VILLA'S RESTAURANT

High Priority - Employee washed hands with cold water. Observed employee turn on cold water faucet and wash hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed squeeze bottles of sour cream (68F - Cold Holding); salsa verde (66F - Cold Holding) sitting on top of the ice. Per operator held out of temperature less than 1 hour. Operator placed in the ice. Corrective Action Taken

Intermediate - Spray bottle containing toxic bleach substance not labeled. Lower shelf by three compartment sink.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense cooked rice on cook line

Basic - Food stored on floor. Observed case of drinking water bottles on the floor in storage area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup behind compressor in walk in freezer

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in dried black beans the handle in contact with dried black beans. Operator removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning on dish rack by three compartment sink.

Basic - Single-service articles not stored inverted or protected from contamination. Observed on cook line single serve hinge containers not stored inverted or protected from contamination.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed one mop wet nesting inside mop bucket.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. The employee washing pots was not aware of the need to use the sanitizer sink in the three compartment sink. The employee was educated.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In the restroom.

Basic - Equipment and utensils not sanitized after washing and rinsing. Utensils were placed in sanitizer. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At the front line, 10ppm Chlorine. The solution was corrected to 100ppm Chlorine.

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2024-05-08: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken in true cooler cold held at 47F. Per operator, chicken placed in unit on 03/11/2024. Raw chicken did not removed from unit since.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken in true cooler cold held at 47F. Per operator, chicken placed in unit on 03/11/2024. Raw chicken did not removed from unit since. See stop sale. Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked chicken and pork stored in walk in cooler. Per operator, both items cooked yesterday morning.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employees restrooms.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At cookline

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork thawing in standing water at prep sink.

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. In kitchen, hand-wash sink is blocked by large reach-in cooler. Advised operator to move cooler. Warning - From follow-up inspection 2022-12-13: Observed same. Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on wall in dishwashing area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked chicken cold held in walk-in cooler at 44 degrees Fahrenheit. Operator place item in walk in freezer for quick chill. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on black beans stored in walk-in cooler. Per operator, beans was cooked on 04/05/2022.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with degreaser in dishwashing area.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -Observed both restrooms doors with do self-closing devices.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinks stored on top shelf in true cooler. Operator removed and stored properly. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in dishwashing area.

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed chicken thawing at room temperature in prep area.

Basic - Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not identified by common name .Found at espresso machine .

High Priority - Nonfood-grade bags used in direct contact with food. -Observed baked breads/rolls stored in walk in cooler.

Basic - Buildup of food debris/soil residue on equipment door handles. -Throughout cook line in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee water bottle stored on shelf above steam table in kitchen.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. -Observed floor tile missing in ware wash area in kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Observed multiple utensils stored in standing water 78 F behind bar counter and tongs left overnight at wait station make table. Person in charge discarded water, placed utensils in three compartment sink to wash/rinse sanitize. Corrective Action Taken

Basic - Stored food not covered. -Observed containers holding salsa and banana stored on shelf in walk in cooler unprotected.