HomeMy WebLinkAbout2023-10-11 - 1000 Longleaf Lane - Food Inspection ReportConnecticut Department of Public Health
EHS108 R-2n823
Risk Category: .3
Food Establishment Inspection Report Page 1 of ;2
Establishment t��y^^pe: Temporary Mobile Other
Date: • 13
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Establishment �,crrl6'rQ 1 lof�i
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Time In !l .'-2S M Time Out ).Us AM
Address io (nlexf� �i
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Town/ClSo"A WMCcw�
Permit Holder W_K R"IllPl
Purpose of Inspection: RgMp Pre -op
Reinspection Other
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Risk factors are important practices or procedures identified as the most prevalent conk buting factors of foodbome brass or !"jury. Interventions are control measures to prevent foodbome loess or injury.
Mark designated compliance status (IN, OUT, NIA, WO) for each numbered item IN=in compliance OUT --not in compliance N/A=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
our
wA t1IO Supervislon
v
cos
R
al our
w t1t/o Protection from Contamination
v
cos
R
1
O
PersonlAitemate Person in charge present,
�7 demonstrates knowledge and performs duties
O
O
15
1 O
p O Food separated and protected
P/C
O
r4
16
O
C7 Food -contact surfaces: cleaned & sanitized PiPVC
O
O
CD
a Cerldled Food Protection Manager for Classes 2,
3; & 4
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O
O
17
C:)
Proper disposition of returned, previously
served, reconditioned, and unsafe food
P
O
Employee Health
Time/Temperature Coftol for $a
3
anagement, food employee and conditional employee;
knowledge, responsibilities and reporting
P/Pf
O
18
O
O
O
Proper cook ing time and temperatures P/Pf/C
O
O
19
CD.
O
O
Proper reheatin procedures far hot holding
P
O
O_
4
S2S
�5
4CDP ro_er use of restriction and exclusion
ritten procedures for responding to vomiting and
iarrhea) events
P
O
C7
20
O
C�
O
Prtl r cool#a ng time and ten ratures
P
O
O5
Pf
O
CD21
O
O
O
Pro r hol holdl ten ratures
a
C7
22
O
O
O
Proper cold holdingtemperatures
#PlPrP
O
O
Good H lenlo Practices
23
O
��
O
Proper date markingand dis sitidn
c7
C3
6 O O Proper eating, lasting, drinks ng, or tobacco roducts;use P/C O O
7 O O Nd dlschar a from eyes, nose, and mouth P C CD
Pirwerriting Contamination by Hands
CJ
O-
O
Time as a public health control: procedures
and records p P/Pf/C
O
CD
Consumer Advisory
25 O O Consumer advisory provided: raw/undercooked food Pf O O
Highly Susceptible Population
8
9
10
1�'
OHands
;lAdequate
clean and property washed P/Pf O O
No bare hand contact with RTE food or a in
re -approved altemative rocedy_T ro d followed P/ /C O
_T R _y
hsndrrdshing sinks, properly supphedlacoessible I Pf/C O O
Approved Source.
26 O O Pasteurized foods used; prohitirted foods not offered
JFoodfColor Additives and Toxic Substances
27
O
O
Food additives: approved andproperly used
P I O
O
11
a5l
O
Food obtained from approved source P/Pf/C
O
d
28 O AToxic substances properly identified, PlptfC O O
stored &used
Conformance with roved Procedures
12
CD
C:)O
Food received at ep r lemperalura.
P/Pf
C)
O
O
C7
13
14
O
O
C:)p
Food in good condition, safe, and unadulterated P/Pf
Required records available: molluscan shellfish
identification, arasile destruction P/Pf/COO
29 C7
Compliance with variancelspecialtzed
O processOP �teria/HACCP Plan P/�IC
OL
GOOD RETAIL PRACTICES
Good Retail Practices are prwenlatW measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark OUT if numbered item is not in complance V-violation type Mark in appropriate box for COS and/or R COS=corrected on -site during Inspectlan R=repeat violation
WA w0 Safe Food and Water
v
P
P/Pf/C
COS
O
O
s
a
C�
OUT
43 O In
44 C7 Ulansl!s
Prr Use of Utensils
-use utensils: property stored
IpmenOnens: properly stored, dried, & handled
v
cos
R
30
31
32
C] Pasteurized eggs used where required
O Water and ice from approved source _
O O Variance obtained fors iafired roeessl methods
C
O
O
RIC
O
O
Pf
O
C7
45
O Singl�uselsingk
service articles: p r stored & used
P/C
O
O
Food Temperature Control
46
CDGloves
used property
C
O
O
33
34
O Proper cooling methods used; adequate equipment for
temperature control
CD �7 C7 Plant food properly cooked for hot holdingPf
1O
Pf/C
_
CD
Utensils and Equipment
Food and non-food contact surfaces cleanable.
47 O roper! designed. Constructed, and used P/Pf/C C) C)35
CD(D
O O Approved thawing methods used FTC)
36 O O F5 Thermometers provided and accurate Pf/C
Food Identification
48
Warewashing
O cleaning
facilities: installed, maintained and used; Pf/C
agents, sanitizers, and test stri available
C)
O
49
CDhldn-food
contact surfaces clean
C O
37 O Frxxt property labeled; Original container Pf/C O C7
P ical Facilities
Prevention of Food Contamination
50
O Hot
and cold water available; adequate pressure
Pf (D
CD
]nsac[s, rodents, and animals not present Pf/C
C)
C)51
p Plumbinginstalled;
proper haCkfiow devices
P/Pf/C
C)
C)Contamination
prevented during food preparation, storage & display PA31
C:)
C7
52
C7 Sewage
and waste water property dis
P/Pf/C
C)
C�
C]
Personal cleanliness
Pf/C
O
O
O
CD
53
54
C�) Toilet
O Garbage
facilities: piopprly constructed, supplied, & clean I Pf/C
and refuse properly disposed. facilities maintained
O
C O
G
C7
41
42
O
O
_
"incg cloths: property used a _s_tu_ried C
I Waihlivg fruits and vogetab! P/Pf/C
O
a
Physical
facilities installed, maintained, and clean Pf
O
O
Permit Holder shall ratify cuato co report is available.
Adequate
ventilation and fighting; desig no led areas used I
C C7
O
O Natural
rubber latex gloves not used per CGS 19a-36f
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Person in Charge Si nature Date v �� " /
Violations documented
Date corrections due
#
P Item Violations
Person in Charge (Printed)
Pr wlr fr Foundation Item Violations
_
Care Item Violations
//
Inspector (Signature) :.G?. r Date !D%J
Risk Factor/Public Health Intervention Violations
Repeat Risk FactortPublic Heafth Intervention Violations
Inspector Printed 'vo
Good Retail Practices Violations
Requires Reins ion - check box if you intend t0 reinspect
Appeal: The owner or operator of a f0 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 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 Page �2 of ?
LHD &YA 00nhS
Establishment �LrgA
Inspection Report Continuation Sheet
Town ��' Lj-l�
Date 10111123
TEMPERATURE OBSERVATIONS
Temp ItemfLocation/Process Temp
ltemlLocatlon/Process Temp
Item/Location/Process
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OB5_ERVA710NS AND CORREMWE 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 � COPP? e, Test $Ckk k, SenC r-w cAlk, 1-0 �4'Ao
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Person in Charge (Si nature
Date
Inspector (Signature) ��
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Date W1,11,23
Distribution: 1st- While- Health Department 2nd -Yellow - Owner/Operator/Person in Charge