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HomeMy WebLinkAbout2023-9-14 - 220 Nevers Road - Food Inspection ReportEHS-1 08 Rev 2/16/23ConnecticutDepartmentofPublicHealth 410 Capitol Avenue MS#11FDP1st—White:Health Department Hartford,CT 06134 2nd —Yellow:Owner/Operator/Person in Charge Risk Category:l Food Establishment Inspection Report Page 1 of g Establishment type Permanent Temporary CW’E Other Date:q/lqll 2023 Establishment CQMhQ)\Qh 1 C0m§§$iimm Time In gCO AMIm Time Out (i /(AMIP‘M) LHD gut“LU VMJ JAddress1263Mam/9Q Kai Town/City SLW “SHAAIU/Purpose oflnspection @ Pre-op Reinspection OtherPermitHolder§Q§£n“Pk YVA/‘WK‘FOODBORNE llLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONSRiskfactorsareimportantpracticesorproceduresidentifedasthemostprevalentcontributingfactorsoffoodborneillnessorinjuryInterventionsarecontrol measures to prevent foodborne illness or injuryMarkdeSIgnatedcompliancestatus(IN OUT NIA NIO)for each numbered item ”n lN—in compliance OUT—not in compliance NIA—not applicable NIO=not observedPPriorityitemPfPriorityfoundationitemCCoreitemV—Vlolation type Mark in appropriate box fqr COS an Ior R COS corrected on site during inspection R:repeat violationiNOUTN/g N/o SuperVIsion V COS R id ou-r Ni N/o .rotection from Contamination V COS R 1 O Person/Alternate Person in charge present,Pf O O 15 ®O Food separated and protected P/C O O‘emonstrates knowledge and performs duties 16 Q?C)Food—contact surfaces:cleaned &sanitized IP/Pf/C O Q2OCertifiedFoodProtectionManagerforClasses2, ,-3,&4 C O O 17 é O Vi ;v Properdisposition ofreturned,previouslyserved,reconditioned,and unsafe food P O © 1 99 Employee Health ControlControl for 3 % Management,food employee and conditionalemployee; knowledge,responsibilities and reporting P/Pf O O 18 O O Q Proper cooking time and temperatures IP/Pf/C O O19OOOProperreheatingproceduresforhotholdingPOdQ4ProperuseofrestrictionandexclusionPOO2OC)O ©Propercoollng time and temperatures P O Q Q5WrittenproceduresforrespondingtovomitingandPfOO21OOOProperhotholdingtemperaturesPOOdiarrhealevents22OOC}O Propercold holdingtemperatures P O O 6 v Good Hygienic Practices ‘‘23 O O Q O Proper date marking and disposition i P/Pf O OPropereatingtastingdrinking,or tobacco products use P/C C)O O 24 O O &O Time as a public health control:proceduresandreords P/Pf/C O O7NodischargefromeyesnoseandmouthCQ I /Preventing Contamination by Hands8WHandsCleanandproperlywashed i P/Pf O Q Consum radvisory provided:raw/undercooked food Pf C)O$9 No bare hand contact with RTE food or a pre—approved alternative procedure properly followed P/Pf/C O © 'hli’Suscéptible Population Pasteurized foods1ObOCDAdequatehandwashingsinks,properly supplied/accessible [Pf/C AdditivesApprovedSourceFoodadditives:approvedwand properly used l P O C)11 O Food obtained from approved source l P/Pf/C O Q 28 d O Toxic substances properly identified, tored &used P/Pf/C O O12OQFoodreceivedatpropertemperatureP/Pf Q Q13QP/Pf Q QFoodingoodconditionsafeandunadulterated with 14 O ProceduresRequiredrecordsavailable:molluscan shellfishidentification,parasite destruction P/Pf/C O O 29 o C)Compliance with variance/specialized process/ROP criteria/HACCP Plan P/Pf/C O Q GOOD RETAIL PRACTICESGoodRetailPracticesarepreventativemeasurestocontroltheadditionof pathogens chemicals and physrca/objects into foodsMarkOUTifnumbereditemisnotincomplianceV—Violation type Mark in appropriate box for COS and/or R COS corrected on Site during inspection R=repeat violationOUTN/A NIO Safe Food and Water V COS R OUT Proper Use of Utensils V COS RVPasteurizedeggsusedwhererequiredPQO43Oln—use utensils:properly stored C O QWaterandicefromapprovedsourceP/Pf/C Q Q 44 Q Utensils/equipment/linens:properly stored,dried,&handled Pf/C Q Q’obtained for specialized processing methods Pf Q Q 45 Q Single use/single service articles:properly stored &used PIC Q QFoodTemperatureControl46OGlovesusedproperlyCQQ33OPropercoolingmethodsused;adequate equipment for WC O o g Uten5ils and Equipment i“mperature control 47 Food and non food contact surfaces cleanable P/Pf/C o O34QQQPlantfoodproperlycookedforhotholdingPfQQOproperlyde5ignedconstructed,and usedQQQApprovedthawingmethodsusedPf/C Q Q 48 O Warewashing facilities:installed,maintained and used,cleaning agents,sanitizers,and test strips available WC O QThermometersprovidedandaccuratePf/C Q Q %Food Identification 49 Q Non-food contact surfaces clean C O Q37iQlFoodproperlylabeled;original container Pf/CIQ IQ Physical FacilitiesPreventionofFoodContamination5OOHotandcoldwateravailable;adequate Pf Q Q38QInsects,rodents,and animals not present Pf/C pressure QQQ51QPlumbinginstalled;proper backflow devices P/Pf/C Q Q39QContaminationpreventedduringfoodpreparation,storage &display t PlPf/C Q Q 52 Q Sewage and waste water properly disposed P/Pf/C Q Q4OQPersonalcleanlinessPf/C Q Q 53 Q Toiletfacilities:properly constructed,supplied,&clean i PflC Q Q41QWipingcloths:properly used and stored C Q Q 54 Q Garbage and refuse properly disposed;facilities maintained C Q Q42QWashingfruitsandvegetablesIP/Pf/C Q Q 55 Q Physical facilities installed,maintained,and clean i P/Pf/C Q Q Permit Holder shall notify customers thya copy of th ost recent inspection repoit is available f:g C Osietljg'afigggrt':::'e(:(nga|:3e“sg:§tnLgJ-s:§?g:actg(sja§"1eg:_g2?d BC) Person in Charge (Signature)kw Date q /f4/2_3 Violations documented Date,corrections due LPriorityltemViolationsA}I#r / Person in Charge (Printed)‘yM /\p f ¥f Priority Foundation item Violations .r f Core Item Violations I" nspector (Signature)/~/——Date d//L//Zji',Risk Factor/Public Health Intervention Violatidns f Repeat Risk Factor/Public Health Intervention Violations /’i nspector (Printed)majlKa /C/kQa Good Retail Practices Violations / ReqUIres Reinspection check box if you intend to reinspectAppealTheowneroroperatorofafoodestablishmentaggrievedbythisordertocorrectanyinspectionViolationidentifiedbythefoodinspector 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. i Food Establishment Inspection Report Page of LHD Lu L Inspection Report Continuation Sheet Date 9/Z, Establishment %QJIO¢1 f Town \QIL ‘HA LUWVLKK ‘W‘’TEMPERATURE OBSERVATIONS;r cwItem/LocationIProcess Temp ltem/Location/Process Temp ‘ltem/LocationlProcess Temp OBSERVATIONS AND CORRECTIVE ACTIONS W Item Number Io a Ions Cited In this report must be corrected Within the time frames below or as stated in sections 8 405 11 &8 406 11 ofthe food co‘de‘ WEEH )N/d Marl r¢/@ W/ //ék/iy/C%”W iJcQ/A Q/[fZ/UEmu)-h i m ye dwLé/Qw4—LE/M mi aLII/ \ n (I I4,. Person in Charge (Signature)Date C?/l’/£3cf/I I Inspector (Signature)Date WM /Z&Zf./a”v /'I / Distribution:1st —White -Heaith Department 2nd -Yeiiow —Owner/Operator/Person in Charge