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CTDOL RECOVERS MORE THAN $90,000 IN WAGES FOR VAZZANO RESTAURANT EMPLOYEES IN THREE LOCATIONS

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(Wethersfield, CT) – Today, Connecticut Department of Labor (CTDOL) Commissioner Danté Bartolomeo announced that the CTDOL Division of Wage and Workplace Standards has completed a year-long investigation into three restaurants that were found to have violated state labor laws. Vazzano’s Four Seasons Banquets, LLC in Stratford; Vazzy’s Cucina in Shelton; and Vazzy’s 19th Hole in Fairfield had widespread instances of labor violations that included failure to maintain lawful payroll processes and employee time records; failure to pay employees the minimum wage or overtime; and failure to provide meal periods as required under the law.

Commissioner Bartolomeo said, “Connecticut’s workforce is the backbone of our economy; it’s imperative that workers are compensated justly, treated fairly, and able to seek recourse for infringement on their rights as employees. The Wage and Workplace investigators have been diligent and thorough, I commend them for their work on behalf of these employees and for ensuring these workers are made whole again.”

Director of CTDOL Division of Wage and Workplace Standards Thomas Wydra said, “This was an expansive investigation with 57 employees receiving back wages owed to them. The investigators did an outstanding job recovering these wages and ensuring employees are being treated fairly in accordance with the law.”

CTDOL recovered $73,784.41 in back wages for 20 employees and levied a $7,500 civil penalty against Vazzy’s Cucina; recovered $16,030.89 in back wages for 33 employees and levied a $4,800 civil penalty against Vazzano’s Four Seasons Banquet, LLC; and recovered $978.94 in back wages for 4 employees and levied a $900 civil penalty against Vazzy’s 19th Hole.

In October, CTDOL announced that nearly $80,000 in back wages and $20,000 in civil penalty were assessed after an investigation into Vazzy’s Restaurant, Bridgeport.

There were no previous complaints filed with the Division about any of the restaurants.

Written by: Mike Minarsky

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