Village Pizza Group LLC dba VILLAGE PIZZA

Pizzas on the buffet line hot holding at temperature of 110 degree Fahrenheits and 105 degree Fahrenheits on the warmer. CA: Temperature control for safety food shall be maintained at 135 degree Fahrenheits or above. COS: Heat on warmer was regulated and pizza hot hold at 136 degree Fahrenheits.

Observed yeast in a container sitting or positioned directly beside hard surface sanitizer in the main kitchen. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by Separating the poisonous or toxic materials by spacing or partitioning. COS: Yeast was repositioned to another place.

Observed Salad Buffet bar not maintaining proper cold hold temperatures at 41 degrees or below. Food Items temped from 44 degrees Diced Ham to 51 degrees salad lettuce mix. Staff immediately pulled items from salad bar. Must correct/ fix thermostat issues within 72 hours.

Wiping cloths (wet) were observed sitting on prep counters, serving counters and draped over divider wall between the chicken meat sink and the vegetable prep sink. When not in use wet used wiping cloths should be store in sanitizing solution buckets in between use or put in dirty laundry for laundering.

Observed no test strips on site for sanitizer being used in 3 compartment dish sink and for warewash machine. When asked PIC if he could locate them upon further inspection they were not on site... Ordered more doin inspection.

Observed molded cucumbers in box (not culled) and some were also prepped to be served. Items shall be kept safe for human consumption without mold. And need to be properly checked and culled- (separated and discarded) as needed.