HomeMy WebLinkAbout2024-5-13 - 1220 Tamarack Avenue - Food Inspection Report CostcoConnecticut Department of Public Health EHS Rev 2116123
Risk Category: 3
Food Establishment Inspection Report Page 1 of 2
Establishment type: er t Temporary Mobile Other
Date: S113 /1 A
Establishment �Pb�(,t1
Address 12�� T1011�A AVL
Town/Cit �fMC�Oc
. /' "+�
DPH
OR
coniectcu` Department
of Public Health
Time In NO AM/ Time Out 3 AM
LHD J M� c
W
of Inspection: II Pre -op
Reins ection Other
P
�II
Permit Holder l` QiWICfi,
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Risk factors are important praclices or procedures identified as the most prevalent contributing factors of foodbome illness or injury. Interventions are control measures to prevent foodborne illness or injury.
Mark designated compliance status (IN, OUT, NIA, NIO) 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
Supervision
NI13,
v
cos
R
IN
OUT
NIA tWf] Protection from Contamination
v
cos
R
1
Odemonstrates
`Certified
Person/Alternate Person in charge present,
knowledge and performs_ duties
Food Protection Manager for Classes 2,
& 4
Pf
C
O
O
a
15
O
O O Food separated and protected
P/C
O
O
16
O
O Food -contact surfaces: cleaned & sanitized P/Pf/C
O
O
2
O
17
O
Proper disposition of returned, previously P
served, reconditioned, and unsafe food
O
CD
Em loyee Health
Time/Temperature Control for Safety
3AZdiarrheal
Management, food employee and conditional employee;
knowledge, respgrtsibilities and repo
use. of restriction and exclusion
P/Pf
P
O
O
G
C>
18
O
O
O
Proper cookingtime and temperatures P/Pf/C
Proper reheatingprocedures for hot holding.
Proper cooling time and temperatures
O
O
O
O
O
19
O
O
O
4Proper
O
O
O
5Written
procedures for responding to vomiting and
events
Pf
O
cif
21
O
O
O
Proper hot holdingtemperatures
O
O
O
O
O
Proper cold holding temperatures
O
Good Hygienic Practices
23
O
.C)
fl
Proper date marking and disposition P/Pf
O
O
6
O
O
!'raper eating, tasling, drinking, or tobacco products use
No discharge from eyes, nose, and mouth
P/C
CD
-
Zq
O
CD
O
Time as a public health control: procedures
and records
P/Pf/C
O
CD
7
ju^t
I O IIIIIIIIIII�d
C
O
Prevantin _Coraminatiort by Hands
1 CD C)Hands clean and properly washed P/Pf O O
No bare hand contact with RTE food or a
LPIPE/C C�7
O O 7 ireCD alternative procedure properly followed
O Adequate handwashing sinks, properly supplledlaocesslbla pvcc O O
roved Source
Consumer Adviso
8
9
9!>
25 1f2 I O LKWC.nsumer advisory provided: raw/undercooked food Pf O O
Highly Susceptible Population
26 O O � Pasteurized foods used; prohibited foods not offered P/C O O
1t}
_ Food/Color Additives and Toxic Substances
27
CD I CD
Food additives: approved and properly used P
O O
O
Food obtained from approved source P/Pf/C
Food received at proper tem erature P/Pf
Food in ood condition, safe, and unadulterated P/Pf
O � Required records available: molluscan shellfish P/Pf/COO
ldent�catio.n, Parasite destruction
O
O
O
O
O
28
O O
Toxic substances properly identified,
stored & used
P/PF/C
O O
114(:D
CD
O
O
O
Conformance with roved Procedures
29 O
O �
Compliance with variance/specialized
rocess/ROP criteria/HACCP Plan
P/Pf/C
O
O
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
ll Safe Food and Water
v cos R
OUT
Pro r Use of Utensils
v
cos
a
30
-?
Pasteurized ep a used where required
P O cD
43
C In
-use utensils: ro rl stored
ONIA�
31 O Water and ice from � Proved source P/Pf/C O C>
CD Variant 8 obtained for specialized processing methods Pf O [
Food Temperature Control
44
�7 UlenSils7er}ulpmenullnens:
property stbred, dried. & handled
Pf/C
O
O32
45
CD1 Single-use/single-service
articles: properly stored & used
P/C
C, •O
46
- '[Gloves
used property
C
O j O
33
Proper cooling methods used; adequate equipment for
CDtemperature control
Pf/COG
Utensils and Equipment
47
Food
CD Food
1proparlyde5igned,
and non-food contact surfaces cleanable,
constructed, and used
O
O
34
35
O O (D Plant food properly cooked for hot h_ofdir j
O O G Approved thawing methods used
Pf
O
O
Pf/C
O
G
48
Warewashing
cleaning
facilities: installed, rnalntained and used;
a enfs, sanitl2ers, and test strips available
pF/C
O
O
36
O Thermometers provided and accurate
Pf/C
CD
JCD
Food Identification
49
C3 Non-food
contact surfaces clean C .
b
O
371 CD I Food property labeled; original container Pf/C O. C-1
Phyelcal Facilities
Prevention of Food Contamination
50
i0 Hot
and cold water available: adequate pressure Pf
O
O
38
O
insects, rodents, and animals not present Pf/C
O
CD
5
Plumbinginstalled;
roper backflow devices
P/Pf/C
C)
O
39
O
Contamination prevented during food preparation, storage & rLspla P/Pf/C
O
CD
5,
[5TP___,
Sews
a and waste water ro er1 dis osed
P/Pf/C
O
CD
40
C:)
Personal cieanllness_
Wiping in cloths: properly used and stored
Pf/C
C)
C)
Tollet
facilities: properly constructed su fled, & dean Pf/C
C)�
O
41
C]
C
O
Cr
54
r:_-, Garbage
and refuse properly disposed-, facilities maintained C
CQ
CD
42
O
lWashlingi fruits and Vegetables I P/Pf/C
O
a
55
O Physical
facilities installed, maintained, and clean I P/Pf/C
O
C>
Permit Holder shall notify customers t a copy of the most recent Inspection report a available.
56
CDAde
uate ventilation and libtin ; des)hated areas used C
O
CD
Natural
rubber latex glovels not used per CGS §19a-36.f
Person in Char a (Signature) Date S 3
Violations documented
I Date corrections due
#
Priority Item Violations.
Person in Char a Printed A -4
Priority Foundatton Item Vlolations
Core Item Violations
Inspector (Signature Date 5�� 3�
Risk FaetorlPUblic Health Intervention Violations
pe eat Risk FactorlPu lic Re—Ah fniari afl.an Vlotat€ens
Inspector Printed Al d*`W
Good Retail Practices Violations
Requires Reins ection - check box if you intend to reinspect
Appeal: The owner or operator of a fa 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
Food
Page � of
Establishment Ins pection Rei3ort
LHD � �"'��
Inspection Report Continuation Sheet Date
Establishment ��
I -_/
Town A
_
TElIAFiATURE OBSERVA
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OBSERVATIONS AND CORRECTIVE ACTT(]N5 _ _
below, or as skated in sections 8 405.11 s A176.11 Of the food code.
Violalians cited in this report
must be corrected within the time frames
Item
Number rc aRlyy
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Distribution: 1st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge