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Knapp's Landing Responds to Poor Score on Restaurant Inspection

Restaurant manager Peter Massey says the main reason for the low score (58 out of 100) was a 30-point deduction for structural issues, which have since been addressed.

Knapp's Landing received a 58 out of 100 on a June 19 .

The restaurant that abuts the Housatonic River was penalized for the following 4-point violations: soap cartridge stored with food; moldy tray of beets in walk-in cooler (the beets were reportedly intended for personal use); employee not washing hands before putting on gloves; missing consumer advisory on menu.

The main reason for the low score, however, was a 30-point deduction for structural issues, says restaurant manager Peter Massey.

Massey, also the son of the owner, emailed the following message to Stratford Patch:

"My name is Peter Massey and am the manager and son of the owner of Knapp's Landing restaurant. I understand the public's right to have access to public records. However, the way we were portrayed in your recent article does not show who we are. We are a family owned business for 30 years. I am the third generation to run this business in the same location.

"The health inspection that you happened to receive was our worst in all of our years as Knapps Landing. I have dealt with Dawn and Andrew, the health inspectors, for years. They respect our restaurant, and often hold their town dinners here.

"The main reason we received such a low score this time was the fact that we had 30 points deducted for structural issues; issues that in no way affect the quality of our food. Since that inspection, we have actually spent upwards of $10,000.00 to address the structural issues highlighted in the inspection.

"I would love to have the oppurtunity to show you our facility and tell you a little bit about our family and our restaurant's history. That is a story worth telling to the town of Stratford. Please email if this something you would be interested in. Thank You, Sincerely, Peter Massey"

Expect a profile on Knapp's Landing in the coming weeks.

Robert Chambers August 03, 2012 at 02:56 PM
Not to worry Peter, your regular customers like myself have never had a bad meal there and will keep coming back.
Sudds August 03, 2012 at 03:04 PM
Ummm... what sort of "structural issues" are we talking here??? There is a BIG difference between "we had a chip in our cement entry steps" and "holes caused by giant rats"?!?!?!
OldManTeenager August 03, 2012 at 03:15 PM
Had a meal there that tasted like they scooped the LI Sound and put it in a bowl.
Peter Massey August 03, 2012 at 03:22 PM
If there were rats we would be cosed down
Sudds August 03, 2012 at 03:31 PM
Rats would not be "structural issues"... however, holes caused by rats would be!!! As I stated/asked previously... "what sort of "structural issues" are we talking here???"
Emily O'Connor Karolyi August 03, 2012 at 03:54 PM
Knapps's is the O'Connor family's restaurant of choice! Peter, I think threstsurant's history entwined with Knapp/Massey family history should be featured. Emily O'Connor Karolyi
Peter Massey August 03, 2012 at 03:59 PM
basement with cement walls, thats only for storage needed to be covered with special white board. The basement floor being cement was another. Replacing a whole door entrrance. Replacing a walk in cooolers floor ceiling and walls, replacing built in storage shelving to a very expensive restaurant shelving. Puting a drop ceiling in our basement. Keep in mind no food prepration is done in the basement. This is just to name a few. Codes change on a yearly basis, and we don't really find out these codes until an inspection. As far as the "rats" we have monthly pest monitoring as all restaurants do. If the health department see's any signs of rats like huge holes caused by them we would have been shut down on the spot. I hope this answers some questions.
Sudds August 03, 2012 at 04:45 PM
Very much so... thank you!!!
Flaco August 03, 2012 at 05:25 PM
I'm a professional chef and life long friend and former employee of the Massey family. I've worked at knapps landing on and off in some capacity since the day they opened. I've spent over 75,000 hours cooking in professional kitchens in my lifetime. I can attest that as far as sanitation and food safety practices are concerned knapps functions at the same level as every other restaurant that serves food in Stratford. The building is over 30 years old and was built by Peters grandfather with his bare hands and originally housed one of the first Japanese restaurants in our area many years ago. As Peter stated, the codes in our state have been drastically changed very recently and businesses that were grandfathered in over the years have been forced to update almost over night. Let me remind you all that stop & shop also failed their inspection, they're a worldwide chain, and the place that many of the people in our town shop for food. it's important to get facts before passing judgement, we make our living off of serving the public, we in the hospitality industry understand how important our customers are. I respect the patch, and have appreciate what they do, am I glad it gives everyone a voice and a sounding board. It's unfortunate that some people sit around and type whatever nonsense comes to their mind, and don't add to it's mission.
David Durgy August 03, 2012 at 08:40 PM
In taking Peter at his word this is a case study as to how Town Hall should be more civil servant and less enforcer. I can deduce that the town health inspectors have been on the job for some time and are familiar prior to inspection with the establishments. And it also appears they keep up with ever changing health codes which is to be applauded. It is said ignorance of the law is no excuse but in this case I think it's fair. I think it would be proactive for the town to issue bulletins to the businesses they are responsible for about code changes that can affect their inspections. At the very least, if it wasn't considered a violation at the last inspection and the remainder of the inspection did not cause the business to fail the inspection it should not be recorded to public record until the business was given a set amount of time to rectify it. When it comes time for a homeowner to replace their underground oil tank it has to be relocated in the basement but the homeowner isn't penalized for having it in the ground in the first place.
KP August 03, 2012 at 10:38 PM
We eat out regularly, and have been greatly impresses with the enhanced food quality of Knapp's over the last year. It has always been one of our favorites, and our families, and will continue to be so. We have great respect for the Knapp and Massey clans, and feel very lucky to have such a beautiful and comfortable restaurant with consistently great food in our neighborhood. See you tonight Peter!
Chris Stevens August 03, 2012 at 11:39 PM
The towns inspection will no way deter the way I or my family feels about the top notch food, service or atmosphere that Knapps has been providing the town of Stratford for years, maybe the patch should take Mr. Massey up on his offer and do a story about Knapps, a restaurant that has provided years of quality service to our town.....
Mike Robinson August 05, 2012 at 12:45 PM
I am impressed that Peter took so much time addressing these issues. Ive never eaten there but from Peter's passion and forthrightness, I will go there. Thank you Peter.
Mike Robinson August 05, 2012 at 12:48 PM
Oh, and I agree wholeheartedly about code changes and given the ability to be proactive versus reactive. Inspectors need to give time to address issues if these were not issues last inspection. Absolutely agree!

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