HomeMy WebLinkAbout2024-6-8 - 150 Nevers Road - Republican Town Committee Food Inspection ReportConnecticut Department of Public Health EHS-106 Rev 2/16/23
Risk Category: I I
Food Establishment Inspection Report Page 1 of
Establishment type: Permanent mpv Mobile Other
pate:
Establishment Rutrika;." I Alrf l^_A)0A1f+ee.
Address $ ou 6ify FC*iVtw1
Town/CityS. �MO�t7+ 1
Permit Holder KtXr.�Et� �d Ak(�
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Connecticut Department
of Public Health
Time In AQPM Time Out ,� &pM
LHO �p�} Vlnd�
Purpose of Inspection: Routine Pre -op
Reins eetion Other
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FO DBO NE ILLNESS RISC{ 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, NfOj for each numbered item IN=in carnpllance OUT=not in compliance N/A=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
IN OUT
Supervision
v
cos
R
IN
louir
HtA NIO Protection from Contamination
v
COS
rt
1
3
�';d'
IWO7Person/Alternate
O Person in charge present, Pf O O15
knowledge and performs duties
O nd Protection Manager for Classes 2, C O O
_ Employee Health_
O Management, food employee and conditional employee; P/Pf O C)
knowledge, respvrlsiblli;ley and reporting19
OPro er use of restriction and exclusion P O O
O
O t) Fend separated and rotected
P/C
O
O_s
16 •� O O Food -contact surfaces: cleaned& sanitized P/Pf/C O O2
17 O Proper disposition of returned, previouslyP O C]
served, reconditioned, and unsafe food
Time/Tem eraturs Control For Salle
18
O
O
'.. i
_: Proper cooking time and temperatures P/Pf/C
O
O
cD
O
- Proper reheating pro lures for hot holding
P
O
O
O
OO
20
G}
O
C: Pro er coolin time and tem emttireS
P
Written procedures for responding to vomiting and
diarrheal events
Pf
O
O
21
O
O
O Proper hat.hfllding tern eratures
P
O
O
22
O
O
CDProper cold holdln temperatures
P
O
G
i3aad HyglsnfC Practices
23
24
C
-
O
O
CD c`
C Pr3 er date marking and dispositien P/Pf
,.Time as a public health control: procedures p/Pf/C
and records
O
O
6 �
O
O
Proper a bn ,lastin , dflnking, or tobacco products -use
P/C O
O
O
_O_
7 O C7 No discharge from eyes, nose, and mouth C CD ��
Preventing Contamination by Hands_
Consumer Advlso
8 cl� C Hands clean and properly washed P/Pf O CD
No brnare hand contact with RTE food or a
9 C:)C� P/Pf/C CD Cs
rye -approved alteative procedure properly followed _
10 O Adequate handwashing sinks, properly 4uppl1+3t_flaccessltlle Pf/C
Approved Source
25 JCDf CD � _+ Consstmer advisory provided: raw/undercooked food Pf O p
Highly Susce table Population
26 L'D C] ZPasteurized Foods used; prohibited foods not offered PIC O O
Food/Color Additives and Toxic Substances
27
28
O
O
CD.
Food additives: appfaved and to used P O
Toxic substances properly identified,
stored & used 1p�f O
O
11 CDFood
12 D C)O
13 s C)
14 CD
obtained from approved source P/Pf/C
Food received at roper temperature P/Pf
Food in good condition, safe, and unadulterated P/Pf
records avaI abio molluscan shellfish P/Pf/C
identiflcation, parasite destruction
GOOD RETAIL
CD
C)
O
Conformance with A raved Procedures
29 O O 1, Compliance with variance/specialized IPiPFIC O O
1MprocessiPOP criteria/HACCP Plan
_
C-)Required
O
O
PRACTICES
Good Retail Practices are prevenWive measures to control the addition of pa0mgons, rhainrcals, and physics/ abiecls 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
0. Safe Food and Water
v
P
ca8
R
OUT
Pro r Use of Utensils
v
cos
R
30Pasteurized eggs user# where re uired
O
O
43
O In
-use utensils: ro erl stored
C
O
O31
Water and Ice from approved source P/Pf/CO_ O
Variance obtained fors ecialized processingmethods Pf O O
Food Temperature Control
44
O Utensils/equipment/linens:
proper) stored, dried, & handled PfIC
O32
45
O Single-use/single-service
articles: properly stored & used
P/C
O
O
46
O Gloves
used properly
C
O
O
33
34
O Proper cooling methods used; adequate equipment for
_ temperature control
O r Plant toad prnperf cooked for hot holding
Pf/C
O
O
Utensils and Equipment
47
O Food
ropers
and non-food contact surfaces cleanable,
P/PfIC
designed, constructed, and used
O
O
Pf
O
O
35
CD G ry Approved thawing methods used
Pf/COO
48
O Warewashing
cleaning
facilities: installed, maintained and us=[�
agents, sanitizers, and test strips availableO
OFood
36 O T__h_er_momet_e_rs provided and accurate PfIC O O
Identification
49
O Non-food
contact surfaces clean
O
O
371 CD IFood properly labeled; original container PfIC O O
12mventlon of Fcod Contamination
Physical Facllltlea
50
ICD Hot
and cold water available; adequate pressure
Pf O
O
38
O
Insects, rodents, and animals not present PfIC
O
O
51
O Plumbinginstalled;
proper backflow devices
P/Pf/C
O
O
39
40
O
O
Contamination prevented during food preparation, storage &display PIPfIC
Personal cleanliness Pf/C
O
O
52
O Sewage
and waste water roperiy disposed PIPE/C
facilities: properly constructed, supplied, & clean Pf/C
O
O
O
O
53
O Toilet
O.
O
41
O
Wiping cloths: properly used and stored
C
O
O
O
O
54
55
O Garbage
O Ph
and refuse properly disposed; facilities maintained
sical facilities installed, maintained, and clean P/PfIC
C O
O
O
O
42
O
Washingfruits and ve etables P/Pf/C
Permit Holder shall notify customers that p of the t recent inspection report available.
56
O Ade
uate ventilation and lighting; designated areas used
C O
O
O Natural
rubber latex loves not used per CGS 1 ga-36f
Person in Charge Si nature Date az
Violations documented
Date corrections due
#
Priodly Item Vioiatl.ans
Priofity Foundation Item Vioatlons
Person in Charge Printed
_
Core Item Violations
/ }
Ins pector S 19 nature Date �/ f Py
Risk Factbr/Public Health Intervention Violations
Repeat Frisk Faa#or/Public Heath fnfervando l Vnations
AA -- ,,
Ins ctor Printed /
Good Retail Practices Violations
Re wires Reins ectlon - oheck box if you Intend to relns ect
Appeal: The owner or operator of a fodK 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.
410 Capitol Avenue MS#11 FDP
1st -White: Health Department Hartford, CT 06134 2nd - Yellow: Owner/Operator/Person in Charge
Food Establishment Inspection Report Page .? of z
LHD S&,A WtOdJ*/_ Inspection Report Continuation Sheet Date
Establishment 11 o'bitcM login Cs' #'ter_ Town
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OBSERVATIONS AND CORRECTIVE ACTIONS
o ocns cited in this report must be corrected within the time frames below, or as stated in sections 8.46611 & 8 4l}8.11 of the food code.
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Item
Number
.
Person in Char e (Si ng atuT Date &1Z 2�
Inspector (Signature) Date d`j 6
Distribution: 1 st - WhiHealth Department 2nd - Yellow - Owner/Operator/Person in Charge