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HomeMy WebLinkAbout2024-3-15 - 1530 Sullivan Avenue - Food Inspection ReportEH54 08 Rev 2/16/23ConnecticutDepartmentofPublicHealth 410 Capitol Avenue MS#1 1FDP 1st -White:Health Department Hartford,CT 06134 2nd —Yellow:Owner/Operator/Person in Charge Risk Category:$Food Establishment Inspection Report Page1 of Z. Establishment type:Permanent Temporary(lW®Other Date:a s“7a 7+1 \..._,,.../ Establishment Mew/ca \deno \I.wag ()u tgwz C°“::‘:‘:::.E:::::re“‘ i I Time In fl:A M Time Out H Ntf AM R LHD Cg l «as xPzA35JAddressKjzaCV.\\xm\W&_ Purpose of inspection:Routine Pre-op Reinspection Other Q Town/City M \C,c / Permit Holder M K9.a\\c££_FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Risk factors are impon‘ant practices or procedures identified as the most prevalent contributing factors of foodbome i/lness or injury.Interventions are control measures to prevent foodborne illness or injury: Mark designated compliance status (IN,OUT,NIA,NIO)for each numbered item IN=in compliance OUT=not in compliance NIA=not applicable NIO=not observed P=Priority item Pf=Priority foundation item C=Core item V:violation type Mark in appropriate box for COS and/orlR COS=corrected on-site during inspection R:repeat violation II\OUT Supervision§§§cos R IN OUT N/A N/b Protection from Contamination v cos R Pf O C) O 15 O O P/C O C) O O1GO w Verson/Aitemate Person in charge present,©Food separated and protected emonstrates knowledge and performs duties 16 17 C)Food-contact surfaces:Cleaned &sanitized lP/Pf/C'roper disposition of returned,previously erved,reconditioned,and unsafe food P C)O2d)C)ertified Food Protection Manager for Classes 2,of r &4 C O é O,Time/Temperature Control for SafetyEmployeeHealth P/Pf O O 18 O ©O Proper cooking time and temperatures lP/Pf/c o O3QManagement,tood employee and conditional employee; nowledge,responsibilities and reportingC)19 O O O Properreheating proceduresforhotholding P O O Proper use of restriction and exclusion P O O 2O O O O Proper cooling time and temperatures P O O4,O gWrittenproceduresforrespondingtovomitingand iarrheal events Pf O O 21 O O O Proper hot holding temperatures P O O5"v)O 22 O ©O G‘Proper cold holding temperatures P O O Good Hygienic Practices 23 CD O <3)Proper date marking and disposition I P/Pr O Q P/C C O O O O 24 O O Q3 Time as a public health control:procedures and records P/Pf/C O O6©O d)Proper eating,tastingfdrinking,ortobacco products use 7 O O Q1)No discharge from eyes,nose,and mouth a Preventing Contamination by Hands I Consumer AdvisoryaGtHandscleanandproperlywashedIP/Pr o o 25 O 08OO onsumer advisory provided:raw/undercooked food Pf Or O No bare hand contact with RTE food or a pre—approved alternative procedure properly followed P/Pf/C O O9Og3 Highly Susceptible Population P/C O‘OOOg328OOPasteurizedfoodsused;prohibited foods not offered it?Adequate handwashing sinks,properly supplied/accessible i OO Food/Color Additives and Toxic Substances Approved Source 27 O O 4 Food additives:approved and properly used IP O O O O O O 28 o o é ‘Toxic substances properly identified,P/Pf/C ©©11 '8)O Food obtained from approved source lP/Pr/c 12 CP O ©Food received at propertemperature P/Pf stored &used 13 ®O ‘Food in good condition,safe,and unadulterated P/Pf O ©Conformance with Approved Procedures P/Pf/C C)O 29 O O O O14Oo<sl>Required records available:molluscan shellfisho.identification,parasite destruction ompiiance with variance/specialized P/Pf/Crocess/ROP criteria/HACCP Plan GOOD RETAIL PRACTICES Good Retail Practices are preventative measures to control the addition ofpathogens,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 Pasteurized eggs used where required P O O 43 O In—use utensils:properly stored C O OZWaterandicefromapprovedsourceP/Pf/C O O 44 O Utensils/equipment/Iinens:properly stored,dried,&handled Pf/C O O Pf O O 45 O Single—use/single-service articles:properly stored &used P/C O OVarianceobtainedforspecializedprocessingmethods 46 O Gloves used properly C O OFoodTemperatureControl Pr/c o Q Utensils and Equipment’Proper cooling methods used;adequate equipment for t temperature control 47 O Food and non—food contact surfaces cleanable, properly designed,constructed,and used P/Pf/C O OPfOOPiantfoodproperlycookedforhotholding Approved thawing methods used Pf/C O O [Av O Warewashing facilities:installed,maintained and used; cleaning agents,sanitizers,and test strips avaliable f‘Pf/O OThermometersprovidedandaccuratePf/C O O Food identification \49 O Non-food contact surfaces clean C O C) Cahw lFood properlylabeied;original container Pr/titb IO Physical Facilities J Prevention of Food Contamination v 5O O Hot and cold water availabie;adequate pressure Pf O O 38 O Insects rodents,and animals not present Pf/C O O 51 O Plumbing installed;proper backfiow devices P/Pf/C Q O 39 O Contamination prevented during food preparation,storage &display l P/Pf/C O O 52 O Sewage and waste water properly disposed P/Pf/C O O 4O O Personal cleanliness Pf/C O O 53 O Toiletfacilities:properly constructed,supplied,&clean l Pf/C Q O 41 O Wiping cloths:properly used and stored C O O 54 O Garbage and refuse properly disposed;facilities maintained C O O 42 O Washing fruits and vegetables lP/Pf/C O O 55 O Physical facilities installed,maintained,and clean I P/Pr/c O o Permit Holder shall notify customers that a copy of the most recent 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 Date corrections due # Person in Charge (Signature).WC f f pate 3’,IS:Q Llf Violations documented: Prronty Item Violations -f7 Person in Charge (Printed)£2540 4’)givrpdM Prionty Foundation Item Violations '§[7 (’/L’*(T Core Item Violations A 7N7 z a 2;: Inspector (Signature) J ,Date g/{r/Ly Risk Factor/Public Health Intervention Wlétionsl I Repeat Risk Factor/Public Health Intervention Violations x"\I inspector(Printed)/[M/J‘§f(\I LCM Good Retail Practices Violations e) Requires Reinspection -check box if you intend to reinspect V Appeal:The owner o'roperator of a food establish\m'ent 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. 2nd -Yellow —Owner/Operator/Person in ChargeDistribution:1st -White -Health Department LHD gumkk \Q LQLW inspection Report Continuation Sheet Date 3 (g 3E! Establishment‘‘‘’~»Town guxwy x QJ wkd( ”W "WEMPERATURE OBSERVATIONS ltemlLocation/Process Temp Item/Locatuon/Process Temp Item/LocationIProcess Temp OBSERVATIONS AND CORRECTIVE ACTIONS w Ts " Item Number Violations cited 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 (FPNV (3(1K3rrx‘\%\_\{FP J“Cmm‘LI '1 }‘\La NLVL‘\‘ {\Q (QUJL Ck ML G/hM all gnS‘K/ehw IWWdkWt[LIX w f)hem (p;I‘Q/mvhyz/\n\QC,hnd §InL QFMV /npaJLoJi yTC (Mbefgyb §wl n had—a)xApyp I mutt SLA‘WJltr I twr/“lJV—K \(K w, r Person in Charge (Signature)é£FW€£€Date 3 [g (9/)&Q Inspector(Signature)/M Date 5’5 IZUIL1 o/V