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HomeMy WebLinkAbout2023-10-21 - 150 Nevers Road - Food Inspection Report Square Peg CateringI Connecticut Department of Public Health EHS-106 R. V16123 c rlt I Risk category: ,3 Food Establishment Inspection Report Page 1 of Establishment type: Permanent Temporary obi Other _ _ — -- rate: EstablishmentSeivwr, "��Ir 3SfA_! Time In TimeOut � SSAddress _ l40i�eyeis � OPH ,l� `IPNt LHD SOUA WM TaChY �O�ttT"1 wryl(+60f 1Purpose of Inspection: Routine Pre -op Permit Holder 10c, ` vtsWcr Relnspection Other f' � E"'t- FtJDD9QRNE ILLNESS RfSK FACTQRSAND PUBLIC HEALTH #NTERVENTI4M3 Risk factors are important practices orprocedures identified as the most prevalent contributing factors of foodbome illness or �Iiury Interventions arecontrol measures to prawanr roodbome illness or injury, Mark designated compliance status (IN, OUT, N/A, NIO) for each numbered item P=Pr€orlfy item Pf=Priority foundation item C=Core item V=violation type IN=in compliance OUT=not in compliance N/A=not applicable N/O=not observed Markin appropriate box for COS and/or R COS=corrected on -site during inspection R=repeat NIA N►o Supervision PersoniAlten�ate Person in charge present, v cos R IN OUT tection from Contamination NIA RIOEEseparated v violatio rkNOUT demonstrates knowledge and �er#orms duties Pf O O 15 16 O O O O Foand rotected O Foact surfaces cleaned &sanitized P/C Zc)<7 2O Certified Food Protection Manage► for Classes 2, 3, & 4 C O O 17 O P/PfIC Proposition of relumed, prevlpusly Em !�ovm Health secondltioned, and unsafe food P ment, food employee and conditional employee; d e, res onsibilities P/Pf O t� 18 O O O TifnelTem ratuto Control for Safe Pro er cookin time and `---lures PIPf1C O C *5(::) and re rtin use of restriction and exclusionP Udlarrheal <D O 19 20 p O O O C7 O Pro er reheatin rocedures for hat 1loldin Prn erceolln time and tent eratures P O C procedures for responding to vomiting and events Pf O O 21 CD O a Proper hot holdingtemperatures P P O Good H lenle Practfcas CD Pro 22 23 O CD CD O O O PrOer cold holding tern ratures Pro r date markin and dis ositlon P/Pf P O O C C 6 O 7 r easingtasting, drinkin , or tobacco. roducts use CD CD No dlseha P/C O � 24 CD O C' Time as a public health control: procedures a from e , nose, and mouth C O and records P/Pf/C O C Preventing Contamination by Hands C7 Consumer Advisory 8 9 CD Hands Clean and properly washed No bare hand contact with RTE fond or a P/Pf O O 25 O O Consumer advisory provldud. raw/undercooked food Pf O G —Population 10 O CJ O O re ap rnved alternative procedure properi followed P/PfIC O O Highly Susceptible 26 p O Pasteurized foods used; prohlbEled foods not offered P/C O Q Adequate handwaahing sinks, prvpedy suppkedlaccessible Pf/C O O FoodlColor Additives and Toxic Substances 11 OFIRFood Approvtta Source !had from approved source P/Pf/C O O 27 a O Food additives: a roved and ro erl uasd P O O Toxic substances properly ldentffied, 12 CDFood received at ro r tent rature P/Pf O O 28 O O PIPf/C O O13 stored &usedConformance OFood in add condition, safe, and unadulterated p/pf O �� with roved Pro"-thr-14 O Oequired records available: molluscan aheliflsh dantifiGaticn, PIPfIC O O 29 f? O Compiance with variancelspeciallzed parasite destruction racesslROP 'alunnr o o __ PIPfIC O O GOOD RETAIL PRACTICES er n-A4 Retafl Practices are pfevenrative measures to control the addition of ethogens, chemicals, and physical objec 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 o NIA WO safe Food and Water v cos R 30 � Pasteurized s used where r ulmd 43 OUT O Proper Use. of Unensus v cos R In -use utensils: ro art stared 31 O Water and ice from_approyed source 32 O O VerFance obtained fors 44 O Utensilsl Ui mentllinens: properi slorod, dried. & handled C Pf/C c7 O C C� eeialixed processingmeth�for�"� Food T_ amperature Control 45 O Sin le assist !e•servlce articles: roperly stored &used P/C O O 33 Proper cooling methods used; adequate equipmen 46 G Gloves used ro era C O O tarn tune control Pf/C O O Utensils and Equipment 34 Plant food rp erl cooked for hot holdin Pf M<D O O O Food and non-food contact surfaces cleanable, ro ri designed, constructed, and used P/Pf/C O O 35 Approved thawin methods used Pf/C O O L49 O Warewashfng facilities: installed, maintained and used;36 Thermometers provided and accurate Pf/COO cleaningagents, sanlfizers, and test strips available Pf/C O O 37 Food IdentNlcaZlvn O Food ro erl labeled; on that container O Non-food contact surfaces clean C O O Pf/C Praysntion of Food Contamfrtation O C.5 Physical Faclittlea 38 O Insects, rndenta,.and animals not resent 5o O Ho! and cold water available; adequate pressure Pf O O 39 Pf/C O Contamination prevented during food preparalian, storage &display P/Pf/C O O C� O 51 52 53 O O O Pfumbin installed; roper backflow devices P/Pf/C RD O 5awa a and waste water properly disposed P/Pf/C O O Toilet facilities: --A'. constructed, sU ]sari, &clean PflC O 40 O Personal cleanliness PfIC O O 41 O Wiping cloths: properly used and stored C O O a2 O Washingfruits and v stables 54 O Garba and refuse pr r die sed; facilities maintained C O O P/PUC O O 55 O Ph ical facilities installed, maintained, and clean p/Pf/C O O Permit Holder shall notify customers that a copy of the most recent Inspection report Is available. 56 © Ad uate ventilation and lighting: designated areas used c-I O O O Natural rubber latex gloves not used per CGS §i9a-36r Person in Charge (Signature) z,� Vla#atlons documented Date corrections due # Date 1 Priont Item Violations Appeal: The owner or operator of a foe or dlsOose of unsafe fnnrf dry f/, Priori Foundation Item Violations o wur.ni - w ��xUn uvlc II Uu IRienp 10 reins art mt aggrieved by this order to correct any inspection violation identified by the food inspector or to hold, destroy, such order to the Director of Health, not later than forty-eight hours after issuance of such order- 1st - White: Health Department 410 Capitol Avenue MS#11 FDP Hartford, CT 06134 2nd - Yellow: Owner/Operator/Person in Charge Food Establishment inspection Report Page 2 f -2 LHD SowY� WMh&r Inspection Report Continuation Sheet pate 10/)11 Establishment jAvr't- N biU1 .4 51 I� 1 Tow,, Sdlxt� WMjsfjr WE TEMPERATURE OBSERVATIONS p Item/Location/Process Ternp Item/Location/Process Temp7tt7 r 38 F 6w Af le j -fie, 3 7F _ Ao Item Number OBSERVATIONS AND CORRECTIVE ACTIONS olabons cited in this report must he corrected within the tim6i i e frames aw, or as staled in sections 8-40 5.11 & 8.406.11 of the food code. /I �tC F 4 - @ afir Person in Charge (Signature C/ Date Inspector (Signature) Dateb01A In Distribution: 1 s hite - Health Department 2nd - Yellow - Owner/Operator/Person in Charge