Establishment: Darien Butcher Shop
Inspection Date: 02/10/2020
Time: 01:20 PM
ROinsp |
REinsp |
Address/City: 13 Grove ST 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.
|
|
|
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
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] |
|
|
Establishment: Darien Butcher Shop
Date of Inspection: 02/10/2020
Address: 13 Grove ST DARIEN
Owner or Operator:
|
|
Inspector:
Person In Charge:
Signature:
Signature:
Print Name:
Mindy Chambrelli
Print Name:
Brynn
Phone Number:
Title:
Brynn
Routine Inspection Reinspection Preoperational Inspection
Other Inspection:
Demerit Score: •Include demerits from page 1
4 | 3 | 2 | 1 | Total | Rating |
---|---|---|---|---|---|
0 0 | 0 0 | 3 6 | 4 4 | 10 | 90 |
DATE CORRECTIONS DUE: 05/08/2020
Page 2 of 2 plus continuation pages Focused Inspection 1/2002
NAME OF ESTABLISHMENT Darien Butcher Shop |
TOWN 13 GROVE ST DARIEN, CT 06820 |
DATE OF INSPECTION 02/10/2020 |
INSPECTION FORM # |
REMARKS |
7B | Raw chicken stored over cheese & kabobs stored over RTW wraps |
7C | Food left uncovered (walk-in & Bain Marin) |
26A | Interior of sandwich Bain Marin, shelving in walk-in & meat display unclean |
2 | Large dry storage container must be labeled, items on the line must be labeled |
16 | Large wood butcher block in poor repair |
17 | Torn, hanging gasket on 2 door lowboy |
27 | No food contact areas unclean (shelving & under grill) |
55 | Cell phone left on prep counter |
Inspection Comments |
No dates observed on salads in display case, self-life discussion on items made “in house”. New machine for making beef jerky.......must update process with the Health Dept. PIC says the meat is dried at 160 degrees for approx 20-24 hours. Discussion about date marking on dry-aged beef, sausage making, discussion about proper cooling. Sharing grease receptacle with Sugar Bowl. Score: 90 B |
INITIAL (INSPECTOR) Mindy Chambrelli | INITIAL (PERSON IN CHARGE) Brynn |