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HomeMy WebLinkAbout2024-6-8 - 150 Nevers Road - Keifer's Kettle Korn Food Inspection ReportEH54 08 Rev.2/1 6/23ConnecticutDepartmentofPublicHealth 410 Capitol Avenue MS#11FDP1st-White:Health Department Hartford,CT 06134 2nd —Yellow:Owner/Operator/Person in Charge Risk Category:l Food Establishment Inspection Report Page 1 ofL Establishment type:Permanent Temporary @l§>Other Date:6/1/2” Establishment keiiuls Kettle Kain ¢é«°‘“""'“"‘“”'e * yC°“';$‘,,“;f&f§§§§§‘em Time In 730‘)@IPM Time Out i 3/2 @I /PM Address St'zulprry Fasi-Nal LHD S.VMJMl Town/City goiMi VmJsa~f Purpose of Inspection:Routine Pre-op Permit Holder Rama gPali‘am Reinspection Other T9“0" FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Risk factors are imponant practices orprocedures identified as the most prevalent contributing factors offoodborne illness or injury.Interventions are control measures to prevent faodborne illness or injury I, Mark designated compliance status (IN,OUT,NIA,NIO)for each numbered item IN=in compiiance OUT=not in compliance N/A=not applicable NIO=not observedP=Priority item iE=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 violationINOUTNIANIOSupervisionvcosRINOUTNIAN/O Protection from Contamination v cos R1‘1 5 O O Person/Alternate Person in charge present,demonstrates knowledge and performs duties Pf C)O 15 ®O O Q Food separated and protected P/C O O16@OO‘Food—contactsurfaces:cleaned &sanitized lP/Pf/C O O 2 Q O c o o 17 ¢a Certified Food Protection Manager for Classes 2, 3,&4 O i” Proper disposition of returned,previouslyserved,reconditioned,and unsafe food P O O Employee Health Time/Temperature Control for Safety 3 d <5 Management,food employee and conditional employee;P/Pf O O 18 O O Q O Proper cooking time and temperatures iP/Pr/c O OEknowledge,responsibilities and reporting 19 C)O ¢O Properreheating procedures forhot holding P O O4®o Proper use of restriction and exclusion P O O 20 O O O Proper coolingtime and temperatures P O O 5 ¢o Written procedures for responding to vomiting and Pf C)O 21 O O $0 Properhot holding temperatures P O Odiarrhealevents22OO@OPropercoldholdingtemperaturesPC)©I Good Hygienic Practices 23 O O ¢©Proper date marking and disposition I P/Pf O O6¢O Proper eating,tasting,drinking,ortobacco products use P/C O O 24 o O ¢o Time as a public health control:proceduresandrecords P/Pf/C O CD7¢l Q No discharge from eyes,nose,and mouth C C)OPreventingContaminationbyHands Consumer Advisory éiéxggegge8Z>Hands clean and properly washed lP/Pr OOH O onsumer advisory provided:raw/undercooked food Pf C)O 9 £I O No bare hand contact with RTE food or a pre—approved alternative procedure properly followed P/Pf/C O Q Hi -hly Susceptible Population ,asteurizedfoods used;prohibitedfoods notoffered P/C O O10¢O O FfQV,Adequate handwashing sinks,properly supplied/accessibl I Pf/C dlColor Additives and Toxic SubstancesApprovedSourceage“ood additives:approved and properly used i P O ©11 ¢O Food obtained from approved source iP/Pr/c Q O oxic substances properly identified, tored &used P/Pf/C O Q12OOFoodreceivedatpropertemperatureP/Pf O O13¢O ood in good condition,safe,and unadulterated P/Pf O O Conformance with Approved Procedires 14 O O Required records available:molluscan shellfish 1 identification,parasite destruction P/Pf/C C)©29 O O Compliance with variance/specialized process/ROP criteria/HACCP Plan P/Pf/C O CD GOOD RETAIL PRACTICESGoodRetailPracticesarepreventativemeasurestocontroltheadditionof 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 violationSafeFoodandWatervcosROUTProperUseofUtensilsvcos R’Pasteurized eggs used where required P O O 43 O In—use utensils:properly stored C CD OO,%%Water and ice from approved source P/Pf/C O O 44 ©Utensils/equipment/Iinens:properly stored,dried,&handled Pf/C O C)Variance obtained for specialized processing methods Pf O O 45 CD Single-use/sing|e~service articles:properly stored &used P/C O OFoodTemperatureControl46OGlovesusedproperlyOO 33 i Q Proper cooling methods used;adequate equipment for Pf/C O Q Utensils and Equipment i temperature control 47 O Food and non—food contact surfaces cleanable, properly designed,constructed,and used P/Pf/C Q C)34 O O O Plantfood properly cooked for hot holding Pf O O35OOOApprovedthawingmethodsusedPf/C O O 48 O Warewashing facilities:installed,maintained and used; cleaning agents,sanitizers,and test strips available Pf/C O O36ThermometersprovidedandaccuratePf/C O OFoodIdentification 49 O Non—food contact surfaces clean C O CD37K)lFood properly labeled;original container Pricl©lo Physical FacilitiesPreventionofFoodContamination50C)Hot and cold water available;adequate pressure i C Pf C)O38©Insects,rodents,and animals not present Pf/C O O 51 O Plumbing installed;proper backflow devices P/Pf/C O O39OContaminationpreventedduringfoodpreparation,storage &display l P/Pf/C O O 52 Q Sewage and waste water properly disposed P/Pf/C C)O4OOPersonalcleanlinessPf/C O O 53 O Toiletfaciiities:properly constructed,supplied,&clean l Pf/C C)O41OWipingCloths:properly used and stored C O O 54 O Garbage and refuse properly disposed;facilities maintained C Q O42OWashingfruitsandvegetableslP/Pf/C O O 55 O Physical facilities installed,maintained,and clean l P/Pr/c o O Permit Holder shall nWrs that a of the most recent inspection report is av .,L,E 56 O Adequate ventilation and lighting;designated areas used C O OONaturalrubberlatexglovesnotusedperCGS§19a—36f Person in Charge (Signatu 0.Mate Violations documented if Date corrections due #Priority Item Violations r Person in Charge (Printed)as no °$mniavx$Priority Foundation Item Violations Core Item Violations / nspector (Signature '/p Date Q/J/Ja Risk Factor/Public Health Intervention ViolationsRepeatRiskFactor/Public Health Intervention Violations nspector (Printed)Aaéu hat) Good Retail Practices Violations /Requires Reinspection -check box it you intend to reinspectAppeal: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, Food Establishment Inspection Report Page 2 of 2 LHD S.Wmésa’Inspection Report Continuation Sheet Date 6/‘/2” Estabiishment “elk”“&t’H¢“'i Town $00441 uméwf J E TEMPERATURE OBSERVATIONS ltemlLocation/Process Temp Item/Location/Process Temp ltemlLocation/Process ,OBSERVATIONS AND CORRECTIVE ACTIONS § Item Number olations cited his must be corrected Within the time frames beiow or as stated in sections ”w!M PM W5 Mimi kJ Mcam MW m (Ms utti f .C LAJI/et M c}Wu!“ m com mJv'Lu/I (WMI 9W W A Person in Charge (Signature)W CUM/am Date Inspector(SIQnature)W Date (/Y/Jq Distribution:1st -White —Heaith Department 2nd -Yellow -Owner/Operator/Person in Charge