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HomeMy WebLinkAbout2023-9-14 - 220 Nevers Road - Food Inspection Report Los Mariachis on WheelsEHS-1 08 Rev 2/1 6/23ConnecticutDepartmentofPublicHealth 410 Capitol Avenue MS#1 1 FDP1st—White:Health Department Hartford,CT 06134 2nd —Yellow:Owner/Operator/Person in Charge Risk Category:5 food Establishment Inspection Report Page1 of Z. Establishment type:Permanent Temporary Mobile Other Date:Q/ly/2c:25 Establishment L Qg .ymmltah‘l‘CK Wf C0m§$§§ik°§§§gimm Time In (gidé)AM@ Time Out AM/PM Address ’' _ \“1%i/é'azk Town/City ;’\i / LHD ’-"41\—K17 W /Purpose of Inspection:Routine Pre-op Permit Holder pimp/K Hawent Reinspection Other FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Risk factors are important practices or procedures identified as the most prevalent contrihL/ting 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 lN=in compliance 0UT=not in compliance NIA:not applicable Nl0=not observedP=Priority item Pf:Priority foundation item C=Core item V=violation type Mark in appropriate box for COS and/or R COS=Corrected on-site during inspection R=repeat violationlOUTNIAN/O Supervision v cos R ml OUT NIA N/o Protection from Contamination v cos R 1 m O Q Person/Alternate Person in charge present,demonstrates knowledge and performs duties Pf O O 15 ®CD O O Food separated and protected P/C O CD16g?C)O‘Food—contactsurfaces:cleaned &sanitized lP/Pf/C Q C) 2 ®O C C)O 17 é OOertifiedFoodProtectionManagerforClasses2, 3,&4 .‘ tr Proper disposition of returned,previouslyserved,reconditioned,and unsafe food P O O Employee Health ‘Time/Temperature Control for SafetyManagement,food employee and conditional employee;P/Pf O CD 18 O O O ,Propercookingtime andtemperatures [P/Pr/c O oknowledge,responsibilities and reporting 19 O O O ‘Proper reheating procedures for hot holding P O CDProperuseofrestrictionandexclusionPOO20C'O O ®Proper cooling time and temperatures P C)OWrittenproceduresforrespondingtovomitingandPfOO21CDQOProperhotholdingtemperaturesPOOdiarrhealevents22OOCbPropercoldholdingtemperaturesPOOGoodHygienicPractices23OOCDCU)Proper date marking and disposition l P/Pr o QPropereating,tasting-drinking,or tobacco products use PIC i O O 24 Q O d}O Time as a public health control:proceduresandrecords PlPf/C O ONodischargefromeyes,nose,and mouth c lo oPreventingContaminationbyHands Consumer AdvisoryHandscleanandproperiywashediP/Pf O O 25 [Oi C)[é Consumeradvisory provided:raw/undercooked food ”Pf Q QNobarehandcontactwithRTEfoodora pre-approved alternative procedure properly followed P/Pf/C Q i Highly Susceptible Population 26 O O i Pasteurized foods used;prohibited foods not offered PIC O OAdequatehandwashingsinks,properly supplied/accessjbte ’I-{Pf/b ®O i Food/Color Additives and Toxic SubstancesApprovedSource27C)O ®W Food additives:approved and properly used i P O OFoodobtainedfromapprovedsourcelP/Pr/c O O 28 C)O Toxic substances properly identified,P/Pf/Cstored&used O QFoodreceivedatpropertemperaturePlPf©O P/Pf O O AFoodingoodcondition,safe,and unadulterated Conformance with Approved ProceduresRequiredrecordsavailable:molluscan shellfishidentification,parasite destruction P/Pr/c o o 29 O o O ’Compliance with variance/specialized process/ROP criteria/HACCP Plan P/Pf/C O O GOOD RETAIL PRACTICESGoodRetailPracticesarepreventativemeasurestocontroltheadditionof 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 violationSafeFoodandWatervcosRou-r Proper Use of Utensils v cos RasteurizedeggsusedwhererequiredPOO43OIn-use utensils:properly stored C OWaterandicefromapprovedsourcePlPf/C O O 44 O Utensiis/equipment/Iinens:properly stored,dried,&handled Pf/C C)OarianceobtainedforspecializedprocessingmethodsPfC)©45 Q Single-use/singie-service articles:properly stored &used PIC O OFoodTemperatureControl46OGlovesusedproperlyCOO 33 Q Proper cooling methods used;adequate equipment for Pf/c Q Q E,gt;Utensils and Equipmenttemperaturecontrol47OFoodandnon-food contact surfaces cleanable, properly designed,constructed,and used P/Pf/C O CDC)Plant food properly cooked for hot holding Pf O OApprovedthawingmethodsusedPflCOO 48 O Warewashing facilities:installed,maintained and used; cleaning agents,sanitizers,and test strips available Pf/C O OhermometersprovidedandaccuratePf/C C)O Food Identification 497 CD Non-food contact surfaces clean C O Oproperlylabeled;original container Pr/c o lo Physical FacilitiesPreventionofFoodContaminationA\5O O Hot and cold water available;adequate pressure Pf O O38)insects,rodents,and animals not present Pf/C O 51 O Plumbing installed;proper backflow devices P/PflC O O3gOContaminationpreventedduringfoodpreparation,storage &display i P/Pf/C O O 52 O Sewage and waste water properly disposed P/Pf/C O O40OPersonalcleanlinessPf/C O O 53 O Toiletfaciiities:properly constructed,supplied,&clean i Pf/C Q O41OWipingcloths:properly used and stored C O O 54 O Garbage and refuse properly disposed;facilities maintained C O O42OWashingfruitsandvegetablesiP/Pf/C O O 55 O Physical facilities installed maintained and clean i P/Pr/c O o Permit Holder shall notify customers/frat a c%of tt;e most recent inspection report is available.56 O Adequate venmation and 'gghting;deSiémated C O icy)O Natural rubber latex gloves not used per CGS §19a 36fperlV Person in Charge (Signature)Av ~,w Date q,/[/~l fa?)Violations documented Date corrections due #Priorityltem Violations C)l t y t / Person in Charge (Printed)C c Priority Foundation item Violations ‘Il’Lwl Lt lCoreItemViolationsl’2 '/M/X's lV ,I Date C7l #7/2’5Inspector(Signature) Risk Factor/Public Health Intervention Violatio‘yis ‘/Repeat Risk Factor/Public Health intervention Violations f\F,y //l '/i i Inspector (Printed)M4 ALgJ/Km;Good Retail Practices Violations 7.JRequiresReinspection-check box if you intend to reinspectAppeal:The owner or operato'r of a food estab’lishment aggrieved by this order to correctordisposeofunsafefood,may appeal such order to the Director of Health, any inspection violation identified by the food inspector or to hold,destroy,not later than forty-eight hours after issuance of such order. A A Food Establishment Inspection Report Page Zof # LHD C Inspection Report Continuation Sheet Date G [p Establishment 1"I,“Mr 0x I 'Town géwk w’/,"’‘TIEMPERATURE OBS\E,R\IL,AI10NsH , kltem/Location/Process Temp Item/LocationlProcess Temp 0 "h»(5m “0%;“4T #r'sR ~RDA—i weCW(us/w 4W [GrfF ooze agaife’e w WW egg emxgx H4;MS£ DBSERVATIONS AND CORRECTWE ACTIONS: Item Number lg"Vlolatlons Cited In this report muét be corrected within the time frames below,or as stated in sections 8—405t11 &8406.11 ofthe food code. 1;»? C ’Kkpmo"(AW m K ire-Jr—n WOJ49»AADON //\L&/ '1 \ Q v f h\op,oJ/\m \Ob DON KA i .Ah ®w a Wt.W >ea (sit-iv QM as\J kt \_J Personin Charge(Signature),/M//W Date wv 4/r4 L3 lnspector(Signature)//7/g/\/Date //Lq/UyV/ / Distribution:1st-White —Health Department 2nd -Yellow —Owner/Operator/Person in Charge