HomeMy WebLinkAbout2023-10-13 - 125 Buckland Hills Drive - Food Inspection ReportConnecticut Department of Public Health EH&108 R-2116R3
Risk Category: 2
Food Establishment Inspection Report Page 1 of�
Establishment type: Temporary Mobile Other
pate: 101131.2 3
Establishment T iW' C+/S6f'+�V,*S
Address z s �u.A11f kills or
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Time In lI , 3S ]Paul Time Out 1) 41) AMU
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Purpose of Inspection: Pre -op
lReinspection. Other
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Permit Holder P-wr'
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Risk factors are knpodant practices or procedures iden6'ied as the most prevalent contrbutng factors of foodborne mess or injury. kdervendons are eonkd measums to prevent foodbome mess or injury.
Mark designated compliance status (IN, OUT, NIA, NIO) for each numbered item IN=in compliance OUT=not in compliance WA=not appkable WIOTot observed
P=Priority item PFP6oriiy foundation Rem 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
WA supemston
V
cos
R
91 OUT
WA Protection from Contamination
V
cos
R
,( PersorVAltemate Person in charge present, Pf
1 `f O O demonstrates knowledge and performs duties O O
Certified Food Protection Manager for Classes 2,
2 ;i� 0 C3 3, & 4 C O O
Employee Heat
agemenl, food employee and conditional employee; PlPf O O
e, responsibilities and reporting
f use of restriction and exclusion P O O
3 *dfarrheal
tten procedures for responding to vomiting and Pf O
events
_ Good Hygienic Practices
6 O O proper eating, tasting, drink n , or tobacco products use P/C O C:)
7 C:) O No discharge from eyes, nose, and mouth p C O_
15
16
? O
O
O O Food separated and protected P/C
O Food -contact surfaces: cleaned & sanitized PIPm
O
O
O
O
17
CD
Proper disposition of returned, previously
served, reconditioned, and unsafe food P
O
TilmefTemperature Control for S
18
O
O
O
Pro r c in time and tom natures PIRIC
—� ...���
O
O
19
O
Q
O
Pro r reheatin rocedures for hot hold'
P
C7
O4
20
21
O
O
C7
Q
O
Pro r coolin lime and tern atunes
P r hot holdin tern tures
P
P
O
O
d5
O
O
22
[�
O
O
Pro r cold holdinngtempemtures
P
O
O
23
C?
O
CD
Proper date markin and disposition I P/Pf
O
CD
24
O
O
Q
Time as a ublic health control: rocedures
and records p P/Pf/C
O
O
Preventing Contamination by bends
Consumer Advi[sory
8
9
y
9�
O. O
O p (D
Hands clean and ptopc'riy washed PIPE
No bare hand contact with RTE food or a P/Pf/C
pro -approved aftemative procedure properly followed
O
O
O_ 25 C:) jalory Consumer advisprovided: raw/undercooked food I Pf I O CD
O
p
Highly Susceptible Population
26 (DC)Pasteurized roods used; prahibded roods not offered I P/C I O 14CD
FoodlColor Additives and Toxic Substances
10 CD Adequate hartdlvashing sinks, property svppiiedfaccessible Pr/C O 1 O
_ Approved Source
27
1 O
O
VMFood
additives: approved and properly used
1PIO
O
11
12
13
14
O
O
O O
Food obtained from approved source P/Pf/C
Food received at ry r tem - rature P/Pf
�_.Pe.
Food in good condition, safe, and unadulterated PIPE
Required records available: molluscan shellfish P/Pf/C
identification, parasite destruction
O
O
28
O
O
Toxic substances properly identified,
stored & used _
PIPEIC
O
O
O
O
O
O
O
O
O
O
Conformance with Approved Procedures
O
O
29
I
c7 O
I aCompliance
with variance/specialized P"tC
processIROP criteria/HACCP Plan
O
CD
GOOD RETAIL PRACTICES
Good Retail Practices are pfrevenrative measures to control the addition ofparhogens, dwmrcafs, and physicar objects into foods.
Mark OUT if numbered Rem is not in compliance V--violation type Mark in appropriate box for COS and/or R COS=corrected on -site during inspection R=repeat violatKm
O !it t1[O Sate Food and Water
v
P
cos
O
a
O
_OtjT
43 <D In
P Use of Utensils
-use utensils: properly stored
V
CUS
R
30 O Pasti urized eggs used where required
31 C:) Water and ice from approved source
C
O
O
P/Pf/C
O
(D
I(D
44
C)Utensils/equipmentninens:
property stored, dried, & handled
Pf/C
C:)
C:)32
_
O O Varlanoe obtained for specialized processIN methods Pf O
Food Temperature Control
45
O Si
le-uselsi le -service articles: properly stored & used
P/C
O
O
46
O Gloves
used properly
C
O
O
33
O Proper cooling methods used; adequate equipment far
temperature control
CD O C7 Plant food properly cooked for hot hokfin
pf/C
O
C:)
lbs. and E ui
47
O Food
1properlydesigned,
and non-food contact surfaces cleanable, P/PI/C
constructed, and used
O
O
34
T Pf
O
I O
35
_
O O thawing methods used
Pf/C
O
O
48
O Warewashing
facilities: installed, maintained and used;
agents, sanRizers, and test strips available PUC
CD
CD
Thermo rnelers and act orate Pf C:)cleanin
Food Identification
49
O Non-food
contact surfaces clean I C
O
Ic>
37 O Food Pmperly labeled: original container Pf/C I O O
P ical Facilities
Prevention of Food Contamination
50
O Hot
and cold water available; adequate pressure I
Pf O
O
36
O
Insects, rodents, and animals not present Pf/COO
51
O Plumbing
installed; ro r backflow devices
P/Pf/C
O
O
39
40
(D
O
Contamination prevented during food preparation, storage & display P/Pf/C
Personal cleanliness Pf/C
O
O
52
C) Sewage
and waste water properly disposed
P/Pf/C
C7
O
O
C)53
O Toilet
facilities: properly constructed, supplied, & clean Pf/C
CD
C:)41
O
Wiping cloths: properly used and stored
I C
O
C7
54
C3 Garbage
and refuse properly disposed; facilities maintained I
C O
O
42
O IVYashin
fruits and vegetables P/Pf/C
O
C7
55
C7 Physical
facilities installed, maintained, and clean P/Pf/C
O
C7
Permit Holder shall notify Customers that a copy of the most recent inspection report is available.
56
CDAdeq
Ventilation and li hti ; designated areas used
C O
O
C7 Natural
rubber latex gloves not used per CGS § tga-36f
Person in Charge (Signature - 'k- Date 10
Violations documented
Date corrections due
#
Priorfty Item Violations
Person in Charge (Prfltted
Noffly Foundation Item Violations
Core Item Violations
Inspector Signature G Date ji
Risk Factor/Public Health Intervention Violations
Repeat Risk Factor/Public Health Intervention Violations
Ins pector Printed 6shment
Good Retail Practices Violations
R uires Reins on -check box if u intend to rein t
Appeal: The owner or operator of a fooaggrieved 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#11FDP
1st - White: Health Department Hartford, CT 06134 2nd - Yellow: Owner/Operator/Person in Charge
Food Establishment Inspection Report Page .2 of'12
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et Date J043.j
LHD L)"A.� Inspection Report Continuation Sheet A
Establishment �f.� '�5 Town SWA W46w-
TEMPERATURE OBSER_ _V_�_ IT_ IONS
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OBSERVATIONS AND CORRECTIVE ACTIONS
MoMons cited in this report must be corrected within the time frames below, or as stated in sections 13- 05.11 & 9-406.11 of the food code.
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Person In Charge (Signature).
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Date
Inspect (Signature
Date
Distribution: 1 st - Health Department 2nd -Yellow- Owner/Operator/Person in Charge