The VILLAGE TAVERN health score and inspection history

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Floor drain clogged in bar prep area.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Food debris and grease on the exterior of cooking equipment.

(A)(2) Maintain TCS food at 41 F or below.///Cut tomatoes and cole slaw in make table cooler at 47-50F degrees.///COS PIC placed in cooler to chill.

Keep the waste-grease receptacle closed.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Handwashing leaking at the faucet when turned off. 5-205.15(B) Repair condensate leak in refrigeration units.///Water leaking in low boy cooler.

Store single service and single-use articles at least 6 inches above the floor.///Boxes of single service items stored on the ground located in back storage.

Provide access to hand sinks at all times.///Metal containers, lids, and towels in main handwashing sink.///COS PIC removed items.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)///Black residue in ice machine.

Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food.///Employees wearing watches. 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Drinks, cellphones, chargers, and purses stored on shelving throughout facility.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)///Dirty dishes in clean storage.