HomeMy WebLinkAbout2023-9-28 - 1049 John Fitch Boulevard - Food Inspection ReportConnecticut Department of Public Health rHs108 R-211623
Risk Category: 3
Food Establishment Inspection Report Page 1 of
Establishment type: rmane Temporary Mobile Other
Date: c 12 y�
Establishment 1f'� �' 1
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Time In ! /S AM/ Time Out AMIPM
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Address IvA-1 ^n^'Fl�}f� USA
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Town/Cityf St ' U `�sV_
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Permit Holder �1u�f/i I I
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Purpose of Inspection: Routine Pre -op
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Reinspection Other t,.<+'rl+d+}'r
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Risk factors are important practices or procedures identified as the mosf prevalent contnbL6V factors of foodborne Amass or injury. Interventions are conhol measures to prevent foodbome Ahess or injury.
Mark designated compliance status (IN, OUT, NIA, WO) for each numbered item IN=in compliance OUT=not in compliance NIA=not applicable WO=not observed
P=Priority item Pf--Priority 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
Supervision
v
cos
O
R
a1
0
WA NO Protection from Contamination
v
Cos
R
1
Person/Altemale Person in charge present,
demonstrates knowledge and performs duties
CD C) Food separated and protected
P
O
16
O
C) Food -contact surfaces: cleaned & sanitized P/Pf/C
C7
O
2:9AfCertified
Food Protection Manager for Classes 2,
3, & 4
C
O
CD
17
O
Proper disposition of returned, previously
served, reconditioned, and unsafe food
P
O
Employee Health
Timerrem . rature Control for Safilty3
4
�
Managerrianl, food employee and conditional employee;
JCD:)
responsibilities and rti
Pro r use of restriction and exclusion
Women procedures for responding to vomiting and
events
P/Pf
CD18
C:)C-)
C)
Proper cookie time and tern ratures P/Pf/C
O
Oknowledge,
19
CDC�
C7
Pro reheatin rocedures for hot ho€dkn P
O
CD.
P .
Pf
CDC7
C)
O
CD
C�
CD
O
C7
C.)Pro
P r coolie time and tern tures
r hot holdi temperatures
O
O5
C-)diarrheal
O
O
O
Proper cold holding te!nperatures
C7
Good Hienic Practices
3
_
c-D
Cr
O
Proper date marlin and disposition PIPE
O
O
6
7�
O
OIff
CD O
Proper eating, lasting, drinking, or tobacco products use
No discharge from eyes. nose, and mouth
P/C
O
C]
24
O
O
C7
Time as a public health control: procedures
and records P/Pf/C
O
O
C
O
Praverr#M Contamination by Hands
G C O Hands clean and rorl washed _ _ P/Pf O O
O O O No bare hand contact with RTE Food or a PADC
pre -approved alternative procedure proper! followed
k10
Consumer Advisory
25 C� C� Consumer advisory provided raw/undercooked food Pf O C7
Hi hl Susceptible Population
26 C--) O Pasteurized foods used; prohimed foods not offered P/C cDO
FoodfColor Additives and Toxic Substances
O Adequate handwashing sinks, suppkedlaomsslble Pf/c C>C>
Approved Source
11 (D Food obtained from approved source P/PHC C) Q
12 �_D_ O O Food received at proper temperature P/Pf C3 C-)
13 _ O Food in good condition, safe, and unadulterated P/Pf Q C?
Required records available: molluscan shellfish
14 CD C:)t 7 identification, parasite destruction PIPf/C O �_"�
27
01
O
Food additives: approved and properly used P
O
O
28
O
Q
Toxic substances properly identified,
stored &used
WPM-.
O
O
Conformance with Approved Procedures
29 C] C:)focess/ROP
Compliance with variancelspecialixed
criteria/HACCP Plan PtPf1C
O
r7
GOOD RETAIL PRACTICES
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
O WA NO Safe Food and Water
30 O 65teurized�e r�s used where_ required
31 O Water and ice from approved source
v
P
cos
O
Rr46
GUT
Proper Use of Utensils
v
w
R
O
In
-use utensils: properly stored
O
P/Pf/C
O
O
C7 Utensils/equipmentninens:
property stored. dried. & handled
Pf/C
O
Q
32
O O Variance obtained for specialized rocessin rnethods
Pf
O
O
O Single
uselsingle service articles: properly stored & used
P/C
O
O
Food Tem rab re Control
O Gloves
used properly
C
O
O
�33�((CDD
per cooling methods used; adequate equipment for
perature control
�C�IJPI'-nt
P(CD) food properly cooker! far hot holding
PF/C
O
C7
Utensils and Equipment
47
Food
O properly
and non-food contact surfaces cleanable,
designed. constructed, and used P/Pf/C
O
Q
Pf
O
c�
35 O O r�> Approved thawing methods used Pf/C O 1 O
36 CD Thermometers provided and accurate Pf/C O C7
Food Identification
37 [C:) Food property labeled; original container Pf/COO
48
Warewashing
C� cleaning
facilities: installed, maintained and used;
agents, sanitizers, and test strips available
PI /C
C:)
O
49
O Non-food
contact surfaces dean C
O
1 i
Physical Facilities
50 O Hot and cold water available; adequate pressure Pf O O
51 C] Plumbing installed;. proper backfiow devices P/Pf/C U
Prevention of food Contamination
Insects, rodents, and animals not present Pf
O
Contamination prevented during food preparation, storage & display PIPE
O
O
52
O Sewage
and waste water properly disposed P/Pf/C
O
O
40
41
O
Personal cleanliness
Pf/C
(D
O
C).
O
53
C7 Toilet
facilities: properly constructed, supplied. & clean PF/C
O
O
O
Wiping cloths: property used and stored C
Washin fruits and v etables P/Pf/C
54
O Garbage
and refuse property disposed; facilities maintained C
O
O.
42
105
O
O
55
O Ph
ical facilities Installed, maintained, and Clean P/Pf/C
O
CD
Permit Holder shall ratify customers t a m inspection report is a 11awa.
56
O
uate ventilation and lighting; designate' areas used C
O
CD
O I Notura€
rubber latex gloves not used per CGS § 1ga-36r
Person in Cha (Signatu Date
Violations documented
Date corrections due
#
Priority Item Violations
Parson in Charge Printed
Priority Foundation Item Violations
Core #ternViolations _... - -
f t71� j
- -
�/ 3
Inspector (Signature) [. Date � I2
Risk FactorlPublic Health Intervention Via aliens
Repeat Risk FactorlPublic Flea Intervention Violations
Good Retail Practices Violations
Inspector Printed lwrr1
Requires Reins Lion - checlt box if you intend to reins
Appeal: The owner or operator of a Id6d 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 arder.
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410 Capitol Avenue MS#11 FDP
1st - White: Health Department Hartford, CT 06134 2nd - Yellow: Owner/Operator/Person in Charge
Food Establishment Insoection Report Page of
LHD 3y+Af'�l 101
Establishment I' �
Inspection Report Continuation Sheet
CC
Town 1 UW4>r
Date
TEMPERATURE OBSERVATIONS
Item)LocatlonlProe"p
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Temp
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- -r OBSERVATIONS AND CORRECTIVE ACTIO
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.
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Person in Charge (Signature)
Date
Inspector S3 nature �Z�
Date
Distribution: list - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge