HomeMy WebLinkAbout2023-10-19 - 1735 Ellington Road - Food Inspection ReportConnecticut Department of Public Health E"$'°° R" vmw
Risk Category: 3 Food Establishment Inspection Report Page 1 of
Establishment type: 3
pe: a one Temporary Mobile Other Date: tollY�
Establishment SalS PW York Lc1
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Time In I I AM/PM Time Out 1? 3$ AM
Address 13s �i1`'h
LHD CjyA L/P'l�
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Town/City soaA1
Permit Holder SrIt"�, �uZ (/I�u
Purpose of Inspection: ou ire Pre -op
Reinspection Other
FOODBORNE ILLNESS RISK FACTORS
AND PUBLIC HEALTH INTERVENTIONS
Risk lactors are important practices orprocedures identified as the most prevalent contributing factors of foodbome does or injury. Interventions are control measures to prevent foodborne lNness or injury.
Mark designated compliance status (IN, OUT, NIA, NIO) for each numbered item IN=in compliance OUT=not in compliance NIA=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
our
Supervision
v
cos
R
IN
OUT NIA trio Protection from Contamination
v
cos
R
1
C�
O
Person/Alternate Person in charge present,
Idemonstratesknowledge and performs duties
Pf
O
O
O
O O Food separated and protected
O
O Food -contact surfaces: cleaned & sanitized PIPE
O
O
2
C�
O
Certified Food Protection Manager for Classes 2,
3, & 4
C
O
C7
17
O Proper disposition of returned, previously P
served, reconditioned, and unsafe food
O
CD
3
4
_
�,!1�diarrheal
Employee Health
Time/Temperature Control for Safety
C:)Management, food employee and conditional employee;
responsibilities and re orfin
plPf
O
18
19
O
CD
O
CD
O
CDPro
Proper cooking time and temperatures PIPfIC
r reheatingprocedures for hot holdingP
O
CDO
CD%'knowledge,
Proper use or restriction and excluslon
Written procedures for responding tovamiling and
events
P
Pf
CDC)
O
C)
20
O
CD
O
Proper cooling time and temperaturesP
r hot holdin tern ratures P
C)
O
CD5
C)
21
O
O
CDPro
22
C:)CD
O
Proper cold holding teat P
O
C)_
Good Hygienic Practices
23
CD
CD
O
Proper date marking and disposition P/Pf
CD
C)6
7
NK
O
O
C)l
O
Proper eating, tasting, drinking, or tobacco products use
No discha a from a s, nose, and mouth
P/C
C
(D
O
C-)
4
O
O
_-,,,Time
as a public health control: procedures P/@C
and records
O
O
Preventing Contamination by Hands
Consumer Advisory
25 O O Consumer advisory provided: raw/undercooked food Pf O O
Highly Susceptible Population
26 O O Pasteurized foods used; prohibited foods not offered P/C O O
Food/Color Additives and Toxic Substances
_
8
9
C?
O
:(D
Hands clean and�rT oil washed P/Pf
No bare hand contact with RTE food or a p/pf/COO
pro -approved alternative procedure properly followed
O
C7
19 - Adequate handwashing sinks, properly suppl edlaccessible Pfic .O <�
�u Approved Source
11 O Food obtained from approved source P/PflC O O
27
28
O CD
O
O
Food additives: ap roved and properly used P
Toxic substances properly identified,
stored & used PIPf1C
O
O
O
O
12
Ci
CD
C�
Food received at proper temperature
P/Pf
p
p
13
14
O
O
O
O
Food in good condlUon, safe, and unadulterated P/Pf
Required records available: molluscan shellfish P/pflc
Identification, parasite destruction
O
O
Conformance with roved Procedures
O
C)
29 O O
Compliance with variance/specialized p/PflC
rocess/ROP cdteria/HACCP Plan
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
O NIA WO Safe Food and Water
v
cos
R
OUT
Proper Use of Utensils
v
cos
R
01E-5
31
Pasteurized Ms used where required
O_ Water and ice from approved source
p
P/Pf/C
�a
O
C3
O
43
44
CD In
C7
-use utensils: properly stored
UtensHslequiprr�nl/IinenS: properly stared, dried, &handled
C
o
0
PF/C
O
O
32
O O Variance obtained forspecialized rocessin methods
Pf
O
O
45
O
Single uselsingle sorvice articles: property stored & used
P/C
O
O
Food Temperature Control
46
O
Gloves used rl
C
O
O
33
34
Proper cooling methods used; adequate equipment for
O te_m erature control
O O O Plant food propady cooked for hot holding
/C
C
O
Utensils and Equipment
47
O
Food and non-food contact surfaces cleanable,
roped designed, constructed, and used
P/Pf/C
O
O
Pf
O
C]
35
O O O Approved thawing methods used
PfIC
O
:O
48
O
Warewashing facilities: installed, maintained and used;
cleaning agents, sanitizers, and test strips available
PIK
O
O
3fi O Thermometers providted and accurate Pf/C O Ci
Food Identification
49
C)
Non-food contact surfaces clean I C
O
c:i
_
37 CDFood properly -labeled; original container Pf/C (D t)
Physical FaClllties
Prevention of Food Contamination
38 I C::11 Insects, rodents, and animals not pre8ent PfIC O C)
50
CD
Hot and cold water available; adequate pressure Pf
O
C7
51
O
Plumbing installed; proper backnow devices
P/Pf/C
O
O
Contamination pTavenited during food preparation, storage & display PIPE
Personal cleanliness PVC
C7
52
O
Sawa a and waste water property disposed
PIPflC
O
O
40
O
O
O
53
C)
Toilet facilltfas: pToperly constructed, su plied, &clean PfIC
Q
o
41
O
W iping cloths: properly used and stored
C
O
C7
54
C7
Garba5p and refuse properly disposed; facilities maintained C
O
Q
d2
CYWashing
fruits and v etables I P/Pf/C
O
G7
Physical facilities Installed, maintained, and clean PIP11ft
C-,
O
Permit Holder shall notify customers that a copy of the most recent i ctlan report is available.
56
O
Adequate ventilation and lighting; designated areas use d C
c�
Ci
MO
.Natural
rubber Iatex gloves not used per CGS 19a-36f
Person in Char a (Signature
Violations documented
Date correcLiorm due
#
Priority Item Violations
Person in Charge (Printed)
Priority Foundation Item Violations
Core Item Violations
_
QQ
Inspector (Signature) Date 3
Risk Factor/Public Health Intervention Violations
Repeat Risk Factor/Publlc Heatth tnterventfo_n Violations
Good Retail Practices Violations
.Inspector Printed 0 / �
R uires Reins tion - check box if you Intend to reins ect
Appeal: The owner or operator of a f stablishmemt 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 1)
LHD Sr�1 I,,%�r1�bOl
Establishment %// Nei YiA
Inspection Report Continuation Sheet
Przzu Town &ih winj&
Date & l Y-23
EMPE TITRE U13SERVA_ TIONS
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09SERVAT€ONS AND CORRECTIVE ACTIONS
Molatlons cited in this report must be corrected within the time frames below, or as slated In sections 8-405.11 &B-408.11 of the food code.
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Person in Charge (Si nature)
Date
Inspector (Si nature
Date 100ql
Distribution: 1 st - WhTte - Health Department 2nd - Yellow - Owner/Operator/Person in Charge