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

Establishment: Steam Restaurant

Inspection Date: 08/17/2018

Time: 11:20 PM

ROinsp

REinsp

Address/City: 971   Boston Post   RD       DARIEN

Health Dept: Town of Darien

Class: Class 4 (-50 seats) Food Service 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 C 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      
A Produce washed X      
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      
9 Handling of food minimized C N/O N/A 2.00
B Minimize food handling, other than ready-to-eat, with bare hands       X
C Adequate utensil(s) for dispensing food/ice X      
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      
•

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: Steam Restaurant

Date of Inspection: 08/17/2018

Address: 971 Boston Post RD DARIEN

Owner or Operator:

Additional Four Point Items DNC
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 DNC
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] DNC
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] DNC
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:

Signature:

Print Name:
Mindy Chambrelli

Print Name:
Alan

Phone Number:
 

Title:
Alan

checkedRoutine Inspection uncheckedReinspection uncheckedPreoperational Inspection
Other Inspection:

Demerit Score: •Include demerits from page 1

4 3 2 1 Total Rating
0 0 1 3 10 20 6 6 29 71

DATE CORRECTIONS DUE: 08/24/2018

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
Steam Restaurant		 TOWN
971 BOSTON POST RD
DARIEN, CT 06820 		DATE OF INSPECTION
08/17/2018
INSPECTION
FORM #		 REMARKS
60 No QFO onsite
62 Several new employees no food training
7A Not washing produce
9B Bare hand with produce upon entry
15C Washing hands in prep sink
24A No sanitizer set up during busy prep/start of lunch
26A Some equipment left unclean..microwave, mixer, knives, dumpling machine parts(?)
2 Labeling violations (plastic unlabeled container....not in original)
5 Thawing food on the counter
16 Split wood on the prep table (uncleanable)
17 Gasket in poor repair .... hanging off/ damage
18 Invert single service containers
32 Waste water frozen on food, water Dripping from hole in ceiling
42 Both sets of doors open... flies in kitchen
43 Both sets of doors open (main door & kitchen entry doors)
49 Hole in ceiling...near prep sink (plastic trash bags in place)
55 Personal phone left on the scale in prep area
Inspection
Comments		 Water wash hood without water in it, mop hung outside, gloves used for?, small portion of wontons in Bain Marin at 55 degrees (storage issue) Owner Mr. Lee arrived onsite during the inspection. Lengthy discussion about the repair to the ceiling/water damage & the need for employee training and QFO leadership. Mr. Lee will contact Mr. Chu to arrange a training for all kitchen employees. It was agreed that in 2 weeks time, he would be able to complete a comprehensive training program with all staff. score: 71 C
INITIAL (INSPECTOR)    Mindy Chambrelli INITIAL (PERSON IN CHARGE)    Alan