VILLAGE INN RESTAURANT

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed line cook drop soiled dishes in dish area and return to cooking without changing gloves. Manager discussed changing gloves with employee. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front hand sink. Operator replaced towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at front hand sink. Operator replaced soap. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf over flip top cooler at cookline. Manager removed. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching food in cooked cubed potatoes in flip top cooler on cookline.

Intermediate - Non-pitting surface rust on food-contact equipment. On shelves in dry storage with single service items and seasonings.

Basic - Floor tiles missing and/or in disrepair. Throughout kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled.

Basic - Old labels stuck to food containers after cleaning. On clean dishes in ware washing area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout cook line.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Waffle press soiled with old batter debris Repeat Violation Warning - From follow-up inspection 2024-11-14: Time Extended - From follow-up inspection 2025-01-14: Stove surfaces spied with food debris Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Exterior of most equipment heavily soiled including handles. Warning - From follow-up inspection 2024-11-14: Time Extended - From follow-up inspection 2025-01-14: Accumulation of grease and food residue on sides of cooking equipment in kitchen Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Found cove moldings throughout rear of house, preps areas, kitchen, cook line, dry storage areas. Warning - From follow-up inspection 2024-11-14: Time Extended - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors soiled under and between equipment. Warning - From follow-up inspection 2024-11-14: Time Extended - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Found floor tiles missing, cracked up, in kitchen and food prep areas, also in dishwashing areas. These were all holding standing water. Warning - From follow-up inspection 2024-11-14: Time Extended - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All cooking and food prep equipment is heavily soiled on outsides and doors, wheels. Repeat Violation Warning - From follow-up inspection 2024-11-14: Time Extended - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Water draining onto floor surface. Condensation from ac unit dripping onto multiple tables in the dining room discussed with management to sanitize the tables and have the tables that are dripping water to be blocked off Corrective Action Taken Warning - From follow-up inspection 2024-09-10: Water on one table, work in progress Time Extended

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook rubbed hands together for 3 seconds, discussed proper hand washing with manager, manager had cook properly wash hands Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Canadian bacon date marked 7/26

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in prep area has a big hole in it Multiple Ceiling tiles in dining area have water damage

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in cooler on cook line

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cook line soiled Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the Waffle makers soiled Exterior of all cooking equipment Floor drain next to mixer under prep sink soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cook line across from grill

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons above cooked turkey in walk in cooler, manager moved turkey to another shelf in the walk in cooler Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Dented/rusted cans present. See stop sale. Dented can of corned beef hash on dry storage shelf.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Gloves no hand wash after touching raw shelled eggs. Educated employee and he washed his hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauerkraut (50F - Cold Holding); sliced cheese (45F - Cold Holding) in deli reach in cooler on cook line. Employee moved items to reach in freezer for quick chill. Retemped 20 minutes later sauerkraut 42F and sliced cheese 41F. Corrected On-Site

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. Educated and provided protocol via email.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris build up.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with burnt on food debris in rear area for pies.

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of corned beef hash on dry storage shelf. Repeat Violation

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with food debris. Microwaves on cook line soiled with build up of food debris.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked turkey cooling from night prior (47F - Cooling) time taken 9:00am

High Priority - Food with mold-like growth. See stop sale. Washed and cut strawberries on cook line

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Observed soiled 1/6 pans with built up food debris in make line table

High Priority - Raw animal food stored over ready-to-eat food. Observed pan of raw chicken stored over cooked meatloaf in walk in cooler. Manager fixed storage Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked turkey cooling from night prior (47F - Cooling) time taken 9:00am.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gravy, cheese sauce, sweet cream, cooked meatloaf

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed half eaten employee sandwich on cook line. Manager discarded

Basic - Floor not cleaned when the least amount of food is exposed. Observed food debris under cook line equipment

Basic - Floors not maintained smooth and durable. Observed broken tiles and missing grout on cook line and dish area causing food and water to accumulate

Basic - No Heimlich maneuver/choking sign posted. Emailed poster to operator Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled walk in cooler shelving

Basic - Trash receptacles not provided where needed in establishment. By hand sink on cook line. Manager put trash can. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - spoiled food not properly segregated. Observed pan with molded strawberries in cook line. Manager voluntarily discarded Corrected On-Site