HomeMy WebLinkAbout2024-5-6 - 601 Evergreen Way - Stop & Shop Food Inspection ReportConnecticut Department of Public Health
EHS-106 Rev 211623
Risk Category: 3 Food Establishment Inspection Report Pagel of 2
Establishment type: m1ane Temporary Mobile Other Date: S/C/jk
Establishment
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f Public Health
TimeIn -Ck/SAM/ TimeOute-�Address
173q tII'h�EUn RC
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SaA i�m4c'r
Purpose of Inspection: Q� Pre -op
Reins ection Other
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Permit Holder evA (a+'t o-'I cig"tq
_
FOODBO NE ILLNESS RISK FACTORS AND PUBLIC HEALTH 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 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
NIA NIO Supervision
v
Cos
R
1N
OUT
N/A N/O Protection from Contamination
v
cos
R
1
O
_ Person/Alternate Person in charge present,
L t demonstrates knowledge and performs. duties
O Certified Food Protection Manager for Classes 2,
3. & 4
Pf
O
15
r
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
C
O
i
17
O
Proper disposition of returned, previously p
served, reconditioned, and unsafe food
O
O
Employee Health
PIPf
CD
18
CDO
O
TimefCern eratU?WControl for Safa
Proper cookingtime and temperatures P/Pf/C
O
O
3
Management, food employee and conditional employee;
CD knowledge, responsibilities and reporting
C)Proper use of restriction and exclusion _
Written procedures for responding to vomiting and
O diarrhea[ events
19
Oj
CD
CD
I y1>
Proper reheatin procedures for hot holding P
O
CD4
P
O
20
O
CD
C)Proper
coolingtime and temperatures P
CD
CD
5
�
Pf
O
_O
C_
21
CD
CD
C)Proper
trot holdingtemperatures P
O
O
22
C-)O
O
Proper cold holdingtemperatures P
(::I:)
O
— _ hood H lento Practlrea —
23.
O
O.
O
Pto er date.markin and dis osAlori P/Pf
O.
O
6
O
O
Pfopereabrig, tasting, drink)ng, or tobacco products use
P/C
TcD
Time as a public health control: procedures
24 O O O and records P/Pf/C CD CD
Consumer Advisory_
7
C)No
diecha a from a as, nose, and mouth
C
O
PreVenting Contamination by Hands
8
)
O (D
lHands clean and pwpafly washed P/Pf
No bare hand contact with RTE food or a P/Pf/C
reapproved alternative procedure prdperly followed
O
-
25 CD j O Consumer advisory provided: raw/undercooked food PF O I O
9
O O O
Highly Susceptible Population
26 O O Pasteurized foods used; prohibited foods not offered P/C O O
Food/Color Additives and Toxic Substances
10 Adequate handkrasiling sinks. Properly suppliedl_accessible: Pf/C O -
Approved Source
27
28
C)
I O
CD
14=Food additives: appitoved and,roRn used I P
Toxic substances properly identified,
stored & used P/Pf/C
O O
11
12
C:
O
O
Food obtained from approved source P/Pf/C
O [Food received at ro ertem ratitre P/Pf
O
O
c-,
O
CDC:)
13 0 O Food in good condition, safe_, and unadulterated P/PF with Approved Procedures
14 96 O p O Required records available: molluscan shellfish p/Pf/C O <� 29 O O Compliance with variance/specialized p/Pf/C FT
O
identification, parasite destruction I I I process/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
OU N/A N/Q Safe Food and Water
v
cos
R
OUT
Proper Use of Utensils
v
cos
R
30
O_ Pasteurized eggs used where required
P
O
O
43tCD
In
-use utensils: ro erl stored
C
O
O31
O Water and ice from a roved source
P/Pf/C
O
O
44
Utensils/equipmenUlinens:
pro erly stored, dried, & handled
Pf/C
O32
O O Variance obtained for specialized rocessin methods
Pf
O
O
45
Sin
le-use/sin le -service articles: proper) stored & used
P/C
O
OFood
Tem erature Control
46
Gloves
used properly
C
(D
O
33
Proper cooling methods used; adequate equipment for
O temperature control
Pf/COO
Utensils and Equipment
47
Food
O ro
and non-food contact surfaces cleanable,
erl designed, constructed, and used P/Pf/C
CD
CD
34
CDCDPlant food properly cooked for hot holding
Pf
C)
O
36
CD JCD O jApproved thawing methods used
Pf/C
O
O
48
Warewashing
CDcleanin
facilities: installed, maintained and used;
agents, sanitizers, and test strips available
Pf/C
O
O
36, CD Thermometers rovided and accurate Pf/C CD O
Food Identification
49
O Non-food
contact surfaces clean C
O
O
3710 (Food properly labeled; original container PfIC O O
Physical Facilities
50 O Hot and -cold water available: adequate pressure Pf O O
_
Prevention of Food Contamination
39 O
Insects, rodents, and animals not present Pf/C
O
O
51
O Plumbing
installed; proper backflow devices
P/Pf/C
O
O
3.91 O
Contamination prevented durinq food preparation, storage & display P/Pf/C
O
O
52
O Sewage
and waste water properly disposed
P/Pf/C
O
O
.401 CD
Personal cleanliness
Pf/C
O
O
53
O Toilet
facilities: properly constructed, supplied, & clean Pf/C
O
O
411 CD
lWipiing cloths: properly used and stored
C
O
O
54
O Garbage
and refuse properly,disposed; facilities maintained C
O
O
421 O[Washing
fruits and vegetables P/Pf/C
O
O
55
O Physical
facilities installed. maintained, and clean P/Pf/C
(D
O
Permit Holder shall notify customers that a co of the most recent Inspection report is available.
56
C) Adequate
ventilation and lighting, desi nated areas used C
C)
'CD
O Natural
rubber latex gloves not used per CGS 19a-36f
Person in Charge (Si nature) Date
Violations documented
I date cornecflons due
#
Pdorlty Item Violations
I
—
CC4
Person in Charge Printed-
-Priority Foundation Item Viofatinns
Core Item Violations
Ins pector ISI nature Date
Risk Factor/Public Health Intervention Violations
Repeat Risk Factor/Pubic Health Intervention Violations
I
Inspector Printed A"t�
Good Retail Practices Violations
R ulres Reins ection - check box if you Intend to reinspect
Appeal: The owner or operator of a f 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
1 st - White: Health Department Hartford, CT 06134 2nd - Yellow: Owner/Operator/Person in Charge
Page of
Food Establishment Inspection Report
LHD S W+hclSvr Inspection Report Continuation Sheet Date S/4'/ 4
Establishment S�T � $�T Town S Uf"Jh&-�
Alk TEMPERATURE OBSERVATIONS
Temp
Item/Location/Process
Temp
Item/Location/Process
D.6: tJIC - Gt-ef4c
Temp
Item)LocationlProcess.
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3EF
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37F
OBSERVATIONS AND CORRECTIVE ACTIONS
Violations cited in this report must be corrected within the time frames below, or as stated in sections 13-4fl5.11 & 8-406.11 of the food code.
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Item
Number
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G•�� Side
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Person in Charge Si nature) /� Date
Inspector (Signature) Date
Distribution: 1 st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge