Health Inspection Reports

NORWALK - The following were the results of health department inspections of Norwalk-area food establishments and schools in January: FOOD ESTABLISHMENTS
Norwalk Reflector Staff
Jul 24, 2010

 

NORWALK - The following were the results of health department inspections of Norwalk-area food establishments and schools in January:

FOOD ESTABLISHMENTS

Openings

Giant Eagle; 80 Whittlesey Ave., Norwalk; operator, Giant Eagle Markets, Inc. (Jan. 30, pre-licensing inspection) Inspector's comments: OK to open.

No violations

Rite Aid; 99 Whittlesey Ave., Norwalk; operator, Rite Aid of Ohio, Inc. (Jan. 2, regular inspection) No violations.

Wendy's of Willard; 114 Walton Blvd., Willard; operator, Wenco Wooster, Inc. president (Jan. 2, regular inspection) No violations.

Dollar General; 359 Milan Ave., Norwalk; operator, Dolgencorp, Inc. (Jan. 5, regular inspection) No violations. Inspector's comments: Facility is clean and in good condition.

Dollar Tree; 201 Milan Ave., Norwalk; operator, Dollar Tree, Inc. (Jan. 5, regular inspection) No violations. Inspector's comments: The facility is clean and in good condition.

Missler's IGA; 121 Blossom Center Blvd., Willard; operator, J. Missler's, Inc. (Jan. 8, regular inspection) No violations. Inspector's comments: Facility neat and clean. Note: Frigidaire stove in deli area is not a commercial unit. When this unit fails or is replaced, it must be with a commercial stove.

Motel Sleepers, Inc.; 1201 S. Conwell Ave., Willard; operator, Kathy Peeler, manager (Jan. 8, regular inspection) No violations.

Jake's Family Restaurant; 1621 U.S. 250 South, New London; operator, Stanton Reed (Jan. 9, regular inspection) No violations. Inspector's comments: Jake's has been closed since Oct. 17, 2006 due to an electrical fire. There is no known reopening date for the facility.

New London Recreation Park; 115 E. Main St., New London; operator, Village of New London (Jan. 9, regular inspection) No violations. Inspector's comments: This facility was closed this season due to the lack of someone to man the concession stand. The village will be getting a license next year to open the concession stand only on special event weekends.

Windy Acres; 96 Clifton St., New London; operator, Windy Acres Board (Jan. 9, regular inspection) No violations. Note: Hot foods held in stove and cold foods are kept in the refrigerator until service (within 15 minutes). Rules require commercial equipment for the food service area, however, for this purpose, the existing equipment supplies for the resident will be sufficient.

Friendship Food Store; 2760 U.S. 224, P.O. Box 172, New Haven; operator, Beck Suppliers, Inc. (Jan. 18, regular inspection) No violations. Note: Microwave, chest freezer, and small freezer in back are not commercial units. When these units fail/or are replaced, it must be with commercial equipment.

New Haven Subway Sandwiches/Fruizle; 2700 U.S. 224 West, New Haven; operator, William V. McKelvey (Jan. 18, regular inspection) No violations.

Olena Food Farm, Inc. dba Erie Trail; 674 U.S. 250, Norwalk; operator, Olena Food Farm, Inc. (Jan. 22, regular inspection) No violations. Inspector's comments: Facility neat and clean. Note: Chest freezer and stove are not commercial equipment. When these items fail, or are replaced, it must be with commercial equipment.

Shamrock Tavern, Inc.; 14 N. Hester St., Norwalk; operator, Joanne Schaffer (Jan. 22, regular inspection) No violations. Inspector's comments: Facility neat and clean. Note: Recommend using strap or chain to put around C02 containers. These can become an unguided missile if tipped over and nozzle cracks.

Community Center and Village Offices; 48 W. Broadway, Plymouth; operator, Village of Plymouth (Jan. 23, regular inspection) No violations. Inspector's comments: Facility is being rented to Texas Migrant Council. Currently closed until May 2007. Village is in process of minor remodeling to bring up to current code. Ceiling lights being added to provide 50 foot candles illumination. Old tile floor being replaced with approved flooring. True brand reach-in refrigerator and freezer being added. Spec sheets show these are commercial units. Note: Vegetable prep sink needs a two-inch air gap on the drain.

Norwalk Beverage Center, Inc.; 17 St. Mary's St., Norwalk; operator, Norwalk Beverage Center (Jan. 29, regular inspection) No violations. Inspector's comments: Store clean and in good condition at this time.

Wal-Mart Supercenter; 340 Westwind Drive, Norwalk; operator, Wal-Mart Stores East, LP (Jan. 31, regular inspection) No violations. Inspector's comments: Store very clean and in excellent condition.

Violations

Gardner's Supervalu Foods; 117 Whittlesey Ave., Norwalk; operator, Michael Gardner (Jan. 2, regular inspection) Violation: Food prep employee was not wearing a hair restraint such as a hat or hairnet to prevent hair from going into the meat. Make sure all food employees are wearing a hat or hairnet when handling food; Violation: The only thermometer available to accurately check temperatures is a laser thermometer which only measures surface temperatures. Get an accurate probe thermometer that can be regularly calibrated so foods can be checked; Violation: All food equipment in a food service must be commercial grade. Make sure when the microwave oven is replaced, that it is replaced with a commercial grade unit; Violation: The hand sink had knives in it and had no paper towels supplied. This shows that the sink is not being used as frequently as needed. Make sure the hand sink is adequately supplied and is accessible for use at all times; Violation: In deli, clean the top of the chicken rotary oven and the ventilation hood filters; In meat cutting room, clean the condenser fan screens; Violation: In deli, produce and meat cutting rooms, make sure all trash containers that hold waste food are covered when not in use to prevent insect contamination from the trash to the food; Violation: Get a self-closing door spring on the back room restroom door to prevent insect contamination from the restroom to the food.

Pure Water Filling Station; 59-61 N. Prospect St., Norwalk; operator, Patty Babcock (Jan. 2, regular inspection) Violation: Please replace broken/damaged ceiling tile in serving area.

Speedway; 5639 U.S. 20 East, Bellevue; operator, Speedway SuperAmerica LLC (Jan. 2, regular inspection) Violation: Hot dog tongs and holder dirty in food area next to hot dog roller. Clean utensils and holder as often as necessary to prevent build-up; Violation: Person-in-charge not able to demonstrate food safety knowledge items (location of sanitizer test strips). Train all persons-in-charge to know food safety items; Violation: Sanitizer test strips missing from facility. Replace sanitizer test strips for appropriate sanitizer being used; Violation: Several ceiling tiles missing and/or broken in store room. Replace ceiling tiles.

Arby's; 106 E. Walton St., Willard; operator, ARG (Jan. 3, regular inspection) Violation: Person-in-charge must be knowledgeable about food rules and procedures; Violation: Ham and turkey were being stored too deep in prep table wells. Product at bottom was 41 degrees or less, product on top was warmer. Suggested having less product on prep table. Leave in enclosed refrigeration until needed. This was done. Inspector's comments: Facility neat and clean.

Casa Fiesta; 196 Milan Ave., Norwalk; operator, Ramon Ornelas (Jan. 3, regular inspection) Violation: Critical Violation Person-in-charge present while critical violations were taking place. Also, not able to demonstrate knowledge of warewashing properly. Person-in-charge shall supervise to ensure critical violations do not occur; Violation: Critical Violation Food items in coolers not segregated properly. Raw vegetables, meats, eggs, shall be separated well in cooler units to prevent contamination; Violation: Critical Violation Three compartment sink not set up properly to wash, rinse, and sanitize. Set up sink properly, first compartment wash, second rinse, third sanitize; Violation: Sides of flat grill and deep fryer dirty with food build-up/grease. Clean equipment as often as necessary to prevent build-up; Violation: Plastic containers that spices are being stored in as well as containers holding tortilla chips are not designed for food contact. Replace containers with containers that are food safe; Violation: Pan of rice being hot held on top of stove. Hot hold items in approved units; Violation: Three compartment sink not air gapped properly and vegetable prep sink is not available. It is reported that this business will be changing locations. This problem shall be remedied by using a colander in three compartment sink. If facility re-opens, vegetable prep sink shall be added; Violation: Microwave and crock-pot not approved by a recognized food testing agency. Replace equipment with approved equipment; Violation: No thin-tipped thermometer present to check temperatures of thin meats. Purchase thin tip thermometer that is tip sensitive; Violation: Shielding missing from several sets of lights in kitchen area. Replace shielding on lights; Violation: Large stock pot being used with cracks and breaks around top lip of pan in several areas. Discard pot and replace with new.

Charlie's Bar; 54 Benedict Ave., Norwalk; operator, Donna Rossman (Jan. 3, regular inspection) Violation: Provide backflow preventer valve on slop sink in basement.

New London Day Care Center; 58 E. Main St., New London; operator, Sherry Edwards (Jan. 3, regular inspection) Violation: Person-in-charge must be knowledgeable of all food rules especially on segregation of raw foods under ready-to-eat foods; Violation: Critical Violation Do not store uncooked meats over ready-to-eat foods so the ready-to-eat foods are not contaminated if the raw foods leak (done during inspection); Violation: All food equipment must be commercial grade. When the equipment is replaced, make sure you get commercial grade units.

Premiere Theatre; 50 Premier Drive, Norwalk; operator, United Entertainment Corp. (Jan. 3, regular inspection) Violation: There is no soap supplied to the backroom dishwashing area handsink for employees to regularly wash their hands. Keep the handsink supplied with soap; Violation: The backroom dishwashing area handsink does not have paper towels supplied for the employees to properly wash their hands on a regular basis. Keep the handsink supplied with paper towels.

American Legion 514; 3096 Ohio 99 South, Willard; operator, Roberta Mathias (Jan. 4, regular inspection) Violation: Please clean microwave in canteen; Violation: Wash temperature on dishwasher is to be 150 degrees. Plus-guage was showing 121 degrees. Hot water sanitizer temperature was good at 188 degrees. Wash temperature needs to be corrected. Inspector's comments: Facility neat and clean.

The Office Bar; 11 Whittlesey Ave., Norwalk; operator, Lorraine K. Fedeli (Jan. 4, regular inspection) Violation: All equipment (upright refrigerator/freezer and stove) in a food service must be commercial grade. When the equipment is replaced, make sure you get commercial grade units.

Varsity Club Downtown Deli; 102 Myrtle Ave., Willard; operator, Judy Eckstein (Jan. 4, regular inspection) Violation: Person-in-charge must be knowledgeable about food rules and procedures; Violation: Salad bar refrigeration unit had not been turned on this morning. Cheese and eggs were 60 degrees. These items were immediately removed and destroyed.

Bruno's Pizzeria; 11 W. Maple St., Willard; operator, Bruno's Pizzeria LLC (Jan. 5, regular inspection) Violation: Person-in-charge must be knowledgeable about food rules and procedures; Violation: Head lettuce and tomatoes need to be washed prior to use. A vegetable prep sink needs to be added unless pre-washed vegetables are used; Violation: Do not fill containers in prep table too full. Product at bottom is 41 degrees, product on top is not. Recommend filling half full, replenishing as needed.

Discount Drug Mart; 201 Cline St., Norwalk; operator, Discount Drug Mart (Jan. 5, regular inspection) Violation: Found six boxes of fruit treats that were past the expiration date. Make sure all baby food is checked on a regular basis to remove all expired foods (done during inspection).

La Azteca Grocery Store; 14 S. Myrtle Ave., Willard; operator, Victor Blanco (Jan. 5, regular inspection) Violation: Breads and pastries not properly labeled.

Sav-A-Lot; 20 Woodland Ave., Willard; operator, John Missler (Jan. 5, regular inspection) Violation: Water from rain entering building over sink in vegetable prep area and by electrical panel by employee breakroom. Please fix these leaks as soon as weather permits; Violation: Eggs for sale in north side market must be stored on bottom shelf of reach-in refrigerator.

Norwalk Pizza Post; 222 E. Main St., Norwalk; operator, Patricia Jackson (Jan. 8, regular inspection) Violation: The upright freezer, toaster, and electric can opener are not commercial grade units. The equipment must be commercial grade when these items are replaced. Make sure the commercial equipment has the correct commercial grade seal from an approved testing laboratory such as NSF or UL commercial; Violation: The pressure gauge on dishwasher was reading 55 psi which was over the maximum of 25 psi required for the dishwasher. Have the dishwasher checked to see if it is a faulty gauge or a problem with the water pump. Excessive pressure could damage the equipment and not clean the equipment correctly; Violation: The light bulbs over the pizza oven are not covered, which could cause injury and/or food contamination if the bulbs break. Get a cover over the bulbs.

New London Eagles Club; 29 W. Fir St., New London; operator, Firelands Aerie 2869 F.O.E. (Jan. 9, regular inspection) Violation: Person-in-charge must be responsible for the washing, rinsing, and sanitizing of all utensils using the proper concentration of sanitizer (quat 200-400 ppm); Violation: The roast beef sandwiches in the bar cooler were not properly labeled with the disposal date of seven days from the date they were prepared. Make sure all sandwiches are date labeled to prevent spoiled foods from being sold; Violation: The microwave oven, roasters, and crock-pots are not commercial grade equipment. All equipment in a food service must be commercial grade units (crock-pots are not to be used at all); Violation: The grill stand has grease laying between the grill and the fryer that needs cleaned; Violation: All sinks must be equipped with a sanitizer test kit (quat sanitizer) so employees can regularly check the concentration of the sanitizer in the third sink (200-400 ppm); Violation: Any trash container that contains waste food must have a cover to prevent insect contamination from the trash to the food. Note: Get an insert or use a stainless steel container to protect the ice in the bin from contamination from the pop nozzle tubing.

New London Lanes, Inc.; 136 W. Main St., New London; operator, William Winiarski (Jan. 9, regular inspection) Violation: The microwave oven, toaster oven, and half refrigerator are not commercial grade. All equipment in a food service must be commercial grade. Get these units changed to commercial grade when replaced; Violation: Clean the ventilation hood filters of dirt. Clean under the grill of grease. Clean the inside of the microwave oven.

Subway; 340 Westwind Drive, Norwalk; operator, Resley and Resley, Inc. (Jan. 9, regular inspection) Violation: Person-in-charge must be knowledgeable about food rules and procedures; Violation: Cream cheese needs to be kept refrigerated. Product was stored at room temperature. This was immediately disposed of; Violation: Concrete floor in back prep area needs to be sealed or covered so to be smooth and easily cleanable; Inspector's comments: Facility neat and clean.

Friendship Food Store; 1045 Myrtle Ave., Willard; operator, Beck Suppliers, Inc. (Jan. 10, regular inspection) Violation: Provide thermometer for Bob Evans sandwich cooler; Violation: Clean residue from underneath cappuccino machine. Note: Microwave is not a commercial unit. When this unit fails/or is replaced, it must be with a commercial microwave.

Rupp's Place; 75 Whittlesey Ave., Norwalk; operator, Brian Rupp (Jan. 10, regular inspection) Violation: The microwave oven and refrigerator or not commercial grade. When they are replaced, replace them with commercial grade units; Violation: Owner has a chlorine test kit instead of a quat sanitizer test kit for the third compartment of the dishwashing. Get a quat test kit to properly check the sanitizer concentration.

Willard Firelands Moose; 220 E. Walton St., P.O. Box 269, Willard; operator, George Hiltbrunner (Jan. 10, regular inspection) Violation: Prepared items must be date marked with discard date seven days at 41 degrees. Note: Freezers and refrigerator are not commercial equipment. When these fail/or are replaced, it must be with commercial units.

Mickey Mart; 123 Whittlesey Ave., Norwalk; operator, Mickey Mart, Inc. (Jan. 11, regular inspection) Violation: Long-term buildup under creamer machine spigots. Please place on a daily cleaning schedule. Note: Microwave is not a commercial unit. When this unit fails/or is replaced it must be with a commercial unit.

New Fu Sing Restaurant; 111 Blossom Centre Blvd., Willard; operator, Chen Qiu Fang (Jan. 11, regular inspection) Violation: Person-in-charge must be knowledgeable about food rules and procedures; Violation: Crab was being thawed on counter to be made into crab rangoon. Must either be stored in walk-in or thawed under running water; Violation: Do not store food under compressor refrigeration unit in case of condensation; Violation: Clean reach-in freezer.

Sunny's Lunch on the Run; 211 Cleveland Road, Norwalk; operator, Sunrise Co-op (Jan. 11, regular inspection) Violation: The food employees must wear a hat or hairnet when they are preparing foods to be served to prevent hair from contaminating the food (done during inspection); Violation: All equipment in a food service must be commercial grade. Make sure microwave oven is commercial grade when it is replaced; Violation: Person-in-charge had quat sanitizer test kit but was using a chlorine based sanitizer in the third compartment. Get the correct sanitizer test kit for the dishwashing area (chlorine 50 ppm or greater).

McDonald's of Norwalk; 199 Milan Ave., Norwalk; operator, Tri-Arch, Inc. (Jan. 12, regular inspection) Violation: A package of biscuits was stored without being covered which could allow them to be contaminated. Make sure all stored food is covered when not in use to prevent contamination; Violation: The two door upright salad/parfait cooler doors are not aligned properly. One opens when the other door is closed keeping the food from being properly refrigerated. Get the cooler positioned to allow the doors to remain shut when not being used; Violation: The drain trays and nozzle areas for the cappuccino, milkshake, orange juice and creamer dispensers were dirty with waste liquid and need to be cleaned; Violation: The tiling around the mop sink drain is broken and missing, which make this area impossible to clean. Get the tiling repaired to make it easier to clean.

Oh-Gee's; 683 U.S. 250 South, Norwalk; operator, Rebecca Ditch (Jan. 12, regular inspection) Violation: Repair ceiling in back room. Note: G.E. select refrigerator/freezer is not a commercial unit. When this fails or is replaced, it must be with a commercial unit.

Greenwich Grocery; 30 Main St., Greenwich; operator, Barbara and Lanny Keysor (Jan. 16, regular inspection) Violation: Items in meat case not date marked properly. When opening packages or logs of deli meat, the unused portion must be date marked with the discard date which is seven days at 41 degrees or four days at 45 degrees; Violation: Floor in front of dairy cooler cracked and raised. Patch cracks in floor in front of dairy cooler. Floor scheduled for repair; Violation: Chest freezer in back not commercial grade. Replace with unit that has been approved by a recognized food testing agency.

Blue Ribbon Catering; 50 Prospect St., Norwalk; operator, Paul Lindenberger (Jan. 16, regular inspection) Violation: Person-in-charge must be knowledgeable about food rules and procedures; Violation: Critical Violation Shell eggs must be kept refrigerated; Violation: Replace broken plastic shield on hobart cuber.

Greenwich Beveridge Center; 15 Main St., Greenwich; operator, Christopher Kaple (Jan. 16, regular inspection) Violation: Several chest freezers in storage area are not commercial grade units. Replace with units that have been approved by a recognized food testing agency.

Moose Lodge; 11 S. Prospect St., Norwalk; operator, Sondra Anderson (Jan. 16, regular inspection) Violation: Food employee was not wearing a hair restraint while preparing a sandwich. The food employee must wear a hat or hairnet when preparing ready-to-eat foods to prevent contamination of the food; Violation: The person-in-charge must be knowledgeable of all food rules including use of hair restraint, three compartment sink procedures and food cooling methods; Violation: Critical Do not store raw foods (hamburger, eggs) over ready-to-eat foods in refrigerator to protect them from contamination if the raw foods leak (done during inspection); Violation: Critical Do not store water bottles in the ice used to serve the customers. The bottles have been touched and may have other contamination that go onto the ice. Remove the bottles and replace the ice (done during the inspection); Violation: Soups and spaghetti sauce that are cooked, cooled and reheated must be date and time marked to check if the food was properly cooled within the six hour time limit and was disposed of if it went past the seven day storage limit; Violation: The only thermometer available only read from 50 degrees to 500 degrees and is not useable for checking cold food temperature which must be below 41 degrees. Get a thin-tipped thermometer to check thin meats cooked such as hamburger and can be regularly calibrated; Violation: Wood knife blocks are not allowed in the kitchen because the slots can not be properly cleaned; Violation: Microwave ovens, crock-pots, roasters, upright refrigerators and freezer are not commercial grade units. All equipment in a food service must be commercial grade. Get commercial grade equipment when the equipment is replaced; Violation: The facility had the correct sanitizer test kit, however, the test kit has been contaminated with water. Get a new sanitizer test kit; Violation: The handsink has no paper towels supplied to it. The handsink must be supplied with soap and paper towels so it can be regularly used by the food employees.

Mr. Pizza Head; 22A Main St., Greenwich; operator, Nicholas J. Bannworth (Jan. 16, regular inspection) Violation: Three compartment sink dirty and water stained at inspection. Clean sinks and drainboards as described above; Violation: Cove molding missing from floor/wall junctures in kitchen. Replace cove molding; Violation: Food employee not wearing hair restraint while preparing food. Food employee used hair net during inspection to correct; Violation: Critical Violation Food items not date marked properly in cold holding units. Place seven day "use by" date on items when package is originally opened. Violation to be corrected by adding dates; Violation: Shelving under pizza pans dirty with debris from pans. Clean surfaces throughout kitchen as often as necessary to prevent accumulation; Violation: Vegetable prep sink plumbing not properly air gapped. Air gap plumbing per plumbing code to prevent back flow and cross contamination; Violation: Critical Violation Person-in-charge not ensuring that violations, critical and non-critical, are not taking place and not supervising properly. Supervise employees and ensure that food code is enforced effectively.

Pizza Pan; 201 Milan Ave., Unit 3, Norwalk; operator, Phillip Smith (Jan. 16, regular inspection) Violation: In dishwashing area owner has quat sanitizer test kit for bleach sanitizer. Get the correct sanitizer test kit so the concentration of the sanitizer can be regularly checked (at least 50 ppm bleach); Violation: There is no backflow prevention device on the mop sink faucet. Get an ASSE approved backflow device installed to prevent mop water from contaminating the public water supply; Violation: The trash container in restroom needs a cover on it to prevent insect contamination from the bathroom trash to the food; Violation: There was a ball of dough in the corner of the walk-in cooler that needs to be cleaned up.

East of Chicago Pizza Company, Inc.; 318 W. Walton St., Willard; operator, Chidusky, Inc. (Jan. 17, regular inspection) Violation: Person-in-charge must be knowledgeable about food rules and procedures; Violation: Buffet is set up at 10 a.m. for the day. During slow period in the afternoon, buffet should be covered or containers should be kept less than half full to maintain cold temperature. At today's inspection, food at bottom of containers was 41 degrees while food in top part was 45 degrees plus; Violation: Clean hood system. Clean syrup buildup on soda nozzles. Place on a daily cleaning schedule.

Gaymont Nursing Center; 66 Norwood Ave., Norwalk; operator, William C. Dotson (Jan. 18, regular inspection) Violation: Coating on shelving in reach-in refrigerator chipping off and allowing steel shelves to rust. Replace shelves so they are smooth, easily cleanable; Violation: Critical Violation Sanitizer level in automatic dishwashing machine too high (200 ppm chlorine). Adjust level to meet range (50 ppm minimum, 100 ppm maximum). Quality Chemicals scheduled to repair/adjust level in machine today (Jan. 18). Note: Non-commercial equipment violation corrected from last inspection.

American Legion Post 706; 523 Ohio 162 East, North Fairfield; operator, American Legion Post 706 (Jan. 19, regular inspection) Violation: When thawing fish, allow water to run in sink. Note: Commercial equipment must be used in a licensed facility. Refrigerator and crock-pots are not commercial. When these units fail or are replaced, it must be with commercial equipment.

Pizza Brothers; 210 Milan Ave., Norwalk; operator, David Allison (Jan. 19, regular inspection) Violation: Clean hood system. Note: Three reach-in freezers are not commercial grade. When these units fail or are replaced, they must be with commercial units.

Arby's; 347 Milan Ave., Norwalk; operator, Norma Hicks (Jan. 22, regular inspection) Violation: Do not store food (bacon and onion petals) in paper containers on top of each other in walk-in cooler and fryer freezer without protection such as a wrap to protect each layer. They could be contaminated from anything that was on the bottom of the paper container; Violation: Do not store food under the drain line to the condenser in walk-in cooler and freezer to prevent contamination of the food if the drain line drips; Violation: Clean the condenser fan screens of dirt in walk-in cooler and freezer; Violation: Get a cover on the wastebasket next to the fryer when not in use to prevent insect contamination from the waste to the food.

J.J.'s Pizza Ltd.; 24 Sandusky St., Plymouth; operator, Jackie McKinney (Jan. 23, regular inspection) Violation: Clean floor and wall area around prep table.

Marco's Pizza; 105 Whittlesey Ave., Norwalk; operator, North Coast F.H.D., Inc. (Jan. 23, regular inspection) Violation: All equipment in a food service must be commercial grade. The upright freezer is not commercial grade. When you replace the freezer, replace it with a commercial grade unit; Violation: There is no sanitizer test kit to check the concentration of the sanitizer used (quat 200-400 ppm). Get a quat sanitizer test kit so you can regularly check the sanitizer's concentration and the concentration of the wiping cloth bucket used to sanitize the work tables; Violation: Make sure the correct procedure is used for washing dishes and it is taught to all new employees. Wash, rinse and sanitize all dishes; Violation: Cover the trash container in the kitchen that contains waste food to prevent insect contamination from the waste to the good food; Violation: The thermometer needs to be calibrated on a regular basis (daily or at least weekly) to make sure the thermometer is reading the proper temperature.

Wil-Ply-New Post 3430 VFW; 19 Woodland Ave., Willard; operator, VFW Quartermaster (Jan. 24, regular inspection) Violation: Repair flooring by three compartment sink in bar area; Inspector's comments: Facility neat and clean. All violations corrected from last inspection.

Bluto's Cafe; 33B E. Seminary St., Norwalk; operator, DDL Enterprises, Inc. (Jan. 25, regular inspection) Violation: Person-in-charge must be knowledgeable of food rules and procedures such as proper three compartment sink setup and correct segregation storage of foods (raw foods under ready-to-eat foods); Violation: Critical Violation Do not store raw foods over ready-to-eat foods so there is no contamination if the raw foods leak (foods were correctly segregated during inspection); Violation: The upright refrigerator, toaster, and four chest freezers are not commercial grade units. When you replace this equipment, make sure it is replaced with equipment that is commercial grade and certified from an approved testing agency; Violation: Clean the kitchen light shields of dirt; Violation: Get a cover for the kitchen trash container to prevent insect contamination of the food. Cover the trash when not in use.

Maws Place; 467 Hyde St., Wakeman; operator, Mark Alan White (Jan. 25, regular inspection) Violation: Person-in-charge (cook) must be knowledgeable of all food rules and correct dishwashing procedures in a three compartment sink (wash, rinse and sanitize) and segregation of raw and ready-to-eat foods in the refrigerator; Violation: Critical Violation Do not store raw foods (hamburger and eggs) over ready-to-eat foods (lettuce, cheese and tomatoes) to prevent contamination if the raw foods leak (correctly segregated during inspection); Violation: The thermometer used in the kitchen reads 50 degrees to 500 degrees and cannot check cold temperatures that must be below 41 degrees. Get a probe thermometer that checks thin meats (hamburger and steak) and can read all temperatures; Violation: Clean the inside top of the microwave oven (done during inspection. Clean the back room slicer of food (done during inspection). Clean the grease drip from the ventilation hood filters (also one filter is missing over the fryers and needs to be replaced to prevent a fire); Violation: The microwave oven (waitress area), upright freezers, refrigerators, and stove are all noncommercial units. All equipment in a food service must be commercial grade. When this equipment is replaced, replace it with commercial grade equipment from a certified testing agency; Violation: There is no mop sink in the food service. Make sure mop water is placed in the toilet until a mop sink is installed when the facility is renovated or under new ownership; Violation: The trash container in the kitchen needs a lid to prevent insect contamination from the waste to the food. It needs to be covered when not in use.

Tortilleria Mexico; 730 E. Tiffin St., Willard; operator, Bonafacio Pedraza (Jan. 25, regular inspection) Violation: Menudo needs to be thawed under running water or in reach-in refrigerator; Violation: Person-in-charge must be knowledgeable about food rules and procedures. Note: Gibson refrigerator/freezer is not commercial. When this unit fails or is replaced it must be with a commercial unit.

Gar-Mike's Diner dba Star Diner; 46 Cleveland Road, Norwalk; operator, Sherl Romell (Jan. 29, regular inspection) Violation: Whenever you serve undercooked foods as ordered by the customers (i.e. rare hamburger or over easy eggs), you must have a consumer warning in the menu with an asterisk next to the food item that can be ordered undercooked. This refers down to the asterisk next to the warning message at the bottom of the menu. Change the menu to reflect the food items that can be undercooked and include the warning message; Violation: There are six refrigerators, four freezers, two crock-pots, and one microwave oven that are not commercial grade units. All equipment in a food service must be commercial grade with the approved testing agency seal. When these items are replaced, replace them with commercial grade equipment; Violation: This facility has no mop sink. Make sure mop water is disposed of in the toilet and when this facility is renovated or changes ownership, a mop sink will have to be installed; Violation: All trash containers must have lids on them if they hold waste food to prevent insect contamination from the waste to the food. The lid does not have to be on when you are busy and using it.

Mack's Super Valu; 262 Sandusky St., Plymouth; operator, Charles Mack (Jan. 29, regular inspection) Violation: Add label to stuffed pork chops indicating contents of stuffing; Violation: Donut fryer and other cooking equipment need exterior cleaning; Violation: Once opened, trays etc. must be stored inverted to prevent accidental environmental contamination; Violation: Outdated baby food (voluntarily destroyed).

Sugar Creek Restaurant; 203 Cline St., Norwalk; operator, Tim Moff (Jan. 30, regular inspection) Violation: All food employees that prepare ready-to-eat foods (i.e. make a sandwich) must have hair restraints to protect the food from contamination. Make sure all kitchen employees are wearing a hat or hairnet when preparing food to be served; Violation: Person-in-charge is responsible for making sure the employees are wearing hat restraints, that the food is properly cooled, and covered when stored. Also the kitchen is being cleaned on a regular basis; Violation: Critical Violation There were raw meats being stored above ready-to-eat foods (raw meat over soups and garlic bread.) If the raw foods leak, they will contaminate the ready-to-eat foods. Get the raw foods stored on the bottom shelves (done during inspection); Violation: In walk-in and kitchen cooler there were many containers with food stored that are not covered to protect them from contamination from the upper shelves. Get all containers covered when not in use; Violation: In walk-in cooler the homemade soups were being cooled in large five gallon buckets. The food cannot cool down enough in these large containers which will cause unwanted bacterial growth. The food needs to be cooled in shallow pans no higher than two inches and the food's temperature must be recorded so the food gets from hot to 70 degrees within two hours and from 70 degrees to 41 degrees within the next four hours; Violation: All food that is opened and/or prepared must be date labeled for disposal after seven days. Make sure all foods stored in the walk-in coolers are covered and date labeled (and in the case of hot foods, it is also time labeled to check cool down temperatures); Violation: The inside door of the reach-in cooler has the cover missing which exposes the insulation to the food. Get the door cover repaired or remove the equipment to protect the food from contamination; Violation: All food equipment in a food service must be commercial grade (the drink cooler was being used to store food). Replace drink reach-in cooler and microwave oven units with commercial grade equipment; Violation: Get thermometers for the kitchen so the food workers can regularly check the temperature of the food. Thin meats (i.e. hamburger, steak and swiss steak) need to be checked with a thin tipped thermometer; Violation: Clean and sanitize the slicer of food scraps; Violation: Clean the outside of the mixer of dried food. Clean the grease from the ventilation hoods. Clean the dirt, grease and food scraps from the top of the broilers. Clean the storage shelf in the soup/salad area; Violation: Get a sanitizer test kit for the dishwasher so the concentration of the sanitizer can be regularly checked for the proper levels of sanitizer; Violation: Cover all trash containers that have waste food when not in use to prevent insect contamination from the waste to the food; Violation: The back door has a gap large enough for insects to enter the facility. Get the door repaired to eliminate the gap; Violation: On menu, all items that can be served undercooked such as hamburger, steak and eggs must have asterisks at the food item and then an asterisk at the bottom of the menu page with the consumer advisory.

Veterans of Foreign Wars 1238; 6104 U.S. 20 East, Bellevue; operator, Bruce D. Kent, Quartermaster (Jan. 30, regular inspection) Violation: Beveridge tubing and cold plate in contact with ice in storage bin. An insert shall be installed to separate tubing and cold plate from ice. This is necessary to prevent contamination with ice that is used for drinks; Violation: Several pieces of equipment in kitchen are not approved by a recognized agency. Remove and/or replace equipment with approved equipment; Violation: Person-in-charge not carrying out duties appropriately (violations present). Correct violations and ensure employees are properly trained (location of test strips and thermometer).

224 Varsity Club, Inc.; 3598 Bullhead Road, Willard; operator, Martha Ehrman, manager (Jan. 31, regular inspection) Violation: Person-in-charge must be knowledgeable about food rules and procedures; Violation: Ice bin in bar area needs an insert to separate ice from tubes; Violation: Frozen food is on floor of walk-in freezer. Not enough room for product on the shelves. Shell eggs in walk-in refrigerator must be on lower shelf; Violation: Clean sides of deep fryers. Note: New shelves have been added in dry storage/dish storage area.

McDonald's of Norwalk; 249 Benedict Ave., Norwalk; operator, McDonald's Corp. (Jan. 31, regular inspection) Violation: There is a leak in the pop dispensing line and is dripping inside the cabinets which will cause damage to the wood and will attract insects with the pop. Get the leak repaired; Violation: Clean the top of the ice machine of dust and do not place the ice scoop there because it will become contaminated. Place the ice scoop in a container that can be regularly cleaned or install a hook on the side of the ice machine. Clean the top of the french fry station of excess spilled salt. Clean the splash from the creamer dispenser in the drive thru area; Violation: Make sure all trash containers that hold waste food has covers on them when they are not in use to prevent insect contamination from the waste to the food served to the customers.

SCHOOLS

Violations

Norwalk High School; 350 Shady Lane Drive, Norwalk; operator, Norwalk City Schools (Jan. 31, regular inspection) Violation: Critical Violation Sanitizer concentration in three compartment sink too high at inspection (400 ppm). Violation immediately corrected at inspection by draining and adding water to adjust level to 200 ppm; Violation: Critical Violation Person-in-charge not ensuring that procedures are being followed and critical violation present. Ensure that employees are following procedures.

Comments

anonymous (Anon...

Please check for cockroaches at East of Chicago in Willard .....was told by a waitress that they were bad in there........