HomeMy WebLinkAbout2024-6-8 - 150 Nevers Road - Wooster Street Eats Food Inspection ReportConnecticut Department of Public Health EHS-106 Rev 21161:23
Risk Category: Z
Food Establishment Inspection Report Page 1 of
Establishment type: Permanent Temporary Other
Date:
Establishment `Joyskf S+frei E(AL
Address SWwberr+ Felm(A�
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Permit Holder ZeX1ft �D
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Purpose of Inspection: �UtlPre-op
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pection Other Or ■�•T
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, NIA, WO) for each numbered item IN=in compliance OUT=not in .relics N/A=not appllcable NIO=not observed
P=Priority item Pf=Priority foundation item C=Core item V=violation type Mark in appropriate box jor
COS and/or R COS=corrected on -site during inspection R=repeat violation
OUT
Supervision
MA1-3,..&
v
cos
R
I
OUT
WA tUrJ Protection from Contamination v
cos
R
1
- >
O
Person/Alternate Person in charge present,
Odemonstrates knowledge and performs duties
Pf
C
O
O
15
c '
CD
c 7 O Food se . rated.and rofected P/C
O
O
16
CD
r Food -contact surfaces: cleaned & sanitized P1Pfie
O
O
2
O
VCertified Food Protection Manager for Classes 2,
4
Employee Health
O
O
17
O
Proper disposition of returned, previously
served, reconditioned, and unsafe food
P
CD
D
TimelTem stature Control for Saf
3IC:)Management,
4Proper
food employee and conditional employee;
knowledge, responsibilities and reporiing
use of restriction and exclusion
procedures for responding to vomiting and
events
P/Pf
P
O
O
O
18 LD
CD
Pro er coofiing time and temperatures P/Pf/C
O
O
19 �
CD
�
Proper reheatingprocedures for hot holdingP
O
o
20
O
r_ �
Proper cooling time. and tern raiures
Pro er hot holdin tern eratures
P
O
O5Written
Pf
O
O
21 '
O
[_
O
P
O
Odiarrheal
22 _:
23 =�
O
O
2
t �'r
! 1
Proper cold holding temperatures P
Pror date markln and di osition P/Pf
C1
OGood
H . ienic Practices
O
O.B
Proper eatin , tasting, drinking, or tobacco prtxlucls use P/C O O
7 O No dlscliarge from eyes, nose, and mouth C O ILD
Preventing Contamination Hands
24 -
O
Time as a public health control: procedures p/PF/C
and records
O
O
Consumer Adviso
6 _ CD _ Hands clean and properly washed P/Pf
No bare hand contact w11th RT P/PF/C ffood or a
9 0 0 pre -approved alternative procedure prdpetly followed
10 + O Adequate handwashing sinks, properly supplia¢laeeesslbla I Pf/C
Approved Source
O
CD25
CDConsumer advisory_ raw/undercooked food providedPf CD C
O
t� ;
Highly Susceptible Po ulation
261rD O Pasteurized foods used; pro.lilixlled foods not offered P/C O O
Food/Color Additives and Toxic Substances
C-D
<_.
27
,
O
Food additives: ap raved and pro rl. used
P O
O
11
O
Food obtained from approved source P/Pf/C
Food received at -proper temperature. P/Pf
Food in good condition, safe, and unadulterated I PIN
_ Requlred records avallable: molluscan shellfish
Identificalion, parasite destruction P/Pf/C
CD
CD28
_ Y
CD
Toxic substances properly identified,
lcmstored & used
P/Pf/C
CD
C)12
CD(D
CD
O
13
14
CD
O
C)'
CD
CD
O
Conformance with roved Procedures
29
O
P
Corn Nance with wiriance/s ecialized P/Pf/C
pracesslROP criteria/HACCP Plan
O
r�
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
OU NIA Safe Food and Water
v
cos
R
OUT
Proper Use of Utensils
v
cos
R
30
O Pasteurized e s used where required
P
C)
C)43
In -use utensils: properly stored
C
O
O
31
O Water and ice from a proved source P/Pf/C O CD
O O Veriande obtained for ecialized processing rnothods Pf C:) CD hods
E4
Food Temperature.Control
44
CDUtensils/equipment/linens:
properly stored, dried, & handled Pf/C
O
O
32
O
Single-use/single-service articles: properly stored &used
P/C
O
O
46 O Gloves used properly C O O
Ute"alls and Equipment
33
O Proper cooling:rhathods used; adequate equipment for
temomture.control
Pf/C
O
O
47
��
- jpro
Food and non-food contact surfaces cleanable, p/Pf/C
properly designed. constructed, and used
CD
C)34
35
C:)C� a Plant food properly cooked for hot holding
CD cD (D Approved thawi 4methods used
Pf
O
C:1
Pf/C
O
48
O
Warewashing facilities: installed, maintained and used;
cleaning agents, sanitizers, and test strips available Pf/C
CD
O
36
CDThermometers provided and accurate
Pf/C
CD
�?
Food Identification
49 O Non-food contact surfaces clean__ C O O
Ph Slcal Facilities
37 O Food properly Iibeted; original container Pf/C O xJ
f Prevention of Food Contamination
50
CD
Hot and cold water available; adequate pressure
Pf O
O
38
O
Insects, rodents, and animals not present PVC
O
O
O
O
51
52
O
O
Plumbing installed; proper backflow devices
Sewage and waste water properly disposed
P/Pf/C
P/Pf/C
O
O
O
O
39
O
Contamination prevented during food preparation, storage & display P/Pf/C
40
O
Personal cleanliness
PVC
O
O
53
O
Toilet facilities: properly constructed, supplied, & clean PVC
O
<D
41
O
Wipin cloths: properly used and stored
j C
O
O
54
Garbage and refuse properly disposed; facilities maintained
C O
O
42
O
Washing fruits and vegetables P/Pf/C
o
O
Physical facilities installed, maintained, and clean PIPE
Adequate ventilation and lighting; designated areas used
O
O
Permit Holder shall notify caste s t a copy of the mD scant inspection report is available.
56
O
C C)
[CD
D I
Natural rubber latex gloves not used per CGS 1ga-36f
Person In Charge SI nature Da!
Violations documented
Date corrections due
Priory Item Violations
E1
Person in Charge Printed
Priority Foundation item Violations
Core Item Violations
_
Z.
Inspector Si nature Date I
Risk Factor/Public Health Interventlon V at o s
Repeat Risk Factor Pubii.G.Health InterviestidnViplatians
Good Retail Practices Violations
Ins tier Printed {
R uires Reins ecdon - check box If Lou Intend. to reins t
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 cis ose 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
Food Establishment Inspection Report Page —2--of—I
LHD S 4IMAcr
Establishment WO-
Inspection Report Continuation Sheet
6N0S Town S UI►► sw
Date
JTEMPERATURE OBSERVATIONS
ItemlLocation)Process
Item/Location/Process
T$mp
Item/Location/Process
Temp
Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Violations cited in this report must be corrected within the t1me Frames below, or as stated in sections 8-405-1 1 & 8-406.11 of the food code,
.ram A
Item
Number
Personinin Charge Si
Inspector St nature
nature)
---
Date
Date �' f
� r�
Distribution: 1st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge