Loading...
HomeMy WebLinkAbout2024-6-26 - 1735 Ellington Road - Food Inspection ReportEH54 OB Revr 2/1 6/23ConnecticutDepartmentofPublicHealth 410 Capitol Avenue MS#1 1FDP ist —White:Health Department Hartford,CT 06134 2nd ~Yellow:Owner/Operator/Person in Charge Risk Category:3 Food Establishment Inspection Report Page 1 of 2 Establishment type:"‘-Temporary Mobile Other Date:g/m/f’y Establishment E nuuléS Earu‘v «mean!a, *‘tetg “a Time ln {If 49 KEPM Time Out £0 $35 ‘PM p ConneaicutDepartmentqrmm Health LHD S UMJWI Address [73$E‘lmio'l Rd Purpose of Inspection:m Pre-op Reinspection Other U Town/City SW.Um Permit Holder We GudvFOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH lNTERVENTlONS Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodbome illness or injury.Interventions are control measures ta prevent foodbome illness or injury. Mark designated compliance status (lN,OUT,NIA,NIO)for each numbered item lN=in compliance OUT=not in compliance N/A=not applicable N/0=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 IN OUT NIA N/O Protection from Contamination V P/C COS O R O1¢O Person/Alternate Person in charge present,O demonstrates knowledge and performs duties Pf O O 15 @ O O O‘Food separated and protectedQ?O Q O:food—contact surfaces:cleaned &sanitized }P/@ O 2 ¢O Certified Food Protection Manager for Classes 2,o 3,&4 c o o 17 ¢o Proper disposition of returned,previously served,reconditioned,and unsafe food P O O Q Employee Health Time/Temperature Control for Safety 3 ¢Management,food employee and conditional employee;P/Pf C)O 18 y Q O Q Proper cooking time and temperatures lP/Pr/c O knowledge,responsibilities and reporting 19 ¢O O O Proper reheating procedures for hot holding P O O 4 ¢Proper use of restriction and exclusion P O CD 20 ¢O O O Proper cooling time and temperatures P O O 5 ¢Written procedures for responding to vomiting and k;diarrheal events Pf O O 21 ¢CD Q O Proper hot holding temperatures P Q O 22 @ O 0 O Propercold holding temperatures P O O Good Hygienic Practices 23 O O O Proper date marking and disposition l P/Pr Q O C) C)6 O Proper eating,tasting,drinking,ortobacco products use P/C O O 24 O O ¢O Time as a public health control:procedures and records PlPf/C7¢NO discharge from eyes,nose,and mouth C Q O Preventing Contamination by Hands Consumer Advisory Pf O 08¢Hands clean and properly washed lP/Pr O O O O 25 o O Consumer advisory provided:raw/undercooked food P/Pf/C Highly Susceptible Population9¢No bare hand contact with RTE food or a pre—approved alternative procedure properly followed 26 Q Q ¢lPasteurized foods used;prohibited foods notoffered P/C O Q cod/Color Additives and Toxic Substances10¢Adequate handwashing sinks,properly supplied/accessible I Pf/C O O Approved Source 27 O O ‘Food additives:approved and properly used i P O O © O11¢‘Food obtained from approved source lP/Pr/c C) O O O 28 ¢O ’Toxic substances properly identmed, stored &used PlPf/C12OEaFoodreceivedatpropertemperatureP/Pf 13 ¢O mt”;Food in good condition,safe,and unadulterated P/Pf O O 29 O Conformance with Approved Procedures 14 O Required records available:molluscan shellfish identification,parasite destruction P/Pf/C O O O Compliance with variance/specialized process/ROP criteria/HACCP Plan P/Pf/C O O GOOD RETAIL PRACTICES Good Retail Practices are preventative measures to control the addition ofpathogens,chem 'cals,and physical objects into foods. Mark OUT if numbered item is not in complianc =violation type Mark in appropriate box for COS and/or R OS=corrected on-site during inspection R:repeat violation OUT NIA NIO Safe Food and Water v cos R OUT Proper Use of Utensils i v ln-use utensils:properly stored l C cos O R C)30 O ii .1 Pasteurized eggs used where required P O O 43 O 31 O ii ,i”1 Water and ice from approved source P/Pf/C O O 44 O Utensils/equipment/linens:properly stored,dried,&handled Pf/C P/C C O O O O, O O 32 O IO "'1 1‘Variance obtained for specialized processing methods Pf O O 45 O Single-use/single-service articles:properly stored &used Food Temperature Control 46 O Gloves used properly 33 Q if Proper cooling methods used;adequate equipment for Pr/C Q O Utensils and Equipment 1 temperature control @ ¢ Food and non-food contact surfaces cleanable, properly desrgned,constructed,and used P/Pr/0 O Q34OOOPlantfoodproperlycookedforhotholdingPfOO 5 O O O Approved thawing methods used Pf/C ©O ®Warewashing facilities:installed,maintained and used; cleaning agents,sanitizers,and test strips available ®C O OiThermometersprovidedandaccuratePr/c o o Food Identification 49 O Non—food contact surfaces clean C O O 37 i O lFood properly labeled;original container lPr/c l o lo Physical Facilities Prevention of Food Contamination 50 O Hot and cold water available;adequate pressure Pf ©Q 38 O Insects rodents,and animals not present 1Pf/C O Q 51 O Plumbing installed;proper backflow devices PlPf/C O O Contamination prevented during food preparation,storage &display i P/Pf ®O 52 ©Sewage and waste water properly disposed PlPf/C O O 40 O Personal cleanliness Pf/C G C 53 O Toiletfacilities:properly constructed,supplied,81 clean j Pf/C Q O 41 O Wiping cloths:properly used and stored C O O 54 O Garbage and refuse properly disposed;facilities maintained i C Q O 42 O Washing fruits and vegetables lP/Pf/C O O 55 O Physical facilities installed,maintained,and clean i Pier/c o O Permit Holder shall notify customers that a copy of the most recent inspection report is available.I /‘\ 56 O Adequate ventilation and lighting;designated areas used l C O O O Natural rubber latex gloves not used per CGS §19a—36f Person in Charge (Signature)pate z 22g QQ/Violations documented Date corrections due # Priority Item Violations h ’ Person in Charge (Printed)U Priority Foundation item Violations 7 00/2 4 Z Core ltem Violations (V7014 H Inspector (Signature) Risk Factor/Public Health intervention Violations lRepeatRiskFactor/Public Health Intervention Violations Inspector (Printed)4n drgJ cqncfa Good Retail Practices Violations L[ Requires Reinspection -check box if you intend to reinspect Appeal:The owner or operator of a food gstablishment aggrieved by this order to correct any inspection violation identihed 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. Food Establishment Inspection Report Page Z of 2 LHDS WW inspection Report Continuation Sheet DateC/2g/zé‘ Establishment :nWIJ .ai’er\Town g WMJ5¢I m€ww g ‘‘,EMPERATURE OBSERVATIONSM? item/LocationlPr ess Temp Item/Location/Process Temp ltemlLocation/Process Temp Whip W4 {Mu/to wt W’~Wi 71F “W m3 aliF we;(44”Mm wit/ii wF Mi 'BM wwww w "R1 Mag/to 6W 37F “a1 W fl!40F 3/F i'i OW W 37F low M W14 >170? i 3g "s OBSERVATIONS AND CORRECTIVE ACTIONS Item Number violatidriE th report must be corrected Within the time frames below or as stated in se lirwoé aim W um;gm gmm/f M War M Pun Wm CW‘W anm MW uims’h {WWII SW/Cawv/A /3h hm Mata m mart,“ma Mirtgwdd M poi an HM mi To mow/Mtg Lew at W .0"“1‘3.-M:W1,@ (We Mot/3o (£1 qzx—aurso/m a 7aF M 51w um A saw (a/lo‘l’v‘vcx wé,(got;flauA m u1¢oer 441.)“WM ”t LN m4w€Id PMMuA/i/’GC twin W”WW PHI W VIM/(4’deem WMéw.Node Lee Ptbpr hour/{M wicf Lam/iii l‘w tax,(My Ml pl?Md {3%) 6N:Im/é dew M14 3 cw gm mm (w MM um»Mm wwzam was ~@ ,www Wax new”. ‘4370?,. M WV Jim/MW W mm to m (’0 3 iw 044a dew ”rev/WV ¢§OWIWM mmuky/“with Wm Waywi Mwyywl/J r Sew”emu lee modmp detruiw'é 5”“mid SaJLfwnfm ck“. (We 3(cselwf (l/m'ir W MM slel/H trots Mt”Sr;kimc&ParmW MM MINA PM Myer Moth Person In Charge (Signature)%A ‘0 x Date é/QK/Q [f Inspector(S|gnature)/lyé @4 Date (/j(/24 Distribution:1st —White -Health Department 2nd —Yellow -Owner/Operator/Person in Charge