The Food Village

**The violations still exist**, 1. Open containers containing food items were stacked together, with the bottom of the top container touching the food items inside the bottom container. The inspector informed the staff/operator that food must be protected from contamination during storage. The operator was advised not to stack open containers in this manner to prevent potential contamination., , 2. ***Repeat violation*** Food items in the walk-in cooler were still not covered. Cover all foods in the cooler.

1. Ceiling tiles were missing, and some were not smooth or moisture-resistant., – Install the missing tiles and replace acoustic tiles with smooth, moisture-resistant ones., 2. Baseboards were either missing or detaching., – Inspect baseboards throughout the facility and install or reattach as needed., 3. A shelf was made of unfinished wood., – Paint or seal the unfinished wood to ensure it is properly treated., 4. Several floor tiles were cracked., – Repair the damaged floor tiles in the kitchen area., 5. Ventilation canopy filters appeared soiled., – Clean and polish the ventilation canopy filters, 6. Silicon caulking around sinks (two-compartment sink) appeared moldy., - Remove deteriorated caulking and reapply a continuous bead of food-grade silicone caulking to prevent water infiltration and mold growth.

Standing dough mixture appeared dirty., - Clean and sanitize dough mixture regularly.

1. A cleaning and sanitizing schedule has not been developed. When asked on how the facility is maintained, despite other noted cleaning infractions, the Operator stated they 'clean as problems are identified'., - Create and maintain a written cleaning schedule which allows for owners, managers, and employees to verify what needs cleaning and when., 2. Ceiling air intake vents appeared dirty., - Clean the air intake vents.

**The violations still exist**, The area under the multi-compartment sink and under the cookline was observed to be dirty, with spills and food debris accumulation. The operator was informed that these areas need to be cleaned and maintained regularly to prevent any buildup.

Cooked noodles was left at room temperature measuring 25C (discarded). The operator was informed that high risk foods must not be left at room temperature. Ensure to high-risk food are kept cool at or below 4C or above 60C.

Cooked foods, including dal and potato sauce, were left cooling at room temperature with temperatures ranging between 45°C and 50°C. The operator was informed that food must be cooled rapidly to ensure safety. Food should be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within an additional 4 hours. To achieve this, the food should be placed in shallow containers to allow for quicker cooling and then stored in a refrigerator to reach a temperature of 4°C or below. The foods were immediately placed in the refrigerator.

1. Open containers containing food items were stacked together, with the bottom of the top container touching the food items inside the bottom container. The inspector informed the staff/operator that food must be protected from contamination during storage. The operator was advised not to stack open containers in this manner to prevent potential contamination., , 2. ***Repeat violation*** Food items in the walk-in cooler were still not covered. Cover all foods in the cooler.

The area under the multi-compartment sink and under the cookline was observed to be dirty, with spills and food debris accumulation. The operator was informed that these areas need to be cleaned and maintained regularly to prevent any buildup.

There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. Please educate all staff regarding the proper use and storage of cleaning cloths during operations., **OUTSTANDING (2024-11-20). Cleaning cloths were still noted on food-contact surfaces.

There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. Please educate all staff regarding the proper use of an approved sanitizer solution during operations., **OUTSTANDING (2024-11-20). There was no sanitizer solution available during the inspection while food handling and preparations were ongoing. The inspector re-educated the operator regarding the importance of maintaining a sanitizer solution.

Food items in the cooler were found not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items., **OUTSTANDING (2024-11-20). Several food items in the walk-in cooler were still noted not covered. Some food containers with food were also noted being stored on the floor. The inspector informed the staff again regarding the proper storage of food in the cooler.

Raw meats were stored beside ready-to-eat food in the walk-in cooler. The inspector informed the staff/operator that raw or unprocessed food shall be kept separate from ready-to-eat foods, or raw or unprocessed food be stored below ready-to-eat foods to prevent potential contamination. Please re-organize the cooler to ensure that raw meats are stored away and below ready-to-eat food items.

The faucet of the multiple compartment sink is leaking. The operator mentioned that they have already called a plumber. Please ensure to fix the leak at the compartment sink.

Scoops and spoons used in the bulk bins and spice containers were dirty. Thoroughly clean and sanitize these food equipment and utensils., **OUTSTANDING (2024-10-03). Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. Please educate all staff regarding the proper use and storage of scoops., **OUTSTANDING (2024-11-20). Scoops were still noted inside the bins with the scoops covered in food products.

There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. Please educate all staff regarding the proper use and storage of cleaning cloths during operations.

There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. Please educate all staff regarding the proper use of an approved sanitizer solution during operations.

Food items in the cooler were found not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.

Raw meats were stored beside ready-to-eat food in the walk-in cooler. The inspector informed the staff/operator that raw or unprocessed food shall be kept separate from ready-to-eat foods, or raw or unprocessed food be stored below ready-to-eat foods to prevent potential contamination. Please re-organize the cooler to ensure that raw meats are stored away and below ready-to-eat food items.

There was no paper towel in the handwashing station. The staff/operator put paper towels in the handwashing station during the inspection. The inspector informed the staff to ensure that the handwashing station is fully equipped/supplied with soap and paper towel at all times during operations.

There were test strips available for the QUAT sanitizer solution. However, the test strips were expired. The inspector informed the staff/operator to obtain valid test strips. Please ensure to monitor all your testing equipment and obtain valid ones when expired., **OBTAIN VALID TEST STRIPS.

Scoops and spoons used in the bulk bins and spice containers were dirty. Thoroughly clean and sanitize these food equipment and utensils., **OUTSTANDING (2024-10-03). Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. Please educate all staff regarding the proper use and storage of scoops.

The blending machine equipment was noted as dirty during the inspection with food leftovers noted on the equipment. The inspector informed the staff/operator that all equipment in the kitchen must be kept clean after every use. Please educate all staff regarding proper cleaning of equipment.

A written sanitation procedure has not been developed. Develop and maintain a written sanitation procedure., **OUTSTANDING (2024-10-03). There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were noted as dirty and unsanitary during the inspection. The inspector informed the staff and the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility.

Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - Floor throughout the facility, including below the dishwashing sinks and behind the stove/grill., - Ceiling tiles above the food prep tables., **PLEASE CLEAN THE AFOREMENTIONED AREAS.