VILLA ROSANO

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Food stored on floor. Observed raw salmon stored on floor in walk in cooler. Operator provided. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign stored at sink in kitchen by ware washing area. Operator provided. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old labels stored on food containers after cleaning at warewashing area .

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelving in walk in cooler with rust that has pitted the surface.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler tomato sauce 56F. Per operator food was prepared yesterday around 6pm. Observed cooling covered and cooling in large containers. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler tomato sauce 56F. Per operator food was prepared yesterday around 6pm. Observed cooling covered and cooling in large containers. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler next to door heavy cream 50F. Per operator food was not prepared or portioned today. Per operator food held in unit overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler next to door heavy cream 50F. Per operator food was not prepared or portioned today. Per operator food held in unit overnight. See stop sale.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Basic - Carbon dioxide/helium tanks not adequately secured at back of kitchen.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw veal stored above raw calamari in cook line cooler. Operator reorganized Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Cans of wd40 stores in shelf with dry storage items. Operator properly stored Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles.

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. Employee handling cooked pasta to portion with bare hands. Item not immediately going to be heated to 145°F. Discussed with operator

High Priority - Toxic substance/chemical improperly stored. Can of wd40 stored on top of paper towel dispenser above food items on cook line. Operator stored properly Corrected On-Site

Intermediate - Clams tag removed from original container prior to container being emptied. Operator replaced Corrected On-Site

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. Provided to operator Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not provided for new employees. Provided to operator

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on cook line coolers

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed drink

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw chicken above raw fish. Operator placed raw chicken on lower shelf. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observe glass cleaner stored on dry storage shelf. Operator removed. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at rear kitchen door.

Intermediate - Spray bottle containing toxic substance not labeled. spray bottle containing pink liquid under dishwashing counter. Employee labeled spray bottle Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned area with wiping cloth containing sanitizer. Corrected On-Site

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2022-08-12: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....single serve butter 67° in walk in cooler , employee stated that it was server station in room temperature being held more than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....single serve butter 67° in walk in cooler , employee stated that it was server station in room temperature being held more than 4 hours. Stop sale issue . Employee discarded....cheese 49° in reach in cooler over storing food being held less than four hours. Employee discarded food. Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored....glass cleaner spray bottle stored with oil at kitchen, stored with cleaned cups at bar. Employee moved Corrected On-Site Repeat Violation

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles...chlorine 200+++. Operator corrected it at 100 ppm. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...all prep and cooked food not date marked at walk in cooler and some food was cooked Saturday.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tile shows damage or is in disrepair ..water leaking from sealing at dining room.

Basic - Objectionable odors in bathroom or other areas of the establishment at dining area due to ceiling leaking.

Basic - Wiping cloth sanitizing solution stored on the floor....operator properly Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food....tortilla with raw beef in reach in cooler . Operator moved tortilla. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw beef above scallops in reach in cooler . Employee properly stored. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Kale 45°, pasta 45° in reach in cooler by the door at kitchen. Food being held less than four hours. Employee moved to another acceptable cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking ...single serve butter 63°, milk 56° in server station being held less than four hours. Employee time marked on food. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored....windex spray bottle stored with cooking oil , wine . Operator moved . Corrected On-Site