Village Inn

8-404.11 - Priority: Ceasing Operations and Reporting. Predefined Comment: A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Person in charge called maintenance who arrived onsite and began servicing units during inspection. Corrective Action: Correct at once.

Repeat Violation Observed majority of food in the facility (see embargo list) in cold holding units, reach in refrigerator, and small single door units at service line, holding at an internal temperature ranging 45-67*F. Person in charge had staff discard of all items. PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Repeat Violation No adequate refrigeration in facility. 7 out of 9 refrigeration units (including walk-in refrigerator) holding an ambient temperature of 47-60*F. Only single door pie unit at front of house, and salad cold holding at server line, filled with product, with an ambient temperature of 41*F and below. Foods held in other 7 units unable to hold an internal temperature of 41*F or below. Person in charge to contact technician and have units serviced. Manager to reach out upon completion and provide photos. Re-inspection to occur by 7/28/2026. SECOND CONSECUTIVE VIOLATION 4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below.

Repeat Violation Observed cook handle raw bacon with gloved hands, then contine to cook and prep other food items without removing gloves and washing hands. Had employee remove gloves, wash hands and place new gloves. Discussed proper usage of gloves and when to wash procedures. SECOND CONSECUTIVE VIOLATION PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection.

Observed slicer and dicer equipment in prep area stored with clean dishes with visible food residue on blades. All equipment and food contact surfaces should be clean to sight and touch. Person in charge placed utensil in dish pit for proper washing and sanitizing. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Predefined Comment: All food-contact surfaces must be cleaned to sight and touch. Predefined Comment: PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection.

Sliced tomatoes, chopped lettuce, Fruit bowl with cantaloupe, pepper jack cheese, American cheese, Swiss cheese, stuffing, diced ham, diced tomatoes, sliced andouille, ground sausage, chopped chicken, and carnitas with an internal temperature ranging 46-64*F. With the exception of cheese and lettuce that was prepared within 2 hours of inspection, cook mentioned foods were placed in unit over 4hrs prior to inspection. All cold temperature-controlled foods should be held at 41*F or below. Person in charge placed cheese and lettuce on ice bath and discarded remaining items. Foods reached an internal temperature of 41*F within 1hr and 15min. Recommended checking ambient temperature of units prior to use. PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

4 cold holding units, one on each end of cook line, and one on each end of service line with an ambient temperature ranging 56-44*F. Refrigerators should be held at a temperature of 41*F to hold temperature-controlled foods. Employee mentioned they put in a service request and will be serviced tomorrow. Owner to provide work order invoice once completed. Re-Inspection to occur by 5/5/2026. No temperature-controlled foods to be held in units until units can hold an ambient temperature of 41*F or below. All foods to be held on ice or in walk-in at 41*F. 4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below.

Small reach in refrigerator at server line with an ambient temperature of 67*F. Person in charge to place work order and continue to hold non temperature controlled foods in unit. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.

Observed cook adjust pants, pick up food from ground, and proceed to prepare food without changing gloves and washing hands. Observed dishwasher handle dirty dishes then proceed to handle clean dishes without washing hands. Person in charge had employees discard of food, place dishes to be washed, and wash hands before returning to station. PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection. Predefined Comment: Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination.

Observed diced ham, sliced ham, carnita meat, and mac and cheese, in walk n refrigerator, 7 days past discard date. Person in charge discarded of items. PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Predefined Comment: All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1).

Observed deli turkey and ham stacked in cold holding unit directly underneath freshly cooked crepes with an internal temperature of 60-65*F. Person in charge stated crepes were just placed in unit within 1 hour of inspection and are discarded every 2 hours. Person in charge placed deli meats on ice bath in walk-in refrigerator for quick cooling to 41*F within 1 hour and had cook place crepes on countertop away from cold foods. 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Predefined Comment: All TCS foods cooling were uncovered to allow for rapid cooling. Predefined Comment: TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means.

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Predefined Comment: All plumbing must be maintained in good repair at all times.

3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Predefined Comment: TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means.

3-304.12 - Core: In-Use Utensils, Between-Use Storage