HomeMy WebLinkAbout2023-8-21 - 1739 Ellington Road - Food Inspection Hissho SushiConnecticut Department of Public Health EHS-108 R-2116n3
Risk Category:
Food Establishment Inspection Report Page 1 of�
Establishment type: Permanent Temporary Mobile Other
Date:
Establishment Hl ssl o f&Ikw
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Time In &' AMl Time Out _J77
_' u.5 ANIIPM
Address 11nn3--4 �1
Town/City �U11 T� I
Permit Holder � � � A'1 Olt
LHD, W
Purpose of Inspection: 1utl Pre -op
Reinspection Other
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 foodbome illness or injury.
Mark designated compliance status (IN, OUT, N/A, N/O) for each numbered item IN=in compliance OUT=not in compliance NIA=not applicable N/O=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
OUT
NIA NJ Supervision
v
cos
R
IN
OUT
NIA N/O Protection from Contamination
v
cos
R
O
s = Person/Alternate Person in charge present,
demonstrates knowledge and Aerforms duties
pf
O
C-)
15
1
O
C) CD Food separated and .rotected P/C
O
O
16
O
O Food -contact surfaces: cleaned & sanitized P/Pf/C
O
O
21
Q
Certified Food Protection Manager for Classes 2,
3, & 4
C
O
O
17
O
Proper disposition of returned, previously
served, reconditioned, and unsafe food
p O
Employee Health
Time/Temperature Control for Safety
lNanagement, food employee and conditional employee;
Q
knovVe, responsibilities and reportl :
PIPE
O
��
18
O
O
O
roper cookie time and temp eratures P/Pf/C
C)
CD3
19
C-)O
o
Proor reheatingprocedures for hot holdingP
C)
CD4
5
C:)Propeder use of restriction and exclusion
O Written procedures for responding to vomiting and
diarrheal events
P
Pf
C)
CD
C:)20
C-)21
C:)CD
CDProper
coolie time and temperatures
P CD
O
CD
CD
QJ
C)
Pro er hot holdin tem eratures
P CD
CD
22
A6
O
O
O
Proper cold holding temperatures
P O
O
Good Hygienic Practices
23
O
O
O
Proper date mafkl2g and disposition P/Pf
O
O
6 O O _ Pro(ier eating, tasting, drinkin , or tobacco products use P/C O
7 � O G= No discharge from eyes, nose, and mouth C O �.
Preventin Contamination b Hands
24
O
O
-
O
Time as a public health control: procedures
and records
P/Pf/C
O
O
Consumer Adviso
]80
V5
O
C>
� CDpre-a
Hands clean and pro erl washed P/Pf
No bare hand contact with RTE food or a P/Pf/C
proved_alternative procedure properly followed
O
O
C]
25 O O Consumer advisory provided: raw/undercooked foodO
Hf hl susca ble Pa ulation
Pasteurized foods used; prohibited foodsnot offered P/C O O
O Adequate handwashing sinks, properly su.ppliedlacxessihie PF/C G C?
Approved Source
Food/Color Additives and Toxic Substances
27 O O I Food additives: approved and properly used I P O O
11
12
13
<-,
O
CD
C7
Food obtained from approved source P/Pf/C
Food received at proper tern rature P/Pf
CD
CD
C7
C7
28
Toxic substances properly identified,
O O stored & used P/Pf/G
O
O
P
O
, 7
Food in goari condition, safe, and unadulterated P/Pf
Required records available: molluscan shellfish p/Pf/C
Identification, parasite destruction
CD
CD
Conformance with roved Procedures
14
O
O
O
r 5
29 O
O
Compliance with variance/specialized p/Pf/C
process/ROP criteria/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/orR COS=corrected on -site during inspection R=repeat violation
CU
NIA WO Safe Food and Water
v
I cos
R
011T Proper Use of Utensils
v
ICOS
R
3o
31
O
O
Pasteurized eggs used where required
Water' and ice from approved source
F<D
P
PIPfIC.
CD
�,
43
E� In -use utensils properly stored
C
C)
CD
O
r ?
44
45
146
O Lltens]lslequipment/liens: properly stored, dried, & handled PVC
C Single tlsalsin le -service articles: properly stored & used
O
O
32 C Variance obtained for spaeiaCzed_proceasin methods Pf O O
Food Temperature control
33 Proper cooling methods used; adequate equipment for Pf/C
O temperature control O O
34 O c> CD Plant food propert�r cooked for hot holdin_ $ Pf O_
P/C
O
O
OjGloves used pmpery
C
O
O
Utensils and E ui meet
47
Food
C?
ro
and non-food contact surfaces cleanable,
P/Pf/C
erl designed, constructed and used
O
O
35
O C�p C7 Approved thawing methods used
Pf/C
_O
O
O
48
49
Warewashing
cleaningagents,
C) Non-food
facilities: installed, maintained and used; PVC
sanitizers, and test strips available
C:)
CD36
(D Thermometers provided and accurate
Pf/C
(D
C-)
Food Idontiflea_tion_
contact surfaces clean C
O
O_
_ _
37 j O Food properly labeled; on final container Pf/C O O
Physical Faelllties
Prevention of Food Contamination
50
Ca IHot
and cold water available; adequate pressure LPf
O
O_
38
O
Insects, rodents, and animals not present Pf/C
O
O
51
iZ) Plumbing
Instalied; proper backflow devices
I P/Pf/C
O
O
39
O
Contaminaflon prevented duringfood preparation, storage & display PIPE/C
O
CD
52
C: Sewage
and waste water properly disposed
P/Pf/C
O
O
40
O
Personal cleanliness
Pf/COO_
53
r:-, Toilet
facilities: properly constructed, su plied, & clean Pf/C
c-D
O
41
O
Wiping cloths: properly used and stored
C
O
O
54
r, Garbage
and refuse properly disposed; facilities maintained
C O
O
42
C),Warbing
fruits and vegetables P/Pf/C
O
O
55
Cl:� Physical
facilities installed, maintained, and clean P/Pf/C
O
O
Permit Holder shall notify customers that a copy of the most recent inspection report is available.
56
r% Adequate
ventilation and lightin ; designated areas usedNatural
C O
O
rubber latex gloves not used per CGS §19a-36f
Person in Charge Slgnature : Date
Vlolations documented
Date correctFans due
#
Pfiorlty Item Violations
Person in Charge Printed
PW6rijy Foundation Item Violations
Core Item Violations
Inspector (Si nature Date4�212Repeat
Risk FactutiPublic Health Intervention Viofations
Risk FactorlPUblic Health Intervention Violations
Good Retail Practices Violations
Reg uires Reins action - check box if you intend to reinspect
�y
Inspector Printed
Appeal: The owner or operator of a foo stablishment 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
J Food Establishment Inspection Report Page of 1
LHD Sat4t U Inspection Report Continuation Sheet Date
Establishment - SAj �� ' 6 Town_'c V+ 1x�
T_EMP_EMTURE OBSERVATIONS - -
Item/Location/Process Temp Item/Location/Process Temp Item/Location/Process Temp
8M 38F -
S+ ► ,e -Aer 4 rn H 1c
IF-- OBSERVATIONS AND CORRECTIVE
Item Violations cited in this report must be corrected within the time frames below, or as
Number
�aifvr C1 eerw L Clo-a M r� h •IMe� c1� Jl�r cne��'
Person in Charge
Inspector (Sianatt
ns
Date
Date 09/9 �3
—-- -
Distribution: 1 st -White - Nealth Department 2nd - Yellow - Owner/Operator/Person in Charge