HomeMy WebLinkAbout2023-4-1 - 100 Bidwell Road - Food Inspection ReportConnecticut Department of Public Health EHS-108 Rev 2/16123
Risk Category:
Food Establishment Inspection Report Page 1 of�
Establishment type: Permanent TemporaryMop le Other
Date:
Address ltA�
Town/City�
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DPH
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AMM- M
Time InmtEstablishmentZ, M
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Purpose of Inspection: Routine Pre -op
Reinspection Other
-
Permit Holder
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 control measures to prevent foodborne illness or injury
Mark designated compliance status (IN, OUT, NIA, N/O) for each numbered item IN=in compliance OUT=not in compliance N/A=not applicable NIO=not observed
P=Priority
item Pf=Priority foundation item C=Core item V=violation type Mark in appropriate box for COS andloi R COS=corrected on -site during inspection R=repeat violation
IA�3.
Supervision
v
COS
R
I
OUT NIA Protection from Contamination
v COS
R
1
Person/Alternate Person in charge present,
demonstrates knowledge and performs duties
Certifled Food Protection Manager for Classes 2,
& 4
Pf
C
O
O
O
15
r
O rJ Food separated and.protected P/C
O
O
16
CD O Food -contact surfaces: cleaned & sanitized P/Pf/C
O
O
2
O
17
O Proper disposition of returned, previouslyP
served, reconditioned, and unsafe food
O FD
Employo Health
Management, food employee and conditional employee;
O knowledge, responsibilities and reporting P/PF19
O Proper use of restriction and exclusion P
Time/Temperature Control for Safety
3
18
O
O
O
Proper cooking time and temperatures P/Pf/C O
O
O
O
CD
- Pro er reheatin procedures for hot holdingP
O
O
4 r
20
O
O
O
Pro er coolin time and tem eratures
P O
OWritten
procedures for responding to vomiting and
events
Pf
MCD1
21
O
O
O
Pro 8r hot holdin to ratures
P O
Odiarrheal
22
O
O
Pro er cold holdin temperatures
P O
OGood
H ienic Practices
CD O Proper eating, tasting, drinking, or tobacco products use P/C
23
O
O
O
Pro er date markin and dis osition P/Pf
O
O6
O
O
O r
O
Time as a public health control: procedures2q
and records
PIPE/C
O
O_7
O
O )[N❑ dischar a from a es. nose. and mouth C
Preventing Cortamine0on by Hands
O _ Hands clean and properly washed J P/Pf
Consumer Advisory
8
��
Q J
25 O O
Consumer advisory provided: raw/undercooked food PF O O
9
CD No bare hand contact with RTE food or a P/Pf/C
pre -approved alternative procedure properly followed
O
O
HI ![ Susceptible Po utatt ri:
26 O O
Pasteurized foods used; prohibited foods not offered P/C O O
10
O Adequate handwashing sinks, property supplledfaccessible Pf/C
O
C3
Food/Color Additives and Toxic Substances
11
12
ApMved Source
O Food obtained from approved source P/Pf/C C1 O
O t� _ )Food received at ref er tem eratpro. P/Pf CD(D
27
IC-)l
CD JCJ
Food additives: ap2roved and properly used
P O
O
28
CD
O
Toxic substances properly identified,
stored & used
P/PfIC
O
O
13 r'
14 O
: CD71l
C-)P/Pf/C
in good condition. safe, and unadulterated PIP,
Required records available: molluscan shellfish
identification, parasite destruction
O
CD
Conformance with Approved Procedures
O
G
29 O O
Compliance with variance/specialized
P/Pf/C
rocess/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/or R COS=corrected on -site during inspection R=repeat violation
Safe Food and Water
v
CoskR
OUT
Pro er Use of Utensils
v
cos
R
Pasteurized s used where re. uired
._ and ice from approved source
A�3ftter
P
P/Pf/C
O
CD
43
OIn-use
utensils: rd stored
C
O
O
44
O
Utensils/equlpmentllincrns: pfoperly stored, dried, & handled
Pf/C
O
OVariance
obtained for specialized processing methods Pf O
Food Temperature Control
45
O
Single-use/single-service articles: properly stored & used
P/C
O
O
46
O
Gloves used properly
C
O
G
33 O
3a
Proper cooling methods used; adequate equipment for
temperature control_ _
O « C=r Plant food properly cooked for hot holding
Pf/C
CD
O
Utensils and Equipment
47
CDproperly
Food and non-food contact surfaces cleanable,
des Red, constructed, and used P/Pf/C
O
O
Pf
O
O
35
O C>-Approved thawing methods used
Pf/C
O
O
48
r�-')
Warewashing facilities: installed, maintained and used; Pf/C
cleanIng agents, sanitlzers and test strl s available
O
O
36
O Thermometers provided and accurate
Pf/C
O
O
Food Identification
49
Cr
Non-food contact surfaces clean C
O
O
_
371 CD I Food properlylabeled;.original container Pf/C O O
Physical Facilities
Prevention of Food Cpntorhination
50
and cold water available; ade uate pressure
PfO
OO
Instacts, rodents, and animals not resent I Pf/C
O
C
51
umbin installed; ra er backflow devices
P/Pf/C
�
G39
O
Contamination prevented during food preparation, storage & dlaplay P/Pf/C
O
C
52
ewa a and waste water pr9p dis Used
. P/Pf/C
O
O40
�,
Personal cleanliness
Pf/C
O
C)
53
jC—:D..ot
oilet facilities: ro rl constructed, supplied, & clean Pf/C
tom}41
O_
Wipin clg oths. � early sett and stored
C
O
C�
54
art7age and refuse pro etlydls osed: facilities maintained
C O
O42
O
Mshln fruits and.ve tables P/Pf/C
O
CD
55
hVical facilities installed, maintained, and clean P/Pf/C
O
O56
Permit Holder shall notify custn rs that a c of the [recent inspection report is available.
C,Adequate
ventilation and lighting; designated areas used
C O
O
O'Natural rubber latex gloves not used per CGS gi9a-36f
Person in Charge (Signature ` Date
Violations documented
Date corrections due
#
Priority item Vlolations
Person in Charge Printed
_
priori Foundation Item Violations
Core Item Violations
^�
Inspector (Signature) Date L Y
Risk Factor/Public Health intervention Violations —
Repeat fZlsk Factorftbiic Health Intervention Vlolatlprls
Good Retail Practices Violations
Inspector Printed c
Rs ulres Reins station - check box If ou intend. to reins ect
Appeal: The owner or operator o a food 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#11FDP
1 st -White: Health Department Hartford, CT 06134 2nd - Yellow: Owner/Operator/Person in Charge
Food Establishment Inspection Report Page Z of Z-
LHD
Establishment
Inspection Report Continuation Sheet
Town
Date. jt2-3
T_EM_P_ERATURE OBSERVATIONS
Temp Item/Location/Process T Temp
Item/Location/Process
Item/Location/Process
Temp
_ OBSERVATIONS AND CORRECTIVE_ ACTIONS
Vtolsittons cited in this report must be corrected within the time frames below, or as stated In sections 8-405.11 & 8-406A 1 of the food code.
CJ1-
Item
Number
3
ti
Person in Charge Si natur
Inspector Si nature
AN
Date
Date
r
Distribution: 1 st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge