Villa Clara Restaurant- Cafeteria Inc Degrades its Sanitary Rating

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham Corrected On Site.

Critical - Observed food stored on floor. Corrected On Site.

Equipment or utensils not designed or constructed in a durable manner. scoop no handle Corrected On Site.

Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. sink

Critical - Observed interior of microwave soiled.

Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup, beef stew Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soiled reach-in cooler shelves.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen equipment

No copy of latest inspection report.

Critical - Manager lacking proof of Food Manager Certification. must have in 60 days

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro must have in 60 days