HomeMy WebLinkAbout2024-4-16 - 1790 Ellington Road - Food Inspection ReportConnecticut Department of Public Health
EHS-108 Rev 211623
Risk Category: ( Food Establishment Inspection Report Page 1 of 2
Establishment type: <Ermane Temporary Mobile Other Date: 411C12V
Establishment ppf- Ca]*+�t1ynf � . t?rtr'�
AddressV��++
Townfelty 5
Permit Holder
�' wy
DPH
r
Conn w`a bri m nt
Time In S 1PM Time Out ;S �!PM
LHD s
Purpose of Inspection: liEUIDPre-op
Reinspection Other
FOODBORNE ILLNESS RISK FACTORS
AND PUBLIC HEALTH INTERVENTIONS
Risk factors are important practices orprocedures identified as the most prevalent contributing factors of foodborne illness or ofiey. Interventions are control measures to prevent foodbome illness or injury
Mark designated compliance status (IN, OUT, N/A, NIO) for each numbered item IN=in Compliance OUT=not in complianm NIA=not applicable NIO=not observed
P=Priority item P(=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=repeal violation
IN
JOUTIMAINPOI
Supervlslvn
v
cos
I R
I IIN
I OUT
MIA WO Protection from Contamination
v
cos
R
1 O p Person/Altemate Person in charge present, Pf
demonstrates knowWge and performs duties
Gt�ftifled Food Protection Manager Tor Classes 2,
2 0 0 3&4 C
`Employes Health u
C)
O
15
O
CD r� Food separated and protected
P/C
O
O
16'Q-
O
Food -contact surfaces: cleaned & sanitized P/Pf/C
O
O
00
17�0
Proper disposition of returned, previously
PO
served, recoridltiorlr3tf, and unsafe food
TimetTem erature Control for Sia
3
4
5
O Management, food employee and conditional employee;
kriovvlecl el r9$ponsibilities and fe�grti�:
O Proper use of restriction and exclusion
C-) Written procedures fpr responding to vomiting and
diarrheal events
P/PF
O
r
18 -'
19 O
O
CD
v
+1Pooper
cooking time and terrf e.ratures P1PfIC
O
O
—
+ r
Proper reheatingrpCedures fat hot holdfn
P
O
O
P
O
O
CD
O
20 O
21 O
CD
; 6
O
Proper coolingtime and tem etatures
P
O
O
Pf
O
;_�
'
pip er hot holdf tem eraturft
.P_ - w�._
Proper gold holdlftg temper&dures
P
O
O
22 -.
23
O
c +
f:?
P
O
O
_
Good Hygienic Practices
O
O
O
Proper date marking and disposition
P/Pf
O
O
6 10 O C7 Proper eating, tasting, drinking, or tobacco products use P/C O O
C� CD C7 No discharge from_eyes, nose, and mouth C_ O C:�
Prvventin .Contamirtatlon by Hands
24 • _1
CD
O
Time as a publis.heallh Control: procedures P/PfIC
and records
C:)
C-)7
Consumer Advise
25 ,=5 �� , C_ ansumer advisory provided: raw/undercooked food Pf O +__]
Hands clean and roperlY washed P/Pf O CD
8 OlAttequale
0 QS ONo bare hand contact with RTE food or a P/Pf/C O CD
Pre alternative rosedure roperly followed _
—p- —p
10 _ handwashing sinks, properly suppliedf@ceesallile Pf/COO'
Appiraved Source
Fit hl Susceptible Popuiatfvn
26 1,C
'1j l Pasteurized foods used; prohibited foods not offered
Food/Color Additives and Toxic Substances
27 r__,)
O
Food additives: approved and p ro er used P
O
O
11
12
i 3
14
G
SZ
O
.
?
-�
O
Food obtained from approved source P/Pf/C
CD
D
O
Toxic substances properly identified, p/PfIC O O
28 >� O r� P P Y
stored & used
Conformance with roved Procedures
O
Food received at proper temperature P/Pf
Food in good condition, safe, and unadulterated P/Pf
required records available: molluscan shellfish P/Pf/C
identification,
Identification, araSlte destruction
O
O
O
O
29+=� O
Compliance with variance/specialized
rpcesslROP criteria/HACCP Plan pip
GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects info 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 1if14 - Safe Food and Water
v
I cos
R
OUT
Proper Use of Utensils
v
cos
R
30
O Pasteurized eggs used where required
P
O
O
43
�D In
-use utensils: 2roEerl stored
C
O
O
31
O Water and ice from approved source
P/Pf/C
O
O
44
O Utensils/equipment/linens:
properly stored, dried, & handled
Pf/C
O
O
32
O I'J Variance obtained for specialized processing methods
Pf
O
O
45
CDSin
le-use/sin le -service articles: properly stored & used
P/C
O
O
Food Tem eTature Control
46
O Gloves
used properly
C
O
O
33
O Proper cooling methods used; adequate equipment for
temperature control
Pf/C
O
O
Utensils and Equipment
48
: Food and non-food contact surfaces cleanable,
C1properly designed,:COnstnlcted, and used P/Pf/C
facilities: installed, maintained and used,,
C) icleaning agents, sanitizers, and test strips available Pf/C
CD
O
34
O a O Plant food properlycooked for hot holding
Pf
Pf/C
Pf/C.
O
CD
C)O
CD47
CDWarewashing
35
36'1
O t� Approved thawingmethods used
CD
CD
Thermometers provided and accurate
_
Food Identification
49
CDNon-food
contact surfaces clean C
O
O
37 O I Food prgpsrly labeled; original container Pf/C I O O
Prevention of Food CvntaMInatlon
Physical Facilities
50
O Hot
and cold water available; adequate pressure I Pf
O
O
38.
O
Insects, rodents, and animals not present [Pf/CIO
CDJ
51
O Plumbing
installed; proper backflow devices P/Pf/C
O
O
39
O
Contamination prevented during food preparation, storage & display P/Pf/C
I O
O.
52
O Sewage
and waste water properly, disposed PIP
O
O
40
O
Personal cleanliness Pf/C
O
O
53
O Toilet
facilities: properly constructed, supplied, & clean Pf/C
O
O
41
O
Wi in cloths: properly used and stored C
Washing fruits and vegetables P/PfIC
O
O
54
O Garbage
and refuse properly disposed; facilities maintained C
O
O
42
CD
O
O
55
C)Physical
facilities installed, maintained, and clean P/Pf/C
O
O
Permit Holder shall note customers that a co
notify copy of the most recent inspection report is available.
56
CDAdequate
ventilation and lighting; designated areas used C
O
O
o Natural
rubber telex gloves not used per CGS 19a-36f
Person in Charge p t t8 �P ` 2
Violations documented
Date corrections due
#
Priority Item Violations
Person in Charge Printed
PriGrIty Foundation Item Violations
—
Core Item Violations
Ins ector SE natuI Date �/� �/
Risk Factor/PublIc Heallh Intervention Violations
Repaa! Risk-ractor/PubI-E-Realth Intervention Violations
Good Retail Practices Violations
—
Ins pector I Printed n
Re uires Reins ection -check bpx If u intend to reinspect
Appeal: The owner or operator of a fodd 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#11 FDP
1 st -White: Health Department Hartford, CT 06134 2nd - Yellow: Owner/Operator/Person in Charge
Food Establishment Inspection Resort Page_2 of a
LHD S UM60(- Inspection Report Continuation Sheet Date
Establishment tcgm Vt�) Town + Urn pr
TEMPERATURE OBSERVATIONS
EtemlLocationlProcess Temp
Item/Location/Process
Item/Location/Process
Temp
_Temp
A I (`
Item
Number
- OBSERVATIONS AND CORRECTIVE ACTIONS - -
Violations cited in this report must be corrected within the time frames below, or as stated in sections S-4E35.11 & 8-406,11 of the food coda,
K fls4.� tia,r : �Du-ia+
GarCek, Ih K
' wv�' �+ r� !T�`t - l w at lit OJAM
F0 rz.'o It -&L•, L, v r. Pam► -ie, 6 U & ?
Person in Charge (Signature) Date 0 - 7!1 — Z
Inspector (Signature) - Date
Distribution: 1 st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge