VILLAGE ON THE GREEN

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - beef stew (43f-46fF - Cooling). Employee states prepared at 2pm day prior.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.

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.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over dish station

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter <1 hour (47F - Cold Holding) Observed on counter at server station.Manager moved to cooler Corrective Action Taken

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

Basic - Employee with no hair restraint while engaging in food preparation. - dishwasher employee no hair restraint and no beard guard Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handles Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - flank steak Provided blank forms. - From follow-up inspection 2025-03-06: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - cookline cutting boards stained and grooved - From follow-up inspection 2025-03-06: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over cookline - From follow-up inspection 2024-09-30: Time Extended

Intermediate - 16-62-1 Observed - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-03-05: Complied

Intermediate - 22-56-4 Observed - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator set up triple sink Warning - From follow-up inspection 2024-03-05: Gauge is not operating, operator test strips used Complied

Basic - 02D-01-5 Observed - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Flour and cornstarch in containers not labeled at dry storage area Corrected On-Site - From follow-up inspection 2024-03-05: Complied

Basic - 08B-17-4 Observed - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over cleaned and cut fruits in containers. At reach in cooler on cooks line Corrected On-Site - From follow-up inspection 2024-03-05: Complied

Basic - 10-01-5 Observed - From initial inspection : 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 direct contact with cornstarch Corrected On-Site - From follow-up inspection 2024-03-05: Complied

Basic - 12B-07-4 Observed - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table at cooks line Employee drink stored on prep table at wait staff station Corrected On-Site - From follow-up inspection 2024-03-05: Complied

Basic - 14-09-4 Observed - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen - From follow-up inspection 2024-03-05: Complied

Basic - 22-16-4 Observed - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at wait staff area across from soda boxes - From follow-up inspection 2024-03-05: Complied

Basic - 25-05-4 Observed - From initial inspection : Basic - Single-service articles improperly stored. Lids for to go cups stored on floor at order station Corrected On-Site - From follow-up inspection 2024-03-05: Complied

Basic - 29-11-4 Observed - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink at expedite station - From follow-up inspection 2024-03-05: Complied

Basic - 31B-04-4 Observed - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sink at wait staff station. Emailed operator hand wash sign Corrective Action Taken - From follow-up inspection 2024-03-05: Complied

Basic - 36-34-5 Observed - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile over cooks line/hotline - From follow-up inspection 2024-03-05: Complied

Basic - 51-11-4 Observed - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank not secured where soda boxes are stored at wait staff station - From follow-up inspection 2024-03-05: Complied

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink at dish wash area Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on at reach in cooler on cooks line Ice buildup up on hose at walk in freezer Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave by soda machine Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cooks line

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

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Rinse temperature 150° ran a test strip did not charge Returned to dish machine re tested strip turned black. Booster heater was off Corrected On-Site

Basic - Drain cover(s) missing. Behind the true line. Cooler on the line

Basic - Equipment in poor repair. -loose hinge on the door to the traulsen cooler in the pantry -plastic handle on a spatula melted

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket to the victory freezer and frame surrounding

Basic - Wall repair in the dish area has the wall not sealed

Basic - Wet mop not stored in a manner to allow the mop to dry.

Observed electrical wiring in disrepair. For reporting purposes only. Repairs to the dishwasher wall need to be trimmed out , plates added

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon stored over cut melon, operator removed Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in the bakery sani bucket present , operator removed Corrected On-Site

Basic - Ceiling tile missing. Ceiling at the mop sink missing due to construction

Basic - Drain cover(s) missing. In the dish area

Basic - In-use wet wiping cloth/towel used under cutting board.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Hot hold line ; potatoes (125F - Hot Holding)operator removed and reheated

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flies at the dishwasher Spoke with lisalotte at the Orlando office, follow up on the next routine inspection

High Priority - Raw animal food stored over or with unwashed produce. Smoke salmon over cut lett. Operator corrected Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. when adding a splitter to a hose Bibb a vacuum breaker needs to be added to the unprotected side. Currently the splitter is set up with a water line to a chemical dispenser and the other side is open. The open side needs a vacuum breaker added. The chemical device has its back flow protection built in.

Basic - Dead roaches on premises. At the corner in the dish area 2 dead roaches Operator had swept up Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -In the bakery area along the base boards -at the fryer grease build up along the wall

Basic - Floors not constructed to be easily cleanable. Behind the dish machine hose and drain lines are positioned on the floor trapping debris, small flies present

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the Vulcan oven at the bakery

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flies at the pie station

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef in the cooks drawers , operator moved beef Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At the dish washer

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Carbon dioxide/helium tanks not adequately secured. At the salad make cooler

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. Halibut not opened

Basic - Covered waste receptacle not provided in women's bathroom. In the employee restrooms

Basic - Food stored on floor. Water bottle in the bread room

Basic - In-use wet wiping cloth/towel used under cutting board.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 flies at the dishwasher next routine inspection per C Woods

High Priority - Raw animal food stored over cooked product . Bacon over cooked green beans, operator moved the bacon Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Menu print omitted the consumer advisory , sent a copy to the operator to post Corrective Action Taken

Basic - Hole in or other damage to wall. At the cooks line dish side the corner strip is missing and damaged

Basic - Wall stained at the dish are with a black mold like stains