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HomeMy WebLinkAbout2023-8-29 - 1735 Ellington Road - Food Inspection ReportConnecticut Department of Public Health EHS-106 R- 2n623 Risk Category: 3 Food Establishment Inspection Report Page 1 of 2 Establishment type: Ctane Temporary Mobile Other pate: (el211.23 Establishment Er1tiffCflCs (iR Address I IJ� Ell Ltm As Town/City ��+� WASor Permit Holder 1 t'tJt C. Uu Y DPH r Connecticv[ oep.r t ww r1�nr r r Time In �S PM Time Out U)• �7 pM LHD $Wil, lJ"dSar Purpose of Inspection: >e_> Pre -op Reinspet tinn Other FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Interventions are confrol measures to prevent foodborne illness or injury. Mark designated Compliance status (IN, OUT, NIA, RIO) for each numbered item IN=in compllanc.e OUT=not in Compllarit:Le N/A=not appllcabla N/O=not observed P=Priority item Pt --Priority foundation item C=Care item V=violation type Mark in appropriate box for COS and/or R COS=corrected on -site during lnapactlon R=repeal violation IN GUT NfA Nro Supervision v COS R IN OUT WA Nf0 Protection from Contamination v /cos` R 1 O Person/Alternate Person in charge present, demonstrates knowledge and perfomis duties O Certified Food Protection Manager for Classes 2, 3, & 4 Pf O +-7 15 17 O r_5 O Food separated and rotected O li � . k� Food -contact surfaces: cleaned & sanitized f Proper disposition of returned, previously TI y O served, reconditioned, and unsafe food P O �. © O �_� Emjployse Health TlmeMem erature_Co_ntrdl far Safety 18 O L7 O Proper cooking time and temperatures PipflC O O 19 O G r� Proper reheatingprocedures for hot holdingP O O 20 O O CD Pro er cooling time and temperatures P O O 3 O Management, food employee and conditional employee; P/Pf O C knowledge, responsibilities and reporting 4 O Pro ruse of restriction and excluslorr P O C) 5 O Wrltfen procedures For responding to vomiting and dianbeal.events Pf O r Good Hygienic Practices t� ti CD CJ Proper eating, tatting, drinking, or tobacco products use P/C C)za 7 u O � No discha B from eyes, nose, and mouth C O ,) Preventing Contamination by Hands 8 _ O O Hands clean and properly washed P/Pf O C> No bare hand contact with RTE food or a 9 rC%I O P/Pf/C O C-S--- pre-approved alternative procedure prnpt3dy followed Adequate handwashing sinks, properly supplledlaccessitale Pf r+ =� 21 O [] C) Proper hot holdingtemperalures P P O O O o 22 125 C3 C) CG Proper cold holding temperatures 23 CG c-D G Proper date marking and disposition P/Pf O CD y o Cas+ Time as a public health control: procedures P/Pf/C and records CD CD Consumer Advise _ 25 O O eonsumsr adyisury provided' raw/undercooked food Pf O O Highly Susceptible Pe ulatlen 26 C+ O Pasteurized foods used; proh011ed foods not offered PIC O O FoodMolor Additives and Toxic Substances Approved Source 27 C O Food additives: approved and properly used P O O 11 OFFood ld obtained from approved source P/Pr/C Food received at proper PFPF in nod condition, safe., and unadulterated PIPE records available: molluscan shellfish 'PIPfIC parasite destruction O O 28 ^- O r,,,EToxIrPIPElC substances properly iderltifled, stored & used O O 12 13 14 O O O O Oquired :D CD O O Conformance with roved Procedures O O 29 '�{ O Compliance with variance/specializedPIntification, rocessiROP criteria/HACCP Plan GOOD RETAIL PRACTICES Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical oblgcts into foods. Mark OUT if numbered item is not in eompllance V=violation type Mark in appropriate box for COS and/or R COS=corrected on -site during lnspeWon R=repeat violation O N/A NJ Safe Food and Water v P cos G R O OUT 43 Q In Proper Use of Utensils _ -use utensils: properly stored v C cos R 30 31 32 O_ O O Pastewized eggs used where required Water and ice from approved source C� Variance obtained fors eclalIzed processIr rrlethod& CD O P/Pf/C O O 44 O Utensilslequlpmentllinens: proper stored, drled, & handled Pf/C P!C O Cr O O Pf D O 45 O 5i le use/sln.le-service articles: properly stored & used Food Tam nature Control 46 O Gloves used pro erl C O O 33 34 O Proper cooling methods used; adequate equipment for lem ture control O p Plant food �ropady cooked for hot hold# PVC O Utensils and E. uI ment Food and non-food contact surfaces cleanable, designed, constructed, and used PIPfIC O O G c_ O O Approved thawingmethods used 499 rJWarawashing 171C—)roper/ eleanln facilities: installed, maintained and used; a ants, sanitizers, and test efts s available PfIC O OFood Thermometers rovided and accurate G Identification Non-food contact surfaces clean C G CD 37 CD jFood proNrly labeled; cri inai container Pf/C] O o Phyalcal Facilities Prevention of Food Contamination 50 CD trot and cold water available; adequate pressure Pf O Insects, rodents, and animals not rHsent Pf/C 51 C, Plumbing installed; proper backflow devices P/Pf/C O O Contaminelion.prevenled during food preperalion, stbr>3ge & dbsplay� PIPE CD 52 CD Se H and waste water roped die sed P/Pf/C ra CD 40 C> Personal cleanliness Pf/C O r • 53 G Toilet facilities: property constructed, 5uppLd, clean I PfIC C] C) C) Vtlipin cloths: properly used and stored C Washmg fruits and vegetables P/Pf/C O �> 54 CD Garbage and refuse properly disposed; facilities maintained C O C'+ t7 42 C) �� 55 Physical facilities installed, maintained, and clean PIPE/C Permit Holder shall notify customers that a utQ most recent inspection report is available. 56 r 7 Adequate ventilation and lighting; designated areas used C C) IC) O Natural rubber latex loves not used per CGS 19a-36f Person in Charge Si natu ate Y2 Violations documented bale bons due N Priority Item Violations Person In Charge Printed Priority Foundation Item Violations Core Item Violations �/ Ms ctar Si nature i �� Date �� Risk Factor/Public Health Intervention olatlons 4B wa Risk FactnrlPubiic Health Interventtnn Violations Good Retail Practices Violations Inspector Pri action - check box IF you intend to rainVed Appeal: i ne owner or operator or a towmstauflshment 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 11 Food Establishment Inspection Report LHD Sdu � VMtJwr Inspection Report Continuation Sheet Establishment crnuulcs Cuf Town Page a of Date TEMPERATURE OBSERVATIONS Item/Location/Process Temp Item/Location/Process Temp Item/Location/Process Temp �I 36F 49F -' v 36F t M 4OF if s4a 34X- ii OF Ae&A /4 ckcp— s � F Rom+ M f 40 r4.1 bro„r,d -?l op Nq 1a P —_ —cited RYATIONS AND CORRECTIVE ACTIONS - - Item Violations —in this report must be corrected ti within the me Frames below, or as stated in sections 8-405.11 & 8-4MB 11 of the Food code. Number j CFPM - A,4 o✓I t'Q6 Lve aS 3 c- [ "a . II'4r✓C �- �cr nrry'm �M1+� 1 ►, rf h0b vVa nan CW 50 --lvo 0.14C, Ca4ce4 wt- _ kat stros I F C fv vu— 6(eepA iv cse,,rpe, Person in Charge( i Inspector [Signature _ 00 Date ai J Date 5 li Distribution: 1 st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge