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HomeMy WebLinkAbout2024-6-8 - 150 Nevers Road - Tots Brats Hots Food Inspection ReportEHSrma Rev 2/15/23ConnecticutDepartmentofPublicHealth 410 Capitol Avenue MS#11FDP 1st —White:Health Department Hartford,CT 06134 2nd -Yellow:Owner/Operator/Person in Charge Risk Category:3 Food Establishment Inspection Report Page1 of ’7 Establishment type:Permanent Temporary Other Date:€/&/2” Establishment WK 3%H013 C°"::‘::;::°::::re"‘ Time ln ws @PM Time Out4/'OLD (A‘@M; Address stluubwy LHD g.UmdsMFCS‘FNU'II Town/City Sowi’k UmJsof Purpose of inspection:Routine Pre-op Reinspection Other T Of¢fPermitHoldergiant}AlérR/L}FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Risk factors are imparfant practices or procedures identified as [he most prevalent contributing factors of foodbome illness or injuryl Interventions are control measures to prevent foodborne illness or injury: Mark designated compliance status (IN,OUT,NIA,NIO)for each numbered item IN=in compliance 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 fql‘COS and/0r R COS=corrected on—site during inspection R:repeat violation l OUT NIA NIO Supervision v cos R Hg our N/A N/o Protection from Contamination ’v cos R 1 d)o Person/Alternate Person in charge present,O gut demonstrates knowledge and performs duties Pf Q C)15 @iO O Food separated and protected P/C O Q 16 $O O ood—contactsurtaces:cleaned &sanitized lP/Pf/C O O 2 Q O Certified Food Protection Manager for Classes 2,O 3,&4 C O O 17 d C)roper disposition of returned,previously en/ed,reconditioned,and unsafe food P Q C) Employee Health Time/Temperature Control for Safety 3 C)Management,food employee and conditional employee; knowledge,responsibilities and reporting P/Pf O O 18 O d)O Proper cooking time and temperatures lP/Pf/c O o 19 6p O O ©Properreheating procedures for hot holding P O O 4 61>o Proper use of restriction and exclusion P O O 2O Q O Proper cooling time and temperatures P O O 5 cl o 'Written procedures for responding to vomiting and'iarrheal events Pf O O 21 CI)O 6311)Proper hot holding temperatures P O O 22 ®O Cb Proper cold holding temperatures P O O Good Hygienic Practices if”:PE 23 63 ©©Proper date marking and disposition I P/Pf O O 6 O O Proper eating tasting drinking ortobacco products use P/C CD C)24 O O (S O Time as a public health control:proceduresandrecords PlPf/C O C)7 O O No discharge from eyes nose and mouth C CD O Preventing Contamination by Hands ‘Consumer AdvisoryO$Hands clean and properly washed [P/Pr <3 ©25 o O Consumer advisory provided:raw/under O O O O CD No bare hand contact With RTE food or a pre—approved alternative procedure properly followed P/PflC O O Highly Susceptible Population 26 IOI O i Pasteurized foods used;prohibited foods not offered P/C Q C)O Adequate handwashing sinks,properly supplied/accessible lPflC C)O i Food/Color Additives and Toxic Substances Approved Source 27 >O Gi Food additives:approved and properly used IP O O O :Food obtained from approved source lP/Pr/C Q O 28 O Toxic substances properly identified,PlPf/C C)OOFoodreceivedatpropertemperatureP/Pf O O stored &used ©Food in good condition,safe,and unadulterated P/Pf O O Conformance with Approved Procedures O ED O.Required records available:moiiuscan shellfish identification,parasite destruction P/Pf/C O ©29 O O Cg (in Compliance with variance/specialized process/ROP criteria/HACCP Plan P/Pf/C 0 O GOOD RETAIL PRACTICES Good Retail Practices are preventative measures to control the addition of pathogens,chemicals,and physical objects into foods, E5: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 OUT Proper Use of Utensils v cos R Pasteurized eggs used where required P O O 43 O In—use utensils:properly stored C O O Water and ice from approved source PlPf/C O C)44 O Utensils/equipment/iinens:properly stored,dried,&handled Pf/C O O Variance obtained for specialized processing methods Pf O O 45 O Singie—use/single-sewice articles:properly stored &used P/C O O Food Temperature Control 48 O Gloves used properly C C)O Proper cooling methods used;adequate equipment for temperature control Pf/C Q C)Utensils and Equipment 47 O Food and non—food contact surfaces cieanabie, properly designed,constructed,and used P/Pf/C O OOOOPiantfoodproperlycookedforhotholdingPfOO O O O Approved thawing methods used Pf/C O O 48 O Warewashing facilities:installed,maintained and used; cleaning agents,sanitizers,and test strips available Pf/C O OiThermometersprovidedandaccuratePf/C O Q Food Identification 49 O Non-food contact surfaces clean C O O 37lO lFood properly labeled;original container Pr/clo lo Physical Facilities Prevention of Food Contamination 5O O Hot and cold water available;adequate pressure Pf CD O 38 O insects,rodents,and animals not present PflC O O 51 O Plumbing installed;proper backfiow devices P/Pf/C Q O 39 O Contamination prevented during food preparation,storage &display i P/Pf/C O O 52 O Sewage and waste water properly disposed P/Pf/C O O 4O O Personal cleanliness Pf/C O O 53 CD Toiletfaciiities:properly constructed,supplied,&clean i Pf/C Q O 41 O Wiping cloths:properly used and stored C O O 54 O Garbage and refuse properly disposed;facilities maintained C Q O 42 O Washing fruits and vegetables iP/Pf/C O O 55 O Physical facilities installed,maintained,and clean i P/Pr/c Q o Permit Holder shall notify customers that a co/y of the most recent inspection report is available 56 ,O Adequate ventilation and lighting;designated areas used C O O O Natural rubber latex gloves not used per CGS §19a—36f Person in Charge (Signature)VOWf ll/U/l/}‘1 lVioiations documented Date corrections due # Priority Item Violations Z) Person in Charge (Printed), Priority Foundation Item Violations &' Core item Violations a 4nspector(Signature)'Date Q/f/w Risk Factor/Public Health Intervention Violations é)Repeat Risk Factor/Public Health intervention Violations (9 nspector (Printed) J w'W {U Good Retail Practices Violations 0 Requires Reinspection —check box if you intend to reinspect 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. Distribution:1st —White -Heaith Department 2nd -Yeiiow —Owner/Operator/Person in Charge Page Z of a‘Food Establishment Inspection Report LHD S.wMJaéf‘Inspection Report Continuation Sheet Date l Establishment T043 3‘55 H015 Town S WWW TEMPERATURE OBSERVATIONS emp Item/Location/Process Temp Item/Location/Process Temp OBSERVATIONS AND CORRECTIVE ACTIONS Item Number ‘Vlolatlons Cited In this report must be corrected Within the time frames below or as stated m sections 8 405 11 &8 406 11 of the food code "I’r‘gAJ gum r;m Hfy’Lmy‘ @gW v”IL>air/w0I} MI ML MM 4 Di WV m;/k} i’i/I (n /l / Person in Charge (Signature)47/91 M .Date la;/V I Qa/ Inspector (Signature)/-Date Fé/g)24f