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HomeMy WebLinkAbout2024-1-22 - 180 Sullivan Avenue - Food Inspection ReportEHS-108 Rev 2/16/23ConnecticutDepartmentofPublicHealth 410 Capitol Avenue MS#1 1 FDP 1st -White:Health Department Hartford,CT 06134 2nd —Yellow:Owner/Operator/Person in Charge Risk Category:l Food Establishment Inspection Report Page1 of Z Establishment type:@‘Ir Temporary Mobile Other Date:f/Z Z/J'Q’ Establishment Qvwk SW (Veim\r¥‘ p“Tmfmm Time In H f §§@mM Time Out 173421)AMI@ Address ig“5"Juivm AN,LHD §M UW3 i or Town/City Scvtii UmlsN Purpose of Inspection:@2 Pre-op Reinspection OtherPermitHoider{\WM \AhnaéFOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH lNTERVENTiONS Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness orinjury.Interventions are cont I asures to prevent foodborne illness or injury Mark designated compiiance status (IN,OUT,NIA,NIO)for each numbered item IN=in compliance §§0UT=not in complianc IA=n0t applicable NIO=not obsen/ed P=Priority item Pf=Priority foundation item C=C0re item V=vioiation type Mark in appropriate box for COS and/or R COS=corrected on-site during inspection R=repeat violation iN our NiAlNiol Supervision v cos R IN OUT N/A Nlo Protection from Contamination v cos R 1 ¢Q i Person/Alternate Person in charge present,Pf O O 15 @ O O O Food separated and protected P/C Q C)demonstrates knowledge and performs duties 16 ¢O Food-contact surfaces:cleaned &sanitized lP/Pf/C O O 2 O O Certified Food Protection Manager for Classes 2, 3,&4 C O O 17 ¢O a Proper disposition of returned,previouslyserved,reconditioned,and unsafe food P O O Employee Health Time/Temperature Control for Safety 3 ¢O Management,food employee and conditional employee;P/Pf O 18 O C)¢C)Propercooking time and temperatures iP/Pr/c O O,knowledge,responsibilities and reporting 19 O O ¢C)Properreheating procedures forhotholding 3i P O O4¢'Q Proper use of restriction and exclusion P O O 20 O O ¢O Proper cooling time and temperatures P O O 5 $O ‘Written procedures for responding to vomiting and Pf O O 21 C)O ¢O Proper hot holding temperatures P O O .diarrheal events 22 ¢O O C)Propercold holding temperatures P O OGoodHygienicPractices23¢O O O Proper date marking and disposition l P/Pf o O6éQPropereating,tastingfdrinking,or tobacco products use P/C O O 24 O O ¢O Time as a public health control:proceduresandrecords P/Pf/C O O7¢Q No discharge from eyes,nose,and mouth C O O Preventing Contamination by Hands I Consumer Advisory 8 ¢O .Hands clean and properly washed lP/Pf O C)25 0 O ,6 onsumeradvisory provided:raw/undercookedfood Pf QLQ 9 Q Q No bare hand contact with RTE food or a pre-approved alternative procedure properly followed P/Pf/C O Q Highly Susceptible Population 26 O O ¢asteurizedfoods used;prohibitedfoods notoffered P/C ©l© ¢O ,Adequate handwashing sinks,properly supplied/accessible iPf/C O O dIColor Additives and Toxic Substances Approved Source 27 O O 00d additives:approved and properly used iP O O Q‘Q Food obtained from approved source lP/Pr/c Q Q 28 Q Q m oxic substances properly identified, tored &used P/Pf/C O C)O O Er Pood received at proper temperature P/Pf O O Q Q Food in good condition safe and unadulterated P/Pf O O Conformance with Approved Procedures 14 O Q ¢Q tRequired records available:molluscan shellfish identification,parasite destruction P/Pf/c Q Q 29 Q Q Q rocess/ROP ompliance with criteria/HACCP variance/specialized Plan P/Pf/C O O GOOD RETAIL PRACTICES Good Retail Practices are preventative measures to control the addition of 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 violation OUT N/A NIO Safe Food and Water v cos R ou1-Proper Use of Utensils v cos R‘Pasteurized eggs used where required P O O 43 O In—use utensils:properly stored C O O Waterand ice from approved source P/Pf/C O O 44 ©Utensils/equipmentllinens:properly stored,dried,&handled Pf/C CD Oi"Variance obtained for specialized processing methods Pf O O 45 O Single-use/single-service articles:properly stored &used P/C O O Food Temperature Control 46 Q Gloves used properly C C)O , Proper cooling methods used;adequate equipment for temperature control Pf/C Q Q Utensils and Equipment 47 C)Food and non-food contact surfaces cleanable, properly designed,constructed,and used P/Pf/C O CDPlantfoodproperlycookedforhotholdingPfOCD Approved thawing methods used Pf/C O O 48 C)Warewashing facilities:installed,maintained and used; cleaning agents,sanitizers,and test strips available Pf/C O OhermometersprovidedandaccuratePf/C O O Food Identification g '49 O Non—food contact surfaces clean C C)O 37IO iFood properly labeled;original container PticiQ IQ Physical Facilities Prevention of Food Contamination 5O O Hot and cold water available;adequate pressure Pf C)O 38 O,Insects,rodents,and animals not present Pf/C O O 51 Q Plumbing installed;proper backflow devices P/Pf/C O O[5Q @ Contamination prevented during food preparation,storage &display i PlPf/Q O O 52 O Sewage and waste water properly disposed P/Pf/C O C)47)O Personal cleanliness Pf/C O O 53 O Toiletfacilities:properly constructed,supplied,&clean i Pf/C Q Q41OWipingcloths:properly used and stored C ©O 54 Q Garbage and refuse properly disposed;facilities maintained O O42QWashingfruitsandvegetablesiP/Pf/C O O t 55j@ Physical facilities installed,maintained,and clean l P/Pf@ Q Q Permit Holder shall notify customers that a copy of the most regent inspection report is available 56 O Adequate ventilation and lighting;designated areas used C O O O Natural rubber latex gloves not used per CGS §19a-36f/ Person in Charge (Signaturef/Date 9 f)7 /2 (4 Violations documented Date corrections due #Priority Item Violations _a, Person in Charge (Printed)0‘“tA A \A Me r k Priority Foundation Item Violations Core Item Violations it Ali/,2 ii :2 Inspector (SignatureLé‘ég/gt MM’Date [/12 AZ Risk Factor/Public Health Intervention Violations Repeat Risk Factor/Public Health Intervention Violations a’I Inspector (Printed)44W M at) Good Retail Practices Violations Z ReqUIres Reinspection check box if you intend to reinspect Appeal The owner or operator of a fdod 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 Report Page 2 of :2 LHD SW L/mciggi’Inspection Repott Continuation Sheet Date £42.?(2-? Establishment aux/M 5W Town WW wmgsw’ ltem/LocationlProcess Temp Item/Location/Process Temp ltem/LocationIProcess 1 Temp TUh;W444 AVE .f‘"!wad ['M‘W’b Tuck?5m}: Tm seem/n,“WW 4M:1aw37FMwe \\ Item Number Violations cited tbe corrected within the time frames be w,or as stated in se Qw ”Lac 0%pf‘cm’*mercwwi 10L Ppe/g7f MM WIT/‘5 m {Nfmwfvyg it'M 37C WM vi WW,,F wi/Lw we;w pigw f1m LM “LOW“i”19i/\ (pix/ac (Mn/g go wheagiis MMI/iuuu‘fog7%s Q O V Cow cur BMW Va”WWW /m€ii Mil/WIM‘VJV]'i (2"“inh3iy1-_1‘i’f""9/‘*m Minx madam Rim iwii L7 it“? J Person in Charge (Signature)’A"‘b Date /[Y '?/? Inspector (Signature)//«%’Date i/lj/JJ’I Distribution:1st -White -Health Department 2nd -Yel|ow -Owner/Operator/Person in Charge