HomeMy WebLinkAbout2024-7-25 - 1540 Sullivan Avenue - Food Inspection ReportConnecticut Department of Public Health EHS-108 R" 2116M
Risk Category: Z Food Establishment Inspection Report Page 1 of z
F-stablishment type: Permanent Temporary MB> Other
Date: 712511
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Establishment Hvi frt Lue-0 r-,,t,
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Time In 3"o1AM Time Out 3,LS AMMI
Address IS40 Ulyr- /five-
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Town/City U�diJf
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Permit Holder L%VP/1n IL�IZ
Purpose of Inspection: Routine e-CQj
Reins ection Other
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Risk factors are important practices orprocedures identified as the most prevalent contributing factors of foodbome illness or injury. Interventions are control measures to prevent foodbome illness or injury.
Mark designated compliance status (IN, OUT, N/A, 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
IH
OUT
WA Nf4 Supervision
v
COS
R
IN
OUT
N/A N/O Protection from Contamination
v
COS
R
1
2
4�
41)
C)
Person/Alternate Person in charge present,
CDdemoonstrates knowledge and perfnrrrls duties
Pf
C
CD
O
�-
C-:,
15
CDO
CD Food separated and protected
P/C
CD
O
16
-
CDO
Food -contact surfaces: cleaned & sanitized P/Pf/C
C-)
O
O
O Cwtif€ed Food Protection Manager for Classes 2,
3, & 4
17
C)
Proper disposition of returned, previously P
served, reconditioned, and unsafe food
CDf�
Ertl l ee Health
Time/Temperature Control for:
3
O Management, food employee and conditional employee;
knowledge, responsibilities and reporting
P/Pf
O
G)
18
O
O
O
Proper cookingtime and temperatures PIPf/C
O
O
19
O
O
O
Proper reheatingprocedures for hot holdingP
O
O_
4 O Pro er use of restriction and exclusion P O ��
P....
5 O Written procedures for responding to vomiting and Pf O �
diarrhea! events
Good Hygienic Practices
20
O
O
O
Proper coolin time and temperatures P
O
O
21
O
O
O
Proper hot holding temperatures P
O
O
22
O
O
Proper cold holding temperatures P
O
O
23
O
O
O
7,
Proper date marklng and dls sitian P/Pf
O
O
6
7
CD
CDC]
O
Proper eating, tasting, drinking, or tobacco products use
No discharge from eyes, nose, and mouth
P/C CD C)24
O
CDTime
as a public health control: procedures
and records
P/PF/C
CD
CD
C C-)O
8
9
10
C'D C7
C:) CD CD
O
Preventin Contamination by f'landa _
Hands clean and properly Washed P/Pf O O
No bare hand contact with RTE food or a
prre-approved alternative procedure prapwl.y followed P/Pf/C CDC]
Rdequa[e handwashing sinks, properly suppliedla�sibke —FP-- O O
Consumer Advisory
25 O O Consumer advisory provided: raw/undercooked food Pf O O
Highly Susceptible Population
26 C:)C:)r Pasteurized foods used; prohibited foods not offered P/C O O
i Food/Color Additives and Toxic Substances
Source
27
1 O I O 14D=
Food additives: approved andproperly used P O
O
_Approved
11
12
<Z
r7
O_
O O
C)O
Food obtained from approved source P/Pf/C
Food received at proper temperature P/Pf
Food in and condition, safe, and unadulterated P/Pf
CD
C:)28
C:)O
Toxic substances properly identified,
PIPfIC O
stored &used
O
O
O
13
14
v
O
Conformance with roved Procedures
0
0 0
Required records available: molluscan shellfish p/Pf/C
1denfiflcation, parasite destruction
O
O
29 O O
Compliance with variance/specialized
rocess/ROP criteria/HACCP Plan
p/pf/C
CD
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
OU4NIAN10 Safe Food and Water
v
COS
R
OUT
Pra r Use of Utensils
v
cos
R
30
_-Pasteurized S used where required
OWater and ice from:approved source
P
O
O
43 « In-uss
utensils: ro erly stored
C
O
O31
P/Pf/C
O
O
44 C7j UtsnsiWequipment/linens:
properly stored, dried, & handled
Pf/C
O
O32
OVariance obtained fors cialized racessln methods Pf O O
Food Temperature Control
45 C7 Single-uselsingla-service
articles: propedy stored & used
P/C
O
O
46 O Gloves used property C O O
Utensils and E ui ment
Food and non-food contact surfaces cleanable,
47 r✓'� P/PF/C O O
m rl designed. constructed, and used
Warewashing facilities: installed, maintained and used;
O O
48 u cleaninga nts, sanitlzers; and test strips available PJC
33
Proper cooling methods used; adequate equipment for
temperature control _
� O_ Plant food properly cooked for hot holden
� O Approved thawing methods used
!CD
Pf/C
Pf
O
O
O
O
34
35
PfIC
O
O
36 Thermometers provided and accurate Pf/C O CD
Food Identification
49 p Nnn-food contact surfaces clean O
Ph slcai €acliitles
3.7 O Food property labeled; original container Pf/C O O
Prevention of Food Contamination
50
O Hot
and cold water available; adequate pressum Pf
O
CD
38
O
Insects, rodents, and animals not present Pf/C
O
O
51
C, Plumbing
installed_ proper backflow devices
P/Pf/C
O
O
39
46
O
CD
Contamination prevented during food preparation, storage & display P/Pf/C
Personal cleanliness Pf/C
O
O
O_
52
C> Sewage
and waste water properly disposed
P/PfIC
O
CD
O
53
f; Toilet
facilities: properly constructed, supplied & clean PfIC
O
C7
41
CD
Wiping cloths: properly used and stored
I C_
O
O
54
C) Garbage
and refuse properly disposed; facilities maintained C
C)
CD42
CD
Washing fruiis and vegetabtas P/P6C
-r5
r z
55
-. Physical
facilities installed, maintained, and clean P/PfIC
CD
Permit Holder shall notify customers that a copy of the most recent inspection report is available.
56
Ads
ued
equate ventilation and Ii hting; designated areasC
C,
_O_
rD
r3 Natural
rubber later gloves not used per CGS 19a-36f
�7
Person in Charge (Signature) Date /1/
Violations documented
Date corrections due
#
Priority Item Violations _
Priority Foundation Item Violations
Person in Cha a Printed
Core Item Violations
Risk Factor/Pubfia Health Intervention Violations
Inspector (Signature Date Repeat Risk FactarlPubiic Health Intervention Violations
Goad Retail Pract{des Violations
Inspector Printed (/p Requires Reins ction -check box if you intend to reins eet
Appeal: The owner or apmen( 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 lnsaection Reoort Page 2 of?
LHD S I,IMe�bd-T Inspection Report Continuation Sheet
Establishment Hzi6 Loeio FrieAC Towns WlhCSt)�r
Date 712SII�
ItemlLocationlProcess
TEMPERATURE OBSERVATIONS
Temp Item/Location/Process
Temp
Item/LocationlP►ooess
Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item Violations cited in this report must be corrected within the lime frames below, or as stated in sections 8-�05.11 8 fi-406,11 of the Food code.
Number
1v Se,1 4
tJA-s
c..
F ch
Person in Charge (Signature
Inspector (Signature.)
Date
Date 7 131vG
Distribution: 1st hi'�W to - Health Department 2nd - Yellow - Owner/Operator/Person in Charge