Loading...
HomeMy WebLinkAbout2024-2-16 - 158 Sullivan Avenue - Food Inspection ReportEHS4OB Rev 2/16/23ConnecticutDepartmentofPublicHealth 410 Capitol Avenue MS#1 1 FDP1st-White:Health Department Hartford,CT 06134 2nd —Yellow:Owner/Operator/Person in Charge ._T 7RiskCategory:JAF Food Establishment Inspection Report Page1 of lA\\\Establishment type:ermanen/t)Temporary Mobile Other Date:Llwl 7 k4 Establishment QLJJAQY)‘(gm;N gag;m) Connecticutof Puhlic DepartmentHealth /\ Time In A“l‘j Ly /AM PM Time Out SAD iV%M Address i§g QU‘Ki kiln-4 QLkH M $‘J’!ti LHD 'm f» Town/City grim wM$M Pur of Inspection:Routine Pre-op Permit Holder ii/UeaQT/lm Reinspection J Other FOODBORNE ILLNESS RISK FACTORS AND PUBLIC‘HEALiFl INTERVENTIONS Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne ii/ness or injury,Interventions are control measures to prevent foodborne illness or injuryMarkdesignatedcompliancestatus(IN,OUT,N/A,NIO)for each numbered item IN=in compliance OUT=not in compliance NIA=not applicable NIO=not observedP=Priority item Pf=Priority foundation item C=Core item V=violation type Mark in appropriate box for COS and/of R COS=corrected on-site during inspection R=repeat violationiNouTSupervisionvcosRiiourN/A Ngo Protection from Contamination v cos R (31 Ci GIL Person/Alternate Person in charge present,demonstrates knowledge and performs duties Pf O O 15 C)O d>Food separated and protected P/C O O16IO‘O it!Food—contact surfaces:cleaned &sanitized iP/Pf/C CD O 2 O c o o 17 I o ,2”i Certified Food Protection Manager for Classes 2, 3,&4 &Proper disposition of returned,previouslyserved,reconditioned,and unsafe food P O O Employee Health Time/Temperature Control for Safety 3 p Q Management,food employee and conditional employee;P/Pf C)O 18 C)O ©Propercookingtime andtemperatures iP/Pr/c Q o 4 knowledge,responsibilities and reporting 19 O O O Properreheating procedures forhothoiding P C)OCDProperuseofrestrictionandexclusionPCDO20OOOPropercoolingtimeandtemperaturesPOO 5 e3 oi Written procedures for responding to vomiting and Pf O O 21 Q O O Proper hot holding temperatures P O Odiarrhealevents22OOOPropercoldholdingtemperaturesPOOstGoodHygienicPractices23OOCpOProperdatemarkinganddispositionlP/Pf ©Q6OOPropereating,tastingidrinking,or tobacco products use P/C O O 24 O O é O Time as a public health control:proceduresandrecords P/Pf/C O O7OO,No discharge from eyes,nose,and mouth C C)O Preventing Contamination by Hands Consumer Advisory8OO"Hands clean and properly washed “‘ l P/Pr o o 256i);‘Consumer advisory provided:raw/undercooked food 9 O NO bare hand contact with RTE food or a pre-approved alternative procedure properly followed P/Pf/C O O Highly Susceptible Population 26 O O Pasteurized foods used;prohibited foods not offered P/C O ©‘10 Q O ’Adequate handwashing sinks,properl ppl'd/accessible lPf/C O O dlColor Additives and Toxic SubstancesApprovedSource27OOFoodadditives:approved and properly used i P O O11~o ,Food obtained from approved source iP/Pf/c O‘O 28 $Q Toxic substances properly identified, tored &used P/Pf/C O 012C)Food received at proper temperature P/Pf O O13DpP/Pf O O ...,.O Food in good condition,safe,and unadulterated Conformance with Approved Procedures 14 O Q Required records available:molluscan shellfishidentification,parasite destruction P/Pf/C O O 29 O O "l 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 violationSafeFoodandWatervcosROUTProperUseofUtensilsvcos RPasteurizedeggsusedwhererequiredPOO43OIn—use utensils:properly stored C O OWaterandicefromapprovedsourceP/Pf/C O O 44 O Utensils/equipment/Iinens:properly stored,dried,&handled Pf/C O OyarianceobtainedforspecializedprocessingmethodsPfOO45OSingle-use/single-service articles:properly stored &used P/C O OFoodTemperatureControl46OGlovesusedproperlyCOOPropercoolingmethodsused;adequate equipment for Pf/C Q Q Utensils and Equipmenttemperaturecontrol47OFoodandnon—food contact surfaces cleanable, properly designed,constructed,and used P/Pf/C O OPlantfoodproperlycookedforhotholdingPfOOApprovedthawingmethodsusedPf/C O O 48 O Warewashing facilities:installed,maintained and used; cleaning agents,sanitizers,and test strips available Pf/C O OThermometersprovidedandaccuratePf/C O O Food Identification 49 O Non-food contact surfaces clean C O O37l©iFood properly labeled;original container Pi/c l O l©Physical FacilitiesPreventionofFoodContamination5QQHotandcoldwateravailable;adequate pressure Pf O O38OInsects,rodents,and animals not present l Pf/C O O (S1 ’O Plumbing installed;proper backflow devices g@Pf/c O O39OContaminationpreventedduringfoodpreparation,storage &display i P/Pf/C O O 52 O Sewage and waste water properly disposed P/Pf/C O O4OOPersonalcleanlinessPf/C O O 53 O Toiletfacilities:properly constructed,supplied,&clean I Pf/C O O41OWipingcloths:properly used and stored C O O 54 O Garbage and refuse properly disposed;facilities maintained C O O42OWashingfruitsandvegetables,q'lP/Pf/C O O 55 O Physicalfacilities installed,maintained and clean l P/Pr/c Q Q Permit Holder shall notify customers th '[l copy of the rQost recent inspection report is available.56 O Adequate venmation and lightlllg;designated areas—used C C) O Natural rubber latex gloves not used per CGS §19a 36f O Person in Charge (Signature)//inn/to cit t "Violations documented Date corrections due #,Item Violations Ll ail $5?I Person in Charge (Printed))/”‘L t)l 67M“l QLK/ f Priority Foundation Item Violations 11'7 inl'pi AtCoreItemViolationst‘t Ci nspector (Signature)/Date Z/[c /Z,,€{Risk Factor/Public Health Intervention Violations lRepeatRiskFactor/Public Health Intervention Violations i n5pect0r (Printed)77bit;Z;Fit/t 5‘ I I Good Retail Practices Violations Requires Reinspection —check box if you intend to reinspect t,- Appeal:The owneror 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. Food Establishment Inspection Lof 2Page Distribution:1st —White -Health Department 2nd -Yellow —Owner/Operator/Person in Charge LHD <to Inspection Report Continuation Sheet Date Z.''v ’‘ Establishment Town ails x I” TEMPERATURE OBSERVATIONS ltem/Location/Process Temp Item/LocationlProcess Temp ltemlLocation/Pr Temp OBSERVATIONS AND CORRECTIVE ACTIONS item Number Violations Cited in this report must be corrected Within the time frames below or as stated in sections 8 405 11 &8‘406 11 of the food code {it ti p‘(1111!)2,“Wei (\Q .5)~f;g(t\£2,RU K .rs‘naa <§\d\1_§F K1 \PP U \t \ Wm Mme.“(a Rios;(A’ggg’,M\\ ' i snow t3 G‘pedx 7 f ”at/wax l I fit i l7Cl/m/Date iq/Person in Charge (Signature) VlV M Inspector (Signature)/m Date 21h /cg.,