180 VILANO GRILL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pepperoni 46F. Just in cooler. Put into another cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 107F. Person in charge reheated to 135F. Corrected On-Site

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. 2 employees in kitchen and 1 on floor do not have proof of training. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate has slight black substance on it

Basic - Bowl or other container with no handle used to dispense food. Soufflé cups used in blue and feta cheese. Person in charge removed scoops. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks not secured in office. Person in charge secured. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Water in bottom of meat cooler.

Basic - Wood food-contact surface not properly sealed. Wood shelves in storage area. Wood must be sealed.

High Priority - Displayed food not properly protected from contamination. Observed ice tea urn filled with ice tea stored on shelving unit that is absorbent and not smooth and durable. Observed wood fibers coming off of shelving unit when any friction occurs. Ice tea is uncovered while brewing process is occurring. Person in charge covered ice tea urn and started moving ice tea urn to new location away from possible wood fibers contamination. Corrective Action Taken

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Observed ground near back door heavily saturated with dirty water, and dirty pooling water near shed approximately 10 steps away from back door. Observed mop bucket filled with dirty water stored near dirty standing ground water. Observed mop sink not in use due to plumbing in disrepair. Mop sinks location is around storage shed from back door and is unused. Employees have placed wire racks over the top of standing dirty water to walk over without walking through water. Discussed with person in charge. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed main make line cooler: steak (46F - Cold Holding); butter (50F - Cold Holding); pasta (50F - Cold Holding); chicken stock (51F - Cold Holding) for less than four hours per person in charge. Person in charge lowered temperature of thermostat of cool that was bumped by shelf. All product was placed in ice and other coolers. All product was 41F or below by end of inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some certifications for food handler training expired. Person in charge has books for retraining. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean plastic food containers stacked with visible moisture.

Basic - No mop sink or curbed cleaning facility provided at establishment. Observed no working mop sink at establishment. Observed mops sink is filled with rain water and plumbing is in disrepair. Person in charge stated they will need to buy a new one and install it closer to the back door. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on pizza make line soiled with food debris. Observed gaskets on kitchen reach in coolers soiled with food debris. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to clean stacked containers.

Basic - Water leaking from pipe and/or faucet/handle. Observed plumbing under mop sink leaking when operator attempted to drain mops sink of rain water. Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken above raw pork in freezer not all in manufactured packaging. Person in charge placed chicken on bottom shelf. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed operators food manager certification expired. No other food manager certification available. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed small handless cups used to scoop cheese and pico on cook line. Person in charge removed all handless cups. Corrected On-Site

Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Observed cosmetic cream/lotion stored with food product above hand washing station. Person in charge removed from food area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys above food on cook line. Person in charge removed keys from food area. Corrected On-Site

Basic - Equipment in poor repair. Observed gaskets on cook line reach in coolers torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line equipment soiled with food debris. Observed mixer exterior solid with food debris. Repeat Violation

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. Observed dish machine sanitizer at 0ppm chlorine. Discussed with employee. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes inside dish machine not being sanitized. Instructed employee to set up triple sink. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 6/1/23. Operator renewed during inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 8 packages of thawed tuna in reduced oxygen package not removed from its oxygen restricted environment before thawing. See stop sale. Warning

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Employee set up triple sink 200++ ppm chlorine. Instructed employee to add more water. Explained to employee 50-100ppm chlorine. Retested sink at 100ppm. Corrected On-Site Warning

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 written procedures to person in charges email.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station by triple sink blocked by colander. Colander removed from hand washing station. Corrected On-Site

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/ Observed only food manager certification is for operator whom is not onsite while four food employees present.

Intermediate - No person in charge present during hours of operation. Operator is out of town and has no dedicated person in charge onsite to correct issues. One employee tried their best but did not have the correct training to be person in charge and apply corrective action steps.

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. Provided employee reporting agreement to person in charges email.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed two food employees present without proof of food handler training.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed can opener and hand mixer stored on dirty condenser on top of reach in cooler. Discussed with employee.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 8 packages of thawed tuna in reduced oxygen package not removed from its oxygen restricted environment before thawing. See stop sale.

Basic - Dead roaches on premises. Observed one dead roach on floor next to back door. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed foam cup of water on pizza make line. Employee removed cup from food prep area. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed floors in kitchen behind and under equipment soiled with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen reach in cooler gaskets soiled with food debris and mold like substance

Basic - Old labels stuck to food containers after cleaning. Observed multiple clean food containers with date labels still stuck to containers.

Basic - Plumbing system in disrepair. Observed only hand washing station on cook line missing drain plumbing. Employees are unable to wash hands in cook line hand washing station without waste water dumping on floor. No observed waste water on floor. Warning

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed dry storage shed walls bare absorbent wood.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2022. Discussed with operator. Operator renewed license during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell egg above raw beef Patties in reach in cooler. Person in charge rearranged reach in cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pico de Gallo (54F - Cold Holding) pico dated 7/30/22. Not left on counter per employee.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) flip-top cooler by cook line: shrimp (49F - Cold Holding); white fish (45F - Cold Holding); salmon (55F - Cold Holding); cut tomatoes (54F - Cold Holding); items were placed in ice in reach in freezer. 2) Large double door cool: ambient egg temperature (49F - Cold Holding); eggs just received 30 min prior to inspection. Person in charge state egg were left out longer than normal. Person in charge placed eggs in freezer to cool them fast. pico de Gallo (54F - Cold Holding) pico dated 7/30/22. Not left on counter per employee. See stop sale. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards through out kitchen stained with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing station sink near kitchen entrance used for thawing of scallops. Person in charge removed scallops to reach in cooler. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing station sink near dishwashing area missing towels.

Basic - Bowl or other container with no handle used to dispense food. To go container used to scoop bread crumbs. Person in charge removed container. Corrected On-Site

Basic - Employee preparing food in customer section of dining area. Large mixing machine located in seating area of restaurant. Discussed with operator about food prep in approved locations. Mix is represented on plans as a picture but no label.

Basic - Equipment in poor repair. 1) Bulk container lid for bread crumbs torn. Operator has new lid on order 2) Gaskets on cooler doors on make line torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mixer located in seating area soiled with flour and dried dough.

Intermediate - - From initial inspection : 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. Employees have not been trained. Warning - From follow-up inspection 2022-01-21: Operator needs more time to obtain training. Time Extended

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drinking and not washing hands. Addressed immediately and person washed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In bottom of 1st make table; Steak, small steak, squash 45°; ( - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ** In bottom of 1st make table; Steak, small steak, squash 45°; ( - Cold Holding) Repeat Violation** Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream in make table not dated. Person in charge dated. Corrected On-Site

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. Employees have not been trained. Warning

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop bean salad and slaw. Also bowl used to scoop panko. Person in charge removed. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Behind the cook line; person drinking.

Basic - Food stored on floor. Case of tomatoes on floor in dry storage. Person in charge moved tomatoes. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven door. Person in charge removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Establishment is missing front and back hand washing sign.

Basic - Working containers of food removed from original container not identified by common name. Sugar not labeled. Person in charge labeled. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Bacon over broccoli in freezer. Person in charge moved broccoli. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make 2; slaw, pico, tomatoes, beans 48°; ( - Cold Holding) Make 3; lobster Mac 45° bolognese, heavy cream 49°; ( - Cold Holding). In kitchen tall silver; butter, tuna, salmon, slaw 44°; ( - Cold Holding). All in cooler over night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make 2; slaw, pico, tomatoes, beans 48°; ( - Cold Holding) Make 3; lobster Mac 45° bolognese, heavy cream 49°; ( - Cold Holding). In kitchen tall silver; butter, tuna, salmon, slaw 44°; ( - Cold Holding). All in cooler over night.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin is moldy on sides.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cups used to scoop pice and beans. Person in charge removed all. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Person in charge removed drink. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in make #2 and #3.