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HomeMy WebLinkAbout2023-6-25 - 220 Nevers Road - Food Inspection ReportEHSJOB Revr 2/16/23ConnecticutDepartmentofPublicHealth 410 Capitol Avenue MS#1 1FDP1st—White:Health Department Hartford,CT 06134 2nd —Yellow:Owner/Operator/Person in Charge Risk Category:Food Establishment Inspection Report it Page 1 of L Establishment t;)\p:mPermanent Temporary oblile\)0ther Date:oi 2s \2m? Establishment N a?\Mxle W)m {w Ami”Lu;l Address 2X3 kVAYTS Quack Tume In l§LL @WM Time Out AMIPM LHD pd g Town/City Xl\x’\r\\LX\W\§‘k¥§t Purpose of Inspection:Pre-op Reinspection OtherPermitHolderRr—Hx/“\\'\l‘x \ll K JJxf!FOODBOKNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Risk factors are Important practices or procedures [dent/fed as the most prevalent contributing factors of foodborne Illness or Injury Interventions are control measures to prevent foodborne illness or injuryMarkdeSignatedcompliancestatus(IN OUT NIA NIO)for each numbered item IN in compliance OUT—notin compliance NIA—notapplicable N/O notobservedP=Priority item Pf‘Priority foundation item C Core item V—Vlolation type Mark in appropriate box for CQS and/or R COS corrected on-Slte during inspection R—repeat ViolationiNOUTSuperVIsion,v cos R iN oulr NIA N/o Protection from Contamination cos R O I O1 O Person/Alternate Person in charge present,Pf O O 15 Q O O Food separated and protected Pic O odemonstratesknowledgeandperformsduties16@lOO"Food—contact surfaces:cleaned &sanitized lP/Pf/C O O C O O 17 dCertifiedFoodProtectionManagerforClasses2, 3,&4 O Proper disposition of returned,previouslyserved,reconditioned,and unsafe food P O O Employee Health Time/Temperature Control forManagement,food employee and conditional employee;P@p O 18 O O O ®Proper cooking time and temperatures lP/Pf/c O Oknowledge,responsibilities and reporting 19 ©O O Proper reheating for hot O OProperuseofrestrictionandexclusionPOO20¢O O Proper cooling time and temperatures P O OVilrittenproceduresforrespondingtovomitinganddiarrhealeventsp.Pfk O O 21 O C)O Proper hot holding temperatures P C)O22‘O O O Proper cold holding temperatures P O O‘Good Hygienic Practices 23 O O O O Proper date marking and disposition l P/Pf O OPropereatingtastingdrinkingortobaccoproductsuseP/C O O 24 O O O Time as a public health control:proceduresandrecords P/Pf/C O ONodischargefromeyesnose,and mouth C Q OPreventingContaminationbyHands.1 A I t§Consumer AdvisoryHandscleanandproperlywashedMi$C)O ®r Consumer advisory provided:raw/undercooked food PfNobarehandcontactwithRTEfoodora pre—approved alternative procedure properly followed P/Pf/C Q /O Hi g hl y Susceptible Population Pasteurized foods used;prohibited foods not offered P/C O OOwAdequatehandwashingsinks,properly supplied/accessible Pf£O oodlCoIor Additives and Toxic SubstancesApprovedSource\M Food additives:approved and used lP O OOi’‘r ‘ @E“i:x 3 aFoodobtainedfromapprovedsourcelP/Pr/c C)O Toxic substances properly identified, stored &used P/Pf/C O O12QOFoodreceivedatpropertemperatureP/Pf O O13QFoodingoodconditionsafeandunadulteratedP/Pf O O ,{1 a Conformance with Approved Procedures 14 O a P/Pf/C O O 29 O ORequiredrecordsavailable.molluscan shellfishidentification,parasite destruction Compliance with variance/specialized process/ROP criteria/HACCP Plan P/Pf/C O O GOOD RETAIL PRACTICESGoodRetailPracticesrepreventativemeasurestocontroltheadditionof pathogens chemicals and phySIca/objectjito foodsMarkOUTifnumbereditemisnotincompliancV—Vlolation type Mark in appropriate box for COS and/or R COS corrected on Site during inspection R=repeat violationSafeFoodandWatervcosRou-r Proper Use of Utensils v cos RPasteurizedeggsusedwhererequiredPOO43OIn-use utensils:properly stored C O OaterandicefromapprovedsourceP/Pf/C O O 44 O Utensils/equipmentllinens:properly stored,dried,&handled Pf/C O OVarianceobtainedforspecializedprocessingmethodsPfOO45OSing|e~use/sing|e-sewice articles:properly stored &used P/C O OFoodTemperatureControl460GlovesusedproperlyCOOPropercoolingmethodsused;adequate equipment for Pf/C O Q Utensils and Equipmenttemperaturecontrol47OFoodandnon-food contact surfaces cleanable, properly designed,constructed,and used P/Pf/C O O34OOOPlantfoodproperlycookedforhotholdingPfOO35OOOApprovedthawingmethodsusedPf/C O O 48 O Warewashing facilities:installed,maintained and used; cleaning agents,sanitizers,and test strips available Pf/C O OThermometersprovidedandaccuratePf/C O OFoodIdentif‘cation 49 O Nonvfood contact surfaces clean C O O37]O [Food properly labeled original container Pr/clo lC>Physical Facilities edit;Prevention of Food Contamination $1 .v....50 O Hot and cold water available;adequate pressure Pf O O38Oinsects,rodents,and animals not present Pf/C O O 51 O Plumbing installed;proper backflow devices P/Pf/C O O39OContaminationpreventedduringfoodpreparation,storage &display I PlPf/C O O 52 O Sewage and waste water properly disposed @i/c o o40OPersonalcleanlinessPf/C O O 53 QToiletfaciIities:properly constructed,supplied,&clean l Pf/C Q O41OWipingclothsproperlyusedandstoredCOO54C}Garbage and refuse properly disposed;facilities maintained O O42OWashingfruitsandvegetables_lP/Pf/C O O 55 O Physicalfacilitiesinstalled,maintained,and clean l P/PVC“O O Permit Holder shall notify customers that a copy of the most recent inspection report is available.V56 O Adequate ventilation and lighting;deSignated areas used C Q OrONaturalrubberlatexglovesnotusedperCGS§19a-36f e 7 Person in Charge (Signature)k DateS \7 Violations documented Date corrections due #Priority item Vioiaiions l l lf’lK ,7 Person in Charge (Printed)C£Q Priority Foundation item Violations a:34 g ill}fCoreItemViolationsql‘I/3'l 7/3 ‘K’ Inspector (Signature)x Date (J/Zf/Zf Risk Factor/Public Health intervention Violations’‘§' Repeat Risk Factor/Public Health Intervention Violations 'G / Inspector (Printed)ggv M Good Retail Practices Violations ’L, Requires Reinspection check box if you intend to reinspect [\f 3;,Appeal The owner or operator of a food establishment aggrieved by this order to correct any inspection Violation identifed by the food inspector or to hold estroy,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 [W g Food Establishment Inspection Report Page Z of 2- LHD gxkKv\L‘AMLJU/Inspection ReportContinuation Sheet Date (C‘Z S‘l 29223 Estabnshment {SY'xw \{zu Nje\7 Town Suwx kDuVLQ/'”"'"'TEMPERATURE OBSERVATIONSItem/Locatlon/Process Temp Item/LocationlProcess TempQBQgpA“NA—MX Mfg?4M0:Rig/\Max‘m 7,7 W 7 ,7gwxvW14wLEM; "Jémww Item Number OBSERVATIONS AND CORRECTIVE ACTION . 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