HomeMy WebLinkAbout2024-3-26 - 20 Baker Lane - Food Inspection ReportConnecticut Department of Public Health
EHS-106 Rev 2/16123
Risk Category: +
Food Establishment Inspection Report Page 1 of�
Establishment type: ma Temporary Mobile Other
Date:
Establishment QTP«11�G / ' Wild
Address 20 Vu�P.� �ne.
To_wn/Cit Swk�
,�" y4;LN
DPH
in
Connectic t stab ant
of Public Health
Time In 1 u :1'2/PM Time Out (% 3 PM
LHD S&A UMdSN_
Purpose of Inspection: Pre -op
Reins ection Other
P
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, N/A, NIO) for each numbered item IN=in compliance OUT=not in compliance N/A=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
IN
JOILITINMINI&
Supervision
v
cos
R
IH
our
NIA NCO Protection from Contamination
v
cos
R
1
O
O PgrsonlAlternate Person in charge present,
d.ernonslrates knowledge and perfomis duties
Pf
O
CD
O
C)
15
`tom
17
� I
QS
O
t Food wa Grated and protected
P/C
O
CD3,
O
(D
C)
rJ Food -contact surfaces: cleaned & sanitized PIPfl
disposition of returned, previously p
served, reeianditioned, and unsafe food
served.
2
CD
O
Certified Food Protection Manager for Classes 2,
&_4
C
_
Employes Health
Time/Temperature Control for Safety
3ACD
Management, food employee and conditional employee;
knowledge, responsibilities and reporting
er use of restriction and exclusion
P/Pf
O
18
C)
O
G
- 2iProper Cockingtime and temperatures PIPriC
O
O
19
O
O
��
Proper reheatingprocedures for hot holdingP
O
O
4Prig
5Written
P
O
O
20
/D
O
O
r
Pr per cooling time and temperatures
P
O
O
O
O
procedures for responding to vomiting and
diarrheal events
Pf
O
O
21
CD
O
cY/
_ 1Prp
er hat holdingtem eratures
P
22
O
CD
O-,
Proper cold holdingtemperatures
P
O
O
Good Hygienic Practices
23
O
O
O
Proper date markingand disposition P/Pf
O
8. O
1. CD
proper eatih9, lasting, drinking, or tobacco roducts use
P/C
O
O
24
r�
O
. ;
O
Time as a public health control: procedures P/Pf/C
and records
O
_O
O
7 O C-' No discharge from eyes, nose, and mouth C O =�'
Preventing.Contamination by Hands
AdVigory
6
9
�
O
O
O
C1
O r_,
Hands clean and properly washed P/Pf
No bare hand contact with RTE food or a p/pf/c
reap roved alternative Procedure proper! followed
Adeg uate hendwashing sinks, properly Supplledlaccessible I Pf/C
Approved Source
O
O
—
25 CJ O � Consumer atiylsary provided: raw/undercooked food Pf O O
HighlyCD Susceptible Population
26 ! ` O Pasteurized foods used, prohibited foods not offered
10
O
O
Food/Color Additives and Toxic Substances
27 �Food additives: approved and rope used P I O O
Toxic substances properly identified, O O
c) O a stored & used PlPfiC
11
01
O
CD
O
CD
O
CD
Food obtained from approved_ source P/Pf/C
O Food received at proper tem statute P/Pf
Food in pod condition, safe, and unadulterated P/Pf
(,,,]Required records available: molluscan shellfish /Pf/C
identification, parasite destruction I P
O
O
12
CD
CD28
13
14
CDO
Conformance with roved Procedures
C)
C)
29
O
CD
Compliance with variance/specialized Plpf/C CD
pmcesslRt]P criteria/HACCP Plan
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
Ou NIA N!t] Safe Food and Water
30 +.-) Pasteur{zad eggs used where required
31 O Water and ice from approved source
v
cos
R
OUT
Proper Use of Utensils
-use utensils: properly stored
properly stored, dried, & handled
v
C
Pf/C
cos
O
O
R
O
O
P
P/Pf/C
O
O
O
C�
43
44
O In
c� lJtensilsfequ[pmantliinens:
32 O O Variance obtained for eclalixed recessing methods Pf O Ci
Food Temperature Control _ —
45
CD Single-use/single-sarvice
articles: properly stored & used
P/C
O
O
46
c� Gloves
used properly
C
O
O
33
34
35
Proper cooling methods used; adequate equipment for
O_"c)tem ratufe control
PfIC
Pf
O
O
C�
C7
Utensils and Equipment
47
Food
O roped
and non-food contact surfaces cleanable,
des! nsd, constructed, and used P/PF/C
O
O
OPlant food propeil cooked for hot hotdf
O G CD A raved thawing methods used
Pf/C
Pf/C
O
CDC)
p
Warewashing
Cleaning
facilities: installed, maintained and used;
a enfs, sartltizers, and test Wsavailable
Pre
CD
CD
36
O Thermometers provided and accurate
Food iderrdffeation
49
C? Non-food
contact surfaces clean C
O
c
37 O Food ra rl labeled; original container Pf/C I O is
Ph ical Facilities
Prevention of Food Contamination
50
C'J Hot
and cold water available; adequataPFessure I Pf
O
CD
38
O
Insects, rodents, and animals not present Pf/C
O
CD
51
C3 Plurriting
installed; proper backflow devices P/Pf/C
O
O
39
40
O
O
Conte mination. prove nted during food preparation, storage & displq_ P/Pf/C.
Personal deanifness Pf/C
O
O
a
52
O Sewage
and waste water primer, disposed P/PfIC
O
O
53
C %% Toilet
facilities: proody constructed, supplied, & clean Pf/C
C_
41
42
O
r^.
W{pin cloths: property used and stored _ C
weshin fruits and ve etab}es' P/Pf/C
O
O
r_
54
C:, Garbags
rope and refuse prly disposed; facilities maintained C
p
C
O
55
CD ;
slcal facilities installed, rnalntalnmd and clean P/Pf/C
C)
O
Permit Holder shall notify customers that a copy of the most recent inspection report is available.
56
CD Adequate
ventilation and li htltl ; designated areas used C
4D
CDO
Natural
rubber latex gloves not used per CGS §19a-36f
J
Person in Charge Si natur Date 3
Violations documented I
Dale corrections due
#
ProrY item Violations
Person in Charge Printed
Prinlit Foundatlon Item Violations
Core Item Violations
IQ/
F
Inspector (Signature Date , In
Risk Factor/Public Health Intervention Violations
Repeat Risk FactorlPublic Health Intervention Violations
Inspector Printed)
Good Retail Practices Violations
I Requires Reins ection - Check box If you intt3nd tv refrti ct
Appeal: The owner or operator of a fvv stabllshment 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 Inst)ectlon
LHD SOA Wf4SO" Inspection Report Continuation Sheet
Report Page ? of
Date 3/?�/1 y
Establishment TP,►-pIC, bef4i HAIM Town -'V01, WMdW
TEMPERATURE OBSERVATIONS
Item/Location/Process Temp Item/Location/Process Temp item/LocationlProcess Temp
Fr
- — —
- OBSERVATIONS AND CORRECTIVE ACTION _
VldoGns cited in this report must 6e corrected within the time frames below, or as staled in sections 8-405.11 & 8-408.11 of the food code.
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wre. 1 me- f-s�_ �f�► s 6 lIyId b 6-4 { W nnxa I / 6rro ! ! ®e jn •,^� w d is "e6
Ne.A 0jr4 w=4 0' A rd 30 10-214
G /4
Person to Charge (Signature) �—� Date
Inspector Si nature Date
Distribution: 1st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge