EHS-106-Rev. 11/05 | Inspection Report Food Service Establishments |
Darien Health Department 2 Renshaw Road, Darien, CT 06820 |
|
Name of Establishment Duchess Family Restaurant of Darien |
Establishment Class Class 3 (+50 seats) Annual Permit |
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Street Address 306 Boston Post RD |
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Owner or Operator Gary Lavin |
Town DARIEN |
|
Inspected By Jennifer Henaire | Inspection Date and Time 02/17/2018 09:00 AM |
Based on an inspection this day, the items marked below identify the violations in operation or facilities which must be corrected by the date specified below.
Sources Of Food | ||
---|---|---|
1 | Approved source, wholesome, nonadulterated | 4 |
2 | Original container, properly labeled | 1 |
Food Protection | ||
3 | Potentially hazardous food meet temperature requirements during storage, preparation, display, service, and transportation | 4 |
4 | Adequate facilities to maintain product temperature, thermometers provided | 2 |
5 | Potentially hazardous food properly thawed | 2 |
6 | Unwrapped or potentially hazardous food not re-served | 4 |
7 | Food protected during storage, preparation, display, service & transportation | 2 |
8 | Food containers stored off floor | 2 |
9 | Handling of food minimized | 2 |
10 | Food dispensing utensils properly stored | 1 |
11 | Toxic items properly stored, labeled, used | 4 |
Personnel | ||
12 | Personnel with infection restricted | 4 |
Cleanliness of Personnel | ||
13 | Handwashing facilities provided, personnel hands washed, clean | 4 |
14 | Clean outer clothes, effective hair restraints | 1 |
15 | Good hygienic practices, smoking restricted | 2 |
Equipment & Utensils: Design Construction & Installation | ||
16 | Food-contact surfaces designed, constructed, maintained, installed, located | 1 |
17 | Nonfood-contact surfaces designed, constructed, maintained, installed, located | 2 |
18 | Single service articles, storage, dispensing | 2 |
19 | No reuse of single service article | 2 |
20 | Dishwashing facilities approved design, adequately constructed, maintained, installed, located | 2 |
Equipment & Utensils: Cleanliness | ||
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21 | Preflushed, scraped, soaked and racked | 1 |
22 | Wash water clean, proper temperature | 1 |
23 | Accurate thermometers provided, dish basket, if used | 1 |
24 | Sanitization rinse (hot water - chemical) | 2 |
25 | Clean wiping cloths | 1 |
26 | Food-contact surfaces of utensils & equipment clean | 2 |
27 | Nonfood-contact surfaces of utensils & equipment clean | 1 |
28 | Equipment/utensils, storage, handling | 1 |
Water Supply | ||
29 | Water source adequate, safe | 4 |
30 | Hot and cold water under pressure, provided as required | 2 |
Sewage Disposal | ||
31 | Sewage disposal approved | 4 |
32 | Proper disposal of waste water | 1 |
Plumbing | ||
33 | Location, installation, maintenance | 1 |
34 | No cross connection, back siphonage, backflow | 4 |
Toilet Facilities | ||
35 | Adequate, convenient, accessible, designed, installed | 4 |
36 | Toilet rooms enclosed with self-closing door | 1 |
37 | Proper fixtures provided, good repair clean | 1 |
Handwashing Facilities | ||
38 | Suitable hand cleaner and sanitary towels or approved hand drying devices provided, tissue waste receptacles provided | 1 |
Garbage/Rubbish Storage & Disposal | ||
39 | Approved containers, adequate number, covered, rodent proof, clean | 1 |
40 | Storage area/rooms, enclosures - properly constructed, clean | 1 |
41 | Garbage disposed of in an approved manner, at approved frequency | 1 |
Vermin Control | ||
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42 | Presence of insects/rodents | 2 |
43 | Outer openings protected against entrance of insects/rodents | 1 |
Floors, Walls & Ceilings | ||
44 | Floors: floor covering installed, constructed as required, good repair, clean | 1 |
45 | Floor, graded, drained as required | 1 |
46 | Floor, wall juncture covered | 1 |
47 | Mats removable, good repair, clean | 1 |
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 |
Lighting & Ventilation | ||
51 | Adequate lighting provided as required | 1 |
52 | Room free of steam, smoke odors | 1 |
53 | Room & equipment hoods, ducts, vented as required | 1 |
Dressing Rooms & Lockers | ||
54 | Rooms adequate, clean, adequate lockers provided, facilities clean | 1 |
Housekeeping | ||
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 |
Smoking Prohibited | ||
59 | Smoking prohibited, signs posted at each entrance | 3 |
Qualified Food Operator | ||
60 | Qualified Food Operator | 3 |
61 | Designated alternate | 2 |
62 | Written documentation of training program | 2 |
Demerit Score | |||
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4 4 | 3 0 | 2 10 | 1 4 |
Total | Rating | Date Corrections Due |
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18 | 82 |
Signature of Person in charge:
Signed (Inspector):
EHS-106-Rev. 11/05 | Inspection Report Food Service Establishments |
Darien Health Department 2 Renshaw Road, Darien, CT 06820 |
|
Name of Establishment Duchess Family Restaurant of Darien |
Establishment Class |
|
Street Address 306 Boston Post RD |
Town DARIEN |
|
Owner or Operator Gary Lavin |
Inspection Date and Time 02/17/2018 09:00 AM |
Comments | |
3 | Chili in hot holding unit - 129-135 (not reheated properly) (reheated to >165 degree F) |
4 | No thermometer in 4-drawer refrigerator (corrected) |
17 | Torn gasket on bain marie |
24 | No sanitizer in wiping cloth bucket. |
26 | Interior tops of microwaves not clean |
27 | Fan covers in walk-in cooler not clean |
30 | Hot water at bathroom handsinks - 142 degrees F (should be no more than 115 degrees F) |
33 | Faucet leaking at wash bay of 3-bay sink |
38 | Front soap dispenser not working. |
44 | Floor not clean in basement around oil tanks. |