 |
|
|
Restaurant Ratings
 The Norwalk Health Department Environmental Section oversees the permitting and inspection of over 500 food establishments in Norwalk to ensure compliance with the Connecticut Public Health Code. The establishments include restaurants, bakeries, delicatessens, school cafeterias, grocery stores, retail meat markets, itinerant vendors, wholesale producers and caterers. Our goal is to prevent disease, assure a healthy and safe environment, and promote the highest quality of life.
The Norwalk Health Department has decided to use a rating system to provide the public with a method of identifying the last four inspections conducted of a facility.
THREE LIGHTHOUSES
An establishment having a rating score of 90 to 100 with no four point violations or less than four risk factor violations. Qualified food operator on site. Safe food handling practices were observed at the time of the inspection and the facility was found to be in considerable compliance during the inspection.
TWO LIGHTHOUSES
An establishment having a rating score of 80 to 89 with one or less four point violations and less than four risk factor violations or 90 to 100 with one four point violation or four or more risk factor violations. These establishments typically exhibit acceptable levels of compliance and sanitation during the inspection.
ONE LIGHTHOUSE
An establishment having a rating score of below 80 or any inspection with two or more four point violations. These establishments typically exhibit poor levels of compliance and sanitation during the inspection.
Connecticut uses a 62 item inspection sheet with a maximum of 100 points. Nine of the items are considered risk factor violations. Ten of the items are four point violation items that are critical and require reinspection after two weeks. Sanitarians performing inspections are State certified and have all passed the National exam for Registered Sanitarians. Establishments are classified using criteria outlined in the Public Health Code Section 19-13--B42. For the purpose of this rating system we have decided to post ratings of Class 3 and Class 4 establishments only. Class 3 establishments are inspected three times per year and include hot preparation of potentially hazardous foods allowed if served to the public within 4 hours. Examples of Class 3 establishments include fast food operations, cook and serve operations such as diners, delicatessens, cafeterias, day care centers and itinerant food vendors. Class 4 establishments are inspected four times per year and include hot preparation of potentially hazardous foods served more than four hours after heat treatment. Examples of class 4 establishments include most restaurants, hospitals, caterers, and convalescent homes.
Critical Four Point Violations:
- All food must come from an approved source
- Potentially hazardous food meets temperature requirements
- Unwrapped food not re-served
- Toxic items properly stored
- Personnel with infections
- Proper handwashing facilities and use of
- Adequate water source
- Approved sewage disposal
- No cross connections
- Adequate toilet facilities
Risk Factor Violations:
- Adequate facilities to maintain temperatures
- Food protected during storage, preparation, display, service and transportation
- Food containers stored off floor
- Handling of food minimized
- Good hygienic practices, smoking restricted
- Sanitation rinse
- Clean wiping cloths
- Food contact surfaces of utensils and equipment clean
- Suitable hand cleaner and sanitary towels
It is important to note that the rating represents a snapshot of the facility at the time of the inspection. The grade is used to place a value on compliance to the regulations, educate the operators and encourage corrective action.
We encourage you to use the search feature below to view current inspection ratings for restaurants in Norwalk.
Type the first few letters (or full name) of a restaurant in the box below and click the Search button.
|
