HomeMy WebLinkAbout2024-5-21 - 1000 Longleaf Lane - Food Inspection ReportConnecticut Department of Public Health ERS Rev 2,16rz3
Risk Category: 3
Food Establishment Inspection Report Pagel of 1
Establishment type: rmane Temporary Mobile Other
Date-
Establishment Cur,�trrt HafeA
Establishment
D P H
oi`�n
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Time In a `511 QPPM Time Out �x Ai41JPM
Address love lea �nC
LHD S• WM8e
Purpose of Inspection: of Pre -op
Reinspection Other
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Town/City Soy+LjlACW
Permit Holder Qv" LbIJ03
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HMTH 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 foodbome 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
JOUTJWAJ
NIO Supervielon
v
cos
R
INOUT
NIA Protection from Contamination v
COS
R
1
O
O ��
Person/Alternate Person in charge present,
demonstrates knowledge and performs duties
43, Certified Food Protection Manager for Classes 2,
& 4
Pf
O
O
15
CD
CD Food separated and protected P/C
_ O
O
16
O
(D Food -contact surfaces: cleaned & sanitized P/Pf/C
O
O
0CD
k'
C)17
0Proper disposition of returned, previously P CD�F
served, reconditioned. and unsafe food
Tlmetiefn erature Control for Safety
18 � CD Q Proper cooking time and lem natures jP/Pf/C O Oknowledge,
19 O O G . r Pro er reheating procedures for hot holdin P O O4
Em 1 e Health.
3
Management, food employee and conditional employee;
respDrrsibllities and reportin
pr�rper use of restriction artd$xclusion
Written procedures for responding to vomiting and
ja�
diarrheal events_
PIPElcc::)T�:')
P
20
O
O
C>
>
Pra er coolln time and tem eratures
P
O
O5
Pf
21
O
O
�
;�
Primer i flt hotdirt�temperalur
P
O
O
22
23
y�j
CDC
O
C�
C?
O
Proper cold holding temperatures P
Proper date marking and disposition P/Pf
O
O
O
O
Good Hygienic Practices —
6 O
O
pro r eating, lasting, drinking, or tobacco products use
P/C
O
24
�
O
�?
O
Tfine as a public health control: procedures
P/Pf/C
and records
O
O
_O
7 O No discharge from eyes, nose, and mouth C O
Preventing Contamination by Hands
8 O C Hands clean and roper) washed P/Pf O O
9 No bare hand contact with RTE food or a
O O O re -a proved alternative procedure properly followed I P/Pf/C O C7
10 O uate handWashing sinks, pert suppliedlaccesslble Pf/C G =�
Approved Source
11 SDI CDFood obtained from approved source P/Pf/C p c"
12 � CD O Food received at roper temperature P/t'f r.=] � �
13 CD Food in ood..Gondition, safe, and unadulterated P/Pf CDO
14 O CD O Required records available: molluscan shellfish P/Pf/COO
identification, destruction
GOOD RETAIL PRACTICES
Consumer Advise
25 c j CD S Consumer advisory provided: raw/undercooked food Pf CD
Hi hl Susceptible Pop ulatlen
26 � O 10 Pasteurized foods used; prohibited foods not offered � P/C O O
Food/Color Additives and Toxic Substances
27
CD
O
kZ511111111
Food additives: approved and prrq rl used P CD
Toxic substances properly identified ,
stored &used PIPffC O O
Confbmwnce with roved Procedures
2B ,,
� O `�
2g O Compliance with variance/specialized
proces3 ROP criteria/HACCP Plan PIFf/C O O
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
Safe Food and Water
v
isc)
OUT
43 � In
Proper Use of Utensils
-use utensils: proper) stored
v
C
cos
O
R
O
Pasteurized eggs used where required
ACDCC:)
Water and ice from approved source
Variance obtained fors ecialized processing methods
44
O Utensils/equipment
linens: properly stored, dried, & handled
Pf/C
O
O
45
46
CD Si
O Gloves
ls-uselzln le -service articles: properly stored & used
used properly
P/C
C
O
O
O
O
Food TerriDerature Control — —
33 O Proper cooling methods used; adequate equipment for
temperature control
Pf/C
O
O
Utensils and Equipment
47
CD Food and non-food contact surfaces cleanable, P/Pf/C
i roper) des i ned, constructed, and used
O
O
34 : a Plant food properly cooked for hot holdingPf
O
O
35 0 CJ A proved thawingmethods used
36 (:::),IT
Thermometers provided and accurate
PF/COO
48
Ware
O cleanin
washing facilities: installed, maintained and used;
agents, sanitizers, and test strips available PfIC
O
O
PF/COO
Food Identification
49
CDNon-food
contact surfaces clean C
O
O
37 CD ;Food properly labeled; original container _ Pf/COO
Physical Facilities
Prevention of Food Contamination
50
O lHot
and cold water available; adequate pressure Pf
O
O
38
O
Insects, rodents, and animals not present PfIC
O
O
51
O Plumbin
installed; proper backflow devices PIPfIC
O
O
39
O
Contamination prevented during food preparation, storee & displa P/PfIC
O
O
52
O Sewage
and waste water property disposed P/Pf/C
O
O
40
O
Personal cleanliness PVC
O
O
O
O
53
54
O Toilet
O Garbage
facilities: properly constructed, supplied, & clean Pf/C
and refuse properly disposed; facilities maintained C
Q
Q
O
O
41
O
Wiping cloths: properly used and stored C
42
O
Washing fruits and vegetables P/Pf/C
O
O
55
O Physical
facilities installed, maintained, and clean P/PfIC
O
O
Permit Holder shall notify customers that a copy of the most recent inspection report is available.
56
O Adequate
ventilation and lighting; designated areas used C
O
O
�7)INatural
rubber latex gloves not used p erCGS § 1Sa-361
^7
Person in Charge Signature Date Lt
Vlcfations documented
Date corrections due
#
Priority I#erll,Vlvlation_s_
PriorityFoundation Item Violations
Core Item Violations
_ _
Person in Char a (Printed)
_-
J
Ins pector SI nature Date C 44
Risk FactarlPublic Health Intervention Violations
j
Repeat Rlsk Factor/Public Health Intervention Violations
/
Ina actor Printed o'tJ
Good Retail Practices Violations
Req uIres Reins ectlon - check box if y9u intend to reinspect
Appeal: The owner of operator of a foo establishment aggrieved by th€s order to correct any inspection violation identified by the food Inspector or to.hold, destroy,
or dispose of unsafe food, may appeal such arder to Iho 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
Food Establishment Inspection Report Page .2 of?
LHD S UMW
Establishment ^
Inspection Report Continuation Sheet
Town JoA tims&>-r
Date
-
TEMPERATURE OBSERVATIONS
Itemil-ocationlProcess Temp
WOW
01
Item/Location/Process
Temp
Item/Location/Process
Temp
3 7�
" Rcv Su
3 G F
-
3M - c<L ta'.-h)
39F
QBSERVATIONS AND CORRECTIVE ACTIONS
Item Violations cited In this report must he corrected within the time frames below, or as stated in sections 8-405.11 & 8-405.11 of the food code.
Number
uv%'
Ice, MA+t
5-j W44 IOU-
—
lk4'L
Person in Charge (Signature)
Date Sj21
Ins ector Si nature
Date .111 114
Distribution'. 1st- White - Health Department 2nd -Yellow- Owner/Operator/Person in Charge