- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. In dust pans.
- Basic - Ceiling in disrepair. Had tarp over area by waitress station. Manager stated they had water leak from air conditioning unit on roof. Leak was not on floor or around any food preparation areas.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit door, by managers office.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Single-service items stored on floor.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shell eggs on top of sliced tomatoes. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. At mop sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wet rags. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
|
09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris accumulated on kitchen floor at cook line.
- Basic - Observed build up of ice in walk in freezer.
- Basic - Stored food (tomatoes) not covered in walk-in cooler.
- Basic - Wet wiping cloths (cook line, salad cooler) not stored in sanitizing solution between uses.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit (44f). Operator instructed to ice item.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit (lettuce - 54ff). Operator instructed to move item into cooler.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit (51f). Operator instructed to ice item.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (eggs - 49f). Operator instructed to ice item.
- Intermediate - Handwash sink at cook line used for purpose (storage) other than handwashing.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Unit observed at 49f.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Unit observed at 51f.
|
5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Scoop no handle in flour.
- Basic - Build-up of grease on nonfood-contact surface. On sides of multiple reach in coolers on cookline.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates/bowls multiple places
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans stored on top of ice machine
- Basic - Equipment in poor repair. Reach in cooler above salad reach in cooler
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
- Basic - Floor area(s) covered with standing water. Three Compartment Sink area/dishwashing machine
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease accumulated under cooking equipment. On cookline.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Ice buildup in walk-in freezer.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad reach in cooler
- Basic - Soiled reach-in cooler gaskets. Multiple on cookline.
- Basic - Stored food not covered in walk-in cooler. Pickles
- Basic - Working containers of food removed from original container not identified by common name. Chocolate sauce and flour. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 63 °F, batter 49 °F, butter 47 °F, (all less than four hours) operator iced down.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs over pasteurized liquid eggs. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. On cookline.**Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Towels, apron, and spoon stored on handwash sink. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Multiple on cookline.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By salad reach in cooler **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Gravy
|
4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. In mop sink.
- High Priority - Raw animal food stored over cooked food. Ground Beef roll over cooked Ham.
- High Priority - Raw animal food stored over ready-to-eat food. She'll eggs over lettuce in WIC.
|
11/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/17/2013 | Complaint Full | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food (ham - 51f, cheese - 46f) cold held at greater than 41 degrees Fahrenheit. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cookline coolers (2) observed at 51f, 46f. **Warning**
|
5/16/2013 | Complaint Full | Warning Issued |
- No Violations Were Observed
|
3/20/2013 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
|
3/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Reach-in cooler gasket torn/in disrepair (cookline). **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit (47f). **Warning** 3/11/13: Cut tomatoes observed at 51f.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Unit observed at 51f. **Warning**
- Intermediate - Interior of reach-in cooler at cookline soiled with accumulation of food residue. **Warning**
|
3/11/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Food (soup) stored on floor in walk in freezer. **Warning**
- Basic - No handwashing sign provided at a hand sink at cookline used by food employees. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair (cookline). **Warning**
- Basic - Working containers of food (flour) removed from original container not identified by common name. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit (51f). **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit (47f). **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food (berries) cold held at greater than 41 degrees Fahrenheit (51f). **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Grits observed at 131f. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Unit observed at 51f. **Warning**
- Intermediate - Handwash sink at backline used for purpose (storage) other than handwashing. **Warning**
- Intermediate - Interior of reach-in cooler at cookline soiled with accumulation of food residue. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at backline. **Warning**
- Intermediate - Paper towel dispenser at handwash sink at frontline not working/unable to dispense paper towels. **Warning**
|
3/4/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (44F). Operator instructed to monitor unit.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (44F). Operator instructed to monitor unit.
- Critical - Cold water not provided/shut off at employee handwash sink at cookline.
- Critical - Observed food (beef) stored on floor in walk in freezer.
- Critical - Observed food (lemons) stored on floor in walk in cooler.
- Critical - Observed potentially hazardous food (ham) cold held at greater than 41 degrees Fahrenheit (44F). Corrected On Site.
- Critical - Observed potentially hazardous food (sausage) cold held at greater than 41 degrees Fahrenheit (44F). Corrected On Site.
- Plumbing system at cookline handsink in disrepair.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
|
10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment at salad station incapable of maintaining potentially hazardous food at proper temperatures (51F). Corrected On Site.
- Floors at cookline not maintained smooth and durable.
- Critical - Hot water not provided/shut off at employee hand wash sink at cookline.
- Observed cutting boards at cookline grooved/pitted and no longer cleanable.
- Critical - Observed potentially hazardous food (cheese) cold held at greater than 41 degrees Fahrenheit (78F). Corrected On Site.
- Critical - Observed potentially hazardous food (cranberry sauce) cold held at greater than 41 degrees Fahrenheit (51F). Corrected On Site.
- Critical - Observed soil buildup inside ice bin at wait station.
- Critical - Potentially hazardous food (soup) not held at 135 degrees Fahrenheit or above (125F). Corrected On Site.
|
3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors at cookline not maintained smooth and durable.
- Critical - Hand wash sink at cookline lacking proper hand drying provisions.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food (soup) stored on floor in walk in cooler.
- Observed food debris accumulated on kitchen floor at cookline.
- Critical - Observed potentially hazardous food (batter mix) cold held at greater than 41 degrees Fahrenheit (54F). Corrected On Site.
- Critical - Observed potentially hazardous food (blue cheese) cold held at greater than 41 degrees Fahrenheit (52F). Corrected On Site.
- Critical - Observed soil buildup inside ice bin at wait station.
- Critical - Observed thermometer in wait station cooler in disrepair.
- Critical - Observed uncovered food (flour) in holding unit/dry storage area.
- Wet wiping cloths at frontline not stored in sanitizing solution between uses.
|
10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - No handwashing sign provided at handsink at cookline.
- Observed ceiling tiles soiled with accumulated dust/soil in dining area.
- Observed cutting boards at cookline grooved/pitted and no longer cleanable.
- Critical - Observed employee switch from working with raw food (eggs) to ready-to-eat food (frys) without washing hands. Corrected On Site.
- Observed food debris accumulated on kitchen floor at cookline.
- Critical - Observed potentially hazardous food (bacon) at cookline cold held at greater than 41 degrees Fahrenheit (82F). Corrected On Site.
- Critical - Observed raw animal food (poultry) stored over ready-to-eat food (cheese) in cookline cooler.
- Critical - Observed uncovered food (gravy) in walk in cooler.
- Wet wiping cloths at cookline not stored in sanitizing solution between uses.
|
9/19/2011 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 36-11-1 Floors at cookline not maintained smooth and durable.
|
6/20/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment at cookline incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Cold holding equipment at cookline incapable of maintaining potentially hazardous food at proper temperatures.
- Floors at cookline not maintained smooth and durable.
- Critical - Hand wash sink at cookline lacking proper hand drying provisions. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed buildup of soil in the interior of ice machine.
- Observed gaskets/seals on cold holding unit at cookline in poor repair.
- Observed gaskets/seals on cold holding unit at cookline in poor repair.
- Critical - Observed hand wash sink at dish station used for purpose (food disposal) other than washing hands.
- Critical - Observed potentially hazardous food (butter) cold held at greater than 41 degrees Fahrenheit (56F). Corrected On Site.
- Critical - Observed potentially hazardous food (creamer) cold held at greater than 41 degrees Fahrenheit (47F). Corrected On Site.
- Critical - Observed potentially hazardous food (cut melon) cold held at greater than 41 degrees Fahrenheit (74F). Corrected On Site.
- Critical - Observed potentially hazardous food (eggs) cold held at greater than 41 degrees Fahrenheit (53F).
- Critical - Observed potentially hazardous food (sausage) cold held at greater than 41 degrees Fahrenheit (49F).
- Critical - Observed soil buildup inside ice bin at wait station.
- Critical - Portable ABC fire extinguisher in dining room not fully charged. For reporting purposes only.
|
6/15/2011 | Routine - Food | Warning Issued |
- Violation: 14-37-1 Observed cutting boards at cookline grooved/pitted and no longer cleanable.
|
2/16/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold water shut off at employee handwash sink at cookline.
- Critical - Cold water shut off at employee handwash sink near cashier.
- Critical - Hand wash sink at cookline lacking proper hand drying provisions. Corrected On Site.
- Critical - Hand wash sink near cashier lacking proper hand drying provisions. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit at end of cookline.
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
- Observed cutting boards at cookline grooved/pitted and no longer cleanable.
- Critical - Observed obstructed exit in side dining room. For reporting purposes only. Corrected On Site.
- Critical - Observed thermometer in front back case in disrepair. Repeat Violation.
- Critical - Observed toxic item (lime away) stored in food preparation area. Corrected On Site.
- Observed wall in disrepair above cookline service window. Observed rubber seals in disrepair.
- Critical - Portable ABC fire extinguisher in ning room not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
2/14/2011 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food (grits) not held at 135 degrees Fahrenheit or above (124F). Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit at end of cookline.
- Critical. Thermometer in dessert case at register in disrepair.
- Critical. Observed uncovered food (pie) in walk in cooler.
- Critical. Observed hand wash sink used for purpose (food disposal) other than washing hands.
- Critical. Observed employee switch from working with raw food (eggs) to ready-to-eat food (garnish) without washing hands.
- Observed cutting board at salad preperation station grooved/pitted and no longer cleanable.
- Observed cutting boards at cookline grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice bin at wait station.
- Critical. Cold water not provided/shut off at employee handwash sink in kitchen. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink at front counter. Corrected On Site.
- Observed leaking pipe at plumbing fixture at handsink in kitchen.
- Critical. Hand wash sink at cookline lacking proper hand drying provisions. Corrected On Site.
- Critical. Portable ABC fire extinguisher in dining room not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
|
11/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food (pickles) in walk in cooler.
- In-use utensil at wait station cooler) not stored with handle above the top of potentially hazardous food (salsa) and the container.
- Observed cutting boards at cookline grooved/pitted and no longer cleanable.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed soil buildup inside ice bin at wait station.
- Critical. No handwashing sign provided at handsink at cookline.
- Critical. Observed toxic item (sanitizer) stored in food preparation area at cookline.
|
1/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/28/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (46F). Repair not yet completed.
- Violation: 15-32-1 Observed reach-in cooler gasket torn/in disrepair.
|
8/13/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (46F). Repair not yet completed.
- Violation: 15-32-1 Observed reach-in cooler gasket torn/in disrepair.
|
8/12/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food (batter) cold held at greater than 41 degrees Fahrenheit (46F).
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (46F).
- Violation: 15-32-1 Observed reach-in cooler gasket torn/in disrepair.
- Critical. Violation: 22-21-1 Observed soil buildup inside ice bin at wait station.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor/drains at cookline.
|
7/30/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued due to adulteration of food product (gravy).
- Critical. Observed potentially hazardous food (milk) cold held at greater than 41 degrees Fahrenheit (44F) in walk in cooler. Operator instructed to monitor unit. Corrected On Site.
- Critical. Observed potentially hazardous food (sausage) cold held at greater than 41 degrees Fahrenheit (45F).
- Critical. Observed potentially hazardous food (batter) cold held at greater than 41 degrees Fahrenheit (46F).
- Critical. Cold holding equipment (walk in cooler) incapable of maintaining potentially hazardous food at proper temperatures (44f). Operator instructed to monitor unit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (45F).
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (46F).
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Observed soil buildup inside ice bin at wait station.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed food debris accumulated on kitchen floor/drains at cookline.
|
7/24/2009 | Routine - Food | Warning Issued |
| No report available. | 6/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/5/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/14/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Village Inn Restaurant, 5170 N 9 Ave, Pensacola, FL »