HomeMy WebLinkAbout2024-6-11 - 125 Buckland Hills Drive - Food Inspection ReportConnecticut Department of Public Health EHS-10B Rev 2116/23
Risk Category: 2 Food Establishment Inspection Report Page 1 of Z
Establishment type: ma Temporary Mobile Other Date: C11112
Establishment 1pr'iPii /,S{jd("A _
Address %S p�+IG 104 HAA (
Town/City I,.i1MJW
Permit Holder ��+1tf 1VOUS0(
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DPH
r
`� ors` Health a"`
Time In i►�a0 PM Time Out I2 � --AM
LHD
Purpose of Inspection: fl� Pre -op
Reinspection Other
FOODBORNE ILLNESS RISK FACTORS
AND PUBLIC HEALTH INTERVENTIONS
Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodbome illness or injury. Interventions are control measures to prevent foodborne illness or injury,
Mark designated compliance status (IN, OUT, NIA, 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
OUT
NlA NIO Supervision
v
Cos
R
IN
OUT
NIA NIO Protection from Contamination v
cos
R
1
;1N
O
C� PersonlAltemate Person in charge present,
demonstrates knowledge and duties
Pf
O
O
15
V)
O
CDC i ood separated and protected P/C
O
O
16
�
O
V Food -contact surfaces: cleaned & sanitized P/Pf/C
O
O
2
�
O
_riotms
O Certified Food Protection Manager for Classes.2.
3 & 4
C
O
O
17
O
Proper disposition of returned, previously
served, reconditioned, and unsafe food
P
O
_
Em'lo ae Health
Time/Tem raturs Control for Safety
3
C i
O Managorrlent, food employee and conditional employee;
e, res onsibilities and re odin
PIPE
18
19
Q
O
CD
O
Proper cooking time and temperatures 1p/Pf/C
O
P O
Oknowled
O_4
f Proper reheating_proceduresfar hot haldin
Q
C�J
O PrPar use of restriction and exclusion
O Written procedures far responding to vomiting and
diarrhea) events
P
i
20
O
CD
--Pro
rcoolin time and tem eraturas
P O
O5
pF
21
O
O
_
Pro ep r hot halding mp-atures
Proper cold holding temperatures
P O
O
22
Q
P Cj
O
Good Hygienic Practices
23
O
CD
C�
Pro er date marking. and dis .asltion PIPE
1
O
6 liZI CD O Proper eating, tastin , drinking, or tobacco products use P/C CD O
O_ O No discharge from eyes, nose, and mouth C CD O
Preventing Contamination by Hands
24CD
CD
�
O
Time as a public health control: procedures
and records
P/Pf/C
O
C:)l
Consumer Advisory
C) "j CD Consumer advisory provided: raw/undercooked food Pf C_)9
H hl Sosce tiOle Pa ulation
Hands clean and properlywashed P/Pf O O25
0 P/PfIC ONo bare hand contact with RTE food or a
8 O lAdequale
rs,H roved alternative pr❑cedureproperly followed
handwashing sinks, properly sup Iled]acoesslble Pf/COO
Approved Source
26 C7 O C Pasteurized foods used; prohibited foods not offered P/C O C)TOCD
Food/Color Additives and Toxic Substances
27
28
It -DI
O
O
jcD
C
Food additives: approved and properly eri used
Toxic substances properly identified,
stored & used PIPfiC
P O
CD
11
12
O
CDC)
Cr
Food obtained from approved source P/Pf/COO
Fodd received at proper tem"rature P/Pf
Food in • ood condition, safe, and unadulterated I P/Pf
Required records available: molluscan shellfish P/Pf/C
Identification, parasite destruction
O
CDO
O
13
14
O
O
O
Sj O
O
O
Conformance with Approved Procedures
O
O
I
29
I
O
O
Compliance with varianoelspeclal]zed PIPfic
pracess/ROP criteria/HACCP Plan
O
O
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 MIA N10 Safa Food and Water
v
cos
R
OUT
43 O In
Proper Use of Utensils
-use utensils: ro erl stored
v
C
cos
O
R
O
30
31
32
O Pasteurized eggs used where required P O O
O Water and ice from approved source P/Pf/C O O
O O Variance obtained for ecialized rocessin ' methods Pf CD O
Food Temperature Control
44
O Utensils/equipmentIlinens:
properly stored, dried, & handled Pf/C
O
O
45
O Single-use/single-service
articles: proper) stored &used
P/C
O
O
46
O Gloves
used proper[y proper[
C
O
O
33
Proper cooling methods used; adequate equipment for
O temperature control
Pf/C
O
O
Utensils and E ui rnent
47
Food
properly
and non-food contact surfaces cleanable,
P/Pf/C
designed, constructed, and used
O
O
34
O O rJEPlant food properly cooked for hot holding
Pf
O
O_
35
36
O O CD Approved Ihawng methods used
O Thermometers rovided and accurate
PVC
CD
O
C,
Warewashing
cleaningage
Ints,
facilities: installed, maintained and used; J Pf/
sanitizers, and test strips available
O
O
Pf/C
O
O
Food Identification
49
CDNon-food
contact surfaces clean C
O
CD
37 O Food properly labeled; orlglnal container Pf/COO
Ph steal Facilities
Prevention of Food Contamination
50
t-D Hot and cold water available; adequate pressure
Pf O
O
38
O
Insects, rodents, and animals not present I Pf/
O
O
51
C) Plumbing installed: proper backflow devices
P/PVC
CD
C:)Contamination
prevented during food preparation, storage &display P"Pf
O
O
52
CDSewa a and waste water properly disposed
P/PfIC
C:)
CD
40 O. Personal cleanliness Pf/C O CD
41 C)Wlping. cloths: properly used and:storad C C) O
CD Washing fruits and vegetables P/Pf/C CCD) CD55
Holder shall notify customers that a copy of the most recent inspection report is available.
Person in Charge Si nature) Date It
53
CDToilet facilities: rfl eri constructed, su Ifed, & clean Pf/C
O
54
O Garbage and refuse properly disposed; facilities maintained
C O
C)42
O'Physical facilities installed, maintained, and clean PIK/C
O
CDs
56
OAdequate ventilation and lighting; desi nated areaused
C CD
CD
O I Natural rubber latex glove. nat used per CGS § 19a-36f
Violations documented Date corrections due
#
Priority Item Violations
Prlor[ly Foundation Item Violations
-
Person in Charge Printed
-
or Item Violations Cflfffj1
Inspector (Signature) Date f H
Risk FactorlPublic Health Ihteryentlon Violatldns
Repeat Risk Factor/Public Health Intervention Violations
Gaol Retail Pragtices Vlolations
Inspector Printed ►UA> Requires Reins ection - check box If you intend to reins ect
Appeal: The owner or operator of a fo d 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 Inspection Resort Page z Of .2
LHD S UMJWC Inspection Report Continuation Sheet Date Gjyr1 4
Establishment �u► ����W 1+�w►t� Town S. V-4sw
TEMPERATURE OBSERVATIONS
Item/Location/Process Temp ItemlLocation/Process Temp Item/Location/Process
Trv4' 01 - C F rk' � 4 41 F
Temp
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►.,,,,
r%-L- w9 , mr1k
40F
86c" deJr ^e.4 0 C14 CI9
rr.- r 0' - u l i
a( F
p W ►-I k
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Or
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Vic. 2 ftMAW,
L4F - Pw4 Ewen
UX ? - ^44
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30'
OBSERVATIONS AND CORRECTIVE ACTIONS
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 & 8-406.11 of the food code.
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Item
Number
o e' C'
W #tad goo ard^j J.!t op ��►I C&W . ad G vom
e , . M 4� . F�c�s Gely� 41 F
r1rui, kwq '4 St. � k.,� Irk { d� C'M10- 90%y's
ds �, salts ele•r,
Person in Charge Si nature) Date
Inspector (Signature) Date C11I/.21y
Distribution: 1 st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge