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HomeMy WebLinkAbout2022-9-19 - 161 Nevers Road - Food Inspection Report (2)STATE OF CONNECTIC FOCUSED FOODgSERVICE INSPECTION REPORT‘a ggg’pEPARTMENT OF PUBLIC HEALTH Establishment:W g&;‘Sc b as\Inspection Date:q \Ot '1L Time:§6insb \REinsp‘:f Address/City:“0‘News WA km w MKM Health Dept:‘r _but r Cla55'1 2 @ 4 Based on an inspection this day,the items,marked DNC identify the vioiations in operation orfaciiities which must be corrected bythe date specified on page-2" RISK FACTOR ITEMS:Listing is not inclusive of ail possible debitabie items q N/O N/A [DNCI KEV;c [comm-es]N/o [not Observed]N/A [not applicable] 60 Qualified Food Operator 3 DNC [does not comply]O [other]RTE [ready-to-eat] 12 Personnel with infection restricted N/O N/A 4 61 Designated Alternate 2 A Food workers have no exposed infected lesions /burns I62Writtendocumentationoftrainingprogram2VBPersonnelwithinfectionrestrictedJ 1 Approved source,wholesome,nonadulterated C’tl N/O N/A 4 C Communicable disease of worker reported to local health director A Approved shellfish,finfish,meat &poultry USDA approved N 13 Handwashing facilities provided,hands washed,clean [c N/O N/A 4 B Food cans in good condition (not dented,rusty,bloated,leaking)A Handwash facilities in all food prep/dispensing &warewash areas llv! C Wholesome/nonadulteratedfoods/safe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products (no home grown/canned food)l C Handwash facilities accessible/convenient to use »l E Potentially hazardous foods received at propertemperature d D Personnel hands washed,clean /Proper handwash procedure O E Handwashing at appropriate times U 3 Potentially hazardous food meets temperature requirements during storage,preparation,display,service and transportation c N/o N/A 4 O 15 Good hygienic practices CI N/O N/A 2 A Hot holding greaterthan orequal to 140°F.(wholebeer/pomoasts1ao0e)A D No eating D No smoking while working d l , B Cold holding less than or equal to 45°F.V‘é B Wounds covered adequately / ’J C Proper cooling u C Proper sink used for handwashing J D Properreheating O 24 Sanitization rinse (hot water -chemical)C i N/O NIA 2EProperinternalcooking/consumer advisory posted A Approved sanitizeravailable/adequate concentration ofsanitlzer VO 4 Adequate facilities to maintain product temperature,thermometers provided c l N/o N/A 2 B Food-contactsurfaces and utensils used forpotentially hazardous food sanitized at least every 4 hours \a C Adequate Ddishwashersanitizer Dfinal rinse temp A Food thermometer available and accurate J l D Propersanitizing procedureBProperfoodthermometerforproducttESanitizingbetweenraw animal origin &ready-to-eatfood 'U JCThermometersappropriatelyplacedincoolerunitsJO f" O 25 Clean wiping cloths N/O N/A 7 Food protected during storage,preparation, display,service and transportation C N/O N/A 2 A Cloths and/or sponges in good repair and clean B Wiping cloths kept in sanitizer between uses JAProducewashedtl~l r"‘ B Raw meats not stored/prepared near ready-to-eat foods J ‘ 26 good-contact surfaces clean»c N/o Niki C Food covered properly Food equipment clean,utensils clean,equipment interiors clean D Adequate splash guards /sneeze guard B Single use gloves changed when soiled E No unauthorized personnel C Food-contact surfaces clean F No pooling ofeggs not cooked immediately rJ O 8 Food containers stored offthe floor f 30 Hot and cold water under pressure,provided as required C N/O N/A 2 O 38 Handwashing accessories provided N/O N/A 1 9 Handling of food minimized p N/O N/A 2 A Soap /papertowels/drying device available A No unnecessary handling RTE and/or cooked foods with bare hands .J l B Dispenser(s)working:DSoap DPapertowel B Minimize food handling,otherthan ready-to-eat,with bare hands J C Handwash sink(s)clean lwaste receptacle at handwash sink C O Adequate utensil(s)for dispensing food/ice J O l:- —‘DESCRIBE DEFICIENCIES ON CONTINUATION SHEETSm_— The followrng information is not debitabie and does not affect yo r score PH are hot held at ”F PHFs are cold held at Are inter taken?Y N 0T0 what temperature do you cook KEY °F QFO [qualified food operator],DA [designated altemate],PHF [potentially hazardous food]FB [foodborne] Descri Iness conditions when you would exclude a food worker from working cooking temperatures Poultry Ground Beef Pork Roasts Other Describe re-heating proc res: Are temperatures recorded/l0 u for cold holding foods/equipment?Y N What diseases i'e to FB illness are you required to report to the local health department? ls there a written illness poli hat requires the food worker to report specinc illness conditions and diseases to the QFO?Y oDo you have a paid sick leave policy?Y N Are List ‘ foods cke in avance and coo t I oAre leftovers saved?Y N products cooled: ls there a language barrier between inspe &QFO?Y N l_fyes indicate language spoken by QFO/oA-oCan QFO/DA read the inspection report?Y N \indicate who answered the above questions:Name (prin ' indicate the title of above person (circle all that apply):QFO Mgr Cook Owner FW oobtain signature of the person who received the QFO responsibilities rmation at the time of the inspection:\ Describe cooling methods:\ \li ls cooling monitored tor time &temp?Y N ls the monitori ~of cooling recorded?Y Nl ls hr prdewipoli?Y Desrie at i w ed and where:Note:This report is a two page form (total of 62 debitable items)\Page 1 or 2 STATE OF CONNECTICUT -DEPARTMENT OF PUBLIC HEALTH 41 0 CAPITOL AVENUE -MS#51 FDP -HARTFORD,CT O61 34FOCUSEDFOODSERVICEINSPECTIONREPORT LOCAL HEALTH DEPT:g m m mum ADDRESS/CITY SW6 .. Establishment:3W bid-4“}r I‘I‘Lé‘fx Q MR Date of lnspectuon'OH \‘\\Lava. Address:Uo\N W @‘iru‘x ’Owner or Operator )ADDITIONAL Foun POINT ITEMS ‘g’KEY:DNC [DOES NOT COMPLY]UzQ6Foodsnotre-served. -Unwrapped foods not re—served -Potentially hazardous foods not re-served 4 31 Sewage disposal approved. -Operating as required 4 34 No cross connections,back siphonage,backflow Proper type/instaiiation/backfiow prevention device!air gap for:-Food equipment -Hose connections -Dish machines -Soda system carbonator -Beverage dispensers -Toilettanks -Chemical dispensers -Ice machines Proper drain for: -Food equipment -Dish machines -lce machines 11 Toxic chemicals. -Stored properly,labeled properly,used properly-Sanitizer concentration not to exceed maximum permitted-No unnecessary toxics on the premises-Pesticides/rodenticides properly dispensed 4 29 Water source adequate,safe. -Well /well head protected from contamination -Water quality in compliance -Monitoring in compliance OTHER ITEMS 4 za 1 35 Toiletfacilities.Adequate,convenient,accessible, designed,properly installed KEY:DNO [DOES NOT COMPLY] 4 g. 2 Sources offood:Originalcontainer,properlylabeled 4O 4‘1 Garbage/rubbish storage area/rooms,enclosures-properly constructed,clean Garbage/rubbish disposed of in an approved manner,at approved frequency E 1 I£Eaz5Potentiallyhazardousfoodproperlythawed 10 Food dispensing utensils properly stored ’42 Nermin Control:No insects/rodents present (2 14 Food worker:Clean outer clothes,effective hair restraints 1 43 Outeropenings protected against entrance of insects/rodents 1 45 46 47 @Tloors:Floorcovering installed,constructed as required,good repair,clean Floors graded,drained as required Floor,wall juncture covered Mats removable,good repair,clean 116Food-contact surfaces designed,constructed,maintained,installed, located 2 17 Nonfood-contactsurfaces designed,constructed,maintained, installed,located 1 I 48”T‘\Exteriorwaiking,driving surfaces,good repair,clean f 1K18 19 Single service articles,storage,dispensing No reuse ofsingle service article 2 __49 Malls,ceilings attached,equipment properly constructed,goodrepair,clean.Wall &ceiling surfaces as required .‘Ll 20 Dishwashing facilities approved design,adequately constructed, maintained,installed,located 2 ' 1:‘ 50 Dustless cleaning methods used,cleaning equipment properly stored 1 2122 ‘ Eimnt nil:lnlin Preflushed,scraped,soaked and racked Wash water clean,proper temperature 7Accurate thermometers provided,dish basket,if used 5 1 Adequate lighting provided as required -1 52 53 Room free of steam,smoke odors Rooms &equipment hoods,ducts,vented as required 54 Rooms adequate,clean,adequate lockers provided,facilities clean 127Nonfood-contact surfaces of utensils &equipment clean 55 Establishmentand premisesfree oflitter,no insect/rodent harborage, no unnecessary articles28Equipment/utensils,storage,handling 56 Complete separation from living/sleeping quarters and laundry32Properdisposalofwastewater 57 Clean/soiled linens stored properly33Plumbinglocation,installation,maintenance 58 No live birds,turtles,or otheranimals (except guide dogs)36 37 Toilet rooms enclosed with self-closing door Propertoiletflxtures provided,good repair,clean 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at entrance(s),smoking area indicated by sign(s) 39 Approved garbage/rubbish containers,adequate number,covered, rodent proof,clean 1';t I NRoutine Inspection DReinspection D Preoperational Inspection Other Inspection:INSPE TOR: signature ‘x l rrré PMk print'namegait ‘337‘TQ If L PERSON IN g;HARGE: Signature {3n éa \DUCVN rlnt name \reotm’ Demerit Score:Olnclude demerits from page 1 4 3 2 1 Total Rating q 3 T '3 phone number title DATE CORRECTIONS DUE:i Z;I 3 t 'LI Page 2 of 2 plus s continuation pages Focused Inspection 1/2002 Page ‘0f \ INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OE ESTABLISHMENT M wum‘gbg’\’\\(,:\\(\ TOWN gowam wdxcksgm DATE OE INSPECTION q \ICI {ZO2L \ INSPECTION FORM# J REMARKS HOT:CITY’QIK‘bfLAr \gg/‘T ‘Umw lbw?‘\(BQLTH \W;(VE\©2¥ Q19: J \J VJ (30+A’LW’VD ggwtr’T Cc.’\<(“agar UNI; d QQQAQ \Woj’7));1L ‘/&\,Ck mm 3WgV {3"112$!‘JZ\K @ I x ‘34 F"»6m?)w\(h _SP‘’M1 Ow (U‘ILP;Q CAIJ IcqvAC mnJQA—jJ m 09m a;ICE“?(Q;>\kacDT’ I LVL Gaze}mkgrt I‘QQrLa W (MW 2L9 “\W C9 WCEQNOF (11301 Ow ka an LH ,L @ AER L‘q MM}(5m b—ctk (a MIV\'15 A’Llme c1 LP,«9k WEI/£1»?QC’015%g MI >\LEOeI-Qwm J TY INITIAL (INSPECTOR)CW INITIAL (PERSON IN CHARGE?) ‘ Distribution:lst —White -Health Department 211d —Yellow —Owner/Manager