked food I Pf T75 O
Highly Susceptible Population
O_alternative
26 �O jc ? Pasteurized foods used; prohibited foods not offered I P/C O O
10
O
Adequate handwashing sinks, pro efly suppllad/accessible PF/C
O
O
Food/Color Additives and Toxic Substances
Apoto Source
27 O
O
Food additives: approved and pr>a used I P
O
O
11
..
O
Fcod obtained from approved source P/Pf/C
O Fcod received at proper tem • raluM P/Pf
Food in gd6d condition safe, and unadulterated P/Pf
CD
CD
CD
O
Toxic substances properly identified,
stored & used P/Pf/C
stored
CD
CD
12
r)
_
CD
O
CD
C-)
CD
C:)
Conformance with roved Procedures
14
CD
Required. records available: molluscan shellfish
Pf/C
identification, parasite destruction q
CD
CD29
C-)
CDrocess/ROP
Compliance with variance/specialized
criteria/HACCP Plan P/Pf/C
O
O
GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark OUT if numbered item is not in compliance V=violation type Mark in appropriate box for COS and/or R COS=corrected on -site during inspection R=repeat violation
Safe Food and Water
v
cos R
OUT
Proper Use of Utensils
v
COS
R
30Pasteurized
eggs used where required
ACD
P
P/Pf/C
O O
O O
43
O In
-use utensils: ra err stored
C
O
O
31Wit&
and ice from approyed source
44
O Utensils/equipmenUlinens:
properly stored, dried, & handled
Pf/C
O
O
32Variance
obtained fors ecialized rocessing methods
Pf O O
45
O Single-use/single-service
articles: properly stored &used
P/C
O
O
Food Temperature Control
33 O Proper cooling methods used; adequate equipment for Pf/C
temperature control O O
34 CD L Plant food erl cooked for hot holding. Pf CD C)properly
46
O Gloves
used properly
C
CD
CD
Utensils and Equipment
47
CDFood and non-food contact surfaces cleanable, P/Pf/C
designed, constructed, and used
CD
C:)r4
35
CD C i Approved thawingmethods used
Pf/C
CD
CD48
CDWare washing facilities: installed, maintained and used;
Icleaning agents, sanitizers, and test strips available
PVC
CD
_
CD36
O Thermometers provided and accurate Pf/C O O
Food Identification
49
O,Non-food contact surfaces clean C
O
O
37 CD I Food roper) labeled; original container Pf/C O O
Physical Facilities
Prevention of Food Contamination
50
CDHot
and cold water available; adequate pressure Pf
O
O
38
0
Insects, rodents, and animals not present PVC
O
O
51
O Plumbing
Installed; pnoiper backflow devices P/Pf/C
O
I O
39
O
Contamination prevented during food.re aration. storage & display P/Pf/C
O
O
52
O Sewa
a and waste water properly disposed P/Pf/C
O
O
40
O
Personal cleanliness _
Pf/COO
53
O Toilet
facilities: ro err constructed, su lied, & clean Pf/C
O
rJ
41
O
PWipiN cloths: properly used and stored
I C
O
O
54
O Garbage
and refuse properly disposed; facilities maintained C
O
O
42
CD[Washing
fruits and vegetables P/Pf/C
O
O
55
O Physical
facilities installed maintained, and clean P/Pf/C
O
O
Permit Holder shall notify customers t of the m scent inspection report is available.
56
CDAde
uate ventilation and II htin ; designated areas used C
C)
CDcopy
O Natural
rubber latex gloves not used per CGS 19a-36f
Person in Charge (Signature) Date '
Violations documented
bale corrections due
#
Priority Item Violations
'
Person in Charge Printed !LI {
Priority Foundation Item Violations
Core Item Violations
f
Inspector (Signature) Date i 4
Risk Factor/Public Health Intervention Violations
Repeat Risk Factor/Public Health Intervention Violations
Good Retail Practices V'rolalions
I n spector Printed
Reg uIres Reins ection - check box If Lou intend to rei nspent
Appeal: The owner or operator of a food l6stabilshment aggrieved by this order to correct any inspection violation identified by the food inspector or to hold, destroy,
or dispose of unsafe food, may appeal such order to the Director of Health, not later than forty-eight hours after issuance of such order.
410 Capitol Avenue MS#11 FDP
1st - White: Health Department Hartford, CT 06134 2nd - Yellow: Owner/Operator/Person in Charge
Food Establishment Inspection Report Page 2 of z
LHD Sr-, W14WC
Establishment k S
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Item/Locatlon/Process
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Inspection Report Continuation Sheet
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TEMPERATURE OBSERVATIONS
Temp Itemll-ocationlProcess Temp
41F -
3KF
31F
Date 1124,1,C'7
Item/Location/Process Temp
� 11 Ur
OBSERVATIONS AND CORRECTIVE ACTIONS
Item Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 & 5-406.11 of the food code.
Number
Volt ,>, Frr cl�
WlG av P,d f21t
0
FW—
> rt&e� M P. s C,-Ae" �4�F
Person in Charge (SignatureK
Date 1
Inspector (Signature)
f�
Date 1 %a14 "1
Distribution: 1st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge