VILLA ROMANA RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen fliptop upper cooler, raw diced bacon (53F - Cold Holding). Observed container held above chill line of unit. Per manager, prepared less than 45 minutes. Manager rearranged items and placed bacon in unit properly. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Water pitcher in hand sink by cook line. Employee removed pitcher. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Salad station hand sink used for rinsing dishes evidenced by dishes in sink. Employee removed dishes. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on service board in salad station. Employee removed phone. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Label worn off bulk flour container. Employee remarked. Corrected On-Site

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed behind ware washing machine Warning - From follow-up inspection 2025-08-19: Next unannounced Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Sanitizer empty. Operator switched sanitizer and primed. Retested at 100ppm chlorine Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee chopping onions with bare hands for bruschetta. Discussed with operator. Operator instructed employee to wash hands and put on gloves Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored above cooked lasagna in walk in cooler, raw steak stored above French fries in cook line reach in cooler. Operator reorganized Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade/ mount soiled. Operator cleaned and sanitized Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to fill pitcher with water cook cooking. Discussed with employee, wares stored in hand wash sink at salad station Repeat Violation Admin Complaint

Basic - Food stored on floor. Multiple food items stored on floor in walk in cooler. Operator moved to shelf Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 87F on cook line. Operator moved to ware washing area Corrective Action Taken Repeat Violation Admin Complaint

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 door low top on cook line

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine reading 0 ppm chlorine. Sanitizer bucket empty. Manager replaced sanitizer, primed, and machine reading proper 100ppm chlorine.

Intermediate - Handwash sink used for purposes other than handwashing. 1) Handsink by dish machine used as dump sink as evidenced by strainer with drink debris in it over sink. Employee removed strainer. 2) Hand sink in salad station used as rinse sink evidenced by dishes in bottom of sink. Employee removed fish to dish area. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher set up station and began washing pans in middle sink and did not set up sanitizer sink. Stopped employee, drained sink, and advised how to set up in correct order. Employee set up sinks properly (Sanitizer sink 100ppm chlorine) and sanitized previously washed pans. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in obtained of standing water on stovetop. Employee turned on fire to beef water. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. 1) Bulk container of salt in prep area not labeled. Squeeze bottles of oil in salad station missing labels - worn off. Manager relabeled. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser not dispensing properly at cook line hand sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf above triple sink by clean pits. Employee removed bottle. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at cook line and salad station reading <150ppm quaternary. Per manager made at 9:00am. Manager remade all to proper 200ppm quaternary.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at main cook line, after handling multiple containers from walk in container, put on gloves to prepare food order without washing hands first.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink in back prep area.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin printed and provided. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Water pitcher in hand sink at main cook line. Employee removed pitcher. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle hanging on shelf opposite ice machine. Manager discarded bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup around upper panels in ice machine bin.

Basic - Food stored on floor. Container of fryer oil on floor at main cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water at main cook line.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at main cook line reading less than 50ppm chlorine.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil at cook line not labeled. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the Flip top cooler; butter (47 - Cold Holding). Per the manager the item was stocked 3 hours prior. Observed the lid of the cooler left open. Ice applied below and above the item to quick chill. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates and bowls on the cook line stacked not protected or inverted. Employees inverted plates. Corrected On-Site

Basic - Dead roaches on premises. 1. Observed 1 dead roach on the floor on the cook line to the left of the oven. 2. Observed 1 dead roach on the floor on the left side of the glass door cooler. Operator removed the roaches and cleaned and sanitized the areas. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed of a line cook. No hair restraint available.

Basic - Equipment in poor repair. Observed the gaskets on the glass door cooler in the kitchen not sealing tightly.

Basic - Ice buildup in walk-in freezer.

Basic - Cutting board has cut marks and is no longer cleanable. Observed on the cutting board on the low reach in on the cook line.

Basic - Open dumpster lid. Observed lid missing.