Villa Specialties
PASSWednesday, May 23, 2018 at 5:35 PM
Violations Cited
03-3-501.16
Hot Holding
Stromboli - 93F / Stromboli is left at room temperature for 4 hours and then disposed of. Establishment has neither applied nor been approved for TPHC / Discontinue and properly hot hold at 140F or above at all times. Discussed keeping 1 of each variety out for display only and re-heating cold held stromboli to order. Meatballs 93F / Meatballs were overflowing from the container (meatballs in the bottom were temped at 150F) Discussed keeping meatballs submerged in the sauce and not over filling the containers. Meatballs out of temperature were removed and re-heated after being out for an hour Chicken 95F / Chicken was re-heated after being out for less than an hour / Discussed keeping chicken directly in the stainless steel container on the steam table as opposed to double layering the containers.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat