Villa Pizza Conc D 44

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • Basic: Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • High priority: Food-contact surfaces not sanitized after cleaning, before use.
• Non-food contact surfaces clean
  • Basic: Equipment exterior soiled.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Mixed tomatoes (51°F - Cold Holding); Shredded mozzarella (56°F - Cold Holding); Mixed vegetables (59°F - Cold Holding); Diced pineapple (58°F - Cold Holding); Diced olives (58°F - Cold Holding); Diced pepperoni (57°F - Cold Holding) in the prep cooler area, according to operator stored in unit for more than five hours.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed Mixed tomatoes (51°F - Cold Holding); Shredded mozzarella (56°F - Cold Holding); Mixed vegetables (59°F - Cold Holding); Diced pineapple (58°F - Cold Holding); Diced olives (58°F - Cold Holding); Diced pepperoni (57°F - Cold Holding) in the prep cooler area, according to operator stored in unit for more than five hours.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. At the prep cooler.
  • Basic: Equipment in poor repair. Observed flour lid broken, observed prep reach in cooler ambient temperature 56°F
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust.
  • Basic: Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
  • Basic: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. observed prep reach in cooler ambient temperature 56°F
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles located in the lobby soiled. Observed pizzas on the front counter on wood service area.
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Observed front counter glass cooler with heavy soiled in the inside.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • High priority: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed cart for chicken wings with heavy soiled.
• Non-food contact surfaces clean
  • Basic: Equipment exterior soiled. Observed top of pizza oven soiled.
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in fan cover soiled
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler. Observed standing water in the front counter area.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed three flies by the ice machine, one under the soda machine
  • Basic: Dead roaches on premises. Observed two dead roaches in the lobby,
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed approximately one rodent dropping by the flour container, three rodent droppings on a shelf on top of the three compartment sink, one by the front counter behind reach in cooler.
  • High priority: Roach activity present as evidenced by live roaches found. Observed three live roaches on the floor under the front counter pizza display area
• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken/missing. Observed broken tile by the office.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled under the three compartment sink, walls behind kitchen equipments with heavy soiled.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the establishment.
  • Basic: Floor soiled/has accumulation of debris. Observed floor soiled under oven, kitchen equipment.