NEW FREE COVID Testing Dates – Nov 5,6 & 7

NEW FREE COVID Testing Dates – Nov 5,6 & 7

#StopTheSpread – Get a COVID-19 Test!!
**NEW TESTING DATES ADDED ** (Flyers attached, English & Spanish)
FREE! NO APPOINTMENT, SYMPTOMS, OR DOCTOR’S NOTE NEEDED.

Thursday, November 5 at 7AM – 10AM & 3PM-7PM
Veteran’s Park, 42 Seaview Ave. Norwalk, CT

Friday, November 6 at 12PM – 4PM
Veteran’s Park, 42 Seaview Ave. Norwalk, CT

Saturday, November 7 at 9 AM – 1 PM
Stepping Stones Museum Parking Lot
303 West Ave, Norwalk, CT

Downloadable Schedule & Locations HERE

#StopTheSpread – Get a COVID-19 Test!!
**NUEVAS FECHAS DE PRUEBA AÑADIDAS** (Volantes adjuntos, inglés y español)

¡GRATIS! NO SE NECESITA CITA, SÍNTOMAS O NOTA DEL MÉDICO.

Jueves, 5 de noviembre entre 7AM – 10AM y 3PM-7PM
Veteran’s Park, 42 Seaview Ave. Norwalk, CT

Viernes, 6 de noviembre a las 12PM – 4PM
Veteran’s Park, 42 Seaview Ave. Norwalk, CT

Sábado, 7 de noviembre a las 9 AM – 1 PM
Estacionamiento del Museo Stepping Stones
303 West Ave, Norwalk, CT

Horarios y localidades descargables AQUÍ

Norwalk Returns To Phase 2 Reopening As Coronavirus Cases Rise

Norwalk Returns To Phase 2 Reopening As Coronavirus Cases Rise

IMPORTANT NOTE: The content of this document is an extract of the press release  published on October 29, 2020 at norwalkct.gov 👉 Due to rising COVID-19 cases, Mayor Rilling moving City back to Phase 2

 

Mayor Harry W. Rilling announced today (Oct 29) that following consecutive weeks at a COVID-19 red-alert level by the state Department of Health, he is moving the City of Norwalk back to Phase 2 of the state’s reopening plan effective 12 p.m. Sunday, November 1. The Mayor’s order is delayed to allow businesses time to adjust and meet Phase 2 criteria.  

The City was first notified that it reached red-alert status per the state Department of Health on October 22. The alert is based on having more than 15 positive COVID-19 cases per 100,000 residents over a two week period. The State DPH reported Norwalk having 18.9 cases per 100,000 residents for the time period of 10/4 – 10/17. For the more recent time period of 10/11 – 10/24, Norwalk is reported to have 36.3 cases per 100,000 residents. Norwalk is one of 30 communities listed in a red-alert category by DPH this week, up from 19 communities last week. The state’s COVID-19 alert map is updated every Thursday.

Moving from Phase 3 into Phase 2 relates to capacity, with Phase 3 allowing for increased capacity at restaurants, personal services, events, private gatherings, and recreational events. At Phase 2,

  • restaurants and personal services will move from 75% capacity to 50% capacity,
  • private gatherings will move from 100 people to 25 people indoors, and 150 people to 100 people outdoors.
  • Religious gatherings will also move from up to 200 people to a maximum of 100 people indoors.
  • A side-by-side of the differences between the phases is available at norwalkct.org.

Mayor Rilling has also authorized additional staffing for increased enforcement and spot checks of local businesses starting this weekend. Any establishment found in violation of public health guidelines will be ordered closed for at least two weeks.

Mayor Rilling continues to use the City’s CodeRED Emergency Alert Notification System to share important messages with the public. Residents are encouraged to sign up at norwalkct.org/codered.

 

El alcalde Harry W. Rilling anunció hoy (29 de Octubre) que después de semanas consecutivas en un nivel de alerta roja COVID-19 por el Departamento de Salud del estado, está moviendo la ciudad de Norwalk de vuelta a la fase 2 del plan de reapertura del estado efectivo a las 12 p.m. del domingo 1 de noviembre. La orden del alcalde se retrasa para dar tiempo a los negocios a ajustarse y cumplir con los criterios de la fase 2.

La ciudad fue notificada por primera vez que alcanzó el estado de alerta roja por el Departamento de Salud del estado el 22 de octubre. La alerta se basa en tener más de 15 casos positivos de COVID-19 por cada 100.000 residentes en un período de dos semanas. El Departamento de Salud del Estado informó que Norwalk tenía 18,9 casos por cada 100.000 residentes durante el período de 10/4 – 10/17. En el período más reciente, del 11 de octubre al 24 de octubre, se informó de que Norwalk tenía 36,3 casos por cada 100.000 residentes. Norwalk es una de las 30 comunidades incluidas en la categoría de alerta roja por el Departamento de Salud Pública esta semana, en comparación con las 19 comunidades de la semana pasada. El mapa de alerta COVID-19 del estado se actualiza cada jueves.

El paso de la fase 3 a la fase 2 se relaciona con la capacidad, y la fase 3 permite aumentar la capacidad en restaurantes, servicios personales, eventos, reuniones privadas y eventos recreativos. En la Fase 2,

  • los restaurantes y servicios personales pasarán de una capacidad del 75% a una del 50%,
  • las reuniones privadas pasarán de 100 a 25 personas en el interior, y 150 a 100 personas en el exterior.
  • Las reuniones religiosas también se moverán de hasta 200 personas a un máximo de 100 personas en el interior.
  • Las diferencias entre las fases se pueden ver en norwalkct.org.

El alcalde Rilling también ha autorizado la contratación de personal adicional para aumentar la aplicación de la ley y los controles al azar de los negocios locales a partir de este fin de semana. Cualquier establecimiento que se encuentre en violación de las directrices de salud pública se ordenará el cierre por lo menos durante dos semanas.

El Alcalde Rilling continúa usando el Sistema de Notificación de Alerta de Emergencia CodeRED de la ciudad para compartir mensajes importantes con el público. Se anima a los residentes a que se registren en norwalkct.org/codered.

Best Practices for Food Services During COVID-19

Best Practices for Food Services During COVID-19

The FDA recently held a call to discuss and set the best practices for food services during COVID-19. Listen to a recording of the call below. This addresses key considerations for how foods offered at retail can be safely handled and delivered to the public, as well as key best practices for employee health, cleaning and sanitizing, and personal protective equipment (PPE).

Reposted from FDA.gov. Download summary version (infographic) HERE.

Managing Employee Health (Including Contracted Workers)

Personal Hygiene for Employees

  • Emphasize effective hand hygiene including washing hands for at least 20 seconds, especially after going to the bathroom, before eating, and after blowing your nose, coughing, or sneezing.
  • Always wash hands with soap and water. If soap and water are not readily available, then use an alcohol-based hand sanitizer with at least 60% alcohol and avoid working with unwrapped or exposed foods. 
  • Avoid touching your eyes, nose, and mouth.
  • Use gloves to avoid direct bare hand contact with ready-to-eat foods.
  • Before preparing or eating food, always wash your hands with soap and water for 20 seconds for general food safety.
  • Cover your cough or sneeze with a tissue, then throw the tissue in the trash and wash hands after.

Managing Operations in a Foodservice Establishment or Retail Food Store

Continue to follow established food safety protocols and best practices for retail food establishments and important COVID-19 recommendations, including the following:   

  • Follow the 4 key steps to food safety: Always — Clean, Separate, Cook, and Chill.
  • Wash, rinse, and sanitize food contact surfaces dishware, utensils, food preparation surfaces, and beverage equipment after use.
  • Frequently disinfect surfaces repeatedly touched by employees or customers such as door knobs, equipment handles, check-out counters, and grocery cart handles, etc.
  • Frequently clean and disinfect floors, counters, and other facility access areas using EPA-registered disinfectants.
  • Prepare and use sanitizers according to label instructions.  
  • When changing your normal food preparation procedures, service, delivery functions, or making staffing changes, apply procedures that ensure:
    • Cooked foods reach the proper internal temperatures prior to service or cooling.
    • Hot foods are cooled rapidly for later use – check temperatures of foods being cooled in refrigerators or by rapid cooling techniques such as ice baths and cooling wands.
    • The time foods being stored, displayed, or delivered are held in the danger zone (between 41°F and 135°F) is minimized.
    • Proper training for food employees with new or altered duties and that they apply the training according to established procedures.
  • Help customers maintain good infection control and social distancing by:
    • Discontinuing operations, such as salad bars, buffets, and beverage service stations that require customers to use common utensils or dispensers.   
    • Finding ways to encourage spacing between customers while in line for service or check out in accordance with the applicable State or local requirements.
    • Discouraging customers from bringing pets — except service animals — into stores or waiting areas.
  • Continue to use sanitizers and disinfectants for their designed purposes.
  • Verify that your ware-washing machines are operating at the required wash and rinse temperatures and with the appropriate detergents and sanitizers.
  • Remember that hot water can be used in place of chemicals to sanitize equipment and utensils in manual ware-washing machines.
  • If you donate food to food recovery or charitable organizations, check for State and local guidelines. You can also find further information at Conference for Food ProtectionExternal Link Disclaimer.

Managing Food Pick-Up and Delivery

  • Observe established food safety practices for time/temp control, preventing cross contamination, cleaning hands, no sick workers, and storage of food, etc.
  • Have employees wash hands often with soap and water for at least 20 seconds, especially after going to the bathroom, before eating, after blowing their nose, coughing or sneezing, or after touching high touch surfaces, e.g., doorknobs, and doorbells.
    • If soap and water are not readily available, use an alcohol-based hand sanitizer with at least 60% alcohol. Always wash hands with soap and water if hands are visibly dirty.  See, CDC’s How to Protect Yourself & Others.
  • Increase the frequency of cleaning and disinfecting of high-touch surfaces such as counter tops and touch pads and within the vehicle, by wiping down surfaces using a regular household cleaning spray or wipe.
    • Make sure to read the label and follow manufacturer’s instructions on use.
  • Establish designated pick-up zones for customers to help maintain social distancing.
  • Practice social distancing when delivering food, e.g., offering “no touch” deliveries and sending text alerts or calling when deliveries have arrived.
  • Conduct an evaluation of your facility to identify and apply operational changes in order to maintain social distancing if offering take-out/carry-out option by maintaining a 6-foot distance from others, when possible.
  • Keep hot foods hot and cold foods cold by storing in appropriate transport vessels.
    • Keep cold foods cold by keeping enough coolant materials, e.g., gel packs.
    • Keep hot foods hot by ensuring insulated cases are properly functioning.
  • Keep foods separated to avoid cross contamination, e.g., keeping raw foods separated from cooked and ready-to-eat foods.
  • Ensure that any wrapping and packaging used for food transport is done so that contamination of the food is prevented.
  • Routinely clean and sanitize coolers and insulated bags used to deliver foods.
Member Restaurants Boost Takeout and Delivery Amid Coronavirus Closures

Member Restaurants Boost Takeout and Delivery Amid Coronavirus Closures

Statewide, dining in is prohibited until further notice, per executive order by Governor Lamont, in an effort to curb COVID-19. Takeout and delivery are still permitted, however, which provides some opportunity for restaurants to recoup their losses.  Some are going for it, others are not, and still others are offering specials, promotions, and discounts to attract customers.

Regardless, all restaurants are overstaffed for the reduced demand, and workers are braced for drastic cuts to their hours and layoffs. These are family-owned, minority-owned, women-owned businesses that need your support during this time of economic uncertainty. If you have the means and feel safe to do so, please order food or purchase a gift card where possible. 

Below is a list of GNHCC member restaurants and a description of how they are adapting their business to the Coronavirus pandemic.

Because the situation is very fluid and changes are happening daily, this list is updated to the best of our knowledge, but if you are unsure, please call ahead.

Haruki Ramen & Izakaya

Haruki is offering a limited menu for takeout and delivery, from 11am-11pm daily.

Specials

  • Free delivery of UberEats orders and within 2 miles. 
  • 10% off all bottles of sake.
  • Weekly food specials (announced on their social media)

Order online for delivery through UberEats. For takeout, call 203-838-4500. Takeout is also free.

Traditional Japanese Kani Salad with cucumber, tobiko, and house spicy mayo.

Capri’s Cuisine

Order online for takeout and delivery through Yelp and Grubhub. Takeout is free. Delivery fee starts from $0.99. Taxes, service, and other fees also apply. There’s no minimum order, but $2 fee for small orders.

Capri’s top flavors of empanada include Beef Uruguay, Taco Beef, and Steak Argentina. 

iL Posto

il Posto is closed for all services, with an anticipated reopening in Summer 2020. Gift cards are available now.

Shrimp and oysters dressed with red pepper, avocado, and mixed greens.

Tablao Wine Bar

Tablao is offering a full menu for takeout and delivery, from 3-8pm daily.

Specials

  • 1/2 off bottles of wine
  • 1/2 off beers and cocktails
  • $15 sangria and margarita “pitchers”

Order online for delivery through UberEats or Grubhub. Delivery fees start from $0.99. Taxes, service, and other fees also apply. There’s no minimum order, but a $2 fee for small orders. For takeout, call 203-939-9602. Takeout is free.

Delicious tapas, paella, and sangria.

SoNo 1420 American Craft Distillers

SoNo 1420 is in the unique position of providing assistance to the community in this time of shortage of hand sanitizer. With a final concentration of 80% ethanol, the base used to make their gins and vodkas are more than 99.99% effective in killing illness causing microbes. They are bottling it, in combination with other ingredients recommended by the WHO, and making bottles available for FREE.

Pickup hand sanitizer (and booze!) at 19 Day Street, Norwalk, CT, between 3-5pm. Check their Instagram for the latest availability and pickup times. If you do not feel comfortable visiting the distillery, you can find SoNo 1420 products at these local grocery stores.

Beet and quinoa salad, plus hemp leaf garnish.

Osteria Romana

Romanacci is offering FREE take-out and delivery. 

Specials

  • Dinner for two (10% OFF) includes 2 appetizers, 2 entrees, 2 desserts
  • Dinner for four (15% OFF) includes 4 appetizers, 4 entrees, 4 desserts
  • Dinner for six (20% OFF) includes 6 appetizers, 6 entrees, 6 desserts
  • All bottles of corked wine are half price.
  • Spend $50, get a $10 gift card.
  • Spend $100, get a FREE corked bottle of wine.

Order online for takeout through ChowNow. For delivery, call 203-229-0844 (Norwalk), 203-261-1600 (Monroe).

Soft, pillowy gnocchi tossed with fresh cherries tomatoes and arugula.

Romanacci Pizza Bar

Romanacci is offering FREE take-out and delivery.

Specials

  • Meal for two (10% OFF) includes 1 app or dessert + 2 personal pizzas
  • Meal for three (15% OFF) includes 2 app or dessert + 3 personal pizzas
  • Meal for four (20% OFF) includes 3 app or dessert + 4 personal pizzas
  • All bottles of corked wine are half price.
  • Spend $100, get one FREE corked bottle of wine.

Order online for takeout through ChowNow. For delivery, call 203-956-7103 (Norwalk), 203-571-3301 (Westport).

Thin crust pizza with prosciutto, arugula, and goat cheese.

La Calle Arepas Bar

La Calle is offering takeout and delivery Tuesday-Thursday, 11am-8:30pm; Friday and Saturday, 11am-9:30pm; and Sunday, 10am-7:30pm.

Specials

  • Free delivery when you order through their website and within 3 miles.
  • 10% off your first order when you subscribe to their email list.
  • Arroz Con Pollo (Venezuelan Chicken Rice) Combos: 1 full size + tostones + 1 mini appetizer + 1 soda for $16; 2 full size + tostones + 1 mini appetizers + 2 sodas for $28; 4 full size + tostones + 2 mini appetizers + 2 liter soda for $60.
  • Arepas Combos: 1- 4 arepas + 2 liter soda for $20; 2- 6 arepas + 2 liter soda for $28; 8 arepas + 2 liter soda for $35.

Order online for takeout and delivery through their website or call 203-612-4948.

Chicken or shrimps pasta with Alfredo sauce, bell peppers, bacon, sweet corn, and Parmesan cheese.

Guidance for Businesses on “Stay Safe, Stay Home”

Guidance for Businesses on “Stay Safe, Stay Home”

Governor Lamont wants Connecticut residents to “Stay Safe, Stay Home.” On March 23, all non-essential workers statewide were directed to work from home, and non-essential businesses to suspend in-person business activities. On April 1, the order was updated with “Safe Store Rules” for essential businesses. Find answers to FAQs below.

“Mi mensaje a Connecticut es simple: #MantenteSeguro #QuédateEnCasa. Cuantas más personas se queden en casa, podemos #AcoplarLaCurva y permitir que nuestro sistema de atención médica se mantenga por delante del aumento. Le prometo que todos los días el estado de Connecticut está trabajando para hacer todo lo posible para mantenerlo a usted y a sus familias a salvo.”

“My message to Connecticut is simple: #StaySafe #StayHome. The more people staying at home, we can #FlattenTheCurve and allow our healthcare system to stay ahead of the increase. I promise you that the state of Connecticut is working every day to do everything possible to keep you and your families safe.”

Who is exempt?

Essential Businesses or Nonprofits designated HERE. In summary, “essential” industries include Healthcare and Public Health Operations, Infrastructure, Manufacturing, Food and Agriculture, Supply Chains, Childcare Services, Homeless Services, Public Safety and Defense, Construction, Sanitation, Technology Support, and certain Retail and Professional Services, such as grocery stores, hardware stores, banks, and auto repair shops. If you believe your business is essential, but it is not listed, you may apply for designation as an Essential Business.

Can exempt status be taken away?

Yes. Nothing in this guidance shall be used to modify any future Executive Order that separately and specifically addresses a particular business or activity, and businesses must comply with any such orders unless and until they are modified or terminated separately. This situation is evolving and orders will be issued based on the latest recommendations for public health and civil preparedness emergency. Sign up for the CT Alert System.

I am non-exempt, how do I comply?

To the maximum extent possible, implement any telecommuting or work from home procedures that you can safely employ. Reduce the on-site workforce at each business location by 100% from pre-state of emergency declaration employment levels. Non-essential retailers may be staffed on-site, provided that they may only offer remote ordering (e.g. phone, internet, mail, dropbox) and curb-side pick-up or delivery and 2) Non-essential businesses and nonprofits may be staffed or allow third parties on-site (to the minimum extent necessary) to provide security, maintenance, and receipt of mail and packages.

I am exempt, how do I keep customers and employees safe?

Effective April 3, every retail establishment in the state is required to take additional protective measures to reduce the risk of transmission of COVID-19 between and among customers, employees, and other persons such as delivery drivers and maintenance people. 

Safe Stores Rules

Occupancy, store layout, and managing customer flow

  • Occupancy capped at 50% of store capacity. At entrance, staff will maintain a count of the number of customers entering and exiting stores.
  • Clearly mark 6’ spacing in lines on floor at checkout lines and other high-traffic areas and, as much as practicable, provide ways to encourage 6’ spacing in lines outside the store.
  • Post conspicuous signage and floor markings to direct customers and limit bottlenecks and/or encourage spacing and flow in high-density areas.
  • Have aisles be one-way in stores where practicable to maximize spacing between customers. Identify the one-way aisles with conspicuous signage and/or floor markings.
  • Maximize space between customers and employees at checkout lines, including, but not limited to, only using every other checkout line, where and when possible.
  • Install Plexiglas shields to separate employees from customers at checkout lines and other areas in the store where practicable.

General

  • Communicate with customers through in store signage, and public service announcements and advertisements, there should only be one person per household during shopping trips, whenever possible.
  • Discontinue all self-serve foods (e.g., salad bar, olive bar) and product sampling.
  • Allow “touchless” credit card transactions. If not possible, sanitize credit card machines (including pen) regularly and consistently.
  • Cart and basket handles sanitized between uses (by staff).
  • Wherever possible, employees will wear gloves and face masks at all times that they are interacting with customers and/or handling products.
SBA Disaster Assistance Loans Available to CT Small Businesses

SBA Disaster Assistance Loans Available to CT Small Businesses

The federal Small Business Administration (SBA) has declared Connecticut a disaster area. The SBA provides low-interest loans to help businesses recover from declared disasters. Has your business suffered substantial economic injury as a result of the Coronavirus (COVID-19)?

Read the full press release: ENG | ESP

Who qualifies?

Small businesses, private non-profit organizations of any size, small agricultural cooperatives and small aquaculture enterprises that have been financially impacted as a direct result of the Coronavirus (COVID-19) since Jan. 31, 2020, may qualify.

What can the funds be used for?

The SBA’s disaster loans can help you pay for just about anything you need to afford after a disaster. With an Economic Injury Disaster Loan, you can use the funds to meet your financial obligations and pay for operating expenses that could’ve been met if the disaster hadn’t occurred.

How long does it take to get approved?

Receiving an SBA disaster loan is a 3-step process: Application, Property/Loss Verification & Loan Processing Decision, Loan Closing & Disbursement of Funds. The SBA states that the first and second step takes an average of four weeks. Step 3 takes around five days for borrowers to receive funds.

 

For more information, visit https://disasterloan.sba.gov/ela

For assistance with your loan application, contact the SBA Connecticut District Office, 860-240-4700, Connecticut_DO@sba.gov or Connecticut Small Business Development Center, 877-723-2828.

 

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