HomeMy WebLinkAbout2024-1-17 - 1715 Ellington Road - Food Inspection ReportConnecticut Department of Public Health EHSA09 R., 2/1623
Risk Category:
Food Establishment Inspection Report Page 1 of 2
Establishment type: rm Temporary Mobile Other
Date: t :' ,> -7 /_2 .
Establishment Brno c tt i2
Address 17IS E1I�hTn 0
Town/Cityivl�+ �/"t�
Aldo
DPH
r
`°°iwd M`
Time In �� i 3v /PM Time Out �1 :.20 a/PM
LHD � i�clfiL`r
Purpose of Inspection: LR'�rtl Pre -op
Reinspection Other
Permit Holder irU/or� IRc�1KMC,
FOODBORNE ILLNESS RISK FACTORS
AND PUBLIC HEALTH INTERVENTIONS
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, NIO) 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
OUT
W WD Supervision
v
cos
R
IN
OUT
NIA N/O Protection from Contamination
v
cos
R
1
O
Person/Alternate Person in charge present,
demonstrates knowledge and performs.duties
Pf
O
15
O
O O Food se arated and protected
P/C
O
O
16
O
O Food -contact surfaces: cleaned & sanitized P/Pf/C
O
O
20 O rl, Certified Food Protection Manager for Classes 2, C O CD
_. 3, & 4
Employee Health
17
O
Proper disposition of returned, previously
served, reconditioned, and unsafe food
P
CD
O
Time/Temperature Control for Safety
18 O O O proper cooking time and temperatures P/Pf/C O O
19 O O O Proper re eating procedures for hot holdingP. O O
f(4CD
Management, food employee and conditional employee;
knowledge, responsibilities and re rtin
Properuse of reslrlctlolf and exclusion
P/Pf
O
P
O
c
20
21
O
y�
O
O
ra
O
O
Pro cools time and tern tuiss.
Proper hot holdingtem eratures
P O
P O
O
O
Written procedures for responding to vomiting and
diarrheal events
Pf
O_
1-y
22
23
O
_CT
O
O
O
O
Pro er cold holding temperatures
Proper date markin g and dis ition P/Pf
P O
O
Good H fenic Practices
O
O
6
O O
`_
Proper ea"ng, tasting, drinking, or tobacco products use P/C
O
Ca
24
O
O
O
Time as a public health control: procedures
and records
P/PfIC
O
O
7 O O No disctlaf{�a from eyes, nose, and mouth I C O. -
Preventing Contamination by Hands
Consumer Advisory
8
C� O
Hands clean and etl W2Shed P/Pf
CD
025
O O Consumer advisory provided: raw/undercooked food Pf O O
O � �" +
No bare hand contact with RTE food or a
pre -approved alternative procedure property followed I
PIPF/COO
Highly, Suscetible Population
26 O O Pasleurized foods used; prohibited foods not offered P/C O O
10 O Adequate handwashing sinks, properly supplied_larr._es Ee Pf/C_ O_ :
Approved Source
Food/Color Additives and Toxic Substances
27
28
O
CD
Food additives: approved and properly used P O
O
11101
O JllllllllllllllFood
obtained from approved source P/Pf/C
O
C)
properly Toxic substancesidentified, PIPF/C
stored & used
O
O
12
Q
CD
CD
Food received at ertern erature
P/Pf
CD
C-_O
13 O Food in good condition, safe, and unadulterated P/Pf
14 CDCD Required records: available: molluscan shellfish
Identification, parasite destruction P/Pf/C
GOOD RETAIL
CD
Q_-)
Conformance with Approved Procedures
O O 29 O
PRACTICES
Compliance with variance/specialized
O rocess/ROP criteria/HACCP Plan P/Pf/C O CD
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
0 NIA N/0 Safe Food and Water
v
cos
R
OUT
Proper Use of Utensils
V
C
C9I8
O
O
R
O
O
30
31
O Pasteurized eggs here required
O Water and ice from approved source
P
P/Pf/C
C-
O
O
O
43 CD Inrtlse
44 r + Uteri
utenslis: roped stored
MWoqulpmentiilnains: pwpe.rl stored, dried, & handled Pf/C
32
Q c"D Variance obtained for specialized processing methods
Pf
O
O
45 r-5 Single-uselsin
le -service articles: properly stored & used
P/C
O
O
Food Temperature Control
46 OJ Gloves
used properly
C
O
O
33
Proper cooling methods used; adequate equipment for
temperature control
O:Thermometers
Pf/COO
Utensils and E uI ment
47
Food
O properly
and non-food contact surfaces cleanable,
des.kgned, constructed, and used PIPF/C
O
O
34
OPlant food properly cooked for hot.holding
Pf
O
O
35
36
O_Approved thawing methods used
O provided and accurate
PfIC
O
O
48
Warewashing
CD
cleaningagents,
facilities: installed, maintained and used;
Pf/C
sanitizerS, and test strfps available
O
O
Pf/C
O
O
Food Identification
c Nan-fnod
contact surfaces clean
O
t.
37 CD Food_ properly lahelt:d_ori final container Pf/COO
Prevention of Food Contamination
Physical FaC113tles
50
CD I Hot and cold water available; adequate pressure
Pf O
Q
38, CD Insects, rodents, and animals not present PVC O
O
51
C,IPlumbin lnstalled; prtsper backflow devices
P/Pf/C
O
O.
Contamination prevented Burin Food reparation, storage & display. P7Pf O
C�
52
c= Sewage and wast13 water ra rl disposed
P/Pf/C
O
O
40 ;_ Personal cleanliness PfIC QD
53
c.- Toilet facilities: properly constructed, supplied, & clean Pf/C
r-')
O
Wiping cloths: properly used and stored
42 f Wa i6 ing frulIS and vegetable s I PIPPC O
CJ
_C)
54
55
C Garbage and refuse properly disposed: facilities maintained
C p
O
r: Physical facilities installed, mairrtalned, and clean P/Pf/C
<:>
O
Permit Holder shall notify customers that a copy of the most recent inspection report is available.
56`-
iAde uate ventilation and II htin ; designated areas used
C Q
CD
L:- ,:Natural rubber fate% gloves not used per CGS 19a-36f
Person in Charge (Signature) Date 01 �% 0045
Violations documented
Date corrections due
#
Priority Item Violations
r
Person in Charge (Printed) I
Prloflty Foundation Item Violations
—
Core item Violations
i VA
Inspector (Signature) Date J /171f)h
Risk FactorlPubfic Health Intervention Vlotations
Repeat Risk Factor/Publlc HealthlnferWiriflnn Violations
Good Relail Practices Violations
Inspector Printed oh
Re uires Reins ection - check box if you intend to reins ect
Appeal: The owner or operator of a food establishment 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 fortyetbht 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
Page of
Food Establishment Insvection Report _
LHD SVLWkn iJN'd 50 '
Establishment am'Acw(
Item/Location/Process
Inspection Report Continuation Sheet Date 1 / 1 %J 24
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IBSERVATIONS AND CORRECTIVE ACTIONS
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 & 8-406.11 of the food code.
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Person in Charge (Signature)
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Date 7
Ins ector Si nature
Date 1 /� 71) y
Distribution: 1st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge