HomeMy WebLinkAbout2023-8-21 - 1739 Ellington Road - Food Inspection Report Stop & ShopConnecticut Department of Public Health ERB Rev2n6M
Risk Category: 3 Food Establishment Inspection Report Page 1 of
Establishment type: rman Temporary Mobile Other Date: e
Establishment sS� C i�
Address 1131 LIINI1 h„ 1 t"'
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Purpose of Inspection: u 1 Pre -op
Reinspection Other
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Permit Holder i�I larS
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. Interventions are control measures to prevent foodborne illness or injury
Mark designated compliance status (IN, OUT, N/A, NIO) for each numbered item IN=in compliance OUT=not in eampliance NIA=not applicable NIO=not observed
P=Priority item Pf=Priority foundation item 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
OUT
WAINIOJ Supervision
v
cos
a
IN
OUT
,tt1A blip Protection from Contamination
v
1
{�
C6
Person in charge present,
O O dem+anstrates knowledge and performs duties PF O c�i-,
O Certified Food Protection Manager for Classes 2, C O O
31 & 4
Ent I -Health
15
O
O O Food separated and rotected P/C
17
/
O
u Food -contact surfaces: cleaned & sanitized P/Pf2
Proper disposition of returned, previouslyP
served, reconditioned, and unsafe food
j70SRPerson/Alternate
3
4
Timerrem erature Control for Safety
18 O (D JCDProper cooking time and temperatures P/Pf/C C) O
Kr
Management, food employee and conditional employee;
CDP/Pf
knowledge, responsibilities and reporting
O Proper use of restriction and exclusion
CD
Ci
19
O
O
O
Proper reheatina2rocedures for hot holding
P
O
O
P
O
O
20
9n
O
O
O
Proper cooling time and temperatures
P
O
O
5
O Written procedures for responding to vomiting and
diarrheal events
Pf
CD
CD
O
O
O
Proper hot holding.tem ratures
P
CD
CD
22
O
O
CDProper
cold holding temperatures
P
CD
O
Good Hygienic Practices
6 y2S O O ructs use P/C OO oper eating, tasting, drinking, or tobacco rod
R_._.._
O C No discharge from eyes, nose, and mouth C O
23
O
CD
CDProper
date markingand disposition P/Pf
C)
CDP
24
C)
C)
<Z
C)P/Pf/C
Time as a public health control: procedures
and records
C:)
C:)7
Praventing Contamination t2y Hands
Consumer Advisory
8
9
O
Ca
Hands clean and propert washed P/Pf
O
O
25 O O Consumer advisory provided: raw/undercooked food Pf O O
O
r
No bare hand contact with RTE food or a P/Pf/C O cY:
.pre -approved alternative 17recedure properly.followed
Adequate handwashing sinks, properly suppliadlarcesslble Pf/C
Source v
Hf hl Susce ble Population
_
26 O O Pasteurized foods used; prohibited foods not offered P/C O O
10 O
Food/Color Additives and Toxic Substances
27 JCD
I O
additives: a Proved and properlyused
P O
O
11
O
Food obtained from approved source P/Pf/C
Food received at roper temperature _ _ PIPF
Food in good condition, safe, and unadulterated P/Pf
Required records avaitable: molluscan shellfish
Identification, parasite destruction P/Pf/C
O
Y,
28 O rUFood
ic substances properly identified,
ed & used P/Pf/C O O
Conformance with Appmed Procedures
12
C]
CD
O
O
�:
13
14
�
jam'
O
O
O O
O
t_f
CD
O
O
Compliance with variance/specialized
rocess/ROP criteria/HACCP Plan P/PfIC
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
a WA RM Safe Food and Water
St] O Pasteurized eggs used where required
31 O Water and ice from approved source
v
cos
R
OUT
Proper Use of.11tenalls
-use utensils: properly stored
v
C
cos
c _
R
O
P
O
a
43
r� In
P/Pf/C
O
O
44
O Utensllsleyuipmentilinens:
property stored. dried, & handled Pf/C
O
O
32 O Variance obtained for sped process in methods Pf O O
Temperature Control
45
O Sln
le-uselsin Ia-service articles: properly stored & used
P/C
O
O
46
eD Gloves
used properly
C
O
O
33
_ —Food
Proper cooling methods used-, adequate equipment for
O temperature control
Pf/COO
CD
— Utensils and Equipment
q7
Food
Cl
properly
and non-food contact surfaces cleanable,
PIPfIC
designed, constructed, and used
O
O
34
35
O O O Plant food ro�eriy cooked for hot holdingPF
C__�. r-I O Approved thawing methods used
Thermometers provided and accurate
Food Iden"Cat1w
O
PFIC.
O
O
_
48
!D Warewashing
cleanht
facilities: installed, maintained and used; PFIC
a ents, sanitizers, and test.strips available
CD
O
PF
O
O_
49
[� Non-food
contact surfaces clean C
r-
O
37 O Food properly labeled; original container Pf/C E O
Physical Facilities
Prevention of Food Contamination
50
Het
and cold water available; adequate pressure
Pf O
O
38
T= T
Insects, rodents, and animals not present Pf/C
O
(D
51
r) Plumbing
installed; proper backfiow devices
P/Pf/C
O
O
40
1__1
Contamlrration prevented during food preparation, storago & dis ay PIPF
C-_�
C)
52
O Sewage.
and waste water properly disposed
P/Pf/C
CD
(D
Personal cleanliness Pf/C
Ca
CD
53
) Toilet
facilities: properly constructed, sus lied, & clean Pf/C
C7
O
41
42
O_
CD
Wiii cloths: properly used and stored C
WashIng fruits and vegetables PIPf1C
C)CI)
54
CDGarbage
and refuse propeirlydisposedl facilities maintained
C C-)
C:�
O
C=,
55
r-D Phy.sAcal
facilities installed, maintained, and clean Ptpf1C
O
O
Permit Holder shall notify customers a sypy the I recent inspection re is atable. rt
56
O Ad
gate ventilation and if htin ; designate" areas used
- —
�
CD Natural
rubber latex gtoves not used per CGS i ga-36f
Person in Charge (Signature) Date 2
Violations documented
Date cvrtectlruls due
#
Priorfly Item Violations
-
Person In Charge {Printed) j i
Priority Foundation Item Violations
—
Care Item Violations
j 3
Inspector (Signature) oatB
Risk Factor/Public Health intervention Violations
Repeat Risk FactorlPublic Health Intervention Violations
Inspector Printed c,--)
good Retail Practices Violations
R uies Reins ection - check box if yqu intend to retrisped
Appeal: The owner or operator of a fno 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 foray ' ht hours after issuance of such order.
410 Capitol Avenue MS#11 FDP
1 st - White: Health Department Hartford, CT 06134 2nd - Yellow: Owner/Operator/Person in Charge
Food Establishment Inspection Report Page 2 of a
LHD S-O ' � ScliT Inspection Report Continuation Sheet Date a/31/23
Establishment(' G Town Suvi� V
TEMPERATURE OBSERVATIONS T
IteemiL"o�.cationlProcess
Temp
Item/Location/Process Temp
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Item/LocationlP►ocess Temp
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OBSERVATIONS AND CORRECTIVE
ACTIONS
_
Item
Number
—
Violatlor% cited In this report must be corrected within the time frames below, or as stated in sections 8-405.11 &.8-406.11 of the food code.
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Person in Charge (Signature) Date 1 Z
Inspector 5i nature Date g�tl
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Distribution: 1 st -White -�IthDeprtment 2nd -Yellow- Owner/Operator/Person in Charge