HomeMy WebLinkAbout2024-6-8 - 150 Nevers Road - Vinci's Concessions 2 Food Inspection ReportConnecticut Department of Public Health EHS-106 Rev 211623
Risk Category: 3
Food Establishment Inspection Report Page 1 of 2
Establishment type: Permanent Temporary Other
Date: Cs/f/24
Establishment VIY1C11S C,tamewonS 2153GZ
,�+'`` �'`
D P H
`°"oetbtuicHealth 1
r c-1ol-
Time In F.' I 41PM Tlme Out Pic? PM
Address s fCCf'G,/ dur.y FestlyfA l
Town/City SWA LNJI&C
2g
Permit Holder Vet V1rG
,, _
LHD S. VIl &&)#
Purpose of Inspection: Routine Pre -op
Reins ection Other -
P
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Riskfactors 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, NIA, N/O) for each numbered item IN=in Compliance OUT=not in compliance N/A=not applicable NIO=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 I
OUT
NIA NIO Supervlslon
v
COS
R
IN
OUT
NIA N/O. Protection from Contamination
v
cos
R
1
O
O person/Alternate Person in charge present, Pf
demonstrates knowledge and performs_ duties
O Cerlifted Food Protection Manager for Classes 2, C
3, & 4
Ern&p.e Health
O
O
15
O
O O Food separated and protected
P/C
O
O
16
O
O Food -contact surfaces: cleaned & sanitized P/Pf/C
O
O
2
C�5
O
O f3
17
�
O
Proper disposition of returned, previously
served, reconditioned, and unsafe food
p O
O
Time/Temperature Control for Safety
3ACDknowled
Management, food employee and conditional employee;
e, res onsibllities and re arfin
P -i--�4Proper use of restriction and exclusion
procedures for responding to vomiting and
events
PIPf
O
O
O
CD
O
Qf.
Proper cooking time and temperatures P/Pf/C
O
O
O
O
O
Pro er reheatin rocedures for hot holdin
P O
O9
P
O
r�
[20
O
O
�
OPro
er coolin time and tem eratures
p O
OWritten
Pf
O
-r
i O
O
O
Pro er hot holdin tem eratures
P O
Odiarrheal
O
f2�
CD
O
O
O
O
Pro er cold holdin terri eratures
Proper date markingand disposition PIPE
P O
OGood
H giienic PractiCss
O
O
6 O O Pro sr eating, tasting, drinking, or tobacco products use P/C O (D
7 O O No discharge from eyes, nose, and mouth C O CD
Preventing 0onto minatfon.by Hands
8 O Ci Hands clean and properly washed P/Pf O C
9 No bare hand contact with RTE food or a P/Pf/C O CD
O O C • rp e-approved alternative procedure properly followed
1p - Adequate handwashing sinks, properly supplledlacCeslsiVe Pf/C O r)
proved Source
24
O
O
O
Time as a public health control: procedures
and records
P/Pf/C
O
O
Consumer Advisory
25 CDO Consumer advisory provided: raw/undercooked food Pf O O
HI hl Susce tlble Po ulativn
26 rJ CD Pasteurized foods used; prohibited foods not offered P/C O O
Food/Color Additives and Toxic Substances
27 O (D
ZZWFood additives: approved and properly used P O
O
11
12
13
14
O
O
C)Food
O
O
O
C7
obtained from roved source P/Pf/C
Feed received at or temperature P/Pf
Food in good conditlon, safe, and unadulterated I P/Pf
Required records available: molluscan shellfish p/Pf/C
identlficalion, araslie destruction
O
O
Toxic substances properly identified,
C)��' stored &used P!P€IC C) C)�
Conformance wFth Approved Procedures
C-)
CD
r -,
O
JcD
O
CD
29
O O
Compliance with variance/specialized p/pf/C
rocess/ROP criteria/HACCP Plan
O
O
GOOD RETAIL PRACTICES
Good Retail Practices are prevenfstive measures to control the addition of pathogens, chamicais, and physic�ll 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 11=iroiaeat vlolatim
OU NIA NIO Safe Food and Water
v
cos
R
OUT
Proper Use off_Ut_e_n_sils
-use utensils: properly stored
v
cos
s
30 - P&steuri7.ed eggs used where required P O O
31 [ O Water and ice from approved source PIPfIC O O
32.0 r- Variance obtained fors eclallzed rocessin methods Pf O O
- p - P : —�.
Food Tem erature Control
43
C� In
C
O
O
44
p Utensilslequipmentilinens:
properly stored, dried, & handled Pf/C
le-usalsingk-service articles: propatty stored & used
O
O
45
C?
PIC
O
O
46
�D Gloves
used properl
C
O
O
33
_
34
proper cooling methods used; adequate equipment for
O temperature control
O C� 1;D Plant food property cooked for hot holding
Pf/C
O
47
48
Food
O
roperly
,-.,Warewashing
r,tea
Utensils and Equipment
and non-food contact surfaces cleanable,
P/Pf/C
designed, constructed, and used
faculties: Installed, maintained and used; pflC
nin agents, sonitizers, and test stri ps available
O
O
Pf
CD
35 O O Ap roved thawlrtg methods used PfIC O O
36 O Thermometers rriiv[ded and accurate Pf/C O L-
Food Identification J
O
O
49, Non-food contact surfaces clean C O r_^r
Ph sisal Facilities
_
37 TO �Ftsod properly labeled_ original container PfIC O ��
Prevention of Food Contamination
38 "i !Inserts, rodents, and animals not present- Pf/C O C,
50 Hot and cold water available; adequt3)8 pressure
Pf O
Q
51 Plumbing installed; primer backflow devices
P/Pf/C
O
O
39
40
O
CD
G�ntaminallon prevented duriN food preparatlon, Murage & display P/Pf/C
Personal cleanliness Pf/C
In cloths: proper used and stored C
O
C!,
52 ;ewe a and waste water properly disposed
P/Pf/C
CD
CD
O
Cj
53 1 oilet facilities: properly constructed, supplied, &;Jean Pf/C
CD
C)Ti
C)Wi
CD
f
�� 54 nrbage and refuse properly dlspdsed; facilities maintained
C O
CD
42
CDWashin
fruits and vegetables PIPfIC
C)55
_ Physical facilities installed, maintained, and clean P/Pf/C
�j
CD
Permit Holder shall notify customers that a copy of !h moat recent inspection report is available.
vte
56 D Ade uate entilation and lighting; desi nad areas used
C ICD
JCD
, ., Natural rubber iate% IoveS not used 2er CGS 19a-36f
�+ qq
Person In Charge {Signature Date
Violations documented
Date corrections due
III
Priorily Item Violations
Person in Charge (Printed)
Priarll Foundation Item Violations
J
Core Item Violations
Inspector Sf nature Date �%� �/
Risk FactorlPublic Health intervention'Violations
Repeat Risk Factor/Publle Health Intervention Violations
Goad Retail Practices Violations
Inspector Primed A �1 '
Re uires Relns2 ection -check box if you Intend to reinslect
Appeal: The owner or operator of a fooff 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 -2 of_2
LHD 5• VMhW
Establishment Vi11Gi S
Inspection Report Continuation Sheet
Town S IJm
Date
Item/Location/Process
Tamp
TEMPERATURE OBSERVATIONS
ItemfLocation/Process � Temp
Item/Location/Process Temp
Tf F
[OBSERVATIONS AND CORRECTIVE ACTION _ -
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 & 8-406.11 of the food code
w
U�r r I
�PUCei44WAM V1 VCrl-" Srvll
Item
Number
Charge Sul nature
(Signature)
Date c� 2
Date
Person in
Inspector
Distribution: 1 st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge