Villa Mexico Cafe
PASSTuesday, November 18, 2025 at 1:10 PM
Violations Cited
590.005/5-203.14-P
Backflow Prevention Device When Required (P)
Food Prep sinks/upper and lower/provide proper air gap to the drain of both food prep sinks/label food prep/ drain at upper food prep sink can not be placed inside the floor drain. Provide work from licensed plumber/pull proper permits 10/28/25 on Compliance visit Prep sinks without proper air gap for backflow prevention. Use a colander until properly plumbed. Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Jarred salsa/discontinue the preparation and sale of jarred salsa without a proper HACCP Plan and varaince for this specialized process/All items are removed from PIC (Not being done at this time and Haccp plan will be worked on) 10/28/2025 on compliance visit Julie stated that the Jarred Salsa at the establisment is only for display she make it fresh per customer order/ Provide documentation how the salsa is prepared and packaged for sale.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002(C)/2-102.12-C
(A) Certified Food Protection Manager (C)
provide up to date certified food manager 10/28/2025 Julie King stated she have the CFPM Certificate but is no post at the establishment/ Provide
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(C). Implement proper food safety procedures. Train all staff. Document corrective actions taken.