VILLANI + CO

Intermediate - Handwash sink used for purposes other than handwashing. Observed their bar hand sink used to dump ice. Operator removed the ice. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kits for their quaternary sanitizer buckets.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed a missing sign at the bar hand sink.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment is making Caesar salad dressing from scratch with raw eggs and it is not indicated on the menu. Operator changed recipe to remove raw eggs from recipe and replaced with mayonnaise. Operator corrected above issues to meet inspection standards. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw burger patties over fish in cooks line cooler draw. Operator corrected above issues to meet inspection standards. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed can of spray lubricant on shelf above food prep area by microwave.

Basic - Observed ceiling vent in wait staff area soiled with accumulated dust. Observed operator correct issue to meet standards for inspection.

Basic - Water leaking from pipe under dishwasher.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw lobster in cooks line reach-in-cooler. Observed operator correct issue to meet standards for inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Ob chemical spray bottles hanging on ack at dishwasher area over clean equipment. Observed operator correct issue to meet standards for inspection. Observed operator correct issue to meet standards for inspection. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat 10-19-23 Repeat Violation

Basic - Carbon dioxide not adequately secured.

Basic - Employee eating in a food preparation or other restricted area. Observed employee beverages food preparation areas. Repeat 10-19-23. Observed operator remove beverages. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting containers on shelf above 3 compartment sink.

Basic - Food storage container/container lid cracked or broken on shelf above 3 compartment sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked mussel in reach-in cooler at cooks line. Observed employee move beef to bottom shelf. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on counter next to microwave.