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Local convenience store hit with 41 health-code violations

• Feb 27, 2017 at 10:07 AM

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

 

Food establishments

No violations

Copper Top Bake Shop; 114 N. Sandusky St., Bellevue; Jan. 3, standard inspection — No violations.

Arby’s; 347 Milan Ave., Norwalk; Jan. 4, standard inspeciton — No violations.

Buckeye Pub & Grub; 71 W. Jefferson St., Norwalk; Jan. 4, standard inspection — No violations.

La Campesina; 117 E. Walton Ave., Willard; Jan. 4, follow-up inspection — No violations.

Obie’s Dairybar & Pizza Shack; 683 U.S. 250, Norwalk; Jan. 4, standard inspection — No violations.

Sheri’s Coffee House; 27 Whittlesey Ave., Norwalk; Jan. 4, standard inspection — No violations.

Pizza Wheel; 103 N. Buckeye St., Bellevue; Jan. 5, standard inspection — No violations.

Care Works, Inc.; 18 Old State Road, Norwalk; Jan. 9, standard inspection — No violations.

Smith’s Country Counter of Norwalk, Inc.; 3675 Lehigh Road, Norwalk; Jan. 9, standard inspection — No violations.

Subway; 355 Milan Ave., Norwalk; Jan. 9, standard inspection — No violations.

Taco Bell; 325 Milan Ave., Norwalk; Jan. 9, standard inspection — No violations.

Bellevue Care Center; 1 Audrich Square, Bellevue; Jan. 10, standard inspection — No violations.

Burger King; 283 Benedict Ave., Norwalk; Jan. 10, standard inspection — No violations.

East of Chicago Pizza; 10 E. Main St., Wakeman; Jan. 10, standard inspection — No violations.

Pine House Pizza Ltd.; 6056 U.S. 20, Wakeman; Jan. 10, standard inspection — No violations.

Brew Pot Cafe; 19 W. Main St., Wakeman; Jan. 11, standard inspection — No violations.

Clark Park; 3000 U.S. 20, Monroeville; Jan. 11, standard inspection — No violations.

Eagles; P.O. Box 407, Wakeman; Jan. 11, standard inspection — No violations.

Twilight Gardens Healthcare Group, Inc.; 196 W. Main St., Norwalk; Jan. 11, standard inspection — No violations.

Wakeman Elevator; 16 Hyde St., Wakeman; Jan. 11, standard inspection — No violations.

Autoplas; 560 Goodrich Road, Bellevue; operator, Arnold Vending Company; Jan. 12, standard inspection — No violations.

Orchard Grove Assisted Living; 670 Flat Rock Road, Bellevue; Jan. 12, follow-up inspection — No violations. Inspector’s comments: Previous violations corrected.

Int’t Metal Hose; 520 Goodrich Road, Bellevue; operator, Arnold Vending Company; Jan. 12, standard inspection — No violations.

Magretech; 4600 County Road 177, Bellevue; operator, Arnold Vending Company; Jan. 12, standard inspection — No violations.

A. Schulman; 350 N. Buckeye St., Bellevue; operator, Arnold Vending Company; Jan. 12, standard inspection — No violations.

Wilbert Manufacturing; Southwest St., Bellevue; operator, Arnold Vending Company; Jan. 12, standard inspection — No violations.

East of Chicago; 56 Main, Greenwich; Jan. 13, standard inspection — No violations.

Lyn Marie’s Coffee On Main, Ltd.; 2 N. Main St., Monroeville; Jan. 13, standard inspection — No violations.

Willard Pool; 561 W. Laurel St., Willard; Jan. 17, standard inspection — No violations.

Burger King; 340 Milan Ave., Norwalk; Jan. 18, standard inspection — No violations.

Head Start; 92 N. Prospect St., Norwalk; Jan. 18, standard inspection — No violations.

Mickey Mart; 72 N. Main St., New London; Jan. 19, standard inspection — No violations.

Pizza Hut; 246 W. Main St., Bellevue; Jan. 19, standard inspection — No violations.

Uncle Dudley’s Catering; 101 Myrtle Ave. - Rear, Willard; Jan. 19, standard inspection — No violations.

West Side Store, Inc.; 288 W. Main St., Norwalk; Jan. 19, standard inspection — No violations.

Bellevue Manufacturing; 300 Ashford Drive, Bellevue; operator, Arnold Vending Company, Jan. 20, follow-up inspection — No violations. Inspector’s comments: Previous violations corrected.

Pizza Zone; 101 S. Myrtle Ave., Willard; Jan. 20, standard inspection — No violations. Inspector’s comments: Facility was closed for business. Marsha, the new renter, was present, and I consulted with her about what things still need to be fixed in the facility.

Precision Auto; U.S. 20, Bellevue; operator, Arnold Vending Company, Jan. 20, follow-up instpection — No violation. Inspector’s comments: Previous violation corrected.

Circle K; 221 W. Main St., Bellevue; Jan. 24, standard inspection — No violations.

St. Paul’s Day Care; 428 Kilbourne St., Bellevue; Jan. 24, standard inspection — No violations.

Pean’s Pizza, Subs, And Sudz; 44 S. Main St., Monroeville; Jan. 25, standard inspection — No violations.

Subway-Gas Depot; 11 Akron St., New London; Jan. 25, standard inspection — No violations.

McDonald’s; 207 E. Walton St., Willard; Jan. 27, standard inspection — No violations.

Burger King; 1148 S. Conwell, Willard; Jan. 30, standard inspection — No violations.

First United Methodist Child Care and Preschool; 901 Northwest St., Bellevue; Jan. 30, standard inspection — No violations.

Kicker’s Carryout & Drive Thru; 628 U.S. 250 S. Norwalk; Jan. 30, standard inspection —No violations.

The Carriage House of FTMC; 175 Shady Lane Drive, Norwalk; Jan. 31, standard inspection — No violations.

Norwalk Memorial Home of FTMC; 272 Benedict Ave., Norwalk; Jan. 31, standard inspection — No violations.

Sheri’s Coffee House (FTMC); 272 Benedict Ave., Norwalk; Jan. 31, standard inspection — No violations.

 

Violations

Mickey Mart; 47 E. Main St., Greenwich; Jan. 3, standard inspection — Violation: Observed build-up of food debris around nozzles in cappuccino and coffee creamer dispensers. Nonfood-contact surfaces of equipment shall be kept clean. Ensure dispensers are cleaned at a frequency sufficient to preclude the accumulation of debris; Violation: Observed no handwashing signs posted at handwashing sinks in restrooms used by employees. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.

Pristine Senior Living of Willard; 370 E. Howard St., Willard; Jan. 3, standard inspection — Violation: Critical — Time/temperature controlled for safety (TCS) foods were not being held at the proper temperature. Steam table seemed to be having issues holding temperature despite being turned all the way up. Person in charge could not produce temperature logs to show cooling process. To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135 degrees F or above, or at 41 degrees F or less. Corrected at time of inspection. A work order will be put in for steam table to be fixed or replaced as it consistently gave low and varied temperatures. In future, foods will be broken into smaller portions for cooling and will be temperature monitored as they are cooled to check that this condition is met; Violation: Critical — Refrigerated, ready-to-eat (RTE), TCS foods held refrigerated for more than 24 hours were not date marked. To prevent foodborne illness, refrigerated, RTE, TCS food held at a temperature of 41 degrees F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Corrected at time of inspection; Violation: Critical — Observed the air gap between the dishwashing sprayer and the sink flood level rim of the sink was not sufficient to prevent back siphonage of contaminated water. Move the sprayer spring or shorten the sprayer line so that it does not hang at or below the flood rim. Inspector’s comments: All comments should be viewed as warnings and will be violated upon next standard inspection if not corrected. Observed unlabeled container of white powder in dry storage room. Observed a light was out in the prep area. Observed multiple places where the ceilings and walls are in need of repair or painting so they are smooth and easily cleanable. Observed trash bags used as equipment covers. Food grade covers should be used. Observed metal shavings in the can opener crevices. Observed a drawer handle on the prep table that was very loose. Observed multiple places where the coving between the walls and floors was detached or missing. Observed a cloth out of the sanitizer bucket that was not in use. Rags should be kept in the sanitizer at all times when not in active use so that they maintain a sufficient concentration of sanitizer to preclude bacterial growth.

Subway-Wakeman Shell Station; 52 W. Main St., Wakeman; Jan. 3, standard inspection — Violation: Critical — Repeat — Second occurrence of failure to maintain — Observed two cartons of eggs being stored above RTE food products in a reach-in cooler. To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked RTE food. Keep raw foods, such as eggs, on a shelf below any RTE food items to prevent contamination from any broken eggs dripping on containers.

Taco Bell; 101 Blossom Centre Blvd., Willard; Jan. 3, standard inspection — Violation: Critical — There was no person in charge present in the food facility during inspection. No staff at time of inspection had at least Level 1 food safety training. Another manager, besides GM, should acquire Level 1 or 2 training; Violation: Critical — Observed the air gap between the ice and pop machine was not sufficient to prevent back siphonage of contaminated water. Fix the air gap so that the outlet pipe from the ice machine ends above the flood level rim of the catch pipe; Violation: Observed boxes of sour cream containers sitting on the floor of the walk-in cooler. Observed boxes of single-service cups being stored on the floor in the front register area. Person in charge explained that walk-in storage area is currently overstocked because the reach-in cooler near the prep cooler is not functioning properly and has been taken out of service until it is fixed (which should be soon). All food and equipment items must be moved off of the floor either onto shelving or even onto crates; Violation: The surfaces of prep cooler cutting boards were severely scored and could not be effectively cleaned and sanitized. Resurface or replace cutting boards. Inspector’s comments: Observed that bulk container of cinnamon sugar was not labeled. As this could be easily confused with other powdered substances, it should be labeled. Observed some personal items being stored around food storage areas. These should be kept in a separate designated area away from food.

Bassett’s Market; 228 W. Main St., Bellevue; Jan. 4, standard inspection — Violation: Critical — Repeat — Corrected during inspection — Observed food was not properly protected from contamination by separation, packaging, and segregation. Observed raw turkey meat being stored above fully cooked turkey meatballs and beef. Person in charge moved the food around so that the turkey was over the chicken and the fully cooked turkey meatballs were above the beef. Turkey shall be on bottom shelf due to a cooking temperature of 165 degrees F; Violation: Critical — Corrected during inspection — TCS foods were not being held at the proper temperature. Observed products being stored above 41 degrees F in a reach-in cooler by the deli. Person in charge voluntarily threw away products that were above 44 degrees F and put products that were below 44 degrees F in freezer to bring temperature back down to 41 degrees F. Product shall not be double stacked to ensure that cold air is reaching all aspects of products, keeping it at 41 degrees F or below; Violation: Critical — Corrected during inspection — TCS foods were not being held at the proper temperature. Observed products in reach-in cooler at a temperature of 44 degrees F. Person in charge voluntarily moved all product in cooler to back freezer to bring temperature back down to 41 degrees F. Person in charge stated that equipment will be serviced so that it is at 41 degrees F or below. Ensure that equipment is holding foods at 41 degrees F or below; Violation: Critical — Corrected during inspection — TCS foods were not being held at the proper temperature. Observed BBQ pork soup being held at a temperature of 125 degrees F. Person in charge voluntarily reheated soup up to 165 degrees F and turned up equipment in order to keep soup at 135 degrees F or above. To ensure that soup stays at 135 degrees F or above, do not fill to brim to allow heat to run through all the soup; Violation: Critical — Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. No air gap in vegetable prep sink used in produce section. All vegetable prep sinks must have an air gap to prevent backflow of contaminated water into sink; Violation: Equipment and components are not maintained in good working order. Observed Master Blaster (sanitizer machine) to be leaking in meat room, causing a significant puddle of water. Puddle shall be mopped and cleaned up and equipment shall be repaired to prevent drippage and a build-up of water; Violation: Repeat — Floors, walls, and ceilings were not smooth and easily cleanable. Observed wall behind three-compartment and two-compartment sink in deli area to have holes and dents. Floors, floor coverings, walls, wall coverings and ceilings shall be designed, constructed and installed so they are smooth and easily cleanable.

Bruno’s Pizzeria; 1037 S. Myrtle Ave., Willard; Jan. 4, standard inspection — Violation: Critical — There was no person in charge present in the food facility during inspection. Obtain level 1 or 2 training for enough employees such that at least one person is present at all times of service that have it; Violation: Critical — Observed food employee cutting onions with bare hands. Because these onions may be used in salads as well as pizza, they should be treated as RTE and should be handled with gloves. Corrected at time of inspection — Onion was thrown away. Use gloves when preparing RTE foods; Violation: Critical — Repeat — TCS foods were not being held at the proper temperature. Observed mozzarella cheese and garlic butter that were being stored at room temperature, reaching 58 degrees F. Observed items in the prep cooler at around 44 degrees F. TCS food shall be held at 135 degrees F or above, or at 41 degrees F or less. Corrected at time of inspection — Cheese and garlic butter were voluntarily discarded. All TCS items in the prep cooler were moved to the walk-in cooler, which is holding 35 degrees F, and the prep cooler was turned down; Violation: Critical — Repeat — Observed meats that were past date marking periods. Observed multiple items without a date mark, but person in charge said all were prepared or opened or cooked within the past 24 hours. Check all items daily to discard items out of date marking period. It is recommended that a new system of date marking is used as multiple foods had many stickers which made it unclear which date to follow; Violation: Critical — Equipment food-contact surfaces or utensils are dirty. Observed that the can opener had a build-up of dirt and grime on the blade and around it where it may fall into food. Observed food containers that were not clean to sight and touch on the drying rack. Corrected at time of inspection — Surfaces were put for warewashing; Violation: Repeat — Food employee(s) did not have their hair effectively restrained. Always restrain hair when working with food; Violation: Observed boxes of food on the floor of the walk-in cooler. Corrected at time of inspection — Foods were moved to shelving. Today was delivery day and employees informed me that this was the reason foods were on the floor. Before delivery day, clear a space on the cooler shelving for new product. Foods were covered; Violation: Observed multiple food containers that are not food grade that are holding food without a food grade barrier, such as a ziplock bag. Get rid of non food grade containers and replace them with approved containers; Violation: Repeat — Observed that the lid to the freezer in the back storage area is broken and cannot properly seal. Equipment shall be maintained in good repair. Fix the freezer door; Violation: The surfaces of cutting boards were severely scratched or scored and could not be effectively cleaned and sanitized. Discard or resurface cutting boards; Violation: Observed re-use of single-service or single-use articles (take out Styrofoam salad containers used as a container to repeatedly weigh mozzarella cheese). Single-service and single-use articles may not be reused. Obtain a lightweight approved container and calibrate the scale accordingly to account for the added weight. Otherwise, do this calculation mentally or obtain a unit with a built in and removable food grade bowl. In all scenarios, bowl should be removed and washed, rinsed, and sanitized every four hours as this is a food contact surface for a TCS food; Violation: Observed no covered receptacle in women’s rest-room. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Obtain a covered trashcan; Violation: Repeat — Observed light bulbs in the prep area that were not properly shielded or coated where required. Obtain light tubes with black endcaps and enclose the exposed light bulbs; Violation: Repeat — Observed a build-up of dirt and debris on most surfaces of the facility. Observed a build-up of dust on the walk-in cooler fan vents. This is especially bad because foods were uncovered and exposed in the walk-in. Observed pooling of grease on the grease interceptor. Clean the facility surfaces, paying close attention to the walk-in fan and grease interceptor. If the grease interceptor is overflowing, have it emptied. Inspector’s comments: An ambient air thermometer is needed inside all coolers near the door. Handwashing sign was missing at prep area handwashing sink. One was provided to be posted. There are holes in the ceiling where unsealed concrete is exposed. These should be patched and painted to seal them. The mop area is not being properly used. When mop is not in use, it should be hanging to dry and old mop water should be dumped into the mop sink. A mounted light is currently in the way of proper mop hanging. Mop strings should hang down into the mop sink to dry, not onto the walls and floor. Pizza prep area needs alteration for proper usage. Cheese is TCS and may not be stored on the prep table, even during preparation, as repeat violation shows that it is consistently being stored for long periods of time out of cold holding. Items in the prep cooler should be moved around so that cheese can be stored on the top where it is easily accessible but maintained at 41 degrees F.

Circle K; 211 Cleveland Road, Norwalk; Jan. 4, standard inspection — Violation: Critical — Repeat — Corrected during inspection — TCS foods were not being held at the proper temperature. Both self-serve cabinets of hot-held foods were holding foods at around 130 degrees. Since the foods were within five degrees of the hot holding temperature, I allowed them to be kept and the person in charge raised the temperatures on both units; Violation: Critical — Repeat — Corrected during inspection —A variety of food was observed with no date mark. The cheeses were voluntarily discarded by the person in charge. Other items had recently been pulled from the freezer and were kept and date marked; Violation: Critical — Repeat — Corrected during inspection — Observed a container of seafood salad that was date marked with Dec. 27, 2016. Salad was discarded by person in charge; Violation: Repeat — Observed muffins available for self-serve with no ingredient information available. Labels shall include the common name of the food, ingredients, listed by weight, as well as any allergens identified by their common name; Violation: Both self-serve hot-holding cabinets were not being maintained at a temperature adequate to keep foods 135 degrees. Maintain equipment in proper adjustment in order to limit the growth of organisms; Violation: Observed mold growing on the racks used to store packaged product in the cooler. Clean racks in cooler.

Friendship Food Store; 275 Milan Ave., Norwalk; Jan. 4, standard inspection — Violation: Critical — Repeat — Corrected during inspection — Observed pull pork sandwiches that were 110 degrees in hot holding. The recent preparation of the sandwiches was concluded to cause the drop in temperature. Sandwiches were microwaved to reheat by the person in charge and salvaged. I advised person in charge to use their thin tipped thermometer to ensure foods are at the adequate temperature after combining ingredients before putting them back into the hot holding unit; Violation: Critical — Repeat — Corrected during inspection — Observed a container of mixed chicken wings as well as a container of chicken tenders in the rear cooler that did not bear a date. Person in charge voluntarily discarded the food products; Violation: Critical — Repeat — Corrected during inspection — Observed American cheese slices and ground sausage in the prep cooler as well as a container of chicken tenders in the rear cooler that were past their disposition dates. Person in charge voluntarily discarded food products.

Norwalk Golf Properties, Inc.; 2406 New State Road, Norwalk; Jan. 4, standard inspection — Violation: Observed boxes of shredded cheese being stored directly on the floor of the walk-in cooler. Place boxes on top of a crate or pallet so that they are up off of the floor to prevent contamination from spills or leaks of other items; Violation: Observed some shelves in the food prep area that had a build-up of food debris and residue. Wipe down nonfood-contact surfaces of equipment as often as necessary to keep them clean. Inspector’s comments: Cutting board on prep table was in bad condition and needs to be replaced. Cutting board was flipped over to the side which was used less and is in a better condition. Facility will need to replace the cutting board for prep table soon.

The Office Bar; 11 Whittlesey Ave., Norwalk; Jan. 4, standard inspection — Violation: Non-food contact parts of ice machine have a build-up of mildew. Clean inside of ice machine; Violation: Observed no handwashing sign posted at handwashing sink in men’s restroom. A sign or poster shall be provided at all handwashing sinks used by food employees.

Wendy’s; 114 Walton Blvd., Willard; Jan. 4, standard inspection — Violation: Critical — Repeat — TCS foods were not being held at the proper temperature. Observed raw chicken that was measured at 45 degrees F in the yellow containers in the prep area. This was likely due to double binning, which would prevent direct air flow to the bottom of the container. Vegetables in the main prep cooler should similarly not be double binned. Corrected at time of inspection — Chicken was moved to the walk-in cooler to cool back down to 41 degrees F; Violation: Critical — Corrected during inspection — Handwashing sink is being used for purposes other than handwashing. Prep handwashing sink was being used to add water to meat to make chili. Corrected at time of inspection — Use the prep sink for this task and other food related activities; Violation: Some food employees did not have their hair effectively restrained. Obtain hats or hairnets for all employees that are working around food; Violation: Observed bun crates being stored on the floor of the walk-in freezer. Place one bun crate at the bottom of each pile and make sure that this happens each time a delivery is made; Violation: The sanitizer concentration cannot be properly tested as the color scale is not available with the test kit. Obtain a new kit with a scale. Inspector’s comments: Some single-service items observed with the food contact surface facing up in the back dry storage area. These should be turned over to prevent any dust from settling on the food contact surface. The microwave ceiling is dirty. This area is often forgotten when cleaning, so make sure to educate staff to remember it. Do not store equipment in or on the veg prep sink. Store rags in sanitizer buckets at all times when not in active use. Observed that the veg prep sink sprayer is hanging below the flood level rim of the sink, which is not a sufficient air gap. The spring should be turned so that the sprayer hangs above the level of the sink. See about moving the fly light trap by the drive thru window so that it is not above food storage or prep areas. There is no written procedure on file to do time in lieu of temperature (holding cold foods for four hours and then discarding). All coolers (not freezers) should have an ambient air thermometer hanging inside near the door where the temperature will be the highest.

Emielios Little Italy; 105 Kilbourne St., Bellevue; Jan. 5, standard inspection — Violation: Critical — Corrected during inspection — Refrigerated, RTE, TCS foods held refrigerated for more than 24 hours were not properly date marked. Person in charge appropriately date marked items when asked; Violation: Food employee(s) did not have their hair effectively restrained. Observed employee preparing a pizza without proper hair restraint; Violation: Cutting or piercing parts of can openers are not removable for cleaning and for replacement. Observed can opener to have a build-up of dirt and debris. Clean can opener as often as possible to prevent a build-up of debris; Violation: There is no test kit available for measuring the concentration of the sanitizer. Observed no sanitizer test strips available to test sanitizer solution in three-compartment sink. Order test strips; Violation: Cooking or baking equipment is not cleaned at the required frequency. Observed a mixer in back room to have a build-up of food debris. The mixer shall be cleaned every night to ensure a build-up of food and debris does not occur.

Havana Tavern; 176 Gregory Road, Willard; Jan. 5, standard inspection — Violation: Critical — There was no person in charge present in the food facility during inspection. Since there is usually only one staff present at any given time of operation, all staff should obtain at least a level 1 training. One person on staff already has level 2 training; Violation: Critical — Repeat — Observed eggs in both the back kitchen reach-in cooler and the walk-in cooler that were stored above RTE foods. Corrected at time of inspection — Eggs were moved below RTE foods; Violation: Critical — RTE, TCS food that had been date marked was not properly discarded when required. Observed multiple foods that were past their date marking period. Corrected at time of inspection — All foods were thrown away; Violation: Critical — Observed the three-compartment sink being used to prepare raw fish fillets. There is no food prep sink at the facility. This sink is not air gapped as it should be to prevent backflow of wastewater into the sink where food is being prepared. Employee (Betsy) informed me that this sink is also used to prepare vegetables. This sink should be properly air gapped. Otherwise a separate food prep sink should be installed for this specific purpose. If the three-compartment sink is used as a food prep sink as well as the warewashing sink, it should be thoroughly washed, rinsed and sanitized between all of these uses; Violation: In-use utensils are improperly stored. Observed ice scoop in the freezer with the scoop handle touching the ice. In between uses, utensils should be stored such that the handles are not touching food. Ice scoop should be stored out of the freezer in a bowl or in the ice with the handle sticking up out of the ice; Violation: TCS foods were not properly thawed. Observed raw fish fillets being deboned and descaled in standing water in the wash and sanitize compartments of the three-compartment sink. Corrected at time of inspection — Fish was thrown away; Violation: Repeat — Equipment is not approved by a recognized testing agency. Observed a crock pot being used to heat chili. Observed one non-commercial grade microwave. Observed two non-commercial grade refrigerators. Use a commercial grade roaster instead of a crock pot. Remove crock pots and other small appliances that are not commercial grade and replace them with the approved equivalent; Violation: Observed reuse of take out tins and baking tins for self-serve snacking and fry preparation and observed many “cleaned” but used containers in storage. Observed taco meat being stored in reused cole slaw and potato salad containers. These are food grade, but are only made to be used once for their purpose of holding the product that comes inside. They are not durable enough to go through multiple wash, rinse, and sanitize cycles. Obtain commercial food grade bowls and containers that can replace these pieces of equipment; Violation: Observed no service sink or curbed cleaning facility as required. Obtain a service sink for cleaning purposes; Violation: The handwashing sink in the kitchen is not located to allow convenient use by employees. If possible, cooler in the kitchen should be moved so that there is a space in front of the sink where employees can stand to wash their hands; Violation: Observed that walls were carpeted in multiple areas of the facility, including behind the bar area; that the floors are sheets of sealed plywood but are jointed with cracks between sheets; the ceiling is damaged in some areas or made of a material that is not cleanable. All surfaces should be made to be smooth and easily cleanable, especially in food preparation areas. Floors should be caulked or otherwise have the cracks sealed between sheets. Walls should have carpeting removed (in food prep ares) and be painted; Violation: Observed light bulbs in the walk-in cooler and other refrigeration units that were not shielded in case of shattering. Obtain light covers. commentss Inspector’: Observed that there were no handwashing signs posted in either bathroom. Signs were provided and posted. There was no written employee health policy, but copies were given for all employees, to read, sign, and keep on file. Beer cooler lacked any lighting inside of the unit, which is required. If possible, a light should be installed inside of this unit.

Mr. PIzza Head; 10 S. Main St., New London; Jan. 5, standard inspection — Violation: Observed no handweashing sign posted at handwashing sink in men’s restroom. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. Inspector’s comments: No one at the facility currently holds any food safety training. Be advised that one employee on each shift is required to hold at least level 1 food safety training. All facilities are required to have in place a written employee health policy and each employee must sign the policy by March 1.

Pizza Brothers; 170 Milan Ave., Norwalk; Jan. 5, standard inspection — Violation: Critical — Observed a carton of eggs in the walk-in cooler that was being stored above RTE foods. Eggs should be stored below any RTE food items to prevent contamination; Violation: Inside of pizza prep cooler had a build-up of crumbs and food residue on the bottom. Clean out inside of pizza prep cooler as often as necessary to prevent a build-up of crumbs and food residue. Inspector’s comments: All facilities must have at least one person with a level 2 food safety training certification. This person should be a manager or supervisor. All facilities must have a vomiting and diarrheal event remediation policy. Facility is no longer performing any level 4 activities as the lunch buffet is discontinued and all pasta dishes are re-heated per order.

Pizza House; 2 S. Main St., New London; Jan. 5, standard inspection — Violation: Critical — Corrected during inspection — Observed a container of meat sauce that was dated Dec. 26 in the walk-in cooler. Person in charge voluntarily discarded meat sauce; Violation: The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized; Violation: Repeat — Observed build-up of dust and debris on wire racks where equipment is stored. Food splatter was observed on walls behind sauce containers and deli slicers. Clean dirt, dust and food debris from physical facilities; Violation: Observed no supply of hand cleaning liquid, powder, or bar soap at the handwashing sink in kitchen. Provide with a supply of hand cleaning liquid, powder, or bar soap.

Hogue’s Supermarket; 855 Kilbourne St., Bellevue; Jan. 5, standard inspection — Violation: Critical — Corrected during inspection — TCS foods were not being held at the proper temperature. Observed chicken and casserole in deli area being held at a temperature less than 135 degrees F. Person in charge placed all chicken and casserole back into oven and allowed sanitarian to temp the items to ensure that they had reached 165 degrees F. Keep hot holding deli case at a higher temperature by keeping it on the highest setting to ensure chicken and other items stay at 135 degrees F or above; Violation: Critical — Corrected during inspection — TCS foods were not being held at the proper temperature. Observed raw hamburger meat, turkey, and pulled pork being stored in a reach-in freezer at 46 degrees F. Person in charge voluntarily threw away food; Violation: Critical — Corrected during inspection — Food equipment surfaces are not cleaned at the required frequency. observed a can opener in deli area to have a build-up of dirt and debris on the sharp part. Person in charge took item and placed it in sink to wash, rinse, and sanitize item; Violation: Non-food contact surfaces of equipment are dirty. Observed floors in deli area to have a build-up of black grease on areas around walls and equipment. Clean floors to prevent a build-up of dirt, debris and grease; Violation: Repeat — Observed a build-up of dirt and debris. General cleanliness of floors, walls, and ceilings need to be addressed. The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.

VFW Post 1238; 2001 E. Main St., Bellevue; Jan. 5, standard inspection — Violation: Critical — Repeat — Corrected during inspection — Refrigerated, RTE, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed hot dogs in a ziploc bag that were not date marked. Notified person in charge and she placed a new date mark on the hot dogs; Violation: Equipment is not approved by a recognized testing agency. Observed a non-commercial grade chest freezer in back room. Once equipment is replaced or breaks down, replace with a commercial grade freezer.

Star Diner; 46 Cleveland Road, Norwalk; Jan. 6, standard inspection: Violation: Critical — Repeat — Corrected during inspection — Observed cubed ham as well as breakfast sausages that were in cold-holding with no date mark. Person in charge date marked food product; Violation: Critical — Repeat — Corrected during inspection — Observed sliced ham with the date Jan. 3 in cold-holding. Person in charge discarded ham; Violation: Observed three rubber spatulas with significantly chipped edges in facility; Violation: Observed no handwashing sign posted at handwashing sink in kitchen.

Corner Store Carryout; 2754 Ohio 18 East, Collins; Jan. 9, standard inspection — Violation: Critical — Observed a loaf of turkey breast, one turkey and cheese sandwich, and a container of house made potato salad to be without a date mark. Person in charge was able to identify that all foods listed were prepared within the past seven days, and placed an appropriate date mark on all items; Violation: Critical — Observed a container of bologna in a sandwich prep cooler, labeled Dec. 31. Date of disposition for this food item would have been Jan. 6. Employee discarded the bologna at time of inspection; Violation: Repeat — Observed no towels or hand drying device at the handwashing sink for the food prep area. Ensure sink in food prep area is always stocked with paper towels to ensure that employees are properly washing their hands when required.

Discount Drug Mart; 307 W. Walton Ave., Willard; Jan. 9, standard inspection — Violation: Critical — Repeat — Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw ground pork sausage that was stored in the meat cooler above RTE foods. Corrected at time of inspection — Meats were moved to proper drip order; Violation: Critical — Repeat — TCS foods were not being held at the proper temperature. Observed various deli-prepared items in the front and back open air coolers that were not being held at 41 degrees F or below. Items below 45 degrees F were moved to the back walk-in cooler for cooling and cold holding until units are fixed. Items above 45 degrees F (not prepared this morning) were voluntarily discarded. Both coolers should be serviced. It is highly recommended that temperature logs be taken of actual foods to get more accurate readings in these coolers; Violation: Critical — Refrigerated, RTE, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed mozzarella cheese (labeled for disposal Jan. 20) and farmer’s cheese (labeled for disposal Jan. 16) that was dated for disposal past one week from today. Upon questioning, person in charge informed me that cheeses are date marked for two weeks. Observed antipasta that bore a date corresponding to the preparation of the salad, but did not account for the original date the ham container was opened. Today is Jan. 9. To prevent foodborne illness, refrigerated, RTE, TCS food held at a temperature of 41 degrees F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Corrected at time of inspection — Certain cheeses do not require date marking. The list of exceptions was provided to deli person in charge. Both mozzarella and farmer’s cheese are not exempt. Correcting the date mark from two weeks to one week made the mozzarella cheese Jan. 13 (still ok, but relabeled) and the farmer’s cheese Jan. 9, so it was disposed. Because person in charge did not know when the ham in the anitpasta was opened, it was thrown away; Violation: Critical — Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. Vegetable prep for salads is done in the middle compartment of the three-compartment sink. Food prep may only be done in a sink that is properly air gapped to prevent the backflow of wastewater into the sink and bacteria from growing into the sink. One of the following should be done to remediate this situation: 1) Cease onsite vegetable preparation. Buy only precut prewashed vegetables to use in prepared products. 2) Install a separate food prep sink that is properly air gapped. 3) Air gap the middle compartment of the three-compartment sink so it can be used as a vegetable sink when it is not in use as a warewashing sink for rinsing. It should be washed, rinsed and sanitized every time before use; Violation: Observed bottles of milk stored directly on the floor in the dairy cooler. Observed boxes of dry foods in dry storage stored directly on the floor. Observed boxes of refrigerator biscuits directly on the floor in the back walk-in cooler. Food shall be stored at least six inches above the floor. All foods, except bottles of pop, should be moved onto shelving or crates to keep them off of the floor; Violation: A label on a food packaged in the RFE or FSO did not contain all required information. Observed a salad in the deli cooler that had cheese, but did not contain this on the label. All foods made on the premises should be labeled with the full list of ingredients. Look carefully over all deli/bakery items to ensure that labels are complete and match the product. Inspector’s comments: Observed surfaces in the back dry storage area that are not sealed to be smooth and easily cleanable. All surfaces should be painted or sealed to prevent absorption of splash. Observed that the shelving in the dairy cooler is dirty and could use a cleaning.

JP’s Family Restaurant; 250 Castalia St. Suite F, Bellevue; Jan. 9, standard inspection — Violation: Critical — Repeat — Corrected during inspection — Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed whole cuts of pork and beef being stored below ground beef and pork. Person in charge moved raw meats around to ensure proper segregation; Violation: Critical — Repeat — Corrected during inspection — TCS foods were not being held at the proper temperature. Observed raw hamburger and pork being stored in prep cooler at 45 degrees F. Person in charge placed meats back into reach-in cooler and turned down temperature of prep cooler. Person in charge shall regularly check temperature of prep cooler to ensure that it is at 41 degrees F or below and can place food back in prep cooler once it is holding a proper temperature; Violation: Observed an outer opening, window or door without proper protection against the entry of insects and rodents. Observed back door to have a significant gap on the bottom allowing the possibility of entry of insects or rodents. Person in charge stated that landlord was notified and problem was being addressed; Violation: Observed a build-up of dirt and debris. Observed a build-up of dirt on the ceiling of the walk-in cooler; Violation: Observed a build-up of grease and debris on floors within kitchen area. The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Floors shall be cleaned often to ensure that a build-up of grease and debris does not occur. Inspector’s comments: Observed ceiling tiles to have a build-up of grease leading to stains in them. Person in charge stated that they have extra ceiling tiles and they will replace with new, clean ceiling tiles. Chipped and cracked tiles near prep and hand wash sink to be repaired due to them not being able to fully be cleaned once broken. Person in charge stated they will buy new tiles and replace cracked or broken tiles.

Jenny’s Amsden House Restaurant; 116 E Main St., Bellevue; Jan. 9, standard inspection — Violation: Critical — Corrected during inspection — Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed french toast egg mix above various containers of RTE foods. Egg mix was moved to the bottom shelf to prevent contamination. Eggs shall not be stored above containers of RTE foods; Violation: Repeat — Equipment is not approved by a recognized testing agency. Observed a non-commercial, white GE upright freezer in basement. When equipment breaks down or is replaced, replace with commercial grade equipment; Violation: Observed accumulation of soil residue on nonfood-contact surfaces. Observed a build-up of grease and dirt/debris on underside of meat slicer in kitchen. Clean meat slicer as often as necessary to prevent the build-up of grease, dirt, and debris.

Kentucky Fried Chicken-Long John Silvers; 223 Milan Ave., Norwalk; Jan. 9, standard inspection — Violation: Repeat — Observed build-up of residue on non-food contact surfaces surrounding soda nozzles. Clean area surrounding soda nozzles; Violation: Repeat — Observed a build-up of dirt and debris along corners of floor, especially where tiles are chipping or out of place. Person in charge advised missing tiles are about to be replaced. Splatter was observed on the wall near the fryers in the rear of the restaurant. Additionally, mildew was observed on the walls of the walk-in cooler. The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Ensure all physical facilities are clean.

Orchard Grove Assisted Living; 670 Flat Rock Road, Bellevue; Jan. 9, standard inspection — Violation: Critical — Corrected during inspection — RTE, TCS food that had been date marked was not properly discarded when required. Observed lettuce being held past its seven-day date mark. Person in charge voluntarily threw item away without sanitarian asking; Violation: Critical — Repeat — The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils. Observed mechanical warewashing equipment to reach only 160 degrees F during sanitizing. Water shall be dispersed from machine at 180 degrees F to ensure that dishes are reaching 170 degrees F for proper sanitization. Facility shall use three-compartment sink and test strips until mechanical warewashing equipment can be repaired; Violation: Equipment and components are not maintained in good working order. Mechanical dishwasher is not providing adequate hot water for sanitation purposes. Mechanical waarewashing equipment shall be kept in good repair to ensure proper sanitization of equipment; Violation: Observed a build-up of dirt and debris. Observed a build-up of debris behind grease fryers and oven. The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.

Casa Fiesta; 344 Milan Ave., Norwalk; Jan. 10, standard inspection — Violation: Critical — Observed ground beef and chicken on the buffet hot holding unit to be 125 and 128 degrees F, respectively. Instructed person in charge to adjust setting on steam table to keep foods at a higher temperature. Facility may also keep using steam table and simply keeping foods warm if a HAACP is developed and approved by HCPH which would allow buffet items to be held below 135 degrees F for up to four hours; Violation: Observed no towels or hand drying device at the handwashing sink in the dishwashing area. Ensure that all hand washing sinks are fully stocked with paper towels so that employees can properly and effectively wash their hands when required to do so. Person in charge replaced paper towels during inspection; Violation: Observed a build-up of dirt and debris on the floor drain next to ice machine in kitchen. Clean out floor drain as often as necessary to prevent a build-up of dirt and debris from collecting.

Dave’s Food Mart; 84 Benedict Ave., Norwalk; Jan. 10, standard inspection — Violation: Critical — Corrected during inspection — Observed a container of ham salad in cold holding that bore the expiration date Dec. 21, 2015. This was a date-marking error due to the inaccurate programming of the deli scale. TCS foods that meet the definition of “deli salads” must bear the expiration date set by their manufacturer. Person in charge corrected inaccurate date mark.

Eagles; 151 Cline St., Norwalk; Jan. 10, standard inspection — Violation: Facility has a black household microwave behind the bar, and a household refrigerator in the storage room adjacent to the walk-in beverage cooler behind the bar. When microwave and refrigerator break down or are scheduled to be replaced, replace with a commercial grade unit. Check with HCPH before purchase of equipment to ensure that items are commercial grade; Violation: Observed the cutting board on the sandwich prep table in kitchen to have deep enough scoring to harbor dirt, discoloration. Flip cutting board to other side if it is in better condition. Otherwise, re-surface the cutting board, or discard it and replace with a new one; Violation: Shelving for cooking pots and trays has a build-up of dirt and debris. Clean shelving for cooking ware as often as necessary to prevent a build-up of dirt and debris.

East of Chicago; 318 W. Walton Ave., Willard; Jan. 10, standard inspection — Violation: Critical — There was no person in charge present in the food facility during inspection. Have at least one person per shift obtain a Level 1 or 2 training so that at least one person on staff at all times has training; Violation: Critical — Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. Observed that the food prep sink has an air break instead of an air gap. Although an air break will prevent wastewater from backing up into the sink itself, in this event, wastewater would still be able to touch the bottom of the sink pipe and contaminate it with bacteria that could grow up the pipe into the sink. You should be able to fit your hand in between the sink outlet and the catch funnel; Violation: In-use utensils are improperly stored. Observed a scoop in a container of apple crumble topping in the walk-in cooler that no longer had a handle. Observed single-use sauce containers used as scoops in the Parmesan cheese in the sub prep cooler. Scoops must have handles that are kept out of the food so that foods are not indirectly contaminated by hands. Obtain commercial food grade scoops with handles for these foods (possibly also flour); Violation: Equipment is not approved by a recognized testing agency. Observed that the microwave is not commercial grade. Observed a sterilite type container being used to store dry flour. When this unit breaks, it must be replaced by a commercial grade unit. Obtain a commercial, food grade container to replace this and any other non-commercial or non-food grade food containers; Violation: The surfaces of cutting boards on the prep tables were severely scratched or scored and could not be effectively cleaned and sanitized. Either resurface or replace scored cutting boards on the prep tables; Violation: Observed light bulbs above the salad bar area that were not shielded in case of breakage. Obtain and install light covers for these lights. Inspector’s comments: Comments should be seen as warnings and may be violated next inspection. Observed that the tops of some of the items in the salad bar were measuring about 45 degrees F, but lower in containers, the temperature was properly maintained. I would suggest filling containers less full to keep cold. Observed that the hinges on both prep coolers need repair so that the lids can be easily put up and down to cover the foods. Prep coolers are meant to be open and shut a lot, but are not designed to keep food cold indefinitely without a cover. Prep coolers are kept open for long periods of time, likely in part because they must be kept open with a stick. Please keep these closed as much as possible. Additionally, a handle is missing from one of the prep cooler tops. Observed a stack of plates on the drying rack in the back that had the food contact surface facing up. These should be turned over so that any dust or flour, etc., will settle on the non-food contact surface. Observed two spray bottles of chemicals that were not labeled. Both were labeled at time of inspection. Observed that the dough mixer bowl was being soaked in the vegetable prep sink. This sink is only meant for food prep, however, upon discussing this issue with Connie, it seems that this piece of equipment will not fit into the three-compartment sink for cleaning. I will follow up with this in the near future to find a better solution. Observed oil bottles stored on the floor. This was moved to the adjacent lower shelf below the prep table. All foods should be kept off of the floor (only exception is pop bottles). Employee health policy was provided for copy, and reading and signing by all employees to be kept on file. Mop hanging mount should be hung on the wall above the mop sink so that mops may be easily hung. Floor under the dishwasher area should be cleaned. Train staff about where to find and how to use sanitizer test strips.

Econolodge; 342 Milan Ave., Norwalk; Jan. 10, standard inspection — Violation: Critical — Corrected during inspection — Waffle batter was 45 degrees F in cold holding. TCS food shall be held at 135 degrees F or above, or at 41 degrees F or less. Person in charge voluntarily discarded waffle batter. Waffle batter is prepped and then kept cool with ice packs in the dispenser unit. Continental breakfast is open from 6 to 9 a.m. I recommend that facility either brings the waffle batter out of the refrigerator per request only or frequently checks the temperature of the batter with a probe thermometer. If the batter will be left in the dispensing unit, it should not be filled all the way as a limited number of ice packs fit into the unit and this could prevent it from maintaining temperature.

Elk’s; 2949 U.S. 250 S., Norwalk; Jan. 10, standard inspection — Violation: Observed accumulation of grease residue on the top of the oven in food prep area. Hood over top of grill had an accumulation of grease build-up as well. Clean top of oven in kitchen, and look at having the hood over top of grill cleaned. Do this as often as necessary to prevent a build-up of grease and other residue.

Gaymont Nursing Center; 66 Norwood Ave., Norwalk; Jan. 10, standard inspection — Violation: Critical — Correctged during inspection — Observed carton of milk in TCU dining area that was 47 degrees F. TCS food shall be held at 135 degrees F or above, or at 41 degrees F or less. Person in charge voluntarily discarded carton of milk. If aides will be serving milk to residents, the time the milk is out of the cooler should be limited as much as possible or taken out in smaller quantities. Inspector’s comments: Veg prep sink in kitchen was not properly air gapped to prevent backflow.

Happy Garden; 118 E. Main St., Bellevue; Jan. 10, standard inspection — Violation: Critical — Repeat — Correcgted during inspection — Observed egg rolls in coke cooler to not be covered. Food shall be properly covered to prevent contamination; Violation: Critical — Corrected during inspection — TCS foods were not being held at the proper temperature. Observed cut lettuce being stored on countertop after preparation and not being held at a proper temperature. Lettuce had been sitting there since the beginning of the inspection. Person in charge voluntarily put lettuce into reach-in cooler to allow it to cool to the proper temperature; Violation: Repeat — Equipment is not approved by a recognized testing agency. Observed a non-commercial microwave and chest freezers in facility. When microwave and chest freezers break down or are replaced, replace with commercial grade equipment; Violation: Repeat — Non-food contact surfaces of equipment are dirty. Observed prep cooler, area around can opener, and stove area to have a build-up of dirt and debris. These items shall be cleaned as often as necessary to prevent the build-up of dirt and food debris; Violation: Repeat — The physical facilitties are not being maintained in good repair. Observed floors, walls, and ceilings to be in disrepair. Floors, walls, and ceilings shall be repaired to allow for easy cleaning of facility; Violation: Repeat — Observed a build-up of dirt and debris. Observed general cleanliness issues of equipment, floors, and walls. Kitchen area needs to be cleaned more often to prevent the build-up of dirt and debris.

Higher Grounds by Christie Lane; 1100 Neal Zick Road, Willard; Jan. 10, standard inspection — Violation: Critical — Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. Observed the air gap on the ice machine was not properly fitted. Fix the air gap for the ice machine so that the waste water cannot ever touch the outlet for the ice machine. Inspector’s comments: In case Julie is sick, an alternate employee should be trained in at least a level 1 food safety training. Thermometer in the small milk cooler should be moved to the front by the door where the temperature will be the highest. Milk and milk products should be date marked once opened, like all other TCS foods, just FYI.

Mercy Willard Hospital; 1100 Neal Zick Road, Willard; Jan. 10, standard inspection — Violation: Critical — Refrigerated, RTE, TCS foods held refrigerated for more than 24 hours were not properly date marked. Today is Jan. 10. Observed and discussed that cheese and meats were date marked for one month instead of seven days. This is fine for most cheese on supply, which do not require any date mark, however, for mozzarella and feta cheese (marked to dispose Jan. 5), this is not sufficient. List of date marking exempt cheeses provided. Observed smoked ham that is also date marked based on the date on the pacikage (Feb. 6). This date indicates the day by which the package itself should be opened and used by, however, RTE meats should be date marked for seven days, except for pepperoni and salami. Observed sausage in the pizza cooler that was dated to be disposed on Jan. 30, but person in charge was not sure when it was opened. Observed cut tomatoes in the walk-in cooler labeled to be disposed on Jan. 5. Observed that items using a seven-day date mark are actually marked for eight days. Corrected at time of inspection — Mozzarella cheese was opened three days ago and was redated based on this date. Feta cheese in the walk-in cooler and that used for the salad bar was disposed as it was opened over a week ago based on its incorrect date mark. Ham, sausage, and tomatoes was past date mark and were thrown away. All other meats and cheese that were opened and incorrectly dated were redated; Violation: Observed a bottle of oil on the floor of the dry storage closet. Observed single-service cups, etc., in a box sitting on the floor in the single-service item closet. All foods and food equipment and utensils should be kept off of the floor. If there is no room left on the shelving, crates can be used to keep foods off of the floor; Violation: Non-food contact surfaces of equipment are dirty. Observed a build-up of mold and mildew in the ice machine. Empty the ice machine and wash, rinse, and sanitize it. Inspector’s comments: Observed that some items on the salad bar were measuring 43 degrees F. It is recommended that the cooler is turned down or fixed so that it can effectively keep foods cool. Observed a pair of used gloves on the counter that looked as though they were to be re-used. Never reuse gloves. If taking a break or changing tasks, take off and throw away gloves. Rewash hands and put on a new pair each time. Make sure that all cooling units (not freezers) have a hanging thermometer inside the unit near the door where the hottest temperature will be reached. Even units that have a built-in thermometer must have this secondary thermometer inside. Observed that two bulbs were out in the walk-in refrigerator. These should be replaced (make sure to cover back up0!

Pizza Cravin; 64 Benedict Ave., Norwalk; Jan. 10, standard inspection — Violation: French fry cutter had build-up of potato skins in the grooves of the press. Clean out fry cutter as often as necessary to prevent a build-up of potato skins in the grooves of the press.

Premiere Theatre; 50 Premiere Drive, Norwalk; Jan. 10, standard inspection — Violation: The lid to the chest freezer is damaged and is not sealing properly. Equipment shall be maintained in a state of repair and condition that meets the requirements. If chest freezer can have a new lid placed on, replace so that seal is tight and won’t allow potential for frozen foods to thaw. Otherwise, replace entire unit. If and when unit is replaced, be sure to replace with another commercial grade model.

Subway; 257 Benedict Ave., Norwalk; Jan. 10, standard inspection — Violation: Critical — Corrected during inspection — Observed multiple food items on prep line that were above 41 degrees F. Person in charge voluntarily discarded out of temp food items. Person in charge should check temperatures of food items with a probe thermometer in order to ensure the setting of the cooler is sufficient enough to hold foods at 41 degrees F or below. If the cooler cannot hold foods at proper temperatures, it should be serviced; Violation: Critical — Corrected during inspection — Quaternary sanitizer solution was measured at less than 100 PPM at time of inspection. Employees should ensure the proper concentration is being achieved during warewashing. Facility may need to manually mix sanitizer solution and test to achieve concentration of 200-400 PPM. Facility should call for maintenance if the equipment is not dispensing adequate concentration; Violation: The lighting in the walk-in cooler was not sufficient enough to provide adequate brightness. Brightness in some areas measured zero footcandles.

Bluto’s Sports Bar & Grill; 33 E. Seminary St., Norwalk; Jan. 11, standard inspection — Violation: Observed a build-up of debris and food residue behind beer cooler in bar. Clean behind cooler. Inspector’s comments: Some food items in cooler were above 41 degrees F. Ensure cooler is maintaining food temperatures at 41 or below by adjusting it to the proper setting. The freezers in the back room are dented on the edges of the lid so that the seal is not completely affixed in some areas. The lid and seals should be attempted to be repaired. If they cannot be repaired and the damage inhibits the ability for foods to stay frozen, freezers should be replaced. Water pressure at hand sink in kitchen is insufficient to allow for adequate hand washing. Facility is temporarily using the wash compartment of the three-compartment sink until the issue can be resolved.

Motel Sleepers, Inc.; 1112 Castalia St., Bellevue; Jan. 11, standard inspection — Violation: Critical — Corrected during inspection — Food employee(s) did not wash hands in situations that specifically require them to do so. Observed employee load mechanical dish washer with soiled dishes and then put away clean dishes without properly washing hands. Sanitarian educated employee about importance of washing hands in between activities and employee washed hands each time between tasks for the rest of the inspection; Violation: Critical — Corrected during inspection — Observed french toast mix in reach-in cooler to be above open bacon and a container of mushrooms. French toast mix contains eggs, which need to be held below containers of RTE foods. Place mix on shelf below RTE foods, but above raw poultry and ground meats; Violation: Critical — Repeat — Corrected during inspection — Observed french toast mix above bacon and containers of pancake mix in walk-in cooler. French toast mix containing eggs shall be kept on a shelf below RTE foods but above raw poultry and ground meats; Violation: Food employee(s) did not have their hair effectively restrained. Employee put a hair net on when asked by sanitarian; Violation: Observed wall near toasters and microwave to have a build-up of grease. Clean walls in prep area at a time when the least amount of food is exposed. Inspector’s comments: Observed a build-up of dirt and food debris on floor in prep area. Be sure to clean floor regularly to prevent a build-up of food debris and dirt.

New London Lanes; 136 W. Main St., New London; Jan. 11, standard inspection — Violation: Critical — Corrected during inspection — Observed nacho cheese sauce that was 95 degrees F in hot holding. TCS food shall be held at 135 degrees F or above, or at 41 degrees F or less. Person in charge voluntarily discarded nacho cheese; Violation: Critical — Corrected during inspection — Observed shredded parmesan in prep cooler dated Sept. 26, 2016. Person in charge voluntarily discarded food product; Violation: Critical — Corrected during inspection — Facility was using reduced oxygen packaging to store chili. I educated person in charge about the risks of reduced oxygen packaging (specifically, clostridium botulinin) and why facilities need a variance to ROP. Facility agreed to store their chili in tupperware instead; Violation: Observed buildup of food debris inside microwave. Clean microwave.

Pizza Hut; 188 Milan Ave., Norwalk; Jan. 11, standard inspection — Violation: Hinge on prep cooler is loose and hanging downward so that the lid does not completely cover the unit. Repair hinge/cooler lid; Violation: Repeat — Observed food residue build-up on inside of microwave. Clean microwave; Violation: Repeat — Observed a build-up of grease on wire racks as well as walls by fryer. Clean wire racks and walls by fryer.

Sterk’s Restaurant; 63 U.S. 20, Wakeman; Jan. 11, standard inspection — Violation: Critical — Observed boxes of food being stored directly on the floor of the walk-in freezer. Keep all boxes of unopened food up off of the floor on crates or pallets to prevent contamination from the premises; Violation: Critical — Observed a container of baked beans in the walk-in cooler with a date mark of Jan. 1. Person in charge discarded baked beans during inspection; Violation: Repeat — Facility has a household chest freezer in the kitchen. When chest freezer breaks down or is scheduled to be replaced, replace it with a commercial grade model; Violation: Floors in storage area, dishwashing area, and kitchen were in rough condition and not smooth and easily cleanable. There are also some ceiling tiles in the kitchen that need to be replaced. Repair or replace floors and ceiling tiles so that they are smooth and easily cleanable.

Arby’s; 106 E. Walton St., Willard; Jan. 12, standard inspection; Violation: Critical — TCS foods were not being held at the proper temperature. Corrected at time of inspection — Foods were moved to the walk-in cooler to cool back down. Cooler should be turned down or checked. Surprisingly, the prep containers on above the cooler were keeping temperature fine. Inspector’s comments: Walk-in cooler was very clean!!!

Bellevue Manufacturing; 300 Ashford Drive, Bellevue; operator, Arnold Vending Company, Jan. 12, standard inspection — Violation: Critical — A vending machine failed to shut off automatically when the required temperature was not maintained. Observed right vending machine in Bellevue Manufacturing plant to not have an automatic shut off.

Berry’s Restaurant; 15 W. Main St., Norwalk; Jan. 12, standard inspection — Violation: Critical — Repeat — Corrected during inspection — Observed waldorf salad and coleslaw on prep line in cold-holding that were 53 degrees F. TCS food shall be held at 135 degrees F or above, or at 41 degrees F or less. Person in charge discarded food products; Violation: Critical — Repeat — Corrected during inspection — Observed multiple TCS food items that were not date marked. Facility should ensure foods are being marked with the date they are removed from the freezer, and realize that freezing foods does not restart the seven-day period, it only pauses it. Person in charge discarded TCS foods that were not date marked; Violation: Critical — Repeat — Corrected during inspection — Observed multiple foods that were held past their disposition dates. Person in charge discarded TCS foods that were past their disposition dates; Violation: Corrected during inspection — Observed colander stored for use that was excessively cracked and dented. Person in charge discarded colander; Violation: Repeat — Observed no handwashing sign(s) posted at handwashing sink(s) used by employees. There is no handwashing sign at hand sink in kitchen or in restrooms used by employees upstairs.

Cider Mill Carry Out; 785 W. Main St., Bellevue; Jan. 12, standard inspection — Violation: Repeat — Equipment is not approved by a recognized testing agency. Observed non-commercial PD black mini fridge in use. Facility may use PD black mini fridge until equipment is replaced or broken down, at that time it must be replaced with commercial grade equipment. Inspector’s comments: Observed a slight build-up of dust on fans and ceiling in walk-in cooler, clean as often as necessary to prevent the build-up of dust on fan and ceiling of walk-in cooler. White shelving units in walk-in need to be cleaned.

Cold As Ice Slide Thru; 22 N. Main St., Monroeville; Jan. 12, standard inspection — Violation: Non-food contact surfaces of equipment are dirty. Observed a significant build-up of dust on fans in walk-in. Nonfood-contact surfaces of equipment shall be kept clean.

Dynasty Lanes; 3105 Ohio 103 East, Willard; Jan. 12, standard inspection — Violation: Critical — Repeat — TCS foods were not being held at the proper temperature.. Corrected at time of inspection — Because all items were found to be below 45 degrees F, they were kept, but moved to the walk-in cooler until the units can be checked. Units should have the temperature turned down or be repaired; Violation: Critical — Observed that the sprayer nozzle above the garbage disposal hangs below the flood level rim of the sink area. The hose connecting the nozzle to the piping should be replaced with a shorter hose that will not allow the nozzle to hang below the flood level rim of the sink; Violation: Food employee(s) did not have their hair effectively restrained. Always wear hats or hairnets when preparing food; Violation: Observed that facility washes and cuts tomatoes and other vegetables on-site, but does not have a vegetable prep sink or even an air gapped three-compartment sink. Currently vegetables are washed in the handwashing sink. Foods must be prepared in a food prep sink or the sanitized middle compartment of an air gapped three-compartment sink. Until the problem is resolved, pre-cut and pre-washed veggies should be bought, or fruits and vegetables should be washed only in the middle compartment of the three-compartment sink at the bar with a colander. Never perform food prep in the handwashing sink which is most likely to be contaminated by bacteria; Violation: A thermometer capable of accurately measuring the temperature of thin foods was not available. Obtain a digital or thin tipped thermometer; Violation: There is no test kit available for measuring the concentration of the sanitizer. Obtain bleach or quaternary ammonia sanitizer as well as matching test strips; Violation: Observed that the ice machine has a build-up of mold and mildew inside. Equipment should be kept clean. Unless the unit is replaced tomorrow, it should be emptied, washed, rinsed, and sanitized; Violation: Observed unnecessary chemicals being stored on the premises. Corrected at time of inspection — Raid was thrown away. Inspector’s comments: Observed bottles of oil stored on the floor in the dry storage area. Next time, if seen, this will be a violation.

Marco’s Pizza; 218 W. Main St., Bellevue; Jan. 12, standard inspection — Violation: Critical — Corrected during inspection — Refrigerated, RTE, TCS foods held refrigerated for more than 24 hours were not properly date marked. Person in charge voluntarily threw items away without sanitarian asking; Violation: Corrected during inspection — Observed chicken wings cooling in walk-in with no cover. Person in charge placed another tray above the chicken wings to prevent contamination from the premises; Violation: Observed a gap in between the floor and back door. A gap will allow insects or rodents to enter facility. Repair door so that the entire opening is completely covered to prevent the entry of insects or rodents. Inspector’s comments: Observed a build-up of grease on the underside of the drying racks. Drying racks shall be cleaned as often as necessary to prevent contamination of clean items.

Precision Auto; U.S. 20, Bellevue; operator, Arnold Vending Company, Jan. 12, standard inspection — Violation: Critical — A vending machine failed to shut off automatically when the required temperature was not maintained.

Teen Challenge of the Firelands; 725 Wessor Ave., Willard; Jan. 12, standard inspection — Violation: Critical — Repeat — Observed raw chicken boxes stored above boxes of raw ground beef in the walk-in cooler. Corrected at time of inspection — Chicken was moved below the beef; Violation: Critical — Observed that the sprayer nozzle above the garbage disposal hangs below the flood level rim of the sink area. Obtain and install a new sprayer spring that will keep the nozzle head above the level of the outer rim of the sink; Violation: Observed boxes of chips, a crate of potatoes, and a bag of flour sitting on the floor in the dry storage room. Corrected at time of inspection — All items were moved off of the floor. If there is not sufficient shelving, a milk crate or similar provision may be used; Violation: Observed multiple old reused cottage cheese containers in equipment storage. Observed multiple crock pots. Person in charge says these are no longer used, and roasters are used. Obtain some new commercial food grade containers to replace reused containers. Remove crock pots from service; Violation: Observed two light bulbs in the dry storage room that were covered with tubes, but did not have the black endcaps over the ends. Obtain new tubes and caps for these light bulbs so that potential shards of glass would not fall out of the ends and onto foods. Inspector’s comments: Clean the can opener more frequently to prevent a build-up of food on the blade, where it will contact other foods. The left compartment of the vegetable prep sink is leaking and should be fixed.

The Village Pizza Barn; 53 Park Ave., New London; Jan. 12, standard inspection — Violation: Critical — Repeat — Corrected during inspection — Observed multiple TCS foods that were stored in cold-holding greater than 24 hours and did not bear a date. Ham, lettuce and meat subs were dated; Violation: Repeat — Observed build-up of food residue both on the outside and inside of microwave. Nonfood-contact surfaces of equipment shall be kept clean.

American Legion Post 547; 8 S. Main St., Monroeville; Jan. 13, standard inspection — Violation: Critical — Corrected during inspection — TCS foods were not being held at the proper temperature. Person in charge voluntarily threw items away; Violation: Repeat — Observed white chest freezer in kitchen to be non-commercial grade. When equipment breaks down or is replaced, replace with commercial grade equipment.

American Legion Post 706; 523 Ohio 162 E., North Fairfield; Jan. 13, standard inspection — Violation: Critical — Corrected during inspection — Observed TCS foods kept in cold-holding past disposition date of Jan. 1. Person in charge voluntarily discarded TCS foods.

Domino’s Pizza; 215 Myrtle Ave., Willard; Jan. 13, standard inspection — Violation: Critical — Refrigerated, RTE, TCS foods held refrigerated for more than 24 hours were not properly date marked. Corrected during inspection — Food was redated properly.

Mr. Pizza Head; 22 A Main St., Greenwich; Jan. 13, standard inspection — Violation: Critical — Observed no air gap on plumbing fixture to vegetable preparation sink; Violation: Observed no handwashing signs posted at handwashing sinks used by employees.

MTD Products Midwest; 979 S. Conwell Ave., Willard; Jan. 13, standard inspection — Violation: Critical — Corrected during inspection — Discussion with person in charge revealed that date marking period for foods is one day extra, a very common misconception. No foods were found to be out of their date marking period or not date marked, only the system is off. Corrected at time of inspection — All foods were corrected to subtract a day; Violation: Critical — Equipment food-contact surfaces or utensils are dirty. Observed that the cracks and crevices around the blade of the deli slicer had a build-up of old food debris. Observed that the can opener has a build-up of food debris on the blade and requires a cleaning. Observed that some ladles in the prep drawer had a build-up of food debris in the cracks and crevices where the handle attaches to the spoon. Deli slicer should be completely dismantled and washed, rinsed and sanitized every four hours after use. Clean the can opener blade as often as necessary. Make sure to scrub all cracks and crevices in ladles and other utensils; Violation: Critical — Observed that the food prep sink is air broken, not air gapped. Properly air gap sink; Violation: Observed that the open air cooler in the customer area is not maintaining temperature. Person in charge said that the cooler is difficult to calibrate as it has alternated between adjustments from too hot to freezing. Cooler should be fixed and closely monitored. Inspector’s comments: Comments should be considered warnings and may be violated on future inspection. All coolers should have ambient air thermometers inside and close to the door. All containers of chemicals and foods, if not in their original container, should be labeled with their common name to avoid contamination. Observed a couple of old food containers being reused for food storage. These should be phased out and replaced with commercial, food grade containers built to withstand the constant rewash cycles in a food facility. Observed that three lights were out in the vent hood in the front service area. These should be replaced and the covers placed back over them. Observed the light in the Pepsi reach-in cooler in the customer area has a burnt out light bulb that should be replaced and the cover transferred. Observed a pair of gloves on the prep table that appeared to be saved for later use. Gloves should never be re-used. Make sure that foods in the refrigerator are cooled directly on the shelf so they do not warm foods around them. All foods should be stored in commercial food grade containers with coverings. A ladle should be used instead of a single-service cup as it can be washed and its handle will not contact the food. The mop sink in the closet by the Pepsi cooler does not have any way to mount mops for hanging. A mount rack should be installed above the sink.

Pressed Cafe; 5 E. Main St., Norwalk; Jan. 13, standard and complaint inspection — Violation: Critical — Repeat — Corrected during inspection — Observed some TCS foods that were above cold holding temperatures due to equipment being out of repair. Person in charge voluntarily discarded TCS food items that were out of their temperature range. Other TCS foods were moved to a different unit; Violation: Critical — Corrected during inspection — Observed TCS foods in cold-holding with no date. Person in charge dated TCS products; Violation: Critical — Repeat — Corrected during inspection — Observed biscuit gravy in cold-holding that was past its disposition date of Jan. 5; Violation: Critical — There is no air gap for the veg prep sink; Violation: Observed quaternary ammonia sanitizer test strips where chlorine-based sanitizer is being used. Order chlorine sanitizer test strips; Violation: Cold-holding unit is out of order. Facility is waiting on parts for the condenser and temporarily utilizing ice baths for TCS foods in cold holding; Violation: The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. Resurface or replace cutting boards; Violation: Repeat — Observed build-up of food residue on plastic wire rack liner that food equipment is stored on, inside the microwave, and at the bottom of the Pepsi cooler in the bar area; Violation: Repeat — Observed no towels or hand drying device at the handwashing sinks. Inspector’s comments: Complaint inspection conducted at same time as standard. Complainant mentioned concerns for improper cold-holding of foods due to the prep cooler being out of service. It was observed that the prep cooler was indeed out of service and the facility was utilizing ice baths for foods to keep them cool.

Venture Packaging; 311 W. Monroe St., Monroeville; operator, Cuyahoga Group, Jan. 13, standard inspection — Violation: Observed a build-up of food debris on the exterior of the coffee machine nozzles. Clean nozzles more frequently to preclude the build-up of food debris.

Venture Packaging Warehouse; Industrial Parkway, Monroeville; operator, Cuyahoga Group, Jan. 13, standard inspection — Violation: Observed a build-up of food debris on the exterior of the coffee machine nozzles. Clean nozzles more frequently to preclude the build-up of food debris.

7-Eleven; 150 Sandusky St., Monroeville; Jan. 17, standard inspection — Violation: Critical — The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Numerous critical violations found during inspection; Violation: Critical — Corrected during inspection — Observed raw steak held on top shelf above other fully cooked items. Item moved to bottom shelf. Keep raw foods on bottom shelf to prevent contamination of other items; Violation: Critical — Repeat — Corrected during inspection — TCS foods were not being held at the proper temperature. Person in charge voluntarily threw away most items and recooked others to 165 degrees F and turned up hot holders to keep them held at 135 degrees or above. Keep hot holders on level 5 to ensure they stay at the correct temperatures; Violation: Critical — Repeat — Observed various breakfast and lunch meat sandwiches being held in prep cooler at temperatures ranging from 45 to 50 degrees F. Person in charge voluntarily threw all sandwiches away; Violation: Critical — Refrigerated, RTE, TCS foods held refrigerated for more than 24 hours were not properly date marked; Violation: Critical — Observed build-up of food debris in hot chocolate machine dispenser. Clean machine and dispensers as often as necessary to prevent the build-up of food debris; Violation: Observed shower room hand wash sink to not produce any water. Repair hand wash sink in shower room to allow for water to come out; Violation: Observed build-up of food debris on bottom of prep cooler. Clean floor of prep cooler; Violation: Repeat — Observed significant build-up of dirt, dust, and debris on hoods in kitchen and food prep area. Clean hoods when the least amount of food is exposed; Violation: Observed microwave in kitchen area to have a build-up of food debris. Clean microwave in kitchen area; Violation: Observed various puddles of residue on walk-in milk cooler floor. Clean flooring of walk-in milk cooler to prevent the build-up of food residue; Violation: Observed an improperly cleaned storage area for refuse, recyclables, or returnables. Observed significant build-up of garbage in outdoor refuse area. Clear garbage out around dumpsters; Violation: Repeat — Observed no paper towels at hand wash sink in kitchen. Keep paper towels in dispenser in stock; Violation: Observed a significant leak in a broken ceiling tile in kitchen above microwave. Fix leak and repair ceiling tile; Violation: Observed floors in kitchen and food prep area to have significant build-up of food debris and grease build-up. Clean and mop floors in kitchen and food prep area; Violation: Observed flooring in customer area to have a significant build-up of food debris and build-up of dirt, mud and other substances. Clean flooring in all customer areas including restrooms and shower areas; Violation: Repeat — Observed a build-up of dirt and debris. General cleanliness of facility needs attention. Clean facility kitchen area, food prep area, customer areas, bathrooms, and increase frequency of taking the trash from trash cans to the refuse receptacle area outside. Inspector’s comments: Facility is in need of a significant amount of cleaning. Significant amount of ice build-up in walk-in freezer by milk cooler needs attention. Lighting intensity of walk-in coolers need attention. Donuts need nutrition fact book accessible for customers. Trash build-up at end of property needs addressed.

Burger King; 711 W. Main St., Bellevue; Jan. 17, standard inhspection — Violation: Repeat — Observed areas around shake machine to have a build-up of syrup and shake mix and some pieces of stainless steel equipment that need cleaned. Clean shake machine and area around it as often as necessary to prevent the build-up of food debris. Clean and wipe down all stainless steel areas to prevent the build-up of food debris; Violation: Observed bottom of shake cooler and fry and chicken nugget freezer to have a build-up of food residue. Clear out the cooler and freezer and clean out the bottom shelves; Violation: Observed a build-up of shake mix on the wall to the left of the shake machine and a build-up of coffee and food debris on the wall to the left of the drive-thru window. Wipe down and clean those walls to prevent the build-up of food debris on the walls.

East of Chicago; 102 A Yorkshire Place, Bellevue; Jan. 17, standard inspection — Violation: Critical — Corrected during inspection — The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Numerous critical violations found during inspection. Sanitarian educated person in charge on the critical violations that they received; Violation: Critical — Corrected during inspection — Observed food held on the buffet to not be within the proper temperatures. Person in charge stated that it was the end of the buffet and voluntarily threw all food that was out of temperature away; Violation: Critical — Corrected during inspection — Observed chicken being held in reach-in cooler by window being held for longer than 24 hours. Person in charge stated she did not know when the chicken was prepared and made and threw away product voluntarily; Violation: Critical — Observed air gap on vegetable prep sink to be below the flood level of the gap. Saw off air gap so that the bottom of the pipe does not fall below the flood level of the air gap; Violation: Repeat — Observed a build-up of dust, dirt, and debris behind dishwasher on floor and wall. Clean behind dishwasher and wall. 

Fisher’s Market; 2917 Ohio 61 N, Norwalk; Jan. 17, standard inspection — Violation: Corrected during inspection — Observed mineral oil in a spray bottle without the common name. Person in charge labeled bottle correctly. Inspector’s comments: Wood shelving in back shall be painted or covered with contact paper to ensure that food product does not leak into an absorbent surface.

Mickey Mart, BP; 331 Milan Ave., Norwalk; Jan. 17, standard inspection — Violation: Repeat — Handwashing sinks in stock room and restroom did not supply water at 100 degrees F. Person in charge stated that she frequently needs to re-set the not water tank to supply hot water to sinks. Recommend that maintenance is performed on the tank so that it supplies hot water to all sinks at all times.

Subway; 271 Sandusky St., Monroeville; Jan. 17, standard inspection — Violation: Critical — Corrected during inspection — Observed Windex in a working container without a common name. Employee wrote common name on spray bottle; Violation: Observed a build-up of pop syrup on floor in back room. Alerted person in charge to the problem. Ensure that syrup is no longer leaking from pop area and clean and mop up floor to prevent a build-up of bacteria.

Subway; 340 Westwind Drive, Norwalk; Jan. 17, standard inspection — Violation: Critical — Observed food employee switch from handling money to assembling sandwiches without washing hands before putting on gloves. Employees who are strictly handling RTE food items with gloves on may continue to use the same pair of gloves for up to four hours if they do not contaminate them by handling dirty utensils or surfaces. If employees are going to switch between making subs and handling money, they must wash hands before putting gloves back on to make an order.

Taco Rico; 18 Myrtle Ave., Willard; Jan. 17, standard inspection — Violation: Critical — There was no person in charge present in the food facility during inspection. Eduardo should obtain a level 2 training and Angie should get a level 1 training so that at least one person will be here at all times with a level 1 training or higher. Inspector’s comments: Make sure that all coolers have hanging ambient air thermometers placed near to the door. Observed some reused food containers for storage of dry goods. Over time, phase these pieces of equipment out and buy new commercial food grade containers. Observed some bulk containers of sugar that were not labeled. They were labeled at time of inspection. Observed a couple spray bottles of liquid that were not labeled. These were labeled at time of inspection. 

Wendy’s; 426 W. Main St., Bellevue; Jan. 17, standard inspection — Violation: Critical — Corrected during inspection — The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Observed multiple critical violaitons during inspection. Educated person in charge to ensure the critical violations will be addressed; Violation: Critical — Corrected during inspection — Observed tomatoes and lettuce being held at 50 degrees F in prep cooler. Person in charge voluntarily threw items away; Violation: Crtiical — Observed air gap in vegetable prep sink to not be above the flood level. Ensure that air gap is above flood level to prevent backflow; Violation: Observed Coke machine in dining room to be dripping significantly, causing a puddle. Repair machine so that it does not leak; Violation: Repeat — Observed all hand wash sinks in facility to not produce water with a temperature of at least 100 degrees F. Have hot water heater repaired to ensure that all hand wash sinks throughout facility are reaching proper temperature.

Wired Coffee Bar, LLC; 421 E. Walton St., Willard; Jan. 17, standard inspection — Violation: Critical — There was no person in charge present in the food facility during inspection. Obtain level 1 trainings for employees such that at least one person is there at any time of operation that has it. Additionally, at least one person on staff must get a level 2 training; Violation: Food employee(s) did not have their hair effectively restrained. Obtain hats for all employees to wear whenever preparing food; Violation: Observed bottles of coffee flavorings stored underneath the drainage lines of the coffee machine. Move and store bottles and other food or food equipment in another approved location. Chemicals for cleaning, etc., may be kept in this cupboard. 

Willard Senior Center; 318 Laurel St. E., Willard; Jan. 17, standard inspection — Violation: Critical — Observed that the air gap between the veg prep sink and the wastewater pipe is only an air break. Cut the pipe flowing into the catch funnel to above the level of the flood level rim.

Catering By Design; 210 Milan Ave. Suite B, Norwalk; Jan. 18, standard inspection — Violation: Observed the sanitizing compartment of the three-compartment sink to be at 50 PPM quaternary ammonia. Quaternary ammonia sanitizer concentration should be 200-400 PPM. Facility contacted Eco Lab to fix automatic dispenser the same day of inspection. Inspector’s comments: The thermometer in the fridge in the kitchen reads about 10 degrees lower than the actual temperature of the unit and should be replaced. The air gap in the vegetable prep sink barely allots space between the catch basin and the pipe itself. Facility should increase size of gap to at least an inch from the level of catch basin.

D & D Smith Winery LLC; 401 W. Main St., Norwalk; Jan. 18, standard inspection — Violation: Critical — Owner had a dog in the facility at time of inspection. Dog bed and food was being kept in food prep area as well. Dogs and other domestic animals must be kept outside of the food prep area at all times; Violation: Repeat — Facility has a household microwave. When microwave breaks down or is scheduled to be replaced, replace with a commercial grade unit.

Eagles; 215 E. Main St., Bellevue; Jan. 18, standard inspection — Violation: Critical — Repeat — The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Observed numerous critical violations. No person in charge in kitchen area was available to discuss items with. Spoke with bartender about propblems with the bar area. On re-inspeciton, will speak with person in charge about items in kitchen that need addressed; Violation: Critical — Repeat — Corrected during inspection — Observed raw chicken being stored above bacon and mixed vegetables. Chicken was moved to bottom shelf. Raw poultry shall be stored in the bottom shelf to ensure that contamination of other products does not occur; Violation: Critical — Corrected during inspection — Observed chili being cooked in a hot holding unit that will not properly allow the chili to reheat to 165 degrees F in two hours. All foods must be cooked properly. Person in charge put item back in walk-in and will cook properly before putting in hot holding unit; Violation: Critical — Repeat — Observed a cut head of lettuce in a ziploc bag that did not have a date mark on it; Violation: Observed sprayer hose in three-compartment sink to not rest above the flood level rim. Replace spring so that sprayer can rest without being below flood level rim; Violation: Repeat — Observed a non-commercial, stainless steel, side-by-side door refrigerator in the room behind the bar area. When equipment breaks down or is replaced, replace with commercial grade equipment; Violation: Repeat — Side of grill by freezer has a significant build-up of grease and debris. Clean grill by freezer. Inspector’s comments: Re-inspection is scheduled for March 20 to ensure that proper date marking procedures are being followed.

The Green Emerald, Inc.; 137 E. Main St., Bellevue; Jan. 18, standard inspection — Violation: Critical — Corrected during inspection — The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Facility had multiple critical violations during inspection. Sanitarian educated person in charge about facility’s critical violations and how to prevent them from happening again; Violation: Critical — Repeat — Corrected during inspection — Observed TCS foods in salad bar being held at temperatues higher than 41 degrees F. Person in charge voluntarily threw items away; Violation: Critical — Repeat — Corrected during inspection — Observed noodles being held in reach-in cooler past its date mark of Jan. 11. Person in charge voluntarily threw noodles away; Violation: Observed a Panasonic microwave in kitchen that is not commercial grade. Facility may continue to use microwave until unit breaks down or is repaired at which point it must be replaced with a commercial grade appliance.

Norwalk Pizza Post, Inc.; 222 E. Main St., Norwalk; Jan. 18, standard inspection — Violation: Observed the thermometer in the prep cooler in the kitchen to be broken. Replace thermometer for prep cooler; Violation: Repeat — The surface of cutting board on prep cooler in the kitchen was severely scratched or scored and could not be effectively cleaned and sanitized; Violation: Repeat — Observed build-up of debris on the hood above the pizza oven. Clean hood to prevent debris from falling into food product; Violation: Repeat — Observed a build-up of dirt and debris on racks by dough area and on floors and walls behind the stovetop. The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.

Nowhere Tavern; 106 E. Main St., Bellevue; Jan. 18, standard inspection — Violation: Critical — Repeat — Corrected during inspection — Observed eggs above salad dressing. Eggs were moved to bottom shelf below any RTE foods; Violation: Linens are being inappropriately used in contact with food. Observed tomatoes in a container with a paper towel used on the bottom of container to dry food. Linens, such as cloth napkins, may not be used in contact with food unless they are used in the dough raising process or to line a container for the service of foods, and are replaced after each time the container is refilled for a new customer.

Sakura Norwalk, Inc.; 187 Milan Ave., Norwalk; Jan. 18, standard inspection — Violation: Critical — Observed a container of cut vegetables in the walk-in cooler that were not properly covered to protect from contamination. Person in charge had employee cover cut vegetables during inspection; Violation: Critical — The mechanical dishwasher in the dishwashing area was not dispensing any chlorine sanitizer during inspection. Had person in charge put three-compartment sink together to continue washing dishware. Facility must use three-compartment sink exclusively until mechanical dishwasher is fixed; Violation: Observed employees eating in the food prep area of the restaurant. Ensure that employees are only eating in the dining area of the restaurant; Violation: The test strips for the dishwashing area were water logged and were no longer usable. Facility must obtain effective test strips to ensure proper sanitizing of dishware is taking place; Violation: A large volume of ice was observed on the floor of the walk-in cooler underneath the condensing unit, as well as on a box of frozen food. Have maintenance performed on walk-in freezer so that it does not start dripping large amounts of water onto the floor during a defrost cycle. Keep all boxes of food away from fans so they are not contaminated by any water dripping.

Willard Save-A-Lot; 20 Woodland Ave., Willard; Jan. 18, standard inspection — Violation: Critical — Repeat — Grocery store: Observed multiple areas of the store where raw meats were stored or displayed above RTE foods. Corrected at time of inspection — Meats were moved in coolers to comply with proper drip order; Violation: Convenience store: Observed sugar and other coffee station condiments and single-service items stored in the cabinets beneath the drainage tubes of the drink machines. Corrected at time of inspection — Items were moved out from under the drainage tubes. Chemicals may be stored in this area; Violation: Convenience store: Observed self-serve donuts that did not have ingredient labels so that customers with allergies will be alerted. Employee said that stock is often changed. All types of donuts should be included on a sign that describes type of donut and ingredients for that specific donut. A general list that applies to all donuts is not permissible. If possible, make individual laminated labels to go directly on the racks for easy identification; Violation: Convenience store: Discussion with the person in charge showed that one compartment of the three-compartment sink was used to clean utensils. Another compartment was being used for storage. Obtain quaternary ammonia (employees are allergic to bleach) and the matching test strips for use in the sanitize compartment of the three-compartment sink; Violation: Convenience store: Observed no service sink or curbed cleaning facility as required. Either make the mop sink in the Save-A-Lot accessible for the convenience store after closing, or install a separate utility sink within the convenience store; Violation: Grocery store: Observed several lights were not shielded. Obtain light shielding tubes and covers for all lights above food prep or exposed storage. Inspector’s comments: Bucket being used to transfer slushie liquid into machines is not commercial food grade and may leach plastic chemicals into food. Obtain a similar bucket that is both commercial grade and food grade. Meat room in grocery store is very clean! Observed one ceiling tile by the entrance to the back area that was missing. Observed that many areas in the back area of the store were not sealed with paint to be smooth and easily cleanable. Drywall and exposed wood should be painted. Observed three dented cans for sale. Make sure dented cans are removed from service and thrown away or returned for credit. Bakery walk-in freezer needs a light cover. Utility sink hose should either be removed or get a proper backflow device installed.

East of Chicago; 56 Stower Lane Suite A, Norwalk; Jan. 19, standard inspection — Violation: Critical — A container of pasta salad was observed in a reach-in cooler dated Jan. 11. Pasta salad should have been discarded on Jan. 16. Only keep TCS foods prepared in the facility for seven days. Day of preparation counts as day one. Employee discarded the pasta salad during inspection.

Fitchville Mart, Inc.; 1596 U.S. 250, New London; Jan. 19, standard inspection — Violation: Critical — Repeat — Corrected during inspection — Observed half pound of lunch meat that was prepared Jan. 3 and not properly discarded. Person in charge discarded lunch meat; Violation: Corrected during inspection — Observed cooler storing milk keeping food at about 45 degrees F. Thermometer available in cooler was showing a temperature less than the temperature of the ambient air in the cooler. Temperature was turned down in cooler. Thermometer should be replaced; Violation: Observed a cutting board that was severely scratched and scored as to prevent its adequate sanitation. Inspectors’ comments; Facility should obtain individual ingredient lists for each baked good offered for consumer self-service.

Little Caesars Pizza; 210 Milan Ave. Suite C, Norwalk; Jan. 19, standard inspection — Violation: Repeat — Bottom of reach-in freezer near three-compartment sink had a build-up of food residue and debris in it. Clean out as often as necessary; Violation: Repeat — Observed a build-up of dirt and debris on the towel dispenser in the back of the facility, on the floor of the walk-in cooler, floors near the three-compartment sink and on the wall behind the three-copmartment sink. Clean and mop floors of walk-in cooler and area adjacent to the three-compartment sink, clean wall behind the three-compartment sink, and clean towel dispenser in back of facility. 

McDonald’s; 31 W. Main St., New London; Jan. 19, standard inspection — Violation: The cutting board on the prep cooler is excessively scored as to prevent its adequate sanitation; Violation: Observed sanitizer buckets that were soiled to the point where the concentration of sanitizer was 0 PPM. Replace sanitizer solution in buckets frequently enough to keep concentration at 50-100 PPM chlorine.

Miller’s Markets; 166 W. Main St., New London; Jan. 19, standard inspection — Violation: Critical — Observed no air gap on the condenser pipe coming from the walk-in freezer.

Myers Cider Mill Drive Thru LLC; 3513 Ohio 103 E., Willard; Jan. 19, standard inspection — Violation: Observed sugar and single-service items stored below the drainage lines of the drink machines. Observed donuts being stored underneath a cabinet containing chemicals. Corrected at time of inspection — Donuts were moved from under the chemical cabinet. Items were moved out from the lower cabinets; Violation: Observed several old food containers in storage used for food storage during the summer; old dill pickle bucket being used for transferring slushie mix; crock pot. Phase out old containers with commercial food grade replacements. There are no food grade crock pots. Steam tables or roasters should be used instead; Violation: Donut tongs and trays are not being sanitized, only washed. Observed that a chlorine based sanitizer is being used, but that there are test strips for quaternary ammonia sanitizer. Either may be used, but must have the corresponding test strips for accurate results. Inspector’s comments: Observed wood shelving in both walk-in coolers that should be painted to seal the wood in the case of a spill so that it would be smooth and easily cleanable. Observed two bottles of chemicals that were not labeled. Ensure that chemicals or foods, if transferred from the original container, are labeled with their common name.

Uncle Dudley’s Restaurant; 21 E. Maple St., Willard; Jan. 19, standard inspection — Violation: Critical — TCS foods were not being held at the proper temperature. Corrected at time of inspection — Cheesecakes and other TCS pies were moved to the kitchen refrigerator to cool down to 41 degrees F or below. Lettuce was moved to reach-in refrigerator to cool back down; Violation: Critical — Repeat — Several items were not properly date marked. Corrected at time of inspection — Potato salad and ham were thrown away. Sausage patties, sloppy Joe meat and bologna were dated and kept. In future, any foods found without a date mark that have been kept over 24 hours may be disposed of, regardless of when they were made or opened; Violation: Critical — Observed that there is an air break, instead of an air gap, between the ice machine drainage pipe and the catch funnel. The drainage pipe should be cut above the flood level rim of the catch funnel so that any backflow from the wastewater system will not be able to touch and contaminate the pipe leading back into the machine and sink with wastewater bacteria; Violation: Critical — Repeat — Observed that the kitchen handwashing sink was blocked by a table and equipment. All employees seen washing hands used the three-compartment sink for this purpose. Keep handwashing sinks accessible and fully stocked at all times. Handwashing soap dispenser mounted above the three-compartment sink should be removed; Violation: Observed a box of potatoes stored on the floor in the dry storage area of the kitchen. Observed multiple food containers stored on the floor of the walk-in cooler as there is not room for more. Potatoes should be moved off of the floor and stored on top of crates. Foods in the walk-in cooler should also be stored on crates to keep them off of the floor; Violation: Repeat — Equipment is not approved by a recognized testing agency: single-service pie containers are being washed and reused; crock pot in storage; old food containers are being reused. Obtain commercial food grade equipment; Violation: Observed no service sink or curbed cleaning facility as required. Obtain a mop sink. Inspector’s comments: Comments should be views as warnings and may be violated upon future inspections: Observed an employee remove gloves and set them aside for reuse. Gloves should never be reused. Light shielding tubes over the dry storage area were missing the black endcaps. Bowls by the soup station were stacked with the food contact surface facing up; they should face down so that any dust will settle on the non-food contact surface. Deli slicer in the back storage area is being used to store personal items; personal items should be kept away from food and food equipment. White powders in bulk drawers were not labeled. Any foods that could possibly be confused should be labeled with common name; containers were labeled. All coolers must have ambient air thermometers placed in the unit near to the door where the temperature will be the highest.

Wildcat Connections Cafe; 31 E. Main St., New London; Jan. 19, standard inspection — Violation: Critical — Repeat — Corrected during inspection — Observed ground beef patties as well as chicken breasts that were 50 degrees F. Person in charge discarded these items.

7-Eleven; 150 Sandusky St., Monroeville; Jan. 20, follow-up inspection — Violation: Critical — Repeat — Corrected during inspection — Observed steak and chicken sandwiches being held below 135 degrees F. Person in charge cooked product up to 165 degrees F; Violation: Critical — Repeat — Observed build-up of food debris in hot chocolate machine dispenser. Clean machine and dispensers as often as necessary to prevent the build-up of food debris; Violation: Repeat — Observed shower room hand wash sink to not produce any water. Repair hand wash sink in shower room to allow for water to come out; Violation: Repeat — Observed build-up of food debris on bottom of prep cooler. Clean floor of prep cooler; Violation: Repeat — Observed significant build-up of dirt, dust, and debris on hoods in kitchen and food prep area. Clean hoods when the least amount of food is exposed; Violation: Repeat — Observed microwave in kitchen area to have a build-up of food debris. Clean microwave in kitchen area; Violation: Repeat — Observed accumulation of soil residue on nonfood-contact surfaces. Observed various puddles of residue on walk-in milk cooler floor. Clean flooring of walk-in milk cooler to prevent the build-up of food residue; Violation: Repeat — Observed an improperly cleaned storage area for refuse, recyclables, or returnables. Observed significant build-up of garbage in outdoor refuse area. Clean garbage out around dumpsters; Violation: Repeat — Observed no paper towels at hand wash sink in kitchen. Keep paper towels in dispenser in stock; Violation: Repeat — Observed a significant leak in a broken ceiling tile in kitchen above microwave. Fix leak and repair ceiling tile; Violation: Repeat — Observed floors in kitchen and food prep area to have significant build-up of food debris and grease build-up. Clean and mop floors in kitchen and food prep area; Violation: Repeat — Observed flooring in customer area to have a significant build-up of food debris and build-up of dirt, mud and other substances. Clean flooring in all customer areas including restrooms and shower areas; Violation: Repeat — General cleanliness of facility needs attention. Clean facility kitchen area, food prep area, customer areas, bathrooms, and increase frequency of taking the trash from trash cans to the refuse receptacle area outside.

Missler’s IGA; 121 Blossom Center Blvd., Willard; Jan. 20, standard inspection — Violation: Critical — Food employee(s) are not using proper procedure when washing hands and arms. Observed that there was no handwasing soap in the meat room. When asked, employee said they had been out of soap for over a week. Corrected at time of inspection — A hand soap pump was obtained from the customer floor and placed in the meat room; Violation: Critical — There was no person in charge present in the food facility during inspection; Violation: Critical — Corrected during inspection — Observed raw “Old Folks Sausage” stored above fully cooked Bob Evans pork sausage in an open air cooler on the customer floor. Observed raw chorizo stored above pizza in a cooler on the customer floor. All raw foods should be stored below RTE foods that may not be cooked to the appropriate temperature to kill the associated pathogens; Violation: Critical — Observed a cooked rotisserie chicken in the hot holding unit measuring 117 degrees F. Corrected during inspection — Chicken was thrown away at time of inspection. Foods may not be reheated in a hot holding unit as it cannot fulfill the requirements; Violation: Critical — Observed cheeses in the open air cooler measuring 45 to 51 degrees F. Observed raw meats in the chest cooler outside the meat room measuring 44 degrees F. Corrected at time of inspection — Cheeses and dairy products were thrown away. Meat cooler started to cool down and refrigeration technician started work to adjust unit’s defrost period; Violation: Critical — Refrigerated, RTE, TCS foods held refrigerated for more than 24 hours were not properly date marked. Person in charge later showed me that labeling machine prints inconsistent date marks, some seven days, some eight  days. Corrected at time of inspection — All items out of date mark were thrown away. Items found with wrong date were re-dated. Person in charge will reprint labels for all deli products and assure that none have an extra day; Violation: Critical — Repeat — RTE, TCS food that had been date marked was not properly discarded when required. Corrected at time of inspection — Items that were past date mark were thrown away; Violation: Critical — Deli slicers must be taken completely apart, washed, rinsed and sanitized every four hours. Corrected at time of inspection — Facility gets busy throughout the day which makes this procedure difficult to follow. Deli slicers should be rotated throughout the day so that two are used at a time while the others are being washed, rinsed and sanitized; Violation: Critical — There is no food preparation sink nor is the three-compartment sink air gapped. The middle compartment of the three-compartment sink shall be properly air gapped to prevent backflow wastewater from backing into the sink or contaminating the drain pipe of the sink with wastewater bacteria that could grow up into the sink where vegetables are washed; Violation: Repeat — Observed several dented cans on sale rack. Observed opened packages of flour that were taped back and on “sale” rack. Corrected at time of inspection — All dented cans and opened packages were thrown away. These should never be sold; Violation: Repeat — Observed boxes of food on the floor in the walk-in freezer. Foods should be moved off of the floor. Crates may be used if shelving is full; Violation: Repair — Observed several coolers throughout the store that were not maintaining food at temperatures of 41 degrees F or below. All coolers should be fixed and maintained in proper working order; Violation: Observed a handwashing sink without water at the required temperature. Fix the water system so that all handwashing sinks quickly reach a temperature of 100 degrees F; Violation: Observed light bulbs or heat lamp that were not properly shielded or coated where required. Obtain the appropriate light covers; Violation: Repeat — Corrected during inspection — Observed expired baby food on “sale”.  Baby food or formula is not permitted to be sold after its expiration date. Corrected at time of inspection — Baby food was thrown away. Past inspections indicate that this exact scenario was addressed on the very first inspection. Any future violations of this rule may lead to meetings with the health commissioner to explain why you are unable to comply. Inspector’s comments: Fan vents in walk-in coolers and meat room need cleaning. Observed areas in the back of the store that had exposed wood that was not sealed to prevent absorption of leaks or splash. In future, we can work to paint these areas. Observed the mop in the bakery area hanging in between the handwashing sink and the three-compartment sink. If possible, this mop mount should be moved further away from these areas to prevent contamination.

Blue Ribbon Catering; 50 N. Prospect St., Norwalk; Jan. 24, standard inspection — Violation: Critical — Repeat — Corrected during inspection — Observed shredded pork and mozzarella in cold-holding without a date mark. Person in charge shall date mark pork.

Freight House Grill & Pub; 50 N. Prospect St., Norwalk; Jan. 24, standard inspection — Violation: Critical — Corrected during inspection — All foods in walk-in cooler were around 44 degrees F. Unless the cooler door is locked, it does not properly seal shut. The seals on the cooler are worn as well. Ensure employees are closing walk-in after use or replace seals so that cooler door remains shut without having to be locked; Violation: Critical — Corrected during inspection — Observed tomatoes and chicken strips that were not date marked. TCS foods were properly date marked; Violation: Observed no thermometer in prep cooler and a malfunctioning thermometer in walk-in cooler. Thermometers should be present in all cold-holding units; Violation: Freezer is not keeping foods frozen during defrost. Person in charge has contacted for maintenance on this issue. Inspector’s comments: A food employee was observed handling food without a hat or hairnet. No utensil was observed for the purpose of placing lemons on the rims of glasses, and employees preparing drinks were not wearing gloves. Bare-handing lemons for the use of placing them on glasses is considered bare-hand contact for RTE food items.

Kenilee Lanes; 14-16 E. Seminary St., Norwalk; Jan. 24, standard inspection — Violation: Critical — Repeat — Observed American and nacho cheese at a temperature of 48 degrees F. Corrected at time of inspection — Cheese was thrown away and refrigerator was turned down.

Main Street Valero; 227 E. Main St., Bellevue; Violation: No thermometer available to keep temperatures of food items. Person in charge stated that thermometer is “on its way”; Violation: Repeat — Floors in back room need to be cleaned to prevent the build-up of dirt, dust and residue. Clean and mop floors in back room. Inspector’s comments: Gaskets on refrigerator doors in customer self-service area need to be replaced. They are coming off the door and allowing warm air in to the walk-in cooler.

McDonald’s; 199 Milan Ave., Norwalk; Jan. 24, standard inspection — Violation: Critical — Ice machine with single ice dispenser in the dining area is dirty. Clean out ice machines as often as necessary to prevent a build-up of dirt and soil; Violation: Critical — Clean spatulas hanging by the handwashing sink. If utensils can no longer be effectively cleaned, throw them out and replace with new ones; Violation: Observed a build-up of dirt and debris on the floors of the walk-in cooler and freezer. Clean or sweep floors of walk-in cooler and freezer as often as necessary to prevent a build-up of food residue and debris.

Twin Lakes Golf Course; 100 Decker St., Bellevue; Jan. 24, standard inspection — Violation: Critcal — Corrected during inspection — Observed raw foods in prep coolers being held above RTE foods. In prep cooler, keep pork below any items that are RTE. In cooler by grill, move raw items to bottom shelf and other RTE items to top shelf; Violation: Repeat — Observed a white GE chest freezer downstairs that is not commercial grade. When equipment breaks down or is replaced, replace with commercial grade equipment.

Wendy’s; 181 Milan Ave., Norwalk; Jan. 24, standard inspection — Violation: Critical — One hand washing sink in the food prep area was not easily accessible, being blocked by beverage crates and brooms. Keep all hand washing sinks in the facility easily accessible at all times; Violation: The mop sink in the back of facility was severely backed up. Have maintenance performed on the drain to mop sink, or unclog the drain cover.

Bellevue Pizza House; 325 E. Center St., Bellevue; Jan. 25, standard inspection — Violation: Observed floor of prep cooler to have a build-up of crumbs and debris. Clean prep cooler floors to get rid of crumbs.

Eagles; 215 E. Main St., Bellevue; Jan. 25, follow-up inspection — Violation: Critical — Repeat — Observed sprayer hose in three-compartment sink to not rest above the flood level rim. Replace spring so that sprayer can rest without being below flood level rim; Violation: Repeat — Observed a non-commercial, stainless steel, side-by-side door refrigerator in the room behind the bar area. When equipment breaks down or is replaced, replace with commercial grade equipment; Violation: Repeat — Side of grill by freezer has a significant build-up of grease and debris. Clean grill by freezer. Inspector’s comments: Spoke with person in charge and he stated they will be getting shorter hose to ensure that it does not fall below the flood level. Person in charge will contact HCPH once violation is corrected and HCPH will periodically check-in with business to ensure that item is taken care of.

Fontana’s Italian Eatery; 126 E. Main St., Bellevue; Violation: Repeat — Observed a non-commercial grade microwave in the kitchen. Person in charge stated that a new one is being ordered to better fit the space; Violation: Corrected during inspection — Observed chlorine sanitizer in three-compartment sink to be at 200 PPM. Employee emptied sink and retested the next batch of sanitizer to ensure it was between 50 to 100 PPM; Violation: Repeat — Observed a build-up of food residue underneath prep cooler and oven and on wall behind prep table. Clean areas under prep cooler, oven and wall behind prep table to ensure that floors do not get a build-up of dust, dirt and food residue. Inspector’s comments: Hood above stove needs to be degreased and cleaned. Air gap of vegetable prep sink needs to be cleaned and sanitized.

Fu Sing Restaurant; 111 Blossom Center Blvd., Willard; Jan. 25, standard inspection — Violation: Critical — Repeat — Observed raw chicken and raw beef stored above onions and other vegetables in the walk-in cooler. Observed raw meats stored in the top of the prep cooler with mushrooms stored below. Observed various raw meats stored in the chest freezer were not stored in proper drip order. Raw foods should be stored below RTE foods and in proper drip order; Violation: Critical — Repeat — Observed noodles and many other foods in the walk-in cooler that were not date marked. Person in charge said these were all made within the last two days. All items were dated based on this time. Corrected at time of inspection — All applicable foods were date marked; Violation: Critical — Observed that the food prep sink has an air break instead of an air gap. Cut the sink drain pipe above the flood level rim of the catch funnel so that you could put your hand in between them; Violation: Observed a bag of onions being stored on the floor in the walk-in cooler. Corrected at time of inspection — Onions were moved onto the shelf. If shelving is too full, crates may be used to keep foods off of the floor; Violation: Repeat — Observed many food containers that were reused old food containers; some were not food grade; old cans being used to store raw shrimp. None of these are approved for the stated uses. Observed a noncommercial grade mini refrigerator. Commercial, food grade containers must be obtained for food storage. When refrigerator stops working, it should be replaced with a commercial grade unit; Violation: Observed no service sink or curbed cleaning facility as required. Obtain a service sink. 

Gilbert’s Place; 130 E. Main St., Bellevue; Jan. 25, standard inspection — Violation: Critical — Corrected during inspection — Observed roast beef being held from Jan. 22 without a date mark. Person in charge placed the correct date mark on item.

Kats Iron Skillet; 2114 U.S. 224 E., Greenwich; Jan. 25, standard inspection — Violation: Critical — Repeat — Corrected during inspection — Observed hash patties and hard boiled eggs that were not date marked; Violation: Critical — Corrected during inspection — Observed a container of mashed potatoes that was prepared Jan. 18 and not discarded on Jan. 24; Violation: Corrected during inspection — Observed fish fillets being thawed at room temperature. Person in charge placed fish fillets in refrigerator.

The Laurels of New London; 204 W. Main St., New London; Jan. 25, standard inspection — Violation: Critical — Corrected during inspection — Observed ham that had been opened from original package and not date marked.

Main Street Valero; 227 E. Main St., Bellevue; Jan. 25, standard inspection — Violation: Critical — Corrected during inspection — Observed two sausage rolls in hot dog warmer to be at 130 degrees F. Person in charge voluntarily threw the sausage rolls away; Violation: Critical — Corrected during inspection — Observed hot dogs and brats in reach-in cooler in back room to not have date mark. Person in charge stated they were pulled out of the freezer four days ago and date marked the product appropriately; Violation: Repeat — A food thermometer was not readily accessible. Person in charge stated that manager is bringing one in today; Violation: Observed significant build-up of grease and debris on grease trap by three-compartment sink.

New London Day Care Center; 58 E. Main St., New London; Jan. 25, standard inspection — Violation: Corrected during inspection — Observed chicken legs cooling at room temperature at 103 degrees F. Foods can be cooled at room temperature until they reach 135 degrees F at which point they should be cooled by an approved method such as placing in a refrigeration unit. Person in charge placed chicken legs in the fridge.

The Willows; 101 Auxiliary Drive, Bellevue; Jan. 25, standard inspection — Violation: Critical — Corrected during inspection — The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Facility had numerous critical violations. Educated person in charge about ways to ensure that critical aspects of the operation are kept within the proper guidelines; Violation: Critical — Corrected during inspection — Observed french toast egg mix being held above biscuits and oats in reach-in refrigerator by three-compartment sink. Item was placed on bottom shelf to prevent contamination; Violation: Critical — Corrected during inspection — Observed country fried steaks being held at 115 degrees on a steam table. Person in charge placed item back in oven and sanitarian ensured food item reached 165 degrees F. Do not turn off steam table in dining room before removing food to be placed on steam table back in kitchen. Keep constant temperatures of food on steam tables to ensure that they do not fall below 135 degrees F; Violation: Critical — Corrected during inspection — Observed cut melons being held in a cold holding cart that were at a temperature of 51 degrees F. Person in charge voluntarily threw items away.

Bob Evans Farms; 4800 U.S. 250 N., Norwalk; Jan. 27, standard inspection — Violation: Critical — Repeat — Ice cream scoops in a drawer in the food prep area had dried on food residue. Person in charge removed the ice cream scoops from the drawer to be re-washed; Violation: Outside of ice machine is dirty. Ice is a food. Clean ice machine, and as often as necessary to prevent a build-up of food residue, dirt and debris; Violation: Observed accumulation of spilled coffee in a drawer beneath the machine where sealed packages of coffee were being stored. Person in charge cleaned out drawer during inspection; Violation: Repeat — Observed a build-up of dirt and debris underneath much of the equipment in the food prep area. Pull out equipment that is against the walls of the facility every now and then to clean the floors underneath them.

Brian Buffet; 101 Plank Road Suite 18, Norwalk; Jan. 27, standard inspection — Violation: Critical — Repeat — The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Critical violations were occurring at time of inspection. Provide the oversight and controls to prevent critical violations from occurring; Violation: Critical — Repeat — Corrected during inspection — Raw chicken was observed to be stored on a shelf above raw pork and raw fish in the walk-in cooler. Sanitarian had person in charge re-arrange shelves in walk-in so that raw chicken was stored below all other raw and RTE foods during inspection; Violation: Critical — Repeat — Observed food items in both the walk-in freezer and walk-in cooler were not protected by being in a covered container. Cover all foods in storage to protect them from contamination; Violation: Critical — Repeat — Corrected during inspection — Raw chicken and steak at the hibachi station were not maintained at 41 degrees F and were observed to be 48 degrees F. Person in charge discarded both chicken and steak without sanitarian asking her to do so . Maintain all TCS cold holding foods at a temperature of 41 degrees F or below; Violation: Critical — Repeat — Items on the buffet tables were observed to be below 135 degrees F. Pizza and chicken were both removed from steam tables for self-service. Chicken was re-heated  to 168 degrees F and placed back onto the buffet line; Violation: Employee was observed drinking beverages in the food prep area from a cup without a tight-fitting lid on it. Employees may have beverages in the food prep areas as long as they are covered with a tight-fitting lid, or are a bottled beverage with a re-sealable cap; Violation: Observed seals on the doors to the reach-in freezer in the food prep area to be worn and coming apart. Repair or replace seals on the doors to the reach-in freezer so that they are tight and intact; Violation: Repeat — Floor of walk-in freezer has a build-up of food residues, dirt and debris. Clean the floor of the walk-in cooler as often as necessary to prevent a build-up of food residues, dirt and debris.

Chuck’s Drive-Thru; 1426 Ohio 61 E., Norwalk; Jan. 27, standard inspection — Violation: Critical — Repeat — Corrected during inspection — Observed cut tomatoes and ham that was prepared on Jan. 25 to not have a date mark. Person in charge placed proper date mark on items; Violation: Repeat — Observed cutting surface on prep cooler in pizza prep room to be severely scored and scratched. Replace or resurface cutting board; Violation: Observed a fan in the pizza prep room to have a significant build-up of dust and debris. Clean fan to prevent the dust from contaminating foods during preparation. Violation: Repeat — Observed a build-up of black dust and residue on ceiling of walk-in beer cooler. The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.

Gemminis, Inc., doing business as Casa Bravos; 203 Cline St., Norwalk; Jan. 27, standard inspection — Violation: Critical — Corrected during inspection — The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Numerous critical violations found during inspection. Educated person in charge about critical violations to ensure that they do not occur again; Violation: Critical — Repeat — Corrected during inspection — Observed raw chicken being stored in prep cooler above other meats and RTE items. Person in charge placed raw chicken on bottom shelf to ensure that cross contamination does not occur; Violation: Critical — Repeat — Corrected during inspection — Items on the salad bar were at 45 degrees F. Person in charge placed items in walk-in freezer to rapidly drop temperature to below 41 degrees F. Ice was added to salad bar to ensure that items stay below 41 degrees F; Violation: Critical — Repeat — Corrected during inspection — Observed various cooked meats being held in the walk-in cooler past the 24 hour date mark. Person in charge place correct date on each item. Ensure that items that are held for longer than 24 hours have the proper date mark on them; Violation: Critical — Corrected during inspection — Observed lettuce in bottom of back hand washing sink. A handwashing sink may not be used for purposes other than handwashing. Inspector’s comments: Clean behind stove due to leak of oil.

Mickey Mart; 203 Main St., Willard; Jan. 27, standard inspection — Violation: Critical — There was no person in charge present in the food facility during inspection; Violation: Critical — Observed that creamer for coffee was measuring 53 degrees F. It is TCS as box says requires refrigeration and use by seven days. Corrected at time of inspection — Creamer was thrown away. Cold holding unit should be repaired so that it can maintain creamer at 41 degrees F or below at all times; Violation: Critical — Observed that creamer was dated as opened Jan. 27 and dated for disposal on Feb. 3. This gives the milk an extra day that is not allowed. Corrected at time of inspection — Creamer was being thrown away anyway, but I explained that six days should be added to date of opening; Violation: Observed various items being stored under wastewater or drainage lines, and other items stored underneath the handwashing sink on the floor. Corrected at time of inspection — Items were moved out from under the sinks and drainage lines; Violation: Observed that self-serve donuts had no ingredients labels. Obtain labels from supplier for all types of donuts sold and copy onto a display for customers.

Romeo’s Bakery; 102 Myrtle Ave., Willard; Jan. 27, standard inspection — Violation: Critical — Repeat — Observed raw egg scramble mix stored in the sliding prep door coolers on a shelf above RTE foods. Always store raw foods on the bottom in case of leakage. Corrected at time of inspection — Egg liquid was moved to the bottom shelf; Violation: Observed bags of flour on the floor with a folded paper bag between the floor and the bags. Corrected at time of inspection — Bags were moved off of the floor. While the folded bag on the floor does technically keep the bag off of the floor, it does not hold it high enough that it might not be touched by the mop and contaminated. If there is not enough shelf space, crates may be used to keep foods off the floor; Violation: Observed dough being stored directly in grocery store bags in the reach-in cooler. Use food grade bags to store foods. Over time, obtain more food grade containers for bakery goods. Inspector’s comments: Vent over the counter top needs to be cleaned to remove a build-up of dust. Thank you for continuing to buy more commercial food grade food containers!

The Willows at Willard; 1050 Neal Zick Road, Willard; Jan. 27, standard inspection — Violation: Critical — Repeat — Observed raw ground pork sausage above pork loin in the walk-in cooler. Corrected at time of inspection — Sausage was moved to below the pork chops; Violation: Critical — Macaroni and cheese and other items in the walk-in cooler had no indication of when they were pulled from the freezer to thaw; other item was not marked when it was cooked or frozen; pastrami was date marked to give it an extra day too long. Corrected at time of inspection — Pastrami was thrown away. Other items were dated for disposal. Inspector’s comments: Observed one light bulb out in the stove vent hood. Dented cans are being removed from service - great! Please designate a different location to keep cans until they are removed from facility.

7-Eleven; 150 Sandusky St., Monroeville; Jan. 30, follow-up inspection — Violation: Repeat — Observed shower room hand wash sink to not produce any water. Repair hand wash sink in shower room to allow for water to come out; Violation: Repeat — Observed build-up of food debris on bottom of prep cooler. Clean floor of prep cooler; Violation: Repeat — Observed significant build-up of dirt, dust, and debris on hoods in kitchen and food prep area. Clean hoods when the least amount of food is exposed; Violation: Repeat — Observed microwave in kitchen area to have a build-up of food debris. Clean microwave in kitchen area; Violation: Repeat — Observed accumulation of soil residue on nonfood-contact surfaces. Observed various puddles of residue on walk-in milk cooler floor. Clean flooring of walk-in milk cooler to prevent the build-up of food residue; Violation: Repeat — Observed an improperly cleaned storage area for refuse, recyclables, or returnables. Observed significant build-up of garbage in outdoor refuse area. Clean garbage out around dumpsters; Violation: Repeat — Observed no paper towels at hand wash sink in kitchen. Keep paper towels in dispenser in stock; Violation: Repeat — Observed a significant leak in a broken ceiling tile in kitchen above microwave. Fix leak and repair ceiling tile; Violation: Repeat — Observed floors in kitchen and food prep area to have significant build-up of food debris and grease build-up. Clean and mop floors in kitchen and food prep area; Violation: Repeat — Observed flooring in customer area to have a significant build-up of food debris and build-up of dirt, mud and other substances. Clean flooring in all customer areas including restrooms and shower areas; Violation: Repeat — General cleanliness of facility needs attention. Clean facility kitchen area, food prep area, customer areas, bathrooms, and increase frequency of taking the trash from trash cans to the refuse receptacle area outside.

Elk’s; 209 Dale Ave., Willard; Jan. 30, standard inspection — Violation: Critical — Observed mozzarella cheese that did not have a date mark. Corrected at time of inspection — Cheese was date marked for disposal based on when person in charge said it was opened; Violation: Critical — Observed that there was no air gap at any of the sinks used for food prep. The middle compartment of the three-compartment sink should be properly air gapped; Violation: Observed multiple noncommercial containers used for food storage and aluminum cooking tins being reused. Over time, phase out reused old food containers and replace with commercial, food grade containers; Violation: Observed ant spray being stored in a chemical storage cabinet. Household insecticides are not allowed to be kept on the premises of a facility. Corrected at time of inspection — Insecticide was removed from the premises. Inspector’s comments: Observed an unlabeled spray bottle of chemicals. It was labeled.

Friendship Food Store; P.O. Box 172, New Haven; Jan. 30, standard inspection — Violation: Critical — Chicken was found in the smaller reach-in cooler that was placed in there to cool the night before from hot holding. Chicken was at 49, 46, and 51 degrees F. Corrected at time of inspection — Chicken was all thrown away; Violation: Critical — Items in open air island cooler were at temperatures as high as 52 degrees F. Walk-in cooler is still not fully fixed as food was found at 44 to 47 degrees F. Corrected at time of inspection — Items above 45 degrees F were thrown away. Items greater than 41, but lower than 45 degrees were moved to the reach-in cooler in the kitchen. Open air cooler should be filled only in a single layer of product. Walk-in cooler should be fixed and once it can maintain temperature, TCS foods may be moved back into the cooler; Violation: Critical — Repeat — Observed that the sink used for vegetable preparation is not properly air gapped. Hire registered plumber to install a proper air gap for this sink; Violation: Repeat — Cleaned and sanitized items were stored in prohibited areas. Corrected at time of inspection — Items were moved temporarily. They may be placed back under drainage lines so long as they are shielded. Boxes were moved onto shelving; Violation: Repeat — Observed floors that were not constructed of approved materials in the kitchen area. Fix or replace flooring. Inspector’s comments: Observed unlabeled white powder in a container. Person in charge was not sure what it was and threw it away. Cappuccino machine mixing chamber have a build-up of sugar residue and require cleaning.

Hound Dog Hop LLC; 195 Sandusky St., Plymouth; Jan. 30, standard inspection — Violation: Repeat — Outdoor dumpster is sitting on grass. Move the dumpster to sit on the asphalt pavement of the parking lot. Inspector’s comments: At time of inspection, facility was closed for the season. Owner advised he decided to close for the winter as business was too slow in the winter months to maintain the restaurant.

McDonald’s; 249 Benedict Ave., Norwalk: Jan. 30, standard inspection — Violation: Surfaces of cutting boards on a prep cooler were severely scratched or scored and  could not be effectively cleaned and sanitized. Turn cutting board over if the opposite side has not been used. Otherwise cutting board should be replaced; Violation: Repeat — Observed a build-up of dirt and debris on the floor of the walk-in freezer and in the storage area in the back of facility. Clean floors as often as necessary.

Plymouth Community Center; 48 W. Broadway St., Plymouth; Jan. 30, standard inspection — Violation: Critical  Observed that garbage disposal sprayer hangs below the flood level rim of the sink. Replace hose spring so that the nozzle hangs above the flood level rim of the sink.

Star Diner; 46 Cleveland Road, Norwalk; Jan. 30, standard inspection — Violation: Non-food contact surfaces of the inside of the ice machine are starting to accumulate mildew. Drain and clean the inside of the ice machine; Violation: Repeat — Observed food splatter on walls and floor behind refrigerators in the basement. Clean food debris off of physical facilities in the basement to prevent pest harborage conditions; Violation: Observed the presence of dead insects accumulated in a trap between the refrigerators in basement. Replace insect trap.

Motel Sleepers, Inc.; 1201 S. Conwell Ave., Willard; Jan. 31, standard inspection — Violation: Critical — Corrected during inspection — Mini milk cooler was maintaining a temperature of 45 degrees F. Corrected at time of inspection — Milk was moved to reach-in cooler; Violation: Critical — Repeat — Corrected during inspection — Observed one opened package of turkey breast that was one day out of the date marking period. Turkey was thrown away; Violation: Critical — Repeat — Observed the food prep sink has an air break; food prep sinks must have an air gap. Cut the level of the sink drain pipe above the top level of the funnel catch pipe; Violation: Many food containers were not commercial grade. Obtain commercial, food grade food containers. 

Subway; 240A W. Walton, Willard; Jan. 31, standard inspection — Violation: Critical — Observed the spray nozzle on the three-compartment sink hangs below the flood level rim of the three-compartment sink. This should be repaired so that the nozzle hangs at all times above the level of the outer sink rim; Violation: Observed a Menard’s bucket is used to transfer ice from the ice machine to the ice holding chest. All equipment must be commercial and food-grade. Obtain a new commercial food-grade bucket for this purpose. Inspector’s comments: Obtain a food-grade spray bottle for water. Clean fan vent in walk-in cooler.

Wil-Ply-New VFW Post 3430; 19 Woodland Ave., Willard; Jan. 31, standard inspection — Violation: Critical — Corrected during inspection — Observed cut lettuce marked as cut on Jan. 23. Today is Jan. 31. Lettuce and tomatoes require a seven day date mark with the day of opening, preparing, or cooking as day one. Corrected at time of inspection — Lettuce was thrown away. Inspector’s comments: In future, obtain a backflow preventer for the mop sink. A few lights were out in the kitchen. The lights in the reach-in cooler did not turn on. Please label all foods or chemicals transferred to a new container. Need to obtain a Level 1 and a Level 2 training.

Schools

No Violations

Bellevue High School Concession Stand Inside; 200 Oakland Ave., Bellevue; Jan. 3, standard inspection — No violations.

Immaculate Conception School; 304 E. Main St., Bellevue; Jan. 3, standard inspection — No violations

St. Joseph School; 66 Chapel St., Monroeville; Jan. 3, standard inspection — No violations.

South Central High School; 3305 Greenwich Angling Road, Greenwich; Jan. 3, standard inspection — No violations.

Western Reserve Elementary School; 3851 U.S. 20, Collins; Jan. 3, standard inspection — No violations.

Western Reserve High School; 3841 U.S. 20, Collins; Jan. 3, standard inspection — No violations.

Christie Lane Cafeteria; 306 S. Norwalk Road, Norwalk; Jan. 6, standard inspection — No violations.

Bellevue Middle School; 1035 Castalia St., Bellevue; Jan. 11, standard inspection — No violations.

Bellevue Senior High School; 200 Oakland Ave., Bellevue; Jan. 11, standard inspection — No violations.

Norwalk Catholic Early Childhood Center; 77 State St., Norwalk; Jan. 12, standard inspection — No violations.

Monroeville Local Schools; 101 West St., Monroeville; Jan. 20, standard inspection — No violations.

New London Local Schools; 1 Wildcat Drive, New London; Jan. 23, standard inspection — No violations.

Norwalk High School’s Concession; 350 Shady Lane Drive, Norwalk; Jan. 25, standard inspection — No violations.

Main Street School; 80 E. Main St., Norwalk; Jan. 26, standard inspection — No violations.

Monroeville Athletic Complex; 101 West St., Monroeville; Jan. 26, standard inspection — No violations.

Bellevue Elementary; 1150 Castalia St., Bellevue; Jan. 30, standard inspection — No violations.

St. Joseph School; 66 Chapel St., Monroeville; Jan. 30, standard inspection — No violations.

Violations

Bellevue Elementary; 1150 Castalia St., Bellevue; Jan. 3, standard inspection — Violation: Corrected during inspection — Observed sanitizer bucket with quat ammonia to have concentration of only 100 PPM. Quat ammonia sanitizer shall have a concentration of 200-400 PPM.

South Central Elementary-Junior High; 3291 Greenwich Angling Road, Greenwich; Jan. 3, standard inspection — Violation: Critical — Corrected during inspection — Observed no date mark on sliced ham that was stored over 24 hours. Person in charge date marked ham slices; Violation: There was no temperature measuring device in either indoor standing refrigerator. Ensure thermometers are placed inside each cold and hot holding unit.

Monroeville Athletic Complex; 101 West St., Monroeville; Jan. 4, standard inspection — Violation: Observed sanitizer but no test strips available to measure concentration. A test kit or other device that accurately measures the concentration in PPM shall be provided. Order test strips.

Main Street School; 80 E. Main St., Norwalk; Jan. 5, standard inspection — Violation: Critical — A quaternary ammonium sanitizing solution did not meet the minimum requirements for temperature, concentration, and/or water hardness. Observed that the sanitizing solution in the three-compartment sink was measured at 100 PPM. Concentration should be 200-400 PPM. Corrected at time of inspection — Added more sanitizer until the appropriate concentration was reached; Violation: Observed cleaned equipment, single use gloves, and single-service straws that were stored in the storage room off of the bathroom. Items should be moved to the dry storage area. Inspector’s comments: All veg prep and cooking occurs at the middle school. Items are received prepared and at temperature, which is logged.

Norwalk Catholic School Cafeteria; 31 Milan Ave., Norwalk; Jan. 5, standard inspection — Violation: Critical — Vegetable prep sink was not air gapped. I spoke with management and maintenance regarding providing an air gap for the sink. Will reach out to Richland County Plumbing Department.

Haas Gym; 1 Flashes Drive, Willard; Jan. 12, standard inspection — Violation: Observed multiple crock pots. There are no commercial grade crock pots. Use the roasters available instead, and obtain more commercial roasters as needed; Violation: Observed a roaster stored underneath the drainage line of the three-compartment sink. Corrected at time of inspection — Roaster was moved onto the counter. 

Willard Athletic Boosters Concession; 1 Flashes Drive, Willard; Jan. 12, standard inspection — Violation: Critical — Refrigerated, RTE, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed an open bag of hot dogs in the cooler that were not labeled. Corrected at time of inspection — Hot dogs were thrown away; Violation: Critical — Observed the air gap between the ice machine and the catch funnel was not sufficient. Ice machine outlet tube should hang above the top level of the catch funnel; Violation: Observed a crock pot that is used for chicken. Obtain a roaster to replace this piece of equipment; Violation: Obtain digital thin tipped thermometers for both concessions; Violation: Observed that the popcorn machine inner pot is in need of a cleaning. Clean the popcorn machine.

St. Francis Xavier School; 25 W. Perry St., Willard; Jan. 25, standard inspection — Violation: Critical — Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. Observed that the spray nozzle for the dishwashing station hangs below the flood level rim of the sink. If there was a change in the water system pressure, this could cause back-siphonage of water into the drinking water system and contaminate it. Discussed that a few vegetables, such as celery, are washed and prepared on site. Joni uses a strainer, and holds it while she washes vegetables, so there is very little chance for contamination, however, the code still requires this sink to be air gapped. These should be done in a sink that is properly air gapped to prevent potential contamination from backflow water. Nozzle hose should be shortened. Middle compartment of the three-compartment sink should be air gapped.

Christie Lane Cafeteria; 306 S. Norwalk Road, Norwalk; Jan. 26, standard inspection — Violation: Observed a handwasing sink without water at the required temperature. After several minutes of running sink, it was measured to have water reaching only 86 degrees F. A handwashing sink shall be equipped to provide water at a temperature of at least 100 degrees F. Repair sink so that it can reach 100 degrees F within a snort time after being turned on. Inspector’s comments: Facility was not in use and generally is not in use unless there is a staff event. Food is rarely, if ever, prepared on site anymore.

Immaculate Conception School; 304 E. Main St., Bellevue; Jan. 30, standard inspection — Violation: Corrected during inspection — Observed food in packaging that does not appear to protect it from contamination. Observed a severely dented can in back room. Person in charge stated that they will return can for credit. Regularly go through canned goods to ensure that there are no dents.

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