HomeMy WebLinkAbout2024-4-14 - 19 John Fitch Boulevard - Food Inspection ReportConnecticut Department of Public Health EHS-109 Rev 2/1623
Risk Category:
Food Establishment Inspection Report Page 1 of 2
Establishment type: tla an Temporary Mobile Other
Date: fill/ U
Establishment .e uc cq Rpp>�I1n rCS
Address �� Jdhn r
I (/fVh p�C
Town/CityS Wih+�St�
Permit Holder Jos Pal I CAtonnea
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of Public Health tDepartment
Time In : -7- AM/PM Time Out 10 • 23 /PM
LHD S WmC1
Purpose of Inspection: � Pre -op
Reinsp ection Other
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC
HEALTH INTERVENTIONS
Risk factors are important practices or procedures identified as the most prevalent contributing factors or foodborne illness or injury Interventions are control measures to prevent foodbome illness or injury
Mark designated compliance status (IN, OUT, NIA, N/O) for each numbered item IN=in compliance OUT=not in compliance N/A=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 MO Supervision
v
cos
R
IN
OUT
N/A NI Protection from Contamination
v
2
Person in charge present,
demonstrates knowledge and perforrns duties
= CertBed Food Protection Manager for Classes 2,
3, & 4
EmioyBe Health
Pf
O
O
O
O
15
CD
O O Food searated and rotected P/C
I.P
C� Food -contact surfaces: cleaned &tflood'
Proper disposition of returned, preP
served. reconditioned. and unsafe
tC�OSROPerson/Alternate
17 �
O
O
C
O
Timerrem erature Control for Safely
18 O O CDPro er cookingtime and temperatures P/Pf/C O O
4 tProper
5Written
3Adiarrheal
Management, food employee and conditional employee;
knowledge, responsibililieis and re rti .
use of resirlCtibn and exclusion
procedures for responding to vomiting and
events
P/Pf
O
C-:
i
^=
C�
l�
Proper reheatin procedures for hot holding
; �
O
P
O
C-,
O
C-j
CD
Proper coolingtime and temperatures P
O
O
Pf
O
C+
O
O
O
Proper hot holding temperatures
O
O
22
T
O
O
Proper cold holding temperatures ! P
O
O
Good H i enic Practices
23
O
O
O
Proper date marking and disposition P/Pf
O
O
6 Proper eating, tasting, drinking, or tobacco products' use P/C CD Iry
7 C- NG dlschiarga from eyes, nose, and mouth C CDC7
Proventing Contamination by Hands
8 O O Hands Clean and properly washed P/Pf O C=J
No bare hand contact with RTE food or a
9 P/Pf/C C) r
C:)O G
pre -approved alternative procedure properly followed _ -
10 O- Aidequate handwashing sinks, properly suppltedlaccess#ble Pf/C Cr C.
24
CD
CD/
CD
Time as a public health control: procedures
and records
CD
CDD_
Consumer Advisory
25 O CDConsumer advisory provided: raw/undercooked food P f O O
Highly Susceptible Population
26 1 C:)C:)Pasteurized foods used; prohibited foods not offered P/c�c)
Food/Color Additives and Toxic Substances
27 PCD CD Food additives: a roved and ro erl used P O O11
Toxic substances properly identified,12
28 O O P/Pf/C O O
stored & used
Approved $ource
13
G
O
__
OFood
OFidentificaflon,
Food. obtained from 6ppmved source P/Pf/C
Food received at ro er lem orators pirf��
p p_ p
O G
s—
O -
in good condition, safe, and unadulterated PIN
records available: molluscan shellfish P/Pf/C
parasite destruction
GOOD RETAIL
Conformance with roved Procedures
14
O
ORequired
O •
PRACTICES
29 O O I/oCompliance with variance/specialized
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
OttANAIM0611 Safe Food and Water
v
cosR
OUT .
Pr4 er Use of Utensils
v
cos
R30used
where rB uirsd P O . _
. ,_ {
OWater and ice frothapproved source P/Pf/C O 1CD
OVariance obtained for speclaNw processin methods Pf O (_D
Food TemperatumControl
43
O In
-use utensils:p%periy stored
C
O
O31
44
_=� Utensilslsqulpmnntllinens:
properly stored, dried, & handled
Pf/C
0032
45
-1ISIn IG 11SP.t51n[y}fB-service articles: propefly stored & used
P/C
O
O
46
C=,:Gloves used properly
c
O
O
Proper cooling methods used; adequate equipment for
33 C:)tern reture control
PfIC
C:)G
47
Utensils and E of nlent
Food and non-food contact surfaces cleanable,
CDO O
_ Lape ;y designed. constructed, and used
34 �� O Plant food properly cooked for hot holding Pf CD ID
35 CD O Approved thawing methods used Pf/C O r'
:i6 D Thermometers provided and accurate Pf/COG
Food Identification
48
- lWarawiashing
cleaning
facilities: installed, maintained and used;
agents. sanifizerS, and test stops available
Pf/C
CD
CD
49
O Non-food
contact surfaces clean I C
O
c--:
371 O Food properly labeled: original container Pf/C I CD I c::r
Physical Facilities
_
Prevention of Food Contamination
50
OjHot
and cold water available; adequate pressure Pf
O
Insects, rodents, and animals not resent Pf/C
C}
C_7
51
CD Plumbing
installed; proper backflow devices
P/Pf/C
CD
O
39
Contamination prevented during food preparation. storage & display PIPI'M
O
C)
52
CD Sewa
a and waste water properly disposed
P/Pf/C
O
O
( >
Personal cleanliness Pf/C
O
CD
53
CD]Toilet
facilities: pYoperly constructed, supplied, & clean Pf/C
(7
O
41
CD
Wlping cloths: properly used and stored C
O
(=,
54
---.)]Garbage
and refuse •i�per disposed; facilities maintained
42
O
Washing fruits and vegetables J P/Pf/C
O
CD
55
i�j Phystcai
facilities Installed, maintained, and clean P/Pf/C
n
O
Permit Holder shall notify customers that a co of the most recent Inspection report is available.
56
O AdegUata
ventilation and lighting; designated areas used C
O
CDpy
O Natural.
rubber latex glove* not used_per CGS 19a-36f
It 1 [ I11 Lq
P } Date �C 1
Violations documented
Date corrections dye
#
Priority item Violations
Priority Foundation Item Violations
a
-�
P rin
Core Item Violations
% 1.
Inspector (Signature) Date 4Af/'9
Risk Factor/Public Health Intervention Violatlons
Repass Risk Factar/Publlc Health Intervention Vi_ollations
3
Inspector Printed Aid e-j
Good Retail Practices Violations
Re uires Reinspection - check box if you intend to reinspect
Appeal: The owner or operator of a food 9stablishment 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 Report Page 2 of .2
LHD O UhlCS&T Inspection Report Continuation Sheet
Date
Establishment t3elFWee j 0e,MdS Town S Wo'lj.1Lq
TEMPERATURE OBSERVATIONS
Item/Location/Process Temp ItemlLocation/Process Temp
ItemlLocatlonlProcess Temp
JJ
IN if, e—OF S,nGuv4 IM - C-+ h9.,r 17F
Wq c p - 04
DF-
c—q-2 - ,
a,rF -
ail 4rr Del; r ld - -IvhV afsk
3 F
11 44 lh - 4,-, o-s
41F-
1C 02 -41n aeeyc
9oF
8 -C" G4
3VF
vz e 1
36 F
+ I Aced' M - 5"tM
39 F
sm caw- uUF ee '� K11QE t-ul 3,F
a Suit uF apt awl 1;4F
It"M she alvn 36F s U,, G('&� 1{3r'
UB_SER ATInNS AND CORRECTIVE ACTIONS
Item Violations cited in this report must be corrected within the time frames below, or as stated
in sections 8-405.11 & 8-406.11 of the food code.
Number . I W P-'r S.4
FF
IG G R-Sf S o+ L"9 C21 _ ice` w►ac e_
3� 03 WYM rr►�I�
VT F- # 1 Uu,
l"d Mk 14 l 4 „wlu
19Ji die ►„►.����F�
0 &,a tl,�s n, I.hxkr ou kp', OL4
do q ' uc7
17 Z2 I
kl,c,tC�, PO ILSF inruro 1 Ih ✓ct-
ro
Person in Charge (Signature) r
Date
Inspector (Signature)
Date 'f fly/.2 4
Distribution: 1 st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge