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HomeMy WebLinkAbout2024-2-6 - 100 Arnold Way - Food Inspection ReportConnecticut Department of Public Health EHS Rev 2/16/23 Risk Category: 's I Food Establishment Inspection Report Page 1 of Establishment type: erma Temporary Mobile Other Date: ��� �1 u Time In t `r '�3 �/PM Time Out I �' 40 PM I Establishment T,WtOt� a le, ,, + _ Address 14 ma U Town/City Sr 4+t _ Ljiy►� i Permit Holder Ce_ �`' DPH r Connecticut Department f Public Health LHD 014)r Purpose of Inspection: tautin Pre -op Reinspectian Other FOODBORNE 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, N10) for each numbered item IN=in compliance OUT=not in compliance N/A=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 OUT NIA HIO Supervision V COS R Protection from Contamination v COS R 1 O PersanlA€tamale Person in charge present, O demonstrates knowledgeand. edorms duties Pf O C O O C 15ood se crated and protected P/C O O 1600d-contact 14F surfaces: cleaned & sanitized P/Pf/C O O2 O Certified Food Protection Manager for Classes 2, 17roper disposition of returned, previously P O O3, rved, reconditioned, and unsafe food Timerrem erature Control for Safety & 4 Employee Health 3 Management, food employee and conditional employee; O knowledge, res onslbilities and rj( P/Pf O CO 18 O C . _ C — O Pro er cooking time and temperatures P/Pf/C O O_ 19 Proper reheelin rocedures for hot holding P 4 1• 5 1� O Proper use of restriction and exclusion Written procedures for responding to vomiting and O diarrhea) events P O CD 20 CD.. G O Proper coolingtime and temperatures P O O O Pf O p 21 O O O Proper hot holdin tam eratures P O 22 0 0 0 Proper cold holdingtemperatures P O G Good Hygienic Practices 23 O O O Proper date markingand disposition P/Pf O O 6 O O _� Proper eating, tasting, drinklin, or tobacco r4p ducts use P/C CDC: 7 O O1Na discher a from eyes, nose, and mouth C O C � FlebveUllng Contamination by Hands 2q O O x O Time as a public health control: procedures , P/Pf/C and records O O Consumer Advisory 8 C O Hands clean and properly washed P/Pf CDC 94 CDc =? P/Pf/C C:) CDNo bare hand contact with RTE food or a c�• ra-a proved alternative pmmJure pro erly followed 10 O Adequate handwashing sinks, properly sup_pliedMccessible Pf/C •© C+ Approved Source 25 O O Consumer advisory provided: raw/undercooked food Pf O JCD Highly Susceptible Population 26 O O Pasteurized foods used; prohibited foods not offered P/C O O Food/Color Additives and Toxic Substances 27 28 O O O O Food additives: approved and properly used P O Toxic substances properly identified, stored & used P/Pf/C CD CD CD 11 12 <6 O G CD Food obtained from approved. source P/Pf/C Food received at proper temperature P/Pf O cl e _ O Fond in good condltlon. safe_, and unadulterated P/Pf O t� 14 CDO Requlred records available. molluscan shellfish P/Pf/C CD:- identlficalivn, parasite destruction 0000 RETAIL PRACTICES Conformance with A roved Procedures 29 O Compliance with variance/specialized P/Pf/C C) C—)— rocess/ROP criteria/HACCP Plan 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 OUtNIAINI01 Safe Food and Water v cos I R I our I Proper Use of Utensils v Cos R 30 31 G_ Pasteurized eggs used where required CDWater and ice from approved source P O O 43 O In -use utensils: ro erl stored C CD CD P/Pf/C O O 44 C)Utensils/equipment/linens: properly stored, dried, & handled Pvc C) C)32 CD IC) Variance obtained for speclalized processing methods Pf CD O Food Temperature Control 45 CD Sin le-use/sin le -service articles: properly stored & used P/C O O 46 CD Gloves used properly C O O 33 Proper cooling methods used; adequate equipment for temperature control O:Thermometers Pf/COO Pf O O Utensils and Equipment 47 Food O ro and non-food contact surfaces cleanable, PIPF/C erl designed, constructed, and used O O 34 CDPlant food ra rl cooked for hot.lioldin :� _ ..P.._Pe._Y..._ 35 OR proved thawing methods used Pf/COO 48 Ware Illon-food cleaning washing facilities: installed, maintained and used; agents, sanitizers, and test strips available Pf/C O O 36 O provided and accurate Pf/C O O Food Identification 49 contact surfaces clean I C O O 37 1 CD Food properly labeled; original container Pf/C O I O Physical Facilities Prevention of Food Contamination 50 (Z> Hot and cold water available; ade uate.. ressure Pf O O 38 CDLInsects,rodents, and animals not resent Pf/COO 51 O Plumbin installed'. to . r backflow devices P/Pf/C G O39 Oation prevented during, food re aration, storage & dis la . P/Pf/C O O 52 O Sewa a and waste water ro erl dis osed P/Pf/C O40 Ol cleanliness Pf/C O O 53 O Toilet facilities: ro erl constructed, su lied,& clean Pf/C O41 Oloths, pmpairly used and stored C O O 54 O Garbage and refuse properly disposed; facilities maintained C O O_ 42 CDiWash{n fruits and v etables` P/Pf/C CD O 55 CDPhysical facilities installed, maintained, and clean P/Pf/C D O Permit Holder shall notify cust rs that a copy of the most recent inspection report is available. 56 O Adequate a ventilation and lightin ; designated reas used C C:) OO Natural rubber latex gloves not used per CGS §19a-36f Person in Char a(Sign a a c -+pate ? Violations documented Date corrections due # Priority Item Violations Person in Charge (Printed) Priority Foundation Item Violations — Core Item Violations Risk Fa_cto_r/Public Health Intervention Violations Inspector (Signature) p { g ) �,/ y_— Date ,. �� Repeal Rlsk Factvrubl s eat Intervention Vifllaifans — ,y ` Good Retail Practices Violations Inspector Printed 1{n�7yu ICE' r� Re uiras Reins action - check box If You Intend to reinspect Appeal: The owner or operator of a fo d establishment 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 MS#11 FDP 1st - White: Health Department Hartford, CT 06134 2nd - Yellow: Owner/Operator/Person in Charge Page of Food Establishment Inspection Report ! LHD � Inspection Report Continuation Sheet _ Date 21C12 EstablishmentTown SO% -A Item/Location/Process Temp TEMPERATURE OBSERVATIONS Item/Location/Process Temp Item/Location/Process Temp. Lq C Slug hr^w NIF �iF - me,,, / S S i= Pw Mtt 0-i-SAe. /Vk C1-1u' 46 Ilo% 1 ii rplo Item Number OBSERVATIONS AND CORRECTIVE ACTIONS Violatfons cited In this report must be corrected within the time frames below, or as staled In sections &-405.11 & 8-406.11 of the food code. { -" {�� . 7 c.-p t Jks 'A � // 3�^ L i� ,., Ghi✓ Sly W� OIQ Lv� to I MI 5 - ; I ,on _" "J�`%`.,,''� ! its /�E.� e� at 114V i k" LA4-- -L M,04w l -, iyl wl'� . Person in Charge (Signat Date J Inspector (Signature) Date 2/6 /;A� Distribution: 1st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge