HomeMy WebLinkAbout2023-9-14 - 100 Arnold Way - Food Inspection ReportConnecticut Department of Public Health EHS-108 Rev. 2n623
Risk Category: 3
1 Food Establishment Inspection Report Pagel of -�
Establishment type: 11ermanen Temporary Mobile
Date: I I41)3
_,,Other
Establishment 6" ccucri$ fwd ' �1" I
�
D PH
IN
con�cec� Her
Time In iW - PM Time Out ( •'2C) A/PM
Address Lao ; tf►l vo
LHD ��I lJ��
own/City Sal! WMa, II
Permit Holder G ilea' 1 CRU.+ti�') I
Purpose of Inspection: ouY Pre -op
Reinspection Other
FOODBORNE ILLNESS RISK FACTORS
AND PUBLIC HEALTH INTERVENTIONS _
Risk factors are important practices or procedures identified as the most prevalent coriftuling factors of foodbome Ahess or injury. Interventions are control measures to prevent foodbome Mass 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 NIO=not observed
P=Priority item Pf--Priority foundation item C=Core item V=violation type Markin appropriate box for COS and/or R COS=corrected on -site during inspection R=repeat violation
IN
OUT
Supervision
v
Protection from Contamination
v
cos
R
O
IwAll
Person/Aitemate Person in charge present,
demonstrates knowledge and performs duties
Pf
I
15od
se arated and rotected P/C
Cs
O1
16d-contact
qq�'
surfaces: cleaned & sanitized P/Pf/C
jj,
O
OCartified
2�
Food Protection Manager for Classes 2,
O 3, & 4 C
Employee Health - - f
17
oper disposition of returned, previously
rved, reconditioned, and unsafe food
P O
TimefTemperature Control for Sa
30
t, food employee and conditional employee;
Oknowledge, responsibilities and re
P/Pf
O
18
O
tD
%
Pro r cookingtime and temperatures PIPflC
O
O
19
O
O
C7
Proper reheatingprocedures for hot holdingP
O
O
a Oof restriction and exclusion P O O
Ocedures for responding to vomiting and Pf O O
Vdiarrheal
Goad Hygienic PTactilaes
20
O
O
O
Pro r caolin time and tern ratures
P
0
05
z1
O
O
Pf r hot holdin tern rattires
P
O
CDvents
22
O
O
O
Pfo r cold holding temperatures
P
O
O
23
O
C]
a
Proper date marking and dis ition P/Pf
C
O
6
O
O
Proper eating, tasting, drinking, or tobacco products use
I P/C
O
O
24
O
O
C-
Time as a public health control: procedures
P/Pf/C
and records
O
O
7 CD C) Na dischar a from e , nose, and mouth C O O
Prownting Contamination by Hands
Consumer Advlsa
8
9
�
(D C)
CD � O
Hands clean and properly washed PM
No bare hand contact with RTE food or a
pre -approved alternative procedure proper/ followed P/Pf/C
O
O
O
O
25 JO Consumer advisory provided; raw/undercooked food Pf O
Highly Susce isle P ulaSon
26 O I O JQK_ 0 Pasleurfced foods used; prohibited foods not offered P/C O O
FoodlColor Additives and Toxic Substances
10
C7
Adequate ban -wash€rig sinks, property suppredfaccessible Pf/C
O
�}
raved Sourco
27
C-D
I O
Food additives: approved and properly used
P OL(D
11
12
0
C:)Food
C)O
obtained from approved source P/Pf/C
Food recehred at proper temperature P(Pf
C)
CD
_
O
C)stared
28
O
O
Toxic substances properly identified,
& used
p
/C O
13 O Food in po Condition, safe_, and unadulterated P/Pf
14 CD O �� Required records available: molluscan shelf fish P/pf/C
identification, parasite destruction
GOOD RETAIL
C)
C)
Conformance with Approved Procedures
O p
PRACTICES
29 �� CD Compliance with variancelspecialized P/Pf/C CDcD
rocass/ROP criterialHACCP Plan
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objecls 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
NIA Safe Food and Water
v
cos
R
OUT
Pr Use of Utensils
v
cos/
R
130
31
32F,-
Pasteurized_ eggs used where required
Water and ice from approved source
Variance obtained fors ialized rocessi methods
P
O
O
O
O
43
O In
-use u[enslts properly stored
C
O
O
P/Pf/C
Pf
O
Q
44
45
O UIensiWequIpmenlllirtens:
O Singla-uselsl
properly stored, dried, & handled PVC
le -service articles; property stored & used
P/C
O
O
O
O
Food Tam tore Control
46
a Gloves
used properlyC
O
] O
33
34
Proper cooling methods used; adequate equipment for
tam rpe ature control
O O Plant food roper/ cooked for hot hold/
t(D
�/C
O
C7
Utensils and Equipment
47
O Food
property
and non-food contact surfaces cleanable, p/pf/C
designed, constructed, and used
O
O
Pf
C]
Ca
35
C7 C7 Ap raved thawin methods used
Pf/C
O
O
48
OWarewashing
cleaning
facilities: installed, maintained and used; Pf/C
agents, sanitizers, and test strips available
O
O36
Thermometers provided and accurate
Pf/C
O
O
Food idafMeatfon
49
tD Nan
-food contact surfaces clean C
O
.=.
371 CD I Food properly labeled; original container Pf/C CD O
Physical Facilities
Prevention of Food Contamination
50
O Hot
and cold water available; adequate pressure
Pf O
C9
38
O
Itrisects. rodents, and animals not present I Pf/C
C)
O
51
cD Plumbin
installed; proper backilow devices
P/Pf/C
O
C�)
39
O
Contamination prevented during food preparation, st a & display PWG
t7
O
52
c� Sewage
and waste water d disposedP/Pf/C
O
O
40
O
Personal cleanliness
Pf/C
O
O
53
�D Toilet
faclllties: property constructed, au lied, $ clean Pf/C
O
O
41
O
Wipin cloths: proper/ used and stored
C
O
O
54
O Garbage
and refuse properly disposed. fadlities maintained
C C�
O
42
O
Washing fruits and vegetables I P/Pf/C
CD
O
55
O Phys#cat
facilities installed, maintained, and clean I P/Pf/C
cD
O
Permit Holder shall notify c that'a copy o most recent inspection report Is available.
56
s—D Adequate
ventilation and Fighting; designated areas used
C CDC'
t�Natural
lubber latex gloves not used per CGS 19a-36f
Person in Charge (Si i) Date
Violatiom
documented
Date correcdons dire
#
Priority Item Violations
Person in Char a Printed
Pno!2y Foundation Item Violations
Core Item Violations
Ins (Signature) Date Y44 /2 -4
Risk Factor/Public Heatth Intervention Violations
Repeal Risk Factor/Public Health Itylerventivri Violations
�Al
Inspector Printed .'M ?
Good Retail Practices Violations
Requires 13eins tion - check box ifyqu intend to reinspect
Appeal: The owner or operator of a f 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 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
Page o,
Food Establishment insoection Report
LHDIf-t UW4"- Inspection Report Continuation Sheet
Establishment {,rr,oi�� G4c�CS _I+�.� �fi�l Town ]UA OW1,k[
Date Y/&/,J'
_
itemlLocationlProcess
tf
Temp _
141
TEMPERATURE OBSERVATIONS
Item/Location/Process
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ltemiLocaitlonlProcess
Temp
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uve- AA4
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item Violations cited in this report must be corrected within the time frames below, or as slated In sections S-405.11 & 8-406.11 of the Food code.
Number
wIL cG-1, - 4F e N,12/
� �M -
cIP , b .
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1 U ice cr/ ; o ` Cam" lG
geOA OIP� Cat)
04
drw�,
- e� trice
Person in Charge Si na
Date cg
Inspector (Signature)
Date Y 4,3
Distribution: 1st- White - Health Department 2nd -Yellow- Owner/Operator/Person in Charge