HomeMy WebLinkAbout2024-6-8 - 150 Nevers Road - Hills Home Market Food Inspection ReportConnecticut Department of Public Health EHS-100 Rey 2,1623
Risk Category: 3
Food Establishment Inspection Report Page 1 of_�_
Establishment type: Parnane Temp ra Mobile Other
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Establishment Hills None MwNo
Address ,SNtolwr,/ FtStiJu.�
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Time In Time Out 1 `1
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1 _ �AM1PM
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Purpose of Inspection: Routine Pre -op
Reinspection Other T
Permit Holder e__#X I�d/MC
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/A, NIO) for each numbered item IN=in compliance OUT=not in compliance N/A=not applicable N/O=not observed
i 'ority item Pf=Priority foundation item C=Core item V=violation type Mark in appropriate box for COS an/or R COS=corrected on -site during inspection R=repeat violation
I
OUT
NIA NIA Supervision
v
cos
R
IN OUT
NI W:O Protection from Contamination
v
cos
R
1 ' O Q Person/Altamate Person in charge present, Pf O
demonstrates knowledge and �tarformS duties
2 O O Certified Food Protection Manager for Classes 2, C O
3, & 4
Em 1" .ee.Heelth
- �
-
15
CD
[ t7 Food separated and protected
P/C
O
O
16
CD
O Food -contact surfaces: cleaned & sanitized P/Pf/C
O
O
O
17
O Proper disposition of returned, previously
served, reconditioned, and unsafe food
P
O
O
TImelTem rature.Cbritwl toll
nt, food employee and conditional employee;
A'(D Vk�nowledga,respansibillties and reportin
of restrlclion and exclusion
P/Pf
O
18
O
io
:1Pooper
cooking time and temperatures P/Pf/C
O
O
19
O
O
Pro er, reheating procedures for hot holdin
P
O
Oe
P
O
CD
20
t
O
O
Pro er coolin time and tem eratures
P
O
Oocedures
for responding to vomiting and
Pf
O
O
21
4
O
O
r-
Pro er hot holdin tem eratures
P
O
Oevents
22
O
Proper cold holdingtemperatures
P
O
O
Good H lenlc Practices
Y._.._
23
O
C7
Proper date markingand disposition P/Pf
O
O
6 C1
O
Proper eating, tasting, drinking, or tobacco products use
P/C
O
O
24
O
O
O
Time as a public health control: procedures
and records P/Pf/C
O
O
7 O No discharge from eyes, nose, and mouth _C CLIP
Prev@nUn Contaminatlon by Hands
Consumer Advisory
8
9
4T
CD =(:::)I Hands clean and properly washed I P/Pf
O
O
25 O (D Consumer advisory provided: raw/undercooked food Pf O O
`
+
_9
C) No bare hand contact with RTE food or a
C) �- tpm-approved alternative proceduna properly followed
P/Pf/C
O
r)
HI hl Susceptible Population
26 OJ O Pasteurized foods used; prohibited foods not offered P/C O O
O Adequate handwashing sinks, properly sum Iiedlaccesslble Pf/C CDO
Apprt7yed Source
Food/Color Additives and Toxic Substances
2Aprocess/l
Food additives: approved and properly used P
O
O
O
Food: obtained from approved source P/Pf/C
CD
OToxic
2stored
substances properly identified,
& used P/Pf/C
O
O
j12
O
Food received at r r tem rature
P/Pf
CD
O
O
Food in goon. condition, safe, and unadulterated P/Pf
Required records available: molluscan sheil6sh P/Pf/C
eras€te destruction
O
Oonformance
with A roved Procedures
O
O
O
2Compliance
with variancefspecialized
criteria/HACCP Plan
OIdentification
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
ou4NIAIN10" Safe Food and Water
v
Cos
R
OUT
Pro er Use of Utensils
v
cos
R
30
OPasteurized eggs used where re uired
OWater and ice from approved source
P
O
O
43
O In
-Use utensils: ra rl stored
C
O
O31
P/Pf/C
O
O
44
O Utensils/equipment/linens:
properly stored, dried, & handled
Pf/C
O
O32
OVariance obtained fors ecial�rocessin methods I
Pf
O
O
45
O Single-use/single-service
articles: properly stored & used
P/C
O
O
Food Temperature Control
46
c� Gloves
used properly
C
O
O
Proper cooling methods used; adequate equipment for
33 O temperature control
34 O O CDPlant food properly cooked for hot holding
Pf/COO
Utensils and Equipment
Food
[properly CDro
and non-food contact surfaces cleanable,
erl designed, constructed, and used P/Pf/C:77� [
O
CD
Pf
CD
CD
351 O O 1C)JApproved thawin methods used
PfIC
O
O
48
Warewashing
O cleaning
facilities: installed, maintained and used;
agents, sanitizers, and test stri ps available Pf/C
O
O
Thermometers provided and accurate Pf/C CD CD
Food Identification
49
O Non-food
contact surfaces clean C
O
O
37 CD IFood properly labeled; original container PF/COO
Physical Facilities
Prevention of Food Contamination
50
CD I Hot
and cold water available; adequate pressure Pf
O
O
39,CD
Insects, rodents, and animals not resent Pf/C
O
i
51
C Plumbing
installed; proper backflow devices P/Pf/C
O
O
39 O
Contamination prevented during food preparation, storage & displa P/Pf/C
O
O
t>
CD
52
53
CD Sewage
CI Toiletfacilltles:
and waste water propprilydis osed P/Pf/C
propWy constructed, su Iled, 8 clears Pf/C
O
O
Oil O
ICD
Personal cleanliness
Pf/C
O
O
47
Wiping -cloths: properly used and stored C
Washingfruits and vegetables I P/Pf/C
O
O
54
O Garbage
and refuse properly disposed; facilities maintained C
ical facilities installed, maintained, and clean P/PF/C
O
O
42 O
O
��
55
O p
O
O
Permit Holder shall notify customers that a co of the mo t recent inspection report is available.
56
C' Ad
trots ventilation and li htin ;desi Hated areas used C
O
O
O Natural
rubber latex g loves not used psr CGS §1 ga-3Bf
Person in Charge SI nature �� Date b �C
Violations documented
I Date corrections due
#
Priority Item Violations
Person in Charge Printed
Priority Foundation Item Violations
Core Item Viol011 ations
f
Inspector (Sig nature Date
Risk Factor/PubTic Health Intervention Violations
p
meat Risk Factor/Public Health Intervention Violations
Inn"ector P
Good Retail Practices Violations
lRequires Reins ection -check box if you intend to reinspect
Appeal: The owner or operator of a foSd 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-elght 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 of
LHD S I,✓M�S� Inspection Report Continuation Sheet Date �� d
Establishment Hills *-w- /MrrkO Town S. WJV►dsor
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TEMPERATURE OBSERVATIONS -
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Item/Location[Praces&
Temp
IternfL cationfProcess
Temp
ItemfLocatlonfProcess
Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-465,11 8 8-466.11 ❑r the rood code.
l
6 L
I fir. i`-p -- -
Person in Charge (Signature) Date
Inspector (Signature) Date ` .. 2�y
r IV' f{
Distribution: 1st -White - Health DepaJV(l
nt 2nd - Yellow - Owner/Operator/Person in Charge