HomeMy WebLinkAbout2023-10-21 - 150 Nevers Road - Food Inspection Report Rolling SmokehouseConnecticut Department of Public Health
EHS-108 R-211fi23
Risk Category: 3
Food Establishment Inspection Report Pagel of —2
Establishment type: Permanent Temporary Qo 1 Other
Date:
Establishment Roff , j 5+ioke-6-bL ttZ-
Address r2 Neye cs &(
;+ Eel `N
D PH
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��Permit
Time In ���-j iN Time Out � � Pm
LHD SO(�dS�i
Purpose of Inspection: Routine Pre -op
Reinspection Other _ r1r
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Town/City �t r)0
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Holder nr&4 Cu
FOODBO NE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Risk factors are rmpurtanl practices or procedures identified as the most prevalent contributing factors of toodbome Naess or lnlvty. Interventions are control measures to prevent foodbome Nness or 4iuy
Mark designated compliance status (IN. OUT, NIA, N/O) for each numbered item IN=in compliance OUT=not in compliance Ni applicable NIO=not observed
P=Priority item Pt --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
_
1N
our
NIA Nfo Su on
v
cos
R
ny
O�
N1A Wp Protection from Contamination
v
cos
R
1
¢5
O
r Person/Alternate Person in charge present,
demonstrates knowledge and performs duties
p Certified Food Protection Manager for Classes 2,
3, & 4
Pf
O
15
O
�, CJ Food separated and protected
P/C
O
[�
16
O
O Food -contact surfaces: cleaned & sanitized PIPE/C
O
O
2
O
C
O
O
17
�
O
Proper disposition of returned, previous;y
served, reconditioned, and unsafe food
P
O
CD
_ Employee Health
TimelTem r'uture Control for Safety
3
4
C
Management, food employee and conditional employee;
C:)
knowledge, responsibilities and reporting
0 Pro r use of restriction and exclusion
P/Pf
O
n
18
C:
O
C7
Proper cooking time and temperatures PIPffC
O
O
19
O
O
O
Pro r reheatingprocedures for hot holdingP
O
O
P
Pf
O
O
20
O
0
0
Proper coolingtime and temperatures
P O
O
5
O Written procedures For responding to vomiting and
diarrheal events
Good HygEenlc Practices
CD
O
21
O
O
C]
Proper hot holdfn tern ratutss
P O
O
22
23
O
O
O
Proper cold holding temperatures
P (D
czi
O
O
C;
Proper dale marking and disposition I P/Pf
O
o
6 C� C) Proper eating, tasting, drinking, or tobacco products use P/C O C:)
7 T O C7 No discharge from eyes, nose, and mouth C O
Preventing Contamination by Hands
8 O C] Hands clean and properly washed PIPE(:) CD25
�,t No Mare hand contact with RTE food or a
9 CDC7 0 P/Pf/C CD C]
y�
pre -approved alternative procedure pfClpBfly followed
10 P Adequate handwashing, sinks, properly supplied/aceessihle Pf/C C7 O
Approved Source
CD r
C) Time as a public health control: procedures P/Pf/C O CD
land records
Consumer Advisory
< J C� Consumer advisory provided: raw/under cooked food Pf O
Highly Susceptible Population
26 Q C.� Pasteurized foods used; prohibited foods not offered P/C � O
Food/Color Additives and ToxIe Substances
27
In
I O
IV
MFood additives: approved and propel used
P O
O
11
12
13
O
C7
C7
C-) C7
Food obtained from approved source P/Pf/C
C:)
C1
28
olO
Q
Toxic substances properly identified,
stared &used
FIPfIC
O
C�
Food received at proper temperature
PIPE
Ca
CD
O
oaf condition, sefe, and unadulterated PIPE
�Requlmedrecords available: molluscan shellfish
parasite destruction
Q
Conformance with roved Procedures
O
O
C'on,
O
O
29 o O
/spP/Pf/C
Com Nance with variance/s ecializedp/pf/C
ro ssIROP criteria/HACCP Plan
O14
GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physkal abjeas 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
NIA Safe Food and Water
v
P
COS
O
R
O
oUT
Proper Use of Utensils
v
C
cas
O
R
O
30Pasteurized
egg s used where required
and ice from approved source
ACD
43
O In
-use utensils: property stored
31Water
P/Pf/C
O
O
44
O Utensils/equipmenUlinens:
properly stored, dried, & handled Pf/C
O
O
32Variance
obtained forspecialized processingmethods
Pf
O
O
45
O Single-use/single-service
articles: property stored & used
P/C
O
O
FoodTem)rerabt'a.Control
46
CD Gloves
used properly
C
O
O
33
O Proper cooling methods used; adequate equipment for
temperature control
CDC� t� Plant food properly cooked for hot holdingPf
Pf/C
O
Utensils and E ui ment
47 C--)Food and non-food contact surfaces cleanable, P/Pf/C CD (D
properlyC:) designed, constructed, and used
34
C)
35
O O C] Approved thawing methods used
Pf/C
CD
C)
48
p Warewashing
cleaning
facilities: installed, maintained and used; Pf/C
agents, sanitizers, and test strips available
CD
CD36
CDThermometers provided and accurate
Pf/C
O
C3
Food Identification
49
C� Non-food
contact surfaces clean C
(D
<Z)
37 O IFood pTperly laheied; original container Pf/C CD C7
Ph (cal Facilities
Prevention of Food Contamination
50
O Hot
and cold water available; adequate pressure
Pf O
O
38
O
Insects, rodents, and animals not present I Pf/C
O
C:)51
O Plumbin
installed; proper backfiow devices
P/Pf/C
CD
O
39
O
Contamination prevented during food preparation, storage & dis la P/Pf/C
O
O
52
O Sewage
and waste water properly disposed
P/Pf/C
O
O
40
C:)
Personal cleanliness
Pf/C
O
O
C:)
C7
C_-)54
C)55
53
C3 Toilet
a Garbage
C] Physical
facilities: properly constructed, supplied, & clean Pf/C
and refuse peiiy disposed; facilities maintained
facilities installed, maintained, and clean PIPE/C
p
C O
CD
CD
CD
O
41
42
O
O
1Ni ing cloths: pro erl used and stored
C
Washing.fruits and vegetables P/Pf/Ct
Permit Holder shall notify customersa copy i the rno recent inspection report is available.
56
C7 Aduate
iad
ventilation and lighting; des' naareas used
C O
JCD
O Natural
rubber latex gloves not used per CGS 19a-36f
Person in Charge (Signature Date C-
Violations
documented
Date correctfarts due
#
Priority Item Violations
-�
Person in Charge Printed �� `t'G[�
Ptiorlry Foundation Item Violations
Core Item Violations
Risk Factor/Public Health Intervention Violations
Inspector Signature Date Repeat Ris Factor/Pubtic Health Intervaritlov�IroIatians
Good Retail Practices Violations Inspector Printed 'Requires Reins ection - check box if you intend to reinspect
Appeal: The owner or operator of a fa stablishnlerir 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.
410 Capitol Avenue li 1 FDP
1st -White: Health Department Hartford, CT 06134 2nd - Yellow: Owner/Operator/Person in Charge
Food Establishment Insnection Recort Page 2 of?
1
LHD Sc u� 1WM4-%r I Inspection Report Continuation Sheet
Establishment-Pod'yll srAe" W FCOMS Town SOA QM90-e
Date 6dM 193
Item/Location/Process
TEMPERATURE QBSERVATIQNS
Temp Item/Location/Process Temp
item/LocationlProcess Temp
lyr
93F
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ISSF
S
NIl
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37r
C44 Lon37F
_
Item
Number
BSER UNUTaWrOMIREC111VE ACTIONS
Violations cited In this report must be corrected within the time frames below, or as stated in sections
c..(*W "E S+y7b c ✓1�ibc
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_
8-405.11 & 8406.11 of the food code.
Person in Cha a (Signature)
Ins ector Si nature
Date'
Date
Distribution: st -White - Health Department 2nd -Yellow- Owner/Operator/Person in Charge