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Monroeville store hit with 18 health-code violations

• Mar 20, 2018 at 2:00 AM

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

 

Food establishments

No violations

Arby’s; 106 E. Walton St., Willard; Jan. 2, follow-up inspection — No violations.

Havana Tavern; 176 Gregory Road, Willard; Jan. 3, follow-up inspection — No violations.

East of Chicago; 102 A Yorkshire Place, Bellevue; Jan. 5, follow-up inspection — No violations. 

East of Chicago Pizza; 10 E. Main St., Wakeman; Jan. 5, standard inspection — No violations.

Jenny’s Amsden House Restaurant; 116 E. Main St., Bellevue; Jan. 8, follow-up inspection — No violations.

The Candy Depot; 120 E. Main St., Bellevue; Jan. 9, standard inspection — No violations.

Marco’s Pizza; 105 Whittlesey Ave., Norwalk; Jan. 9, standard inspection — No violations.

Christie Lane Cafeteria; 306 S. Norwalk Road, Norwalk; Jan. 10, standard inspection — No violations.

Pizza Cravin; 64 Benedict Ave., Norwalk; Jan. 10, standard inspection — No violations.

Premiere Theatre; 50 Premiere Drive, Norwalk; Jan. 10, standard inspection — No violations.

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

Lake Park Industries 1; 40 Seminary St., Greenwich; operator, AVI Food Systems, Inc., Mansfield; Jan. 11, standard inspection — No violations.

Lake Park Industries 2 - Cafeteria; 40 Seminary St., Greenwich; operator, AVI Food Systems, Inc., Mansfield; Jan. 11, standard inspection — No violations.

Midwest Industries - Distribution; Theo Moll Drive, Willard; operator, AVI Food Systems, Inc., Mansfield; Jan. 11, standard inspection — No violations.

Midwest Industries, Inc., - Line; 979 Conwell Ave., Willard; operator, AVI Food Systems, Inc., Mansfield; Jan. 11, standard inspection — No violations.

Midwest Industries - Maintenance; 979 Conwell Ave., Willard; operator, AVI Food Systems, Inc., Mansfield; Jan. 11, standard inspection — No violations.

Midwest Industries - Old Cafeteria; 979 Conwell Ave., Willard; operator, AVI Food Systems, Inc., Mansfield; Jan. 11, standard inspection — No violations.

Midwest Industries - Powder Paint; 979 Conwell Ave., Willard; operator, AVI Food Systems, Inc., Mansfield; Jan. 11, standard inspection — No violations.

Midwest Industries - Press Room; 979 Conwell Ave., Willard; operator, AVI Food Systems, Inc., Mansfield; Jan. 11, standard inspection — No violations.

Midwest Industries - Sub-Assembly; 979 Conwell Ave., Willard; operator, AVI Food Systems, Inc., Mansfield; Jan. 11, standard inspection — No violations.

MTD Midwest Pioneer Center; 600 E. Tiffin St., Willard; operator, AVI Food Systems, Inc., Mansfield; Jan. 11, standard inspection — No violations.

Missler’s IGA; 121 Blossom Center Blvd., Willard; Jan. 17, follow-up inspection — No violations. 

American Legion Post 547, Monroeville; Jan. 19, standard inspection — No violations.

Clark Park; 3000 U.S. 20, Monroeville; Jan. 19, standard inspection — No violations.

Fisher’s Market; 2917 Ohio 61 N., Norwalk; Jan. 19, standard inspection — No violations.

Romeo’s Bakery; 102 Myrtle Ave., Willard; Jan. 22, standard inspection — No violations.

Discount Drug Mart; 307 W. Walton Ave., Willard; Jan. 24, follow-up inspection — No violations.

Higher Grounds by Christie Lane; 1100 Neal Zick Road, Willard; Jan. 24, standard inspection — No violations.

Mickey Mart, BP; 331 Milan Ave., Norwalk; Jan. 24, standard inspection — No violations.

West Side Store, Inc., 288 W. Main St., Norwalk; Jan. 24, standard inspection — No violations.

Uncle Dudley’s Catering; 101 Myrtle Ave. - Rear, Willard; Jan. 29, standard inspection — No violations.

Head Start; 11 E. League St., Norwalk; Jan. 30, standard inspection — No violations.

Head Start; 92 N. Prospect St., Norwalk; Jan. 30, standard inspection — No violations.

Care Works, Inc.; 18 Old State Road, Norwalk; Jan. 31, standard inspection — No violations.

Tin Shed; 6 Myrtle Ave., Willard; Jan. 31, follow-up inspection — No violations.

 

Violations

McDonald’s of Willard; 207 E. Walton St., Willard; Jan. 2, standard inspection — Violation: Critical — Observed food employee touching ready-to-eat (RTE) food with bare hands. Observed that whipped cream for beverages was sprayed using bare hands. Corrected at time of inspection — Coffee with whipped cream was thrown away and re-made. Discussed concern with staff and person in charge; Violation: Critical — Observed that Canadian bacon and round eggs were measuring 118 degrees F and 120 degrees F in top hot holding drawer on the prep line during breakfast. Person in charge advised that drawer level below this was already known not to be working and was not in use but had not noticed that the top was not hot enough. To prevent the growth of pathogens, time/temperature controlled for safety (TCS) food shall be held at 135 degrees F or above, or at 41 degrees F or less; Violation: Critical — Refrigerated, RTE, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed milk bags that were opened for dispensing in the front cooler that were date marked to be used by Jan. 9. Today is Jan. 2, and person in charge advised milk was opened today. TCS foods 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 — Milk was re-dated for disposal on Jan. 8 and issue was discussed with person in charge; Violation: Critical — Observed that sanitizer bucket chlorine concentration was 10 PPM. Corrected at time of inspection — Sanitizer buckets were changed so that concentration measured 100 PPM. Consider changing sanitizer recipe, temperature, or frequency of replacement. Person in charge advised that sanitizer is currently changed every four hours as recommended; Violation: Observed that the top drawers of the hot holding unit were not maintaining TCS foods at 135 degrees F or above as required. Maintenance will be coming tomorrow to fix this issue; Violation: Observed that the food prep sink next to the handwashing sink is not working and is disconnected from the plumbing system. Observed that the toilet does not appear to flush completely. The sink and toilet should be fixed (maintenance is coming tomorrow). Until the food pre sink is fixed, the middle compartment of the three-compartment sink should be used with a colander to wash any produce.

The Shoe; 413 Ash St., Willard; Jan. 2, follow-up inspection — Violation: Critical — Repeat — 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: Repeat — 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: Repeat — 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.

Brass Pelican; 13 Holiday Lanke Lane, Willard; Jan. 3, standard inspection — Violation: Observed one container of raw eggs above RTE sauces in the walk-in cooler. Corrected at time of inspection — Eggs were moved below RTE foods. I recommend that shelf labels are used to identify designated locations for all types of raw food; Violation: Critical — Observed that sour cream individual sauce containers in the small prep cooler outside of the kitchen were measuring 50 degrees F. Person in charge advised that this item must have been misplaced by a new employee and that generally this cooler is used only for non-TCS foods. Corrected at time of inspection — Sour cream was thrown away. Unit should be fixed so it can maintain 41 degrees F or below; Violation: Critical — Repeat — Observed several foods opened/prepared over 24 hours prior to inspection that were not date labeled. Corrected at time of inspection — Person in charge advised when foods were opened and all were labeled during inspection. All items, including those on the top of the prep table must be date marked; Violation: Critical — Observed sanitizer in the bar three-compartment sink was measured at 10 PPM quaternary ammonia. Observed chlorine sanitizer in the mechanical dishwashing unit was at undetectable level. Sanitizer in three-compartment sink was re-made and measured at 300 PPM. Mechanical dishwasher must be serviced so that it dispenses the correct concentration of chlorine. Until this time, the large three-compartment sink should be used with quaternary ammonia; Violation: Critical — Repeat —Observed no air gap or approved backflow prevention device on the plumbing system. Change mop sink faucet so that sink faucet level cannot hang below the flood level rim of the sink; Violation: Repeat — Observed that facility does not have a chlorine sanitizer test kit for three-compartment sink. Obtain a bleach test kit; Violation: Repeat — Observed boxes of single-service items stored on the floor in the dry storage room. Foods, food equipment and single-service items may not be stored on the floor. Corrected at time of inspection — Boxes were moved onto shelving.

Circle K; 418 Walton St. East, Willard; Jan. 3, standard inspection — Violation: Critical — Observed that nacho cheese and chili in the dispenser was measuring 108-109 degrees F. Observed that mocha products containing milk and labeled “perishable” were measuring 52-57 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 — All foods in the standup cooler were moved to the walk-in cooler to cool down to 41 degrees F. Nacho cheese was thrown away. Perishable mocha products were thrown away. Educate staff on basics of temperature control and on what actions to take if they notice a problem; Violation: Critical — Repeat — Observed several TCS RTE foods that were date labeled to be disposed 30 days after opening. All date marks required by the rules are only seven days long. Corrected at time of inspection — Items found unlabeled were re-labeled or thrown away depending on person in charge’s knowledge. Items found with incorrect date range, but technically within correct date marking period were kept and re-dated properly. Items found outside of date marking period were disposed; Violation: Critical — Observed ham date marked as opened on Dec. 25. This would have to be disposed by Dec. 31. Today is Jan. 3. Observed BBQ pork date marked as opened on Dec. 5. This would have to be disposed by Dec. 11. Corrected at time of inspection — Foods were thrown away; Violation: Critical — Observed that hot dog tongs in the customer self-service area and pizza cutters, etc. in the kitchen were cleaned daily. Because these pieces of equipment are used to handle TCS foods but are kept at room temperature, they must be washed/rinsed/sanitized at least every four hours. Observed a build-up of sugar debris in the powdered coffee/hot chocolate dispenser. Person in charge advised that unit is cleaned daily, but more frequent cleaning is needed on this particular unit to preclude this build-up. Corrected at time of inspection — Items were removed from service and cleaned during inspection; Violation: Nacho cheese/chili dispenser was maintaining foods at 42 to 44 degrees F. Equipment shall be able to maintain foods at 135 degrees F or above. Unit should be serviced so that it can maintain foods at 135 degrees F or above; Violation: Observed that coffee dispenser with perishable drinks was maintaining drinks at 52 to 57 degrees F. Cold holding equipment must be able to hold TCS foods at 41 degrees F or below. Service unit such that it can do this; Violation: The surface of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. The cutting board has extensive scoring marks that cannot be effectively cleaned. Resurface, turn over to a non-scored side, or replace the cutting board.   

Copper Top Bake Shop; 114 N. Sandusky St., Bellevue; Jan. 3, standard inspection — Violation: Critical — Corrected during inspection — Observed sliced turkey being held in reach-in cooler past its date mark. Item should have been thrown away on Jan. 2. Person in charge voluntarily threw item away.  

D & D Smith Winery LLC; 401 W. Main St., Norwalk; Jan. 3, standard inspection — Violation: Repeat — Facility has a noncommercial grade microwave. Only equipment that is commercial grade may be used in a licensed FSO. When microwave breaks down or is to be replaced, replace with a commercial grade model.   

Eagles; 151 Cline St., Norwalk; Jan. 3, standard inspection — Violation: Repeat — Facility has a noncommercial grade microwave and a noncommercial grade refrigerator behind the bar area. When these units break down or are to be replaced, ensure that they are replaced with commercial grade units; Violation: Observed the area below the ice bin behind the bar to have a build-up of mold/mildew on and around the drain cover. During the next cleaning scheduled, make sure to clean out this area. Clean all areas of the facility at a frequency necessary to prevent build-up of mold/mildew and other dirt and debris. 

East of Chicago; 102 A Yorkshire Place, Bellevue; Jan. 3, standard inspection — Violation: Critical — Repeat — Corrected during inspection — The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Observed multiple critical violations during inspection. Sanitarian educated person in charge regarding proper procedures regarding food safety to ensure that critical violations do not occur again; Violation: Critical — Corrected during inspection — Observed frozen chicken noodle soup being held in hot warming unit at 117 degrees F. Item was placed in pizza oven and sanitarian took a temperature to ensure that item reached above 165 degrees F before being placed in warming unit; Violation: Critical — Corrected during inspection — Observed pasta being held in walk-in cooler with a temperature of 46 degrees F. Item was thrown away: Violation: Critical — Repeat — Corrected during inspection — Observed chili in the walk-in cooler without a date mark. Person in charge stated item was made yesterday and placed a date mark on the item; Violation: Critical — Observed mechanical dishwasher with a chemical concentration of 200 PPM for chlorine. The proper concentration for chlorine sanitizer is 50-100 PPM. Facility needs to use the three-compartment sink until dishwasher can be fixed; Violation: Critical — Corrected during inspection — Observed various bottles in kitchen without a label. Employee placed a label on all working bottles.   

Marco’s Pizza; 218 W. Main St., Bellevue; Jan. 3, standard inspection — Violation: Critical — Corrected during inspection — Observed various employees not washing hands for at least 15-20 seconds and not using paper towels to turn off faucet. Sanitarian educated person in charge regarding proper handwashing procedures; Violation: Repeat — Observed salad prep cooler to have a build-up of food debris on bottom of cooler. Clean out prep cooler.   

Gemminis, Inc., doing business as Casa Bravos; 203 Cline St., Norwalk; Jan. 4, standard inspection — Violation: Critical — Repeat — Corrected during inspection — Observed chicken fajita being held on buffet table at 127 degrees F for 30 minutes and taquitos/chimichangas at 120 degrees F for 30 minutes. Item was placed into oven and brought to a temperature of 170 degrees for 15 seconds. Buffet table was turned up and item was placed back on table; Violation: Critical — Repeat — Corrected during inspection — Observed tomatoes, lettuce and pico being held on salad table at 45 degrees F for 30 minutes. Items were placed back into walk-in cooler and sanitarian ensured that items were at 41 degrees F. Sanitarian requires facility to keep TCS items in walk-in cooler instead of placing back on buffet table until table can be repaired to keep items below 41 degrees F; Violation: Critical — Observed dishwasher to have a chemical sanitization level of only 150 PPM for quat. Dishwasher needs to be adjusted to allow for more chemical sanitizer to reach the dishes to effectively sanitize the dishes. Three-compartment sink shall be used with proper sanitizer levels until dishwasher can be repaired; Violation: There is no test kit available for measuring the concentration of the sanitizer. A test kit shall be provided.   

Elk’s; 2949 U.S. 250 S., Norwalk; Jan. 5, standard inspection — Violation: The walls behind the steam tables, three-compartment sink and prep tables have been scratched up to the point where they are no longer smooth and easily cleanable. Put a fresh coat of paint on these walls, or ideally replace them with a smooth and wipe-able FRP board or similar moisture resistant material; Violation: Observed no towels or hand drying device at the handwshing sink(s). Replace paper towels next to hand wash sink in the food prep area; Violation: Repeat — Observed a large amount of grease build-up behind the grill. Clean the wall behind the grill, and the floor to remove the large amount of grease that has built-up there. This can attract bugs and rodents who feed on the grease.   

Mickey Mart; 203 Main St., Willard; Jan. 8, standard inspection — Violation: Critical — Repeat — There was no person in charge present in the food facility during inspection. Obtain training for enough employees that someone is always present with training; Violation: Critical — Repeat — F’real machine is manually cleaned 1/week. While machine sanitizes daily, per manufacturer instructions, food contact surfaces of machine must be manually cleaned at least daily to preclude bacterial growth. Print and educate staff on proper cleaning technique and frequency; Violation: A food thermometer was readily available. Obtain a digital probe thermometer; Violation: Repeat — Facility is not sanitizing food equipment, such as coffee pots, tongs, etc. Equipment food-contact surfaced and utensils shall be sanitized. 

Wired Coffee Bar, LLC; 421 E. Walton St., Willard; Jan. 8, standard inspection — Violation: Critical — Observed that individual cream cheese portions in the customer reach-in cooler were measured at 51 degrees F. Cooler should not be used for any TCS food until it is repaired and it is verified to hold water at 41 degrees F or below. Corrected at time of inspection — Cream cheese portions were thrown away: Violation: Critical — Observed cream cheese single serving containers date labeled for disposal by May 10. Person in charge advised that this is the date of expiration on the cream cheese container. While this date is relevant, the seven day date mark supersedes this date mark. Date marking for milk and cream cheese, etc. starts on the day of opening. Corrected at time of inspection — Cream cheese was thrown away. Cream cheese package that cheese came from was re-dated for proper disposal; Violation: Repeat — Food employee(s) did not have their hair effectively restrained. Obtain hats for all staff members; Violation: Observed that reach-in cooler in customer area was measuring 51 degrees F. This is not sufficient for cold holding TCS foods. Unit should be adjusted/serviced so it can maintain foods at 41 degrees F or below. Until this can be verified, TCS foods must be kept in alternate units. 

7-Eleven; 150 Sandusky St., Monroeville; Jan. 9, standard inspection — Violation: Critical — Corrected during inspection — Observed employee to only lather hands for five seconds and to not use paper towel to turn off faucet. Sanitarian educated employee on proper handwashing; Violation: Critical — Corrected during inspection — Observed employee go from cashier to food prep without washing hands. Sanitarian educated employee on importance of washing hands when switching tasks; Violation: Critical — Corrected during inspection — The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Person in charge was unable to answer questions regarding proper food safety when sanitarian asked. Sanitarian educated person in charge on how to prevent future critical violations; Violation: Critical — Corrected during inspection — Observed melts and sandwiches held in hot holding units below 135 degrees F. All items below 135 degrees F were thrown away at time of inspection. Facility shall not use holding units until sanitarian has verified they are functioning properly; Violation: Critical — Corrected during inspection — Observed subs being stored in prep cooler above 41 degrees F. All items above 41 degrees F were thrown away at time of inspection. Unit appears to have been overstocked as subs on bottom were below 41 degrees F. Sanitarian advised person in charge not to overstock prep cooler to allow air to flow properly; Violation: Critical — Corrected during inspection — Observed hot dogs and sausage opened in a reach-in cooler without a date mark; Person in charge placed a date mark on items during inspection; Violation: Critical — Corrected during inspection — Observed sanitizer levels for a chlorine solution to only be 10 PPM. Required concentration for chlorine is between 50-100 PPM. Sanitizer solution was placed in sink to be discarded; Violation: Critical — Corrected during inspection —  Equipment food-contact surfaces found to be on floor during inspection. Pop syrup dispensing hoses shall not be stored directly on the floor. Sanitarian asked person in charge to sanitize the hose, but person in charge was unaware on how to do so. Sanitarian told person in charge not to use hose until it could be properly sanitized; Violation: There is no test kit available for measuring the concentration of the chlorine sanitizer. Order test strips for the chlorine sanitizer; Violation: Observed two hot holding units not able to keep TCS foods above 135 degrees F. Repair or replace units and call sanitarian to verify that food items can be hot held in units; Violation: Observed a build-up of dust on hood over toaster ovens. Clean dust on hood, but ensure that foods are not contaminated while cleaning the hoods; Violation: Observed handwash sink in shower room 1 to not be functioning. Repair sink to ensure that hot water is available for handwashing; Violation: Observed a missing ceiling tile to be covered with a trash bag with a hose leading to the floor. Ceiling tile needs to be replaced and the leakage needs to be corrected; Violation: Observed a build-up of dirt and debris on floor and toilets in men’s restroom. Increase cleaning frequency in men’s restroom; Violation: Observed a build-up of dirt and debris on floor underneath pop syrup dispenser. Clean area of floor below pop dispensers to prevent the build-up of syrup; Violation: Observed a build-up of dirt and debris on floors below hot dog warmer, toaster ovens and prep coolers/freezer in front kitchen area. Clean the floors below these units; Violation: Observed a build-up of syrup on floor and shelving units below fountain pop dispenser and slurpee machine. Clean floors and shelving below units to prevent the growth of bacteria; Violation: Observed plumbing fixtures that were not being kept clean and maintained. Observed hair and hair gel covering the handwash sink in back kitchen area. Clean handwash sink in back kitchen area. Handwash sink should only be used for handwashing.  

Elks; 209 Dale Ave., Willard; Jan. 9, standard inspection — Violation: Critical — Repeat — Observed sliced ham and salami in the walk-in cooler that were not date marked although they were opened over 24 hours ago. Corrected at time of inspection — Items were date marked for proper disposal; Violation: Critical — Observed that ice machine and ice holding unit are not air gapped, but are air broken. Lift air broken pipes so that they are air gapped; Violation: Observed that facility does not have a thin tipped/digital thermometer. Obtain a digital thermometer; Violation: An irreversible registering temperature indicator was not readily accessible in hot water mechanical warewashing operations. Obtain temperature measuring device for dishwasher that go to 171 degrees F; Violation: Observed that there are chlorine test strips available, but quaternary ammonia is used. Test strips are needed to match sanitizer. Obtain matching test strips and sanitizer; Violation: Observed 55 items (cups and sauce lids) on the floor in the dry storage area. All food and food-related equipment must be kept at least six inches off the floor. Corrected at time of inspection — Boxes were moved onto shelving at time of inspection; Violation: Repeat — Observed household pesticide stored in chemical closet. This is not approved for use at a food facility. Corrected at time of inspection — Pesticide was removed from the premise.

Hogue’s Supermarket; 855 Kilbourne St., Bellevue; Jan. 9, standard inspection — Violation: Critical — Repeat — Corrected during inspection — Observed various items in deli cooler to be stored past its date mark. Sanitarian discussed ideas to prevent this violation from occurring again; Violation: Corrected during inspection — Observed various baby food items past their date mark. All items were voluntarily thrown away by person in charge. 

Miller’s Market; 117 Whittlesey St., Norwalk; Jan. 9, standard inspection — Violation:  Critical ‚ Corrected during inspection — Cut, pre-cooked chicken for pizzas was observed in a shopping cart without a date mark on the container. A container of pasta salad was also observed in the walk-in cooler of the deli without a proper date mark. Employees were able to identify the actual date on which both the chicken and pasta salad were prepared and placed in a proper date mark on each container Violation:  Critical — Corrected during inspection — A bag of sliced corned beef and a chub of smoked turkey in the deli were being held past their disposition date. Employees discarded both the corned beef and smoked turkey during the inspection; Violation: Critical — Cutting boards on the prep cooler at sushi station is not being washed every four hours during use. Spoke with person in charge and employee at sushi station about wash, rinse, sanitizing cutting boards at least once during their shift to satisfy the cleaning frequency requirement; Violation: Hand soap dispenser in the meat room was empty. Please ensure that dispenser is always full or keep some other container or bar of soap at all hand sinks at all times; Violation: Corrected during inspection — Two cartons of squeezable fruit/veggie baby food was observed on the sales floor shelves that were past their best by date. Baby food that was past its best by date was removed from the sales floor during inspection. 

Pristine Senior Living of Willard; 370 E. Howard St., Willard; Jan. 9, standard inspection — Violation: Critical — Repeat — Observed a sliced tomato in the walk-in cooler that was not date marked. Employees were not aware when it was sliced. Observed whipped topping in the prep reach-in cooler that was not date marked. Person in charge advised it was opened on Sunday. Corrected at time of inspection — Tomato was thrown away. Whipped topping was re-dated for disposal; Violation: Critical — Observed that the ice machine had mildew on the ledge surface. Observed that the can opener had some food debris on it. Ice machine must be drained and washed/rinsed/sanitized. Can opener was placed for cleaning; Violation: An irreversible registering temperature indicator was not readily accessible in hot water mechanical warewashing operations. Obtain a max registering thermometer or single-use max registering stickers for use with the dishwashing machine. 

Taco Rico; 18 Myrtle Ave., Willard; Jan. 9, standard inspection — Violation: Critical — Observed person in charge wash hands but use fingers to turn off water. This re-contaminates hands as the knobs were touched with dirty hands at the beginning of the procedure. Knobs must be turned off using a paper towel to prevent this re-contamination. Corrected at time of inspection — Person in charge rewashed hands correctly; Violation: Critical — Repeat — Observed dishwasher did not wash hands in between placing dishes in the sanitizer and later when they were removed. Corrected at time of inspection — Hands must be washed while dishes sit in the sanitizer so that dishes are not re-contaminated by hands that touched dirty dishes. Employee washed hands; Violation: Critical — Repeat — There was no person in charge in the food facility during inspection. No employees had Level 1 training. Obtain Level 1 training or above for at least one person per shift; Violation: Critical — Observed raw turkey bacon on the top shelf in the walk-in cooler above RTE foods; Person in charge advised this is not normal issue as this is a mistaken product. Corrected at time of inspection — Turkey bacon was moved to the bottom shelf; Violation: Critical — Repeat — Observed several foods that required date mark that were not date marked including sauces made from scratch. Corrected at time of inspection — These items were date marked during inspection; Violation: Observed boiled tomatillos that measured 112 degrees F on the stovetop. They had previously been measured at 135 degrees F, but were cooling on the stovetop to be used for salsa. This is acceptable until product reaches 135 degrees F, but below this temperature, food must be actively cooled. Corrected at time of inspection — As food had gone below 135 degrees F in the past 20 minutes, it was allowed to be cooled rapidly under cold running water. Requirements were discussed with person in charge.   

Jimmy’s Backyard BBQ; 201 Milan Ave. Suite E, Norwalk; Jan. 10, standard inspection — Violation: Critical — Repeat — Tomatoes, coleslaw and shredded cheese were observed to be 47-49 degrees F in the prep cooler behind the counter. All TCS foods were removed from the prep cooler that had been inside less than four hours. The tomatoes and coleslaw were discarded during inspection because they had been in the cooler since last night. The cooler is not believed to be malfunctioning because an employee adjusted it last night, and may have turned the dial in the wrong direction.

Little Caesars Pizza QSR; 201 Milan Ave. Suite C, Norwalk; Jan. 10, standard inspection — Violation: Critical — Cooked chicken wings were not properly date marked. Date mark wings when they are taken out of their original package and put in a storage container; Violation: Observed accumulation of soil residue on the door of the reach-in freezer next to the three-compartment sink. Wipe down the door of the reach-in freezer next to the three-compartment sink so that it does not contaminate your hands when opening it; Violation: Observed a build-up of dirt and debris on the floor in the dishwashing 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. Mop the floor of the dishwashing area.

Dynasty Lanes; 3105 Ohio 103 E., Willard; Jan. 11, standard inspection — Violation: Critical — Observed ice being used for food after it was used as a coolant. Observed two wrapped candy bars in the bar ice bin. To prevent foodborne illness, after use as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food. Corrected at time of inspection — Candy bars were moved out of ice holding unit; Violation: Critical — Observed heavy whipping cream in the drink chest cooler in the bar area without a date mark. Person in charge was unsure when milk was opened. Observed ham in the pizza prep cooler that was date marked as first cut on Dec. 29, 2017. Observed sausage dated as thawed on Dec. 30, 2017. Today is Jan. 22. These would need to have been disposed by Jan. 4 and Jan. 5 respectively. Corrected at time of inspection — All foods were thrown away; Violation: Critical — Hot water used for manual warewashing sanitization is below the required temperature. Person in charge advised that heating element to fix unit has already been ordered. Until it can be verified that the final rinse reaches at least 171 degrees F on the surface of the plate, the three-compartment sink must be used for equipment sanitation; Violation: Critical — Repeat — Observed that the three-compartment sink in the bar is not air gapped for use as a food prep sink. Install an air gap at the three-compartment sink in the bar so it can be properly used as a food prep sink; Violation: Observed that there are not temperature stickers or a maximum registering thermometer available to measure the temperature of the mechanical dishwasher. Obtain equipment to verify temperature reached in the high temperature sanitizing dishwasher; Violation: Repeat — Observed that there are no test strips to evaluate the chlorine concentration of bleach solution. Obtain and use bleach test strips or obtain quaternary ammonia sanitizer and use quaternary ammonia test strips currently available. Do not use pre-made chlorine based surface spray as this is not necessarily at the correct concentration and may not be food grade for food contact surfaces; Violation: Repeat — Observed two varieties of spectracide bug stop spray. These are not permitted to be kept at the facility as they are not allowed to be used for the facility. Use a commercial pest service for pest control needs or, for flying insects, sticky fly traps and light fly traps may be used as long as they are placed away from food contact, food storage, and food equipment surfaces.  

Eagles; P.O. Box 407, Wakeman; Jan. 11, standard inspection — Violation: Critical — Repeat — Corrected during inspection — TCS foods were not cooled using the proper time and temperature parameters. A large container of cabbage and noodles were observed to be 46 degrees F in a reach-in cooler after being in there overnight. Recommend breaking down large amounts of food into separate smaller containers to speed up cooling process. Foods must cool from 135 to 70 degrees F within two hours, and from 70 to 41 degrees F within another four hours; Violation: Critical — Repeat — Corrected during inspection — Baked potatoes were observed in the reach-in cooler without a date mark. Date mark all TCS foods that are held for longer than 24 hours within the facility. Employee identified the baked potatoes as being made yesterday. Place proper date mark on baked potatoes.

Subway/Wakeman Shell Station; 52 W. Main St., Wakeman; Jan. 11, standard inspection — Violation: Inside of microwave (Subway) is dirty. Clean inside of microwave as often as necessary to prevent a build-up of food residue.

Taco Bell; 102 E. Walton St., Willard; Jan. 11, standard inspection — Violation: Critical — Observed that some fried potatoes (for cheesy potatoes) were left in basket hanging above the fry oil and were thus out of temperature. Person in charge advised these were not for service, but were left when an employee did a poor job of pouring out potatoes. This is not an acceptable method of hot holding, and managers should monitor that all product is removed from fry basket so that it is not accidentally re-cooked and served. Observed that several TCS foods on the top of the prep cooler were out of temperature to varying degrees as items were re-stocked at different times. Person in charge advised that the unit was not turned on until a little bit ago as it was forgotten. Corrected at time of inspection — Foods found above 45 degrees F were thrown away. Foods found at 45 degrees F or below were moved to the walk-in cooler to cool rapidly back down to 41 degrees F. Unit was seen to cool foods to 41 degrees F or below by end of inspection.

Willard Senior Center; 318 Laurel St. E., Willard; Jan. 11, standard inspection — Violation: Critical — Observed some opened foods that were not labeled from over a day ago. Person in charge was out at hospital the past few days. Corrected at time of inspection — Person in charge voluntarily disposed of all undated foods upon their identification. Discussed requirement with other newer staff member for times when person in charge is out of facility.

Bob Evans Farms; 4800 U.S. 250 N., Norwalk; Jan. 16, standard inspection — Violation: Critical — An employee briefly ran their hands under running water after handling dirty dishware, did not use soap, and did not wash hands for the minimum required time. Proper handwashing includes rinsing hands, applying soap and scrubbing for at least 20 seconds, then rinsing again. Employees should then dry their hands with a clean paper towel, and then use the towel to turn the faucet off so as not to recontaminate their hands. Facility does have step by step handwashing guides at most hand washing sinks; Violation: Critical — Corrected during inspection — Several plates were being held in the salad prep cooler in the kitchen and had food debris on them. Sanitarian removed plates from the prep cooler and placed them in the dishwashing area for them to be cleaned. All dishware should be stored upside down so as to prevent it from being contaminated by food or other debris; Violation: Observed a build-up of dirt and debris on the floor below the grill/prep line. Clean the floors underneath the grill line. Do this as often as necessary to prevent a build-up of food debris; Violation: Observed a build-up of dirt and debris underneath the wire racks in the walk-in cooler. All of the wire racks in the walk-in cooler are on wheels and easily moveable for cleaning underneath. Clean/sweep out the floors underneath the wire racks to prevent a build-up of food debris.

Casa Fiesta; 344 Milan Ave., Norwalk; Jan. 16, standard inspection — Violation: Critical — Repeat — Corrected during inspection — Observed tortilla chips in large storage bins without a protective cover. An employee placed covers over top of all the storage bins containing tortilla chips. Keep these covered at all times; Violation: Critical — Corrected during inspection — Observed a large container of rice that had been cooked yesterday (per person in charge) that was still 46 degrees F. Rice was discarded by person in charge during inspection. Approximately 25 pounds. Sanitarian reviewed effective cooling techniques, such as breaking foods down into shallow pans with person in charge; Violation: Critical — Corrected during inspection — Observed a box of zucchinis and/or cucumbers in the walk-in cooler that were moldy. Person in charge discarded moldy cucumbers. Approximately 8 to 12 of them; Violation: Observed raw fish filets and shrimp being improperly thawed in bins of water. Frozen TCS foods shall be thawed under refrigeration, under running water that is below 70 degrees F, in a microwave oven, or as part of the cooking process. Only thaw frozen foods in an approved method.

Missler’s IGA; 121 Blossom Center Blvd., Willard; Jan. 16, standard inspection — Violation: Critical — Repeat — Observed turkey bacon stored above RTE foods in the breakfast meat open air cooler; pork jowls, hocks and skinless shanks, not fully cooked, stored above RTE meats in the deli meat open air cooler; raw eggs stored above RTE foods in the dairy walk-in cooler. Corrected at time of inspection — Turkey bacon was moved to bottom shelf. Raw pork products were removed and placed in a walk-in cooler for meat manager to rearrange upon return. RTE products below raw eggs were shifted so that eggs were not above them; Violation: Critical — Repeat — Observed salads and other TCS foods measuring 44-50 degrees F in open air salad cooler; gelatin products and cheesecakes at 42-29 degrees F in open air dessert island; rotisserie chickens in hot holding deli case at 128 degrees F; alfalfa, bean sprouts and cream cheese based fruit dips at 48-49 degrees F. Corrected at time of inspection — All cold held items measuring above 45 degrees F were thrown away. TCS foods at 45 degrees F or below were kept and moved to walk-in coolers to cool to 41 degrees F rapidly. Rotisserie chickens were thrown away; Violation: Critical — Repeat — Observed sliced watermelons that were in the open air cooler for sale that were past their date mark disposition date. Corrected at time of inspection — Watermelon was thrown away; Violation: Critical — Repeat — Observed that quaternary ammonia concentration in three-compartmen sink in the produce section was 0 PPM; must be maintained at 200-400 PPM for effective sanitizing. Corrected at time of inspection — Sanitizer was disposed and remade; Violation: Critical — Observed that the food contact surface of the cleaned meat cuber still had some dried meat residue in cracks and crevices. Corrected at time of inspection — Meat cubers were placed to be cleaned again and issue was discussed with meat workers; Violation: Critical — Repeat — Equipment must be fully taken apart and washed/rinsed/sanitized at least every four hours to preclude pathogen growth to an unsafe level. This cannot be achieved with a sanitizer cloth. Corrected at time of inspection — Alternate use of deli slicers as needed and create a strict schedule for cleaning so that units are cleaned at appropriate frequency; Violation: Observed that a meat room worker came into the deli area and sliced some meat on the deli slicer without removing outer apron with raw meat juice on it. Corrected at time of inspection — Discussed with meat worker and deli manager; Violation: Observed produce worker was not wearing a hat or hairnet when shucking corn. Employee did not have a hat or hairnet available for use for other cutting activities such as slicing melons. Obtain hats/hairnets to be worn by workers in the produce area; Violation: Repeat — Observed several items for sale in the clearance section that had been opened/ripped and were taped shut with shipping tape for sale. Corrected at time of inspection — This is not permitted. Foods found to have package integrity compromised must be discarded or returned to the vendor for credit. They cannot be re-packaged and sold; Violation: Deli hot holding case is not maintaining rotisserie chicken at 135 degrees F or above. Chicken was measured at 128 degrees F. Unit must be serviced or adjusted such that it can properly hot hold foods; Violation: Repeat — Open air dessert island was not maintaining foods at 41 degrees F or below. Unit must be serviced or adjusted such that it can maintain TCS foods at 41 degrees F or below; Violation: Open air salad cooler was not maintaining foods below 41 degrees F. Unit must be serviced or adjusted such that it can maintain proper temperatures; Violation: Produce open air was not maintaining TCS foods at 41 degrees F or below. Unit must be serviced/adjusted or care must be taken to avoid keeping TCS foods in the cooler. Most foods kept on this cooler are not TCS; Violation: Observed single-service items stored in boxes on the floor in the back by the break room. Items should be stored on shelving such that they are not subject to contamination from the floor; Violation: Observed that there was a cut out hole in the wall in the bakery, presumably for access to piping. Observed that mops are hung in the mop room to dry against unpainted drywall. Observed that dirty cardboard was being used on the floors in the bakery to absorb oil, etc. This cannot be cleaned and should be removed. Hole in the wall must either be patched or closed with an access panel. Mop hanging wall should be covered in a non-absorbent material such as FRP board. Do not use cardboard on the floor as it cannot be cleaned; Violation: Repeat — Observed two light covers are missing in the walk-in meat cooler. Light covers should be installed over the lightbulbs in these areas.

Norwalk Childcare Center, Inc.; 120 Shady Lane Drive, Norwalk; Jan. 17, standard inspection — Violation: Critical — Repeat — Observed the middle compartment of the three-compartment sink is still not air gapped as is required because fruits and vegetables are washed in this sink. Facility has been in a several month long process to evaluate cost and obtain funds for this plumbing work. Until air gap can be installed by a licensed plumber, a colander should be used in the middle compartment.

Nowhere Tavern; 106 E. Main St., Bellevue; Jan. 17, standard inspection — Violation: Critical — Corrected during inspection — Observed chicken, hot dogs, and taco meat to be above 41 degrees F. Items were thrown away at time of inspection. Unit is brand new and appears to be working properly, just reset to 55 degrees F when the power went out. Person in charge needs to ensure that unit stay below 41 degrees F even after a power outage; Violation: Critical — Repeat — Corrected during inspection — Observed glassware dishwasher behind the bar with no concentration of chemical sanitizer. Person in charge called Ecolab to come repair unit. Ecolab was able to replace the tubing which allowed sanitizer to reach the dishes. Unit was showing 100 PPM chlorine after being repaired; Violation: Repeat — Food employee(s) did not have their hair effectively restrained. 

Domino’s Pizza; 215 Myrtle Ave., Willard; Jan. 22, standard inspection — Violation: Critical — Repeat — TCS foods were not being held at the proper temperature. Corrected at time of inspection — TCS foods found above 45 degrees F were thrown away. TCS foods found at 45 degrees F or below were moved to the bottom of the unit to cool down; Violation: Observed that the right prep cooler top was not keeping TCS foods at 41 degrees F or below. Unit was adjusted down during inspection and dropped a few degrees by the end of the inspection. The top of the unit cannot be used for TCS foods until it can maintain foods at 41 degrees F; Violation: Observed that the grease interceptor has overflowed onto the floor in the maintenance closet. Person in charge advised that facility recently had a clog that had caused water to back up into the grease interceptor and cause it to overflow. Plumbing work has already been completed to fix the issue, however the resulting water leakage and mess has not yet been cleaned. Clean the exterior of the grease interceptor as well as the floor in the maintenance closet so that water damage does not affect your floors.

Willard Save-A-Lot; 20 Woodland Ave., Willard; Jan. 22, standard inspection — Violation: Critical — Repeat — Observed a bag of chicken above ground beef which was above RTE deli meats in the walk-in meat cooler. Observed partially cooked pork jowls, pork hocks, sliced salted pork in the open air meat cooler that were above RTE deli meats. Corrected at time of inspection — All items were moved to correct segregation order during inspection. Discussed requirements with staff; Violation: Critical — TCS foods were not being held at the proper temperature. Corrected at time of inspection — TCS foods were moved to walk-in cooler to cool rapidly to 41 degrees F; Violation: Critical — Observed that nacho cheese and chili in the dispenser at Tienda Del Oso were not date labeled. Label these products as soon as they are opened; Violation: Critical — Observed that nacho cheese and chili in the dispenser at Tienda Del Oso is not date marked. It was first opened at the beginning of the month. Once these products are opened by placing them into the dispenser, they must be date marked. Corrected at time of inspection — Nacho cheese and chili were thrown away. Discussed requirements with Tienda employee; Violation: Repeat — Observed that there was a test kit available for quaternary ammonia, but no QA. Observed that there was bleach available, but not test kit present to test chlorine. Obtain matching sanitizer and test strips; Violation: Observed that right meat chest cooler is not maintaining TCS foods at 41 degrees F or below. Equipment must be adjusted or serviced so that it can maintain foods at 41 degrees F or below; Violation: Equipment and utensils are not being air dried. Observed that equipment was being drained on a cloth. Excess moisture caught by a towel will leave it moist and prone to bacterial growth which can touch the drying utensils, recontaminating them. If utensils will slide into sink on drain slope without a towel, use a drying rack on top of the drainboard; Violation: Observed boxes of meat packing Saran Wrap that were stored on the floor in the meat room office. Corrected at time of inspection — Meat worker moved Saran Wrap onto shelving; Violation: Observed single-service straws and sugar packets stored underneath drainage lines of pop machines in Tienda Del Oso service island. Corrected at time of inspection — Straws were thrown away. Sugar packets were moved out from underneath the drainage lines. Discussed requirements with the employee; Violation: Observed that dumpster is not on its concrete pad. Re-position dumpster so it is not on gravel, but fully on the concrete pad; Violation: Repeat — Observed that the wall behind the prep area of the produce section, by the bread racks, banana pallets, and the mop sink is unsealed concrete block. Observed some exposed wood in the back storage area. These areas must be painted so that they are smooth, easily cleanable, and non-absorbent.

Discount Drug Mart; 307 W. Walton Ave., Willard; Jan. 23, standard inspection — Violation: Critical — Repeat — TCS foods were not being held at the proper temperature. Corrected at time of inspection — Foods found above 45 degrees F were thrown away. Foods found at 45 degrees F or below were moved to the walk-in cooler to cool rapidly to 41 degrees F; Violation: Critical — Repeat — Refrigerated, RTE, TCS foods held refrigerated for more than 24 hours were not properly date marked. Corrected at time of inspection — Lettuce was thrown away. Bologna was re-dated for disposal on Jan 26; Violation: Critical — Food equipment surfaces are not cleaned at the required frequency. Corrected at time of inspection — Equipment was cleaned and discussed requirement with staff; Violation: Critical — Observed Easter candy on a pallet in the back storage area underneath a shelf with RAID, Round-Up and Off mosquito spray. Foods may not be stored underneath these chemicals in case they would leak. Corrected at time of inspection — Candy pallet was moved underneath a different shelf that did not have chemical storage above it; Violation: Observed that the open air salad cooler was not maintaining foods at 41 degrees F or below. Unit is being serviced during inspection; Violation: Observed that new Eckrich cooler is unable to maintain foods at or below 41 degrees F, especially toward the top. Unit is being serviced during inspection; Violation: Open air deli cooler was in an extended defrost period that allowed foods to warm to above 41 degrees F. Unit is being serviced during inspection; Violation: Open air island cooler is not maintaining foods at 41 degrees F or below. Refrigeration technician observed that a warm air ceiling vent blows onto unit. Unit is being serviced during inspection; Violation: Observed Hot Shot And and Roach Killer in the back chemical storage area outside of the deli. Corrected at time of inspection — Hot Shot was removed from the premises and requirements were discussed with person in charge.

McDonald’s of Norwalk; 199 Milan Ave., Norwalk; Jan. 23, standard inspection — Violation: Observed a build-up of dirt and debris on floors in storage and utility area. Clean/sweep floors as often as necessary to prevent a build-up of food and other debris. Pay special attention to the utility area in the back and the dry storage area.

Wendy’s of Norwalk; 181 Milan Ave., Norwalk; Jan. 23, standard inspection — Violation: Observed a build-up of dirt and debris underneath service counter. The next time a deep cleaning of the facility is done, be sure to sweep out floors underneath service counter where food is picked up by customers.

Head Start; 1530 Conwell Ave., Willard; Jan. 24, standard inspection — Violation: Critical — Observed one bag of lettuce dated as opened on Jan. 16. This would need to be disposed by Jan. 22. Today is Jan. 24. All other date marks observed were correct. Corrected at time of inspection — Salad was thrown away.

Brian Buffet; 101 Plank Road Suite 18, Norwalk; Jan. 25, standard inspection — Violation: Critical — Corrected during inspection — Raw chicken was being stored above raw beef in the walk-in cooler. Always store raw chicken on the bottom shelf of wire racks in storage. Employee placed chicken on the bottom shelf and put beef on shelf above it during inspection; Violation: Critical — Corrected during inspection — Chicken on one of the buffet tables was measured to be 108 degrees F. Sanitarian had person in charge remove chicken and re-heat it before putting it back on the buffet table. Re-heat temperature of chicken was measured to be 170 degrees F; Violation: Critical — Repeat — Refrigerated, RTE, TCS noodles held refrigerated for more than 24 hours were not properly date marked. Noodles are considered a TCS food after they are cooked. Employee stated that noodles were cooked yesterday and that the date mark sticker had come off somehow. Date mark all containers of TCS foods in storage, and do it so the date does not fall off or rub off the container; Violation: Corrected during inspection — Boxes of vegetables were being stored directly on the floor for longer than needed to be put away after receiving a shipment. Stack boxes of food on a rack, or shelf, or other method to keep directly off of the floor while waiting to be put away. Boxes were moved into the walk-in cooler and put on wire racks inside; Violation: Walk-in freezer door seal is damaged and is not allowing the door to completely shut. This is resulting in frost build-up on the boxes directly inside the unit. Have the door jamb to the walk-in freezer repaired so that the door can close completely; Violation: The three-compartment sink is leaking water onto the floor out of the drain pipe coming out of the middle basin, the drainboards are also rusted out and deteriorating causing water to leak onto the floor as well. Have rusted out pieces of the three-compartment sink replaced, and have a registered plumber inspect the drains and make repairs so it does not leak water onto the floor.

Corner Store Carryout; 2754 Ohio 18 E., Collins; Jan. 30, standard inspection — Violation: Critical — Salads and mashed potatoes that were in the walk-in cooler were not properly date marked. Any TCS foods held in the walk-in cooler or any other cooler that are for employee use should be labeled as such. Otherwise they must be date marked with everything else; Violation: Critical — Corrected during inspection — Sausage crumbles for pizza that had been date marked (Jan. 20) were not properly discarded when required. Sanitarian instructed employees to discard sausage crumbles during inspection.

Friendship Food Store; 64 E. Main St., Wakeman; Jan. 30, standard inspection — Violation: Critical — Corrected during inspection — Two chubs of ham were in the reach-in cooler in the deli without date marks on them. Deli employees stated that both chubs of ham had been opened yesterday (Jan. 29). Employees placed the correct date mark on both chubs of ham during the inspection; Violation: Critical — Meat slicer is not sanitized at the required frequency. Spoke with employees about slicer needing to be taken apart and put through the three-compartment sink every four hours while in use; Violation: Observed a build-up of dirt on the ceiling of the walk-in cooler. Please clean the ceiling of the walk-in cooler (side with soft drinks in it).

La Campesina; 117 E. Walton Ave., Willard; Jan. 30, standard inspection — Violation: Critical — Raw oysters did not have any shellstock tag. Corrected at time of inspection — Oysters were thrown away during inspection. Shellstock tag must be kept with the food product until all oysters are gone and then must be kept on file for 90 days at facility; Violation: Critical — Repeat — Observed one package of chorizo stored in the top part of the mini prep cooler in the back above RTE foods. Observed cook handle raw chicken with gloves and then handle raw beef. Corrected at time of inspection — Chorizo was moved to the bottom of the unit. Beef was cooked to 165 degrees F. Cook removed gloves and washed hands before placing on a new pair of gloves. Separate tongs instead of gloves should be used for separate ingredients to minimize chance for contamination; Violation: Critical — TCS foods were not being held at the proper temperature. Corrected at time of inspection — Items were thrown away, except beans that were placed onto the stove to be maintained at 135 degrees and rice and queso were placed onto the stovetop and reheated to 165 degrees F; Violation: Critical — Repeat — Observed refrigerated, RTE, TCS foods that were not properly date marked. Corrected at time of inspection — Items were correctly marked; Violation: Critical — Observed that the bucket sanitizer concentration was above 100 PPM. Should be between 50-100 PPM. Corrected at time of inspection — Sanitizer bucket water was diluted to the correct range; Violation: Critical — Observed that the pop machine nozzles had a build-up of sugar debris inside. Corrected at time of inspection — Nozzles were removed for cleaning; Violation: Repeat — Observed several boxes of food on the floor. Corrected at time of inspection — Foods were moved off of floor; Violation: Observed that the front reach-in cooler by the register was not maintaining TCS foods at 41 degrees F or below. Unit must be serviced or adjusted; Violation: Observed that small prep cooler cutting board has dark scoremarks that cannot be effectively cleaned. Replace or re-surface cutting board; Violation: Observed a take-out foil tin used to store pita chips. Observed grocery bags used to store tortillas. Observed a single-use sauce container used as a scoop for salsa. Corrected at time of inspection — Foil tin was disposed and pita chips transferred to a commercial food grade bowl. Tortillas were transferred to food grade bags. A ladle was placed for use in the salsa; Violation: Repeat — Observed unnecessary chemicals being stored on the premises. Corrected at time of inspection — Hot Shot was disposed voluntarily. 

MTD Products Midwest; 979 S. Conwell Ave., Willard; Jan. 30, standard inspection — Violation: Critical — TCS food that had been date marked was not properly discarded when required. Corrected at time of inspection — Corn was disposed. Ham and turkey were re-dated for disposal correctly; Violation: Critical — Repeat — Observed that there is a hose attached to the mop sink (which does not have a vacuum breaker). Facility must obtain an ASSE 1011 backflow prevention device to prevent possible backflows of contaminated water into the drinking water system; Violation: Food employee(s) did not have their hair effectively restrained. Obtain and wear hats or hairnets at all times when working with foods; Violation: Observed a bulk container of sugar stored underneath the food prep sink. Corrected at time of inspection — Sugar was moved out from under the sink, which is a “sewer line”. Discussed requirements with person in charge; Violation: Time as a public health control was being used without the proper written procedures. Facility must write a policy for keeping lettuce and tomatoes out of temperature or must effectively maintain them at 41 degrees F or below.; Violation: Observed that the three-compartment sink is leaking and requires repair. Facility must have licensed plumber fix leak.

Sterk’s Restaurant; 63 U.S. 20, Wakeman; Jan. 30, standard inspection — Violation: Repeat — Facility has a non-commercial chest freezer and microwave. When these units break down or are going to be replaced, replace with a commercial grade unit; Violation: Repeat — Floors, walls, and/or ceilings were not smooth and easily cleanable in kitchen, dishwashing area, and catering storage area. Repair or replace all areas of flooring within the facility that are not smooth and easily cleanable.

Kentucky Fried Chicken; 103 W. Walton St., Willard; Jan. 31, standard inspection — Violation: Critical — Food employees use gloves contaminated with raw chicken to handle equipment (box knife). Corrected at time of inspection — When handling raw chicken, employees must take care to only perform this task without moving throughout the facility handling utensils, touching doors, etc. This can very easily lead to cross contamination. Hands must be washed prior to handling chicken and after handling chicken to prevent contaminating facility. Box cutter was thrown away. It must only be handled with clean hands and may only be used to cut boxes, not open food packaging; Violation: Observed food trays and containers that were stored for employees to grab with the food contact side facing out. This allows staff to touch the food contact side of the trays with their bare hands. Corrected at time of inspection — Trays were turned around during inspection; Violation: Repeat — Observed a build-up of dirt and debris under the three-compartment sink and cooking area. Clean all cracks and crevices in the floor to keep them clean.

Kicker’s Carryout & Drive Thru; 628 U.S. 250 S., Norwalk; Jan. 31, standard inspection — Violation: Critical — Corrected during inspection — Milk, hot dogs, and lunchmeat were observed to be 45 degrees F. TCS foods in cold holding must be held at 41 degrees F or below. Since foods had not risen above 45 degrees F, sanitarian had person in charge move them to a different refrigerator during the inspection.

Pepperidge Farm; 3320 Ohio 103 East, Willard; Jan. 31, standard inspection — Violation: Critical — TCS foods were not cooled using the proper time and temperature parameters. Corrected at time of inspection — Broccoli soup was thrown away. In future, soup should be placed into smaller portion sizes in the walk-in cooler or an ice wand should be used; Violation: Critical — Refrigerated, RTE, TCS foods held refrigerated for more than 24 hours were not properly date marked. Corrected at time of inspection — Foods were thrown away during inspection. Requirements were discussed with person in charge; Violation: Critical — RTE, TCS food that had been date marked was not properly discarded when required. Corrected at time of inspection — Feta cheese was thrown away. While keeping cheese until quality is compromised is acceptable for many cheeses, this is not true for feta; Violation: Critical — Observed that chlorine concentration in dishwasher was 0 PPM. Chlorine sanitizer must be maintained in the 50-100 PPM range for effective sanitation. Corrected at time of inspection — Three-compartment sink will be used for sanitizing wares until unit is fixed; Violation: Critical — Food equipment surfaces are not cleaned at the required frequency. Corrected at time of inspection — Utensils were placed for cleaning. A cleaning schedule should be drafted and followed for these items; Violation: Mechanical dishwasher is not dispensing appropriate concentration of chlorine sanitizer. Dishwasher needs servicing; Violation: Observed that vent hoods are dirty and collecting dust. Clean vent hoods.

Pizza Zone; 101 S. Myrtle Ave., Willard; Jan. 31, standard inspection — Violation: Critical — Person in charge does not have food safety training. Person in charge can obtain level 2 training at health department or online at servsafe.com with test proctored by approved proctor. An additional employee should obtain Level 1 training for instances when Marsha is not present; Violation: Observed bag of flour on the floor in the prep area. Corrected at time of inspection — Flour was placed back onto shelf. If flour is needed, it may be placed onto a crate to keep it off of the floor; Violation: Observed old manufactured food containers re-used to store food. Obtain commercial food-grade equipment; Violation: Repeat — Observed dumpster is not on concrete or asphalt. Place dumpster onto approved surface.

Subway; 240A W. Walton, Willard; Jan. 31, standard inspection — Violation: Critical — TCS foods were not being held at the proper temperature. Corrected at time of inspection — Meats and cheeses were moved to walk-in cooler to cool down rapidly to 41 degrees F or below. Milk above 45 degrees F was thrown away. Milk in the back below 45 degrees F was kept and moved to the walk-in cooler to cool rapidly to 41 degrees F or below. Milk and/or other TCS foods may not be placed into this unit until it is serviced and can maintain a cup of water placed in the front of the unit at 41 degrees F or below for several hours; Violation: Food employee(s) did not have their hair effectively restrained. Observed employees were wearing visors without hairnets. Hats or hairnets may be worn. Visors may be worn with hairnets. Obtain hair restraints that conform to these requirements; Violation: Observed one pair of tongs is made available for staff to handle cookies. This poses a cross contact risk for people with nut allergies (macadamia nut cookies are served). Separate tongs must be used for these products. Obtain separate tongs for these items; Violation: Observed that the customer reach-in cooler was not maintaining TCS foods at 41 degrees F or below. Cooler must be serviced so that foods stay at 41 degrees F or below at all times.

The Shoe; 413 Ash St., Willard; Jan. 31, standard inspection — Violation: Critical — Repeat — No person present at facility with food safety training during inspection. Obtain Level 1 training for one employee per shift; Violation: Critical — Repeat — TCS foods were not being held at the proper temperature. Corrected at time of inspection — Sour cream was thrown away. Ice baths should be used sparingly for short periods of time. Ice must completely surround containers; Violation: Critical — Observed that tray is kept in the handwashing sink. Corrected at time of inspection — Tray was removed and requirements discussed with person in charge; Violation: Critical — Handwashing sink is used to wash vegetables because food prep sink is always kept covered by cutting boards and used as a table. Corrected at time of inspection — Discussed requirement with person in charge. Food prep sink must be used for food prep activities such as washing produce or thawing foods under cold running water. Handwashing sink is neither air gapped or clean location for these activities. Remove objects on top of food prep sink so it can be used for washing produce; Violation: Repeat — Observed that cook was not wearing a hat or hairnet. Obtain and wear hat/hairnet whenever working with foods; Violation: Observed improper use and/or maintenance of wiping cloth. Corrected at time of inspection — Wet rag was placed for laundering. If a spray bottle is used for sanitizing, only paper towels may be used, not a rag. Otherwise, a sanitizer may be used with the rag kept inside at all times when not in active use; Violation: Repeat — Obtain a digital thermometer for measuring temperatures of foods. Obtain alcohol swabs for sanitizing it between uses; Violation: There is no test kit available for measuring the concentration of the sanitizer. Obtain and use sanitizer test strips to test sanitizer; Violation: Observed that the automatic paper towel dispenser at the kitchen handwashing sink is not working. Paper towel was still available. Dispenser must be fixed; Violation: Kitchen reach-in cooler is not working. Ice baths are currently being used to keep foods cold. This may work for very short periods of time, but is not a permanent solution. Unit must be fixed; Violation: Observed that ziplock bags are washed and re-used. This is not permitted. Corrected at time of inspection — Ziplock bags were thrown away. Use these items only once and then throw them away. Otherwise, use commercial food grade equipment and wash per use; Violation: Observed straws stored in a cup for customer self-service. This allows the food contact or lip contact surfaces to be contaminated by hands or dust. Observed spoons and other kitchen utensils stored food-contact side up in a container. Corrected at time of inspection — Spoons and other utensils were inverted. Single-straw dispenser must be purchased or pre-wrapped straws must be used; Violation: Repeat — Observed that dumpster is located on the dirt, not the pavement pad in the back. Dumpster must be placed onto concrete or asphalt; Violation: Repeat — Observed a build-up of grease on the back fryers. This must be cleaned. Clean fryers and facility; Violation: Observed mops stored with the bristles facing up, this allow dirty water to drain down the mop handle, contaminating it. Corrected at time of inspection — Mop was inverted. Discussed requirements with person in charge.

Wil-Ply-New VFW Post 3430; 19 Woodland Ave., Willard; Jan. 31, standard inspection — Violation: Critical — Repeat — Person in charge does not have food safety training. Level 2 training can be obtained at health department or online. A backup person in charge should be trained in Level 1 for when Danielle is not present. Can be obtained online; Violation: Critical — Repeat — Observed a cut tomato dated Jan. 22. Today is Jan. 31. Corrected at time of inspection — Tomato was thrown away. Discussed requirements with person in charge.

 

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   Schools

No violations

New London Local Schools; 1 Wildcat Drive, New London; Jan. 19, standard inspection — No violations.

Bellevue High School Concession Stand Inside; 200 Oakland Ave., Bellevue; Jan. 23, standard inspection — No violations.

Bellevue Middle School; 1035 Castalia St., Bellevue; Jan. 23, standard inspection — No violations.

Bellevue Middle School Concession Inside; 1035 Castalia St., Bellevue; Jan. 23, standard inspection — No violations.

Monroeville Local Schools; 101 West St., Monroeville; Jan. 23, standard inspection — No violations.

St. Joseph School; 66 Chapel St., Monroeville; Jan. 23, standard inspection — No violations.

Norwalk Catholic Early Childhood Center; 77 State St., Norwalk; Jan. 24, standard inspection — No violations.

Bellevue Elementary; 1150 Castalia St., Bellevue; Jan. 25, standard inspection — No violations.

 

Violations

Main Street School; 80 E. Main St., Norwalk; Jan. 17, standard inspection — Violation: Critical — Food employees did not wash hands in situations that specifically require them to do so. Observed that hands were not washed by a dishwasher in between placing dishes in the sanitizer and removing them for air drying. Hands must be washed while equipment sits in sanitizer so that hands cannot re-contaminate cleaned items (as they had just touched dirty dishes.) Alternately, two people can do dishes at a a time, one with dirty hands (places dirty pans through wash/rinse/sanitizer) and one with clean hands (places cleaned dishes from the sanitizer to air dry.) Corrected at time of inspection — Staff washed hands; Violation: An irreversible temperature indicator was not readily accessible in hot water mechanical warewashing operations. Although the high temp dishwasher is no longer used, it should be equipped with a max-registering thermometer or with temperature stickers that reach 170 degrees F to test if it is working in the event of its use.

Bellevue Senior High School; 200 Oakland Ave., Bellevue; Jan. 23, standard inspection — Violation: Critical — Corrected during inspection — TCS foods were not being held at the proper temperature. Observed grilled cheese in hot holding unit at 122 degrees F. Person in charge stated temperature of item was taken right before serving line for lunch started. Temperature at that time was 155 degrees F. Item was placed back into oven and brought up to 165 degrees F; Violation: Corrected during inspection — Observed a chemical sanitizer bucket of quaternary ammonia with a concentration of 100 PPM. To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved. Quaternary ammonia shall be between 200-400 PPM.

Immaculate Conception School; 304 E. Main St., Bellevue; Jan. 25, standard inspection — Violation: Corrected during inspection — TCS foods were not properly thawed. Observed rib patties being held at room temperature for thawing. Items were placed immediately into the oven. Person in charge stated she only had items out for 30 to 45 minutes. Sanitarian educated person in charge regarding proper thawing procedures. Sanitarian ensured that item was heated to above 165 degrees F for at least 15 seconds.

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