Villagio Restaurant

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 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. Observed across from cook line and in walk-in cooler, tuna thawed in reduced oxygen packaging. See stop sale. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - in low boy cooler across from cook line liquid eggs (47F - Cold Holding); raw chicken (42-52F - Cold Holding). - in low boy cooler at pizza station cooked shrimp (43-44F - Cold Holding); grilled chicken (44F - Cold Holding). Per operator items, items were not prepared or portioned today. See stop sale. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - in low boy cooler across from cook line liquid eggs (47F - Cold Holding); raw chicken (42-52F - Cold Holding). - in low boy cooler at pizza station cooked shrimp (43-44F - Cold Holding); grilled chicken (44F - Cold Holding). Per operator items, items were not prepared or portioned today. See stop sale. **Warning**

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel used to line ravioli in low boy cooler across from cook line. PIC removed paper towel. **Corrected On-Site** **Warning**

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw steak stored on top of ready to eat olives in flip top cooler across from cook line. **Warning**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored next to raw veal in low boy cooler across from cook line. **Warning**

High Priority - Roach activity present as evidenced by live roaches found. Observed two live roaches crawling on floor at cook line. PIC killed roaches. **Admin Complaint**

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. Observed across from cook line and in walk-in cooler, tuna thawed in reduced oxygen packaging. See stop sale. **Warning**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed at dessert station reach-in cooler, unwashed fruits stored with ready to eat ham. PIC removed and d stored appropriately. **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. tomato sauce (82F - Cooling at 4:35pm, cooling since 12:00pm) See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cooling drawers in front of main grill - raw beef stored over blanched broccoli. Operator stored correctly. **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 handled dirty plates but failed to wash hands before returning to food handling.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in salad station - clams (62F - Cold Holding); mussels (65F - Cold Holding); sea food mix (63F - Cold Holding) as per operator items held out of temperature for approximately over 4 hours. See stop sale. Observed at cooling drawers in front of main grill - branzino (49F - Cold Holding); corvina (51F - Cold Holding); salmon (52F - Cold Holding); snapper (54F - Cold Holding); sword fish (52F - Cold Holding); tilapia (53F - Cold Holding); shrimp (51F - Cold Holding); tuna (53F - Cold Holding) as per operator items not portioned or prepared today. as per operator items held out of temperature for approximately over 4 hours. See stop sale. Observed at cooling drawers in front of main grill - raw ny strip (53F - Cold Holding); raw fillet mignon (51F - Cold Holding) as per operator items not portioned or prepared today. as per operator items held out of temperature for approximately over 4 hours. See stop sale. Observed at flip top cooler across from main grill - raw chicken (46F - Cold Holding); calamari (48F - Cold Holding) as per operator items not portioned or prepared today. as per operator items held out of temperature for approximately over 4 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in beverage cooler in salad station - tiramisu (48F - Cold Holding); mortadella (45F - Cold Holding) as per operator items held out of temperature for approximately 2 hours, operator placed items in reach in freezer. Observed at flip top cooler in salad station - clams (62F - Cold Holding); mussels (65F - Cold Holding); sea food mix (63F - Cold Holding) as per operator items held out of temperature for over 4 hours. See stop sale. Observed at cooling drawers in front of main grill - branzino (49F - Cold Holding); corvina (51F - Cold Holding); salmon (52F - Cold Holding); snapper (54F - Cold Holding); sword fish (52F - Cold Holding); tilapia (53F - Cold Holding); shrimp (51F - Cold Holding); tuna (53F - Cold Holding) as per operator items not portioned or prepared today. as per operator items held out of temperature for over 4 hours. See stop sale. Observed at cooling drawers in front of main grill - raw ny strip (53F - Cold Holding); raw fillet mignon (51F - Cold Holding) as per operator items not portioned or prepared today. as per operator items held out of temperature for over 4 hours. See stop sale. Observed at flip top cooler across from main grill - raw chicken (46F - Cold Holding); calamari (48F - Cold Holding) as per operator items not portioned or prepared today. as per operator items held out of temperature for over 4 hours. See stop sale.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed bruschetta tomato sauce, cheeses, garlic oil, tomato sauce, pizza condiments without proper time marks. As per operator items held for approximately 2 hours.

Intermediate - Handwash sink used for purposes other than handwashing. Observed at handwashing station next to soda dispenser behind bar - handwashing sink used for dumping - straws in sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple personal drink stored on prepping table next to clean silverware. Operator removed and stored correctly. **Corrected On-Site**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine out back by dishwasher room.

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. Observed at cooling drawers - tuna(46F) thawing in reduced oxygen package. See stop sale.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple purses and bags hung from dry good rack - at dry goods room.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee at cook line wearing bracelet. Employee removed item. **Corrected On-Site**

Basic - Food not stored at least 6 inches off of the floor. Observed at walk in freezer - Cornish hen stored on tray on the floor. Operator stored correctly. **Corrected On-Site**

Basic - Food stored on floor. Plastic container of rice stored directly on floor at dry goods room. Operator stored correctly. **Corrected On-Site**

Basic - No suitable facilities provided to store employee clothing and other possessions.

Basic - Stored food not covered. Observed at walk in freezer - tray of stuffed lobsters not covered. Additionally observed at walk in cooler - lasagna container uncovered. Operator covered items. **Corrected On-Site**

Proper Eating, Tasting, Drinking, or Tobacco Use

Hands Clean and Properly Washed

Required Records Available; Shellstock Tags/Labels

Proper Hot and Cold Holding Temperatures

Equipment Adequate to Maintain Product Temperature

Lighting Adequate; Required Shields in Place

Toilet Rooms Maintained

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line on top of oven. Observed lasagna (95-101F - Hot Holding). Per operator, item was placed on oven approximately one hour prior to inspection. Items have been out of temperature for approximately 30mins. Manager was advised to keep items on time as a public health control for safety. Form sent to manager to be completed. Form completed and signed. **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Pasta station Observed butter (56F - Cold Holding); chopped chicken (46-57F - Cold Holding); garlic and oil (48F - Cold Holding). Per operator, item has been out of temp for approximately 45mins. Manager was advised to hold items on time as a public health control for safety. Form sent to manager to be completed and signed. Form completed and sign. **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Front counter Observed cutting board soiled with food debris. Employee cleaned. **Corrected On-Site**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - Dish washing area. Observed an accumulation of mold on ceiling tiles above dishwasher.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Front counter Observed employee item stored next to napkins. Employee removed and stored appropriately. **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. Observed equipment handle stored in garlic and oil paste. Employee removed. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - Cook line Observed In use utensil held in standing water at 72F. Employee discarded water placed utensils in clean water to be heated to 135F or above. **Corrective Action Taken**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. - Bar Observed sanitizer bucket at 0ppm. Manager discarded and refill sanitizer bucket. Second reading 150ppm. **Corrected On-Site**

Food Received at Proper Temperature

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Personal Cleanliness

Adequate Handwashing Facilities Supplied and Accessible