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HomeMy WebLinkAbout2024-4-29 - 150 Nevers Road - Food Inspection ReportEHS-108 Rev 2/16/23ConnecticutDepartmentofPublicHealth 410 Capitol Avenue MS#11FDP 1st —White:Health Department Hartford,CT 06134 2nd —Yellow:Owner/Operator/Person in Charge Risk Category:i Food Establishment Inspection Report Page 1 of 2 Establishment type:@ Temporary Mobile Other Date:4/27/Z4 Establishment Press 3px Time In j L0H?AMI Time Out 5f if AMI@ LHD S UMWAddress15a)Navy-5 {la Purpose of Inspection:Routine re-o Reinspection Other Town/City S Vméw‘ Permit Holder Uw'I zNnv’IeJi’wf] C°"2:‘:::ic°:::i:r:"‘ V FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Risk factors are impottant practices or procedures identified as the most prevalent contributing factors of foodbome illness or injury.Interventions are control measures to prevent foodborne illness or injury. Mark designated compliance status (IN,OUT,NIA,NIO)for each numbered item IN=in compliance OUT=not in compliance NIA=not applicable NIO=not observed P=Priority item Pf=Pri0rity foundation item C=Core item V=violation type WirMark in appropriate box for COS and/0r R OS=corrected on-site during inspection R=repeat violation iN oUT NIA Nio!Supervision v cos R IN OUT NIA N/O Protection from Contamination v P/C cos Q R Q1@Oerson/Altemate Person in charge present, emonstrates knowledge and performs duties Pf O O 15 O O O é Food separated and protected16®O Food—contact surfaces:cleaned &sanitized lP/Pf/C Q O CD CD O Q 2 é O ertified Food Protection Managerfor Classes 2, ,&4 c o O 17 ¢o Proper disposition of returned,previouslyserved,reconditioned,and unsafe food P Employee Health Time/Temperature Control for Safety iP/Pf/C3¢ V anagement,food employee and conditional employee;O nowledge,responsibilities and reporting P/Pf O O 18 O O O ¢Proper cooking time and temperatures 19 Q O O ¢Proper reheating procedures forhot holding P ©O 4 ®o ,roper use of restriction and exclusion P O C)2O O O O @ Propercoolingtime and temperatures P O C) 5 CZ)O Written procedures for responding to vomiting and iarrheal events Pf ©O 21 O O Q $Properhotholdingtemperatures P O C) 22 O O ©¢Proper cold holding temperatures P Q Q Good Hygienic Practices 23 O O O @ Proper date marking and disposition i P/Pr Q O CD Q6OPropereating,tasting,drinking,or tobacco products use P/C O O 24 O O ¢O Time as a public health control:procedures P/Pf/C7éNodischargefromeyes,nose,and mouth C O O and records Preventing Contamination by Hands Consumer Advisory 8 ¢Hands clean andproperly washed lP/Pr o O Consumer advisory provided:raw/undercooked food Pf Q‘fO 9 ¢No bare hand contact with RTE food or a pre-approved alternative procedure properly followed P/Pf/C O O Highly Susceptible Population asteurized foods used;prohibited foods not offered PIC OIC) 10 é dequate handwashing sinks,properly supplied/accessible i Pf/C O O odlColor Additives and Toxic Substances Approved Source 27 28 Q ¢ O O ¢Food additives:approved and properly used IP © O D Q11Coodobtainedfromapprovedsource.IP/Pf/C O O O O ..oxic substances properly identified, stored &used P/Pf/C12OFoodreceivedatpropertemperatureP/Pf 13 @ ood in good condition,safe,and unadulterated P/Pf O O Conformance with Approved Procedures Q14OOéO1Requiredrecordsavailable:molluscan shellfish ,rdentification,parasite destruction P/Pf/C O O 29 Q O ompliance with variance/specialized rocess/ROP criteria/HACCP Plan P/Pf/C Q 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 OUT N/A Niol Safe Food and Water v cos R ou-r Proper Use of Utensils v C cos O R O30OPasteurizedeggsusedwhererequiredPOO43Oln—use utensils:properly stored 31 32 O 1 Water and ice from approved source P/Pf/C O O 44 O Utensils/equipment/linens:properly stored,dried,&handled PflC G O Q O O © O O Variance obtained for specialized processing methods Pf O O 45 O Single-uselsingle-sewice articles:properly stored &used P/C Food Temperature Control 46 CD Gloves used properly C 33 34 Proper cooling methods used;adequate equipment for temperature control Pr/c Q Q Utensils and EquipmentO,,47 C)Food and non-food contact surfaces cleanable, properly designed,constructed,and used P/Pf/C O OOOOPlantfoodproperlycookedforhotholdingPfOO 35 O O O Approved thawing methods used Pf/C O O 48 O Warewashing facilities:installed,maintained and used; cleaning agents,sanitizers,and test strips available Pf/C CD O36OTWhitmThermometersprovidedandaccuratePr/c O o Food Identification 49 O Non—food contact surfaces clean C O CD 371C)iFood properly labeled;original container PrrclOlO Physical Facilities Prevention of Food Contamination 50 O Hot and cold water available;adequate pressure Pf O O 38 O Insects,rodents,and animals not present PflC C)O 51 O Plumbing installed;proper backflow devices P/Pf/C O Q 39 C)Contamination prevented during food preparation,storage &display i P/Pf/C Q O 52 O Sewage and waste water properly disposed PlPf/C O Q 4O 41 O Personal cleanliness PflC O O 53 O Toiletfacilities:properly constructed,supplied,&clean i Pf/C Q O O Wiping cloths:properly used and stored C O O 54 Q Garbage and refuse properly disposed;facilities maintained C O O 42 O Washing fruits and vegetables iP/Pf/C O O 55 O Physical facilities installed,maintained,and clean l P/Pr/c Q © Permit Holder shall notify customers that a copy of the most recent inspection report is available.56 O Adequate ventilation and lighting;designated areas used C O O.,O Natural rubber latex gloves not used per CGS §19a—36f /‘lila‘ilakrPen1ha_e(ignature) Violations documented Date corrections due ti # Priority ltem Violations'u \l \l Person in Charge (Printed) Priority Foundation ltem Violations , Core ltem Violations nspector (Signature)/'I /,Date £V2‘l /24 Risk Factor/Public Health lnten/ention Violations Repeat Risk Factor/Public Health Intervention Violations nspector (Printed) (jamA/fw A“‘M)Good Retail Practices Violations ,. Requires Reinspection —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 forty-eight hours after issuance of such order. Page 1 ofFoodEstablishmentinspectionReport,, LHD S W330”inspection Report Continuation Sheet Establishment was 30%Town S UMAW I"?TEMPERATURE OBSERVATIONS ltem/LocationlProcess Temp Item/Location/Process Temp ltemlLocation/Process Temp GBSERVATIONS AND CORRECTIVE ACTIONS Item Number st be corrected Within the time frames below or as stated In sections 8 405 11 &8 406 11 ofthe food code. WWLtpmwwwgm WOIéoit-uwk W uiiww’{WM(l'' 2 (ivy (Mr W W W543i W é W11 (Jar/i N»toad M srtC Person in Charge (Signature)Date inspector (Signature)&Date Iii/2 {/14 Distribution:1st —White -H Ith Department 2nd -Yellow —Owner/Operator/Person in Charge