HomeMy WebLinkAbout2024-6-8 - 150 Nevers Road - Vinci's Concessions Food Inspection ReportConnecticut Department of Public Health ERS Rev 211623
Risk Category: 3 Food Establishment Inspection Report Pagel of 2
Establishment type: Permanent Temporary Other
Date: CUM
Establishment V,V11c;13 co-yesth"s " SIu92`�
Address &ruu�r Feafual
Town/Cit S_&A urn4of
�.¢
r
`onnecticut?apartment
ul Public "eaiv
Time In Ir. 30 4RPM Time Out . L /PM
LHD S- W1YIrA44-
Purpose of Inspection: Routine Pre -op
Reins ection Other e�ar��
P T F
Permit Holder Vtru
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 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=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
lotrriwA
NIOI Supervision
v
COS
R
to
ol1T
N Ik N►o Protection from Contamination
v
Cos
R
1 O Person/Alternate Person in charge present, Pf O O
demonstrates I•. tnwledge and performs duties
2 O Q Certified Food Protection Manager for Classes 2, C O O
3, & 4
Employae Health
Management. food employee and conditional employee;
3 O P/Pf O r7
krtowle e, res_onsibilities and reporting _ _
4 O P►ap9r use of restriction and exclusion P O O
15
O
C) Ca Food se . a►ated and protected
P/C
O
O
16
O
Food -contact surfaces: cleaned 8 sanitized P/Pf/C
O
O
17
O
Proper disposition of returned, previously
starved, reconditioned, and unsafe food
P
O
Thnerrernp2rature Control for Safety
18
O
O
CD
Proper cooking time and temperatures P/Pf/C
O
O
19
O
O
O
Proper reheating rocedures for hot holdln
P
O
O
20
O
O
¢5
O
PFo er Wolin time and temperatures
P
O
O
5
QS
O Written procedures for responding to vomiting and
diarrheal events
Pf
O
O
21
22
O
O
O
�
c�
C'
Proper hot holding temperatures
Proper cold holding.temperatures
P
O
O
P
O
O
_ Good qygen�c PracttCea
6 O O v)Propereating, I&sting, drinking, or tobaccoproducts use P/C O O
7 O O No discha a from a s, noSe, and mouth C O
23
O
O
O
:Pro er.dBta marking and dis osition PIPE
O.
O
24
C�
O
O
Time as a public health control: procedures
and records P/PfIC
O
O
Preventing Contamination by Hands
Consumer Advisory
8
ID
Hands clean and properly washed P/Pf
CDO
25 C7 CDConaum r advisory provided: raw/undercooked food Pf O C
9
jLCD
. bare hand contact with RTE food or a
pre -approved alternative procedure properly followed
P/pf/C
CD
Hi hl Suuce Ible Po uiatlon
26 Z O Pasteurized foods used; prohibited foods not offered P/C CDC :'
10 51"i Adequate handvinhing sinks, prep d sup fledfaccesa-,Na PVC a <
Approved Source
Food/Color Additives and Toxic Substances
27
CD
Food additives: a proved and properly used P
O
O
11
JfD
O
Food obtained from approved source P/Pf/C
I O
O
28
C:)�7
Toxic substances properly identified,
stored & used
O
O
12
C:)
p O
Food received at proper temperature P/Pf
CDL7
13
95
C)P/Pf/C
Food in good condition, safe, and unadulterated P/Pf
Required records available: molluscan shellfish p/pf/COO
IdentHlGation parasite destruction
CD
Conformance with roved. Procedures
14
O
CDVio r7
29
O
O
Compliance with variance/specialized
rocesslROP criteria/HACCP Plan P/Pf/C
CD
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[NIAIN/01 Safe Food and Water
v
cos
R
OUT
Proper Use of Utensils
v
cos
R
30
31
O Pasteurized efygs used where required
I O Water and ice from approved source
P
O
O
43
C-D In
-use utensils: properly stored
C
O
O
P/Pf/C
O
O
44
O Utensils/equipment/linens:
properly stored, dried, & handled
PfIC
O
O
32 O O Variance obtained for specialized prccessing methods Pf O CD45
Food Tem emture Control
CDSin
le-use/sin le -service articles: properly stored & used
P/C
C)
C)J
46
O Gloves
used properly
C
O
O
33
cooling methods used; adequate equipment for
O temperature control
O O O Plant food properly cooked for hot holding
PVC
CD
O
O
and E u€ meet
47properlydesigned,
Food
and non-food contact surfaces cleanable,
constructed, and used
O
O
34
Pf
O
O
35
O CD C7 Approved thawingmethods used
Pf/C
O
O
48
Warewashing
O cleaningagents,
facilities: installed, maintained and us
+d,
sanitizers, and test strips availableO
O
36 O Thermometers provided and accurate PfIC O O
Food Identification
49
O Non-food
contact surfaces clean C
O
O
371 o Food properly tabaled; original container I Pf/C O O
Physical Facilitles
Prevention of Food Contamination
1 50
O Hot
and cold water available adequate pressureI Pf
O
J<D
38
O
Insects, rodents, and animals not present Pf/C
O
O
51
O Plumbing
installed; proper backflow devices P/Pf/C
O
O
39
O
Contamination prevented during food ereparation, storage & dis la P/Pf/C
O
O
52
O Sewa
a and waste water properly disposed osed P/Pf/C
O
O
40
O
Personal cleanliness PfIC
O
O
53
O Toilet
facilities: ro erl constructed, su lied, & clean Pf/C
O
C)41
CDWi
in cloths: properly used and stored C
O
O
54
O Garbage
and refuse properly disposed; facilities maintained C
O
O
42
O
Washing fruits and vegetables PIPfIC
O
O
55
O Physical
facilities installed, maintained, and clean P/PfIC
O
O
Permit Holder shall notify customers that a sapy of the most recent inspection report is available.
56
CD Adequate
ventilation and lighting; desi nated areas usedO C
O
O
Natural
rubber latex gloves not used per CGS 19a-36f
Person in Charge Sl natur Date t?
Violations documented
date corrections due
#
Priority Item Violations
Priority Foundation Item Vlolattans
Person In Charge Printed
Core Item Violations
Inspector (Signature) Date old% 4
Risk FactorlPublic Health Intervention Violations
I
Repeat Risk Factor/Public Health Intervention Violations
Inspector Printed
Goad Retail Practices Violations
Requires Rain ection -check box if _you intend to reins ct
Appeal: The owner or operator of a foodrestablishment 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
Page of d
Food Establishment Inspection Report
LHD S. (,redo)
Establishment VINti
t&f(CWM6
Inspection Report Continuation Sheet Date
Town
Item/Location/Process
TEMPERATURE OBSERVATIONS
ItemlLocation/Process Temp
Temp
_
Item/Location/Process
Temp
Item
Number
Violations
T&IJUS
ill- 8
,n
OBSERVATIONS
cited in this report must be
0-V4 vpw
c lvl s..,r
v N7&i
AND CORRECTIVE ACTIONS --
corrected within the time frames below, or as stated in sections 8-405.1 i & 8466.11 of the food code.
4, H.a CAu w .
�u tea.
v - ad. w aali
rn2Ee
Person in Char a 5i
Inspector (Signature)
nature
Date Z �!
Date
Distribution: 1st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge