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HomeMy WebLinkAbout2024-7-19 - 1000 Evergreen Way - Food Inspection ReportConnecticut Department of Public Health EHS-‘l 05 Rev.2/16/23 410 Capitol Avenue MS#11FDP Hartford,CT O61 341st—White:Health Department 2nd -Yellow:Owner/Operator/Person in Charge Risk Category:L1 Food Establishment Inspection Report Page 1 of 2 Establishment type:'Temporary Mobile Other Date:7/[(I/2L, Establishment HHM Chg;Time In i0 f it)AM/PM Time Out N i 12 @PM connecu’cutof Publit Health LHD 9 Windst‘rfAddress(WU tum rec/l Um] Purpose of Inspection:Pre-op Reinspection Other TownICIty S Wm 3%)] Permit Holder CW‘D3 Off“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 foodbome illness or injury. Mark designated compliance status (IN,OUT,NIA,NIO)for each numbered item lN=in compliance 0UT=not in oompliance NIA=not applicable NIO=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 lN Supervision v cos R IN OUT NIA NIO Protection from Contamination v PIC cos O O R O C)1 ¢Person/Alternate Person in charge present,“‘demonstrates knowledge and performs duties Pf Q o 15 ®O O O Food separated and protected n ' O O 16 17 ¢ é o 'Food—contactsurfaces:cleaned &sanitized lP/Pf/C 2 sb Certified Food Protection Manager for Classes 2, 3,&4 c O Proper disposition of returned,previously‘sewed,reconditioned,and unsafe food P O C) Employee Health Timefl'emperature Control for Safety P/Pf O O 1 Qé O O O Proper cooking time and temperatures lP/Pf/Cl O to3¢i Management,food employee and conditional employee;’knowledge,responsibilities and reporting Lg ¢O O O Proper reheating procedures for hot holding P'O IO P O O O ®O O Propercooling time and temperatures :r;o o4Q5Properuseofrestrictionandexclusion s ¢Written procedures for responding to vomiting and Pf O O 21 O O C)O Properhotholdingtemperatures P O O diarrheal events @ O x O O Proper cold holding temperatures @ <3$'O 23 O C)O O Proper date marking and disposition i PiPf O OGoodHygienicPractices 6 ®Proper eating,tasting,drinking,or tobacco products use P/C O O 24 O O O O Time as a public health control:procedures and records P/Pf/C O O7¢No discharge from eyes,nose,and mouth C O O Preventing Contamination by Hands Consumer Advisory 25 Consumer advisory provided:raw/undercooked food I Pf iQlO8¢Hands clean andproperly washed lP/Pf C)Q 9 g6 No bare hand contact with RTE food or a P/Pf/C O O O O Eggs Highly Susceptible Population pre-approved alternative procedure properly followed Pasteurized foods used prohibited foods not offered (glC i Oi O 10 Ks :1 Adequate handwashing sinks,properly supplied/accessible lPf/C #odlColor Additives and Toxrc Substances 27 O O ‘Food additives approved and properly used I P O OApprovedSource O O C)28 ¢Q Toxrc substances properly identifed,P/Pf/C O O11¢Food obtained from approved source iP/Pric12OFoodreceivedatpropertemperatureP/Pf O O stored &used 13 g5 ’Food in good condition,safe,and unadulterated P/Pf O Conformance with Approved Procedures 14 O Required records available:molluscan shellfish identification,parasite destruction PiPf/C O O 29 O Q ¢Compliance with variance/specialized process/ROP criteria/HACCP Plan PlPf/C 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 Safe Food and Water v cos R om-Proper Use of Utensils v cos R O O 43 O In-use utensils:properly stored C O CDPasteurizedeggsusedwhererequiredP O O w Water and ice from approved source P/Pf/C O O 44 O Utensils/equipmentllinens:properly stored,dried,&handled PfIC O O Variance obtained for specialized processing methods Pf O O 45 O Singleuselsingle—service articles:properly stored &used P/C Q O Food Temperature Control 46 O Gloves used properly C O O’ 3 ' ‘Proper cooling methods used;adequate equipment for Pf/c Pf o O o O Utensils and Equipment temperature control 47 O Food and non—food contact surfaces cleanable, properly designed,constructed,and used P/PfIC O OOOOPlantfoodproperlycookedforhotholding 35 O O C)Approved thawing methods used Pf/C O O 48 O Warewashing facilities:installed,maintained and used; cleaning agents,sanitizers,and test strips available Pf/C O O[F1 ww Thermometers provrded and accurate Pfg o o Food Identifcation C49 O Non-food contact surfaces clean C O O 37i©lFood properly labeled original container Pt/c i o lo Physical Facilities 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 ”lP/Pf/C O O 52 O Sewage and waste water properly disposed P/Pf/C O O 40 O Personal cleanliness Pf/C O O 53 O Toilet facilities:properly constructed,supplied,&clean l rPf/C Q O 41 O Wiping cloths:properly used and stored C O O 54 O Garbage and refuse properly disposed;facilities maintained C O O ¢Washing fruits and vegetables iPFyC O O 55 O Physical facilities installed,maintained,and clean l PiPf/c o o’ Permit Holder shall notify customers that awyf the mo/strecent inspection report is available.56 O Adequate ventilation and lighting;designated areas used C O O O Natural rubber latex gloves not used per CGS §19a-36f Person in Charge (Signature)Date 7/t ‘l lza/Violations documented Date corrections due # Priority Item Vioiations 7/2 Z/.2 ll 3 Person in Charge (Printed)(Iglf‘g)O {f6 L Priority Foundation Item Violations X/Z /24 lCoreItemViolations2/2/:M 'l Inspector (Signature)/7 Date 7/i 7,424 Risk Factor/Public Health Intervention Violations 3RepeatRiskFactor/Pubiic Health Intervention Violations Inspector(Printed)Am/iNJ ”(WWW Good Retail Practices Violations Z Requires Reinspection check box if you intend to reinspect X 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, 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 7 W Food Establishment Inspection Report Page 2 of 2 . LHD 3 Umclw/Inspection Report Continuation Sheet Date 7//7/Z"1’ Estabhshment Had/of d/iuf/ EMPERATURE OBSERVATIONS Item/Location/Process Temp ltemlLocation/Process Temp Wl’ii ,‘n ‘i"g3 F WW W MM 3W ii Q§F DeiDMd idcof/$41:WM 4i F Lm W1 cu+hmm 37 F 1'W SW 36F "K1 CMM Savlwa 33FmmMmWe;wan 46-g2F(:3/w;4]/M-#KFe 1/107 Wive)W (So F OBSERVATIONS AND CORRECTIVE ACTIONS§§g at Item Number atlons Cited In this repon must be corrected Within the time frames below or as stated in sections 8 405 11 &8 406 11 of tl- WVM “Wit M‘M msi‘i’ivtittétktas ‘wlwugfggw‘50°F/71°c Sari/er moi Imd 9W SW!Hvf uUftr Wc’ @9 231p m m [we Live/hm M 7/calm!Laval M SM//’V\$w h M doc/«aw!WM Mum,Miw m 1w amt;(“Lu/(4 {ml {om m NW/e IMW Let“WM m we to MA ~Fwd dscmJcJ/7~4P Em Coatqé to Mm ow cabs.»Mi we MWWJ (5W /34/;(”MM m ix Mm Hanow‘tr (fwlv/i 00M m UIL,totem to (w;male”Claw M Cvo/P/c/Z4Fn 20Mr>jgfoéw aw” 1a:macho W flab 1h we HM M nae/J;Mimi;Mi yew m M M pew Owed FfW‘(via/il42OP Awefai/ij (”Vida mad l'H/PL oué.i’w fest‘r SW5 WuékIoaLWu:icg (um.3 Im'],jar?AM (Mom éwkw 3w A,“ ON SW 04w £{WW/i rw twat on yourWgwqleaan;hr Olen,Sada Fwwlrm Clem.Harm melt/fl:MW of ain’t/g”,rim 22 @ Cerw @Lwiwrohase t cw,i /:§ Person in Charge (Signature)Date Inspector (Signature)Ma/Qz/év Date 7//‘//,21{ Distribution:1st -White —Health Department 2nd —Yeiiow -Owner/Operator/Person in Charge