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Area restaurant hit with 13 health-code violations

• Updated Jan 2, 2018 at 12:13 PM

NORWALK — Here are the results of health department inspections of Huron County food establishments and schools in November:

Food establishments

No violations

The Laurels of New London; 204 W. Main St., New London; Nov. 1, standard inspection — No violations.

Senior Enrichment Services; 130 Shady Lane Drive, Norwalk; Nov. 1, standard inspection — No violations.

A. Schulman; 350 N. Buckeye St., Bellevue; operator, Arnold Vending Co.; Nov. 2, standard inspection — No violations.

AMCOR; 975 W. Main St., Bellevue; Nov. 2, standard inspection — No violations.

Autoplas; 560 Goodrich Road, Bellevue; Nov. 2, standard inspection — No violations.

Bellevue Manufacturing; 300 Ashford Drive, Bellevue; operator, Arnold Vending Company; Nov. 2, standard inspection — No violations.

Burger King; 1148 S. Conwell, Willard; Nov. 2, standard inspection — No violations.

Friendship Food Store; 1045 Myrtle Ave., Willard; Nov. 2, follow-up inspection — No violations. Inspector’s comments: All violations corrected.

International Metal Hose; 520 Goodrich Road, Bellevue; operator, Arnold Vending Company; Nov. 2, standard inspection — No violations.

Magretech; 4600 County Road 177, Bellevue; operator, Arnold Vending Company; Nov. 2, standard inspection — No violations.

Precision Auto; U.S. 20, Bellevue; operator, Arnold Vending Company; Nov. 2, standard inspection — No violations.

Tower Automotive; 630 Southwest St., Bellevue; Nov. 2, standard inspection — No violations.

Wilbert Manufacturing; Southwest St., Bellevue; operator, Arnold Vending Company; Nov. 2, standard inspection — No violations.

Berry Plastics; 311 Monroe St., Monroeville; Nov. 3, standard inspection — No violations.

The Bellevue Hospital; 1400 W. Main St., Bellevue; Nov. 14, standard inspection — No violations.

Central Plastics Company, Inc.; 66 N. Kniffin St., Greenwich; operator, Central Plastics; Nov. 16, standard inspection — No violations.

Lyn Marie’s Coffee On Main, Ltd.; 2 N. Main St., Monroeville; Nov. 16, standard inspection — No violations.

Venture Packaging Warehouse; Industrial Parkway, Monroeville; operator, Cuyahoga Group; Nov. 16, standard inspection — No violations.

Tienda Don Chayo LLC; 14 S. Myrtle Ave., Willard; Nov. 16, follow-up inspection — No violations. Inspector’s comments: Main cooler is measuring 37 degrees F in all cups of water throughout unit. Unit approved to place TCS foods inside. No follow-up required.

Willard Country Kitchen; 429 E. Walton St., Willard; Nov. 16, follow-up inspection — No violations. Inspector’s comments: Facility has done a deep cleaning under the prep area equipment and has made a significant improvement. Facility moved utility equipment for cleaning. Thank you!

Domino’s Pizza; 215 Myrtle Ave., Willard; Nov. 17, follow-up inspection — No violations. Inspector’s comments: Right prep cooler top has been adjusted and lids kept down during less busy times. All foods measured were being kept at 41 degrees F or below. Foods in the right side of the cooler were measured at 40 degrees F. Foods in the left side of the cooler further from the oven were measured as low as 35 degrees F. Thank you!

Pepperidge Farm; 3320 Ohio 103 East, Willard; Nov. 21, follow-up inspection — No violations.

Bellevue Care Center; 1 Audrich Square, Bellevue; Nov. 28, standard inspection — No violations.

Gilberts Place; 130 E. Main St., Bellevue; Nov. 28, standard inspection — No violations.

Mercy Willard Hospital; 1100 Neal Zick Road, Willard; operator, Mercy Willard Hospital; Nov. 28, standard inspection — No violations.

Borgers USA-MKT C; 400 Industrial Parkway, Norwalk; Nov. 30, standard inspection — No violations.

 

Violations

Friendship Food Store; P.O. Box 172, New Haven; Nov. 1, standard inspection — Violation: Critical — Repeat — Observed chicken thighs in the reach-in cooler that were at 43 degrees F. They were cooled yesterday. Observed hard boiled eggs at 44 degrees F that were next to the cooling chicken and had likely been heated by it. To prevent the growth of pathogens, cooked time/temperature controlled for safety (TCS) foods shall be rapidly cooled. Corrected at time of inspection — Chicken and eggs were thrown away; Violation: Critical — Repeat — Observed hard boiled eggs opened, but not labeled. Observed five chicken tenders for use in salads that were not labeled. Refrigerated, ready-to-eat (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 — Eggs and chicken were thrown away; Violation: Critical — RTE, TCS food that had been date marked was not properly discarded when required. Observed eight sausage patties that were dated Oct. 24. Today is Nov. 1. Corrected at time of inspection — Sausages were thrown away at time of inspection; Violation: Observed that muffins that were re-packaged for sale did not have a label declaring their ingredients or allergens. Please determine and label muffins and cookies, just as is done for chicken; Violation: Observed single service styrofoam cups in bags in boxes on the floor in the kitchen area. Please use crates or shelving to keep these items at least six inches off the floor to prevent contamination.

McDonald’s of New London; 31 W. Main St., New London; Nov. 1, standard inspection — Violation: Some food employees did not have their hair effectively restrained. All food employees shall wear a hat or hairnet; Violation: Observed food debris on bottom of salad prep cooler. Observed food debris on single-use food paper stored under prep cooler. Observed build-up of food debris around nozzle for flurry machine. Nonfood-contact surfaces of equipment shall be kept clean; Violation: Repeat — Observed grease, dirt and food debris on walls and floors around grease trap, CO2 tank and soda storage in rear of facility. Observed grease and food debris accumulation on floor and piping behind fryer. Observed food debris under tabletop equipment such as microwaves. 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.

Wildcat Connections Cafe; 31 E. Main St., New London; Nov. 1, standard inspection — Violation: Repeat — The FSO did not have a person in charge that had completed at least a level one food safety course. Person in charge advised that both cooks are looking to sign up for ServSafe training. HCPH has a ServSafe training scheduled for December; Violation: Observed re-use of single-service or single-use articles. Observed cooked chicken stored in a single-use container; Violation: Soiled wiping cloths were stored over edge of vegetable prep sink; Violation: Observed ladles and whisks that were in storage with only the food contact area exposed for grabbing. Utensils shall be presented so that only the handles are touched by employees.

Tienda Don Chayo LLC; 14 S. Myrtle Ave., Willard; Nov. 6, follow-up inspection — Violation: Critical — Repeat — Observed that the main reach-in cooler is holding TCS foods at 44 degrees F. Corrected at time of inspection — TCS foods were moved to the other reach-in cooler that was measuring 41 degrees F to cool back down; Violation: Repeat — Observed some bottles of jamaica concentrate and tamarindo concentrate that showed sign of leakage. Corrected at time of inspection — Bottles were thrown away; Violation: Repeat — Observed excessive bare hand contact of raw foods. In future, only hermetically sealed/commercially packaged meats may be sold in this facility and must be properly labeled. Meats found in the future that are not packaged and labeled as required will be thrown away; Violation: Observed baked pastries for self-service without labels. Observed cut cactus for self-service without labels; Violation: Repeat — Observed that the main reach-in cooler was maintaining foods at 44 degrees F. Cooler should be fixed/adjusted so that it can maintain foods at 41 degrees F or below at all times.

Willard Country Kitchen; 429 E. Walton St., Willard; Nov. 6, follow-up inspection — Violation: Repeat — Observed a build-up of dirt and debris on many surfaces. Facility should be deep cleaned section by section and a regular schedule made to prevent future build-ups of grime. Inspector’s comments: Observed progress is being made to remove grime underneath the prep area. Please continue to work on this area. Observed salad bar is working properly and employees are taking regular temperature logs. Thank you!!

224 Varsity Club, Inc.; 3598 Bullhead Road, Willard; Nov. 8, standard and complaint inspection — Violation: Critical — Observed several items in the steam table were not at or above 135 degrees F. Determined that staff are bringing foods directly from cold holding and placing them into the steam table unit to reheat for hot holding. All reheated foods must be heated to 165 degrees F. Steam tables are not permitted to be used in this way because they are not designed to heat foods hot enough or quickly enough to reach this 165 degrees F in the required period of two hours. Corrected at time of inspection — All foods that were not at 135 degrees F were thrown away; Violation: Critical — Repeat — TCS foods were not being held at the proper temperature, including foods in bottom of pizza prep cooler; foods in the steam table; lettuce and cheese in the new prep cooler; foods in the back open salad chest cooler; pizzas placed for the lunch buffet were measuring 91 degrees F by the end of the buffet; buffet salad bar was keeping the tops of foods at 51 degrees F. Corrected at time of inspection — Items found at 45 degrees F or below were kept to rapidly cool in the walk-in cooler to 41 degrees F before placement in a different working unit. Items found above 45 degrees F were disposed; Violation: Critical — Repeat — Observed sliced turkey, corned beef, ham and ribs that were not date marked in the new main prep cooler. Observed a container of ranch without a date mark. Observed slices of turkey without a date mark on the pizza prep cooler. Corrected at time of inspection. Items were date marked at time of inspection; Violation: Critical — Repeat — Observed feta cheese date marked Oct. 27 to Nov. 2. Today is Nov. 8. Corrected at time of inspection — Cheese was thrown away; Violation: Critical — Repeat — Observed the blade of the can opener was dirty with food debris. Observed the food contact surfaces of some spoons were dirty from being stored inside of a dirty container. Corrected at time of inspection — Items were cleaned at time of inspection; Violation: Critical — Repeat — Observed storage of Pro Exterminator Commercial Crawling & Flying Inset Killer in the laundry room. Corrected at time of inspection — Pesticide was thrown away. Even though this was a commercial pest control spray, it may not be kept on the premises as it cannot be used by food employees. Use a commercial pest control management service for any pest control needs; Violation: TCS foods were not properly thawed. Observed turkey slices for pizza sitting on the prep table counter. Corrected at time of inspection — Turkey was thrown away. Do not thaw foods at room temperature; Violation: Observed improper method for cooling TCS foods. Single order of wings were left on the countertop to cool. Observed a large container of wings cooling in the walk-in cooler. Chicken in the center was as high as 72 degrees F after almost two hours past cooking. Corrected at time of inspection — Because single order had been made within the past hour, it was kept and placed in the walk-in cooler to cool down further. This will not be permitted in the future. Because chicken in the large batch was cooled from cooking, it has likely not yet been two hours of cooling since reaching 135 degrees F. Chicken was kept and spread onto cookie sheets in a single layer to cool further. This is how all chicken should be cooled in the future; Violation: Observed that three-compartment sink in the bar area is leaking and is not being used. Equipment shall be maintained in a state or repair and condition that meets the requirements. Hire a registered plumber to fix this sink; Violation: Observed that the open salad chest cooler was not maintaining foods at temperature. Determine cooler issue and fix unit accordingly; Violation: Observed that the pizza prep cooler bottom is not working properly and requires adjustment. Have unit serviced and adjusted properly; Violation: Observed steam table is not adjusted properly and is missing an adjustment knob. Fix unit and adjust properly; Violation: Observed a cardboard box of clean pots, pans, etc. that was sitting on the floor in the back of the kitchen. Items shall be stored at least six inches off of floor; Violation: Repeat — Observed a build-up of food debris underneath the stove in the kitchen and a build-up of grime on the white wire shelf by the vegetable prep sink. Clean these areas so that they are clean to sight and touch.

Arby’s Restaurant; 625 W. Main St., Bellevue; Nov. 7, standard and 30-day inspection — Violation: Observed a build-up of food debris on bottom of fry freezer by deep fryers; Violation: Observed both hand wash sinks in facility to not have paper towels at beginning of inspection.

Myers Cider Mill Drive Thru LLC; 3513 Ohio 103 E., Willard; Nov. 7, standard inspection — Violation: Observed boxes of chip bags on the floor. Boxes should be placed onto crates or shelving to keep them off the floor. 

Wired Coffee Bar LLC; 421 E. Walton St., Willard; Nov. 7, standard inspection — Violation: Critical — Blenders are rinsed throughout the day and sanitized once per shift, however each shift is five hours. These items must be washed at least once every four hours of use to preclude the growth of bacteria on the surface; Violation: Repeat — Food employees did not have their hair effectively restrained. This is the third time I have addressed this issue. Wear hair restraints at all times. Facility has purchased visors; these can be used as long as hairnets are worn beneath; Violation: Observed one box of single-service items on the floor in the dry storage room. Keep all foods, clean equipment and single-service items off the floor. Corrected at time of inspection — Box was moved off the floor.

Long Way Home Family Restaurant; 250 Castalia St. Suite F, Bellevue; Nov. 14, standard inspection — Violation: Critical — Corrected during inspection — Observed employee washing hands for less than 10 seconds and not using a paper towel to turn off faucet after washing. Educated person in charge regarding proper hand wash procedures; Violation: Critical — Corrected during inspection — Observed employee switching from dirty dishes to clean dishes without washing hands; Violation: Critical — Corrected during inspection — The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Observed multiple criticals during inspection. Person in charge educated regarding criticals to ensure that they do not occur again; Violation: Critical — Corrected during inspection — Observed turkey and roast beef being held in cooler by stove top without a date mark. A date mark was placed on the items; Violation: Critical — Corrected during inspection — Observed corned beef being held past its date mark. Item was thrown away.

Subway; 303 E. Main St., Bellevue; Nov. 14, standard inspection — Violation: Critical — Repeat — Corrected during inspection — Observed mold growth on ice machine in dining room. Person in charge took apart machine to properly clean item.

Mr. Pizza Head; 10 S. Main St., New London; Nov. 15, standard inspection — Violation: The FSO did not have a person in charge that had completed at least a level one food safety course. Person in charge advised he is actively in the process of obtaining required certifications; Violation: Facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection; Violation: Observed severely chipped and scored spatulas that were not able to be effectively sanitized. Utensils shall be maintained in a state of good repair or shall be discarded.

New London Lanes; 136 W. Main St., New London; Nov. 15, standard inspection — Violation: Critical — Corrected during inspection — A tomato cut on Monday was not marked with the date of preparation or the date by which the tomato should be consumed or discarded. Person in charge date-marked container with tomato; Violation: The FSO did not have a person in charge that had completed at least a level one food safety training course; Violation: Repeat — Facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection; Violation: No thermometer was observed in the prep cooler; Violation: Repeat — Container for hand washing cleanser was empty at time of inspection; Violation: Observed no handwashing sign posted at handwashing sink in men’s restroom; Violation: Observed a build-up of dirt and debris around fryer on wall and floor. Baseboard is peeling from wall near fryer and has accumulated dirt and debris.

Domino’s Pizza; 215 Myrtle Ave., Willard; Nov. 16, standard inspection — Violation: Critical — Observed TCS toppings in the right top of the prep cooler were not maintaining 41 degrees F or below. It is yet to be determined whether this is an issue with the unit or because the lids were open for an extended period of time. Corrected at time of inspection — Items found to be above 45 degrees F were thrown away. Items found to be 44 degrees F or below were moved to the walk-in cooler to cool down rapidly.

Eagles; 215 E. Main St., Bellevue; Nov. 16, standard inspection — Violation: Critical — Repeat — Corrected during inspection — Observed three meat and cheese trays without a date mark. Observed open hot dogs without a date mark. The three meat and cheese trays were thrown away and a date mark was placed on the recently opened hot dogs; Violation: Critical — Repeat — Corrected during inspection — Observed six cheese and meat trays that were past their seven day date mark. Person in charge placed items in trash; Violation: There is no test kit available for measuring the concentration of the sanitizer. The bar area had no test strips for sanitizer. 

Havana Tavern; 176 Gregory Road, Willard; Nov. 16, standard inspection — Violation: Critical — Repeat — Observed that commercial deli salads were not being maintained at 41 degrees F or below in the slide chest cooler. Leftover chili was not maintained at 41 degrees F or below in slide reach-in beer cooler. Corrected at time of inspection — Deli salads were moved to the walk-in cooler to cool further and to be kept in this unit until the cooler is fixed and checked by me. Chili was thrown away; Violation: Observed potatoes and onions in cardboard boxes on the floor in the dry storage closet. Corrected at time of inspection — Foods were placed onto a shelf in the dry storage closet. Crates may also be used to keep foods off the floor; Violation: The slide door chest cooler is maintaining foods at 45 degrees F. This unit should be fixed or replaced; Violation: Observed RAID Flying Insect Killer in the chemical storage room. Noncommercial bug sprays may not be kept or used inside the facility. Commercial bug sprays may be used for pest control, but may only be applied by a commercial applicator. Corrected at time of inspection — Spray was thrown away.

Kat’s Iron Skillet; 2114 U.S. 224 E., Greenwich; Nov. 16, standard inspection — Violation: Corrected during inspection — Observed some food utensils stored in a stainless steel container with food debris at the bottom. Employee washed container and utensils; Violation: The lighting intensity measured 0 foot candles in some areas; Violation: Observed a wrench being used as the cold faucet handle for the handwashing sink. Observed deterioration of wood below the hand sink at the counter-top service area; Violation: Observed an accumulation of dirt, mildew, and food debris on the racks, floors, and walls of the walk-in cooler. 

Mickey Mart; 47 E. Main St., Greenwich; Nov. 16, standard inspection — Violation: Critical — Repeat — Corrected during inspection — (Mickey Mart side) Tostadas were 50 degrees F in the rolling heating unit. They were removed from refrigeration and placed in unit that was set to hold warm, not to cook. Person in charge should ensure unit is set to cook and that it is indicated to consumers the food product is in the process of cooking. Person in charge discarded unfit product; Violation: Repeat — (Subway side) Light intensity measured 0 foot candles in some areas.

Pepperidge Farm Company Store; 3320 Ohio 103 East, Willard; Nov. 17, standard inspection — Violation: Critical — There was no person in charge present in the food facility during inspection. Obtain Level 1 training for at least one person per shift; Violation: Observed boxes of packaged food on the floor in the store. Today was delivery day and these items have not yet been put away. Items must be kept at least six inches off of the floor using shelving, or milk crates, etc.

Romeo’s Bakery; 102 Myrtle Ave., Willard; Nov. 17, standard inspection — Violation: Critical — Observed raw egg mixture, cream cheese mixture, and open milk that was not date marked. Corrected at time of inspection — All items were given a date mark during the inspection; Violation: Person in charge could not find the test kit for measuring the concentration of the sanitizer. Find or obtain a sanitizer test kit for use with bleach sanitizer (50-100 PPM).

Mickey Mart; 203 Main St., Willard; Nov. 20, standard inspection — Violation: Critical — Repeat — There was no person in charge present in the food facility during inspection. At least one person per shift should have a Level 1 food safety certification; Violation: Critical — F’real machine is cleaned once to twice per week. Log shows unit is sanitized at least daily. Clean unit manually once daily prior to sanitization as prescribed in the F’real cleaning instructions; Violation: Observed a box of dry coffee creamer on the floor underneath the three-compartment sink and pop and beer stored throughout the facility on the floor. Corrected at time of inspection — Items were moved to shelves; Violation: Repeat — Observed donut display without any label information posted for customer, and basket of bulk in-shell peanuts without the common name posted. Obtain and post the labeling information for each kind of donut sold, and label the peanut basket with common name; Violation: Coffee pots and donut tongs are not being sanitized. Sanitizer was ordered, but corporate sent incorrect product. All equipment must be washed, rinsed and sanitized in the three-compartment sink; Violation: Equipment and utensils are being air dried, but are placed onto linen cloths to catch excess water. This is not true air drying and could cause contamination of cleaned utensils. Corrected at time of inspection — Cloths were removed from beneath drying items. Use a metal or plastic rack for air drying utensils; Violation: Observed clean linens stored underneath the drain pipe of the handwashing sink. Corrected at time of inspection — Linens were moved.

Taco Bell; 102 E. Walton St., Willard; Nov. 20, standard and 30-day inspection — Violation: Critical — Nacho cheese dispenser has a very long spout that extends out of the steam table. The first draw of cheese from this unit was around 123 degrees F, presumably because it was in the spout cooling over time of non-use. Cheese must stay at 135 degrees F or above at all times. A couple pumps on the unit dispensed cheese above 135 degrees F and cheese inside of the steak table was being held at 158 degrees F, so unit is working properly. Corrected at time of inspection — Cheese dispensed at beginning was thrown away. In future, cheese should be pumped to waste a couple of times after long periods of non-use.

Berry’s Restaurant; 15 W. Main St., Norwalk; Nov. 21, standard inspection — Violation: The stainless steel splashboard of the sink in the upstairs kitchen is not properly sealed to the wall to prevent accumulation of dirt and debris; Violation: Observed clean kitchen knives and food-grade scissors stored in a container with food debris in the bottom. Person in charge rewashed utensils and cleaned container; Violation: Lighting intensity measured 0 foot candles in some areas; Violation: Repeat — Observed a build-up of dirt and debris between sink and wall near paper towels in upstairs kitchen and some food debris around and underneath toasters. All fixed equipment should be sealed to the physical facilities to prevent accumulation of dirt and debris in gaps and crevices. Equipment should be properly stored to prevent contamination.

Ice Box Drive Thru; 57 Brazilian St., Plymouth; Nov. 21, standard inspection — Violation: Observed pop and beer on the floor in the walk-in cooler. Place more shelving in the walk-in cooler to place foods onto.

Plymouth Community Center; 48 W. Broadway St., Plymouth; Nov. 21, standard inspection — Violation: Critical — Repeat — Dish sprayer hangs below the flood level rim of the sink and should be fixed to hang above this level. Shorten the sprayer tubing so it hangs above the flood level rim.

Moose 2153; P.O. Box 269, Willard; Nov. 22, standard inspection — Violation: Critical — Observed soup was reheated in the soup well. I measured the temperature after two hours at 141 degrees F. It must be reheated to at least 165 degrees F for 15 seconds. Corrected at time of inspection — Soup was thrown away. Heat soup or any other leftovers in the microwave or conventional cooking equipment prior to placing into a pre-heated hot holding unit; Violation: Critical — Repeat — Observed several TCS, RTE opened-prepared-cut-cooked foods that were not date marked. Corrected at time of inspection — Person in charge was compliant and threw foods away. Person in charge will review date marking requirements with volunteers.

Cider Mill Carry Out; 785 W. Main St., Bellevue; Nov. 28, standard inspection — Violation: Critical — Corrected during inspection — Observed shredded beef in mini refrigerator to not have a date mark. Person in charge placed a date mark on shredded beef; Violation: Repeat — Observed black mini refrigerator that is not commercial grade. When unit breaks down or is replaced, replace with commercial grade equipment; Violation: Observed no handwashing sign(s) posted at handwashing sink(s) used by employees.

Circle K; 221 W. Main St., Bellevue; Nov. 28, standard inspection — Violation: Observed no towels or hand drying device at the handwashing sink(s); Violation: Observed no handwashing sign(s) posted at handwashing sink(s) used by employees; Violation: Corrected during inspection — Observed mop not being hung up to dry when not in use. Mop can be dried on secondary rack that allows the water to drip into mop bucket.

Higher Grounds by Christie Lane; 1100 Neal Zick Road, Willard; Nov. 28, standard inspection — Violation: Critical — There was no person in charge present in the food facility during inspection. Bonnie, current person in charge, is filling in for Julie who is gone for an extended period of time. Bonnie does not have Level 1 or Level 2 food safety training. Obtain at least Level 1 training for Bonnie; Violation: Critical — Observed milk and whipped cream in the reach-in refrigerator that were not date marked though they were opened last week. Corrected at time of inspection — All items were still within date marking period, they were labeled and kept.

The Willows at Willard; 1050 Neal Zick Road, Willard; Nov. 28, standard inspection — Violation: Critical — Observed milk for self-service at 47 degrees F despite ice bar inside. Observed lettuce and potato salad were at 47 and 43 degrees Respectively in the ice salad bar. Corrected at time of inspection — Person in charge voluntarily disposed of all items; Violation: Critical — Observed several foods throughout the facility that were marked to allow eight days of service before disposal instead of seven days. This is a software issue due to date labeling machine. Corrected at time of inspection — Items were re-dated for disposal at time of inspection. Machine should be fixed or discard date should be re-dated; Violation: Observed bags of single-service items stored on shelves in the employee bathroom. Facility is tight on space, but must find an alternate approved location for all food-related items. Chemicals may be stored in this area.

Wil-Ply-New VFW Post 3430; 19 Woodland Ave., Willard; Nov. 28, standard inspection — Violation: Critical — Repeat — Person in charge does not have Level 1 food safety certification. Obtain Level 1 training for all employees; Violation: Critical — Observed carton of raw eggs stored on a shelf above RTE foods in the mini reach-in cooler. Corrected at time of inspection — Eggs were moved to the bottom shelf; Violation: Critical — Repeat — Observed items in the reach-in cooler that were past their date marking period: hot dogs, baked beans, chili. Corrected at time of inspection — Foods were thrown away; Violation: Critical — Observed that the inside of the ice machine has a build-up of black mildew. Ice machine must be turned off, drained, and washed-rinsed-sanitized to remove this debris. Ice machine should be placed onto a cleaning schedule to preclude this accumulation.

The Shoe; 413 Ash St., Willard; Nov. 28, standard inspection — Violation: Critical — Person in charge does not have Level 1 food safety training. Because facility often operates with one person present at a time, facility should have all employees obtain Level 1 certifications; Violation: Critical — Observed baked potatoes in the steam table which was turned off. These were from a different day and were forgotten to be removed. Observed leftovers in the microwave that were also forgotten. Corrected at time of inspection — All items were thrown away; Violation: Critical — Observed a build-up of mildew on the ice machine wall. Ice machine should be turned off, drained, and washed-rinsed-sanitized; Violation:  Observed that food employees were not wearing hats or hairnets while preparing foods. Obtain and wear hats whenever actively working with foods; Violation:  Observed a box of potatoes on the floor of the walk-in cooler and boxes of marinara cans and ketchup bottles on the floor in the dry storage room. Corrected at time of inspection — items were moved onto shelving in both areas; Violation: Facility does not have a thin tipped thermometer to measure temperature of hamburgers. Obtain a digital thermometer (and alcohol swabs to sanitize it) to take temperatures of thin foods;  Violation:  Observed that dumpster has been moved onto the grass and gravel next to the back drive. Dumpster must be kept on concrete or asphalt surface. Move the dumpster back to the pavement; Violation: Observed a build-up of dirt underneath the bar mats indicating that they are not removed for cleaning frequently enough. Observed an accumulation of moisture and debris in the chest beer coolers that should be cleaned. Mats should be removed for cleaning regularly. Beer coolers should also be cleaned and placed onto a cleaning schedule.

New Horizons Baking Company - MKT C; 211 Woodlawn Ave., Norwalk; Nov. 30, standard inspection — Violation: Observed an accumulation of mildew on lip of dispenser of ice machine. Clean dispenser of ice machine.

Wendy’s; 114 Walton Blvd., Willard; Nov. 30, standard inspection — Violation: Critical — Observed that all TCS items in the top of the prep cooler were out of temperature. Corrected at time of inspection — Newly prepped items brought out within the last two hours were kept and moved to the walk-in cooler to cool rapidly. Other foods that had been present for over four hours were thrown away; Violation: Critical — Observed that ice machine has a build-up of black mildew on inside surface. Unit must be turned off, drained, and washed-rinsed-sanitized before returning to service. Facility has multiple new employees that likely do not know proper cleaning procedures; Violation: Observed food employees wearing jewelry on arms or hands during food preparation. Observed food employee wearing a wrist brace on hand while touching raw meat patties with bare hands. Corrected at time of inspection — Employee was told to wash hands and place glove overtop of brace. While employee advised that brace was washed during handwashing, it has several cracks and crevices that prevent full and thorough cleaning; Violation: Repeat — Observed boxes of food and single-service items on the floor in the walk-in cooler, dry storage area, and bun freezer. Items should be placed onto shelving or crates to prevent contamination from the floor; Violation: Observed that the prep cooler (both sides) was maintaining foods in the range of 49 to 60 degrees F. Foods should be kept at 41 degrees F or below in cold holding equipment. Observed that there is a bracket missing in the small reach-in freezer by the first drive thru window that causes shelf to fall out of place, dumping bags of food onto floor. Refrigerator must be repaired ASAP. TILT used temporarily in mean time to keep foods safe as ice bath is not a viable option. Freezer bracket must be repaired to prevent contamination from the premises.

 

Schools

No violations

League Street School; 16 E. League St., Norwalk; Nov. 7, standard inspection — No violations.

Maplehurst School; 195 St. Mary’s St., Norwalk; Nov. 7, standard inspection — No violations.

Pleasant Street School; 16 S. Pleasant St., Norwalk; Nov. 7, standard inspection — No violations.

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