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HomeMy WebLinkAbout2023-12-6 - 1006 Sullivan Avenue - Food Inspection ReportEH$1 08 Rev‘2/1 $03ConnecticutDepartmentofPublicHealth 41 0 Capitol Avenue MS#1 1 FDP 1st -White:Health Department Hartford,CT 06134 2nd -Yellow:Owner/Operator/Person in Charge Risk Category:2 }Food Establishment Inspection Repon Page 1 of 2 Establishment type:Temporary Mobile Other Date:IZ/C/Z3 Establishment g“bVw‘I Connecn‘au DeparmiemafPubli:Health Time In ,2 350 AMI@ Time Out 3 E45 AMIm Address l°°€$4.1 um Avg,LHD W UM d5“ Town/City W WW Purpose of Inspection:®Pre-op Reinspection OtherPermitHoldersmnmffgoAhOkNFI’OFOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Risk factors are important practices or procedures identined as the most prevalent contributing factors of foodbome illness or injury.Interventions are control measures to prevent foodbame illness or injury. Mark designated compliance status (IN,OUT,NIA,N/O)for each numbered item lN=in compliance OUT=not in compliance NIA=not applicable N/O=not observed P=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 violation IN OUT Supervision v cos R IN OUT NIA NIO Protection from Contamination v cos R 1 ¢O Person/Alternate Person in charge present,demonstrates knowledge and performs duties Pf O O 15 O O O ‘Food separated and protected PIC O Q 16 ¢O O iii Food-contact surfaces:cleaned &sanitized jP/Pf/C ©O 2 ¢O Certified Food Protection Manager for Classes 2, 3,&4 C O O 17 ¢O .Proper disposition of returned,previouslyserved‘reconditioned,and unsafe food P O O Employee Health Time/Temperature Control for Safety 3 ¢Management,food employee and conditional employee; knowledge,responsibilities and reporting P/Pf O O 18 O O ¢o Proper cooking time and temperatures lP/Pr/c o o 19 ¢O O O Proper reheating procedures for hot holding P ©O4¢Proper use of restriction and exclusion P O O 20 O O ¢O Proper cooling time and temperatures P O O 5 ¢Written procedures for responding to vomiting and diarrheal events Pf O O 21 ¢O Q O Proper hot holding temperatures P O O 22 O O O Proper cold holding temperatures P O O Good Hygienic Practices 23 O O CD Proper date marking and disposition i P/Pf o O 6 O Proper eating,tasting:drinking,or tobaccqproducts use P/C O lO 24 O O ¢C)Time as a public health control:proceduresandrecords P/Pf/C O O7¢No discharge from eyes,nose,and mouth c o loPreventingContaminationbyHands Consumer Advrsory it?i a8CZHandscleanandproperlywashedIPlPfOO25JOOaConsumeradvrsoryprovtdedraw/undercooked food Pf O O 9 ¢ No bare hand contact with RTE food or a preapproved alternative procedure properly followed P/Pf/C O O Highly Susceptible Population 26 IQ Q ¢«y Pasteunzed foods used prohibited foods notoffered P/C O O1O¢Adequate handwashing sinks,properly supplied/accessible lPf/C O O Food/Color Additives and Toxic Substances Approved Source Food additives.approved and properly used i P O O 11 é a Food obtained from approved source iP/Pr/c O O if!’Toxic substances properly identified, stored &used P/Pf/C O O12O{'2 Food received at proper temperature P/Pf O O 13 ¢,Food in good condition,safe,and unadulterated P/Pf O O ‘4 g ‘Conformance with Approved Procedures 14 O Required records available:molluscan shellfish identification,parasite destruction PlPf/C O O 29 O O,Compliance with variance/specialized process/ROP criteria/HACCP 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 Safe Food and Water v cos R our Proper Use of Utensils V COS R 30 Pasteurized eggs used where required P O O 43 O ln-use utensils:properly stored C O O 31 Water and ice from approved source P/Pf/C O O 44 O Utensils/equipmentllinens:properly stored,dried,&handled Pf/C O O 32 Variance obtained for specialized processing methods Pf O O 45 O Single—use/single—service articles:properly stored &used PIC O O Food Temperature Control 46 O Gloves used properly C C)O 33 i Proper cooling methods used;adequate equipment for Pr/c Q O Utensils and Equipment emperature control 47 O Food and non-food contact surfaces cleanable, property designed,constmcted,and used O341O§O Plantfood propeny cooked for hot holding Pf O O PlPr/c '0 35 OIO Approved thawing methods used PflC O Q 48 O Warewashing facilities:installed,maintained and used; cleaning agents,sanitizers,and test strips available Pf/C O O36Ol‘"'l Thermometers provided and acciirate Pf/C O O Food ldentihcation 49 O Non—food contact surfaces clean i c O o 37i O iiFood properly labeled;original container Pr/c l o lo Physical Facilities Prevention of Food Contamination 50 O Hot and cold water available;adequate pressure l Pr o O38OInsects,rodents,and animals not present Pf/C O O 51 O Plumbing installed;proper backflow devices l P/Pr/c o O ¢Contamination prevented during food preparation,storage &display i P/Pflgg O 52 O Sewage and waste water properly disposed i PlPr/c Q O40OPersonalcleanlinessPf/C C)O 53 O Toilet facilities:properly constructed,supplied,&clean i PflC Q O41CDWipingcloths:properly used and stored C O O 54 O Garbage and refuse properly disposed;facilities maintained i C O O42OWashingfruitsandvegetableslP/Pf/C v O O 55 O Physical facilities installed,maintained,and clean j P/Pr/c O o Permit Holder shall notify customers that a copy of the most recent inspection report is available.t 56W O Adequate ventilation and lighting,designated areas used i C O O O Natural rubber latex gloves not used per CGS §19a-36f Person in Charge (Signature)@é ;77?C&DatefZ f é/gg Violations documented Date corrections due # Pnonty Item Violations Person in Charge (Printed)r’,l l Priority Foundation Item Violations Core Item Violations (Loo I Inspector (Signature)W i ,Date [2/6/7 3 Risk Factor/Public Health Intervention Violations "' Repeat Risk Factor/Public Health Intervention ViolationsT Inspector (Printed)MW “amt/0 Good Retail Practices Violations IRequiresReinspection-check box if you intend to reinspect Appeal:The owner or operator of a foodestablishment aggrieved by this order to correct any inspection violation identmed 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 1 HDM L/MM Inspection Report Continuation Sheet Date Z/k/zs Establishment “WW Town M WI V pMPERATURE OBSQAMJ TIONSZ. Item/LocationIProcess Temp Item/LocationlProcess Temp Twain w1¥*£112 S‘i/cer {£1 ‘W 10% Wit m caviv ~Stow HOF I H An (M 40!; Hir"MMrM‘;I75?W wow ~(w 8w?d0? H TOM Max 33F ‘l M Ema/*0 37FI!gIW Lam,#09: w w ",WOBSERVATIONS AND CORRECTIVE ACTIONS Item Number report ust be corrected Within the time frames below or as stated in se jm gmi 4451.0 a3piq /iW1L Witt 0n W clan A WWft§7C (Wow #Wofi wil &W O M m W Wdo/‘owy/iw ova ML MSM IJZC W5 Wm hale/é 1v (SP (ML Hi Wivts weé/iv Mr Cow/gt only St'w M W mid Mus rwcia icon/um 6km $4’n'vm é 1w wlui Wrii MW w sim M a saw Mi CW s‘mri-W 1W pfm (MO Person in Charge (Signature)a1;£75 Ctw Date {#Q/g tnspector(Signature)&%W Date IZ/g/123 Distribution:ist -White —Health Department 2nd -Yellow -Owner/Operator/Person in Charge