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HomeMy WebLinkAbout2023-9-13 - 1220 Tamarack Avenue - Food Inspection ReportEHS-H‘DE Rey 2N6$Connecticut Department of Public Health 41 0 Capitol Avenue MS#‘l 1 FDP Hartford,CT 061 34lst—White:Health Department 2nd -Yellow:Owner/OperatorlPerson in Charge Risk Category:3 Food Establishment Inspection Repott Page 1 of z’ Establishment type:‘ane Temporary Mobile Other loam:CUB/2 '5 Establishment Crsm e“ v°“amt,“,’”a Connecticutof pubiic DenmnemHealth )3 Time in I I .'JR}KWPM Time Out 1 "w Ann/FE Address (2}0 TJMWM AW,nLHD SwMq WM (l/SOV‘ TownICity Swaq LIMJ/svuV Purpose of Inspection:@D Pre-op Reinspection OtherPermitHolderWIMK/i 81‘Mdi3FOODBORNE ILLN ESS RISK FACTORS AND PUBLIC HEALTH lNTERVENTlONS Risk factors are important practises or procedures identh‘ied as the most ptevalenf contributing faclors of foodborne illness or injury interventions are oonim‘i measures 10 prevent fomiborne illness or injury.Mark designated oompiianoe status (1N,OUT,NIA,N10)for each numbered item lN=ln comptance OUT=not in compiance NIA=nol appiwbie Nl0=mt observedP=Prlority item Pf=Priority foundation item C=Core item V=violation type Mark in appropriate box for COS and/or R COS=correc1ed on-site du ring inspection R=repeat violation3moutNJAmoiSupervisionV‘COS R i in Protection [mm Contamination V COS R 1 .é Person/Aitemate Person in charge present,Pf O ‘O 15 ©o i Food separated and protected ‘Pic o Odemonstratesknowledgeandperformsdutiesr:1 o e i Food—contact surfaoes:cleaned &sanitized O 2 ‘ ¢1 i ‘©:©‘17CertitiedFoodProtectionManagerforClasses2,3,&4 C ¢B Proper disposition of retumed,previouslyserved,reconditioned:and unsafe food P Qi OiiEmployeeHealthTimelTemperatureControlforSafety 3 $Management.food employee and conditional employee;‘ P/Pr O lo}, ‘18 é O 01C)Proper oooking time and temperatures [PM/c Q Oknowiedge,responsibilities and reporting t9 1 0 O C)Proper reheating procedures for hot holding [P C)04¢Proper use of restriction and exclusion P C)20 ,O O Oi Proper cooling time and temperatures_lP o i o 5 ¢ Written procedures for responding to vomiting and i Pf O Q 21 i$O CE ©1Proper hot holding temperatures P O l Cfdiarrhea!events i 22 a ,O O O Proper cold holding temperaturoe P O i OGoodHygienicPractices23¢‘O O »©Proper date markirig and disposition l P/Pr O O6¢O O Proper eating,tasting,drinking,or tobacco products use P/C O C)24 1 ¢O O O Time as a public health control:prowduresandrecords Prprlc ;O‘O7¢C),O No discharge from eyes,nose,and mouth c Q OfPreventingContaminationbyHands Consumer AdvisoryHandscleanandproperlywashedlP/Pf‘C)OO‘i C)25l©C)provided:raw/undercooked food Pf H CD -© 9 ¢‘No bare hand contact with RTE food or a pre-approved alternative procedure properly followed P/Pr/c O l oQloilo Highiy Suscepu‘ble Population26lo!.0 ¢o Pasimizea m5 used;admired «was mi altered P/c i Q Q1Q¢‘O ”‘Adequate handwashing sinks,properly supplied/accessible l Pf/C C)‘Oi ,FoodlColor Additives and Toxic Substancesi271OiOiApprovedSourceFoodadditives:approved and properly used lP‘O OiiwO‘9 Food obtained from approved source lP/Pr/c O 0‘ 128,é§Oi Toxic substances properly ideno‘iied.l stored &used iPlPilC,O O12O‘C)1C)Food received at proper temperature i P/Pf O CDi3¢A:Food in good condition,safe,and unadulterated ‘P/Pi,O ‘0 Conformance with Approved Procedures i4 Oi }29 of to l Required records available:molluscan sheiltish identiiication,parasite destruaion ;Compliance with valianoelspecialized processlROP criteriall-IACCP Plan ,Pi‘PilCi l OioliiGOODRETAILPRACTICESGoodRetailPracticesarepreventativemeasurestocontroltheadditionofpathogens,chemicals,and physical objects into foods.Mark OUT if numbered item is not in compliance Vzviolation type Mark in appropriate box for COS and/or R COS:corrected on—site during inspection R=repeat violationSafeFoodandWatercosRour,Proper Use of Utensils v cos RasteurizedeggsusedwhererequiredPOO43O‘ln-use utensils:properly stored C i O OWaterandicefromapprovedsourcePlPi/C‘Q CD 44 O Utensillslequipmenllmnens:properly stored,dried,&handled Pt/lC‘O OarianceobtainedforspecializedprocessingmethodsPiOO45}O ,Single—uselsingleservioe amides:properly stored &used 1 Prc l Oi OFoodTemperatureCondo!46 l ‘Ol Gloves used properly ‘C Ol O’‘w l Proper cooling methods used;adequate equipment for temperature control ‘Pr/c ‘Q Utensils and EquipmentQ 47 l1 Food and non—food contact surfaces cleanable,PlPric 01 O34‘O OV©Plant food property cooked for hot holding Pi \O l ‘O O properly designed,constructed,and used35OCDOApprovedthawingmethodsusedPilCQlO48OWarewashingfacilities:installed,maintained and w;cleaning agents,sanilizers,and test strips available ‘7 Fri/c l O ‘OThermometersprovidedandaccuratelPrlcO3CD Food Identification 49,C)‘lNon-food contact surfaces clean l C O C)37ll©lFood properlylabeled;original container H liar/cl Q O.Physiml Faoililiesiié?Prevention of Food Contamination 50 Oi Hot and com water available;adequate pressure Pi O ‘O38O‘Insecs,rodents,and animals not present ‘Pf/C O -©5i :O Plumbing installed;proper backllow devices PlPf/C3 O ‘O39OContaminationpreventedduringfoodpreparation,storage &display lPlPi/C‘O O ‘52 O Sewage and waste water properly disposed f Plprrc ‘o O4DO;Personal cleanliness Pflc «O O l 53‘O Toilet facilities:properly constructed,supplied,&clean i PilC ,Q‘C)4i O lWiping cloths:properly used and stored C C)‘Q ,54 l »©Garbage and refuse properly dismed;families maintained C O ‘O 42 O Washing fruits and vegetables lPlPric Q ‘Q l 5s Q‘Physical facilities installed,maintained,and clean i PlPrlc Q Q Permit Holder shall notify customers that y o evrnost recent inspection report is available.56 of Adeqwame venmamm and hghhhg;deSignaied areas used '1 c HO O'0 Natural rubber latex gloves not used per CGS §i ga—36f V% Violations documented Date corrections due #Person in Charge {Sign re)9/V Date Wis/K iPniority item WolalionsVIWlPriorityFoundation item Wolalions (i223 I“Person in Charge rin )x C/mm _j_“‘M K ICore item Violations\/_ inspector (Signaturelé’r Date {/15/2}i Risk FactoriPublic Health intervention Violations lRepeatRiskFactorlPublicHealthInterventionViolations Inspector (Printed)”Vlw 4d /If?)Good Retail Practices Violations Requires Reinspection —check box ifyou intend to reinspectAppeal:The owner or operator of a todtl establishment aggrieved by this order to correct any inspection violalion 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;of) LHD WP“VMigcf Inspection Report Continuation Sheet Date (”is/2' Establushment ammo Town g’OVVL‘“MW r EMPERATURE OBSERVATION 71 ltemlLocatuon/Process Temp ltem/Locatuon/Process Temp Tem ¥ PW M’IE/wwvw 3§F WrhTA (W W7 FM.coma wcr lmF'p"‘Ha"LL15 31F S‘kw"M‘W W 5‘”:f UZC Z“acxéw IWZW 417:f9tqV‘i Wwk m ,Mf4k £1191:W k/IL Lax Jitun Win 40':xzzaf 5M Clezié 4:73 Hmr WU vWrs I57}36!:34F mkswt cMm Lailq i11§F Mm woo wf’”W 4v?{'vLneM/(aw/42g wmr W (n41 40L W‘dw‘i Ul¢chm m4 ‘36P (JAM MM 3/F "Wémn 4w: OBSERVAT!ONS AND CORRECTIVE ACTIONS M . 4‘I1“%”6‘3t°°,”;‘£’2"é‘ Item Number Vlolatlons Cited In th!s report must be corrected Withln the time frames below or as stated In sectl /{y C0“w/W M I rack M me€s 0’!W Aim #V“W’¢’I /K’M"WI 3 (m4 neds $44.W Tast 5’7”)"03‘)Mn gut/tow 3£ay>w mix i ma I J Jew aw:W er (M new g We!{iota CL f‘tf/wtyff @wmP MM daww we MM 14 Mnm ow W ”I MM W Fwé RAJ/1M mime/ts M We W anal Na W gay 2 M (wcdwwn ”I av A W Wis W mad sat/7&4 80ml Wax Jew wwct/M ”W‘s A c/r/wx [awe/fwweMma;M6”:I 17W Mom semi/m! W flr#aog Q4 A WH”!¢£t/W W W Mm (Ma @7IIv It ./ Person in Charge (SignatM 6%Date 7//f/2:f Inspector (Signature)g/Q% V Date WM/g? Distribution:1st —White —Heaith Department 2nd -Yeilow —Owner/Operator/Person in Charge