Villa's at Canterfield

Inspection item: Food-contact surfaces: cleaned & sanitized

Code 511-6-1.05(6)(n)

Inspector observed dining table sanitizer buckets without a measurable amount of sanitizer (sanitizing buckets in-use). COS PIC remade sanitizer buckets. CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling Corrected On-Site. New Violation.

Inspection item: Food properly labeled; original container

Code 511-6-1.07(4)(c)

Inspector observed a multitude of dented cans stored on can rack (Location: end of cook line). COS PIC pulled from use and segregated dented cans. CA: (c) Segregation and Location. Products that are held by permit holder for credit, redemption, or returned to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. Pf Corrected On-Site. New Violation.

Inspection item: Proper cooling methods used: adequate equipment for temperature control

Code 511-6-1.04(6)(e)

Inspector observed cooked burger patties (on serving line) cooling in prep top with lid completely covering utensil pan. COS PIC relocated burgers to walk-in cooler and placed the lid askew. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrected On-Site. New Violation.

Inspection item: Approved thawing methods used

Code 511-6-1.04(6)(c)

Inspector observed turkey thawing under a trickle of cool water only (Location: Prep Sink). COS PIC discarded turkey. NOTE: Turkey greater than degrees F. CA: (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; Corrected On-Site. New Violation.

Inspection item: Utensils, equipment and linens: properly stored, dried, handled

Code 511-6-1.05(10)(f)

Inspector observed hose used to fill steam table (with water from the adjacent prep sink) stored in mop sink and cook stated the hose is also stored on top of chemicals under the prep sink on the cookline. COS PIC pulled to be washed, rinsed, and sanitized. CA: 1. Except as specified in paragraph 2 of this subsection, cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored in or under any source of contamination. NOTE: Hose should be food grade. Corrected On-Site. New Violation.