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HomeMy WebLinkAbout2022-10-19 - 100 Arnold Way - Food Inspection ReportSTATE OF CONNECTICUT • FOCUSED FOOD SERVICE INSPECTION REPORT a DEPARTMENT OF PUBLIC HEALTH Establishment: r Inspection date:p Time: [ v' Olns REinsp ddresslCity: Health ept: CUSS: 1 ©3 4 Based on an inspection this day, the items marked ICING identify the violations in operation or facilities which must be corfected ythe date specified on page 2. RISK FACTOR ITEMS: Listing is not inclusive of all possible debitable items N/O N/A JDNC KEY: C [complies] NIO [not observed] NIA [not applicable] DNC [does not comply) 0 [other] RTE [rea -to-eat[ 60 Qualified Food Operator 3 12 Personnel with Infection restricted C WO WA 4 61 Designated Alternate 2 A Food workers have no exposed infected lesions I burns 62 Written documentation of training program 2 B Personnel with infection restricted 1 Approved source, wholesome, nonadulterated C NipNIA 4 C Communicable disease of worker reported to local health director A Approved shellfish, finfish, meat & poultry USDA approved 13 Handwashing facilities provided, hands washed, clean WO NIA 4 B Food cans in good condition (not dented, rusty, bloated, leaking) A Handwash facilities in all food prep/dispensing & warewash areas C Wholesome/nonadulteratedfoods/safe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products (no home grown/canned food) C Handwash facilities accessible/convenient to use E Potentially hazardous foods received at proper temperature D j Personnel hands washed, clean I Proper handwash procedure 0 E I Handwashing at appropriate times 3 Potentially hazardous food meets temperature requirements during storege, preparation, display, service and transportation C NIO WA 4 0 15 Good hygienic practices C hO WA 2 A Hot holding greater than or equal to 140°F. (whole beeflporkroasts 130oF.) A ❑ No eating ❑ No smoking while working B jCold holding less than or equal to 450F. B Wounds covered adequately C Proper cooling C Proper sink used for handwashing D Proper re -heating 0 E Proper internal cooking/ consumer advisory posted 24 Sanitizationrinse(hotwater- chemical) NIO WA 2 0 , A Approved sanitizeravailable/adequate concentration ofsanitizer 4 I Adequate facilities to maintain product temperature, thermometers provided C N/0 WA 2 Food -contact surfaces and utensils used for potentially hazardous food sanitized at least every 4 hours C Adequate ❑dishwashersanitizer ❑final rinse temp A Food thermometer available and accurate D Proper sanitizinrocedure B Proper food thermometer for product E Sanitizing between raw animal origin &ready -to -eat food C Thermometers appropriately placed in cooler units 0 0 25 Clean wiping cloths C WO WA 1 7 Food protected during storage, preparation, display, service and transportation C N/O A 2 A Cloths and/or sponges in good repair and clean B Wiping cloths kept in sanitizer between uses A Produce washed a B Raw meats not stored/prepared near ready -to -eat foods 26 Food -contact surfaces clean WO WA 2 C Food covered properly A Food equipment clean, utensils clean, equipment interiors clean D Adequate splash guards / sneeze guard B Single use gloves changed when soiled E No unauthorized personnel C Food --contact surfaces clean F No pooling of eggs not cooked immediately 0 8 food containers stored off the floor 30 Hot and cold water under pressure, provided as requir C NIO WA 2 0 38 Handwashing accessories provided C 11 NIO WA 1 9 Handling of food minimized N/0 WA 2 A Soap 1 paper towels I drying device available A No unnecessary handling RTE and/or cooked foods with bare hands B Dispenser(s) working: ❑Soap ❑Paper towel B Minimize food handling, other than ready -to -eat, with bare hands C Handwash s)nk(s) dean I waste receptacle at handwash sink C Adequate utensil(s) for dispensing food/ice 0 0 I • DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable and does not affect your score. KEY: QFO [qualified food operator), DA [designated alternate), PHF [potentially hazardo 3 food] FB [foodborne) PHFs are hot held at: F. PHFs are cold held at: F. Are internal cooking temperatures taken? Y N *To what temperature do you cook: Pa [try Ground Beef Pork Roo Other Desulbu Illness conditions when you would exclude a food worker from working: What diseases related to FB illness are you required to report to the local health department? Oescrib -heating procedures: Are tempers s recordedllogged for cold holding foods/equipment? Y N is e a written illness policy that requires the food worker to report specific illness conditions and dise siks to the QFO? Y N *Do you have a paid sick leave policy? Y N Are Dads conked in a ce and cooled? Y N ♦Are leftovers saved? Y N List products cooled: _ Is there a tango baffler between inspector 8 QF N tf� indicate language spoken by QFO/DA: *Can the QFO/DA read the inspection report? Y N Indicate who answered the ova questions: Name (print): Indicate the title of above person mle all that apply): QFO DA Mgr Cook Owner FW •Oblafrt signature of the person who veil the QFO responsibilities information at the time of the inspection: Describe cooling methods: Is cooling monitored for time & temp? Y N Is the monitoring of cooling recorded? Y N Is. there a produce wash lnq policy. Y N1 • DaRnbe what is washed and where: a This report is a two page form (total of 62 debitable itsrmsl Page 1 of 2 STATE OF CONNECTICUT -DEPARTMENT OF PUBLIC HEALTH - 410 CAPITOL AVENUE - MS#51 FDP - HARTFORD, CT 06134 FOCUSED FOOD SERVICE INSPECTION REPORT LOCAL HEALTH DEPT: ADD RESSICITY: Establishment: 1 �'`�Date of Inspection: ';L Address: 6K Sit Owner or Operator: DNC [DOES NOT COMPLY] ADDITIONAL FOUR POINt ITEMS o KEY: c 6 Foods not re -served. 4 31 Sewage disposal approved. 4 -Unwrapped foods not re -served -Operating as required -Potentially hazardous foods not re -served 74 No cross connections, back siphonage, backflow 4 11 Toxic chemicals. -Stored properly, labeled properly, used properly 4 Pro ear type/installation/ backflow prevention device/ air gap for: -Food equipment -Hose connections -Dish machines -Sanitizer concentration not to exceed maximum permitted -Soda system carbonator -Beverage dispensers -Toilet tanks -No unnecessary toxics on the premises -Chemical dispensers -Ice machines -Pesticides/rodenticidesproperly dispensed Proper drain for: -Food equipment -Dish machines -Ice machines 71) Water source adequate, safe. 4 -Well / well head protected from contamination 35 Toilet facilities. Adequate, convenient, accessible, 4 -Water quality in compliance designed, properly installed -Monitoring in compliance OTHER ITEMS o I KEY: DNC [DOES NOT COMPLY] Z 2 Sources of food: Original container, properly labeled 1 40 41 Garbage/rubbish storage area/rooms, enclosures- properly constructed, clean Garbage/rubbish disposed of in an approved manner, at approved frequency 1 5 Potentially hazardous food properly thawed 2 10 Food dispensing utensils properly stored 1 42 Vermin Control: No insects/rodents present 2 14 Food worker: Clean outer clothes, effective hair restraints 1 43 Outeropenings protected against entrance of insects/rodents 1 4 45 46 47 Floors: Floor covering installed, constructed as required, good repair, clean Floors graded, drained as required Floor, wall juncture covered Mats removable, good repair, clean 1 16 Food -contact surfaces designed, constructed, maintained, installed, located 2 17 Nonfood -contact surfaces designed, constructed, maintained, installed, located 1 8 Exterior walking, driving surfaces, good repair, clean 1 18 19 Single service articles, storage, dispensing No reuse of single service article 2 9 Walls, ceilings attached, equipment properly constructed, good repair, clean. Wall &ceiling surfaces as required 1 20 Dishwashing facilities approved design, adequately constructed, maintained installed located 2 50 Dustless cleaning methods used, cleaning equipment properly stored 1 21 22 23 Equipment & Utensils: Cleanliness Preflushed, scraped, soaked and racked Wash water clean, proper temperature Accurate thermometers provided, dish basket, if used 1 51 Adequate lighting provided as required 1 52 53 Room free of steam, smoke odors Rooms & equipment hoods, ducts, vented as required 1 54 Rooms adequate, clean, adequate lockers provided, facilities clean 1 27 Nonfood -contact surfaces of utensils & equipment clean 1 55 Establishment and premises free of litter, no insect/rodent harborage, no unnecessary articles 1 28 Equipment/utensils, storage, handling 1 32 Proper disposal of waste water 1 56 Complete separation from living/sleeping quarters and laundry 1 57 Clean/soiled linens stored properly 1 33 Plumbing location, installation, maintenance 1 58 No live birds, turtles, or other animals (except guide dogs) 1 36 37 Toilet rooms enclosed with self -closing door Propertoiletfixturesprovided, good repair, clean 1 59 Seats 75 or more: Nonsmoking area provided, sign(s) posted at en/ance(s), smoking area indicated by sign(s) 3 Approved garbage/rubbish containers, adequate number, covered, 1 I rodent proof, clean LJ IN6PEr'T print name - prw name _ ,. phone number title autine Inspection 13Reinspectlon 13 Preoperational Inspection Other Inspection: Demerit Scor,- *Include demerits from page 1 4 3 2 1 Total Rating ZX_[ c `o Page 2 of 2 plusi ontinuat%an pages Focused Inspection 1/2002 MAA INSPECTION REPORT FOOD SERVICE ESTABLISHMENTS STATE OF CONNECTICUT DEPARTMENT OF PUBLIC HEALTH Page of e