VILLAGE INN

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table - gravy (79F - Hot Holding); pot pie filling (81F - Hot Holding), machine was off, staff reheated in microwave. Retemp- pot pie filling 171F, gravy 175F Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Near cook line

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of food debris in between equipment on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler on cook line - pooled eggs (47F - Cold Holding); diced tomatoes (49F - Cold Holding); staff closed lid and placed ice bags on top. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

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

Basic - Floor tiles missing and/or in disrepair. Cracked tiles in kitchen Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in cooked potatoes in cooler on cook line Dry

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Accumulation of grease under griddles on cook line Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Deli cooler on cook line Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pancake batter (46F - Cold Holding) Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Cracked floor and cove molding tiles in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Plastic containers on storage racks

Basic - Single-service articles not stored inverted or protected from contamination. Uncovered coffee filters next to coffee machine

Basic - Standing water in bottom of reach-in-cooler. Across from cook line

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over cooked ham in walk in cooler

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Next to stove

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies next to dish machine

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. BAF rehydrated hash browns (90F - Cold Holding) on cook line, held less than 4 hours, moved to freezer. lemon pie (44F - Cold Holding) cooler at front counter, held less than 4 hours, door was not completely shut. Cook line cooler: raw sausage (61F - Cold Holding); liquid eggs (49F - Cold Holding), held less than 4 hours, operator placed ice bags on items. Retemp sausage 43F, liquid eggs 42F. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cook line coolers Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to steam table on cook line, removed Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in hash browns, removed Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Accumulation of grease on sides of flat top and fryers Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. turkey (50F - Cold Holding); sliced tomatoes (48F - Cold Holding) reach in cooler across from cook line, staff closed lids Corrective Action Taken

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

Intermediate - Handwash sink used for purposes other than handwashing. Staff observed rinsing utensils in hand sink at wait station

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to steam table on cook line Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table on cook line

Basic - Food storage container/container lid cracked or broken. Plastic bins on storage racks

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Accumulation of grease on sides of equipment on cook line Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Beverage in ice cream freezer, removed Corrected On-Site

Basic - Stored food not covered. Ice cream in chest freezer, covered Corrected On-Site Repeat Violation

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. Employee on cook line observed drinking beverage, then continued handling food and in use utensils without changing gloves or washing hands

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies near dish machine

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Opened Raw beef steak over bagels in walk-in freezer

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

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

Basic - Duct tape used to repair nonfood-contact surface. A/C intake vents near ice machine repaired with duct tape, repairs already scheduled Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to steam table on cook line, removed Corrected On-Site

Basic - Equipment in poor repair. No wood brown cutting boards on cook line with chipped edges. Broken cooler door handle on cook line

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of flat tops on cook line Repeat Violation

Basic - Reuse of single-service or single-use articles. Egg carton trays used to store bread on top shelf of cook line, removed Corrected On-Site Repeat Violation

Basic - Soiled dry wiping cloth in use. Cook line

Basic - Stored food not covered. Onion rings in walk-in freezer

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes, strawberries and avocados over cooked meats, order corrected Corrected On-Site

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. 0ppm, replaced chemical bucket, 50ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in on cook line-cooked potatoes 9:10 (53F - Cooling); sliced tomatoes (48F - Cold Holding); meatloaf (50F - Cold Holding); roast beef (49F - Cold Holding);; pancake batter (58F - Cold Holding), items moved to ice bath, retemp sliced tomatoes 42F, roast beef 43F, pancake batter 42F, cooked potatoes 45F. Cut melon 48F on service line. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table on cook line-sausage gravy (115F - Hot Holding); turkey gravy (74F - Hot Holding); brown gravy (121F - Hot Holding). All items reheated in microwave, turkey gravy 174F, sausage gravy 170F

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/ Manager Charlene Ellithorpe started less than 30days, no additional certificate food managers present at time of inspection.

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. Food handler certificates not present at restaurant, operator provided one valid certificate via mail.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled above dishwashing area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to steam table, removed during Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled on cook line. Accumulation on grease on gas lines behind cooking equipment.

Basic - Reuse of single-service or single-use articles. Egg carton trays on top of service line

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwashing employee handled dirty dishes then proceeded to stack clean dishes with no hand wash in between, discussed proper hand washing with staff

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in rear prep room 1 live fly over expediting line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs (45F - Cold Holding); cut tomatoes (47F - Cold Holding); shredded cheese blend (45F - Cold Holding); sliced roast beef (53F - Cold Holding); sliced turkey (52F - Cold Holding) Guacamole (49F - Cold Holding) in reach in cooler across from flat top, held less than 4 hours, items moved to walk-in cooler and place in ice bath. Retemp: pooled eggs 40F, diced tomatoes 42F, shredded cheese blend 42F, sliced roast beef 42F, sliced turkey 41F, guacamole voluntarily discarded. Corrected On-Site Repeat Violation

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. Only one employee training available during inspection, all other trainings sent to corporate for internal audit.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table on cook line and on shelf above prep table near ovens, operator moved drinks during inspection Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee observed eating in dry storage hallway

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 in sugar, operator corrected placement Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler across from flat top, operator placed thermometer in cooler during inspection Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery and peppers over diced onions in walk-in cooler

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer buckets at server's station and cook line quaternary 0ppm, buckets remade 200ppm Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee placed dirty dishes at dish machine area then returned to handle food on expo line without washing hands. Discussed with operator about proper hand washing procedures.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a plate of cooked crepes pancakes with dairy 60 °F cold holding on flip top reach-in cooler. Operator moved into reach-in cooler at time of inspection. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink used for purposes other than handwashing. Observed ice cubes and wet wiping cloth in handwash sink at wait station. Discussed with operator about handwash sink for handwash only. Operator removed items from handwash sink. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at prep area next to big mixer. Employee restocked paper towels. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Observed food debris and grease buildup on top of the dish machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next to steam well and reach-in cooler at cook line. Operator moved drink to bottom of the prep table. Corrected On-Site Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed 2 containers of ice creamers stored in walk-in freezer less than 6 inches off the floor. Operator moved to shelf. Corrected On-Site Repeat Violation