Food Establishment Inspection Report  
LHD Darien Health Department Inspection Report Continuation Sheet Date 02/26/2024
Establishment Maplewood at Darien     Town DARIEN
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Sliced Tomatoes/Cold-Hold Unit 40.00 F Cut Lettuce/Cold-Hold Unit 40.00 F Turkey/Cold-Hold Unit 37.00 F
Ham/Cold-Hold Unit 37.00 F Tuna/Cold-Hold Unit 39.00 F Chicken Salad/Cold-Hold Unit 39.00 F
Gravy/Hot-Hold Unit 154.00 F Baked Rosemary Turkey/Hot-Hold Unit 175.00 F Baked Haddock Fish/Hot-Hold Unit 177.00 F
Mixed Veggies/Hot-Hold Unit 135.00 F Cheese/Walk-In Cooler 42.00 F macaroni Salad/Walk-In Cooler 38.00 F
Cooked White Rice/Walk-In Cooler 42.00 F        
OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number		 Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 & 8-406.11 of the food code.
5 No written procedure for employees to follow when responding to vomiting or diarrheal events. (PF) (2-501.11 - Clean-up of Vomiting & Diarrheal Events **)
21 Hot Holding: Roasted cubed potatoes temped at 130 Fahrenheit in steamed table. Ordered to be re-heated to 165F or greater before serving. (P) (3-501.16 (A)(1) - Time/Temperature Control for Safety Food, Hot and Cold Holding *) (COS)
37 Un-labeled granular/liquid food containers.
38 Presence of fruit flies throughout kitchen. (C) (6-501.111 - Controlling Pests**)
45 Unprotected coffee filter on top of brewing machine. (C) (4-903.11 (A) (C) - Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing)
47 Deeply pitted green cutting boards. (C) (4-501.12 - Cutting Surfaces)
47 Black mold inside of Ice maker machine. (PF) (4-202.11 - Food-Contact Surfaces-Cleanability**)
48 No available test kit for Quat 146 at manual 3 bay rinse station. (PF) (4-302.14 - Sanitizing Solutions, Testing Devices**)
49 Floor is unclean under each piece of equipment under hood at main cook line needs a deep cleaning. (C) (4-602.13 - Nonfood Contact Surfaces) (Repeat)
55 Heavy buildup of debris under utensil rack next to 6 burner stove. (C) (6-201.11 - Floors, Walls and Ceilings-Cleanability) (Repeat)
56 Storing personal clothing articles on food prep table. (C) (6-501.110 - Using Dressing Rooms and Lockers) (COS)
Inspection
Comments		 Note: proper cooling technique was discussed with line cook Jovan G Scrambled eggs temped at 73 F was removed from hot holding unit at approximately 10:30am after breakfast was finished. Oatmeal was temped at 122 F was ordered to removed the plastic wrap covering to partially cover food items while still going thru the danger zone to allow complete cooling in WIC not the standing cooler which could potentially change the temperature of the entire unit. Was told by PIC Karen that a spill kit was in the dining room but no procedure was produce for staff. A copy of the Food Allergen awareness poster was issued.
Person in Charge (Signature) Date   02/26/2024
Inspector (Signature) Date   02/26/2024
Distribution: 1st - White - Health Department        2nd - Yellow - Owner/Operator/Person in Charge