HomeMy WebLinkAbout2024-7-16 - 1715 Ellington Road - Food Inspection ReportFood Establishment Inspection Report Page 1 of 2Risk Category:
Establishment:
Town/City:
16-Jul-2024Date:
Time In: 9:50 am
RoutinePurpose of Inspection:
Time Out:
Address:
Permit Holder:
Establishment type:
10:40 am
Permanent
License/Permit #:
South Windsor
1715 ELLINGTON ROAD
1715 ELLINGTON ROAD
SOUTH WINDSOR
FOODBORNE 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/O, N/A) for each numbered item IN=in compliance OUT=not in compliance N/A=not applicable N/O=not observed
P=Priority item Pf=Priority foundation item C=Core item V=violation type Mark appropriate box for COS and/or R COS=corrected on-site during inspection R=repeat violation
Supervision V COS R
Person in charge present, demonstrates knowledge, and
performs duties
01. IN
Certified Food Protection Manager02. IN
Employee Health V COS R
Management, food employee and conditional employee;
knowledge, responsibilities and reporting
03. IN
Proper use of restriction and exclusion04. IN
Written procedures of Vomiting and Diarrheal Events05. IN
Good Hygenic Practices V COS R
Proper eating, tasting, drinking, or tobacco products use06. N/O
No discharge from eyes, nose, and mouth07. N/O
Preventing Contamination by Hands V COS R
Hands clean and properly washed08. IN
No bare hand contact with RTE foods or a pre-approved
alternate properly followed
09. IN
Adequate handwashing sinks, properly supplied and
accessible.
10. IN
Approved Source V COS R
Food obtained from approved sources11. IN
Food received at proper temperature12. IN
Food in good condition, safe, and unadulterated13. IN
Required records available: molluscan shellfish
identification, parasite destruction
14. N/A
Protection from Contamination V COS R
Food separated and protected15. IN
Food contact surfaces: cleaned and sanitized16. IN
Proper disposition of returned, previously served,
reconditioned, and unsafe food.
17. IN
Time/Temperature Control for Safety V COS R
Proper cooking time and temperatures18. IN
Proper reheating procedures for hot holding19. IN
Proper cooling time and temperatures20. N/O
Proper hot holding temperatures21. IN
Proper cold holding temperatures22. IN
Proper date marking and disposition23. IN
Time as a public health control: procedures and records24. N/A
Consumer Advisory V COS R
Consumer advisory provided for raw or undercooked
foods
25. N/A
Highly Susceptible Populations V COS R
Pasteurized foods used; prohibited foods not offered26. IN
Food/Color Additives and Toxic Substances V COS R
Food additives; approved and properly used27. N/A
Toxic substances properly identified, stored and used28. IN
Conformance with Approved Procedures V COS R
Compliance with variance / specialized process /
HACCP plan
29. N/A
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
Pasteurized eggs used where required30. IN
Water and ice from approved source31. IN
Variance obtained for specialized processing methods32. N/A
Food Temperature Control V COS R
Proper cooling methods used; adequate equipment for
temperature control
33. IN
Plant food properly cooked for hot holding34. IN
Approved thawing methods used35.
Thermometers provided and accurate36. IN
Food Identification V COS R
Food properly labeled; original container37. IN
Prevention of Food Contamination V COS R
Insects, rodents and animals not present38. IN
Contamination prevented during food preparation,
storage and display
39. IN
Personal cleanliness40. IN
Wiping cloths; properly used and stored41. IN
Washing fruits and vegetables42. IN
Proper use of Utensils V COS R
In-use utensils: properly stored43. IN
Utensils, equipment and linens: properly stored, dried,
handled
44. IN
Single use/single-service articles: properly stored, used45. IN
Gloves used properly46. IN
Utensils and Equipment V COS R
Food and non-food contact surfaces cleanable, properly
designed, constructed and used
47. COUT.
Warewashing facilities: installed, maintained and used;
cleaning agents, sanitizers, and test strips available
48. IN
Non-food-contact surfaces clean49. IN
Physical Facilities V COS R
Hot and cold water available; adequate pressure50. IN
Plumbing installed; proper backflow devices51. IN
Sewage and waste water properly disposed52. IN
Toilet facilities: properly constructed, supplied, clean53. IN
Garbage/refuse properly disposed; facilities maintained54. IN
Physical facilities installed, maintained, and clean55. IN
Adequate ventilation and lighting; designated areas used56. IN
Permit Holder shall notify customers that a copy of the most recent inspection report is available
Priority Item Violations
Priority Foundation Item Violations
Core Item Violations
0
0
1 14-Oct-2024
Risk Factor/Public Health Intervention Violations:
Repeat Risk Factor/Public Health Intervention Violations
Good Retail Practices Violations
Signatures on next page
1
0
0
Appeal: The owner or operator of a food 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.
Inspection#:788 South Windsor
Food Establishment Inspection Report Page 2 of 2
Date:16-Jul-2024
Establishment:Town:1715 ELLINGTON ROAD SOUTH WINDSOR
TEMPERATURE OBSERVATIONS
Item / Location Temp (°F)Item / Location Temp (°F)
40WIC raw grind beef
38WIC chowder. Made 7/15
170Cook line cauliflower
180Cook line beef stew
36Line BM chkn salad
39Line BM cut tomato
40Line reach in cut lettuce
39Reach in cut watermelon
40Server area milk in ice bin
Item No.
OBSERVATIONS AND CORRECTIVE ACTIONS
Violations cited in this report must be corrected within the time frames below.Correction Date
47. C - 4-101.19 Nonfood-Contact Surfaces 14-October-2024
Ice accumulation on walk in freezer door switch and condenser
See observations
Ed Rankine CFPM present. Provided state allergy poster.
Ice machine clean, scoop out of product. Can opener blade clean. Back prep room hand sink supplied, hot water
good. Prepared sani bucket 200 ppm QAC.
Ice buildup on WIF exterior light switch and on condenser (47c)
No boxes on floors of coolers. Pulled heavily dented tomato can. Pry storage clean & organized.
Food delivery @ 10:08 foods frozen. Eco lab dishwasher w: 160 R: 180. 3 bay not currently set, QAC and lactic
test strips available. Dispenser set for QAC. Whole pasteurized eggs only.
Proper hand washing and glove use observed on cook line. Server area hand sink supplied, juice machine clean.
Food leftover from breakfast hot cabinet thrown away.
Food delivery in progress. Temps good,ensure food is stored Off floors.
Person in Charge:
(Signature)
Inspector:
(Signature)
Edward rankine
Andrew Abbagnaro [1044]
No.Follow-Up:
Date:16-Jul-2024
Inspection#:788 South Windsor