HomeMy WebLinkAbout2023-6-29 - 1510 John Fitch Boulevard - Food Inspection ReportConnecticut Department of Public Health
EHS-108 R- 2/1623
Risk category:
Food Establishment Inspection Report Page 1 of
Establishment type: Permanent Temporary Mobile Other
Date:
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Time In 1 �- - I IPtN Time Out ` AMIPM '
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Purpose of Inspection: Routine Cre op
Reinspection Other
Permit Holder i_ ,/ ` � i r�
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 foodbore illness or injury
Mark designated compliance status (IN, OUT, NIA, N/O) for each numbered item IN=in compliance OUT=not in Compliance NIA=not applicable NIO=not observed
P=Priority item Pf=Priority foundation item C=Core item V=violation type Mark in appropriate box for COS4andlor COS=corrected on -site during inspection R=repeat violation
Supervision
erson/Alternate Person in charge present,
emonstrates knowledge and performs duties
ertified FoodProtection Manager for Classes 2.
, & 4
v
COs
R
IN
OUTProtection
from Contamination
v cos
R
A(�3C
Pf
O
C7
15
O
OFood
se arated and rotected
P/C1
16
O
OFood-contact
surfaces: cleaned & sanitized P/Pf/C
O
O2
C
O
r�
17
�.
OProper
disposition of returned, previously
served, reconditioned, and unsafe food
P O
Employes.Health
TimelTem erature Control for Safety
3
O
Management, food employee and conditional employee;
r
knowled e, responsibilities and re ortin
PIPE
O
G
18
CD
O
O
Proper cookin .time and temperatures P/Pf/C
O
O
19
O
-O
Proper reheating. procedures for hot holding
P
O
O
4 O Proper use of restriction and exclusion P O
]Written procedures for responding to vomiting and
5 O diarrheal events Pf O
Good Hygienic Practices
20
O
O
Pro er coolingtime and temperatures
P
O
O
21
O
O
Proper hot holdingtemperatures
P
O
O
22
O
Proper cold holding temperatures
P
O
O
23
O
O
<J4
CDJ
Proper date marking and disposition P/Pf
O
O
6
7
O
t
O_
O
Pro r eating, tastinadrillk U or tobacco products use
No discharge from ayes, [rose, and mouth
P/C O
C O
O
_i
24
O
O
J
c�[
O
Time as a public health control: procedures
and records PIPE/C
O
O
Preventing Contamination by Hands
Consumer Adviso
8
O
O Hands clean and properly washed _ PIPf O O_
No bare hand contact with RTE food or a
0 P/Pf/C O C)re ap roved alternative procedure properly followed
CD Adequate handwashing sinks, properly ulppifie& I Pf/COO
Approved Source
25 O CD- Consumer advisory provided: raw/undercooked food I Pf I C) IC)
9 0
10 O
Highly. SuSc9p9blo Po iatatfort
26 O O JO =Pasteurized foods used; prohibited foods not offered I P/C O O
Food/Color Additives and Toxic Substances
27
O
O
O
M Food additives: a)Proved and properly used
P I O
O
11
O Food obtained from approved source P/PfIC
IO
(D
28
jI O
O
O
Toxic substances properly identified,
stored & used
P/PfiC
O
O
12
CDO Food received at rop9rlemperattrre
P/Pf
C-)O
13
O Food in good condition, safe, and unadulterated
P/Pf
C)O
Conformance with roved Procedures
14
CD O O c Requires! records available: molluscan shellfish
Identification, parasite destruction I
P/Pf/C
CDC)29
O
C)O
Compliance with variance/specialized P/PF/C
process/ROP criteria/HACCP Plan
O
O
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
OU NIA WO Sale_ Food and Water
v
Cos
R
OUTI
Proper Use of Utensils
v
ca8
R
30
Pasteurized s used where aired
P
O
O
43
r1 In
-use utensils: properlystored
C
O
O
31
O Water and ice from approved source
PIPf/C
O
(D
44
CD Uterlsils]
ulpmenUtinens: property stored, dried, & handled
Pf/C
O
C:)32
1>J Variance obtained for specialized processing methods
Pf
O
45
C1 SI
le-ussisingka-service articles: proparl stored & used
P/C
CD
O
Food Temperature Control
46
G Gloves
used properTy
C
C7
O
33
34
oper cooling methods used; adequate equipment for
erature control
ant food roped cooked for hot holding
;:A
PfIC
O
G
Utensils and Equipment
47
Food
O roped
and non-food contact surfaces cleanable,
dasi ned, constructed, and used P/Pf/C
O
O
Pf
O
C).
35 roved thawln methods used PfIC O G
ermometers provided and accurate PfIC O �J
Food Identification
48
�- Warevdashirtg
cleaning
facilities: installed, maintained and used;36
a t:nta, sanillzefs, and test strips available Pf/C
O
O
49
rrD Non-food
contact surfaces clean C
O
_,
37 CD IFood properly labeled; original container I PfIC O le D-
Ph slral Facilities
Prevention of Food Contamination
50
C�lHot
and cold water available; adequate pressure
Pf O.O
38
O
Insects, rodents, and animals not present PfIC
O
rD
51
c.� Plumbing
lnstelted; pruper backflow devices
P/Pf/C
Q
O
39
O
Conlaminatlorl prevented duo ng foo�paration. storage & displa P/PfIC
O
C7.
52
G Sewage
and waste water pruperly disposed
P/Pf/C
O
O
40
O
Personal cleanliness PVC
O
C7
53
C7 Toilet
facilities: properly constructed, supplied. & clean Pf/C
t)
O
41
O
Wi irk cloths: proWy used and stored C
O
C.-
r -,
54
C-> Garbage
and refuse properly disposed; facilities maintained
C O
C J
42
O
Washing fruits and vegetables I P/PfIC
O
55
O Physical
facilities installed, maintained, and clean P/PfIC
O
O
copy inspection report is available.
Permit Holder shall notifycustomers that a co of the most recent ins
56
CD Ad
wale ventilation and li tin : designs— ' areas used
C O
O
Natumt
rubber latex gloves not used per CGS iga-3131`
Person in Charge (Signature) Date
Violatlons documented
Date.Qonvctions due
#
Priority tem Violations
Person in Charge Printed
Priority Foundation Item Violations
Care Item Violations
Inspector (Signature) Date
Risk FactoriPublic Health Intervention Viotations
Repeat Risk Factor/Public Health Iniervention Violations
.Inspector Printed
Good Retail Practices Violations
Requires Reins action - check box if you intend to reinspect
Appeal: The owner or operator of a food 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 fo ight 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 Insnection Renort Page , of Z—
Inspection Report Continuation Sheet y
LHD L,+ , _c_�_ _ Date. �,� � � � 1i� I .•__.
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Establishment \ t 1 k--A. K-V'\ Town 4
_ TEMPERATURE OBSER_ATIONS
Item/Location/Process Temp ItemlLocationl.Process Temp Item/LocatlonlProcess
Temp
` - OBSERVATIONS AND CORRECTIVE ACTIONS
Molations cited in this report must ba corrected within the time frames below, or as stated In sections $-065.11 & 8-406:11 of the food code.
keL� 3 — 2- __ rty .
Item
Number
Charge (Signature) J Date
Si nature f Date �J
Person in
Inspector
Distribution: 1 st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge