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HomeMy WebLinkAbout2024-5-15 - 1540 Sullivan Avenue - Food Inspection Report Adam Ice CreamConnecticut Department of Public Health EHS-105 Rev 2/16/23 Risk Category: Food Establishment Inspection Report Page 1 of 2 Establishment type: Permanent Temporary o i Other Date: S/iS/ 4 Establishment ACL, ice (�vpt.wA Address l Sao 6P � � �w, Connecticut Heal �` Time In i -, OS AAM/ Time Out AM/PM LHD So,• rk I%" ' Purpose of Inspection: Routine -o �j Reinspection Other Town/City inn �/n�i + AA Permit Holder a'tu;lkma t &J N6611 FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Risk factors are important practices or procedures identified as the most prevalent contributing factors of toodborne 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 OUT'NfA N/O Supervision v Wo I R I i IN I OUT INIA NIO Protection from Contamination v cos R PersotdAlternate Person in charge present, C)demonstrates knowledge and performs duties _13, Pf C CD C:) CD C7 15 ii7`,I CD CD CD Food sa rued and protected. P/C O O CD_? CD1 O 16 ,1r-. 17 r C:) O CD Food -contact surfaces: cleaned & sanitized PipflG Proper disposition or-mtumed, previously P served, reconditioned, and unsafe food 2 O C K) Csrtlfied Food Protection Manager for Classes 2, I & 4 Employee Health P O O C3 t:� 18 19 r— 20 IC1 O CD O O'er O_ (_ i/ Timerrem erature Control for 3 Management, food employee and conditional employee; knowledge, res onslbllltles.and reporting.p/Pf OIdiarrheal Proper cookln time and test] rature5 PIPFIG� O O J Proper reheating procedures for hot holdingP CD O 4 5 OProper use of restriction and exclusion OWrltteri procedures for responding to vomiting and events Pro r coolfn time and temperatures P O O Pf O Ca 21 22 � CD CD OI CD 011 Proper hot holding temperatures O Proper cold holdin temperatures P O O P O O Good ft9lenic Practices 21 24 _ C-I O CD _•_Proper date markirig. and dis osition _ P/Pf Time as a public health control: procedures C P/Pf/C and records O O. O 6 CD O � Proper eating, Lastln�, drittklrrg, or tobacco Qroducts use P/C O (D 7 '; CD L No discharge from eyes, nose, and mouth C O 0 Preventing Contamination by, Hands 8 O C :i Hands clean and pr[3pBCiy;washed P/Pf JCDCD No bare hand contact with RTE food or a 9 0 [� .O P/Pf/C _ rf�e approved alternative procedure properly followed _. O Aduthandwastting sinks, properly supplledfacCessible P— Approved Source O Consumer Advisory 25 C1 O Cransuuler advlarsry ItrovEdpd- raw/undercooked food Pf O O Highly Susceptible Population 26 O ]S P83EeUrized foods used; prohibited foods not offered P/C <<10 Food/Color Additives and Toxic Substances 27 28 O O O O Food additives: approved and pro I used P O Toxic substances properly iderttified, stored & used PiPfiC CDCD O 11 12 O O Food obtained from ap roved source P/Pf/C C'j C) � Faod IeceIved at.proper temperature P/Pf O Food in good condition, safe, and unadulterated P/Pf CD c C Required records available: molluscan shellfish ` p/Pf/C Idenlification, arasl(e destruction I O_ O' Q 13 14 k5 O O O Conformance with Approved Procedures CD C> 29 ' _j Q Compliance with variancelspeclaNzed rocesslROP criteria/HACCP Plan P/Pf/C ) r 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 O NIJNIO SafeFood and Water s used where ro wiredP and ice from approved source OVariance obtained for speelallzed processing methods Food Temperature Control v cos R OUT Pro er Use of Utensils v ctas R 30 r:-f'asteuri7ed OWater C) O CD 43 C] In -use utensils properlystored ulpmenlllinens: proper[ stored, dried, & handled C C31 P/Pf/C O C> 44 O Utensilsle Pf/C O O32 Pf O CD� 45 O Single-use/sin le -service articles: properly stored & used P/C Q C�:' 46 O. Gloves used propery C O O Utensils and is ul ment 33 O Proper cdoling methods used; adequate equipment for temperature control PfIC O 47 C Food properly and non-food contact surfaces cleanable, Plpf/C designed, constructed, and used O O 34 CD O O Plant food property cooked for hot h©tdf Pf C:)C) 35 36 (DO O Approved thawing methods used O Thermometers provided and accurate Pf/C O C7 48 Warewashing CDcleanin facilities: installed, maintained and used; agents, sanitizers, and test strips available PVC CD CD Pf/C C-) O Food Identification 49 O Non-food contact surfaces clear) C � C—) 37 O Food_properly labeled; original container PF/C O C7 Physical Facilities Prevention of Food Contamination 50 C/ Hot and cold water a_vallable: ado !fate pressure Pf O CD 98O Insects, rodents, and animals not prewt Pf/C O L1 51 O Plumbing installed-, proper backftow devices P/Pf/C O .O 39i O 40 O Contamination prevented durng food preparglion, storage $, display P/Pf/C Personal cleanliness Pf/C O C> 52 O Sewage and waste water properly disposed P/PVC O O O p 53 O Toilet facilities: piroperly construcled, su led, & clean Pf/C r: O 41 42 O D Wlpin cloths: properly used and stored C Washing fruits and vegetables P/Pf/C O CD 54 O Garbage and refuse proper dispo"d; facilities maintained C Ca Q O P 55 O Physical faClilties installed, maintairied, and clean PIPE/C O O Permit Holder shall notify customers that a copy of the most recent inspection report is available. 56 j CAdequate ventilation and lighting; designated areas used C CD I CDC=, I Natural rubber latex: loves not used per CGS 19a•36f Person in Charge (Signature) Dates fj Violations doqunfented Date corrections due # Prlorlty Item Violations — Person in Charge Printed Priorlty Foundation Item Violations Core Item Violations Inspector Sl nature Date L/Zc # Risk FactorlPublic Health Intervention Violations Repeat. Risk FactorlPublic Health intervention Violations Inspector Printed Good Retalt Practices Violations Rn uires Reins ectlon - check box ii you intend to reins ec:I Appeal: The owner or operator of a food a tablishment 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 P Food Establishment Inspection Report Page .2 of 2 LHD J lJ,hor Inspection Report Continuation Sheet Date 5,'/ s Establishment /drr", Ice Town S Gmbor _ TEMPERATURE OBSERVATIONS ` Item/Location/Process Temp Item/Location/Process Temp Item/LocationlProcess Temp -T - I I OBSERVATIONS AND CORRECTIVE ACTIONS Item Violations cited iri this report must be corrected within the time frames below, or as stated in sections $-405.-11 & 5-466.11 of the food cc Number AA cl y M�G� Su,� ud�e Person in Charge Si natures Date �l% Inspector (Signature) fir-- Date S// /,21/ Distribution: 1st- White - Health Department 2nd -Yellow- Owner/Operator/Person in Charge