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Area pizzeria hit with 13 health-code violations

• Updated Jan 31, 2018 at 9:41 AM

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

Food establishments

No violations

Pizza Hut; 246 W. Main St., Bellevue; Dec. 1, standard inspection — No violations.

R.R. Donnelley & Sons - Case Making; 1145 Conwell Ave., Willard; operator, Cuyahoga Group; Dec. 4, standard inspection — No violations.

R.R. Donnelley & Sons - Hi-tech; 1145 Conwell Ave., Willard; operator, Cuyahoga Group; Dec. 4, standard inspection — No violations.

R.R. Donnelley & Sons - Laminating; 1145 Conwell Ave., Willard; operator, Cuyahoga Group; Dec. 4, standard inspection — No violations.

R.R. Donnelley & Sons - Line 9; 1145 Conwell Ave., Willard; operator, Cuyahoga Group; Dec. 4, standard inspection — No violations.

R.R. Donnelley & Sons - Main Cafe; 1145 Conwell Ave., Willard; operator, Cuyahoga Group; Dec. 4, standard inspection — No violations.

R.R. Donnelley & Sons - Mezanine; 1145 Conwell Ave., Willard; operator, Cuyahoga Group; Dec. 4, standard inspection — No violations.

R.R. Donnelley & Sons - Sheet Feed; 1145 Conwell Ave., Willard; operator, Cuyahoga Group; Dec. 4, standard inspection — No violations.

The Carriage House of FTMC; 175 Shady Lane Drive, Norwalk; Dec. 5, standard inspection — No violations.

Pean’s Pizza, Subs, & Sudz; 44 S. Main St., Monroeville; Dec. 5, standard inspection — No violations.

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

Smith’s Country Counter of Norwalk, Inc.; 3675 Lehigh Road, Norwalk; Dec. 5, standard inspection — No violations.

Guardian Manufacturing; 302 Conwell Ave., Willard; operator, Lorain Music and Vending; Dec. 6, follow-up inspection — No violations.

Huron County Jail; 255 Shady Lane Drive, Norwalk; Dec. 7, standard inspection — No violations.

Subway; 240A W. Walton, Willard; Dec. 11, standard inspection — No violations.

Freight House Grill & Pub; 50 N. Prospect St., Norwalk; Dec. 14, standard inspection — No violations.

 

Violations

Domino’s; 81 E. Main St., Norwalk; Dec. 5, standard inspection — Violation: The hand wash sink in the food prep area did not have any paper towels. Ensure that all hand sinks have a supply of paper towels so employees can effectively wash their hands when required.

McDonald’s; 249 Benedict Ave., Norwalk; Dec. 5, standard inspection — Violation: The salad cooler was not holding proper temperature. Read-out was 60 degrees F and sanitarian’s thermometer verified that air temp inside was 58 degrees F. All salads inside the cooler had just been recently prepared within the hour. Salads were moved to the walk-in cooler to continue cooling. Do not use this unit until maintenance is performed and a re-inspection is done; Violation: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink in the dishwashing area. Make sure that all handwashing sinks are supplied with soap at all times.

Pizza Zone; 101 S. Myrtle Ave., Willard; Dec. 6, standard inspection — Violation: Critical — Corrected during inspection — Both pizzas and salads are prepared from the prep cooler. Bare hand contact is allowed for pizza ingredients as they will be cooked prior to service. However, salads are a ready-to-eat (RTE) food and must be handled at all times after washing, using gloves. Corrected at time of inspection — Ingredients currently present will continue to be used for pizzas. New ingredients will be prepared and kept separately for salads; Violation: Critical — Observed mozzarella cheese on the top left side of the prep cooler that measured 43 degrees F. Cheese was moved to the reach-in cooler. Cooler must be fixed/adjusted before time/temperature controlled for safety (TCS) foods are placed onto this side again; Violation: Observed the facility using or serving raw fruit and/or vegetables without properly washing them. In future these items will be washed prior to cutting as required; Violation: Observed that the top left side of the prep cooler is not maintaining TCS foods at 41 degrees F or below as required. Problem is likely due to an ice build-up on the refrigeration unit. Cooler must be defrosted and adjusted prior to returning TCS foods to unit; Violation: Repeat — Observed that dumpster outside is on grass/gravel. Place dumpster onto a non-absorbent surface such as concrete or asphalt. 

Burger King; 340 Milan Ave., Norwalk; Dec. 11, standard inspection — Violation: Food employee(s) did not have their hair effectively restrained. All food employees shall wear a hat or hairnet. Visors shall be worn with hairnets; Violation: Prep cooler and cooler above hot holding window did not have a thermometer placed to read the ambient air temperature of the unit; Violation: Observed clean utensils stored with utensils that had been inadequately cleaned and left with a grease residue. In addition, dirty lids were stored next to clean items on air drying racks. These items shall be properly stored; Violation: Women’s restroom did not have ‘an employee must wash hands’ sign (did not check men’s restroom); Violation: Service sink area is in a cutaway and has limited lighting. Lighting in some areas was 0 foot candles. The light intensity shall be at least  10 foot candles at a distance of 30 inches above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.

Teen Challenge of the Firelands; 725 Wessor Ave., Willard; Dec. 11, standard inspection — Violation: Critical — Observed a jar of bacon fat being stored at room temperature on the spice shelf. Corrected at time of inspection — Fat was thrown away. In future, this could be kept for up to seven days if it is kept in the cooler; Violation: Observed several dented cans in the dry storage area. Corrected at time of inspection — Cans were thrown away; Violation: Repeat — TCS foods were not properly thawed. Observed cocktail sausages being thawed in the food prep sink. There was not cold water running over them. Corrected at time of inspection — Cocktail sausages were still below 41 degrees F and were kept in the prep sink under cold running water. In future, all foods thawed in the veg prep sink must use this procedure. The best way to thaw is in the cooler.

Fitchville Mart, Inc.; 1596 U.S. 250, New London; Dec. 12, standard inspection — Violation: Critical — Corrected during inspection — Observed food employee put on gloves and handle food without washing hands first; Violation: Critical — Corrected during inspection — Observed improper reheating of food for hot holding. Chicken wings were observed in hot holding that had been inadequately reheated for hot holding. Facility has misplaced probe thermometer and should purchase a new one to ensure foods are properly reheated for hot holding. Wings should be run through the rolling cooker as many times as necessary to reach 165 degrees F. Wings were heated to adequate temperature; Violation: Critical — Corrected during inspection — During inspection, a dirty dish was observed in the hand sink. To prevent contamination, a handwashing sink may not be used for purposes other than handwashing; Violation: Observed iodine test strips in facility while chlorine was being used as a sanitizer. Obtain chlorine test strips.

Bassett’s Market; 228 W. Main St., Bellevue; Dec. 13, standard inspection — Violation: Critical — Repeat — Corrected during inspection — Observed multiple trays of chicken chunks in open air cooler by deli to be at temperatures ranging from 45 to 50+ degrees F. TCS foods shall be held at 135 degrees F or above, or at 41 degrees F or less. Person in charge threw items away. Facility shall not double stack trays as this allows the trays on top to go above 41 degrees F; Violation: Critical — Repeat — Corrected during inspection — Observed cheeses being held in prep cooler in open air cooler island by deli to be above 41 degrees. All items were below 45 degrees F, therefore they were placed in the walk-in cooler to rapidly cool them back to 41 degrees F. Cooler shall not be used until it is adjusted to keep foods at 41 degrees F or below; Violation: Critical — Repeat — Corrected during inspection — Observed various species of fish cuts being stored in open air cooler by meat room to have a temperature above 41 degrees F. Items were placed in walk-in cooler to rapidly cool as they were below 45 degrees F. Unit thermometer was showing cooler at 36 degrees F. It appears that double stacking items does not allow items on top to stay below 41 degrees F. Do not double stack items in open air coolers; Violation: Critical — Repeat — Corrected during inspection — Observed homemade beef and onion cheeseballs in open air cooler and in dairy cooler that had a date mark of one month. Once the beef packages are opened to be used in the cheeseballs, the cheeseballs need to be date marked following the seven day date marking procedure. Person in charge removed all cheeseballs from customer service area and began redoing the date mark; Violation: Critical — Corrected during inspection — Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material in the deli area. Person in charge wrote name of product on bottle; Violation: Observed a prep cooler in open air cooler island to not be maintaining foods at 41 degrees F or below. Equipment shall be maintained in a state of repair and condition that meets the requirements. Facility shall have unit repaired before items can be placed in unit.

Pizza Brothers; 170 Milan Ave., Norwalk; Dec. 13, standard inspection — Violation: Critical — Corrected during inspection — Two containers of pasta and a container of steak were not date marked in the walk-in cooler. Employee was able to identify that all of the foods in question had been opened no later than Dec. 9. Employee placed an appropriate date mark on each container that needed it. 

Mickey Mart; 72 N. Main St., New London; Dec. 13, standard inspection — Violation: Critical — Corrected during inspection — Observed chili and cheese that were in a hot holding dispensing unit at 90 degrees F. Person in charge advised that a part had just broken off the bottom of the unit. Person in charge voluntarily discarded the unfit product and removed the unit from service. He is going to replace the unit with one of the same model that is in good repair and functioning properly.

New London Day Care Center; 58 E. Main St., New London; Dec. 13, standard inspection — Violation: Corrected during inspection — Equipment food-contact surfaces and utensils were not being sanitized. Facility was manually washing, rinsing and air-drying utensils and equipment. I showed food employees how to set up a sanitizer solution with the proper concentration and provided them material reference. They had test strips on hand to check concentration of sanitizer solution.

Subway/Gas Depot; 11 Akron St., New London; Dec. 13, standard inspection — Violation: Critical — Corrected during inspection — TCS foods were not being held at the proper temperature. Observed some foods on the prep line that were between 42 and 44 degrees F. These foods were at the far end of the cooler from the side in which cold air was blown into the unit. In addition, there is a detention in the rear of the walk-in cooler on the far side from the fans that is used as storage for food product. These products ranged from 42 to 43 degrees F. Person in charge lowered the temperature of the prep cooler as well as removed some of the product to allow for more air flow through the unit. Person in charge also lowered the temperature of the walk-in unit; Violation: Critical — Corrected during inspection — Observed pre-cooked grilled chicken that had been opened on the 5th and not discarded on the 11th. Person in charge voluntarily discarded food product.

Bruno’s Pizzeria; 1037 S. Myrtle Ave., Willard; Dec. 18, standard inspection — Violation: Critical — Food employee(s) did not wash hands in situations that specifically require them to do so. Observed an employee start shift, don gloves, and begin to work with food. Corrected at time of inspection — Employee was educated and washed hands before working with food; Violation: Critical — Repeat — Observed food employee touching RTE food with bare hands. Salads are made from same ingredient containers as pizzas in prep top. Pizza ingredients are handled with bare hands so the RTE ingredients of the salads are being contacted by bare hands as well. Corrected at time of inspection — Person in charge will use separate containers for salad ingredients that will be handled using gloves during all stages of use; Violation: Critical — Observed that pre-cooked meatball sauce was being heated for hot holding in the steam table. It measured 66 degrees F. This steam table is not designed for use as a cooking unit, only as a holding unit and may not heat foods to 135 degrees F within two hours. Foods should be cooked on the electric stove top to 135 degrees F prior to placement in the pre-heated steam bath. Corrected at time of inspection — As sauce had only been in steam table for 30 minutes, it was placed to continue cooking on the electric stovetop. It was measured later at 200 degrees F and moved to the steam table. In general, however, foods improperly heated must be thrown away; Violation: Critical — Repeat — Observed several RTE, TCS foods that did not bear a date mark but were more than 24 hours past opening/preparing. Corrected at time of inspection — Items were date marked and replaced in cold holding. If date of opening/preparing/cutting was not known for items, they were thrown away; Violation: Critical — Repeat — TCS food that had been date marked was not properly discarded when required. Observed that wings were date marked as prepared last Monday. Today is Monday, so wings should have been thrown away by end of day yesterday. Corrected at time of inspection — Wings were thrown away; Violation: Critical — Repeat — Observed that the can opener blade was dirty. Observed that the pizza cutter in storage had a build-up of food debris. Observed that the dough hole roller had a build-up of food debris. Corrected at time of inspection — All items were placed to be washed, rinsed, and sanitized. For future reference: Items that contact TCS foods (but remain at room temperature) such as pizza cutters, mozzarella scale container, sub knife, etc. should be washed at least every four hours. Items that do not touch TCS foods, such as dough roller, only need to be washed, rinsed, and sanitized daily; Violation: Critical — Observed RAID and other chemicals stored above food equipment in the dry storage shed. Corrected at time of inspection — RAID was removed from premises. Approved chemicals were placed onto the floor; Violation: Repeat — Observed a bag of onions on the floor in the walk-in cooler. Observed a bread bag clip that had fallen into the bulk container of chicken wings as they were likely uncovered during storage. Except during cooling, foods should remain completely covered in storage to prevent physical contamination. Corrected at time of inspection. Onions were moved onto shelves. Chicken wings were thrown away; Violation: Observed a paint brush used to spread liquid margarine onto foods. Obtain a food-grade brush for this purpose; Violation: Observed that the handwashing sink in the bathroom was not draining quickly or properly and was causing sink to be dirty. Sink must be fixed so that it drains properly; Violation: Observed no towels or hand drying device at the handwashing sink(s). Obtain paper towel to be placed in the bathroom for hand drying; Violation: Repeat — Observed a build-up of dirt and debris. Observed dirt and food debris in corners and under equipment. This can attract pests. 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 should be cleaned as thoroughly and as often as necessary to preclude this accumulation; Violation: Observed three bottles of RAID bug spray in chemical storage. These chemicals are not approved for use in a food facility as they could cause a serious chemical contamination. A commercial pest control operator may be used to apply approved pesticides. Alternately, for flying insects, fly paper or light traps may be used as long as they are not placed over food prep, food storage, or food contact surfaces. Corrected at time of inspection — Cans were disposed.

Kenilee Lanes; 14 - 16 E., Seminary St., Norwalk; Dec. 20, standard inspection — Violation: Critical — Observed several foods for potluck that were not maintaining 135 degrees F or above or 41 degrees F or below. Corrected at time of inspection — As foods were not owned by facility, but by customers, foods were not thrown away, but were removed from service and returned to customers;  Violation: Critical — Observed nacho cheese that was date marked as opened on Dec. 9. Today is Dec. 20, Date marked foods may only be kept for a total of seven days. Corrected at time of inspection — Cheese was thrown away; Violation: Food prepared in a private home was being used or offered for human consumption. Facility is hosting a Christmas potluck with all foods provided by customers. Unfortunately, this means owners have no knowledge or control of where foods were bought, how they were prepared, or how they are being held, although all foods sold in facility automatically falls under licensure. Although foods were not being offered for sale or suggested donation, this remains an activity that is not permitted in a licensed facility. To prevent foodborne illness, except for products obtained from a home bakery registered by the Ohio Department of Agriculture or products as specified in the Ohio Revised Code, food prepared in a private home may not be used or offered for human consumption in a food service operation or retail food establishment. Corrected at time of inspection — Foods were removed from service and returned to customers that brought them in to be taken home.

Rupp’s Place; 75 Whittlesey Ave., Norwalk; Dec. 20, standard inspection — Violation: Critical — Observed that an air break is being used for the drainage line of the ice storage bin. Although an air break prevents backed-up wastewater from flowing up into ice unit and directly contaiminating ice, it would allow wastewater to contact the outlet pipe and contaminate it with wastewater bacteria that could grow up into the machine in the dark and moist hose. Drainage line must be properly air gapped so that the drainage pipe’s lowest point hangs above the top flood level rim of the catch funnel; Violation: Observed boxes of pop stored underneath the drainage lines of the three-compartment sink. If food cannot be placed elsewhere, wastewater lines must be shielded to prevent potential leaks from dripping onto foods; Violation: Observed boxes of single-service items stored on the floor in the kitchen and back storage room. All food, food equipment, and single-service items must be stored at least six inches off of the floor. This can be achieved by placing onto shelving or by crates. Corrected at time of inspection — Items were moved onto shelving during inspection.

 

Schools

No violations

Norwalk High School; 350 Shady Lane Drive, Norwalk; Dec. 7, standard inspection — No violations.

Norwalk High School’s Concession; 350 Shady Lane Drive, Norwalk; Dec. 7, standard inspection — No violations.

Norwalk Middle School; 64 Christie Ave., Norwalk; Dec. 7, standard inspection — No violations.

South Central Elementary/Junior High; 3291 Greenwich Angling Road, Greenwich; Dec. 12, standard inspection — No violations.

South Central High School; 3305 Greenwich Angling Road, Greenwich; Dec. 12, standard inspection — No violations.

 

Violations

Willard City School K-12; 1 Flashes Ave., Willard; Dec. 6, standard inspection — Violation: Critical — Observed that the sanitizer concentration in the buckets was 500 PPM of quaternary ammonia. Automatic dispenser is adjusted improperly. Corrected at time of inspection — Sanitizer was diluted to 400 PPM. Sanitizer dispenser must be re-adjusted so that dispenser is released at 200-400 PPM; Violation: Observed that the ice scoop had fallen into the ice machine and that the handle was touching the ice. Corrected at time of inspection — Scoop was re-stowed in the slide compartment of the door. Person in charge advised that often times scoop is used by teachers and may not be placed back into unit correctly. Scoop was placed into the slide compartment. Monitor the ice maker.

St. Francis Xavier School; 25 W. Perry St., Willard; Dec. 18, standard inspection — Violation: Critical — Repeat — Observed that the three-compartment sink does not have air gap, but has air break. Observed that the spray hose for the dishes is sitting below the flood level. A licensed plumber should install a proper air gap and shorter spray hose; Violation: TCS foods were not properly thawed. Observed taco meat and chicken nuggets thawing at room temperature on the prep table. Corrected at time of inspection — All items were still at 41 degrees F or below. Taco meat was placed back into the cooler. Chicken nuggets were placed into oven for cooking. These foods should be placed back into coolers immediately after preparation. Otherwise, prep time should be minimized so that foods are placed into cooking equipment directly after preparation; Violation: Observed a plywood cutting board in the kitchen. Person in charge advised it is only used by church, not student cafeteria. Because of deterioration and cleaning concerns, wood and wood wicker may not be used as a food-contact surface. Corrected at time of inspection — Wood cutting board was thrown away.

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