Villa Madina

The restaurant must keep potentially hazardous foods at safe temperatures using adequate refrigeration or hot-holding equipment to prevent foodborne illness.

The restaurant did not have or use thermometers that are accurate and easy to read to check food temperatures.

The restaurant did not have a test kit available to check if sanitizer was at the correct concentration.

The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.