Connecticut restaurants, diners and fast food located no further than 1/2 mile of an I-95 exit are listed below. These listing run north to south. Individual exits show intersecting routes and cities and towns accessible from that exit. CT 216, Clarks Falls, Ashaway, Rhode Island Mini-Mart (at Citgo, Republic and Texaco) Sea View Snack Bar Applebee’s Neighborhood Grill and Bar Fun ‘N Food Clam Bar International House of Pancakes Cascades (at Holiday Inn) Chili’s Grill & Bar Chuck E Cheese New London Mall Food Court Chili’s Grill & Bar Gee Bee Dairy Restaurant Crystal Mall Food Court Mini-Mart (at Citgo, Exxon and Shell) Alforno Ristorante and Brick Oven Pizzeria Cuckoo’s Nest Mexican Food CT 79, Madison, North Madison Mini-Mart (at Citgo and Gulf) Mini-Mart (at Citgo, Mobil and Texaco) Mini-Mart (at Mobil and Sunoco) U.S.S. Chowder Pot III August Moon Japanese Restaurant Mini-Mart (at Citgo and Texaco)

Su Casa Mexican Restaurant Born in America Restaurant and Pizza Kitchen Branford Townhouse Family Restaurant Lion City Chinese Restaurant US1, CT142, CT146, Short Beach Hanami II Japanese Sushi Restaurant On the Border Mexican Grill Bennigan’s Irish American Grill & Tavern Gippers Restaurant and Ale House Uno Bar and Grill Baskin Robbins Ice Cream Harborside Bar and Grill Acropolis Pizza Family Restaurant Copperfield’s Restaurant (at Ramada Inn)order sushi leeds Black Rock Oyster Bar and Grillsushi london ontario all you can eat Mama Mia’s Family Restaurantsushi takeout richmond hill

Tarantino Restaurant and Bar Viva Zapata Mexican Restaurant Silver Star Restaurant and Diner US 1, Post Road Bertucci’s Brick Oven Pizza accessible to southbound motorists only Atrium Bar & Grill (at Holiday Inn) Bennett’s Steak & Fish Bristol Café (at Holiday Inn) Mini-Mart (at Getty and Shell) Baang Café  and Bar Mini-Mart (at Mobil and Shell) Exit Services From Maine to Florida 3-Course Dinner with Fondue and Live Cookingsushi cat 4 juego Romancing the Pan Website | sushi new london ct ______• $54.99 ($120.00 value) for A. how to roll sushi matFor Two People: Three-Course Dinner with Fondue ...sushi san francisco castro

We're sorry, but the page you requested was not found. The address may have been typed incorrectly, or the page may no longer exist. Please check the address or go to our home page or site map, which we hope will help you find what you're looking for.by Madeline Stocker | Jul 14, 2015 11:30am Posted to: , , , , , Out of all the bills Gov. Dannel P. Malloy signed into law this past term, this certainly is the stickiest. When the new legislation rolls out in October 2016, Connecticut restaurants will be allowed to store sushi rice at room temperature during meal service. As of now, local health departments have no guidance on the issue. According to Cynthia Tun, owner of Edo Sushi Express in Oakville, this lack of uniform regulation allowed health inspectors to enforce misinformed procedures on those in the sushi service industry. “The health inspectors in different locations had different rules about sushi rice; if you look at guidelines by other states you can go from one town to another and everything is the same, but here in Connecticut everything is subjective,” Tun said.

“It was all about time and temperature and the request would be ridiculously based.” Sushi rice, like mayonnaise, uses vinegar as an acidifying agent. Though both foods have a pH level of 4.1, an unopened jar of mayonnaise has a widely-accepted shelf life of around six months while sushi rice storage often comes under scrutiny by public health officials. “One health inspector would tell us that you have to throw away that pot of rice after two hours after it reaches room temperature,” Tun said. “We had a friend who was told that they had to roll the rice when it was hot, because when it reaches room temperature it’s going to go bad. His hands were literally scalded by the rice. Another location said you have to refrigerate the rice, if it’s not at 40 degrees bacteria will grow. You go from one place to another and everyone has their own opinion.” Tun said that the bacteria these health officials attempting to fend off will not grow in the room temperature rice for at least six to eight hours.

Foods with a pH around 7 are ideal for bacterial growth, but once the pH drops under 4.6 the harmful germs are less likely to spread. “They’re simply ridiculous,” Tun said of the procedures mandated by the health officials. Department of Health Commissioner Jewel Mullen, who testified against the bill during the hearings in February, said that the complex acidification process would require a depth of knowledge on the part of establishment operators to ensure their rice was not hazardous. However, the bill, instead of requiring training for health inspectors, simply requires the Health Department to come up with regulations which will then be published. Tun said she brought her frustrations to Sen. Robert Kane, R-Watertown, who proposed the legislation. She said that, although some have been teasing Kane about what they view as insignificant legislation, the bill demonstrates a commitment to small business owners. “In actuality it’s a service to small business persons like us,” Tun said.