HomeMy WebLinkAbout2024-4-24 - 239 Graham Road - Food Inspection ReportConnecticut Department of Public Health EHS-106 Rev 2J1623
Risk Category: 3
Food Establishment Inspection Report Page 1 of 2
Establishment type: a ma Temporary Other
Date: A/zp /24
'Mobile
Establishment ovr &w,,,r L,f 1 �p� CL."A
Address 231 GrCAV i 2J
Town/City SwJ►, VMJW
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Permit Holder t�IT/�/lun�P�li �� U
� '
DPH
`°"o A;a Health `
AND PUBLIC
Time In / : (P/PM Time Out I� 0 (&PM
LHD M�
Purpose of Inspection: Pre-op
Reinspection Other
HEALTH INTERVENTIONS
FOODBORNE ILLNESS RISK FACTORS
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 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
NIA. WOi Supervision
v
Pf
cos
CD
R
CD15
IN
OUT
NI t!I[D Protection from Contamination
v cos
R
i
O
CDPerson/Alternate Person in charge present,
demonstrates knowledge and performs duties
_
7..'
CD
O O Food se arated and rotected
P/C O
C)_
16
C)O
Food -contact surfaces: cleaned & sanitized I P/Pf/C
O ICD
2
CD
Certified Food Protection Manager for Classes 2,
Q 3& 4
C
CD
_�
Proper disposition of returned, previously
17 C:) Proper
reconditioned, and unsafe food P O
TimelTem erature Control for Safety
18 CD C:)O <Z Proper cooking, time and temperatures 01PUG CD CDknowledge,
Employee Health
3
4
CDManagement, food employee and conditional employee;
responsibilities and reporting
P to er use of restriction and exclusion
P/Pf
O
L;
19
CD
O
O
Proper reheatingprocedures for hot holdingP
CD
CDC:)
P
CD
O
20
CD
C:)
O
f
Proper coolingtime and temperatures
P
O
C)5
CDWritten procedures for responding to vomiting am i
diarrheal events22
Pf
C-)
O
21
C:)
C:)
O
Proper hot holdln temperatures
P
C)
CD
O
O
Q
Proper cold holding temperatures P
er date markit anG dis itian J P/Pf
O
O
Goad- Hygienic Practices
23
C7
C)Prn
CD
C)6
O t7
CD CD
O
Proper eating, tasting, drinking, or tobacco productsuse
P/C_
CD_O
240
LCD
0
Time as a public health control: procedures7
and records P/PfIC
C-)
O
� No discharge from e , nose, and mouth C O c5
Preventing Contamination by Hands
Consumer Advisory
8
O
Hands clean and roper{ .washed P/Pf
C)
(-,
25 O C:)Consumer advisory provided: raw/undercooked food Pf O O
Highly Susceptible Population
.
No bare hand contact with RTE food or a
9 0 P/PfIC CD O
_pre=approved alternative prbCBdure�raperlyfollowed
r6 O handwashing sinks. properlysu. liedlaceesslbt9 Pf/C O 15
LAdsquate
A._.P rp nvad Source
11 _p Food obtained from approved source P/Pf/C O r:1
12 �] C7 CDFood received at ro er tem rature P/Pf CDCD
26 O O � Pasteurized foods used; prohibited foods not offered Pic O C-)10
Food/Color Additives and Toxic Substances
27
O
I O
i/
Food additives: approved and properly used
P O
O
28
C:)O
Toxic substances properly identified,
stored & used
P/Pf/C
O
O
13 O Food in -good conditlon, safe, and unadulterated P/Pf
14 CDCD O Required records available: molluscan shellfish P/Pf/C
Identification, parasite destruction
GOOD RETAIL
O
CD
Conformance with Approved Procedures
O C^�
PRACTICES
29 O O Compliance with variance/specialized P/Pf/C O O
rocess/ROP criteria/HACCP Plan
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
_ OIL!
N;A HID Safe Food and Water
v
cos
R
OUT
Pror Use of Utensils
v
eas R
3
Pasteurized ergs used where required
P
C)
CD
43
CD In
-use utensils: properly stored
C
I O
CD
31
O
Water and ice from approved source
P/Pf/C
CD
c�D
44
CDULarvsilslequl
y�mentllinens: properly stored, dried, & handled Pf/C
O
CD32
•— O Varlance obtained for specialized processing methods Pf O CD
Food Tem eratur8 Control
45
O Sin
le-usarsin e-service articles: properly stored & used
P/C
O
O
46.
0 Gloves
used proper!
C
O
O
33
O Proper cooling methods used; adequate equipment for
tam erature control
O O G Plant food proper! cooked for hot holding
Pf/C
O
C�
Utensils and Equipment
34.
47
Food
C7 ..
rb
and non-food contact surfaces cleanaYrta,
P/PfIC
. rl designed, constructed, and used
O
O
PF
O
3fS
O d G A pfovad thawln methods used
O Thermometers prowidetl and accurate
Pf/C
O
CD
48
Warewashing
O cleaning
facilities: installed, maintained and used;
agents; sanitizers, and test strips s available Pf/C
O
O
"
PfIC
O
�j
Food Identification
49
O Non-food
contact surfaces clean C
O
rD
37.0 Food proper!y labeled; original container Pf/COO
Prevention of Food Contamination
Physical Facilities
50
Cy Hot
and cold water avaiiable; adequate pressure
Pf O
C7
3810
Insects, rodents, and animals not present I PfIC
O
O
51
O Plumbing
installed; proper backfiow devices
P/Pf/C
O
O
39
40.
O
O
Contamination provented doting food preparation, storage & display P/Pf/C
Personal cleanliness Pf/COO
O
O
52
O Sewage
and waste water properly disposed
P/Pf/C
O
O
53
O Toilet
faeilities:pr6 I constructed, sit Iled,.& clean I Pf/C
C)
C-1
41
O
Wiping cloths: properly used and stored
C
O
(D
54
O Garbage
and refuse property disposed; facilities maintained
C G
O
42
cE:)
Washidg fruits and vegetables P/Pf/C
O
CD
55
(-:):Ph
cal facilities installed, rnaintalned, and clean P/Pr/C
C�
C)
Permit Holder shall notify customers that a copy of the most recent inspection report is available.
56
,'--;,Adequate
venbilatii 6 and I} hting; des! nated areas used
C O
QOINatural
rubber latex gloves not used per CGS §19a-36f
Person in Charge (Signature) Date Z y J L
Violations documented
Bate corrections dire
#
Priority Item Violations
Person in Char a Printed
Priority: Foundation Item Violations
Core Item Violations
Ins ector SI nature Date 1 1i Y
Rlsk Factor/Publlc Health lnterventlon Violations
Repeat Risk FactarlPuhflc Health Iriterventlon Violations
Good Retail Practices Violations
_—
Ins ector Printed n ne.J
Reg ulres Refns action - check box If you intend to relns ect
Appeal: The owner or operator of a food stabllsttment 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 Inspection Report Page Z of 2
LHD SCA i,/roAd II Inspection Report Continuation Sheet Date u�1ur'�U
Establishment � S-AjW LAeloA l�wvr Town " UMjW-
AM EMPERATURE OBSERVATIONS -
ItemlLocation/Process I Temp Item/Location/Process Temp Item/Location/Process Temp
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OBSERVATIONS AND CORRECTIVE ACTIONS
Violations cited in this report must be corrected within the time Frames below, or as stated in sections 5-405.11 & 8-406.11 of the Food code.
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Person in Charge (Signature) Date V.,;e.
Inspector (Signature) /`�-��✓ l Date
Distribution: 1st- White - Health Department 2nd - Yellow- Owner/Operator/Person in Charge