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HomeMy WebLinkAbout2023-8-11 - 19 John Fitch Boulevard - Food Inspection ReportConnecticut Department of Public Health ERS-108 Rev 2/16,23 Risk category: 3 Food Establishment Inspection Report Page 1 of I Establishment type• a an Temporary Mobile Other Establishment fStifyem Q6Wt4S Address �O n r IA MV9 Town/Ci. .. 1 ` /� . Permit Holder 1 ' N4a Date: dAlo Time In W'1s AM/PM Time Out r i JIS PM �� D �� ConnectiM Depar4nen[ �rwa�r ann LHD Purpose of Inspection: utl 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 eamprianca status (IN, OUT, NIA, NIO) for each numbered item IN=in cAmplianr a OUT=not incompliance NIA=not . Ilcabla NIO=not observed P=Pr€oflly item Pf=Pnority foundation item C=Core item V=violation type Mark in appropriate box for COS and/or R COS=corrected on -site during Inspection Ft -repeat violation IN Our NIA Nl0 Supervision v cos R IN OUT NIA N10 Protection from Contamination v cos R 1 CD CD PersonlAl tern ate Person in charge present, knowledge and performs duties Certified Food Protection Manager for Classes 2, & 4 Pf CD �� C] 15 Z O �: � C) Food separated and protected P/C CD Food -contact surfaces: cleaned & sanitized P1Pf C) C)demonstraies -D _7 C)O 2 C O 17 Proper disposition of returned, previously CCD) served, reconditioned, and unsafe food P CD3; Employee Health TimetTemperature Control for Safe!y 3 O Management, food employee and conditional employee; knowledge. responsibilities and reporting O Proper use.pf restriction and exclusion O Written procedures for responding to vomiting and diarrheal events P/Pf O O 18 O c� r� Proper cooking time and temperatures P/Pf/C O O 19 je CD t7 O Proper reheating procedures for hot holdingP O O 4 5 P O 20 O O CD Pro er cooling time and temperatures P O t� . Pf O O 21 O C) Cf Proper hot holding temperatures P O O 22 O ~� Proper cold holding temperatures P O O Good ienic_Practices 23 0 O O O Proper date marking and disposition P/Pf O O 6 O O e Proper eating, fasting, drinking., or tobacco products use P/C O O 7 O (: No discharge from_ eyes, nose, and mouth C CD C7 Preventln Contatnlmdon by Hands _ 24 O O Q:+ O Time as a public health control: procedures P/Pf/C and records O O Consumer Advlsory 8 O G Hands clean and �perly washed P/Pf O Ca 9 O O O ,Hands, hand contact with RTE food or a p/pf/c O O pre -approved alternative procedure properly followed _ to ] Adequate handwarhing sinks, properly supplledlaceesslble Pf/C U C� Approved Source 11 C)Food obtained from approved source P/Pf/C C)C3 C] 12 "D O Food received at proffer temperature: P/Pf t j C+ 13 �X O Food in good condition, safe, and unadulterated _ P/Pf O 1�) 14 O Requir4d records available- molluscan shellfish p/pf/C C) idenlificelion, arasIle destruciion 25 0 O O Consumer advisory provided: raw/undercooked food Pf CD O Elf fit ;$usC9 hI9 Population 26 r-DI O Pasteurized foods used; praltihited foods not offered I P/C O O FoodlCofor Additives and Toxic Substances 27 - O O C,] Food additives: approved and propsf4y used Toxic substances properly identified,28 P/Pf/C stored & used P t Conformance with roved Procedures 2g r=� O Compliance with variancefspeciallzed p/pf/C O - raCessJROP criteria/HACCP Plan GOOD RETAIL PRACTICES Good Retail Practices are pmventaWe measures to control the addition of pathogens, chemicals, and physical objects into foods. Mark OUT if numbered item is not in compliance V=violation typo Mark in appropriate box for COS andlor R COS=corrected on -site during inspection R=repeat violation OU WA NIL? Safe Food and Water v cos R 43 OUT Proper Use of Utensils In -use utensils: r4 eri stored v cos R 30 r f Pasteurfxed eggs used where required P O c 31 O Water and ice from approved source PIPFIC O n 32 O Ca Variance obtained fors cialized prpcessi methods PF O Cf Food Tom rsture Control O C O O 44 r-D Ulensi[slaqulpmentllinens: properly stored dried, & handled Pf/C O O 45 O Sin&le useisin le -service articles: ro erly stored & used P/C O O 46 c Gloves used properly C O O 33 34 35 Proper cooling methods used; adequate equipment for C)temperature control O C7 O Plant food properly cooked for hot holding C] C> p Approved thawing methods used Thermometers provided and accurate Food Identification PfIC CD_ Utensils and Equipment 47 Food and non-food contact surfaces cleanable, properly desi red, constructed; and used P/Pf/C O O Pf O r� Pit CDC_'i Wetowashing facilities: installed, maintained and used; Pf/© cleaning agents, sanitizers, and test strips available O O Pf O CD 49 O Non-food contact surfaces clean C O Cj 37 1 CD Food properly labeled; original container Pf/C (D C) Physical Facilities Prevention of Food Contamination 50 G Hot and cold water avallable; adequate pressure Pf O CD _ 38 e : Insects. rodents, and animals not present Pfic (Z) 51 (D Plumbi installed; proper backflow devices P/Pr/C C-) CDConlsmtriaGon prevented during food preparation, storage & display PIP1 CD O 52 O 5avra and waste water prppefly disposed- P/Pf/C C) O 40 O Personal cleanllness w Pf/C C) CD53 O Toilet racflfties: eri constructed, su lied, &clean Pf/ C rj C)41 O Wiping cloths: proper6i used and stored C Washing fruits and v elables P/Pf/C CD C)54 C , Garbage and refuse prWeriy disposed; facilities maintained E � G 42 CD O CD Physical facilities irlstalied, maintained, and clean PIPE [� O Permit Holder shall notify customers that a copy of the most recent inspection report is available. 56 O Ad uate ventilation and lighting; designated areas used C C,- C:)r _;, Natural rubber latex gloves not used per CGS 19a•36f z� I / I Person in Charge Si natur Date I Vlolations documented Date corrections due # Priority Item Violations Priority Foundation Item Violations Core Item Violations Person in Charge Printed S r _ V Inspector Si natureDate f%/ y Risk FactorlPublic Health Intervention Vtoiatlons Repeat Risk Factor/Pub% Health Intervention Violations Inspector Printed mdet- Good Retail Practices Violations R wires Reins ection - check box if you intend to reinspect Appeal: The owner or operator of a food Istablishment 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 1 of 2 LHD Y4 f Inspection Report Continuation Sheet pp Establishment 11�� RdS Town SOy�t'`'� l-jMdP>r Date TEMPERATURE OBSERVATIONS Item/Location/Process Temp ltemlLocationlProcess Temp �� - 7o�wr o 3G r - � I #s P ' ItemlLocationlProcess WW ? s Temp 40 P tt Shc 37f 1,Crr- RI - ►, 3Cr' - p4k #OF PM - crM ck 37F it fIr% yk -17F caj- (. /XI F V Gur car � Go 3d lNSF WIG1+ Are C1-4 ""i ry : s3 37r- 4 614IIM s 5mF -� OBSERVATIONSAW CORRECTIVE ACTIONS Violations cited in this report must be cormrted within the time frames below, or as stated in sections 8-405.11 & 8-406.11 of the food code. orm 6464 �Sf+ �d r•.rde. � �✓ I� /z+f' crd�: C�G*yteS ���a�/� �� �� Item Number t�Fv4d SS L M 5�� fowt liwt olc Sf'> Ueo►P-� 4 eJ m S S L bra, -i an X; Loyler- PrM %L l 5 e,,C' Wv Ali owl Mead MI ► 4 of S de'M A 3� Wyc� N$ c 3�t WIC o, h7 f" Lncotn2j WIF1 ty a" -f uryeov,4 Gam/ trs 6 Zee re•f�rkcLj MY I� Person in Charge Signature] \V\ f' nr Inspector SI nature Date �t l�OZ3 Date Distribution: 1st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge