HomeMy WebLinkAbout2023-8-31 - 100 Hemlock Avenue - Food Inspection ReportConnecticut Department of Public Health EHS-108 R-2n623
Risk Category: Food Establishment Inspection
Establishment type- P!Tt5 Temporary Mobile Other
Establishment &Ae,1t4 �y
Address 1'w item 1«.�ct: Avg DPH
Town/Ci �+A, (,rlfYl�JIM
pr��0 Fr� `," ,;� H�°ep ,"
Permit Holder 1
Report Page 1 of ;2
Date:��ji��J
Time In IJ 3n PM Time Out (I •.6b PM
LHD SUA wlndsor
Purpose of Inspection: Pre -op
Reinspection Other
FOODBORNE ILLNESS RISK FACTORS
AND PUBLIC HEALTH INTERVENTIONS
Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodbome illness or injury. Interventions are control measures to prevent foodbome illness or injury.
Mark designated compliance status (IN, OUT, NIA, NIO) for each numbered item IN=in cam liance OUT=not in compliance N/A=not applicable N/O=not observed
P=Priorlly item Pf=Pnonty foundation item C=Core item V=violation type Markin appropriate box for COS and/or R COS=corrected on -site during inspection R=repeat violation
IN
OUT I
WA NIO Supervision
v
cos
R
IN
OUT
NIA Nlt7 Protection from Contamination
v
cos
R
1
2
O
O
PersonlAlternate Person in charge present,
demonstrates knowledge and performs duties
Certified Food Protection Manager for Classes 2,
O13.& 4
Pf
O
��
15
O
O O Food se staled and protected P/C
O
O
1
O Fdod-contact surfaces: cleaned & sanitized PIPE
O'
O
C
O
O
17
f'
O
Proper disposition of returned, previously
served, reconditioned, and unsafe food
P
O
f
Em la ea Health
TirnerNmparature Control for Safer
3
4
5
Management, food employee and conditional employee;
knowledge, responsibilities and re outing
Proper use of restriction and exclusion
Written procedures for responding to vomlting and
ildiarrheal events
PIPf
O
18
O
t7
U
Prnper Cooking time and temperatures P/PF/C
CD
O
19
CD
a
O
Pre er reheating procedures for hot holdingP
_
O
O
P
O
O
20
O
O
O
Proper Goolin time and temperatures
P
O
O
Pf
O
C-)
21
R'i
O
U
Pin r hot holding temperatures
P
O
O
22
O
C7
CD
Proper cold holding temperatures
P
C)
C7
Good Hygienic Practices
23
O
O
cD
Proper date marking and disAo iron PIPf
D
CD
6 ) O Ci Pro�er_eating, tasting, drinking, or tobacco. rodus use ctP/C O C7
_ -
7 + O C� No discharge from.eyes, nose, and mouth C O �-�
Preventing Contamination by Hands
2q
CD
C)r—,
�
..
Time as a public health control: procedures
PIPf/C
and records
O
O
Consumer Adviso
8
9
10
C7
Hands clean and properly washed P/Pf O CD
No bare. hand contact with RTE food or a p/pF/COO
pre approved alternative procedure.properl followed
Adequate handwashing sinks, properly suppliedlarcess I Pf/C C,. C
Approved Source
25 CDO Consumer advisory provided: raw/undercooked food Pf
Highly Sus.Ce ttb[e Po Uiatlnn
26 cam+ O PBslourired foods used, prohibits foods not offered P/C O O
FoodlColor Additives and Toxic Substances
ECD
_
27 r.- _CDJ =Food additives: approved andproparly used P O O
Toxic substances properly identified,28 � O CPIPfIC O O
stored & used
with roved Procedures
2g r� O r _, Compliance with variancelspeclalized PIPf O O
racesslROP criteria/HACCP Plan
11
130
a (D
O
O
Food obtained from approved source P/Pf/C
C.? CCagd received at proper temperature P/Pf
Food in goad condition, safe, and unadulterated P/Pf
CDRequired records available: molluscan shellfish PIPfIC
identification, arasile destruction
I
CD]
C)
CDConformance
14
CDO
O
GOOD RETAIL PRACTICES
Good Retail Practices are praventallve measures to control the addition of pafhogans, chemicals. and physical okects 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 Inspeciipn R=repeal violation
G 1WUA WO Safe Food and Water v cos R
3!1 O Pasteurized eggs used where required _P O O
31 O Water and ice from approved source P/Pf/C CD Ca
32 O O Variance obtained for spacialited rocessla methods Pf O C7
Food Temperature Control
OUTI
Proper Use of Utensils
In -use utensils: properly stored
v
cos
R
43
O
C
O
O
44
CJ
Utensilsle uipmenUlinens: properly stored, dried, & handled
Pf/C
O
O
45
CD
Sin le-use/single-service articles: properly stored & used
P/C
O
O
46
1 CD I
Gloves used properly
C
O
O
33
cooling methods used; adequate equipment for
O
temperature control
O O Plant food cooked for hot holding
1
PfIC
O
CD
Utensils and Equipment
47
O
Food and non-food contact surfaces cleanable, PIPf/C
err desi ned, constructed, and used
CD
CD
Pf
O
CDro
35
.roper)
methods used
CD O C7 Approved thawingPf/
C
O
O
_
48
O
Warewashing facilities: installed, maintained and used; Pf/C
cleaning. agents, sanitizers, and test strips available
CD
CD
_
36
O Thermometers provided and accurate
Pf/C
CD
C)
Food Identification
49
O
Non-food contact surfaces clean C
O
O
_
O 37 Food properly labeled; original container Pf/C O O
Physical Facilities
Prevention of Food Contamination
50
JCDJHot
and cold water available; adequate pressure
Pf O
C>
38
O
Insects, rodents. and animals not present Pf/C
O
O
51
C)l
Plumbing installed;'ptopeir backflow devices P/Pf/C
O
O.
39
40
O
O
Contamination prevented during food preparation, storage & display P/Pf/C
Personal cleanliness Pf/C
Wiping cloths: properly used and stored C
llilashin fruits and vegetables P/Pfic
CD
C)O
52
Sewa a and waste water properly disposed P/Pf/C
C)
CD
O
O
53
1 C:D
Toilet facilities: properly constructed, supplied, & cltaan PfIC
CD
O
41
42
O
O
O
O
54
O
Garbage and refuse roped dis osed; facilities maintained
C O
O
O
O
Physleai facilities installed, maintained, and clean P/Pf
—
O
Permit Holder shall notify customers that a copy of the most recent inspection report is available.
56
O
Adequate ventilation and lighting; designated areas used
C O
O
O
Natural rubber latex gloves not used per CGS 19a-36f
Person in Charge Si nature Date
Violations
documented
Date corrections due
#
Priority Item Violations
Person in Char a Printed G
Priority Foundation Item Violations
Core Item Violations
Inspector (Signature) Date 3
Risk Factor/Public Health Intervention Vldlafions
Repeat Risk Factor/Public Health intervention Violations
Good Retail Practices Violations
Inspector Printed +_- ir,-0
R uires Reins pection - check box if you intend to reins pact
Appeal: The owner or operator of a food 14stablishment 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 Reoort
LHD �0"4� UM ` 9 J Inspection Report Continuation Sheet
Establishment �pn[lGf V� ` Town %,.,A w
wjsor
PERATURE OBSERVATIONS
Page .11 of
Date ?/31%p
Item/1 ocationlProcess Temp Item/Location/Process Temp Item/Location/Process
prNc rh-,,� 0 39F It a" 37F
811 w Or vm) - k., �r; F
6 u�F , I - b1,,-e- cis 39F-
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OBSERVATIONS AND CORRECTIVE ACTIONS...
Item Violations cited in this report must he corrected within the time frames ba-*)w, or as slated in sections 8-406 11 & 8-406.11 of the
Number
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Person in Charge (Signature)
Date
Date V1311. J
e,
Distribution: 1 st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge