Village Inn

Inspector's notes

***3rd Repeat Violation*** There is excess ice buildup along the walk in freezer door. PIC has a work order in for the heat strip. All equipment must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***2nd Repeat Violation*** The floor tiles and grout in the ware wash area is excessively damaged/chipped with standing water present. The wall tile around the mop sink has been removed and the wall is no longer easily cleanable due to the leftover adhesive. Ensure that floor and wall are repaired properly to a smooth and easily cleanable surface. Per PIC these items will be repaired over the summer. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***3rd Repeat Violation*** There is excess ice buildup along the walk in freezer door. PIC has a work order in for the heat strip. All equipment must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Chemical dispenser near the mop sink does not have the required ASSE 1055A air gap. Flex gaps are not approved. Provide an internal air gap for the chemical dispenser prior to reinspection on 5/22/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

***2nd Repeat Violation*** The floor tiles and grout in the ware wash area is excessively damaged/chipped with standing water present. The wall tile around the mop sink has been removed and the wall is no longer easily cleanable due to the leftover adhesive. Ensure that floor and wall are repaired properly to a smooth and easily cleanable surface. Per PIC these items will be repaired over the summer.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* There is excess ice buildup along the walk in freezer door causing the door to not be able to close properly. Ensure that the door is properly repaired. All equipment must be maintained in good repair at all time. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The floor tiles and grout in the ware wash area is excessively damaged/chipped with standing water present. The wall tile around the mop sink has been removed and the wall is no longer easily cleanable due to the leftover adhesive. Ensure that floor and wall are repaired properly to a smooth and easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Chicken noodle soup, salad, cooked chicken item, cooked potatoes, mozzarella cheese, cut tomatoes, shell eggs, and butter items-46-82F in the left and center make line units and in the server pass thru area. PIC stated that all items had been in the units or areas for an extended amount of time and discarded-see embargo form. 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. *Ambient temperature of the left side make line unit was 50F. The PIC removed all food items and scheduled the unit to be repaired. Establishment has sufficient refrigeration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes, liquid eggs, deli ham, hash browns, cheese blend, cheddar cheese, and boiled eggs in the top and corned beef hash and raw bacon in the bottom of the middle make-line unit ranging from 45*F to 52*F. Ambient temperature of top was 58.8*F and bottom 51.4*F using min/max thermometer. Person in charge was not sure how long the bacon was in the unit and voluntarily discarded - see embargo form. All of the other food items were placed in the unit one hour prior to inspection from the walk-in and were relocated to walk-in to rapid cool. Also, observed 4 sticks butter, 2 containers of yogurt, and two containers of sour cream ranging from 50*F to 54*F in the mini-refrigerator in the server station. Ambient temperature of unit was 55.4*F using min/max. Person in charge voluntarily discarded all food items - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leak coming from the drain line in the walk-in freezer causing ice build-up. Person in charge submitted a work order. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cut tomatoes, liquid eggs, deli ham, hash browns, cheese blend, cheddar cheese, and boiled eggs in the top and corned beef hash and raw bacon in the bottom of the middle make-line unit ranging from 45*F to 52*F. Ambient temperature of top was 58.8*F and bottom 51.4*F using min/max thermometer. Person in charge was not sure how long the bacon was in the unit and voluntarily discarded - see embargo form. All of the other food items were placed in the unit one hour prior to inspection from the walk-in and were relocated to walk-in to rapid cool. Also, observed 4 sticks butter, 2 containers of yogurt, and two containers of sour cream ranging from 50*F to 54*F in the mini-refrigerator in the server station. Ambient temperature of unit was 55.4*F using min/max. Person in charge voluntarily discarded all food items - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3+ gnats in the office and one gnat in the women's restroom. Person in charge will have licensed pest control company come out. Establishment has licensed pest control company come out monthly and their last three visits were: 5/15, 6/16, and 7/31. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed leak coming from the drain line in the walk-in freezer causing ice build-up. Person in charge submitted a work order. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sliced chicken with a prepared date of 5/12/25 and cooked corn (5/14/25) in the bottom of the make-line unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hand cleanser at the hand sink in the dish pit. At the time of inspection the soap dispenser was not working. Person in charge put an out of order sign on the sink and put in work order to have the dispenser replaced/fixed. Person in charge will have employees use hand sink in the server's section. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cheddar-jack cheese, pulled pork, and sausage ranging from 49F to 50F in the top of the make-line unit on the left side. Ambient temperature was 42.4 using min/max thermometer. Also observed spicy chicken sausage and hard boiled eggs ranging from 49F to 50F in the top of the make-line unit in the middle. And corned beef hash, ham, pot roast, cooked corn, and cooked rice in the top of the make-line unit on the right, along with turkey sausage, sausage patties, corned beef hash, and burger patties in the bottom of the make-line unit on the right ranging from 45F to 70F. Ambient temperature of the unit was 42.4F using min/max thermometer. PIC voluntarily discarded all food items. Per PIC all of the food items were placed in the units more than 4 hours ago. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed diced ham and country gravy with a prepared date of 12/31/24, pulled pork, ham, and chicken noodle soup with no date (Person in charge not sure when prepped) locate in the walk-in cooler. Person in charge (PIC) voluntarily discarded items. Corrected at time of inspection.

Inspector's notes

Observed no hand cleanser at the hand sink in the dish pit. At the time of inspection the soap dispenser was not working. Person in charge put an out of order sign on the sink and put in work order to have the dispenser replaced/fixed. Person in charge will have employees use hand sink in the server's section. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cheddar-jack cheese, pulled pork, and sausage ranging from 49F to 50F in the top of the make-line unit on the left side. Ambient temperature was 42.4 using min/max thermometer. Also observed spicy chicken sausage and hard boiled eggs ranging from 49F to 50F in the top of the make-line unit in the middle. And corned beef hash, ham, pot roast, cooked corn, and cooked rice in the top of the make-line unit on the right, along with turkey sausage, sausage patties, corned beef hash, and burger patties in the bottom of the make-line unit on the right ranging from 45F to 70F. Ambient temperature of the unit was 42.4F using min/max thermometer. PIC voluntarily discarded all food items. Per PIC all of the food items were placed in the units more than 4 hours ago. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed diced ham and country gravy with a prepared date of 12/31/24, pulled pork, ham, and chicken noodle soup with no date (Person in charge not sure when prepped) locate in the walk-in cooler. Person in charge (PIC) voluntarily discarded items. Corrected at time of inspection.

Inspector's notes

Observed cheddar-jack cheese, pulled pork, and sausage ranging from 49F to 50F in the top of the make-line unit on the left side. Ambient temperature was 42.4 using min/max thermometer. Also observed spicy chicken sausage and hard boiled eggs ranging from 49F to 50F in the top of the make-line unit in the middle. And corned beef hash, ham, pot roast, cooked corn, and cooked rice in the top of the make-line unit on the right, along with turkey sausage, sausage patties, corned beef hash, and burger patties in the bottom of the make-line unit on the right ranging from 45F to 70F. Ambient temperature of the unit was 42.4F using min/max thermometer. PIC put in a work order to have all three units serviced. PIC will have employees use ice-baths for the top and will not have employees use the bottom reach-in sections, until units are able to maintain 41F or less. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed pre-packaged turkey, pot roast, corned beef, and crepes ranging from 46*F to 54*F in the top of the make-line unit on the right. Per the cook, the turkey was placed in the unit last night. Person in charge voluntarily discarded turkey. Per the person in charge, the other food items were placed in the unit less than 4 hours ago from the walk-in. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. >>>Observed container of pre-portioned cooked pork carnita (make line on left in top), chicken (make line on left in top), corned beef (make line on right in top), american cheese (make line on right in bottom), and pepper jack cheese (make line on right in bottom) ranging from 46*F to 51*F. Ambient temperature of the bottom of the make line unit on the left was 48.3*F and the bottom of the make line unit on the right was 53.9*F using min/max thermometer. Per the person in charge they were put in the units less than four hours ago from the walk-in. Person in charge moved the aforementioned food items back to the walk-in to rapid cool.===Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: 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. >>>Observed container of pre-portioned cooked pork carnita (make line on left in top), chicken (make line on left in top), corned beef (make line on right in top), american cheese (make line on right in bottom), and pepper jack cheese (make line on right in bottom) ranging from 46*F to 51*F. Ambient temperature of the bottom of the make line unit on the left was 48.3*F and the bottom of the make line unit on the right was 53.9*F using min/max thermometer. Notified person in charge and they called at time of inspection to get the units serviced. Person in charge will not store any TCS foods in the bottom of the units and will continue to use ice baths for the top until the units are able to maintain 41*F or below. Reinspection: 5/17/24 Correct By: Correct Prior To Reinspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment >>> Observed the metal wall around the walk-in freezer door and the bottom of the metal wall around the outside of the walk-in cooler to be in disrepair. The metal is corroding and exposing the wood frame. Discussed repairing the metal wall to provide a smooth and easily cleanable surface. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment >>> Observed the metal wall around the walk-in freezer door and the bottom of the metal wall around the outside of the walk-in cooler to be in disrepair. The metal is corroding and exposing the wood frame. Discussed repairing the metal wall to provide a smooth and easily cleanable surface. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. ===Observed several small stainless steel containers clean on racks by walk in unit. Inside 4 sperate containers were white and red food debris; brown organic matter on insides. Notified Person In Charge (PIC). PIC will have employee wash, rinse, and sanitize. ========Clean to sight and touch. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-401.11, P: Raw Animal Foods-Cooking. ====Observed employee pull cooking sausage from flat top to plate. Internal temperature of both raw ground sausage links at 98*F-103*F. Notified cook to cook both sausages to above 155*F. =====Cooking temperature for ground sausage is 155*F for 15 seconds. 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/4616/25575/AMC-Toolbox---Cooking. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. =====Observed on server line with hot holding unit with container of hot butter at 128*F; and container of tomato soup at 118*F; notified Person In Charge (PIC). PIC increased unit to high to reheat soup to above 135*F. ==== Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. 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/4614/AMC-Toolbox---Hot-Holding. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. ===Observed several TCS foods inside and on top rail of salad reach in unit in temperature danger zone (41*F-135*F). Min/max thermometer had ambient temperature of 43.7*F. Internal temperature of all TCS foods: cut cantaloupe; Pico de Gallo; blue cheese; sour cream; cut lettuce for salad; open ranch; all were within 44*F-52*F. Notified Person In Charge (PIC). Temperature log could be shown for unit today. Notified PIC to move all TCS listed food to main walk in to cool to 41*F. Verified after 1 hour. Also observed in middle walk in unit in below area with raw steaks at 44*F-47*F; corned beef at 45*F-48*F; cooked ham at 50*F. Notified PIC. PIC confirmed and moved all items to main walk in unit to cool to 41*F within 1 hour. ====== Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained. ===Observed continuous drip from below prep sink. Notified Person In Charge (PIC). =====Leaking pipe under a sink. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd