VILLAGE INN RESTAURANT

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs above unwashed produce in walk in cooler, operator removed the eggs

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Opened bag raw fish above cooked corn in walk in freezer, operator removed the corn Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained on prep cooler in cook line Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris. Floor soiled and grease buildup heavily

Basic - No handwashing sign provided at a hand sink used by food employees. No hand sign at hand sink in cook line

Basic - Worn, torn and/or soiled floors/carpeting. Floor carpet soiled and torn by kitchen entrance

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook rubbed hands less than 10 second.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork sausage above cooked turkey meat in walk in cooler, operator restored the items properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grit (112F - Hot Holding) ; oatmeal (124F - Hot Holding) , operator stated these two items have been in warmer for 2 hours and take them reheated on stove; Temperature took again - grit 193F and oatmeal 189F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two white cutting boards stained on prep counter in kitchen

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Opened bag shredded cheese no date mark over 24 hours in walk in cooler. Operator marked date correctly Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled and grease buildup in kitchen area.

Basic - Employee with no hair restraint while engaging in food preparation. Server no hair restraint while preparing sauce and toasted bread in front counter.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues cross from griddle in kitchen cook line. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter cups (64F - Cold Holding); butter (50F - Cold Holding) Operator states items were on counter in expo area for approximately 1 hour. Operator moved butter to freezer to rapidly cool.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table in cook line area. Operator removed. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table. Operator removed. Corrected On-Site

Basic - Ice bucket not stored inverted or in a protected manner. Operator inverted. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in dish machine area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves

Basic - Old food stuck to clean dishware. Small bowl in front counter area in stack with clean bowls. Operator removed to be washed. Corrected On-Site

Basic - Raw fruits/vegetables not washed properly prior to preparation. Avocados in reach in cooler in cook line area with stickers on them

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler across from grill in cook line area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish machine area soiled with black mold like substance Multiple air cents/ceiling tiles soiled

Basic - Water leaking from pipe under sink in prep area.

High Priority - Dented/rusted cans present. See stop sale. Dented can of cranberry sauce on dry storage shelf.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.employee cracked raw shelled eggs then changed gloves no hand wash. Educated manager and she educated employee and he washed his hands and put on clean gloves. Corrective Action Taken

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. Milk in reach in cooler in service island opened 1-5 no date mark. Employee dated milk. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained / soiled .

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink on cook line. Employee refilled paper towels. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Exterior of dish machine soiled with debris.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board deli reach in cooler on cook line. Employee removed drink.

Basic - Floor area(s) covered with standing water. Standing water on floor on dish area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled with food debris. Garland oven soiled with burnt on food debris in baking area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler unit across from flat top grillCold holding: chicken salad 52 f employee moved to Freezer 2nd temp 43 f Butter 49 f under ice bath on counter 2nd temp 43 f moved to freezer Corrected On-Site

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 1 employee training missing 14 employee trainings

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over washed lettuce walk in cooler employee. Removed to proper storage Corrected On-Site Repeat Violation

Intermediate - - From initial 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. Warning - From follow-up inspection 2023-05-23: Time Extended

Basic - Employee with no beard guard/restraint while engaging in food preparation. Two cooks with beards preparing food with no beard guards.

Basic - Floor soiled/has accumulation of debris behind kitchen equipment. Ceiling vents soiled at wait station area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled. Gaskets at cooler under toast area soiled.

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed quat sanitizer used for wiping cloths measuring 0ppm. Operator indicates towels are laundered by a service. Discussed the use of neutralizers in the laundering process and towels may need to be rinsed in sanitizer prior to placement in buckets to ensure the sanitizer used does not get neutralized. Buckets were redrawn with new sanitizer which measures 200PPM. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed heavy dust buildup on the ceiling vent over the servers line.

High Priority - Container of medicine improperly stored. Medication on shelf above dish area. Manager removed. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. At 0ppm. Manager fixed to 50ppm. 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/ Two cooks, two servers and one recently promoted manager on duty. Certified food manager showed up during inspection. Corrected On-Site Repeat Violation

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack and keys on top of cooler on cook line. Manager removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of garland ovens by two compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled.

Basic - Single-service articles improperly stored. Cups and to go containers in shed outside.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At 0ppm. Manager replaced to 200ppm. Corrected On-Site Repeat Violation