Mezza Luna at the Villages

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooks line heavy cream 76°F.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Cooks line heavy cream 76°F.
• In-use utensils properly stored
  • Basic: In-use tongs stored on equipment door handle between uses. Tongs hanging on the oven door, tongs removed
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
• Clean clothes, hair restraints, jewelry
  • Basic: Employee with no hair restraint while engaging in food preparation. Employee no hair restraint while cooking, cook put hair net on
• Food-contact surfaces clean and sanitized
  • High priority: Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer 0ppm, temperature 150°F, dish machine was serviced during inspection, chlorine sanitizer now at 100PPM
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting. Wet Containers stacked and stored on the dry rack
  • Basic: Silverware/utensils dried with a towel/cloth. Employee drying silverware using dry towel, discussed with manager
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Hand sink in bar with fruit holder on top of it Both hand sinks on cook line with dishes stored in from of them All items removed

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

• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris.
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting.plastic containers on wire racks in kitchen Operator pans to dry
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.

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.

• In-use utensils properly stored
  • Basic: In-use tongs stored on equipment door handle between uses. Tongs on oven door handles. Operator removed tongs
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris. Cutting board stained on cook line cooler
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting.plastic containers on wire racks in kitchen
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler. 2 coolers on cook line have standing water
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found Under dish machine -2 small flies on wall
  • Basic: Dead roaches on premises. In bar between cooler and window, in sticky trap 10 dead roaches
  • High priority: Roach activity present as evidenced by live roaches found. In bar between cooler and window, in sticky trap 1 live roach
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. Kitchen and dish room. Cove molding broken by dish room