VILLAGE INN PANCAKE HOUSE #326

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed meatloaf stored at 55f. Operator removed the meatloaf and put it in the walk-in cooler for quick chill. After 30 minutes the meatloaf was at 47f. Corrective Action Taken Warning - From follow-up inspection 2023-01-05: Cold holding: American cheese 45 f beef barley soup 45 f meat loaf 45 f cook gravy 45 f walk in cooler. operator stated truck delivery was in the morning door being opened ambient air temperature 45 f discussed with operator to place ice on food items. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves on the cutting boards. Warning - From follow-up inspection 2023-01-05: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed the wall by the ice machine with holes in the wall. Warning - From follow-up inspection 2023-01-05: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed a fan at the ice machine/ dishwasher area with debris on the blade cover. Warning - From follow-up inspection 2023-01-05: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored above ready to eat vegetables. Manager had employee move the ready to eat out of the way. Corrected On-Site Warning - From follow-up inspection 2023-01-05: Unwashed melons over ready to eat lettuce walk-in cooler. Time Extended

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed the dishwasher handle dirty dishes with gloves on, then did not change gloves when handling clean dishes . Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed meatloaf stored at 55f. Operator removed the meatloaf and put it in the walk-in cooler for quick chill. After 30 minutes the meatloaf was at 47f. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand sink on the back cook's line blocked by a garbage can. Operator moved the trash can away from the sink. Corrected On-Site Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves on the cutting boards. Warning

Basic - Employee eating in a food preparation or other restricted area. Observed 2 employee drinks stored on the cook's line. Manager moved the drinks to the bottom shelf. Corrected On-Site Warning

Basic - Floor tiles missing and/or in disrepair. Observed tiles missing throughout the kitchen including the ice machine area, storage room and dish area. Warning

Basic - Hole in or other damage to wall. Observed the wall by the ice machine with holes in the wall. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed a fan at the ice machine/ dishwasher area with debris on the blade cover. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored above ready to eat vegetables. Manager had employee move the ready to eat out of the way. Corrected On-Site Warning

High Priority - Dented/rusted cans present. See stop sale. Observed a dented can of cranberry in the store room. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the cook not changing gloves and washing hands after cracking the eggs and changing tasks, Warning

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 a server cutting lemons for garnish with no gloves on. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed the following: 5 live flies in the server area next to cook's line. Warning

High Priority - Roach activity present as evidenced by live roaches found. Observed the following: 6 live roaches at the wall behind the ice machine and at the hand sink next to it. 3 live roaches in the mop closet under the shelf. 1 live roach in the hallway to the employee's women's restroom. Warning

High Priority - Roach egg sack and/or droppings present. Observed an egg sack in the hallway to the employee's women's restroom. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade with debris on the blade. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ents on the ceiling with debris. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed the white cutting boards on station and at the prep holding area with excessive grooves on the cutting boards. Warning

Basic - Damaged/spoiled/recalled food not properly segregated. Observed a dented can stored in the storeroom with other cans. Warning

Basic - Dead roaches/flies on premises. Observed 1 dead roach in the storeroom. Observed 18 dead flies at the server area near the cooks line. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed car keys stored at the server station in the prep area. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet pans stored inside each other-wet nesting. Warning

Basic - Equipment or utensils not designed or constructed in a durable manner. Handle missing from ice scoop. Warning

Basic - Floor soiled/has accumulation of debris. Observed the floor behind the equipment on the line with debris and grease. Warning

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing at the walk-in cooler area. Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed the tongs hanging from the stove door handle. Warning

Basic - In-use utensil stored in sanitizer between uses. Observed the knives on the line stored in sanitizer. Warning

Basic - Light shield damaged/in disrepair. Observed missing light shields on the light fixtures. Warning

Basic - Old labels stuck to food containers after cleaning. Observed old labels still on clean pans at the dish area. Warning

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

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed brown gravy (62F - Cooling); white gravy (73F - Cooling) in covered containers in the walk-in refrigerator and more than 2 inches deep. The pans are stacked and behind multiple items, out of air flow. Discussed rapid cooling with the managers on duty to ensure knowledge of cooling parameters. The containers were placed on a cart and moved to the walk-in freezer to assist in rapid chilling. Items found at 48-51F prior to the end of the inspection. Discussed adding ladles to the containers to stir Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2022-03-22: Brown gravy 3/20 at 40F, brown gravy 3/22 49F finished at 5:30am and White gravy 3/18 at 39F, white gravy 3/22 67F finished at 5:30am on the cooling chart At the one hour temperature column, the gravies are indicated as being 97F-105F. Items are in covered containers, 4 inches deep, and stored along the wall behind stacks of gravies made 3/20. Cooling chart indicates the items prepared today were at 30F-40F at 8:30am. At 2 pm, the gravies are still 49-67F. Hollandaise sauce measures 49-51F which was made at the same time as the other gravies. Stop sale issued based upon the facility. Admin Complaint

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Observed posted license expired 2/1/2022 Warning - From follow-up inspection 2022-03-22: Observed posted license expired 2/1/2022 Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stuffing (48F - Cold Holding); meatloaf (49F - Cold Holding) in the top of the refrigerated make table by the hand washing sink. The air temperature in the refrigerator is 42F. Ice packs were placed on the containers of food. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed brown gravy (62F - Cooling); white gravy (73F - Cooling) in covered containers in the walk-in refrigerator and more than 2 inches deep. The pans are stacked and behind multiple items, out of air flow. Discussed rapid cooling with the managers on duty to ensure knowledge of cooling parameters. The containers were placed on a cart and moved to the walk-in freezer to assist in rapid chilling. Items found at 48-51F prior to the end of the inspection. Discussed adding ladles to the containers to stir Corrective Action Taken Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed scoops and ice in the cook line hand washing sink. The ice was melted away and the utensils taken to the dish washing area for washing rinsing and sanitizing. Corrective Action Taken Warning

Basic - Current Hotel and Restaurant license not displayed. Observed posted license expired 2/1/2022 Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce on the shelf over prepared produce and cooked turkey breast. Warning

Basic - Water leaking from pipe and/or faucet/handle. Observed the faucet doesn't shut off at the hand washing sink sink on the cook line. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sliced beef (56°F - Cold Holding); sliced ham (54°F - Cold Holding); corned beef hash (49°F - Cold Holding); and ; sliced turkey (46°F - Cold Holding) on the cook line. Cook indicates the items have been present since last night. Stop sale issued. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced beef (56°F - Cold Holding); sliced ham (54°F - Cold Holding); corned beef hash (49°F - Cold Holding); and ; sliced turkey (46°F - Cold Holding) on the cook line. Cook indicates the items have been present since last night. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (106°F - Hot Holding); brown gravy (114°F - Hot Holding); sausage gravy (129°F - Hot Holding); chili (118°F - Hot Holding). Cook indicated that the items have been present since approximately 6am. Cook also indicated upon asking that nothing was reheating prior to conducting the temperature checks. Discussed reheating the items to 165°F before returning to hot holding. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose connected to a faucet above the preps ray sink and a backflow preventer is not present. A pressure sprayer is attached to the hose and the hose is submersible. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooling sausage gravy and brown gravy in stacked, covered containers in the walk-in refrigerator. The gravies are 96-136°F. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Certificates not available for verification for food handlers/staff Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 employee drinks on counters or shelves over preparation areas. One on the counter pass thru and the other on a shelf in the back preparation area. Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed back preparation worker not wearing a breaded guard. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed a cook come onto the line with a beard guard but no hat. Manager provided a hat. Back of house preparation worker is not wearing a hat or hair restraint. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris and blackened buildup observed inside the cabinet of the server beverage row, blackened buildup on the reach in refrigerator door gaskets, Warning