HomeMy WebLinkAbout2024-5-9 - 1739 Ellington Road - Food Inspection ReportConnecticut Department of Public Health ERS Rev,2116R3
Risk Category: u
Food Establishment Inspection Report Pagel of
Establishment typec:' names Temporary Mobile Other
Date: 01,94
Establishment Ai$ ko_$4SL it 6LJ1 _
Address 173q Gllh lam+ , _
Town/City gd'f' [,i'�'dia`
DPH
in
`O"of�utDepaP Department
Time In 7� IS AM11119 Time Out �2 t J0 AMA;
LHD S. Umcls&f
Purpose of Inspection: <ff6-u Lftnt? Pre -op
Reinspection Other
HEALTH INTERVENTIONS
Permit Holder �OJa I�cI
FOODBORNE ILLNESS RISK FACTORS
AND PUBLIC
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, 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
NIA Nio Supervision
v
cos
a
1
IN
OUT
N/A NIO Protection from Contamination
v
Cos
R
1
p
O
C-) Person/Alternate Person in charge present,
demonstrates Mqn ed a and performs. duties _
r ., Certlfted Food Protection Manager for Classes 2,
3, & 4
Pf
_
C
O
L
=)
O
15
4
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
�6
CD
17
�
O
Proper disposition of returned, previously
served, reconditioned, and unsafe food
P
O
__
Ernp oyes Health
Management, food employee and conditional employee;
CD Management.
raspgnsibilities and reporting P/Pf CD_
4 -- CDProper use of restriction and exclusion P O O
Timerrem erature Control for Safety
18
O
O
CDProper
cookie time and temperatures P/Pf/C
CD
C)3
19
CD
O
Proper reheatin rocedures for hot holdin
P
C)
CD
20
C?�
O
O
O
Proper cooling time and temperatures
'P
O
O
5
Written procedures for responding to vomiting and
CDWritten
events
Pf
CD
C:)22
21
CD
CD
C)
CZ
Proper hot holdingtemperatures
P
O
CD
�n
CD
0
0
Proper cold holding temperatures
P
O
O
le
3
Q
data. and
O.
6 10
1 O
c—
Proper eatin , tasting, drinking, or tobacco products use
P/C
CDO
24
O
O
�
O
Time as a public health control: procedures
P/Pf/C
and records
CD
C:)7
:�
CD�
No discharge from eyes, nose, and mouth
C
O
C
Preventioo Contamination by Hands
8 0 Q O Hands'clean and properl . washed PIPf O O
No bare hand contact with RTE food or a
9 Z5 CD re -approved alternative procedure properly followed P/Pf/C CD0
Consumer Advisory
25 O Consumer advisory provided: raw/undercooked food I Pf J O JCD
Highly Susceptible Population
26 JCD I CD ren nPasteurized foods used; prohibited foods not offered J P/C O CD
10 O Adequate hsndwsstiing sinks, pfifps{ly sup plftid.7anCesslti►e Pf/C O
Approved Source
Food/Color Additives and Toxic Substances
27 ICD I O Food additives: approved and properly used 1pil O O
11
12
Q
CD
O
O
Fnad oblained from approved source P/Pf/C
Food received at roper tem rature P/Pf
CD
La
28
O
O
Toxic substances properly identified,
stored & used P/Pf/C
O
O
O
13
14
_
CD
O
O
qs �
Food in 000d condition, safes, and unadulterated P/Pf
Required records available: molluscan shellfish P/Pf/C
identification, pa —site d—F—i tfon
CD
O
Conformance with Approved Procedures
29 S� O , Compliance with variancelspecialized P/Pf/C O O
rocess/ROP criteria/HACCP Plan
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
Safe Food and Water
v
COS
R
OUT
Proper Use of Utensils
v
cos
R
Pasteunzed.e s used where r6 ulrod
Water and Ire4riam approved source +
A(C:DCDVariance obtained fors ecfaflzed processln methods
P
PIPf/C
O
O
43
O In
-use utensils:. properly stored
C
O
O
O
O
44
Q Utensils/equipment/linens:
properly stored, dried, & handled
Pf/C
O
O
Pf
CDO
45
OSingle-uselsingle-service
articles: ro erl stored &used
P/C
CD
CD
Food Temperature Control
46
O Gloves
used prcparly
C
O
O
33
Proper cooling methods used; adequate equipment for
CDM temperature control
Pf/C
C-)
C:)Food
Utensils and Equipment
47
CDra
and non-food contact surfaces cleanable,
erl desi ned. constructed, and used
P/Pf/C
CD
C:)O�
34
35
C) Plant food properly cooked for hot holding
O Q CDRpprovod thawing methods used
Pf
CD
O
Pf/C
O
O
48
Warewashing
CD cleaning
facilities: installed, maintained and used;
agents, sanitizers, and test stri s available
Pf/C
CD
CD
36
O Thelmcmete.rs provided and accurate
PVC
CDC
Food Identification
1 49
O Non-food
contact surfaces clean
C O
O
37 O Food pebperly labeled; orlginal container Pf/C CDO
Physical Facilities
Prevention of Food Contamination
50
a Hot
and cold water available, adequate prassura
Pf O
O
38
O
Insects, rodents, and animals not present Pf/COO
51
O Plumbing
installed; proper backflow devices
P/Pf/C
O
O
39
O
Contamination prevented during food preparation, storage & display P/Pf/C
O
O
52
CD!Sewage
and waste water prope ly dis sed
P/Pf/C
CD
CD
40
O
Personal cleanliness
PVC
CD
O
53
CDToilet
facilities: pmper constructed, supplied, & clean I Pf/C
O
O
41
O
Wiping cloths: roperly used and stored
C
O
O
54
CDGarbage
and refuse roperly disposed; facilities maintained JC
O
O
42
O
Washing fruits and vegetables I P/Pf/C
O
O
55
CDPh
sical facilities installed, maintained, and clean PIPf/C
O
O
Permit Holder shall notify customers that a copy of the most recent inspection report is available.
56
OAduate
•
ventilation and lighting; designated areas used
C CD
CDCD
Natural
rubber latex gloves not used porCGS 1 ga-36f
Person in Charge (Signature)Date
Violations documented
I Date corrections due
#
P'1.'ity Item Vlalattons
Person in Charge Printed
_
PriorityFoundation Item Violations
Core Item Violations
n Inspector Sir.8, � S/y/� y
tomDate
'
Inspector Printed g,-,l
Risk Factor/Public Health Intervention Violations
Repeat Risk FactorlPUblic Health Intervention Volations_
Good Retail Practices Violations
Re uires Reins pectlon - cheek box if you intend to reins eat
Appeal: The owner or operator of a foe 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 Establishment lnsaection Report Page Z of?
LHD JOy#� UMdSOf Inspection Report Continuation Sheet Date W9'1,2 4
Establishment Ni1S�t� S-A" Town �O' wmdsor
Item/LocatianlProcess
Temp
TEMPERATURE OBSERVATIONS
Item/Location/Process Temp
Item/LocatlonlProcess
Temp
#vF
/LMil
A'U F
_
Item
Number
OBSERVATIONS AND CORRECTIVE ACTIONS
Violattons cited in this report must be corrected within the time frames below, or as stated in seclians 8-465.11 & 8-406.11 of the food code.:
ArA6 Vf C-44, fttt jok 4 4 04. 6-414 M GI'�� fher,
r-A,,64e
LIte
key
Person in Charge (Signature) Date
Inspector [SignatureDate 9&1.24
Distribution: 1st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge