HomeMy WebLinkAbout2023-10-6 - 200 Deming Street - Food Inspection ReportConnecticut Department of Public Health EHS-108 R-2/1623
Risk Category: 1
Food Establishment Inspection Report Page 1 of
Establishment typetj!;;L;rP Temporary Mobile_ Other.
Date: k)/C/
Establishment kes,JenfG ilW o& SiA U'rdW I f'ls
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Time In Y,,� &PM Time Out �� �M_
Address DC:h h� St
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Towrdclty SO IIfLi Wl►t�or
Purpose of Inspection: ltt Pre -op
Reinspection Other
Permit Holder � N S e_(
FOODBORNE ILLNESS RISK FACTORS
AND PUBLIC HEALTH INTERVENTIONS
Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodbome illness or injury. Intervendons are control measures to prevent foodbome Aness or injury.
Mark designated compliance status (IN, OUT, NIA, WO) 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
OUT
Supervision
v
Cw
R
IN
OUT
NIA NIO Protection from Contamination
v
Cos
R
IWA
Person/Altelnate Person in charge present,
knowled a and performs duties
Food Protection Manager for Classes 2,
3, & 4
Pf
O
O
O
G C] Food se rated and rotected P
Q Food -Contact surfaces: cleaned & sanitized P .
Proper disposition of returned, previously
served, reconditioned, and unsafe food P
Cjdemonstrates
i
17
O
O
_
[>Certified
O
O
O
_"
Employse Health
IrimatTemperature Control for Safstx
3
4
5
ment, food employee and conditional employee;
e, responsibilities and re Ptin
P/Pf
O
18
O
CD
k-:+
Proper cookie time and temperatures P/PfiC
O
O
19
O
C�
CD
O
CD
CD
C?
Proper reheating pmwduras for hot holdi
Pro r coolie time and temperatures
Proper hot holding temperatures
P
C7
C�
r
Oruse of restriclion and exclusion
Oprocedures for responding to vomiting and
Udiarrhealevents
P
Pf
O
O
O
a
20
21
O
O
P
P
O
O
O
O
22
O
O
CD
Proper cold hailing temperatures
P
O
O
[food Hygienic Practices
23
O
C7
cD
Proper date marking and disposition P/Pf
O
O
6
7
C]
C7
O
A r eating, tasting, drinking, or tobacco products use
CDNo discharge from a s, nose, and mouth
P/C
O
O
24
O
O
O
Time as a public health control: procedures
and records P/Pf/C
O
O
C
O
Preverift Contamination by Hands
L�
p
Consumer Adhirlsory
25 O O I C61INConsLpmer advisory provkfed: raw/undercooked food I Pf O O
HI h Susce ble Population
8
O O Hands clean and properly washed P/Pf O
O O O No bare hand contact with RTE food or a P/Pf/C CD
pre -approved alternative procedure property followed
C7 Adequate handwashing sinks, property suppliedlaccessible I Pf/C O
Approved Source
9
26 C:)C)t ssteurixed roods used; prohibited foods not offered P/C O ^�
Food/Color Additives and Toxic Subsbricas
10
CD
27
O
I O
Food additives: approved and properly used
P O
C>
11
O
Food obtained from approved source_ P/Pf/C
CD
O
4
28
9
CD
Toxic substances properly identified,
stored & used
P1Pf1C
O
C-)
12
CD
Ca
Ca Food received at r t rature
P/Pf
13 0O Food in grand condition, sale, and unadulterated PIPE
14 O O O Required records available: molluscan shellfish P/PVC
Identification, parasite destruction
GOOD RETAIL
CDC]
Conformance with roved Procedures
CD C:-)Compliance
PRACTICES
with variance/specialized
29 O O rocesslROP criteda/HACCP Plan P/PfIC O c
Good Retafl Practices are preventative measures to control the addition of pathogens, chemicals, and physical 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 violation
0 WA NIO Safe Food and Water•
v
COS
OUT
In
Pro r Use of Utensils
-use utensils: ro rl stored
v
COS
R
30
CDPasteurized s. used where r uired
CDWater and ice from approved source
P
O
CD31
P/PVC
C:)
F
44
45
CDUtensilsfequipmenWnens:
O 5ingla-use/s1ngle
props stored, dried, & handled
service artick:s: properly stored & used
Pf/C
P/C
CD
O
C:)32
O
CDC] Vadanr:e obtained far $ cialized processi methods Pf C:)
Food Temperature Control
46
O Gloves
used an d
C
O
O
33
_
roper cooling methods used; adequate equipment for
rn . rature control
nt food property cookedfor hot hold
C:)jCDT;h
Pf/C
O
Utanstis and E u[{ ipment
34
47
ICD Food
and non-food contact surfaces cleanable,
ro _desQned, constructed, and usedPIPE/C
O
O35
Pf
O
G
roved thawing methods used
Pf/C
O
sD
48
Warewashing
O cleanin
facilities: installed, maintained and used;rmwneters
a ants, sanitizers, and test stri s available Pf/C
O
O
ravtded and accurate Pf/C O L7
_ Food Identification
49
CD Non-food
contact surfaces clean C
C>
C7
_
O Fo 37 od raped labeled;. Uri inat container Pf/COO
Phyflical Facillties
Prevention of Food Contamination
50
O Hot
and cold water available; adequate pressure
Pf O
CD
38
C7
Insects, rodents, and animals not present Pf/C
O
C7
51
O Plumbing
lnstalled: proper backfiow devices
P/Pf/C
O
O
39
4o
41
CD
O I
O
Contamination prevented during food preparatlon, storage & display P/Pf/C
Personal cleanliness _ Pf/C
Wiping cloths: prnparfy used and stored C
O
O
52
O Sewage
and waste water properly disposed
P/Pf/C
O
O
O
O
53
(D Toilet
facili3l®s: m rl constructed, supplied. & clean RIC
C)
C)
O
Cu,,
54
O Garbage
and refuse property disposed; facilities maintained
C [7
[>
42
Q lWashing
fruits and vegetables P/Pf/C
O
O
55
O Physical
facilities installed, maintained, and clean P/Pf/C
O
O
Permit Holder shall notify customers that a copy of the most recent ins
inspection report is available.
56
O Adequate
ventilation and lighting: designated areas used
C O
C)
Natural
rubber latex qloves not used per CGS §19a-36f
/) _
Person in ChargeSi nature Date 1
Violations documented
Date corr"lions due
#
Priority Item Violations
�^
Person in Cha a Printed W0
Priori r Foundation Item Violations
Cora Item Violations
Inspector Si nature �� Date +�
Risk FactorlPublic Health Intervention roletions
Repeat Risk Factor/Public Healthntervention Violations
, rr
Inspector Printed /ICJ R I/f]
Good Retail Practices Violations
Requires Reins cdon - check box if you 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
Food Establishment inspection Report Page of
ILHD SdJt� W" dSW Inspection Report Continuation Sheet
f 1 '�,f ,,SDate_
Establishment Qesic�l'a(t✓ Of SQ'�A n$ Town 50)f� Wl"td-
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Item/Location/Process
TEMPERATURE OBSERVATIONS
Temp Item/LocatlonlProcess Temp item) LocationlProcess
Temp
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OBSERVATIONS AND _CORRECTIVE ACTIONS
Item Violations cited in this report must be corrected within the tlme frames below, or as stated in sections 8-4Q5.11 & &406.11 ofjr
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Person In Charge (Sign tu Date �0 ]
Inspector (Signature) - Date
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Distribution: 1 st - Whtte - Health Department 2nd - Yellow - Owner/Operator/Person in Charge