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HomeMy WebLinkAbout2024-7-24 - 1049 John Fitch Boulevard - Food Inspection ReportEH34 03 Rev.2/1 6/23ConnecticutDepartmentofPublicHealth 410 Capitol Avenue MS#1 1 FDP 1st -White:Health Department Hartford,CT 06134 2nd —Yellow:Owner/Operator/Person in Charge Risk Category:‘3 Food Establishment Inspection Report Page1 of 2 Estabiishment type:'-Temporary Mobile Other namew—c 7/2 4/2 4 Establishment Pr(é e,Time ln ’€50 AM/Fm Time Out 2 Lia AM/@ Cannecu‘mt Depart-neatm‘FuhlicHealth v LHD $UM dsc‘fAddress‘0“?bl»)Fii’Ji 3'VA Purpose of Inspection:1‘:Routine Pre-op 7 _.i Other Town/City S Umdsaf Permit Holder CyeA“k‘N"L‘RI 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 IN=in compliance OUT=not in compliance N/A=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/0r R COS=corrected on—site during inspection R=repeat violation IN Supervision v cos R IN OUT N/A N/o Protection from Contamination v cos R 1 ¢Person/Alternate Person in charge present,i u demonstrates knowledge and performs duties Pf O O 15 ¢O O O Food separated and protected P/C C)O 16 ¢O Food—contact surfaces:cleaned &sanitized lPlPflC O O O O2¢Certified Food Protection Manager for Classes 2, 3 &4 C O ©17 ¢O , :i Proper disposition of returned,previously sewed,reconditioned,and unsafe food P gisygEmployee Health *‘i:Time/Temperature Control for Safety 3 ¢ i Management,food employee and conditional employee; knowledge,responsibilities and reporting P/Pt O O 18 ¢‘O O Q Proper cooking time and temperatures lP/Pf/c Q © 19 ¢O O QProper reheating procedures for hot holding P O O 20 O 0 O ¢Propercoolingtime andtemperatures P O O4¢Proper use of restriction and exclusion P O Q 21 ¢O,O O Proper hot holding temperatures P O O5¢ Written procedures for responding to vomiting and diarrheal events Pf O O a s 23 24 ¢ o w5 ©Il Kl O O ¢ O O O Proper cold holding temperatures O C) O O Good Hygienic Practices Proper date marking and disposition i P/Pf 6 O Proper eating,tasting,drinking,or tobacco products use P/C O O Time as a public health control:procedures and records P/Pf/C7¢'No discharge from eyes,nose,and mouth C Q O Preventing Contamination by Hands Consumer Advisory 25 GT ©¢mConsumeradvisory provided:raw/undercookedfood Pf OIO8SbHandscleanandproperlywashedlP/Pf O O 9 ¢No bare hand contact with RTE food or a pre-approved alternative procedure properly followed P/Pf/C O O O Highly Susceptible Population PIC ©[O26©l O ¢Pasteurized foods used;prohibited foods not offered Food/Color Additives and Toxic Substances10¢Adequate handwashing sinks,properly supplied/accessible i Pf/C © Approved Source 27 28 0 ¢ © O ¢‘1:Food additives:approved and properly used i P O O O O O 11 d -'Food obtained from approved source i P/Pf/C O O O ‘Toxic substances properly identified,P/Pf/C12CD,O O Food received at propertemperature P/Pf O O stored &used onformance with Approved Procedures13¢Food in good condition safe and unadulterated P/Pf O O C)14 O Required records available molluscan shellfish identification parasne destruction P/Pf/C O 29 O O ¢g, ’Compliance process/ROP with criteria/HACCP variance/specialized Plan PlPf/C 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 OUT NIA NIO Safe Food and Water v cos R OUT Proper Use of Utensils v cos R 3O O ,,Pasteurized eggs used where required P O Q 43 O ln—use utensils:properly stored C O O 31 O.Water and ice from approved source P/Pf/C O O 44 45 O O Utensils/equipment/Iinens:properly stored,dried,&handled Pf/C P/C O O O O O O 32 O O 'Variance obtained for speCIalized prooessmg methods Pf O O Single—use/singleeservice articles:properly stored &used z Food Temperature Control 46 ©Gloves used properly roper cooling methods used adequate eqUipment for r ,emperature control Pf/c Q Q Utensils and Equipment i 47 O Food and non—food contact surfaces cleanable, properly designed,constructed,and used PlPf/C O Q34OOQPlantfoodproperlycookedforhotholdingPfOO 35 CD O O Approved thawing methods used PflC O O 48 49 O O Warewashing facilities:installed,maintained and used; cleaning agents,sanitizers,and test strips available PflC O O O O 36 O Thermometers provided and accurate Pf/C O O Food Identification Non-food contact surfaces clean C 37l©IFood properly labeled;original container lief/CK)l©Physical Facilities Prevention of Food Contamination 50 CD Hot and cold water available;adequate pressure Pf Q O O Insects,rodents,and animals not present i PflC ©©51 O Plumbing installed;proper backflow devices PlPt/C O O ‘39}O Contamination prevented during food preparation,storage &display i P/PfQ‘®52 O Sewage and waste water properly disposed P/Pf/C O O 40 O Personal cleanliness PflC O O 53 O Toiletfacilities:properly constructed,supplied,&clean i PflC Q O 41 O Wiping cloths:properly used and stored C O C)54 O Garbage and refuse properly disposed;facilities maintained C ©O 42 O Washing fruits and vegetables IP/PflC O O 55 O Physical facilities installed,maintained,and clean i P/Pr/c Q Q Permit Holder shall notify customers that a copy of the most recent 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 _i _____ Person in Charge (Signature?) i "rut/law Violations documented Date corrections due iiPriorityItemViolationsCosl Person in Charge (Printed)(kl/4m Kiwi/67o Priority Foundation Item Violations i Core Item Violations l0/Zr’i/14 l Inspector (Signature)'/’Date 7/jl/jé gRiskFactor/Public Health Intervention Violations ___'1 ,“__ Repeat Risk Factor/Public Health Intervention Violations y Inspector (Printed)Aliw M/{WW Good Retail Practices Violations lRequiresReinspection-check box if you intend to reinspect Appeal:The owner or operator of a food7establishment aggrieved by this order to correct any inspection violation identmed 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 2 of 2 LHD§Vmdw inspection Report Continuation Sheet DateZf‘zl]:1 l] Establishment pffdé Town S UMC‘SM A‘I e:§§TEMPERATURE OBSERVATIONStoltem/LocationlProcess Temp Item/Locatuon/Process Temp Item/LocatuonIProcess Temp L/lc m Wm floF MM (bylaw bucks KM:H La\igzF W m W A ‘K"5iFwadj;‘nve,lw £17F ’’’’’’’’’’’’’’’’’AND CORRECTIVE ACTIONS $§@ttw Hem Number must be corrected wuthln the tlme frames below or as stated In sections 8 405 11 &8 406 11 of the food code Dwtul Wmtw Wvtutrons 04,1 Ho.)We two “we h):Wwévwl'WWMW£/w5 W ”It dab/UV OM A SWWa 6}”W Mart/{lbw MV'Jr/J mamlr W £245 ow!arriu' "’c’ccme/rk Rowen dew;sew WM 11v a’rM m hmk {hm No wmu gags m utmy <wrw em W at:m WJM wkm wer um,no tow an W Fmyr door new!MM!gem 3Mfe net/“3 t“(Mt {tidal};/37 0 Ems 0"Ww Ptwf Lu;Iran m Mk mm 3 W wt W rm (”umdh posh/u,(MC San)bare/é t M be were“!UL“w0%km M mm hurl wk ’Wmg Viv’h aqtbdemd imtHg VHF aux/lo dlwnia Ix beMgaff) mnamoéI$29 PM dog M W 3m 7/,B/j‘l (QM 65)f aw W 7m mm:1130 MM w w Wm m and CLW mam/é We (m3 mt ea Wm»Wmm (Mt:My NW ml (wk kw M daws m Cwter next R (Mi have,raw LaicLM Hwwq MC +0 raw km 0%mt r»raw awr Mod I i Take W at M be/M WI Wm WM IV)AWU PM W mfwn w act/4 rt m wk m Lam mp h mmm}, /,—\a Personin Charge(Signature)(%Date 7/aq’lm/, Inspector(SigEture)%/M/M Date 7/24/j4 Distribution:1st -White -Heaith Department 2nd -Yeilow —Owner/Operator/Person in Charge