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Area grocery store hit with 31 health-code violations

• Apr 16, 2018 at 2:00 PM

The following are the results of health department inspections of Huron County food establishments and schools in February:

 

Food establishments

No violations

Kenilee Lanes; 14-16 E. Seminary St., Norwalk; Feb. 2, standard inspection — No violations.

American Cystoscope Makers; 93 N. Pleasant St., Norwalk; operator: Firelands Vending; Feb. 6, standard inspection — No violations.

Fisher-Titus Medical Center; 272 Benedict Ave., Norwalk; operator, Firelands Vending; Feb. 6, standard inspection — No violations.

Johnson Bros. Rubber; 41 Center St., Greenwich; operator, Firelands Vending; Feb. 6, standard inspection — No violations.

Midway, Inc.; U.S. 20 W., Monroeville; operator, Firelands Vending; Feb. 6, standard inspection — No violations.

Pepperidge Farm Main Cafeteria; 1199 E. Tiffin St., Willard; operator, Firelands Vending; Feb. 6, standard inspection — No violations.

Pepperidge Farm Receiving; 1199 E. Tiffin St., Willard; operator, Firelands Vending; Feb. 6, standard inspection — No violations.

Pepperidge Farm Shipping; 1199 E. Tiffin St., Willard; operator, Firelands Vending; Feb. 6, standard inspection — No violations.

Domino’s; 81 E. Main St., Norwalk; Feb. 7, standard inspection — No violations.

Moose 2153; P.O. Box 269, Willard; Feb. 7, standard inspection — No violations.

Sheri’s Coffee House; 27 Whittlesey Ave., Norwalk; Feb. 7, standard inspection — No violations.

Smith’s Country Counter of Norwalk, Inc.; 3675 Lehigh Road, Norwalk; Feb. 7, standard inspection — No violations.

Dollar Tree; 101 Plank Road Unit 3, Norwalk; Feb. 9, standard inspection — No violations.

Senior Enrichment Services; 130 Shady Lane Drive, Norwalk; Feb. 13, standard inspection — No violations.

Brass Pelican; 13 Holiday Lake Lane, Willard; Feb. 14, follow-up inspection — No violations.

Fisher Titus Medical Center; 272 Benedict Ave., Norwalk; Feb. 14, standard inspection — No violations.

McDonald’s; 207 E. Walton St., Willard; Feb. 14, standard inspection — No violations.

Norwalk Memorial Home of FTMC; 272 Benedict Ave., Norwalk; Feb. 14, standard inspection — No violations.

Sheri’s Coffee House (FTMC); 272 Benedict Ave., Norwalk; Feb. 14, standard inspection — No violations.

Humble Hustle Nutrition; 108 E. Main St., Bellevue; Feb. 15, follow-up inspection — No violations.

New Horizons Baking Company - Shipping; 211 Woodlawn Ave., Norwalk; operator, AVI Food Systems, Inc. - Sandusky; Feb. 15, Standard inspection — No violations.

Norwalk Furniture Office; 100 Furniture Way, Norwalk; operator, AVI Food Systems, Inc. - Sandusky; Feb. 15, standard inspection — No violations.

Norwalk Furniture Sewing; 100 Furniture Way, Norwalk; operator, AVI Food Systems, Inc. - Sandusky; Feb. 15, standard inspection — No violations.

Polyone Corporation; 80 N. West St., Norwalk; operator, AVI Food Systems, Inc., - Sandusky; Feb. 15, standard inspection — No violations.

R&L Transfer Garage; Ohio 18 and Ohio 601, Norwalk; operator, AVI Food Systems, Inc., - Sandusky; Feb. 15, standard inspection — No violations.

R&L Transfer Office; Ohio 18, Norwalk; operator, AVI Food Systems, Inc., - Sandusky; Feb. 15, standard inspection — No violations.

Buckeye Pub & Grub; 71 W. Jefferson St., Norwalk; Feb. 16, standard inspection — No violations.

The Carriage House of FTMC; 175 Shady Lane Drive, Norwalk; Feb. 21, standard inspection — No violations.

Rayz Route 20; 106 E. Main St., Bellevue; Feb. 21, follow-up inspection — No violations.

Charlie’s Bar; 54 Benedict Ave., Norwalk; Feb. 22, standard inspection — No violations.

Gemminis, Inc., doing business as Casa Bravos; 203 Cline St., Norwalk; Feb. 22, follow-up inspection — No violations.

Missler’s IGA; 121 Blossom Center Blvd., Willard; Feb. 22, follow-up inspection — No violations. 

Pizza Cravin; 64 Benedict Ave., Norwalk; Feb. 22, standard inspection — No violations.

East of Chicago Pizza; 10 E. Main St., Wakeman; Feb. 23, standard inspection — No violations.

Amy’s Main Street Cafe LLC; 5 E. Main St., Norwalk; Feb. 26, standard and 30-day inspection — No violations.

Uncle Dudley’s Catering; 101 Myrtle Ave. - Rear, Willard; Feb. 26, standard inspection — No violations.

VFW Post 2743; 140 Milan Ave., Norwalk; Feb. 26, standard inspection — No violations.

Firelands 1847 Tavern and Grille; 21 Mill St., Norwalk; Feb. 28, standard inspection — No violations.

 

Violations

Community Market; 262 Sandusky St., Plymouth; Feb. 1, standard inspection — Violation: Critical — Observed employee working with raw chicken and then change gloves and start slicing ready to eat (RTE) meats for a customer. Corrected at time of inspection — Employee washed hands and donned new gloves; Violation: Critical — Repeat — Observed raw bacon and smoked pork hocks above RTE mashed potato kits in the left open air meat cooler. Observed one carton of raw eggs that was damaged placed on shelf above RTE containers of sour cream in the walk-in dairy cooler. Corrected at time of inspection — Meat department manager re-arranged cooler to follow proper segregation order; Violation: Critical — Observed improper reheating of food for hot holding. All reheated foods must reach 165 degrees F before placement for hot holding. Corrected at time of inspection — As foods were just re-heated within the past two hours, they were placed back into conventional cooking equipment to heat to 165 degrees F before placement in the hot holding unit to maintain 135 degrees F; Violation: Critical — Repeat — Time/temperature controlled for safety (TCS) foods were not being held at the proper temperature. TCS foods shall be held at 135 degrees F or above, or at 41 degrees F or less; Corrected at time of inspection — Items out of temperature for several hours were disposed. Temperature of unit was adjusted; Violation: Critical — Repeat — Observed items that were not properly date marked. Corrected at time of inspection — Foods were re-dated for proper disposal. Date labeling system is automatic and must be altered in the machine so that proper seven-day date marks are generated; Violation: Critical — Repeat — Food that had been date marked was not properly discarded when required. Corrected at time of inspection — Turkey was disposed. Staff must review all inventory daily to ensure that outdated products are disposed; Violation: Critical — Observed items labeled on site, with missing and/or incomplete allergen declaration(s). Corrected at time of inspection — Products were removed from cooler and returned to the deli staff for proper labeling with all ingredients; Violation: Critical — Observed spray bottle of sanitizer in the meat department was measured at 0 PPM chlorine. Must be maintained at 50-100 PPM for effective sanitation. Corrected at time of inspection — Deli slicer was taken apart and cleaned. Discussed requirements with person in charge; Violation: Critical — Repeat — Observed food prep sink is air broken, not air gapped. Drain pipe for sink must be cut off so that its lowest point is above the catch funnel; Violation: Repeat — Observed several dented cans on the shelves in the customer area. Corrected at time of inspection — Dented cans were disposed; Violation: Observed deli employee using dirty cloth gloves to handle freshly cooked rotisserie chickens. Cloth gloves meant for hot foods must be used underneath plastic gloves when handling cooked rotisserie chickens. Discussed requirements with person in charge; Violation: Repeat — Observed boxes of food and cans sitting on the floor in the back coolers and on the customer floor. Foods and food equipment must be kept off of floor; Violation: Observed that the deli hot case is not maintaining foods at 135 degrees F or above. Corrected at time of inspection — Unit was adjusted higher to compensate for heat loss when doors are opened; Violation: Observed that the sanitizer sprayer is not working in the meat room. Person in charge is aware of issue and is taking proper precautions to clean all food contact surfaces at required frequencies. Parts to fix unit have already been ordered; Violation: Observed that the outer few inches of the deli island cooler is not maintaining foods at 41 degrees F or below. Unit must be adjusted so that foods stored throughout table are maintained at 41 degrees F or below at all times; Violation: Observed that the front hot Grab & Go unit was not maintaining foods at 135 degrees F or above around edges or when stacked. Corrected at time of inspection — Two light bulbs were replaced and the unit was turned up. Foods found out of temperature must be disposed. Do not stack boxes of food for proper heat transfer; Violation: Repeat — Observed one bottle of RAID in the mop sink closet. Corrected at time of inspection — RAID was disposed voluntarily. Discussed requirements with person in charge. Wasp/hornet spray would be permitted for dumpster only; Violation: Repeat — Observed a few expired containers of baby food on the customer shelves. Corrected at time of inspection — Expired baby food was disposed. Do monthly checks of all baby foods for expirations.

J.J.’s Pizza Ltd.; 24 Sandusky St., Plymouth; Feb. 1, standard inspection — Violation: A toilet room was not completely enclosed and/or did not have a tight-fitting, self-closing door. Door is kept closed by employees when not in use, however a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door, except where located outside an FSO or RFE, or does not open directly into the food preparation area. Obtain and install a self-closing door for bathroom.

Rupp’s Place; 75 Whittlesey Ave., Norwalk; Feb. 2, standard inspection — Violation: Critical — Observed bleach and other chemicals stored on a shelf above wrapped single service items. Corrected at time of inspection — Chemicals were moved away from single service items; Violation: Repeat — Observed boxes of single service cups on the floor in the back area. Corrected at time of inspection — Cups were moved off the floor onto shelving.

Havana Tavern; 176 Gregory Road, Willard; Feb. 5, standard inspection — Violation: Critical — Repeat — There was no person in charge present in the food facility during inspection. Observed that person in charge did not have level 1 food safety training. Obtain Level 1 training for all staff; Violation: Critical — Repeat — Observed raw eggs sitting on top of RTE deli salad products in the kitchen reach-in cooler. Observed raw ground beef stored above beer and other RTE foods in the walk-in cooler. Corrected at time of inspection — Eggs and meat were moved to the bottom shelf in the kitchen reach-in unit. Discussed requirements with person in charge; Violation: Critical — Observed improper reheating food for hot holding. Corrected at time of inspection — Taco meat and chili were disposed; Violation: Critical — Repeat — Observed items without a date mark. Corrected at time of inspection — Person in charge is a fill-in and unaware of proper dates. Items were disposed; Violation: Critical — Observed road salt containers stored on top of a chest freezer. Corrected at time of inspection — Road salt was moved to the floor; Violation: Repeat — Food employee(s) did not have their hair effectively restrained. Obtain and wear hat/hairnet when working with foods; Violation: Repeat — Observed two crock pots were being used to reheat foods. Remove crock pots from facility and obtain a commercial grade steam table unit.

East of Chicago; 318 W. Walton Ave., Willard; Feb. 6, standard inspection — Violation: Critical — Observed an employee wash hands and then turn off water knobs with fingers. Food employees shall turn off faucet handles with a dry paper towel. Corrected at time of inspection — Discussed requirement with employee and they re-washed their hands; Violation: Critical — Observed that salad cooler is also used by some employees to obtain ingredients for foods going through the oven. When items for salads are obtained, gloves are used, however, when items for non-salad items are handled, bare hand contact is used in the same containers. This contaminates ingredients that will be used without cooking. Corrected at time of inspection — Products handled with bare hands were transferred for use on pizzas and new ingredients were obtained. I appears that this procedure is inconsistently followed among staff as discussion with another employee demonstrated correct procedure; Violation: Critical — Repeat — TCS foods were not being held at the proper temperature. Corrected at time of inspection — Foods found at 45 degrees F or below were kept and moved to the walk-in cooler to cool rapidly. Items found above 45 degrees F were disposed; Violation: Critical — Repeat — RTE, TCS food that had been date marked was not properly discarded when required. Corrected during inspection — Pasta salad was disposed; Violation: Critical — Observed that dishwasher chlorine sanitizer concentration was 0 PPM; must be 50-100 PPM for effective sanitation. Corrected at time of inspection — Air bubbles had entered the sanitizer tube and prevented sanitizer from being dispensed. Tube was fixed; Violation: Critical — Pizza cutter and sub knives, etc. are cleaned at shift changes (five to six hour periods). These must be cleaned at least every four hours. Corrected at time of inspection — Food contact equipment was placed for cleaning. Make cleaning schedule for these items; Violation: Repeat — Observed that a sterilite type container is used to store flour for dough. Observed that a clean household mop type bucket is used to weigh water for dough. Obtain commercial food grade containers when storing foods directly inside; Violation: Observed salad bar cooler was not maintaining foods at 41 degrees F or below. Corrected at time of inspection — Unit was serviced during inspection; Violation: Repeat — Observed cutting boards for all prep coolers had severe score marks that cannot be effectively cleaned anymore. These boards must be replaced or re-surfaced; Violation: Repeat — Observed unnecessary chemicals being stored on the premises. Corrected at time of inspection — RAID was removed from facility.

Elks; 209 Dale Ave., Willard; Feb. 6, standard inspection — Violation: Critical — Repeat — Observed an opened bag of hot dogs in the walk-in cooler without a date mark. Person in charge was not sure when they were opened. Observed cooked noodles in the walk-in cooler that were not date labeled. Person in charge advised they were from two nights ago. They were date labeled accordingly. Observed an unlabeled opened container of heavy whipping cream in the bar reach-in cooler. This was opened two nights ago and was labeled accordingly. Corrected at time of inspection; Violation: Critical — Observed raw pork chops were repacked by facility yesterday using a home vacuum sealer and frozen. This is an activity that requires a variance from the state. Corrected at time of inspection — Frozen pork chops were repackaged in ziplock bags and placed back into the freezer; Violation: Food prepared in a private home was being used or offered for human consumption. Donated pies from members are kept in a reach-in cooler for free. However, because facility has a membership fee and because pies are stored in facility equipment, they fall under the facility’s licensure. TCS pies such as pumpkin, cheesecake, mousse pies, cream pies, etc. must either be obtained from a licensed faclity or licensed home bakery. These may not be made at home and brought in. Non-TCS fruit pies as permitted by cottage food rules are permitted to be brought in by patrons if they are labeled according to cottage food rules (ingredients, allergens, common name, “This item is home produced, etc.); Violation: Observed bags of ice on the floor in the walk-in freezer. Bags were moved off of the floor during inspection.

Bruno’s Pizzeria; 1037 S. Myrtle Ave., Willard; Feb. 7, standard inspection — Violation: Critical — Repeat — Observed food employee touching RTE food with bare hands. Same ingredients are used for pizzas and salads. Gloves are used to handle ingredients when making salads, however bare hands are used in the same containers when making pizzas. This is a serious public health concern that has been addressed repeatedly in the past and required immediate action to alter procedure. Corrected at time of inspection — Either gloves may be used to handle all ingredients at all points in preparation or separate ingredients must be available. At present, salads will be made using separate ingredients as prep table items may already be contaminated; Violation: Critical — Repeat — RTE, TCS food that had been date marked was not properly discarded when required. Corrected at time of inspection — Bacon was disposed during inspection. Go through all stock daily to confirm old product is disposed; Violation: Critical — Repeat — Observed that quaternary ammonia concentration in three-compartment sink was 50 PPM. It must be kept at 200-400 PPM to effectively sanitize. Corrected at time of inspection — Sanitizer tablets were added to solution until water measured 300 PPM; Violation: Critical — Repeat — Observed can opener blade had old food grime residue on surface. Corrected at time of inspection — Can opener was placed for cleaning; Violation: Critical — Pizza cutter is cleaned once daily. This and any other utensils used for handling TCS foods that are stored at room temperature must be washed at least every four hours. Corrected at time of inspection — Pizza cutter was placed for cleaning. Schedule was made for required cleaning times. This must be put into effect immediately; Violation: Repeat — Observed one employee working with food without a hat/hairnet. Employees must wear hats/hairnets whenever working with foods; Violation: Observed six dented cans in the dry storage ares. Corrected at time of inspection — Dented cans were disposed. Cans found to be severely dented or dented on seams must be discarded or returned for credit; Violation: Repeat — Observed paint brush is still used as a butter brush. Obtain a food grade brush; Violation: Observed that there were holes in the wall in the dry storage area that are still not patched. Patch holes in the wall for cleaning and to prevent entry or harborage of pests; Violation: Repeat — Bathroom has no paper towel available for use. This is leading workers to wash hands after restroom use at the kitchen handwashing sink. This is not acceptable. Keep paper towel and other supplies stocked at all handwashing sinks; Violation: Repeat — Observed area behind pizza oven/fryer is dirty. Observed area underneath shelves in walk-in cooler is dirty. Observed area underneath the prep cooler and prep table is very dirty. During a time when facility is closed, move equipment and deep clean underneath and around all equipment.

Gulf Inn; 1392 U.S. 20, Norwalk; Feb. 7, standard inspection — Violation: Floors in the main bar area and floors in kitchen under the three-compartment sink are in bad shape. Repair floors in main bar area and all areas in kitchen that need it; Violation: Men’s restroom floor and floor-wall junctures are deteriorating or the junction is missing completely. Have the floor/wall junctures in men’s restroom coved and sealed.

Wendy’s; 114 Walton Blvd., Willard; Feb. 7, standard inspection — Violation: Critical — Observed employee wash hands and then turn off knobs with fingers. Corrected at time of inspection — Employee re-washed hands. Discussed requirements with employee and person in charge; Violation: Critical — Repeat — TCS foods were not being held at the proper temperature. Corrected at time of inspection —Nacho cheese was reheated to 165 degrees F; hamburger patties on top were immediately cooked and stacks of burgers were lowered. Unit should be turned down to compensate for warm ambient air temperatures in kitchen; Violation: Critical — Corrected during inspection — Observed quaternary ammonia solution in three-compartment sink was measured at around 150 PPM; should be 200-400 PPM for proper sanitization. Corrected at time of inspection. Sanitizer was added until correct level was reached; Violation: Observed boxes of single-service items on the floor in the dry storage area. These items must be kept at least six inches off of the floor. Corrected at time of inspection — Boxes were moved onto shelving. During deliveries, milk crates can be used to keep items off floor until they can be put away.

The Willows at Willard; 1050 Neal Zick Road, Willard; Feb. 7, standard inspection — Violation: Critical — Repeat — Observed a few different foods that were given an eight day date mark by the machine. Corrected at time of inspection — Foods were re-dated properly. No foods were found past date mark period; Violation: Critical — Hot water used for manual warewashing sanitization is below the required temperature. Corrected at time of inspection — Dishes must be sanitized in the three-compartment sink using chemical sanitizer until unit is confirmed to reach 171 degrees F on the surface of the plate; Violation: Corrected during inspection — Observed boxes of foods on the floor in the walk-in freezer. Today is delivery day. While packages are being delivered and put away, they must be kept off floor (milk crates are an excellent solution). By end of inspection, all foods were put away; Violation: Hot water dishwasher is not reaching required temperatures. Fix dishwasher.

Brass Pelican; 13 Holiday Lake Lane, Willard; Feb. 8, standard inspection — Violation: Critical — Repeat — Items were not being held at the proper temperature. Corrected at time of inspection — Ranch dressing was disposed. All TCS foods were moved from walk-in cooler to reach-in cooler, which must be used until unit is serviced and checked by me; Violation: Critical — Repeat — Items were not properly dated marked. Corrected at time of inspection — All foods were dated; Violation: Mini prep cooler in customer area is not maintaining TCS foods at 41 degrees F or below. Get unit fixed; Violation: Observed that foods in the walk-in cooler measured 44-45 degrees F. Unit cannot be used for TCS foods until inspector returns and verifies that unit can maintain 41 degrees F or below after several hours; Violation: Repeat — Observed boxes of single-service cups and sauce containers on the floor in the dry storage closet. Items must be moved off of the floor.

Burger King; 1148 S. Conwell, Willard; Feb. 8, standard inspection — Violation: Critical — TCS foods were not being held at the proper temperature. Corrected at time of inspection — Foods in bottom of prep cooler were moved to the walk-in cooler to cool rapidly, Person in charge advised that unit had been opened frequently for prep recently. Until unit is adjusted, the bottom cannot be used; Violation: Bottom of the prep cooler is not maintaining TCS foods at 41 degrees F or below during busy times. Adjust unit; Violation: Repeat — Observed dark scoremarks on the prep table cutting board. Resurface or replace prep table cutting board.

Mercy Willard Hospital; 1100 Neal Zick Road, Willard; Feb. 8, standard inspection — Violation: Critical — Observed pan of raw chicken stored on top of a box of raw ground beef. Corrected at time of inspection — Raw chicken was moved directly onto bottom shelf; Violation: Critical — Repeat — Items were not properly date marked. Corrected at time of inspection — Items were redated with proper date. It this date was before today, foods were disposed. Discussed requirements with person in charge; Violation: Critical — Items that had been date marked was not properly discarded when required. Corrected at time of inspection — Foods were disposed. Discussed requirements with person in charge.

Schild’s IGA; 171 Milan Ave., Norwalk; Feb. 8, standard inspection — Violation: Corrected during inspection — Observed salmon filets being improperly thawed in the three-compartment sink of the meat room. Sanitarian explained proper thawing procedures to meat room employees and had them turn on the faucet to thaw filets under running water; Violation: Open air cooler with bags of shredded cheese had several pieces of cardboard placed in between rows that had mold growing on them. Do not use cardboard as a non-food contact surface in equipment. It is absorbent and will harbor mold growth which can contaminate other foods; Violation: Repeat — Floor of walk-in cooler adjacent to meat room and floor underneath three-compartment sink in produce area had spilled/leaking juices from meats and a build-up of grease/soil respectively. Clean these areas as frequently as needed.

Norwalk Golf Properties, Inc.; 2406 New State Road, Norwalk; Feb. 9, standard inspection — Violation: Critical — Corrected during inspection — Items were not properly date marked. Employees put an appropriate date mark on the container of chicken wings during the inspection.

Romeo’s Bakery; 102 Myrtle Ave., Willard; Feb. 9, standard and complaint inspection — Violation: Critical — There was no person in charge present in the food facility during inspection. At least one person on staff must obtain level 2 training and enough other employees must obtain level 1 training so that one person is present at all times of operation with either level of training; Violation: Critical — Observed home-made tamales were being sold at facility; also tacos. Corrected at time of inspection — All TCS foods made at home were disposed during inspection. Foods may not be made at home for sale; Violation: Critical — Repeat — Observed raw eggs stored above RTE foods in the reach-in cooler. Corrected at time of inspection — Eggs were moved to bottom shelf; Violation: Critical — TCS foods were not being held at the proper temperature. Corrected at time of inspection — Tamales were disposed during inspection; Violation: Critical — Repeat — Items were not properly dated marked. Corrected at time of inspection — One food was redated properly. The rest were disposed as person in charge was unsure of date; Violation: Critical — Observed several TCS items had mold growing on the food. Corrected at time of inspection — Moldy foods were disposed; Violation: Critical — Space heater was placed in front of handwashing sink in kitchen. Corrected at time of inspection — Space heater was moved out of the way; Violation: Repeat — Observed bags of flour on the floor. Corrected at time of inspection — Bags were moved off of the floor onto shelving; Violation: Observed grocery bags and old bread-type bags used to store dough, and sterilite containers are used to store finished baked goods. Commercial food grade containers must be purchased for this purpose; Violation: Repeat — Observed facility has crock pots for use. Removed unnecessary equipment. Steam tables may be used for hot holding of approved foods; Violation: Observed that all but one cooler is out of order. Coolers are not used. Display cooler must be fixed as facility offers cream-filled pastries made with real cream cheese that are TCS.

224 Varsity Club Inc.; 3598 Bullhead Road, Willard; Feb. 12, standard inspection — Violation: Critical — Repeat — TCS foods were not being held at the proper temperature. Corrected at time of inspection — Al items found above 45 degrees F were disposed. All items found at 45 degrees F or below were kept and placed into the walk-in cooler to cool rapidly to 41 degrees F or below; Violation: Critical — Repeat — Items were not properly date marked. Corrected at time of inspection — All items were dated or re-dated properly; Violation: Critical — Items were not properly discarded when required. Corrected at time of inspection — Ham and turkey were disposed during inspection; Violation: Critical — Observed that chlorine sanitizer concentration in mechanical dishwasher was 10 PPM, must be within 50-100 PPM range for effective sanitization. Corrected at time of inspection — Dishes will be washed and rinsed by dishwasher and then sanitized in the three-compartment sink; Violation: Mechanical dishwasher is dispensing chlorine sanitizer at 10 PPM. Unit must be serviced so that it dispenses sanitizer at 50-100 PPM. Until unit is fixed and verified to be working properly with test strips, the three-compartment sink must be used for sanitizing.

Dynasty Lanes; 3105 Ohio 103 East, Willard; Feb. 11, standard inspection — Violation: Critical — Items were not properly date marked. Corrected at time of inspection — Pepperoni were date marked correctly. Hot dogs were from one week ago today and were disposed; Violation: Critical — Repeat — Items that had been date marked were not properly disposed when required. Corrected at time of inspection — Hot dogs were disposed. Discussed requirements with person in charge.

Premiere Theatre; 50 Premiere Drive, Norwalk; Feb. 13, standard inspection — Violation: Critical — Nozzles on pop machines were dirty with build-up of sugar residue. Employee stated that pop nozzles are removed once per day and cleaned at night. Ensure this is happening daily to prevent sugar residue build-up; Violation: Three-compartment sink had food pieces and other residue in the second compartment. Remove food debris from sink and wash/rinse/sanitize before using to clean dishware.

Taco Rico; 18 Myrtle Ave., Willard; Feb. 13, standard inspection — Violation: Critical — Repeat — Observed person in charge wash hands and turn off knobs using fingers. Corrected at time of inspection — Hands were re-washed; Violation: Critical — Repeat — Observed food that was not properly protected from contamination by separation, packaging, and segregation. Corrected at time of inspection — Raw fish was moved to a bottom shelf. Ground beef was moved to the bottom shelf. Discussed requirements with person in charge; Violation: Critical — Repeat — Items were not properly date marked. Corrected at time of inspection — All items were dated as required. Discussed requirements with person in charge; Violation: Critical — Bleach sanitizer bucket concentration was 200 PPM; should be in the 50-100 PPM range. Corrected at time of inspection — Sanitizer bucket was diluted until it reached correct range; Violation: Critical — Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Corrected at time of inspection — Spray bottles were labeled with common name; Violation: Critical — Observed soaps/cleaners above foods in the dry storage closet. Corrected at time of inspection — Cleaners were moved onto the floor during inspection. Discussed requirements with person in charge; Violation: Observed flour and sugar in the dry storage room and in the kitchen without label. Corrected at time of inspection — Bulk foods were labeled; Violation: Observed several pieces of equipment and containers that are not commercial grade. Replace with food grade containers and commercial grade equipment.

Teen Challenge of the Firelands; 725 Wessor Ave., Willard; Feb. 13, standard inspection — Violation: Critical — Repeat — Observed food that was not properly protected from contamination by separation, packaging, and segregation. Corrected at time of inspection — Ham was moved back onto tray on shelf above raw meats. Ground meat of same species is allowed over whole cuts, but recommended to avoid issues keeping all ground meats below whole cuts (except chicken); Violation: Critical — Items that had been date marked was not properly discarded when required. Corrected at time of inspection — Milk was thrown away. Discussed requirement with person in charge; Violation: Observed ROP pork loin package that was split open at the seal, likely from freezing. Person in charge advised she was unaware that package was split open and, without prompting, volunteered to throw item away. Corrected at time of inspection — Meat was thrown away.

Friendship Food Store; P.O. Box 172, New Haven; Feb. 14, standard inspection — Violation: Critical — TCS foods were not being held at the proper temperature. Corrected at time of inspection — All items were disposed during inspection. Units were turned up; Violation: Repeat — Observed employee did not wear hairnet when cutting pizza. Corrected at time of inspection — Employee donned hairnet; Violation: A label on a food packaged in the RFE or FSO did not contain all required information. Correct labels must be printed for foods that accurately list ingredients; Violation: Observed that hot case was not maintaining some TCS foods at 135 degrees or above. Corrected at time of inspection — Unit was adjusted during inspection; Violation: Observed that slide warmer used for corn dogs and pepperoni rolls was not maintaining foods at 135 degrees F or above in the front of the unit. Corrected at time of inspection — Unit was adjusted to a higher temperature; Violation: Repeat — Observed two boxes of single-service cups stored on the floor in the kitchen dry storage area. Obtain shelves or crates to place items onto to keep them off of the floor.

Willard Senior Center; 315 E. Tiffin St., Willard; Feb. 14, standard inspection — Violation: Temperature indicator was not readily accessible. Obtain a max registering thermometer or temperature indicator stickers that register 160 degrees F.

Fu Sing Restaurant; 111 Blossom Center Blvd., Willard; Feb. 15; standard inspection — Violation: Critical — Observed that person in charge washed hands, however, spent insufficient time scrubbing hands together. Corrected at time of inspection — Hands were re-washed correctly; Violation: Observed person in charge was not wearing hat when working with foods; Violation: Critical — Raw meats were stored above RTE foods. One set of tongs used for raw meats which causes cross contamination between products. Corrected at time of inspection — Foods were re-arranged so that proper segregation is followed. Separate tongs were obtained for different meats; Violation: Observed an opened can used as a sauce scoop in soy sauce bucket in the walk-in cooler; Violation: Observed a wet sanitizer rag on the back prep table. Wet rags must be kept in the sanitizer bucket at all times when not in active use; Violation: Critical — Items were not maintaining proper temperature. Corrected at time of inspection — Cabbage was disposed. Other foods were placed into the walk-in cooler to cool back down. Unit was adjusted to be colder; Violation: Critical — Observed that no foods bore date marks during inspection. Corrected at time of inspection — Items were date marked by person in charge as required; Violation: Observed that the food prep sink is tilted forward such that water is not effectively drained. This needs to be fixed as soon as possible; Violation: Observed that a large piece of cardboard is placed on top of the chest freezer to be used as a prep area. Corrected at time of inspection — Cardboard was removed and disposed. Cardboard cannot be used this way; Violation: Observed that top of prep cooler was not maintaining foods at proper temperature. Person in charge advised unit is opened a lot during lunch time. Unit must be adjusted or serviced to be colder; adjusted during inspection; Violation: Observed that empty food cans are used as scoops or food storage. Commercial food grade containers must be obtained for storing foods; Violation: Critical — All equipment is washed in the three-compartment sink at the end of the day, however, utensils used in cooking must have this done every four hours. Corrected at time of inspection — Spoons were placed for cleaning in the three-compartment sink. Discussed requirements with the person in charge. 

Pristine Senior Living of Willard; 370 E. Howard St., Willard; Feb. 15, standard inspection — Violation: Observed employee wash hands and then turn off knobs with bare hands. Corrected at time of inspection — Employee re-washed hands; Violation: Observed seven cans with dents on the seams on the racks for service in the dry storage room. Corrected at time of inspection — Dented cans were disposed; Violation: Observed a box of ice cream cones on the floor in the side room. Corrected at time of inspection — Ice cream cone box was moved off of the floor; Violation: Observed an opened container of cream cheese without a date mark. Corrected at time of inspection — Person in charge was unable to identify when container was opened, so it was disposed.

MTD Products Midwest; 979 S. Conwell Ave., Willard; Feb. 16, standard inspection — Violation: Observed that the handwashing sink in the kitchen was missing paper towel. Corrected at time of inspection — Paper towel was supplied to sink.

Circle K; 418 Walton St. E., Willard; Feb. 20, standard inspection — Violation: Critical — Repeat — Observed TCS foods were not being held at the proper temperature. Corrected at time of inspection — TCS foods in the reach-in cooler were moved to the walk-in cooler to cool rapidly and be stored until unit is fixed and verified to be working. Eggroll was disposed during inspection; Violation: Critical — Repeat — Items were not properly date marked. Corrected at time of inspection — Roller foods were all disposed. Meats were redated correctly. Nacho cheese was disposed. Discussed requirements with person in charge; Violation: Critical — Repeat — Items that had been date marked were not properly discarded when required. Corrected at time of inspection — Nacho meat and bacon were disposed; Violation: Critical — Observed packaged products, labeled on site, with missing and/or incomplete allergen declarations. Corrected at time of inspection — Person in charge printed current donut ingredient/allergen lists; Violation: Observed  that a paint brush is used to butter pizza dough. This material is not approved for use with foods and may cause chemical contamination. Additionally, it is not designed for proper cleaning. Obtain a food grade silicone brush or other approved food grade brush for this purpose; Violation: Repeat — Observed reach-in kitchen cooler is not maintaining TCS foods in the front at 41 degrees F or below. Get unit serviced; Violation: Observed boxes of single-service cups that were stored on the floor in the dry storage area. Corrected at time of inspection — Items were moved onto drink crates to elevate them off of the floor.

Missler’s IGA; 121 Blossom Center Blvd., Willard; Feb. 21, standard inspection — Violation: Critical — Repeat — Food was not stored in proper order to protect it from contamination. Corrected at time of inspection — Items were re-arranged so that foods followed correct segregation order; Violation: Critical — Repeat — TCS foods were not being held at the proper temperature. Corrected at time of inspection — Items found above 45 degrees F were disposed. Foods found below 45 degrees F were kept and cooled for sale; Violation: Critical — Repeat — Food items were not properly date marked. Corrected at time of inspection — Cantaloupe and sandwich spread was disposed. Other items were all re-dated. Review requirements with staff and check auto date marking system; Violation: Open air dairy cooler is not maintaining proper temperature. Hanging foods may not be replaced into this unit until it is served and checked by me; Violation: Open air meat cooler was not maintaining hanging foods at proper temperature. This unit may not be used to store foods until it is serviced and checked by me; Violation: Fresh meat chest cooler outside of meat room is not maintaining foods at proper temperature. Unit must be serviced and checked by me before foods are replaced to these locations; Violation: Repeat — Observed RAID spray in the back by the walk-in freezer. This is not allowed to be used in the facility. Corrected at time of inspection — Spray was removed; Violation: Repeat — Observed three containers of expired baby food. Corrected at time of inspection — Baby foods were disposed.

Pizza Brothers; 170 Milan Ave., Norwalk; Feb. 22, standard inspection — Violation: Corrected during inspection — Miscellaneous sources of contamination observed. Spoke with employee about not having foods cool next to the hand wash sink. Employee removed gyro meat and placed it in the walk-in cooler.

Willard Save-A-Lot; 20 Woodland Ave., Willard; Feb. 22, standard inspection — Violation: Critical — Repeat — Meats not stored in proper order to protect against contamination. Corrected at time of inspection — All foods were rearranged to follow proper order by meat manager during inspection; Violation: Critical — Repeat —  TCS foods were not being held at the proper temperature. Corrected at time of inspection — Foods found with an internal temperature above 45 degrees F were disposed. Foods found at 45 degrees or below were kept and cooled in the walk-in produce cooler; Violation: Observed that the open air produce cooler was not maintaining TCS foods at 41 degrees F or below. Unit must be serviced and checked by me before TCS foods may be returned to the unit.

D & D Winery LLC; 401 W. Main St., Norwalk; Feb. 23, standard inspection — Violation: Critical — Repeat — Corrected during inspection — RTE, TCS foods that had been date marked was not properly discarded when required. Out of date foods were discarded by employee during inspection.

Elk’s; 2949 U.S. 250 S., Norwalk; Feb. 23, standard inspection — Violation: Repeat — Area behind the grill line still has a lot of grease residue build-up on the floor and wall. Pull out equipment in this area to remove grease and clean thoroughly as soon as possible.

Eagles; 151 Cline St., Norwalk; Feb. 26, standard inspection — Violation: Repeat — Facility has a household microwave and household refrigerator behind the bar. When these pieces of equipment break down, or the trustees decide to buy a new model of each, please replace with a commercial grade unit.

McDonald’s; 249 Benedict Ave., Norwalk; Feb. 26, standard inspection — Violation: Some sauce packets had broken open in the dry storage room and spilled against the wall. Clean off the wall closest to entrance in the dry storage room.

Uncle Dudley’s Restaurant; 21 E. Maple St., Willard; Feb. 26, standard inspection — Violation: Critical — Repeat — Food items were not properly date marked. Corrected at time of inspection — Pasta salads and soup were re-dated per person in charge. Sloppy Joe was re-dated per person in charge. Shredded cheese was re-dated per person in charge. Chicken noodle soup was voluntarily discarded; Violation: Critical — Repeat — Items that had been date marked were not properly discarded when required. Corrected at time of inspection — Foods found past date mark were disposed. Not all foods disposed were properly logged as employees refused to allow me to weigh products prior to disposal; Violation: Critical — Repeat — Observed that handwashing sink was not accessible as a hose was attached and a bucket was in the sink. This has been an issue repeatedly in the past. Corrected at time of inspection — These items were removed and requirements explained to employee; Violation: Critical — Observed handwashing sink has an attached hose and food container bucket. When asked, employee advised hose is attached to obtain water for mop bucket. A mop sink has recently been installed which has the required ASSE 1011 backflow device. This is sink is designated for the purpose of obtaining and dumping mop water. Corrected at time of inspection — Hose was disconnected and requirements explained to employee. Do not use the handwashing sink for this purpose; Violation: Observed that employee was not wearing a hair restraint when grilling hamburgers. All employees must wear hats/hairnets when working with foods; Violation: Repeat — Observed improper storage of food items, including containers of cooked dishes on the floor in the walk-in cooler and pans of uncovered dishes in the walk-in cooler. Foods must be kept off of the floor. Pans must be covered with Saran Wrap or other covering to prevent drip/dust contamination in storage; Violation: Repeat — Observed bread bag was used to store an opened chub of bologna. Observed most food containers used in facility are re-used manufactured food product containers. Single-service and single-use articles may not be reused. Ziplock-type bag, other commercial food grade single use bag, or commercial food grade containers must be used to store foods.

Community Market; 262 Sandusky St., Plymouth; Feb. 27, standard inspection — Violation: Critical — Repeat — Observed raw meats stored above fully cooked meats. Corrected at time of inspection — Bacon boxes were moved onto a cart so they were no longer over RTE foods; Violation: Critical — Repeat — Observed TCS foods were not being held at the proper temperature. Corrected at time of inspection — Foods found above 45 degrees F were disposed. Foods found at 45 degrees F or below were kept and placed into a walk-in cooler to cool back down. Foods may not be returned to issue locations in units until they are cleared for use by me. Foods found past four hours since cooking or last temperature were disposed; Violation: Critical — Repeat — RTE, TCS foods were not properly date marked. Corrected at time of inspection — All items were correctly re-dated for seven total days; Violation: Critical — Repeat — RTE, TCS food that had been date marked was not properly discarded when needed. Corrected at time of inspection — Pizza subs were disposed during inspection; Violation: Critical — Observed that sanitizer in the deli three-compartment sink was measured at 100 PPM; this must be at 200-400 PPM to effectively sanitize. Corrected at time of inspection — Three-compartment sink was emptied and new sanitizer water made and checked at 200 PPM; Violation: Repeat — Observed four dented cans for sale for reduced price. This is strictly not allowed due to botulism risk as discussed in previous inspections. Observed 10 dented cans on shelves for sale. Observed one ROP package of diced ham for which the seal was broken. Corrected at time of inspection — Foods were disposed during inspection; Violation: Repeat — Observed boxes of chips on the floor around the deli island cooler. Observed boxes of cans on the floor in several locations in the customer area. Foods must be moved onto crates or shelves such that they are kept off of the floor; Violation: Observed mini chest cooler used for smoked sausages was not maintaining TCS foods on the top at 41 degrees F or below. Unit must be adjusted and checked by me before using unit for TCS foods; Violation: Repeat — Observed the outer edge of the deli island cooler facing the meat room was not maintaining foods at 41 degrees F or below. Unit must be serviced and checked by me before foods may be placed back into these parts of the cooler; Violation: Observed produce open air cooler was not maintaining potato-cheese microwave kits labeled “Keep Refrigerated” at 41 degrees F or below. Unit must be serviced and checked by me prior to placing TCS foods back into it; Violation: Repeat — Meat room sprayer is not working, though parts are being ordered. Meat room is still being cleaned manually as required. Fix meat room sprayer; Violation: Repeat — Observed that the deli hot case was not maintaining TCS foods at 135 degrees F or above. Unit is being adjusted during inspection and temperature logs must be taken of all foods to ensure that foods maintain 135 degrees F or above. Unit may not be used without measuring temperatures of all foods every two hours until unit is adjusted and checked by me.

La Campesina; 117 E. Walton Ave., Willard; Feb. 28, standard inspection — Violation: Critical — Repeat — Observed boxes of raw chorizo stored above raw shell eggs in the walk-in cooler. Corrected at time of inspection — Chorizo was moved to be above raw chicken, not eggs; Violation: Critical — Repeat — TCS foods were not cooled using the proper time and temperature parameters. Corrected at time of inspection — Foods were disposed. Smaller containers have been ordered for more efficient cooling. I highly recommend obtaining more ice wands to help with cooling process as walk-in cooler space is very limited and portions of food are very large; Violation: Critical — Repeat — TCS foods were not being held at the proper temperature. Corrected at time of inspection — Salsa and tomatoes were disposed during inspection. Salsa must be kept refrigerated when not in prep. Do not stack foods above load limit in prep cooler pans or they will not be able to maintain 41 degrees F or below; Violation: Critical — Repeat — RTE TCS foods were not properly date marked. Corrected at time of inspection — Foods were marked; Violation: Critical — Repeat — RTE TCS food that had been date marked was not properly discarded when required. Corrected at time of inspection — Flans were disposed. It may help to write both start and discard dates on foods; Violation: Repeat — Observed 13 cans dented on seams of the same variety. This poses a botulism risk. they were likely received this way. Corrected at time of inspection — Cans were removed from service, marked and segregated for return for credit. Monitor dented cans as they are received and put away. If dented cans are identified during delivery, reject them. If cans are identified while putting them away in storage, mark them and set them aside for return for credit. Cans being returned for credit may be stored on the floor as they will not be used and as this will keep them below other foods to prevent possible contamination from dented can drips. Designate a location for this purpose; Violation: Observed boxes of tortillas on the floor in the dry storage area. Corrected at time of inspection — Boxes were moved onto shelves during inspection. Inspector’s comments: There is significant improvement from past inspections. Thank you!

 

Schools

No violations

Norwalk Catholic School Cafeteria; 31  Milan Ave., Norwalk; Feb. 7, standard inspection — No violations.

Monroeville Athletic Complex; 101 West St., Monroeville; Feb. 8, standard inspections — No violations.

Haas Gym; 1 Flashes Drive, Willard; Feb. 15, standard inspection — No violations.

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

Maplehurst School; 195 St. Mary’s St., Norwalk; Feb. 16, standard inspection — No violations.

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

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

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

Norwalk High School; 350 Shady Lane Drive, Norwalk; Feb. 21, standard inspection — No violations.

Norwalk High School’s Concession; 350 Shady Lane Drive, Norwalk; Feb. 21, standard inspection — No violations.

Norwalk Middle School; 64 Christie Ave., Norwalk; Feb. 21, standard inspection — No violations.

 

Violations

Willard City School K-12; 1 Flashes Ave., Willard; Feb. 12, standard inspection — Violation: Mini hot holding unit in high school alternate area does not have an ambient air thermometer placed inside. Obtain a high temp ambient air thermometer and place it in the front of the hot holding unit.

Haas Gym; 1 Flashes Drive, Willard; Feb. 8, standard inspection — Violation: Critical — Observed two boxes in the slide door cooler that had opened bags of hot dogs without date marks. Corrected at time of inspection — As staff was not available to ask about when hot dog bags were opened, hot dogs were disposed; Violation: Facility has several roasters. These are not commercial grade. Cook foods in microwave and obtain commercial steam tables for hot holding.

St. Frances Xavier School; 25 W. Perry St., Willard; Feb. 16, standard inspection — Violation: Critical — Repeat — Observed that dish spray nozzle hose hangs below the flood level rim of the sink. This could allow dirty water to backsiphon into the drinking water system in the event of a pressure change. Observed that the middle compartment of the three-compartment sink is air broken, not air gapped. This could allow a backflow of dirty water to contact the sink outlet pipe, contaminating it and allowing wastewater bacteria to grow into the sink. Use a shorter hose for the spray nozzle so that it hangs above the sink flood level rim. Install a proper air gap between the sink outlet pipe and the catch funnel of at least one inch or twice the diameter of the water supply inlet.

Willard Athletic Boosters Concession; 1 Flashes Drive, Willard; Feb. 8, standard inspection — Violation: Critical — Observed Clorox wipes stored on a shelf above drying dishes. Corrected at time of inspection — Clorox wipes were moved below the sink.

Willard Athletic Boosters Concession; 1 Flashes Drive, Willard; Feb. 27, standard inspection — Violation: Observed that blenders, scoops, and cups are placed onto clean cloth rags to dry. While cloths are dry and clean when they are first used, they will get wet from dishes and could grow bacteria because of the moisture. In future, use non-absorbent drying racks or sanitize the countertop surface and dry equipment on the countertop.

 

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