HomeMy WebLinkAbout2024-6-8 - 150 Nevers Road - Wayne's Wings & Things LLC Food Inspection ReportConnecticut Department of Public Health EHS-100 Rev D1623
Risk Category: 2
Page 1 of
Food Establishment Inspection Report Page
Establishment type: Permanent Temporary Other
Date: G/ � 24
Establishment VQ ne ks Viriis I Amjs [,(,G
Addms S� �y r 06�tl �
TownlCity
wp t
Permit Holder rt •l 6 (11
'� ne"+
���
e tkut Reath
`OppeC Public °� `
Time In ��' M Time Out AMIPM
LHD i ijW
Purpose of Inspection: Routine Pre -op
Reinspection Other TC v�pvl':NtI
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. 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=Priarlty foundation item C=Core item V=violation type Mark in appropriate box fir COS and/or R COS=corrected on -site during inspection R=repeat violation
11
OUT
NIAI!Wb' Supervision
V
cos
R
t
Protection from Contamination v
cos
R
1 O O Person/Alternate Person in charge present, Pf O C-)
demonstrates knowledge and performs duties
2 O O Certified Food Protection Manager for Classes 2, C O O
3, & 4
t.rrl to .ee. Health
15
O Food Se crated and roWeled P/C
O
O
16
Food -contact surfaces: cleaned &Sanitized PIPE/C
O
O
17
jTWAHO
Proper disposition of returned, previously
served, reconditioned, and unsafe food
P
O
—
T1mefTem stature Control for Sa
3
O Managemerd. food employee and conditional employee;
knowledge, responsibilities and reporting
P/Pf
O
O
18
CD
Proper cooinn.9 time and temperatures P/Pf/C
1 Pro r rehea[in rocedures far ho"ding P
O
O
19
C�
O
O
1J
4
5
CD Proffer use of restriction and exclusion
CD Written procedures for responding to vomiting and
diarrheal events
P
CD
C:)20
CDPrt�
er cootin time and rem rattlres
e
P
CD
CDP._----
Pf
O
O
21
t
O
Cj
Fr r hot holding temperatures
P
CD
CD
22
CD
O
Proper cold holding temperatures
P
CD
C:)Good
H tenic Practices
23
p
O
o
Fry r date Markin- .and disposition P/Pf
O
O
6 O O prp r eati ,tasting, drinking, or tobacco products use P/C O O
7 O No discharge from eyes, nose, and mouth C O C?
PreventIng Contamination by Hands
24
O
O
e'er
Time as a public health control: procedures P/Pf/C
and records
O
O
Consumer Advisory
8
9
C
O
O
Hands clean and properly washed P/Pf O O
No bare hand contact with RTE food or a P/Pf/C O C,
re -approved alternative procedure properl followed
Adequate handwashing sinks, properly suppfledlacoessibla Pf/C O O_
Approved Source
25 O O Consumer gdvlwry prvilded raw/undercooked food I Pf O O
Highly Susceptible Population
26 CDCDPasteurized foods used; prollibiled foods not offered P/C � O
10
C:)
Pp. Dolor Additives and Toxic Substances
27
.
O
Food additives: approved and o erl used P :_-
O
11
O
Food obtained from approved source P/Pf/C
O
O
CD
O
28
O
u
Toxic substances properly identified, PIPffC
stored & used
O
O
12
O
Food received at propertem erature
P/Pf
13
14
C91b O
O O
Food in. cad condition, safe, and unadulterated P/Pf
�� Required records available: molluscan shellfish_TP
Id entification, parasite destruction
O
O
Conformance with roved Procedures
O
O
29
O
O
Compliance
Compliance with variancelspeGiallzed PIPfJC
rtrcesslROP criteria/HACCP Plan
O [
GOOD RETAIL PRACTICt=S
Good Retail Practices are preventative measures to control the addition of palhogen5, 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/orR COS=corrected on -site during inspection R=repeat violation
OU NIA HIp Safe Food and Water
v
COS
R
OUT
Proper Use of Utensils
V
Cos
R
30 O Pasteurized a used where required P O CD
31 O ter and ice from approved source P/Pf/C O O
32 O CIE-2 ariance obtained fors eClatized processlny methvds Pf O O
Food Tern erature Control
33 O Proper cooling methods used; adequate equipment for Pf/C
temperature control O O
34 CD O Plant foodprroperly cooked for hot holdingPf O CD
43
O In
-use utensils: properly stored
C
O
O
44
O Utensils/equipment/linens:
properly stored, dried, & handled PfIC
O
O
45
C:) Sfngleelsingle
civics articles: proper stored &used
P/C
O
O
46
O Gloves
used properlyC
O
O
Utensils and Equipment
47
Food
O .
properly
and non-food contact surfaces cleanable,
P/Pf/C
designed, constructed, and used
O
O
35 O O O A proved thawln methods used Pf/C O_ O_
36 O Thermometers provided and accurate Pf/C O O
Food Identification
48
Warewashing
O cleaning
facilities: Installed, maintained and used;
agents, sanitizers, and test atri s available Pf/C
O
O
49
O Non-food
contact surfaces clean C
O
O
371 CD ILood properly labeled; original container Pf/C CD I C
P reel Facilities
Prevention of Food Contaminatlon
O Hot
and cold water available; adequate pressure
Pf O
O
3B
O
Insects, rodents, and animals not resent PVC
O
O
O Plumbinginstalled;
proper backflow devices
P/Pf/C
O
O
3$
O
Contamination prevented during food preparation, storage & displayP/Pf/C
O
O
O Sewage
and waste water properly disposed
. P/Pf/C
O
O
40
O
Personal cleanliness
PVC
O
O
[54
O Toilet
facilities: properly constructed, supplied. & clean Pf/C
O
O
41
O
Wiping Cloths: properly used and stored
C
O
CD
O Garbage
and refuse properly disposed; facilities maintained
C O
O42
O
_
Washin fruits and ve etables P/Pf/C
O
O
O Ph
€cal facilities installled. maintained, and clean P/Pf/C
O
O5
Permit Holder shall notify customers that a copy of the most recent inspection report is available.
O Adequate
ventilation and lighting; desi nated areas used
C O
O
C)I Natural
rubber latex glov8s not used er CGS 1 ga-36f
/�
Person in Charge (Signatur C e-
Violations documented
Date corrections due
#
Pdorll Item Violations
Person in Charge Printed I d In
Priori Foundation Item Violations
Core item Violations
cj
Inspector ISI nature Date
Risk Factarl Ublic Health Interveniion Violatlans
Repeat Rtsk FsctorfPulC Heakth fntenisntlon Violaftoris
a
Inspector Printed
Goad Retail Practices Vloiations
Re uires Reins ection - Check box If•you lhtend.to reinspect
Appeal: The owner or operator of a food establishme 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-elght 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
LHD & UM&51
Establishment Q(
Item
Number
Food Establishment Inspection Report Page Z of
Inspection Report Continuation Sheet Date (A yj U
`s UM4 —Town S VW&W AV UZ C52
TEMPERATURE OBSERVATIONS _
ess Temp Item/Location/Process J Temp ItemlLocationfProcess Temp
OBSERVATIONS AND CORRECTIVE ACTIONS _
s cited in this report must be corrected within the tlnie frames below, or as stalest in sections 8-g0&11 & 8-406.11 of the food
Person in Charge (Signature)C
Inspector (SlanaWre.)
Date 1PIZ
Date JA
Distribution: 1st- White - Health Department 2nd -Yellow- Owner/Operator/Person in Charge