Villa Pizza

Year by year

Inspections

1. Mar 31, 2025 Re-inspection · 2 priority foundation, 1 core, 3 repeat
   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees. There is no written policy for such occurences. Informed him he will need to get a policy in place. Returned on 2/28/2025 for reinspection. Observed establishment still does not have a written employee illness policy. Instructed PIC to have a written employee illness policy to provide training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge. PIC will have a written employee illness policy.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events. Informed manager to purchase a vomit and diarrhea kit and educate staff on use. Return on 2/28/2025 for reinspection. Observed establishment does not have a procedures that address responding to vomiting or diarrheal events. Instructed PIC to have procedures. PIC stated they will have procedures.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces were dry clothes on not stored in sanitizer buckets. Corrected on site, had him fill sanitizer buckets. Returned on 2/28/2025 for reinspection and observed wiping cloths for wiping surfaces were dry and being stored on counter tops. Educated PIC to keep wiping cloths in sanitizer bucket. PIC stated they will keep the wiping cloths in buckets.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

2. Feb 28, 2025 Re-inspection · 1 priority, 4 priority foundation, 1 core, 5 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Food items were being hot held below proper temperature for hot holding. (Pre-cooked chicken wings, mac & Cheese, spaghetti) Returned on 2/28/2025 for reinspection and observed chicken wings, several varities of pizza are not being hot held and are below 135F. Ask PIC to take side by side temperatures. Got the same temperatures. Observed chickens at 98F and varities of pizza ranging between 108F to 120F. PIC then started to reheat all of the pizzas above 165F. PIC also discarded the chicken wings.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees. There is no written policy for such occurences. Informed him he will need to get a policy in place. Returned on 2/28/2025 for reinspection. Observed establishment still does not have a written employee illness policy. Instructed PIC to have a written employee illness policy to provide training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge. PIC will have a written employee illness policy.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events. Informed manager to purchase a vomit and diarrhea kit and educate staff on use. Return on 2/28/2025 for reinspection. Observed establishment does not have a procedures that address responding to vomiting or diarrheal events. Instructed PIC to have procedures. PIC stated they will have procedures.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation Repeat

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. I asked the manager how long items were being hot hheld on the heating tables, he stated it had been 20 minutes. (False as I watched him for approximately 20 minutes in the dining area) There was no documentation or logs of this and he stated they just know. Discarded all foods being hot held (pizza, chciken wings, mac & cheese with bacon, spaghetti) Informed manager he will need to create time and temnperature logs with the next foods that come out of the oven. Returned on 2/28/2025 for the reinspection and observed chicken wings and several varities of pizza are out of hot holding temperatures. PIC indicated that they place their food out at 11:00am and dicard at 3:00pm. Establishment does not have a Time As A Public Health Control nor do any of the food items have been labeled when they were place out nor discarded. Instructed PIC to create a Time As a Public Control Plan and send it to the Kenosha County Public Health for approval. PIC stated they will make a plan and send it over for approval.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Observed handwashing sink in back of establioshment near the warewashing area to be block by a container over the faucet and a mop bucket infront of sink during inspection and is unavailable for proper handwashing. Informed PIC and PIC removed the items.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces were dry clothes on not stored in sanitizer buckets. Corrected on site, had him fill sanitizer buckets. Returned on 2/28/2025 for reinspection and observed wiping cloths for wiping surfaces were dry and being stored on counter tops. Educated PIC to keep wiping cloths in sanitizer bucket. PIC stated they will keep the wiping cloths in buckets.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

3. Jan 17, 2025 Routine · 4 priority, 4 priority foundation, 1 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after use of register and then proceeding to make pizza. Corrected on site and explained to employee when to wash at all times.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Cooked pizza when it came out of the oven. Disposed of the pizza and educated enployee on glove use and hand washing.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority

     TCS FOOD - HOT HOLDING

     Food items were being hot held below proper temperature for hot holding. (Pre-cooked chicken wings, mac & Cheese, spaghetti)

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Food contact surfaces not sanitized after cleaning. Corrected on site.

     Correction: Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees. There is no written policy for such occurences. Informed him he will need to get a policy in place.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events. Informed manager to purchase a vomit and diarrhea kit and educate staff on use.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. I asked the manager how long items were being hot hheld on the heating tables, he stated it had been 20 minutes. (False as I watched him for approximately 20 minutes in the dining area) There was no documentation or logs of this and he stated they just know. Discarded all foods being hot held (pizza, chciken wings, mac & cheese with bacon, spaghetti) Informed manager he will need to create time and temnperature logs with the next foods that come out of the oven.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods. Employee had taken it out of the desk drawer. Informed him he is not using it if it is not where the foods are being cooked and heated. Corrected on site.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces were dry clothes on not stored in sanitizer buckets. Corrected on site, had him fill sanitizer buckets.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

4. Nov 10, 2023 Routine · 1 priority, 2 priority foundation, 4 core, 2 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employee observed not washing hands after [describe] Employee observed touching non food items then proceeded to touch food for the pizza. Interrupted the operation, corrected on site and provided proper education.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     [Food item] in [equipment] is improperly date marked. [Describe]. Items in walk in cooler lacked date marking. Provided education and given 30 days to comply.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     WAREWASHING MACHINES - AUTOMATIC DISPENSING OF DETERGENT AND SANITIZERS

     The warewashing machine does not dispense detergent or sanitizer automatically.Warewashing machine is not dispensing QUAT. Had employee remove QUAT container and manually add it to sani sinks and buckets. Corrected on site and provided education.

     Correction: Repair or replace the warewashing machine. Warewashing machines shall automatically dispense detergents and sanitizers.

     Code 4-204.117 (A)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. CFM is expired from 2022. Given 90 days to comply.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area. Female employee up front had an open drink container on the counter. Corrected o site and provided education.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     [Food] is not protected from potential contamination. [describe] No hair nets or hats by employees when prepping foods.Corrected on site and provided education.

     Correction: Discard food item.

     Code 3-307.11