Establishment: Country Club of Darien
Inspection Date: 12/08/2016
Time: 03:15 PM
ROinsp |
REinsp |
Address/City: 300 Mansfield AVE DARIEN
Health Dept: Town of Darien
Class: Class 4 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.
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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] |
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Establishment: Country Club of Darien
Date of Inspection: 12/08/2016
Address: 300 Mansfield AVE DARIEN
Owner or Operator:
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Inspector:
Person In Charge:
Signature:
Signature:
Print Name:
Mindy Chambrelli
Print Name:
pablo & rene
Phone Number:
Title:
pablo & rene
Routine Inspection Reinspection Preoperational Inspection
Other Inspection:
Demerit Score: •Include demerits from page 1
4 | 3 | 2 | 1 | Total | Rating |
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1 4 | 0 0 | 5 10 | 3 3 | 17 | 83 |
DATE CORRECTIONS DUE: 12/15/2016
Page 2 of 2 plus continuation pages Focused Inspection 1/2002
NAME OF ESTABLISHMENT Country Club of Darien |
TOWN 300 MANSFIELD AVE DARIEN, CT 06820 |
DATE OF INSPECTION 12/08/2016 |
INSPECTION FORM # |
REMARKS |
3C | large soup cooked the previous day still cooling at 52 & 58 degrees (large plastic tubs in walk in) |
4C | thermometers missing in low boy & salad prep fridge |
7C | uncovered food in walk in - storage |
0 | food on floor (walk in) |
24C | dish machine not sanitizing during inspection - bleach dripping out on side board |
38C | some hand sinks missing waste receptacles |
16 | wood cutting boards split - poor repair |
32 | waste water dripping in walk in - moved & covered product during inspection |
49 | hood filters unclean - dripping |
Inspection Comments |
sous vide (beef ribs at 165 degress cooked for 12 hrs) and cryovac machine in use during inspection, reheating food in cryovac containers and storage of food items in cryovac containers. Discussion with Head Chef about the alternative cooking procedures used and the cryovac machine maintenance. Marking salmon and storing in walk-in until ready to fully cook and serve. Score: 85 Poor |
INITIAL (INSPECTOR) Mindy Chambrelli | INITIAL (PERSON IN CHARGE) pablo & rene |