HomeMy WebLinkAbout2024-3-25 - 1559 Main Street - Food Inspection ReportConnecticut Department of Public Health EHS-108 Rev 2/1623
Risk Category: i
Food Establishment Inspection Report Page 1 of :z
Establishment type. er Temporary Mobile Other
Date: 3/,2S/.2u
1mane
Establishment Hur+40rG - EvcrgTL'[n i�rL �r
� J
Address Issly Ma') Jstre�
Town/Clty �� �if"t `"
Permit Holder 041(. U SM
�"w "�
I
,
`onoec6cut Depart—t
f Public Health
Time In :04 AM/ . Time Out 2.40 AM/
J
LHD Si�. idt"4W
Purpose of Inspection: outin Pre -op
Reins ection Other
P
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Risk factors are important practices or procedures identifled 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, N/O) 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
OUT
Nf PffO Supervision
v
cos
R
IN
OUTJNIAN/. Protection from Contamination
v cos
R
1
C
O
O
Person/Alternate Person in charge present,
knowledge and performs duties
Certlfted Food Protection Manager for Classes 2,
3, & 4
Pf
O
t_•15
OFood se arated and rotected P/C
O
Odemonstrates
16
OFood-contact surfaces: cleaned & sanitized P/Pf/C
O
O2
O
G
J
O
C=
17
OProper disposition of returned, previously
served, reconditioned, and unsafe food
P O
3
4
Employee Health
rManagement, food employee and conditional employee;
ledge- responsibilities and reporting
7 eruseof restriction and exclusion
procedures for responding to vomiting and
eal events
Timerrem erature Control for Safety
P/PF O
P O
Pf O
_
O
O
18
O
O
O
Proper cooking time and temperatures P/Pf/G
O
O
19
O
O
O
Pro er reheatin rocedures for hot holdin
P
O
O
20
O
O
O
O
CD
O
Pro erCooRri time and tern�ratures
Pro er hotholdin tem eratures
P
O
On
P
O
O
220
23
O
O
O
O
O
O
Proper cold holdingtemperatures i�
Proper date markin g and dls osltion P/Pf
O
O
Good Hyalertic Practices
O
O
6
1 ._
O
CD
_
t
Proper eating, tasting, drinking, or tobacco Products use
No discharge from eyes, nose, and mouth
P/C
O
CD
24
CD
CD
QS
O
Time as a public health control: procedures p/Pf/C
and records
CD
CD7
C
C)
r_7
Preventing Contamination by, Hands
Consumer Advisory
_
81
1:D MrDl
Hands clean and roped washed P/Pf
O
O
25 O CD Consumer advisory provided: raw/undercooked food Pf O O
9
C)O
No bare hand contact with RTE food or a
prti-approved alternative procedure properly followed
P/Pf/C
C)
026
ICD
Highly Susceptible Population
O 1 O 10 MPasteurized foods used; prohibited foods not offered P/C CD[C;
lu I
11
OU
CD Adequale handwashing sinks, pmperly suppliadlaccasslble Pf/C CD
Approved Source _
Food/Color Additives and Toxic Substances
27 O O r - Food additives: approved and,properl used P O O
Toxic substances properly identified,12
28 O O stored & used P/Pf/C O O13
Foodobtained from approved source rP/Pf/C
Food received at ro ertem erature P/Pf
CD
O
O
O
jCD
Food in ood condition, safe, and unadulterated P/Pf
Required records available: molluscan shollflsh P/Pf/C
identification, parasite destruction
O
O
O
O
Conformance with A roved Procedures
14
O
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 cos
R
OUT
Pro r Use of Utensils
v
COS
R
30Pasteurized ems used where reclulred P O C_-
31W&ter and Ice from approved source P/Pf/C O cr
ACCD)for specialized processing methods `Pf O C 7
Food Temperature Control
43 O in
-use Utsnsits: properl stored
C
O
O.
44 c?
Utensils1equlpmenlilinens: properly stored, dried, & handled
Pf/C
O
O32Varianee.obtained
45 ^�
46 1 _
Single usalsin te•servica articles: properly stored &used
P/C
O
O
Gloves used properly
C
O
O
33
34
O Proper cooling methods used; adequate equipment for
temperature control
CD O G� Plant food properly cooked for hot holding
PF/C
Pf
O
O
C)
C
Utensils and E u[ mont
47
O Food and non-food contact surfaces cleanable, p/pf/C
properly designed, constructed, and used
35
O O Ca Approved thawing methods used
PF/C
O-C�
48
— Warawashing facilities: installed, maintained and used;
cleaningagents, sanitizem, and test strlft available Pf/
J(:D(D
36 O Thermometers r6vided and accurate Pf/C O ,_ -
Food Identification
49 - Non-food contact surfaces clean C
Physical Facllitles
37 D IFood.properlylabeled; oti lnW container Pf/C O C)
Prevention of Food C.ontafilinatfon
50'�
51
IHot
and cold water available; adequate pressure
Pf O
C-:)
38
O
Insects, rodents, and animals not present Pf/C
O
C-A
rig. Installed,, proper backflow devices I P/Pf/C
—Properly
O
O
39
O
Contamination' r9verrted during food pre efefatia_rf, average & display P/Pf/C
O
cD_
52
i=
Sewage and waste water disposed P/Pf/C
O
O
q0
O
Personal cleanliness
Pf/C
CD
n
53
CJ
Tolletfacilities: propedy constructed, suilied, & clean Pf/
C Ce
O
Al
rJ
Wiping cloths: properly used and stored
C
O
CD
54 C7
Garbage and refuse properly disposed; facilities maintained
C kD
�
42
O
Washing fruits and vegetables
55 ,,7-_1
PhysJcal facilities installed, maintained, and clean I P/Pf/C
Q
.O
Permit Holder shall notify customers that a copy of them t recent inspection report is available.
56 i;-
Adequate ventilation and li hung; desi nated areas used
C CD
011ff�D
Natural rubber later gloves not used por CGS §19a-36f
Person in Charge (Signature Date
Violations documented
Dale corrections due
#
Priority Item Violations
Person in Char a Printed / �. LIIT
Priorlty Foundation Item Violations
Core Itern Violations
Inspector (Signature) Date
Risk FactodP_ u.b is Health Interventlon Violations
Repeal Risk FecivrlF ubNc Fleallh (ntarvenk�an Vitiations
Good Retail Practices Violatlons
Inspector Printed
Reg Ulres Reins pectian - check box If YOL intend to reins ect
Appeal: The owner or operator of a food sLblishment aggrieved by this order to correct any inspection violation identified by the food inspector or to hold, destroy,
or diopgse 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 Insnection Report Page 2 of
LHD 7041 UM&bf 4 11 �,,Inspection Report Continuation Sheet Date 3 -2S124
Establishment ��� G" - AVW�G f.� Town �evtk Wmd*
TEMPERATURE OBSERVATIONS
Item/Location/Process Temp Item/Location/Process Temp Item/Location/Process Temp
Item
Number
OBSERVATIONS AND CORRECTIVE ACTIONS
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 & a-406.11 of the food code.
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Person in Charge Si nature Date
Inspector (Signature) -v Date 2 �I
Distribution: 1st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge