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HomeMy WebLinkAbout2024-5-15 - 1735 Ellington Road - Food Inspection ReportEHSVW 08 Rev.211 6/23ConnecticutDepartmentofPublicHealth 410 Capitol Avenue MS#1 1 FDP1st-White:Health Department Hartford,CT 06134 2nd —Yellow:Owner/Operator/Person in Charge Risk Category:u Food Establishment Inspection Report i > Page1 of 2 Establishment type:w Temporary Mobile Other Date:5/“/14 Establishment Hfj¢51~pl C°“2?‘§E§fk°li§§.2‘£"e“‘ Time In (I331 @l/PM Time Out fallj ia/pw. Address €735 {inlhqlv/l RA LHD g UhééOfu Town/City gWl’L UMSM Purpose of Inspection:@mg):Pre-op Permit Holder JMI WW}CMJ Reinspection Other FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Risk factors are important practices or procedures identified as the mosr prevalent contributing factors of foodborne illness orinjury,Interventions are control measures to prevent foodborne illness or injuryMarkdesignatedcompliancestatus(IN,OUT,NIA,N/O)for each numbered item IN=in compliance OUT=not in compliance N/A=not applicable N/0=not observedP=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 violationINOUTN/A N/O Supervision v cos R iN our,N/A Nlol Protection from Contamination v cos R 1 ¢O O Person/Alternate Person in charge present,demonstrates knowledge and performs duties Pf O C)6?O w O O Food separated and protected P@ Q o16Z5QO,ood—contactsurfaces:cleaned &sanitized lP/Pf/C O C) 2 ¢O o Certified Food Protection Manager for Classes 2,i 3,&4 C O O 17 $O Proper disposition of returned,previously‘served,reconditioned,and unsafe food P O OiEmployeeHealthTime/Temperature Control for Safety 3 ¢Management.food employee and conditional employee;P/Pf O C) O 18 O O O ,Proper cooking time and temperatures O Oknowledge,responsibilities and reporting 19 C)O O @Proper reheating procedures for hot holding P O O4ProperuseofrestrictionandexclusionPO20OOOPropercoolingtimeandtemperaturesPOO 5 9‘0’Written procedures for responding t0 vomiting and Pf O O 21 O O ©Proper hot holding temperatures P ©Oiarrhealevents@jOyOOPropercoldholdingtemperatureswo'Good Hygienic Practices 23 Q O O Q Proper date marking and disposition i P/Pr O O6®Proper eating,tasting,drinking,or tobacco products use I P/C O O 24 o O ¢©Time as a public health control:proceduresandrecords P/Pf/C O O76Nodischargefromeyes,nose,and mouth i c“Q O Preventing Contamination by Hands Consumer Advisory8®Hands clean and properly washed l Pi Hr O o onsumer advisory provided:raw/undercooked food Pf C)O 9 éA No bare hand contact with RTE food or a pre—approved alternative procedure properly followed P/Pf/C O O Highly Susceptible Population1Pasteurizedfoodsused;prohibited foods not offered P/C O C)t5 §dequate handwashing sinks,properly supplied/accessible l@$O O F od/Coior Additives and Toxic Substances27OApprovedSourceFoodadditives:approved and properly used i P C)O11$1 O 00d obtained from approved source lP/Pr/c Q C>28 ¢ ‘oxic substances properly identified, g stored &used 8 P/Pf/C O Q12OOFoodreceivedatpropertemperatureP/Pf O O13¢O J ood in good condition,safe,and unadulterated P/Pf O O Conformance with Approved Procedures 14 O O Required records available:molluscan shellfishidentification,parasite destruction 'il P/Pf/C O O 29 O O Compliance with variance/specialized process/ROP criteria/HACCP Plan P/Pf/C O C) GOOD RETAIL PRACTICESGoodRetailPracticesarepreventativemeasurestocontroltheadditionof pathogens,chemicals,and physical objects into foods.Mark OUT if numbered item is not in compliance E§V=violation type Mark in appropriate box for COS and/or R COS=corrected on-site during inspection R—epeat violationSafeFoodandWatervcosRou-r Proper Use of Utensils v cos R30O"........ I Pasteurized eggs used where required P C)O 43 O Aln—use utensils:properly stored C O O31QWaterandicefromapprovedsourceP/Pf/C Q O 44 O Utensils/equipment/Iinens:properly stored,dried,&handled Pf/C O C)32 Variance Obtained for specialized processing methods Pf O O 45 C)Single-use/single-sewice articles:properly stored &used P/C O OFoodTemperatureControl46OGlovesusedproperlyCCDOPropercoolingmethodsused;adequate equipment for Pf/C Q Q Utensils and Equipmenttemperaturecontrol47OFoodandnon-food contact surfaces cleanable, properly designed,constructed,and used P/Pf/C ©OOPlantfoodproperlycookedforhotholdingPfOOC)Approved thawing methods used Pf/C C)O,48 O Warewashing facilities:installed,maintained and used;cleaning agents,sanitizers,and test strips available PflC O C)Thermometers provided and accurate Pf/g Q ®e ,7 »W 'in Food Identification 49 C)Non-food contact surfaces clean O O37l©[Food properly labeled;original container Pr/CIQ IQ Physical Facilities ePreventionofFoodContamination5OOHotandcoldwateravailable;adequate pressure Pf C)CD§&,O Insects,rodents,and animals not present Pf/C O O 51 Q Plumbing installed;proper backflow devices P/Pf/C Q QContaminationpreventedduringfoodpreparation,storage &display i P/Pf©O §52 O Sewage and waste water properly disposed P/Pf/C C)O4O©Personal cleanliness Pf/C O O 53 O Toiletfacilities:properly constructed,supplied,&clean i Pf/C Q O41OWipingcloths:properly used and stored C O O 54 O Garbage and refuse properly disposed;facilities maintained C Q O42OWashingfruitsandvegetablesiP/Pf/C O O 55 O Physical facilities installed,maintained,and clean i P/Pf/c Q Q Permit Holder shall notify customers that a copy of the most recent inspection report is available.56 O Adequate venmation and Hghtmg;deSignated areas USEd C O 0ONaturalrubberlatexglovesnotusedperCGS§19a—36f Person in Charge (Signature)Date Violations documented Date corrections due #Priority Item Violations C”:i Person in Charge (Printed) Priority Foundation Item Violations {/1‘i/i11 iCoreItemViolationsS/J‘l/Zn’t Inspector (Signaturew &Date 5/]‘K/X 4 ,O ,Risk Factor/Public Health Intervention Violations i 3RepeatRiskFactor/Public Health Intervention Violations A Inspector(Printed)A'iclw Mw Good Retail Practices Violations ZRequiresReinspection-Check box if you intend to reinspectAppeal:The owner or operator of a fo'od establishment aggrieved by this order to correct any inspection violation identified by the food inspector or to hold,§estroy,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. FQod Establishment Inspection Report Page g of 2 LHD S UMisN‘Inspection Report Continuation Sheet Date s/is/ii Establishment Hewitt Town £00441 VMW TEMPERATURE OBSERVATIONS r it,gt;ggr‘ltem/LocationlProcess Temp Item/LocationIProcess TempMuMmWW6a!W1 ll nu M.g3F W44 (Luohm W£ltoric IiiF UM Win M11 4/F |_,W M W Mk W wF ti W Din/(m M: OBSERVATIONS AND CORRECTIVE ACTIONS ‘ Item Number ‘ioietions Citedinhtnisire rnustbe corrected Withinthetlme frames beiow oras statedm sections —40511 8406.11 ofthe food code. MlWbe»M wwix M MH‘W/i‘2f) WM64L~rum-d W if be/MW Fnq'i IDW(M H3905 Ma-W M (hm Macaw/I/[35c J t v J I Wu W mm?WI Mmmwi/isc Fmé mwvwé m UM (whilnawiu/B cauvt:WW dun day/,wc Whm W Wm 3W/a6 BUXCéon 1401f d}yam «’h (3014’.Fvvg pmfvwuwsd W W 1C5 6W 0km Mi“?km w“;94¢.m4 5&1);pWIvMA Person in Charge (Signature)Date Inspector (Signature)M////%%/Date g/if/Jg / Mi V Distribution:1st —White -Health Department 2nd -Yellow -Owner/Operator/Person in Charge