HomeMy WebLinkAbout2024-6-8 - 150 Nevers Road - Tots Brats Hots Italian Ice Food Inspection ReportConnecticut Department of Public Health EHS-106 Rev 2/16t23
Risk Category:
Food Establishment Inspection Report Page 1 of��
Establishment type: Permanent 111mph Mobile Other
Date: GI��
Establishment Ta}s ` ro+s HaES- Zk wn C _
Address S11-fWrt� H04
Town/City IrIM�Of
I _
Permit Holder G1uln /}IJA uln
,�r' may
ppH
r
`onnoectcut oepartme0`
FPublkHeaith
Time In . L� AM M Time Out A /PM
LHD S• UMJS
Purpose of Inspection: Routine Pre -op
Reins ection Other _ I BfGr�
P t'
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. Intervenlions are control measures to prevent toodborne illness or injury
Mark designated compliance status (IN, OUT, N/A, N/O) for each numbered item IN=in compliance OUT=not in compliance N/A=not applicable N/O=not observed
P�P,nty
item Pf=Priority foundation item C=Core item V=violation type Mark in appropriate box f COS and/or R COS=corrected on -site during inspection R=repeat violation
oUT
NIA N/O Supervislon
v
cos
R
1I OUT NIA N/G Protection from Contamination
v
cos R
Person/Alternate Person in charge present,
— demonstrates knowledge and performs duties
Pf
O
O
15'r O O O Food se arated and rotected
P/C
O OO
16 (=.. O O Food -contact surfaces: cleaned & sanitized P/Pf/G
O CD
2 CD Certified Food Protection Manager for Classes 2, C O O
3, & 4
Employee Health
17 O Proper disposition of returned, previously
served, reconditioned, and unsafe food
P O
Timelrem erature Control for Safety
3
4
5
Management, food employee and conditional employee;
knawied9e., responsibilities and rij arlin
O Proper use of restriction and exclusion
procedures for responding to vomiting and
CD
iarrheal events
p/Pf
O
18
O
O
Proper cooking time and temperatures P/Pf/C
O
O
19
O
O
o
Proper reheating procedures for hot holds .
P
O
O
P
pF
Pf
O
CD
O
CD
20
CD
O
O
Proper cooling time and temperatures
hot holdingtemperatures
O
O
CCD)
C)Proper
P
CD
CD
22
CJ
CD I
Pro er cold holding temperatures
P
O
CD
Good Hygienic Practices
23
O
O
O
Proper date markingand disposition P/Pf
CD
CD
6-T771
O
Proper eating, taslin , drinking, or tobacco products use
I P/C
I CD
ICD
24
CD
CDO
Time as a public health control: procedures
and records P/Pf/C
CD
CD
7 O O No discharge from eyes, nose, and mouth C O �+
Preventing Contamination by Hands
Consumer Advisory
8
O
C�) Hands clean and properly washed P/Pf
CDNo bare hand contact with RTE food or a
pre -approved alternative procedure ro er P/pf/C
followed
O
O
25 O O ct= Consumer advisory provided: raw/undercooked food Pf O O
9
O
�
Highly 8uscp tibla Population
26 ICD I O Pasteurized foods used; prohibited foods not offered P/C I O O
Food/Color Additives and Toxic Substances
10
O Adequate hantiwashing sinks, rp_nped zioppliedlaccess[Cte Pf/C �7 t�
Approved Source
27
O � Food additives: approved and proper) used
O
P CD11
O
Food obtained from a roved source P/Pf/C
O
CD
28
O O
Toxic substances properly identified,
P/Pf/C
stored & used
CD CD
<3
O
Food received at m r toeratore
I P/Pf
CD(�
13
45
O
Food in cood condition, safe, and unadulterated
P/Pf
SD
CDC)
1.O
Conformance with roved Procedures
14
CD
CD
Required records available: molluscan shellfish
CD identification, araslte destruction
P/Pf/C
29
O O
t
Compliance with variance/specialized
rocess/ROP criteria/HACCP Plan P/Pf/C
O
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 Nl0 $pig Food and Water
v
cos
R
OUT
Pro�+er Us of Utensils
v
cos
R
30
O Pasteurized eggs used where required
P
O
O
43
O In
-use utensils: properly stored
C
O
O
31
cD Water and ice from approved source
CDC) Variance obtained forspecialized processingmethods
P/Pf/C
O
C?
I<D
44
O
Utensilslequipmenl/Ilnens: properly stored, dried, & handled
Pf/C
O
O
32
Pf
O
45
O
Sin fa-uselsirt le-serviee articles: properiy stored & used
P/C
O
O
Food Tamper Control
46
O
Gloves used ro er{
C
p
O
33
Proper cooling methods used; adequate equipment for
CD control
Pf/C
CDO
O
O
Utensils and Equipment
47
Food and non-food contact surfaces cleanable,
U ro ray designed, constructed, and used P/PfIC
CD
O
34
CD CDPlant food properly cooked for hot holding
Pf
35
36
CDC O Approved thawlnq_methods used
O Thermometers rovlded and accurate
Pf/C
O
CD
48
O Warewashing facilitieM installed, maintained and used; Pf/
cleaningagents. sanitizers, and test $tri s available
C
Ld
Pf/COO
Food Identification
49
C)Non-food contact surfaces clean C
.CD
37 O Food roperfy labeled; origina[ container I Pf/C O O
Physical Facilities
Prevention of Food Contamination
50
CD
Hot and cold water available; adequate Pressure
Pf O 1
O
38
O
Insects, rodents, and animals not present PVC
O
CD
51
O
Plumbing installed; m .er backflow devices
P/Pf/C
O
O
39
O
Contamination prevented during food preparation, storage & dlsplay P/Pf/C
O
O_
52
O
Sews and waste water ro erI disposed
P/Pf/C
CD
CD
4fl
CD
Personal cleanliness
Pvc
O
O
53
CD
Toilet facilities: proparr constructed, su iled, & clean Pf/C
p
O
41
42.
Z5
O
Wiping cloths: properly used and stored C
Washlng fruits and vegetables P/Pf/C
O
O
54
CD
Garbage and refuse properly disposed; facilities maintained
C O
G
O
O
55
O
Ph slcat facilities installed, maintained, and clean P/Pf/C
O
O
Permit Holder shall notify customers that a copy of the most recent Inspection report is available.
5I3
CD
de
Adequate ventilation and Il htin ; sI nated areas used
C CD
O
I
Natural rubber latex g loves not used per CGS § 19a-36f
Person in Charge (Signature) Date �+'S
Violations documented
Date corrections due
Priority Item Violations
Person in Charge (Printed)
Pr[crlty Foundation Item Violations
r
Core Item Violations
�r
Ins tsar Signature ■
7i'
Risk Factor/Public Health Intervention Violatlons
Repeat Risk factorlPublic Health Intervention Violations
Good Retail Practices Violations
1ns actor Printed
Requires Rains ection - check box if you intend to reinspect
Appeal: The owner or operator of a fag estab ggrieved 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
1 st -White: Health Department Hartford. CT 06134 2nd - Yellow: Owner/Operator/Person in Charge
Food Establishment Inspection Report Page of ^L
LHD S• Or Inspection Report Continuation Sheet Date
Establishment Iats Vf6h 90+3 - If4l" Tce— Town S• VAndl l
TEMPERATURE OBSERVATIONS
Item/Location/Process Temp 1 Item/Location/Process Temp Item1Location/Process Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item Violallons cited In this report must be corrected within the time frames below, or as stated in sections 8-405.11 & 5-40C). I of thi
Number }L
Person in Charge (Signature) J `
Inspector (Sianature)
Date �J
Date Lr! I 7"9
Distribution: 1st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge