John Wesley Villas

Inspector notes: EHS observed debris on top of dishwasher machine in main kitchen. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to have non-food contact surfaces cleaned at a frequency to avoid buildup. This must be corrected by 3/18/25

Inspector notes: Upon entering kitchen, EHS observed small radio device on shelving above 3C sink, next to disposable gloves in main kitchen area. (b) Designated Areas for Employee Activity. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Informed PIC to re-locate radio so it is not in same area as equipment for kitchen. This must be corrected by 11/14/24

Inspector notes: Observed facility with a household microwave. (jj) Food Service Equipment, Acceptability. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National Standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. EHS informed PIC that the microwave should be commercial grade.

Inspector notes: Observed leak from the sanitize basin of the 3C sink and the plumbing propped up by a 2x4. r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. EHS informed PIC of the need to address the issue.

Inspector notes: Observed facility in need of cleaning the walls and ceiling from grease/dust accumulation. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC of the need to clean the facility.