HomeMy WebLinkAbout2024-2-14 - 161 Nevers Road - Food Inspection ReportConnecticut Department of Public Health EHs-108 Rev 2/1623
Risk Category: 3
Food Establishment Inspection Report Page 1 of .2
Establishment type: rmanenpe: Temporary Mobile Other
Date: '4124
Establishment Sov+, Ufyqj
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Time In Li' IS fPM Time Out /, PM
Address t NtQ .tCS
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Permit Holder L1`11W
Purpose of Inspection: ❑u In Pre -op
Reins ection Other
P
F ODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury Interventions are control measures to prevent foodborne illness or injury.
Mark designated compliance status (IN, OUT, N/A, N/O) for each numbered item IN=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
I OUT
NrA rl1D Supervision
v
cos
R
I
IN
OUT
NIA Protection from Contamination V
cos
R
O
Person/Alternate Person In charge present,
O demonstrates kniatwledge and erforms duties
Pf
O
CD
CD
OFood se arated and protected P/C
O
O1
O
Food -contact surfaces: cleaned & sanitized P/Pf/C
O
O
2 O C 7 Certified Food Protection Manager for Classes 2, C O O
1 3, & 4
Employee Health
1161(25
O
JCD
Proper disposition of returned, previously
served, reconditioned, and unsafe food
p
O
Timerrem erature Control for Safety
3
4
5
�6
O Management, food employee and conditional employee;
Knowledge_respansiaVlftles and re . rtin
O Proper use of restr[ctign and exclusion
O Written procedures for responding to vomiting and
diarrheal events
P/Pf
O
�]
18
O
CD
O
Proper cooking time and temperatures P/Pf/C
Proper reheatingrocedures for hot holdingP
O
O
19
O
O
O
O
O
P
O
O
20
CDJ
O
O
Proper cooling time and temperatures
hot holdingtemperatures
P O
P O
O
C)_
pf
O
O
21
O
O
CDProper
22
O
O
O
Proper cold holdin2 tem eratures
P O
O
Good H lenlc Practices
23
O
(7
O
Proper date marking and disposition P/Pf
O
O
6 C�)r CD
proper eating, tasting, drinking, or tobacco products use
P/C
O
C
24 Time as a public health control: procedures
O O and records P/Pf/C C) CD
CGneumer Adviso
7 CDO No diachaw from a ws, nose, and mouth C O
Prevent/ Contamination b Hands
8 �� O Hands clean and properly washed _ P/Pf O O
NO bare hand contact with RTE food or a i C
9 ¢j O C:1 P/Pf/C O C7
P rOYed alternative procadUre pro erl fOIIOWed
10 ' O Adequate handwashing sinks, properly suppiledlaccessltsle Pf/C O O_
Approved Source
Food obtained from approved source P/Pf/C O O
12 O O O Food received at pier tem eratwe P/Pf ivy LD
1s O Food in. rood Candit[On, safe, and unadulterated I P/Pf O C7
14 O O 1 « Required records ,vailahie-- molluscan shellrish P/Pf/C O =-1
Identification, parasite destruction
25 O O Consumer advisory provided: raw/undercooked food _Pf O O
Highly SusaB title Pa ulauen
26 O O r Pasteurized foods used; prohibited foods not offered P/C O O
Food/Color Additives and Toxic Substances
27
CD1 O
I 5=Foocl
additives: approved and properly used
P O
O
28
O
O
Toxic substances properly identified,
stored & used
P/Pf/C
O
O
Conformance with Approved Procedures
29 l0 CD Compliance with variance/speciaTized p/pf/C O O
rocess/ROP criteria/HACCP Plan
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
OUVWA NIO . Safe Food and Water j v
cos
R
OUT
Proffer Use of Utensils
V
COSi
U',`,
R
30
31
O Pasteurized ggs used where required
O Water and ice from approved source `
P
P/Pf/C
O
O
C1
In-use
Utensilslequlpmentllinens:
utensils: properly stored
properly stored, dried. & handled Pf/C
C
O
O
32 O C7 Variance obtained fors eolelized processing methods L Pf O O
Tem rature Control
745C.�Sin
l9 8-uselslRgle-service articles: pto stored & used
P/C
O
OFood
Gloves
used properly
C
O
O
33
O Proper cooling methods used; adequate equipment for
temperature control
Pf/C
Pf
O
O
�
Utensils and Equipment
47
O Food
Iproperly
and non-food contact surfaces cleanable, p/Pf/C
designed, constructed, and used
O
O
34
O C� Ga Plant food proo"I . cooked for hot holdin
35 CD G C Approved thowin methods used Pf/C O O
36 O Thermomelers provlded and accurate Pf/C O G
Food Identification
48
Warewashing
cleaning
facilities: installed, maintained and used;
a ants; sanitizers, and test strkps available Pf/C
O
O
49
O Non-food
contact surfaces clean C
CD
r
37 1 O IFood roParly labeled; original container Pf/C O C;
Ph a1C81 Facilities
Prevention of Food Coritaminadon
50
O'Hot
and cold water available; adequate pressure
Pf O
C�
38
Insects, rddents, and animals not present PflC5
C -,
51
u Ptumbing
installed, proper backflow devices P/Pf/C
O
O
Contamination prevented during food preparation. storage & display I P/Pf
-,
cj
52
D Sewage
and waste water properly disposed P/Pf/C
O
O
4R O
Personal cleanliness _
WipN cloths: ro : rly used and stored
PfIC
CD.
CD53
CD TO]let
facilities roerl constructed, sU lied; & clean MIC
O
O
41 O
C
O
O
54
CD Garbage
and refuse property disposed; facilities maintained
C O
C,
42 O
WashIng fruits and V etables P/Pf/C
O
C,
55
D Physical
facilities installed, maintained, and Clean PfPfIC
O
O
Permit Holder shall notify customers that a copy of the most recent inspection report is available.
56
i r-D Ada
Uate ventilation and lighting; designated areas used I
C CD
C)-_,
INatural
rubber latex gloves not used per CGS §19a-36f
Person in Charge Si nature Date X.
Violations documented
Date corrections due
Priority Item Violations
—
Person in Charge (Printed)
PrIorlty Foundation Item Violations
Care Item Violations
Inspector Si nature Date
Risk Factor/Public Health Intervention Violations
Repeat Risk Factor/Public Health Intervention VOWIons
Good Retail Practl Gas Vi01atlons -
—
ctor Printed r .C'o
R uires Reins ection - check box If au intend to relns ect
al: The owner or operator of a d establishment aggrieved by this order to correct any inspection violation identified by the food inspector or to hold, destroy,
For dispose of unsafe food, may appeal such order to the Director of Health, not later than ftarty4ght hours after issuance of such order.
410 Capitol Avenue MS#11 FDP
1st - White: Health Department Hartford, CT 06134 2nd - Yellow: Owner/Operator/Person in Charge
Food Establishment Inspection Report Page ,2 of ;z
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Establishment �Wp urd!or
Inspection Report Continuation Sheet
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Item/Location/Process
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TEMPERATURE OBSERVATIONS
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Temp
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OBSERVATIONS AND CORRECTIVE ACTIONS
Violations cited in this report must he corrected within the time frames below, or as slated in sections 8-405.11 & 8-406.11 of the food code.
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Person in Charge Si na#ure.
Inspector (Signature)
Date
Date
Distribution: 1 st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge