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HomeMy WebLinkAbout2024-6-27 - 1428 Pleasant Valley Road - Food Inspection ReportEHS—1 0a Rev 2/16/23ConnecticutDepartmentofPublicHealth 410 Capitol Avenue MS#1 1 FDP 1st —White:Health Department Hartford,CT 06134 2nd —Yellow:Owner/Operator/Person in Charge Risk Category:2 Food Establishment inspection Report Page 1 of A Establishment type:Permanent Temporary Other Date:Q/27/2u Establishment dam ’m ¢a 3M‘v‘i Wilt Time In C5:30 AM/rW Time Out 3';45 AMIP§E (mowknmm LHD §UmJsofAddressiqzgplaOVl’VMHLI Qé Purpose of Inspection:Routine Reinspection Other Town/City 0“l’imWiaf Permit Holder Mix OHuucuqFOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Risk factors are important practices or procedures identified as the most prevalent contributing factors of foadborne illness or injury.Interventions are control measures to prevent foodborne illness or injury. Mark designated compliance status (IN,OUT,N/A,NIO)for each numbered item lN=in compliance 0UT=not in compliance ‘‘NIA=notapp|icable N/O=notobserved 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 Supervision v cos R IN OUT NIA NIO Protection from Contamination i v P/C cos Q O O R O O ‘O 1 ¢Person/Alternate Person in charge present, demonstrates knowledge and performs duties Pf O O 15 O O O ¢Food separated and protected 1 6 ¢O Food—contact surfaces:cleaned &sanitized [P/Pf/C P2¢ >Certmed Food Protection Managerfor Classes 2. 3,&4 c O O 17 ¢O t Proper disposition of returned,previously served,reconditioned,and unsafe food o o Employee Health Time/Temperature Control for Safety IP/Pr/c3¢Management,food employee and conditional employee;P/Pf O O 18 O O O g Proper cooking time and temperatures knowledge,responsibilities and reporting 19 Q O CD Proper reheating procedures for hot holding P O O 4 ¢Proper use of restriction and exclusion P O O 20 O O O Proper cooling time and temperatures P P O C) O O5¢ ‘’J Written procedures for responding to vomiting and Pf O O 21 O O O Proper hot holding temperatures :. diarrhea!events 22 O O C)Proper cold holding temperatures P O O 23 O O O Proper date marking and disposition l P/Pf O OGoodHygienicPractices 6 O C)é Propereating,tasting,drinking,ortobacco products use P/C C O O O Q 24 ¢l O O O Time as a public health control:procedures and records P/Pf/C O O7OC)i“Q No discharge from eyes,nose,and mouth PreventingContamination by Hands Consumer Advrsory 25 to]O Id-Consumeradwsory provtded raw/undercooked food Pf OIO8OOgHandscleanandproperlywashedlPlPfC)O 9 O O O ¢No bare hand contact with RTE food or a P/Pr/C Q O Q 26 O O 0 W w HI hly Susceptible Population pre-approved alternative procedure properly followed Pasteunzedfoods used prohibitedfoods notoffered P/C OIO 1o ¢o Adequate handwashing sinks,properly supplied/accessible i Pf/C O o O CD O Food/Color Additives and Toxic Substances Approved Source 27 28 29 Q ¢ O O O C) ¢iood additives:approved and properly used [P O O C) O11,¢O Food obtained from approved source lP/Pr/c o O Toxic substances properly identified,V stored &used onformance with Approved Procedures Compliance with variance/specialized process/ROP criteria/HACCP Plan P/Pf/C12OOFoodreceivedatpropertemperatureP/Pf 13 O Food in good condition,safe,and unadulterated P/Pf O 14 O O .Required records available:molluscan shellhsh identification,parasite destruction P/Pf/C O“coon 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 compliancepEg 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 om Proper Use of Utensils ,fgeg e$v C cos O R O30PasteurizedeggsusedwhererequiredPOO43OIn-use utensils:properly stored i Water and ice from approved source P/Pf/C O O 44 O Utensils/equipmentllinens:properly stored,dried,&handled Pf/C O O31 Pf O O 45 46 O O Single-use/single—service articles:properly stored &used GTdves used properly P/C C O O O O 32 1 Variance obtained for specialized processing methods Food Temperature Control i Proper cooling methods used;adequate equipment for temperature control Pr/c o Q Utensils and Equipment33 47 O Food and non-food contact surfacesrcleanable, properly designed,constructed,and used P/Pf/C O ©34 O O O Plant food properly cooked for hot holding Pf O O 35 L K)Approved thawmg methods used Pf/C Pf/C O O O O 48 O Warewashing facilities:installed,maintained and used; cleaning agents,sanitizers,and test strips available Pf/C O O36r»Thermometers provided and accurate 49 O Non-food contact surfaces clean C O OFoodIdentification1wggv 37 i O lFood properly labeled;original container Pr/cl O [O Physicai Faciiities i“ Prevention of Food Contamination 50 O Hot and cold water available;adequate pressure Pf O O 38 O Insects,rodents,and animals not present Pf/C O O 51 O Plumbing installed;proper backflow devices P/Pf/C O O 39 O Contamination prevented during food preparation,storage &display i P/Pf/C O O 52 O Sewage and waste water properly disposed P/Pf/C O O 4O O Personal cleanliness Pf/C O CD 53 O Toiletfacilities:properly constructed,supplied,&clean I Pf/C Q C 41 O Wiping cloths:properly used and stored C Q O 54 O Garbage and refuse properly disposed;facilities maintained C Q O 42 O Washing fruits and vegetables lP/Pf/C O O 55 O Physical facilities installed,maintained,and clean i P/Pf/c o O Permit Holder shall notify customers that a copy of the most recent inspection report is available.56 CD Adequate ventilation and lighting;designated areas used C O O O Natural rubber latex gloves not used per CGS §19aa36f Person in Charge (Signature)r g/J 7/J 7 Violations documented Date corrections due # Priority Item Violations Person in Charge (Printed)/dx:0#M@ Priority Foundation Item Violations Core Item Violations Inspector (Signature)%WM”Date g/27/j ¢ Risk Factor/Public Health Intervention Violations Repeat Risk Factor/Public Health Intervention Violations Inspector (Printed)AM JILL/WO Good Retail Practices Violations Requires Reinspection check box ifyou intend to reinspect Appeal The owner or operator of a food establishment aggrieved by this order to correct any inspection Violation identifed by the food inspector or to hold destroy. E 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 Distribution:1st —White -Health Department 2nd -Yellow -Owner/Operator/Person in Charge 20f?Food Establishment lnspection Report Page LHD Sv UmJW Inspection Report Continuation Sheet Date g/27/2 l{ Establishment W’Pgl‘“Town g UMM EMPERATURE OBSERVATIONS ;7 ltemlLocation/Process Temp Item/LocationlProcess Temp ltem/Locatuon/Process Temp OBSERVATIONS AND CORRECTIVE ACTIONS Item Number must be corrected Withm the time frames below or as stated In sectlons 8 405 11 &8 406 11 of the food code 1W Elli/”1‘1 Wa]1 AC WMMM M MM$8L¢1$eh MWM ScenieT Maw mswbmwbtm HiwmdwUg W é (2W m '19“W geek/1 M.M My {wk/eeé W131 WIN ww”b~dQ/K 531i we mac/5 cvv/wbe I I Date 5/27/27 Date (/27/2¢