HomeMy WebLinkAbout2024-6-8 - 150 Nevers Road - Tots Brats Hots Steak & Cheese Food Inspection ReportConnecticut Department of Public Health
EHS-loa Rev 211623
Risk Category: 3 Food Establishment Inspection Report Page 1 of Z—
Establishment type: Permanent Temporary owl Other Date:
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Permit Holder rdt nq
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FOODBORNE ILLNESS RISK FACTORS
AND PUBLIC HEALTH INTERVENTIONS
Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodbome illness or injury. Interventions are control measures to prevent foodborne illness w rrpvey.
Mark designated compliance status (IN, OUT, N/A, N/O) for each numbered item IN=in oarripfianca OUT=not in compliance N/A=not applicable N/O=not observed
P=Priority item Pf=Prforlty foundation item C=Core item V=violation type Mark in appropriate box r COS and/or R COS=corrected on -site during inspection R=repeat violation
OUT
I NlA N/O Supervision
v
COS
R
I OUT
NIA N/O Protection from Contamination v
cos
R
1
Jj O Person/Alternate Person in charge present,
demonstrates knowledge and performs duties
O O Certified Food Protection Manager for Classes 2,
3, & 4
Employee Health
Pf
O
15,i_. O
1O O Food separated and protected P/C
O
O
16 O
� Food -contact surfaces: cleaned & sanitized PIKIC
O
j0
2
C
O
r�
17 O
Proper disposition of returned, previously
served, mcondilioned, and unsafe food
j p
J O
TimefTemperature Control for Safety
18 O O Proper cookin time and temperatures P/Pf/C O O
3
O Management, food employee and conditional employee;
knowledge, responsibilities and taportirl
O Proper use of restrlcIff" and exclusion
P/Pf
O
O
19
O
O
Pro r reheatin rocedures for hot holds
P
O
O
4
P
20
O
O
C
Proper coolingtime and temperatures
P
O
O
5
t
O Written procedures for responding to vomiting and
iarrheal events
Pf
t
21
O
O
Proper hot holding tem eratures
P
O
O
22
O
C i
Proper cold holding temperatures
P
O
O
[Good H €enic Practices
23
O
Or
,
Proper date markingand disposition P/Pf
O
O
6 O O Proper eating, tasting, drinking, or tobacco roductss use P/C O O
7 CDO No discharge from eyes, nose, and mouth C C)C-i
Preverallng Contamination Py Hands
24
CD
CD
CDand
Time as a public health control: procedures
records
P/Pf/C
CD
CD
Consumer Advisory
8
O
O Hands Clean and properlltwashed P/Pf
O
CD
25 O O
Consumer advisory provided: raw/undercooked food Pf O
No bare hand contact with RT1 food or a
9 O O PIPf/C
pre=approved alternative proesdllre properl followed
10 O Adequate harlditiashing sinks,_proparly suppftadlacoessltile Pf/C
roved. Source
11 CDFood obtained fromrT1 approved source P/Pf/C
O C Food received at proper temperature P/PF
CD
CD'..-
Highly Susce We Population
lation
26 CD C) Pasteurized foods used; prohibited foods not offered P/C O O
Food/Color Additives and Toxic Substances
O
O
27 CI) ) Food additives: approved and properly used P O O
Toxic substances properly identified, P O CD
stored &usedC:)Food
Conformance with roved Procedures
+CE-
in oad condition,safe, and unadulterated I P/Pf
records available: molluscan shellfish P/Pf/C
Identification, parasite destruction
14
C:)
CD
C)Required
29 O O
Compliance with variance/specialized
process/ROP criteria/HACCP Plan
p/pF/C
O O
GOOD RETAIL PRACTICES
Good Retail Practices are prevenlafive measures to control the addition of pathogens, rhernicals, 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
Safe Food and Water
v
cos
R
Our
Pro er Use of Utensils
v
cos
R
ANIA
3Pasteurized e s used where re uired
P
P/PF/C
Pf
O
O
O
O
L�
O
43
44
45
O In -Use
O Utensils/equipmenVlinens:
O Single-use/single-service
utensils: roerl stored
properly stored, dried, &handled
articles: properly stored & used
C
PfI3Variance
P/C
O
O
CD1Water
O
and ice from approved source
obtained forspecialized rocessin methods
Food Temperature Control
46
O Gloves
used properl
C
O'O
33
O Proper cooling methods used; adequate equipment for
temperature control
Pf/C
O
Utensils and E ul meni
47
O Food
and non-food contact surfaces cleanable,
constructed, and used
P/Pf/C
O
O
34
O O O Plant food propertly cooked for hot holds
Pf
O
Oproperlydesigned,
35
O O O Approved thawingmethods used
Pf/C
O
CD
48
O Warewashing
cleanln
facilities: installed, maintained and used; Pf/C
agents. sanitizers, and test stri S available
O
O
36
O Thermometers provided and accurate
Pf/COO
Food Identification
49
O Non-food
contact surfaces clean C
O
•-
37 O jFood properly labeled; original container Pf/C O O
Physical Facilities
Prevention of Food Contamination
50
O Hot
and cold water available; adequate pressure Pf
O
O
38
O
Insects, rodents, and animals not present Pf/COO
51
O Plumbing.
installed; proper backflow devices
P/Pf/C
O
O
39
O
Contamination prevented durin food preparation, storage & dis la P/Pf/C
O
O
52
O Sewage
and waste water properly disposed
P/Pf/C
O
O
4
O
Personal cleanliness
Pf/C
O
O
53
O Tolfet
facllltles: ro constructed, su lied, & esan Pf/C
O
O
41-0
42
O
Wl�alti t lnlhs: roped used and Stored C
Washin fruits and vegetables PIPf/COO
O
O
54
55
O Garbage
O Physical
and refuse properlydisposed; facilities maintained C
faelllties installed, maintained, and clean P/Pf/C
O
CD
O
O
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 I Natural
rubber latex gloves not used er CGS 19a•36f
Person in Charge (Signature) Date C.J
Violations documented
Date corrections due
#
Priority Item Violations
4--
erson Pin Char a (printed �r 1 V- V c
PriorityFoundation Item Violations
Core Item Violations
Risk Factor/Public Health Intervention Violations
InP f nature Date i�epriat Risk Factor/Publkr Health Intervention Violations
Good Retail Praclices Violations
Inrinted � #� R uires Reins ection - check box IF you Intend to reins act
Appeal: 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.
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 Zof 'Z-
LHD S, L/M4*f
Establishment TOTS ar043
Inspection Report Continuation Sheet
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Date r-1 024
TEMPERATURE OBSERVATIONS_
ItemlLocation/Process Temp
Item/Location/Process
Temp
Itemll-ocatianl.Process
Temp
Item
Number
Violations cited
P 1 k
M
WC
N LV
09SERVATIONS AND CORRECTIVE ACTIONS
in this report must be corrected within the lime frames below, or as stated in sections
t�F —fyf�
8-406-11 & 8-406.11 of the food Gode-
v
tt�I
Person in Charge (Signature)
Inspector (Signature) - - —
hate
Date v
Distribution: 1 st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge