Food Establishment Inspection Report  
LHD Darien Health Department Inspection Report Continuation Sheet Date 12/13/2023
Establishment Country Club of Darien Satellite Kitchen     Town DARIEN
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Deli Meat/Prep Area 38.00 F Cheese/Prep Area 38.00 F Cheese/Refrigerator 39.00 F
Soup/Hot-Hold Unit 176.00 F Burger/Cold-Hold Unit 38.00 F Sauces/Refrigerator 37.00 F
Chicken/Cold-Hold Unit 39.00 F Tuna/Prep Area 37.00 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.
8 Cook need to wash hand and change gloves when there is a change of task. Observed employee washing hand properly after being informed about handwashing at appropriate times. (PF) (2-301.14 - When to Wash *) (COS)
43 Utensils not stored properly. Utensils need to be clean and protected. Not in standing water between uses unless in temperature of 135. (C) (3-304.12 - In-Use Utensils, Between-Use Storage) (Repeat)
48 Kitchen equipment and pot and pans need to be precleaned and cleaned properly before ware washing. Lot of debris and food accumulation on equipment. (C) (4-603.12 - Precleaning)
49 Reach in units and refrigerator units need cleaning. Prep area for salads and sandwiches also need cleaning. (C) (4-601.11 (B)(C) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils) (Repeat)
Person in Charge (Signature) Date   12/13/2023
Inspector (Signature) Date   12/13/2023
Distribution: 1st - White - Health Department        2nd - Yellow - Owner/Operator/Person in Charge