VILLA FRESH ITALIAN KITCHEN

Floor and area under front handwash sink observed to be debris. [CA] Clean area.

1) Prep cooler measured to have: -Sausage at 51F -Cheese at 46F -Pizza sauce at 46F -Chicken at 46F -Marinated mushrooms at 50F -Olives at 49F -Cut tomatoes at 52F -Chimichurri at 45F -Ambient temperature of 48F Per employee food had been stocked in the cooler at opening around 11:00AM 2)Hot items on service line measured to be: -Penne pasta at 109F -Veggie lasagna at 95F -Meat Lasagna at 98F -Meat balls at 112F -Marinara sauce at 110F -Herb noodles at 110F -Chicken wings at 92F -Mac N cheese at 108F Per log food temps were taken at 3:00PM and were in temperature. Per employee they were done cooking and placed items on the line at 2:30PM. [CA] Keep PHFs cold at 41F and below or keep PHFs hot at 135F and above. [COS] 1) All PHFs in prep cooler (items listed above) were VC&D (see VC&D report). New PHFs placed out for prep shall be on ice bath. 2) All items were placed on TPHC on same sheet as TPHC log for pizza. All items at hot service line shall be discarded at 6:30PM. Per manager he will be using same system of TPHC as pizza.

Employees' personal belongings observed stored on top of bags of flour. Employee lockers were unavailable for use. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions.

Hot water not available at the hand wash sink in the front service area. Water measured at 81F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.