Establishment: Fjord Fish Market

Inspection Date: 06/26/2017

Time: 12:05 PM

ROinsp

REinsp

Address/City: 1015 Boston Post RD DARIEN

Health Dept: Town of Darien

Class: Class 3 Annual Permit

Based on an inspection this day, the items marked DNC identify the violations in operation or facilities which must be corrected by the date specified on page 2.

RISK FACTOR ITMES: Listing is not inclusive of all possible debitable items

N/O

N/A

DNC

KEY: C [complies] N/O [not observed] N/A [not applicable]
DNC [does not comply] O [other] RTE [ready-to-eat]

60	QFO/Training	C	N/O	N/A	3.00
	Qualified Food Operator	X
61	QFO/Training	C	N/O	N/A	2.00
	Designated alternate	X
62	QFO/Training	C	N/O	N/A	2.00
	Written documentation of training program	X
1	Approved source, wholesome, nonadulterated	C	N/O	N/A	4.00
A	Approved shellfish, finfish, meat & poultry USDA approved	X
B	Food cans in good condition (not dented, rusty, bloated, leaking)	X
C	Wholesome/nonadulterated foods/safe	X
D	Commercial products (no home grown/canned food)	X
E	Potentially hazardous foods received at proper temperature	X
O	Other	X
3	Potentially hazardous food meet temperature requirements during storage, preparation, display, service, and transportation	C	N/O	N/A	4.00
A	Hot holding greater than or equal to 140°F. (whole beef/pork roasts 130°F)	X
B	Cold holding less than or equal to 45°F	X
C	Proper cooling	X
D	Proper re-heating	X
E	Proper internal cooking / consumer advisory posted	X
O	Other	X
4	Adequate facilities to maintain product temperature, thermometers provided	C	N/O	N/A	2.00
A	Food thermometer available and accurate	X
B	Proper food thermometer for product	X
C	Thermometers appropriately placed in cooler units				X
O	Other	X
7	Food protected during storage, preparation, display, service & transportation	C	N/O	N/A	2.00
A	Produce washed	X
B	Raw meats not stored/prepared near ready-to-eat foods	X
C	Food covered properly	X
D	Adequate splash guards / sneeze guard	X
E	No unauthorized personnel	X
F	No pooling of eggs not cooked immediately	X
	Food containers stored off the floor	X
O	Other	X
9	Handling of food minimized	C	N/O	N/A	2.00
A	No unnecessary handling RTE and/or cooked foods with bare hands	X
B	Minimize food handling, other than ready-to-eat, with bare hands	X
C	Adequate utensil(s) for dispensing food/ice				X

9	Handling of food minimized	C	N/O	N/A	2.00
O	Other	X
12	Personnel with infection restricted	C	N/O	N/A	4.00
A	Food workers have no exposed infected lesions / burns	X
B	Personnel with infection restricted	X
C	Communicable disease of worker reported to local health director	X
13	Handwashing facilities provided, personnel hands washed, clean	C	N/O	N/A	4.00
A	Handwash facilities in all food prep/dispensing & warewash areas	X
B	Handwash facilities in or immediately adjacent to toilet rooms	X
C	Handwash facilities accessible/convenient to use	X
D	Personnel hands washed, clean / Proper handwash procedure	X
E	Handwashing at appropriate times	X
O	Other	X
15	Good hygienic practices, smoking restricted	C	N/O	N/A	2.00
A	No eating; No smoking while working	X
B	Wounds covered adequately	X
C	Proper sink used for handwashing	X
O	Other	X
24	Sanitization rinse (hot water - chemical)	C	N/O	N/A	2.00
A	Approved sanitizer available/adequate concentration of sanitizer	X
B	Food-contact surfaces and utensils used for potentially hazardous food sanitized at least every 4 hours	X
C	Adequate dishwasher sanitizer; final rinse temp	X
D	Proper sanitizing procedure	X
E	Sanitizing between raw animal origin & ready-to-eat food	X
O	Other	X
25	Clean wiping cloths	C	N/O	N/A	1.00
A	Cloths and/or sponges in good repair and clean	X
B	Wiping cloths kept in sanitizer between uses	X
O	Other	X
26	Food-contact surfaces of utensils & equipment clean	C	N/O	N/A	2.00
A	Food equipment clean, utensils clean, equipment interiors clean	X
B	Single use gloves changed when soiled	X
C	Food--contact surfaces clean	X
O	Other	X
30	Hot and cold water under pressure, provided as required	C	N/O	N/A	2.00
38	Handwashing accessories provided	C	N/O	N/A	1.00
A	Soap / paper towels / drying device available	X
B	Dispenser(s) working: Soap; Paper towel	X
C	Handwash sink(s) clean / waste receptacle at handwash sink	X

•

DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS

The following information is not editable and does not affect your score. KEY: QFO [qualified food operator], DA [designated alternate], PHF [potentially hazardous food], FB [foodborne]

PHFs are hot held at °F. PHFs are cold held at °F.

Are internal cooking temperatures taken? ♦To what temperature do you cook:

Poultry Ground Beef Pork

Roasts Other

Describe re-heating procedures:

Are temperatures recorded/logged for cold holding foods/equipment?

Are foods cooked in advance and cooled? ♦Are leftovers saved?

List products cooled:

Describe cooling methods:

Is cooling monitored for time & temp? Is the monitoring of cooling recorded?

Is there a produce washing policy? ♦Describe what is washed and where:

Describe illness conditions when you would exclude a food worker from working:

What diseases related to FB illness are you required to report to the local health department?

Is there a written illness policy that requires the food worker to report specific illness conditions and diseases to the QFO? ♦Do you have a paid sick leave policy?

Is there a language barrier between inspector & QFO? ♦If yes, indicate language spoken by QFO/DA:
♦Can the QFO/DA read the inspection report?

Indicate who answered the above questions: Name (print):

Indicate the title of above person (mark all that apply): QFO DA Mgr Cook Owner FW

•Obtain signature of the person who received the QFO responsibilities information at the time of the inspection:

Note: This report is a two page form (total of 62 editable items) Page 1 of 2

Darien Health Department – 2 Renshaw Road – Darien, CT 06820
Focused Food Service Inspection Report

Local Health Dept: Darien Health Department Address/City: Darien Town Hall
2 Renshaw Road Darien, CT 06820

Establishment: Fjord Fish Market

Date of Inspection: 06/26/2017

Address: 1015 Boston Post RD DARIEN

Owner or Operator:

Additional Four Point Items
6	Unwrapped or potentially hazardous food not re-served	4
11	Toxic items properly stored, labeled, used	4
29	Water source adequate, safe	4
Other Items
2	Sources of food - Original container, properly labeled	1
5	Potentially hazardous food properly thawed	2
10	Food dispensing utensils properly stored	1
14	Food Worker - Clean outer clothes, effective hair restraints	1
16	Food-contact surfaces designed, constructed, maintained, installed, located	2
17	Nonfood-contact surfaces designed, constructed, maintained, installed, located	1
18	Single service articles, storage, dispensing	2
19	No reuse of single service article
20	Dishwashing facilities approved design, adequately constructed, maintained, installed, located	2
21	Preflushed, scraped, soaked and racked	1
22	Wash water clean, proper temperature
23	Accurate thermometers provided, dish basket, if used
27	Nonfood-contact surfaces of utensils & equipment clean	1
28	Equipment/utensils, storage, handling	1
32	Proper disposal of waste water	1
33	Plumbing location, installation, maintenance	1
36	Toilet rooms enclosed with self-closing door	1
37	Proper toilet fixtures provided, good repair clean
39	Approved containers, adequate number, covered, rodent proof, clean	1

KEY: DNC [DOES NOT COMPLY]
31	Sewage disposal approved	4
34	No cross connection, back siphonage, backflow	4
35	Toilet Facilities - Adequate, convenient, accessible, designed, installed	4
KEY: DNC [DOES NOT COMPLY]
40	Storage area/rooms, enclosures - properly constructed, clean	1
41	Garbage disposed of in an approved manner, at approved frequency
42	Vermin Control: No insects/rodents present	2
43	Outer openings protected against entrance of insects/rodents	1
44	Floors: floor covering installed, constructed as required, good repair, clean	1
45	Floors graded, drained as required
46	Floor, wall juncture covered
47	Mats removable, good repair, clean
48	Exterior walking, driving surfaces, good repair, clean	1
49	Walls, ceilings attached, equipment properly constructed, good repair, clean. Wall & ceiling surfaces as required	1
50	Dustless cleaning methods used, cleaning equipment properly stored	1
51	Adequate lighting provided as required	1
52	Room free of steam, smoke odors	1
53	Room & equipment hoods, ducts, vented as required
54	Rooms adequate, clean, adequate lockers provided, facilities clean	1
55	Establishment and premises free of litter, no insect/rodent harborage, no unnecessary articles	1
56	Complete separation from living/sleeping quarters and laundry	1
57	Clean/soiled linens stored properly	1
58	No live birds, turtles, or other animals (except guide dogs)	1
59	Seats 75 or more: Nonsmoking area provided, sign(s) posted at each entrance, smoking area indicated by sign(s)	3

Inspector:

Person In Charge:

Signature:

Print Name:
Steve Brueski

Print Name:

Phone Number:

Title:

checked Routine Inspection unchecked Reinspection Preoperational Inspection
Other Inspection:

Demerit Score: •Include demerits from page 1

4	3	2	1	Total	Rating
0 0	0 0	2 4	2 2	6	94

DATE CORRECTIONS DUE: 09/26/2017

Page 2 of 2 plus continuation pages Focused Inspection 1/2002

Page 3 of 3

INSPECTION REPORT
FOOD SERVICE ESTABLISHMENTS
CONTINUATION SHEET TOWN OF DARIEN
DEPARTMENT OF HEALTH

NAME OF ESTABLISHMENT
Fjord Fish Market

TOWN
1015 BOSTON POST RD
DARIEN, CT 06820

DATE OF INSPECTION
06/26/2017

INSPECTION FORM #	REMARKS
4C	no visible thermometer in small bain marie
9C	scoop with no handle used for dispensing sugar
2	all granular needs to be labeled
28	serving spoons stored handle side down
Inspection Comments	SCORE: 94, RATING: A, CLEAN AND ORGANIZED

INITIAL (INSPECTOR) Steve Brueski

INITIAL (PERSON IN CHARGE)

Town of Darien • Focused Food Service Inspection Report • Department of Health

Darien Health Department – 2 Renshaw Road – Darien, CT 06820 Focused Food Service Inspection Report

Darien Health Department – 2 Renshaw Road – Darien, CT 06820
Focused Food Service Inspection Report