Village Inn

Inspector's notes

Observed refrigerators and prep tables throughout the establishment with visible food debris and grease deposits on door handles at time of inspection. Discussed deep cleaning schedule with PIC. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- Chlorine sanitizer undetectable on dishes in low temperature sanitizing dishwasher at the time of inspection. Demonstrated and assisted the PIC with priming the sanitizer and reran the dishwasher multiple times. After priming and rerunning the dishwasher several times, the chlorine concentration was measuring between 50ppm-100ppm. Ensure employees are using test strips to verify sanitizing solutions are properly dispensing within the required concentration range on food contact surfaces and equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sausage links ranging from 46*F to 48*F in the top of the make-line unit on the left. Person in charge (PIC) stated they were in the unit since yesterday and voluntarily discarded - see embargo form. Also, observed crepes (58*F) in the top of the make-line unit on the right and pico de gallo (45*F) in the top of the server station make-line unit. PIC stated the crepes and pico de gallo were placed in the units approximately 30 minutes prior to inspection. PIC relocated both items to the walk-in to rapid cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Multiple food handling employees observed wearing bracelets. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. Requested employees remove jewelry and wash their hands prior to returning to tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Cutting boards for food prep lines and server station were significantly scratched/scored. Cutting surfaces shall be in good repair and maintained clean. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- Heavy food debris buildup observed throughout the kitchen: grease/food buildup behind fryers, multiple floor drains with significant accumulation of food, pie crust crumb buildup in reach-in refrigerators. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-201.17 - Core: Walls and Ceilings, Attachments Addl Notes: -- Missing ceiling tile observed near main food prep station. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The leaf lettuce stored underneath the cold prep table in cookline was touching the metal racks above. The person in charge (PIC) moved the lettuce back to walk-in cooler at the time of inspection. The PIC stated it was back-up lettuce that should not be stored there.

Inspector's notes

-- -- Observed cook crack raw shelled eggs with gloved hands, then start to continue preparing ready-to-eat foods without washing their hands between tasks. Reviewed when to wash procedures and recommended purchasing sher-mitts for raw animal foods with the person in charge.

Inspector's notes

-- Multiple cartons of hydrated hash browns had an internal temperature between 44°F-83°F in reach-in refrigerator near grill. The person in charge stated the hash browns were prepared approximately 5 hours prior to the inspection (8:00 AM). Reviewed cooling parameters and cooling methods with the PIC.

Inspector's notes

-- Coleslaw, chopped romaine lettuce, buttermilk ranch, and pico de gallo had an internal temperature of 44°F-50°F in reach-in refrigerator near beverage station. All other TCS items were below 41°F. The PIC stated the items were prepared around 5 hours prior to the inspection (8:00 AM).

Inspector's notes

Corrective Action: Corrected at time of inspection.

Correct By: Corrected At Time Of Inspection